Searching for a favorite ingredient? Looking for a special recipe?

Sunday, July 31, 2011

♥ Victorian Iced Tea ♥

Ingredients:
4 individual tea bags
4 cups boiling water
1 can (11-1/2 ounces) cranberry-raspberry juice concentrate, thawed
4 cups cold water
Ice cubes and fresh mint

Directions:
Place tea bags in a heat-proof pitcher; add boiling water. Cover and steep for 5 minutes. Remove and discard tea bags. Cover and refrigerate tea.

Just before serving, combine cranberry-raspberry concentrate and cold water in a 2-1/2-qt. pitcher; stir in tea. Serve on ice. Garnish with mint.

Yield: 10 (1-cup) servings.


~~Taste of Home June/July 2000~~

Friday, July 29, 2011

♥ Walnut Cherry Cake ♥

Ingredients:
2 cups sugar
2 tablespoons butter, softened
2 eggs
1 teaspoon salt
2 cups all-purpose flour
2 teaspoons baking soda
2 cans (14-1/2 ounces each) pitted tart cherries
1 cup chopped walnuts

TOPPING:
2 cups heavy whipping cream
1/4 cup confectioners' sugar
1/2 cup sugar
2-1/2 teaspoons cornstarch
1/8 teaspoon red food coloring, optional

Directions:

In a large bowl, beat sugar and butter until crumbly; stir in the eggs and salt. Combine flour and baking soda; stir into sugar mixture until combined. Drain cherries, reserving 1/2 cup juice; set juice aside. Gently stir cherries and walnuts into sugar mixture.

Pour into a greased 13-in. x 9-in. baking dish. Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack.

For topping, in a small bowl, beat cream and confectioners' sugar until soft peaks form. Spread over cake; refrigerate for 2 hours.

In a small saucepan, combine sugar and cornstarch. Stir in reserved cherry juice until smooth. Stir in food coloring if desired. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Cool. Just before serving, drizzle over whipped cream. Refrigerate leftovers.

Yield: 12-15 servings.


~~Reminisce January/February 2006~~

Wednesday, July 27, 2011

♥ Artichoke Crescent Appetizers ♥

Ingredients:
1 tube (8 ounces) refrigerated crescent rolls
2 tablespoons grated Parmesan cheese
2 packages (3 ounces each) cream cheese, softened
1/2 cup sour cream
1 egg
1/2 teaspoon dill weed
1/4 teaspoon seasoned salt
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
1/3 cup thinly chopped green onions
1 jar (2 ounces) diced pimientos, drained

Directions:
Unroll crescent dough and press onto the bottom and 1/2 in. up the sides of an ungreased 13-in. x 9-in. baking dish; seal seams and perforations. Sprinkle with Parmesan cheese.

Bake at 375° for 8-10 minutes or until lightly browned.

Meanwhile, in a small bowl, beat the cream cheese, sour cream and egg until smooth. Stir in dill and seasoned salt. Spread over crust. Sprinkle with artichokes, green onions and pimientos.

Bake 15-20 minutes longer or until edges are golden brown. Cut into squares.

Yield: about 2 dozen.


Nutrition Facts: 1 piece equals 77 calories, 5 g fat (3 g saturated fat), 19 mg cholesterol, 151 mg sodium, 5 g carbohydrate, trace fiber, 2 g protein.


~~Simple & Delicious November/December 2009~~

Monday, July 25, 2011

♥ Pineapple Zucchini Bread ♥

Ingredients:
3 eggs
2 cups finely shredded zucchini
1 cup vegetable oil
1 can (8 ounces) crushed pineapple, drained
2 teaspoons vanilla extract
3 cups all-purpose flour
2 cups sugar
2 teaspoons baking soda
1-1/2 teaspoons ground cinnamon
1 teaspoon salt
3/4 teaspoon ground nutmeg
1/2 teaspoon baking powder
1 cup chopped nuts
1 cup raisins, optional

Directions:
In a large bowl, combine the eggs, zucchini, oil, pineapple and vanilla. Combine the dry ingredients; stir into egg mixture just until moistened. Fold in nuts and raisins if desired.

Pour into two greased 8-in. x 4-in. loaf pans. Bake at 350° for 50-60 minutes or until a toothpick inserted near the center comes out clean.

Cool for 10 minutes before removing from pans to wire racks to cool.

