Tag Archives: eggs

Jalapeno Corn Bread

1 cup yellow corn meal
¼ tsp. baking soda
½ tsp. salt
½ cup milk
1 egg, well beaten
½ cup creamed corn
½ cup chopped onion
2 or 3 jalapenos, chopped
2 slices bacon, crumbled
½ cup grated cheddar cheese, divided
¼ cup bacon drippings

Mix first 9 ingredients plus ¼ cup grated cheese in mixing bowl. Add bacon drippings.

Heat iron skillet, grease well. Pour in batter and sprinkle with remaining cheese. Bake in 350 degree over for 35 minutes.

Double Chocolate Biscotti

1/2 cup butter, softened
2/3 cup white sugar
1/4 cup unsweetened cocoa powder
2 teaspoons baking powder
2 eggs
1 3/4 cups all-purpose flour
4 (1 ounce) squares white chocolate, chopped
3/4 cup semisweet chocolate chips

In a large mixing bowl, cream butter and sugar with mixer until light and fluffy. Gradually beat in cocoa and baking powder. Beat for 2 minutes. Beat in the eggs one at a time. Stir in flour by hand. Mix in white chocolate and chocolate chips. Cover dough, and chill for about 10 minutes.

Preheat oven to 375 degrees F (190 degrees C). Divide dough into two parts, and roll each part into a 9 inch long log. Place logs on lightly greased cookie sheet, about 4 inches apart. Flatten slightly.

Bake for 20 to 25 minutes, or until toothpick inserted in center comes out clean. Cool on cookie sheet for 5 minutes, then carefully transfer to a wire rack to cool for one hour.

Cut each loaf into 1/2 inch wide diagonal slices. Place slices on an ungreased cookie sheet, and bake at 325 degrees F ( 165 degrees C) for 9 minutes. Turn cookies over, and bake for 7 to 9 minutes. Cool completely, then store in an airtight container.

Cheddar Shortbread Bites

Shortbread Ingredients:
1 cup all-purpose flour
1/2 cup butter, softened
1/2 teaspoon salt
Dash ground red pepper (cayenne)
1 (8-oz.) package (2 cups) sharp cheddar cheese, shredded

Topping Ingredients:
2 tablespoons poppy seeds
2 tablespoons sesame seeds
1 egg white
1 tablespoon water

Combine flour, butter, salt and red pepper in medium bowl; beat at medium speed until dough forms. Add cheese; mix until a ball forms. Shape dough into ball. Wrap in plastic wrap and refrigerate 2 hours or overnight.

Heat oven to 350°F.

Roll out dough on lightly floured surface to 1/4-inch thickness. (It will be hard to roll at first, but will soften as it warms up. Press together any cracks that form on edges of dough.) Cut dough with 1 1/2-inch cookie cutters or pizza cutter into desired shapes (squares, triangles, circles). Place onto ungreased baking sheets.

Combine poppy seed and sesame seed in small bowl. Beat egg white and water together in another small bowl. Brush cut-outs with egg wash; sprinkle with seed mixture.

Bake for 12 to 15 minutes or until very lightly browned around edges. Immediately loosen from pan; let cool on pan.

Notes: Shortbread can be topped with a variety of other ingredients such as sea salt, chili powder, seasoned salt, fennel seed or other herbs.

Spinach Cheese Appetizers

1/2 cup butter , melted
1 cup all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
3 eggs
1 cup milk
2 10-oz. packages frozen chopped spinach, thawed & drained
4 cups (16 ounces each) shredded Monterey Jack cheese

Pour butter into a 9×13 baking pan, spread to coat the bottom. In a bowl, combine flour, salt and baking powder. Whisk eggs and milk; stir into dry ingredients just until blended.

Squeeze out excess moisture from thawed spinach and fold into flour mixture along with the cheese. Pour into prepared dish.

Bake, uncovered, at 350° for 30-35 minutes or until a knife inserted near the center comes out clean. Cool for 5 minutes; cut into small squares. Serve immediately or transfer to a freezer container.

Yield: about 6-1/2 dozen.

Notes: May be frozen for up to 3 months. To use frozen appetizers: Thaw in the refrigerator overnight. Place on baking sheet. Bake, uncovered, at 350° for 25-30 minutes or until heated through. Let stand 5 minutes before serving.

Yellow Squash Muffins

1 pound yellow summer squash, cut into 1-inch slices
1/2 cup butter or margarine , melted
1 egg, lightly beaten
1-1/2 cups all-purpose flour
1/2 cup sugar
2-1/2 teaspoons baking powder
1/2 teaspoon salt

Place 1 in. of water in a saucepan; add squash. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until tender. Drain and mash. Stir butter and egg into the mashed squash.

In a bowl, combine the flour, sugar, baking powder and salt. Stir in the squash mixture just until moistened. Fill greased muffin cups three-fourths full.

