Swedish Meatballs

May 22, 2014 Leave a Comment
Swedish Meatballs

Swedish Meatballs

 

This recipe, Swedish Meatballs is from Diabetic Connect.  These Swedish meatballs are made with a combination of lean ground turkey breast and ground pork, flavored with nutmeg and cardamom and simmered in a creamy mushroom sauce.  Serve over brown rice pilaf spiked with almonds and currents or whole-wheat egg noodles.

 

Swedish Meatballs Recipe

Swedish Meatballs

½ cup finely chopped onion

¼ cup whole-wheat breadcrumbs

¾ tsp. salt, divided

½ tsp. freshly ground pepper

¼ tsp. freshly grated nutmeg

¼ tsp. ground cardamom

8 oz. ground turkey breast

8 oz. ground pork

1 Tbsp. extra-virgin oil

1 lb. button mushrooms, sliced

1 ¼ oz. can reduced-sodium chicken broth

¼ cup flour

½ cup reduced-fat sour cream

¼ cup finely chopped flat-leaf parsley

1 Tbsp. seedless raspberry jam

 

Combine onion, bread crumbs, ¼ tsp. salt, pepper, nutmeg and cardamom in a large bowl.  Add turkey and pork; gently mix to combine (DO NOT OVERMIX).  Using a scant 2 tablespoons for each, make about 20 meatballs.

Heat oil in a large nonstick skillet over medium heat.  Add the meatballs and cook, turning occasionally and reducing the heat if the pan gets too HOT, until almost cooked through, 10 to 12 minutes.  Transfer to a plate.

Add mushrooms to the pan and increase heat to medium-high.  Cook, stirring occasionally, until their liquid has been released and evaporated, 8 to 10 minutes.

Whisk broth and flour in a bowl and add to the pan along with the meatballs.  Bring to a simmer and cook until the meatballs are just cooked through and the sauce is thickened, about 2 minutes.  Remove from the heat.  Add sour cream, parsley, jam and the remaining ½ teaspoon salt to the sauce; gently stir until combined.           5 servings   (4 meatball 2/3 cup sauce)

*  Freeze cooked meatballs in sauce airtight for up to 3 months.  Defrost before reheating. 

 

(Recipe for Swedish Meatballs came from Diabetic Connect, 2014)

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Swedish Pancakes

April 12, 2014 Leave a Comment
Swedish Pancakes

Swedish Pancakes

 

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

 

When we spend the night at my mother-in-law’s house, our kids beg her to make these crepe-like pancakes for breakfast.  They’re a little lighter than traditional pancakes, so my family can eat a lot!

           Susan Johnson                                                                                  Lyons, Kansas

 

Swedish Pancakes Recipe

Swedish Pancakes

2 cups milk

4 eggs

1 Tbsp. canola oil

1 ½ cups flour

3 Tbsp. sugar

¼ tsp. salt

Lingonberries or raspberries

Seedless raspberry jam or fruit spread, warmed

Whipped topping

In a blender, combine the first 6 ingredients.  Cover and process until blended.  Heat a lightly greased 8 inch nonstick skillet; pour ¼ cup batter into center of each.  Lift and tilt pan to evenly coat bottom.  Cook until top appears dry; turn and cook 15-20 seconds longer.

Repeat with remaining batter, adding oil to skillet as needed.  Stack pancakes with waxed paper or paper towels in between.  Reheat in the microwave, if desired.  Fold pancakes into quarters; serve with berries, raspberry jam and whipped topping.         20 pancakes

 

(Recipe for Broccoli Soup was on www.tasteofhome.com, 2014)

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Rainbow Cookies

January 17, 2014 Leave a Comment
Rainbow Cookies

Rainbow Cookies

 

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

www.tasteofhome.com

 

I always bake these Rainbow Cookies two weeks ahead.  That allows them enough time to “mellow”, leaving them moist and full of almond flavor!

