Raspberry Marshmallows

Raspberry Marshmallows

Raspberry Marshmallows drizzled with dark chocolate

Raspberry Marshmallows drizzled with dark chocolate

Homemade marshmallows require unflavored gelatin... flavored gelatin is way more fun. These marshmallows received rave reviews at work, but to be fair, those people will eat anything.  

  • 1- 3 oz package Jell-O, raspberry, but any flavor wil work
  • 2 envelopes unflavored gelatin
  • ½ cup cold water
  • 1⅔ cups sugar
  • ⅔ cup light corn syrup
  • ¼ cup water
  • ¼ teaspoon salt
  • ¼ teaspoon cream of tartar
  • 1 tablespoon vanilla extract
  • 10 oz dark chocolate
  • Powdered Sugar
  • Candy Thermometer
  1. Line a 9 x 13 pan with wax paper. Spray lightly with non-stick spray and sift a generous layer of powdered sugar over all the surfaces of the pan that will touch the marshmallows.
  2. In the bowl of a stand mixer, sprinkle Jell-O and gelatin over ½ cup cold water. Allow to soften for about 10 minutes.
  3. In a saucepan, combine sugar, corn syrup, salt, cream of tartar, and ¼ cup water. Stir until sugar is dissolved and never stir again. Bring mixture to a boil and cover with a tight fitting lid for 2-3 minutes. This will allow the steam to wash any sugar crystals off the sides of the pan. Insert candy thermometer and cook to 240°. Remove from heat.
  4. Turn mixture on low and slowly poor syrup into mixer bowl. Continue to mix on low speed until syrup and gelatin mixtures are combined. Slowly increase speed of mixer to high and beat for 10-12 minutes. Add vanilla and beat until fully combined. Resist the urge to scrape the sides of the bowl… you will be sorry.
  5. Spray a rubber spatula with non-stick spray and pour into prepared pan using the rubber spatula. Sift powdered sugar over the top of the marshmallows. Allow to set up overnight.
  6. Turn marshmallows out onto large cutting board sprinkled with powdered sugar. Cut with knives, kitchen scissors, metal cookie cutters, or a pizza cutter. Whatever you use to cut it will need to be sprayed with non-stick spray and washed often. Dredge the cut marshmallows in more powdered sugar.
  7. Line a cookie sheet with parchment paper. Set marshmallows on pan ½” apart. Melt chocolate and drizzle each marshmallow. Store in an airtight container.

Preparation time: 10 minute(s)

Cooking time: 40 minute(s)

Posted on January 10, 2013 and filed under Candy.

Jewish Apple Cake

Jewish Apple Cake

Why do you suppose this is Jewish Apple Cake? I’ve asked around and the only reason I can come up with is the addition of orange juice. Who knew? What? You want that I should know everything about baking?

  • 3-4 apples, peeled and diced
  • 3 tablespoons cinnamon
  • 5 tablespoons sugar
  • 1 cup oil
  • 2 cups sugar
  • 4 eggs
  • 3 cups flour
  • 3 teaspoons baking powder
  • Juice from one orange (¼ - ½ cup, approximate)
  1. Combine cinnamon and sugar. Toss diced apples in cinnamon sugar and set aside.
  2. In a large mixing bowl, blend oil, sugar eggs and orange juice together.
  3. Combine flour and baking powder and add to sugar/egg mixture.
  4. Gently fold in apples. Bake in greased and floured 12-cup bundt pan for 60-70 minutes at 325°.

Preparation time: 15 minute(s)

Cooking time: 1 hour(s)

Number of servings (yield): 12

Jewish Apple Cake

Jewish Apple Cake

Posted on November 5, 2012 and filed under Desserts.

Chicken Enchilada Dip

Chicken Enchilada Dip

 A little addictive... you've been warned.

  • 1 – 8 ounce package cream cheese
  • 1½ cup cheddar cheese
  • 1 can green chilies, drained
  • 1 teaspoon garlic powder
  • ¼ teaspoon chili powder
  • ½ pound boneless, skinless chicken breast, cooked and finely chopped

  1. Combine cream cheese, 1 cup of the cheddar cheese, chilies, spices and chicken.
  2. Spread into greased 9” pie plate.
  3. Bake at 350° for 20-30 minutes or until lightly browned and heated through.
  4. Sprinkle with remaining cheese. Let stand for 10 minutes.
  5. Serve with tortilla chips.

Preparation time: 15 minute(s)

Cooking time: 30 minute(s)

Number of servings (yield): 12

Posted on March 29, 2012 and filed under Entrées.

Cherry Cheese Tarts

Recipe: Cherry Cheese Tarts

Summary: Puff pastry has become a staple in my kitchen...

Ingredients

  • 1 cup fresh, pitted cherries
  • ½ cup water or cherry juice
  • 1 cup sugar
  • 2 tablespoons flour
  • ½ teaspoon almond flavoring
  • 4 ounces softened cream cheese
  • ¼ cup powdered sugar
  • ½ teaspoon vanilla
  • 1 sheet puff pastry

Instructions

  1. Whisk together sugar and flour. Slowly add water or cherry juice and whisk until smooth.
  2. Cook over medium heat until thickened, about 4-5 minutes. Add cherries and continue to cook for an additional 10 minutes.
  3. Remove from heat and add almond flavoring. Set aside to cool.
  4. Allow puff pastry to thaw in refrigerator.
  5. Unfold pastry and cut into 9 equal squares. Place pastry squares in muffin or tart tin.
  6. Mix cream cheese, powdered sugar and vanilla until smooth.
  7. Drop 1-2 tablespoons of cream cheese mixture into pastry cups. Cover cream cheese with cherry pie filling.
  8. Bake at 350 for 25 minutes.
  9. Best served at room temperature.
Cherry Cheese Tarts

Cherry Cheese Tarts

Microformatting by

hRecipe

.

Posted on January 2, 2012 and filed under Desserts.

White Chipotle Chicken Chili

Recipe: White Chipotle Chicken Chili

Ingredients

  • ½ cup butter
  • 1 large onion, chopped
  • 2-4 garlic cloves, minced
  • ½ cup flour
  • 2 - 40 ounce cans chicken broth
  • 1 tablespoon cumin
  • 2 – 4 ounce cans green chilies, chopped
  • 1 teaspoon chili powder
  • ¼ - ½ teaspoon red pepper
  • 2 teaspoons dried chipotle peppers
  • 4 boneless, skinless chicken breasts, cooked and chopped
  • 2 - 15 ounce cans great northern beans
  • 1 cup sour cream
  • 2-3 cups Monterey jack cheese, divided

Instructions

  1. Sauté onions and garlic in butter.
  2. Add flour and allow to thicken.
  3. Add chicken broth, a little at a time, stirring until smooth.
  4. Add cumin, green chilies, the other spices, chicken, and the beans.
  5. Bring to a boil, lower heat to medium and simmer 30 – 60 minutes.
  6. Stir in sour cream and 2 cups of Monterey jack cheese right before serving.
  7. Garnish with additional cheese. Serve with corn bread.

Microformatting by hRecipe.

Posted on October 18, 2011 and filed under Entrées.