Bake 375° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

Chocolate Cookie Tarts

Tart Shell Ingredients:
1/2 cup butter, softened
1 (3-ounce) package cream cheese, softened
3/4 cup all-purpose flour
1/3 cup sugar
1/4 cup unsweetened cocoa

Filling Ingredients:
3 (1-ounce) squares unsweetened baking chocolate
3 tablespoons butter
2/3 cup sugar
1 egg
1 teaspoon vanilla

Glaze Ingredients:
1 (1-ounce) square white chocolate
1/2 teaspoon shortening

Heat oven to 325°F. Combine 1/2 cup butter and cream cheese in small bowl. Beat at medium speed until smooth. Reduce speed to low; add all remaining shell ingredients. Beat until well mixed and forms a dough.

Shape dough into 24 (1 1/4-inch) balls with floured hands. Place one ball of dough into each ungreased mini muffin cup. Press dough evenly on bottom and up sides of muffin cup.

Melt baking chocolate and 3 tablespoons butter in small saucepan over low heat, stirring occasionally, until smooth (2 to 3 minutes). Remove from heat. Cool 5 minutes. Stir in all remaining filling ingredients until smooth.

Spoon filling into each shell. Bake for 26 to 28 minutes or until filling is set. Cool in pans 5 minutes. Carefully remove tartlets from pan. Cool completely on cooling racks over waxed paper.

Melt white chocolate and shortening in small microwave-safe bowl on HIGH (45 to 60 seconds). Stir until smooth; drizzle glaze over tartlets.

Spinach Balls

2 (10 oz.) pkgs. frozen chopped spinach, thawed
2 cups crushed herb seasoned stuffing mix
1 cup grated Parmesan cheese
6 eggs, beaten
3/4 cup butter, softened
1/2 tsp. salt
1/8 tsp. pepper
1/2 tsp. dried thyme

Drain spinach well by squeezing out excess moisture. Crush enough herb stuffing cubes to make 2 cups of crumbs. Mix with spinach and remaining ingredients in large bowl. Roll into 1″ balls.

Preheat oven to 350 degrees F. Place balls on ungreased cookie sheets and bake for 10 minutes. Makes about 50 appetizers.

Notes: To freeze ahead – make appetizers and freeze unbaked. Bake, frozen, in preheated 350 degrees F oven for 14-18 minutes until hot and crisp.

Caramel Apricot Cake

1 white or yellow cake mix
1/3 cup cooking oil
1/4 cup water
3 eggs
1 (10.25 oz) jar apricot preserves
1/3 cup caramel ice cream topping
1 cup shredded coconut
1/2 cup chopped pecans

Heat over ot 350 degrees F. Spray a 9 X 13 baking pan with non-stick spray.
Mix together by hand the cake mix, oil, water and eggs in large bowl just until well moistened. Spread evenly in pan.

Bake 20-22 minutes or until a toothipick inserted in center comes out clean. Remove from oven.

Set oven to broil and place the oven rack about 6 inches from the top heating element.

Combine preserves, caramel topping, coconut and pecans; Pour over warm cake, spreading it to cover the top. Place cake under broiler and broil for 6-8 minutes or until topping starts to bubble. Cool.

Green Tomato Bread

3 cups all-purpose flour
1/4 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups granulated sugar
1 tablespoon cinnamon
2 large eggs, lightly beaten
1 cup vegetable oil
1 teaspoon vanilla extract
2 cups finely chopped or ground green tomatoes – about 2 medium
1 1/2 cups chopped pecans

Heat oven to 350 degrees F. Grease two 8 x 4-inch loaf pans.

Combine first 6 ingredients in a large bowl.

Combine eggs, oil and vanilla extract, stirring well. Add to dry ingredients, stirring just until moistened. Fold in tomatoes and pecans.

Spoon batter into prepared loaf pans. Bake for 1 hour or until a wooden pick inserted in center of bread comes out clean. Cool in pans on a wire rack for 10 minutes.

Remove from pans, and let cool completely on wire rack.

Corned Beef and Sauerkraut Appetizers

1 can Sauerkraut
1 1/2 cups Water
1 (12 oz.) can Corned Beef
1 small Onion, quartered
1/4 cup Margarine
1/4 tsp. Dry Mustard
1 tsp. Horseradish
3/4 cup Milk
2 Eggs, beaten
Fine Bread Crumbs

Simmer sauerkraut in water for 15 minutes. Drain. Put sauerkraut, corned beef and onion thru medium blade of food processor. Melt margarine in pan and stir in 1/4 cup flour, mustard, and horseradish. Add ground mixture. Stir in 1/2 cup crumbs. Cook little longer. Chill. Form chilled mixture into balls, dip in flour, egg and crumbs. Fry until brown.

– From Nana’s Collection