From Keoloha

This recipe looks long, but you can make the crust in advance and also the filling. I always get rave reviews when I use this one. If you can't find the mini tart pans, you use the larger tart pans and just cut them into fourths. Enjoy.

Fruit Tarts

Crust

¾ cup butter, softened
½ cup confectioners' sugar
1-1/2 cups all-purpose flour

Filling

1 package (10 oz) white chocolate chips, melted
¼ cup whipping cream
1 package (8 oz) cream cheese, softened

Topping

1 can (11 oz) mandarin oranges – drained, but reserve the juice for the glaze
Pick any fruits that you like.

Glaze

3 Tablespoons sugar
2 teaspoons cornstarch
½ teaspoon lemon juice
Juice from mandarin oranges

In a mixing bowl, cream butter and sugar. Gradually add flour; mix well. Divide the dough into 12 balls. Press each ball into a small tart pan (small pot pie aluminum pan also works). Place tart pans on a cookie sheet and bake at 300 degrees for about 25 mins. or until lightly browned. Cool.

In a mixing bowl, beat chips and cream. Add cream cheese and beat until smooth. Spread over crusts. Chill for at least 30 mins. If making ahead, can be chilled for a couple of nights.

Drain mandarin oranges and reserve the juice. Pop the crusts and filling out of the tart pans. Arrange fruits on top of filling.

In a saucepan, combine sugar, cornstarch, lemon juice and reserved orange juice; bring to a boil over medium heat. Boil for 2 minutes or until thickened, stirring constantly. Cool; brush over fruit. Chill at least 1 hour before serving.

Makes 12 fruit tarts

Heidi's Best Recipe

The Best Chocolate Ganache Ever!

1 pint heavy cream
2 sticks unsalted butter
20 oz. good quality chopped semi-sweet chocolate (you can use chocolate chips, but the best results are with dark chocolate bars like Lindt or Ghirardelli!)
1/3 cup espresso or strong coffee (coffee brings out the flavor in chocolate, but if you wish, you can omit it completely, or substitute a different flavoring, like Grand Marnier or some other liqueur.)

Heat the cream and the butter in a saucepan over medium heat until it just starts to come to a boil. Remove from heat and stir in the coffee. Add the chocolate and allow it to sit until the chocolate softens. Use a whisk to gently incorporate into a thick chocolate sauce.

You can leave it like this, or if you want a finer texture, strain the sauce through a fine mesh sieve into another container. (This is good for when you want to use it as frosting.)

This is an incredibly versatile recipe. You can use this for all kinds of things.

When it is still warm, you can:

1. Use it as a sauce for ice cream
2. Pour it over cakes/cupcakes as a glaze
3. Dip cookies in it and let them set up
4. Keep it warm and use it for chocolate fondue (yummy!)

If you allow it to sit at room temperature until it is the consistency of warm butter:

• Use it as a filling between cakes or as a frosting.
• Whip it in a mixer to make a lighter frosting.
• Use a pastry bag and a star tip to pipe rosettes (or anything else) onto parchment and refrigerate for little chocolate accents.
• Bring the ganache to cool room temperature and scoop out balls with a melon baller into cocoa powder or chopped nuts, refrigerate, and you have yummy truffles.

You can store leftover ganache for about two weeks in the refrigerator if it is tightly covered. Do not freeze. You can, however, successfully freeze and thaw items that have been frosted/glazed with ganache. Freeze without wrapping until good and hard, then double wrap item with plastic. When you want to use it allow it to thaw in the refrigerator overnight without unwrapping (the condensation should cling to the plastic.) Unwrap and serve as is or bring to room temperature. (I think ganache is best at room temperature, but that's just me.)

Have fun with it!

The Most Dangerous Cake in the World!

5 MINUTE CHOCOLATE MUG  CAKE 

 

1 Coffee Mug

4 tablespoons flour (that's plain flour, not self-rising)

4  tablespoons sugar

2  tablespoons baking cocoa

1  egg

3  tablespoons milk

3  tablespoons oil

3  tablespoons chocolate chips  (optional)

Small splash of vanilla

 

Add dry ingredients to mug, and mix well.

Add the egg and mix thoroughly.

Pour in  the milk and oil and mix well.

Add the chocolate chips (if using) and  vanilla, and mix again.

Put your mug in the microwave and cook for 3  minutes at 1000 watts.

The cake will rise over the top of the mug, but don't be  alarmed!

Allow to cool a little, and tip out onto a plate if desired.

EAT! (this can serve  2 if you want to share!)

