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March Recipes

BANANA OATMEAL CRUMB CAKE

CAKE:

3/4    Cup All-purpose Flour

1 1/3 Cups Rolled Oats

1/4    tsp. Salt

1       tsp. Baking Soda

1/2    Cup Butter (softened)

2/3    Cup Packed Brown Sugar

2       Eggs

1       Cup Banana (mashed)

1       tsp. Vanilla Extract

TOPPING:

3/4    Cup Rolled Oats

1/3    Cup Packed Brown Sugar

2       Tbsp. Butter (melted)

2       Tbsp. Walnuts (chopped)

1/2     tsp. Ground Cinnamon

Stir together flour, 1 1/3 cups rolled oats, salt, and baking soda. In a large bowl, cream 1/2 cup butter with 2/3 cup brown sugar. Beat in the eggs, then the bananas and vanilla. Beat the flour mixture into the banana mixture. Turn the batter into a greased and floured 8 inch square pan.

Mix 3/4 cup oats, 1/3 cup brown sugar, melted butter, walnuts, and cinnamon together until crumbly. Sprinkle on top of batter in pan. Bake in preheated oven at 350 degrees F. for 40 to 45 minutes, or until it tests done. Transfer to a rack to cool. Serves 8.


BOURBON CHICKEN

Bourbon Chicken is traditionally a Southern dish that includes bourbon. This version however has a Chinese cuisine twist and omits the bourbon.

2    lbs. Boneless Chicken Breasts (cut into bite-size pieces)

1    to 2 Tbsp. Olive Oil

1    Garlic Clove (crushed)

1/4 tsp. Ginger

3/4 tsp. Crushed Red Pepper Flakes

1/4 Cup Apple Juice

1/3 Cup Light Brown Sugar

2    Tbsp. Ketchup

1    Tbsp. Cider Vinegar

1/2 Cup Water

1/3 Cup Soy Sauce

Heat oil in a large skillet. Add chicken pieces and cook until lightly browned. Remove chicken. Add remaining ingredients, heating over medium heat until well mixed and dissolved. Add chicken and bring to a hard boil. Reduce heat and simmer for 20 minutes. Serve over hot rice. Serves 4.


PEAS WITH BASIL AND TOMATO

You'll gobble up these green peas, paired well with a variety of dishes.

2       tsp. Oil

1       Clove Garlic (crushed)

1/3    Cup plus 3 Tbs. Canned Tomatoes in Juice (chopped)         

2       Cup Frozen Green Peas

2 3/4 Tbsp. Basil (finely shredded)

Heat oil in a heavy nonstick pan over medium high heat. Add garlic and tomatoes and cook 1 minute. Add peas and basil. Cook 2-3 minutes or until just tender. Serve hot. Serves 6.


BAKED HAM WITH
BOURBON-MUSTARD GLAZE

1    Cup Honey

1/2 Cup Molasses

1/2 Cup Bourbon

1/4 Cup Orange Juice

2    Tbsp. Dijon Mustard

1    Ham Half 
      (6 to 8 lbs., fully cooked)

Combine the honey and molasses; heat in the microwave or in a pan on the stove top. Stir in bourbon, orange juice, and mustard.

Remove all but about 1/4 inch of fat from the ham, then place in a roasting pan. Bake at 325 for about 1 1/2 hours, or until a meat thermometer reaches 140 degrees (About 10 minutes per pound). Baste the ham occasionally with the honey-bourbon mixture.

Transfer drippings to a saucepan and add remaining honey mixture; bring to a boil. Slice ham and serve with the glaze.


COCONUT EASTER EGGS

I got this delightful a old fashioned recipe from my mother-in-law. She produced many variations from this basic recipe, combining different flavored extracts with specific coloring.

1/2    Cup Butter (softened)

1/2    Cup Cold Mashed Potatoes (prepared without added

          milk and butter)

2       lbs. Confectioners' Sugar

1 1/2 Cups Flaked Coconut

1       tsp. Vanilla Extract

1       lb. Dark Chocolate Candy Coating (coarsely chopped)

         Colored Sprinkles

In a bowl, cream butter. Beat in mashed potatoes. Gradually add the confectioners' sugar, beating until smooth. Add coconut and vanilla; mix well. Shape into 1 inch ovals; place on baking sheets. Refrigerate for 4 to 6 hours.

In a microwave, melt candy coating. Dip ovals in coating; allow excess to drip off. Decorate with sprinkles. Place on waxed paper; let stand until set. Store in an airtight container in the refrigerator. Yield: 9 dozen.

Recipe From: Theresa Stewart


HOMEMADE PEANUT BUTTER TWIX

Crust:

3/4 Cup Flour

1/4 Cup plus 1 Tbsp. Confectioners' Sugar

6    Tbsp. Butter

In a mixing bowl cream together the flour, confectioners sugar and butter. Pat into an 8 inch square pan lined with nonstick foil or parchment. Bake at 350 degrees for 15 minutes, until golden. Cool.

Filling:

1/2 Cup Butter (room temperature)

1/2 Cup Skippy Creamy Peanut Butter (room temperature)

2    Cups Powdered Sugar

1    Tbsp. Milk

In a mixing bowl beat together the butter, peanut butter, powdered sugar and milk. Spread this mixture on top of cooled crust.

Topping:

1  12 oz. Bag Chocolate Chips (bittersweet or milk chocolate)

Melt the chocolate chips carefully in top of a double boiler or in a microwave safe bowl. Spread on top of chilled filling. Warning: These are a bit tricky to cut. If the filling is not chilled it smushes when cut but cold chocolate cracks when cut. So... they may not look perfect but they still will taste great.


