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

French Onion Soup

March 15, 2013 Leave a Comment

French Onion Soup

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

Seven-year-old daughter Heather and I enjoy spending time together cooking, but our days are busy, so we appreciate quick and tasty recipes like this one. Hot and delicious, this soup hits a spot for lunch or dinner.

Sandra Chambers Carthage, Mississippi

French Onion Soup Recipe

French Onion Soup

4 cups thinly sliced onions

1 garlic clove, minced

¼ cup butter

6 cups water

8 beef bouillon cubes

1 tsp. Worcestershire sauce

6 slice French bread (3/4 inch thick), buttered and toasted

6 slices Swiss cheese

In a large covered saucepan, cook onions and garlic in butter over medium-low heat for 8-10 minutes or until tender and golden, stirring occasionally. Add water, bouillon, and Worcestershire sauce; bring to a boil. Reduce heat; cover and simmer 30 minutes.

Ladle hot soup into six ovenproof bowls. Top each with a piece of French bread. Cut each slice of cheese in half and place over the bread. Broil until cheese melts. Serve immediately. 6 servings

You can put 4 slices of cheese in each bowl, so there would be a lot of melted cheese.

(Recipe for French Onion Soup was on www.tasteofhome.com)

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: French bread, Swiss cheese, thinly sliced onions

Choco-Spice Cake

March 13, 2013 Leave a Comment

Choco-Spice Cake

This Choco-Spice Cake comes from Penzeys Spices located in Carle Place, New York. It’s a store that has nothing but SPICES – and I LOVE it. Hope you enjoy this recipe.

Ellie Depew Kings Mountain, North Carolina

Choco-Spice Cake Recipe

Choco-Spice Cake

¾ cup butter or shortening, softened

1 ½ cups sugar

3 eggs

1 ¼ cups milk, divided

1 oz. unsweetened chocolate (or 3 Tbsp. Penzeys Natural Cocoa)

3 cups CAKE flour (regular flour works but the cake isn’t quite as light)

¾ tsp. salt

4 ½ tsp. baking powder

1-2 tsp. Penzeys cinnamon

¼-1/2 tsp. nutmeg

¼ tsp. powdered ginger

2 tsp. pure vanilla extract

Frosting: 5 cups powdered sugar

1/3 cup Natural Cocoa Powder

1/3 cup butter, softened

2-4 Tbsp. brewed black coffee

Preheat oven to 350 F. In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating after each addition. In a small pan, heat ¼ cup of the milk and the unsweetened chocolate until melted, stirring occasionally, OR sift the cocoa powder into the milk and stir until warm and dissolved. Don’t let it get too hot – warm is good. Add to the butter mixture and beat well. In a separate bowl, sift together the flour, salt, baking powder, cinnamon, nutmeg and ginger.

Gradually add to the batter, alternately with the remaining milk, beating after each addition. Add the vanilla and beat to combine. Pour into 2 greased and floured 9-inch round cake pans.

Bake at 350 F. for 30-35 minutes until the center springs back when lightly touched, or a toothpick inserted in the center comes out clean. Let stand 10 minutes before removing from the pans and cool thoroughly on wire racks.

For the frosting: Sift the powdered sugars and cocoa together into large bowl. Add the softened butter and mix on very low speed until they are incorporated. Add the coffee starting with 2 tablespoons and mix until it reaches your desired spreading consistency.

(Recipe for Choco-Spice Cake was in the Penzeys Spice Spring 2013 Catalog.)

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: brewed black coffee, cake flour, powdered sugar, unsweetened chocolate

Cappuccino Muffins

March 12, 2013 Leave a Comment

Cappuccino Muffins

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

These are my favorite muffins to serve with a cup of coffee or a tall glass of cold milk. Not only are they great for breakfast, they make a tasty dessert or midnight snack. I get lots of recipe requests whenever I serve them. The espresso spread is also super on a bagel.

Janice Schulz Racine, Wisconsin

Cappuccino Muffins Recipe

Cappuccino Muffins

Espresso Spread:   4 oz. cream cheese, cubed

1 Tbsp. sugar

½ tsp. instant coffee granules

½ tsp. vanilla

¼ cup miniature semisweet chocolate chips

Muffins:   2 cups flour

¾ cup sugar

2 ½ tsp. baking powder

1 tsp. cinnamon

½ tsp. salt

1 cup 2% milk

2 Tbsp. instant coffee

½ cup butter, melted

1 egg

1 tsp. vanilla

¾ cup miniature chocolate chips

In a food processor, combine the spread ingredients; cover and process until well blended.   Transfer to a small bowl; cover and refrigerate until servings.

In a large bowl, combine the flour, sugar, baking powder, cinnamon and salt. In another bowl, combine milk and coffee until coffee is dissolved. Add the butter, egg and vanilla. Stir into dry ingredients just until moistened. Fold in chocolate chips.

