Hostess Twinkies

 

a bottle about the size of a Twinkie
twelve 12 x 14 inch pieces of aluminum foil
pastry bag
toothpick

CAKE:
4 egg whites
One 16-ounce box golden pound cake mix
2/3 cup water
Nonstick spray
FILLING:
2 Tbsp butter
1/3 cup vegetable shortening
1 cup powdered sugar
1/4 cup granulated sugar
1/3 cup evaporated milk
1 tsp vanilla extract
2 drops lemon extract

Preheat oven to 325 degrees F. Fold each piece of foil in half twice. Wrap
the folded foil around the bottle to create a mold. Leave the top open for
pouring the batter in. Make twelve of these molds and arrange on a cookie
sheet. Spray the inside of each with nonstick spray.

Beat the egg whites until stiff. Combine with cake mix and water, and beat
about 2 minutes until thoroughly blended. Pour batter into molds, filling
each about 3/4 inch deep. Bake about 30 minutes, or until the cake is
golden brown and a toothpick comes out clean from the center.

For the filling, cream the butter and shortening. Slowly add the sugars
while beating. Add the evaporated milk, vanilla and lemon extracts. Mix on
medium speed until completely smooth and fluffy. When the cakes are done
and cooled, use a toothpick to make three small holes in the bottom of
each one. Move the toothpick around the inside of each cake to make room
for filling. Using the pastry bag, inject each cake with filling through
all three holes.
Makes 12

Kahlua

 

 

 

 

1 qt water
2 1/2 c Sugar
3 tb Instant coffee
1 tb Vanilla
2 1/2 c Vodka

Bring water, sugar and coffee to a boil in a saucepan.
Simmer VERY slowly for 3 hours. Mixture will be very dark
and syrupy. Cool. Add vanilla and vodka. Makes 7 cups

McDonald's Mac Sauce

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1/2 cup mayonnaise
2 tablespoons French dressing
4 teaspoons sweet pickle relish
1 tablespoon finely minced white onion
1 teaspoon white vinegar
1 teaspoon sugar
1/8 teaspoon salt
1. Combine all of the ingredients in a small bowl. Stir well.
2. Place sauce in a covered container and refrigerate for several hours,
or overnight, so that the flavors blend. Stir the sauce a couple of
times as it chills.
Makes about 3/4 cup.

TGI Friday's Jack Daniels Grill Glaze

1 head of garlic
1 tablespoon olive oil
2/3 cup water
1 cup pineapple juice
1/4 cup teriyaki sauce
1 tablespoon soy sauce
1 1/3 cups dark brown sugar
3 tablespoons lemon juice
3 tablespoons minced white onion
1 tablespoon Jack Daniels Whiskey
1 tablespoon crushed pineapple
1/4 teaspoon cayenne pepper

1. Cut about 1/2-inch off of top of garlic. Cut the roots so that the
garlic will sit flat. Remove the papery skin from the garlic, but
leave enough so that the cloves stay together. Put garlic into a
small casserole dish or baking pan, drizzle olive oil over it, and
cover with a lid or foil. Bake in a preheated 325° oven for 1 hour.
Remove garlic and let it cool until you can handle it.

2. Combine water, pineapple juice, teriyaki sauce, soy sauce, and
brown sugar in a medium saucepan over medium/high heat.
Stir occasionally until mixture boils then reduce heat until mixture
is just simmering.

3. Squeeze the sides of the head of garlic until the pasty roasted garlic
is squeezed out. Discard remaining skin and whisk to combine.
4. Add remaining ingredients to the pan and stir.

5. Let mixture simmer for 40-50 minutes or until sauce has reduced by
about 1/2 and is thick and syrupy. Make sure it doesn't boil over.

Makes 1 cup of glaze.

Thomas' English Muffins

 

1 lb All-purpose or bread flour
1 t Salt
1 1/2 T Dry yeast
1 t Sugar
1 cup Warm milk
2 oz Butter, melted

Sift the flour and salt into a bowl and leave in a warm place. Dissolve
the yeast and sugar in warm (105 F) milk (M-Waved). Let froth,
then mix in the butter. Stir all the liquid into the warm flour and beat
well until smooth and elastic. Cover and proof in a warm place for 50
minutes or until doubled in bulk. Turn onto a well-floured board and
knead, working a little more flour if necessary to make the dough easier
to shape. Round up the dough, roll into a thick sausage shape and (using
the sharpest knife you have) slice into 8 to 10 portions, each about 1 1/2
~ 1 3/4 inch thick. Shape each one into a round with straight sides. Put
onto a greased baking sheet. Cover (use greased plastic wrap) and put
in a warm place to proof for 30-40 minutes or until springy to the touch.

Leave room for expansion and be careful not to over-proof, as the muffins
will get flabby and lose their shape. Warm and grease the bakestone
lightly. Lift the muffins carefully onto the bakestone and cook over very
moderate heat for 8-10 minutes until pale gold underneath. Turn and cook
the other side. Wrap in a cloth and keep warm if cooking in batches. To
serve, insert a knife in the side, pull the top and bottom slightly apart,
and insert slivers of butter.

