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Greetings and welcome, to Inter-Bikes International Cafe where the food is always cooking! Well, we hope everyone is doing fine during these crazy economic times, we’re all feeling the stress one way or the other and the crazy weather doesn’t help much either, but hey as long as we have great food, we can get through these hard times! With the cooler weather upon us, we start to look for warm comfort food to get us through the weather, so with that in mind we’ll start to look for just that warm filling food that makes us feel better, but make sure you leave plenty of room for Melody’s Desserts, I always do! Happy Halloween!
Hey! Join in the fun and tasteful excitement, send us your recipes we'll get them up here for the world to see and try, so don't be shy send them to: fatboy@chef-fatboy.com and while your at it stop by our website for even more awesome Biker, Wild Game and Dessert recipes at: : http://www.chef-fatboy.com
Ride safe and always EAT WELL!
Happy Halloween!
Chef Fat Boy & Melody
BBQ Sauce’s, Marinades & Sauce’s:
Rattlesnake Barbecue Sauce
Submitted by: Jim “The Snakeman” Neufeldt, TX.
Ingredients:
1 1/2 cups ketchup
1/2 cup prepared chili sauce
1/4 cup prepared steak sauce
3 tablespoons dry mustard
2 tablespoons prepared horseradish
1 tablespoon molasses
1 tablespoon red wine vinegar
1 tablespoon minced jalapeno chile pepper
1 tablespoon garlic juice or use fresh garlic
1 tablespoon Tabasco sauce, if desired
Directions:
Whisk first 10 ingredients in bowl. Add hot pepper sauce to taste. Can be prepared up to 1 week in advance. Cover and chill. Bring to room temperature to serve. Makes about 3 cups.
Maggot (Sesame) Marinade
Submitted by: Forest Evans, Del.
Ingredients:
1/4 cup vegetable oil
1/4 cup sesame oil
1/4 cup soy sauce
2 tablespoons lemon juice
2 tablespoons fresh grated ginger
1 clove garlic, minced
Directions:
Combine all ingredients and mix well. Use this marinade for about 3 to 5 hours or best over night!
Cowboy’s Spicy Southwestern Rub
Submitted by: Ray King, TX.
Ingredients:
1 tablespoon chili powder
1 teaspoon ground cumin
1 large garlic clove, minced
2 teaspoons Worcestershire sauce
1 teaspoon coarse salt
1 teaspoon sugar
3/4 teaspoon freshly ground black pepper
1/4 teaspoon allspice
1 tablespoon vegetable oil
Directions:
Mash garlic and salt together to form a paste. Mix together chili powder, cumin, garlic paste, Worcestershire sauce, sugar, pepper, allspice, and oil. Let this rub sit on meat for 30 minutes to 2 hours.
Ninja’s ( Teriyaki ) Barbecue Sauce
Submitted by: Paul weber Jr. ( 8 years Old), PA.
Ingredients:
3/4 cup soy sauce
1 tablespoon sake or other wine
1/2 cup sugar
1 teaspoon grated or ground ginger
1 to 2 cloves garlic or 1/8 teaspoon garlic powder
1/2 teaspoon Accent, optional
Directions:
Combine all ingredients in a re-sealable bag. Marinate meat in sauce for at least an hour before cooking. Broil or charcoal chicken, shrimp, beef, fish, ribs as desired. Serve with extra sauce heated.
Spicy Korean Rib Marinade
Submitted by: Wayne Peterson, Del.
Ingredients:
1 cup soy sauce
1 cup brown sugar
3/4 cup water
1/2 cup white vinegar
1 tablespoon fresh grated ginger
2 cloves garlic, minced
1 teaspoon red pepper flakes
1/2 teaspoon cayenne
Directions: Dissolve sugar in soy sauce, water and vinegar. Add remaining ingredients and mix well. Use as a marinade for up to 8 hours.
Troll’s Rub (Spicy Southwestern Rub)
Submitted by: Curt Wilson, NM.
