Chocolate Trifle
Broadcast date 3/17/08
1 box chocolate cake mix
1 box chocolate brownie mix
2 c fudge sauce (see below)
1 large box chocolate instant pudding
1 large container whipped topping or whipped cream
1 c chopped almonds
2 chopped Toffee bars
Prepare cake and brownie mixes in separate 9x13 pans according to instructions. Cool thoroughly. Break or cut into pieces. Prepare pudding and fold in half of whipped topping.
Line bottom of large glass bowl with a layer of cake and brownies, then fudge sauces, then pudding, dollops of whipped topping and candy pieces. Continue until bowl is full. End with fudge sauce and candy pieces. Refrigerate until ready to serve.
Fudge sauce
1 4-oz bar German chocolate
½-oz unsweetened chocolate
8 T (1 stick) butter
3 c powdered sugar
1-2/3 c half & half or evaporated milk
1-1/4 t vanilla
Melt chocolates with butter in saucepan over very low heat. Stir in powdered sugar, alternating with half & half and blending well. Stirring constantly, bring mixture to slow boil then simmer until mixture becomes thick and creamy, about 8 minutes. Take off heat and stir in vanilla. Cool.
Two Cupcake Recipes
Broadcast date 3/17/08
Carrot-Cake Cupcakes
1/3 c unsalted butter, softened
1 c sugar
2 eggs
½ t vanilla extract
1 c all purpose flour
2 t baking powder
¼ t baking soda
1/8 t ground cinnamon
1/8 t ground cloves
1/3 c milk
1/3 c grated carrot
1 t fresh orange zest
White chocolate icing, recipe follows
In a mixing bowl, beat butter and sugar at med speed with an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla, beating well.
In another bowl, sift together flour, baking powder and baking soda, cinnamon and cloves.
Add dry ingredients alternately with milk to butter mixture, being careful not to over mix. Fold in carrot and orange zest.
Prepare 12 cup muffin pan with paper liners. Divide batter evenly among them. Bake at 325 for 15-18 minutes or until tester inserted near center comes out clean.
Cool 10 minutes in pan. Remove cupcakes from pan and let cool completely on wire racks. Then frost.
White Chocolate Icing
1 8-oz pkg cream cheese, softened
2 T butter, softened
1 c powdered sugar
4 oz white chocolate
1 t rum extract
In mixing bowl, beat cream cheese, butter and sugar at med speed with an electric mixer until creamy.
In a small microwave-safe bowl, melt white chocolate in microwave oven on high for 30-sec intervals until melted, about 1 minute total. Stir until smooth. Add melted chocolate and rum extract to cream-cheese mixture and beat well.
Red Velvet Cupcakes
1 c all-purpose flour
¾ c sugar
¼ c unsweetened natural cocoa powder
½ baking soda
1 egg
¾ c vegetable oil
½ c buttermilk
½ t white distilled vinegar
½ t vanilla extract
1-1/2 t red food coloring
Cream Cheese Icing, recipe follows
In mixing bowl, sift together dry ingredients. Add egg, oil buttermilk, vinegar and vanilla and beat at medium speed with an electric mixer until combined.
Prepare 12 cup muffin pan with paper liners. Divide batter evenly among them.
Bake at 325 for 20 minutes or until a tester inserted near center comes out clean. Cool for 10 minutes in pan, then remove from pan and cool completely on wire rack. Frost.
Cream Cheese Icing
1 8-oz pkg cream cheese, softened
¾ c powdered sugar
1/8 t vanilla extract
In a mixing bowl, beat all ingredients at medium speed with an electric mixer until creamy.
Sausage and Potato Lasagna
Broadcast date 3/19/08
½ lb. bulk Italian sausage or ground Turkey sausage
2 c sliced fresh button mushrooms (about 6 oz)
4 med (1-1/4 lb) potatoes, peeled and thinly sliced (about 4 cups)
1 egg, beaten
1-1/2 c ricotta cheese or cream-style cottage cheese, drained
¼ c grated Parmesan or Romano cheese
1 10-oz pkg frozen chopped spinach, thawed and well-drained
1 med onion, chopped
2 cloves garlic, minced
2 T butter
¼ t ground nutmeg
1-1/2 c milk
1 c shredded mozzarella cheese (4 oz)
Cook sausage and mushrooms in a 10-in skillet over med-high heat till meat is brown; drain well.
Cook sliced potatoes in boiling water in large covered saucepan for 5 minutes (they won’t be fully cooked); drain and set aside.
Filling: In a bowl, stir together egg, ricotta or cottage cheese, Parmesan or Romano cheese, and spinach; set aside.
Sauce: In a medium saucepan, cook onion and garlic in hot butter till onion is tender but not brown. Stir in flour and nutmeg, then all of the milk at once. Cook and stir till thickened and bubbly.
In a greased 2-qt rectangular dish, layer half of the potatoes. Top with half of the spinach filling. Top with half of meat mixture, half of the sauce and half of the mozzarella cheese. Repeat layers except reserve the remaining mozzarella cheese.
Cover with foil and bake in a 350 degree oven for about 35 minutes or till potatoes are tender. Uncover and sprinkle with reserved cheese and bake for 5 more minutes or till cheese is melted. Let stand for 10 minutes and serve.
Serves 6-8.
Yummy Yam Biscuits
Broadcast date 3/20/08
3 c flour
¼ c sugar
2 T baking powder
1 t salt
1 c shortening
3 c mashed, cooked yams
½ c milk
Sift together the dry ingredients into a large bowl. Cut-in the shortening until crumbly. Whisk the yams and milk in another bowl until blended. Add to the flour mixture and mix well.
Shape the dough into 2-inch balls. Arrange 2 inches apart on a greased baking sheet. Bake at 350 until the biscuits test done and are golden brown. Makes about 20.
Two Recipes for the Price of One
Broadcast date 3/21/08
Spinach and Rice Casserole
1 qt. whole milk
1 c butter
½ c all-purpose flour
3 eggs, beaten
3 10-oz pkg frozen chopped spinach, thawed and squeezed thoroughly dry.
½ c cooked white rice
1-1/2 c crumbled feta cheese
¼ c chopped green onions
½ t kosher salt
¼ t ground white pepper
½ c grated Parmesan cheese
1 T paprika
In a saucepan, heat milk over med heat on stovetop until hot but do not boil.
In another, larger saucepan, melt butter over med heat. Whisk in flour, stirring constantly and cook for 1 minute. Slowly add hot milk, a little at a time, whisking to avoid lumps. Add a small amount of milk mixture to beaten eggs, whisking well. Add egg mixture to milk mixture, continuing to whisk until creamy and smooth. Cook for 1 minute over low heat. Set aside.
In a generously greased 13x9x2 pan spread spinach evenly. Add layers of rice, feta and green onions. Season with salt and pepper. Pour cream sauce evenly over top. Sprinkle with Parmesan cheese and paprika. Bake at 350 for 20-25 minutes or until golden brown.
Tabouli Salad
1-1/2 bunches parsley
1 c fresh mint leaves
1-1/2 bunches green onions
3 large tomatoes
1 lb fine cracked wheat
3 large lemons, juiced
2 T salad oil
¼ c olive oil
1 T sugar
Salt to taste
Clean, wash and chop vegetables. Wash wheat and soak for 10 minutes. Squeeze water from wheat. In a bowl, add all vegetables, oils, lemon juice, sugar, salt and wheat. Mix well. This recipe is better if prepared a day in advance so flavors can meld together.
