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Greetings and welcome, to Inter-Bikes International Cafe where the food is always cooking!
Happy Easter!! Greetings and welcome to Inter-Bikes International Cafe where the food is always cooking! This year we’re really cooking for sure!! Well! Is Spring here yet? I sure hope it’s here soon!! We’re getting excited about just the thought of warmer weather, sunshine and! And! More great Biker Grilling recipes!! So, let’s get excited, drag out that grill, fire it up and fill the air with smoke and the awesome aroma of grilling food!! In fact we got some awesome recipes to set up the mood and you know Melody always has a Dessert to go with any meal, so let’s get ready for Spring!! We also wish everyone a very Happy Easter too!!
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 Easter
Chef Fat Boy, Melody and Family
BBQ, Marinades etc!
Hot-Que Grill
Submitted by: Dutch, NY.
Ingredients:
2 tbsp. Brown sugar
2 tbsp. Red wine vinegar
1 c Ketchup
1/2 To 1 teaspoon Chinese hot-mustard
1 large Garlic clove, minced
1 tbsp. Soy sauce
1 to 3 teaspoons Asian chile-paste with garlic
Directions:
Combine all ingredients except chile paste in a small saucepan. Bring to a boil, then turn off heat. Stir in chile paste. Makes 1 1/4 cups. To use: Brush on chicken, beef or pork while grilling.
Cheri's Spicy Barbeque Sauce
Submitted by: Cheri Brown, NY.
Ingredients:
1 tablespoon garlic, minced or pressed
1 large onion, finely chopped
1 1/2 tablespoons olive oil
1 can (14 ounces) crushed tomatoes
1/3 cup tomato paste
1/4 cup red wine vinegar
1/4 cup Worcestershire sauce
1 1/2 teaspoons (more or less to taste) hot sauce
1 bay leaf
1 tablespoon dried oregano
1/4 teaspoon (more or less to taste) crushed red pepper
1/2 teaspoons dried thyme
1 teaspoon lemon juice
1 teaspoon lemon zest
1/4 cup honey
Directions:
Makes about 3 cups. Sauté onion and garlic in olive oil for about 3-5 minutes, or until tender. Stir in remaining ingredients and bring to a boil. Lower heat and simmer for about 30 minutes, stirring frequently. Use for basting foods at the end of grilling or as barbecue sauce on the side.
Hot and Spicy Salsa
Submitted by: Alex Fraser, NY.
Ingredients:
4-5 tomatoes
1 med. onion
1 Lawry Salsa pkg. (usually found by gravy mix)
2-3 tbsp. pickled jalapenos
3-4 tbsp. Ragu sauce
Tabasco to taste
Red pepper flakes to taste
Directions:
Chop tomatoes, chunky. Add package of Salsa mix. Chop onion and jalapenos and add to mixture. Add tomato sauce, more or less depending on how juicy tomatoes are. 3-4 or MORE shakes of Tabasco and 1 teaspoon red pepper flakes. Mix well and chill.
Hot Cha Salsa
Submitted by: 1up4down, NY.
Ingredients:
1 (28 oz.) can whole tomatoes
4 oz. can Ortega Jalapenos
Sm. can diced green chilies
Small can chopped black olives
1 (8 oz.) can Ortega green salsa
1 tbsp. garlic salt
1 tsp. oil
2 tsp. cider vinegar
5 sm. diced green onions
1/2 sm. diced, peeled cucumbers
1 bunch stemmed Cilantro, chopped
1 (8 oz) can Hunts tomato sauce
Directions:
In food processor put canned tomatoes including juice and Jalapenos. (I use whole Jalapeno peppers, scrape the seeds off and use only half of the 4 ounce can. If you want the full "Hot Cha" toe curling effect use the whole can.) Pour the mixture into a large bowl after processing only to a chunky consistency (do not puree). Add the rest of the ingredients to the tomato mixture. Best chilled for 24 hours.
Jalapeno Peach BBQ Sauce
Submitted by: Paul Daniels, NY.
