Baw CraftWorx
1- Uncooked Egg Nog Recipe:
You will need:
2 eggs, beaten well
3 tbsp sugar
2 1/3 cups milk (which kind of milk you use will determine the thickness of your nog)
1 tsp vanilla
dash nutmeg
Combine ingredients in a blender and mix until well-combined and slightly frothy. If this isn't rich enough for you, substitute 1/3 cup of cream for 1/3 cup of milk.

2- Cooked Egg Nog Recipe:
You will need:
6 eggs
1/4 cup sugar
1/4 tsp. salt (optional)
1 quart milk (4 cups)
1 tsp vanilla
In a large saucepan, beat together eggs, sugar, and salt. Stir in 2 cups of the milk. Cook over low heat, stirring constantly, until the mixture is thick enough to coat a metal spoon, and/or the temperature reaches at least 160ºF. Remove from heat.
Stir the remaining 2 cups of milk and the vanilla into the mixture. Cover and refrigerate until chilled.


3- Extra-Rich Spiked Egg Nog Recipe:
You will need:
12 eggs, separated
2 cups white sugar
1 750mL bottle white rum
1 quart half-and-half
1 quart heavy (whipping) cream
1 cup sugar
1/4 tsp nutmeg
Combine egg yolks, 2 cups of sugar and rum in a large bowl. Mix well, cover, and refrigerate for 24 hours.
Stir half-and-half into yolk mixture. In a large, chilled bowl, whip heavy cream until soft peaks form; set aside.
In a separate clean bowl, with a clean whisk, whip egg whites until thick, then gradually add 1 cup of sugar until peaks form. Fold the whipped cream into the egg whites, then fold this mixture into the yolk mixture. Sprinkle with nutmeg and serve.

*Top eggnog with fresh grated nutmeg, cinnamon or grated chocolate.

4- TEA EGG NOG

6 tsp. Irish Breakfast Tea
1 cup water
2 Eggs
14 oz Sweetened condensed milk
1 tsp Vanilla
1/4 tsp Salt
1 quart Milk
1/2 pint Whipping cream
Ground nutmeg

Brew tea in 1 cup of water. Steep for 5 minutes and remove tea leaves. Let the tea cool, then add eggs (beaten), both milks, vanilla, salt, and mix well. Serve, with whipped cream and nutmeg for garnish. Serves 8
http://groups.msn.com/TeaCentral/
Baw CraftWorx
Carlyle's Smoky Margarita

INGREDIENTS:
+ 1.75 oz Herradura reposado tequila
+ .5 oz Cointreau
+ .5 oz lime juice
+ .5 oz lapsang souchong syrup*
Directions: Shake over ice and serve on the rocks in a salt-rimmed glass. * To make the syrup, simply brew hot lapsang souchong tea and mix with an equal volume of sugar.
Jacob Grier and Carlyle Restaurant in Portland, OR provided this cocktail. Recipe and photo reposted with permission.

Green Tea Mojito

INGREDIENTS:
+ 4 oz almost-boiling water (~175-180 degrees F)
+ 1 Mojito Mint Green Tea with Matcha tea bag
+ 1 tbsp honey
+ 6-8 mint leaves
+ ice
+ 2.5 oz silver rum
+ 1 oz lime juice
Directions: Brew the tea bag in the almost-boiling water for 3-4 minutes. Remove and add honey. Stir to dissolve. Let cool. Add mint leaves to the bottom of glass. Add ice, rum, and lime juice. Muddle. Pour in green tea, stir and garnish with a lime slice and/or more mint leaves.

Jacob's Hibiscus-Vodka Cocktail

INGREDIENTS:
+ 2 oz chilled hibiscus tea
+ 1.5 oz vodka
+ .25 oz ginger liqueur
+ .25 oz rich simple syrup
Directions: Shake over ice, strain into an ice-filled rocks glass, and garnish with an edible flower.
Jacob Grier provided this cocktail. Recipe and photo reposted with permission.

Sea Captain's Punch

INGREDIENTS:
+ 1 qt. strong Stash English Breakfast tea
+ 10 lemons
+ 1 fifth (26.5 oz.) dark rum
+ 1/2 cup brandy
+ 1/4 cup peach brandy
+ 2 cup unsweetened pineapple juice
Directions: Combine 1 qt. cold water and 3 teabags of Stash English Breakfast tea in a large container. Let brew in refrigerator about 1 hour. Meanwhile, remove rind from the lemon. Cut the rind into thin strips. Add the rind and juice of the lemons to the brewed tea. Cover and store overnight at room temperature. Just before serving, pour tea mixture, rum, pineapple juice, and both brandies over a block of ice in a punch bowl. Makes 16 5 oz. servings. Grrrr!

