Archive for the ‘recipe’ Category

Raspberry Coconut Truffles

April 18, 2009

Raspberry Coconut Truffles

 

 Ingredients

 

1    Homemade Gourmet® Basic Cheesecake Mix

 

32 oz  powdered sugar

 

1  14-ounce  package flaked coconut  

 

1  package (10 ounces) frozen raspberries in syrup, thawed and undrained  

 

1  stick  butter, softened (use butter for best results)  

 

1  24-ounce  package chocolate almond bark  

 

Red Food Coloring

 

 

 Directions

 

1. Place raspberries with syrup in blender, process until smooth. Stain raspberry mixture through fine-mesh stainer. Discard seeds and pulp

 

2. In a large mixing bowl, combine cheesecake mix, 4 cups powdered sugar, coconut, raspberries and butter. Using stand mixer or heavy duty spoon, combine ingredients until well blended. Dough will be thick and firm.

 

3. Dust a large serving platter with powdered sugar, roll truffle dough into 1 inch balls (if dough is too sticky to roll into balls easily, add powdered sugar in ½ cup increments and work into dough). Place balls on prepared platter. Repeat until all truffle dough is used. Freeze for 30 minutes or until truffle balls are firm. ** To give a professional appearance, use a 1 tablespoon scoop with release, as the scoop is drawn through the truffle mixture, forms a rough ball shape.  The truffle only needs a little additional shaping in your pals to make a perfect ball before coating, this also makes your truffles more uniform.

 

  

4. Break almond bark into large pieces and place in small deep microwave safe bowl. Melt bark on high for 45 seconds; stir. Microwave on high in 15 second increments until bark is completely melted.

 

 

 

5. Lay out a long sheet of wax paper on countertop. Remove truffles from freezer. Insert toothpick in truffle, dip into melted bark until coated, tap the side of the bowl to remove excess bark. Place coated truffle on wax paper and twist toothpick to release truffle; using a small spoon, dab small amount of melted bark on truffle to cover toothpick hole. Repeat with remaining truffles. Allow truffles to dry at room temperature until bark has hardened, about 30 minutes. Store coated truffles in airtight container.

 

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Orange Candy

April 17, 2009

Orange Candy

Adapted from Homemade Gourmet

 

 

 Ingredients

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  

 

 Directions

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.

Lasagna

April 17, 2009

lasgna

 

Lasagna

Adapted from Homemade Gourmet

  

 Ingredients

2  cups  shredded mozzarella, divided  

15  ounces  ricotta cheese  

1/2  cup  parmesan cheese  

1    egg  

1/4  cup  Homemade Gourmet® Garlic Basil Seasoning  

2  pounds  Homemade Gourmet® Garlic Basil Seasoned ground beef, precooked (see recipe)  

3-1/2  cups  Homemade Gourmet® Homestyle Spaghetti Sauce, prepared  

1  8-ounce box  of oven ready lasagna noodles  

 

 Directions

1. Preheat oven to 350. Combine 1 cup mozzarella with next four ingredients; set aside.

 

2. In a separate bowl, combine seasoned beef and spaghetti sauce. In greased 13x9x2 pan, pour thin layer of meat sauce to cover bottom of pan. Layer 1/3 of lasagna noodles over the meat sauce. Spread 1/2 of cheese mixture on top of meat sauce. Repeat layering until all ingredients are used and top with 1 cup reserved mozzarella cheese.

 

3. Bake, covered, for 30 minutes, remove cover and bake an additional 15 minutes until cheese is lightly browned.

Coconut Truffles

April 17, 2009

coconut truffles

Coconut Truffles

Adapted from Homemade Gourmet

 

 Ingredients

1    Homemade Gourmet® Basic Cheesecake Mix (or 1 cup of pantry staple) 

8  cups  powdered sugar, divided  

1  14-ounce  package flaked coconut  

1  14-ounce  can sweetened condensed milk  

1  stick  butter, softened (use butter for best results)  

1  24-ounce  package chocolate almond bark  

 

 Directions

1. In a large mixing bowl, combine cheesecake mix, 6 cups powdered sugar, coconut, condensed milk, and butter. Using stand mixer or heavy duty spoon, combine ingredients until well blended. Dough will be thick and firm.

 

2. Dust a large serving platter with powdered sugar, roll truffle dough into 1 inch balls (if dough is too sticky to roll into balls easily, add powdered sugar in ½ cup increments and work into dough). Place balls on prepared platter. Repeat until all truffle dough is used. Freeze for 30 minutes or until truffle balls are firm.

 

3. Break almond bark into large pieces and place in small deep microwave safe bowl. Melt bark on high for 45 seconds; stir. Microwave on high in 15 second increments until bark is completely melted.

 

4. Lay out a long sheet of wax paper on countertop. Remove truffles from freezer. Insert toothpick in truffle, dip into melted bark until coated, tap the side of the bowl to remove excess bark. Place coated truffle on wax paper and twist toothpick to release truffle; using a small spoon, dab small amount of melted bark on truffle to cover toothpick hole. Repeat with remaining truffles. Allow truffles to dry at room temperature until bark has hardened, about 30 minutes. Store coated truffles in airtight container.

