It's That Time Of The Year Again...

[Kitchen Witch]

Double Berry Icebox Pie

One store bought graham cracker crust.
1 envelope unflavored gelatin
1/4 cup cold water
2 cups fresh or frozen (20-oz bag) raspberries, thawed
1/3 cup sugar
1Tbs fresh lemon juice
2 pints fresh large strawberries

Wash and dry strawberries. Cut of ends of the strawberries to arrange right side up on the bottom of crust. In a small bowl, sprinkle the gelatin over the cold water. Set aside. In a food processor or blender, puree the raspberries. You may have to add 1/4 cup of water. You should have 1 1/2 cups puree. In a small saucepan, bring the puree, sugar and lemon juice to a boil over medium heat, stirring constantly. Remove from the heat and add the gelatin mixture. Stir until the gelatin is completely dissolved, about 1 minute.
Place the raspberry sauce in a medium bowl set in a large bowl of ice water. Let it stand stirring often, until chilled and syrupy, but not set, 10 to 20 minutes. Ladle the raspberry sauce over the strawberries. Refrigerate until set, at least 2 hours or overnight. Serve chilled with reduced-fat whipped cream.

[Kitchen Witch]

VERY EASY VANILLA CREAM CHEESE PIE

12 oz. cream cheese, room temperature
1/2 c. vanilla sugar or 1/2 c. sugar and 1 T. vanilla extract
2 large eggs
Small pinch salt
1 9-inch pre-made graham cracker crust or pie crust

Topping:
1 tub (16 oz. sour cream
2 T. vanilla sugar
1 t. vanilla extract

GARNISH:
1 pt. fresh raspberries or strawberries, sweetened with 1 T. vanilla sugar or sugar and 1/4 t. pure vanilla extract

Preheat oven to 300* F. Beat cream cheese and sugar until smooth. Add vanilla extract (if using regular sugar), eggs and salt, mixing well after each addition. Beat 1 minute on medium-high speed. Pour into crust. Bake in the center of the preheated oven for exactly 60 minutes. Remove from oven and cool 30 minutes. Preheat the oven to 450* F. Combine topping ingredients in small bowl and whisk until smooth; spread evenly over top. Bake 5 minutes exactly. Cool to room temperature, then refrigerate at least 6 hours to overnight. Combine berries and vanilla sugar . Chill, covered, until serving. Serve with spoonfuls of berries spooned over.

[Kitchen Witch]

EASY CHOCOLATE CHIP CHEESECAKE PIE

3 oz. cream cheese
1 can (14 oz.) sweetened condensed milk
1 egg
1 t. vanilla
1 c. semisweet chips
1 t. flour
1 ready crust

½ c. semisweet chips
¼ c. whipping cream

Beat cream cheese on medium until fluffy. Gradually beat in milk. Add egg and vanilla, mixing just until combined. Toss chips with flour; fold in. Bake 350* F. about 30 minutes or until center is almost set. Cool for 1 hour. Melt chips and cream; let thicken slightly. Pour over cheesecake. Cool 30 minutes. Refrigerate. Garnish with confetti candies around edge, if desired.

[Kitchen Witch]

LEEK AND POTATO GRATIN
MAKES 12 ACCOMPANIMENT SERVINGS

1 ½ lb. leeks
2 T. butter or margarine
3 lb. baking potatoes, peeled, sliced very thinly
1 ¼ t. salt
½ t. pepper
1 c. heavy cream
½ c. chicken stock
2 cloves garlic, minced finely
1 bay leaf
½ t. nutmeg
½ c. Parmesan

Preheat oven to 400* F. Grease 13 X 9-inch pan. Discard tough outer leaves from leeks; slice very thin (about 5 ½ c.) Clean well. Melt margarine; add leeks and cook 5 minutes or just until softened. Toss in large bowl with salt and pepper; add potatoes. Spread in prepared pan. Cover with foil and bake 40 minutes. Meanwhile, combine cream, broth, garlic, bay leaf and nutmeg; heat to boiling over high heat. Discard garlic and bay leaf. Pour over mixture; sprinkle with Parmesan. Uncover and bake an additional 30 minutes, until top is golden and potatoes are fork-tender.