Apple Cinnamon Shake

INGREDIENTS:
For each 16 oz glass:
* 2 cups vanilla ice cream
* 2 Stash Apple Cinnamon tea bags
* 1/4 cup milk
* 1/4 tsp. cinnamon
Directions: Cut open the tea bags and combine the contents with the ice cream, milk and cinnamon in a blender. Mix ingredients until fully blended.
To Serve: Pour in a glass and if desired, top with whipped cream.

Apricot Tea Sparkler

INGREDIENTS:
* 1 1/3 cups tea concentrate (made from Stash Super Irish Breakfast tea)
* 1 1/3 cups apricot nectar
* 1 1/3 cups sparkling water
* Ice cubes
Directions: Combine tea concentrate, apricot nectar and sparkling water. Pour into ice filled glasses. Makes 4 servings.

Black Currant Escape

INGREDIENTS:
For each 16 oz glass:
* 1 cup vanilla ice cream or frozen yogurt
* the contents of 2 Stash Wild Blackcurrant tea bags -- cut open tea bags
* 1/4 cup frozen blueberries
* 1/4 tsp. Blackcurrant syrup (optional)
Directions: In a blender, mix ingredients until fully blended.
To Serve: Garnish with whipped cream, a blueberry and fresh mint

Casablanca Cooler

INGREDIENTS:
* 4 oz. of ice
* 8 oz Stash Iced Tea (Stash Moroccan Mint or Premium Green)
* 4 oz tropical juice*
* 1 oz passion fruit syrup (optional)
Directions: Combine ice, iced tea, tropical juice and passionfruit syrup in a cocktail shaker or a jar with a lid. Shake until cold and frothy. Pour into a tall iced tea glass. Garnish as desired.
* Make your own tropical blend of juice with 1/3 pineapple juice and 2/3 orange juice

Chai Fruit Smoothie

INGREDIENTS:
* 1 peach, diced
* 1 apple, diced
* 1 cup frozen grapes (red seedless)
* 1 cup frozen blueberries
* 1 1/2 cups frozen strawberries
* 2 chai green tea bags
Directions: Brew Stash Chai Green tea in 1 cup boiling water, steep for 3-5 minutes. Remove tea bags and place all the fruit in the blender and pour in the hot tea. Blend until smooth. The tea gives a great spice taste to the fruit smoothie.
Serves 2-4

Cherry Cream

INGREDIENTS:
* 1 Stash Irish Breakfast tea bag
* 1 cup cherry juice
* 1 shot cherry syrup
* 1/4 cup half & half
* Ice cubes
Directions: Place one Stash Irish Breakfast tea bag into an 8 oz. cup. Pour approximately 2 oz. (1/4 cup) boiling water into cup and steep for 4 to 6 minutes. Remove tea bag and fill cup to top with cold water. Mix with cherry juice, cherry syrup, cream and ice. Makes one 20 oz. serving.

Citrus Sipper

INGREDIENTS:
* 6 oz. of brewed Stash English Breakfast tea
* 1 shot of lemon & lime syrup*
* Ice
Directions: Combine all ingredients in a glass. Mix and serve. * To make your own lemon and lime syrup, combine 1/2 cup of sugar and 1/2 cup of water in a small pan. Add 2 slices each of lemon and lime. Bring to a boil. Stir to make sure all the sugar is dissolved.
Let cool and strain the citrus pieces from the syrup, pushing to get all the juice from the fruit slices.

Cranberry Twister

INGREDIENTS:
* 1 cup Stash Super Irish Breakfast Tea
* 1 cup prepared cranberry, cran-raspberry or cran-strawberry juice
* 1 shot raspberry syrup
* Ice cubes
Directions: Place one Stash Irish Breakfast tea bag into an 8 oz. cup. Pour approximately 2 oz. (1/4 cup)boiling water into cup and steep for 4 to 6 minutes. Remove tea bag and fill cup to top with cold water. Mix with juice, raspberry syrup, and ice. Makes one 18 oz. serving.

Fiji Iced Tea

INGREDIENTS:
* 4 oz. of ice
* 8 oz of Stash English or Super Irish Breakfast tea brewed double strength
* 2 oz coconut syrup
* 1 oz cream or half-and-half
Directions: Combine ice, iced tea, coconut syrup, cream or half-and-half in a cocktail shaker or a jar with a lid. Shake until cold and frothy. Pour into a tall iced tea glass.