Ingredients:
1 tablespoon chili powder
1 teaspoon ground cumin
1 large garlic clove, minced
2 teaspoons Worcestershire sauce
1 teaspoon coarse salt
1 teaspoon sugar
3/4 teaspoon freshly ground black pepper
1/4 teaspoon allspice
1 tablespoon vegetable oil
Directions:
Mash garlic and salt together to form a paste. Mix together chili powder, cumin, garlic paste, Worcestershire sauce, sugar, pepper, allspice, and oil. Let this rub sit on meat for 30 minutes to 2 hours.
Demon’s Sweet Bourbon Sauce
Submitted by: Tim Harris, Del.
Ingredients:
3/4 cup ketchup
1/3 cup maple syrup
1/4 cup vegetable oil
1/4 cup bourbon
2 tablespoon cider vinegar
2 tablespoon Dijon-style mustard
Directions:
Combine all ingredients together in a medium bowl until well mixed.
Werewolf’s Wolf bane BBQ Marinade
Submitted by: Tammy Phalen, VA.
Ingredients:
1 1/2 cups olive oil
3/4 cup soy sauce
1/4 cup Worcestershire sauce
2 tablespoons dry mustard
2 teaspoons salt
1/2 cup whiskey
1 tablespoon black pepper
1/2 cup wine vinegar
1/3 cup lemon juice
1 1/2 teaspoons parsley flakes
3 cloves minced garlic
Directions:
Combine all ingredients in pan. Can be used to marinate beef, pork or chicken. Marinate from 2-4 hours before cooking or overnight.
The Mummy’s Honey Bourbon Pork Tenderloin
Submitted by: George Tolis, WVa.
Ingredients:
3 12-ounce pork tenderloins
1 cup water
1/2 cup onion, chopped
1/2 cup lemon juice
1/2 cup bourbon
1/4 cup honey
1/4 cup soy sauce
3 tablespoons flour
2 tablespoons olive oil
1 tablespoon gingerroot, minced
5 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon pepper
Directions:
Combine onion, lemon juice, bourbon, honey, soy sauce, ginger, garlic and olive oil. Mix well. Place tenderloins in a re-sealable bag and pour marinade over. Seal and turn to coat. Let sit for 30 minutes. Preheat grill. Remove tenderloins from marinade and pour marinade into a saucepan. Season pork with salt and pepper and grill over a low fire for about 30 minutes or until done. Meanwhile add water and flour to marinade and bring to a boil. Reduce heat and simmer until thickened. When the tenderloin is done remove from grill and cut into 1/2 inch slices. Serve with sauce poured over top.
Grill-Fried Fish
Submitted by: Lou Bishop, Del.
Ingredients:
4 fish fillets (cod, red snapper, etc.)
2 cups instant mashed potatoes
2 tablespoons butter, melted
2 tablespoons lemon juice
1 tablespoon olive oil
2 cloves garlic, minced
Directions:
Preheat grill. Combine melted butter, lemon juice, olive oil and garlic in a shallow dish. Dip fish fillets in butter mixture and roll in potato flakes to coat. Wrap each fillet in aluminum foil and place on medium-hot grill. Grill for 6 to 8 minutes, turning once. Remove when done.
Grilled Beer and Molasses Buzzard (Chicken) Breasts
Submitted by: Jon Booth, UK.
Ingredients:
4 chicken breasts
1/2 can beer
1/2 cup ketchup or tomato sauce
1 tablespoon molasses
2 cloves garlic minced
1 teaspoon onion powder
1 teaspoon salt
1/4 teaspoon black pepper
Directions:
Combine marinade ingredients in a medium bowl. Place chicken breasts in a re-sealable plastic bag. Add marinade to chicken, seal bag, and allow to marinade overnight. Preheat grill for medium-high heat.
Baby Buzzard Wings (Grilled Curried Chicken Wings)
Submitted by: Barry Wiese, Del.
