Chantilly Cream :)

Chantilly Cream

Chantilly Cream

1 cup cream
1 tablespoon granulated sugar or vanilla sugar
1 teaspoon vanilla extract

In a cold bowl and using cold beaters, whip cream, sugar and vanilla extract on high speed to medium-stiff peaks. Store, covered with plastic wrap, in the refrigerator until ready for use, up to 24 hours. Yields 2 cups.

Chocolate Chantilly Cream
1 tablespoon cocoa
3 tablespoons confectioners’ sugar or vanilla sugar
1 1/2 cups cream
1/2 teaspoon vanilla extract

Sift together cocoa and confectioners’ sugar. Mix into 1/4 cup of the cream, stirring until cocoa is completely dissolved. In a cold bowl and using cold beaters, whip remaining cream on high speed to stiff peaks while slowly pouring in the cocoa mixture and vanilla extract. The mixture will have medium-stiff peaks. Store covered with plastic wrap in the refrigerator until ready for use, up to 24 hours.

Yields 3 cups.

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Avocado Bacon Sandwiches

Avocado Bacon Sandwiches

1/4 pound bacon slices, chopped
1 ripe avocado
1/2 teaspoon lemon juice
Salt and pepper, to taste
3 tablespoons butter, softened
4 large slices whole wheat bread
Lemon twist and parsley sprig, to garnish

Fry bacon until crisp. Drain on paper towels.

Peel avocado, taking care not to remove bright green flesh just inside the skin. Cut in half and remove seed. In a bowl, mash avocado, then stir in lemon juice, salt and pepper.

Butter two slices of bread. Spread avocado mixture on buttered sides of 2 bread slices. Scatter bacon over avocado. Cover with remaining bread slices, buttered sides down, and press together.

Cut off bread crusts. Cut each sandwich into 4 triangles. Arrange on a serving plate, garnished with a lemon twist and parsley sprig.

Chicken Strips in Garlic

Chicken Strips in Garlic

2 pounds chicken strips
1/2 cup flour
3 cloves garlic
1 cup butter
1 can condensed chicken broth

Sprinkle salt and pepper over chicken, then coat with flour.

Melt 1/2 cup butter and 2 cloves chopped garlic. Saute chicken in garlic and butter.

In a casserole melt remaining butter and garlic. Place chicken in casserole with drippings. Pour can of broth over chicken. You can also add small can of mushrooms, if you desire. Bake at 325 degrees F for 35 minutes uncovered. Stir occasionally.

Serve with rice.

Chicken with Peanut Sauce

Chicken with Peanut Sauce

2 skinless boneless chicken breast halves
1/4 teaspoon ground pepper
Salt, to taste
1 tablespoon butter or margarine
1/4 cup chopped red pepper
1/4 cup peanut butter
1/2 cup water
1 tablespoon lime juice
1/4 teaspoon ground coriander
1/4 teaspoon ground cumin
1 green onion
2 or 3 garlic cloves, chopped

Sprinkle chicken with salt and pepper. Brown chicken in melted butter in a skillet.

When chicken is browned, add remaining ingredients. Cook uncovered over medium heat until sauce has thickened and chicken is no longer pink, 25 to 30 minutes.

Serve over rice.

Serves two.

Frozen Peppermint Pie

Frozen Peppermint Pie

2 ounces milk chocolate, melted
1/2 cup butter
2 cups confectioners’ sugar
2 eggs, separated
1 (12 ounce) box vanilla wafers, crushed and divided
1/2 cup pecans, chopped
1 quart peppermint ice cream, softened

Melt chocolate with butter in top of double boiler. Remove from heat and stir in confectioners’ sugar. Add slightly beaten egg yolks. Beat ingredients together. Beat egg whites until stiff and fold into chocolate mixture. Spread 1/2 vanilla wafer crumbs onto bottom of 13 x 9-inch pan. Sprinkle 1/2 pecans over wafers. Drizzle 1/2 cup chocolate sauce over pecans. Spread ice cream on crust. Top with remaining chocolate sauce. Top with remaining crumbs and pecans. Freeze at least 12 hours.

Remove from freezer 5 minutes before cutting.

NOTE: If peppermint ice cream is unavailable, substitute with 1 quart vanilla ice cream mixed with 1 cup crushed peppermint.

Cheesy Chicken with Chiles

Cheesy Chicken with Chiles

6 (8-inch) flour tortillas
2 tablespoons vegetable oil
3 tablespoons all-purpose flour
6 chicken cutlets
1 (10 ounce) can enchilada sauce
1 (11 ounce) can corn
1 (4 ounce) can green chiles, diced
3/4 cup shredded Cheddar cheese

Heat oil in a large skillet. Coat chicken with flour. Add chicken to skillet and cook 1 to 2 minutes per side until golden. Remove to paper towels to drain. Wipe out skillet. Add enchilada sauce and corn and bring to a boil. Drain and coarsely chop chiles.

