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BJGOURMET's Appetizers, Beverages, and Cakes/Muffins/Baked Goodies







I located this on the SOAR website, crediting it to "Daniel's Restaurant".
1 c white vinegar
2 tsp dry mustard
1/2 c tomato sauce
1-1/2 c vegetable oil
2 tbsp Tabasco Sauce
2 tbsp Worcestershire Sauce
1 tsp salt
1/2 tsp black pepper 2 tbsp bottled capers, drained
1 c sliced bell peppers (green, red)
2 c thinly sliced red onions
4-5 lbs (16/20) shrimp, cooked, peeled and deveined,leaving tip of the tail on
In a large non-metallic container combine vinegar, mustard, tomato sauce, oil, Tabasco, Worcestershire, salt and pepper.
Layer capers, pepper rings, onion rings and shrimp in storage container. Pour marinade over all. Seal tightly and refrigerate until ready to serve. Serve with slices of French bread or crackers.

This cheese ball is so easy and good; makes a nice addition to the snack table at any gathering of family and friends. Have plenty of Triscuit, Town House and Wheat Thin crackers handy because it'll disappear fast! Its been a favorite around here since 1993. The recipe can be doubled for larger crowds.
16 oz cream cheese, at room temperature
8 oz can crushed pineapple; drainedin a sieve, pressed; then roll the pineapple in several thicknesses of paper towel and squeeze to remove all remaining juice
1/4 c minced green bell pepper
1/4 c minced celery
1/4 c thinly sliced green onion
1 tsp seasoning salt (Lawry's)
3/4 c chopped pecans
In a large bowl, combine all ingredients and stir with a wooden spoon to combine thoroughly.
Spoon into a small serving dish; or chill until firm, then roll the cheese in additional chopped pecans (about 2 cups). Cover and refrigerate until serving.

The trendier coffee shops such as Starbuck's were clamoring to meet customer demands for this delicious hot beverage. Although in India and Tibet chai is made traditionally with water buffalo or yak milk, cow's milk is an acceptable substitute.
2 c water
2 tsp loose black tea
1/4 tsp garam masala (see note below)
2 cardamon pods
2 tsp sugar
1/2 c milk
two 1/8" thick slices of fresh ginger, peeled
Combine the water, tea, garam masala, cardamom pods (which you split open) and 1 teaspoon of the sugar in a medium saucepan. Simmer over low heat for 5 minutes.
Add the milk and the rest of the sugar. Add the ginger, simmer another 30 seconds. Strain into 2 cups or mugs; sweeten to taste with additional sugar and serve.
Note: Garam masala contains ground black pepper, ground cardamom, ground cloves and ground cinnamon, and is available at Indian and most Asian stores.

This is so good (and way cheaper than buying Snapple!) This comes from one of Todd Wilbur's "Top Secret Recipe" cookbooks.
1 gallon (16 cups) cold water
1-1/2 level coffee measuring scoops orange pekoe and pekoe cut black tea blend (or 2 "family-size" teabags)
2 cups granulated white sugar
4 large lemons, squeezed and strained to remove seeds and pulp (rinds discarded)
2 tbsp liquid raspberry flavoring (you'll find this in the baking and spice section of the grocery store)
Bring the water to a boil in a large enameled or stainless steel stockpot over high heat. (Do not use aluminum pot).
Place the loose tea into a paper coffee filter, gather up the edges and close tightly with a twist-tie. (Or, use the family size teabags.)
Place into the boiling water, cover; turn off the heat and let the pot remain on the burner about 1 hour.
At the end of the steeping time, remove the tea, add the sugar and stir until completely dissolved. Add the lemon juice and raspberry flavoring; stir again.
Pour or ladle the tea into a gallon-size beverage pitcher, seal and chill thoroughly. (You'll have some extra which you can pour into a smaller pitcher, or pour directly over crushed iced and enjoy right away!)