Ingredients:
2-3 pounds of chicken wings, tips removed
1/3 cup honey
1/4 cup butter
2 tablespoons mustard
2 teaspoons curry powder
2 cloves garlic, minced
1 teaspoon salt
1/4 teaspoon cayenne pepper
Olive oil
Directions:
Place wings in a re-sealable plastic bag. Combine remaining ingredients. Pour mixture into bag with wings, coat well, seal bag, and allow to marinate in refrigerator for 2-4 hours. Preheat grill for direct medium heat. Remove wings from bag and discard marinade. Brush wings with olive oil and place on grill and cook for 10 minutes of direct heat. Cook over indirect heat for remaining 10 minutes. When chicken is cooked through and meat no longer appears pink, remove and serve.
Grilled Rosemary Garlic Shrimp
Submitted by: Ruth Murray, CT.
Ingredients:
1/4 cup finely chopped garlic
1 teaspoon coarse salt
2 tablespoons minced fresh rosemary leaves plus sprigs for garnish
3 tablespoons olive oil plus oil for brushing shrimp
16 jumbo shrimp (about 10 per pound)
Four 12-inch bamboo skewers
Lemon wedges as an accompaniment
Directions:
Mash garlic and salt together in large bowl. Mix together with minced rosemary, and oil and add shrimp. Let stand, covered in refrigerator for at least 4 hours. Preheat grill. Place 4 shrimp on each presoaked skewer. Brush with oil. Cook shrimp on an oiled rack for 3 to 4 minutes on each side, or until just cooked through.
Grilled Bacon Wrapped Eye Ball’s (Scallops)
Submitted by: Marsha Kemp, Del.
Ingredients:
2 pounds large scallops
8 slices of bacon
2 tablespoons red wine vinegar
2 tablespoons olive oil
Black pepper to taste
8 wooden skewers
Directions:
Soak wooden skewers in water for an hour before using. Combine vinegar, oil, and black pepper in a medium bowl. Add scallops to mixture and toss to coat. Cover and allow to sit for 5 to 10 minutes at room temperature. Preheat grill for medium-high heat. Cut bacon into thirds. Wrap a piece of bacon around each scallop and thread onto skewers. There should be 3-4 scallops per skewer. Place on a lightly oiled grill rack and cook for 3 minutes per side. When the scallop is opaque in color, remove from grill and serve.
Wild Pig Balls (Meatballs)
Submitted by: Jake Anderson, Del.
Ingredients:
1 pound ground wild boar
2 Tbsp. soy sauce
Dash of pepper
1 clove garlic, minced
1 green onion, chopped
1 Tbsp. toasted sesame seeds
1/2 cup flour
1 egg, beaten with 1 Tbsp. water
2 Tbsp. salad oil
Directions:
In a bowl combine the ground wild boar, soy sauce, pepper, garlic, green onion, and sesame seeds. Shape the meat into balls. Dredge each in flour, dip into egg mixture, and again into flour. Heat oil in heavy frying pan over medium heat. Cool thoroughly. Serve with dipping sauce.
Dipping Sauce:
4 Tbsp. soy sauce
4 Tbsp. vinegar
2 tsp. honey or firmly packed brown sugar
Dash of liquid hot pepper seasoning
2 tsp. toasted sesame seeds or finely chopped green onion
Directions:
Combine ingredients. Sounds pretty good, give it a try!
Hog Chops w/Wild Maggots (Rice)
Submitted by: Charlie “Chuck” Downey, VA.
Ingredients:
4 - 6 Wild Hog Pork Chops
1 Tbs. oil
Salt and pepper to taste
1 can cream of mushroom soup
1 can of diced chilies and tomatoes
1 chopped onion
1 Cup long grain white rice and 1/4 Cup wild rice
3 Cups water
Directions:
After pork chops have soaked in salt water solution 20-30 minutes and have been rinsed. Turn skillet on high and add the oil. Place the chopped onion in the bottom of the skillet; stir constantly, until opaque. Place the pork chops on top of the onions and brown on both sides. Add the can of cream of mushroom soup. Add the can of diced chilies and tomatoes with the liquid. Add salt and pepper to taste. Add any optional spices your family may prefer. Stir this mixture. Turn skillet down to medium (mixture should cook but not boil over). Cook 30 - 45 minutes (chops should be fork tender). In a separate add the water. Bring water to full boil. Add the rice. Cover and reduce to simmer. Cook rice for 20-30 minutes (until wild rice is done). Serve pork chops over rice with green salad, rolls and iced tea.
