CHERRY PINEAPPLE GELATIN SALAD
1 pkg. (3 oz.) cherry flavor gelatin
1 c. boiling water
About ½ c. ice cubes
1 can (21 oz.) Comstock® or Wilderness® More Fruit Cherry or Light Cherry Fruit Filling or Topping
1 can (20 oz.) crushed pineapple, drained
1 c. miniature marshmallows
Dissolve gelatin in boiling water. Add ice cubes; stir until melted. Chill 30 minutes, or until slightly thickened. Whip with fork or whisk. Stir in cherry filling, pineapple and marshmallows. Spoon into 6-8 individual dishes. Quick chill in freezer 10-15 minutes, or refrigerate 30-45 minutes, until set. If preferred, spoon into 6- or 7-cup mold. Chill time will be longer. Makes 6/8 servings
KITCHEN WITCH
Cherry Mincemeat Salad
1 (3 ounce) box cherry Jell-O
1 box or bottle mincemeat (if dried mincemeat is used, follow
directions on package for cooking)
1/2 to 1 cup chopped pecans
Follow directions for making Jell-O. Add mincemeat. Stir in pecans. Refrigerate.
When partially chilled, stir thoroughly. Return to refrigerator. Chill.
Can be cut into squares or put in parfait glasses, topped with whipped cream.
Makes 6 servings.
KITCHEN WITCH
CHERRY TRIFLE
1 pkg. (4 serving size) instant vanilla pudding and pie filling
2 c. cold milk
1 pound cake (10-3/4 oz.)
1/4 c.. orange juice
1 can (21 oz.) Comstock® or Wilderness® More Fruit Cherry Fruit Filling or Topping, thawed, divided
1 1/2 c. frozen whipped topping, thawed, divided
1/2 c. sliced almonds, toasted
Prepare pudding with milk as directed on pkg.; let stand 5 minutes. Cut cake into ¼? slices; brush slices with orange juice. Line bottom and sides of 2 qt. serving bowl with 1/3 cake slices. Layer ½ pudding, 1/3 fruit filling, ½ cup whipped topping, and 1/3 cake slices. Repeat layers. Spread remaining whipped topping over all. Spoon remaining fruit filling into center, leaving a 1? border. Sprinkle almonds around edge. Refrigerate 30 minutes. Trifle can be refrigerated overnight, if desired.
KITCHEN WITCH
CHERRY UPSIDE-DOWN CAKE
2 cans (21 oz.) Comstock® or Wilderness® More Fruit Cherry Fruit Filling or Topping
1 box devil?s food cake mix
Heat oven to 350 F. Prepare cake according to pkg. directions. Pour one can cherry filling into each of two 8? round baking pans. Spread evenly. Pour batter over cherries, dividing equally between the two pans. Bake 40-50 minutes or until toothpick tests clean. Cool in pan 10 minutes. Invert onto serving plate. Serve warm or cool.
KITCHEN WITCH
Banana Upside Down Cake
4 tablespoons butter, melted
1/2 cup brown sugar
1/2 cup chopped pecans
4 bananas, sliced
1 (18.25 ounce) package banana cake mix
Preheat oven to 350 degrees. Grease and flour 2 (8 inch) pans. Combine
butter and brown sugar, divide and spread evenly between the 2 pans.
Sprinkle pecans evenly over both brown sugar mixtures, arrange banana
slices evenly over each. Prepare cake mix according to package
instructions. Divide batter into the 2 pans. Bake in the preheated
oven for 40 to 45 minutes, or until a toothpick inserted into the
center of the cake comes out clean. Turn cakes upside down on a
platter or plate, gently tap bottom and carefully remove pans,
replacing caramel mixture that sticks to pan.
KITCHEN WITCH
AMARETTO PECAN PIE
3 eggs, slightly beaten
1 c. sugar
1 c. light or dark or with real brown sugar corn syrup
2 T. butter, melted
2 T. almond-flavored liqueur, such as Amaretto
1 t. vanilla
1 c. pecans
1 (9-inch) unbaked or frozen deep-dish pie crust
Preheat oven to 350 F. In medium bowl slightly beat eggs with a fork. Add sugar, corn syrup, butter, almond liqueur and vanilla; stir until blended. Stir in pecans. Pour into pie crust. Bake 50 to 55 minutes or until knife inserted halfway between center and edge comes out clean and center of pie appears barely set. Cool on wire rack.
