The Coffee Shop Cook Book

[Gina]

"Quick and easy way to cook turkey in the slow cooker. With only two ingredients, the only hard part is waiting."
Slow Cooker Turkey Breast (6 Servings)
1 (6 pound) bone-in turkey breast
1 (1 ounce) envelope dry onion soup mix
Rinse the turkey breast and pat dry.
Cut off any excess skin, but leave the skin covering the breast.
Rub onion soup mix all over outside of the turkey and under the skin.
Place in a slow cooker.
Cover, and cook on High for 1 hour, then set to Low, and cook for 7 hours.

Slow Cooker Turkey Breast (12 Servings)
2 (6 pound) bone-in turkey breast
2 (1 ounce) envelope dry onion soup mix
Rinse the turkey breast and pat dry.
Cut off any excess skin, but leave the skin covering the breast.
Rub onion soup mix all over outside of the turkey and under the skin.
Place in a slow cooker.
Cover, and cook on High for 1 hour, then set to Low, and cook for 7 hours.

[Lynn]

Cherries in the Snow
Low Calorie Recipe
Ingredients:
One (8-ounce) tub fat-free cream cheese
1 cup sifted powdered sugar
1 (12-ounce) carton frozen reduced-calorie whipped topping, thawed
8 cups (1-inch) cubed angel food cake
One (20-ounce) can light cherry pie filling

Directions:
Beat cream cheese at medium speed of a mixer until smooth. Gradually add the sugar, beating until blended. Gently fold in whipped topping.

Place half of cake cubes in a large glass bowl; top with half of cheese mixture. Spread half of cherry filling over cheese mixture. Repeat layers with remaining cake cubes, cheese mixture, and cherry filling. Cover and chill.

Recipe makes eight servings.

[Gina]

MMMMMMM.......Lynn this sounds really good.  I must try it

[Lynn]

It is good Gina and so simple to make!

[Gina]

Wine Cake

1 cup margarine
2 cups sugar
4 eggs
1 cup sherry wine (or any sweet wine can be substituted)
2 cups flour
2 teaspoons baking soda
2 cups chopped nuts (optional)
1/2 cup chopped maraschino cherry (optional)
1 cup raisins (optional)

Cream together sugar, margarine, and eggs. Add the remaining ingredients. Bake 1 hour or until done at 325 degrees in a loaf pan.

['Carol']

Crock Pot Creamy Macaroni and Cheese

O.K..so I admit it.  When this Paula Deen recipe was first offered to me I thought "who needs to cook Mac & Cheese for three hours in a crock pot?"  But then I made it..it tasted good when I first put the hot cheese and the pre cooked hot macaroni together....tasted good when I tried it again while stirring after one hour cook time, and then two hours cook time..mmm and was good after three hours in the slow cooker.  So..it'd be a great dish to take to a pitch in where the food sits out for awhile?  I wouldn't know.  Hubby and I polished the 12 servings off in three days. It tastes great re-heated as well. *blush*

Ingredients

2 cups uncooked elbow macaroni (an 8-ounce box isn't quite 2 cups)
2 1/2 cups (about 10 ounces) grated sharp Cheddar cheese
3 eggs, beaten
1/2 cup sour cream
1 (10 3/4-ounce) can condensed  Cheddar cheese soup
4 Tablespoons (1/2 stick) butter, cut into pieces
1/2 teaspoon salt
1 cup whole milk (o.k...I used 2%...gotta counter act the butter and sour cream somewhere right?)
1/2  teaspoon dry mustard
1/2 teaspoon pepper

Directions
Boil the macaroni in a 2-quart saucepan in plenty of water until tender, about 7 minutes.
Drain.
In a medium saucepan, mix butter and cheese.  Stir until the cheese melts.
In a slow cooker, combine cheese/butter mixture and add the eggs, sour cream, soup, salt, milk, mustard and pepper and stir well.
Then add  the  drained macaroni and stir again.
Set the slow cooker on low setting and cook for 3 hours, stirring occasionally.
Yield: 12 servings
Prep time: 7 minutes
Cook time: 3 hours

[Lynn]

Does anyone have an easy microwave recipe for carmel corn?

['Carol']

Ummm... I never actually tried Microwave caramel corn Lynn...but... I know how to google.  This one sounded good to me?

MICROWAVE CARAMEL CORN   

3 qts. popped popcorn (2/3 - 1 c. unpopped)
1/2 c. butter
1 c. brown sugar
1/4 c. light Karo syrup
1 tsp. baking soda

Microwave butter, brown sugar and syrup in a 1 3/4 quart bowl on High for 5 minutes. Stir 1/2 way through. After the 5 minutes, stir in baking soda. Microwave for 1 1/2 minutes more. Put popped popcorn in a large paper bag. Pour mixture over the popcorn. Shake well. Place bag in the microwave on High for 1 minute. Pour caramel corn into a bowl or onto a tray. Allow to cool. Break apart. Enjoy.

[-TT-]

Pumpkin Pie

1 cup packed light brown sugar
1 tablespoon cornstarch
1/2 teaspoon salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 1/2 cups fresh Pumpkin Puree or canned
3 large eggs, lightly beaten, plus
1 egg for glaze
1 1/2 cups evaporated milk
1 tablespoon heavy cream

Preheat oven to 425 degrees F. Line a baking sheet with parchment paper; set aside.

