January 2013 Archives - 2/3 - Annette's Sweet Treats

Cranberry Peach Tart

January 18, 2013 Leave a Comment

Cranberry Peach Tart

You can look for fresh or frozen cranberries for this Cranberry Peach Tart. If you can’t find cranberries…use whatever fruit you like.

Cranberry Peach Tart Recipe

Cranberry Peach Tart

1 (15oz.) pkg. Pillsbury Refrigerated Pie Crust

Filling:   I cup fresh or frozen cranberries, thawed

1 (16 oz.) pkg. frozen sliced peaches, thawed, drained

½ cup sugar

½ cup dried currants

2 Tbsp. flour

1 tsp. almond extract

Streusel:   1/3 cup flour

3 Tbsp. brown sugar

2 Tbsp. margarine or butter

3 Tbsp. sliced almonds

Place cookie sheet in oven; heat oven to 400 F. Prepare pie crust according to package directions for filled one-crust pie using 10 inch tart pan with removable bottom or 9 inch pie pan.

In large bowl, combine all filling ingredients; mix well. Pour into pie-lined pan.

In small bowl, combine flour and brown sugar; mix well. Using pastry blender or fork, cut in margarine until crumbly; gently stir in almonds. Sprinkle over fruit mixture. Place on preheated cookie sheet.

Bake at 400 F. for 30 to 40 minutes or until hot and bubbly around edge.   Serve warm or cool.

8 to 10 servings

(Recipe for the Cranberry Peach Tart was in Pillsbury Classic Cookbooks, Real Home Baking, November 1994.)

Go onto my site: annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment. I would like to know your thoughts of the recipe.

Filed Under: Pie Recipes Tagged With: almond extract, cranberries, dried currants, peaches, sliced almonds

Upside-Down Carrot Cake

January 17, 2013 Leave a Comment

Upside-Down Carrot Cake

This Upside-Down Carrot Cake makes a smaller cake that’s perfect for entertaining small groups.

Upside-Down Carrot Cake Recipe

Upside-Down Carrot Cake

1 (8 oz.) can pineapple slices in their own juice, drained, reserving liquid

4 red maraschino cherries or red candied cherries, cut in half

1 ½ cups flour

¾ cup sugar

1 tsp. baking powder

¾ tsp. baking soda

¾ tsp. cinnamon

½ tsp. salt

¼ tsp. nutmeg

¼ cup oil

1 egg

1 cup shredded carrots

2 Tbsp. corn syrup, warmed

Preheat oven to 350 F. Grease and flour 8 or 9 inch round cake pan. Cut pineapple slices in half; arrange in greased and floured pan. Place cherries decoratively around pineapple.

In large bowl, combine flour, sugar, baking powder, baking soda, cinnamon, salt and nutmeg; mix well. Add enough water to reserved pineapple liquid to equal ½ cup. Add pineapple liquid, oil and egg to flour mixture. Blend at low speed until moistened; beat 2 minutes at medium speed. Stir in carrots. Pour batter over fruit in pan.

Bake at 350 F. for 35 to 45 minutes or until cake springs back when touched lightly in center. Cool 15 minutes; invert onto servings plate. Brush with warn corn syrup. Serve warm or cool. 8 servings

(Recipe for the Upside-Down Carrot Cake was in Pillsbury Classic Cookbooks, Real Home Baking, November 1994.)

Go onto my site: annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment. I would like to know your thoughts of the recipe.

Filed Under: Cake Recipes Tagged With: pineapple, red maraschino cherries, shredded carrots

Cheddar Artichoke Quiche Cup

January 16, 2013 Leave a Comment

Cheddar Artichoke Quiche Cups

Recipe provided courtesy of Taste of Home magazine. Find more great recipes at www.tasteofhome.com.

Santa himself couldn’t resist sampling these savory bites chockfull of artichokes, onion and cheese. They’re at the top of my family’s list for every holiday gathering. And whether I serve them hot or cold, there are never any left.