 

And why is this the most dangerous cake recipe in the world? Because now we are all only 5 minutes away from chocolate cake at any time of the day or night

 

(I really really REALLY want to make this)

 

From Niece Lynne

SINFULLY DELICIOUS CHICKEN

1 LARGE CHICKEN (I BUY ONE ALREADY COOKED) PULL OFF THE MEAT AND CUBE
8 OZ OF SOUR CREAM
1 CAN CREAM OF CHICKEN SOUP
1 CAN CREAM OF CELERY SOUP
1 BOX STOVE TOP STUFFING MIX (I LIKE THE CORNBREAD)

MAKE THE STUFFING ACCORDING TO BOX (I MAKE IT IN THE MICROWAVE)

IN A LARGE BOWL MIX IN ALL OF THE OTHER INGREDIENTS ... GARLIC OR ONION FLAKES TO TASTE

PUT THE CHICKEN MIXTURE IN A 7X11 PAN AND TOP WITH THE STUFFING ... BAKE AT 350 FOR 45 MINUTES!

EASY BUNDT CAKE

1 BOX OF CAKE MIX
1 LARGE BOX OF PUDDING NOT INSTANT BUT COOK
1 CUP OF CHOCOLATE CHIPS OR BUTTERSCOTCH ... YOU DECIDE

COOK THE THE PUDDING ACCORDING TO THE MICROWAVE DIRECTIONS
STIR THAT INTO THE CAKE MIX
ADD THE CHIPS
POUR INTO A LIGHTLY GREASED BUNDT CAKE PAN
BAKE FOLLOWING DIRECTIONS HEAT AND TIME OFF OF THE CAKE BOX
COOL FOR A FEW AND PUT ON A PLATE ... YOU CAN DRIZZLE FROSTING ON IT FROM A CAN IF YOU ADD A LITTLE WATER TO THE FROSTING
SERVE WARM WITH A SCOOP OF ICE CREAM
    

Emily sent this

Tamale Pie

Our mother, Clara, would make this for potluck socials at the Nestor Methodist Church, which had the same birthday as hers, 1896. I can think of lots of ways to spice this to give it more flavor – like adding garlic, diced green chiles or salsa. People loved it with just tomato sauce on top.

2 cups yellow corn meal

3 eggs, well beaten

4 teaspoons chile powder

1 large onion, minced

1 can tomato sauce (I imagine the small size)

2 tablespoons fresh parsley, minced

1 can corn

2 pounds ground beef

1 teaspoon salt

1 can diced tomatoes

1 green pepper, chopped

1 can black olives

 

Mix thoroughly and bake at 325 degrees for 1 to 1 1/2 hours. Pour hot tomato sauce over before cutting into serving pieces. This should be lightly covered at first to prevent getting too brown.

No idea how many it serves or what size pan.

Note:  My own mother Frances also made a tamale pie, but she put the canned tamales  - kind of chopped up a bit - instead of the ground beef.

Southern Recipes!

BROWN BUTTER GREEN BEANS

3 tbs butter

1 clove minced garlic

1 lb. fresh green beans timed

½ sml sweet onion

½ tsp salt

¼ tsp cracked pepper

Micro butter in 2 c. glass cup, 1.5 – 2 min on high or until butter turns brown

Put beans, onion and 3 tbs water in bowl and cover tightly. Fold small portion back to let steam esape and micro 4-5 min on high or until tender

Toss together beans, onion and butter mix and salt. Top with pepper!

JUST RIGHT ICED TEA

3 c. water

2 family-sized tea bags

½ to 1c sugar

7 c cold water

Boil 3 cups water; add tea bags, cover and steep 10 min.

Add desired amt of sugar, stir till dissolved. Pour into gallon container and add 7 cups cold water!

From Christine Norman

ZUCCHINI CASSEROLE (Verdure Al Forno)
 
2 tablespoons extra-virgin olive oil
5 medium zucchini (about 1 1/2 pounds) sliced lenghwise, 1/4 inch thick
salt and freshly ground black pepper
1 cup heavy cream
1 cup grated mozzarella cheese
1 cup grated fontina cheese 
1/4 cup grated Romano cheese
1 cup plain dried bread crumbs
4 tablespoons unsalted butter
 
DIRECTIONS; Preheat oven to 375 degrees;

Coat the bottom of a 9 x 13-inch baking dish with extra-virgin olive oil.  Arrange zucchini slices on the bottom of the dish and season with salt and freshly ground black pepper.  Evenly pour 1/3 cup of the heavy cream and sprinkle with 1/3 of a cup of mozzarella, 1/3 cup fontina and 2 tablespoons of the Romano.  Sprinkle with 1/3 cup of the bread  crumbs. Repeat layers, ending with the bread  crumbs.  Cut the 4 tablespoons of butter into 1/3 inch cubes and sprinkle over the top of the dish.  Line a baking sheet with aluminum foil, place the baking dish on top and bake for 40 minutes until bubbling and the top is golden brown.
 

Southern Tea Cakes From Linda

TEA CAKES                   

 

2 cups butter

2 tsp Crisco

2 cups sugar

2 eggs

1 tsp salt

2 tsp vanilla

1 tsp soda

5 1/2 cups plain flour

 

Cream butter & Crisco, add eggs & vanilla.

Sift dry ingredients and add to butter mixture.

Roll into small balls & press with fork.

Bake at 325 until lightly brown around the edges

about 8 to 10 minutes.  Enjoy

Optional:  you can add chopped pecans, raisins or coconut or combination of all