Wheat Thins

1 3/4 c Whole wheat flour
1 1/2 c White flour
1/3 c Oil
3/4 ts Salt
1 c Water


1. In large mixing bowl, combine the flours and thoroughly mix.
2. In separate bowl blend the oil, salt, and water.
3. Add liquid mixture to dry, mixing well but as little as possible.
4. Roll as thin as possible on unoiled cookie sheet - not more than 1/8"
thick. Mark with knife for size crackers desired, but do not cut
through. Prick each cracker a few times with fork. Sprinkle lightly
with salt or onion salt, if desired.
5. Bake at 350F until crisp and light brown, about 30 minutes.
6. When cool, separate into individual crackers.

York Peppermint Patties

1 Egg white
4 cups powdered sugar
1/3 cup light corn syrup
1/2 teaspoon Peppermint oil or extract
Cornstarch for dusting
 1 16-oz. bag semi-sweet chocolate chips

1. In a medium bow, beat the egg white until it is stiff
and forms peaks. Don't use a plastic bowl for this.

 2. Slowly add the powdered sugar while blending with an
electric mixer set on medium speed.

 3. Add the corn syrup and peppermint oil or extract and
knead the mixture with your hands until it has the smooth
consistency of dough.

 4. Using a flat surface and a rolling pin lightly dusted with
cornstarch, roll out the peppermint dough 1/4-inch thick.

 5. Punch out circles of peppermint dough with a biscuit
cutter or a clean can with a diameter of about 2 1/2-
inches. Make approximately 20, place them on plates
or cookie sheets, and let them firm up in the
refrigerator, about 45 minutes.

6. Melt the chocolate chips in a microwave set on high
for 2 minutes. Stir halfway through the heating time.
Melt thoroughly, but do not overheat. Melting
the chocolate chips can also be done using a
double-boiler over low heat.

 7. Drop each patty into the chocolate and coat completely.
Using 2 forks, one in each hand, lift the coated patty from the
chocolate. Gently tap the forks against the bowl to knock of
the excess chocolate and place each patty on waxed paper.

 8. Chill the peppermint patties until firm, about
30 minutes. Makes 20 peppermint patties.

Auntie Anne's Pretzel

1 1/2 cup warm water
1 1/8 tsp. active yeast (1 1/2 pkg)
2 Tbs. brown sugar
1 1/8 tsp. salt
1 cup bread flour
3 cups regular flour
2 cups warm water
2 Tbs. baking soda
To taste coarse salt
2-4 Tbs. butter (melted)


Sprinkle yeast on lukewarm water in mixing bowl; stir to dissolve. Add
sugar, salt, and stir to dissolve; add flour and knead dough until smooth
and elastic. Let rise at least 1/2 hour.
While dough is rising, prepare a baking soda water bath with 2 cups warm
water and 2 Tbs. baking soda. Be certain to stir often.
After dough has risen, pinch off bits of dough and roll into a long rope
(about 1/2 inch or less thick) and shape. Dip pretzel into soda solution
and place on greased baking sheet. Allow pretzel to rise again. Bake in a
450 degree oven for about 10 minutes or until golden. Brush with melted
butter and enjoy!

Toppings:
After you brush with butter try sprinkling with coarse salt.
Or for Auntie Anne's famous cinnamon sugar, try melting a stick of butter
in a shallow bowl( big enough to fit the entire pretzel) and in another
bowl, make a mixture of cinnamon and sugar. dip the pretzel into the
butter, coating both sides generously. then dip again into the cinnamon
mixture.

Bailey's Original Irish Cream

1 cup light cream
1 can Eagle sweetened condensed milk (14 oz.)
1 2/3 cups Irish whiskey
1 teaspoon instant coffee
2 tablespoons Hershey's chocolate syrup
1 teaspoon vanilla extract
1 teaspoon almond extract


1. Combine all the ingredients in a blender set on high speed for 30
seconds.
2. Bottle in a tightly sealed container and refrigerate. The
liqueur will keep for at least 2 months if kept cool. Be sure to
shake the bottle well before serving.
Makes 4 cups.

Baby Ruth Bar

 

1 1/3 cups margarine

2 cups brown sugar
1/3 cup white corn syrup
8 cups oatmeal
2 tsp. vanilla
1/2 cup peanut butter

 

 

Melt margarine. Add brown sugar, syrup, peanut butter,
oatmeal and vanilla. Put in 9x13 cake pan.
Bake 350 for about 15 minutes.

Topping:
6 oz. package. chocolate chips
1/2 6 oz. package butterscotch chips
2/3 cup peanut butter
1 cup chopped nuts/peanuts
Melt together and spread on top.

