Hot Chocolate - NSVhol

Servings: 2
Ingredients:

1 pt Milk
3 oz Imported chocolate (milk
-chocolate or semi-sweet)

Pour 1/4 cup of the milk into a small, thick-bottomed pot. Break the
chocolate into small bits and add to the milk in the pot. Over very
low heat, let the chocolate melt, then pour in the rest of the milk, bit
by bit, whisking well with each addition. When the chocolate is melted
and the milk faintly steaming, remove from the heat, beat vigorously
with a whisk until frothy, and serve.

Variations: A small amount of chocolate-based liqueur, such as
Cheri-Suisse, Vandermint, or Droste Bittersweet is liked by some. Of
course, unsweetened baking chocolate can be used instead. Use the same
proportion: 1 1/2 oz. chocolate per cup of milk and sweeten to taste.
—–Meal-Master
Title: CARAMEL PECAN PIE - DKP
Categories: holidays, di, desserts, pies
Servings: 1 pie

1 C sugar, divided
1/4 C cornstarch
1/8 t salt
2 C milk
3 eggs, separated
3 T butter or margarine
1/2 t vanilla extract
1/2 C chopped pecans
1 baked 9 inch pastry shell
1/2 t cream of tartar
3 T sugar

Sprinkle 1/2 C sugar in a heavy skillet; place over medium heat. Cook,
stirring constantly, until sugar melts and syrup is light golden brown.

Combine remaining 1/2 C sugar, cornstarch, and salt in a heavy
saucepan-gradually stir in milk. Cook over medium heat, stirring
constantly, until thickened and bubbly.

Beak egg yolks; gradually stir about one-fourth of hot mixture into
yolks, and add to remaining hot mixture, stirring constantly. Cook
stirring constantly, until thickened. Stir in the caramelized sugar;
cook, stirring constantly, until sugar melts. Remove from heat; stir
in butter, vanilla and chopped pecans. Pour into a baked pastry shell.

Combine egg whites (at room temperature) and cream of tartar; beat at
high speed of an electric mixer until foamy. Gradually add 3 T sugar, 1
T at a time, beating until stiff peaks form.

Spread meringue over hot filling, sealing to edge of pastry. Bake at
400 F for 8 to 10 minutes or until lightly browned. Cool completely
before serving. Servings: one 9-inch pie.

Di Note: Good pie for Thanksgiving - very rich-all the guests will head
for the nearest bed and you’ll have peace and quiet. Finally.

Di Pahl’s personal recipes-1994
—–Meal-Master
Title: CARAMEL-FILLED BUTTER PECAN CAKE - DKP
Categories: holidays, di, desserts, cakes
Servings: 1 cake

—–Cake================================
1 C shortening
2 C sugar
4 eggs
3 C sifted cake flour
2 1/2 t baking powder
1/2 t salt
1 C milk
1 t almond extract
1 t vanilla extract
—–Caramel Filling=====================
3 C sugar, divided
3/4 C milk
1 egg, beaten
Pinch of salt
1/2 C butter or margarine,
-cut up
—–Buttercream Frosting================
1/3 C butter or margarine,
-softened
3 C sifted powdered sugar
2 T to 3 T half and half
1/2 t vanilla extract
—–Garnish=============================
1 C chopped pecans
Pecan halves

Cream shortening; gradually add sugar, beating well at medium speed
of an electric mixer. Add eggs, one at a time, beating well after
each addition.

Combine flour, baking powder, and salt; add to creamed mixture
alternately with milk, beginning and ending with flour mixture. Mix
after each addition. Stir in flavorings.

Grease three 9-inch round cakepans, and line with wax paper; grease
wax paper. Pour batter into prepared pans; bake at 375 for 22 to 25
minutes or until a wooden pick inserted in center comes out clean.
Cool in pans 10 minutes; remove from pans, and let cool completely on
wire racks. Spread Caramel Filling between layers and on top of
cake. Spread Buttercream Frosting on sides of cake. Press chopped
pecans into frosting on sides of cake. Garnish top with pecan
halves. Servings: one 3 layer cake.