Serves 12-18
2 inner packages from a 16-oz box of graham crackers
1/4 c sugar
1 stick butter or margarine, melted
Working in two batches, process the graham crackers in a food processor until they're fine crumbs. Transfer to a large bowl and stir in the sugar. Next add the melted butter to the bowl and stir with a fork until well mixed. Reserve 1 cup and set aside. Grease the bottom and sides of a rectangular Pyrex baking dish, 10-1/2"x15-1/2"x2". Pour the crumbs from the bowl into the prepared pan and press evenly over the bottom. Preheat oven to 350 degrees.
five 12-oz packages Philadelphia Cream Cheese, room temperature
2-1/4 c sugar
5 large eggs
grated zest of 4 lemons
juice of 4 lemons (about 1/2 - 3/4 cup)
1 tbsp pure vanilla
Place the cream cheese in a large bowl and use an electric mixer to cream until its fluffy (about 5 minutes). Add the sugar and combine well. Add the eggs one at a time, beating after each addition. Add the lemon zest and juice and the vanilla; beat until incorporated. Pour filling into the prepared crust. Sprinkle the top evenly with the cup of reserved crumbs. Bake 55 minutes; transfer pan to wire rack and allow to cool thoroughly for 2 hours. Chill in refrigerator.
To serve, cut into squares. Serve plain, or garnish each portion with a generous spoonful cherry, pineapple or blueberry pie filling (fresh or canned).

2 c all-purpose flour
1 tbsp sugar
1 tbsp cornstarch
2 tsp baking powder
1/2 tsp kosher salt
1 tsp baking soda
3/4 to 1 stick butter, chilled, cut into 1/4" pieces
1 c well-chilled buttermilk
Preheat oven to 450 degrees.
Into a large bowl sift together the flour, sugar, cornstarch, baking powder, baking soda and salt. Add the chilled cut-up butter and use your hands or a pastry blender (or pulse in a food processor) to combine until the mixture resembles coarse meal. Add the buttermilk and stir until dough forms a ball.
Turn dough onto floured surface and knead until smooth, about 8 turns. (Pressing the dough to about 1/2" thick, folding it in half, press again to 1/2", etc.; this develops the flaky layers). Using the flat of your hand, press the dough to 3/4" thickness. Use a 3" diameter biscuit cutter for form the biscuits. Place them 2" apart on an ungreased cookie sheet. Bake 12 minutes until golden brown. Makes about 12. Serve warm.
Use a fork to split the biscuits in half; spread with butter, honey or jam.

Although there are many recipes which recommend other types of shortening, there's none better than pure, old-fashioned lard for achieving the most flaky, tender pie crust you'll ever bite into. For a two-crust pie, simply double the ingredients.
(one 10" single-crust pie)
1 c all-purpose flour
1/2 tsp plain or kosher salt
1/2 c lard
1/4 c cold water
2 tbsp all-purpose flour
additional flour for rolling out the dough
Place the 1 cup of flour plus the salt in the bowl of a food processor; pulse once. Add the lard and pulse until the flour and lard are well mixed. In a separate small bowl, stir together the cold water and the 2 tbsp flour. Pour into the flour mixture in the food processor and pulse until completely mixed.
Cover your work surface with a 18" length of waxed paper and sprinkle the waxed paper liberally with additional flour. Place the dough onto it, gather the dough into a smooth ball, turning it to coat all sides with the flour. Lightly flour your rolling pin and roll out the dough to a circle about 2" wider than the diameter of your 10" pie pan. Hold the opposite edges of the waxed paper using both hands and lay it dough-side down into the pie pan; gently pull away the waxed paper. Roll under the raw edge of the dough all around the rim of the pan; and crimp or flute for a nice decorative look. Set aside while you prepare the filling.
Without a doubt, this Pumpkin Pie is the best we've ever eaten, and its so easy to make when at this time of the year we're all so busy with holiday preparations.
Thank you "RC" for sharing it with us!
Preheat your oven to 425 degrees.
15-oz can pumpkin
1/2 stick margarine, room temperature
1 or 2 large eggs
1 c evaporated milk (undiluted)
1-1/4 c sugar
2 tbsp all-purpose flour
1/2 tsp plain or kosher salt
2 tsp pure vanilla
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
Place all ingredients into the bowl of the food processor. Process until thoroughy combined and the margarine is incorporated. Pour into the prepared pie crust.
Bake at 425 degrees for 10 minutes; then lower heat to 350 degrees and bake another 45 minutes. Remove pan from oven and place on wire rack to cool completely. (Serve each slice with a generous dollop of whipped cream or a scoop of vanilla ice cream.) Refrigerate any leftovers.

