1/2 c. peppermint stick candy
1/4 c. sugar
1 env. unflavored gelatin
1 1/4 c. milk
3 slightly beaten egg yolks
1/4 tsp. salt
Red food coloring
1/4 c. sugar
1/2 c. heavy cream, whipped
1 1/3 flaked toasted coconut
Mix candy and next five ingredients together.
Cook and stir over low heat until gelatin dissolves, and candy melts.
Tint with red coloring.
Chill until partly set.
Beat egg whites until soft peaks form.
Gradually add 1/4 cup sugar, beating to stiff peaks.
Fold into gelatin mixture.
Fold in whipped cream.
Chill until mixture mounds lightly when spooned; pile into toasted
coconut crust.
Chill until firm.
If desired, whip some more cream.
Add enough sugar to sweeten.
Put near the edge of the pie shell to make a wreath.
Sprinkle with pistachio or other nuts or toasted coconut flakes and
crushed peppermint candy.
Sunday, December 13, 2009
Peppermint Bark
PEPPERMINT BARK
1 (7.5-ounce) package hard peppermint candies
1 pound white chocolate, chopped (do not use chips)
2 cups puffed rice cereal
Coat a rimmed baking sheet with nonstick cooking spray; line with wax
paper.
Place candies in a doubled resealable plastic bag; seal, and wrap in a
kitchen towel.
Using a rolling pin or skillet, crush candies into tiny pieces.
Sift to separate crushed candy from fine powder, reserving fine powder
for another use; set crushed candy aside.
Place white chocolate in a heatproof bowl set over (not in) a saucepan
of simmering water.
Heat, stirring occasionally, until smooth, 4 to 6 minutes.
Remove from heat; stir in rice cereal.
Pour mixture onto prepared baking sheet; using a spatula, spread evenly
to a ¼ -inch thickness.
Sprinkle with crushed candy; with a piece of wax paper covering entire
surface, press in gently.
Chill until firm, 20 to 30 minutes (no longer, as candy will begin to
get moist).
Peel wax paper off.
Break bark into 2-inch pieces.
Store at room temperature in an airtight container up to 1 week.
Makes 36 pieces.
1 (7.5-ounce) package hard peppermint candies
1 pound white chocolate, chopped (do not use chips)
2 cups puffed rice cereal
Coat a rimmed baking sheet with nonstick cooking spray; line with wax
paper.
Place candies in a doubled resealable plastic bag; seal, and wrap in a
kitchen towel.
Using a rolling pin or skillet, crush candies into tiny pieces.
Sift to separate crushed candy from fine powder, reserving fine powder
for another use; set crushed candy aside.
Place white chocolate in a heatproof bowl set over (not in) a saucepan
of simmering water.
Heat, stirring occasionally, until smooth, 4 to 6 minutes.
Remove from heat; stir in rice cereal.
Pour mixture onto prepared baking sheet; using a spatula, spread evenly
to a ¼ -inch thickness.
Sprinkle with crushed candy; with a piece of wax paper covering entire
surface, press in gently.
Chill until firm, 20 to 30 minutes (no longer, as candy will begin to
get moist).
Peel wax paper off.
Break bark into 2-inch pieces.
Store at room temperature in an airtight container up to 1 week.
Makes 36 pieces.
Chicken Alfredo Crockpot Stew
1 jar (16 ounce size) alfredo pasta sauce
3/4 cup water
1/2 teaspoon dried basil leaves
1/2 teaspoon salt
4 cups refrigerated cooked diced potatoes with onions
1 1/4 pound boneless skinless chicken thighs -- cut into 1-inch-wide strips
1 bag (1 pound size) frozen mixed vegetables
In small bowl, mix pasta sauce, water, basil and salt.
Spray 3- to 4-quart slow cooker with cooking spray. In cooker, layer half each of the potatoes, chicken strips, frozen vegetables and pasta sauce. Repeat layers ending with pasta sauce.
Cover; cook on Low heat setting 6 to 8 hours.
Serves/Makes: 6
HIGH ALTITUDE (3500-6500 FT): No change.
KITCHEN TIPS: Unbreaded chicken breast tenders can be used instead of the cutup chicken thighs.
If you like garlic, try using garlic-flavored Alfredo pasta sauce.
3/4 cup water
1/2 teaspoon dried basil leaves
1/2 teaspoon salt
4 cups refrigerated cooked diced potatoes with onions
1 1/4 pound boneless skinless chicken thighs -- cut into 1-inch-wide strips
1 bag (1 pound size) frozen mixed vegetables
In small bowl, mix pasta sauce, water, basil and salt.
Spray 3- to 4-quart slow cooker with cooking spray. In cooker, layer half each of the potatoes, chicken strips, frozen vegetables and pasta sauce. Repeat layers ending with pasta sauce.
