BEST DARN HAM SANDWICHES YOU’LL EVER HAVE!!!
2 -12 packages of sweet Hawaiian rolls (the small dinner roll looking ones)
1 1/2 lbs of Virginia Ham (NOT honey ham, it is a little too sweet)
12 slices Swiss Cheese
1 stick of real butter
2 teaspoons Worcestershire sauce
1 teaspoon Garlic Powder or Minced Garlic
1 teaspoon Onion Powder, or Minced Onion
1 teaspoon poppy seeds or Sesame Seeds
You will need two 9 x 13 pans. Place the bottoms of 12 rolls in each pan. Place ham (about 2 shaved slices or so) on the rolls. Cut the cheese slices into 4 parts and place 2 small pieces on each sandwich. Put the dinner roll tops on. In a sauce pan, mix butter, Worcestershire sauce, onion powder, garlic powder and poppy seeds. Wait until all butter is melted and then brush the melted mixture over the ham sandwiches. Cover with foil and let sit in fridge for 1 hour or over night. (If you want to bake them right away, you can also.) Preheat oven to 375 and bake for 15 minutes or until cheese is melted. Serve. They are great hot and even at room temperature Enjoy! PLEASE Remove the FOIL for Baking ~ it makes them toasty and warm.
I only made half of the recipe. These are scrumptious!!!
Next time . . . I’ll just buy cream puffs at H-E-B! The cream puffs were not uniform. The custard didn’t receive the attention it needed (cook washed dishes when she should have been constantly stirring). The Profiteroles were delicious but so are the cream puffs one purchases at the grocery store. Soooo – next time, I’ll just trek to the grocery store — rather than a few hours in the kitchen, I will settle down with a good book and a cup of tea. That will be Time Better Spent. I am always reading three — or four — books at once and in the time it took to make these Profiteroles, I likely could have finished one of them.
Pate a Choux (Cream Puffs)
• 1/2 cup (1 stick) unsalted butter, cut into 1/2-inch pieces
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1 1/4 cups all-purpose flour
• 4 large eggs, plus 1 large egg white
Preheat oven to 420 degrees F. line a baking sheet either with parchment paper or with the non-stick baking mat. NOTE: Do not grease baking sheet, as the grease will cause the dough to flatten. Cut up butter into small pieces.
1 – Bring butter, sugar, salt, and 1 cup water to a boil in a medium saucepan. Remove from heat. Using a wooden spoon, quickly stir in flour. Cook over medium-high heat, stirring constantly, until mixture pulls away from sides and a film forms on bottom of pan, about 3 minutes.
2 – Transfer to the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until slightly cooled, about 1 minute. Raise speed to medium; add whole eggs, 1 at a time, until a soft peak forms when batter is touched with your finger. If peak does not form, lightly beat remaining egg white, and mix it into batter a little at a time until it does. When all the eggs are absorbed, the dough is ready to use. The dough should be soft and a little sticky, but be able to hold its shape.
Using two teaspoons: With one spoon, scoop up about 2 tablespoons batter for a large puff, 1 tablespoon for a medium-size puff, or 1 1/2 teaspoons for a cocktail-size puff. With other spoon, push batter off first spoon and drop in a mound onto prepared baking sheet. Place mounds about 2 inches apart.
Using plastic bag: Place dough into bag. Cut the end off one corner with scissors, to make an opening about 1/4 inch. Squeeze the mixture onto the pans.
Using pastry bag: Put a 1/4-inch star tip into your pastry bag. Fill the bag with the dough. Squeeze the dough out in a circle motion to create small silver dollar-sized circles.
NOTE: to smooth out any parts that stick up when you squeeze out the dough, just wet your finger in water or milk and smooth out. You can also glaze the puffs with a beaten egg wash to give it a shine. In this case, use a pastry brush to smooth out the top as you glaze it.
Bake time varies depending on how big your blobs are. For 2-inch puffs, bake for a total of about 20 minutes, rotating the pans halfway through (switch pans so the top one is on the bottom rack and vice versa). At one minute into the baking, lower heat to 375 degrees F. and continue baking until golden brown. Approximately 5 to 10 minutes longer for the small puffs, and 15 to 20 minutes longer for large puffs.
Remove from the oven and immediately prick the lower side of each puff with the tips of a sharp knife. Turn off oven and return puffs to the oven. Leave the door open slightly and allow the puffs to dry out for 10 to 15 minutes. Remove and oven and let puffs cool completely on the baking sheet on a wire rack before filling.