Wild Boar in Sweet and Sour Sauce
Submitted by: Mike Pease, CT.
Ingredients:
1/2 cup wine vinegar
1 pint red wine
4 Tbs. butter
2 Tbs. bitter cocoa
1 bay leaf
1 sprig thyme
8 cloves
2 onions, chopped
1 carrot, chopped
1 stalk celery, chopped
8 lbs. fillet of boar
1 Tbs. sugar
3 oz. dried prunes (softened and chopped)
1 tsp. peperoncino
2 Tbs. candied orange peel
1 Tbs. raisins
1 Tbs. pine nuts
Salt
Directions:
Prepare a marinade by boiling the vinegar and wine with the bay leaf, thyme, peperoncino, cloves, 1 onion, carrot and celery. Pour into a large pot and let cool. Place the boar fillet into the marinade and let sit for 48 hours. Chop the remaining onion and brown in butter, then add the cocoa, sugar, prunes, candied orange peel, raisins and pine nuts. Stir for a few minutes, then add the boar meat and let cook slowly for an hour, then add the filtered marinade, salt and continue cooking until the meat is very tender and the sauce dense. Serve with potatoes.
Hangman’s Grilled Citrus-Tamarind Chicken
Submitted by: Jesse Barnett, Del.
Ingredients:
4 chicken breasts, skin removed
2 cups chicken broth
1 cup orange juice
1/2 cup olive oil
3 cloves garlic, crushed
2 tablespoons tamarind paste
2 tablespoons brown sugar
1 tablespoon dried basil
1 teaspoon powdered ginger
1/4 teaspoon salt
1/4 teaspoon black pepper
Directions:
Place chicken in a shallow glass dish or re-sealable plastic bag. Mix remaining ingredients in a medium mixing bowl. Pour mixture over chicken, seal, and allow to marinate in refrigerator for 3-6 hours.
Cajun Bass and Wild Maggots (Rice)
Submitted by: Capt’n Crusty, FL.
Ingredients:
1 1/2 lbs. bass fillets
1 cup mushrooms, sliced
1/2 cup red or green pepper, sliced
1/2 cup celery, sliced
1/2 cup onion, chopped
1 14 1/2-oz. can whole tomatoes (with juice)
3/4 cup chicken broth
3/4 cup long grain rice
1 tsp. paprika
3/4 tsp. dried thyme leaves
3/4 tsp. salt
1/2 tsp. dried red pepper
1/4 tsp. ground black pepper
Directions:
In 2 1/2 or 3-qt. casserole or baking dish, combine mushrooms, pepper, celery, onion, tomatoes, broth, rice, paprika, thyme, salt and red and black pepper. Cover and bake for 25 minutes at 400 degrees F. Stir vegetable-and-rice mixture. Place the bass over ingredients in casserole dish. Spoon some sauce over the bass. Cover and continue baking for 20 more minutes or until rice is tender and bass flakes easily. Garnish with fresh parsley and lemon if desired. If using microwave: In large microwave-safe baking dish, place all ingredients except the bass. Microwave on high power, uncovered, for about 8 minutes. Stir. Place the bass fillets on top, cover and vent. Microwave on high power for about 15 minutes more, spooning some juice over the bass about every 5 minutes or so.
Drac’s Sweet - Spicy Fish
Submitted by: Mary Wilson, Del.
Ingredients:
2 lb. fish fillets, such as salmon, cod or halibut or fish steaks, such as shark, tuna or swordfish, cut 3/4" thick
1/2 c. honey
1/4 c. soy sauce
Juice of 1 lemon
1 tbsp. Oriental sesame oil
1/4-1/2 tsp. crushed red pepper flakes
1/2 tsp. crushed black pepper
Directions:
Place fish in glass or ceramic baking dish. Combine honey and remaining ingredients and pour over fish to coat. Cover with plastic wrap and marinate 30 minutes before cooking. Light barbecue grill. When coals are ready, oil grill with oil or cooking spray and put in place. Place fish on grill, skin side down if you're using a fillet. Cover and cook 5 minutes. Drizzle fish with marinade and cook 3 minutes more or until fish turns opaque. If you're using steaks, turn fish after 5 minutes; drizzle with marinade and cook 5-7 minutes longer or until fish turns opaque. Makes 6 servings.