[Kitchen Witch]

ITALIAN POTATOES

14 or 15 large red potatoes (about 5 pounds)
Salt and pepper
1/2 c. chopped fresh parsley leaves
1/2 c. chopped green onions
3 large cloves garlic, thinly sliced
1 heaping t. salt
1/2 t. dry mustard
1 scant T. sugar
1 T. Worcestershire sauce
1 c. olive oil
1/2 c. tarragon vinegar

Place potatoes in large pot and cover with water. Bring to boil, generously salt the water, and boil until tender, approximately 30 to 40 minutes. Drain and let stand until cool enough to handle. Peel potatoes, if desired, and cut into 1-inch chunks. Place cut potatoes in large bowl. Sprinkle parsley and green onions over potatoes. Make the sauce by mixing remaining ingredients in another bowl; then pour sauce over the potatoes. Stir well. Let stand all day, or at least for 4 hours, stirring every hour. Do not refrigerate. Serve at room temperature.

[Kitchen Witch]

KRAUT SALAD

1 can (27 oz.) sauerkraut, drained, rinsed in cold water, drained
1 large sweet onion, chopped
1 green or red bell pepper, seeded, ribs removed, chopped
1 cup celery, chopped

1 c. sugar
1/2 c. salad oil
1/2 c. white vinegar

Combine sauerkraut, onion, pepper and celery.

In seaparte bowl, whisk sugar in vinegar to dissolve; add oil. Pour over sauerkraut mixture; toss. Cover and refrigerate.

[Kitchen Witch]

THREE-BEAN SALAD

1 can (15 oz.) cut green beans, drained
1 can (15 oz.) cut yellow beans, drained
1 can (15 oz.) red kidney beans, drained
1 onion, sliced
1 green and/or red bell pepper, julienned

3/4 c. sugar
2/3 c. white vinegar
1/3 c. salad oil
1 teaspoon salt
1 teaspoon pepper
Dash garlic powder

Combine beans, onin and pepper in bowl.

In separate bowl, whisk sugar in vinegar to dissolve; add remaining ingredients; pour over beans; toss to coat. Cover; refrigerate.

Best if made the day before!

[Kitchen Witch]

CREME DE MENTHE CAKE

1 pkg. white cake mix
1/2 c. creme de menthe
1 can (16 oz.) fudge topping
1 tub (9 oz.) cool whip, thawed

Prepare cake as directrd on package, stirring in 1/4 c. creme de menthe. Spread in prepared 13 X 9 -inch pan and bake at 350* F. for 30 minutes or until cake tests done. Cool in pan thoroughly.

Spread with fudge topping.

Combine cool whip and 1/4 c. creme de menthe, mixing well; spread over fudge topping.

Chill until serving time. Refrigerate leftovers - if there are any!

[Kitchen Witch]

BAKED BARBECUED CHICKEN

10 to 12 lbs. chicken parts, skin removed, cut into small serving pieces
1 t. salt
1 t. freshly ground black pepper
1/4 c. vegetable oil
3 lemons
2 T. vinegar
1 c. ketchup
2 T. sugar OR honey
2 T. Worcestershire sauce
1/4 t. crushed red pepper flakes

Preheat oven to 350* F.

Place chicken in two 13 X 9-inch baking dishes; sprinkle with salt and pepper; drizzle with oil.

Squeeze juice from lemons in bowl; add remaining ingredients; whisk well.

Pour over chicken, cover tightly with foil or lids; bake 30 minutes; remove lid/foil and bake additional 20 to 30 minutes of until chicken is cooked through.

Serves 10 to 12


NOTE: This dish can be prepared up to a week in advance and frozen. Thaw overnight in refrigerator and reheat, covered 30 minutes at 350 F.