 

Cranberry Orange Scones

April 16, 2009

cranberry orange scone

Cranberry Orange Scones

Adapted from Homemade Gourmet

1 Homemade Gourmet® White Chocolate Cran-Orange Cookie Mix
1¼ cups flour
1½ tablespoons baking powder
2 sticks cold butter/margarine, cut into chunks
1 cup cold buttermilk

Preheat oven to 400 degrees. Remove chocolate/craisins packet from mix and set aside.
In a large bowl, combine the cookie mix, flour and baking powder. Using a pastry cutter or two knives, cut butter into flour mixture until crumbly. Stir in chocolate/craisins. Add buttermilk and stir until all mixture is moistened.
On a generously floured surface, knead dough 15-20 times until dough is no longer sticky. Pat dough flat in rectangle about 1 inch thick. Cut into desired shapes, about 3 inches in diameter, with knife or cookie cutter.
Place scones 2 inches apart on lightly greased baking sheet. Bake about 15 minutes until lightly browned on top. Makes 15 scones.

Baked French Toast

April 16, 2009

Baked French Toast

Adapted from Homemade Gourmet

 

 Ingredients

    CASSEROLE: 

16  ounce  loaf French bread  

8  large  eggs  

1  cup  half and half  

1  cup  milk  

1/2  teaspoon  salt  

1    Homemade Gourmet® Spiced Dip Mix (or 4 tablespoons of pantry staple) 

1  teaspoon  vanilla  

    PRALINE TOPPING:  

1  cup  butter, softened  

1    Homemade Gourmet® Old Fashioned Apple Crisp  

1/2  cup  packed brown sugar   

3/4    cup pecans  

1/2  teaspoon  nutmeg  

    Maple syrup or honey to serve over French Toast  

 

 Directions

1. Slice bread into 1-inch slices. Arrange the slices in a generously buttered 13x9x2 baking dish in 2 rows, overlapping the slices.

 

2. In a large bowl, combine eggs, half and half, milk, vanilla, Spiced Dip Mix and salt; beat with mixer or whisk until blended, but not too bubbly. Pour over the bread slices, making sure all are covered evenly with the mixture, spooning some of the mixture in between the slices. Cover with foil; refrigerate over night.

 

3. Preheat oven to 350. Combine Praline topping ingredients (butter, apple crsip mix, brown sugar, pecans, nutmeg) in a medium bowl and spread evenly over bread. Bake for 55 – 60 minutes, or longer; until puffed and golden. Serve with maple syrup or honey.

Garlic Basil Beef Filled Manicotti

April 16, 2009

garlic basil beef manicotti

Garlic Basil Beef Filled Manicotti

Adapted from Homemade Gourmet

 

 Ingredients

2    8-ounce boxes manicotti noodles (14-count each box) 

1-1/2  pounds  ground beef  

2  tablespoons  Homemade Gourmet® Garlic Basil Seasoning 

1/2  cup  milk 

3  slices  bread, moistened with 2 tablespoons water and then, crumbled 

1    egg, whisked 

2  cups  mozzarella cheese, divided 

5  tablespoons   Homemade Gourmet® Homestyle Spaghetti Sauce Mix, prepared according to package directions  

    wax paper  

    non-strick cooking spray  

 

 Directions

1. Preheat oven to 350 degrees. Cook manicotti noodles according to package directions. Do not overcook. When noodles are finished cooking, drain, separate and lay out to cool on wax paper that has been sprayed with non-stick cooking spray.

 

2. Brown ground beef with Garlic Basil Seasoning. Combine cooked beef, milk, bread, egg and 1 cup cheese to create filling mixture.

 

3. Stuff cooked shells gently with mixture. Add leftover meat mixture to your sauce, cover bottom of 13x9x2 pan with thin layer of sauce. Lay stuffed manicotti in spaghetti sauce.

 

4. Top stuffed manicotti with remaining spaghetti sauce and mozzarella cheese. Bake for 25-30 minutes.

Lemon Marshmallow Eggs

April 10, 2009

Lemon Marshmellow Eggs

Lemon Marshmellow Eggs

 

 

Lemon Marshmallow Eggs

Adapted From Homemade Gourmet

 

 Ingredients

2    Homemade Gourmet® Cool Lemonade Cheesecake Mixes  

1  cup  graham cracker crumbs 

1    stick butter, softened 

1  7-ounce  jar marshmallow cream 

  12 ounces  vanilla almond bark 

 

 Directions

1. In a mixing bowl, combine first 4 ingredients and, using a stand mixer, beat until well blended. Place bowl in refrigerator and chill until dough is formable – about 15 minutes.

 

2. Form dough into small egg shapes, return to refrigerator and chill for 30 minutes.

 

3. While eggs chill, melt white chocolate almond bark in microwave according to package instructions; allow to cool to touch.

 

4. Dip chilled eggs into chocolate to coat. Place on wax paper and immediately top with decorative sprinkles or other decorative items. Allow to dry completely. Keep refrigerated until ready to serve.

 

TIP: Eggs can be placed into mini cupcake wrappers to give individually or create a box of homemade chocolate eggs to give as a gift to that special someone!

 

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

Cornstarch

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

Springerle mold with bunny design (available at houseonthehill.net)

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

 

 

 

 Ingredients

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  

 

 Directions

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.