House Of Munch

Recipes, Recipes, Recipes

Recipes published in ‘Muffins

Hamburger Cookies

Recipe

Title: HAMBURGER COOKIES
Categories: Cookies, Desserts, Children, Kohl, Kooknet
Yield: 6 cookies

2 tb Vanilla frosting
12 Vanilla wafers
2 tb Green-tinted coconut
6 Chocolate-covered round mint
– cookies or patties
Honey, warmed
Sesame seeds

For each hamburger cookie, spread 1/2 teaspoon of frosting on flat
side of one vanilla wafer. Place one teaspoon coconut and one mint
cookie on frosting. spread flat side of second vanilla wafer with 1/2
teaspoon frosting; place frosting side down on mint cookie.
Brush top of “hamburger” with honey; sprinkle with sesame seeds.
Repeat to make 5 more cookies.
Recipe can be doubled or tripled easily.
Tip: To tint coconut, place coconut and 1 to 2 drops of green food
color in a resealable plastic bag. Seal bag and shake until coconut
is uniformly colored.

—–

Popularity: 4% [?]

  • Filed under: Muffins, Vegetarian
  • Boston Creme Cake

    Recipe

    Title: Boston Creme Cake
    Categories: Cakes, Desserts
    Yield: 1 cake

    3/4 c C and H Granulated Sugar
    1/4 c Shortening
    1 Egg
    1 c All-purpose flour
    1 1/2 ts Baking powder
    1/2 ts Salt
    1/2 c Milk
    1/2 ts Vanilla
    2 c Prepared vanilla pudding
    – (package, frozen, or
    — homemade)

    ——————————CHOCOLATE GLAZE——————————
    1/4 c Chocolate pieces
    1 tb Butter or margarine
    1/2 c C and H Powdered Sugar
    — (unsifted)
    1 1/2 tb Milk

    Cream together sugar and shortening until light and fluffy. Beat in egg.
    Combine flour, baking powder and salt and add alternately with milk and
    vanilla to creamed mixture. Pour into greased and floured 9-inch round
    cake pan. Bake in 350 F degree oven 25 minutes. Remove from pan and cool
    on rack. When cold, cut cake into two layers. Spread bottom layer with
    pudding. Top with second layer. Pour Chocolate Glaze over top allowing
    some drizzle down sides.

    Chocolate Glaze: Melt 1/4 cup chocolate pieces with one tablespoon butter
    or margarine. Remove from heat and stir in 1/2 cup unsifted C and H
    Powdered Sugar alternately with 1 1/2 tablespoons milk. Makes 6 to 8
    servings.

    Reprinted with permission from _Just Cakes_
    From the C and H Sugar Kitchen
    Electronic format by Karen Mintzias

    —–

    Popularity: 3% [?]

  • Filed under: Muffins
  • Title: CHOCOLATE DESSERT FONDUE (CROCKETTE)
    Categories: Desserts
    Yield: 1 servings

    1 1/2 ts Butter or margarine
    8 pk Chocolate candy bars with
    Almonds (one oz.size)
    1 1/2 c Marshmallows, miniature
    3 tb Milk
    1/2 c Whipping cream

    Rub crock wall with butter. Place candy bars, milk, marshmallows in
    crockette. Cover and cook, stirring every 30 minutes, until melted and
    smooth. Gradually add whipping cream. Cover and keep warm for serving
    up to 2 to 6 hours later. Serve with bite size pieces of angel food
    cake, yellow cake, bananas, strawberries, grapes, mandarin oranges.

    —–

    Popularity: 3% [?]

  • Filed under: Muffins
  • Honey Curried Chicken

    Recipe

    Honey Curried Chicken

    Recipe By : Womens American ORT
    Serving Size : 4 Preparation Time :0:00
    Categories : Chicken Jewish Foods

    Amount Measure Ingredient — Preparation Method
    ——– ———— ——————————–
    1/4 cup margarine
    1/2 cup honey
    1/4 cup prepared mustard
    1 teaspoon salt
    1 teaspoon curry powder
    3 pounds chicken — cut up

    Melt margarine in a casserole in a 225 oven. Stir in honey, mustard, salt
    and curry. Roll chicken pieces in mixture and arrange in a single layer in
    the baking dish. Bake at 375 oven for 1 hour or until fork tender.

    – - – - – - – - – - – - – - – - – -

    Popularity: 4% [?]