           Mary Ann Lee                                                                    Clifton Park, New York

 

Rainbow Cookies Recipe

Rainbow Cookies

1 can (8 oz.) almond paste

1 cup butter, softened

1 cup sugar

4 eggs, separated

2 cups flour

6 to 8 drops red food coloring

6 to 8 drops green food coloring

¼ cup seedless red raspberry jam

¼ cup apricot preserves

1 cup (6 oz.) semi-sweet chocolate chips

Grease the bottoms of three matching 9×13 inch baking pans.  Line the pans with waxed paper; grease the paper.

Place almond paste in a large bowl; break up with a fork.  Cream with butter, sugar and egg yolk until light and fluffy.  Stir in flour.  In another bowl, beat egg whites until soft peaks form.   Fold into dough, mixing until thoroughly blended.

Divide dough into three portions (about 1 1/3 cups each).  Color one portion with red food coloring and one with green; leave the remaining portion uncolored.  Spread each portion into the prepared pans.  Bake at 350 F. for 10-12 minutes or until edges are light golden brown.

Invert onto wire racks; remove waxed paper.  Place another wire rack on top and turn over.  Cool completely.

Place green layer on a large piece of plastic wrap.  Spread evenly with raspberry jam.  Top with uncolored layer and spread with apricot jam.  Top with pink layer.  Bring plastic wrap over layers.  Slide onto a baking sheet layers and set a cutting board or heavy, flat pan on top to compress layers.  Refrigerate overnight.

The next day, melt chocolate in a microwave; stir until smooth.  Spread over top layer; allow to harden.  With a sharp knife, trim edges.  Cut into ½ inch strips across the width; then cut each strip into 4-5 pieces.  Store in airtight containers.           8 dozen

 

(Recipe for Rainbow Cookies was on www.tasteofhome.com, 2013)

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Raspberry Barbecue Wings

August 4, 2013 Leave a Comment
Raspberry Barbecue Wings

Raspberry Barbecue Wings

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

www.tasteofhome.com

 

I came up with this recipe when I got tired of the same old wings.  These are baked with onion and garlic, then broiled and basted with a mixture of raspberry jam, barbecue sauce and jalapeno peppers.  The sauce is also excellent on pork and is great for dipping.

           Sandra Fisher                                                                         Missoula, Montana

 

Raspberry Barbecue Wings Recipe

Raspberry Barbecue Wings

2/3 cup barbecue sauce

2/3 cup seedless raspberry jam

3 Tbsp. finely chopped onion

1 to 2 jalapeno peppers, seeded and finely chopped

2 tsp. minced garlic, divided

2 tsp. Liquid Smoke, optional, divided

¼ tsp. salt

15 chicken wings (about 3 lbs.)

1 small onion, sliced

1 cup water

In a small bowl, combine the barbecue sauce, jam, chopped onion, peppers, 1 tsp. garlic, 1 tsp. Liquid Smoke (if desired ) and salt; mix well.  Cover and refrigerate for at least 2 hours.

Cut chicken wings into three sections; discard wing tip sections.  Place the chicken wings in a greased 15×10 inch baking pan.  Top with sliced onion and remaining garlic.  Combine the water and remaining Liquid Smoke; pour over wings.  Cover and bake at 350 F. for 30 minutes or until juices run clear.

Transfer wings to a greased broiler pan; brush with sauce.  Broil 4-6 inch from the heat for 20-25 minutes, turning and basting every 5 minutes or until wings are well coated.       2 ½ dozen

(Recipe for Raspberry Barbecue Wings was in tasteofhome.com)

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Raspberry White Chocolate Bars

February 22, 2013 Leave a Comment
Raspberry White Chocolate Bars

Raspberry White Chocolate Bars

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

 

A co-worker’s mother gave me this gem of a recipe a few years back.  I can never decide what’s more appealing – the attractive look of the bars or their incredible aroma while they’re baking!  Everyone who tries these asks for the recipe.

Raspberry White Chocolate Bars Recipe

Raspberry White Chocolate Bars

½ cup butter, cubed

1 pkg. (10 to 12 oz.) white baking chips, divided

2 eggs

½ cup sugar

1 tsp. almond extract

1 cup flour

½ tsp. salt

½ cup seedless raspberry jam

¼ cup sliced almonds

In a small saucepan, melt butter.  Remove from heat; add 1 cup chips (DO NOT STIR).  In a small bowl, beat eggs until foamy; gradually add sugar.  Stir in chip mixture and add almond extract.  Combine flour and salt; gradually add to egg mixture just until combined.