Arrange cutlets on sauce. Top with chiles and cheese. Cover, reduce heat and simmer 1 to 2 minutes until cheese melts. Slice scallions and sprinkle over top.

To serve, put 1 cutlet and some sauce on a pre-warmed tortilla. Fold or roll up.

Apple Fritter Rings

Apple Fritter Rings

1 egg
2/3 cup milk
1 teaspoon vegetable oil
1 cup all-purpose flour
2 tablespoons granulated sugar
1 teaspoon baking powder
Dash of salt
5 large tart apples
1 1/2 cups vegetable oil
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon

In a bowl, beat egg, milk and oil.

Combine flour, sugar, baking powder and salt; stir into the egg mixture until smooth (batter will be thick).

Peel, core and cut apples into 1/2-inch rings.

In an electric skillet or deep-fat fryer, heat oil to 375 degrees F. Dip apple rings into batter; fry, a few at a time, until golden brown. Drain on paper towels.

Combine sugar and cinnamon; sprinkle over hot fritters. Serve warm.

Yields about 24.

Chocolate Cherry Puffs

Chocolate Cherry Puffs


Commercial puff pastry
1 cup heavy cream
1/2 cup sifted powdered sugar
2 tablespoons cocoa
3/4 cup granulated sugar
1/4 cup cornstarch
2 tablespoons butter
1 teaspoon almond flavoring
1 can Bing cherries
Chocolate sauce

Cut puffy pastry sheets into six 4-inch triangles, bake until golden. Beat heavy cream in cold mixer until whipped, fold in powdered sugar and cocoa; chill.

Combine remaining ingredients in saucepan, cook until thickened, let cool.

To assemble cut pastry in half, fill with cherry mixture and top with chocolate cream. Place top back on, sprinkle with powdered sugar and drizzle with chocolate sauce. Serve immediately.

Bacon and Cheese Bites

1 lb. bacon, fried crisp and crumbled    mayonnaise
1 sm. onion, finely chopped                   1 French bread baguette, cut into
8 oz. sharp Cheddar cheese,                    I/4 ” thin slices
Preheat broiler. Combine bacon, onion. and shredded cheese in a bowl. Mix well.
Add enough mayonnaise to make the mixture a spreading consistency. Spread one
side of each bread slice with the mixture. Place on a baking sheet. Broil until bubbly.
Serve right away. * This can also be baked in a greased baking dish at 350o for 20
minutes or until light brown. Serve with crackers.

Lemon-Ginger Ice Cream Pie

9 (2-inch) gingersnap cookies
1/2 cup corn flake crumbs
1/4 cup granulated sugar
2 tablespoons butter or margarine
1 teaspoon water

1 (15.75 ounce) can lemon pie filling
1 tablespoon lemon juice
1 quart vanilla ice cream, slightly softened
1 teaspoon grated lemon peel

Place cookies in food processor bowl with metal blade or blender container; process 20 to 30 seconds or until crumbs are very fine. Reserve 2 teaspoons crumbs for garnish. To remaining crumbs in food processor bowl, add corn flake crumbs, sugar and margarine. With machine running, add water, processing until blended. Press mixture firmly in bottom and up sides of 9-inch pie pan. Set aside.

In small bowl, combine pie filling and lemon juice until well blended. Set aside.

Candy Cookie Mix


Candy Cookie Mix

Candy Cookie Mix

1/2 cup granulated sugar
1/2 cup brown sugar, firmly packed
1 teaspoon powdered vanilla
1 teaspoon baking soda
2 cups all-purpose flour

Combine all ingredients in a medium bowl. Whisk the ingredients together until they are evenly distributed, making sure all brown sugar lumps are crushed. Store in an airtight container

Attach this to the jar:

Candy Cookies

Makes 3 dozen cookies

1 cup unsalted butter or margarine, softened
1 large egg
1 package Candy Cookie Mix
1 cup candy bar chunks (Reese’s peanut
butter cups, Butterfinger bars, white or
milk chocolate chunks)

Preheat oven to 350 degrees F.

Apple Salsa and Cinnamon Tortilla Chips


Apple Salsa with Cinnamon Tortilla Chips

Serves 4.

Apple Salsa
2 medium tart apples, chopped (recommend Granny Smith)
2 teaspoons lemon Juice
1 cup fresh strawberries, chopped
2 medium kiwi fruit, peeled and chopped
1 small orange
2 tablespoons brown sugar, firmly packed
2 tablespoons apple jelly, melted

Cinnamon Tortilla Chips
8 (8-inch) flour tortillas
1/4 cup granulated sugar
2 to 4 teaspoons ground cinnamon

In a large bowl, toss the chopped apples with the lemon juice to keep from browning. Add the chopped strawberries, and kiwi.

