Kopy Kat Recipes - P

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Pleasant Valley Inn Chocolate Decadence Cake

Post  justmecookin on Mon Oct 20, 2008 2:07 pm

Pleasant Valley Inn Chocolate Decadence Cake

6 ounces bittersweet (not unsweetened) chocolate, chopped
2 ounces unsweetened chocolate, chopped
1/3 cup freshly brewed espresso coffee
1 cup (2 sticks) unsalted butter
1 tablespoon vanilla extract
6 large eggs, separated, room temperature
1 cup firmly packed dark brown sugar
1/2 cup granulated sugar
1/3 cup sifted flour
Powdered sugar

Grease and flour 10-inch springform pan that is 2 inches high. Melt chocolates with coffee and butter in heavy saucepan over medium-low heat, stirring until smooth. Pour into large bowl. Cool; mix in vanilla. Using separate bowl (not plastic), beat egg whites until almost stiff.

In another bowl, cream egg yolks with sugars and flour. Mix egg yolk mixture with chocolate mixture. Fold in egg whites. Gently pour batter into prepared pan.

Bake at 350 degrees 45 minutes or until done. Transfer to rack and cool (cake will fall). Run knife around sides to loosen if necessary. Release pan sides from cake. Place decorative doily or stencil on top of cake. Sift powdered sugar over top. Remove doily or stencil from cake. Makes 12 servings.

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Pleasant Valley Inn Cheesecake

Post  justmecookin on Mon Oct 20, 2008 2:07 pm

Pleasant Valley Inn Cheesecake

1/2 cup plus 2 tablespoons (1 1/4 sticks) butter, room temperature
2 1/4 cups finely crushed graham cracker crumbs
1 cups sugar (divided)
4 packages (8 ounces each) cream cheese, room temperature
4 eggs
2 tablespoons vanilla extract (divided)
1/2 cup sour cream

To make crust: Combine butter, cracker crumbs and 1/4 cup sugar. Mix well and press onto bottom and up sides of 10-inch springform pan. Refrigerate 10 to 15 minutes.

To make filling: Preheat oven to 300 degrees. Beat cream cheese with 1/2 cup of remaining sugar until smooth and creamy. Add eggs, one at a time, beating after each addition.

Add 1 tablespoon vanilla and beat thoroughly about 15 minutes. Pour filling into pan with crust and bake in preheated oven 1 hour and 10 minutes or until center is solid. When done, remove from oven and cool completely.

To make topping: Preheat oven to 300 degrees. By hand, mix sour cream with 1/4 cup of remaining sugar and remaining 1 tablespoon vanilla. Mixture should be smooth and creamy.

Spread on top of cooled cheesecake, then bake 10 minutes. This is a thin topping. Remove from oven and cool, then refrigerate 3 hours or overnight. Makes 12 to 16 servings.

justmecookin

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Paulson's Old Orchard Inn Fudgy Brownies

Post  justmecookin on Mon Oct 20, 2008 2:08 pm

Paulson's Old Orchard Inn Fudgy Brownies

4 ounces unsweetened baking chocolate
3/4 cup (11/2 sticks) butter
3 extra-large eggs
1/2 teaspoon salt
2 cups sugar
1 tablespoon vanilla extract
1 cup sifted flour
1 cup chopped nuts
1 can (16 ounces) canned fudge frosting

Melt chocolate and butter in microwave on high (100% power) 2 minutes. Stir until smooth. Cool to room temperature.

Beat eggs and salt with electric mixer in another bowl until foamy and light in color. Gradually add sugar, and beat until well creamed. Stir in vanilla.

Stir in cooled chocolate mixture at low speed. Mix in flour and nuts. Spread into 9-by-13-inch pan coated with non-stick vegetable cooking spray. Bake at 350 degrees 25 to 30 minutes or until done. When cool, ice with prepared frosting. You will not need entire can. Makes about 20 brownies.

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Paulson's Old Orchard Inn Cherry Oatmeal Cookies

Post  justmecookin on Mon Oct 20, 2008 2:08 pm

Paulson's Old Orchard Inn Cherry Oatmeal Cookies

1 cup (2 sticks) butter, room temperature
3/4 cup packed brown sugar
1/2 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 1/2 cups flour
1/2 teaspoon salt (optional)
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
3 Line is overdrawn cups old-fashioned rolled oats
1 cup (4 ounces) dried tart cherries (see note)

Preheat oven to 350 degrees. Using electric mixer, cream butter with both sugars until well blended. Add egg and vanilla; beat several minutes or until light and fluffy.

In separate bowl, mix together the flour, salt, baking soda, baking powder and cinnamon. Add to butter mixture and beat by hand until well blended. Stir in oats and cherries.

Drop batter by heaping tablespoons onto lightly greased cookie sheets and bake until edges are light brown, about 10 minutes.

Let cookies cool a few minutes, then remove from baking sheets to cool completely on racks. Makes about 4 dozen cookies.