Bloody Mary Ribeyes
Submitted by: Dillon McGeorge, GA.
Ingredients:
4 Ribeye Steaks, cut ¾ inch thick
2 C. bloody mary mix
2 T. vodka
2 T. vegetable oil
1 T. water
1 T. corn starch
Directions:
Mix 1¼ cups bloody Mary mix with oil and vodka Cover ribeyes with mix turning to coat. Refrigerate 2-4 hours. Remove steaks from marinade and pat dry. Grill to desired doneness. Heat remaining bloody Mary mix to a boil in saucepan while steaks are grilling. Slurry cornstarch and water and add to liquid in saucepan stirring constantly until thickened. Place steaks on serving plates and drizzle with thickened
sauce Serve immediately
Graveyard Grilled Black Pepper Steak
Submitted by: Stephanie Byrd, KY.
Ingredients:
2 (1 1/2 to 2 pound) sirloin steaks (1 to 1 1/2 inches thick)
2 large onions, thinly sliced
2 cloves garlic, minced
2 cups red wine vinegar
1 cup vegetable oil
2/3 cup firmly packed brown sugar
1/2 teaspoon salt
1/2 teaspoon dried whole marjoram
1/2 teaspoon dried whole rosemary, crushed
6 drops of hot sauce
2 tablespoons plus 2 teaspoons coarsely ground pepper, divided
Directions:
Place steaks in a large shallow container. Combine remaining ingredients except pepper, stirring well; pour over steaks. Cover and refrigerate 3 hours, turning steaks occasionally. Remove steaks from marinade. Press 2 teaspoons pepper into each side of each steak. Grill steaks over hot coals 15 minutes on each side or until desired degree of doneness. Makes 6 servings.
Bad Land’s Marinated Sirloin
Submitted by: Matt Shirley, SD.
Ingredients:
3 - 8 oz. top sirloin steaks
1 cup soy sauce
1/2 cup sugar
1 tablespoon ginger
Directions:
Mix soy sauce, sugar and ginger. Pour over sirloin steak and marinade 24 hours, turning several times. Grill or broil steak to desired doneness.
Slammer Sirloin Steak
Submitted by: Jason Hill, VA.
Ingredients:
2 lb. top sirloin steaks
1/2 cup orange juice
1/4 cup soy sauce
1 clove garlic, minced or pressed
2 dashes ground cloves
Directions:
Combine orange juice, soy sauce, garlic and cloves. Pour over steak in shallow pan. Cover and refrigerate 2 to 4 hours, turning once. Drain marinade from steak; broil or grill steak to desired doneness, turning only once. Makes 5 to 6 servings.
Grilled Sirloin w/Garlic Cream Sauce
Submitted by: Bart Crea, Del.
Ingredients:
4 top sirloin steaks
1 tablespoon coarse black pepper
2 cups heavy cream
2 tablespoons chopped garlic
A dash of salt and pepper
1 teaspoon beef base or 1 beef bouillon cube
Small amount of butter and oil
Directions:
Sprinkle steaks, both sides with coarse black pepper. Coat steaks with a small amount of vegetable oil, to keep them from sticking to the grill. In a small souce pan, sauté' garlic in a small amount of butter until soft but not brown, about a minute. Add the heavy cream, and bring to a simmer. Add the salt and pepper to taste, along with the beef base. (Some brands of beef base are "salty" be cautious about how much salt you add to the dish.) Let the sauce simmer about ten minutes. It will reduce and become thicker. Grill steaks to desired doneness, and then drape sauce over the steaks.
Desserts by Melody:
Indian Cookies
Submitted by: Chris Palmer, Del.