Ginger Sparkler

INGREDIENTS:
* 1 1/3 cups tea concentrate* (made from Stash Tea Premium Green tea)
* 1/4 cup finely chopped crystallized ginger
* 2 2/3 cups chilled ginger ale
* Ice cubes
Directions: Combine ginger and tea concentrate while still hot and refrigerate for at least three hours. Strain and discard ginger. Pour concentrate and ginger ale into ice filled glasses. Makes 4 servings.
* For recipes that call for tea concentrates: steep 12 tea bags in 4 cups of boiling water. Before removing, squeeze the tea bags to retain all of the liquid. Cool the concentrate in the refrigerator at least 3 hours and keep up to 2 weeks.

Green Apple Sparkler

INGREDIENTS:
* 4 Stash Moroccan Mint Green tea bags
* 1 1/3 cups boiling water
* 2 cups apple juice
* 1 cup sparkling water
* Ice cubes
Directions: Steep Stash Moroccan Mint Green tea bags in boiling water for 3 to 5 minutes. Gently squeeze tea bags and remove. Add apple juice and sparkling water. Pour over ice. Serves 4.

Green Banana

INGREDIENTS:
* 1 Stash Premium Green Tea bag
* 1 cup Pineapple juice
* 1 banana
* Ice cubes
Directions: Place one Stash Premium Green tea bag into an 8 oz. cup. Pour approximately 1/4 cup boiling water into cup and steep for 3 to 4 minutes. Remove tea bag and add contents to a blender. Add banana and pineapple juice and blend with ice. Makes one 16 oz. serving.

Green Tea & Berry Smoothie

INGREDIENTS:
* 1 1/4 cups orange juice
* 1 banana
* 1 1/4 cups frozen mixed berries
* 1/2 cup low fat vanilla yogurt
* 1 tbsp sugar to taste
* 3 packets of Stash Iced Green Tea Powder
Directions: Place all ingredients in a blender and mix until smooth and creamy. Makes 3 cups.

Green Tea Papaya Nectar

INGREDIENTS:
* 1 1/3 cups tea concentrate (made from Stash Tea Premium Green tea)
* 1 1/3 cups Papaya Nectar
* 1 Tbsp. honey
* Ice cubes
Directions: Combine tea concentrate, papaya nectar and honey. Pour into ice filled glasses. Makes 4 servings.

Iced Chai

INGREDIENTS:
* 8 Stash Chai Spice tea bags
* 2 cups boiling water
* 1/2 cup evaporated milk
* 1/4 cup sugar
* Ice
Directions: Brew Stash Chai Spice tea bags in boiling water, steep for 3-5 minutes. Remove tea bags and add evaporated milk and sugar.
To Serve: Cool slightly, then pour over ice. For a slushy consistency, pour the Chai and ice cubes into a blender and blend for about 30 seconds. Serves 2-4

Lemon Blossom Blaster

INGREDIENTS:
For each 16 oz glass:
* 2 cups vanilla ice cream
* 2 Stash Lemon Blossom tea bags -- contents removed from tea bags
* 1/4 tsp. lemon juice (optional)
Directions: In a blender, mix ingredients until fully blended.
To Serve: Garnish with lemon wedges and fresh mint

Lemon Dew

INGREDIENTS:
* 1 cup Stash Lemon Blossom brewed tea
* 1 cup Strawberry Nectar
* One shot Mandarino syrup
* Ice cubes
Directions: Place one Stash Lemon Blossom tea bag into an 8 oz. cup. Pour approximately 2 oz. (1/4 cup) boiling water into cup and steep for 4 to 6 minutes. Remove tea bag and fill cup to top with cold water. Mix with strawberry nectar, Mandarino syrup and ice. Makes one 18 oz. serving.

Licorice Spice Smoothie

INGREDIENTS:
For each 16 oz. glass:
* 2 cups vanilla ice cream (frozen yogurt, sherbet, or sorbet may be substituted)
* contents of 2-3 Stash Licorice Spice tea bags
* 1/4 tsp. cinnamon (optional)
Directions:
In a blender, mix ingredients until fully blended.
To Serve:
Garnish with whipped cream

Mango Passionfruit Fiesta

INGREDIENTS:
For each serving:
* 1 1/2 cups vanilla ice cream
* 2 Stash Mango Passionfruit tea bags -- contents removed from tea bags
* 1 cup cubed mango
* 1/4 tsp. Passionfruit syrup (optional)
* garnish: whipped cream, mint, fresh mango, passionfruit or papaya
Directions: In a blender, mix ingredients until fully blended.
To Serve: Garnish with whipped cream, mint and fresh fruit if desired

Orange Vanilla Honeybush Smoothie

INGREDIENTS:
* 1 Stash Orange Starfruit tea bag
* 1 Stash Chanakara Vanilla Honeybush tea bag
* 1/2 cup boiling water
* Juice of 1 orange
* 1 tablespoon honey
* 1 cup vanilla yogurt
* 1 banana
* 1/4 cup ice
Directions: Brew Stash Orange Starfruit and Chanakara Vanilla Honeybush tea in boiling water, steep for 4 minutes, then remove bags. Let cool. Pour into a blender with the orange juice, honey, yogurt, banana and ice. Mix ingredients until fully blended. Serves 1.