Ingredients:
1 1/2 cups catsup
1 medium onion, chopped
1/4 cup brown sugar
2 1/2 tablespoons apple cider vinegar
2 tablespoons vegetable oil
2 tablespoons Jack Daniel's Whiskey
2 clove garlic, minced
1/2 teaspoon dry mustard
1/2 teaspoon hot pepper sauce
Directions:
Sauté onion and garlic in oil until tender. Add remaining ingredients and mix well. Bring to a boil then reduce heat and let simmer for 10 minutes. Great on beef ribs.
FatBoy’s Red Pepper Sauce
This Red Pepper sauce is used as a table condiment or in many soups, stews, marinades and great meat dishes.
Ingredients:
3 to 5 tablespoons dried red pepper flakes
2 teaspoons ground cumin
2 teaspoons black pepper
2 teaspoons kosher or 2 teaspoons sea salt
1/2 teaspoon ground cardamom
1/2 teaspoon fenugreek
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon coriander
1 1/4 cups cayenne pepper
3 tablespoons paprika
6 cloves garlic minced
2 cups water
3 tablespoons peanut oil
Directions:
When you prepare this intoxicating, brick-red chili sauce, be sure to use your overhead stove fan or open all the windows. You might also want to tie a scarf around your nose and mouth while heating the spices in the sauté pan. Place the red pepper flakes, cumin, black pepper, salt, cardamom, fenugreek, nutmeg, cloves, cinnamon, allspice, and coriander in a medium, heavy-bottomed nonstick sauté pan. Cook over moderate heat, stirring constantly, until their aroma fills the air and the color has darkened slightly, about 4 minutes. Transfer to a blender and set aside. In the same pan, heat the cayenne pepper and paprika over moderately low heat for 4 to 5 minutes, stirring constantly. Add to the spice mixture in the blender along with the garlic, water, and peanut oil. Puree until smooth, stopping occasionally to scrape the sides of the container. Return the pureed mixture to the sauté pan and cook over moderately low heat for 10 to 12 minutes, stirring frequently to prevent the sauce from burning. Remove from the heat and cool to room temperature. Store in a tightly sealed container in the refrigerator for up to 5 months.
Spicy Cajun Style Buffalo Wings
Submitted by: Fran Denver, NJ.
Ingredients:
3 lb Chicken Wings*
1 tsp. Onion flakes minced
1 Bottle Kraft Spicy BBQ**
3 tbsp. Worcestershire Sauce
1 1/2 tsp. Red Cayenne Pepper
2 tbsp. Green Dragon or Jalapeno Sauce
1/4 tsp. Salt
1 tbsp. Tabasco Sauce
2 tsp. Black Pepper
1 tbsp. Cajun Spice***
1/2 tsp. Garlic flakes minced
Directions:
*Chicken wings or small chicken legs; more wings or legs can be added if needed. **Kraft BBq or K.C. Style sauce. ***Cajun Spice or Capt. Links Cajun seasoning. In a Crockpot; add chicken BBq Sauce, and all spices. Stir and heat on low for 4 hours. To serve, I suggest you pre-pare a Cajun Rice Recipe, and after the Buffalo Wings are cooked, pre-pare the Rice, pour the Rice into a container or
casserole dish, spread out evenly.
Art's BBQ Sauce
Submitted by: Art Battle, CT.
Ingredients:
1 cup sugar
¼ cup salt
2 tablespoon celery Seed
2 tablespoon cumin
2 tablespoon cayenne Pepper
2 tablespoon garlic Powder
1 tablespoon chili powder
2 quarts catsup
2 cups cider vinegar
1 to ½ teaspoon liquid smoke
1 teaspoon lemon juice
Directions:
Mix together all spices. Set aside. Combine the remaining ingredients and then add the spice mixture; mix well. Serve warm or cold. Freezes well.
Bryan’s KC Style BBQ Sauce
Submitted by: Bryan Mecum, NJ.
Ingredients:
1/2 C. Cider Vinegar
1/2 C. Rice Vinegar
1 C. Water
1/2 C. Paprika
1/3 C. Yellow Mustard
1/4 C. Brown Sugar
1/8 C. Kosher Salt
1/8 C. Worchester Sauce
1 tbsp. Garlic Powder
A Little Black Pepper
1 tbsp Hot Sauce
Directions:
Cook until desired thickness, adjust seasonings to taste.