Ingredients:
1 cup Sugar
1/2 cup Shortening
1 Egg (beaten well)
2 cup Flour
1/2 tsp Baking soda
1/4 tsp Salt
1 tsp Baking powder
1/2 tsp Cinnamon
1 tsp Cloves
3/4 cup Cold Coffee
1/2 cup Raisins (chopped)
1/2 cup Nuts (chopped)
1 tsp Vanilla
Directions:
Mix shortening and sugar together until creamy, add egg and mix well. Combine flour, salt, baking soda, baking powder, cloves and cinnamon. Add coffee slowly and mix well. Combine nuts, raisins, and vanilla. Mix well. Place on a greased baking sheet. Bake at 400 degrees F for 10 to 15 minutes.
Pirates Key Lime Cheesecake
Submitted by: Jannie Colburn, Fl.
Ingredients:
1/2 cup sugar
2 pkg. (8 oz. each) Cream Cheese, softened
1/2 tsp. vanilla
2 Tbsp. fresh lime juice
1 tsp. grated lime peel
2 eggs
1 Graham Cracker Pie Crust
1 cup thawed Cool Whip Topping
Directions:
Preheat oven to 350°F. Beat sugar, cream cheese, lime peel, lime juice and vanilla with electric mixer on medium speed until well blended. Add eggs; mix just until blended. Pour mixture evenly into graham cracker crust. Bake for 40 minutes or until center is almost set. Cool. Refrigerate 4 hours or overnight. Top with whipped topping before serving.
Cajun Halloween Brownies
Submitted by: Dan Hobart, LA.
Ingredients:
1 box Yellow Cake Mix3 eggs
1 stick butter melted1 tsp vanilla extract
8 ounces cream cheese1 box powdered sugar
Directions:
Put the yellow cake mix in a bowl. Melt the butter. Add the butter and one egg to the mix. Mix together until it looks like dough. Spray a 9X13 pan with Pam cooking spray and spread the dough on the bottom. Microwave the cream cheese until it is soft. In a separate bowl, add the cream cheese, 2 eggs, and the vanilla and mix with a mixer until smooth. Slowly add the powdered sugar and mix with the mixer until all lumps are removed. Pour the mixture over the dough and bake at 350 degrees for 45 minutes. Cool and cut.
Casper’s Pecan Cookies
Submitted by: Ruth Ball, Del.
Makes:24 servings
Ingredients:
2 cups finely chopped pecans2/3 cup sugar
1/2 tsp salt2 egg whites
Directions:
In a large glass bowl, mix all ingredients well. Drop with a teaspoon on a Pam sprayed cookie sheet. Bake at 350 degrees for 15 to 20 minutes. Cool before serving. Makes about 2 dozen cookies
Halloween Apple Pie
Submitted by: Maggie Sims, Pa.
Ingredients:
2 prepared 8 inch pastry shells
6 tart apples - peeled, cored and sliced
1/2 cup white sugar
2 teaspoons ground cinnamon
2 tablespoons all-purpose flour
3 tablespoons butter
Directions:
Preheat oven to 350 degrees F (175 degrees C). Place sliced apples in a large bowl. In a small bowl combine sugar, cinnamon, and flour. Stir well and pour mixture over apples. Cut half of butter or margarine into small pieces and add to apples. Toss apples until thoroughly coated. Pour apples into pastry-lined pie pan. Dot apples with the rest of butter or margarine. Place second pastry on top. Seal edges and cut steam vents in top crust. Bake in preheated oven for 45 to 55 minutes, until crust is golden brown.
Applesauce Buttermilk Cake
Submitted by: Marlene Henson, KY.
Ingredients:
2 c. flour
1 tbsp. cinnamon
2 tsp. baking soda
1 tsp. nutmeg
1 c. applesauce
1 c. chopped nuts
1/4 tsp. salt
1/2 c. butter
1 c. sugar
2 eggs
1 c. buttermilk
Directions:
Stir dry ingredients together. Cream butter and sugar until fluffy. Beat in eggs. Stir in applesauce and buttermilk. Gradually add dry ingredients and nuts until well blended. Pour into greased 9" pan. Bake in 350 degree F oven for 40 to 45 minutes or until done. Cool in pan on rack. Serve from pan. Makes 8 servings.