A1 Steak Sauce

1/2 Cup Orange Juice
1/2 Cup Raisins
1/4 Cup Soy Sauce
1/4 Cup White Vinegar
2 Tbsp Dijon mustard
1 Tbsp Bottled Grated Orange Peel
2 Tbsp Heinz Ketchup
2 Tbsp Heinz Chili Sauce


1. Bring to a boil for 2 minutes stirring.
2. Remove from heat. Allow to cool to lukewarm.
3. Put mixture in a blender till it is pureed. Pour in bottle.
4. Cap tightly and refrigerate to use within 90 days.

Spicy Venison Sausage

3 lbs. deer meat
1/4 cup bacon drippings
1 cup minced onion
1 cup parsley; chopped
1 teaspoon marjoram
3/4 teaspoon coriander
1 teaspoon oregano
1 teaspoon cayenne
1 teaspoon black pepper
1/4 teaspoon cumin
salt to tasteGrind venison with coarse blade.
Add parsley and onion; mix well.
Add remaining ingredients and blend well; regrind mixture.
Divide the mixture into twelve parts.
Shape each section into 2 1/4 inch by 5 inch sausage patties.
Broil or barbecue until brown; be sure meat is well done.

Grilled Venison Steak with Smoky Honey Marinade

Ready in 1 day 25 mins

Ingredients

Makes: 1 steak

• 2 tablespoons honey
• 2 tablespoons soy sauce
• 2 tablespoons liquid smoke
• 2 tablespoons Worcestershire sauce
• 1 1/2 tablespoons minced garlic
• 1 tablespoon red pepper flakes
• 1 tablespoon sea salt
• 1 venison steak (or more)

 

 

1.

Combine all ingredients except steak in a large plastic resealable bag. Add steak, seal the bag, and turn to coat. Refrigerate for 24 hours to marinate.

2.

Heat your gas or charcoal grill to high (Here's how to tell if it's high: Hold your hand about four inches above the cooking surface. After 2 to 3 seconds, the heat will force you to pull your hand away.)

3.

Oil the grill grate, using an oiled rag.

4.

Remove steak from marinade and place on the grill. Use these cooking times to cook your steak to medium: 2 to 3 minutes per side for a 1/2-inch thick steak, 4 to 6 minutes per side for a 1-inch thick steak, 6 to 9 minutes per side for a 1 1/2 to 2-inch thick steak.

5.

Take the steak off the grill. Let rest 2 to 3 minutes to allow the juices to reabsorb into the steak. Serve.

Note Recipe makes about 3/4 cup of marinade, enough for 1 1/2 pounds of steak.

 

Deer Stroganoff

Ready in 35 mins

Ingredients

Serves: 4

• 1 tbsp vegetable oil
• 1 pound deer stew meat
• 1 medium onion, sliced into rings
• 8 ounces Portobello mushrooms
• 2 (10 ounce) cans cream of mushroom soup
• 1/2 cup Worcestershire sauce
• 1 drop Texas Pete(R) hot sauce (or other very hot pepper sauce)
• 2 cups sour cream
• 1 pound egg noodles

 

1.

Heat 1 tablespoon vegetable oil in Dutch oven. Brown meat in hot oil on both sides. Stir in onion rings and mushrooms; cook until caramelized. Add soup, Worcestershire sauce, and hot sauce.

2.

Bring a large pot of salted water to boil for the noodles. Add noodles to water and cook according to package directions. Drain.

3.

When water is boiling for the noodles, add sour cream to deer meat mixture and simmer. Serve stroganoff over cooked noodles.

Grilled Venison Steak with Red Wine Peppercorn Marinade

Ready in 1 day 30 mins

Ingredients

Makes: 1 steak

• 1 cup red wine
• 1 tablespoon black peppercorns
• Pinch white sugar
• Pinch salt
• 1 venison steak (or more)

 

1.

Stir red wine, peppercorns, sugar, and salt together and heat for about 5 minutes in saucepan over medium heat. Allow to cool slightly, then pour into large resealable plastic bag, Add steak, seal the bag, turn to coat, and refrigerate for 24 hours to marinate.

2.

Heat your gas or charcoal grill to high (Here's how to tell if it's high: Hold your hand about four inches above the cooking surface. After 2 to 3 seconds, the heat will force you to pull your hand away.)

3.

Oil the grill grate, using an oiled rag.

4.

Place the steak on the grill. Use these cooking times to cook your steak to medium: 2 to 3 minutes per side for a 1/2-inch thick steak, 4 to 6 minutes per side for a 1-inch thick steak, 6 to 9 minutes per side for a 1 1/2 to 2-inch thick steak.

5.

While steak is grilling, pour the marinade into a skillet, bring to a boil, then reduce heat to medium-low and and simmer for about 10 minutes to reduce by half. Serve steak with wine sauce.

6.

Take the steak off the grill. Let it rest 2 to 3 minutes to allow the juices to reabsorb into the steak.

Note Recipe makes 1 cup of marinade, enough for 2 pounds of steak.