Mini Taco Quiches

Ingredients

• 1 lb lean ground beef
• 1/3 cup chopped onion
• 1/3 cup sliced black olives
• 1 (8 ounce) can tomato sauce
• 1/4 cup water
• 1 (1 1/4 ounce) package taco seasoning mix
• 2 tablespoons hot sauce
• 1 egg, beaten
• 4 flour tortillas (10 inches)
• 1/3 cup sour cream
• 1/2 cup shredded cheddar cheese

Directions:

1. Preheat oven to 350°F Grease 12 muffin pan cups. Set aside.
2. Cook beef and onions in large nonstick skillet until meat is browned; drain. Remove from heat. Stir in olives, tomato sauce, 1/4 cup water, taco seasoning, hot sauce and egg; mix well.
3. Using a 4-inch round cookie cutter, cut each flour tortilla into 3 rounds. Fit tortilla rounds into prepared muffin cups. Fill each tortilla cup wih 1/4 cup meat mixture. Top each with sour ceam and cheese. Bake 25 minutes or until heated through.

 

                                                                        Source : food.com

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Downunder Cheese Puffs

Ingredients

• 1 egg
• 1/2 cup milk
• 1 cup flour, sifted
• 2 teaspoons baking powder
• 1 pinch salt
• 2 cups cheese, grated

Directions:

1. Beat the egg in the milk; mix together with the flour, baking powder, salt and grated cheese.
2. Put large teaspoonfuls on a cold greased tray.
3. Bake for 10 minutes in a hot oven 400 degrees Fahrenheit (200 degrees Celsius).

                                                            Source : food.com

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Cannoli Cake

Ingredients

FOR THE CAKE

• 6 large eggs, separated
• 1 cup sugar (divided)
• 3/4 cup all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 2 tablespoons water
• 1 teaspoon vanilla extract

FOR BRUSHING CAKE LAYERS

• 2 large oranges
• 2 tablespoons orange-flavored liqueur (optional)

FOR THE FILLING

• 1 (32 ounce) container ricotta cheese
• 1 (8 ounce) package cream cheese, softened
• 1 teaspoon vanilla extract
• 1 cup confectioners' sugar
• 1/4 cup semisweet chocolate, mini pieces
• 1/3 cup miniature semisweet chocolate chips (for feather- design on top of cake)

VANILLA-CREAM FROSTING

• 3 tablespoons margarine or 3 tablespoons butter, softened
• 3 tablespoons milk
• 1 3/4 cups confectioners' sugar
• 3/4 teaspoon vanilla extract
• 2 cups whipping cream

Directions:

1. FOR THE CAKE: Begin early in day or day ahead to make Cannoli Cake.
2. Preheat oven to 375°F In small bowl, with mixer at high speed, beat egg whites until soft peaks form; gradually sprinkle in 1/2 cup sugar, beating until sugar completely dissolves and whites stand in stiff peaks.
3. In large bowl, using same beaters and with mixer at low speed, beat egg yolks, flour, baking powder, salt, remaining 1/2 cup sugar, and 1 teaspoon vanilla, and 2 Tablespoons water until blended. With rubber spatula, gently fold beaten egg whites into egg-yolk mixture, one-third at a time.
4. Spoon batter into UNGREASED 10 inch by 3 inch springform pan. Bake 30 to 35 minutes until cake is golden and top springs back when lightly touched.
5. Invert cake in pan on wire rack; cool completely in pan.
6. FOR BRUSHING CAKE LAYERS: From oranges, grate 2 teaspoons peel (use the rest of peel for the filling) and squeeze 1/3 cup juice (IF NOT USING LIQUEUR, INCREASE JUICE TO 1/2 CUP). Stir liqueur into 1/3 cup juice; set aside.
7. FOR THE FILLING: In large bowl, with mixer at low speed, beat ricotta, cream cheese, rest of the grated orange peel, confectioners’ sugar and 1 teaspoon vanilla extract until smooth. Stir in 1/4 cup semisweet-chocolate mini pieces.
8. With metal spatula, loosen cake from edge of pan; remove pan side. Loosen cake from pan bottom; remove pan bottom. With serrated knife, cut cake horizontally into 2 layers. Brush orange-juice mixture evenly over cut side of both layers.
9. Place bottom cake layer, cut-side up, on cake plate. Spoon ricotta-cheese filling on center of cake layer. Spread some filling out to edge, leaving a center rounded to achieve a dome effect.
10. Cut a small wedge out of remaining cake layer; and gently rest cake layer over filling. (Cutting wedge will allow cake layer to bend, without cracking, to fit over dome shape.).
11. PREPARE VANILLA-CREAM FROSTING: In small bowl, with mixer at medium speed, beat 3 Tablespoons margarine or butter, softened, 3 Tablespoons milk, 1 3/4 cups confectioners’ sugar, and 3/4 teaspoon vanilla extract until smooth, adding more milk if necessary until mixture has an easy spreading consistency. In large bowl, using same beaters and with mixer at medium speed, beat 2 cups heavy or whipping cream until stiff peaks form; fold confectioners’-sugar mixture into whipped cream. Spread over top and down side of cake.
12. In a heavy small saucepan over low heat, heat remaining 1/3 cup mini pieces, stirring frequently, until melted and smooth.
13. Into waxed-paper cone, spoon melted chocolate. (Or, use small decorating bag with small writing tube.) With chocolate, make feather design.
14. Refrigerate cake until filling is firm for easier cutting, about 3 hours.
15. TO MAKE WAXED-PAPER CONE: Cut square of waxed paper; fold in half into triangle. Lay triangle on flat surface so wide side is at top. Fold left-hand corner down to center point. Take right-hand corner; wrap it completely around folded left-hand corner, forming cone. Both corners meet at center point of original triangle. Fold in these ends twice to hold together. Fill cone two thirds full; fold top over.
16. MAKING FEATHER DESIGN: Piping circles on Cake: Using paper cone with tip cup to make 1/8 inch diameter hole, pipe melted chocolate on top of cake in concentric circles, starting in center and moving to edge of cake. Start with small circle in the middle of cake and go around each circle to the edge. This should be 6 circles.
17. Drawing spokes towards center: Before chocolate hardens, quickly with tip of toothpick or small knife, draw lines in spoke fashion, about 1 1/2 inches apart around edge of cake; alternate direction of each spoke, first from edge to center of cake, then from center to edge.
18. Completing feather design: Continue around top of cake, alternating direction of each spoke to make attractive feather design. 16 servings.

                                                                   Source : food.com

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Holiday Cranberry Punch

Ingredients

• 1 (64 ounce) bottle cranberry juice
• 1 cup orange juice (low acid is best)
• 2 cups lemon-lime flavored soda
• sugar
• 1 orange, sliced
• 1 lime, sliced

Directions:

1. place slices of orange and lime in bottom of large punch bowl.
2. mix all punch ingredients together pour on top.
3. Serve ice cold.
4. TIP: To prevent the punch from being watered down make ice cubes with punch instead of water.
5. The punch will stay cold without being watery.

                                                          Source : food.com

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Magic Peanut Butter Middles Cookies

Ingredients

• 1 1/2 cups flour
• 1/2 cup unsweetened cocoa
• 1/2 teaspoon baking soda
• 1/2 cup sugar
• 1/2 cup brown sugar, packed
• 1/2 cup butter or 1/2 cup margarine
• 1/4 cup peanut butter
• 1 teaspoon vanilla
• 1 egg

Filling

• 3/4 cup peanut butter
• 3/4 cup powdered sugar

Directions:

1. In a small bowl, combine flour, cocoa, and baking soda.
2. In a large bowl, beat sugar, brown sugar, and butter until well blended.
3. Blend in 1/4 cup peanut butter to mixture. Add vanilla and egg, beat well.
4. Add flour mixture until blended. Set aside.
5. In a small bowl, combine filling ingredients, blending well.
6. Roll filling into 30 one inch balls.
7. For each cookie, with floured hands shape 1 tbs dough around 1 peanut butter ball, covering completely.
8. Place cookies 2 inches apart on an ungreased cookie sheet.
9. Flatten with the bottom of a glass dipped in sugar.
10. Bake at 375 degrees for 7 to 9 minutes or until set and slightly cracked.
11. Cool on wire racks.

                                                       Source : food.com

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Baked Mozzarella Bites

Ingredients

1/3 cup panko (Japanese breadcrumbs)

3 (1-ounce) sticks part-skim mozzarella string cheese 

3 tablespoons egg substitute 

Cooking spray 

1/4 cup lower-sodium marinara sauce (such as McCutcheon's) 

Preparation

1. Preheat oven to 425°.

2. Heat a medium skillet over medium heat. Add 1/3 cup panko to pan, and cook for 2 minutes or until toasted, stirring frequently. Remove from heat, and place the panko in a shallow dish.

