I saw this recipe this morning on Good Morning America and immediate thought of my friend Jules, a lover of candy corn and whose birthday is today.... In the spirit of Halloween and candy corn lovers everywhere, I thought I would share this recipe with 'Mouse House' readers.
SANDRA LEE'S CANDY CORN COOKIES
From the Kitchen of Sandra Lee
Servings: Over 8
Difficulty: Moderate
Cook Time: Over 120 min
Ingredients
2 (17.5-ounce) packages sugar cookie mix, Betty Crocker®
1 cup unsalted butter, softened
2 large eggs
Orange food coloring
1 (16-ounce) package vanilla candy coating
1 (14-ounce) package yellow candy melts, Wilton®
Directions
In a large bowl, beat cookie mix, butter, and eggs at medium
speed with an electric mixer until well combined. Gradually tint
dough with food coloring to achieve desired color. Cover dough,
and chill 1 hour.
Preheat oven to 375°. Line 2 baking sheets with parchment paper.
On a lightly floured surface, roll dough to 1/4-inch thickness.
Cut with a 4 1/2 x 3 1/4-inch candy corn-shaped cutter,
re-rolling scraps as necessary. Place cookies 2 to 3 inches
apart on baking sheets, and bake 8 to 10 minutes, or until edges
are very lightly browned. Let cool on pan for 2 minutes. Remove
to wire racks to cool completely. Place cooled cookies in an
airtight container, and freeze 8 hours or overnight.
Line 2 baking sheets with wax paper or aluminum foil, and top
with wire racks. In 2 separate medium microwave-safe bowls, melt
vanilla candy coating and yellow candy melts according to package
directions. Dip one end of cookies into melted vanilla candy
coating. Dip other ends of cookies into yellow candy melts.
Place on prepared wire racks to drain. Let stand until candy
coating and candy melts are firm.
Makes about 1 1/2 dozen cookies
Recipe: Sandra Lee's Candy Corn Cookies - continued(page 2)
*Reprinted with permission by Hoffman Media, LLC
www.semihomemademag.com
Copyright © 2009 ABC News Internet Ventures
Friday, October 30, 2009
Wednesday, October 28, 2009
Italian Vegetable Stew
Earlier this week I was feeling the pressure of a refrigerator full of vegetables, filling my brain with the need to use them rather than let soften and rot only to be tossed in the compost pile. Fortunately, I had clipped a recipe for Italian Vegetable Stew from the October 14, 2009 issue of The Boston Globe. So, last night I pulled all of my aging vegetables out of the refrigerator, found a can of black beans in the pantry (for protein) and set about making this soup. I cut the vegetables a bit chunkier than the recipe called for as I like a hearty stew.
Italian Vegetable Stew
Serves: 6
Cook time: 70 minutes
Total time: 1 hour 20 minutes
1/3 cup olive oil
2 medium onions, chopped
2 stalks celery, halved lengthwise and sliced
3 carrots, halved lengthwise and sliced
2 cloves garlic, chopped
2 medium eggplant, cut into 1” cubes
½ cup water
1 can (28 oz) whole tomatoes, drained and chopped (reserve juice)
2 red bell peppers, cored, seeded, and cut into 3/4” pieces
Salt and black pepper to taste
Italian spices
¾ cup green beans, trimmed and cut into 2” pieces
1 ¼ lb zucchini, halved lengthwise and sliced
2 medium boiling potatoes, peeled and cut into 1” pieces
1 can white or garbanzo beans (I used black as that is what I had)
Optional: shaved parmesan cheese for garnish.
Heat the oil in a large flameproof casserole over medium-high heat. When it is hot, add the onions, celery, carrots, and garlic. Cook, stirring occasionally, for 10 minutes or until the vegetables are pale golden.
Add the eggplant and the water. Cook, stirring occasionally, for 10 minutes or until the eggplant softens.
Stir in the tomatoes and their juices with the bell peppers, salt, pepper, and Italian spices. Lower the heat and cook, uncovered, stirring occasionally, for 15 minutes.
