Pumpkin Chiffon Pie

Made by: Jennifer

·        1 envelope unflavored gelatin

·        ½ cup sugar

·        ½ teaspoon salt

·        ½ teaspoon cinnamon

·        ½ teaspoon allspice

·        ¼  teaspoon ginger

·        ¼ teaspoon nutmeg

·        ¾  cup milk

·        2 slightly beaten egg yolks

·        1 cup canned pumpkin

·        2 egg whites

·        ¼ cup sugar

·        ½ cup whipping cream, whipped

·        1 9-inch graham cracker crust

Combine first 7 ingredients in saucepan.  Stir in milk, egg yolks, and pumpkin.  Cook and stir over medium heat till mixture boils and gelatin dissolves.  Remove from heat and chill till partially set.  Beat egg whites till soft peaks form; gradually add sugar and beat to stiff peaks.  Fold into pumpkin mixture with whipped cream.  Pile into crust.  Chill till firm.  Trim with whipped cream and walnut halves.

No-Bake Buckeyes

Made by: Michelle

1 stick butter

2 cups powdered sugar

1 1/4 cup peanut butter

2 cups Rice Krispies

1 6oz. pkg. chocolate chips

Cream sugar, peanut butter and butter.  Stir in Rice Krispies.  Melt chocolate.  Roll mixture into 1 inch balls.  Dip 1/2 ball in chocolate.  Refrigerate.

Sugar Cookies

Made by: Natalie

1 1/2 cups (3 sticks) butter, softened to cool room temperature
1 1/2 cups granulated sugar
1/2 cup powdered sugar
4 large eggs
1 teaspoon vanilla
1/2 teaspoon almond extract
1 tablespoon lemon zest (from about 1 lemon)
5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt

Preheat oven to 400 degrees.

In a large bowl, cream together the butter and sugars for 3-4 minutes, until the mixture is light and fluffy. Add the eggs one at a time, mixing well after each addition. Add vanilla extract, almond extract and lemon zest; mix. Add two cups flour, baking powder and salt. Mix. Add remaining flour and mix just until flour is incorporated and the dough is smooth and soft.

The dough can be wrapped in plastic wrap and kept in the refrigerator for up to a week or it can be rolled out right away. Dust a counter with powdered sugar or flour and roll the dough to desired thickness.  Cut the dough into shapes. Place the cookies on a lined or lightly greased baking sheet. Bake for 7-8 minutes.  Do not allow for any browning at all for a melt in your mouth cookie.

Cool the cookies completely on a wire rack before frosting. 

*The baked cookies (unfrosted) can be stored in a tupperware or ziploc bag in the freezer for up to a month. Uncooked dough can also be stored in freezer for up to a month.  When removing from freezer, allow to defrost in the refrigerator for 12-15 hours , and then let it sit on the counter for 30 minutes before rolling out.

*Recipe found at Mel's Kitchen

Homemade Dulce de Leche

Made by: Emma

1 can sweetened condensed milk

Preheat oven to 425 degrees.  Pour sweetened condensed milk into a shallow baking dish, such as a pie plate.  Cover very tightly with foil making sure all sides are covered and sealed.  Place baking dish in a larger pan, such as a roasting pan.  Fill larger pan with hot water until water level reaches about half way up the baking dish.  Cook for about 60 minutes and then check.  Color should be a rich caramel brown.  Continue cooking if necessary, checking every 15 minutes.  Can take up to 90 minutes or more to reach proper level of doneness.  When a medium caramel color is reached, remove from oven and let cool.  Whisk until smooth, store in fridge.

Try it as a fruit dip, spread on bread, crackers, or cookies, on top of ice cream, as a filling for cupcakes, swirled into frosting or hot chocolate, or simply straight off the spoon.  It’s especially good with cold, crisp apple slices.

Crock Pot Instructions: Place 1-3 sealed cans of sweetened condensed milk in slow cooker.  Place enough water in slow cooker to completely cover cans by 1 inch.  Cook on low for about 8 hours.  Let cans cool completely before opening.

*Recipe from Our Best Bites

Stuffed Mushrooms

Made by: Debbie

1 pkg sausage
4 oz cream cheese
2 cups mozzarella cheese
Chili powder
Pepper
Garlic powder

Brown sausage, add cream cheese.  Stir till melted, add cheese.  Stir till melted.  Add spices to taste.


