How to Can Basic Pasta Sauce

by Abigail Hayes Posted on August 28, 2012

The tomato plants have mostly survived despite drought, bugs, and two crazy hail storms that blew every single plant down.  However, they don’t look pretty and no matter what angle I tried, I couldn’t get a post-worthy picture.  They just look like a tangled mess of weary tomato plants, some of their cages have toppled over, many have brown and/or bug eaten leaves, but somehow they keep churning out the tomatoes.  We have 16 plants (well 15, one died after being uprooted by the storm) and try to make sauce whenever there’s at least 20-30 ripe tomatoes.  We have always planted a variety of tomatoes just for the sake of diversity, but are starting to understand the appeal of sauce tomatoes like Romas, since their water and seed content is so much lower than big juicy varieties like Brandywine and Beefsteak.  As far as flavor goes, I don’t think there is such a thing as a bad variety for tomato sauce, but less water and fewer seeds add up to less work.  Keep in mind that, if saving seeds for next year, it’s best to only plant one open-pollinated (heirloom) variety to ensure the viability and quality of the seeds.  We haven’t tackled tomato seeds yet, but I might try to talk my husband into planting a bunch of one variety next year so we can expand our gardening skills.

Roma tomatoes are great for sauce.

This year we’ll turn most of our tomatoes into pasta sauce.  We tend to make a pasta dish for dinner once a week year round, so making our own sauce can really add up to savings at the grocery store.  I also really like knowing exactly what’s in the sauce and where it came from, all organic ingredients from our nitty gritty garden.  Plus, the flavor of store-bought sauce just can’t compete with homemade.
We used to use about half of our tomatoes to make salsa, but noticed we got burned out by mid-December and would end up giving a lot of it away.  That’s why most of the tomatoes are designated for sauce this year.  I’m sure we’ll chop up some fresh salsa here and there, but probably won’t end up canning any.  This is an important consideration when planning your garden.  What do you really enjoy eating?  Gardening and canning are both pretty big time investments, so you want to be sure to plant the things you really want to eat to get the best return on your investment.

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Sage Baked Macaroni And Cheese

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Sage Baked Macaroni and Cheese

Here is a simple and easy but delicious supper idea for kids of all ages, try the following recipes for a Sage Mac And Cheese and see what your kids and family think with this fast and easy supper idea.



Ingredients:


1 pound Ditalini Pasta
1 3/4 cup(s) Half-And-Half
3/4 cup Whole Milk
8 ounce(s) Cream Cheese
3 tablespoon Unsalted Butter
2 cups Grated Provolone Cheese
1 3/4 cup(s) Coarsely Grated Parmesan Cheese
2 ounces (about 1/2 cup) Prosciutto, coarsely chopped
1 tablespoon Minced Fresh Sage
1 teaspoon Fresh-Ground Pepper
1/2 teaspoon Salt



Directions:


Make the sauce: Preheat oven to 350 degrees F. Cook the pasta following package directions. Strain the pasta, rinse with cold water to cool, drain well, and transfer to a large bowl. Set aside. Combine the half-and-half, milk, cream cheese, and butter in a medium saucepan. Cook over medium heat, stirring occasionally, until the butter and cream cheese have melted — about 10 minutes.

Assemble the macaroni and cheese: Toss the provolone, 1 1/2 cups Parmesan, prosciutto, sage, pepper, and salt with the reserved pasta. Add the hot milk mixture and stir until well combined. Evenly divide the macaroni mixture among 8 four-ounce ramekins. Place the filled cups on a baking sheet and sprinkle the remaining 1/4 cup of Parmesan cheese evenly over the tops. Bake until the macaroni is set and the tops are golden brown — about 25 minutes. Serve hot in ramekins. (Image and recipe from countryliving.com)

Read more: http://www.cooking-with-us.com/sagemacandcheese.php#ixzz2F3idoLqr

Mustard Dill Fish

 

 

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This entree is short on preparation time and long on appeal. The mild, delicate flavor of catfish teams up perfectly with the mustard-dill seasoning in this recipe. After frying, serve it with a mouthwatering tomato-garlic-dill sauce for a taste treat. Pair it with a green salad for a colorful, satisfying meal.