Meats:
Flat Iron Steak Recipes from Hogwildcook, FL.
Flat Iron Special
Ingredients:
2 to 3 pounds flat iron steaks
2 cups chopped onion
4 cloves garlic, minced
1 cup vegetable oil
2/3 cup vinegar
2 teaspoons salt
1/2 teaspoon dried whole thyme
1/2 teaspoon dried whole marjoram
Dash of pepper
Directions:
Diagonally slice steaks across grain into 1/4 inch thick slices; roll up slices, and secure with wooden picks. Place pinwheels in a 13 X 9 X 2 inch baking dish; sprinkle with chopped onion. Combine remaining ingredients, stirring well; pour marinade over pinwheels. Cover and refrigerate at least 8 hours. Remove pinwheels from marinade. Grill over medium hot coals 14 to 16 minutes or until desired degree of doneness, turning pinwheels frequently. 8 to 10 servings
My Favorite Fajitas
Ingredients:
1 pound flat iron steaks
Juice of 2 to 3 limes
1 to 1 1/2 teaspoons garlic salt
1/2 teaspoon pepper
4 (8 inch) flour tortillas
Vegetable toppings or sauce (optional)
Directions:
Place steak in a zip-top heavy-duty plastic bag. Combine juice, garlic salt, and pepper, stirring well; pour over steak, and secure bag tightly. Turn bag to coat steak thoroughly. Place bag in a large shallow container; refrigerate 6 to 8 hours, turning bag occasionally. Wrap tortillas in aluminum foil, and bake at 325 degrees for 15 minutes or until thoroughly heated. Set tortillas aside, and keep warm. Remove steak from marinade. Grill over medium-hot mesquite coals 5 to 6 minutes on each side or until desired degree of doneness. Diagonally slice steak across grain into thin slices. Wrap tortillas around steak, and top with any of the following ingredients, if desired: chopped tomato, green onions, guacamole, sour cream, picante sauce, or taco sauce. Makes: 4 servings
Flat Iron Beef Steak
Ingredients:
1 pound beef Flat Iron Steaks
1 teaspoon dried oregano leaves, crushed
1 teaspoon minced garlic
Salt and pepper
4 pita breads, cut crosswise in half, warmed
Tomato and sweet onion slices
Yogurt Sauce:
1 cup plain lowfat yogurt
1/4 cup diced cucumber
1 large glove garlic, minced
1/2 teaspoon salt
1/4 teaspoon pepper
Directions:
Combine yogurt sauce ingredients in small bowl; cover and refrigerate. Combine oregano and garlic; press evenly onto flat iron steaks. Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook 13 to 15 minutes for medium rare to medium doneness, turning twice. Carve steaks into thin slices; season with salt and pepper, as desired. Serve beef in pita pockets with tomatoes, onion and yogurt sauce.
Grilled Flat Iron Steak with Parsley Jalapeno
Ingredients:
Sauce:
2 tablespoons minced fresh parsley leaves
1 small garlic clove, minced and mashed to a paste with 1/4 teaspoon salt
2 small pickled jalapeno peppers, seeded and minced to a paste (wear rubber gloves)
2 tablespoons olive oil
3/4 to 1 pound flat iron steaks
Directions:
In a small bowl stir together the parsley, the garlic paste, the jalapenos, the oil, and salt and pepper to taste. Combine the mixture well. Grill the steak, season generously with salt and pepper. Transfer the steak to a cutting board, let it stand for five minutes then cut it across the grain into thin slices. Divide the steak between two plates, top it with some of the parsley-jalapeno sauce. Serve the remaining sauce separately. Serves 2.
Flat Iron Steak Marinade
Ingredients:
3/4 cup orange juice
1/4 cup soy sauce
2 tablespoons brown sugar
2 tablespoons mustard
1 tablespoon canola oil
2 garlic cloves, minced
3- 8 ounce flat iron steaks
Directions:
In a large re-sealable bag, combine all the ingredients, being sure to coat the steaks well by turning the bag. Refrigerate for four hours or overnight. Coat the grill rack with non-stick cooking spray before starting the grill. Drain the marinade from the steaks and discard it. Grill steaks, covered, over medium heat for 6 to 8 minutes on each side or until the steaks reach the desired degree of doneness. For rare, a meat thermometer should read 140 degrees F, for medium 160 degrees F, and for well-done 170 degrees F. Let steaks stand for 10 minutes before slicing. Serves 3.