Peppermint Fields

INGREDIENTS:
For each 16 oz glass:
* 2 cups vanilla ice cream
* contents of 2 Stash Peppermint tea bags
* 1/4 tsp. vanilla syrup (optional)
Directions: In a blender, mix ingredients until fully blended.
To Serve: Garnish with fresh mint leaves

Tea Sangria

INGREDIENTS:
* 4 cups boiling water
* 5 Stash English Breakfast tea bags
* 2 cups sliced fresh fruit *
* 2 tablespoons sugar
* 2 cups white grape juice
Directions: In a teapot, pour boiling water over tea bags; cover and brew 5 minutes. Remove tea bags and cool. In large pitcher, combine fruit with sugar. Pour tea over fruit; stir in juice. Serve in ice filled glasses. Makes 6 10-oz. servings.
* Use any combination of apples, peaches, pineapple, oranges or strawberries.

Triple Berry

INGREDIENTS:
* 4 oz. of ice
* 6 oz. brewed Stash Wild Raspberry tea
* 2 oz. cranberry juice
* 1 shot blackberry syrup
Directions: Combine ice, iced tea, syrup and juice in a cocktail shaker or a jar with a lid. Shake until cold and frothy. Pour into a tall iced tea glass.

Wild Raspberry Dreams

INGREDIENTS:
For each 16 oz glass:
* 2 cups vanilla ice cream
* contents of 2 Stash Wild Raspberry tea bags
* 1/4 tsp. raspberry syrup (optional)
Directions: In a blender, mix ingredients until fully blended.

All Recipes In This Post From: http://www.stashtea.com/cocktails+_+cold+drinks.aspx
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Baw CraftWorx

This is a delicious simple meatloaf recipe that your family will surely love!

Ingredients
• 1 1/2 pounds ground beef (leaner is better)
• 1 cup 2% milk
• 1 tablespoon Worcestershire sauce
• 1/4 teaspoon dried sage
• 1/2 teaspoon salt
• 1/2 teaspoon dry mustard
• 1/4 teaspoon fresh ground pepper
• 2 cloves garlic, minced
• 1 small onion, finely chopped
• 1/2 cup dry bread crumbs
• 1/2 cup ketchup or barbecue sauce

Directions
Preheat oven to 350 degrees. Combine all ingredients except ketchup in a large bowl, and mix well. Place mixture into an ungreased loaf pan or shape into a loaf in an ungreased baking pan. Spread ketchup or sauce over the top of the meatloaf.

Bake uncovered for 1 to 1 1/4 hours until no pink remains at the center of the meatloaf. If using a meat thermometer, the internal temperature of the meatloaf should be 160 degrees.

After baking, let sit for 5 minutes before removing from pan and slicing to serve.
-From: http://www.tastymeatloafrecipes.com/easymeatloaf.htm
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This Meatloaf recipe is short on preparation time because all you need to do is combine the ingredients, form them into the meat loaf shape and then put them into the oven until cooked. You can't get much easier than that!
Several of the ingredients for this Meatloaf recipe are optional and you can substitute your favourites for whatever you fancy. The beef can be replaced with pork for instance, or you can use half pork and half beef. Add a little garlic or some different herbs.

The Meatloaf will freeze very well and can be eaten hot or cold. One final tip, if you are short of ideas for a barbecue, prepare as described below but place the prepared Meatloaf on a baking tray that is not too precious and place in an enclosed barbecue.

You will need to keep an eye on the Meatloaf whilst cooking on the barbecue to make sure it does not burn and that it's cooked through, but it should take approximately the same time to cook on the barbecue as the oven. Just before putting it in the barbecue, pour on a can of barbecue sauce - delicious!

KEY POINTS Top Notch Meatloaf Recipe
Preparation Time: 15 mins Cooking Time: 1 hr
How Difficult Easy Freeze? Yes
Servings 4

INGREDIENTS Top Notch Meatloaf Recipe
Metric Imperial
1/2 kg minced beef 1 lb minced beef
50 g bread crumbs 2 oz bread crumbs
1 egg 1 egg
1/2 medium onion - chopped 1/2 medium onion - chopped
1/4 teaspoon marjoram 1/4 teaspoon marjoram
1/4 teaspoon oregano 1/4 teaspoon oregano
1/4 teaspoon basil 1/4 teaspoon basil
1/2 red or green pepper, cored, seeded, chopped 1/2 red or green pepper, cored, seeded, chopped
1/2 tablespoon Worcestershire sauce - Lea & Perrins 1/2 tablespoon Worcestershire sauce - Lea & Perrins
1/3 teaspoon salt 1/3 teaspoon salt
1/4 teaspoon pepper 1/4 teaspoon pepper
1/4 teaspoon English mustard 1/4 teaspoon English mustard


Ingredients, Set the oven to 180C / 350F / Gas Mark 4. This will give it time to heat up before the Meat Loaf is ready to be cooked. If you are making your own breadcrumbs and have no dried bread, break up a slice or two of bread (brown or white), put the pieces in the heating oven to let it dry out ready to be crumbled.