Mustard Dill Fish:



Ingredients:

  4 catfish fillets (about 1 1/2 lb. total)
  Salt and ground black pepper
  1/4 cup Dijon-style mustard
  3 Tbsp. snipped fresh dill
  2 Tbsp. olive oil
  4 medium tomatoes, chopped
  2 cloves garlic, chopped



Directions:

1. Rinse fish; pat dry. Season fish with salt and pepper. In bowl combine Dijon-style mustard, 2 tablespoons dill, and 1 tablespoon olive oil. Spread mustard mixture over both sides of fish.


2. In a bowl combine tomatoes, garlic, and remaining dill and olive oil; season to taste with salt and pepper.


3. Heat a cast iron or nonstick skillet over medium-high heat. Add fish to skillet. Cook 8 to 10 minutes or until fish flakes easily, turning once. Transfer to serving plate. Add tomato mixture to skillet. Cook and stir 1 minute. Serve tomato mixture with fish. Makes 4 servings

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Bacon Brownies

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Bacon Brownies:



I have heard people say that bacon makes everything better, so I decided to put crisp, crumbled bacon in a brownie batter and bake it. It was so good that I had to share it with you!




Ingredients:


1 stick (1/2 cup) butter
two 1-ounce squares of unsweetened chocolate
1 cup sugar
1 egg, well-beaten
2/3 cup all purpose flour
1 teaspoon baking powder
¼ teaspoon salt
1 teaspoon vanilla extract
8 ounces crisp bacon, crumbled

To view full recipe click link below:

Read more: http://www.cooking-with-us.com/baconbrownies.php#ixzz2ElPYKSim

Coconut Snowmen

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Winter Dessert Recipe: Coconut Snowmen


Very creative and a visual treat as well as and appetizing one. This recipe is from Martha Stewart and is made of vanilla ice cream rolled in coconut. The snowman's eyes, mouth, and buttons are licorice candies, his carrot nose marzipan, and his hat a toasted marshmallow atop a chocolate cookie.



Yield:
Makes 4
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Ingredients:

2 1/2 pints best-quality vanilla ice cream
Two 7-ounce packages coconut
Orange food coloring
For The Nose
1 tablespoon marzipan (1/4 ounce)
For The Eyes, Mouth, And Buttons
40 Sen Sen licorice candies
For The Hat
4 marshmallows
4 chocolate wafers
Sifted confectioners' sugar




Directions:


1. Line a baking pan that fits in your freezer with parchment paper. Scoop the vanilla ice cream, rounding scoops as much as possible, until you have 4 of each size, and place on the prepared baking pan. Place the pan in the freezer to harden for 15 minutes.




2. Remove the ice cream from the freezer, and roll in coconut. Return to pan, then return the pan to the freezer. Add orange food coloring to marzipan until carrot color is attained. Shape marzipan into small carrot shapes, using a paring knife to make ridges. Remove 1 small scoop of ice cream at a time from the freezer, and make faces using Sen Sen for eyes and mouth and marzipan carrots for the nose. Return to freezer until ready to serve.




3. Remove middle-size scoops from the freezer one at a time; place Sen Sen in a row down the front to create buttons. Remove remaining scoops from freezer, and stack to create snowmen, pressing slightly to adhere. Return snowmen to freezer.




4. Make the top hats by roasting marshmallows on skewers over a gas burner. Alternatively, place marshmallows on a baking sheet under the broiler, and cook until browned, rotating every few seconds. Place the toasted marshmallow on the chocolate wafer, and dust with sifted confectioners' sugar. Place the hat on the snowmen just before serving.

Read more: http://www.cooking-with-us.com/coconutsnowmen.php#ixzz2ERW48OPT

Chocolate Amaretto Cake

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Chocolate Amaretto Cake


A simple and easy Amaretto chocolate cake recipe that is sure to be a big hit with family and friends, try it today and see if you agree.

Ingredients:

2 cups all-purpose flour
1 teaspoon baking soda
1 cup unsalted butter, softened
1 cup granulated sugar
1 cup firmly packed light brown sugar
4 large eggs, at room temperature
6 ounces semisweet chocolate, melted
1 cup milk
3 teaspoons almond extract
1 teaspoon vanilla extract
4 tablespoons amaretto-flavored liqueur



Directions:



Preheat oven to 350°. Grease and lightly flour a 10-inch Bundt pan.




Sift together the flour and baking soda. Set aside.



Using an electric mixer on medium speed, mix the butter, sugar, and brown sugar until fluffy. Add the eggs, one at a time, mixing well after each. Add the chocolate and mix well. Add the flour/baking soda mixture in thirds, alternating with the milk and the extracts. Beat after each addition until smooth. Mix in the liqueur. Pour batter into prepared pan.



