TAG Treasury Team

Thursday, October 27, 2011

Tempt My Tummy!

The holidays are fast approaching and with that comes good food, good company and family fun!

Most of us include wonderful tummy tempting recipes along with our holiday festivities. I don't know about yours, but my family members like to try new recipes, especially for Thanksgiving. If you have a wonderful, tried and true recipe you'd like to share, please send it to me for inclusion in this blog post. Send to: lealoureed@hotmail.com

Well, if we're going to share recipes, what better way to start than with brownies! With a title like this, how can you go wrong, right?

BETTER-THAN-SEX BROWNIES

Cream together: 1 stick of softened butter and 1 cup sugar.
Beat in one at a time: 1 1-pound can of Hershey's chocolate syrup and 4 eggs.
Add: 1 cup unsifted flour and 1 cup chopped nuts.
Pour into a 15" x 10" jelly roll pan (or cookie sheet with sides).

Bake at 350 degrees for 20 to 25 minutes.


While baking,make the frosting as follows...............

The Frosting
1 stick of butter
1-1/2 cups sugar
1/2 cup evaporated milk
1/2 cup chocolate chips

Melt the butter completely in a 1/1/2 quart saucepan, on medium heat setting. Twirl pan until all melted.
Add evaporated milk; will look yellow and white and gurgle.....(i swear that is what the directions say!) Stir till a clear yellow.
Remove from heat and add sugar, stir, and then return to medium heat.
Stir very gently till sugar dissolves in a fuzzy cloud.
Turn up to medium high heat.
After dissolving sugar, boil 1-2 minutes, and remove from heat.
Add chocolate chips and stir into glaze (when it gets a medium brown color).
Spread in thin layer with hot, wet knife right when you remove the brownies from the oven!

This recipe was submitted by Cheryl of Just Aspire


Quick is the word! Aren't we all looking for tasty dishes that don't take forever to make? This one is a family recipe handed down from Mary's Grandma.

Quick Sauerbraten

4-5 lb pot roast (chuck, round, or rump)
1/4 cup vegetable oil
1/2 cup chopped onions
2 tsp. salt
2 T. mixed pickling spices
1 cup red wine vinegar
3 cups water
1/2 cup brown sugar, firmly packed
12 gingersnap cookies, crumbled


Brown roast slowly on all sides in oil in heavy kettle or Dutch oven. Pour off excess oil. Add onion, salt, pickling spices, red wine vinegar, water, and brown sugar. Simmer 3 to 4 hours or until tender. Remove meat, keep warm. Strain liquid left in kettle and measure out 4 cups. Add gingersnaps. Cook and stir until smooth and slightly thickened. If a thicker gravy is desired, add more gingersnaps. Serve with noodles or mashed potatoes. Roasted carrots make an AMAZING side dish for this item!!

This recipe was submitted by Mary of A Look of Love!



Never Fail Fudge

2 1/2 c. sugar
3/4 tsp. salt
1/2 stick butter or margarine
1 5 oz. can evaporated milk (2/3 c.)
1 Jar (7 1/2oz) Marshmallow Fluff
3/4 tsp. vanilla
1 12-oz. package semi-sweet chocolate pieces
1 /2 c. chopped walnuts

Grease a 9-inch square baking pan; set aside. In large saucepan combine the first 5 ingredients. Stir over low heat until blended. Increase heat to Medium and bring to a full-rolling boil being careful not to mistake escaping air bubbles for boiling. Boil slowly, stirring constantly for 5 minutes (use Soft-Ball test; http://www.marshmallowfluff.com/pages/faq.html). Remove from heat, stir in vanilla and chocolate until chocolate is melted. Add nuts. Turn into greased pan and cool. Makes 2 1/2 pounds.

Hint: As with all fudge recipes, cooking time will vary depending on factors such as humidity and altitude. For best results, use the softball test to make sure the fudge has been cooked enough. The softball test can be found in any cookbook and on our website under frequently asked question (FAQ's).

This recipe was submitted by Patti of Loves Paris Studio!

Apple Crisp (serves 6)

4 medium peeled and sliced Granny Smith apples (green ones)
3/4 cup packed brown sugar
1/2 cup flour
1/2 cup oats
3/4 tsp cinnamon
1/3 cup softened butter plus a little extra to butter the pan

Preheat oven to 375

Butter a square baking pan (with the little extra). Place the apple slices in the pan, mix the remaining ingredients and sprinkle over the apples. Bake 30 minutes until apples are tender and topping is browned. Serve with vanilla ice cream!

