Kahlua Coffee Liqueur

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Beverages

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 liquor bottle w/top
2 cups 80 proof Vodka
2 cups Water
1 1/4 cups Granulated sugar
1 1/2 tablespoons Vanilla extract
1 1/2 tablespoons Instant coffee

Combine all of the ingredients in a saucepan. Cover and cook
over medium heat, tirring occasionally, until the sugar has
completely dissolved. Remove the mixture from the heat and
let it cool. BE Sure to keep it covered. Store in any empty
750 ml liquor bottle with a screw top or another bottle
with a resealable lid. It is very important that you use a
covered saucepan when making this drink. The alcohol will
boil away if the solution is not covered when it gets hot.
Also the longer this drink is bottled and stored in a dark,
cool, place the better it will taste. For the bet flavor,
store it for at least 30 days before drinking. Probably the
hardest part of making this simple receipe is not drinking
it before it matures.

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Title: Quick Conversion Guide for Ozzie Measurements (Part 2)
Categories: Info/tips, Ceideburg 2
Yield: 1 servings

1 Text Only

HELPFUL MEASURES – LENGTH
Metric…………………………………………………….Imp
rial 3
mm………………………………………………………….1
8″ 6
mm………………………………………………………….1
4″ 1
cm………………………………………………………….1
2″ 2
cm………………………………………………………….3
4″ 2.5
cm………………………………………………………….1
5
cm…………………………………………………………..
2″ 6
cm………………………………………………………..2-1
2″ 8
cm…………………………………………………………..
3″ 10
cm…………………………………………………………..
“ 13
cm…………………………………………………………..
” 15
cm…………………………………………………………..
“ 18
cm…………………………………………………………..
” 20
cm…………………………………………………………..
“ 23
cm…………………………………………………………..
” 25
cm………………………………………………………….1
“ 28
cm………………………………………………………….1
” 30
cm…………………………………………………….12"(1
ft)

When using the graduated metric measuring cups, it is important to
shake the dry ingredients loosely into the required cup. Do not tap
the cup on the bench, or pack the ingredients into the cup unless
otherwise directed. Level top of cup with knife. When using
graduated metric measuring spoons, level top of spoon with knife.
When measuring liquids in the jug, place jug on flat surface, check
for accuracy at eye level.

OVEN
TEMPERATURES…………………………………………………

These oven temperatures are only a guide; we’ve given you the lower
degree of heat. Always check the manufacturer’s manual.

………………………………..C.(Celsius)..F.(Fahrenheit)..Gas
Mark Very
slow…………………………..120…………..250………1…
Slow……………………………….150…………..300………
… Moderately
slow……………………..160…………..325………3…
Moderate……………………………180…………..350………
… Moderately
hot………………………190…………..375………5…
Hot………………………………..200…………..400………
… Very
hot……………………………230…………..450………7…

APPROXIMATE CUP AND SPOON CONVERSION
CHART………………………….. Australian
……………………………………….American British 1
cup……………………………………………………1-1/4
cups 3/4
cup………………………………………………………1
cup 2/3
cup…………………………………………………….3/4
cup 1/2
cup…………………………………………………….2/3
cup 1/3
cup…………………………………………………….1/2
cup 1/4
cup…………………………………………………….1/3
cup 2
tablespoons……………………………………………….1/4
cup 1 tablespoon…………………………………………….3
teaspoons

These equivalents are from various books in the Australian Women’s
Weekly series of cookbooks.

Posted by Stephen Ceideberg; August 9 1993.

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CHERRY OR BLUEBERRY TOPPED ICE BOX CAKE

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Desserts Cakes
Puddings

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
20 Whole graham crackers
2 c Cold milk
1 pk Vanilla or Chocolate Instant
Pudding/Pie Filling
1 3/4 c Thawed non dairy whipped
Topping
2 cn (21 oz each) cherry or blue
Berry pie filling

Line 13 x 9 inch pan with some of the graham crackers, breaking crackers if
necessary. Pour cold milk into bowl. Add pudding mix. With electric
mixer at low speed, beat until well blended, 1 to 2 mins. Let stand 5 min,
then blend in non dairy whipped topping. Spread half of the pudding mixture
over crackers. Add another layer of crackers. Top with remaining pudding
mixture and remaining crackers.

