Beth & Sherry's TOH Oldies and Goodies Thread - Week 6

Blender Raspberry Sherbert

2 cups fresh raspberries, pureed and frozen or 2 cups frozen whole unsweetened raspberries
2 T orange juice
1/8 to 1/4 t vanilla extract
4 T sugar or more to taste
1/2 cup plain nonfat yogurt

Puree frozen raspberries in food processor or blender; add remaining ingredients. Blend until creamy. Serve immediately or store in freezer until serving time.

Luscious Raspberry Gelatin Salad

2 pkg 3 ounces each raspberry gelatin
1 envelope unflavored gelatin
1 c boiling water
2 c cold water
1 20 ounce can crusedh pineapple with juice
2 large ripe bananas, mashed
1 pt fresh or frozen whole unsweetened raspberries
1 cup sour cream

In a large mixing bowl, combine gelatins. Add boiling water, stir until dissolved. Add the cold water then pineapple, bananas and raspberries. Stir. Pour halfof gelatin mixture into glass serving bowl or cake pan, chill until firm. Let remaining half sit at room tepmerature. When gelatin is firm, spread sour cream evenly on top, then carefully pour remaining gelatin mixture over the sour cream. Chill until firm.

Sherry, I have a lot more recipes to add, will be back later with more. Great recipes by the way!! Beth

Easy Red Velvet Cake (TOH Aug/Sept 98, also Cubbybear)

Easy Red Velvet Cake
( I just posted the cake recipe, not the frosting that was listed)

One fudge marble cake mix (18-1/4 oz.)
1 tsp. baking soda
2 eggs
1-1/2 c. buttermilk
1 oz. red food coloring
1 tsp. vanilla
Mix all ingredients 'til moistened; beat on high speed 2 minutes. Bake in two 9" round pans at 350 fo 30-35 minutes, cool 10 minutes.
This is good with canned cream cheese frosting or any cream cheese frosting. There was a cooked frosting recipe in the magazine, but it has had some strange reviews.When I tried it, it was a Cubbybear posting and I didn't realize the TOH one was so similar. Very good. I will definitely make it again as several people in the family like it and it is as good as the more difficult recipe I had.

Chocolate Peanut Torte (TOH Aug/Sept 98)
(yet another variation of the infamous layered pudding dessert)

2 c. vanilla wafer crumbs
1/3 c. butter or margarine, melted
1 c. finely chopped peanuts, divided
8 oz. cream cheese, softened
1 c. powdered sugar
½ c. peanut butter
4 c. Cool Whip, divided
3 c. cold milk
6 oz. pkg. instant chocolate pudding mix
1 Hershey bar (1.55 oz), grated

Combine wafer crumbs, butter, and 2/3 c. peanuts. Press into an ungreased 9 x 13 pan. Bake at 350 for 8-10 minutes or until lightly browned. Cool. In a mixing bowl, beat cream cheese, sugar, and peanut butter until smooth. Fold in 2 cups of Cool Whip. Spread over crust. In a mixing bowl, beat milk and pudding mix on low for 2 minutes. Carefully spread over cream cheese layer. Cover and refrigerate for 4-6 hours. Just before serving, carefully spread remaining Cool Whip over the pudding layer. Sprinkle with remaining peanuts and grated chocolate.

Autumn Apple Cake (TOH Aug/Sept 98)

¼ c. shortening
1 c. sugar
1 egg
1 t. vanilla extract
1 c. all purpose flour
½ t. baking soda
½ t. baking powder
½ t. salt
½ t. ground cinnamon
½ t. ground nutmeg
3 c. diced, peeled tart apples
¼ c. chopped nuts, optional

In a mixing bowl, cream shortening and sugar. Add egg and vanilla. Combine the flour, baking soda, baking powder, salt, cinnamon, and nutmeg; add to the creamed mixture. Stir in apples and nuts if desired. Spoon into a greased 8 inch square baking pan. Bake at 350 for 45-50 minutes or until a toothpick inserted near the center comes out clean. Serve warm.

