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Archive for the ‘Elaine Walker’ Category

Pastry:
12 ounces cream cheese, softened
2 c. butter, softened
4 c. flour

Filling:
1 ounce unsweetened chocolate, melted
4 eggs
3 c. brown sugar
1/4 c. butter
2 T. Kahula liqueur
1 t. vanilla
2-1/3 c. chopped pecans
2/3 c. pecan halves

Begin to prepare pastry by blending together all ingredients and then letting it chill for an hour.

For filling, blend together all ingredients except pecans.

Press pastry dough into 1-3/4 inch diameter tart pans. Sprinkle the dough with some chopped pecans. Spoon in filling. Sprinkle with more chopped pecans, then top with a pecan half.

Bakte at 325*F for 30 minutes, until filling is set. Cool completely before removing from pans. Makes 6 to 7 dozen.

2/3 c. butter
2/3 c. peanut butter
1-1/4 c. sugar
1-1/4 c. brown sugar
1 t. vanilla
3 eggs
2-1/2 t. baking powder
1/2 t. salt
2-1/4 c. flour
2 c. chocolate chips, divided

Cream butter, peanut butter, sugar, brown sugar and vanilla. Beat in eggs one at a time.

Stir in baking powder, salt and flour. Mix well. Add 1 c. chocolate chips.

Pour into greased and floured pan. Bake at 350*F for 40 minutes or until done. Remove from oven. Sprinkle 1 c. chocolate chips on top of brownies. Let melt for about 5 minutes. Smooth or swirl melted chocolate over top.

1 c. evaporated milk
1 c. sugar
3 egg yolks, slightly beaten
1/2 c. butter
1 t. vanilla
1-1/3 c. coconut
1 c. pecans, chopped

Combine milk, sugar, egg yolks and butter in a medium saucepan, and cook over medium heat, stirring constantly until mixture thickens, about 10 to 15 minutes.

Add vanilla, coconut and pecans. Stir until cool and of spreading consistency.

Cake:
2-1/2 c. flour
1 t. baking powder
1/2 t. salt
1 t. cinnamon
1 t. allspice
1/4 t. nutmeg
1/2 t. cloves
1/2 c. butter, softened
1/2 c. sugar
3/4 c. maple syrup
3 eggs, separated
1 t. vanilla
1/3 c milk

FIlling and frosting:
1 fresh pineapple, cut into small chunks
2 c. maple syrup
2 eggs
1-1/2 c. butter, softened

Prepare cake:
In medium bowl, sift together flour, baking powder, salt and spices, set aside.

In another medium bowl, beat 3 egg whites until stiff. Set aside.

In large bowl, beat 1/2 c. butter and 1/2 c. sugar. Add in 3/4 c. maple syrup, 3 egg yolks, 1 t. vanilla and 1/3 c. milk. Stir in flour and spices. Then fold in egg whites.

Pour into two 9-inch round cake pans (batter will not fill pan – goes only 1/3 of the way up). Bake at 350*F for 30 minutes or until toothpick comes out clean. Allow to cool to room temperature.

Prepare filling:
In large saucepan, heat 2 c. maple syrup over medium heat just until it comes to a boil. Turn off heat and add the pineapple. Let steep for 1/2 hour. Drain pineapple, reserving liquid for frosting.

Prepare frosting:
In large bowl, beat 2 egg yolks until light yellow.

In medium saucepan, add reserved maple syrup and bring to a boil over medium heat. Continue boiling until temperature reaches 240*F on a candy thermometer.

Pour the hot syrup into the bowl of egg yolks, beating constantly until mixture cools to room temperature. Blend in 1-1/2 c. butter. Beat until light, fluffy and smooth.

Assemble cake:
Spread a little frosting over one of the layers of cake. Evenly distribute the pineapple chunks over top. Spread a little frosting over the pineapple. Cover with the other layer of cake. Frost the top of the cake, and, if desired, the sides.

