RIP – Recipes in Peace

Chocolate Eclair Cake
1 ( 1lb) box graham crackers, divided into three portions

3 (4 serving size) boxes French Vanillia-flavored instant pudding
3 cups low-fat milk
1 (16 oz) carton “lite” Cool Whip

3/4 cup sugar
1/2 cup cocoa
1/3 cup milk
1 stick margarine
1 tsp. vanilla

Mix together milk and pudding; beat on medium speed for 2 minutes. Fold in whipped topping and set aside. Line the bottom of a greased 9×13 inch pan with whole graham crackers. Pour half of the filling mixture over the graham crackers. Top with a second layer of crackers, the remaining custard and a fil layer of graham crackers. Cover and refrigerate for 2 hours. Mix together sugar, cocoa and milk and bring to a boil for 1 minute. Stir in margarine and vanilla. Beat until smooth. Let stand for 15 to 20 minutes to cool. Remove cake from refrigerator, uncover and spread chocolate topping over the top layer of graham crackers. Cover again and return to refrigerator to chill overnight. Cut into squares to serve. Serves 12.

Brisket and BBQ sauce
5 or 6 lb brisket
garlic powder
onion powder
celery salt
3 oz bottle of liquid smoke
oven cooking bag

Clean fat off brisket. Sprinkle both sides with garlic and onion powders and celery salt.  Put in cooking bag and splash both sides with liquid smoke.  Seal bag and refrigerate 24 hours, turning several times to marinate.  Line a baking pan with foil and put bag in the pan.  Cut a few vent holes in the bag.  Preheat oven to 275 and cook for 5 hours without looking in.  Let it cool at least 15 minutes before slicing thinly.

BBQ Sauce
1 cup juice from oven bag
1 cup ketchup
1/2 cup chili sauce
1/4 red wine vinegar
2 Tbsp. lemon juice
1 Tbsp. Worcestershire sauce
1 Tbsp soy sauce
1 Tbsp. yellow mustard
1 tsp minced garlic
1/2 cup brown sugar

Bring to a simmer, turn off and cool slightly.  Place brisket and sauce in a warm crock pot to keep warm while serving, or just slice and serve the brisket and pour sauce over each serving individually.

Saucisson En Croute (Sausage in Pastry)
1 lb good quality beef and 1/2 lb pork sausage
1 bunch green onions (including tops), chopped
3/4 lb mushrooms (about 4 large), coarsely chopped
3 to 4 garlic cloves, minced
2 eggs, lightly beaten
3/4 cup fresh breadcrumbs
1 Tbsp. whole mustard see
1/2 teaspoon ground red pepper

Puff Pastry
1 – 1 lb package (2 prerolled sheets) frozen puff pastry dough
1/4 cup (1/2 stick) butter, melted

For filling: Cook sausage in medium skillet over medium heat, stirring and breaking up with fork until browned, about 5 minutes.  Drain well.  Transfer to bowl.  Add remaining ingredients for filling and blend well.  Set aside.

For pastry: Preheat oven to 425 degrees.  Roll out each sheet on lightly floured surface to thickness of 1/8 inch and length of about 12 inches.  Spread filling over lower third of long edge. Roll up jelly roll fashion, tucking in ends.  Bake, basting occasionally with butter, until golden brown, about 45 minutes.

Delicioso Italian Casserole
2 lbs bulk Italian sausage
8 oz. sliced pepperoni
1 lb. dry pasta (Penne or Rotini)
1-26oz. jar pasta sauce
1-8oz. package grated cheese – provolone and mozzarella mix or your choice
1-8 oz. Velveeta – grated

Brown sausage and drain.  Lightly saute pepperoni slices.  Cook pasta, rise and drain.  Toss together sausage, pepperoni, pasta and pasta sauce.  Place mixture in 5 quart casserole and top with cheeses.  Place casserole, uncovered, in preheated 425 degree oven and bake until contents are heated through and cheeses are melted.

Carrot Cake
2 C sugar
1 1/2 C vegetable oil

4 eggs
2 C flour
2 teaspoons baking soda

1 teaspoon salt
2 teaspoons cinnamon
3 C grated raw carrots
1/2  C chopped nuts (optional)

Beat together sugar and oil, add eggs and cream well.  Sift flour, baking soda, salt and cinnamon into mixture.  Fold in carrots and nuts and pour into 3 9-inch cake pans that have been greased and floured.  Bake in preheated 350 degree oven for 50 minutes.

1 lb confectioners sugar
1-8oz cream cheese
1/2 stick butter or margarine, softened
2 teaspoons vanilla

Combine ingredients and beat until smooth.  Makes enough for three layers, top and sides.

Red Velvet Cheesecake
1 1/2 cups chocolate graham cracker crumbs
1/4 cup butter, melted
1 Tbsp granulated sugar
3 – 8 oz packages cream cheese, softened
1 1/2 cups granulated sugar
4 large eggs, lightly beaten
3 Tbsp unsweetened cocoa
1 cup sour cream
1/2 cup whole buttermilk
2 teaspoons vanilla extract
1 teaspoon distilled white vinegar
2 – 1 oz bottles red food coloring
1-3 oz package cream cheese, softened
1/4 cup butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract
Garnish: fresh mint sprigs

Stir together graham cracker crumbs, melted butter and 1 tablespoon granulated sugar; press mixutre into bottom of a 9-inch springform pan.

Beat -8 oz packages cream cheese and 1 1/2 cups granulated sugar at medium-low speed with a mixer 1 minute.  Add eggs and next 6 ingredients, mixing on low speed just until fully combined.  Pour batter into prepared crust.

Bake at 325 for 10 minutes; reduce heat to 300 and bake for 1 hour and 15 minutes or until center is firm.  Run knife along outer edge of cheesecake.  Turn oven off.  Let cheesecake stand in oven 30 minutes.  Remove cheesecake from oven; cool in pan on a wire rack 30 minutes.  Cover and chill 8 hours.

Beat 1-3 oz package cream cheese and 1/4 cup butter at medium speed with an electric mixer until smooth; gradually add powdered sugar and vanilla, beating until smooth.  Spread evenly over top of cheesecake.  Remove sides of springform pan.  Garnish with fresh minut sprigs if desired.

Creole Cream Cheesecake
Graham Cracker Crust:
2 cups graham cracker crumbs
6 T melted butter or margarine
1/2 cup sugar

Preheat the oven to 240 degrees. In a 10-inch mixing bowl combine the graham crackers, butter and sugar. Stir until blended. Press the mixture evenly on the bottom and sides of a greased 10-inch springform pan. Set aside.

Cream Cheese Filling:
2 1/2 lbs (40 ozs) cream cheese
1 cup sugar
3 eggs
12 ozs creole cream cheese

Cream together the cream cheese and sugar with a paddle until smooth. Add the eggs and beat until blended. Add the Creole cream cheese. Beat until thick and smooth. Pour cheese mixture over the crumbs in the springform pan. Bake in the preheated oven for about 1 hour and 25 minutes or until set.

3/4 cup sour cream
2 T sugar

Blend together the sour cream and sugar topping and spread topping mixture evenly over the set cheesecake. Place in a 350 degree oven for 5 minutes or until topping is tacky. Remove from oven. Let cool for 25 minutes in the pan. Run thin knife around edge of cake to loosen. Cool completely and refrigerate until ready to serve. To serve the Creole Cream Cheesecake, cut into slices, top with a caramel sauce and garnish with white and dark shavings.

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