KIVAFriends Recipe Book (please follow instructions in first post)RECIPES ONLY!

[Guest]

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[Henry]

1st Post

Who knows this might fly and actually get printed one day...  so let's start it here.

Please only post Recipes into this topic, no comments from by standers! I'll create another topic for discussions if needed

Format:

Category:  (ex: Appetizer, Breads, Rolls, Pastas, Casseroles, Desserts, Meats, Poultry, Seafood, Salads, Vegetables, etc.)
Recipe Title:  (all caps, ex. CHEESE GRITS, PEACH ICE CREAM)
Ingredients:  (list one item per line, using standard measurements)
Instructions: (be as concise as possible)
Brief Comment:  (your SHORT message regarding the recipe, include number served, quantity it makes, etc.)
Source: (add -if you know- the source for your recipe)
Signature:   (please Sign your Recipe, ex - Henry)

[Henry]

Candies, Cookies

ORANGE COCONUT BALLS

1 small can frozen orange juice
1 box powdered sugar
1 stick butter
1 large pkg. vanilla wafers
1 large can Angel Flake coconut

Leave orange juice in refrigerator overnight to thaw. Cream sugar and butter. Crush Vanilla Wafers fine. Add to sugar mixture. Blend in orange juice, mixing well.  Form into small balls (nickle size) and roll in coconut. Refrigerate. 

Makes about 100 balls.  You will not eat just 10!

Source:  Calling All Cooks two, Telephone Pioneers of America, Alabama Chapter #34 Cookbook

Henry

[Elizabeth]

Category: Appetizer
Recipe Title: PEARL'S DIP
Ingredients: 

• 2/3 C mayonaise
• 2/3 C sour cream
• 1T minced onions
• 1T parsley flakes
• 1T Beau Monde® (dry seasoning from Spice Island)
• 1t dill weed

Instructions: Hand mix all ingredients thoroughly. Chill at least one hour before serving with raw vegetables.
Brief Comment: Excellent, tangy dip. Good with carrots, broccoli, cauliflower.
Source: Childhood friend's mother, Pearl.
Signature: Elizabeth

[Henry]

Category: Salad
Recipe Title: GRAPE SALAD RECIPE

Ingredients: 
4 cups white seedless grapes whole
4 cups red seedless grapes whole
1-8 ounce package of softened cream cheese
1-8 ounce sour cream
1/2 cup sugar
2 tbsp vanilla flavoring
   (for topping)
3/4 cup light brown sugar
1 cup chopped pecans or walnuts


Instructions: Wash and dry grapes completely. Mix cream cheese, sour cream, white sugar and vanilla together. Fold in grapes. Mix brown sugar and chopped nuts together and sprinkle over the grape mixture.  Cover and chill overnight.

Brief Comment: Had this salad Thanksgiving, and I actually liked it --- and I'm not very fond of sour cream salads.
Source: Friend
Signature:  Henry

[michael]

Category:   Soup. 
Split Pea Soup

4 to 6 oz. bacon - diced
1 c. diced onion
2 T. shallots - minced
1/2 c. small diced carrots
1/2 c. small diced celery
1 T. minced garlic
3 qt. chicken stock (may be slightly increased if you do not use the cream, below)
1 lb. split peas
1 - 6 to 8 oz. ham hock
heavy cream to taste - about 2 cups
salt and pepper to taste
diced ham, sauteed - for garnish


In a stock pot render the bacon until crispy. Remove and reserve the bacon, leaving the fat.

Saute the onions, shallots, carrots, celery and garlic 2 -3 minutes.

Add the stock, peas and ham hock. Bring to a fast boil, then reduce to a simmer. Cook for one hour or until the peas are tender.

Remove the ham hock. Whisk in small amounts of cream slowly to prevent it breaking and simmer for 2 minutes. Taste to see if you have enough cream and whether to add salt and how much pepper to add.

With a hand blender (the "boat motor"), puree the soup until smooth.

Garnish with ham and the bacon.


Makes 1/2 gallon.   Wonderful with corn muffins.



short note - based on an Emeril Lagasse recipe.  Excellent comfort food.