Crust:
2-1/2 c. graham cracker crumbs
1/4 c. sugar
1/2 c. butter, softened

Filling:
5 packages (8 ounces each) cream cheese, softened
1-3/4 c. sugar
3 T. flour
1 T. grated lemon peel
1/4 t. vanilla
5 eggs
2 egg yolks
1/4 c. heavy cream
1 c. sour cream

Prepare crust:
In medium bowl, mix together the graham cracker crumbs, sugar and butter until they are well combined. Press the mixture on the bottom and sides of a 9-inch springform pan, building up sides of pan to form a rim all around. Refrigerate until needed.

Preheat oven to 500*F.

Prepare filling:
In large bowl, combine cream cheese, sugar, flour, lemon peel and vanilla. Beat at high speed just to blend.

Beat in eggs and egg yolks, one at a time. Add cream, beating just until well combined. Pour into crust-lined pan.

Bake for 10 minutes at 500*F. Then reduce heat to 250*F and bake another hour.

Remove cheesecake from oven. Spread sour cream over top. Let cool at room temperature for an hour. Then refrigerate 3 hours or overnight before serving.

2 T. cornstarch
2 c. cold water
2/3 c. water
1 small package strawberry jello
1 quart strawberries, washed and sliced
1 pie crust, baked

Mix together cornstarch, water, sugar and jello in a medium saucepan. Bring to a boil over medium heat. Cook until slightly thickened, stirring frequently.

Remove from heat and cool to almost room temperature. Stir in strawberries. Pour into baked pie crust. Refrigerate for an hour before serving. Top with whipped cream.

1 c. vanilla wafer crumbs
1/2 c. ground pecans
1/4 c. butter, softened

Mix together all ingredients. (For best results, use a Cuisinart.) Press mixture firmly against bottom and sides of a 9 inch pie plate Bake at 375*F for 8 minutes.

For cheesecake crust, double the recipe and bake for 10 minutes.

2-6 ounce packages (2 cups) butterscotch chips
1-14 ounce can sweetened condensed milk
16 large marshmallows, quartered
1/2 c. peanut butter
1 t. vanilla
1/2 c. chopped peanuts

In saucepan, combine butterscotch, milk and marshmallows. Cook and stir over low heat until mixture is smooth and melted.

Remove from heat; stir in peanut butter, vanilla and chopped nuts.

Chil until firm. Cut into squares.

1 package Knox gelatin
1-3/4 c. eggnog, divided
3 eggs, separated
1 t. vanilla
sugar (1/3 c. plus 1/4 c.)
2-9 inch backed pie shells
optional garnish: whipped cream, shaved chocolate

Stir together the gelatin and 1/4 c. eggnog. Let set for 5 minutes.

In medium saucepan, add 1-1/2 c. eggnog and turn heat on medium.

In small bowl, mix together the egg yolks, vanilla and 1/3 c. sugar. When the eggnog in the saucepan is warm, add in the egg yolk mixture. Continue heating until the mixture coats the spoon.

Add the gelatin-eggnog to the saucepan, stirring gently. Let cool.

Whip the egg whites with 1/4 c. sugar. Fold into the cooled gelatin-eggnog.

Pour into the 2 9-inch baked pie shells. Refrigerate one hour. Top with whipped cream and shaved chocolate.

1 ounce (or about 5 squares) Symphony or Lindt milk chocolate
2/3 c. sugar
2 T. unsweetened cocoa
2 T. plus 1 t. cornstarch
1 3/4 c. milk
1/4 c. strong brewed espresso
2 egg yolks
2 t. vanilla
Keebler shortbread pie crust

Melt chocolate over low heat. Set aside.

In medium saucepan, mix together sugar, cocoa, cornstarch. Turn heat on medium and gradually add milk and espresso, whisking constantly. Continue cooking until pudding becomes thickened and starts to boil. Remove from heat and allow to cool for a couple of mintes. Add melted chocolate, egg yolks and vanilla.

