November 08 Edition. Happy Thanksgiving everyone and welcome to Hey! Join in the fun, send me your favorite Biker
recipes and we’ll get out there for all to see and try out.
Send them to;
fatboy@chef-fatboy.com and while your at it, check out my website at;
www.chef-fatboy.com, here you’ll
find even more great recipes and more. You’ll be glad you
did and so will I. Happy Thanksgiving,
Ride safe and Always EAT WELL!
Chef FatBoy & Family Robbie’s Prime Rib Steaks Submitted by: Robbie Flanders, NY. Ingredients:
1 (7 pound) 3 rib prime rib beef roast 1/4 cup black pepper 1/4 cup garlic powder 1/4 cup salt 1 large onion, sliced 1 pound sliced bacon 1 tablespoon Cajun seasoning, or to taste Directions: Carefully slice the fat cap from the top of the prime rib roast, being careful not to slice into the meat. Set the fat aside. Completely cover the roast with black pepper, then with garlic powder, then with salt. Cover the layer of salt with sliced onion. You may have to secure some of the onion with toothpicks. Lay the fat cap back in place over the onions, and secure to the roast with toothpicks. Use bacon to cover the rest of the onions, and secure with toothpicks as well. Wrap tightly in aluminum foil, and refrigerate overnight. In the morning, preheat the oven to 550 degrees F (285 degrees C) - basically all the way up! Open all of the windows and turn on all your fans. Unwrap the roast, and pierce with a knife several times. Rewrap, and place in a shallow baking dish. Roast for 35 minutes in the preheated oven. Remove from the oven, and let cool slightly - no longer than 30 minutes. Return to the refrigerator for at least 3 hours. Preheat a grill for high heat. Remove the fat cap and bacon, and scrape off the onions and seasoning. Use a sharp knife to slice the roast into steaks. Each rib will yield 2 steaks, one with a bone, and one without. Season steaks with your desired amount of Cajun seasoning. Bacon may be grilled, or set aside for other uses. Lightly oil the grill grate. Grill steaks to your desired degree of doneness.
Kevin’s Thanksgiving Sirloin Steaks It'll make you really thankful! Submitted by: Kevin James, NY. Serves 4 Ingredients:
1 boneless top sirloin steak, (1 to 1-1/2 lbs.) cut 1-inch thick 1 Tbsp. garlic powder 1/2 Tbsp. granulated sugar 1 tsp. white pepper 1 Tbsp. salt 1 Tbsp. chili powder 1/2 Tbsp. coriander seed 1/4 tsp. cayenne pepper Olive oil Directions: Cut sirloin steak into four equal portions. Combine seasonings and lightly press mixture into both side of steaks. Brush meat generously with olive oil. Cover and refrigerate overnight. Grill steaks for 7 minutes (3-1/2 each side) on high heat for medium-rare (150°F).
Brian’s JD Whiskey Flank Steak Submitted by: Brian Gibson, NY.
Ingredients:
1 1/2 lb flank steak, about 1/2 inch thick 2 – 3 cloves garlic, minced 2 teaspoons dry mustard 1/4 cup of Jack Daniel’s Whiskey 2 tablespoons butter Salt and pepper to taste Directions: With a really sharp knife to score the flank steak about 1/8 inch deep, making a diamond pattern. Mix the garlic, dry mustard and whiskey together. Place the steak and the marinade that you just concocted into a re-sealable bag and refrigerate for at least 3 hours but better if left overnight. Remove steak from refrigerator and preheat your grill. Grill them babies about 3-5 minutes per side brushing them with butter periodically because butter goes with everything. Slice the flank steak into strips, across the grain and serve.
Moroccan Steak - Grilled Steak Submitted by: Sgt. JW.
Ingredients:
4 pounds flank steak 1 medium onion 1/2 cup lemon juice 1/2 cup olive oil 1/2 cup minced fresh ginger 2 tablespoons minced fresh parsley 2 tablespoons soy sauce 1 tablespoon ground cumin 1 tablespoon chili powder 2 teaspoons sherry 4 cloves garlic 1 teaspoon dried oregano 1 teaspoon turmeric 1 teaspoon ground pepper Directions: Mix ingredients together and marinade steaks in a shallow baking dish for 4 hours in the refrigerator. Remove steaks from marinade and reserve. Grill steaks to desired doneness (about 5 minutes on each side). Heat marinade in saucepan for 10 minutes. Cut steaks diagonally into thin slices. Pour marinade over steaks and serve.