Yield: 2 loaves.

Nutrition Facts: 1 serving (1 slice) equals 202 calories, 10 g fat (1 g saturated fat), 20 mg cholesterol, 166 mg sodium, 27 g carbohydrate, 1 g fiber, 3 g protein.

~~Country Woman September/October 2000~~

Saturday, July 23, 2011

♥ Mock Clotted Cream ♥

Ingredients:
1 (3-ounce) package cream cheese, softened
¼ cup confectioners’ sugar
¼ cup sour cream
½ cup heavy cream
¼ teaspoon vanilla extract

Directions:
• In a medium mixing bowl, combine cream cheese, confectioners' sugar, and sour cream. Using an electric mixer at medium speed, beat until smooth. Add cream and vanilla extract, beating until light and fluffy. Refrigerate until needed.

~~Tea Time magazine~~

Thursday, July 21, 2011

♥ Lemon Cream Cupcakes ♥

Ingredients:
* 1 cup butter, softened
* 2 cups sugar
* 3 eggs
* 2 teaspoons grated lemon peel
* 1 teaspoon vanilla extract
* 3-1/2 cups all-purpose flour
* 1 teaspoon baking soda
* 1/2 teaspoon baking powder
* 1/2 teaspoon salt
* 2 cups (16 ounces) sour cream

FROSTING:

* 3 tablespoons butter, softened
* 2-1/4 cups confectioners' sugar
* 2 tablespoons lemon juice
* 3/4 teaspoon vanilla extract
* 1/4 teaspoon grated lemon peel
* 1 to 2 tablespoons milk

Directions:
* In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in lemon peel and vanilla. Combine the flour, baking soda, baking powder and salt; add to creamed mixture alternately with sour cream, beating well after each addition (batter will be thick).
* Fill greased or paper-lined muffin cups with 1/4 cup of batter. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
* For frosting, cream butter and confectioners' sugar in a small bowl until light and fluffy. Add the lemon juice, vanilla, lemon peel and milk; beat until smooth. Frost cupcakes.

Yield: about 2-1/2 dozen.


~~Taste of Home August/September 1997~~

Tuesday, July 19, 2011

♥ Lemon Chess Pie ♥

Ingredients:
1 (6-oz.) ready-made shortbread piecrust
1 egg white, lightly beaten
4 large eggs, separated
3/4 cup sugar
1/4 cup melted butter
1/2 cup fresh lemon juice
Garnishes: whipped cream, fresh raspberries

Directions:
1. Preheat oven to 350°. Brush piecrust with beaten egg white. Bake 6 minutes. Remove from oven, and cool completely on a wire rack (about 30 minutes).
2. Beat 4 egg whites at high speed with an electric mixer until stiff peaks form.
3. Whisk together 4 egg yolks, sugar, and melted butter in a large bowl until blended. Stir in lemon juice. Fold in egg whites. Pour mixture into cooled piecrust, and place pie on a baking sheet.
4. Bake at 350° for 25 to 30 minutes or until set, shielding edges with aluminum foil after 20 minutes to prevent excessive browning. Remove from oven to wire rack, and cool completely (about 1 hour). Garnish, if desired.

Note: For testing purposes only, we used Keebler Ready Crust Shortbread piecrust.


~~Southern Living~~

Sunday, July 17, 2011

♥ Brownie Bombs ♥

Ingredients:
4 ounces unsweetened chocolate
1/2 cup butter or margarine
1-2/3 cups sugar
1/2 teaspoon vanilla
3 eggs
3/4 cup all-purpose flour
1 8-ounce package cream cheese, softened
4 teaspoons all-purpose flour
1 egg
1/4 teaspoon vanilla
1/2 cup semisweet chocolate pieces


Directions:
1. In a saucepan, melt the unsweetened chocolate and butter over low heat. Remove the mixture from the heat.Stir in 1-1/3 cups of the sugar and the 1/2 teaspoon vanilla. Cool the mixture for 15 minutes. Beat in the 3 eggs and the 3/4 cup flour.

2. In a mixing bowl, mix the remaining 1/3 cup sugar, the cream cheese, the 1 egg, the 4 teaspoons flour, and the 1/4 teaspoon vanilla.

3. Coat an 8x8x2-inch baking pan with nonstick cooking spray. Spread 2/3 of the chocolate batter in the pan. Spoon cream cheese layer over batter. Dollop with remaining chocolate batter.