Spread pie filling over crackers. Chill about 3 hours.
Source: Jello Co Submitted: Dale/Gail Shipp

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ORANGE TRIFLE

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Egg yolks
1/2 c Sugar
1/4 c Flour
1 tb Cornstarch
2 1/2 c Milk
1 tb Packed finely grated
Orange peel
5 Large navel oranges
54 Almond meringues
1 c Chopped walnuts
1 Sponge cake or
18 3-inch ladyfingers
1/2 c Seedless raspberry jam
6 tb Medium-dry sherry
2 c Heavy cream, chilled
1 tb Confectioner’s sugar
2 ts Vanilla extract

In a medium heatproof bowl, whisk the egg yolks with
the granulated sugar, flour and cornstarch until
thoroughly blended. In a heavy medium saucepan,
combine the milk and the orage zest and bring to a
boil over moderate heat. Gradually whisk the boiling
milk into the egg mixture. Clean the saucepan and
strain the custard into it. Bring to a boil over
moderate heat, whisking constantly, about 3 minutes.
Reduce the heat to moderately low and cook, whisking
constantly, for 2 minutes longer. Pour the custard
into a clean bowl and whisk until slightly cooled,
about 1 minute. Let cool to room temp, whisking
occasionally to prevent a skin forming. Cover and
refrigerate for at least 2 hours. (The custard can be
made up to 2 days in advance) Using a small sharp
knife, peel the oranges, making sure to remove all of
the bitter white pith. Working over a bowl, cut
between the membranes to release the segments. You
should have 3 cups of orange sections and juice. (The
oranges can be prepared up to 2 days ahead; cover and
refrigerate) Set aside 12 of the Almond Meringues and
1/4 cup of the walnuts for garnish. Cut the cake into
18 3-2-inch pieces. Spread 1 side of each piece of
sponge cake or each ladyfinger with the raspberry jam.
In a deep 4-quart nonreactive serving bowl, preferably
glass, arrange 1/3 of the sponge cake pieces or
ladyfingers in a single layer, jam side up. Sprinkle 2
tb of the sherry over the cake. Scatter 1/3 of the
orange section, with their juice, on top. Scatter 1/3
of the remaining meringues between the sponge cake
pieces and sprinkle with 1/3 of the remaining walnuts.
Spread 1/3 of the custard evenly on top. Repeat the
layering of sponge cake, sherry, orange sections,
meringues, walnuts and custard 2 more times. Cover the
trifle and refrigerate overnight. In a large bowl,
whip the cream with the confectioner’s sugar and
vanilla until stiff. Spread or pipe the whipped cream
over the top of the trifle. Refrigerate until serving
time. (The trifle can be prepared to this point up to
4 hours ahead.) Just before serving, arrange the
reserved meringues over the top of the trifle and
sprinkle the remaining 1/4 c walnuts on top. Source:
Food and Wine November 1992

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Title: Super Chunky Cookies
Categories: Cookies, Chocolate, Godiva
Yield: 5 servings

2 1/2 c All-purpose flour
1 ts Baking soda
1/8 ts Salt
1 c Unsalted butter — softened
3/4 c Granulated sugar
1 c Packed light brown sugar
2 lg Eggs — room temperature
2 ts Vanilla extract
1 c Mini semisweet chocolate —
Chips
1 c Milk chocolate chips
4 oz Bittersweet chocolate —
Cut
Inch chunks
2 oz White chocolate — coarsely

1/2 cup Coarsely chopped pecans
3/4 cup English toffee bits — such
Hershey’s Skor

Position one rack in the top and another in the bottom
third of the oven and
preheat to 350 degrees F.

In a medium bowl, using a wire whisk, stir together
the flour, baking soda and
salt until thoroughly blended.

In the 4 1/2-quart bowl of a heavy-duty electric
mixer, using the paddle attachment, beat the butter
for 30 seconds at medium speed, until creamy. Add
the sugars and continue beating for 3 to 4 minutes,
until the mixture is light
in texture and color. Scrape down the sides of the
bowl with a rubber spatula.
Add the eggs one at a time, beating well after each
addition. Beat in the vanilla.

At low speed, beat in the flour mixture a third at a
time, scraping down the
sides of the bowl after each addition. Using a wooden
spoon, stir in all the
chocolate chips, the bittersweet chocolate and white
chocolate. Stir in the pecans and toffee bits. The
dough will be very stiff.

Drop the dough by slightly rounded tablespoonfuls onto
2 ungreased baking sheets, leaving about 1 1/2 inches
between the cookies. Refrigerate the remaining dough.
Bake the cookies for 11 to 13 minutes, or until the
cookies are set and the edges are very lightly
browned; switch the
positions of the baking sheets halfway through the
baking time for even browning.

Cool the cookies on the baking sheets on wire racks
for 1 to 2 minutes. Using a metal spatula, transfer
the cookies to wire racks to cool completely.
Repeat with the remaining dough. The cookies can be
stored in an airtight container at room temperature
for up to 5 days or frozen for up to 1 month.