Cover; cook on Low heat setting 6 to 8 hours.
Serves/Makes: 6
HIGH ALTITUDE (3500-6500 FT): No change.
KITCHEN TIPS: Unbreaded chicken breast tenders can be used instead of the cutup chicken thighs.
If you like garlic, try using garlic-flavored Alfredo pasta sauce.
Beef Stew Italiano
2 1/2 pounds beef stew meat -- cut into 1" cubes
4 carrots -- cut into 1/2" pieces
1 large onion, thinly sliced, separated into rings
1 28 oz can whole tomatoes -- cut up
2 cups water
1 teaspoon salt
1 1/2 teaspoons Italian seasoning
2 teaspoons instant beef bouillon
1 cup uncooked mostaccioli or other pasta
Brown meat in slow cooker (or in skillet is easier) on top of range or skillet on medium heat. Transfer pot to base or meat to slow cooker. Add remaining ingredients except pasta to cooking pot. Stir to combine. Cover and cook on low setting for 7 - 9 hours (OR high for 3 - 4 hours). Increase heat to high. Add pasta and stir to blend. Cover and continue cooking for 30 minutes until pasta is done.
4 carrots -- cut into 1/2" pieces
1 large onion, thinly sliced, separated into rings
1 28 oz can whole tomatoes -- cut up
2 cups water
1 teaspoon salt
1 1/2 teaspoons Italian seasoning
2 teaspoons instant beef bouillon
1 cup uncooked mostaccioli or other pasta
Brown meat in slow cooker (or in skillet is easier) on top of range or skillet on medium heat. Transfer pot to base or meat to slow cooker. Add remaining ingredients except pasta to cooking pot. Stir to combine. Cover and cook on low setting for 7 - 9 hours (OR high for 3 - 4 hours). Increase heat to high. Add pasta and stir to blend. Cover and continue cooking for 30 minutes until pasta is done.
Thursday, October 29, 2009
Happy Halloween
Halloween & Samhain Blessings to all of our Mystical Kitchen readers.
Pumpkin Waffles
Posted on Mystic Ramblings, visit here.
Absolutely Yummy!
Ingredients:
• 2 large eggs
• 2 Tbsp. brown sugar
• 1 cup half and half
• 4 Tbsp. butter, melted, cooled
• 1 cup all-purpose flour
• 1 1/2 tsp. baking powder
• 1/2 tsp. salt
• 1/4 tsp. pumpkin pie spice
• 1/2 cup canned pumpkin puree
• 1/2 Granny Smith apple, pared, cored, cut into small dice
• 1/3 cup chopped toasted walnuts
Directions:
Whisk eggs and brown sugar together in mixing bowl. Add half-and-half and butter and whisk until blended.
Mix flour, baking powder, salt, and pie spice in another bowl. Add to egg mixture and stir just until blended. Stir in pumpkin, then fold in apple and walnuts.
Heat waffle iron as directed and make waffles, using generous 3/4 cup batter for large iron.
Absolutely Yummy!
Ingredients:
• 2 large eggs
• 2 Tbsp. brown sugar
• 1 cup half and half
• 4 Tbsp. butter, melted, cooled
• 1 cup all-purpose flour
• 1 1/2 tsp. baking powder
• 1/2 tsp. salt
• 1/4 tsp. pumpkin pie spice
• 1/2 cup canned pumpkin puree
• 1/2 Granny Smith apple, pared, cored, cut into small dice
• 1/3 cup chopped toasted walnuts
Directions:
Whisk eggs and brown sugar together in mixing bowl. Add half-and-half and butter and whisk until blended.
Mix flour, baking powder, salt, and pie spice in another bowl. Add to egg mixture and stir just until blended. Stir in pumpkin, then fold in apple and walnuts.
Heat waffle iron as directed and make waffles, using generous 3/4 cup batter for large iron.
Pumpkin Chili
2 pounds ground beef
1 large onion, diced
1 green bell pepper, diced
2 (15 ounce) cans kidney beans, drained
1 (46 fluid ounce) can tomato juice
1 (28 ounce) can peeled and diced tomatoes with juice
1/2 cup canned pumpkin puree
1 tablespoon pumpkin pie spice
1 tablespoon chili powder
1/4 cup sugar
In a large pot over medium heat, cook beef until brown; drain. Stir in onion and bell pepper and cook 5 minutes. Stir in beans, tomato juice, diced tomatoes and pumpkin puree. Season with pumpkin pie spice,
chili powder and sugar. Simmer 1 hour.