4. Bake in a 350 degree F oven for 20 minutes. Sprinkle with chocolate pieces. Bake for 12 minutes more. Cool. Cover; store in the refrigerator. Let the chilled dessert stand at room temperature for 30 minutes to serve. Makes 16 servings.
~~Midwest Living~~

Friday, July 15, 2011

♥ New Beaded Tea Infusers ♥

I have been so busy! I have been "beading away" on some new tea infusers to add to my Etsy shop. I hope to get these listed this weekend, but thought I'd give you a sneak peek of just a few of them!! I also have some cute teapot earrings to list too. Hope you're having a tea-rrific weekend! ;)





♥ Peach Pound Cake ♥

Ingredients:
* 1 cup butter, softened
* 2 cups sugar
* 6 eggs
* 1 teaspoon almond extract
* 1 teaspoon vanilla extract
* 3 cups all-purpose flour
* 1/4 teaspoon baking soda
* 1/4 teaspoon salt
* 1/2 cup sour cream
* 2 cups diced fresh or frozen peaches
* Confectioners' sugar

Directions:
* In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine the flour, baking soda and salt; add to the batter alternately with sour cream, beating well after each addition. Fold in the peaches.
* Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar if desired.

Yield: 12-16 servings.

~~Taste of Home June/July 2003~~

Wednesday, July 13, 2011

♥ Lemon Sugar Cookies ♥

Ingredients:
* 1 cup butter, softened
* 1 cup sugar
* 1 cup confectioners' sugar
* 1 cup vegetable oil
* 2 eggs
* 1 teaspoon lemon extract
* 4-1/2 cups all-purpose flour
* 1 teaspoon baking soda
* 1 teaspoon cream of tartar
* Additional sugar


Directions:
* In a large bowl, cream butter, sugars and oil. Beat in eggs and extract. Combine flour, baking soda and cream of tartar; stir into creamed mixture (dough will be stiff). Roll into 1-in. balls; place 2-in. apart on ungreased baking sheets.Press with the bottom of a glass dipped in water, then in sugar. Bake at 350° for 10 minutes or until edges are lightly browned.

Yield: about 11 dozen.

Nutrition Facts: 1 serving (2 each) equals 106 calories, 6 g fat (2 g saturated fat), 14 mg cholesterol, 49 mg sodium, 11 g carbohydrate, trace fiber, 1 g protein.


~~Country Extra March 1995~~

Monday, July 11, 2011

♥ Summer Squash Soup ♥

Ingredients:
* 5 small yellow summer squash, seeded and cubed
* 2 green onions, cut into 3-inch pieces
* 2 tablespoons butter
* 1 can (14-1/2 ounces) chicken or vegetable broth
* 1/2 teaspoon salt
* 1/8 to 1/4 teaspoon white pepper
* 1-1/2 cups heavy whipping cream

Directions:
* In a large saucepan, saute squash and onions in butter until tender. Stir in the broth, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until vegetables are tender.
* Cool slightly. Process in batches in a blender; return all to the pan. Stir in cream and heat through.

Yield: 6 servings.

~~Quick Cooking July/August 1999~~

Saturday, July 9, 2011

♥ Peach Crisp ♥

Ingredients:
* 1 cup all-purpose flour
* 1/2 cup packed brown sugar
* 1/4 teaspoon salt
* 1/2 cup butter, cubed

FILLING:
* 2 cans (15-1/4 ounces each) sliced peaches
* 1 cup sugar
* 1/4 cup cornstarch

TOPPING:
* 1-1/2 cups old-fashioned oats
* 1/2 cup packed brown sugar
* 1/4 cup all-purpose flour
* 5 tablespoons butter, cubed

Directions:
* In a large bowl, combine the flour, brown sugar and salt. Cut in butter until crumbly. Pat into a greased 9-in. square baking pan. Bake at 350° for 15 minutes or until lightly browned.
* Meanwhile, drain the peaches and reserve juice in a small saucepan. Stir in the sugar and cornstarch until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in peaches.
* Pour into crust. For topping, combine the oats, brown sugar and flour. Cut in the butter until crumbly. Sprinkle over filling. Bake at 350° for 25-30 minutes or until golden brown and bubbly.

Yield: 6-8 servings.

