Wednesday, February 11, 2009

Cranberry Pistachio Biscotti

2T Vodka
1c Dried cranberries
2c Unbleached all-purpose flourq
1c Granulated sugar
1t Baking powder
1/2t Baking soda
1/2t Salt
2 Large eggs
2 Large egg whites
2t Pure vanilla extract
1T Grated orange zest
1c Shelled natural pistachios(unsalted)
  1. Preheat the oven to 325 degrees. Line 2 cookie sheets with baking parchment. Sprinkle the vodka over the cranberries and set aside.
  2. Place the flour, sugar, baking powder, baking soda and salt in the bowl of an electric mixer fitted with a paddle and stir to blend. Add the eggs, egg whites, vanilla extract, and orange zest and beat on low speed until the dough just comes together. Remove the bowl from the mixer and fold in the cranberries with their vodka and the pistachios.
  3. Remove the dough to a lightly floured surface and divide into 3 equal pieces. Shape each piece of dough into a log about 12 inches long and 2 inches in diameter. Place two of the logs 4 inches apart on one of the prepared cookie sheets and the third log on the other.
  4. Bake for 30 minutes, until the logs are firm to the touch and turn a light golden color. Remove from the oven and place cookie sheets on wire racks. Let them cool for 10 minutes. Reduce oven temperature to 300 degrees.
  5. Slide the baked logs onto a cutting board. Using a long serrated knife, cut each log diagonally into 1/2-inch slices. Arrange the biscotti, cut sides down, on the cookie sheets. Bake for an additional 15 minutes on each side, until dry and toasted to a light golden color.
  6. Remove the biscotti to a wire rack and let cool completely. Store them at room temperature in an airtight container. They will keep for up to a month.
Yield: about 40 biscotti

Friday, February 6, 2009

Peach Dump Cake

This dish is excellent with a scoop of french vanilla ice cream on top!

1 28 1/2 oz. can of peaches with syrup
1 box yellow cake mix
1 stick butter

Pour peaches and syrup into a dutch oven or large baking dish. Dump the cake mix over the peaches. Cut the butter into 4 or 5 pieces and put on cake mix. Cover. Bake at 350 degrees until bubbly (about 50 minutes).

*For outdoor cooking, set the dutch oven on approximately two dozen hot coals; put approximately 18 pieces of charcoal on the lid. Check after 30 minutes; continue checking until slightly browned at the edges and bubbly in the middle.

Thursday, February 5, 2009

Connie's Beans

(also available at

1 Lb. Bacon, fried crisp, broke into 1 inch pieces
1 Lb. Italian Sausage, cooked, then sliced
1 16 Oz. Can of Tomato Sauce
1 Large Can Dark Kidney Beans
3 Cans Cut Green Beans
2 Cans Lima Beans
2 Medium Cans Baked Beans, Homestyle
2 Tbsp. Mustard
3/4 Cup Brown Sugar
1/2 Tsp. Garlic Powder

Directions:Put all the ingredients in a large pot or dutch oven. Simmer 1-2 hours. Serve with biscuits on the side. Delicious.

Tuesday, February 3, 2009

Black-bottom Cupcakes

1 8 oz. pkg cream cheese
1/4 C. cocoa
1/2 c. SUGAR
1 tsp. soda
1 egg, beaten
1/2 tsp. salt
1/8 tsp. salt
1 C. water
1 6 oz. pkg chocolate chips
1/3 C. salad oil
1 1/2 C. flour
1 T. vinegar
1 C. sugar
1 tsp. vanilla

Combine the cream cheese, sugar, egg, and salt. Stir in chocolate chips and set aside. This is the topping for batter.
Batter: sift flour, sugar, cocoa, soda, and salt. Add water, salad oil, vinegar, and vanilla. Fill muffin pans 1/3 full of cocoa batter. Top with 1 T. of cream cheese mixture. Bake at 350 for 20 to 25 minutes. 18 full size cup cakes or 3 dozen mini.