Fill mushrooms, bake at 350* for 15 minutes

Easy Caramel Popcorn

Made by: Marné

24 cups popped corn (1 cup unpopped)
1 cup butter
2 cups brown sugar
1/2 cup corn syrup
1/3 cup molasses
1 tsp salt
1/2 tsp baking soda
1 1/2 tsp vanilla
1 1/2 cups whole peanuts or unsalted walnut halves (optional)

Set oven to 250 degrees.  Put the popped corn in a large bowl.  Melt the margarine, then stir in the brown sugar, corn syrup, molasses and salt.  Bring to a boil, stirring constantly.  Then boil for 5 minutes without stirring.  Remove from heat and add baking soda and vanilla.  Stir to combine and then pour over popcorn.  Mix well.  Spread into a parchment paper lined cookie sheet and bake for 1 hour, stirring every 15 minutes or so.  Let cool and then break into pieces. Store in tightly covered container.

Lynne's Rolls

Made by: Lynne

In a small bowl, combine the following and set aside to proof:

2T dry yeast

1/4 cup warm water

1/2 tsp sugar

With mixer, cream the following: 

1/2 cup sugar

1/2 cup oil

To the mixing bowl, add in order:

1 cup very hot water

3 eggs beaten well

yeast mixture (from step 1)

4 1/2 cup flour

2 tsp salt

Mix with regular beaters just until blended.  The dough will be very sticky.  Remove the beaters, cover and let rise until double.  Stir down.  You can leave in fridge up to 12 hours or roll out right away. 

Divide dough into two parts.  (Flour your surface generously; dump flour on top as well then turn the dough over before rolling it.  Roll into a rectangle (if it is too springy, let it rest a minute), spread with softened butter (not quite melted).  Roll up picking up the long end (cinnamon roll style).  Slice into 12 sections (dental floss works well) and place into a greased muffin tin.  Repeat with second part of dough. 

Let rise until double and bake for 8-10 minutes in a 400 degree oven.

Notes:  This recipe halves well to make only 12 rolls (a full batch does 24).  You can cheat a bit and cut down on the rising and they will still taste good, but the rolls are the fluffiest when you do each rising.

Shredded Korean Beef Tacos

Made by: Marné

 3-4 pounds beef roast

1/2 cup brown sugar

1/3 cup soy sauce 

1 head garlic - peeled and separated into cloves

 1/2 onion, diced

1 inch fresh ginger root, peeled and grated

2 tablespoons rice wine vinegar

1 tablespoon sesame oil

Add all ingredients to a slow cooking and cook on low for 8-10 hours.  Shred meat and serve in corn tortilla with shredded cabbage.

*Recipe originally from crockpot365.blogspot.com

Coconut Cake Balls

Made by: Angela

1 prepared white cake (may use a cake mix)

1 can of vanilla frosting (or 1.5 C of homemade frosting)

1 t of coconut extract

1 pkg (24 oz) of chocolate almond bark

¼ C of shredded coconut, toasted

After the completed cake has cooled, crumble finely. Add frosting and extract to the cake crumbs, mix well until combined. Shape dough into balls. Place balls on a cookie sheet lined with wax or parchment paper. Place ball-filled sheet into the freezer. Freeze for at least an hour.

Retrieve balls from the freezer after they have set, prepare the almond bark as directed on the package, and dip cake balls in the candy coating using a fork and spoon*. Drizzle any remaining chocolate over dipped cake balls for decorative touch. Sprinkle with toasted coconut.

Easy peasy. Makes nearly 30 cake balls.

* use the fork as a cradle to rest the ball over the bowl and the spoon to pour the chocolate on. Tap the fork gently against the bowl’s rim to remove excess chocolate then place ball on wax paper.

Double Chocolate Bundt Cake

Made by: Emma

1 -(18.25 ounce) package devil's food cake mix
1 -(3.9 ounce) package instant chocolate pudding mix
4 eggs
1 cup sour cream
1/2 cup vegetable oil
1/2 cup water
2 cups semisweet chocolate chips

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. Have all ingredients at room temperature.