Flat Iron Beef Steak Deluxe
Ingredients:
4 beef flat iron steaks , (about 7 ounces each)
2 teaspoons chopped fresh thyme
2 large cloves garlic, minced
1/2 teaspoon pepper
2 tablespoons shredded Parmesan cheese
Salt
Directions:
Combine thyme, garlic and pepper; press evenly onto flat iron steaks. Place steaks on grid over medium, ash-covered coals. Grill, covered, 10 to 14 minutes for medium rare to medium doneness, turning once. During last 2 minutes of grilling, sprinkle with cheese. Season with salt, as desired. Makes 4 servings.
Flat Iron with Oregon Herb Rub
Ingredients:
2 lbs of beef Flat Iron Steaks.
1 tablespoon salt
1/2 teaspoon celery salt
1/4 teaspoon coarse grind black pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon paprika
1/4 teaspoon dill
1/4 teaspoon sage
1/4 teaspoon rosemary
Directions:
Combine all the seasonings. Cut flat iron into desired portion sides (4-6 servings). Lightly moisten surface of steaks with water. Sprinkle seasonings on steak covering all surfaces. Grill steaks over medium-hot coals to medium rare (145 degrees) to medium (160 degrees) turning occasionally. Total cooking time is 15 minutes or less.
Thanks “D” These are awesome!!
Grilled Hamburger Steaks with Bacon
Submitted by: Daniel Gibson, Mass.
Ingredients:
1 pound extra-lean ground hamburger
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 cloves garlic minced
2 tablespoons minced onion
1 tablespoon A-1 Steak Sauce
4 slices bacon
Directions:
Either preheat broiler or preheat barbecue grill (oil hot grill to help prevent sticking). In a medium bowl, mix together (using your hands) hamburger, salt, pepper, garlic, onion, and A-1 Steak Sauce. Form into two 2-inch thick patties. Wrap 2 bacon slices around each patty; secure with toothpicks and grill or broil approximately 7 minutes. Turn and grill or broil other side 5 minutes or until a meat thermometer registers an internal temperature of 155°F. Remove from oven or grill and enjoy! Makes 2 servings.
Hickory Hamburgers
Submitted by: Told Soleck, CT.
Ingredients:
1 lb. lean ground beef
1 egg
3/4 cup seasoned bread crumbs
1/2 cup Hickory flavored BBQ sauce
2 Tbs. Dijon mustard
1 tsp. garlic powder
1 Tbs. parsley flakes
Directions:
Combine all ingredients in a large bowl and mix well. Shape into patties and BBQ or cook under the broiler. Serving Suggestions & Notes: These are very flavorful, moist patties. We top them with a little extra BBQ sauce, sliced onions, and fresh tomatoes on a toasted onion burger bun
My Meatloaf
Submitted by: Lu Baker, VT.
Ingredients:
1 1/2 lbs. ground beef
2/3 cup bread crumbs
1 onion, minced
1 clove garlic, minced
1 stalk celery chopped
2/3 cup milk
2 Tbs. ketchup or tomato paste
1 tsp. Dijon mustard
1 egg, beaten
1 tsp. slat
1/2 tsp. pepper
Directions:
Preheat oven to 350º. Place all ingredients is a large bowl and with your hands mix together well. Pack meat mixture into a loaf pan, smoothing top with your hands or a fork. Bake for 45-50 mins or until no longer pink; remove from heat and allow to stand for 10 minutes before slicing.
Italian Pork Chops
Submitted by: Big Mike Pease, Ct.
Ingredients:
3 cups crushed saltine crackers
2 cups grated Parmesan cheese
1 tablespoon Italian-style seasoning
1/4 teaspoon garlic powder
1 cup butter, melted
6 pork chops
Directions:
Preheat oven to 425 degrees F (220 degrees C). In a medium bowl, combine the crushed saltines, Parmesan cheese, Italian-style seasoning and garlic powder and mix together well. Dip the chops in the melted butter and then dredge each chop in the cracker mixture, coating all sides thoroughly. Place the chops in a 9x13 inch baking dish. Bake at 425 degrees F (220 degrees C) for 30 to 40 minutes, or until internal pork temperature reaches 160 degrees F (70 degrees C).