Pour pudding into Keebler crust. Bake at 375*F for 15 minutes. Cool in refrigerator for 2 hours before serving.

Filling:
1/4 lb. Muenster cheese, grated
1/2 lb. Swiss cheese, grated
1/4 lb. mozzarella cheese, grated
2 eggs, lightly beaten
1/2 c. chopped fresh mint leaves or 1 T. dried mint

Dough
1/2 c. warm water (105*F to 115*F)
1 envelope active dry yeast
1 T. sugar

6 T. (3/4 stick) butter, melted
1 c. warm milk (110*F to 115*F)
1 T. sugar
1 t. salt

3-3/4 to 4 c. flour
1 egg yolk

For filling: combine all ingredients in a mixing bowl and set aside.

For dough: Combine water, yeast and 1 T. sugar and let stand until foamy, about 10 minutes.

Meanwhile, combine melted butter, warm milk, sugar and salt.

Place 3-1/2 c. of the flour into a large mixing bowl and make a well in the center. Pour the yeast and milk mixture into the well and stir until dough forms. Dust dough with flour as necessary and knead in bowl or on lightly floure board until dough is smooth and pliable but not stiff, about 5 minutes. Roll dough into a circle, 22 to 24 inches in diameter. Butter a 9-inch round cake pan and lay dough in it, letting it spill over the sides. Spoon the cheese filling into the dough and lift edges of dough up and over filling. Join dough in the center and twist for a knot.

Bake at 375*F for 45 minutes. Brush top with egg yolk. Return to oven and bake another 15 minutes until lightly browned.

1 (9 inch) prepared chocolate cookie crumb crust
1 c. butter, melted
1 c. chocolate chips, melted
4 eggs
2 c. confectioner’s sugar
1 c. smooth peanut butter
1/3 c. heavy cream

Cool melted butter and chocolate so that it won’t curdle the eggs. When almost room temperature, put 3/4 c. of the butter and all the chocolate in a large mixing bowl and add eggs and confectioner’s sugar. Beat for a FULL five minutes. Mixture should be very full and thick.

In a separate bowl, mix together the peanut butter and cream.

Spoon the chocolate mixture into the pie filling. Then swirl the peanut butter filling into the chocolate filling. Refrigerate for an hour before serving.
Beat eggs with

1/4 c. shortening
3/4 c. sugar
1 egg, beaten
2/3 c. mashed banana
3 T. milk
1/2 t. baking powder
1/2 t. baking soda
1/4 t. salt
2 c. flour
1/2 c. pecans (optional)

In large bowl, mix together shortening and sugar. Add egg, banana and milk.

In separate bowl, sift together dry ingredients, then add, a little at a time, to banana mixture and beat until blended. If desired, stir in pecans.

Line 3 x 8 inch bread pan with wax paper. Spoon batter into pan.

Bake at 350*F for one hour.

4 chicken breast halves, boneless, skinless, cut into strips
3/4 c. flour
2 t. salt
1/2 t. pepper
1-1/2 t. paprika
2 T. vegetable oil
1 c. blanched, slivered almonds
1-1/4 c. water
1 (10.75 ounce) can beef consumme
2 T. ketchup
1 c. reduced fat sour cream
1 (15 ounce) can sliced peaches
1/2 c. Parmesan cheese, grated

On a dinner plate, combine the flour, salt pepper and paprika. Roll the chicken pieces in the flour mixture. Set flour mixture aside, saving for later.

Heat the oil in a large skillet over medium heat. Brown the chicken, remove and place in a greased baking dish. Add the almonds to the skillet. Stir and brown. Add flour mixture, water, beef consumme and ketchup, stirring frequently. Cook until thick and bubbly. Remove from heat and stir in the sour cream. Pour sauce over chicken. Cover.

Bake at 350*F for 15 minutes. Remove from heat, top with drained peach slices. Sprinkle with Parmesan cheese. Return to oven. Bake uncovered for 15 minutes or more, until cheese is brown and chicken is done.