~~Taste of Home February/March 1995~~

Thursday, July 7, 2011

♥ Bacon Quiche Tarts ♥

Ingredients:
* 2 packages (3 ounces each) cream cheese, softened
* 5 teaspoons 2% milk
* 2 eggs
* 1/2 cup shredded Colby cheese
* 2 tablespoons chopped green pepper
* 1 tablespoon finely chopped onion
* 1 tube (8 ounces) refrigerated crescent rolls
* 5 bacon strips, cooked and crumbled


Directions:
* In a small bowl, beat cream cheese and milk until smooth. Add the eggs, cheese, green pepper and onion.
* Separate dough into eight triangles; press onto the bottom and up the sides of greased muffin cups. Sprinkle half of the bacon into cups. Pour egg mixture over bacon; top with remaining bacon.
* Bake, uncovered, at 375° for 18-22 minutes or until a knife inserted near the center comes out clean. Serve warm.

Yield: 8 servings.

~~Quick Cooking July/August 2002~~

Tuesday, July 5, 2011

♥ Raspberry Coconut Bars ♥

Ingredients:
* 1-2/3 cups graham cracker crumbs
* 1/2 cup butter, melted
* 2-2/3 cups flaked coconut
* 1 can (14 ounces) sweetened condensed milk
* 1 cup seedless raspberry preserves
* 1/3 cup chopped walnuts, toasted
* 1/2 cup semisweet chocolate chips
* 1/4 cup white baking chips


Directions:
* In a small bowl, combine cracker crumbs and butter. Press into a 13-in. x 9-in. baking dish coated with cooking spray. Sprinkle with coconut; drizzle with milk.
* Bake at 350° for 20-25 minutes or until lightly browned. Cool completely on a wire rack.
* Spread preserves over crust. Sprinkle with walnuts. In a microwave, melt chocolate chips; stir until smooth. Drizzle over walnuts. Repeat with vanilla chips. Cut into bars. Refrigerate for 30 minutes or until chocolate is set.

Yield: 3 dozen.


Nutrition Facts: 1 serving (1 piece) equals 155 calories, 8 g fat (5 g saturated fat), 11 mg cholesterol, 83 mg sodium, 20 g carbohydrate, 1 g fiber, 2 g protein.


~~Quick Cooking November/December 2005~~

Sunday, July 3, 2011

♥ Pretzel Sparklers ♥

Ingredients:
* 8 ounces white baking chocolate, chopped
* 1 package (10 ounces) pretzel rods
* Colored candy stars or sprinkles

Directions:
* In a microwave-safe bowl; melt chocolate at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth.
* Dip each pretzel rod about halfway into chocolate; allow excess to drip off. Sprinkle with stars. Place on waxed paper to dry.

Yield: about 2 dozen.


Nutrition Facts: 1 serving (2 each) equals 105 calories, 2 g fat (1 g saturated fat), 1 mg cholesterol, 311 mg sodium, 20 g carbohydrate, 1 g fiber, 3 g protein.


~~Quick Cooking July/August 1999~~

Friday, July 1, 2011

♥ Patriotic Dessert ♥

Ingredients:
* 1 cup all-purpose flour
* 1 cup finely chopped pecans
* 1/2 cup butter, softened
* 1 package (8 ounces) cream cheese, softened
* 1 cup confectioners' sugar
* 1 carton (8 ounces) frozen whipped topping, thawed, divided
* 1-1/2 cups cold milk
* 1 package (5.1 ounces) instant vanilla pudding mix
* 3 cups fresh strawberries, halved
* 1/2 cup fresh blueberries

Directions:
* In a bowl combine flour, pecans and butter. Press into an ungreased 13-in. x 9-in. baking pan. Bake at 350° for 20 minutes. Cool on a wire rack.
* In a bowl, beat cream cheese and confectioners' sugar. Fold in half of the whipped topping; spread over crust. In a bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set.
* Spread over cream cheese layer. Cover with remaining whipped topping. Decorate with strawberries and blueberries to resemble a flag. Chill for at least 1 hour before serving.

Yield: 12-15 servings.


Nutrition Facts: 1 serving (1 slice) equals 335 calories, 21 g fat (11 g saturated fat), 36 mg cholesterol, 255 mg sodium, 34 g carbohydrate, 2 g fiber, 4 g protein.


~~Country Woman July/August 1995~~