This next recipe was shared by two friends of mine, Bill and Tom. The recipe is definitely a "keeper" and is enjoyed frequently at our house.
2 boxes (8-1/2 oz size) "Jiffy" yellow corn muffin mix
16 oz can creamed corn
2 tbsp vegetable oil
2 large eggs
1 c shredded cheddar cheese
1/2 tsp dried crushed red pepper
2 tbsp diced yellow onion (optional)
Preheat oven to 400 degrees. Lightly grease muffin pans and set aside. (I use the Texas-size muffin pans).
Place all ingredients in large bowl and stir to combine (but do NOT beat to blend). Let batter rest for approximately 5 minutes while the oven is pre-heating.
Fill each muffin cup about 2/3 or 3/4 full. Bake 20 minutes until muffins are golden brown. Place muffin pans on wire racks and allow to cool 3 minutes. Run a knife around the edge of each muffin to release and remove from pans; allow muffins to cool 5 minutes on wire racks.
Makes 11 Texas-size muffins.
Now, would someone pass the butter?

This dessert is quick and easy to fix; and guess what, no baking necessary! The dessert solution for those busy days; and it will easily serve 12 or more.
1 whole box of graham crackers
4-1/2 c cold milk
3 small boxes Jello Instant Vanilla Pudding Mix
12 oz Cool Whip, defrosted
1/4 c milk
1 c sugar
1/2 tsp salt
1/3 c unsweetened cocoa powder
1/4 c butter or margarine
1 tsp pure vanilla extract
Lightly butter a 9"x13" cake pan. Line the pan with whole graham crackers.
In a large bowl, whisk together the 4-1/2 c cold milk and the 3 boxes of instant pudding mix. Then fold in the Cool Whip. Pour 1/3 of this over the first layer of graham crackers. Add a second layer of graham crackers; and top that with another 1/3 of the pudding mixture. Top with a third layer of graham crackers. Top that with the remaining pudding mixture, followed by a final layer of graham crackers.
In a small saucepan over medium heat, place the 1/4 c milk, sugar, salt and cocoa. Stir continually until it comes to a slight boil and cook for 1 minute. Remove from heat and stir in the butter and vanilla. Beat with a whisk until cool to the touch. Spread over the top of the cake. Refrigerate several hours or overnight.

1 c all-purpose flour
1 c yellow cornmeal
3 tsp baking powder
2 tsp sugar
1 tsp salt
2 large egg yolks
2 large egg whites, stiffly beaten
1-1/2 to 1-3/4 c milk
6 tbsp vegetable oil
Preheat electric waffle iron.
Mix and sift the dry ingredients. Add the egg yolks, milk, vegetable oil and stir well. Add the stiffly beaten egg whites, and fold together carefully with a wire whisk.

This recipe is so good and has been our favorite since 1985. Its travelled with me around the world gaining popularity with folks (yep, even kids and teens) who claim they don't like bran muffins. These muffins were one of the first sell-out items during the two years I was a contract-baker in Germany.   It rivals any $2.00-a-piece muffin sold in those fancy-shmancy gourmet coffee shops!
Makes 4 dozen Texas-size muffins or many more standard-size muffins
20 oz box Raisin Bran Cereal
1 c vegetable oil
3 c sugar
4-6 large or jumbo eggs, beaten
1 quart buttermilk
2 tsp pure vanilla extract, stirred into 1 c milk
5 c all-purpose flour
5 tsp baking soda
2 tsp salt
2 tsp ground cinnamon
1 cup diced dates (tossed with 1 tbsp of the flour to prevent sticking together)
1 c dried cranberries
1-1/2 c chopped pecans or walnuts
Empty the Raisin Bran cereal into an 8-10 quart-size mixing bowl. Add the oil, sugar, eggs, milk/vanilla mixture, and pour on the buttermilk. Stir to combine and let rest a couple minutes for the Raisin Bran to begin absorbing the liquid.
Preheat oven to 400 degrees.
In a separate large bowl, combine all the remaining ingredients and stir well.
Add this to the Raisin Bran mixture and stir well to combine.
Use solid shortening to lightly grease the muffin tins (even if they have a non-stick finish), or use muffin papers. Fill the muffin cups half-full. Bake 15-20 minutes, or until toothpick inserted comes out clean. Place the hot pan on a rack to cool for 5 minutes, then remove muffins and allow to cool completely on wire racks.