KITCHEN WITCH
Caramel Pecan Pie
1/2 cup corn syrup with real brown sugar
28 caramels
1/4 cup butter
3/4 cup sugar
1/4 tsp salt
1/2 tsp vanilla
3 eggs
1 cup pecan halves
9 inch unbaked pie crust
Preheat oven to 350°F.
Heat Corn Syrup with Real Brown Sugar, caramels and butter in a saucepan over low heat. Stir constantly until smooth.
Combine sugar, salt, vanilla and eggs in a medium bowl.
Gradually add caramel sauce mixture to egg mixture, stirring well.
Stir in pecans, coating thoroughly. Pour pecan mixture into pie crust.
Bake at 350°F for 50-55 minutes until puffed all over.
Place pie on cooling rack. Cool to room temperature.
KITCHEN WITCH
Chocolate Cranberry Pecan Pie
1 1/2 cups light or dark corn syrup
1 package (15 oz) refrigerated pie crusts
1 cup fresh or thawed frozen cranberries
1 bar (3 oz) semisweet chocolate, coarsely chopped or 1/2 cup semisweet chocolate chips
4 eggs
3/4 cup sugar
2 tablespoons flour
1 tablespoon Mazola margarine or butter, melted
1 teaspoon vanilla
1/2 teaspoon salt
1 cup pecan halves
Preheat oven to 350°F. Prepare one pie crust sheet according to package directions for one-crust 9-inch pie. Trim dough even with edge of pie plate; set aside.
Unfold remaining pie crust sheet; sprinkle with flour. Place floured-side down on cutting board. With floured canape cutter, cut out decorative shapes; attach to rim of pie crust with water, pressing firmly to seal.
In small saucepan combine corn syrup and cranberries; over medium heat, bring to a boil. Reduce heat; simmer 2 minutes or until cranberries begin to pop. Remove from heat. Stir in chocolate until melted; cool completely.
In large mixer bowl beat eggs, sugar, flour, margarine, vanilla and salt until creamy. Fold in cranberry mixture; pour into prepared pie crust. Arrange pecans over top of filling.
Bake 50 to 55 minutes or until set. Cool on wire rack.
KITCHEN WITCH
Irish Cream Pecan Pie
3 eggs
1 cup sugar
1/4 cup sour cream
1 cup light corn syrup
1 tablespoon butter, melted
2 tablespoons Irish Cream liqueur
1 cup pecans
1 (9-inch) unbaked or frozen deep-dish pie crust
Preheat oven to 350°F. Beat eggs slightly with a fork in a medium bowl. Add sugar, sour cream, corn syrup, butter and Irish Cream liqueur; stir until blended. Stir in pecans. Pour into pie crust. Bake for 50 to 55 minutes or until knife inserted halfway between center and edge comes out clean. Cool on wire rack.
KITCHEN WITCH
Chocolate Icebox Pie
2 cups vanilla wafer crumbs
1 cup finely chopped nuts
1/2 cup melted butter
4 ounces German's sweet chocolate
3 tablespoons water
1 cup heavy cream
1/4 cup confectioners' sugar, sifted
1 teaspoon vanilla
Mix vanilla wafer crumbs, chopped nuts, and melted butter. Press half of the crumb mixture into the bottom of a buttered glass pie plate. Chill crust thoroughly. Melt chocolate with water in a double boiler or in saucepan over low heat. Stir until a smooth paste. Cool. Whip cream; fold in the cooled chocolate mixture and the confectioners' sugar. Add vanilla and pour over chilled crumbs. Top with remaining crumbs. Chill thoroughly before serving.
KITCHEN WITCH
Cherry Icebox Pie
2 (14-ounce) cans sweetened condensed milk
1/3 cup lemon juice
3 large eggs
1 (21-ounce) can red tart cherries, drained
1 9-inch pie crust (vanilla wafer, graham cracker or pre-baked pastry shell)
1. Preheat oven to 350F (175C).
2. In a large bowl, beat the eggs well. In another bowl, combine milk and lemon juice; add to the eggs. Stir in drained pie cherries. Pour filling into prepared crust.
3. Bake for 20 to 25 minutes. Remove from oven cool to room temperature and chill for at least 2 hours before serving. Store in refrigerator. Makes two 9-inch pies.
KITCHEN WITCH
PRIME RIB-EYE STEAKS WITH MUSTARD MOZZARELLA CRUST
½ c. olive oil
20 cloves garlic, peeled (yes - 20 of them!)