Marinated Spicy Pork Chops
Submitted by: Greg King, Ct.
Ingredients:
3/4 cup soy sauce
1/4 cup fresh lemon juice
1 tablespoon brown sugar
1 tablespoon chili sauce
1/4 teaspoon garlic powder
8 center cut pork chops
Directions:
In a large re-sealable bag, mix together the soy sauce, lemon juice, brown sugar, chili sauce, and garlic powder.. Place the pork chops into the bag, carefully seal the bag, and marinate for 6-12 hours in the refrigerator. Turn the bag over about halfway through. Preheat an outdoor grill for high heat. Arrange pork chops on the lightly oiled grate, and cook 5 to 7 minutes on each side, until the internal temperature reaches 160 degrees F (70 degrees C).
Mustard Onion Pork Chops
Submitted by: Bruce Hall, Ct.
Ingredients:
4 boneless pork loin chops, butterflied
1/2 cup prepared yellow mustard, or to taste
1 cup canned French fried onions
Directions:
Preheat the oven to 375 degrees F (190 degrees C). Place the pork chops in a shallow baking dish. Pour mustard over them, and turn to coat. Sprinkle fried onions over the top. Cover with aluminum foil. Bake for 20 minutes in the preheated oven, or until pork chops are cooked through.
Orange Pork Chops with Tarragon
Submitted by: JinksB, NY.
Ingredients:
2 teaspoons olive oil
4 (6 ounce) boneless pork loin chops
Salt and pepper to taste
2 tablespoons dry white wine
1/2 cup orange juice
1/2 teaspoon dried tarragon
1 tablespoon cornstarch
2 tablespoons water
Directions:
Heat olive oil in a large skillet over medium-high heat. Season pork chops with salt and pepper, and cook in the hot oil until lightly browned on both sides, about 4 minutes per side. Add the wine, orange juice, and tarragon, and bring to a simmer. Reduce heat to medium-low, cover and simmer, stirring occasionally, 10 to 15 minutes, until the pork is no longer pink in the center. Remove the pork chops from the skillet, set aside, and keep warm. Dissolve the cornstarch in the water, and stir into the simmering liquid until the sauce thickens, about 45 seconds. Pour sauce over the pork chops to serve.
Plum-Glazed Country Ribs
Submitted by: James Botlick, PA.
Ingredients:
4 pounds bone-in country style pork ribs
1 (12 ounce) bottle chili sauce
1 (12 ounce) jar plum preserves
1/4 cup soy sauce
1/4 teaspoon hot pepper sauce
Directions:
Place ribs in two un-greased 13-in. x 9-in. x 2-in. baking dishes. Bake, uncovered, at 350 degrees F for 45 minutes; drain. In a small saucepan, combine the remaining ingredients. Bring to a boil, stirring occasionally. Remove from the heat. Set aside 3/4 cup sauce for serving. Brush ribs with some of the remaining sauce. Bake, uncovered, for 30-45 minutes or until ribs are tender, turning and basting frequently with remaining sauce. Serve with reserved sauce.
My Chic Wings
Submitted by: Charlie McMurrey
Use this marinade for 12 to 15 wings: Start the day before with the following marinade:
Ingredients:
1/4 cup of lime juice
1/4 cup of pineapple juice
2 tbsp. of vegetable oil
2 pressed garlic cloves
1 1/2 tsp of chili powder
Directions:
Marinate the chicken 6 to 12 hours in the refrigerator. Prepare the grill in the usual fashion. Remove the chicken and boil the marinade for about two minutes (it kills any lurking bacteria). Place the chicken on the non-heat side of the grill/smoker. Baste every 15 minutes until done. They are done when the internal temperature reaches 160 degrees.
Cinnamon Honey Wings
Submitted by: Cdhotchic, NY.