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Paulson's Old Orchard Inn Lemon Squares

Post  justmecookin on Mon Oct 20, 2008 2:09 pm

Paulson's Old Orchard Inn Lemon Squares

2 1/4 cups plus 6 tablespoons flour (divided)
1/2 cup powdered sugar
1 cup (2 sticks) cold butter
6 eggs, slightly beaten
1 1/2 tablespoons grated lemon rind
3/4 cup fresh lemon juice (about 3 large lemons)
3 cups granulated sugar
3/4 teaspoon baking powder
Additional powdered sugar for garnish

Preheat oven to 325 degrees. Coat 15 1/2-by-10 1/2-inch jellyroll pan with vegetable oil spray.

In food processor, combine 2 1/4 cups flour, powdered sugar and butter that has been cut into small chunks. Pulse to combine ingredients until mixture resembles fine crumbs.

This also can be done by hand using a pastry blender. Press mixture evenly onto bottom and up sides of prepared pan. Bake 15 minutes. Remove crust from oven and increase temperature to 350.

Meanwhile, make lemon filling: In medium bowl, slightly beat the eggs. Add lemon peel and juice. In separate bowl, combine sugar, remaining 6 tablespoons flour and baking powder. Stir into egg mixture.

Pour mixture over the baked crust and return to oven. Bake 25 to 30 minutes or until center springs back when touched. Let cool 15 minutes. Put powdered sugar in sieve and sprinkle over top of bars. Cut into squares when completely cool. Makes 36 to 40 bars.

justmecookin

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Piccadilly Cafeteria Carrot Souffle

Post  justmecookin on Mon Oct 20, 2008 2:10 pm

Piccadilly Cafeteria Carrot Souffle

1 3/4 pounds peeled carrots, chopped
1 cup granulated sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons vanilla extract
2 tablespoons flour
3 eggs, well-beaten with electric mixer
1/2 cup (1 stick) margarine, at room temperature
Confectioners' sugar

Steam or boil carrots. Drain well and transfer to a large mixing bowl. While carrots are still warm, add sugar, baking powder and vanilla extract. Beat with mixer until smooth. Add flour and mix well; add whipped eggs and beat well. Add margarine and beat well.

Pour mixture into a 2-quart baking dish. Bake at 350 degrees for 1 hour or until top is light golden brown. Sprinkle lightly with confectioners' sugar over top before serving

justmecookin

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Priscilla's Tea Room Key Lime Chiffon Pie

Post  justmecookin on Mon Oct 20, 2008 2:10 pm

Priscilla's Tea Room Key Lime Chiffon Pie

1 envelope unflavored gelatin
1/4 teaspoon salt
4 egg yolks
1 1/3 cups water (divided)
1/4 cup freshly squeezed lime juice
1 tablespoon grated lime peel plus more for garnish (divided)
1 cup powdered egg white substitute (see note)
1/2 cup sugar
Few drops green food coloring, if desired
1 prepared 9-inch graham cracker pie crust
Whipped cream

In 1-quart saucepan combine gelatin and salt. Beat egg yolks with 1/3 cup water, lime juice and 1 tablespoon lime peel. Add to gelatin mixture and cook over medium heat until mixture reaches 165 degrees and thickens enough to coat the back of a spoon. Set aside until cooled to room temperature.

Beat egg white substitute with remaining 1 cup of the water, gradually adding sugar. Fold egg white mixture into egg yolk mixture. Add food coloring, if desired. Pour into crust and refrigerate 1 hour. Garnish with whipped cream and grated lime peel. Makes 6 to 8 servings.

justmecookin

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Priscilla's Tea Room Tuna Supreme

Post  justmecookin on Mon Oct 20, 2008 2:11 pm

Priscilla's Tea Room Tuna Supreme

1 can (12 1/4 ounces) all white tuna in water, drained
2 tablespoons chopped celery
2 tablespoons chopped onion
Salt and pepper to taste
3 to 4 heaping tablespoons mayonnaise
Washed and dried greens (any variety)
Tomato wedges
Quartered hard-cooked eggs
Cucumber slices
2 tablespoons chopped pecans
2 tablespoons shredded carrots
1 cup canned shoe-string potatoes

Combine tuna, celery, onion, salt, pepper and mayonnaise. Salad can be made ahead of time to this point.

When ready to serve, set salad on a bed of greens and garnish with tomato wedges, quartered eggs and cucumber slices. Top with pecans, carrots and shoe-string potatoes. Make 2 to 3 servings.

justmecookin

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Primrose Inn Coconut Joys

Post  justmecookin on Mon Feb 16, 2009 6:46 pm

Primrose Inn Coconut Joys

1 14-ounce package coconut (5-1/2 cups)
2/3 cups sugar
6 Tablespoons flour
1/2 teaspoon salt
4 egg whites
1 teaspoon almond extract, optional
8 ounces chocolate chips, melted
Whole almonds

Mix coconut, sugar, flour, and salt in large bowl. Stir in egg whites and extract. Chill dough for 20 to 30 minutes. Top cookie sheet with parchment paper. Encase one almond in coconut mixture to form 1-inch ball. Rinse hands in cold water, if necessary, to keep coconut mixture from sticking to fingers.