Cheddar Artichoke Quiche Cup Recipe

Cheddar Artichoke Quiche Cups

2 jars 7 ½ oz. each) marinated artichokes hearts

1 small onion, finely chopped

1 garlic clove, minced

4 eggs, beaten

¼ cup dry bread crumbs

¼ tsp. ground mustard

1/8 tsp. pepper

1/8 tsp. hot pepper sauce

2 cups (8 oz.) shredded cheddar cheese

2 Tbsp. minced fresh parsley

Drain artichokes, reserving half the marinade. Chop artichokes; set aside. In a skillet, sauté onion and garlic in reserved marinade until tender; set aside.

In a large bowl, combine the egg, bread crumbs, mustard, oregano, pepper and hot pepper sauce. Stir in the cheese, parsley, reserved artichoke and onion mixture.

Fill miniature muffins cups three fourths full. Bake at 325 F. for 15-17 minutes or until set. Cool for 5 minutes before removing from pan to wire racks. Serve warm. Refrigerate leftovers. 4 dozen

(Recipe for Cheddar Artichoke Quiche Cups was on tasteofhome.com/Recipes – 2012)

Go onto my site: annettes-sweet-treats.com, and leave a message – it’s at the end of each recipe. I would like to know what you think of the recipes.

Filed Under: Savory Tagged With: dry bread crumbs, hot pepper sauce, marinated artichokes hearts, shedded cheddar cheese

City Chicken

January 15, 2013 Leave a Comment

City Chicken

This is a “season-as-you-like” recipe for City Chicken, with which you can’t go wrong. The amount of meat you wish to prepare and the size of the bowl in which you marinate it, will determine the amount of the other ingredients you’ll need.

City Chicken/Jackie Weston/The Greco Family “Cook”Book

City Chicken

Boneless chicken, veal or pork – Recipe adjusts for quantity desired (see instructions)

Marinade: lemon juice

Vinegar

Salt and pepper

Garlic powder

Parsley

Small wooden sticks for skewering meat

Egg, beaten – Quantity depends on how much meat is being prepared

Bread crumbs

Vegetable oil

Cut bite-sized pieces of chicken, veal or pork. Place into a bowl. Pour equal parts of lemon juice and vinegar to cover the meat. Season to taste with salt, pepper, garlic powderand parsley. Mix thoroughly. Cover and marinate for at least 2 hours or overnight.

Place meat on wooden sticks (about 4-5 per stick). Dip into beaten egg seasoned to taste with salt and pepper. Dip into bread crumbs to coat. Fry in oil. Remove when browned, and place into a baking dish.

Bake 350 F. for 45-60 minutes. These can be served as an appetizer or as a main dish.

(Recipe for the City Chicken was in The Greco Family “Cooks”Book, Jackie Weston, 1998.)

Go onto my site: annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment. I would like to know your thoughts of the recipe.

Filed Under: Savory Tagged With: bread crumbs, chicken, lemon juice, parsley

Bacon-Pecan Stuffed Mushrooms

January 14, 2013 Leave a Comment

Bacon-Pecan Stuffed Mushrooms

Recipe provided courtesy of Taste of Home magazine. Find more great recipes at www.tasteofhome.com.

Bacon-Pecan Stuffed Mushrooms Recipe

Bacon-Pecan Stuffed Mushrooms

1 Lb. large fresh mushrooms

4 Tbsp. butter, divided

2 Tbsp. canola oil

¼ tsp. salt

2 Tbsp. finely chopped onions

1 cup soft bread crumbs

6 bacon strips, cooked and crumbled

2 Tbsp. chopped pecans

2 Tbsp. sherry or beef broth

2 Tbsp. sour cream

2 Tbsp. minced chives

Remove mushrooms stems. In a large skillet, heat 2 tablespoons butter and oil over medium-high heat. Sauté mushroom caps for 2 minutes on each side; sprinkle with salt. Remove with a slotted spoon to paper towels.

In the same skillet, sauté onion in remaining butter until tender. Remove from the heat; stir in the remaining ingredients.

Spoon into mushroom caps. Place on a broiler pan, broil 5 inches from the heat for 2-3 minutes or until filling is browned. Serve warm. 12-14 appetizers

(Recipe for Bacon-Pecan Stuffed Mushrooms was on tasteofhome.com/Recipes – 2012)

Go onto my site: annettes-sweet-treats.com, and leave a message – it’s at the end of each recipe. I would like to know what you think of the recipes.