Serves: 6
Ingredients:
2 1/2 lbs. chicken wing pieces
4 cloves garlic chopped
1/4 cup olive oil
1/4 cup rice vinegar
1/4 cup honey
2 tbsp. soy sauce
1 1/2 tsp. ground cinnamon
1 tsp. thyme
1/2 tsp. ground ginger
1/2 tsp. dry mustard
Directions:
Combine all ingredients in a plastic zipper bag and refrigerate for 2 hours, kneading every 30 minutes. Remove wings from bag and place on a hot grill. Cook wings for 10 minutes on one side, then turn and baste with the marinade. Continue cooking 10 minutes.
Spice Chicken
Submitted by: Dragman, NY.
Ingredients:
1 cup white wine
1 cup teriyaki sauce
1 teaspoon five spice powder
1 teaspoon garlic powder
2 pounds chicken pieces
Directions:
Mix first 4 ingredients and pour over chicken placed in a large pan. Marinate, rotating pieces hourly for three hours. Place on grill until done, basting with marinade as needed.
Desserts from Melody:
Chocolate Chunk Cheesecake
Ingredients:
Crust
2 cups finely crushed cream-filled chocolate sandwich cookies, about 20
cookies, such as Oreos
2 tablespoons butter, melted
Cheesecake:
4 (8 ounce) packages cream cheese, softened
1 1/2 cups sugar
4 large eggs
2 teaspoons vanilla
1 (11 1/2 ounce) package semisweet chocolate chunks, divided
1 1/2 cups coarsely crushed chocolate sandwich style cookies, about 14
cookies, such as Oreos
1/3 cup whipping cream
Directions:
Stir together 2 cups cookie crumbs and butter and press into bottom and 1/2 inch up sides of a 9-inch springform pan. Beat cream cheese and sugar at medium speed with an electric mixer until blended. Add eggs, 1 at a time, beating just until blended after each. Stir in vanilla, 1 cup chocolate chunks, and 1 1/2 cups crushed cookies. Pour into prepared crust. Bake at 325º for 55 minutes or until center is almost set. Turn off oven; let cheesecake stand in oven with oven door partially open, 20 minutes. Remove cheesecake from oven and cool in pan on wire rack 30 minutes. Cover cheesecake and chill for 8 hours. Release sides of pan. Microwave remaining 3/4 cup chocolate chunks and whipping cream in a glass bowl at HIGH for 1 minute. Stir until chocolate melts. Chill this mixture for 30 minutes. Pour evenly over cheesecake and serve.
Cookies 'n' Cream Peach Cobbler
Ingredients:
3/4 cup granulated sugar
3 1/2 tablespoons cornstarch
1/2 teaspoon ground cinnamon
1/4 cup amaretto (optional)
1/4 cup peach preserves
10 large ripe peaches (3 pound), peeled and sliced
1/3 (20 ounce package) refrigerated sliceable sugar cookie dough
1 tablespoon all-purpose flour, divided
1 1/2 tablespoons granulated sugar
1/4 teaspoon ground cinnamon
Vanilla ice cream
Directions:
Combine first 3 ingredients in a large saucepan; stir well. Stir in amaretto, if desired, and peach preserves. Add sliced peaches, and stir gently to coat. Cook over medium heat, stirring frequently, until mixture is thickened and bubbly. Spoon peach mixture into a lightly greased 11 x 7 x 1 1/2-inch baking dish. Place cookie dough between 2 sheets of plastic wrap on a cookie sheet; roll to a 10 x 17-inch rectangle. Remove top sheet of plastic wrap, and sprinkle dough with 1 1/2 teaspoons of flour; gently rub flour into dough. Repeat procedure on other side of dough. Freeze dough 15 minutes. Cut 6 (10 x 1/2-inch) strips of dough, using a pastry wheel. Cut 8 (6 x 1/2-inch) strips of dough. Arrange strips in lattice design over peach mixture in dish. Combine 1 1/2 tablespoons sugar and 1/4 teaspoon cinnamon. Sprinkle over cookie dough. Bake at 350 degrees F for 30 to 35 minutes or until golden brown. Let cobbler cool 15 minutes on a wire rack. Spoon into individual serving bowls, and top with ice cream. Makes 8 servings.
