Cubs Video Club

 

 

 

 

 



 

 

 



 



Creole Butter Pound Cake

Prep : 30 minutes... Bake: 50 minutes ... Makes 16 servings

6 ...................eggs , separated
1 ...................cup butter , softened
2 ...................cups sugar
1 ...................tabklespoon grated lemon peel
1 ...................teaspoon vanilla extract
1/2 ................teaspoon almond extract
1-1/2 ............cups all-purpose flour
2 ..................teaspoons baking powder
1/2 ...............teaspoon salt
1/2 ...............teaspoon ground cardamom
6 ..................tablespoons 2% milk
2 ..................tablespoons confectioners' sugar

1)       Place egg whites  in a large bowl ; let stand at room temperature  for 30 minutes . Generously grease and flour a 10-inch tube pan .
2)       In a large bowl , cream  butter and sugar until  light and fluffy . Add egg yolks  , one at a time , beating well after each addition . Beat in lemon peel and extracts  . In another bowl , mix the flour  , baking powder , salt and cardamom ; add  to the creamed mixture  alternately  with milk , beating well  after each addition .
3)         With clean beaters  , beat egg whites on medium  speed until soft peaks  form . Fold into batter .
4)          Transfer to prepared pan . Bake  at 350*  for 50 to 60 minutes or until  a toothpick  inserted  in center comes out clean . Cool in pan for 10 minutes  before removing  to a wire rack  to cool . Sprinkle with confectioners'  sugar .

TIP : For easier  removal  of cake  , use solid shortening when greasing  a fluted or tube pan .

The heavenly aroma  of this cake  brings back treasured  memories of childhood helping Sis (mother)in the kitchen.
Heart healthy

Comfort Classic..Spinach Cheddar Soufflee

 

Ingredients

3 tablespoons unsalted butter, plus extra for greasing the dish

1/4 cup finely grated Parmesan cheese, plus extra for sprinkling

3 tablespoons all-purpose flour

1 cup scalded milk

1/4 teaspoon nutmeg

Pinch of cayenne pepper

Kosher salt and freshly ground black pepper

4 extra-large egg yolks, at room temperature

1/2 cup grated aged Cheddar cheese, lightly packed

1 package frozen chopped spinach, defrosted and squeezed dry

5 extra-large egg whites, at room temperature

1/2 teaspoon cream of tartar

Directions

1. Preheat the oven to 400 degrees. Butter the inside of one 6-to-8-cup soufflé dish (6 1/2 to 7 1/2 inches in diameter x 3 1/2 inches deep) and sprinkle evenly with Parmesan.
2. Melt the butter in a small saucepan over low heat. With a wooden spoon, stir in the flour and cook, stirring constantly, for 2 minutes. Off the heat, whisk in the hot milk, nutmeg, cayenne, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook over low heat, whisking constantly, for one minute, until smooth and thick.
3. Off the heat, but while still hot, mix in the egg yolks. Stir in the Cheddar, the Parmesan, and the spinach, and transfer to a large mixing bowl.
4. Put the egg whites, cream of tartar, and a pinch of salt in the bowl of an electric mixer fitted with the whisk attachment. Beat on low speed for one minute, on medium speed for one minute, then finally on high speed until firm, glossy peaks are formed.
5. Whisk one-quarter of the egg whites into the cheese sauce to lighten, and then fold in the rest. Pour into the prepared soufflé dish, then smooth the top. Draw a large circle on top with the spatula and place in the middle of the oven. Turn the temperature down to 375 degrees. Bake for 30 to 35 minutes (don't peek!) until puffed and brown. Serve immediately.
NOTE: To make in advance, prepare the recipe through Step 3 (adding the cheeses). You can do this up to 2 hours ahead. Keep mixture covered at room temperature, and then proceed with the recipe just before baking.