This recipe was submitted by Bridget of XO Ribbons!


Classic Sugar Cookies

When I was growing up. It was tradition every year that we would bake batches and batches of sugar cookies. Each one cut into a lovely shape with my mom’s cookie cutters, that were given to her from her mother. My unique (sometimes called rebellious lol) artistic side would come out even then. As my cookies were lovingly nicknamed by my step-dad as “indigestion” cookies. I would cover them in every different color icing and decorative topping possible. The crazier the better! I can even remember my mother foregoing the craziest ones on the “big” table on Christmas eve. Relegating them to Santa’s snack dish that we always prepared before bed. Which was fine by me!

Ingredients
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup butter, softened
1 1/2 cups white sugar
1 egg
1 teaspoon vanilla extract

Directions
Preheat oven to 375 degrees F (190 degrees C). In a small bowl, stir together flour, baking soda, and baking powder. Set aside.
In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients. Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets.
Bake 8 to 10 minutes in the preheated oven, or until golden.

Icing Recipe

Ingredients
1 1/2 cups confectioners' sugar
3 tablespoons butter, softened
1 tablespoon vanilla extract
1 tablespoon milk
3 drops red ( or green) food coloring
Various colored sugars, chocolate chips, silver balls, peppermints

Directions
Combine confectioners' sugar butter, vanilla and milk, beating until creamy. Thin with a few more drops of milk (if necessary) to reach desired spreading consistency. Stir in optional food coloring. Spread frosting over cooled cookies and decorate with colored sugar and toppings.

This recipe was submitted by Sarah of My Vintage New England!


Chocolate Sprinkle Thumbprint Cookies

1/2 cup butter or shortening
1/4 cup sugar
1 egg
1/2 tsp vanilla
1 cup flour
1/4 tsp salt
melting chocolate (or chocolate chips!)
sprinkles


Preheat oven to 375
Mix together butter, sugar, egg, and vanilla.
Stir in flour and salt.
Roll into 1" balls then roll in sprinkles.
Place on cookie sheet, bake for 5 minutes, remove and press thumb into each cookie.
Bake another 8 minutes.
Cool then fill the "thumbprint" with melted chocolate.
To add color and fun place an M&M in the middle of each :)

This recipe was submitted by Susie of SmiLe aGain Creations!

Zucchini Pie

2 unbaked deep -dish pie shells – 9”
4 cups of peeled and grated zucchini *
5 large eggs
½ tsp cardamon
½ tsp vanilla
1 ½ cups sugar
1 tsp Salt
2 tsp ground cinnamon
1 tsp ground ginger
½ tsp ground cloves
2 cans evaporated milk (12 oz cans)

Heat oven to 425 degrees.
Mix sugar, eggs, vanilla together. Stir in milk and spices. Mix well. Add zucchini.
Mix until all well blended. Ladle or pour into pie shells.
Bake on a cookie sheet for easier clean-up if overfill.
Bake 15 minutes at 425 degrees then reduce heat to 325 degrees and bake 30-40 minutes
more or until knife inserted in center comes out clean.
*(can use baked and pureed zucchini if wanting a smoother texture)

This recipe was submitted by Linda of Antler Pantry and Sewcial Graces!


Pumpkin Pie with a Flair.......this recipe originally from Mary of littlebrownbird

To whatever recipe you follow for making pumpkin pie:

--add a 1/4 tsp of almond extract,
--a 1/4 tsp of vanilla
--a tiny bit more ground cloves than what they call for.
--before I put the pumpkin mixture into the crust, I add a thin layer of caramel to the bottom of the pie crust
--then add a layer of chopped pecans
--drizzle with more caramel.
--cover with pumpkin mixture.
--add whole pecans around the edge of the pie (or cover the top if you wish) and sprinkle with brown sugar.

--bake according to the recipe.

--serve with Cool Whip whipped with 1/4 tsp of your choice of rum, brandy, or bourbon.