Thanksgiving /
Submitted by: Pat Neece, HI. Ingredients:
3 teaspoons grated fresh ginger root 1/3 cup orange marmalade 4 cloves garlic, minced 3 tablespoons soy sauce 2 tablespoons brown sugar 1/4 teaspoon hot pepper sauce 1 tablespoon mustard powder 1 cup beer 1 (8 pound) prime rib roast 1/4 cup olive oil Freshly ground black pepper Directions: Mix together the ginger, marmalade, garlic, soy sauce, brown sugar, hot sauce, and mustard. Stir in the beer. Prick holes all over the roast with a 2 pronged fork. Pour marinade over roast. Cover, and refrigerate for at least 2 hours, basting at least twice. Preheat oven to 400 degrees F (200 degrees C). Place roast on a rack in a roasting pan. Pour about 1 cup of marinade into the roasting pan, and discard remaining marinade. Pour olive oil over roast, and season with freshly ground black pepper. Insert a roasting thermometer into the middle of the roast, making sure that the thermometer does not touch any bone. Cover roasting pan with aluminum foil, and seal edges tightly around pan. Cook roast for 1 hour in the preheated oven. After the first hour, remove the aluminum foil. Baste, reduce heat to 325 degrees F (165 degrees C), and continue roasting for 1 more hour. The thermometer reading should be at least 140 degrees F (60 degrees C) for medium-rare, and 170 degrees F (76 degrees C) for well done. Remove roasting pan from oven, place aluminum foil over roast, and let rest for about 30 minutes before slicing.
Dave’s
Chili Submitted by: Dave Morse, Ingredients:
3-5 lbs roast (beef or pork) 1 (1 1/4 ounce) package dry onion soup mix 1 (12 ounce) jar Heinz Chili Sauce (or 15 ounce can of Manwich) 12 ounces Coke Directions:
Place all ingredients in the crockpot. Cook on low
6 -7 hours, then get ready to hog out! Happy
Jack’s Chipotle Pot Roast Submitted by: Marc “Jack” Daley, NY. Ingredients:
3 cups tomato juice 1/4 cup lightly packed oregano leaves 1/4 cup chopped green onion 2 chipotle chilies in adobo, seeded 2 garlic cloves 1 tablespoon brown sugar 2 teaspoons ground cumin 4 lbs boneless pot roast, trimmed 1 tablespoon vegetable oil 2 lbs sweet potatoes, peeled and cut into chunks 1 lb parsnip or plantain, peeled and cut into chunks 1 red pepper, cut into chunks Directions: Pulse the tomato juice, oregano, green onion, chipotle peppers, garlic, brown sugar and cumin in a blender until smooth. Pour over the beef roast and marinate in the refrigerator for at least 4 hours or overnight. Remove the beef from the marinade and pat dry using paper towels. Reserve the marinade remaining in the bowl. Preheat oven to 325˚F. Heat the oil in a large, ovenproof Dutch oven set over medium-high heat. Brown the beef all over. Pour the reserved marinade over the beef. Cover and transfer to the oven. Roast, turning once, for 1 hour. Add the sweet potato and parsnips or plantains. Roast, covered, for 2 hours or until beef and vegetables are fork tender. Add the red pepper and roast, uncovered for an additional 15 minutes. Transfer beef to a cutting board and tent with foil. Rest for 10 minutes before slicing. Use a slotted spoon to transfer the vegetables to a serving bowl. Ladle the pan juices into a gravy boat or heat proof pitcher. Serve meat and vegetables with the pan juices on the side. For a thicker gravy, strain the juices into a pot set over medium heat. Stir together 2 tbsp each cornstarch and water until dissolved. Whisk into simmering juices and bring to a boil; cook, stirring, until thickened.