Stuffed Pork Chops (TOH Oct/Nov 98)
(this is from 178 Club Restaurant in Bull Shoals, TN)

4 pork chops (1 inch thick)
2 T. vegetable oil
3 c. day old French bread cubes
¼ c. melted butter or margarine
¼ c. chicken broth
2 T. chopped celery
2 T. chopped onion
¼ t. poultry seasoning
1 can cream of mushroom soup
1/3 c. water

In skillet, brown pork chops in oil. Place chops in an ungreased shallow baking pan. In a large bowl, toss bread cubes, butter, broth, celery, onion, and poultry seasoning. Mound about ½ c. stuffing on each pork chop. Combine soup and water; pour over chops. Cover and bake at 350 for 30 minutes. Uncover; bake 10-15 minutes longer or until juices run clear and a meat thermometer reads 160-170 degrees. Yield: 4 servings

Baked Potato Skins (TOH Oct/Nov 98)

4 large baking potatoes, baked
3 T. vegetable oil
1 T. grated Parmesan cheese
½ t. salt
¼ t. garlic powder
¼ t. paprika
1/8 t. pepper
8 bacon strips, cooked and crumbled
1 ½ c. shredded cheddar cheese
½ c. sour cream
4 green onions, sliced

Cut potatoes in half lengthwise; scoop out pulp, leaving a ¼ inch shell (use pulp for another use, like Mom3boys_MO’s Baked Potato Soup). Place potato skins on a greased baking sheet. Combine oil, Parmesan cheese, salt, garlic powder, paprika, and pepper; brush over both sides of skins. Bake at 475 for 7 minutes; turn. Bake until crisp, about 7 minutes more. Sprinkle bacon and cheddar cheese inside skins. Bake 2 minutes longer or until the cheese is melted. Top with sour cream and green onions. Serve immediately. Yield: 8 potato skins.

Oven Baked Denver Omelette (TOH Oct/Nov 98)

8 eggs
½ c. half and half
1 c. shredded cheddar cheese
1 c. finely chopped fully cooked ham
¼ c. finely chopped green pepper
¼ c. finely chopped onion

In a bowl, beat the eggs and cream until light and fluffy. Stir in the cheese, ham, green pepper, and onion. Pour into a greased 9 inch square pan. Bake at 400 for 25 minutes or until golden brown. Yield: 4-6 servings.

Bump

Chunky Blonde Brownies (TOH Oct/Nov 98)

½ c. butter or margarine, softened
¾ c. sugar
¾ c. packed brown sugar
2 eggs
2 t. vanilla extract
1 ½ c. all purpose flour
1 t. baking powder
½ t. salt
1 c. vanilla chips
1 c. semisweet chocolate chunks
3 ½ oz. jar macadamia nuts

In mixing bowl, cream butter and sugars. Add the eggs and vanilla; mix well. Combine flour, baking powder, and salt; add to creamed mixture and mix well. Stir in vanilla chips, chocolate chunks, and ½ c. macadamia nuts. Spoon into a greased 9 x 13 pan; spread to evenly cover bottom of pan. Sprinkle with remaining macadamia nuts. Bake at 350 for 25-30 minutes or until golden brown. Cool on a wire rack.

Peanut Butter Swirl Brownies (TOH Oct/Nov 98)

½ c. butter or margarine, softened
2/3 c. sugar
½ c. packed brown sugar
2 eggs
2 T. milk
¾ c. all purpose flour
½ t. baking powder
¼ t. salt
¼ c. creamy peanut butter
1/3 c. peanut butter chips
1/3 c. baking cocoa
½ c. semisweet chocolate chips

In mixing bowl, cream butter and sugars. Add eggs and milk; mix well. Combine flour, baking powder, and salt; mix well. Add flour mixture to creamed mixture and blend well. Divide batter in half. To one portion, add peanut butter and peanut butter chips; mix well. To the other portion, add cocoa and chocolate chips; mix well. In a greased 9 inch square baking dish, spoon chocolate mixture in 8 mounds in a checkerboard pattern. Spoon 7 mounds of peanut butter mixture in between the chocolate mounds. Cut through batters with a knife to swirl. Bake at 350 for 25-30 minutes or until knife inserted near the center comes out clean. Cool on a wire rack.