1 cup (2 sticks) real butter
1 cup sugar
2 cups all-purpose flour
1-1/4 cup oatmeal (not instant)
juice of 4 lemons
grated zest of 4 lemons
grated zest of 1 orange
1 (14-ounce) can sweetened condensed milk
Preheat oven to 350 degrees. Cream butter and sugar, then add the flour and oatmeal to make the dough (it will be a little crumbly). Set aside. Stir juice and zest into milk. Set aside. Grease bottom and sides of a 9"x13" pan. Press three-quarters of the dough evenly into the pan. Spread lemon/milk mixture evenly over the top of the dough. Sprinkle the remaining dough (kind of like streusel) over the top. Bake for 35 minutes until golden. Place pan on a wire rack to cool for 1 hour which allows the shortbread bottom crust to set-up; slice into 1"x2" bars; store airtight.

Here's an easy dessert recipe that's a favorite with company:
1 box two-layer yellow cake mix
4 large eggs
1/4 cup vegetable oil
11 oz can mandarin oranges (with juice or syrup), do not drain
Preheat oven to 350 degrees. Lightly grease and flour 9x13 baking pan.
Mix ingredients well according to package directions. Pour into prepared pan and bake 25 minutes or until tests done in the center with a toothpick. Let cake cool completely in the pan on wire rack before frosting.
1 can (#202) crushed pineapple with juice, do not drain
1 small box (4 oz) instant vanilla pudding mix
9 oz container Cool Whip (defrosted)
Using a wire whisk or electric mixer, combine the pineapple (including the juice) and the pudding mix. Fold in the Cool Whip; frost the cake and store in refrigerator.

This cake is named after the mixed drink, and has been popular since 1982.
one 18-1/2 oz white cake mix (with pudding in the mix)
3/4 c water
3 egg whites
1/4 c Bacardi light rum
1/4 c Nassau Royale (vanilla) Liqueur
1/3 c vegetable oil
1 tbsp grenadine syrup
2 tbsp grated orange peel
Preheat oven to 350 degrees. Grease and flour two 8" or 9" round cake pans. Combine cake mix, water, egg whites, rum, liqueur, oil, grenadine, and orange peel in large mixer bowl. Blend, then beat on medium speed for 2 minutes. Divide batter between prepared pans. Bake according to package directions. Cool pans on wire rack a few minutes, then remove pans and completely cool the cake layers on the wire racks. Split each layer in half horizontally. Set aside.
1/3 c Bacardi light rum
1/4 c Nassau Royale (vanilla) liqueur
1/3 c orange juice
1/4 c lime juice
3 tbsp cornstarch
1 tbsp grenadine syrup
1 c sugar
1 pint heavy cream, whipped to stiff peaks and refrigerated
In small saucepan, combine the rum, liqueur, orange juice, lime juice, cornstarch and sugar. Cook over medium heat, stirring constantly, until sauce thickens and becomes clear. Remove from heat and cool to room temperature, then chill in refrigerator.
To assemble the cake, using a wire whisk fold the chilled filling into the chilled whipped cream. Spread mixture between the cake layers and over the top and sides of the cake. Chill well until serving, and store refrigerated.

I think this might satisfy your craving for fruitcake! The recipe is by Rose Naftalin and is in her book which she autographed for me, "Grandma Rose's Book of Sinfully Delicious Cake, Cookies, Pies, Cheesecakes, Cake Rolls & Pastries" (Random House). I first met Rose, a Jewish grandma and very short in stature, in 1976. Her extraordinarily well-known "Rose's" restaurant in Portland, Oregon, draws customers from around the country. Its not uncommon to wait in line an hour while gazing upon the strategically located pastry case. I can attest that all of Rose's baked goods are out-of-this-world. In her restaurant, sweet rolls are the size of dinner plates, pastrami and corned beef sandwiches piled so high with meat and sauerkraut that you can't get your mouth around them! And her cakes, anywhere from 4 to 6 layers high. Rose always uses the very best ingredients; real butter and heavy cream; she never spares the expense. Here we go...
1 lb dried apricots, chopped
1 lb pitted dates, chopped
1 lb red and green candied cherries
1 lb red and green candied pineapple
1 lb golden raisins
1 lb almonds, blanched, toasted and chopped
1 lb pecans, broken into pieces
4 c all-purpose flour
1 lb sweet (unsalted) butter
1-1/2 c light brown sugar, packed
1-1/2 c sugar
12 large eggs
1 tsp ground cloves
2 tsp ground cinnamon
1 tsp ground mace
1-1/2 tsp baking soda
1 tsp salt
1/4 c rum
1/4 c curacao
1/4 c brandy
juice and grated zest of 2 oranges
juice and grated zest of 2 lemons
Preheat oven to 300 degrees. Thoroughly grase and flour four 8"x5"x3" loaf pans. Dredge fruits and nuts with 1 cup of the flour and set aside. Cream butter and sugars. Add eggs one at a time, beating after each addition. Sift remaining flour with spices, baking soda and salt, and add to creamed mixture alternately with flavorings, juices and grated zest. Fold in the fruit, nut and flour mixture. Divide the batter among the 4 prepared pans. Set the pans in a large pan of water and bake for about 2-1/2 hours. Leave the fruitcakes in the loaf pans; set the loaf pans on wire racks to cool about 15 minutes. Then remove the cakes from the pans, allow to cool completely. Brush each loaf with additional rum or brandy; wrap tightly in aluminum foil; I would store refrigerated for 3-4 weeks.