[Kitchen Witch]

LAYERED CARROT CAKE

1 pkg. (18.25 oz.) yellow cake mix
1 pkg. Instant vanilla pudding mix
2 t. cinnamon
4 eggs
2/3 c. orange juice
½ c. vegetable oil
3 c. grated carrots
½ c. raisins
½ c. chopped walnuts

ORANGE CREAM CHEESE FROSTING:
8 oz. cream cheese
/2 c. butter
3 c. confectioners? sugar
1 to 2 T. orange juice
1 T. grated orange peel

Combine cake mix, pudding mix and cinnamon. Whisk eggs, orange juice and oil; add to dry ingredients. Beat. Stir in carrots, raisins and nuts. Batter will be thick. Pour into two greased and floured 9-inch round pans. Bake at 350* F. for 30 to 35 minutes or until tests done. Cool 10 minutes before removing. FROSTING: Beat cream cheese and butter until fluffy. Add sugar, juice and peel; beat. Store cake in fridge.

[Kitchen Witch]

7 UP STRAWBERRY PIE

1 cup 7-Up or lemon-lime soda
4 Tbsp. cornstarch
1 ready-made pie shell
1.5 oz. strawberry Jell-O mix (1/2 pkg.)
2 cups sliced strawberries
8 oz. whipped cream

Combine 7-Up or lemon-lime soda, sugar and cornstarch in saucepan. Cook until thick. Remove from heat. Add Jell-O mix and stir well. Arrange
strawberries in bottom of pie crust. Pour Jell-O mixture over berries. Top
with whipped cream. Refrigerate until set.

[Kitchen Witch]

APRICOT GLAZED APPLE TART

2 cups flour
1/8 tsp salt
2 egg yolks
1/3 cup apricot preserves
sugar
butter
8 apples

In mixing bowl, combine and blend well the flour, 3 tbsp sugar, and the salt. Cut in 2/3 cup of butter until like cornmeal. With fork, mix egg yolks with 2 tbsp cold water and stir into first mixture. Shape in a ball, wrap, and refrigerate for one hour.

Core, peel, and cut 6 apples into 8ths. Combine in saucepan with 2/3 cup sugar and 1/2 cup water; cook, covered, until apples are partially cooked. Pour into bowl and chill until cold. Roll out dough on board and line bottom and sides of a 9" spring-form pan. Prick bottom and bake at 425 deg. for 10 minutes. Put on rack. Core, peel, and slice remaining apples. Spoon cooked apple wedges into pastry shell and arrange apples in overlapping rows on top. Mix apricot preserves and 3 tbsp water and spread on apple slices. Dot with 5 tbsp butter.

Bake 25 to 30 minutes or until edges of apple slices are browned. Cool. Remove rim and serve warm.

[Kitchen Witch]

TINY TIM TARTS

6 tbsp butter
3 tbsp sugar
1 egg yolk
1 cup sifted flour


1 cup almonds, macadamias, walnuts, or pecans, finely ground
3 egg whites
1 cup sifted powdered sugar
1/8 tsp salt
1/2 tsp vanilla

Make dough: cream butter, add 3 tbsp sugar, and cream until fluffy. Blend in egg yolk and flour. Chill 1 hour.

Combine remaining ingredients, beating well.

Roll chilled dough about 1/4 inch thick, and cut with 2 1/2-inch or 3-inch cookie cutter. Fit carefully into buttered muffin tins, turning back dough over edge. Fill 3/4 full with nut mixture. Bake at 350 deg. for 25 minutes. Cool in tins; remove carefully. Makes 18 tarts.

[Kitchen Witch]

TIRAMISU

1 cup granulated sugar
8 egg yolks
2 cup pastry whipping cream
8 1/2 oz. mascarpone cheese or sweet cream cheese (not Philadelphia)
3 boxes Lady Fingers (chocolate or plain)
1/4 cup espresso coffee, sugared to taste
3/4 cup Rum, Kahlua, Amaretto or Cacao Liqueur
Powdered Cocoa or chocolate shavings

Two 8" x 8" pyrex molds

1. Beat whipping cream until stiff peaked.
a. Blend in 1/2 c. of sugar.
b. Refrigerate.

2. In separate bowl:
a. Beat egg yolks with remaining 1/2 c. of sugar until well blended.
b. Add mascarpone or cream cheese, and continue beating.
c. Spoon in whipping cream and blend.

3. In small bowl mix espresso coffee with liquor.

Assembly in mold:
1. One layer of Lady Fingers dipped and coated in coffee/liquor mixture
2. One layer of cream
3. One layer of powdered cacao or chocolate shavings

Repeat.