Carrot Cake Cookies

Makes 4 dozen cookies

1 ..............pouch Duncan Hines Decadent Carrot cake mix
1 ..............pack of carrots & raisans (included)
2 ............. eggs
1/2 ..........cup butter (1 stick softened)
1 .............cup hot water (used to hygrate carrots & raisians)
1 .............cup oatmeal
1/2 ..........cup chopped pecans (optional)
1 .............container  of Duncan Hines  Cream Cheese  Frosting

Preheat oven to 350*
1)   Hydrate  the carrots  and raisins in 1 cup hot tap water , allow to hydrate for 5 minutes . Drain and squeeze out excess water .
2)    Beat butter  and cake mix  , add the 2 eggs . Add the drain carrots and raisins to batter . Mix in the 1 cup of oatmeal and nuts .
3)     Spoon heaping teaspoons of batter into lightly greased cookie sheets . Press batter out lightly  with the back of the spoon . (cookies do not spread).
4)      Bake for 12 minutes at 350*.
5)      Cool on cookie sheets and then transfer to wire rack to cool completely .
6)      Frost with Duncan Hines Cream Cheese frosting  and enjoy .
They are good without the frosting  .
Heart Healthy  

Wake up...The planet is getting hot

 

Polar bears have adapted amazingly to life in the rugged Arctic environment. But the average temperatures in the Arctic are rising at almost twice the rate as temperatures in the rest of the world, and the sea ice that polar bears depend on for survival is thinning and retreating at rates the planet has never seen before.
Within not too distant future, the Arctic Ocean could effectively be ice-free in the summer. This rapid loss of sea ice threatens the Arctic  wildlife - including the polar bear - that rely on this frozen environment to hunt and survive. As the ice disappears, the incidence of polar bear drownings is increasing dramatically.

http://www.polarbearsinternational.org/           http://www.naturecanada.ca/

Elegant Brie

Prep : 45 minutes        Bake: 15 minutes     Makes 10 servings

3/4 .....................cup chopped sweet corn
3 ........................tablespoons olive oil
1 ........................can (14 ounces) whole-berry cranberry sauce
3 .........................tablespoons orange juice
1 .........................tablespoon Triple Sec or 1 teaspoon orange extract
2 .........................teaspoons graded orange peel
1 .........................tube (8 ounces) refrigerated crescent rolls
1 .........................round (8 ounses) Brie cheese
1/2 ......................cup chopped pecans
1 .........................egg , beaten
*****************Assorted crackers *********

1)          In a large skillet  , saute onion  in oil until softened  . Reduce heat  to medium-low ; cook , stirring  occasionally for 30 minutes  or until deep golden brown . Cool .
2)          Meanwhile , in a small  bowl , combine  the cranberry  sauce  , orange juice  , Triple Sec  and orange peel .
3)          Unroll crescent dough  into 1 long  rectangle  ; seal seams  and perforations . Place  on a greased  baking sheet  ; place cheese  in center of dough  . Spoon onion  and 1/2 cup  cranberry  mixture over  the top ; sprinkle  with pecans . Fold dough over  cheese  and pinch edges  to seal . Brush top  and sides  with egg . Cut slits in top .
4)         Bake the Brie  at 350*  for 15 to 20 minutes  or until golden brown . Let stand  for 5 minutes  before  serving . Serve with the crackers and remaing  cranberry mixture .

My sister-in-law introduced  me to this wonderful  Brie quesadilla  that I wanted to create for a party . I didn't have the cream Brie  so instead  I used  a wheel of Brie  . I added my own little twist  , and now  it's  become a party favorite .
Heart healthy        

Cubs Video Club

Cubs



Dear Cubs,
Jonny, Chris, Sha, Jenny, Sherlyn, Bubba and Man 
Thankyou so much for my beautiful
valentine heart and my sweet puppy with the rose. What a wonderful surprise they were. I love them both. I will copy them and treasure them forever and thankyou for all the kind wishes and love you sent me. I love you all very much and hope these videos will give you lots of fun.
Hugs and Kisses...Aunt Jeannie









 

 



Happy Valentine Aunt Jeannie

To Our Dear Aunt Jeannie
From the Cubs
Jonny , Sha , Jenny , Man Carano
Chris , Sherlyn , Bubba  Landrieu

 

May all the Valentine Days to come bring to you

 

 the loving thoughts and good wishes that will make you happy .