Submitted by: Ricky Wolffe, NY. Ingredients:
1 3 to 4 lbs. topside steak 1 teaspoon salt 1 1/2 teaspoons fresh ground black pepper 2 tablespoons plain flour, for rolling Marinade: 3 onions, sliced 1/2 lemon, sliced 6 peppercorns 6 cloves 1 bay leaf 2 c vinegar 1 water 1 teaspoon dry mustard 2 tablespoons sugar Directions: Rub beef all over with salt and pepper and tie securely with white string. or boiling marinade over and leave in a cool place overnight preferable for 2 - 3 days. Turn meat occasionally. Marinade. Combine all ingredients and bring to boil. Drain meat well and reserve marinade. Heat oil in a large casserole or roasting pan and brown meat lightly on all sides. Add sugar to marinade Pour over meat. Cover and cook in moderate oven 2 hours or until meat is tender. Remove beef from marinade, cut off string. Place on serving plate and keep warm. Strain marinade, skim off fat and heat. Mix flour and water to a smooth paste and blend into marinade. Stir continually, bring to simmering point, cook for 10 minutes. Carve beef and pour sauce over.
Thanksgiving /
Submitted by: Kristy Ball,
KY. Ingredients:
3 pound(s), Chicken Pieces 4 ounces, Soy Sauce 4 ounces, Bourbon 4 large, Garlic Cloves Minced 1 1/2 teaspoon(s) , Fresh Ginger Grated 2 ounces, Olive Oil 1/4 cup(s), Brown Sugar Directions:
Mix marinade. Spread chicken in a single layer in a shallow pan and
cover with marinade. The longer it marinates, the better the flavor. Preheat
oven to 350. Bake for 45 min. It can be grilled or broiled.
Creamy Bourbon Chicken Submitted by: Lea Ingredients:
6 boneless chicken breast halves 1/2 cup all purpose flour Add salt and pepper to taste 8 ounces sliced mushrooms 3 tablespoons butter 2 tablespoons olive oil 2 green onions, chopped 1/2 cup bourbon 1 cup cream Directions: Sprinkle chicken breasts with salt and pepper; lightly dust with flour. Set aside. In a large, heavy skillet over low heat, heat butter and olive oil. Add the chicken pieces and chopped scallions and sauté, turning pieces frequently, until chicken is golden and tender, about 15 to 20 minutes. While the chicken cooks, baste with a few spoonfuls of the bourbon every few minutes, adding in very small amounts so liquid cooks off while the chicken cooks and does not accumulate in pan. When the chicken is cooked through and golden, transfer to a warm platter. Add sliced mushrooms to the skillet and sauté, stirring constantly, for about 3 minutes. Add the heavy cream to the mushrooms and scrape loose any browned bits that may be stuck to the skillet. Simmer until the mixture is hot and starting to thicken. Taste the sauce and add salt and pepper to taste, then pour the sauce over the chicken. Serves 6. Place chicken and the marinade in an 8 x 8 inch glass baking dish and bake in a preheated 350°F. oven for 45 minutes, basting every 10 minutes with pan juices. Remove chicken. Scrape pan juices with all the brown bits into a frying pan. Heat over medium heat and add white wine. Stir and add chicken. Serve immediately with pan juices over cooked rice.
Evo Bourbon Chicken Submitted by: Fred Simm, CT. Ingredient:
2 pounds, Boneless Chicken Breasts Cut Into Bite Sized Pieces 2 tablespoons, Peanut Oil 1 large, Garlic Cloves Crushed 1/2 teaspoon, Fresh Ginger Minced 3/4 teaspoon, Crushed Red Pepper Flakes 1/4 cup, Apple Juice 1/3 cup, Light Brown Sugar 2 tablespoons, Ketchup 1 tablespoon, Cider Vinegar 1/2 cup, Water 1/3 cup, Soy Sauce 1/4 cup, Bourbon Directions: Heat oil in a large skillet. Add chicken pieces and cook until lightly browned. Remove Chicken. Add remaining ingredients, heating over medium Heat until well mixed and dissolved. Add chicken and bring to a hard boil. Reduce heat and simmer for 20 minutes. Serve as a snack food like I do or over hot rice.