Bake about 20 minutes until lightly browned. Cool completely on wire rack. Melt chocolate for 1 to 2 minutes on high in microwave and stir until smooth. Dip top of coconut ball in melted chocolate and cool in refrigerator until chocolate is set, about 20 minutes. Store in airtight container. Makes about 3 dozen

justmecookin

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Prince Solms Inn Sausage Pie

Post  justmecookin on Tue Mar 24, 2009 9:15 am

Prince Solms Inn Sausage Pie

1 lb pork sausage
2 cups shredded cheddar cheese
1 bunch of green onions, chopped
3 cups milk
1 1/2 cups Bisquick mix
6 eggs
Salt & Pepper, to taste

Preheat oven to 400 degrees. Brown sausage and onions, drain. Using a mixer or blender, mix eggs, milk, and Bisquick. Layer the following in a 9x13 pan: sausage and onions, shredded cheese, milk mixture. Bake for 35-40 minutes until brown and set. Serve with fresh fruit in compote and bread/muffin. Serves 8-10 people.

justmecookin

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Primrose House Hash Brown Casserole

Post  justmecookin on Tue Mar 24, 2009 9:29 am

Primrose House Hash Brown Casserole

32 oz frozen hash browns
1 cup sour cream
1 cup shredded cheese
1 can cream of chicken or celery soup
1/2 cup melted butter
1/4 tsp pepper
1/2 tsp salt
1/4 cup chop onion
Diced ham

Thaw potatoes, mix all ingredients and pour over potatoes. Cover with foil. Bake 350 degrees 45 to 60 minutes.

justmecookin

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Pinehaven B&B Chicken Cordon Bleu Strata

Post  justmecookin on Fri Jun 19, 2009 9:50 am

Pinehaven B&B Chicken Cordon Bleu Strata

6 cups toasted bread, cubed
3/4 cup chicken broth
2 cups diced chicken
3/4 cup cubed ham
3/4 cup Swiss cheese, grated
1/2 cup celery, finely chopped
1/2 cup broccoli, finely chopped
1/4 cup onion, finely chopped
1/4 cup green pepper, finely chopped
1/4 cup carrots, finely chopped
3/4 cup mayonnaise
1 tsp. salt
1/4 tsp. pepper
4 eggs, slightly beaten
1-1/2 cups milk
1 cup Cheddar cheese, cubed

Preheat oven to 325 degrees. Grease a 9x13 baking dish. Place bread cubes on bottom of dish. Pour chicken broth over bread cubes evenly. In medium bowl combine chicken, ham, Swiss cheese, chopped vegetables (cooked slightly), salt and pepper and mayonnaise.

Mix well and spread evenly over bread cubes. Beat eggs. Add milk and pour over chicken mixture. Bake 50 minutes. Place Cheddar cheese cubes over top and return to oven for 10 minutes. Cool about 8 minutes before serving. Makes 8 servings

justmecookin

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Panda Express Style Orange Chicken

Post  justmecookin on Wed Jul 18, 2012 10:12 pm

Panda Express Style Orange Chicken

2 pounds chicken pieces, boneless and skinned
1 egg
1 1/2 teaspoons salt
White pepper
Oil for frying
1/2 cup plus 1 tablespoon cornstarch
1/4 cup flour
1 tablespoon ginger root, minced
1 teaspoon garlic, minced
1 dash red hot chilies
1/4 cup green onions, chopped
1 tablespoon rice wine
1/4 cup water
1 teaspoon sesame oil
2 teaspoons orange zest, minced
1/4 cup orange juice
1/2 teaspoon granulated sugar
2 tablespoons chicken stock
1 tablespoon light soy sauce

To make orange sauce, combine zest, orange juice, granulated sugar, chicken stock and soy sauce in a small bowl and set aside. Cut chicken pieces in 2-inch squares and place in large bowl. Stir in egg, salt, pepper, and 1 tablespoon oil and mix well. Stir 1/2 cup cornstarch and flour together. Add chicken pieces, stirring to coat.

Heat oil for deep-frying in wok or deep-fryer to 375 degrees F. Add chicken pieces, a small batch at time, and fry 3 to 4 minutes or until golden and crisp. Do not overcook or chicken will be tough. Remove chicken from oil with slotted spoon and drain on paper towels. Set aside.

Clean wok and heat 15 seconds over high heat. Add 1 tablespoon oil. Add ginger and garlic and stir-fry until fragrant. Add and stir-fry crushed chiles and green onions. Add rice wine and stir 3 seconds. Add Orange Sauce and bring to boil. Add cooked chicken, stirring until well mixed. Stir water into remaining 1 tablespoon cornstarch until smooth. Add to chicken and heat until sauce is thick. Stir in 1 teaspoon sesame oil. Makes 6 servings

justmecookin

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Re: Kopy Kat Recipes - P

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