In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in eggs, sour cream, oil and water. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Stir in chocolate chips. Pour batter into prepared pan.


Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Chocolate glaze

3/4 cup semisweet chocolate chips
3 tablespoons butter
1 tablespoon light corn syrup
1/4 teaspoon vanilla extract


In a double boiler over hot, but not boiling water, combine chocolate chips, butter, and corn syrup. Stir until chips are melted and mixture is smooth, then add vanilla.


Spread warm glaze over top of cake, letting it drizzle down the sides.

Chocolate Covered Potato Chips

Made by: Taylor

1 bag of wavy potato chips
1 pkg. milk chocolate chips

Melt chocolate chips (use as many as you need) in the microwave, stirring every 30-45 seconds until smooth.
Dip potato chips in melted chocolate, then place on lined cookie sheet.  Let chocolate set in refrigerator for 15-30 minutes. Enjoy!

Brigadeiro

Made by: Kathryn

1 can sweetened condensed milk

1 Tbsp butter

1 egg yolk

2 Tbsp cocoa powder

1 pkg chocolate sprinkles

Combine all ingredients - except chocolate sprinkles - in a saucepan.  Cook mixture over low heat for 10-12 minutes, stirring constantly, until mixture has a thick, creamy consistency and does not stick to the bottom of the pan.  Pour the mixture onto a greased plate and allow to cool.  Once cooled, divide and roll into small balls (You might want to grease your hands with butter before rolling).  Roll finished balls in chocolate sprinkles and enjoy!

Chocolate Idiot Cake with Salted Caramel Sauce

Made by: Heather

10 oz. bittersweet or semisweet chocolate, coarsely chopped (recommend ScharffenBerger or another good quality chocolate)

7 oz. butter, salted or unsalted, cut into pieces

5 large eggs, room temperature

1 cup sugar

Preheat oven to 350 degrees.

Butter a 9 inch springform pan and dust it with cocoa powder.

Melt the chocolate and butter in a double boiler (or microwave), stirring occasionally, until smooth.  Remove from heat.

In a separate bowl, whisk together the eggs and sugar and then whisk in melted chocolate mixture until smooth.

Pour the batter into the springform pan and cover the top of the pan tightly with a sheet of foil.  Put the springform into a larger baking pan (ex - a roasting pan) and add enough hot water to come halfway up the outside of the cake pan.

Bake for 1 hour and 15 minutes.

The cake is done when it feels "just set, like quivering chocolate pudding".  

Remove cake from water bath, remove foil and allow to cool on a cooling rack. Serve in thin slices draped with salted caramel sauce (See recipe below).

Can wrap and store in the refrigerator for 3-5 days.

Recipe Source: Davidlebovitz.com

Salted Caramel Sauce:

1 cup sugar
4 tablespoons water
2 tablespoons light corn syrup
1/2 cup heavy cream
2 tablespoons butter
1/2 teaspoon lemon juice
1/2 teaspoon salt, (kosher or sea)

Combine the sugar, water, and the corn syrup in a large saucepan and stir with a wooden spoon over medium heat until sugar is dissolved. Cover the saucepan and let it cook over medium heat for 3 minutes.

 After 3 minutes, remove the lid, increase the heat to medium-high, and bring to a boil.

 Swirl the liquid around the pan (not stirring) so that the caramel doesn’t burn. Continue to cook until the caramel turns an even amber color then remove from the heat and let stand for about 30 seconds.

Carefully pour the heavy cream into the mixture. The mixture will bubble up significantly and will be very hot.  Carefully stir the mixture.

Add the butter, lemon juice, and salt. Stir until combined.  Then, stirring occasionally, allow to cool until thick like molasses and warm to the touch, about 20 minutes. Can keep in refrigerator in a sealed container.

