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More Soulful Recipes December 11th, 2002
Publisher: Willie Crawford http://www.chitterlings.com
Member - International Council Of Online Professionals
Member - Northwest Florida Better Business Bureau
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What's In This Issue:
Recipe: Sugar Spritz Cookies, No-Fail Spritz Cookies
Recipe Request: Recipe To Knock Out A Cold Or Stuffy Nose
Recipes: Italian Christmas Dinner
Recipe: Buttered Garlic Noodles
Recipe: Old-Fashioned Gingerbread
Recipe: Better Than Sex Cake
Recipe: Chocolate Earthquake Cake
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From: SMMiller1
To: posts@chitterlings.com
Subject: SPRITZ COOKIES
Packaged sugar cookie dough makes these cookies a breeze. And food
coloring adds a festive touch before these treats are out of the
bowl.
Let the kids help sprinkle on the decorations.
1 package (18 oz.) NESTLÉ® TOLL HOUSE® Sugar Cookie
Bar Dough,
softened
1 Assorted food coloring, candies and sprinkles (optional)
1 cookie press
PREHEAT oven to 325° F.
MIX cookie dough and food coloring in medium bowl. Fill cookie press
with dough following manufacturer's directions. Press dough onto
baking sheets.* Sprinkle with candies and sprinkles.
BAKE for 8 to 11 minutes or until very light golden brown around
edges.
Cool on baking sheets for 2 minutes; remove to wire racks to cool
completely.
Makes 3 dozen.
* If dough becomes too soft, refrigerate for about five minutes
or
until slightly firm.
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No-Fail Spritz Cookies
These rich, buttery cookies can be formed into a variety of shapes
with
a cookie press.
Ingredients
1-1/2 cups butter, softened
1 cup granulated sugar
1 teaspoon baking powder
1 egg
1 teaspoon vanilla
1/4 teaspoon almond extract
3-1/2 cups all-purpose flour
Colored sugar
Preparation
1. Beat butter with an electric mixer on medium to high speed for
30
seconds. Add sugar and baking powder. Beat until combined, scraping
sides of bowl occasionally. Beat in egg, vanilla, and almond extract
until combined. Beat in as much flour as you can. Using a wooden
spoon, stir in remaining flour.
2. Do not chill the dough. It will be too firm to force through the
cookie press. Before you fill the cookie press, select the design
plate that you would like to use to shape your cookies. Assemble
the
cookie press following the directions that come with the cookie press.
Pack the dough into the cookie press using a rubber spatula or small
metal spoon.
Place the top on the cookie press and adjust the plunger to compress
the dough.
Pressing the Dough
For most cookie designs, hold the filled cookie press straight up
and
down on a cookie sheet. It's important to use room temperature cookie
sheets. If the sheet is warm, the cookie press won't release the
dough
properly. And also remember to cool the cookie sheets between batches.
Press out just enough dough to stick to the cookie sheet. Stop before
it
begins to bulge out from under the press. Release the pressure before
you lift the press off the cookie. Sprinkle with colored sugar, if
desired. Bake cookies in a 375 degree F oven for 8 to 10 minutes
or
until edges are firm but not brown. Transfer cookies to a wire rack;
cool. This recipe makes about 84 cookies.
********
Variations
To add variety to your cookie tray, try some variations of the basic
Spritz recipe.
Chocolate variation
For Chocolate Spritz, substitute 1/4 cup unsweetened cocoa powder
for
1/4 cup of the flour and add along with the sugar to the beaten butter
in the mixing bowl.
Nutty variation
To make Nutty Spritz, reduce the granulated sugar to 2/3 cup and
the
flour to 3-1/4 cups in the basic Spritz recipe. After the flour is
added, stir in 1 cup finely ground toasted almonds or hazelnuts.
Avoid
adding chunks of nuts, fruit, chocolate, or other ingredients. The
large
pieces will jam the press.
Making ribbons
To make Spritz Ribbon Cookies, prepare the basic Spritz dough.
Assemble cookie press with the ribbon plate. This plate has a long
narrow opening that has ridges on one or both sides. Fill the press
with cookie dough.
Holding the press at an angle, force out the dough onto ungreased
cookie sheets. Use a knife to cut into 2- to 3-inch lengths. Bake
the
ribbon cookies in a 375 degree F oven for 6 to 8 minutes or until
the edges are firm but not brown
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From: "Sha-Wanda Ransom"
To: <posts@chitterlings.com>
Subject: request
Does anyone have an easy recipe to knock out a cold and stuffy nose?
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From: SMMiller1
To: posts@chitterlings.com
Subject: ITALIAN CHRISTMAN DINNER
Gnocchi di Zucca: an easy-to-make alternative to Italy's traditional
Christmas ravioli stuffed with squash, these delicate butternut squash
dumplings are made ahead, then warmed in sage-flavored cream and
sprinkled with toasted pine nuts and Reggiano Parmesan cheese.
