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Recipes Page 09
Pumpkin Roll you will need: 3 eggs 1 cup sugar 2/3 cup canned pumpkin 3/4 cup all purpose flour 1 tsp. baking powder 2 tsp. cinnamon 1 tsp. ginger 1/2 tsp. nutmeg 1/2 tsp. salt Filling: 1 pkg (8oz.) soft cream cheese 4 Tbsp. butter or margarine. Stir in 1 cup powdered sugar 1 tsp. vanilla extract. blending until smooth. In a large bowl, combine eggs and sugar, beating well. Add pumpkin, mixing until blended In a separate bowl, combine flour, baking powder, spices and salt. Add to egg mixture, mixing well. Spread batter into a greased and waxed-paper lined 10x15 inch jelly-roll pan. Bake at 375 degrees for 15 minutes. Remove from pan. Cool for 15 minutes. Place cake on clean tea towel. Cool 10 minutes longer. >From 10 inch side. roll cake up in towel, set aside. Meanwhile, prepare filling. Unroll cake and place on plastic wrap. Evenly spread filling over cake. Roll up cake.Cover with plastic wrap. Place cake, seam-side down and chill for at least 2 hours. When serving, cut cake in even slices. Garnish with mint leaves and or orange slices, If you want it is not nessary.
.- - - - - - - - - - - - - - - - - - - .- - - - - - - - - - - - - - - - - - - .- - - - - - - - - - - - - - - - - - - ---- When you taste this meatloaf you will understand why Diners in the northeast are so popular. This recipe comes from Junior's the legendary Dinner in Brooklyn, NY. Baked Meatloaf With Mushroom Sauce 1-1/2 pounds ground chuck 1-1/2 pounds ground pork 1 large yellow onion, chopped (1 1/4 cups) 1 celery stalk, finely chopped 1 large green bell pepper, chopped 2 garlic cloves, minced 1/2 cup bread crumbs 1/4 cup ketchup 1 teaspoon salt 1 teaspoon white pepper 2 tablespoons unsalted butter 2 tablespoons cooking oil Preheat oven to 350 F. Butter a 12 x 18-inch of aluminum foil. Fold the edges up to make a 8 x 14-inches and place it on a baking sheet. Heat the butter and oil in a skillet over medium heat. Add 1 cup onions, celery, green pepper and saute for 3 minutes. Add the garlic and saute 2 minutes more, than transfer to a large bowl. Add the meat, bread crumbs, ketchup, salt, and pepper. Whisk the eggs until frothy. Add the eggs and mix until all ingredients are in corporated. Take the meatloaf mixture out of the bowl and shape into a loaf about 12-inches long, 6-inches wide, by 3-inches high. Place the meat loaf in the aluminun box and top with the remaining onions. Bake the meat loaf until it is firm in the center, 45 to 60 minutes. Serve with Mushroom Sauce (below). For The Mushrooms 8 ounces white mushrooms 3 tablespoons unsalted butter For The Gravy 1/4 cup of pan drippings 1/2 cup all-purpose flour 1/4 teaspoon white pepper 2 cups beef broth 2 tablespoons dry Sherry Clean the mushrooms and slice vertically, 1/4-inch thick. Melt the 3 tablespoons of butter in a large skillet over medium-high heat. Add the mushrooms and saute 4 minutes. Lower heat to low-medium. Add the garlic and saute 4 more minutes. Transfer mushrooms to a bowl, discarding garlic. Heat the drippings in a large skillet over medium heat. Whisk in the flour and white pepper until smooth. Slowly add the beef broth continue until the sauce thickens. Add the Sherry. Stir in the sauteed mushrooms and cook for 2 minutes. Note. The reason I use the aluminum foil method, is a loaf pan 'cooks' it instead of baking it.
--- Today's Cooking Tip .- - - - - - - - - - - - - - - - - - - - Fill muffin pans easily and neatly by using an ice cream scoop.
.- - - - - - - - - - - - - - - - - - - .- - - - - - - - - - - - - - - - - - - ------ Grande Marnier Carrots 2 cups carrots 1 cup of orange juice 2 tbsp of corn starch dash of nutmeg 1 oz Grande Marnier Cook and drain carrots Combine rest ingredients (except Grande Marnier) in another pot and cook until thick. Add Grande Marnier and toss over cooked carrots. This recipe can easily be double. Hope you enjoy!