 

Sending you a Red Rose      The Cubs  

Hummingbird Cake - Soooo Good

 

   This is a lovely fruity cake. The family will love it

Ingredients

U.S.

Metric

Conversion chart

• 1 jar(s) (8-ounce) crushed pineapple in unsweetened juice
• 3 cup(s) all-purpose flour
• 1 teaspoon(s) baking soda
• 1 teaspoon(s) cinnamon
• 1 teaspoon(s) salt
• 1 1/4 cup(s) vegetable oil
• 2 cup(s) sugar
• 3 large eggs, at room temperature
• 2 cup(s) (about 5) very ripe mashed bananas
• 1 tablespoon(s) pure vanilla extract
• 1 1/2 cup(s) chopped toasted pecans
• 12 ounce(s) cream cheese, cut into small pieces and slightly softened
• 1/2 cup(s) (1 stick) unsalted butter, cut into small pieces and slightly softened
• 5 cup(s) sifted confectioners' sugar

---

Directions

1. Prepare cake pans: Preheat oven to 350 degrees F. Lightly coat two 9-inch cake pans with softened butter. Cut two 9-inch circles out of parchment paper and fit them into the bottoms of the cake pans. Lightly coat the paper circles with butter and set aside.
2. Make the batter: Drain the pineapple, reserving 1/4 cup juice, and set aside. In a large bowl, sift together the flour, baking soda, cinnamon, and salt and set aside. In another large bowl, using a mixer set at medium speed, beat the oil and sugar together until smooth -- about 3 minutes. Add the eggs one at a time and beat after each addition until light -- about 2 minutes.
3. Reduce mixer speed to low, add the bananas, pineapple, the juice, and 1 1/2 teaspoons vanilla and mix until just combined. Add the flour mixture in thirds, beating after each addition until smooth. Stir in 1/2 cup pecans.
4. Bake the cake: Divide batter evenly between the prepared pans and bake on center rack until a tester inserted into the center of each cake layer comes out clean -- about 45 minutes. Cool cake in the pans on a wire rack for 20 minutes. Release cake from pans and cool completely on the rack.
5. Make the frosting: Combine cream cheese and butter in a medium-size bowl. Using a mixer set at medium speed, beat until smooth -- about 3 minutes. Add the remaining vanilla. Gradually beat in the confectioners' sugar until well incorporated. Set aside.
6. Assemble cake: Trim both cake layers to make them level. Place a cake layer, trimmed side down, on a serving plate. Spread 3/4 cup frosting evenly over the top of the first layer.
7. Place the second cake layer, trimmed side down, on top of the first and finish by icing the top and sides of the cake with the remaining icing. Top with remaining pecans and serve at room temperature or store refrigerated for up to 4 days.

Chili Verde

Prep : 15 minutes    Makes  8 servings

2 ......................cups cubed cooked  pork (about 1 pound)
1 ......................can (16 ounces) kidney beans , rinsed and drained
1 ......................can (15 ounces) pinto beans , rinsed and drained
1 ......................can (15 ounces) chili with beans , undrained
1 ......................can (14-1/2 ounces) stewed tomatoes
2 ......................cups green salsa
1 ......................large onion , chopped
2 ......................cans (4 ounces each) chopped green chilies
2 ......................garlic cloves , minced
1 ......................tablespoon minced fresh cilantro
2 ......................tablespoons ground cumin

In a large saucepan , combine  all the ingredients  . Bring to a boil . Reduce heat ; simmer , uncovered  for 10 minutes  or until heated through .