Meanwhile, in a saucepan of boiling salted water, cook the green beans for 5 minutes or until tender but still crisp. With slotted spoon, transfer to a bowl.
Add the zucchini to the green bean water. Cook for 5 minutes or until tender but still crisp. With slotted spoon, transfer to the bowl with the green beans.
Add the potatoes to the vegetable water. Cook for 10 minutes or until tender.
Add the beans, zucchini, and potatoes to the eggplant mixture. Add the black or garbanzo beans. Cook, stirring occasionally, for 15 minutes or until all the vegetables are soft. Taste for seasoning and add more salt and pepper as needed.
Garnish with freshly grated parmesan cheese.
*Adapted from a recipe in The Boston Globe, October 14, 2009 which was adapted from Gourmet, October 2009
Italian Vegetable Stew
Serves: 6
Cook time: 70 minutes
Total time: 1 hour 20 minutes
1/3 cup olive oil
2 medium onions, chopped
2 stalks celery, halved lengthwise and sliced
3 carrots, halved lengthwise and sliced
2 cloves garlic, chopped
2 medium eggplant, cut into 1” cubes
½ cup water
1 can (28 oz) whole tomatoes, drained and chopped (reserve juice)
2 red bell peppers, cored, seeded, and cut into 3/4” pieces
Salt and black pepper to taste
Italian spices
¾ cup green beans, trimmed and cut into 2” pieces
1 ¼ lb zucchini, halved lengthwise and sliced
2 medium boiling potatoes, peeled and cut into 1” pieces
1 can white or garbanzo beans (I used black as that is what I had)
Optional: shaved parmesan cheese for garnish.
Heat the oil in a large flameproof casserole over medium-high heat. When it is hot, add the onions, celery, carrots, and garlic. Cook, stirring occasionally, for 10 minutes or until the vegetables are pale golden.
Add the eggplant and the water. Cook, stirring occasionally, for 10 minutes or until the eggplant softens.
Stir in the tomatoes and their juices with the bell peppers, salt, pepper, and Italian spices. Lower the heat and cook, uncovered, stirring occasionally, for 15 minutes.
Meanwhile, in a saucepan of boiling salted water, cook the green beans for 5 minutes or until tender but still crisp. With slotted spoon, transfer to a bowl.
Add the zucchini to the green bean water. Cook for 5 minutes or until tender but still crisp. With slotted spoon, transfer to the bowl with the green beans.
Add the potatoes to the vegetable water. Cook for 10 minutes or until tender.
Add the beans, zucchini, and potatoes to the eggplant mixture. Add the black or garbanzo beans. Cook, stirring occasionally, for 15 minutes or until all the vegetables are soft. Taste for seasoning and add more salt and pepper as needed.
Garnish with freshly grated parmesan cheese.
*Adapted from a recipe in The Boston Globe, October 14, 2009 which was adapted from Gourmet, October 2009
Roasted Tomato and Eggplant Soup
This is one of my favorite soups: both to eat and to make. As a member of the Farm Direct Co-op, a local community supported agriculture program, from June through November my refrigerator and pantry are filled with locally grown fruits and vegetables. With a spouse who isn't a huge vegetable fan and daughters who live far away, I have found soups to be a great way to use whatever vegetables I receive in a week while at the same time, providing me with quick meals that I can heat up during a busy work week.
I often make this recipe up to the point where the roasted vegetables are pureed and combined, freezing the puree as individual portions. When I'm ready to eat it, I defrost the puree, add the water, and heat. When my daughter, a vegetarian visits, she takes the frozen puree back to New York with her on the bus.
Roasted Tomato and Eggplant Soup*
Serves: 6
Prep time: 25 minutes
Total time: 1 hour 10 minutes
3 pounds tomatoes (about 12), chopped
½ pound carrots, cut into ¾” pieces
10 garlic cloves
4 Tbsp. olive oil
Course salt and ground pepper
1 large eggplant (1 ½ pounds), cut into ¾” chunks (I often use 3 narrow Japanese eggplant)
1 can (15.5 oz.) chickpeas, drained and rinsed
2 tsp. curry powder
½ cup chopped fresh cilantro, for serving
Toasted rustic bread, for garnish (optional)
Preheat oven to 425°, with racks on top and bottom. In bowl, toss together tomatoes, carrots, garlic, 2 Tbsp. oil, 1 tsp. salt, and ¼ tsp. pepper. Spread in a rectangular baking pan or rimmed cookie sheet (I often coat the pan with a light spray of cooking oil before adding the vegetables.)
