Almond Roca Candy

Almond Roca Candy
Recipe submitted by Margie Brennan

Ingredients:

2 cups sugar
1 pound (real) butter
1- 4.4 ounce (XL) Hershey Milk Chocolate candy bar
Crushed almonds

Directions:

Line the bottom and sides of an 9 x 13-inch baking pan with non-stick aluminum foil.

Break the Hershey Milk Chocolate bars into small pieces, or chucks.

Melt the butter and sugar together in a saucepan and cook over medium-heat.  When the boiling stage has been reached, stir constantly until mixture reaches 290 degrees.

IF YOU OVER-COOK THE BUTTER AND SUGAR MIXTURE, COOK THE MIXTURE TO FAST, OR MELT THE BUTTER AND SUGAR UNEVENLY, THE BUTTER WILL SEPARATE FROM THE SUGAR MIXTURE.  IF THIS HAPPENS DON'T SWEAT, BECAUSE ALL YOU HAVE TO DO IS TAKE IT OFF THE BURNER, AND STIR, STIR AND STIR.  POUR OUT ANY SEPARATED BUTTER FROM THE MIXTURE THAT DOES NOT INCORPORATE.

Pour the mixture into baking pan. 

Once the butter and sugar mixture has been spread evenly in the baking pan, quickly sprinkle the Hershey Milk Chocolate pieces over the mixture. 

Once the chocolate has softened, spread the chocolate evenly over the surface using a plastic utensil.  (If the chocolate does not properly melt, place the baking pan in the oven and then spread the chocolate)

Sprinkle the crushed almonds evenly over chocolate.  Carefully press the crushed almonds into the chocolate topping.

Let the Almond Roca set up for 12 to 24 hours before breaking into pieces.

Happy Holidays!

David Gaimari

Here is David Gaimari's photograph entry.  He's celebrating the holidays with eggnog. 

Eggnog Recipe Photo Contest

http://crowdedkitchen509.blogspot.com/2012/11/eggnog-recipe-crowded-kitchen-photo.html

Holiday Eggnog Recipe

Eggnog Recipe Photograph winners, Guy & Gwyn Reiber

Holiday Eggnog
Recipe from Food Network Magazine

Serves 12 to 16

Ingredients:

6 cups whole milk
2 cups heavy cream
1/8 teaspoon freshly grated nutmeg, plus more for sprinkling
12 large pasteurized egg yolks
2 cups sugar 
Bourbon or praline-flavored liqueur (optional)

Directions:

Step 1

Heat the milk, cream and nutmeg in a saucepan over medium heat, stirring occasionally, until steaming, 5 to 7 minutes.  Reduce the heat to low and keep warm.

Step 2

Whisk the egg yolks and sugar in a separate saucepan until smooth.  Cook over low heat, whisking constantly, until the mixture coats a spoon and registers 160 degrees on a thermometer, about 25 minutes.  Remove from the heat and gradually whisk in the warm milk mixture.  Let cool 30 minutes.

Step 3

Transfer the eggnog to a pitcher, cover and refrigerate until cold. at least 3 hours and up to 1 day.  Pour 1 to 2 tablespoons bourbon into each glass (optional), and top with the eggnog.  Sprinkle with nutmeg.

Happy Holidays!

Crowded Kitchen suggest caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness.  To reduce the risk, we recommend that you use only fresh, properly refrigerated, clean grade A or AA eggs.

Aunt Ruth's Pumpkin Pie Cake

Aunt Ruth's Pumpkin Pie Cake
Recipe submitted by Ruth Shields

This delicious cake is a fun alternative to your basic pumpkin pie.  It can be served warm from the oven with a scoop of vanilla ice cream, or cold with whipped cream.  Happy Holidays!

Ingredients:

1 (29 ounce) can Libby's 100% pure pumpkin puree
1 (12 fluid ounce) can Carnation evaporated milk
3 eggs
1 cup sugar
3 teaspoons cinnamon
1/2 teaspoon salt

1  box (18.25 ounce) yellow cake mix
1 cup chopped pecans
1/2 cup butter or margarine, melted

Directions:

Preheat oven to 350 degrees

Combine the yellow cake mix, chopped pecans and melted butter or margarine together, set aside.

In a large bowl, combine pumpkin puree, evaporated milk, eggs, sugar, cinnamon and salt together by hand, using a wooden spoon.