Recipe Source: Around the Table on Blackberry Farm

Bittersweet Chocolate Mousse

Made by: Nancy

• 
  
• 4 large egg yolks
• 1/4 cup sugar
• Pinch of salt
• 2 tablespoons unsweetened cocoa powder
• 2 ounces bittersweet chocolate
• 3/4 cup heavy cream 
• 
  
• Finely chop chocolate; set aside. In a double boiler, whisk yolks, sugar, and salt until sugar has dissolved and mixture is warm to the touch, 2 to 3 minutes. Off heat, quickly whisk in chopped chocolate until melted and cocoa until smooth (mixture will be thick). Cool to room temperature.
• 
  
• In a separate bowl, whip cream until soft peaks form. Whisk half of whipped cream into room-temperature chocolate mixture. Gently fold in remaining whipped cream. Divide mousse among serving dishes. Chill at least 2 hours and up to 1 day.
• 
  
• Remove mousse from refrigerator 15 minutes before serving. Garnish with strawberry or chocolate.
• 
  
• NOTE: To store mousse, place a paper towel under the plastic wrap (without touching mousse) before sealing for refrigeration. The paper towel will absorb the drops of condensation that might otherwise drip onto the surface.

Recipe Source: Marthastewart.com

Peanut Butter Chocolate Dessert

Made by: Debbie

20 chocolate cream-filled cookies, divided

2 Tbsp butter, softened

1 pkg (8 oz) cream cheese, softened

1/2 cup peanut butter

1 1/2 cups confectioners' sugar, softened

16 oz. frozen whipped topping, thawed, divided

15 miniature peanut butter cups, chopped

1 cup cold milk

1 3.9 oz pkg instant chocolate fudge pudding mix

Crush 16 cookies, toss with butter. Press into an ungreased 9-in. pan.

In a large bow, beat the cream cheese, peanut butter and 1 cup confectioners' sugar until smooth. Fold in half of the whipped topping.  Spread over the crust.  Sprinkle with peanut butter cups.

In another large bowl, beat the milk, pudding mix and the rest of the confectioners' sugar for 2 minutes on low speed.  Let stand a few minutes until soft set.  Fold in remaining whipped topping.

Spread over peanut putter cups.  Crush remaining cookies and sprinkle on top as garnish. Cover and chill for at least three hours.

Recipe Source: Taste of Home Recipes

Chinese Pearl Meatball Cooking Demonstration

This month we were lucky to have Juying do a cooking demonstration for our group!  She showed us how to make a beautiful Chinese Pearl Meatball - a traditional food to serve for the Chinese New Year.  

It's called a pearl meatball because the rice covering the meatball adds a beautiful shimmer to the dish,

 making it elegant and delicious!

The recipe below is a basic recipe to follow, but can be adjusted to taste:

1 cup of soaked glutinous rice (soaked for 2 hours)
1 lb ground pork
2 Tbsp soy sauce
2-3 Tbsp sesame oil
1 spray green onion (chopped)
1/2 can water chestnuts (chopped)
3 cloves garlic (chopped)
1 egg
1/2 tsp white pepper
1 tsp salt
1/2 tsp sugar
1 Tbsp cornstarch
Optional: Dried Shitaki mushrooms (3-4) (soaked and chopped)
Optional: Dried shrimp (soaked and chopped)


How to Make a Chinese Pearl Meatball:


1. Soak the rice for 2 hours.


2. Mix the rest of the ingredients with ground pork in a mixing bowl and add 1 to 1.5 cups of water. Mix well and let sit for 30 minutes.

4. Roll the meat into a small ball.

5. Gently roll the meatball in rice to cover the meatball.

6. Place onto a plate that can sit inside of a bamboo steamer.


*If you do not have a bamboo steamer you can steam your meatball in a steamer rack on top of a rice cooker or other steaming system*


7. Bring 1/2 pot of water to boil and place the stacked bamboo steamer on top.  Make sure there's a good seal between the pot and the steamer.


8. Steam for 30 minutes.


9. Let cool and serve.

This dish was delicious and elegant! But even more importantly, it was a great education for everyone there to learn some of the tricks to cooking this traditional Chinese dish.  Thanks to Juying for all of her work and great cooking!

Fun Stir Fry for Kids

Made by: Juying

Juying also showed us how to make a fun Chinese stir fry for kids.

Preheat vegetable oil in a skillet pan or wok.  

Stir in chopped hotdogs and mixed vegetables of your choice.  Once heated add cooked, chilled rice. 

Flavor with ketchup.  Stir and heat together.  

In a separate pan, fry an egg:

                                      

Dish a mound of the stir fry onto a plate and cover with egg.

Tuck corners under, add a decoration out of ketchup on top, and you have a fun stir fry surprise that kids will enjoy!