Mix everything except the meat, Mix the egg, breadcrumbs, onion, herbs, salt, pepper, mustard and Worcestershire sauce (everything except the meat) in a large bowl or pan (probably bigger than you think!). Use a spoon or fork to mix the ingredients, don't overdo it, just enough to mix the ingredients evenly.


Add the minced beef, click to enlarge Add the minced beef to the mixture one third at a time. Combine the minced beef with the mixture using a fork or your hands. This way the mixture will be more evenly mixed.


Place the mixture in a rectangular tin (firm it down with light to medium pressure) and place it in the oven (pre-heated to 180C / 350F / Gas Mark 4) for one hour. It is possible to do without the tin - just shape the mixture into a rectangle with medium pressure. It will retain its shape during cooking, but be sure to put it on a cooking container of some sort because it will drip out the fat from the meat as it cooks.


The cooked Meatloaf, During the cooking the meat will release fat and juices - pour these away after half an hour cooking if you want to minimise the fat content of this meat loaf recipe. Before serving (carve into thick slices) leave the Meat Loaf to cool for about 10 to 15 minutes. It will carve much better if not piping hot.
-From: http://www.cookuk.co.uk/meat/meatloaf/meatloaf_topnotch.htm
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This is an easy recipe that I cook all the time. Great with mashed potatoes and green beans or corn. Use leftovers for meatloaf sandwiches.

1 lb ground beef plus 1/2 lb ground sausage (optional)
1 pkg crackers, crushed ( or 1 cup dry instant oats)
2 eggs
salt and pepper
2 teaspoons sage
small chopped onion
1/2 cup catsup(or enough to bind altogether)

Put all the above ingredients in a bowl and then stir it up with both your hands. Keep mixing it till it starts to stick together. Add a little more catsup if you need to, or another egg, whatever it will take to get it to stick together.

Topping for Meatloaf
1/4 cup catsup
2 tsp brown sugar
Small squirt of mustard
Mix together and spread on meatloaf before cooking.
Place meatloaf on your pan and form into a loaf shape. Cook in 350 oven 45 minutes to 1 hr.

Real Easy Meatloaf
2 lbs hamburger
1 cup mushroom soup
2 eggs
salt, pepper
2 cups cracker or bread crumbs.
Mix well and bake in a pan set in a pan of water.

Meatloaf (Recipe from 1961)
1 pound ground beef
1 egg, slightly beaten
1 tablespoon chopped parsley
2 tablespoons chopped onion
2/3 cup soft or dry bread crumbs
2/3 cups milk
1 teaspoon salt
1/4 teaspoon pepper
Place all ingredients in a mixing bowl and mix well. Press into a greased loaf pan. Bake in a moderate oven 350 for 30 to 40 minutes. Serve with tomato sauce or mushroom sauce.

Easy MeatLoaf
1 lb ground beef
1 pkg crackers, crushed
1 egg
salt and pepper
small chopped onion(optional)
1/2 cup catsup
Here's what you do, put all the above ingredients in a bowl and then mix it up with both your hands. Keep mixing it till it sticks together. Add a little more catsup if you need to, or another egg, whatever it will take to get it to stick together.
Cook 45 min at 325.
This is enough for a couple to eat, with some meatloaf sandwiches the next day.

Meatloaf (Recipe from 1977)
1 1/2 lbs ground beef
1 cup uncooked oatmeal
1 onion, chopped
Salt and pepper to taste
1 cup tomato juice
1 egg
Mix together. Oack in loaf pan. Bake at 350 for 1 hour. Let set 5 minutes before slicing.

Ann Landers Meatloaf
2 lbs. ground round steak
2 eggs
1 1/2 cup bread crumbs
3/4 cup catsup
1 tsp. Accent
1/2 cup warm water
1 pkg. Lipton Onion soup mix
Beat ingredients thoroughly. Put into loaf pan. Cover with 2 strips bacon. Pour over all, one 8 oz can Hunt's tomato sauce. Bake 1 hour at 350. Serves 4.