Pour into a greased 9 x 13 x 2-inch pan.

Sprinkle the cake mix, pecans and melted butter mixture evenly over pumpkin mixture in pan.

Bake at 350 degrees for 60 minutes, or until done.

Moussaka

Moussaka
Recipe submitted by Marion Hammer

What is Moussaka?

Proper pronunciation: Moo-sah-KAH

Moussaka is a type of casserole native to the Mediterranean. Although this dish is closely associated with Greece, where it may have originated, it is also widely eaten in Egypt, the Middle East, and the rest of the Balkans. It also comes in a range of styles and flavors, making it a very diverse and versatile dish. Some Mediterranean restaurants offer moussaka, especially if they specialize in Greek food, and it can also be purchased from some markets, or made at home.

There are three fundamental ingredients in moussaka: a vegetable, a meat mixture, and some sort of sauce. The ingredients are layered and then baked to make a moussaka, which may be eaten hot or cold, depending on regional tastes. For variation, some cooks add a white sauce and cheese to the top, making the moussaka much richer and more intense.  Definition by wisegeek.com

Ingredients:

2 to 3 large eggplants
Cooking spray

2 large onions, finely chopped
1 clove garlic, minced
2 teaspoons olive oil
1/2 cup water

1 1/2 pounds ground lamb, beef, or turkey
1/2 water

1/8 teaspoon ground nutmeg
1/4 teaspoon fennel seed
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1/4 teaspoon ground cardamon
4 teaspoons cornstarch
1 1/2 cups chicken broth
Salt and pepper

2 tablespoons cornstarch
1 1/2 cups chicken broth
1/2 light sour cream
3 tablespoons Parmesan cheese, shredded

Directions:

Step 1

Preheat oven to 450 degrees

Cut eggplant lengthwise into 1/2-inch thick slices. 

Lightly coat 2 ( 10 x 15-inch ) baking pans with cooking spray.  Lay slices in a single layer on pans, and over-lap eggplant slightly if needed.  Spray eggplant lightly with olive oil. 

Bake the eggplant slices for 20 minutes, and then turn the eggplant slices over and cook for another 10 minutes.

 
Once baked, place the slices from one pan in an even layer in a 2-inch deep, 9 x 13-inch casserole dish.  Set the second pan of eggplant slices aside.  THE SECOND PAN OF EGGPLANT SLICES WILL BE USED FOR THE TOP LAYER

Step 2

Place the chopped onions, garlic, olive oil and 1/2 cup water into the empty eggplant baking pan.

Bake in the 450 degree oven until moisture evaporates and onions are darkly browned, about 35 minutes.  Stir often with a wide spatula and keep the onions in an even layer.

Step 3

Remove the onions from the oven, and add another 1/2 cup water.  Scatter meat in small bits over onions. 

Bake onion/meat mixture for about 6 to 10 minutes, until meat is white throughout. 

Step 4

In a large saucepan, mix nutmeg, fennel seed, cinnamon, cumin, cardamon, and 4 teaspoons cornstarch.  Blend in 1 1/2 cups chicken broth.  Stir over high heat until boiling.  Mix with meat mixture and season with salt and pepper.

Step 5

Spoon meat mixture over eggplant slices in casserole dish.

Next, use the remaining eggplant slices (second pan set aside) and place on top of casserole.

Step 6

Rinse the large saucepan, and make a smooth paste of 2 tablespoons cornstarch, 1 1/2 cups chicken broth, and sour cream.  Bring to a boil, stirring constantly. 

Spoon evenly over eggplant casserole

Sprinkle with Parmesan cheese

IF YOU ARE MAKING THIS AHEAD OF TIME, COVER AND REFRIGERATE AT THIS TIME

Step 7

Bake at 350 degrees for 35 to 45 minutes

Peanut Butter Cup Pie

Peanut Butter Cup Pie

Ingredients:

Crust:

2 1/2 cups chocolate graham crackers crumbs
3 tablespoons sugar
1/2 cup salted butter, melted

Filling:

12 ounces cream cheese, room temperature
1 1/2 cup creamy peanut butter
1 cup sugar
1/2 teaspoon vanilla extract
1 cup heavy cream

Topping:

2 tablespoons sugar
1/2 cup heavy cream
1/2 cup semi-sweet chunks, chocolate chips, or bars, chopped
4 tablespoons salted butter
1/2 teaspoon vanilla extract
14 Reese's peanut butter cups, rough chopped

Directions:

Preheat the oven to 350 degrees

Crust:

Lightly grease the bottom and sides of a 9-inch spring-form pan.  In a mixing bowl, combine the chocolate graham cracker crumbs, 3 tablespoons sugar, and the butter and mix well. 