Bake 45-50 minutes or until a cake tester inserted into the center of the cake comes out clean. Cool in pan for 20 minutes. Then, remove from pan and cool completely on a wire rack.

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Chocolate Amaretto Cake

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Chocolate Amaretto Cake


A simple and easy Amaretto chocolate cake recipe that is sure to be a big hit with family and friends, try it today and see if you agree.

Ingredients:

2 cups all-purpose flour
1 teaspoon baking soda
1 cup unsalted butter, softened
1 cup granulated sugar
1 cup firmly packed light brown sugar
4 large eggs, at room temperature
6 ounces semisweet chocolate, melted
1 cup milk
3 teaspoons almond extract
1 teaspoon vanilla extract
4 tablespoons amaretto-flavored liqueur



Directions:



Preheat oven to 350°. Grease and lightly flour a 10-inch Bundt pan.




Sift together the flour and baking soda. Set aside.



Using an electric mixer on medium speed, mix the butter, sugar, and brown sugar until fluffy. Add the eggs, one at a time, mixing well after each. Add the chocolate and mix well. Add the flour/baking soda mixture in thirds, alternating with the milk and the extracts. Beat after each addition until smooth. Mix in the liqueur. Pour batter into prepared pan.



Bake 45-50 minutes or until a cake tester inserted into the center of the cake comes out clean. Cool in pan for 20 minutes. Then, remove from pan and cool completely on a wire rack.

Read more: http://www.cooking-with-us.com/chocolateamarettocake.php#ixzz2ERVmgTRh

Oven Baked Barbequed Chicken

This low-fat, oven-baked chicken recipe is easy to make and can be ready in less than an hour. The homemade barbecue sauce is spiced up with the addition of garlic, chili sauce, horseradish, and crushed red pepper. This barbecued chicken main course goes well with most any side dish but serve it with a nice toss salad to keep it a low-fat meal. Take and try one of the other many recipes and things located on the site by taking and viewing our Site Map and view the whole site from one location. You may also wish to take and check out our

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Oven Baked Barbequed Chicken:


This low-fat, oven-baked chicken recipe is easy to make and can be ready in less than an hour. The homemade barbecue sauce is spiced up with the addition of garlic, chili sauce, horseradish, and crushed red pepper. This barbecued chicken main course goes well with most any side dish but serve it with a nice toss salad to keep it a low-fat meal.



Nutrition Facts * Calories244, * Total Fat (g)9, * Saturated Fat (g)2, * Monounsaturated Fat (g)3, * Polyunsaturated Fat (g)2, * Cholesterol (mg)77, * Sodium (mg)807, * Carbohydrate (g)15, * Total Sugar (g)9, * Fiber (g)2, * Protein (g)26, * Vitamin A (DV%)0, * Vitamin C (DV%)10, * Calcium (DV%)2, * Iron (DV%)8, * Other Carbohydrates (d.e.)1, * Medium-fat Meat (d.e.)3.5, * Percent Daily Values are based on a 2,000 calorie diet



ingredients

  2-1/2 to 3 pounds meaty chicken pieces (breast halves, thighs, and drumsticks)
1/2 cup chopped onion (1 medium)
1 clove garlic, minced
1 tablespoon cooking oil
3/4 cup bottled chili sauce
2 tablespoons honey
2 tablespoons soy sauce
1 tablespoon prepared mustard
1/2 teaspoon prepared horseradish
1/4 teaspoon crushed red pepper






directions

1. Skin chicken. Arrange chicken, bone side up, in a 15x10x1-inch baking pan. Bake in a 375 degree F oven for 25 minutes.


2. Meanwhile, for sauce, in a small saucepan cook onion and garlic in hot oil over medium heat until tender but not brown. Stir in chili sauce, honey, soy sauce, mustard, horseradish, and crushed red pepper; heat through.


3. Turn chicken bone side down. Brush half of the sauce over the chicken. Bake for 20 to 30 minutes more or until chicken is no longer pink (170 degrees F for breasts; 180 degrees F for thighs and drumsticks). Reheat remaining sauce; pass with the chicken. Makes 6 servings.

Read more: http://www.cooking-with-us.com/ovenbakedbarbequedchicken.php#ds#ixzz2EOwoKAbT

Oven Fried Parmesan Chicken:

Oven Fried Parmesan Chicken:

"A coating of garlic butter, soft white bread crumbs, Parmesan cheese and parsley makes this simple oven chicken dish sassy as well!"'''