3. Cut mozzarella sticks into 1-inch pieces. Working with one piece at a time, dip cheese in egg substitute; dredge in panko. Place cheese on a baking sheet coated with cooking spray. Bake at 425° for 3 minutes or until the cheese is softened and thoroughly heated.

4. Pour the marinara sauce into a microwave-safe bowl. Microwave at HIGH 1 minute or until thoroughly heated, stirring after 30 seconds. Serve with mozzarella pieces.

                                                

                                                                 Source : myrecipes.com

                                                     

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Yule Log

Ingredients

• 1/2 cup plain flour
• 2 tablespoons cocoa powder
• 3 eggs
• 1/3 cup caster sugar
• 50 g butter, melted and cooled
• 1 tablespoon caster sugar, extra

FILLING

• 125 g white chocolate, chopped
• 1/2 cup cream
• 50 g hazelnuts, toasted and finely chopped

TOPPING

• 125 g dark chocolate, chopped
• 1/2 cup cream
• icing sugar, to dust

Directions:

1. Brush a 30x35cm Swiss roll tin with oil or melted butter and line the base and sides with baking paper.
2. Preheat the oven to 180C,.
3. Sift the flour and cocoa powder together twice.
4. Using electric beaters, beat the eggs and sugar for 5 minutes, or until light and fluffy and increased in volume.
5. Sift the flour mixture over the eggs and pour the butter around the edge of the bowl. Using a large metal spoon, gently fold the mixture together to incorporate the flour and butter. Take care not to over mix and lose too much volume.
6. Spread the mixture into th eprepared tin and bake for about 12 minutes, or until the sponge springs back to the light touch.
7. Sprinkle the extra caster sugar over a clean tea towel.
8. Turn the sponge out onto the tea towel, close to one end, leaving th epaper on the cake. Roll up the sponge and tea towel together and leave to cool completely.
9. To make the filling, put the white chocolate in a small heatproof bowl. Bring a small pan of water to the boil, then remove from the heat. Add the cream to the chocolate and stand the bowl over the pan of water, making sure the the base of the bowl does not touch the water, until the chocolate is soft. Stir until smooth.
10. Repeat with the dark chocolate and the cream for the topping.
11. Leave the white chocolate mixture until it has cooled to room temperature and is the consistency of cream.
12. Leave the dark chocolate mixture until it cools to a spreadable consistency.
13. Using electric beaters, beat the white chocolate mixture until soft peaks form- do not overbeat.
14. unroll the sponge, remove the tea towel and paper and spread with the filling, finishing 2cm from the end. Sprinkle with the hazelnuts. Re-roll the sponge, and trim the ends. Cut one end off on the diagonal and place it alongside the log to create a branch.
15. Place the roll onyo a serving platter, and spread the dark chocolate topping all over it.
16. Run the tines of a fork along the length of the roll, to give a 'bark" effect.
17. Just before serving, dust generously with icing sugar. Decorate with fresh green leaves.

                                                             Source : food.com

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Yule Log

Ingredients:

Filling

• 1/2 cup heavy cream
• 6 tablespoons confectioners' sugar
• 2 teaspoons instant espresso or 2 teaspoons instant coffee
• 1 lb mascarpone cheese, softened

Cake

• 3/4 cup all-purpose flour
• 1/4 cup cocoa powder
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 5 large eggs, room temperature
• 3/4 cup granulated sugar
• 1/2 teaspoon vanilla extract

Frosting

• 8 ounces chocolate, chopped (bittersweet or semi-sweet)
• 3/4 cup heavy cream
• 3 tablespoons light corn syrup
• 1/8 teaspoon salt
• 1 cup confectioners' sugar
• 1 1/2 teaspoons vanilla extract
• 3/4 cup unsalted butter, cut into chunks and softened

 

Directions:

1. For the filling: Bring the cream to a ­simmer in a small saucepan over high heat. Off the heat, stir in the confectioners’ sugar and espresso and let cool slightly. Gently whisk the cooled cream mixture into the softened mascarpone until combined. Cover with plastic wrap and refrigerate until ready to use.
2. For the frosting: Place the chocolate in a food processor. Bring the cream, corn syrup and salt to a boil in a liquid measuring cup in the microwave. Stir the mixture to combine.
3. Pour the hot cream mixture over the chocolate in the food processor and process until the mixture is smooth, about 1 minute.
4. Add the sugar and vanilla nad continue to process until combined, about 30 seconds. With the machine running, add the softened butter, one piece at at time, through the feed tube. Continue to process until the frosting is smooth and no butter chunks remain, about 2 minutes.
5. Transfer the frosting to a small bowl, cover with plastic wrap and refrigerate until thick and spreadable, about 1 hour.
6. For the cake: Adjust an oven rack to the lower-middle position and heat the oven to 350 degrees. Grease an 18 by 13-inch rimmed baking sheet, line the bottom with parchment paper, and grease the paper. Whisk the flour, cocoa, baking powder, and salt together in a medium bowl.
7. In a large bowl, whip the eggs with an ­electric mixer on medium-high speed and gradually add the sugar, about 1 minute. Continue to whip the mixture until very thick and voluminous, 4 to 8 minutes. Whip in the vanilla. Sift the flour mixture over the egg mixture and fold with a rubber spatula until just incorporated.
8. Scrape the batter into the prepared baking sheet and spread out to an even layer. Bake the cake until it feels firm and springs back when touched, 12 to 17 minutes, rotating the pan halfway through baking.
9. Immediately run a knife around the edge of the cake and flip the hot cake out onto a large sheet of greased parchment paper. Peel off and discard the parchment paper baked on the ­bottom of the cake. Starting from a long end, roll the cake snugly around the large sheet of ­parchment into a log and let cool for 15 minutes.
10. Beat the filling until stiff with an electric mixer on medium-high speed, 10 to 30 seconds. Gently unroll the cake. Spread the filling over the cake, leaving a 1/2-inch border at the edges. Reroll the cake gently but snugly around the filling. Following the photos, cut a 2- to 3-inch piece off one end of the cake at an angle and reserve.
11. Line the edges of a cake platter with strips of parchment and arrange the chocolate roll on the platter. Frost the cake evenly with 2 cups of the frosting. Attach the reserved trim piece on top of the cake (to look like a stump) and frost with the remaining frosting. Using a fork, make a wood grain pattern in the frosting all over the cake.
12. To decorate: If desired, lightly dust the entire cake with confectioners’ sugar to look like snow. Remove the parchment strips before serving.

                                                            Source : food.com

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Dark Chocolate Mousse

Ingredients

• 1 (12.3-ounce) package silken tofu, drained

• 3 ounces high quality bittersweet chocolate, finely chopped
• 1/4 cup unsweetened cocoa powder, preferably Dutch-processed
• 1/4 cup water
• 1 tablespoon brandy
• 1/2 cup plus 1/2 teaspoon superfine sugar
• 1/4 cup heavy cream
• 1 1/4 teaspoons shaved chocolate

Directions

In a blender or food processor, puree the tofu until it is smooth.

Put the chopped chocolate, cocoa powder, 1/4 cup water and brandy in a saucepan or heat-proof bowl fitted over a pot containing 1-inch barely simmering water. Stir frequently, until melted and smooth. Remove from heat. Mix in 1/2 cup of sugar, a little at a time, until smooth.

Add the chocolate mixture to the tofu and puree until smooth and well blended. Spoon the mousse into serving dishes, cover and refrigerate for at least 1 hour.

Whip the cream with a beater. When the cream is almost completely whipped, add the remaining 1/2 teaspoon of sugar and finish whipping. Top each serving with a dollop of whipped cream and a sprinkle of chocolate shavings and serve.

Yield: 5 servings (serving size 1/2 cup of mousse, 1 tablespoon whipped cream and 1/4 teaspoon shaved chocolate)

                                                     Source : foodnetwork.com

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Hazelnut Roll

ingredients

• 3 eggs
• 1/3 cup/65 g caster sugar (superfine)
• 2 tablespoons flour
• 1/2 cup/50 g powdered hazelnuts
• 2/3 cup/150 ml heavy cream

• Drop vanilla extract
• Pinch ground cinnamon
• Cocoa power, for dusting
• Icing sugar (confectioners' sugar), for dusting

 

Directions

Heat the oven to 400 degrees F. Line an 8-inch by 12-inch/20 cm by 30 cm sided baking sheet with parchment which you've buttered on both sides. Put the eggs and sugar in a glass or metal bowl, set it over a pot with an inch/2.5 cm of simmering water in the bottom (do not let the bowl touch the water) and beat until tripled in volume and very thick and ribbony, like cake batter. This will take about 10 minutes. Remove from the heat.

Sift the flour and nuts over the batter and gently fold together. Pour the batter into the pan so that it is evenly distributed. Bake until slightly golden on top, 10 to 12 minutes. Meanwhile, get set up for unmolding the cake: lay a damp tea towel on a cutting board or on the back of another baking sheet. When the cake comes out, flip it onto the towel, carefully peel off the paper, trim the edges it you want, and roll immediately. Set aside to cool to room temperature, about 5 minutes.