Raspberry Cake Roll

6 egg whites, room temperature
1 t fresh lemon juice
1/4 t salt
1/4 c sugar
1 T grated lemon peel
1/2 c plus 1 T sifted cake flour
1 pkg cream cheese, 8 ounces
1/2 t vanilla extract
1 c frozen nondairy whipped topping, thawed divided ( I would use real whipped cream whipped adding one to two tablespoons of confectioners sugar to it)
1 pint fresh raspberries, divided

Spray a 15x10x1 inch jelly roll pan with nonstick cooking spray; line with waxed paper and spray again. Set aside. IN large bowl, beat egg whites, lemon juice and salt with electric mixer. At low speed until foamy. Gradually add sugar, beating at medium-high speed until soft peaks form. With whisk or rubber scraper; fold lemon peel and flour, 1/4 cup at a time, into egg white mixture. Spread batter evenly into prepared pan. Bake at 350 for 12 to 15 minutes or until cake springs back when touched in center. Cool cake in pan on rack for 5 minutes. Cover with waxed paper, then a kitchen towel and baking sheet or bread board. Invert pan so cake lies flat on towel. Gently peel away waxed paper from top of cake. Beginning with narrow end, roll cake with towel, keeping towel and bottom waxed paper pressed to underside of cake. Place rolled cake on rack to cool. Prepare filling by combining cream cheese, vanilla and 2 T of whipped topping. Gently fold in remaining whipped topping. Cover; refrigerate until ready to use. To fill cake, carefully unroll on flat surface. With spatula, spread filling evenly over cake to within 1/2 inch of edges. Sprinkle with 1 1/2 cups raspberries. Using towel to lift edge of cake, gently roll as before. This time pulling away towel and waxed paper. Place roll seam side down on serving platter. Chill. Garnish with remaining raspberries and lemon peel. Serve chilled.

Broadway Brownie Bars

1 pkg cream cheese, divided
1 1/2 c sugar, divided
1 c plus 2 T all purpose flour, divided
1 c butter or margarine, softened, divided
3 eggs, divided
2 1/2 t vanilla extract, divided
2 squares unsweetened chocolate, divided, 1 ounce each
1 1/4 c chopped walnuts, divided
1 t baking powder
1 c semisweet chocolate chips
2 c miniature marshmallows
1/4 c milk
3 cups confectioners sugar

IN a small mixing bowl, blend 6 ounces cream cheese, 1/2 cup sugar, 2 T flour, 1/4 c butter, 1 egg and 1/2 t vanilla; set aside. In medium saucepan, over medium heat, melt 1 square chocolate and 1/2 c butter. Remove from heat, add 1 c sugar, 1 c flour, 1 c nuts, baking powder, 1 t vanilla and 2 eggs; blend well. Spray 13x9x2 inch pan with no stick cooking spray; spread batter in pan. Spread cheese mixture over batter. In small bowl combine 1/4 c nuts, and the chocolate chips; sprinkle over cheese layer. Bake at 350 for about 28 minutes or until almost done. Sprinkle marshmallows over all; return to oven for 2 minutes. In medium saucepan, melt 1/4 c butter, 1 square chocolate, 2 ounces cream cheese and milk. Remove from heat; stir in confectioners sugar, and 1 t vanilla. Immediately drizzle over marshmallows. Chill well, cut into bars.

Lasagna Toss

1 lb ground beef
1/2 c chopped onion
Dash minced garlic
1/2 t salt
1 3/4 c spaghetti sauce
6 ounces spiral noodles, cooked and drained
1 c cottage cheese
2 c shredded mozzarella cheese, divided
Grated Parmesan cheese

In a large skillet brown beef with onion, garlic and salt. Stir in spaghetti sauce, simmer until heated. Remove 1 c of meat sauce, set aside. Stir noodles into the remaining sauce. Place half of noodle sauce mixture in greased 2 qt casserole. Cover with cottage cheese and 1 c mozzarella cheese. Add remaining noodle sauce mixture; top with reserved mieat sauce and remaining mozzarella cheese. Sprinkle with Parmesan cheese. Cover and bake at 350 for 20 to 25 minutes. Let stand 5 minutes before serving.