  • Filed under: Breads, Breakfast, Fruits, Muffins
  • Pizza Green Beans

    Recipe

    Title: Pizza Green Beans
    Categories: Diabetic, Vegetables, Side dishes, Beans
    Yield: 5 servings

    2 c Green Beans; 1 ts Pimiento; chopped
    1 tb Lemon juice; ds Garlic powder;
    1/4 ts Oregano; ds Salt;

    Cook green beans in boiling water until tender; drain. Combine lemon
    juice, oregano, pimiento, garlic powder and salt. Pour over beans;
    toss Food Exchange per serving: 1 VEGETABLE EXCHANGE CAL; 32

    Source: The Complete Diabetic Cookbook by Mary Jane Finsand.

    MMMMM

    Popularity: 2% [?]

  • Filed under: Muffins
  • Steamed Buns

    Recipe

    Title: Steamed Buns
    Categories: Chinese, Appetizers, Ceideburg 2
    Yield: 2 servings

    1 Free Flow Recipe

    Here’s a recipe for a basic steamed bread dough and some fillings for
    steamed buns. These are all easy and tasty. If you don’t want to
    hassle with making the dough, you can use frozen bread dough and get
    good results ++they’re better baked than steamed, though. I do that
    a lot.

    The sausage buns are quite good when baked. Also, if you have a bread
    making machine that can be set to stop at a certain point in the
    process, that would save time too.

    Any of these ingredients can be had at an Asian grocery and in many
    supermarkets these days.

    Steamed or Baked Bun Dough

    Yield: 2 dozen buns

    1 ea cake of fresh compressed yeast 1 3/4 c warm water 3/4 c sugar 1 t
    baking powder 6 1/2 c unsifted all purpose flour

    TO MAKE THE DOUGH:

    Dissolve 1/2 yeast cake with sugar in warm water. Immediately add
    baking powder and then the flour. The dough will be fairly firm and
    a bit on the dry side. Knead on board or 20 minutes (you should not
    need to flour the board) until dough becomes elastic and smooth.
    Place it in a big mixing bowl, cover with a damp cloth and leave in a
    dry, warm place (away from drafts) until dough doubles in bulk.
    (Every kitchen is different. My dough usually takes about 2 1/2 to 3
    hours to double in my electric oven, which I slightly preheat to a
    warm setting for 2 or 3 minutes then turn off.) Now punch down dough
    and knead again for 5 more minutes. It is no ready to be stuffed with
    fillings.

    Comments: This is just a basic yeast dough with perhaps a bit more
    sugar added. For those of you who do not care to make this from
    scratch, you may use frozen bread dough as a substitute.

    FILLING AND COOKING THE BUNS:

    Wrapping:

    Divide filling into 24 portions. Divide dough into 24 balls.

    Slightly flatten each ball then roll out into 4-inch discs, leaving
    the center of the disc twice as thick as the side. Place 1 portion
    of the filling in the center of the dough. Gather up the sides
    around the filling and twist dough to seal. Place on a 2 inch square
    piece of wax paper, twist side down. Put the wrapped buns at least 2
    inches apart on a cookie sheet and allow the buns to rise in a
    draft-free place (the oven) for another hour.

    Steaming:

    Steam for 15 minutes. Turn off heat and let steam subside before
    lifting cover. [If you don't have an Oriental steamer, you can
    improvise by setting a plate on an upside down bowl or can with the
    ends cut out in a big kettle or stock pot. Fill the pot with water
    up to the bottom of the plate, but not so high that the boiling water
    slops over the edge. S.C.]

    Baking:

    Preheat oven to 350F. Set buns 2 inches apart on cookie sheet.

    Brush with a mixture of 1 beaten egg white, 1 teaspoon water and 1/4
    teaspoon sugar. Bake for 20 to 25 minutes or until golden brown.
    Brush with melted butter.

    Posted by Stephen Ceideburg; January 31 1991.

    MMMMM

    Popularity: 4% [?]

  • Filed under: Muffins
  • Title: APRICOT-CARROT SALAD WITH GRAPEFRUIT MINT
    Categories: Salads
    Yield: 4 servings

    2 tb Lime juice
    2 tb Red wine vinegar
    2 ts Ground cumin
    1 ts Sugar
    Salt white pepper to taste
    1/3 c Peanut oil
    1 tb Grated ginger
    2 sm Cloves garlic, minced
    2 tb Grapefruit mint, chopped
    1 lb Carrots
    1/2 c Dried apricots, slivered
    4 lg Romaine lettuce leaves

    Make the dressing: In a small mixing bowl add 2 tablespoons lime
    juice to red wine vinegar. Add ground cumin, sugar, salt and white
    pepper to taste. With a whisk, stir in the peanut oil to form an
    emulsion, then blend in ginger, garlic and mint. Allow the mixture to
    sit for one-half hour before using for the flavors to blend.