Barry’s Roast
Submitted by: Barry Shapiro, NY. Ingredients:
1 13-Pound Whole 1 Medium onion quartered 1 lemon quartered 1/4 Cup vegetable oil 1 Teaspoon dried thyme 1 Teaspoon dried tarragon 1 Tablespoon dried rosemary 1 Teaspoon salt 1/2 Teaspoon freshly ground black pepper Directions: Preheat oven to 325. Remove giblets and neck from turkey and reserve for broth. Rinse turkey with cold running water and pat dry with paper towels. Place onion and lemon quarters in neck and body cavities. In a small bowl, mix oil with herbs, salt and pepper. With your finger tips, gently loosen skin from the breast without pulling off the skin. Place 1 tablespoon of herb mixture under skin; replace skin. Rub cavities and outside of turkey with remaining herb mixture. Secure the neck skin to the back with skewers. Fold wings under back of turkey. Place legs in tucked position. May be prepared to this point, covered and refrigerated for several hours. Place turkey, breast side up, on a rack in a large shallow (no more than 2-1/2 inches) deep roasting pan. Insert an oven-safe thermometer into the thickest part of the thigh, being careful it does not touch the bone. Cover bird with a loose tent of foil. Roast turkey in a preheated 325 degree F. oven for about 2-1/2 hours. Remove foil and baste bird with pan juices. Continue to roast for about another hour until meat thermometer registers 180 degrees F. in the thigh. Remove turkey from oven and allow to rest for 15-20 minutes before carving. Transfer to a large platter and serve with gravy.
Mike's Submitted by: Mike Turnery, NY.
With this recipe you can stuff your holiday turkey
with citrus and pineapple and brush with butter or honey. Ingredients:
1 about 13 lbs. whole turkey 2 to 4 Fresh oranges sliced 2 to 4 Fresh lemons sliced 2 to 4 Fresh limes sliced 1 Fresh pineapple sliced Butter or honey Directions: Prepare the turkey for roasting in the traditional manner using a roasting pan. Instead of stuffing the cavity with "stuffing", stuff it with a combination of orange, lemon, lime and pineapple slices. Coat the skin generously with either butter or honey (if you wish a sweeter taste.) Cook according to weight. DO NOT BASTE! The turkey will turn out far more moist than you have ever had, with a hint of citrus!! The drippings you cannot use for gravy though, the only drawback. Use a deep pan for roasting, there will be a lot of juice! You can leave the rind on the citrus, it doesn't make a difference. Number of Servings: 5-10
Lou’s Roasted
Submitted by: Lou Petrocelli, NY. Ingredients:
1/2 cup butter, softened 1/4 cup packed brown sugar 2 tablespoons snipped fresh marjoram or 2 teaspoons dried marjoram, crushed 1 teaspoon finely shredded lemon peel 1 14 to 16 pound turkey 1/4 cup bourbon Salt Pepper Fresh herbs, sage, rosemary etc. (optional) Directions: For glaze,
combine butter, brown sugar, marjoram, and lemon peel in a small mixing
bowl. Place turkey, breast side up, on a rack in a
shallow roasting pan. Using your fingers, separate turkey skin from breast
meat, being careful not to tear skin or pierce meat. Spread about half of
the glaze over the breast meat under the skin. Melt remaining glaze; cool
slightly. Stir in bourbon. Brush mixture over outside of turkey. Season
turkey with salt and pepper. Pull neck skin to back and fasten with a short
skewer. Tuck drumsticks under the band of skin that crosses the tail. If
there isn't a band, tie drumsticks to tail. Twist wing tips under back.
Insert a meat thermometer in the center of an inside thigh muscle. The
thermometer bulb should not touch bone. Cover turkey loosely with foil.
Roast in a 325 degree F oven for 3-3/4 to 4-1/4 hours or until thermometer
registers 180 degrees F. After 3 hours, cut the skin or string between
drumsticks. Remove foil the last 30 minutes of roasting to let bird brown.