Black beards Blackberry Cobbler
Submitted by: Sue Case, CT.
Ingredients:
1 c. flour
2 tsp. baking powder
1 c. sugar
3/4 c. milk
1/2 tsp. salt
2 1/2 c. blackberries
Directions:
Combine flour, baking powder, 1/2 cup sugar, milk and salt in a bowl. Pour into greased 9x16x2 inch baking dish. Heat blackberries and 1/2 cup sugar in saucepan until it boils. Pour over batter. Bake at 400 degrees until golden brown.
Peach Cobbler Crumb Cake
Submitted by: Anne Sobolski, CT.
Ingredients:
1 (16 oz.) can of peaches in light syrup
1 box yellow cake mix
1 cube of butter
Directions: Pour peaches and syrup in 9 x 13 cake pan. Sprinkle cake mix over peaches. Top with butter slices. Bake at 350 degrees until golden brown. Serve with Cool Whip.
Peach-Raspberry Breakfast Cobbler
Submitted by: Motormamma, GA.
Ingredients:
5 c. sliced peeled peaches
1 c. raspberries
3 tbsp. minute tapioca
1/2 c. granulated sugar
1 tbsp. baking powder
2 1/2 c. flour, including oat, white, whole wheat, other
4-6 tbsp. butter or margarine
1 1/2 c. buttermilk, approximately
Directions:
This is great for breakfast. Grease lasagna pan. Add peaches, sugar, minute tapioca. Bake at 400 degrees while you prepare the dough. Mix baking powder and flour (I like 1 cup oat flour, 1/2 cup white flour, 1/2 cup whole wheat and 1/2 cup barley, but there are many delicious possibilities). Cut in shortening as for pie crust. Add buttermilk, stirring with fork. You can make a thick biscuit dough and roll it to fit the size of your pan, or you can make a looser dough like a batter. Add raspberries to peaches; return to oven for 5 minutes to heat. Then remove from oven and either place rolled dough on top and slit some air holes in it or else quickly drop spoonfuls of it to cover the fruit. Bake at 400 degrees or even 450 degrees for about 20 minutes.
Old Fashioned Halloween Fruit Cobbler
Submitted by: Jean Wiggins, CT.
Ingredients:
2 c. flour
1 tbsp. baking powder
1 1/2 c. sugar
1/2 tsp. salt
1 cube margarine, melted
1 1/2 c. milk
2 qt. canned fruit (including juice)
1 tsp. cinnamon
1/2 tsp. nutmeg
Directions:
Stir together the flour, baking powder, sugar and salt. Add and mix until smooth the margarine and milk. Pour into greased 9"x13" deep dish pan. Pour the fruit over batter and sprinkle with cinnamon and nutmeg. Bake at 350 degrees for 45 minutes to 1 hour until a golden brown.
Halloween Apple Cider Pound Cake
This is a large cake which can be divided into 3 loaf pans.
Submitted by: Motormamma, GA.
Ingredients:
3 cups flour
1/2 teaspoon salt
1/2 teaspoon baking powder
3/4 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon nutmeg
1/4 teaspoon cloves
1 cup butter
1/2 cup shortening
3 cups granulated sugar
6 eggs
1 teaspoon vanilla extract
1 cup apple cider
Directions:
Sift together flour, salt, baking powder and spices; set aside. Cream butter,
shortening and sugar. Add eggs, 1 at a time, beating well after each. Add vanilla extract. Add dry ingredients alternately with cider to creamed mixture, beginning and ending with flour. Pour batter into greased and floured 10-inch tube pan. Bake at 325 degrees F for 1 1/2 hours. Cool 15 minutes. Remove from pan and finish cooling on wire rack.
Caramel Glaze:
1/2 cup granulated sugar
1/4 teaspoon baking soda
1/4 cup buttermilk
1/2 teaspoon light corn syrup
1/4 teaspoon vanilla extract
Bring ingredients to rolling boil. Boil 10 minutes, stirring occasionally. Pour over slightly warm cake, allowing glaze to drip down sides of cake.