Filed Under: Savory Tagged With: bacon strips, bread crumbs, chives, chopped onion, chopped pecans, freas mushrooms, sour cream

Winter Mousse Pie

January 13, 2013 Leave a Comment

Winter Mousse Pie

Before the winter is over…you can make Winter Mousse Pie with your left candy canes or peppermint candies. With this pie you can use any color candy canes you like.

Winter Mousse Pie Recipe

Winter Mousse Pie

1 ½ cups crushed crème-filled chocolate sandwich cookies (15 -18 cookies)

¼ cup sugar

¼ cup margarine or butter, melted

Filling:   1 cup vanilla milk chips, or 6 oz. white baking bar, chopped

¼ cup milk

2 cups whipping cream

½ cup powdered sugar

1 tsp. vanilla

1/3 cup crushed candy canes (any color) or peppermint candies

Garnish:   2 to 3 Tbsp. crushed candy canes or peppermint candies

*    ATTENTION   *    ATTENTION    *

I’ve added “SAVORY” meals, such as beef, chicken, pork and fish to Annette’s Sweet Treats. Hope you like it.

Preheat oven to 375 F. In small bowl, combine all crust ingredients; mix well. Press in bottom of ungreased 8 or 9 inch pie pan.

Bake at 375 F. for 8 to 10 minutes or until set. Cool completely.

In a small saucepan, combine vanilla milk chips and milk. Cook over low heat, stirring constantly with wire whisk, until melted and smooth. Cool 30 minutes. In large bowl, beat whipping cream, powdered sugar and vanilla until soft peaks form. Gradually fold in cooled milk chips mixture and 1/3 cup crushed candy. Spoon mixture into cooled crust. Refrigerate at least 4 hours.

Just before serving, sprinkle with 2 to 3 tablespoons crushed candy. Store in refrigerator.     8 servings

(Recipe for the Winter Mousse Pie was in Pillsbury Classic Cookbooks, Real Home Baking, November 1994.)

Go onto my site: annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment. I would like to know your thoughts of the recipe.

Filed Under: Pie Recipes Tagged With: creme-filled chocolate sandwich cookies, crushed candy canes, whipping cream, white baking bar

Fruit Jewel Cheesecake Recipe

January 12, 2013 Leave a Comment

Fruit Jewel Cheesecake

This creamy rich cheesecake crowned with glazed fruit makes a spectacular dessert. Why don’t you try this Fruit Jewel Cheesecake that is made with fresh blueberries, kiwi, strawberries and pineapples then topped with a Citrus Glaze?

Fruit Jewel Cheesecake Recipe

Fruit Jewel Cheesecake

Crust:   1 ½ cups graham cracker crumbs

¼ cupmargarine or butter, melted

Filling:   3 (8 oz.) package cream cheese, softened

1 cup sugar

4 eggs

1 ½ cups dairy sour cream

2 tsp. grated lemon peel

Topping:   1 pint strawberries, sliced

2 cups fresh or canned pineapple chunks, well drained

1 cup blueberries

1 cup kiwi

Citrus Glaze

Preheat oven to 350 F. In medium bowl, combine crust ingredients; press in bottom of 10 inch springform pan.

In large bowl, combine cream cheese and sugar; beat until light and fluffy. Add eggs one at a time, beating well after each addition. Add sour cream and lemon peel; blend well. Pour into prepared crust.

Bake at 350 F. for 50 to 60 minutes or until center is set. (To minimize cracking, place shallow pan half full of hot water on lower oven rack during baking). Cool. Refrigerate for several hours or overnight. Shortly before serving, carefully remove sides of pan; arrange fruit over cheesecake. Spoon or brush Citrus Glaze over fruit.        16 servings

Citrus Glaze

1 Tbsp. sugar

2 tsp. cornstarch

½ cup orange juice

¼ cup water

1 Tbsp. lemon juice

¼ tsp. fresh grated lemon peel

In small saucepan, combine sugar and cornstarch. Gradually add orange juice and water. Bring to a boil over medium heat, stirring constantly. Stir in lemon juice and lemon peel. Cool.       ¾ cup

(Recipe for the Fruit Jewel Cheesecake was in Pillsbury Classic Cookbook, Show Off Desserts Sensational and Simple To Make, 1987)

Go onto my site: annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment. I would like to know your thoughts of the recipe.