Submitted by:
A boneless pork loin roast is baked with apples, sweet
potatoes & pineapple chunks, in a sauce that has white wine, brown sugar,
butter & cinnamon. Ingredients:
5 lb. boneless pork top loin roast (tied) 3 baking apples, sliced into wedges 2 large sweet potatoes, boiled, peeled and sliced into chunks 1 can pineapple chunks, drained & reserving 1/2 cup juice 1 cup packed brown sugar 1 stick (1/2 cup) butter 1 tbsp cinnamon (or to taste) 1 cup dry white wine Salt and pepper Parsley (to garnish) Directions:
Preheat oven to 325 degrees. Place meat on rack in roasting pan.
Sprinkle roast with salt and pepper. Pour wine over it and put a dab of
butter on sides. Cover and bake 2 hours. In a bowl, place the sweet
potatoes, apples and pineapple. In a saucepan, combine remaining butter, the
brown sugar, cinnamon and the 1/2 cup reserved pineapple juice. Heat until
butter melts, then pour over mixture in bowl, tossing gently to coat. Spoon
around and over roast; cover and bake about 1/2 hour more or to 155 degrees
internal temperature. Bake uncovered for a few minutes to brown. Remove from
oven; transfer roast and solids to serving platter. Let stand about 10
minutes; garnish with parsley. Pass pan juices. (If desired, place pan
juices in saucepan and cook, uncovered, to thicken slightly before passing.)
This is easy and delicious with the flavors of the apple, pineapple
and sweet potato. On a Thanksgiving and Christmas serving platter, with the
trimming around it, it really makes an appealing
Brian’s Herb-Cured Grilled Pork Roast Submitted by: Brian Camp, D&N Cycle, CT. Ingredients:
1 boneless pork loin roast, about 3-4 pounds 4 quarts of water 1/2 cup brown sugar 1/4 cup salt 10 peppercorns 5 juniper berries (optional but oh so good) 5 bay leaves 2 tablespoons fennel seed 1 cup mixed fresh herbs (rosemary, thyme, sage) Peel of one orange Directions: In large saucepan, combine water and all seasonings; bring to a boil. Let brine mixture cool to room temperature. Place pork roast in large (2-gallon) self-sealing plastic bag; pour cooled brine over; seal bag and place in large bowl or on a rimmed cookie sheet and place in refrigerator for 2-3 days. Remove pork from brine (discard brine) and place on medium-hot grill over INDIRECT heat for 1 to 1 1/4 hours, until internal temperature (measured by a meat thermometer) reads 155 degrees F. Remove from grill, let rest for 10 minutes before slicing to serve. Serves 6, with leftovers, Happy Holidays.
Brian’s Submitted by: Brian Camp, D&N Cycle, CT. “A flavorful roast beef recipe” Ingredients:
1 tablespoon butter, room temperature 1 teaspoon finely grated lemon peel 1 teaspoon dried thyme 1/2 teaspoon salt 1/2 teaspoon ground black pepper 2 to 4 cloves garlic cut in half 2 to 3 pounds beef roast - eye of round or rump roast Thinly sliced red onion and tomato slices for garnish Directions: In a small bowl combine butter, lemon peel, thyme, salt, and pepper. Rub garlic halves over surface of beef roast. Spread butter mixture over roast, coating thoroughly on all sides. Place meat on rack in a shallow roasting pan. Roast at 450°, uncovered, for 10 minutes. Reduce temperature to 325°; roast beef about 1 hour to 1 hour and 30 minutes. A meat thermometer should register about 150° for medium. Remove roast from oven, cover loosely with foil, and let stand for 10 minutes before slicing. Place slices on a serving dish, and place onion and tomato slices around the edge. Serve immediately. Roast beef serves 6 to 8, Happy Holidays.