.- - - - - - - - - - - - - - - - - - - .- - - - - - - - - - - - - - - - - - - -------- Mashed Potato Cake Preheat oven to 325 deg Cream: 2 cups sugar 1 cup butter or margarine 4 egg yolks beaten Add: 1 cup sour cream 2 tsp cocoa 1 cup mashed potatos (Cooled - don't use instant) Beat in: 1 tsp ginger 1 tsp vanilla 1 tsp soda 1/2 tsp salt Add 2 1/2 cups flour slowly Blend in: 1 cup chopped nuts (Pecans or Walnuts are best) 1 cup raisins (I prefer golden) 1 cup apples (diced - I use delicious apples-Mom used whatever was the cheapest at the time) Beat eggs white untill stiff and gently fold into batter. Bake in tube pan until testing done. Ice w/ favorite icing or leave plain it is a treat and something you can adapt as part of your tradition.
.- - - - - - - - - - - - - - - - - - - .- - - - - - - - - - - - - - - - - - - ------- Chocolate Nut Truffles 1-8 oz pkg cream cheese 1/4 C. mayonnaise 1 Tbsp finely chopped onion 2 Tbsp chopped fresh parsley 1/2 tsp dry mustard couple drops Tabasco 2 C. chopped cooked ham chopped blanched peanuts Mix all ingredients except ham and peanuts in bowl with mixer. Stir in ham with spoon. Refrigerate a few hours or overnight to mix flavours. Form into a ball (or 2 smaller ones and freeze one) Roll in chopped peanuts. Serve with crackers. : )
.- - - - - - - - - - - - - - - - - - - .- - - - - - - - - - - - - - - - - - - .- - - - - - - - - - - - - - - - - - - ---- Diner Style Baked Macaroni and Cheese 1 pound elbow macaroni 1 pound sharp Cheddar cheese, shredded (4 cups) 4 tablespoons unsalted butter 1/4 cup all-purpose flour 3 1/2 cups milk, preheated 1/2 teaspoon dry mustard 1/2 teaspoon salt 1/8 teaspoon white pepper Buttered Bread Crumb (Recipe to follow) Cook the macaroni according to the paskage directions. Drain and set aside (Do Not rinse). Melt butter in a large saucepan; stir in flour until smooth. Cook stirring, over low heat, 3 minutes. Gradualy whisk in hot milk until smooth. Cook, stirring constantly, until mixture boils; lower heat, cook stirring frequently, until thick and smooth, about 10 minutes. Season with dry mustard, salt and pepper. Take off heat and mix well. Combine the sauce and 3 cups of the cheese, and macaroni. Transfer to a buttered 9 x 13-inch baking dish. Sprinkle top with remaining cheese an then the buttered crumbs. Bake in preheated 350 F. oven until top is browned, about 45 minutes. Serves 6 - 8 Note. If this too large a quatity, divide between two 2-quart casseroles. bake both and freeze one for later use. You can make this fancier by frying 1/2 pound bacon until crisp. Drain, cut into 1/2-inch pieces an add to the cheese sauce. *Buttered Bread Crumbs 3 slices firm white or wholewheat bread 3 tablespoons butter Tear bread into pieces and make into crumbs in a food prcessor or blender. You should have 1 1/2 cups. heat butter in a skillet over medium heat. When hot, stir in the crumbs. Saute, stirring, until golden and butter has been absored, about 4 minutes.
--- Today's Cooking Tip .- - - - - - - - - - - - - - - - - - - - To prevent avocado slices or pulp from turning brown toss or sprinkle with a tablespoon or two of lemon juice.
.- - - - - - - - - - - - - - - - - - - .- - - - - - - - - - - - - - - - - - - ------ Impossible Walnut Pie 1 1/2 cups walnuts -- toasted 3/4 cup brown sugar -- packed 1/2 cup Bisquick® baking mix 1/4 cup margarine -- softened 3/4 cup fat-free half and half 3/4 cup light corn syrup 1 1/2 teaspoons vanilla 1 cup Egg Beaters® 99% egg substitute Preheat oven to 350 F. Toast nuts by placing them on a cookie sheet and spraying them with butter-flavored cooking spray. Toast in oven for 15 to 20 minutes, stirring them occasionally. Be care not to let them burn. Spray a 9-inch pie plate with butter-flavored cooking spray. Beat remaining ingredients with fork until blended. Pour into pie plate and sprinkle the nuts over the top evenly. Bake at 350 degrees 45-50 minutes or until golden brown and knife inserted into center comes out clean. Let stand for a few minutes prior to cutting. Refrigerate any remaining pie.
.- - - - - - - - - - - - - - - - - - - .- - - - - - - - - - - - - - - - - - - -------- Angel Pie 1 cup sugar (divided in half) 1-1/2 cups milk 4 tablespoons flour 1 envelope plain gelatin 1/4 cup cold water 3 egg whites 1/4 teaspoon cream of tartar 1 small carton of Cool Whip 1 cup coconut 1/2 teaspoon almond extract 1 cooked pie shell Mix 1/2 cup sugar, the milk and flour. Cook until thick. Cool slightly. Mix gelatin and cold water. Add to flour mixture. Let cool completely. Beat egg whites until they start to stiffen then add cream of tartar and slowly add the other 1/2 cup of sugar until stiff peaks form. Fold in Cool Whip, gelatin mixture, coconut and almond flavoring. Pour into a cooked pie shell. Refrigerate for 2-3 hours before serving.