Fill greased or paper-lined muffins cups two-thirds full. Bake at 357 F. for 17-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm with espresso spread.          14 muffins – ¾ cup spread

(Recipe for Cappuccino Muffins was on www.tasteofhome.com)

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: Muffin Recipes Tagged With: cream cheese, instant coffee, miniature chocolate chips

Beer Cheese Soup

March 11, 2013 Leave a Comment

Beer Cheese Soup

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

Onion, parsley, paprika and beer flavor this smooth rich soup sent in by Sharon Lock of Forman, North Dakota. “A family friend used to invite us up for Sunday supper and served this several times,” Sharon recalls. “It was so simple and good, I got the recipe for my daughter, who was just learning to cook.

Beer Cheese Soup Recipe

Beer Cheese Soup

2 Tbsp. finely chopped onion

½ tsp. butter

2 cans (10-3/4 oz. each) condensed cream of celery soup, undiluted

1 cup beer or non-alcoholic beer

1 cup milk

1 tsp. Worcestershire sauce

½ tsp. dried parsley flakes

¼ tsp. paprika

¾ lb. process cheese (Velveeta), cubed

In a large saucepan, sauté onion in butter. Stir in the soup, beer, milk, Worcestershire sauce, parsley and paprika. Reduce heat; stir in cheese until melted. Heat through (DO NOT BOIL). 6 servings

(Recipe for Beer Cheese Soup was on www.tasteofhome.com)

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: beer, cream of celery soup, Velveeta cheese

Beer-and-Cheese Fondue

March 10, 2013 Leave a Comment

Beer-and-Cheese Fondue

Helles-style lager, a flavorful but light style of beer popular in Switzerland, will add character to this fondue without overwhelming it, the way a darker brew might. Spaten and Paulaner are two widely available examples.

Beer-and-Cheese Fondue Recipe

Beer-and-Cheese Fondue

4 oz. Emmentaler cheese, shredded

4 oz. Gruyere cheese, shredded

1 Tbsp. cornstarch

1 clove garlic, peeled

¾ cup lager-style beer

1 ½ tsp. lemon juice

Pinch nutmeg

Cubes of baguette and whole grain bread for dipping

Place cheese in a zipper-lock bag with cornstarch and shake to distribute cornstarch.

Cut garlic clove in half and rub against bottom and sides of a heavy nonstick saucepan. Add beer and lemon juice to pan and heat over low until liquid comes to a simmer. Slowly add cheese, a small handful at a time, stirring constantly. Stir in nutmeg.

Keep stirring until cheese is melted, smooth and just starting to bubble. Let it boil, stirring for 2 minutes. Place pot on trivet and serve immediately directly from hot pot, rewarming on stovetop as necessary. Or transfer to a fondue pot to keep warm, stirring occasionally as you dip.

Makes 2 servings

(Recipe for Beer-and-Cheese Fondue recipe was in Newsday, February 7, 2013.)

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: Emmentaler cheese, Gruyere cheese, lager-style beer, nutmeg

Curried Crab Quiche

March 9, 2013 Leave a Comment

Curried Crab Quiche

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

Curry and crab complement each other perfectly in this fuss-free quiche. With a sunny color and a rich taste, it’s special enough for a holiday breakfast or brunch.

Kathy Kittel Lenexa, Kansas

Curried Crab Quiche Recipe

Curried Crab Quiche

1 unbaked pastry shell (9 inches)

6 to 8 oz. canned or frozen crabmeat, thawed, drained and cartilage removed

¾ cup shredded Swiss cheese

3 eggs

1 ½ cups heavy whipping cream

½ to 1 tsp. curry powder

½ tsp. salt

Dash pepper

Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450 F. for 5 minutes.

Remove foil; bake 5 minutes longer.

Remove from the oven; reduce heat to 375 F. Sprinkle crab and cheese into shell.

In a bowl, beat eggs. Add cream, curry, salt and pepper; pour over cheese. Cover edges of pastry with foil; bake for 30-35 minutes or until a knife inserted near the center comes out clean. 6-8 servings

(Recipe for Curried Crab Quiche Recipe was on www.tasteofhome.com)

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: curry powder, frozen crabmeat, Swiss cheese

Beer Muffins with Cheddar Cheese and Dill

March 8, 2013 Leave a Comment

Beer Muffins with Cheddar Cheese and Dill

I was looks through the Newsday, Thursday March 7, 2013 – and I came across this recipe for Beer Muffins with Cheddar Cheese and Dill. I haven’t made it – so I don’t know have the muffins taste – but it sounds good – so here goes.

I served my beer muffins with some cream of tomato soup. They would have been equally good with chili or a beef and beer stew.