BUTTER CREAM EASTER EGGS

1    pkg. (8 oz.) Cream Cheese (softened)

1/4 lb. Butter (softened)

1    tsp. Vanilla

2    lbs. Confectioners' Sugar

12  oz. Dark Chocolate Melts, Dark Chocolate 

      Coating or Semisweet Chocolate Chips

Mix the cream cheese, butter and vanilla together until well blended. Add the confectioners' sugar and mix well. Place the mixture in the refrigerator to chill for at least 2 hours. Using the palms of your hands, roll the mixture, a small amount at a time, into small egg shapes. Refrigerate again for at least 1 hour. Melt the chocolate in a microwave oven or in a double boiler. Using a large toothpick, dip each cream egg in melted chocolate to coat, then lay on a waxed paper lined tray and allow the chocolate to harden. Place the eggs in paper candy cups.


FUN EASTER CUPCAKES

Happy times with kids call for cheerful cupcakes. Easier to serve than cake, cupcakes require no slicing, no plates, and no forks and everyone gets their fair share of icing.

PRETZEL BUTTERFLIES

To decorate use a thick, firm type icing in your choice of color. Ice each cupcake generously. Press two mini pretzels at a slight angle to form the wings. Place an M&M for the head. Snip two short pieces of string licorice for the antenna and pipe icing down the center for the body. Chocolate coated pretzels may also be used.

LOLLIPOP FLOWERS

To decorate ice cupcakes with your favorite icing, mounding it high and round. Sprinkle with colorful sprinkles to match the lollipop or use green for grass. Unwrap one lollipop for each cupcake and insert in center of cake. Either cut a leaf from fruit leather or use a mint leaf  to complete your lollipop flower.


EGG CASSEROLE

1/2 Cup Fresh Parmesan Cheese (grated)

1    Cup Gruyere Cheese (grated)

1/4 tsp. each Dry Mustard and Garlic Powder

1/2 tsp. each Salt and Pepper

2    Cup Half-and-half

1/4 Cup All-purpose Flour

1/4 Cup Butter

8    Hard Boiled Eggs

Preheat oven to 350 degrees F. Gently remove the shell from the hard boiled eggs, cut the eggs in half long ways, and place cuts side down in a baking dish greased with margarine.

In a saucepan, melt the butter, add the flour, and cook, stirring for 2 to 3 minutes.  Add the half-and-half gradually, and stir until mixture thickens and season with salt, pepper, garlic powder, mustard, and gruyere cheese. Stir until melted.  Pour the sauce over the eggs and sprinkle top with parmesan cheese.  Bake for approximately 20 to 30 minutes until bubbling and top is golden brown. Servings: 4 servings.


COCONUT CAKE
WITH FLUFFY COCONUT ICING

This coconut cake is made with coconut milk and shredded coconut for the ultimate coconut-ty taste! 

For the Cake:

6       Eggs

1 1/2 Cups Good-quality Coconut Milk (not lite)

7       Tbsp. Sweetened Shredded 

         Coconut (baking type)

1       Cup White Granulated Sugar

1/8   tsp. Salt

1       Cup Butter or Coconut Oil (melted)

2       Cups All-purpose Flour

4       tsp. Baking Powder
 

For the Fluffy Coconut Icing:

3      Egg Whites

1      Cup White Granulated Sugar

1/2  tsp. Cream of Tartar

        Pinch Salt

        Optional: 2 tsp. Coconut Extract or 1 Tbsp.   

        Coconut Rum

1/3   Cup Sweetened Shredded Coconut

Preheat oven to 350 degrees. Grease two 9 inch cake pans.

Stir the shredded coconut into the coconut milk. Set aside to let soak.

Separate egg whites from yolks. Place the egg whites in a small to medium mixing bowl. Set yolks in a large mixing bowl. Beat egg whites with an electric mixer until stiff (like whipped cream). Set aside.

To the yolks, add the sugar, salt, and melted butter or coconut oil. Beat to a smooth consistency (1 minute).

Stir the baking powder into the flour, then add this to the yolk mixture. Also add the coconut milk with the shredded coconut. Beat 1 to 2 minutes, or until well combined.

Fold the beaten egg whites into the batter just enough to combine. Gently pour batter into prepared pans and bake 30 to 40 minutes, or until an inserted fork comes out clean. Cool before icing.

To Make the Fluffy Coconut Icing:

Toast the coconut by placing it in a dry frying pan over medium-high heat. Stir continuously until most of the coconut is lightly browned. Immediately transfer to a bowl to cool.

Have ready two pots that can serve as a double-boiler (or use a stainless-steel bowl set over a pot). In the top pot, combine egg whites, sugar, cream of tartar, and salt. Stir well and set aside.

Add 1 inch water to the lower pot and bring to a gentle boil. Reduce heat to low (water should be steaming but not boiling). Now set the pot with the egg mixture tightly over it. Using an electric mixer, beat the mixture starting at low speed. Gradually increase speed over 5 minutes, ending at high speed. Add the flavoring (if using) when you switch to high speed. Beat until icing is stiff and easily holds its shape. Remove from heat.

To put the cake together: Place the first layer on your serving plate and cover the top with a generous amount of icing. Sprinkle over some of the toasted coconut. Now add the second layer and again cover the top with icing. Finish by icing the sides of the cake. Sprinkle toasted coconut all over the top, then gently press some onto the sides. ENJOY!

Yield: Makes One 9 inch, 2 layer Cake

Recipe From: Darlene Schmidt