~Judith Sutton

Recipe By :

—–

Title: Caramel-Orange Buche De Noel
Categories: Desserts, Fruits
Yield: 2 servings

-BUTTERCREAM -sugar
6 lg Egg yolks 1 ts Grated orange peel
1/3 c Firmly packed dark brown 1/2 ts Vanilla extract
-sugar 1/2 ts Cream of tartar
2 tb All purpose flour 1/8 ts Salt
1 1/2 c Half and half Powered sugar
8 oz Imported white chocolate 1 c (2 sticks) unsalted
-(such as Lindt), chopped -butter, room temperature
1 1/2 ts Grated orange peel 1 tb Grand Marnier or other
-CAKE -orange liqueur
1 1/2 c Toasted sliced almonds Pine twigs
2 tb Unbleached all purpose Candied Cranberries (see
-flour -recipe below) or fresh
6 lg Eggs, separated -currants
10 tb Firmly packed dark brown

The buche de Noel, or Christmas log, was created in the late nineteenth
century by Parisian pastry chefs, who were inspired by the real logs that
burned on hearths throughout the night on Christmas Eve. Our version can be
decorated with Candied Cranberries or fresh currants. Enjoy with a glass of
orange liqueur or Sauternes.

8 Servings

FOR BUTTERCREAM: Whisk egg yolks, sugar and flour in medium bowl to blend
well. Bring half and half to simmer in heavy medium saucepan. Slowly whisk
hot half and half into egg mixture. Return egg mixture to same saucepan and
cook until mixture boils and thickens, whisking constantly. Transfer
mixture to medium bowl. Add chocolate and orange peel and stir until
mixture is smooth. Press plastic wrap onto surface f pastry cream to
prevent skin from orming. Cool completely. (Pastry cream can be prepared 1
day ahead. Refrigerate. Bring to room temperature before continuing.)

===contined====

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Title: TEXAS RED
Categories: Tex-mex, Chili
Yield: 6 servings

1/4 lb Suet, finely chopped
6 lb Lean beef, coarsly cubed
1 c Chili powder (about 4 1/2 ou
2 tb Crushed cumin seeds or groun
2 tb Ground oregano
2 tb Salt
1 tb Cayenne pepper
4 ea Cl Garlic, minced
2 qt Beef stock or canned beef br
1/2 c Masa harina or corn meat
1/2 c Cold water

Fat grams per serving: Approx. Cook
Time: 3hrs Fry suet in a large heavy kettle until
crisp. Then add beef, about 1 pound at a time, and
brown, stiring as it cooks. Remove each pound after
browning. When all meat is browned, return it to
kettle and add seasonings and beef stock or broth.
Cover and simmer 1 1/2 – 2 hours. Skim off fat.
Combine masa harina or corn meal with cold water and
stir thoroughly into chili. Simmer 30 minutes. Makes
about 3 3/4 quarts.
“Chili pangs” could strike a man whenever the skies
got grey and the wind turned cold. A plate of Texas
Red was a sure cure. Hot and hearty, it was the kind
of chili that warmed a cowhand’s belly and brought him
back for more. – Famous Chili Recipes from Marlboro
Country.

—–

FRENCH FRIED POTATO SKINS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Potatoes
Oil — for deep frying
Salt
Garlic salt or celery salt — =OR=- grated Parmesa

Scrub potatoes thoroughly with brush. Using potato peeler, cut off long thin
spirals of skin from potatoes. (Use potatoes for another dish.) Cover skins
with
very cold water and let stand 30 minutes to 1 hour. Drain and carefully pat
curls dry with paper towels. Drop curls into deep oil heated to 390F and fry
until golden brown and crisp, about 1 minute.
Drain on paper towels and sprinkle with salt or garlic salt, celery salt or
Parmesan cheese. Serve hot.
(C) 1992 The Los Angeles Times

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Title: Chocolate Midnight Madness
Categories: Pies, Desserts
Yield: 1 servings

1 pk (8 oz) cream cheese, soft.
1/2 c HELLMAN’S (R) Real mayonaise
1/2 c Sugar
2 Eggs
1 pk Semi-sweet chocolate chips,
Melted
1 ts Vanilla
1 Chocolate pie crust

1>. In a large bowl with mixer at medium speed beat cream cheese and
real mayonaise until smooth, gradually beat in sugar. 2>. Beat in
eggs, one at atime, beat in chocolate and vanilla until smooth. 3>.
Pour into pie crust, place on cookie sheet. Bake at 350øF oven 30 to
35 minutes or until set. Chill 4 hours.

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Title: Fig Squares
Categories: Candies, 1941
Yield: 6 servings

1 c Figs
1/3 c Crystallized ginger
1 c Powdered sugar
2 tb Lemon juice
1 c Toasted coconut
1/4 ts Salt
3/4 c Nuts

Combine figs, nuts, salt, and ginger. Put through food chopper using
medium knife. Add lemon juice. Knead into a paste on a board
dredged with powdered sugar. Roll thin. Cut in 1-inch squares. Put
together in layers of three, sprinkling the coconut between the
layers. Mrs. R.F. Higginbotham, Covington, OK.

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