New Moon Recipes

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Apple Allspice Muffins


(8 servings)

·         1/4 cup margarine

·         1/2 cup brown sugar

·         1 egg

·         1-1/2 cups all-purpose flour

·         2 teaspoons baking powder

·         1/2 teaspoon allspice

·         1/4 teaspoon salt

·         3/4 cup milk

·         1 cup apples -- finely chopped

·         1/2 cup walnuts -- chopped

·         FOR THE TOPPING:

·         4 tablespoons butter

·         1/4 cup brown sugar

·         1/3 cup all-purpose flour

·         1/2 teaspoon allspice

In a large bowl cream the margarine and sugar until light and fluffy. Beat in the egg. In another bowl combine the flour, baking powder, allspice and salt.

Add the flour mixture alternately with the milk to the butter mixture. Do Not Over-Mix. Stir in the apples and walnuts.

Grease 8 muffin tins or paper line. In a small bowl combine all of the topping ingredients by cutting the butter into the sugar, flour, and allspice mixture.

Fill the greased muffin tins with batter and then sprinkle the topping over the top of each muffin.

Bake in a preheated 400-degree oven for 20 minutes or until test done. Let cool in pan for a few minutes before removing.

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Spiced Hot Chocolate

3 ounces semi-sweet dark chocolate, grated
2 cups milk
1/2 teaspoon each cinnamon and cloves
Dash vanilla extract

Slowly heat chocolate and milk in saucepan until chocolate has melted and blended in.

Add cinnamon and cloves and stir.

Remove from heat, stir in vanilla, and serve.

Makes 2 servings.
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Cottage Stew

·         1 1/2 pounds lean beef, cut in " cubes

·         2 tablespoons flour

·         2 tablespoons butter

·         2 tablespoons corn oil

·         2 celery ribs, cut in chunks

·         1 cup beef stock

·         1/2 teaspoon salt

·         1/4 teaspoon pepper

·         1/2 teaspoon dried thyme

·         1/2 teaspoon dried marjoram

·         1 teaspoon prepared mustard

·         2 tablespoons fresh lemon juice

·         3 tablespoons chopped parsley

Brown meat in butter and oil. Combine meat and remaining ingredients, except lemon juice and parsley, and place in a slow cooker. Cover and cook on low 6 to 8 hours. Stir in lemon juice and parsley and serve with toast, noodles or potatoe

 

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Honey Baked Beans

·         1 lb. ground beef

·         1 pkg. onion soup mix

·         2 (1 lb.) cans pork and beans

·         1 (1 lb.) can kidney beans

·         1 c. catsup

·         2 tbsp. mustard

·         1 tsp. vinegar

·         1/2 c. honey

·         1/2 c. cold water

Brown ground beef;drain. Place ground beef in the crockpot then add all other ingredients; mix well. Cover and cook on low for 6 to 9 hours.

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Spinach, bacon, and potato pie

 

   cook        2 lb. Peeled and cubed Yukon Gold potatoes in boiling water until tender; stir in 1 6 oz. Bag baby spinach. Drain; place in a large bowl and lightly mash. Grease a 9-in. pie plate; sprinkle with 3 TBS Bread crumbs.  Cook 4 bacon slices until crisp; remove and crumble. Cook 1 large chopped onion and 3 minced garlic cloves in bacon drippings until softened, then stir into potato mixture with 1 egg, ½ cup each grated Romano and shredded mozzarella, 1 tsp. salt, ½ tsp. pepper, and 2 tsp. hot sauce. Spoon into pie plate; sprinkle with 3 TBS grated Romano and bake at 350 for 50 minutes. Makes 8 servings

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CHOCOLATE PEANUT BUTTER CAKE - CROCKPOT
2 c. chocolate cake mix
1/2 c. water
1/3 c. creamy peanut butter
1/2 c. chopped nuts
Combine all ingredients in bowl, mixing well. Beat about 2 minutes.
Pour batter into greased and floured 2 pound coffee can. Place can in
crockpot.
Cover top of can with 8 paper towels. Cover crockpot and bake on high 2
to 3 hours.

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Whoopie Pies

 

Cookies:
4 eggs
2 1/4 cup sugar
1 teaspoon salt
2 teaspoons vanilla
2 1/4 ounces hot coffee (about 2 tablespoons)
1 cup vegetable oil
5 1/2 cups flour
1 cup cocoa
2 teaspoons baking powder
2 teaspoons baking soda

Filling:
2 eggs
2 tablespoons vanilla
1/4 teaspoon salt
1 cup water
6 cups confectioners' sugar
3 cups solid vegetable shortening

Cookies: Preheat oven to 350 degrees Fahrenheit.

Mix eggs, sugar, salt, vanilla, hot coffee, and vegetable oil. Then add flour, cocoa, baking powder and baking soda. Mix all together, drop on cookie sheets and bake for 5 minutes.

Filling: Beat eggs. Add the rest of the ingredients. Beat well.

Assemble whoopie pies by spreading the filling between 2 cookies.

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Chocolate and Cinnamon Mousse

 

8 ounces dark chocolate, grated or crushed
1 cup whipping cream
1/2 teaspoon powdered cinnamon
1 tablespoon unsweetened cocoa powder

Place grated chocolate in bowl. Pour 1/3 of whipping cream in a small pan and cook on low heat almost to a boil. Remove from heat. Add chocolate and cinnamon and blend gently and well. Set aside.

In an electric mixer, add the remaining whipping cream until firm consistency. Incorporate the chocolate mixture using a wooden spoon. Add cocoa blend gently and well. Refrigerate the mousse for several hours.

Yield: 4 servings

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