Caktusgrl has contributed this family favorite that's been a holiday tradition for generations. It has origins in Sicily, in the village of Alta Villa Milicia. These require some time to make, but they're dainty, pretty and delicious. I used a 3" round cookie-cutter, and got 133 cookies from the recipe.
1/2 lb dried figs
1/2 lb raisins
grated zest of 1 orange
4 oz chocolate chips
4 oz candied fruitcake mix
Either put this through a food grinder or a food processor; place in a medium bowl and set aside. Stir together: 1/4 c honey, 1/4 tsp cinnamon and 1/4 tsp ground allspice. Stir into the fruit mixture.
8 c all-purpose flour
1 c sugar
3 tbsp baking powder
1/4 tsp salt
3 sticks margarine
3 large eggs
1 c milk
1-1/2 tsp pure vanilla (stir into the milk)
In a large bowl sift together the flour, sugar, baking powder and salt. Working with one-third at a time, process each with a stick of the margarine in your food processor; place the flour mixture into a large bowl. Make a well in the center and add the eggs and milk. Stir until combined (it'll look dry). Place onto work surface and knead until it forms one mass.
Divide into 3 parts; working with 1 and keep the rest covered to prevent drying. Lightly flour your surface and roll the dough 1/8" thick and cut into 3" round shapes. In the center of each place about 1/2 teaspoon fruit filling; fold over to form a crescent shape and use a fork to crimp the edges together. Place 1/2" apart (they don't spread) onto baking sheets lined with parchment paper. Cut 3 small slits in the top of each pastry. Preheat oven to 375 degrees; bake 18 minutes. While they're cooling, prepare your frosting....
3-1/4 c powdered sugar, sifted
3 tbsp softened margarine or butter
1/4 c lukewarm milk
1 tsp vanilla
Use an electric mixer to make the frosting nice and smooth. Place in a cake-decorating tube with a fine round tip; and pipe a zig-zag design on each cookie; and while the frosting is still soft sprinkle liberally with multi-colored "non-pariel" cookie-sprinkles. To store, place in single layers divided with waxed paper and cover tightly; keep at room temperature.

1-1/4 c coarsely chopped walnuts
1-1/4 c light brown sugar, packed
4-1/2 tsp ground cinnamon
4-1/2 tsp unsweetened cocoa powder
3 c cake flour
1-1/2 tsp baking soda
1-1/2 tsp baking powder
3/4 tsp salt
1-1/2 sticks unsalted butter, room temperature
1-1/2 c sugar
3 large eggs
1 tbsp pure vanilla
16 oz sour cream
Preheat oven to 350°F. Grease a 12-cup Bundt pan and set aside. Mix first 4 ingredients in small bowl and set aside. Sift flour, baking soda, baking powder and salt into medium bowl. Using electric mixer, cream together the butter and 1-1/2 cups sugar in large bowl. Beat in eggs 1 at a time; add vanilla. Mix dry ingredients and sour cream alternately into butter mixture in 3 additions. Beat batter on high speed for 1 minute. Pour 1/3 of batter into prepared pan. Sprinkle with half of nut mixture. Spoon 1/3 of batter over. Sprinkle with remaining nut mixture. Spoon remaining batter over. Bake cake until tester inserted near center comes out clean, about 1 hour. Cool cake in pan on wire rack 10 minutes. Cut around pan sides to loosen cake. Turn cake out onto rack and cool for 1 hour before serving.
Bon Appétit,December1998
Cafe Zenon, Eugene, OR


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