Prep 15 Minutes Cook Time 1 hr 15 Minutes Ready 1 hr 30 Minutes

Serves: 6


Ingredients:

1 clove crushed garlic
1/4 pound butter, melted
1 cup dried bread crumbs
1/3 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
1 teaspoon salt
1/8 teaspoon ground black pepper
1 (4 pound) chicken, cut into pieces



Directions:

1. Preheat oven to 350 degrees F (175 degrees C).



2. In a shallow glass dish or bowl, combine the crushed garlic with the melted butter or margarine. In another small bowl mix together the bread crumbs, cheese, parsley, salt and pepper. Dip chicken pieces into garlic butter, then into crumb mixture to coat.


3. Place coated chicken pieces into a lightly greased 9x13 inch baking dish. Drizzle with remaining garlic butter and bake uncovered in the preheated oven for 1 to 1 1/4 hours, or until chicken is cooked through and juices run clear.

Read more: http://www.cooking-with-us.com/ovenfriedparmesanchicken.php#ixzz2EOwHHxFo

Oven Barbequed Ribs With Asian Slaw

looking for something new and  tonight. Then try this simpe oven barbeque ribs.  Also take in and check out the different chicken recipes as well as the

beef recipes.

Oven Barbecued Ribs with Asian Slaw:

Tender barbequed ribs get an Asian flair in this delicious main dish that includes hoisin sauce, Chinese five-spice powder, ginger, and rice vinegar. Hoisin sauce, a soy-based sauce flavored with garlic, vinegar, and chili peppers, can be found in the Asian section of your grocery. Serve these delectable ribs with a slaw made from carrots and bok choy, a dark leafy green high in calcium and vitamins A and C



Oven Barbecued Ribs with Asian Slaw


cook time: 1 hr 40 mins




Ingredients

2 racks pork loin back (baby back) ribs (5 to 5-1/2 pounds)
1/4 cup packed brown sugar
2 Tbsp. garlic powder
1 Tbsp. ground black pepper
1 Tbsp. Chinese five-spice powder
1 tsp. ground ginger
1/4 tsp. salt
1/4 cup Dijon-style mustard
1/2 cup hoisin sauce
2 Tbsp. molasses
1 Tbsp. reduced-sodium soy sauce
1 Tbsp. rice vinegar
1 Recipe Asian Slaw (recipe below)



Directions

1. Preheat oven to 350 degrees F. Cut ribs into serving-size pieces. In a small bowl combine brown sugar, garlic  powder, ground black pepper, Chinese five-spice powder, ginger, and salt.


2. Brush meaty sides of ribs with mustard. Sprinkle generously with spice mixture. Place ribs, bone sides down, in a  large shallow roasting pan. Bake, covered, for 1 hour. Carefully drain off fat.


3. In a small bowl stir together hoisin sauce, molasses, soy sauce, and rice vinegar. Spoon mixture evenly over ribs. Bake, uncovered, for 40 to 60 minutes more or until ribs are tender. Serve with Asian Slaw. Makes 6 servings.


4. Asian Slaw: In a large bowl combine 4 cups finely shredded bok choy and 1 cup shredded carrot. Drizzle with a mixture of 1/4 cup seasoned rice vinegar, 1 tablespoon cooking oil, and 1 to 2 teaspoons sugar. Season to taste with salt and pepper.

Read more: http://www.cooking-with-us.com/ovenbarbequedribsandasianslaw.php#ixzz2EOvqfmxz

Oven Fried Chicken

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 Oven Fried Chicken:

By: Elizabeth Hinlely
"Crispy chicken that is moist even if you choose to take off the skin!"


Ingredients:

1 (2 to 3 pound) whole chicken, cut into pieces
1 cup dried bread crumbs
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon dried thyme
1/2 teaspoon paprika
1 cup mayonnaise


Directions:

1. Preheat oven to 350 degrees F (175 degrees C).


2. In a medium bowl or gallon size resealable plastic bag, mix together the bread crumbs, garlic powder, salt, pepper, thyme and paprika.


3. Coat the chicken pieces with mayonnaise. Place chicken pieces in bowl/bag with bread crumb mixture and coat/shake until well coated. Place chicken pieces in a lightly greased 9x13 inch baking dish and bake for 45 minutes or until juices run clear.