For best results, use puffs within 24 hours, or wrap airtight and freeze.
Cream Pastry Filling
3 cups whole milk
• 1/2 cup sugar
• 1/4 teaspoon salt
• 2 teaspoons vanilla extract or Vanilla Crush; or 1/2 vanilla bean, slit lengthwise
• 1/4 cup cornstarch
• 1 tablespoon King Arthur Unbleached All-Purpose Flour
• 4 large egg yolks
• 1/4 cup (1/2 stick) butter
1 cup heavy cream, whipped to soft peaks
1. In a heavy saucepan, stir together the milk and 1/4 cup of sugar. Bring to a boil over medium heat.
2. In a medium bowl, whisk together the egg yolks. Stir together the remaining sugar and cornstarch; then stir them into the egg until smooth. When the milk comes to a boil, drizzle it into the bowl in a thin stream while mixing so that you do not cook the eggs. Return the mixture to the saucepan, and slowly bring to a boil, stirring constantly so the eggs do not curdle or scorch on the bottom.
3. When the mixture comes to a boil and thickens, remove from the heat. Stir in the butter and vanilla, mixing until the butter is completely blended in. Pour into a heatproof container and place a piece of plastic wrap directly on the surface to prevent a skin from forming. Refrigerate until chilled before using.
Pastry cream will keep, covered in the refrigerator, for up to 5 days. After that, it may start to weep.
• If you want the pastry cream to be sliceable, as for a cream pie, don’t fold in the whipped cream. The recipe will yield 3 cups of pastry cream in that case.
Bittersweet Chocolate Sauce
Makes about 3 cups
• 1 1/2 cups whipping cream
• 1/4 cup dark corn syrup
• 1 pound bittersweet (not unsweetened) or semisweet chocolate, chopped
Bring cream and corn syrup to simmer in large saucepan. Remove from heat. Add chocolate; stir until melted and smooth Let stand until slightly cooled and thickened, about 20 minutes. (Can be made 3 days ahead. Cover and chill. Stir over low heat until just warm before serving.)
Preheat the oven to 325 degrees F. Line two 12-cup cupcake pans with paper liners. [This time, I made mini-cupcakes.]
In a medium bowl, sift together the flour, baking powder, and salt.
In the bowl of a standing mixer fitted with the paddle attachment, beat the butter and shortening until ribbon like. Turn the mixer to low and stream in the maple syrup. Increase the speed to medium high and beat until the mixture is nearly uniform in color, about 3 minutes.
Add the egg yolks and egg, one at a time, and beat until just incorporated. Scrape down the sides and bottom of the bowl. Add half of the flour mixture and mix on low speed until incorporated. Stream in the milk. Stop the mixer; add the rest of the flour, then turn the mixer on until just combined. Scrape down the sides and bottoms of the bowl and fold in the walnuts.
Fill the prepared cupcake pan about three-quarters full. Bake the cupcakes for 20 to 25 minutes, rotating the pans halfway through the baking time, until a toothpick inserted in the center of a cupcake comes out clean. Note: These cupcakes take longer to bake than traditional cupcakes due to the maple syrup.
Allow the cupcakes to cool for 15 minutes in the cupcake pan, and then turn them out onto wire racks to cool completely.
MAKE THE CREAM CHEESE MAPLE FROSTING
In the bowl of a standing mixer fitted with the paddle attachment, beat the softened butter until it is completely smooth. Add the cream cheese and beat until combined.
Add the sugar and the maple syrup and beat until smooth. Be careful not to overbeat the frosting or it will lose structure. (At this point, if you want to, you can tightly cover the frosting and refrigerate it for a day. Let it soften at room temperature before using.)
ASSEMBLE THE CUPCAKES
There are many ways to frost a cupcake. If you have a pastry bag, simply fit with the largest tip, fill the bag with frosting, and pipe enough to cover the cupcake in a big mound. If you do not have a pastry bag, use an ice cream scoop with a release mechanism to scoop the frosting and dispense it onto the top of the cupcake. You can also use an offset spatula to frost the cupcakes. Top with whole toasted walnuts.
Refrigerate any leftover cupcakes in an airtight container for up to 3 days. Bring cupcakes to room temperature before serving.
Note: I used pecans (for pecans were what I had!) rather than walnuts.