[Laurie]

Category: Soup (Crockpot)
SPICED BUTTERNUT SQUASH AND LENTIL SOUP

Prep: 25 minutes
Cook: 8 hours on low or 4 - 4 1/2 hours on high
Makes: 5 to 6 servings

1 cup dry lentils
2 1/2 cups peeled butternut squash, cut into 3/4 inch pieces
1/2 cup chopped onion
1/2 cup chopped carrot
1/2 cup chopped celery
2 cloves garlic, minced
1 11 oz bottle Trader Joe's Thai Yellow Curry Sauce (1/2 bottle if you don't like spicy food)
4 cups chicken or vegetable broth

Rinse and drain lentils.  In a 4 quart slow cooker, place lentils, squash, onion, carrot, celery and garlic.
Pour curry sauce and broth over all and stir.

Cover and cook on low heat for 8 hours or high heat for 4 hours.  Keep an eye on the liquids; add more broth
if needed (I used 5 cups total, with the full bottle of curry sauce).  Soup is finished when squash softens and
thickens the soup. 


Brief Comment:  Great to come home to the bubbling crockpot after a long hike. 
Source: A friend's borrowed crockpot cookbook, which I don't know the name of - then creatively enhanced by me.
Signature: Laurie

[Henry]

I'm breaking my rule of how to place the order on this....  but try this cake.... and after you taste it, you'll say...  who cares about order -  give me more cake!!!!

from the today show - most reviewed chocolate cake - all review are 4 star ??

Double Chocolate Layer Cake
Chef Ed Kasky used Callebaut semisweet chocolate for the cake and Guittard French-vanilla chocolate for the frosting, but any fine-quality semisweet chocolate will produce a wonderful result in either. Serves 12 to 14.
Ingredients:
For cake layers
3 ounces fine-quality semisweet chocolate such as Callebaut
1 1/2 cups hot brewed coffee
3 cups sugar
2 1/2 cups all-purpose flour
1 1/2 cups unsweetened cocoa powder (not Dutch process)
2 teaspoons baking soda
3/4 teaspoon baking powder
1 1/4 teaspoons salt
3 large eggs
3/4 cup vegetable oil
1 1/2 cups well-shaken buttermilk
3/4 teaspoon vanilla
For ganache frosting
1 pound fine-quality semisweet chocolate such as Callebaut
1 cup heavy cream
2 tablespoons sugar
2 tablespoons light corn syrup
1/2 stick (1/4 cup) unsalted butter
Special equipment:
Two 10- by 2-inch round cake pans
Preparation:
Make cake layers:
Preheat oven to 300° F and grease pans. Line bottoms with rounds of wax paper and grease paper.
Finely chop chocolate and in a bowl combine with hot coffee. Let mixture stand, stirring occasionally, until chocolate is melted and mixture is smooth.
Into a large bowl sift together sugar, flour, cocoa powder, baking soda, baking powder, and salt. In another large bowl with an electric mixer beat eggs until thickened slightly and lemon colored (about 3 minutes with a standing mixer or 5 minutes with a hand-held mixer). Slowly add oil, buttermilk, vanilla, and melted chocolate mixture to eggs, beating until combined well. Add sugar mixture and beat on medium speed until just combined well. Divide batter between pans and bake in middle of oven until a tester inserted in center comes out clean, 1 hour to 1 hour and 10 minutes.
Cool layers completely in pans on racks. Run a thin knife around edges of pans and invert layers onto racks. Carefully remove wax paper and cool layers completely. Cake layers may be made 1 day ahead and kept, wrapped well in plastic wrap, at room temperature.
Make frosting:
Finely chop chocolate. In a 1 1/2- to 2-quart saucepan bring cream, sugar, and corn syrup to a boil over moderately low heat, whisking until sugar is dissolved. Remove pan from heat and add chocolate, whisking until chocolate is melted. Cut butter into pieces and add to frosting, whisking until smooth.
Transfer frosting to a bowl and cool, stirring occasionally, until spreadable (depending on chocolate used, it may be necessary to chill frosting to spreadable consistency).
Spread frosting between cake layers and over top and sides. Cake keeps, covered and chilled, 3 days. Bring cake to room temperature before serving.