In a large bowl, combine sugar, cornstarch, salt, ginger, cinnamon, cloves, pumpkin puree, and 3 eggs. Beat well. Add evaporated milk, and combine. Set aside.

Between two pieces of plastic wrap, roll pate brisee into a 12-inch circle. Fit pastry into a 9-inch glass pie plate; trim dough evenly along edge, leaving about a 1/2-inch overhang. Pinch to form a decorative edge. If the dough begins to soften, chill for 15 minutes.

Make the glaze: Beat the remaining egg, and combine with heavy cream. Brush glaze very lightly on edges of pie shell. Fill pie shell with pumpkin mixture. Transfer to prepared baking sheet.

Bake for 10 minutes. Reduce heat to 350 degrees F, and continue baking for 30 minutes more. Cool on a wire rack.


Pumpkin Fritters


1 1/2 cups canned pumpkin
2 large eggs
1/2 cup unbleached all-purpose flour
1/2 teaspoon baking powder
1 teaspoon kosher salt
3/4 cup grated Grana Padano or Parmigiano-Reggiano
1/4 cup finely chopped fresh flat-leaf parsley
Finely ground black pepper, to taste
Olive oil, for frying

Place the pumpkin puree in a medium bowl. Lightly beat the eggs with a fork and stir them into the pumpkin with a wooden spoon or spatula. In another bowl, whisk together the flour, baking powder, and salt. Add the dry ingredients to the puree mixture, along with the grated cheese, the parsley, and a pinch of black pepper. Use the wooden spoon or a fork to combine all the ingredients into a light batter; be careful not to overmix it.
Heat 1/2 inch olive oil in a heavy saute pan. Drop heaping tablespoons of the batter into the oil, flattening them slightly and turning them when they are golden brown. Fry in batches, cooking for about 2 minutes per side.
 Drain the fritters on paper towels and serve hot.


Happy Thanksgiving

[Lynn]

Thanks Carol, that's almost like the one I tried.  If you like Carmel corn, microwave carmel corn is delicious!!!  Just make sure you let it dry enough so it's not chewy.  So quick and easy!!  Makes nice
gifts for Christmas too.

['Carol']

Now that I think about it Lynn....I remember my mom making "popcorn balls" i.e. Carmel corn when I  was younger...umm..long time ago.  I believe we opened Carmel candies and melted them on the stove...the kind of candies that you make carmel apples with.  I wonder if there is a recipe on the package?  I remember it was a mess making them into balls, but fun.  It was for my 8th birthday party. She invited my friends to come dressed as Hobos/clowns.  She made peanut butter & Jelly sandwitches and we all made the popcorn balls in her large kitchen. Then she gave us red bandanas to wrap our lunch in, tied it to a stick. She loaded us into the station wagon and took us to a park to have a picnic.  It was a memorable (and  cheap) birthday that brings back happy memories.

[Gina]

Crock Pot

SWISS CHICKEN CASSEROLE


* 6 chicken breasts, boneless and skinless
* 6 slices Swiss cheese
* 1 can cream of mushroom soup
* 1/4 cup milk
* 2 cups stuffing mix
* 1/2 cup butter or margarine, melted

Lightly grease Crock Pot or spray with cooking spray.
Place chicken breasts in pot. Top with cheese.
Combine soup and milk, stirring well.
Spoon over cheese; sprinkle with stuffing mix.
Drizzle melted butter over stuffing mix.
Cook on low 8 to 10 hours or high 4 to 6 hours.
Serves 6.

[Gina]

This is great for any holiday.  Or any time at all.  We just made it for the party tonight.  Try it.  Its great.

KAHLUA TRIFLE DESSERT;

1 pkg. Duncan Hines devils food cake, baked according to directions

 

1 larger box of chocolate instant pudding mix

1 3/4 cups cold whole milk

3/4 cup Kahlua

2 medium size cool whips


Bake the cake mix according to box directions in any size pan you want. For the pudding......mix the cold milk, pudding mix, and kahlua together;

and let it set. Mix it real good till thickened, and set in fridge.

For the layered look: Take the cake and pull it apart in little pieces, bite size., and put some on the bottom of a bowl or dish. Then, add some pudding to cover the cake. Then add some cool whip. Keep repeating over and over until dish is filled. If you want, (we do it) add slivered chocolate bar and a few maraschino cheries on top. This is optional and up to you. Let it sit in the fride overnight

[Gina]

  this recipe is great for get togethers and soooo easy and delicious.   You can buy the crabmeat in the deli, or in the can.  Deli is best in the plastic bowl.


Crab Puffs
Vegetable oil, for frying
2 c. flour
3 tsp. baking powder
1/2 tsp. salt
1 egg
1 c. milk
1/2 lb. crabmeat

Heat cooking oil to 375 degrees. Mix dry ingredients. In separate bowl, beat
the egg and add milk and crabmeat. Stir into flour mixture. Mix well. Drop
mixture from spoon into hot oil, and fry until delicately browned.

[Gina]

 Corn Fritters

2 cups freshly grated creamed corn
2 eggs, lightly beaten
4 heaping tablespoons flour
1 teaspoon baking powder
1 teaspoon salt
Freshly ground black pepper

Mix all ingredients together. Drop the batter by generous tablespoons into a
very lightly greased nonstick pan. Cook like pancakes, about 1 minute on each
side, turning once when lightly browned. Serve with barbecued spareribs,
salsa and sour cream, maple syrup or honey. Yield: 2 dozen fritters