Petto di Tacchino alla Milanese: Turkey is an Italian Christmas
tradition as well as an American one! This delicious recipe uses
a
boned turkey breast instead of a whole turkey; the breast is
butterflied
and filled with a rich mixture of chestnuts, pancetta, apples, pears,
prunes, walnuts, eggs, and Reggiano Parmesan cheese. After the breast
is rolled up, it's stuffed under the skin with butter, rosemary,
and
sage, then roasted until the the meat is tender and the skin golden
Insalata Siciliana: a simple and refreshing winter salad of
thinly-sliced fennel bulbs, sliced oranges, red onions, black olives,
and extra-virgin olive oil
Torta di Gianduia: a wonderfully decadent cake featuring one of
Italy's favorite flavor combinations -- chocolate and hazelnuts.
The texture is melt-in-your-mouth and the flavor is intense! Serve
it
with Frangelico whipped cream.
(I don't have the recipes)
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From: SMMiller1
To: posts@chitterlings.com
Subject: BUTTERED GARLIC NOODLES
-------- ------------ --------------------------------
1/2 ts Garlic Powder
1/2 ts McCormick Salt'n Spice
1/2 c Melted Butter
8 oz Cooked Noodles
1/2 c Monterey Jack Cheese
Combine the garlic powder, Salt'n Spice and melted butter. Toss
with
the drained and cooked noodles. Add shredded Monterey Jack cheese,
stir to mix and serve.
Serves 2
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From: SMMiller1
To: posts@chitterlings.com
Subject: Old-Fashioned Gingerbread
Here is a gingerbread recipe, It's a really old-fashioned
recipe--doesn't even say how much flour or what oven temperature.
This
"
gingerbread" is really a cookie. It's very good & not too
sweet &
makes a lot. Absolutely scrumptious hot from the oven with a glass
of
cold milk.
2 eggs
1 cup buttermilk
1 tablespoon lard (I use veg. shortening, & use maybe a quarter
of a
cup--this evidently means a tablespoon in the sense of large serving
spoon.)
1 cup sugar
1 cup molasses (sorghum is best)
1/2 teaspoon cinnamon
1 teaspoon ginger
1 cup brown sugar
1 teaspoon soda
Combine all ingredients and add enough flour to make a dough about
the
consistency of biscuit dough.
Knead, roll and cut out as you would biscuits
The recipe gives no oven temperature or baking time. I bake at 350,
watching carefully so it doesn't burn, and take out as soon as lightly
browned.
Also, grease the pan very lightly.
Cherry
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From: SMMiller1
To: posts@chitterlings.com
Subject: Better Than Sex Cake
This cake tastes best made the day before and allowed to stay in
a
covered cake container. Then it is really marvelous. Also remember
oven temperature and baking time are for 0 altitude level.
Ingredients
1 package yellow cake mix
1 small carton sour cream
1 package vanilla instant pudding mix
1/2 cup water
1/2 cup oil (or apple sauce)
3 eggs
1 bar German chocolate, grated (use the Salad Shooter)
One 6-ounce package chocolate chips regular or mini
1 cup chopped nuts optional
Combine all ingredients, except chocolate chips. Blend in mixing
bowl
until smooth. Then fold in chips. Bake in 350-degree oven in a bundt
pan. Test for doneness after 1 hour (tooth pick in center). Remove
from the oven and let cool 10 to 15 minutes before removing from
pan.
Enjoy.
Cherry
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: SMMiller1
To: posts@chitterlings.com
Subject: Earthquake Cake
Hi, This is Cherry (my first post)
and I found a recipe for
the Earthquake Cake request!
-------- ------------ --------------------------------
1 cup chopped nuts
1 whole can sweetened flaked coconut -- (3.5 ounce)
1 Box German chocolate cake mix -- batter prepared
according
to package directions
1/2 cup margarine
8 ounces cream cheese -- softened
1 pound confectioner's sugar
Preheat oven to 350 degrees. Grease a 9x12 inch cake pan. Cover the
bottom of the pan with the nuts and coconut. Pour the cake batter
on
top.
Melt the margarine in a bowl, add the cream cheese and confectioner's
sugar; stir to blend. Spoon over unbaked batter.
No need to stir because as the cake cooks,
the icing sinks into the batter forming a white ribbon inside.
Bake 40 to 42 minutes. You won't be able to test for doneness as
this
cake will appear sticky even when it is done.
Mix equal amounts of each:
lemon extract; butter flavoring; vanilla extract; rum flavoring;
coconut extract; and almond extract.
I found that as time passed, the flavor became more and more
delightful!!
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