CARAMEL FILLING:

Sprinkle 1/2 C sugar in a heavy saucepan; place over medium heat.
Cook, stirring constantly, until sugar melts and syrup is light
golden brown.

Combine remaining 2 1/2 C sugar, milk, egg, and salt in a bowl,
stirring well; stir in butter. Stir butter mixture into hot caramelized
sugar. (The mixture will tend to lump, becoming smooth with further
cooking.)

Cook over medium heat, stirring frequently, until a candy thermometer
registers 230 (15 to 20 minutes). Cool 5 minutes. Beat with a wooden
spoon to almost spreading consistency, and spread between layers and on
top of cake. Servings: about 2 1/2 C.

BUTTERCREAN FROSTING:

Cream butter at medium speed of an electric mixer; gradually add sugar
alternately with half and half, beating until light and fluffy. Stir in
vanilla. Servings: about 1 1/2 C.

Di Note: A lotta work but a wonderful cake.

Di Pahl’s personal recipes-1994
—–Meal-Master
Title: WHITE CHRISTMAS PIE - DKP
Categories: holidays, di, desserts, pie
Servings: 1 pie

1 envelope unflavored gelatin
1/4 C cold water
1/2 C sugar
1/4 C all-purpose flour
1/2 t salt
1 1/2 C milk
3/4 t vanilla extract
1/4 t almond extract
3 egg whites
1/4 t cream of tartar
1/4 C sugar
1/2 C whipping cream, whipped
1 C flaked coconut
1 baked 9-inch pastry shell
Additional flaked coconut
-(opt.)
Red and green candied
-cherries

Soften gelatin in cold water, and set aside.

Combine 1/2 C sugar, flour, and salt in a saucepan; gradually add milk,
stirring until blended. Cook over medium heat, stirring constantly,
until mixture thickens and comes to a boil. Boil 1 minute, stirring
constantly. Remove from heat; stir in softened gelatin and flavorings.
Cool.

Beat egg whites (at room temperature) and cream of tartar until foamy;
gradually add 1/4 C sugar, 1 T at a time, beating until soft peaks form.
Fold egg whites, whipped cream, and 1 C coconut into gelatin mixture;
pour into crust. Sprinkle with additional coconut, if desired. Chill
until set. Garnish with candied cherries.

Di Note: Made this one Christmas and received rave reviews. Very
pretty pie.

Di Pahl’s personal recipes-1994
—–Meal-Master
Title: HOLIDAY MERINGUES - DKP
Categories: holidays, di, desserts
Servings: 10 servings

3 egg whites
1/4 t cream of tartar
1 t vanilla extract
1 C sugar
1 qt lime sherbet
Cranberry Sauce
-separate recipe

Beat egg whites (at room temperature) in a small bowl at high speed of
an electric mixer until foamy; add cream of tartar and vanilla, beating
until soft peaks form.

Spoon meringue mixture into 10 mounds on a baking sheet lined with heavy
brown paper. Shape meringue mixture into circles, using the back of a
spoon to mound the sides at least 1/2 inch higher than the centers.

Bake at 225 for 1 hour. Turn oven off, and let meringues cool
completely before opening oven door. Transfer meringues to serving
plates.

Scoop sherbet into shells; top with Cranberry Sauce, and serve
immediately.

Di Note: A nice, light dessert after stuffing yourself .

Di Pahl’s personal recipes-1994
—–Meal-Master
Title: CRANBERRY SAUCE - FOR HOLIDAY MERINGUES - DKP
Categories: holidays, di, sauces, desserts
Servings: 2 cups

1/2 C sugar
2 T cornstarch
1/8 t salt
2 C cranberry juice cocktail
1 T lemon juice

Combine all ingredients in a heavy saucepan; stir well. Place over
medium heat, stirring constantly, until mixture comes to a boil. Boil 1
minute; remove from heat. Cover and chill thoroughly.

