Shell: In a large bowl, combine 2½ cups Flour, Egg Whites, Brown Sugar, ¾ cup Butter, Vanilla, Water and Milk. Mix all ingredients into a thick dough. Divide dough into four equal parts, placing one fourth on a flour dusted surface. Dust flour lightly over dough and roll it out to about ⅛” thickness. Cut three rounds out of the dough about 6” across, dust again and set aside. Repeat with remaining dough.
Assembly: Preheat oven to 350°. Spread butter on ¼” border of each round, then scoop 2 spoonfuls of strawberry mixture into the center of each round. Fold the rounds in half so the buttered edges can be pinched together. Arrange each turnover on a non-stick cookie sheet so edges do not touch. Place cookie sheet into oven and bake for 30 to 40 minutes, or until shell turns a golden brown. When done, allow to cool or serve immediately. Top with either whipped cream or frosting. May wait until turnovers are cold before frosting is put on and refrigerated until later.
In college, I took a course in effective communication in which one requirement was to write a resume. On it, I was to list my attributes pertaining to the job as well as the areas in which I was weak. The imaginary position I was applying for was one in which I was overwhelmingly qualified. I thought and thought for a weakness that would apply, because I was told that I had to list something. I finally wrote down my greatest weakness: Chocolate! I love chocolate, in nearly all of its forms. This recipe came about because of my love for chocolate and after my first taste of a Peanut Butter Cup.
1 cup Hershey’s® Unsweetened Cocoa
2 cups Salt-Free Peanut Butter
2 cups Lowfat or Nonfat Milk
2 cups Sugar
½ Country Crock® tub Butter
½ cup Semi-Sweet Chocolate Chips
2 tablespoons Cinnamon-Sugar
1 teaspoon Vanilla Extract
In a large saucepan, combine the Cocoa, Peanut Butter, Milk, Sugar and Cinnamon-Sugar, heating over medium heat. Stir until mixture is smooth and creamy. When mixture begins to bubble, remove from heat and add in Butter and Vanilla Extract, stirring until well blended. Allow to cool for 20 minutes, then fold in Chocolate Chips. Pour mixture into non-stick pans to about 1-inch depth and allow to cool to room temperature. Once at room temperature, place pans in refrigerator for a minimum of ½ hour. Cut into squares and serve cold.
I used to avoid Coffee Cake like a cat avoids dogs. Having a severe allergic reaction to coffee, I wouldn’t consume anything that I thought had coffee in it. And I believed that Coffee Cake was made with, naturally, coffee! To my great pleasure, I found that Coffee Cake was nothing more than Spice Cake. So, after coming across a Coffee Cake recipe, I cooked one up. While it was good, it didn’t quite have the taste I liked. Once again, I began experimenting. After a few inedible results—one which not even wild birds would touch— finally I came up with the following recipe. My roommate almost became my girlfriend because of this recipe. Hope you like it, too.
3 cups sifted Flour
½ cup Brown Sugar, packed
¾ cup Country Crock® tub Butter
1½ cups Lowfat or Nonfat Milk
5 large Egg Whites
1 tablespoon Baking Powder
1 tablespoon Baking Soda
2 tablespoons Cinnamon
½ teaspoon Salt
1 tablespoon Vanilla Extract
¼ cup Molasses
2 tablespoons unsalted Peanut Butter
1 cup Applesauce
4 tablespoons Cinnamon-Sugar
¼ cup Confectioner’s Sugar
Cool Whip® – Whipped Cream
Combine the Flour, Brown Sugar, Butter and Milk in a large bowl. Stir in Egg Whites, Baking Powder, Baking Soda, Cinnamon, Salt and Vanilla Extract. Mix well until all ingredients form a smooth, but thick batter, then set aside. In another bowl, combine the Molasses, Peanut Butter, Apple Sauce and Cinnamon-Sugar. Mix into a smooth sauce, then set aside. Pour half of the batter into a non-stick, 9″xl5″ cake pan. Swirl the sauce through the poured batter. Do not mix the sauce into the batter so much that the sauce combines completely with the batter. Bake in a preheated oven set at 300° for 60 minutes. During last ten minutes, check often with a toothpick to verify inside is done (toothpick should come out clean if done). Let finished cake cool about 15 minutes on a rack. Top each slice with a large dollop of Cool Whip and serve warm or cold.
I’m not ashamed to admit that I’m a fan of The Carpenters music. Often, I would sit in a candlelit room listening to the soothing sounds of Karen and Richard. When I heard their song “Jambalaya,” I began to wonder what it was… not to mention ‘Crawfish Pie’ and ‘Fillet Gumbo.’ After an opportunity to taste all three, I decided I liked the first and last, but could not quite acquire a taste for crawfish. Upon coming up with my own version of the two, I found many of my friends liked it, too. So here it is.
2 cups Wild Brown Rice
2 cups Boneless Chicken, cooked and chopped
1 cup Shrimp, deveined and shelled, chopped
1 can (8 oz.) Minced Clams, drained
1 cup Green Chili, sliced diagonally
2 stewing Tomatoes, chopped
½ cup Country Crock® tub Butter
1 medium-sized Hot Italian Sausage, diced
½ cup Okra, sliced in ½” lengths
1 small Bell Pepper, chopped
3 cups Water
2 tablespoons Minced Onion
2 tablespoons Hickory Smoke Salt
2 tablespoons Paprika
2 tablespoons Orégano
2 Bay Leaves
2 teaspoons Minced Garlic
1 teaspoon Cayenne Pepper
1 teaspoon Barbeque Seasoning
1 teaspoon Worcestershire Sauce
Cook the Rice according to package instructions. In a large pot, combine all ingredients except the Hickory Smoke Salt, Onion, Paprika, Orégano, Bay Leaves, Cayenne Pepper and Barbeque Sea-soning. Cook over medium heat for 15 minutes, stirring occasionally. Reduce heat and drop in Bay Leaves. Let simmer another 10 minutes. Add in remaining spices mentioned above and let simmer an additional 5 minutes, stirring to keep ingredients turning over.
Remove from heat, cover and let sit for 5 minutes. Discard Bay Leaves. Serve warm with Parsley as garnish (if desired). Salt and pepper to taste. (Crush one or two Saltine Crackers over gumbo for additional taste, if desired.)
My grandfather had a recipe for a terrific barbeque sauce he created. I finally found a combination that came very close to his. I have no idea what was in his recipe, he would not tell any-one. But I don’t mind telling people what goes into my meals.
Enjoy the taste of this one on your ’burgers.
1½ cups Tomato Purée
¾ cup warm Water
¼ cup Malt Vinegar
⅜ cup Hunt’s® Catsup
3 tablespoons Brown Sugar
1 tablespoon Hickory Smoke Salt
1 tablespoon French’s® Mustard
1 tablespoon Cinnamon
1½ teaspoons Garlic Salt
½ teaspoon Chili Powder
1 fresh Mushroom, finely diced