Almond Marble Pound Cake
Ingredients:
1 cup vanilla chips
1/2 teaspoon almond extract
1 cup semisweet chocolate chips
1 teaspoon vanilla extract
2 (16-ounce) packages pound cake mix
1 1/3 cups water
4 large eggs
1/2 cup butter or margarine, melted
1/2 cup chopped toasted almonds
Directions:
Preheat oven to 325°F. Grease and flour two 9 x 5 x 3-inch pans. Add vanilla chips to a small microwave-safe bowl. Microwave on HIGH until melted, about 1 minute. Add almond extract and stir until smooth. In another microwave-safe bowl, add chocolate chips and microwave on HIGH until melted. Add vanilla and stir until smooth. Combine pound cake mix, water, eggs and melted butter. Beat for 3 minutes, then divide in half. To one bowl, add melted vanilla chips. Beat 1 minute then set aside. To the other bowl, add melted chocolate chips. Beat for 1 minute then set aside. Alternately pour batters into prepared pans and using a knife, swirl to create a marbled effect. Sprinkle with almonds. Bake for 1 hour and 10 minutes, or until center is set. Cool in pans for 5 minutes then turn out onto a wire rack to cool completely. Makes 16 servings.
Blueberry Lemon Pound Cake
Ingredients:
1 cup unsalted butter, softened
1 cup granulated sugar
4 large eggs, separated
1 tablespoon finely grated lemon zest
1 teaspoon vanilla extract
3/4 cup sour cream
1 1/2 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 3/4 cups blueberries, lightly rinsed and dried
Directions:
Preheat oven to 350*F (175*C). Grease a 9 x 5 x 2 3/4-inch loaf pan. Line the bottom with a piece of parchment or waxed paper and grease the paper. Lightly dust the pan with flour, shaking out the excess. In a mixing bowl, cream 1 cup of butter and the sugar with an electric mixer until light and fluffy. Add the egg yolks, lemon zest and vanilla extract; beat until smooth. Add the sour cream and beat to combine. Sift the flour, baking powder and salt together, add to the butter mixture in three batches, stirring with a wooden spoon until just combined. Beat the egg whites in a bowl until they hold soft peaks. Stir a third of the whites in to the batter to combine. Fold the remaining whites into the batter with a rubber spatula until just combined. Do not over mix. Fold the blueberries into the batter. Scrape into the prepared pan. Bake for 35 minutes. Reduce the oven temperature to 325*F (160*C) and bake 45 minutes longer or until pound cake is golden brown and a wooden pick comes out clean when inserted in the center. Let the loaf rest in the pan on a rack for an hour before turning it out of the pan. Then place it back on the rack and allow it to cool completely. Makes 1 loaf.
Butterfinger Crumb Cake
Ingredients:
2 cups all-purpose flour
1 cup firmly packed brown sugar
1/2 cup granulated sugar
1/2 cup butter or margarine, softened
1 (2.1-ounce) NESTLE BUTTERFINGER Candy Bar, finely chopped
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup milk
1/2 cup plain yogurt
1 large egg
1 teaspoon vanilla extract
Directions:
Preheat oven to 350° F. Grease 8-inch-square baking pan. Combine flour, brown sugar and granulated sugar in a medium bowl; cut in butter with a pastry blender or two knives until mixture resembles coarse crumbs. Transfer 1/2 cup flour mixture to a medium bowl; stir in Butterfinger pieces. Stir baking soda and salt into remaining flour mixture. Combine milk, yogurt, egg and vanilla extract in a small bowl until blended. Add to flour mixture; stir just until blended. Pour into prepared pan; sprinkle evenly with Butterfinger mixture. Bake for 40 to 45 minutes or until wooden pick inserted in center comes out clean. Cool slightly in pan on a wire rack. Serve warm. Makes 12 servings.
Big Mamma’s Bourbon Cookies
Submitted by: bigmamma, GA.
Ingredients:
1/2 cup sugar
1 1/4 cup flour, sifted
1/2 stick (1/4 cup) butter
2 eggs
4 oz. pecan pieces
6 oz. white or golden raisins
1/4 cup Jim Beam bourbon
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1-1/2 tsp. baking powder
1/8 tsp. salt
confectioners' sugar
Directions:
Sift the flour and mix with nuts and raisins. Mix in the cinnamon, nutmeg, salt, and baking powder. Cream sugar and butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Alternately add bourbon and the flour mixture. chill the batter for one hour and then roll it into 1 1/4-inch diameter logs in waxed paper. Chill 4 hours. Slice into 1/2-inch thick disks and place 1-inch apart on a baking sheet. Bake 8 minutes in a preheated 350°F oven. Cool and sprinkle with confectioners sugar.