Di Pahl’s personal recipes-1994
—–Meal-Master
Title: CAROLINA DREAM CAKE - DKP
Categories: holidays, di, desserts, cakes
Servings: 1 cake

1 C butter or margarine,
-softened
2 C sugar
1 t vanilla extract
3 1/4 C sifted all-purpose flour
3 1/2 t baking powder
3/4 t salt
1 C milk
8 egg whites
Carolina Dream Frosting
-Separate recipe

Cream butter; gradually add sugar, beating well at medium speed of an
electric mixer. Add vanilla, mixing well.

Combine flour, baking powder, and salt; add to creamed mixture
alternately with milk, beginning and ending with flour mixture. Mix
well after each addition.

Beat egg whites (at room temperature) until stiff peaks form; fold
whites into batter.

Grease three 9-inch round cake pans, and line with wax paper; grease wax
paper. Pour batter into prepared pans; bake at 350 for 18 to 20 minutes
or until a wooden pick inserted in center comes out clean. Cool in pans
10 minutes; remove from pans, and let cool completely on wire racks.
Spread Carolina Dream Frosting between layers and on top and sides of
cake. Servings: one 3-layer cake.

Di Note: A very elegant cake that I use around the holidays, last
used at a dinner party for 12.

Di Pahl’s personal recipes-1994
—–Meal-Master
Title: CAROLINA DREAM FROSTING - DKP
Categories: holidays, di, frosting, desserts, cakes
Servings: 5 cups

12 egg yolks
1 3/4 C sugar
1/2 t salt
3/4 C butter or margarine
1/2 C bourbon
1/2 C quartered candied cherries
1 1/2 C chopped pecans
1 1/2 C chopped seeded raisins
1 1/2 C flaked coconut

Combine first 4 ingredients in top of a double boiler; beat at low speed
on an electric mixer 30 seconds or just until blended. Bring water to a
boil; reduce heat to low, and cook, stirring constantly, until mixture
is slightly thickened (about 20 minutes). Remove from heat; add
bourbon, and beat at low speed 1 minute. Combine remaining ingredients
in a large bowl. Pour egg mixture over fruit-nut mixture, mixing well.
Cool completely.

Di Pahl’s personal recipes-1994
—–Meal-Master
Title: BAKED CHRISTMAS PUDDING WITH BRANDY SAUCE - DKP
Categories: holidays, di, desserts
Servings: 10 servings

1/4 C butter or margarine,
-softened
1/4 C sugar
2 eggs
3/4 C molasses
1 1/2 C finely chopped mixed candied
-fruit
1/2 C finely chopped yellow
-candied pineapple
1/2 C chopped pecans
1 1/2 C all-purpose flour, divided
1 1/2 t baking powder
3/4 t baking soda
1/2 t salt
1 t ground cinnamon
1/2 t ground allspice
3/4 C milk
Brandy Sauce-separate recipe
10 to 12 sugar cubes
Lemon extract (opt.)

Combine butter and 1/4 C sugar in a large mixing bowl; beat with a
wooden spoon until well blended. Add eggs and molasses, mixing well.

Dredge candied fruits and pecans in 2 T flour; set aside.

Combine remaining flour and next 5 ingredients; add to creamed
mixture alternately with milk, beginning and ending with flour
mixture. Stir fruit mixture into batter.

Spoon batter into a greased and floured 2 quart ring mold. Cover with
foil. Bake at 350 for 1 1/2 hours. Unmold onto serving platter. Spoon
Brandy Sauce over pudding. If desired, soak sugar cubes in lemon
extract. Arrange soaked sugar cubes evenly around heat-proof serving
platter, and ignite just before serving.

Di Note: Don’t drink too much before flaming this one on . I did,
and let us say…it was a very interesting moment…

Di Pahl’s personal recipes-1994
—–Meal-Master
Title: BRANDY SAUCE - DKP
Categories: holidays, di, sauces, alcohol
Servings: 1/2 cup

1/4 C butter or margarine,
-softened
2 C sifted powdered sugar
2 to 3 T milk
1/2 t brandy extract

Cream butter, and gradually add powdered sugar. Add enough milk to
reach desired consistency. Stir in brandy extract.