Leftover pork roast adds  a meaty quality  to this zippy chili . It's great on a cool night  with a stack of tortillas . You family will love it .
Heart healthy

Vegetarian Soup

Prep / Total time : 30 minutes    ... Makes 4 servings

1 ...................small onion , quartered  and thinly sliced
1 ...................tablespoon olive oil
4 ...................cups vegetable or reduced-sodium chicken broth
1 ...................cup sliced zucchini
1 ...................can (15-1/2 ounces) navy beans , rinsed and drained
1/2 ................cup diced peeled  red potato
1/2 ................cup cut fresh green beans  (2-inch pieces)
1/2 ................cup chopped peeled tomato
1/4 ................teaspoon ground turmeric
1/4 ................cup chopped celery leaves
2 ...................tablespoons tomato paste

1)        In a large sauce pan , saute onion  in oil until tender . Add the broth  , vegetables  , pepper and turmeric . Bring to a boil  . Reduce heat ; cover  and simmer  for 20 to 30 minutes  or until vegetables  are tender .
2)        Stir in celery leaves  and tomato paste . Cover and let stand  for 5 minutes  before serving .

This vegetable soup  is chock full of  vegetables  , from zucchini and green beans to  celery and potato  , but it's the turmeric  that gives  it a tasty new twist .
Heart healthy

Fresh Fruit Soup

Prep : 20 minutes + chilling  ....   Makes  8 to 10 servings

1 ..................can (12 ounces) frozen orange juice concentrate , thawed
1-1/2 ............cups sugar
1 ...................cinnamon stick (2 inches )
6 ...................whole cloves
1/4 ................cup cornstarch
2 ...................tablespoons  lemon juice
2 ...................cups sliced fresh strawberries
2 ...................medium bananas , sliced
2 ...................cups halved green grapes

1)       In a large saucepan , mix orange juice  with water according  to package directions  . Remove 1/2 cup of juice ; set aside . Add sugar  , cinnamon stick  and cloves  and remaining orange juice  to saucepan  ; bring to a boil . Reduce heat  and simmer 5 minutes .
2)       Combine cornstarch  and reserved orange juice  until smooth ; cook and stir for 2 minutes  or until thickened . Remove from heat  and stir  in lemon juice .
3)        Pour into a large bowl ; cover and chill just before serving , remove the spices  and stir in fruit .

Entertainment is a big part  of  a professional lawyer wife life  ...my husband is the CEO of his firm ... so my recipe gets a lot  if use ! It's a great cool-down after spicy food  , but I've also  served it  with butter cookies  at a less formal  get together .
Heart healthy .

Cubs...My back yard today

 We had a big snowstorm last night
And we are having an even bigger one tonight

Maxy says,"Are you kidding? I'm not going out there to pee."



The stream in my back yard. Pictures taken last week before the snowstorm



 In the summer there are frogs and little fish and sometimes little crayfish in the stream


Luv from Aunt Jeannie 

Awsome Raisin Cake With a Special Touch

 

 

 

Remember when Grandma used to spend all day in the kitchen? The smells were heavenly! Now enjoy that same homemade comfort but with "today easy."

    

Serves: 12

Cooking Time:50 min

What You'll Need:

• 3 cups all-purpose flour
• 2 cups sugar
• 2 teaspoons baking soda
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon salt
• 1/3 cup milk
• 2 eggs
• 1 cup mayonnaise
• 3 cups peeled, cored, and chopped apples (4 to 5 apples)
• 1 cup raisins
• 1 cup coarsely chopped walnuts

What To Do:

1. Preheat oven to 350 degrees F.
   
2. In a large bowl, mix together flour, sugar, baking soda, cinnamon, pumpkin pie spice, and salt. Add milk, eggs, and mayonnaise. Beat with an electric mixer at low speed about 2 minutes or until well blended, scraping the bowl frequently. The batter will be thick. Add apples, raisins, and walnuts and mix completely with a wooden spoon. Spoon mixture into a greased and floured 9- x 13-inch baking dish.
   
3. Bake 40 to 50 minutes or until a wooden toothpick inserted in center comes out clean. Remove cake from oven and cool in pan about 10 minutes. Then remove cake from pan and cool completely on a wire rack.
   