Peanut Butter Finger Bars
Submitted by: Marcidave, NY.
Ingredients:
1/2 tsp. baking soda
1/4 tsp. salt
3/4 c. oatmeal
1 tsp. vanilla
8 oz. chocolate chips
Directions:
Cream together butter, sugars, egg and peanut butter. Add dry ingredients and vanilla. Press into 9 x 13-inch pan. Bake 20 to 25 minutes at 350°F. Remove from oven and cover immediately with chocolate chips. Let stand 5 minutes, then spread evenly.
Frosting:
1/2 c. powdered sugar
1/4 c. peanut butter
2 tbsp. milk
Mix frosting and spread over the chocolate chips.
Almond Raspberry Cookies
Submitted by: Jan LaVentri, NJ.
Ingredients:
1 (20 oz.) pkg. refrigerated sugar cookie dough
1 c. blanched slivered almonds
1/2 c. red raspberry preserves
1 tsp. almond extract
2/3 c. powdered sugar
Directions:
Preheat oven to 350°F. Chop almonds very finely. Place cookie dough in 2-quart batter bowl. Add almonds and almond extract. Mix with bamboo spoon to combine. Using small stainless steel scoop, place dough 2-inches apart on baking sheet. Press lightly floured finger in center of dough to make indentation. Fill with approximately 1/2 teaspoon raspberry preserves. Bake 15 to 18 minutes or until cookie is golden brown. Place cookies on a nonstick cooling rack. Place powdered sugar in a flour/sugar shaker and shake over cookies until completely covered. Make: approximately 4 dozen cookies.
Jan’s Almond Crunch Cookies
Submitted by: Jan LaVentri, NJ.
Ingredients:
1 c. sugar
1 c. confectioners' sugar
1 c. butter
1 c. oil
1 tsp. almond extract
2 eggs
3 1/2 c. flour
1 c. whole wheat flour
1 tsp. baking soda
1 tsp. cream of tartar
1 tsp. salt
2 c. chopped almonds
6 oz. pkg. almond brickle chips
Sugar for coating cookies
Directions:
Combine sugar, confectioners' sugar, butter and oil until well blended. Add almond extract and eggs, mix well. In large bowl combine flour, whole wheat flour, baking soda, cream of tartar and salt; mix well. Add to sugar mixture, mix at low speed until well blended.By hand, stir in almonds and brickle chips. Roll dough into balls. Roll balls in sugar and place on cookie sheet and flatten with fork. Bake at 350 degrees for 12 to 18 minutes.
Citrus Oatmeal Cookies
Submitted by: Sharon Shapiro, FL.
Makes about 36
Ingredients:
1-1/4 cups packed light brown sugar
3/4 cup butter-flavored solid vegetable shortening, plus extra for greasing the baking sheets
1 large egg
2 tablespoons orange juice
1 tablespoon grated orange zest
1 teaspoon vanilla extract
1/2 teaspoon orange or lemon extract
3 cups quick-cooking oats, uncooked
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground ginger
1 can (8 ounces) crushed pineapple in natural juice, well-drained
1 cup flaked coconut
1 cup chopped macadamia nuts
Directions:
Pre-heat oven to 375 F. Grease baking sheets with shortening. In a large mixing bowl beat brown sugar, shortening, egg, orange juice, orange zest, vanilla and orange extract until creamy. In another mixing bowl stir together oats, flour, baking soda, salt and ginger. Gradually stir flour mixture into creamy mixture. Stir in pineapple, coconut and macadamia nuts. Drop by rounded tablespoonfuls 2 inches apart onto prepared baking sheets. Bake 10 to 12 minutes or until cookies are lightly browned. Cool 2 minutes; transfer to cooling rack to cool completely.
Happy Easter and Come On Spring!!
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http://www.chef-fatboy.com
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