Paul’s Thanksgiving or Christmas
Marinated Seafood Jubilee Submitted by: Paul Franks, NY. Serves/Makes: 14 Ingredients:
3 pounds medium shrimp 3 pounds fresh large scallops 1 pound squid 1/4 cup very sm. dice onion 10 large cloves garlic, 4 mashed, 6 sliced 1/4 teaspoon fresh ground pepper 4 lemons, juice of 1/4 cup olive oil 1 bunch Italian parsley Directions: Peel and devein shrimp. Wash and boil in 4 quarts salted water and 10 stems from the parsley. Cook 3-5 minutes. Drain shrimp and shock in cold water. Reserve 1 quart water. Bring shrimp water to boil. Add scallops. Simmer about 10 minutes. Remove scallops, any small broken ones, continue to boil. Pick your worst 6 scallops, and dice up fine. Add to pot and boil for about 15 minutes. Cut shrimp lengthwise, cut scallops in half or if large in 4 pieces. Slice squid into very thin strips (1/4 x 3 inches). Blanch in boiling stock 1 minute. Remove, add to shrimp and scallops. Cool stock a bit, then pour over seafood - just to cover, in a large shallow pan. Pick 1/4 cup parsley leaves from stems. Chop up half, keep other half whole. Add olive oil and lemon juice, black pepper and onions. Mix well and pour evenly over seafood. Shake pan so marinade mixes with seafood and stock. Keep at room temperature 1 hour. Refrigerate 2 days. Remove from refrigerator 2 hours before serving. Should not be very cold when served.
Now for Ms. Melody’s Awesome Desserts!! OH! Yeah! NY Biker’s Thanksgiving Bourbon Carrot
Cake Ingredients:
3/4 cup golden raisins 1/2 cup bourbon 2 cups unsifted all-purpose flour 2 teaspoons baking soda 2 teaspoons ground cinnamon 1 teaspoon salt 1 teaspoon ground nutmeg 1/2 teaspoon ground allspice 1/2 teaspoon ground cloves 1 1/2 cups vegetable oil 1 1/3 cups granulated sugar 1/2 cup firmly packed light brown sugar 4 large eggs 8 medium-size carrots, peeled and coarsely shredded (about 4 1/2 cups) 1 cup plus 3 tablespoons ground walnuts
Frosting:
1/2 cup (1 stick) butter, softened 1 8-ounce package cream cheese 1 teaspoon vanilla extract 1 1-pound package (3 1/2 cups) confectioners' sugar Directions: Prepare Cake: In small bowl, combine raisins and bourbon; set aside for 1 hour. Heat oven to 350 degrees F. Grease and flour two 9-inch round baking pans. In medium-size bowl, combine flour, baking soda, cinnamon, salt, nutmeg, allspice, and cloves; set aside. In large bowl, with electric mixer on medium speed, beat oil, granulated sugar, brown sugar, and eggs until well combined, scraping side of bowl occasionally with rubber spatula. Reduce mixer speed to low and beat in flour mixture just until combined. Do not overbeat. Drain raisins, reserving the bourbon. With rubber spatula, fold in 3 cups carrots, the raisins, and 1 cup walnuts. Divide batter between pans. Bake cake layers 35 to 40 minutes or until cake tester inserted in centers comes out clean. Cool cakes in pans on wire racks 10 minutes. Invert cakes onto wire racks and remove pan; cool cakes. In small saucepan, combine reserved bourbon and remaining 1 1/2 cups carrots. Cook over high heat 2 to 3 minutes or just until carrots soften and most of bourbon evaporates. Set aside to cool completely. Prepare frosting: In large bowl, with electric mixer on medium speed, beat butter and cream cheese until smooth. Beat in vanilla. Slowly beat in confectioners' sugar until well combined. To assemble cake, place 1 cake layer on serving plate and spread one-third of frosting over top. Place other layer evenly on top of frosted layer. Frost side and top of cake with remaining frosting. Sprinkle bourbon-carrot shreds on top and side of frosted cake. Sprinkle remaining 3 tablespoons of walnuts around bottom edge of cake to form a border. \
NY Biker’s Bourbon-Pecan Pumpkin Pie Ingredients:
3 eggs, slightly beaten 16 oz. pumpkin 3/4 C. brown sugar, firmly packed 1 1/2 C. half and half 3 Tbsp. bourbon 1 tsp. cinnamon 1/2 tsp. ginger 1/4 tsp. salt 2 Tbsp. butter 1/4 C. brown sugar, firmly packed 1 C. pecan halves 1/4 C. bourbon One 9-inch unbaked pie shell Directions: Combine eggs, pumpkin, 3/4 cup sugar, half-and-half, 3 tablespoons bourbon, cinnamon, ginger, and salt, mix well. Pour mixture into the pie shell, bake at 425° F. for 10 minutes. Reduce heat to 350° F., and bake an additional 45 minutes or until set. Set aside to cool. Combine butter and 1/4 cup brown sugar in a saucepan, cook over medium heat, stirring until sugar dissolved. Add pecans and 2 tablespoons bourbon, stirring to coat. Spoon mixture over the pie. Heat the remaining bourbon in a saucepan just long enough to produce fumes (do not boil), remove from heat, ignite, and pour over pie. Serve pie when flames die down. Happy Holidays!