Grate about one tablespoon of orange peel (the zest) into the bowl. Then slice the orange in half and squeeze out about 3 tablespoons of the orange juice. Make sure to remove and seeds from the orange so they do not get into your salsa. Stir in the brown sugar and jelly; set aside.

To prepare the cinnamon tortilla chips, brush both sides of the tortillas with a tiny bit of water, just enough to allow the sugar and cinnamon to stick.

Blend together the sugar and cinnamon and sprinkle it lightly over the tortillas, turning to cover both sides. If you have an empty spice shaker, it works well to double the mixture and sprinkle it over the tortillas from the shaker. Any leftover sugar and cinnamon is perfect for preparing cinnamon toast, quick and easy.

Cut each tortilla into 8 equal pie-shaped wedges as you work and place the pieces in a single layer on a baking sheet that has been lightly coated with a non-stick cooking spray or a thin brush of butter.

Bake the cinnamon coated tortillas in a preheated 400 degree F degree oven for 6 to 8 minutes or until lightly browned. Cool until crisp, then serve with the apple salsa on the side.

Blueberry Sour Cream Pie

Blueberry Sour Cream Pie


1 1/4 cups flour
1/4 cup (1/2 stick) unsalted butter, cut into pieces
2 tablespoons granulated sugar
Pinch of salt
4 tablespoons ice water (about)

Mix first 4 ingredients in food processor, add water last, and mix until just incorporated. Roll into disc on floured surface, place in pie pan and freeze for 10 minutes. Cover with foil and beans, bake at 400 degrees F for 12 minutes or until set. Remove foil and beans.

1 cup sour cream
3/4 cup granulated sugar
2 1/2 tablespoons flour
1 egg
3/4 teaspoon almond extract
1/4 teaspoon salt
2 1/2 cups fresh or frozen blueberries

Mix all ingredients together and place in crust. Bake for 25 minutes, or until just set. May take a little longer if blueberries are frozen.

6 tablespoons flour
1/4 cup (1/2 stick) chilled unsalted butter, cut into pieces
1/3 cup chopped pecans
2 tablespoons granulated sugar

Mix all together except pecans, using pastry blender. Add pecans and stir. Spoon over pie and bake 12 minutes or until lightly browned. Cool to room temperature and enjoy!

Brownie Pie


Brownie Pie

Brownie Pie

2/3 cup evaporated milk
2 tablespoons butter
1 (6 ounce) package semisweet chocolate chips
2 eggs
1 cup granulated sugar
2 tablespoons flour
1/2 teaspoon salt
1 cup chopped pecans
1 teaspoon vanilla extract
1 pie shell, unbaked

Preheat oven to 375 degrees F.

Mix milk, butter and chocolate in double boiler. Beat until chocolate melts. Stir in remaining ingredients, adding vanilla extract last. Pour into uncooked pie shell. Bake for 35 minutes.

Serve with ice cream or whipped topping.

Chicken Breasts in Champagne Sauce

Chicken Breasts in Champagne Sauce

3 whole chicken breasts, split
4 tablespoons butter
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon thyme
1/2 cup chicken broth
1 1/2 cups dry champagne or white wine
2 tablespoons flour
2 egg yolks
1 (6 ounce) package long grain and wild rice mix, cooked
according to directions

Brown chicken breasts in butter until golden brown, turning often. Add salt, pepper, thyme, broth and 1 1/4 cups champagne to the pan drippings in the skillet. Bring to boiling; return chicken to skillet. Cover and simmer until chicken is tender. Remove from skillet and keep warm.

Stir flour into remaining 1/4 cup of champagne. Stir into liquid in skillet. Cook, stirring constantly, until mixture is thickened. Beat egg yolks in small bowl; add about 1/2 cup of the sauce. Stir back into skillet. Heat thoroughly, but do not boil.

To serve: Arrange chicken breasts on platter with hot rice; spoon sauce over each piece of chicken.

Baklava Cheesecake

Baklava Cheesecake

Baklava Cheesecake

This recipe is extremely time-consuming. Begin preparation two days before you plan to serve it.


1 pound phyllo pastry sheets
1/2 cup melted butter


32 ounces cream cheese
1 cup honey
1/4 cup fresh lemon juice
2 teaspoons vanilla extract
6 eggs


1/2 cup walnuts
1/2 cup blanched almonds
1 tablespoon granulated sugar
1 teaspoon cinnamon
1/2 cup butter, melted
1/2 cup granulated sugar
1/4 cup water
1 tablespoon fresh lemon juice
1 (1 1/2-inch) cinnamon stick
1 tablespoon cognac


Filling: Position rack in lower third of oven and preheat to 350 degrees F.