In another bowl, toss together eggplant, chickpeas, curry powder, remaining 2 Tbsp. oil, 1 tsp. salt, and ¼ tsp. pepper. Spread in single layer in second roasting pan or rimmed cookie sheet. Place both sheets in oven (tomato mixture on top rack). Roast until tender, tossing mixtures halfway through, about 45 minutes.
Purée tomato mixture (including juices) in a blender or food processor until smooth. Transfer to a large pot. Stir in eggplant mixture; thin with 3 to 4 cups water.
Bring to simmer over medium heat. Season with salt and pepper. Serve, sprinkled with cilantro; garnish with bread, if desired.
* Adapted from a recipe in Martha Stewart's Food Magazine
I often make this recipe up to the point where the roasted vegetables are pureed and combined, freezing the puree as individual portions. When I'm ready to eat it, I defrost the puree, add the water, and heat. When my daughter, a vegetarian visits, she takes the frozen puree back to New York with her on the bus.
Roasted Tomato and Eggplant Soup*
Serves: 6
Prep time: 25 minutes
Total time: 1 hour 10 minutes
3 pounds tomatoes (about 12), chopped
½ pound carrots, cut into ¾” pieces
10 garlic cloves
4 Tbsp. olive oil
Course salt and ground pepper
1 large eggplant (1 ½ pounds), cut into ¾” chunks (I often use 3 narrow Japanese eggplant)
1 can (15.5 oz.) chickpeas, drained and rinsed
2 tsp. curry powder
½ cup chopped fresh cilantro, for serving
Toasted rustic bread, for garnish (optional)
Preheat oven to 425°, with racks on top and bottom. In bowl, toss together tomatoes, carrots, garlic, 2 Tbsp. oil, 1 tsp. salt, and ¼ tsp. pepper. Spread in a rectangular baking pan or rimmed cookie sheet (I often coat the pan with a light spray of cooking oil before adding the vegetables.)
In another bowl, toss together eggplant, chickpeas, curry powder, remaining 2 Tbsp. oil, 1 tsp. salt, and ¼ tsp. pepper. Spread in single layer in second roasting pan or rimmed cookie sheet. Place both sheets in oven (tomato mixture on top rack). Roast until tender, tossing mixtures halfway through, about 45 minutes.
Purée tomato mixture (including juices) in a blender or food processor until smooth. Transfer to a large pot. Stir in eggplant mixture; thin with 3 to 4 cups water.
Bring to simmer over medium heat. Season with salt and pepper. Serve, sprinkled with cilantro; garnish with bread, if desired.
* Adapted from a recipe in Martha Stewart's Food Magazine
Saturday, October 17, 2009
Oatmeal Raisin Cookies
A friend of mine is teaching herself to bake cookies. As she tells it, when she was growing up cookies came from a box. This recipe is one of my favorites; it is right from the familiar paper Quaker Oats cannister.
1 cup (2 sticks) butter, softened
1 cup firmly packed brown sugar
½ cup granulated sugar
2 eggs
1 tsp. vanilla
1 ½ cups flour
1 tsp. baking soda
1 tsp. ground cinnamon
½ tsp. salt
3 cups Quaker oats (quick or old fashioned, uncooked)
1 cup raisins
Heat the oven to 350°.
Beat together butter and sugars until creamy. Add eggs and vanilla; beat well.
Add combined flour, baking soda, cinnamon, and salt; mix well.
Stir in oats and raisins; mix well.
Drop by rounded teaspoonful onto ungreased cookie sheet.
Bake 10 to 12 minutes or until light golden brown.
Cool 1 minute on cookie sheet; remove to wire rack. Cool completely.