Hope you enjoyed the Fruit Jewel Cheesecake, if so, click “Like”. I look forward to hearing from you, so let me know how you liked it!!

Filed Under: Cake Recipes Tagged With: blueberries, cream cheese, graham cracker crumbs, kiwi, lemon juice & peel, orange juice, pineapple chunks, sour cream, strawberries

Ziti with Broccoli

January 11, 2013 Leave a Comment

Ziti with Broccoli

This is a great main dish or side dish. It comes in handy during the Lenten season when you run out of meatless dishes to serve

Ziti with Broccoli/Mary Beth Schofield/The Greco Family “Cook”Book

Ziti with Broccoli

1 ½ Lb. broccoli

8 sprigs, fresh, leaves only

2 large cloves of garlic, mashed

3/4 Lb. of Ziti pasta

¼ cup olive oil

2 Tbsp. butter

¼ cup Parmesan cheese, freshly grated

½ tsp. pepper, freshly ground

Cut stems off broccoli and wash thoroughly. Chop parsley and garlic together. Steam broccoli. In another pot, cook Ziti in boiling salted water (al dente) about 20 minutes.

Combine olive oil, butter, parsley and garlic. Mix. Warm this sauce for 2 minutes. DO NOT COOK OR BURN.

Drain broccoli and Ziti as soon as cooked. Place pasta and broccoli in the hot pot that the Ziti was cooked in, and pour the sauce over both. Sprinkle with cheese and black pepper. Stir. Transfer to serving dish and serve immediately.

(Recipe for the Ziti with Broccoli was in the Greco Family “Cook”Book, Mary Beth Schofield, 1998.)

Go onto my site: annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment. I would like to know your thoughts of the recipe.

Filed Under: Savory Tagged With: broccoli, fresh garlic, Parmesan cheese, Ziti pasta

Barbecue Meatballs

January 10, 2013 Leave a Comment

Barbecue Meatballs

Recipe provided courtesy of Taste of Home magazine. Find more great recipes at www.tasteofhome.com.

I came across this recipe while living abroad many years ago. These meatballs are as finger-licking good as barbecued ribs but easier to eat.

Dane Harvill Mosca, Colorado

Barbecue Meatballs Recipe

2

Barbecue Meatballs

2 eggs

½ cup evaporated milk

1 cup dry bread crumbs

1 small onion, chopped

1 tsp. salt

½ tsp. pepper

2 Lbs. ground beef

Sauce: 1 ½ cups water

2/3 cup packed browned sugar

¼ cup chili sauce

3 Tbsp. cider vinegar

3 Tbsp. soy sauce

2 Tbsp. ketchup

1 ½ tsp. ground ginger

¼ tsp. salt

1/8 tsp. pepper

Dash Worcestershire sauce

In a large bowl, combine the first six (6) ingredients. Crumble beef over mixture and mix well. With wet hands, shape into 1-inch balls. In a large skillet, brown meatballs in small batches over medium heat, turning often. Remove with slotted spoon and keep warm; drain.

In the same pan, combine sauce ingredients. Bring to a boil over medium heat. Reduce heat; add the meatballs. Simmer uncovered for 30 minutes or until sauce is absorbed. 6 ½ dozen

(Recipe for Barbecue Meatballs was on tasteofhome.com/Recipes – 2012)

Go onto my site: annettes-sweet-treats.com, and leave a message – it’s at the end of each recipe. I would like to know what you think of the recipes.

Filed Under: Savory Tagged With: brown sugar, chili sauce, evaporated milk, ground beef, ground ginger, small onion, soy sauce, Worcestershire sauce

Cranberry Peach Tart

Upside-Down Carrot Cake

Cheddar Artichoke Quiche Cup

City Chicken

Bacon-Pecan Stuffed Mushrooms

Winter Mousse Pie

Fruit Jewel Cheesecake Recipe

Ziti with Broccoli

Barbecue Meatballs

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