Notes

Serve this with whipped topping or your favorite frosting. And by the way, light mayonnaise will work as well as regular.

Glazed Pineapple Ham

 
Prep : 15 minutes Bake ; 2-1/4 hours + standing Makes 20 servings
1 ................fully cooked bone-ham (7 to 9 pounds)
**********Whole cloves**********
GLAZE  SAUCE :
2 tablespoons cornstarch
1/4 .............. cup water
2-1/2 ........... cups packed dark brown sugar , divided
1 ..................can (20 ounces) unsweetened crushed pineapple , undrained
1/4 ............... cup lemon juice
2 .................. tablespoons Dijon mustard
1/4 ............... teaspoon salt
1 ................... cup packed light brown sugar

　

1. Place ham on a rack in a shallow roasting pan . Using a sharp knife , score surface of the ham with 1/4-inch deep cuts in a diiamond pattern . Insert a clove into each diamond . Cover and bake at 325* to 2 to 2-1/2 hours or until a thermometer reaches 130* .
2 . Meanwhile , in a large saucepan , dissolve cornstarch in water ;stir in 2 cups dark brown sugar , pineapple , lemon juice , mustard and salt . Bring to a boil ; cook and stir 2 minutes or until slightly thickened . Reserve 2 cups for sauce ; keep warm .
3 . Remove the ham from the oven . Increase oven temperature o 425* . Pour the remaining pineapple mixture over ham . In a small bowl . mix light brown sugar and the remaining dark brown sugar , spread over ham .
4 . Bake ham uncovered 10 to 15 minutes longer or until a thermometer reads 140* . Serve with reserve ssauce

You will be surprise how crisp and succulent it turned out , it will become one of your favorites

Heart healthy

Me'Ma's Meatballs

Prep : 30 minutes Cook : 40 minutes Makes 6 servings
3/4 ................... cup seasoned bread crumbs
1 ...................... medium onion , chopped
2 ...................... eggs lightly beaten
1/3 ...................cup minced fresh parsley
1 ....................... teaspoon coarsely ground pepper
1/4 .................... teaspoon salt
2 ....................... pounds ground beef
Gravy:
1/2 .................... cup all-purpuse flour
2-3/4 ................. cups 2% milk
2 ........................ cans (10-1/2 ounces each) condensed beef consomme , undiluted
1 ........................ tablespoon Worcestershire sauce

1 ........................ teaspoon coarsely ground pepper
3/4 ..................... teaspoon salt
NOODLES :
1 ........................ package (*16 ounces) egg noodles
1/4 .....................cup butter , cubed
1/4 .....................cup minced fresh parsley

1 . In a large bowl , combine the first 6 ingredients . Add beef ; mix lightly but thoroughly . Shape into 1-1/2-inch meatballs (about 36). In a large skillet , brown meatballs in batckes . Using a slotted spoon , remove to paper towels to drain , preserving drippings in pan .
2 . FOR GRAVY :Stir flour into drippings ; cook and stir until light brown (do not burn) . Gradually whisk in milk until smooth . Stir in the consomme , Worcertershire sauce , pepper and stir 2 minutes or until thickened.

3 . Return meatballs to pan . Cookk uncovered 15 to 20 minutes longer or until meatballs are cooked through , stirring ocassionally .
4 . Meanwhile , cook noodles accordling to package directions . Drain ; toss with butter . Serve with meatball mixture ; sprinkle with parsley .

Me'Ma fixed these for family dinners , potluck suppers and PTA meetings . The scent of carameling onions aand browning meat is intoxicating .
The cubs  smell these meatballs  and disappear to Me'Ma's house .
Heart healthy

Pork Chop Dinner ... slow cooker

Prep: 5 minutes ... Bake : 6 hours ... Makes 4 servings

6 to 8 ...................medium carrots (1 pound) coarsely chopped
3 to 4 ...................medium potatoes , cubed
4 ..........................boneless pork loin chops ,(3/4-inch thick)
1 ..........................large onion . sliced
1 ..........................envelope  onion soup mix
2 ..........................cans (10-3/4 ounces each) condensed  cream of mushroom soup , undiluted

Place carrots and potatoes  in a 3-quart slow cooker  . Top with the pork chops  , onion , soup mix  and soup . Covver  and cook on low  for 6 hours  or until vegetables  and meat are tender .