This recipe was submitted by Pam of cooljewelrydesign and cooljewelrydesignJR


Pear Pie

1 large egg - slightly beaten
Add egg & beat well with the following:
3/4 cup sugar
1/4 tsp salt
2 tbsp flour
1/2 tsp vanilla

Fold in:
1 cup sour cream (you can use "light" but not the fat free kind - it
doesn't set right or taste right)
2 cups chopped pears (large can of pears in light syrup drained and chopped)

Put in pie crust and bake for 25 minutes at 450

Topping
4 1/2 tbsp flour
3/4 tsp cinnamon
3 tbsp margarine or butter (slightly melted)
6 tbsp sugar
2 tbsp nuts

Mix together and put on pie.
Bake 10-15 minutes more

Pie tastes best when refrigerated overnight.

This recipe was submitted by Heather of Shy Photog


Favorite Candy Cane Cookie Recipe:

1/2 cup soft butter
1/2 cup shortening
1 cup confectioners (XX) sugar
1 egg
1 1/2 teaspoon almond extract
1 teaspoon vanilla extract
1 1/2 Cups flour
1 teaspoon salt
red food color

Heat oven to 375. Mix thoroughly butter, shortening, XX sugar, egg and extracts. Blend in flour and salt. Divide dough in half and mix red color into it until dark pink/red. Shape 1 teaspoon of dough of each color into 4 inch ropes. Form smooth, even ropes, roll them back and forth on lightly floured board. Place ropes side by side and press together lightly and twist. Complete the cookies one at a time. Place on ungreased baking sheet, curve top of cookie down to form handle of cane. Bake for 9 minutes until lightly browned.

This recipe was submitted by Barbara at Blue Sky Knitting
and is available on my shop under my candy cane scarf at http://http://www.etsy.com/listing/85700792/hand-knit-candy-cane-christmas-scarf-in


Eggnog Bars

1/2 cup butter or margarine, softened
1 cup granulated sugar
1 1/2 teaspoons brandy or rum flavoring
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon ground nutmeg
1 cup dairy or canned eggnog
1 cup chopped candied cherries
1/2 cup chopped almonds
3/4 cup sifted powdered sugar
Milk

Cream first 2 ingredients; blend in 1 1/4 teaspoon flavoring. Stir flour with soda, nutmeg , and 1/4 teaspoon salt. Add alternately with eggnog to creamed mixture. Stir in cherries and nuts. Spread in greased 15 ½ x10 1/2x 1- inch baking pan. Bake at 350 for 18-20 minutes. Mix powdered sugar, remaining 1/4 teaspoon flavoring, and enough milk (3 to 4 teaspoons) to make mixture pourable. Drizzle over warm cookies. Cool; cut into bars and serve. Makes 48

This recipe was submitted by Leanna of Seams Victorian, Bits and Purses, and Teez Loueez


Moplacron Pie (Mock Pecan)

When my son was little, he couldn't make his mouth say "mock pecan" so this pie has always been known at our house as Moplacron Pie. It is soooo good!

3/4 cup sugar
3/4 cup dark Karo syrup
3/4 cup quick oats
1/2 cup butter or margarine
1/2 cup coconut
2 eggs
9 inch pie crust
 
Mix all ingredients well and pour into 9 inch unbaked pie crust. Bake 40 to 50 minutes at 350 degrees until the center is jiggly, not soupy!

This recipe was submitted by Leanna of Seams Victorian, Bits and Purses, and Teez Loueez

Pineapple Drop Cookies

4 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1 cup butter
2 cups granulated sugar
2 eggs
1 (15 ounce) can crushed pineapple
in its own juice, drained (save the)
juice for glaze
1 teaspoon vanilla extract
glaze (optional)
4 tablespoons butter
1 lb powdered sugar
juice from canned pineapple

Directions:
1. Preheat oven to 350°F Spray a baking sheet with nonstick cooking spray.
2. To prepare cookies, sift flour, salt and baking soda together and set aside. Beat butter and sugar together until light. Add eggs; beat until well combined. Add pineapple, vanilla and flour mixture. Mix well. Drop by heaping teaspoonfuls on pan. Bake 12 minutes.
3. To prepare glaze, beat butter until smooth. Slowly add powdered sugar and pineapple juice, 1 tablespoon at a time, until mixture is the consistency of a glaze. Spoon over cookies while they’re still warm.

This recipe was submitted by Megan of  mkt Engineer