Golden Meat Loaf
2/3 cup milk
1/4 tsp. pepper
2 tsp. salt
3 slices bread
1 small onion
1/2 cup shredded cheddar cheese
1/2 cup shredded carrots
1 1/2 lbs. lean ground beef
Mix together well and put into a loaf pan.
Mix together and spread on top: 1/4 cup ketchup, 1 tbsp dry mustard, 1/4 cup brown sugar
Bake at 350 for one hour.

Cheese Meatloaf
1 small onion
1 lb ground beef
1/2 cup milk
1 egg
1 tsp salt
3/4 cup uncooked quick rolled oats
1/2 cup cut up cheese
Chop onion. Mix all ingredients well. Shape in a loaf in a baking pan. Bake at 350 (moderate oven) about 1 hour until browned.

Florene's Hamburger Special (1968 recipe book)
1 lb. hamburger, browned and drained
1 onion, chopped
1 can kidney beans
1 green pepper
1 can mushroom soup
2 or 3 tbsp. ketchup
1/2 cup water
Dash of chili powder
Stir and let simmer. Pour into baking dish. Prepare 1 pkg of cornbread mix, and pour on top. Cook until cornbread is done.

Cheddar Burgers
1 lb. lean ground beef
1 cup grated cheddar cheese
1/2 cup soft bread crumbs
1/4 cup minced onion
3 tbsp Heinz 57 Sauce
1/4 tsp. salt
Sandwich buns, toasted
Combine first 6 ingredients. Form into 5 patties. Grill or broil to desired degree of doneness. Serve in sandwich buns; top with additional Heinz 57 Sauce if desired. Makes 5 servings.
-From: http://oldrecipebook.com/meatloafrecipes.shtml
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Baw CraftWorx

"Pierogi are originally a recipe from Slavic Pagan cultures of Eastern and Central Europe. Originally they were served exclusively as a meal following the completion of a magick ritual performed by a group of practitioners or as an offering to gods (specific deities) one would call when casting the spells for the peace at home, in the family, or a community. This was their primary purpose, and again is nowadays in some neopagan groups in Eastern and Southern Europe, mostly as a ritual meal.

Instructions:
Mix 1 egg, 1 tbsp oil, a pinch of salt and enough flour to make a good pasta dough. Roll this out thin. Cut circles out of the though, using a floured, upturned glass. Place a small amount of filling in the center of the circle and fold over, wetting the edge to seal. Boil in salted water until tender. You may then fry them in butter with sliced onions. Serve with sour cream.

Pierogi fillings:
Seasoned Mashed potatoes
Seasoned mashed potatoes & sauer kraut
Seasoned farmer's cheese
Chopped mushrooms with onion
Ground meat mixed with 1 raw egg & some dill-weed
Baw CraftWorx

This is a family favorite. The dough makes tender perogy, not tough like store bought ones.
by Fairy Godmother: http://www.recipezaar.com/member/148715

Archangel's Note: Note these perogies turn out better when deep fried or baked, boiling them is more difficult unless you bake or fry them afterwards.

10 servings time to make 10 min 10 min prep

1/2 cup cold water
2 egg yolks, beaten
2 cups water (warm)
1/2 cup butter, melted
1/4 cup oil
7 cups flour, divided

1. Mix cold water and egg yolks.
2. Add warm water, melted butter and oil.
3. Beat in 4 cups flour.
4. Slowly add more flour to make a very soft dough.
5. Let dough set 1/2 hour before rolling out.
6. Fill with your choice of fillings. Our favorite is potato, cheese and onion.
Baw CraftWorx
Overview
Prep 10 minute(s)
Ready in 5 hour(s)
Serves: 16

Ingredients
    * 2 cups OREO Baking Crumbs
    * 1/2 cup butter, melted
    * 4 pkg. (250 g each) PHILADELPHIA Brick Cream Cheese, softened
    * 1 cup sugar
    * 3 to 4 drops green food colouring
    * 1 tsp. mint extract
    * 4 eggs
    * 16 OREO Double Delight Mint'n Creme Cookies, cut into quarters, divided
    * 3 squares BAKER'S Semi-Sweet Chocolate, melted

Instructions
Preheat oven to 350°F. Mix crumbs and butter; press firmly onto bottom of 13x9-inch baking pan.
Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended.
Gradually add food colouring until cream cheese mixture is of desired colour.
Blend in mint extract. Add eggs, 1 at a time, beating on low speed after each addition just until blended.
Pour half of the batter over crust. Remove 16 of the cookie quarters; set aside for garnish.
Spread remaining cookie quarters evenly over batter in pan; cover with the remaining batter.
Bake 40 to 50 min. or until centre is almost set.
Refrigerate 4 hours or overnight. Cut into 16 slices to serve.
Top each slice with 1 of the reserved cookie quarters.
Drizzle with melted chocolate just before serving.
Store leftover cheesecake in refrigerator.
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Overview
Prep 10 minute(s)
Ready in 10 minute(s)
Serves: 4

