Archive for the ‘Day After Thanksgiving Recipes’ Category

Orange Candy

April 17, 2009

Orange Candy

Adapted from Homemade Gourmet




4  tablespoons  butter or margarine, softened  

1  16-ounce  box powdered sugar  

2  tablespoons  Homemade Gourmet® Orange Dreamsicle Smoothie Mix  

4  tablespoons  milk  

2  tablespoons  light corn syrup  

1  7-ounce  package shredded coconut  



1. In a mixing bowl, cream butter, 3 cups sugar, and smoothie mix; add milk, and corn syrup. Stir until well blended.


2. Add remaining sugar and coconut. Cover and chill for 1 hour.


3. Shape into 1-inch balls. Store chilled in airtight container.


Cupcake Upgrade

April 10, 2009


Cupcake Upgrade

Adapted from Martha Stewart

Give cupcakes an Easter upgrade by borrowing a tool from German baking: a springerle mold. With a quick press, you can imprint a bunny design in circles of fondant. Then, set the disks atop Carrot Cake Cupcakes with Cream Cheese Frosting.


Tools and Materials


Fondant, room temperature (available at baking-supply stores)

Springerle mold with bunny design (available at

Round cookie cutter


Springerle Easter Bunny Cupcakes How-To

1. Dust a work surface lightly with cornstarch. Knead fondant until soft and pliable. Roll out to 1/8 inch thick.


2. Slide springerle mold, face up, under fondant. Press fondant into mold. Slide mold out from under the fondant; flip fondant over so raised image faces up.


3. Punch out a circle around image using the cookie cutter. Frost cupcakes. Lay fondant circles on top.


Tips: If you don’t have a cookie cutter, you can use a juice glass. Fondant circles can be made up to 2 days ahead and stored in an airtight container at room temperature.

Carrot Cake/White Chocolate Icing

April 10, 2009

Carrot Cake/White Chocolate Icing

Adapted from: Homemade Gourmet





1    Homemade Gourmet® Carrot Cake Mix/White Chocolate Icing Mix  

1-1/4  cup  vegetable oil  

4    eggs  

2  4-ounce jars  strained baby food carrots  

1  8-ounce can  crushed pineapple, undrained  

1  8- ounce  package cream cheese, softened  

1  stick  butter or margarine, softened  



1. Preheat oven to 350 degrees. Remove icing packet from mix and set aside. Spray a 13x9x2 baking pan with flour based cooking spray; set aside.

2. In a large mixing bowl, combine oil, eggs, carrots,and pineapple; stir until well blended. Add cake mix, ½ cup at a time, mixing on medium speed for 2 to 4 minutes until thoroughly blended. Pour batter into prepared baking pan.

3. Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool completely before frosting.

4. With an electric mixer, blend icing mix with cream cheese and butter until smooth and creamy. Spread icing on cooled cake.

Mushroom Puffs

December 29, 2008

Mushroom Puffs

Adapted from Homemade Gourmet

 Recipe Yields: 16




2 8-count cans refrigerated crescent rolls

1 8-ounce package cream cheese, softened

1 4.5-ounce can mushrooms, drained and chopped

2 green onions, chopped

1 tablespoon Homemade Gourmet® Mock Spinach Seasoning

1 egg, beaten

1 tablespoon poppy seeds, optional



1. Preheat oven to 375 degrees. On a clean cutting board, lay out crescent roll dough and seal seams and perforations.


2. Blend cream cheese, mushrooms, onions and seasoning and spread over dough.


3. Roll up jelly roll fashion (lengthwise). Place in freezer for 15 minutes to firm dough slightly. Slice into one inch pieces.


4. Brush tops with beaten egg, sprinkle with poppy seeds and bake for 10 minutes. Serve hot.