Recipe Corner

Strawberry Pretzel Salad

Serving Size: 12 servings

Ingredients

  • 2 cups crushed pretzels
  • 3/4 cup butter, melted
  • 3 tablespoons white sugar
  • 1 (8 ounce) package cream cheese, softened
  • 1 cup white sugar
  • 1 (8 ounce) container frozen whipped topping, thawed
  • 2 (3 ounce) packages strawberry flavored gelatin
  • 2 cups boiling water
  • 2 (10 ounce) packages frozen strawberries

Instructions

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Stir together crushed pretzels, melted butter and 3 tablespoons sugar; mix well and press mixture into the bottom of a 9x13 inch baking dish.
  3. Bake 8 to 10 minutes, until set. Set aside to cool.
  4. In a large mixing bowl cream together cream cheese and 1 cup sugar. Fold in whipped topping. Spread mixture onto cooled crust.
  5. Dissolve gelatin in boiling water. Stir in still frozen strawberries and allow to set briefly. When mixture is about the consistency of egg whites, pour and spread over cream cheese layer. Refrigerate until set.
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CHOCOLATE DOBERGE CAKE

No one knows the original Doberge (dough-bearj) recipe except for Gambino's Bakery where it originated, but here's an Internet recipe that is similar except for the usual poured glaze icing (thanks to www.SugarEd.blogspot.com).

Ingredients

  • CAKE:
  • 2 cups cake flour sifted
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 10 tablespoons butter
  • 1-1/2 cups sugar
  • 3 eggs separated whites beaten until stiff
  • 1 cup buttermilk
  • 2 squares unsweetened chocolate melted
  • 1-1/4 teaspoons vanilla
  • 1 teaspoon almond extract
  • FILLING:
  • 2-1/2 cups evaporated milk
  • 2 squares semisweet chocolate
  • 1-1/4 cups granulated sugar
  • 5 tablespoons flour
  • 4 egg yolks
  • 2 tablespoons butter
  • 1-1/4 teaspoon vanilla
  • 1/4 teaspoon almond extract
  • FROSTING:
  • 3 cups sugar
  • 1 cup evaporated milk
  • 2 ounces bittersweet or unsweetened chocolate
  • 4 tablespoons butter
  • 1 teaspoon vanilla

Instructions

  1. Preheat oven to 300.
  2. Grease and flour 2 round cake pans.
  3. In a medium bowl sift flour, soda and salt 3 times.
  4. Cream margarine and sugar in a large mixing bowl then add egg yolks one at a time.
  5. Gradually alternate adding the flour mixture and buttermilk then add chocolate and mix well by beating about 3 minutes.
  6. Fold in the three beaten egg whites, vanilla and almond extract.
  7. Bake 45 minutes.
  8. Allow cake to completely cool then split each layer into thirds to make six thin layers.
  9. Put milk and chocolate in a saucepan and heat until chocolate is melted.
  10. In a bowl combine sugar and flour.
  11. Make a paste by adding hot milk chocolate by tablespoons to the sugar and flour and then return to saucepan.
  12. Stir over medium heat until thick.
  13. Add 4 egg yolks all at once and stir rapidly to completely blend.
  14. Cook 3 minutes longer.
  15. Remove from heat then and add butter, vanilla and almond extract.
  16. Cool and spread on cake layering as you go.
  17. Do not spread on top layer.
  18. Combine sugar and milk in a heavy saucepan and bring to a boil stirring constantly.
  19. Reduce heat and simmer 6 minutes without stirring.
  20. Remove from heat and blend in chocolate.
  21. Add butter and vanilla and return to medium low heat cooking 2 minutes.
  22. Place in refrigerator to cool.
  23. Beat well and then spread on top and sides of the cake.
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Brunswick Stew

Serving Size: (16 servings now or freeze half for later!)

Ingredients

  • 1 tablespoon oil hot sauce (optional)
  • About 1 cup chopped onions 1 teaspoon of Old Bay seasoning (optional)
  • 2 stalks celery, chopped 1 whole green bell pepper
  • 2-3 lbs. of cooked & shredded/diced pork, beef, chicken, whatever meat you have stowed in your freezer
  • 3 cans (14.5 oz) tomatoes with liquid, chopped 1 small pkg. frozen butter/lima beans
  • 1 cup ketsup 1 can (14.5 oz) niblet corn
  • 1/2 cup hickory-flavored barbeque sauce 2 cans (14.5 oz) creamed corn
  • salt & pepper to taste

Instructions

  1. Heat oil bottom of large stock pot. Brown onions and celery until they get soft. Add chopped meats, tomatoes & liquid, ketsup, barbecue sauce. Use salt & pepper to taste, add hot sauce if you wish, add Old Bay. Immerse the whole green pepper down into the mixture. Cook on low, stirring occasionally for 2 hours or until thick.
  2. Stir in corn and lima beans and cook for 1 more hour. (Done when the beans are soft.) Remove green pepper, chop & add to stew or discard it (as in my household). Great with cornbread or hot biscuits.
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7-Up Biscuits

Serving Size: Makes about 8 biscuits

Ingredients

  • 2 cups Bisquick mix, plus little extra
  • ½ cup sour cream
  • ½ cup 7-Up soda
  • ¼ cup melted butter or margarine

Instructions

  1. Preheat oven to 450. Melt the margarine in a 9 x 9 metal baking pan. Pour Bisquick into a large bowl and cut in the sour cream with a fork or pastry cutter until pea-sized crumbles form. Stir in 7-Up. This will make a very soft dough. Pat out on a floured surface (I use a little Bisquick instead) ¾” thick or so. Cut out biscuits with a drinking glass or mug. Bake 11-12 minutes until golden.
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Sausage Gravy

Serving Size: Makes enough for 4 medium appetites

Ingredients

  • 1 pound pork or turkey sausage
  • 3 tablespoons flour (or Bisquick)
  • 2 cups milk
  • Salt and pepper

Instructions

  1. Brown sausage in a skillet. Remove all but about 3 tablespoons of drippings. Sprinkle flour/Bisquick over sausage, stir in milk over medium-high heat. Stir until thickened. Salt and pepper to taste.
  2. TO SERVE: Split a biscuit, spoon gravy over. Serve with sliced tomatoes, apple butter on the side.
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