Melody’s Bailey's Chocolate Mousse Pie
Ingredient:
1 Ready Crust (graham/choc)
1package Unflavored gelatin (env)
1teaspoon Vanilla
3/4 cup Milk
3/4 cup Bailey's Irish Cream
6 ounces Semisweet choc chips
2 cups Frozen whipped topping
Choc-dipped strawberries*
Directions:
*As garnish, if desired. In saucepan, sprinkle unflavored gelatin over milk. Let stand about 1 minute. Stir over low heat until gelatin is dissolved, about 5 minutes. Add chocolate and continue cooking, stirring constantly until chocolate is melted: stir in vanilla. Remove from heat and stir occasionally, adding Bailey's about five minutes after removal from heat. When mixture forms mounds when dropped from spoon, fold in whipped topping. Turn into crust. Garnish with more whipped topping (or real whipped cream, later, by preference) and strawberries (if desired). Chill at least 4 hours before serving.
Melody’s Banana Custard Cobblers
Ingredients:
Custard:
1 cup granulated sugar
1/2 cup cornstarch
8 large egg yolks
3 cups whole milk
1 vanilla bean, split lengthwise
6 tablespoons (34 stick) unsalted butter, room temperature
1/4 cup dark rum
Topping
3/4 cup all-purpose flour
1/2 cup almonds
6 tablespoons (packed) golden brown sugar
5 tablespoons chilled unsalted butter, cut into pieces
3 bananas, thinly sliced
Directions:
Custard: Whisk sugar, cornstarch and egg yolks in large bowl to blend.
Bring milk and vanilla bean to boil in heavy large saucepan. Gradually whisk hot milk into egg yolk mixture; return mixture to saucepan. Whisk over medium-low heat until custard boils and thickens, about 3 minutes. Remove from heat. Whisk in butter and rum. Cool slightly. Discard vanilla bean. Cover with plastic and refrigerate until cold. (Can be prepared 1 day ahead. Keep refrigerated.) Topping: Blend flour, almonds and brown sugar in processor to mix. Add butter and process, using on/off turns, until coarse crumbs form. (Can be made 1 day ahead. Transfer to bowl; cover and chill.) Position rack in center of oven and preheat to 400 degrees F. Place eight 1-cup ramekins or custard cups on baking sheet. Divide custard equally among ramekins, using about ì cup for each. Top each dessert with about 8 banana slices. Spoon topping over banana slices, dividing equally. Bake cobblers until topping is golden brown, about 15 minutes. Remove from oven and cool slightly, about 15 minutes. Serve warm. Makes 8 servings
Black Forest Dump Cake
Ingredients:
1 (21 ounce) can cherry pie filling
1 (16.5 ounce) can pitted dark sweet cherries
1 (18.25 ounce) package chocolate cake mix
1 cup chopped walnuts
3/4 cup butter, cut into pieces
Directions:
Preheat oven to 375 degrees F (190 degrees C). Spray 9x13 baking dish with cooking spray. Dump cherry pie filling into dish and spread evenly. Repeat with cherries, including juice. Sprinkle cake mix over the top - DO NOT STIR. Sprinkle with chopped nuts. Distribute butter pieces evenly over the top. Bake in the preheated oven for 45 minutes.
Black Forest Cheesecake Delight
Ingredients:
1 cup Chocolate Wafer Crumbs
3 tablespoon Margarine -- Melted
16 ounces Cream Cheese Softened
2/3 cup Sugar
2 each Large Eggs
6 ounces Semi-sweet Chocolate Chips *
1/4 teaspoon Almond Extract
21 ounces Cherry Pie Filling (1 Can)
Frozen Whipped Topping Thawed
* Chocolate Chips should be melted.
Directions:
Combine crumbs and margarine, press onto bottom of 9-inch springform pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate and extract; pour over crust. Bake at 350 degrees F., 45 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Top cheesecake with pie filling and whipped topping just before serving.
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http://www.chef-fatboy.com
to buy my biker cook books and hot sauces!
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