1 box Betty Crocker™ SuperMoist™ devil’s food cake mix
1 box (4-serving size) chocolate instant pudding and pie filling mix
1/3 cup vegetable oil
1 cup Irish cream liqueur
1 cup sour cream
Irish Cream Frosting
1 cup butter, softened
4 oz (half of 8-oz package) cream cheese, softened
3 cups powdered sugar
1/4 cup Irish cream liqueur
1 teaspoon vanilla
4 oz bittersweet baking chocolate, chopped
1/2 cup whipping cream
1/4 cup light corn syrup
2 teaspoons vanilla
1/3 cup sliced almonds, toasted
• 1 – Heat oven to 350°F (325°F for dark or nonstick pans). Spray 2 (9-inch) round cake pans with cooking spray.
• 2 – In large bowl, beat all cake ingredients with electric mixer on medium speed 5 minutes, scraping bowl occasionally, until well blended. Pour batter into pans. Bake 35 to 45 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove cakes from pans to cooling racks. Cool completely.
• 3 – In large bowl, beat butter and cream cheese with electric mixer on medium speed until light and fluffy. Reduce speed to low. Add powdered sugar, 1 cup at a time, beating until blended. Add 1/4 cup liqueur and 1 teaspoon vanilla; beat until frosting is smooth and spreadable.
• 4 – Place 1 cake layer on serving plate; spread with one-third of the frosting. Top with second layer. Frost side and top of cake with thin layer of frosting to seal in crumbs. Refrigerate 30 minutes. Frost cake with remaining frosting.
• 5 – Place chopped chocolate in small bowl. In small saucepan, heat whipping cream over medium heat until bubbles form around edge. Pour warm cream over chocolate; let stand 1 minute. Stir with whisk until chocolate is melted. Add corn syrup and 2 teaspoons vanilla. Stir until smooth. Let stand 10 minutes or until thickened.
• – 6 Pour glaze on top of cake, letting some glaze drip down side. Sprinkle almonds around edge of cake. Store in refrigerator.
Garnish this pound cake with flaked coconut or, for a dressier look, curly shavings of coconut.
• Yield: Makes 8 to 10 servings
• Total:2 Hours, 35 Minutes
• 1/2 cup butter, softened
• 1 1/3 cups granulated sugar
• 3 large eggs
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/8 teaspoon baking soda
• 1/2 cup sour cream
• 2 teaspoons lemon zest
• 1 cup sweetened flaked coconut, divided
• Lemon Glaze
1. Preheat oven to 325°. Beat butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.
2. Stir together flour, salt, and baking soda. Add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in lemon zest and 1/2 cup coconut. Pour batter into a greased and floured 9- x 5-inch loaf pan.
3. Bake at 325° for 1 hour and 5 minutes to 1 hour and 10 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan to wire rack, and cool completely (about 1 hour).
4. Spoon Lemon Glaze over cake, and sprinkle with remaining 1/2 cup coconut.
Add a sweet tangle of fresh coconut shavings to any cake that could use an elegant, tropical note. Pierce 2 coconut eyes with an ice pick and hammer; drain liquid, and reserve for another use. Place coconut in a 9-inch cake pan. Bake at 350° for 25 minutes or until shell begins to crack; cool 10 minutes. Break open the outer shell with a hammer, and split coconut into several large pieces. Separate coconut meat from the shell using a sturdy, blunt-ended knife, and rinse in cold water. Cut thin strips from the meat using a vegetable peeler. Use immediately or layer between damp paper towels in an airtight container, and chill up to 2 days.
• 1 Lemon
• 1 cup powdered sugar
• Optional: additional lemon juice, lemon liqueur, water, lemonade, lemon soda
Zest the lemon into a medium-sized bowl. Juice lemon into glass measuring cup. Add enough optional liquid to make 1/4 cup. Sift powdered sugar into bowl with zest. Stir in liquid. Combine completely. Drizzle over cake, cookies or doughnuts.
3 tablespoons unflavored gelatin powder
3/4 cup cold water
3 1/2 cups boiling water
1 1/2 cup sugar
1/2 teaspoon cinnamon
1/2 teaspoon allspice
10-12 canned pear slices
1 cup (8oz brick) cream cheese (softened)
and a 5-6 cup gelatin ring mold.
Sprinkle the unflavored gelatin evenly over the cold water in a medium-sized bowl. Allow the gelatin to absorb the water for two minutes, then whisk in boiling water until the gelatin is completely dissolved.
Whisk in the sugar, cinnamon and allspice.
Reserve half (a little over two cups) of the sugar and spice gelatin mixture, allowing it to cool to room temperature. Refrigerate the remaining gelatin mixture until it thickens to a gel-like consistency.