Press onto the bottom and sides of spring-form pan.

Bake crust for 10 minutes.

Filling:

Using a kitchen-Aid mixer, or electric mixer, combine cream cheese and peanut butter together for 5 minutes on medium speed until light and fluffy.

Add the sugar and vanilla to the cream cheese/ peanut butter mixture, and combine for 5 minutes more until light and fluffy.

In a separate bowl, beat the heavy cream until firm. 

Carefully fold the cream mixture into the cream cheese/ peanut butter mixture until well blended. 

Spoon mixture into pie crust. 

Cover and refrigerate for 2 hours

Topping:

Combine the sugar and heavy cream in a saucepan and bring to just a boil.  Remove the saucepan from the heat and immediately add the chocolate, butter and vanilla.  Whisk the mixture until smooth and the chocolate and butter have melted.

Cool mixture slightly.

Pour topping mixture over pie, and evenly spread from edge to edge.  SAVE 2 TO 4 TABLESPOONS OF TOPPING MIXTURE TO DRIZZLE OVER PEANUT BUTTER CUPS.

Sprinkle peanut butter cups evenly over top.

Drizzle the saved topping over peanut butter cups.

Cover and refrigerate 4 hours, or overnight before serving.

IMPORTANT:  After refrigeration, and while pie is still in the spring-form pan, cut around the edges of the finished pie.  Use a sharp knife dipped in hot water.  Snap the clip on the pan and  release your peanut butter cup pie. 

Use a sharp knife dipped in hot water again to cut each slice.

Slow Cooker Italian Pot Roast

Slow Cooker Italian Pot Roast
Recipe by Everyday Food, Martha Stewart

Ingredients:

1 tablespoon olive oil
Coarse salt and ground pepper
1 can whole tomatoes in puree (28 ounces)
1 large onion, cut into 8 wedges
1 tablespoon fresh rosemary, chopped
3 pounds beef chuck roast
4 garlic cloves, halved lengthwise
1 1/4 pounds small white potatoes, scrubbed

Directions:

With a sharp knife, cut 4 slits in beef roast; stuff slits with half the garlic.  Generously season beef with 1 1/2 teaspoon salt and 1 teaspoon pepper.

In a large skillet, heat oil over high heat, swirling to coat bottom of pan.  Cook beef until browned on all sides, about 5 minutes.

In a 5-quart slow cooker, combine beef, onion, potatoes, tomatoes (with puree), rosemary, and remaining garlic.

Cover; cook on high setting until meat is fork-tender, about 6 hours, or 8 to 9 hours on low setting.

DO NOT UNCOVER WHILE COOKING

Transfer meat to a cutting board; thinly slice, and discard any gristle.  Skim fat from top of sauce.

To serve, divide beef and vegetables among bowls; generously spoon sauce over top.

Serves 8

Papa Ben's Mac & Cheese

Papa Ben's Mac & Cheese
Recipe by Larry (Benny) Shields

"This much requested dish is the best, because it is made with love from Papa Ben!"

Ingredients:

1 teaspoon butter, melted
1 egg, beaten
8 ounces elbow macaroni (approximately 1 1/2 cups)
8 ounces mild Cheddar cheese, grated
8 ounces sharp Cheddar cheese, grated
1 teaspoon dry mustard
1 tablespoon hot water
1 cup milk

Directions:

Boil the macaroni until tender, and then drain (DON'T RINSE, BECAUSE YOU WANT IT TO BE HOT WHEN YOU ADD THE CHEESE).

In a small bowl beat the egg and butter together.

Using a large mixing bowl, mix together the drained macaroni and egg mixture.

Add the cheese, leaving enough to sprinkle on top.

Place the mixture into a buttered casserole dish.

In a small bowl dissolve the dry mustard with the hot water.

Add the milk to the dry mustard mixture and mix well.

Pour the mixture over the macaroni in the casserole dish, and sprinkle with saved cheese.

Set in refrigerator for a few hours or until the next day.

Bake at 350 degrees, uncovered for 45 minutes.