Spread half of the batter into a greased 9 inch square baking pan.  Bake at 325 F. for 15-20 minutes or until golden brown.

In a small saucepan, melt jam over low heat; spread over warm crust.  Stir remaining chips into the remaining batter; drop by teaspoonfuls over the jam layer.  Sprinkle with almonds.

Bake 30-35 minutes longer or until a toothpick inserted near the center comes out clean.  Cool on wire rack.  Cut into bars.     2 dozen

 (Recipe for Raspberry White Chocolate Bars is from www.tasteofhome.com, 2012)

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.

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Italian Rainbow Cookies Recipe

December 3, 2012 Leave a Comment

Italian Rainbow Cookies

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

 

My family has made these classic Italian cookies for generations.  This homemade version is so much better than what you’ll find on the bakery shelf – I promise!

Cindy Casazza                                                                 Hopewell, New Jersey

 

Italian Rainbow Cookies Recipe

Italian Rainbow Cookies

4 eggs

1 cup sugar

3 ½ oz. almond paste, cut into small pieces

1 cup all-purpose flour

1 cup butter, melted and cooled

½ tsp. salt

½ tsp. almond extract

6 to 8 drops red food coloring

6 to 8 drops green food coloring

¼ cup seedless raspberry jam

Glaze:   1 cup (6 oz.) semisweet chocolate chips

1 tsp. shortening

In a large bowl, beat eggs and sugar for 2 to 3 minutes or until thick and lemon-colored.  Gradually add almond paste; mix well.  Gradually add the flour, butter, salt and extract.

Divide batter into thirds.  Tint one portion red and one portion green; leave remaining portion plain.  Spread one portion into each of three well-greased 11 inch x 7 inch baking dishes.

Bake at 375 F. for 7 – 11 minutes or until a toothpick inserted near center comes out clean and edges begin to brown.  Cool for 10 minutes before removing from pans to wire rack to cool completely.

Place red layer on waxed paper; spread with 2 tablespoons jam.  Top with plain layer and remaining jam.  Add green layer; press down gently.

For glaze, in a microwave, melt chocolate chips and shortening; stir until smooth.  Spread half over green layer.  Refrigerate for 20 minutes or until set.  Turn over; spread remaining glaze over red layer.  Refrigerate for 20 minutes or until set.

With a sharp knife, trim edges.  Cut rectangle lengthwise into fourths.  Cut each portion into ¼ inch slices.

 

(Recipe for Italian Rainbow Cookies was in Taste of Home Best Loved Cookies & Candies, December 31, 2012 issue)

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 on the recipe.

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

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Raspberry Dreams Recipe

October 1, 2012 Leave a Comment

Raspberry Dreams

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

I made a few alterations to a friend’s recipe and came up with these sensational jam-filled sandwich cookies.  Family and friends always look forward to them.

Lori Brown                                                                          Sioux Falls, South Dakota

Raspberry Dreams Recipe

Raspberry Dreams

2 cups butter, softened

1 cup sugar

4 egg yolks

2 tsp. vanilla

1 drop lemon juice

5 1/3 cups flour

¼ tsp. salt

Filling:   1 jar (12 oz.) seedless raspberry preserves

Icing:   1 cup confectioners’ sugar

1 drop lemon juice

1 drop red food coloring

1 to 2 Tbsp. 2% milk

In a large bowl, cream butter and sugar until light and fluffy.  Add egg yolks, one at a time, beating well after each addition.  Beat in vanilla and lemon juice.  Combine flour and salt and salt; gradually add to the creamed mixture and mix well.  Refrigerate for 1 hour or until easy to handle.

Divide dough into three portions.  On a lightly floured surface, roll out each portion to ¼ inch thickness.  Cut with a 2 inch round cookie cutter.  Place 1 inch apart on ungreased baking sheets.