Ingredients
    * 1/2 cup shredded carrots, divided
    * 1/2 cup PHILADELPHIA Herb & Garlic Light Cream Cheese Product
    * 2 medium cucumbers, cut in half lengthwise, seeded

Instructions
Remove 2 Tbsp. of the carrots; set aside.
Mix remaining carrots with the cream cheese product until well blended.
Spoon evenly into hollowed-out cucumbers.
Sprinkle with the reserved carrots.
Cut each cucumber half into five pieces to serve, if desired.

Chef-lifted from: http://www.cookingwithphilly.ca/

Baw CraftWorx

SUBMITTED BY: Lillian Julow
"'These savory crisps are wonderful with creamy soups,' says Lillian Julow of Gainesville, Florida."

Original recipe yield:
2 servings
PREP TIME 5 Min
COOK TIME 10 Min
READY IN 15 Min

INGREDIENTS
* 1 whole pita breads
* 3 tablespoons prepared pesto
* 3 tablespoons grated Parmesan cheese

DIRECTIONS
1. Split pita bread into two rounds. Spread with pesto and sprinkle with cheese. Cut each into six wedges. Place on an ungreased baking sheet. Bake at 350 degrees F for 10-12 minutes or until crisp. Serve warm.

Nutritional Analysis: 6 wedges equals 233 calories, 13 g fat (4 g saturated fat), 13 mg cholesterol, 479 mg sodium, 19 g carbohydrate, 1 g fiber, 10 g protein.
-from: http://allrecipes.com/Recipe/Pesto-Pita-Appetizers/Detail.aspx
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SUBMITTED BY: Sheryl Siemonsma
"'These hors d'oeurves are oh-so-good!' writes Sheryl Siemonsma from Sioux Falls, South Dakota. 'For fun variations, I sometimes substitute venison or crabmeat for the pork sausage in the stuffing.'"

Original recipe yield:
24 servings
PREP TIME 15 Min
COOK TIME 20 Min
READY IN 35 Min

INGREDIENTS
* 48 large fresh mushrooms
* 2 eggs, lightly beaten
* 1 pound bulk pork sausage, cooked and crumbled
* 1 cup shredded Swiss cheese
* 1/4 cup mayonnaise*
* 3 tablespoons butter or margarine, melted
* 2 tablespoons finely chopped onion
* 2 teaspoons spicy brown mustard or horseradish mustard
* 1 teaspoon garlic salt
* 1 teaspoon Cajun seasoning
* 1 teaspoon Worcestershire sauce

DIRECTIONS
1. Remove mushroom stems (discard or save for another use); set caps aside. In a large bowl, combine the remaining ingredients. Stuff into the mushroom caps. Place in two greased 13-in. x 9-in. x 2-in. baking dishes. Bake, uncovered, at 350 degrees F for 16-20 minutes or until heated through.

Reduced-fat or fat-free mayonnaise is not recommended for this recipe.

-from: http://allrecipes.com/Recipe/Sausage-Mushroom-Appetizers/Detail.aspx
Baw CraftWorx



These are so simple and will be the hit of any party platter.
Serving: 12
Prep Time: 10 minutes minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Ingredients:
1/2 grated lb Cheddar cheese
1/2 cup butter or margarine
1 1/4 cup flour

Directions:
1. Mix ingredients together in large bowl. Roll dough into balls the size of large marbles.
2. Place on a greased cookie sheet and bake at 350°F for 15 minutes.
3. Variations: Use different cheeses, add chopped olives, mushrooms, toasted onions, garlic salt, eggs, parsley, or finely chopped ham when mixing.

Gougeres (or Cheese Puffs) are a nice way to start a party, especially as guests arrive and imbibe their first drinks. Our first drinks this year were Kir Royale (Champagne with Cassis Liquor added), whicih always makes for a festive beginning. Champagne goes well with salty or oily foods, both of which happen to be the case for cheese puffs.

Cheese Puffs are one of those things that you can find recipes for just about anyplace. I did a quick google and came up with this one which I used as the basis. I think it's a bit high on butter and low on flour and ended up adding another 1/4 C of flour to get the right dough prior to the eggs.

Basically, you just make pate a choux, add some cheese and other flavorings (mustard is common), and then pipe and bake as normal. A few quick tips about pate a choux:
- by far the easiest, quickest, and most reliable way to incorporate the eggs is via a stand mixer with a paddle attachment

- you can easily prepare the pate a choux up to an hour in advance with no ill effect (this lets you wash up before the party). Put into the piping bag, but don't pipe or bake until the last minute. A large glass or pitcher can be used to keep the piping bag under control until you are ready to use it.