.- - - - - - - - - - - - - - - - - - - .- - - - - - - - - - - - - - - - - - - ------- Indian style tea (chai). Indian Chai 1 1/2 cups water 1 cup milk 2 teabags, or 2 rounded tbsp loose tea 2 whole cloves 1/2 tsp. fennel seed 1" piece cinnamon stick 2 cardamom pods, cracked 2 rounded tbsp. sugar (or to taste)* In a medium saucepan, add the spices to the water and heat. When it begins to boil, add the tea and sugar. Let boil for a minute, then add the milk. Bring back to a boil, then turn the heat down and let simmer for 1-2 minutes. Strain to remove the whole spices and serve. *NOTE: you can also add honey to sweeten the tea; add before serving.
.- - - - - - - - - - - - - - - - - - - .- - - - - - - - - - - - - - - - - - - .- - - - - - - - - - - - - - - - - - - ---- In a Diner you do not have time to make a stock. You take a broth and with add the proper ingredients you make you own soup. Chicken and Rice Soup 1 quart plus 1 cup chicken broth 4 - 6 ounces chicken meat 2 celery ribs and tops, finely chopped 2 carrots, finely chopped 1 medium tomato, finely chopped 1/3 cup white rice 1 medium onion stuck with 1 whole clove 1/2 teaspon dried parsely 1/8 teaspoon salt 1/8 teaspoon pepper Put the broth in a large saucepan over medium heat, for 4 or 5 minutes. Add all other ingredients and bring to a gentle boil for 20 minutes. Discard the onion and clove. Dice chicken meat and return to soup. Serves 4 to 6
--- Today's Cooking Tip .- - - - - - - - - - - - - - - - - - - - Wrap fresh herbs in a damp paper towel, then in plastic, and refrigerate. They'll keep a week.
.- - - - - - - - - - - - - - - - - - - .- - - - - - - - - - - - - - - - - - - ------ Crescent Cookies 1/2 lb. butter 1/2 cup confectioners sugar 1 tsp. vanilla 2 cup sifted flour 1 cup chopped pecans ( finely chopped) Cream butter mixer, add sugar and beat sugar until well blended. Add vanilla, nuts, and flour. Place in refrigerator for an hour. Shape small pieces of dough into crescents on ungreased cookie sheets. Bake at 350* about 20 min. as soon as crescents are removed from the oven, roll them in pwd sugar, which forms a coating and looks like confectioners frosting. Makes about 3 doz. * when storing, place waxed paper between layer.
.- - - - - - - - - - - - - - - - - - - .- - - - - - - - - - - - - - - - - - - ------ Cheese Cake Preheat oven 350 degrees zwyback cookies or graham crackers butter 3 - 8 oz. cream cheese 1 cup heavy cream 1 cups sour cream 4 eggs 1/2 tsp lemon juice 1/2 tsp vanilla 1 1/2 cups sugar 1 can Comstock Pie filling (cherries/blueberries etc.) Crust - Crush zwyback cookies (12) and add 4 Tbs. butter and 1 1/2 c. brown sugar. ( Can use graham crackers to your own liking) Put all in a springform pan which is buttered on bottom and all sides. Mix together 3 - 8 oz. cream cheese at room temp. Cream it and add 1 1/2 c. sugar. Add eggs one at a time and beat in 2 c. sour cream, 1 c. heavy cream, 1/2 tsp. lemon juice, 1/2 tsp. vanilla. Pour all in pan over crumb mixture. Bake 1 hour. Turn off oven and let sit in oven for additional hour. Place on rack to cool and add 1 can of pie filling.