Di Pahl’s personal recipes-1994
—–Meal-Master
Title: BOTSFORD INN’S HONEY BAKED HAM WITH CUMBERLAND SAUCE - DKP
Categories: holidays, di, main dish, ham
Servings: 8 servings?

1 whole or half ham
2 c pineapple juice
1 c honey
1 c brown sugar
1 qt hot water
1 c currants
Thinly peeled rind of 1
-orange
Thinly peeled rind of 1
-lemon
1/3 c cornstarch dissolved in
-1/2 c water
1/2 c firmly packed brown sugar
Juice of 1 orange
Juice of 1 lemon
1/3 c red currant jelly
1/4 c port wine
Black cherries, if desired

Place ham in large roasting pan and pour pineapple juice and honey over
top. Sprinkle with brown sugar. Bake at 325′ two hours.

Meanwhile, to make sauce: In large saucepan, pour hot water over
currants and let stand until plumped, about 20 minutes.

Cut orange and lemon rinds into very fine julienne about 3/4 inch long;
poach in simmering water 20 minutes. Drain, discarding water, and set
aside.

Stir cornstarch mixture into currants and water; cook, stirring
constantly, over medium heat until sauce has thickened and become
transparent. Add brown sugar, orange and lemon juice, jelly and wine;
stir until jelly is melted and add prepared orange and lemon rinds and
black cherries. Serve warm over ham slices. Makes about five cups of
sauce.

Di Note: The Botsford Inn is a very nice, old fashioned restaurant
located in Farmington, Michigan. I had this there and really liked it
and managed to squeeze the recipe out of the chef.

Di Pahl’s personal recipes-1994
—–Meal-Master
Title: PECAN COOKIES - DKP
Categories: holidays, di, cookies
Servings: 1 1/2 dozen

3/4 c (1 1/2 sticks) unsalted
-butter, softened
1/2 c packed brown sugar
1 egg
1 t vanilla
1/2 c flour
1/2 t baking powder
1/2 t baking soda
2/3 c coarsely ground pecans

Heat oven to 350′. Cream butter and sugar in large mixing bowl until
well blended. Beat in egg and vanilla until mixed. Using a wooden
spoon, stir in flour, baking powder and baking soda until mixed. Stir
in pecans.

Drop by spoonfuls onto lightly greased baking sheets. Bake until golden
and firm on the top, about 10 minutes. Cool on wire rack.

Di Note: Good cookie to have with coffee after everyone has gone home,
the dishes are done and you finally get to sit down.

Di Pahl’s personal recipes-1994
—–Meal-Master
Title: POPPYSEED STRUDEL-Raisa Piotrowski’s Recipe - DKP
Categories: holidays, di, strudel
Servings: 2 strudels

—–Dough Ingredients===================
1 3/4 lb flour (unbleached)
6 egg yolks
1/2 lb butter (sweet)
1/2 lb sugar
2 pk dry yeast or 1/4 lb fresh
-yeast
1 C milk, warm temperature
—–Filling Ingredients=================
3 cn poppyseed filling
3 egg yolks
2 oz almond slivers
4 oz raisens
4 oz walnuts
1 T honey

Dissolve the yeast and 1 T of sugar in the warm milk, add 1 T of flour.
Let the mixture sit for about 10 minutes in a warm place (bubbles will
indicate active yeast). Now add slowly all above ingredients and beat,
dough should be soft, if necessary add more warm milk.

Lift the dough from the bowl and knead on a floured board until blisters
appear on the dough’s surface. Shape the dough into a ball, return it to
the bowl, cover with wax paper. Let rise for one hour in a warm place
(100′).

Now divide the dough in two balls, roll it out to about 1 finger
thickness, spread the poppyseed filling and roll together. You will have
2 strudels. Preheat the over to 325′. Bake 1 hour.

Di Note: I worked with Raisa when I was with CBS. She had come over
from Russia and she and I would chat on the phone (she lived in
New York). One day, I described this strudel thing and asked her
if she knew what it was and she sent me her recipe. Very good.