3 T. chopped fresh thyme
3 T. Dijon-style mustard
3 boneless beef rib-eye steaks, cut 1 - 1 ½-inches thick
Salt and freshly ground pepper
1 3.4 c. (7 oz.) Sargento Bistro Blends Mozzarella with Sun-Dried Tomatoes & Basil Shredded Cheese
Prepare grill or ridged grill pan. Combine oil and garlic in skillet, stirring to coat garlic with oil. Cook over medium-low heat until garlic is golden brown and tender, about 10 minutes. Strain garlic, reserving oil. Transfer garlic to a small bowl; mash with a fork. Stir in thyme and mustard; set aside.
Rub reserved oil over steaks; season will with salt and pepper. Grill over medium-high heat, 4 to 5 minutes per side for medium-rare. Transfer steaks to a baking sheet. Spread mustard mixture evenly over steaks. Mound cheese over steaks, spreading to edges with fingers. Bake in preheated 450 F. oven for 8 minutes or until cheese is melted. Carve steaks crosswise in half; serve immediately. Serves 6
KITCHEN WITCH
HONEY-NUT GLAZED BRIE
¼ c. butter spread
1 c. coarsely chopped walnuts
¼ t. cinnamon - optional
1/8 t. nutmeg - optional
2 T. honey
2 large apples, cored and thinly sliced
8 oz. Brie cheese - wedge or round
In nonstick skillet, melt butter spread. Stir in walnuts, cinnamon, nutmeg and honey; cook, stirring constantly, until bubbly. Immediately pour over cheese. Serve hot with apples.
TIP: Microwave cheese topped with cooked nut mixture on HIGH for 1 minute or until Brie begins to melt.
KITCHEN WITCH
CHEESY ARTICHOKE BREAD
1 can (14 oz.) artichoke hearts, drained and chopped
1 c. mayonnaise
1 clove garlic, finely chopped
1 c. grated Parmesan cheese
1 loaf French or Italian bread, halved lengthwise
Combine all ingredients, except bread; spread on bread. Bake in preheated 350 F. oven for 20 minutes or until golden.
KITCHEN WITCH
POMEGRANATE GREEN TEA PUNCH
3 c. boiling water
6 green tea bags
2 T. sugar
1 c. chilled pomegranate juice or cranberry juice cocktail
Brew tea bags in boiling water for 1 - 1 ½ minutes; remove tea bags. Stir in sugar and juice. Chill.
KITCHEN WITCH
Tri-Color Cookies
for the base:
1 cup butter, softened
1 cup granulated sugar
4 large eggs, room temperature
1 cup sifted all-purpose flour
3 teaspoons pure almond extract
1 tablespoon finely grated orange zest
green food coloring
yellow food coloring
pink food coloring
for the filling:
1 jar seedless raspberry spread
for the topping:
1 (12-ounce) bag semi-sweet chocolate chips
1-1/2 tablespoons vegetable oil
This recipe is cooked in three separate layers and then assembled. The bottom layer is green, the middle layer is yellow, and the top layer is pink. Preheat oven to 375°F. Use air-foam pan approximately 15 x 10 x 1 inches lined with parchment paper. Cream together butter and sugar. Blend in eggs one at a time. Add flour gradually, blending well. Add extract and orange zest, blend. Divide dough into thirds. Tint one third of dough with green food coloring, then transfer to prepared pan.
Bake for approximately 15 minutes. Let cool on rack and carefully flip cake out of pan onto flat tray or into larger pan. Carefully remove the parchment paper and spread jam across entire surface, not too thick.
Repeat cooking directions for next layer using yellow food coloring. After cooling, flip this layer on top of first layer, press, and spread with jam. Repeat last layer using pink food coloring.
In a double boiler, melt chocolate chips with oil. Spread evenly over top layer with a spatula. Let cool.
Refrigerate until read to cut. Before cutting, bring back to room
temperature and using a sharp knife cut into 2-inch by 1-inch cookies,
discarding edges that are uneven.
Yield: Approximately 70 - 75 cookies
KITCHEN WITCH
Molasses Cookies - A VERY OLD RECIPE
1 cup molasses
1/2 pound butter
2 teaspoons baking soda
1 cup sugar
1/4 cup hot water
4 cups flour
2 teaspoon salt
1-1/2 teaspoon ginger
1/2 teaspoon ground cloves
1/2 teaspoon allspice
2 teaspoons cinnamon
Heat the molasses to a boil. Remove from heat and add butter, stirring until melted. Place the sugar in a deep bowl and add soda to the hot water; pour water into the molasses. Pour the molasses mixture into the bowl of sugar and thoroughly mix. Add spices, flour and salt and mix with molasses and sugar. Pour into a loaf pan lined with parchment paper or waxed paper and refrigerate.
