Smoky Grilled Chicken

April 15, 2014 Leave a Comment
Smoky Grilled Chicken

Smoky Grilled Chicken

 

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

 

Instant coffee is the “secret” ingredient in this sweet and spicy sauce.  Don’t be surprised when folks tell you this is the best chicken they ever had!

         Kathy Whipple                                                                 Twin Falls, Idaho

 

Smoky Grilled Chicken Recipe

Smoky Grilled Chicken

½ cup packed dark brown sugar

2 Tbsp. ground mustard

2 Tbsp. instant coffee granules

1 cup hot water

2 bottles (14 oz. each) ketchup

2 Tbsp. Worcestershire sauce

2 Tbsp. Liquid Smoke, optional

1 broiler/fryer chicken (3 ½ to 4 lbs.), quartered

 

In a large bowl, dissolve sugar, mustard and coffee in hot water.  Stir in ketchup, Worcestershire sauce, and liquid smoke if desired.  Reserve 1 cup for basting; refrigerate remaining sauce for another use.

Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack.  Grill chicken, covered, over medium heat, for 30 minutes, turning and basting with sauce frequently.  Grill, covered, 15 minutes longer, turning and basting occasionally or until juices run clear.          4 servings

 

(Recipe for Smoky Grilled Chicken was on www.tasteofhome.com, 2014)

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Chocolate Espresso – Nut Torte

January 23, 2014 Leave a Comment
Chocolate Espresso - Nut Torte

Chocolate Espresso – Nut Torte

 

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

 

I love chocolate and nuts, and they come together deliciously in this torte.  Serve it with sweetened whipped cream or your favorite ice cream.

          Thomas Faglon                                                                                Somerset, New Jersey

 

Chocolate Espresso – Nut Torte Recipe

Chocolate Espresso – Nut Torte

5 eggs, separated

1 tsp. baking cocoa

1 cup hazelnuts, toasted and skins removed

3 Tbsp. dark brown sugar

½ cup butter, softened

2/3 cup sugar

6 oz. bittersweet chocolate, melted and cooled

1 tsp. instant espresso powder

1 tsp. almond extract

¼ tsp. salt

Ganache:   6 oz. bittersweet chocolate, chopped

½ cup heavy whipping cream

½ cup finely chopped almonds, toasted

Place egg whites in a large bowl; let stand at room temperature for 30 minutes.   Line the bottom of a greased 9 inch springform pan with waxed paper; grease the paper and dust with cocoa.  Set aside

Place hazelnuts and brown sugar in a food processor; cover and process until ground.  In a large bowl, cream butter and sugar until light and fluffy, about 5 minutes.  Add egg yolks, one at a time, beating well after each addition.  Beat in the melted chocolate, espresso powder, extract and salt.  Gradually add hazelnuts mixture.

In a large bowl with clean beaters, beat egg whites until stiff peaks form.  Fold into batter.  Spread into prepared pan.  Place pan on a baking sheet.

Bake at 375 F. for 35 – 40 minutes or until a toothpick inserted near the center comes out with a few moist crumbs.  Cool on wire rack to room temperature.  Remove sides of pan and invest onto a serving plate.

Place chocolate in a small bowl.  In a small saucepan, bring cream just to a boil.  Pour over chocolate; whisk until smooth.  Cool, stirring occasionally, to room temperature or until ganache reaches a spreading consistency, about 30 minutes.

Spread ganache over top and sides of cake; press almonds onto sides.  Cover and refrigerate for 30 minutes or until set.               14 servings

 

(Recipe for Chocolate Espresso – Nut Torte was on www.tasteofhome.com, 2013)

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Company’s Coming Cashew Pie Recipe

September 30, 2012 Leave a Comment

Company’s Coming Walnut or Cashew Pie

Whenever I have extra walnuts or cashews, I find myself looking in my Pillsbury Classic Cookbook for the recipe for Company’s Coming Cashew Pie.  The first time I made this pie was in 1994 or 1995, it’s really simple to make.  So here goes….

Company’s Coming Cashew Pie Recipe

Company’s Coming Walnut or Cashew Pie

1 package Pillsbury All Ready Pie Crusts

Filling:   ¾ firmly packed brown sugar

3 Tbsp. margarine, softened

¾ light corn syrup

1 tsp. vanilla

3 eggs

1 cup chopped cashews

 

Prepare pie crust according to package directions for filled one-crust pie using 9-inch pie pan.  (Refrigerate remaining crust for a later use.)

Heat oven to 350 F.  In large bowl, beat brown sugar and margarine at high speed until light and fluffy.  Add corn syrup and vanilla; beat at medium speed until smooth.  Beat in 1 egg at a time, blending well after each addition.  Stir in cashew nuts.  Pour into crust-lined pie pan.

Bake at 350 F. for 45 to 50 minutes or until top of pie is deep golden brown.  Cover edge of crust with strips of foil after 15 to 20 minutes of baking to prevent excessive browning.   8 servings

(Recipe for the Company’s Coming Walnut or Cashew Pie recipe was in Pillsbury Classic Cookbooks, Bake-Off, Pies & Desserts, April 1993)

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 Company’s Coming Walnut or Cashew Pie, if so, click “Like”.  I look forward to hearing from you, so let me know how you liked it!!

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Andes Crème de Menthe Chunk Cookies Recipe

July 16, 2012 Leave a Comment

Andes Creme de Menthe Chunk Cookies

The first time I made the Andes Crème de Menthe Chunk Cookies, I was surprised to see how quickly these cookies came together.   I used a medium cookie scoop, and didn’t flatten it at all before I put them in the oven.  So the next time you’re in the market, I would get a pack of Andes baking chips, you won’t be sorry!

Andes Crème de Menthe Chunk Cookies Recipe

Andes Crème de Menthe Chunk Cookies

½ cup salted butter, softened

¾ cup dark brown sugar

½ cup white sugar

1 tsp. baking soda

1 tsp. baking powder

2 tsp. vanilla

2 eggs

1 package (10 oz.) Andes Crème de Menthe baking chips

2 2/3 cups sifted flour

Preheat oven to 350F.  Blend butter, sugars, baking soda, baking powder, vanilla and eggs until mixed.  Stir in flour then add Andes baking chips.  Chill approximately one hour in refrigerator.

On non-stick pans; use medium cookie scoop; form ball (then let the oven flatten the cookies).  Bake at 350F. for 7 to 10 minutes.  Cool on pan for 2 minutes before removing.

Makes about 4 dozen cookies

(Recipe for Andes Crème de Menthe Chunk Cookies is from Andes Crème de Menthe Baking Chips)

Hope you enjoyed making the Andes Crème de Menthe Chunk Cookies, if so, click “Like”.   I look forward to hearing from you, so let me know how you liked it!!

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