Halloween Cupcakes
1 1/2 cups Original Bisquick® mix
1/2 cup sugar
1/2 cup milk or water
2 tablespoons shortening
1 tablespoon vanilla
1 egg
1 tub Betty Crocker® Rich & Creamy vanilla or butter cream ready-to-spread frosting
8 fudge-dipped flat-bottom ice-cream cones
Betty Crocker® Fruit Roll-Ups® strawberry chewy fruit snack rolls
Shredded whole wheat cereal biscuits, crushed
Assorted candies, such as candy corn, red string licorice and small gumdrops
32 candy eyes
1 tub Betty Crocker® Rich & Creamy chocolate ready-to-spread frosting
48 large black gumdrops
Black shoestring licorice, cut into 4-inch pieces
1. Heat oven to 375ºF. Place paper baking cup in each of 16 regular-size muffin cups, or grease and flour muffin cups.
2. Beat Bisquick mix, sugar, milk, shortening, vanilla and egg in large bowl on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Fill muffin cups about half full.
3. Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Immediantly remove from pan; cool completely. Frost and decorate cupcakes as directed below for Scarecrows and Hairy Spiders.
Scarecrows: Frost 8 cupcakes with vanilla frosting. Decorate each ice-cream cone with bow made with fruit rolls. Place ice-cream cone upside down on each cupcake for hat. Arrange crushed cereal on cupcakes for hair. Use candy corn for nose, red licorice and small gumdrops for mouth and candy eyes for eyes.
Hairy Spiders: Frost 8 cupcakes with chocolate frosting. Squeeze large black gumdrops, one at a time, through garlic press to form hair; arrange on cupcakes. Insert black licorice pieces into cupcakes for legs. Place candy eyes on large black gumdrops for eyes.
High Altitude (3500-6500 ft) Use paper baking cups. Increase milk to 2/3 cup. Bake 20 to 25 minutes.
Roasted Root Vegetables
Thank you Paula Deen! This side dish is a perfect match for you Halloween, Harvest or Thanksgiving celebrations!
INGREDIENTS:
4 shallots, halved
3 parsnips, cut into 1/2-inch pieces
2 turnips, peeled and cut into 1/2-inch pieces
1 rutabaga, peeled and cut into 1/2-inch pieces
1/4 cup honey
2 tablespoons olive oil
2 teaspoons dried thyme
1 1/2 teaspoons salt
INSTRUCTIONS:
1.Preheat oven to 425˚. Line a rimmed baking sheet with heavy-duty aluminum foil.
2.In a large bowl combine shallots, parsnips, turnips, and rutabaga.
3.In a small bowl, combine honey, oil, thyme, and salt. Pour over shallot mixture, tossing gently to coat. Spoon onto prepared baking sheet.
4.Bake 30 to 40 minutes, or until vegetables are tender, stirring occasionally.
Sunday, October 11, 2009
Pumpkin Facts
Everything you ever wanted to know about pumpkins
Pumpkins are fruits. A pumpkin is a type of squash and is a member of the
gourd family (Cucurbitacae), which also includes squash, cucumbers,
gherkins, and
melons.
Pumpkins have been grown in North America for five thousand years. They are
indigenous to the western hemisphere.
In 1584, after French explorer Jacques Cartier explored the St. Lawrence
region of North America, he reported finding "gros melons." The name was
translated into English as "pompions," which has since evolved into the
modern
"pumpkin."
Pumpkins are low in calories, fat, and sodium and high in fiber. They are
good sources of Vitamin A, Vitamin B, potassium, protein, and iron.
The largest pumpkin ever grown was 1,140 pounds. It was grown by Dave Stelts
of Leetonia, Ohio, in 2000.
Pumpkin seeds should be planted between the last week of May and the middle
of June. They take between 90 and 120 days to grow and are picked in October
when they are bright orange in color. Their seeds can be saved to grow new
pumpkins the next year.
The largest pumpkin pie ever baked was 350 pounds and five feet in diameter.
(as of October 2003, that is)
author unknown
Pumpkins are fruits. A pumpkin is a type of squash and is a member of the
gourd family (Cucurbitacae), which also includes squash, cucumbers,
gherkins, and
melons.
Pumpkins have been grown in North America for five thousand years. They are
indigenous to the western hemisphere.
In 1584, after French explorer Jacques Cartier explored the St. Lawrence
region of North America, he reported finding "gros melons." The name was
translated into English as "pompions," which has since evolved into the
modern
"pumpkin."
Pumpkins are low in calories, fat, and sodium and high in fiber. They are
good sources of Vitamin A, Vitamin B, potassium, protein, and iron.
The largest pumpkin ever grown was 1,140 pounds. It was grown by Dave Stelts
of Leetonia, Ohio, in 2000.
Pumpkin seeds should be planted between the last week of May and the middle
of June. They take between 90 and 120 days to grow and are picked in October
when they are bright orange in color. Their seeds can be saved to grow new
pumpkins the next year.
The largest pumpkin pie ever baked was 350 pounds and five feet in diameter.
(as of October 2003, that is)
author unknown
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