Cheddar Pear Cobbler Submitted by: Ingredients:
2 lb Pear halves or 2 cans 1 tsp. Sugar 2 tsp. Cornstarch 1 tsp. Lemon juice 1/4 tsp. Cinnamon; ground Topping: 1 c Unbleached flour 1/3 c Sugar 1 1/2 tsp. Baking powder 1/2 tsp. Salt 6 oz Cheddar; sharp shredded 1/3 c Butter; melted 1/4 c Milk Directions: Heat the oven to 425 Degrees F. Drain the pears reserving the syrup. Combine the sugar cornstarch and cinnamon in a saucepan and add the syrup and lemon juice. Heat until the syrup thickens then boil for 1 minute. Remove the pan from the heat and add the pears. Spoon the pears and the syrup into a 9-inch square baking pan. Combine the flour sugar baking powder salt and cheddar mixing well. Add the butter and milk mixing until well blended. Spoon the dough over the pears then bake for 25 to 30 minutes in the preheated oven. Serve hot with Vanilla Ice Cream or Whipped Cream.
Liz’s Cherry Nut Biscotti Submitted by: Liz Wilson, KY. Ingredients:
2 eggs 5 cups all-purpose flour 1 cup raisins 1 cup vegetable oil 1 cup nuts 2 cups granulated sugar 1 teaspoon baking powder 1 teaspoon vanilla extract 1 teaspoon cinnamon 1 cup chopped candied cherries 1/2 cup orange juice Directions: Beat eggs. Add remaining ingredients and mix well. Divide dough into 4 pieces. Make bars by rolling dough into a long log. Place 2 logs to a cookie sheet. Grease cookie sheet and place logs on sheet. Brush tops with mixture of egg yolk and water. Bake at 350 degrees F for 25 minutes. Reduce oven temperature to 300 degrees F. Cut logs into 1/2-inch slices. Return to baking sheet and cook until toasted, about 20 to 30 minutes.
Betty’s Double Almond Biscotti Submitted by: Betty Rose, CT. Ingredients:
1 (7 ounce) package almond paste 13/4 cups all-purpose flour 1/2 cup granulated sugar 1/2 cup (1 stick) cold butter, cut into small pieces 1 teaspoon baking powder 1/4 teaspoon salt 4 egg whites (large eggs) 1/2 teaspoon vanilla extract 1 cup slivered almonds Directions: Preheat oven to 325 degrees F with oven rack in center. Take 2 large cookie sheets and stack one inside the other (the double sheets help prevent biscotti from burning). Line top cookie sheet with parchment paper, or lightly grease. Grate almond paste on large-hole side of grater. Fit food processor with metal blade. Add grated almond paste, flour, sugar, butter, baking powder and salt. Pulse until mixture has texture of small crumbs. In a large bowl beat egg whites with vanilla extract until just frothy. Add food processor mixture, plus the slivered almonds to the beaten egg whites. Mix with a large spoon until dough holds together. Turn out on a lightly floured counter. Roll dough into a 2-inch-thick log. Divide in two. Roll each piece into a log about 10 inches long. Flatten gently with hands until 1/2 to 3/4 inch thick. Using spatula, transfer dough to cookie sheet, spacing pieces at least 3 inches apart. Bake 35 minutes until golden and firm. Put doubled-up cookie sheets, with biscotti still on them, on wire rack to cool (about 1 hour).When completely cool, slice 3/4-inch diagonal pieces, using a serrated knife. Return the pieces to cookie sheets, cut side down (you may need to do this in two batches). Bake for 25 minutes at 325 degrees F, or until slightly golden. (For softer textured biscotti bake 2 or 3 minutes less; for drier biscotti bake 2 or 3 minutes more). Cool completely. Store in airtight container or wax paper. Makes 22 biscotti.