Whip the cream into stiff peaks with a hint of vanilla and a pinch of cinnamon. Unroll the cake from the towel and set the towel aside. Sieve over a dusting of cocoa powder and spread the cream over the cake leaving a 1-inch border, and roll the cake up again. Set on a platter seam-side down. Sift over a little icing sugar and cocoa powder. Decorate with a button-row of hazelnuts. Cover and refrigerate until eating, which you'll want to do the same day, preferably within a few hours. Alternatively, save the filling and rolling the cake until an hour or 2 before serving. 

                                                         Source : cookingchanneltv.com

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Sun-Dried Tomato and Rosemary Palmiers

ingredients

• 1lb 2oz/500g homemade or shop-bought puff pastry
• All-purpose flour, for dusting
• 1 10oz/280g jar of sun-dried tomatoes, drained and finely chopped

• Few sprigs of fresh rosemary, leaves only, finely chopped
• 1 egg, lightly beaten

 

Directions

Put the puff pastry on a well-floured counter and bash it with a rolling pin. Usually we need to be quite delicate with puff pastry, as it needs to puff up a lot, but for palmiers it needs to puff up only a little. Roll the pastry out into a rectangle about 12 by 14in (30 by 35cm) and 1/8in (3mm) thick. Spread the tomatoes over the puff pastry and sprinkle over the rosemary.

With the shortest end facing you, take both long edges of the pastry and roll them toward each other to meet in the middle. Brush a little egg down the center to stick the two halves together. Carefully lift onto a large baking sheet, making sure it will fit in your refrigerator first, and put in the refrigerator for at least 30 minutes to chill and harden.

Preheat the oven to 400 degrees F (200 degrees C).

Remove the roll from the refrigerator and, using a very sharp knife, slice it into 1/2in (1cm) thick pieces. Lay each piece on the baking sheet and brush well with the beaten egg, then bake in the oven for 10 to 15 minutes until puffed up, crisp, and golden.

Remove the palmiers from the oven and let cool on the baking sheet. To serve, pile them high on a plate. These are great little canapes for waiting guests. 

                                                  Source : cookingchanneltv.com

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Onion Tarts

ingredients

• 4 tablespoons olive oil
• 12 small thyme sprigs
• 24 olives, cut in half
• 12 cherry tomatoes
• 1 medium onion - try to find small ones that will fit in the bottom of the muffin tins, cut into thin circles

• 1 sheet puff pastry
• 1/2 cup soft feta, goat cheese or ricotta
• 2 tablespoons aged balsamic vinegar - the sweeter the better
• Salt and pepper to taste

 

Directions

Preheat oven to 400 degrees F.
Divide the olive oil, thyme, olives, and tomatoes in the bottom of 12 muffin cups.

Cover with a slice of the onion.

Using a round biscuit or cookie cutter, cut out circles of the puff pastry (the circles should be slightly bigger than the top of the muffin cup since they will shrink in the oven) and place over the onion.

Gently push the pastry over the onions, so they are a snug fit.

Bake for 20 to 25 minutes or until golden brown and well puffed.

Allow to cool for just a moment before inverting onto a tray.

Add the cheese, drizzle with balsamic, add salt and pepper to taste and serve immediately.


                                                      Source: cookingchanneltv.com

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Cheese and Spinach Puff Pastry Pockets

ingredients

• 12 frozen puff pastry shells, unthawed
• 1 cup heavy cream
• 1/4 cup whole milk
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper

• 1 (16-ounce) package frozen chopped spinach, thawed and squeezed dry
• 1 1/4 cups grated Fontina cheese
• 1/4 cup freshly grated Parmesan
• 3 to 5 green onions, finely chopped

Directions

Preheat the oven to 400 degrees F.

Line a heavy large baking sheet with parchment paper. Arrange the frozen pastry shells on the baking sheet and bake until they puff and become golden brown, about 20 minutes. Using a small knife, cut out the center of the pastry shells.

Meanwhile, stir the cream, milk, salt, and pepper in a medium bowl. Stir in the spinach, Fontina cheese, Parmesan, and green onions. Spoon the spinach mixture into the baked pastry shells. Bake until the pastries are golden brown and the filling is hot, about 25 to 30 minutes. Transfer the pastries to a platter and serve. 

                                                       Source : cookingchanneltv.com

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