Canned soup  creates  a comforting  gravy for  lucious pork and potatoes  in this simple meal -in-one  . Feel free  to vary the amount  of onion soup  mix in the recipe  to suit your family's taste .
Heart healthy

Tangy Bean Soup ... slow cooker

Prep : 15 minutes ... Cook: 4 hours  ...Makes 6 servings

2 ...............cans (14-1/2 ounces each) chicken broth
1 ............... package (16 ounces) frozen mixed vegetables
1 ................can (15 ounces) black beans , rinsed and drained
1 ................can (15 ounces) pinto beans , rinsed and drained
1 ................can (14-1/2 ounces) diced tomaroes , undrained
1 ................medium onion , chopped
1 ................tablespoon  chili powder
1 ................tablespoon minced fresh cilantro
4 ................garlic cloves . minced
1/4 ............teaspoon pepper
CORNMEAL DUMPLINGS:
1/2 ............cup all-purpose flour
1/2 ............cup shredded cheddar cheese
1/3 ............cup cornmeal
1 ...............tablespoon sugar
1 ...............teaspoon baking powder
1 ...............egg
2 ...............tablespoons milk
2 ...............teaspoons vegetable oil

1)      In a 5-quart  slow cooker  , combine  the first 10 ingredients . Cover  and cook on high  for 4 hours .
2)      FOR DUMPLINGS :Combine  the flour  , cheese , cornmeal , sugar and baking powder  in a large bowl . In another bowl  , combine the egg , milk and oil ; add to dry  ingredients  just until moistened  (batter will be stiff).
3)      Drop by heaping tablespoons  on to soup . Cover and cook on high for 30 minutes longer  (without lifting cover ) or until  a toothpick  in dumpling comes out  clean .

The great Southweastern flavor  makes  this soup  a real winner  with my family . The cornmeal dumplings  add a comforting  twist to the soup .
Heart Healthy

Chicken & Spinach Tortellini Soup

Makes 8 servings (2 quarts)

1-1/2  ...............cups sliced fresh mushrooms
2 ......................tablespoons  butter
2 ......................garlic cloves , minced
4 ......................cans (14-1/2 ounces each) reduced-sodium chicken broth
1 ......................package (9 ounces) refrigerated  cheese tortellini
4 ......................cups shredded rotisserie chicken
1 ......................package (6 ounces) fresh baby spinach , coarsely chopped
1/2 ...................teaspoon pepper
8 ......................teaspoons Parmesan cheese

1 )        In a Dutch oven , saute mushrooms  in butter until tender . Add garlic , cook 1 minute longer .
2 )        Add broth  and bring to a boil . Stir in tortellini for 7 to 9 minutes  or until tender  , stirring occasionally . Add the chicken  , spinach and pepper  ; cook until spinach is wilted . Sprinkle  each serving  with 1 teaspoon cheese .

Shredded rotisserie chicken is complemented  by fresh green spinach  and cheese tortellini in this easy soup . It makes a great  starter or light meal  with salad  and a crusty bread .
Heart healthy

Ham 'n' Cheese Strata

Makes 8 to 10 servings

12 ......................slices white bread , crusts removed
1 ........................pound fully cooked ham , diced
2 ........................cups (8 ounces) shredded cheddar cheese
6 ........................eggs
3 ........................cups milk
2 ........................teaspoons Worcestershire sauce
1 ........................teaspoon ground mustard
1/2 .....................teaspoon salt
1/4 .....................teaspoon pepper
* ***Dash cayenne pepper ****
1/4 .....................cup finely chopped onion
1/4 .....................cup finely chopped green pepper
1/4 .....................cup butter , melted
1 ........................cup crushed cornflakes

