Martha A. Cheves's Blog, page 154

Apple Sticky Buns

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The only thing I would change in this would be to add a glaze made from powdered sugar and milk. The amount will depend on how much glaze you want or if you want to actually ice completely. If you decide to ice and want a quick method, use a container of pre-packaged cream cheese icing or make your own. I haven't tried it yet but I really think pineapple in place of the apples would be great!

To view this recipe click on Martha's Recipes in the right sidebar.

Cereal Cookies

All of my recipes are tested by some of my "food testers" before they make it to the cookbook stage. These people are always so great in rating the dishes from 1-10. They have eaten great dishes and some not so great dishes. For all of their "hard work" I award them with a goodie bag for Christmas. And since there are about 25 of them, I'm always working on goodies that will make a lot. This recipe is a favorite of mine. This is great for parties and also to just have on hand for the ki...

Bacon & Rye Cheese Ball

Just in time for the Holidays. Due to the green from the parsley, this is not only a pretty cheese ball but the taste is great! It makes one large cheese ball or two small and only needs 2 hrs. of refrigeration to firm up. I've also included ingredient changes so you can make this delicious appetizer fit your own taste.

To view the full recipe click on Martha's Kitchen Korner in the right sidebar.

Spring Form Pans

I love fresh cheese cakes but when using a spring form pan I have the problem with the butter in the graham cracker crust leaking out into the oven. I've tried putting a cookie sheet under the my spring form but after a while the leaking butter tends to start burning on the cookie sheet causing smoke. Plus you have the job of cleaning burnt butter from your cookie sheet. The solution is simple. Wrap the bottom of your spring form with heavy duty foil. That way excess butter will be caught...

Getting Ready for Thanksgiving #12

We all know that cooking Thanksgiving dinner creates a mess. Here is a tip that will help with the clean-up or lack of clean-up if you are cooking anything that requires dredging.

Tip #12

Use a rimmed baking dish for dredging. On the baking dish set your bowl of egg wash. Put your flour or breadcrumbs directly onto the baking dish and proceed as normal. Dip whatever you're cooking into the egg wash, into the flour or bread crumbs and then into the pan. The baking dish keeps the crumbs from...

Roasted Herb Potatoes

These potatoes are a perfect addition to your Thanksgiving dinner. You can use just one herb such as rosemary or chives or add your favorite blend. Add onion wedges for more flavor. I also like to make them adding bell peppers. Not only are they easy to make they also reheat very well. Plus, you can make them with red potatoes.

To view the full recipe click on Martha's Kitchen Korner in the right sidebar.

Cabbage Tip

Did you know that you can chop or shred your cabbage the day before, cover it with water and refrigerate. The water and cold helps keep the cabbage crisp. This trick will work for finely grated cabbage but the finer the grate the more water it will hold so I don't use this method when using grated cabbage.

More Hot Chocolate!

It's that time of the year so I thought I would share these hot chocolate recipes with you.

Mayan Hot Chocolate

Puree 2/3 cup mashed butternut squash and 1/2 cup milk in a food processor. Place in a saucepan with 2 cups of milk and 6 ounces of chocolate morsels. Heat until chocolate melts. Serves 2

Hot Malted Chocolate

Combine 2 cups milk, 1/2 cup chocolate morsels, 2 heaping Tbl. malted milk powder and 1 tsp. vanilla. Cook over low heat until chocolate melts. Serves 2

Hot Mocha

Combine 1/...

Getting Ready for Thanksgiving #11

I can't have Thanksgiving dinner without deviled eggs and either I make them or give that dish to one of my daughters to make. When I asked my youngest daughter to bring them one year she said she had problems shelling her eggs. So, I have a few tricks for that problem.

Tip #11
First, don't use "fresh" eggs. They need to be bought at least 3-4 days in advance. Fresh eggs will always tear when you remove the shells. Next, when your eggs are done, pour off the water, add cold water and shell...

Caramel Apple Cake

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If you like caramel apples and apple cake, you can't help but love this recipe. It's simple and oh so good. This is one that worked perfect on my 1st attempt and the only changes I would suggest would be to change the nuts. You could change the spice to cinnamon or apple pie spice and you might even add some raisins but I don't think I would make too many other changes. It's too good as it is.

To view the recipe click on Martha's Recipes in the right sidebar.