Read more: http://www.cooking-with-us.com/ovenfriedchicken.php#ixzz2EOvaK7V5

Double Chocolate Cheesecake Layered Cake

Looking for more cheesecake recipes then take and click on the banner above to take and view all the great and simple cheesecake recipe's located here on the site. Or if you have a favorite of your own that you would like to share with other visitors to the site then feel free to take and click the submit recipe button on any page. You may also check out the Site Map and view the whole the site from one location. Also why you are here, why not come on by and check out the Online Store for some great deals for your home and kitchen. We have cookbooks, kitchen gadgets and appliances, tableware, cookware, bakeware, and much more so stop on by today and check it out for sourself.



Double Chocolate Cheesecake Layered Cake:

Cook Time: 1 Hr 10 Mins.
Level: Easy
Serves: 8-10


Ingredients

2 (8-ounce) packages cream cheese, softened
1/2 cup sugar
3 large eggs
1/2 cup sour cream
2 tablespoons almond flavored liqueur
Chocolate Cake, recipe follows
Sliced almonds, for garnish



Cheesecake:
Directions

Preheat oven to 300 degrees F. Line a 9-inch round baking pan with aluminum foil, letting edges of foil extend over sides of pan. Lightly grease the foil.

In large bowl, beat cream cheese at medium speed with an electric mixer until creamy. Add sugar, beating until smooth. Add eggs, 1 at a time, beating well after each addition. Stir in sour cream and liqueur. Pour batter into prepared pan. Bake 45 minutes then turn the oven off and leave the cheesecake in oven with door closed for another hour. Let the cheesecake cool completely in its pan on a wire rack then cover and chill for 4 hours. Using edges of foil as handles, remove cheesecake from pan and peel away foil.



Assembly:

Spread a layer of frosting on top of chocolate cake. Next, layer cheesecake and top with chocolate icing. Place second chocolate cake and ice with frosting on top and on the sides. Sprinkle almonds on sides or top.

Chocolate Cake:

1 (18.25-ounce) box chocolate cake mix
1/2 cup almond flavored liqueur
1/2 cup water
1/3 cup vegetable oil
3 large eggs, lightly beaten

Preheat oven to 350 degrees F. Grease and flour 2 (9-inch) round cake pans.

In large bowl, combine cake mix, liqueur, water, oil and eggs. Beat at medium speed with an electric mixer until smooth. Divide batter evenly between the 2 prepared pans. Bake 20 minutes, or until a wooden pick inserted in center comes out clean. Let cool in pans 10 minutes. Turn out onto wire racks and let cool completely.



Chocolate Almond Frosting:

1 cup butter, softened
12 ounce semi-sweet chocolate, melted and cooled
3 tablespoons almond flavored liqueur
6 cups confectioners' sugar

In a large bowl, beat butter at medium speed with an electric mixer until creamy. Add chocolate, beating until combined. Beat in almond liqueur and confectioners' sugar until light and fluffy

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Egg Nog Shake

 

 

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Egg Nog Shake

12 ounces whole milk
8 ounces heavy cream
1 Tahitian vanilla bean, split and scraped; seeds reserved
1 cinnamon stick, about 3” long
3 whole nutmegs, roughly chopped
3 ounces egg yolks (from about 4 eggs)
7 ounces sugar
1 teaspoon salt (use only 3/4 teaspoon for authentic McDonald’s sweetness)
2 ounces Frangelico
1/2 Tbsp vanilla extract

Whipped Cream Mix-In

12 ounces heavy cream
2 ounces brown sugar
Optional: 4 Maraschino cherries



In a medium pot, bring the milk and cream to a simmer together with the vanilla bean, cinnamon and nutmeg. When the mixture simmers, shut off heat and cover. Steep one hour.

Meanwhile whisk the sugar gradually into the egg yolks. It’s a lot of sugar, so don’t dump it in all at once or it will be difficult to incorporate. Whisk in the salt.

Return dairy to a simmer and fish out the vanilla bean and spices (don’t worry if any nutmeg chunks slip past; you’ll strain them out later). Use a spatula to scrape out the heavily flavored cream from inside the vanilla pod.

Temper the hot cream into the egg yolks, one ladle-full at a time. Then whisk the egg mixture back into the cream. Turn heat to medium low. Stir constantly with a rubber spatula, making sure to scrape all along the bottom of the pot to avoid curdling.