Beer Muffins with Cheddar Cheese and Dill Recipe

Beer Muffins with Cheddar Cheese and Dill

2 cups unbleached all-purpose flour

2 Tbsp. packed light brown sugar

2 tsp. baking powder

¾ tsp. salt

1 cup lager-style beer

6 Tbsp. unsalted butter, melted and cooled, divided

1 cup shredded Cheddar cheese, divided

1 ½ Tbsp. finely chopped fresh dill

Preheat the oven to 375 F. Coat a 12-cup muffin tin with non-stick cooking spray.

Whisk together the flour, brown sugar, baking powder and salt in a large mixing bowl. Stir in the beer and 4 tablespoons of melted butter until a rough dough forms. Stir in ¾ cup cheese and dill. Divide the batter among the muffin cups. Drizzle the remaining 2 tablespoons of butter over muffins. Sprinkle the remaining ¼ cup of cheese on top.

Bake at 350 F. for about 18 minutes until the muffins are golden and toothpick inserted into the center of muffins comes out dry.

Cool in the pan for 5 minutes, invert onto wire rack, let cool another 5 minutes and serve warm.

12 muffins

(Recipe for Beer Muffins with Cheddar Cheese and Dill was in the Newsday paper, March 7, 2013)

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: Muffin Recipes Tagged With: Cheddar Cheese, dill, lager-style beer

Irish Soda Bread

March 7, 2013 Leave a Comment

Irish Soda Bread

My husband, Mike, brought home a recipe from work for Irish Soda Bread about 8 years ago. It’s so goooood that I make it every year.

Irish Soda Bread Recipe

Irish Soda Bread

4 cups flour

½ cup sugar

1 tsp. baking powder

1 tsp. salt

1 stick butter or margarine, softened

1 cup raisins

2 eggs

1 tsp. baking soda

1 1/3 cup buttermilk

Heat oven to 350 F. Grease casserole dish/pan.

Combine the flour, sugar, baking powder and salt; mix together.

Add butter and raisins; mix well.

In another dish beat one egg, then add baking soda and buttermilk.

Mix into dry ingredients until they are moistened and then shape dough into a ball and turn onto floured surface.

Shape and place in greased casserole dish/pan.

Cut a cross in center and beat remaining egg; brush across top.

Bake on 350 F. for 1 hour.

(Recipe for Irish Soda Bread was given to Mike from his work place)

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: Bread Recipes Tagged With: buttermilk, raisins

Creamy Pasta with Chicken and Peas

March 5, 2013 Leave a Comment

Creamy Pasta with Chicken and Peas

I simply love a creamy based sauce, and this Creamy Pasta with Chicken and Peas sounds delicious. I found this recipe in Newsday, January 24, 2013…hope you enjoy it.

Creamy Pasta with Chicken and Peas Recipe

Creamy Pasta with Chicken and Peas

1 Tbsp. canola oil

1 Lb. boneless chicken thighs, cut into bite-size pieces

½ tsp. salt

8 oz. medium egg noodles

1 Tbsp. butter

1 cup chopped onion

1 (10 oz.) box sliced mushrooms

3 Tbsp. flour, divided

1 cup low-sodium chicken broth

2 tsp. tomato paste

2 tsp. Worcestershire sauce

1 cup frozen peas

¾ cup light sour cream

Heat oil in large, nonstick skillet over medium heat. Add chicken, sprinkle with salt. Cook, stirring occasionally, for 6 to 8 minutes, until chicken is cooked through. Transfer to a plate.

Cook noodles in plenty of lightly salted, boiling water until al dente, according to package directions. Drain.

While noodles cook, melt butter in skillet; add onions and cook over medium heat 4 to 5 minutes, or until softened. Add mushrooms and sprinkle with about half the flour; stir until flour is no longer visible; repeat with remaining flour.

Stir in broth, tomato paste and Worcestershire; increase heat to bring to boil. Stir in peas and cook until peas are tender and sauce is thickened, 3 to 4 minutes. Stir in chicken and cook 2 minutes to heat through. Remove from heat and let stand 1 minute. Stir in sour cream and toss with noodles.

4 servings

(Recipe for Creamy Pasta with Chicken and Peas was is Newsday, January 24, 2013.)

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: boneless chicked thighs, box sliced mushrooms, light sour cream, low-sodium chicken broth, medium egg noodles

M	T	W	T	F	S	S
« Feb				Apr »
				1	2	3
4	5	6	7	8	9	10
11	12	13	14	15	16	17
18	19	20	21	22	23	24
25	26	27	28	29	30	31

French Onion Soup

Choco-Spice Cake

Cappuccino Muffins

Beer Cheese Soup

Beer-and-Cheese Fondue

Curried Crab Quiche

Beer Muffins with Cheddar Cheese and Dill

Irish Soda Bread

Creamy Pasta with Chicken and Peas

Find a Recipe

Share My Recipes!

Recent Recipes

Recent Comments