February 2007 Gourmet Recipes
Shared by: vlb15212
February 2007 Gourmet Recipes MUFFELETTA SANDWICHES 1. Bread: 2 Pillsbury French Bread ready to bake loaves. Roll French bread out flat onto stone or cookie sheet. Before baking brush tops with olive oil, 2 cloves crushed garlic and parmesan cheese. Bake 350 for 10-12 minutes. This can be done the night before serving the sandwich. 2. Sandwich dressing: 1/3 cup each green & black olives, Minced 1/3 cup celery, Minced 1 clove garlic, Minced Mix in ¼ cup Italian Dressing (wishbone) 3. Let the bread cool and spread dressing on the bread and layer with: ¾ pound sliced provolone cheese 1 lb. ham (sliced thin for sandwiches) 1 lb. turkey (sliced thin for sandwiches) ½ lb. genoa salami 4. Put something heavy on top of the sandwich to meld it together. Cut sandwich in half and then slice each half into 2” strips. CHOCOLATE TURTLE CAKE 1 box Betty Crocker SuperMoist devil’s food cake mix Water, oil, and eggs called for on cake mix box 1 bag (14 ounce) caramels ½ cup evaporated milk 1 cup chopped pecans 1 cup semisweet chocolate chips (6 oz) Ice cream or whipped cream, if desired 1. Heat oven to 350 degrees (325 degrees for dark or nonstick pans). Grease bottom and sides or 13x9-inch pan. Make cake mix as directed on box, using water, oil, and eggs. Pour half of the batter into pan. Bake 22 minutes (or 25 minutes for dark or nonstick pans). 2. Meanwhile, in 1-quart saucepan, heat caramels and milk over medium heat about 10 minutes, stirring frequently, until caramels are melted. 3. Pour and spread caramel over warm cake in pan. Sprinkle with pecans and chocolate chips. Spread with remaining batter. 4. Bake 25 minutes (or 29 minutes for dark or nonstick pans). Place pan on cooling rack; run knife around sides of pan to loosen cake. Cool completely, about 1 hour. If desired, Serve with ice cream drizzled with chocolate and caramel topping and sprinkled with additional chopped pecans. BLACK AND WHITE BROWNIES 1 19-21 oz. pkg. fudge brownie mix 1 10-12 oz. pkg. white baking pieces 1 c. semisweet chocolate chips 1/2 c. pecan pieces 1/4 c. butter, melted 3 T. hot water 2 c. sifted powdered sugar 1/4 c. unsweetened cocoa powder 1 t. vanilla 3/4 c. pecan pieces, 1. Preheat oven to 350. Grease bottom of a 13x9x2-inch baking pan; set aside. Prepare brownie mix according to package directions. Stir in half of the white baking pieces, all of the semisweet chocolate chips, and the 1/2 cup pecans. Spread the batter in the prepared baking pan. 2. Bake about 30 minutes or until center is set. Sprinkle with the remaining white baking pieces; bake for 1 minute more. Cool in pan on a wire rack. 3. For frosting, in a small bowl combine melted butter and hot water; stir in powdered sugar, cocoa powder, and vanilla. Beat by hand until smooth. Spoon over top of brownies. Sprinkle with the 3/4 cup pecans. Cool about 1 1/2 hours or until frosting is set. Cut into bars. Makes about 36 brownies. Notes: Nuts are optional. If you don’t have time for the brownies to cool completely, spoon the frosting on and then swirl the top so that the white chips mix in a little with the frosting. TRUFFLES 12 oz bag of chocolate chips 1/4 cup granulated sugar 16 oz cream cheese at room temp. Microwave the chocolate chips in bowl for one minute, stir, microwave another minute, etc until melted (if you don't stop every minute it will burn). Stir in sugar. Add cream cheese nd mix with electric mixer till smooth and creamy--if you mix by hand it will become lumpy. Refrigerate mixture till it cools and thickens enough to drop by spoon or scoop onto cookie sheet covered with wax paper, foil, or plastic wrap. Refrigerate till well chilled again, then roll into balls by hand. Refrigerate or put in the freezer for about an hour. When ready, melt more chocolate chips in microwave and roll balls in chocolate, then set on cookie sheet to chill again. If you want the truffles extra fancy you can drizzle on white or darker chocolate. Make sure your truffles are frozen before drizzling the chocolate on top. Store in air tight container in the fridge. Shanti’s note: Recommend buying 2 bags of chocolate chips so you have enough to roll balls in. DOUBLE CHOCOLATE CHIP COOKIES 1/2 cup oil 1/2 cup brown sugar 2 egg whites (or 1 egg) 1 tsp. vanilla 1 1/2 cup whole wheat flour 1/4 cup bran (wheat or oat) 1/4 cup skim milk 1/2 tsp. baking soda 1/2 tsp. salt 1/4 cup unsweetened cocoa 1 bag chocolate chips (milk chocolate) Preheat oven to 350 degrees. Have ready a greased cookie sheet (use Pam cooking spray). Cream together oil, sugar, egg whites, and vanilla. Blend in the rest of ingredients except chocolate ships. Add chocolate chips and mix well. Drop teaspoon on prepared cookie sheet. Bake at 350 degrees for 10-20 minutes. Yields 3 dozen. PUMPKIN CHOCOLATE CHIP COOKIES 1. Combine and whip until fluffy: 3 ½ C. sugar 1 ¾ C. shortening 2. Mix: 29 oz. can pumpkin 3. Mix: 3 ½ t. baking soda 3 ½ t. baking powder 3 ½ t. cinnamon 7/8 t. salt 4. Gradually add and mix 7 C. flour 5. Fold in 3 bags of milk chocolate chips 6. Bake at 350 for 15 minutes or until bottom is golden brown. Makes 9 dozen cookies.