Preheat oven to 325. Cut dough as thin as possible and bake on a
non-stick surface or a greased sheet for 15 minutes. Cool on a rack as soon as done. They will be great for the holidays, and we're betting they'll be a family favorite.
KITCHEN WITCH
Key Lime Shortbread
1 cup unsalted butter, at room temperature
1 tablespoon key lime juice
1/2 teaspoon salt
1 tablespoon grated key lime zest
1/2 cup powdered sugar
1/3 cup rice flour
1-3/4 cups all-purpose flour
lime sugar for garnish (recipe below)
In a large mixing bowl beat the butter, sugar, lime juice, salt, and one half the lime zest (1-1/2 teaspoons) until light and fluffy. Stir in the rice flour, then all-purpose flour, beating only enough to incorporate. The dough will be very soft. Divide dough in thirds. Spoon each portion onto waxed paper or plastic wrap and form a log about 14 inches long and 1-½ inches in diameter. Fold the paper over the log, then roll with your palms until smooth. Twist ends of the paper and refrigerate or freeze until firm, 1 to 4 hours.
To make the lime sugar, place sugar and remaining zest in a blender or coffee mill and whirl until zest is very finely minced and sugar is lightly colored, about three minutes. Strain mixture through a fine sieve, discarding any bits of peel that remain. Set aside.
Preheat oven to 300 F. Slice chilled dough into rounds about 1/4 inch thick. Place 1 inch apart on ungreased baking sheets. Lightly butter the bottom of a flat-bottomed glass and dip into the lime sugar. Press lightly onto tops of cookies, dipping the glass into the sugar mixture before pressing each cookie to prevent dough from sticking. Bake 15 to 20 minutes, until light golden. Cookies will be fragile: allow to cool five minutes on baking sheets before removing with a spatula to cool completely on wire racks. Makes about 60.
KITCHEN WITCH
TRIPLE FUDGE MACADAMIA NUT COOKIES
1 cup flour
1/2 teaspoon baking powder
1/2 teaspoon salt
10 ounces semi-sweet or bittersweet chocolate
1/2 cup unsalted butter, cut into cubes
1 tablespoon vanilla
2 teaspoons instant coffee
3 large eggs
1/3 cup brown sugar
1 cup sugar
1/2 cup milk chocolate, chopped into large bits
1/2 cup bittersweet chocolate, chopped into large bits
1/2 cup chopped macadamia nuts
Preheat oven to 350F. In a bowl, sift together flour, baking powder and salt. Set aside. Melt the 10 ounces of bittersweet chocolate with the butter in a double boiler over low heat. Remove from heat, and place the top part of the double boiler over a pan filled with warm water to prevent the chocolate from hardening. In a small bowl, mix the vanilla and coffee until the coffee is completely dissolved. Add to melted chocolate and stir. In another bowl, using an electric mixer, beat the eggs, brown sugar and white sugar. Place this bowl on a pot containing hot water (not boiling). Continue mixing by hand until the mixture is warm. Remove the bowl from the hot water. Using the electric mixer, beat the egg mixture for approximately 5 minutes or until it is pale yellow, thick, and cool. Fold into melted chocolate. Fold in the flour. Add chopped chocolate and nuts, stir. Line a baking sheet with parchment paper. Drop on a baking sheet by heaping tablespoonfulls, leaving 1 1/2 inches between cookies. Lightly flatten cookies with a floured fork. Place in the upper part of the oven and bake for 12 to 14 minutes or until the cookies are golden. Remove from oven and let cool 3 minutes, then place cookies on a cooling rack.
KITCHEN WITCH
ALABAMA FUDGE-PECAN CHEWIES
Makes about 60
1/4 cup butter or margarine
14 ounces sweetened condensed milk
12 ounces semisweet chocolate chips
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 cup chopped pecans
60 pecan halves
Pre-heat oven to 350. Combine first 3 ingredients in a heavy saucepan; cook over medium-low heat, stirring constantly, until chocolate and butter melt. Remove from heat. Stir in vanilla, flour, and chopped pecans. Drop by teaspoonfuls onto ungreased baking sheets. Press a pecan half into the center of each cookie. Bake for 7 minutes. (Do not overbake.) Remove cookies to wire racks to cool completely.
KITCHEN WITCH
|