1) Arrange 6 slices of bread in the bottom of a greased 13-inch x 9-inch baking dish . Top with ham and cheese . Cover with remaining bread .
2) In a bowl , beat eggs , milk , Worcestershire sauce , mustard , salt , pepper and green pepper ; pour over all . Cover and refrigerate overnight .
3) Remove from the refrigerator 30 minutes before baking . Pour butter over bread ; sprinkle with cornflakes . Bake uncovered at 350* for 50 to 60 minutes or until a knife inserted near the center comes out clean . Let stand 10 minutes before serving.

My family wouldn't mind if I made this every weeekend ! I like to prepare it on holidays , serving it with fresh cinnamon buns and fresh fruit .
Heart healthy

Mardi Gras King Cake

PASTRY :
1 ...................cup milk
1/4 ................cup butter
2 ...................(.25 ounce) packages active dry yeast
2/3 ................cup warm water (110 degrees)
1/2 ................cup white sugar
2................... eggs
1 1/2 .............teaspoons salt
1/2................ teaspoon freshly grated nutmeg
5 1/2 .............cups all-purpose flour
FILLING:
1 ...................cup packed brown sugar
1 ...................tablespoon ground cinnamon
2/3 ................cup chopped pecans
1/2................ cup all-purpose flour
1/2 ................cup raisins
1/2 ................cup melted butter
FROSTING :
1              cup confectioners' sugar (I used 2 cups)
1             tablespoon water (I used about 2 1/2 tablespoons total)
PASTRY :
1 )          Scald milk, remove from heat and stir in 1/4 cup of butter. Allow mixture to cool to room temperature. In a large bowl, dissolve yeast in the warm water with 1 tablespoon of the white sugar. Let stand until creamy, about 10 minutes.
When yeast mixture is bubbling, add the cooled milk mixture. Whisk in the eggs. Stir in the remaining white sugar, salt and nutmeg. Beat the flour into the milk/egg mixture 1 cup at a time. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 to 10 minutes.
2 )         Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth or plastic wrap and let rise in a warm place until doubled in volume, about 2 hours. When risen, punch down and divide dough in half.
3 )         Preheat oven to 375 degrees F (190 degrees C). Grease 2 cookie sheets or line with parchment paper.
For filling:
Combine the brown sugar, ground cinnamon, chopped pecans, 1/2 cup flour and 1/2 cup raisins. Pour 1/2 cup melted butter over the cinnamon mixture and mix until crumbly.
TO ASSEMBLE :
1 )        Roll dough halves out into large rectangles (approximately 10x16 inches or so). Sprinkle the filling evenly over the dough and roll up each half tightly like a jelly roll, beginning at the wide side. Bring the ends of each roll together to form 2 oval shaped rings. Place each ring on a prepared cookie sheet. With scissors make cuts 1/3 of the way through the rings at 1 inch intervals. Let rise in a warm spot until doubled in size, about 45 minutes.
2 )        Bake in preheated oven for 30 minutes. Push the doll into the bottom of the cake. Frost while warm with the confectioners' sugar blended with 1 to 2 tablespoons of water.
TIP :Note: My cakes took about 25 minutes to bake. I covered them with aluminum foil at about 15 minutes to avoid excessive browning.
TIP :Note: When you are ready to ice the cakes, you might want to make the icing seperate for each cake, especially if you are going to sprinkle them with colored sugars. The icing hardens pretty quickly.
If you find the baby in your slice , it's tradatition to give a party next year.