Beat cream cheese in large bowl of mixer until light and fluffy. Gradually mix in honey, lemon juice and vanilla extract. Beat in eggs one at a time until just incorporated. Set aside.


Crust: Brush 10-inch springform with butter. Arrange 1 phyllo pastry sheet with long edge partially to edge of surface (cover remaining sheets with damp towel.) Brush left half of sheet with butter and fold right half over. Brush top with butter. Place in prepared pan, buttered side up, leaving 5 inches over-hanging at one end. Cover with another dampened towel. Butter and fold second phyllo sheet and arrange in pan, overlapping first sheet by 3 inches. Repeat with 4 more sheets, covering entire pan. Wrap remaining pastry airtight and refrigerate. Stir through filling and pour into crust. Cover filling with overhanging phyllo, squaring at edge of pan. Bake until pastry is light brown and cake is firm to touch, about 50 minutes.


Remove pan sides. Using a wooden pick, poke 12 holes in top of cake to allow steam to escape. Cool completely on rack. Refrigerate 2 days to mellow flavors, covering after first day.


Topping: Preheat oven to 350 degrees F. Cover baking sheet with 2 pieces of parchment. Coarse grind all nuts with 1 tablespoon sugar and 1 teaspoon of cinnamon in processor. Stack 10 reserved pastry sheets on work surface. Set rim of springform atop pastry. Cut around inside of rim through entire stack using a sharp knife, making 10 rounds. Cover rounds with damp cloth. Set pan rim on prepared baking sheet. Brush parchment and inside of pan rim, with butter. Place 1 pastry round in pan rim brush with butter. Repeat with 4 more rounds. Spread nut mixture evenly over pastry. Top with remaining 5 pastry rounds, brushing each with butter. Using ruler as guide, cut pastry into 16 wedges with sharp knife. Sprinkle lightly with water. Bake until crisp and golden, about 30 minutes.


Meanwhile heat 1/2 cup sugar, water and lemon juice in heavy small sauce pan over low heat, swirling pan occasionally until sugar dissolves. Add cinnamon stick, increase heat to medium and boil until syrupy, about 4 minutes. Remove from heat. When bubbles subside stir in Cognac. Flatten pastry atop cake. Remove pan rim from topping. Set topping on cake, using a large spatula. Re-cut wedges. Replace pan rim on assembled cake. Immediately pour on hot syrup. Cool 1 hour. Refrigerate for 1 to 6 hours. Let cakes stand for 20 minutes before serving.


Makes 16 servings.

Apple Rolls

Apple Rolls

2 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
1/4 cup shortening
3/4 cup milk
2 tablespoons melted butter
4 cups pared thinly sliced apples
1 cup brown sugar
1 teaspoon cinnamon
1/4 cup brown sugar

Sift flour, measure, and sift with baking powder and salt. Cut in shortening with 2 spatulas. Add milk, Mix quickly and lightly. Turn onto lightly floured board. Roll in oblong sheet 1/4 inch thick. Brush with melted butter.

Cover with apples. Sprinkle with 1 cup brown sugar and the cinnamon which have been mixed. Roll like a jellyroll. Cut into 1 1/2-inch thick slices.

Sprinkle the additional 1/4 cup brown sugar over bottom of well-oiled pan. Place rolls, cut down, in pan. Bake in hot oven (425 degrees F) about 40 minutes.

Delicate Lemon Tea Cake Cookies

Delicate Lemon Tea Cake Cookies

Delicate Lemon Tea Cake Cookies

Delicious, wonderful, yummy, tasty. These little gems are just great. They have a wonderful lemony taste with a tender cake like consistency.

1 cup softened butter
1 1/4 cups granulated sugar (I use 1 cup for a less sweet cookie,
because you sprinkle the tops with sugar)
1 teaspoon lemon extract
2 eggs
1 teaspoon lemon zest
3 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons buttermilk
Additional sugar for sprinkling tops

Preheat oven to 350 degrees F.

Beat butter in mixing bowl on medium speed for 1 minute till light, add sugar and lemon extract, beating till light and fluffy. Add eggs and lemon zest and beat well.

Stir together flour, baking soda and salt in a mixing bowl. Add to beaten mixture alternating with buttermilk.

Drop by rounded teaspoons onto a greased baking sheet. Sprinkle with sugar and bake for approximately 10 to 12 minutes or till lightly browned on edges.

Yield: 45 cookies

Praline Cookies

Praline Cookies

1 cup granulated sugar
1/2 cup (1 stick) light margarine
1 (5 ounce) can evaporated skim milk
10 large marshmallows
1 cup graham cracker crumbs
1 cup nuts, chopped

Combine sugar, margarine and evaporated milk in saucepan. Boil for 6 minutes. Remove from heat. Add marshmallows, graham cracker crumbs and nuts. Mix until marshmallows are melted. Quickly drop onto wax paper to cool.

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