Lisa’s Praline Pumpkin Cheesecake Submitted by: Lisa Stapor, NY.
I just can't have the "basic everybody's pumpkin pie"
at thanksgiving and I make this a lot! Highlight of the day or any Ingredients:
1 1/2 cups finely ground gingersnap cookies 3/4 cup ground hazelnuts 3 tablespoons brown sugar 6 tablespoons unsalted butter, melted, cooled 1 1/2 pounds cream cheese, room temperature 1 cup firmly packed brown sugar 1 1/2 cups canned solid pack pumpkin 1/2 cup whipping cream 1/3 cup pure maple syrup 1 tablespoon vanilla extract 3/4 teaspoon ground cinnamon 1/4 teaspoon ground allspice 4 large eggs 1 1/4 cups granulated sugar 6 tablespoons water 1 cup coarsely chopped toasted hazelnuts Directions: Preheat oven to 325 degrees F. Mix first 3 ingredients in a medium bowl. Add butter and stir until just combined. Press the crumb mixture onto the bottom and 2 inches up the sides of a 9-inch springform pan. Bake for 8 minutes and cool. Beat the cream cheese and brown sugar in the bowl of an electric mixer until fluffy. Beat in the pumpkin. Add the whipping cream, maple syrup, vanilla extract, ground cinnamon and ground allspice, Beat on medium speed until smooth. Add eggs, 1 at a time, beating well just until combined. Pour the batter into the prepared crust and bake about 90 minutes, until the cheesecake is puffed and the center is set (cheesecake will rise a little above the sides of the pan). Transfer to a wire rack and cool for 30 minutes. Run a small sharp knife around pan sides to loosen cheesecake. Cool completely, cover and refrigerate overnight. (Can be prepared 2 days ahead. You can also freeze it for up to 3 months if you first wrap it in plastic wrap and then foil.) For praline: Line a cookie sheet with foil and butter it well. Stir sugar and 6 tablespoons water in a heavy medium saucepan over low heat until the sugar dissolves. Increase heat and boil without stirring until syrup turns deep golden brown, bushing down sides of pan with wet pastry brush and swirling pan occasionally. Stir in chopped toasted hazelnuts. Immediately pour praline onto prepared cookie sheet, spreading with back of spoon to thickness of about 1/4 inch. Cool completely. Break praline in 2-inch jagged pieces and either arrange them on top of cheesecake or set them into mounds ( by spoon or with a decorator tip ) of whipped cream that’s whipped with a little sugar and nutmeg. I have a hard time making “traditional” food and prepare this instead of pumpkin pie at Thanksgiving. Topped with crunchy hazelnut praline, this is a special treat, Happy Thanksgiving all!
NY Biker’s Pumpkin Cranberry-Amaretto
Cheesecake Ingredients:
Crust: 3 cups graham cracker crumbs 1/2 cup granulated sugar 1/2 cup (1 stick) melted butter Directions for crust: Preheat oven to 375 degrees F. Combine graham cracker crumbs, sugar and butter; work mixture up sides of a large springform pan. Filling: 24 ounces cream cheese 1 cup granulated sugar 1 cup sour cream 1 teaspoon vanilla extract 1 tablespoon pumpkin pie spice 6 eggs 1 (29 ounce) can pumpkin Directions: Using electric mixer in a large bowl, blend cream cheese and sugar, adding sour cream, vanilla extract, spice, eggs and pumpkin. Spoon mixture into crumb crust and bake at 375 degrees F for 30 minutes, then lower heat to 350 degrees F and bake for 20 minutes, or until firm. Let cool, then refrigerate overnight. Topping 1 (16 ounce) can whole cranberries 1 tablespoon juice from fresh lemon 1/4 cup amaretto liqueur Purée cranberries, lemon juice and amaretto in blender. Serve some sauce over each slice.
Have a Happy and Safe Thanksgiving!
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