Cubs Video Club

 



 




 

 

 



SuperBowl Sunday Recipes

 

Peppery Chicken Wings

Ingredients

• 4 lbs (2 kg) chicken wings or drumettes
• 2 tbsp (30 mL) Montreal steak spice, Montreal chicken spice or Homemade Spice Mix (see below)
• 1 tbsp (15 mL) Tabasco sauce
• 1 tbsp (15 mL) apple cider vinegar or white vinegar
• 1 tbsp (15 mL) vegetable oil

Chicken wings are great for Friday night noshing, and these have just the right mix of heat, spice and tang. A shake of store-bought Montreal steak spice or chicken spice will do the trick. Both are popular blends sold in jars at your supermarket. Use drumettes if you want a healthier version ? they’re a little meatier than wings and have less fat.

1. Instructions

 
2. Arrange racks in top and bottom thirds of oven. Preheat oven to 450F (230C). Line 2 baking sheets with foil. For crispier wings, place chicken on a wire rack on each sheet. Cut off and discard wing tips, as they tend to burn and don¿t have much meat on them. Place wings in a large bowl. Sprinkle with Montreal steak spice and drizzle with Tabasco, vinegar and oil. Toss to evenly coat wings.
 
3. Spread wings out on racks. Roast in preheated oven until skin is crispy and brown, 40 to 50 minutes. Don¿t turn wings over during roasting. Remove from oven. Fantastic with beer and tangy coleslaw.

4. Wing Dips

5. Want a cool dip for spicy wings? Grab extra napkins and try:
6. * creamy salad dressings, such as cucumber, caesar or Greek feta
7. * yogurt or sour cream with dill
8. * sour cream with blue cheese

Super Fast Chili

Ingredients

• 1 tbsp vegetable oil
• 1 medium onion, chopped
• 227 g pkg sliced button mushrooms
• 796 mL can diced tomatoes
• 1/2 450 g pkg lean ground beef
• 2 tbsp chili powder
• 1 tsp garlic powder
• 1/2 tsp granulated sugar
• 1/2 tsp salt
• 796 mL can red kidney beans, drained and rinsed
• sour cream, grated cheddar cheese and thinly sliced green onions (optional)

A traditional pot of chili made just the way you like it; with beans, tomatoes and cheddar cheese.

Instructions

• Heat a large saucepan over medium. Add oil, then onion and mushrooms. Cook until onion and mushrooms are soft, about 3 min. Crumble in meat and add seasonings. Using a fork, stir frequently to break meat up. Cook until no pink remains, 3 to 5 min. Reduce heat to medium-low. Stir in tomatoes and simmer, covered, until flavours develop, about 10 min.
• Stir in beans and cook until hot, about 2 more min. Spoon chili into bowls. Top with sour cream, cheese and green onion. Keeps well up to 3 days.

Ingredient Tip:

Chili powder is a mild blend of chili peppers, herbs and spices. Add cayenne or chili flakes for more punch.

Barbecue Chicken Tostadas

 

Ingredients

• FOR MEXICAN SALSA VERDE:
• 2 garlic cloves
• 1 anchovy fillet
• 1/4 cup capers, drained
• zest from 1 lime
• 2 tbsp lime juice
• 1/3 cup olive oil
• 1/4 cups coarsely chopped, packed flat-leaf parsley
• 1 1/4 cup chopped packed cilantro
•  
• FOR BBQ-CHICKEN TOSTADAS:
• 6 inch flour tortillas
• 1/2 cup sliced BBQ chicken
• thinly sliced fresh chilies
• chopped cilantro
• squeeze fresh lime juice

 

Jalapeno Pan Fries

 

 

 

 

ingredients

4 medium yellow potatoes cut into 1/2 inch sticks

2 tbsp vegetable oil

2 chopped green onions

1 seeded and diced jalapeno

1/4 tsp salt

 

 

 Instructions 

 

Boil a medium pot 1/3 full of water. Peel and cut 4 medium yellow potatoes into 1/2-in. sticks. Boil 5 min. Drain well and pat really dry. Heat a large non-stick pan over medium-high. Add 2 tbsp vegetable oil, then potatoes. Fry, pressing them against the pan to brown, about 10 min. Add 2 chopped green onions, 1 seeded and diced jalapeno and 1/4 tsp salt. Cook 3 more min