Normally, ice cream recipes entreat you to cook until the mixture is “thick enough to coat the back of a wooden spoon,” but with this recipe, that’s harder to judge.

Instead, cook until a thermometer registers 145° F. If you’re more cavalier about these things, just cook until it is extremely hot to the touch.

Immediately shut off the heat and strain the custard through a sieve and into a large bowl. Discard any bits of nutmeg that remain. Stir in the Frangelico and vanilla extract. Cool in an ice bath and refrigerate until thoroughly chilled; about six hours.



Shake it up

To make it a proper “shake” you’ll need to super-cool the mixture and fluff it up a bit. The best way is to do this with an ice cream machine. Process the chilled ice cream base in ice cream maker just until it begins to thicken, about 15 minutes; you want it just a little softer than soft serve. If you don’t have a machine, you can skip this step. Your shake will have a thinner body, but will still be delicious.
While the shake base churns, combine the brown sugar and whipped cream in a medium bowl. Whip on medium speed until the cream holds stiff peaks. Transfer about four ounces to a pastry bag, fitted with a large star tip. Set aside.Shut off the ice cream maker and pour or scoop the thickened base into the bowl of whipped cream. Fold gently with a rubber spatula to combine. If you’d like to add
some extra booze, now would be the time.Pour the shake into four glasses and top each with a swirl of whipped cream and a Maraschino cherry.

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"Melt-in-Your-Mouth" Oreo Truffles

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"Melt-in-Your-Mouth" Oreo Truffles


How to make "Melt-in Your-Mouth" Oreo Truffles. This recipe was submitted by Jessicab98, as a yummy way to welcome the holiday season. These truffles are truly wonderful! My family loves them!



Ingredients:

1 package Oreo cookies, crushed in the food processor to fine crumbs
1-8 oz. package of cream cheese, at room temperature (fat free makes them too soft)
12 oz. semisweet chocolate chips
½ oz. paraffin , optional (from Betty: I added this, because it will make your coated truffles prettier and easier to handle; it is not necessary.)



Directions:


Crush the Oreo cookies and mix with cream cheese. Using a small melon baller, scoop and roll the mix into small balls. (I just pinched off a small amount and rolled it in my hand.) Put on a foil or wax paper covered baking sheet with a little space between them. Refrigerate for about an hour.

Melt the chocolate chips and roll the Oreo balls to cover. Refrigerate on the baking sheet until set before moving them to a different container. These may be served on a fancy plate or placed in an airtight storage container to keep them fresh.

You can roll these with just one hand. Melt the chocolate in the microwave, then place the glass bowl over another bowl with hot water in it to keep the chocolate soft. Also, if you tilt the bowl with the chocolate, you can keep most of it near the bottom and roll the balls near the top for a thinner coating. They can be served cold or room temperature. They're softer at room temperature. (Note from Betty: I melted the chocolate, along with the paraffin, in the top of a double boiler, because it was convenient for me; it's just your choice.)

Some tips from Jessica:
"I also like to buy little gift boxes at the dollar store along with tissue paper to make little gift boxes with 4 or 5 pieces. It's a fun, yummy thing to bring to a party. Everyone will wonder how you made them!

You can also use different flavor Oreos (no double-stuffed) to make these. We usually do regular, mint, and white. Before putting them back in the fridge to set, the regular ones get an extra drizzle of the semisweet chocolate, the white ones get a white chocolate drizzle, and the mint get a green-colored white chocolate drizzle. Just a fun way to make sure people know which one they're getting."

Read more: http://www.cooking-with-us.com/melt-in-your-mouthoreotruffles.php#ixzz2E932E86T

Holiday Cupcakes

Looking for some reallyfun and easy holiday cupcake recipe ideas, then take an moment to try this simple cupcake recipe just in time for the Fourth Of July or anytime of the year.


Holiday Cupcakes:

Ingredients

12 12 12ounces OUNCE_USVolumeButter, softened 65 degrees, or Oil
14 14 14ounces OUNCE_USVolumeSugar
1 1 1Vanilla Beans, split and scraped
2 2 2teaspoons TEASPOON_USVolumeVanilla Extract
4 4 4Eggs
8 8 8ounces OUNCE_USVolumeSour Cream/Buttermilk/Coconut Milk
1 1 1pound POUNDWeightCake Flour
1 1 1tablespoon TABLESPOON_USVolumeBaking Powder
1/4 1/4 1/4teaspoon TEASPOON_USVolumeSalt