Arrange the sliced pears in an overlapping pattern on the bottom of the mold. Use a spoon to evenly distribute the thickened gelatin over the pears in the mold. Refrigerate for about 30 to 45 minutes, checking often, until the gelatin is nearly set but not completely firm and sticks to your finger when touched. If the gelatin in the pear layer is too firm, the cream cheese layer will not stick to it. Conversely, if the pear layer is too soft, the layers will blend together.
In a separate bowl, beat the softened cream cheese into the remaining gelatin until the mixture is smooth and creamy.
Gently spoon the cheese mixture over the gelatin and pear layer in the mold. Refrigerate overnight until firm.
When you are ready to unmold your creation, dip the mold in warm (not hot) water up to the rim. Keep it submerged for about 15 seconds.
Moisten a serving plate so that you can slide and center the dessert once unmolded. Place the plate upside down over the mold, hold together, and invert. Shake the mold slightly to loosen the gelatin and carefully pull it away. If the gelatin does not release, return the mold to the warm water for another 15 seconds and repeat the process.
1 cup milk
2 teaspoons sugar
1 pound Monterey Jack or Muenster cheese, grated
4 ounces cream cheese, cubed
1 16-ounce container small curd cottage cheese
6 tablespoons margarine
½ cup all-purpose flour
1 teaspoon baking powder
Beat together the eggs, milk, and sugar. Add the cheeses and margarine. Mix well, and then add the flour and baking powder. Pour into a greased 9×13-inch glass baking dish. Bake in a 325 degree oven for 45 minutes or until knife inserted in the center comes out clean. This may be made ahead of time and refrigerated. If the pan goes from refrigerator to oven, bake 60 minutes.
Pumpkin gingersnap bars with gingered cream cheese topping
2 cups crushed gingersnap crumbs
6 tablespoons unsalted butter, melted
2 cups pumpkin puree fresh or canned (1 15-ounce can will do the trick)
1/2 cup white sugar
1/3 cup brown sugar
1-1/2 cups half-and-half
1 teaspoon vanilla
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon salt
1/4 teaspoon nutmeg
Pinch of cloves
1 tablespoon cornstarch
6 ounces cream cheese, softened to room temperature
1/4 cup powdered sugar
Pinch of ground ginger
Extra gingersnap crumbs for garnish
1. Preheat oven to 375 degrees F.
2. Combine the crushed gingersnap crumbs with the melted butter. Press in an even layer into the bottom of a 13- by 9-inch baking dish. Bake for 7-8 minutes. Remove from the oven.
3. Meanwhile, whisk together the pumpkin, half-and-half, sugar, eggs, vanilla, cinnamon, ginger, salt, nutmeg, and cloves, until well blended. In a small dish, combine the cornstarch with about 1/4 cup of the pumpkin mixture, until the cornstarch is completely dissolved. Whisk the cornstarch mixture into the pumpkin mixture. Pour the pumpkin mixture over the gingersnap crust.
4. Bake for about 40 minutes.
5. Remove from the oven. Cool at room temperature until no longer hot. Then, cool completely in the refrigerator. Cut into small 1 to 1-1/2-inch squares.
6. Combine the cream cheese, powdered sugar, and a pinch of ground ginger. Use a pastry bag to pipe a bit of the cream cheese topping onto each square. Sprinkle with extra gingersnap crumbs.
1 pan of your favorite cornbread or you can use a box of Jiffy cornbread mix prepared, 1/2 cup vidalia or sweet onion, 1/2 cup green pepper, 1 can ranch or chili beans (drained) or kidney beans will also work, 1 can Niblets corn (drained), 5-6 slices crisp bacon, 2 cups shredded cheddar cheese, 1 pkg ranch dressing mix blended with 1 cup mayonnaise and 1 cup sour cream to make the dressing. Be sure you blend these together well.
Take 1/2 cornbread and cut in cubes. Place in the bottom of a tall trifle dish or a big glass salad bowl. A clear bowl just looks prettier because the layers show. Drain the beans well and put over the cornbread layer. Next put half the onion and half the green pepper. Pour half the dressing over this layer. Cut the rest of the cornbread in cubes and do another layer of cornbread. Drain corn well and put it over this layer. Sprinkle the rest of the onion and green pepper over this.
Finish the top with the rest of the ranch dressing mix, the grated cheese and the bacon crumbled. Cover with plastic wrap and refrigerate for a few hours before serving. This is best made early in the day and refrigerated for several hours to blend the flavors. Don’t make it the day before because it could get soggy.