Store in tightly covered container.
Variations:
Stir in 1 cup chopped nuts
Substitute 1 cup semisweet chocolate pieces for raisins; omit cinnamon.
Substitute 1 cup diced dried fruit mix for raisins.
© 2009 Favorite Recipes From The Mouse House by Nancy Cox Davidge
1 cup (2 sticks) butter, softened
1 cup firmly packed brown sugar
½ cup granulated sugar
2 eggs
1 tsp. vanilla
1 ½ cups flour
1 tsp. baking soda
1 tsp. ground cinnamon
½ tsp. salt
3 cups Quaker oats (quick or old fashioned, uncooked)
1 cup raisins
Heat the oven to 350°.
Beat together butter and sugars until creamy. Add eggs and vanilla; beat well.
Add combined flour, baking soda, cinnamon, and salt; mix well.
Stir in oats and raisins; mix well.
Drop by rounded teaspoonful onto ungreased cookie sheet.
Bake 10 to 12 minutes or until light golden brown.
Cool 1 minute on cookie sheet; remove to wire rack. Cool completely.
Store in tightly covered container.
Variations:
Stir in 1 cup chopped nuts
Substitute 1 cup semisweet chocolate pieces for raisins; omit cinnamon.
Substitute 1 cup diced dried fruit mix for raisins.
© 2009 Favorite Recipes From The Mouse House by Nancy Cox Davidge
Pumpkin Cake Roll
It's pumpkin season and one of my best friends just called in a panic because she had misplaced a favorite pumpkin recipe. After a frantic search (my copy appeared to also be missing) I found the recipe. It is a great fall dessert; the recipe can easily make three rolls so you have one to share, one to sample, and one for the freezer.
Cake: 3 eggs 1 cup sugar 2/3 cup pureed pumpkin (canned) 1 tsp. lemon juice ¾ c. flour 1 tsp. cinnamon ½ tsp. nutmeg’ ½ tsp. salt 1 cup chopped walnuts Confcctioners sugar
Filling: 1 cup confcctioners sugar 6 oz. cream cheese 4 tbsp. butter ½ tsp. vanilla
Preheat oven to 375• Beat eggs for 5 minutes, add sugar, pumpkin, and lemon juice. In another bowl, mix flour, cinnamon, nutmeg, and salt. Combine and mix well. Spread on greased and floured 15 x 10 x 1” pan; top with finely chopped nuts. Bake 375• for 15 minutes.
Turn on cotton towel then sprinkle with confectioners sugar. Roll narrow end (roll towel and cake together). Cool, then unroll. Beat confectioners sugar, cream cheese, butter, and vanilla until smooth. Spread on unrolled cake, then reroll, and chill. Freezes well.
*Note: 1 can pumpkin makes 3 rolls. Triple cake batter and double filling.
© 2009 Favorite Recipes From The Mouse House by Nancy Cox Davidge
Cake: 3 eggs 1 cup sugar 2/3 cup pureed pumpkin (canned) 1 tsp. lemon juice ¾ c. flour 1 tsp. cinnamon ½ tsp. nutmeg’ ½ tsp. salt 1 cup chopped walnuts Confcctioners sugar
Filling: 1 cup confcctioners sugar 6 oz. cream cheese 4 tbsp. butter ½ tsp. vanilla
Preheat oven to 375• Beat eggs for 5 minutes, add sugar, pumpkin, and lemon juice. In another bowl, mix flour, cinnamon, nutmeg, and salt. Combine and mix well. Spread on greased and floured 15 x 10 x 1” pan; top with finely chopped nuts. Bake 375• for 15 minutes.
Turn on cotton towel then sprinkle with confectioners sugar. Roll narrow end (roll towel and cake together). Cool, then unroll. Beat confectioners sugar, cream cheese, butter, and vanilla until smooth. Spread on unrolled cake, then reroll, and chill. Freezes well.
*Note: 1 can pumpkin makes 3 rolls. Triple cake batter and double filling.
© 2009 Favorite Recipes From The Mouse House by Nancy Cox Davidge
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