1 (2 to 3 pound) whole chicken, cut into pieces
1 c. dried bread crumbs
1 t. thyme
1/2 t. paprika
1/2 t. garlic powder
1/2 t. salt
1/2 t. pepper
1 c. mayonnaise

Preheat oven to 350*F.

In large ziploc bag, combine the bread crumbs and spices.

Coat the chicken pieces with mayonnaise. One ot two pieces at a time, drop the chicken into the ziploc bag and shake until well coated.

Place chicken on a lightly greased baking dish and bake for an hour or until done.

8 ounces broad egg noodles
3/4 of a 12 ounce can of Spam, diced
2 T. butter, melted
1/2 c. milk
1 egg, beaten
1/8 t. pepper
1/2 c. Parmesan cheese, grated
1/2 c. Cheddar cheese, grated
1 c. frozen peas

Cook noodles according to package directions; drain.

In a casserole dish, combine hot noodles with Spam and butter. Mix well.

Beat together milk, egg and pepper. Stir in cheeses and peas. Pour over Spam and noodles.

Cover and bake at 375*F for 40 minutes.

2 to 3 boneless chicken breasts, sliced into 1 inch strips
4 slices Swiss cheese
2 slices Muenster cheese
1 (10.75 ounce) can condensed cream of chicken soup
1/4 c. milk
1 c. finely chopped fresh broccoli
2 c. herb-seasoned stuffing mix
1/4 c. butter

Preheat oven to 350*F.
Arrange chicken in a greased 12 x 8 x 2 inch pan. Top with Swiss and Muenster cheese slices.

Combine soup and milk and stir well. Stir in broccoli. Spoon mixture over chicken and sprinkle with stuffing mix. Drizzle butter over top.

Cover and bake for 60 minutes.

2 boneless chicken breasts
salsa (peach salsa if available)
1 egg, beaten
2 T. milk
1 c. corn flakes, crushed
1/2 c. coconut

Cut breasts into strips. Marinade overnight in salsa.

At dinner time, dip chicken strips in mixture of beaten egg and milk. Then roll in mixture of corn flake crumbs and coconut. Cook in medium hot oil until chicken is no longer pink.

1 can (10-1/4 ounces) Campbell’s condensed cream of chicken soup
1 can (8 ounces) whole kernel corn, drained
2 c. cooked chicken or turkey, cubed
1 package (8-1/2 ounces) corn muffin mix
1/2 c. milk
1 egg
1/2 c. Cheddar cheese, shredded

Preheat oven to 375*F.

In 9-inch pie plate, mix the soup, corn and chicken.

In a medium bowl, mix together the muffin mix, milk and egg. Pour over chicken mixture. Bake for 40 minutes or until golden brown. During last 5 minutes, sprinkle Cheddar cheese on top.

1/2 Golden Delicious apple, halved lengthwise and cut into long, 1/4 inch thick slices
2. T. butter
4 t. DIjon mustard
2 t. bottled mango chutney
2 (1/4 inch thick) slices Gouda cheese
4 slices homemade bread

In a large skillet, cook the apple slices in 1 T. butter over medium heat for about 5 minutes (until tender), turning once. Transfer to paper towels to drain.

Spread 1 t. of mustard on each slice of bread. Set aside two slices.

Spread over top of the other two slices, 1 t. of the mango chutney. Top chutney with cheese; top cheese with apple slices; cover with bread that was set aside.

In skillet, melt the remaining 1 T. butter and cook sandwiches, turning once, until golden brown on both sides.

2 c. uncooked pasta (choose several different shapes of pasta to make it more interesting)
1/4 pound ground beef
1/2 medium green pepper, chopped
1/2 c. fresh mushrooms, sliced
1/2 small onion, chopped
1 (26 ounce) jar of spaghetti sauce
1/2 egg, beaten
4 ounces mozzarella cheese, shredded

Cook pasta according to package directions and drain. Meanwhile, brown beef, green pepper, mushrooms and onions. Drain.