Di Pahl’s personal recipes-1994
—–Meal-Master
Title: MUSHROOM MADNESS - DKP
Categories: holidays, di, sandwich
Servings: 6 servings

—–Marinade============================
1 T red wine vinegar
1 T fresh lemon juice
2 t Dijon Mustard
1 garlic clove, minced
1/2 t Worcestershire sauce
Dash hot pepper sauce
Pinch dried oregano
Pinch dried tarragon
Salt and freshly ground pepper
3 oz olive oil
1 1/2 lb mushrooms sliced
1 md red onion, thinly sliced
—–Curry Mustard Sauce=================
2 T (1/4 stick) butter
2 T all purpose flour
3/4 C milk
1/2 C chicken broth
2 T dry sherry
2 t prepared mustard
1 t curry powder or to taste
Salt and freshly ground pepper
6 slices seedless Russian rye
-bread (I use pumpernickel).
3 C shredded Swiss cheese

For marinade: Combine first 9 ingredients in large bowl; blend well.
Whisk in olive oil. Add mushrooms and onion and toss lightly to coat.
Set aside.

For sauce: Melt butter in small saucepan over medium heat. Stir in flour
and blend well. Reduce heat to low and cook 2 minutes. Blend in milk,
broth, sherry, mustard, and curry powder. Bring to boil, stirring
constantly. Remove from heat. Taste and season with salt and pepper.

To assemble: Preheat over to 350′ F. Arrange bread on baking sheet.
Divide mushrooms evenly among slices, mounding slightly in center. Top
each with about 3 t of sauce and sprinkle with 1/2 C cheese. Bake until
sandwiches are heated through, about 20 minutes.

Di Note: I served this one New Year’s Day to a bunch of raving football
fanatics and they actually took time to comment (between grunts) and
ask for more. Amazing.

Di Pahl’s personal recipes-1994
—–Meal-Master
Title: GUACAMOLE CHERRY TOMATOES - DKP
Categories: holidays, di, appetizers, vegetables
Servings: 40 appetizers

1 basket cherry tomatoes
1 lg ripe avocado
4 t lemon juice
1 T finely chopped onion
1 clove garlic, minced
1/2 t salt
6 strips bacon, opt.

Remove stems from tomatoes. Cut each in half crosswise. Scoop out and
discard seed pockets. Lay, cut side down, on paper towels for about 30
minutes.

Peel and remove pit from avocado, In small bowl, mash avocado coarsely
with fork. Stir in lemon juices finely chopped onion, garlic and salt
until blended.

With two spoons, pile about 1 t of filling into each tomato half. If
made ahead, refrigerate for up to 4 hours.

If desired, cook bacon in wide frying pan over medium heat until crisp;
drain; let cool, then crumble and sprinkle over filled tomatoes.

Di Note: A nice and easy appetizer for a New Year’s Eve party.

Di Pahl’s personal recipes-1994
—–Meal-Master
Title: Thanksgiving Turkey Marinade - DKP
Categories: marinades, poultry, di, holidays
Servings: 1 marinade

See recipe

Thaw turkey (if frozen) on Monday and Tuesday in refrigerator.

On Wednesday, put 3 onions (cut up), 4 garlic cloves (sliced) and 1
large bunch of parsley in cavity of bird.

Pour Vernors (ginger ale) and 8 oz orange juice concentrate in cavity.
Cover and rub bird with Catalina dressing. Sprinkle with seasoned
salt and pepper and paprika. I put the whole mess in a garbage bag and
marinate it overnight.

Before baking, discard all marinade.

Di Note: When I finally bought my house, I wanted to have Thanksgiving
here instead of at my mother’s (which was traditional). I had NEVER
done a turkey before. I bought this HUGE creature and started to
do the marinade thing (my Mom’s recipe). Well, I don’t have much
counter space and this bird was a slipping an’ sliding all over the
place and I was laughing hysterically. I was actually fighting this
monster! My Mom called to see how everything was going and all she
could hear was me cackeling. She jumped in her car and came over and
here I was, on the floor with this damn bird in my lap and marinade
all over me. It was one of those moments…great marinade tho!

Di Pahl’s personal recipes