Ornament with powdered cocoa or chocolate shavings.
Firms up if refrigerated for 24 hours prior to serving.

[Kitchen Witch]

Chocolate Almond Torte With Strawberry Sauce - 16 servings

1 1/4 cup sugar
1 cup margarine, softened
4 eggs, separated
2 1/4 cups almonds, sliced, blanched
7 oz. unsweetened chocolate

Preheat oven to 300.

SAUCE:
2 cups strawberries, frozen, unsweetened
1 cup sugar

Line the bottom of a 9 inch springform pan with wax paper; grease paper.
With blender, mix sugar and margarine until fluffy. Add egg yolks. In a food processor, process almonds and chocolate until finely ground. Stir into sugar mixture.
In a separate bowl, beat egg whites to stiff peaks. Mix 1/3 whites into batter. Gently fold in remaining whites. Spread batter into pan, smoothing top. Bake about 1 1/2 hours, until top springs back. Cool for 10 minutes before releasing.

SAUCE: thaw and puree 2 cups frozen unsweetened strawberries. In small saucepan, combine 1 cup sugar and puree. Simmer 3 minutes. Cover and cool.

TO SERVE: place sauce on plate. Place torte on top. Garnish with fresh strawberries.

[Kitchen Witch]

UNFORGETTABLE CHICKEN CASSEROLE
SERVES 6 TO 8

3 c. chopped deli-roasted chicken
2 c. finely chopped celery
1 c. grated Cheddar
½ c. slivered almonds
½ c. sour cream
½ c. mayonnaise
1 can (10 ¾ oz.) cream of chicken soup
1 can (4 oz.) water chestnuts, drained and chopped
1 ½ c. French fried onion rings

Combine all ingredients (except onion rings); spoon into lightly greased 11 X 7-inch baking dish. Bake at 350* F. for 40 minutes; sprinkle onion rings evenly over top and bake 5 minutes longer or until bubbly around the edges. Let stand 10 minutes before serving.

[Kitchen Witch]

Chicken Phyllo Triangles

*be sure to defrost the dough first!

1/2 pound boneless and skinless chicken breast, diced
1/2 cup cornstarch
1/4 cup extra-virgin olive oil
1/2 red pepper, diced
1/2 green pepper, diced
1/2 leek, white part only, diced
1 scallion, diced
peel of 1 zucchini, diced
1 tablespoon soy sauce
1/8 teaspoon ground ginger
1/8 teaspoon ground coriander
4 sheets phyllo dough, thawed
1 cup alfalfa sprouts, washed and dried
6 large leaves Boston lettuce

Preheat the oven to 350°. Roll the diced chicken in the cornstarch. Heat the olive oil in a 12" skillet over medium-high heat; add the chicken and sauté until golden, about 3 minutes.

In the same skillet, cook the red and green peppers, leek, scallion, and zucchini peel until wilted, about 3 minutes. Return the chicken to the skillet; stir to combine. Stir in the soy sauce, ginger, and coriander, and remove from the heat.

Unroll the phyllo dough on a counter. Place 2 sheets of phyllo dough on top of one other and cut lengthwise into 11/2"-wide strips; repeat with 2 more sheets of phyllo dough, obtaining a total of 12 double strips of phyllo dough.
Place a double strip of phyllo dough on the counter. Mound 1 tablespoon of the chicken-vegetable mixture at the bottom of the strip and fold to enclose the filling, obtaining a triangle. Repeat with the remaining strips of dough.

Place the phyllo triangles on an 11" x 17" baking sheet lined with parchment paper and bake for 10 minutes, or until golden. Serve hot, on a platter lined with the sprouts and lettuce. Serves 6

[Kitchen Witch]

Chocolate-Nut Phyllo Cups

3 tablespoons honey
1 tablespoon cornstarch
1 cup half-and-half or light cream
2 beaten egg yolks
1 cup ground pecans
4 teaspoons granulated sugar
4 sheets frozen phyllo dough (17 x 12 inches), thawed according to package directions
3 tablespoons butter or margarine, melted
1 ounce semisweet chocolate, cut up
1 tablespoon butter or margarine
3/4 cup sifted powdered sugar
1/2 teaspoon vanilla
2 to 3 teaspoons hot water
Cocoa powder
1/2 cup whipping cream
1/2 teaspoon vanilla
Grated semisweet chocolate (optional)


1. In a small heavy saucepan stir together honey and cornstarch. Add half-and-half or light cream. Cook and stir over medium heat until mixture is thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat. Gradually stir some of the hot mixture into the egg yolks. Return all to saucepan. Bring to a gentle boil; reduce heat. Cook and stir for 2 minutes more. Transfer to a small bowl. Cover surface with clear plastic wrap. Chill.