Bake at 350 F. for 8 to 10 minutes or until edges are very lightly browned.  Remove to wire racks to cool.

Spread the bottom half of the cookies with raspberry preserves; top with remaining cookies.

For icing, combine the confectioners’ sugar, lemon juice, food coloring and enough milk to achieve a drizzling consistency.  Drizzle over cookies.

(Recipe for the Raspberry Dreams recipe was in the Taste of Home Cookies and Bars!, Display Until June 11, 2012)

 

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 Thanksgiving Turkey Cupcakes, if so, click “Like”.  I look forward to hearing from you, so let me know how you liked it!!

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Raspberry Sandwich Spritz Recipe

September 6, 2012 Leave a Comment

Raspberry Sandwich Spritz

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

 

I started baking these classics when I was in high school, and I still make them for my children and grandkids.  The jam, buttery shortbread, chocolate and sprinkles add up to one luscious treat.

Joan O’Brien  Punta Gorda, Florida

Raspberry Sandwich Spritz Recipe

Raspberry Sandwich Spritz

1 cup butter, softened

¾ cup sugar

1 egg

1 tsp. vanilla extract

2 ¼ cups flour

½ tsp. salt

¼ tsp. baking powder

1 cup seedless raspberry jam

1 cup (6 oz.) semi-sweet chocolate chips

Chocolate sprinkles

In large bowl, cream butter and sugar until light and fluffy.  Beat in egg and vanilla.  Combine the flour, salt and baking powder; gradually add to creamed mixture and mix well.

Using a cookie press fitted with a ribbon disk, form dough into ling strips on ungreased baking sheets.  Cut each strip into 2-inch pieces (do not separate).  Bake at 357F. for 12 to 15 minutes or until edges are golden brown.  Cut again if necessary.  Remove to wire racks to cool.

Spread the bottom of half of the cookies with jam; top with remaining cookies.  In a microwave, melt chocolate chips; stir in until smooth.  Place chocolate sprinkles in a small bowl.  Dip each end of cookies in melted chocolate, allow excess to drip off.  Dip in sprinkles.  Place on waxed paper; let stand until set.

(Recipe for Raspberry Sandwich Spritz cookies was in Taste of Home Cookies and Bars magazine, display until June 11, 2012 issue.)

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 Raspberry Sandwich Spritz, if so, click “Like”.  I look forward to hearing from you, so let me know how you liked it!!

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Peekaberry Boos Recipe

September 4, 2012 Leave a Comment

Peekaberry Boos Cookies

I had made the Peekaberry Boos Cookies Recipe for my Thanksgiving cookie trays.  The first time I had made them, they turned out to be TOO BIG.  So when you make these cookies, try not to make them too large when putting them on the cookie sheets.

Peekaberry Boos Recipe 

Peekaberry Boos

1 cup firmly packed brown sugar

¾ cup sugar

1 cup margarine, softened

½ cup water

1 tsp. almond extract

2 eggs

3 cups flour

2 cups quick-cooking rolled oats

1 tsp. baking soda

½ tsp. salt

½ tsp. cinnamon

2/3 cup seedless raspberry preserves

Heat oven to 375F.  In large bowl, beat brown sugar, sugar and margarine until light and fluffy.  Add water, almond extract and eggs; blend well (mixture will look curdled.)  Stir in flour, rolled oats, baking soda, salt and cinnamon; mix well.  Drop by rounded teaspoonfuls 2 inch apart onto ungreased cookie sheets.  With spoon, make imprint in center of each cookie.  Fill each imprint with ½ teaspoon preserves.  Drop scant teaspoonful of dough over preserves on each cookie.  Bake 375F.for 11 to 13 minutes or until light golden brown.  Immediately remove from cookie sheets.  4 ½ to 5 dozen cookies.

(Recipe for the Peekaberry Boos Cookie Recipe is from Pillsbury Classic Cookbooks, page 22, October 1989)

 

Hope you enjoyed the Peekaberry Boos Cookie Recipe, if so, click “Like”.  I look forward to hearing from you, so let me know how you liked it!!

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