    Peel carrots, then shred with a grater or the appropriate attachment
    in a food processor. Place carrots in a large mixing bowl and add
    apricots. Add dressing, tossing salad until well coated. Spon salad
    onto large chilled romaine lettuce leaves, and serve.

    Source: Shepherd’s Garden Seeds pamphlet.

    MMMMM

    Popularity: 3% [?]

  • Filed under: Breads, Muffins
  • Cheese Fondue

    Recipe

    Cheese Fondue

    Recipe By :
    Serving Size : 4 Preparation Time :0:00
    Categories : Appetizers Cheese/eggs
    Garlic Microwave

    Amount Measure Ingredient — Preparation Method
    ——– ———— ——————————–
    1 Clove garlic, peeled and
    -cut in half
    1 lb Swiss cheese, shredded
    1/4 c Flour
    1/4 ts Salt
    Few grains pepper
    1/4 ts Ground nutmeg (optional)
    1 1/2 c Dry white wine
    2 tb Kirsch (optional)
    French bread,cut in 1″ cubes

    1. Rub the insides and bottom of a deep, 1 1/2-quart
    heat- resistant, non-metallic casserole or
    heat-resistant, non-metallic fondue pot with garlic.
    Discard garlic. 2. Combine cheese, flour, salt, pepper
    and nutmeg in the prepared dish. Add wine and mix well.
    3. Heat, covered, in Microwave Oven 6 minutes stirring
    during last half of cooking time.
    4. If cheese is not completely melted, heat an
    additional 30 to 60 seconds. If desired, stir in
    kirsch. 5. Spear squares of French bread with fondue
    forks or regular forks and dip in fondue.
    6. If necessary, fondue pot may be placed on a warmer
    stand over low heat or
    returned to Microwave Oven to reheat fondue.

    – - – - – - – - – - – - – - – - – -

    Popularity: 4% [?]

  • Filed under: Cakes, Muffins
  • Matties Jam Cake

    Recipe

    Title: Mattie’s Jam Cake
    Categories: Cakes Desserts Londontowne
    Servings: 1

    2 1/2 c Brown sugar 2 c Sour milk
    4 c Flour 3/4 c Butter
    2 c Jam 2 t Baking soda
    3 t Cinnamon 2 t Cloves
    2 t Nutmeg 3 ea Eggs, lg
    15 oz Raisins 1 c Nutmeats
    1 x Figs and dates as desired

    Mix all ingredients together well except jam. Lastly, gently stir in the
    2c jam. Pour into greased and floured 9″ round cake pans. Bake in 325
    degree oven for 35-40 minutes or until toothpick inserted in center comes
    out clean. If desired, serve caramel icing.

    Mrs. Charles E. Phillips

    —————————————————————————–

    Popularity: 3% [?]

  • Filed under: Muffins
  • Title: REFRIGERATOR SPICE COOKIES
    Categories: Cookies, Low-fat, Vegetarian
    Yield: 1 Servings

    0.25 c Honey
    0.50 c Soy margarine
    0.50 c Light molasses
    2.00 c Unbleached white flour
    0.25 c Ground almonds
    0.50 ts Grated orange peel
    1.00 ts Ground cinnamon
    0.50 ts Ground ginger
    0.50 ts Ground nutmeg
    0.25 ts Ground cardamom
    0.50 ts Baking soda
    Vegetable cooking spray

    In a small pot over medium heat, combine honey, margarine, molasses
    bring to a boil. Remove from heat let cool for 3 minutes. While
    mixture is cooling, combine remaining ingredients in a large bowl.
    Stir in honey mixture until well combined. Divide dough into 4 equal
    pieces roll each piece into a log. Wrap each log in plastic wrap
    refrigerate 2 or 3 hours or overnight. Preheat oven to 375F. Lightlky
    coat a non-stick baking sheet (why if it’s non-stick would one have
    to do this?) with cooking spray set aside. Lightly flour work
    surface. Roll each log into a thin dough about 1/8″ thick. Cut into
    shapes with cookie cutters. Transfer to baking sheet bake for 5
    minutes or until firm. Cool on wire cooling racks. Makes 4 dozen.

    MMMMM

    Popularity: 6% [?]

  • Filed under: Breads, Muffins
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