[rusty2]

Category: Baked Goods

Recipe Title: CREAM SCONES

10 oz flour (2 Cups)
1 Tbs baking powder
1/2 tsp salt
1 3/4 oz sugar (1/4 cup)
4 oz cold butter
2 oz dried cranberries (1/2 cup)
1 oz golden raisins (1/4 cup)
1 1/4 cup heavy cream

2 oz butter, melted
1 oz sugar (2 Tbs)

Preheat oven to 425◦ F

Mix together the dry ingredients and cut in the cold butter.

Add dried, chopped fruit.

Gently stir in the cream until dry ingredients are almost completely moistened.

Move scone mixture onto a countertop dusted heavily with flour.  Lightly flour the top of the scone mixture and gently form it into an 8-inch round.  Cut the round into 10-12 pieces.

Line a baking sheet with baking paper and place scones about 2 inches apart.  Brush tops with melted butter and sprinkle with sugar.

Bake for 10 minutes, turn pan 180◦ and bake another 8 to 10 minutes, until scones are golden-brown.

Individual unbaked scones may be frozen for up to 6-months, well wrapped and separated by baking or freezer paper.  Remove from freezer at least 10 minutes before baking.

For variety, substitute any combination of dried fruit to total 3 ounces. Substituting 1 Tbs flour with 1 Tbs cinnamon and adding 2 oz of chopped dried apples is very tasty!!

Brief Comment:  This is a formula from a junior college baking and pastry course that I completed a certificate in.  It was one on the best selling items in our schools bakery storefront!

Source: Cathy Burgett, Santa Rosa Junior College, Santa Rosa, CA

Russell

[rusty2]

Category:  Cookies

Recipe Title: CHOCOLATE CHEWS

Ingredients:

8 oz semisweet chocolate
3 oz unsweetened chocolate
8 Tbs unsalted butter
3 eggs
1 1/4  cup sugar
2 tsp vanilla extract 
2/3 cup bleached all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
1 1/2 cups (9 oz) chocolate chips
1 1/2 cups (6 oz) chopped walnuts
1 1/2 cups (6 oz) chopped pecans

Instructions:

Preheat oven to 325 F

Melt chocolate and butter in double boiler.

Whisk eggs and sugar until lightened. Whisk in cooled melted chocolate and vanilla.

Combine flour, baking powder and salt. Pour into chocolate.  Stir in chocolate chips and nuts.

Drop tablespoon-size cookies onto prepared pans. Bake 12 to 15 minutes until cookies are slightly firm and cracked.

Cool on racks. Store in an airtight container

Source: Unknown

Russell

[KivanSteven]

Chocolate Mint Candies Cookies
SUBMITTED BY

 PREP TIME  20 Min 
COOK TIME  10 Min 
READY IN  1 Hr 20 Min 
Original recipe yield: 3 to 4 dozen

INGREDIENTS
3/4 cup butter
1 1/2 cups brown sugar
2 tablespoons water
2 cups semisweet chocolate chips
2 eggs
2 1/2 cups all-purpose flour
1 1/4 teaspoons baking soda
1/2 teaspoon salt
3 (4.5 ounce) packages chocolate covered thin mints (NOTE BELOW)



DIRECTIONS
In a saucepan over medium heat, cook the sugar, butter and water, stirring occasionally until melted. Remove from heat, stir in the chocolate chips until melted and set aside to cool for 10 minutes.

Pour the chocolate mixture into a large bowl, and beat in the eggs, one at a time. Combine the flour, baking soda and salt, stir into the chocolate mixture. Cover and refrigerate dough for at least 1 hour.

Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Roll cookie dough into walnut sized balls and place 2 inches apart onto the prepared cookie sheets.

Bake for 8 to 10 minutes in the preheated oven, be careful not to overbake. When cookies come out of the oven, Press one mint wafer into the top of each cookie and let sit for 1 minute. When the mint is softened, swirl with the back of a spoon or toothpick to make a pattern with the green filling of the mint wafer. For smaller cookies, break mints in half.


NOTE:  I found this recipe on Allrecipes.com--tried it and loved it.  Although i made one change.  instead of swirling an andes mint candy onto every cookie which was too time consuming...I bought a 3.5oz mint chocolate bar and through that into the dough...they came out just as minty and were a delight.

Steve Forsey