- for complex parties, it is often less cleanup work to use a zip-top bag as your piping bag either with or without a tip. For very thick pate a choux, you may (like we did) "blow out" the plastic bag and need to re-seat it within another before continuing. You can also buy disposable plastic piping bags, which will not generally suffer from this problem.

- use parchment paper for baking. This ensures quick release, and very little cleanup.

-Recipe from: http://allrecipes.com/Recipe/Cheddar-Cheese-Puffs-2/Detail.aspx
-Picture from: http://www.poubelle.com/butterpig/archives/2005_12.html
Baw CraftWorx



 Cook Time: 10 Minutes

Ingredients
3/4 cup granulated sugar
1/2 cup light corn syrup
1/4 cup butter
1 (3-ounce) box cherry gelatin dessert mix
Nonstick cooking spray

Special Equipment:
20 (4-inch) lollipop sticks
Metal tablespoon-size measuring spoon
Candy thermometer

Directions
Butter 2 large baking sheets. 
Arrange 10 lollipop sticks on each baking sheet, spacing them evenly apart. 
Stir sugar, corn syrup, and butter in small saucepan over low heat until sugar has dissolved. 
Slowly bring to a boil, stirring frequently. 
Continue cooking for 7 minutes, or until candy thermometer registers 275 degrees F. 
Stir in gelatin until smooth. 
Using a metal tablespoon and working quickly, spoon syrup over 1 end of each lollipop stick. 
Cool completely. 
Wrap each lollipop in plastic wrap and store in an airtight container.

-from: http://www.foodnetwork.com/recipes/sandra-lee/cherry-lollipops-recipe/index.html
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Baw CraftWorx

A Fun & Easy Kids Recipe


Whether you have snow on the ground or you're lucky enough to be surrounded by palm trees, you can still have winter fun with a snowman! Try these candy apples which are layered in white chocolate, snowflake sprinkles and decorated with M&M's and chocolate chips.

Here's what you need:
Apples
Wilton Lollipop Sticks
Wilton White Melting Candy
Snowflake Sprinkles
M&Ms (we used brown and red)
Mini Nestles Chocolate Chips

(If you don't have Snowflake Sprinkles, you could always use plain white sprinkles, or coconut flakes might even work too. We tried to experiment with mini marshmallows, but they were too fluffy.)
Here's a quick how-to-guide on making a Snowman Candy Apple:



1) First, you take a small apple (any type of apple will work). And, place a lollipop stick in the core of the apple.

2) Cover the bottom of a plate with your Snowflake Candy sprinkles. Make sure you have enough sprinkles to roll your apples in the snowflakes and almost completely cover the apples. You'll need this plate in a couple of minutes, but, for now, just keep it to the side. Get your M&M's and chocolate chips ready too.



3) It's time to melt your white Wilton Melting Candy. First, fill a measuring cup with the melting candy to the one cup line.

I followed the instructions on the Wilton package, which said to microwave the Candy Melts at 40% power (or defrost setting) for 1 minute. Stir the candy thoroughly and then continue microwaving and stirring at 30-second intervals until smooth and completely melted. *Using about 1 cup of melting candies allowed me to cover 4 small apples.

4) Then, quickly dip your apples into the melted candy.

Cover the entire apple in the melted white candy (make sure you have a nice thick coating), and then immediately roll the covered apples into the snowflake candy sprinkles.

5) Use the melted candy to fasten the M&M's (for the eyes) and chocolate chips (for the mouth) onto your snowman.

Here are three Snowman Candy Apples that we made. Aren't they so darn cute?

Baw CraftWorx



It seems like trick-or-treating is going the way of the dinosaurs – everybody is doing school and church fairs these days instead, at least in my neck of the woods. Bring back the good old days with some gorgeous and delicious homemade caramel apples and knock everyone’s socks off at the same time!

Caramel apples are actually really easy to make and keep well for quite a while. If you want to start completely from scratch, try this caramel recipe – I’ve used it and it was delish. Or, use store-bought caramels for a quicker version. Either way, make sure to briefly dip your apples in boiling water and dry well before dipping into the caramel. This removes the waxy coating and keeps your caramel from sliding off. After being covered in caramel, refrigerate until set, then dip them into some tempered Dove chocolate, drizzle with white chocolate and roll in nuts, chopped candies or sprinkles for a fabulous, gourmet-style apple better than you’ll find in any store!
from:  http://dcd-chocolatier.com/10-holiday-recipes/

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