Instructions for Holiday cupcakes Recipe

1. Place the butter, in a 12/30 quart mixing bowl fitted with a paddle attached.



2. Cream for 1 minute.



3. Add the sugar, and scraped vanilla beans cream together on high speed for 6 minutes.



4. Mixture will be light and fluffy an vanilla extract, scrape down.



5. Add the eggs two at a time.



6. Scrape down again.



7. Sift all purpose flour, baking soda and salt.



8. Alternate the buttermilk and the sifted dries. Scrape down.



9. Line the muffin pans with cupcake liners. Fill large liners three fourths high...for minis fill almost full!




10. Pre-heat convection oven 335 degrees. Bake 10 minutes turn 2 minutes until dark around edges and golden brown in the center. Still oven: Pre-heat 350 degrees...bake 12 minutes turn 3-5 additional.

Easy Eggnog Fudge

Try this simple and easy eggnog fudge recipe (No Thermometer! Needed)Try this holiday fudge recipe this holiday season.  We have been making this fudge at the holiday season for years, if cooking time is followed directly this will produce a wonderful fudge that tastes just as good maybe even better than the fudge prepared with a candy thermometer but you won't need one for this! --- this is sure to become a favorite at the holiday season --- use only store-bought full-fat eggnog for this ..



Easy Christmas Eggnog Fudge (No Thermometer!)

Prep Time: 10 Mins.

Ingredients

1/8 cup butter (no substitutes)
2 3/4 cups white sugar
1 cup commercial good quality eggnog (not low fat)
6 ounces white chocolate chips
1 1/2 cups mini marshmallows
1 cup almonds, chopped coarsely
1/2 teaspoon cinnamon
1 pinch nutmeg (optional)



Directions:

1. Line a 9x9-inch pan with aluminum foil; set aside.



2. In a heavy bottomed saucepan, add eggnog and sugar, bring to a rolling boil over medium to med-high heat (watch that mixture does not boil over the pot, if boiling to hard, turn down heat slightly, but continue a rapid boil), stirring constantly; boil for 2 minutes (this must be timed for exactly 2 minutes).



3. Remove from heat; stir in the marshmallows, cinnamon and pinch of nutmeg (if using).



4. Put saucepan back on element; bring back to a rolling boil for another 6 minutes, stirring constantly, again, turn down the heat if mixture is boiling to hard.



5.The mixture will start to turn a brown colour, which is normal.


6. After boiling for the full 6 minutes; remove from heat; add the butter, vanilla chips and nuts.



7. Stir rapidly, until mixture has a glossy appearance, and the chips and butter are well mixed.


8. Pour the mixture into the prepared foil-lined pan.


9. Cool at room temperature.


10. Remove from pan lifting up sides of foil.


11. Remove the foil from the fudge; cut in small squares.


May we also suggest one of the following: Eggnog Cream Puffs  

Peanutbutter Fudge
 

Read more: http://www.cooking-with-us.com/easyeggnogfudge.php#ixzz2E2rNxPyo

Peppermint Candy Cane Brownies2

Take a moment to check out the Site Map and view the whole site from a single location and check out all the simple and quick recipes on the whole site from one spot. Don't forget to stop on by and visit Our Online Store for some great deals for your whole home inside and out.  Also try the following Peppermint Bark OR Layered Mint Fudge OR Candy Cane Brownies.






Peppermint Candy Cane Brownies
Ingredients:

1/2 cup unrefined cane sugar
3/4 cup spelt flour
1/3 cup unsweetened cocoa powder
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp fine sea salt
1 cup unsweetened applesauce
1 tsp safflower (or canola) oil
1 1/2 tsp peppermint extract
1/2 cup chocolate chips
1/2 cup chopped walnuts
5 peppermint candy canes, crushed (I crush them in the food processor, with a dash of icing sugar to avoid sticking)





Directions: 


Preheat oven to 375°F. Grease two bread pans (or a 9 x 9 baking dish).



In a bowl, whisk dry ingredients (sugar, flour, cocoa, baking powder, baking soda, salt). In a second bowl, mix applesauce, oil and peppermint extract. Add dry to wet ingredients and mix until incorporated. Mix in walnuts and chocolate chips. Pour half of the batter in each bread pan and spread evenly. Spinkle crushed candy cane on top. Bake for 20 minutes.

Read more: http://www.cooking-with-us.com/peppermintcandycanebrownies2.php#ixzz2DyFpGyrk