In a large bowl, mix together the pasta and meat mixture. Stir in the egg and 1/2 of the spaghetti sauce. Transfer to casserole dish. Top with remaining sauce. Sprinkle with cheese.

Bake at 350*F for 25 to 30 minutes or until heated through.

This is a simple, inexpensive recipe that can be made in large batches for a crowd.

1 (9 inch) deep dish frozen pie crust
1/2 pound ground beef
1/2 packet taco seasoning
1 (8 ounce) can refried beans
1/2 onion, chopped
1/4 to 1/3 c. Fritos, crushed
1 c. unseasoned Mexican style cheese

Garnish:
shredded lettuce
tomato, sliced
sour cream
salsa

Bake the pie crust according to the directions but cut baking time in half.

In a large skillet over medium-high heat, cook the ground beef and onion. Add taco seasoning, stir.

Place half the refried beans in the pie shell, smearing over the bottom and sides of the partially baked shell. Spread a layer of ground beef over the beans and top with crushed Fritos and cheese.

Bake at 350*F for 15 to 20 minutes or until the cheese is bubbly.

Top with the garnish.

2 T. vegetable oil
1 onion, chopped
2 cloves garlic, minced
1 pound ground beef
3/4 pound beef sirloin, cubed
2 fresh jalapeno peppers, seeded and chopped
12 ounces dark beer
1 c. strong brewed coffee
1 (14 ounce) can beef broth
1/4 c. brown sugar
3 T. chili powder (or Mexican seasoning)
1/2 t. ground cumin
1/2 t. ground coriander
1 T. unsweetened cocoa powder
1 t. dried oregano
1 t. ground cayenne pepper
1 t. salt
1 (14.5 ounce) can peeled and diced tomatoes with juice
1 (6 ounce) cans tomato paste
2 (15 ounce) cans kidney beans (optional – leave out for Devin)
Cheddar or American cheese, shredded

Heat oil in large skillet over medium heat. Cook onions, garlic, ground beef and cubed sirloin in oil for 10 minutes or until meat is well browned and onions are tender. Put into slow cooker. Add the jalapeno peppers, beer, coffee, sugar and spices. Cover and refrigerate overnight.

Next morning, turn the crockpot on low and cook for 7 to 8 hours. Add the tomatoes, tomato paste, and kidney beans and cook for another 30 minutes. Top with shredded cheese.

2 pounds ground beef
1 onion, chopped
2 t. minced garlic
1 (10 ounce) can diced tomatoes with green chili peppers
1 (16 ounce) jar taco sauce
2 (16 ounce) cans refried beans
12 (8 inch) flour tortillas
9 ounces shredded Colby cheese
1 packet taco seasoning

Preheat oven to 350*F.

Mix the cheese with packet of taco seasoning and set aside.

In a large skillet over medium heat, saute the ground beef for 5 minutes. Add the onion and garlic and saute for another 5 minutes. Drain fat.

Mix in tomatoes wiht green chile peppers, taco sauce and refried beans. Stir throughly, reduce heat to low and let simmer for 15 to 20 minutes.

Spread a thin layer of the meat mixture in the bottom of a 4 quart casserole dish. Cover with a layer of tortillas, followed by more meat mixture, then a layer of cheese. Repeast tortilla, meat, cheese pattern until all the tortillas are used, topping off with a layer of meat mixture and cheese.

Bake for 20 to 30 minutes or until cheese is bubbly and slightly brown.

2 lbs. pound pork tenderloin
butter
rosemary
garlic powder
4 ounces currant jelly
white wine
1 T. flour
1 c. heavy cream

Brown the pork in butter over high heat. Place in casserole dish. Sprinkle with rosemary and garlic.

Mix together the currant jelly and a little white wine. Pour over pork. Cover and braise in 325*F for 35 minutes. Remove from oven. Pour liquids into saucepan; add the flour and cream. Blend well, stirring and bring to a slow boil. Serve the gravy on the side with white rice.