.- - - - - - - - - - - - - - - - - - - .- - - - - - - - - - - - - - - - - - - -------- Oeuf en Cocotte (Baked Eggs) Small handful chopped / diced bacon Chives 2 eggs 1 tablespoon cream black pepper Small handful of grated tasty cheese Preheat oven to 180C Butter a ramekin dish or small ovenproof dish. Scatter the bacon pieces and some chives into dish. Carefully break the eggs into the dish. Add cream, salt & pepper Scatter cheese over top. Place ramekin dish in a baking tray of warm water. Cover with foil. Bake for 10 minutes. Check to see if cooked. The whites should be set. Return for 2 minutes if not. Be careful not to let the eggs become leathery. Garnish with chives. Serves 1
.- - - - - - - - - - - - - - - - - - - .- - - - - - - - - - - - - - - - - - - .- - - - - - - - - - - - - - - - - - - ---- Chicken Fingers with Honey Mustard Sauce Dipping batter* Honey mustard sauce* 4 boneless, skinless chicken breasts halves Oil for frying For the chicken breader 1 3/4 cups all-purpose flour 1/4 cup yellow corn meal 1 tablespoon baking powder 2 tablespoons cornstarch 1 tablespoom sweet paprika 1 1/2 teaspoons dried thyme 1 teaspoon white pepper 5 large eggs 1 1/2 cups milk Make the dipping batter. Make the honey mustard sauce and regrigerate. Meanwhile, rinse the chicken, pat it dry with paper towels, and cut into fingers about 4-inches long and 3/4-inch wide. Mix all the ingredients for the chicken breader in a large shallow dish. Dip the chicken fingers in the batter, then roll them in the chicken breader, coating each piece evenly. Refrigerate fingers for 15 minutes to firm the coating. Meanwhile heat 1-inch of oil in a large heavy skillet (an cast iron skillet is best). Fry the fingers in 2 or 3 batches, until golden brown, turning once, 8 to 10 minutes total for each batch. Transfer the chicken to a cooling rack to drain. *Dipping batter 2 cuos all-purose flour 1/4 cup yellow cornmeal 1/2 teaspoon garlic powder 1/2 teaspoon salt 1 tablespoon baking powder 1/2 teaspoon white pepper 5 large eggs 1 1/2 cups milk In a small bowl mix the flour, cornmeal, salt, garlic powere, baking powder, and white pepper. Whisk the eggs and milk in a medium-sized bowl until thick and light yellow, about 2 minutes. Add the flour mixture to the egg mixture and whisk just until the flour disappears and the batter is smooth, about 1 minute. Let the batter stand for 15 minutes to thicken up. Note. This batter is also good for fish and onion rings. *Honey Mustard Sauce 2/3 cup Dijon Mustard 2 tablespoons honey 1 tablespoon apple cider vinegar Mix all ingredients in a small bowl. Like the Dipping Batter this also good for fish.
--- Today's Cooking Tip .- - - - - - - - - - - - - - - - - - - - In general, 1 pound of fresh berries equals about 4 cups or 1 quart. Usually 1 pint equals about 2 cups
.- - - - - - - - - - - - - - - - - - - .- - - - - - - - - - - - - - - - - - - ------ Carrot Pie 1 heaping C. cooked, mashed carrots 1 tsp. cinnamon 3/4 C. sugar 1 tsp. vanilla 2 eggs 1 Scant C. milk Bake pie shell @ 400 for about 5 min's. so it's not real doughy. Mix together all ingredients, ADDING milk last. Pour mixture into partially cooked pie shell. Bake @ 400 for 10 minutes turn oven down & bake @ 350 for 40-45 mins. Cool Garnish with cool whip or Ice cream. This can be served with dinner or as a dessert.
.- - - - - - - - - - - - - - - - - - - .- - - - - - - - - - - - - - - - - - - ------- NUTMEG APPLE CINNAMON APPLE CAKE 5 cups apples, peeled, cored and sliced (about 4 large apples) 2 tsp lemon zest 2-1/4 cups sugar 1/2 tsp ground nutmeg 1 tsp ground cinnamon 1/2 tsp ground allspice 3 cups cake flour 1 tsp salt 1 Tbs baking powder 1/2 tsp baking soda 2 sticks unsalted butter, softened but still firm 4 eggs 2/3 cup milk 2 tsp pure vanilla extract Heat oven to 350 degrees. Grease and flour a 10-inch tube pan. Toss apples with lemon zest, 1/4 cup of the sugar, nutmeg, cinnamon and allspice. Whisk together the flour, salt, baking powder and baking soda. In a separate bowl, beat the butter until pale and fluffy, about 2 minutes. It is easiest to do this with an electric mixer, but it can be done by hand with a whisk. Gradually add the remaining 2 cups sugar and beat for an additional minute. In another bowl, beat the eggs until light colored, about 3 minutes. Add the milk and vanilla to the egg mixture and beat to combine. Add both the flour and egg mixtures to the butter/sugar mixture in 3 batches, beating on the lowest speed until just combined after each addition. Do not overmix. Pour 1/3 of the batter into the bottom of the prepared pan and spread to cover. (The batter will be very thick.) Add 1/2 of the apples in an even layer. Using a rubber spatula, add another 1/3 of the batter in globs over the apples and smooth a bit. Do not worry about making an even layer of batter: during baking, the batter will melt and form a smooth layer. Next, add the rest of the apples and then top with the remaining batter. Smooth the top a bit with the spatula (it won't be perfectly smooth) and place in the heated oven. Bake 50 to 60 minutes or until the top springs back when lightly pressed |