2. In a bowl combine ground pecans and granulated sugar. Set aside. Unfold phyllo. Place one sheet of phyllo on work surface; brush with some of the 3 tablespoons melted margarine or butter. Sprinkle evenly with one-third of the nut mixture. Repeat brushing, sprinkling, and layering 2 times. Cover with remaining sheet of phyllo; brush top with melted margarine or butter. Trim edges. Cut phyllo stack crosswise in fourths, and then lengthwise in thirds, to form twelve 4-inch squares.

3. Gently press phyllo squares into twelve greased 2-1/2-inch muffin cups, allowing edges to extend upward.

4. Bake in a 350 degree F oven for 10 to 15 minutes or until golden. Cool completely on a wire rack. Carefully remove cups from pan. (If desired, cups may be baked ahead of time, then placed in a rigid plastic container and frozen up to 1 week. To thaw: let stand at room temperature 20 to 30 minutes.)

5. To serve, in a small, heavy saucepan melt the 1 ounce chocolate and the 1 tablespoon margarine or butter over low heat, stirring until smooth, Remove from heat. Stir in the powdered sugar and the first 1/2 teaspoon vanilla. Add hot water, 1 teaspoon at a time, until it reaches drizzling consistency. Lightly drizzle melted chocolate on dessert plates. Sift cocoa powder over chocolate. (Chocolate can also be drizzled over edges and insides of cups.)

6. In a small, chilled mixing bowl, beat the whipping cream and remaining 1/2 teaspoon vanilla with an electric mixer on medium speed until soft peaks form; fold in chilled egg yolk mixture. Spoon cream into each phyllo cup. Top each with grated chocolate, if desired. Serve immediately. Makes 12 servings.

[Kitchen Witch]

CHERRY-CHOCOLATE BOMB

12 oz. pound cake, cut into 12 slices
1 ¾ quarts cherry vanilla ice cream
3 c. chocolate cookie crumbs (Oreo, etc.)
Chocolate frosting

Arrange cake slices around outside of foil-lined bowl. Spread 3 c. ice cream over cake. Combine cookie crumbs and ½ c. frosting. Top ice cream with 1 c. crumb mixture. Top with remaining ice cream and crumb mixture. Freeze 30 minutes. Remove cake. Place on serving platter; frost and pipe decoratively.

ICE CREAM BOMB VARIATIONS:

Replace cherry vanilla ice cream with either strawberry, chocolate chip, chocolate, coffee, cookie dough or mint.

Replace cookie crumbs with vanilla wafers, peanut butter sandwich, oatmeal, pecan sandies, fudge sandwich or vanilla sandwich.

Replace chocolate frosting with French vanilla, lemon, dark chocolate, butter cream, cream cheese or vanilla.

[Kitchen Witch]

MONT BLANC ICE CREAM BOMBE

1 pint strawberry ice cream
2 pints pistachio ice cream
3 pints coffee ice cream
1 pkg. (9.75 oz.) fudge brownies
1 pkg. (4.9 oz.) Italian style sandwich cookies, coarsely chopped
4 large egg whites
½ c. sugar
1 c. heavy cream
¼ c. chocolate sprinkles

Line a 3-quart metal bowl with plastic wrap; allow overhang. Spoon strawberry in bowl; layer brownies on top; press; top with pistachio ice cream; sprinkle with cookies; spoon over coffee ice cream; press. Cover and freeze until firm, at least 3 hours. To unmold, let stand at room temp for 15 minutes. Wrap a hot-water-soaked towel around bowl. Whip egg whites to soft peaks; gradually sprinkle in sugar; beat stiff. Whip cream till stiff but not dry; fold into egg mixture and frost bombe.