Genie's Southern Kitchen

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Message 1 of 14 in Discussion

From:

Genie· (Original Message)

Sent: 3/9/2008 7:52 PM

Recipes

First Previous 2-14 of 14 Next Last

Message 2 of 14 in Discussion

From:

Genie·

Sent: 3/9/2008 7:52 PM

From:

Genie· (Original Message)

Sent: 10/15/2007 1:23 PM

Clipper Ship Chippers

1 cup butter, softened
2 ¼ cup sugar
¼ cup packed light brown sugar
1 tablespoon vanilla extract
1 tablespoon coffee-flavored liqueur
1 tablespoon hazelnut-flavored liqueur
2 eggs
2 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
4 cups milk chocolate chips
1 cup walnut halves
½ cup pecan halves
½ cup Macadamia nuts

In a large bowl, cream butter, sugars, vanilla, and liqueurs until
light and fluffy. Add eggs and beat well. In a separate bowl,
combine flour, baking soda, and salt. Gradually beat into creamed
mixture. Stir in chocolate chips and nuts. Mix thoroughly. Place in
storage container and refrigerate overnight. Drop by teaspoonful
onto ungreased cookie sheet. Bake at 325 degrees for 10 to 13
minutes or until golden brown. Cool slightly and serve immediately.
Yields 3 to 4 dozen cookies.

Message 3 of 14 in Discussion

From:

Genie·

Sent: 3/9/2008 7:53 PM

From:

Genie· (Original Message)

Sent: 1/7/2008 2:27 PM

Bourbon Balls

Prep: 20 min; Bake: 45 min

Makes about 5 dozen cookies

3 cups finely crushed chocolate wafers

(about 60 cookies)

2 cups powdered sugar

1 cup finely chopped almonds, pecans or

walnuts

1/2 cup bourbon

1/4 cup light corn syrup

Granulated sugar, powdered sugar or baking

cocoa

1. Mix crushed wafers, powdered sugar and pecans

in large bowl. Stir bourbon and syrup

2. Shape mixture into 1-inch balls. Roll in grau-

lated sugar. Cover tightly and refrigerate at least 3

days before serving to blend flavors

1 Cookie: Calories 60 (Calories from Fat 20); Fat 2g

(Saturated 0g); Cholesterol 0mg; Sodium 30mg;

Carbohydrate 10g (Dietary Fiber 0g); Protein 0g

Brandy Balls

Substitute 1/2 cup brandy for the bourbon. Cut Brandy Balls

if needed

Rum Balls

Substitute 1/2 cup light rum for the bourbon

Timesaving Tip

Use your food processor to crush the cookies and finely

chop the nuts. If your processor is large enough, omit

the bowl and use it for mixing all the ingredients, puls-

ing on and off until the mixture is evenly blended.

Message 4 of 14 in Discussion

From:

Genie·

Sent: 5/16/2008 3:36 AM

From:

Genie· (Original Message)

Sent: 5/14/2008 2:03 PM

Kahlúa Brownies

1/2 cup butter
3 ounces unsweetened baking chocolate
1 1/2 cup sugar
3 eggs
1 1/2 cup all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/3 cup Kahlúa
Heat oven to 350° F (180° C). Grease an 8 X 8 inch cake pan. Mix
together the flour, baking powder, and salt, and set aside.

In a saucepan over low heat, melt the butter and chocolate,
stirring frequently until smooth. Remove the saucepan from heat,
and let cool.

Beat eggs and sugar until light. Mix in cooled chocolate mixture
and Kahlúa flour mixture. Spread in the cake pan and bake for 40
minutes or until a toothpick inserted in the middle comes out
clean.

Cool slightly, then brush the top with about 1-2 tablespoons of
Kahlúa. Cut into squares.

Message 5 of 14 in Discussion

From:

Genie·

Sent: 6/18/2008 1:15 AM

Chambord Fudge Cookie Bars - Genie

1 (14-ounce) can sweetened condensed milk (NOT evaporated milk)
2 cups semi-sweet chocolate chips (12-ounce package)
2 tablespoons butter
1/4 cup Chambord liqueur
2 (18-ounce) rolls refrigerated sugar cookie dough

Topping:
1 cup semi-sweet chocolate chips
3 Tbsp butter or shortening

Preheat oven to 350 degrees F. Line a 15 x 10 x 1-inch baking pan
with non-stick foil.

In a double-boiler over low heat, combine sweetened condensed milk,
chocolate chips, and butter. Heat until chips melt, stirring often.
Remove from heat. Add Chambord, stirring to combine. Let cool for 15
minutes.

Use floured hands to press 1-1/2 packages of cookie dough into the
baking pan. Pour the cooled chocolate mixture evenly over dough in
pan. Crumble remaining 1/2 roll of cookie dough over the filling.

Bake for 25 to 30 minutes. Cool.

Topping: Melt 1 cup chocolate chips and 3 Tbsp butter in microwave or
double boiler, stirring to blend. Pour into a ziptop bag, squeeze out
the air, and seal. Cut off a tiny corner of the bag and drizzle the
chocolate over the top of the cooled bars in a zigzag pattern.
Refrigerate 15 minutes to set, then slice into bars.

Store loosely covered at a room temperature.

Yield: about 4 dozen bars.

Message 6 of 14 in Discussion

From:

Genie·

Sent: 6/18/2008 1:16 AM

Grasshopper Bars--Shirley

1 box chewy fudge brownie mix
1/2 cup (1 stick) butter
2 1/2 cups powdered sugar
4 plus tablespoons crème de menthe, to taste
6 ounces semi-sweet chocolate chips
1/4 cup (1/2 stick) butter
Andes mints

Prepare fudge mix as directed on package. Let cool completely before frosting.

Combine cream cheese, butter, powdered sugar and crème de menthe. Spread over brownies.

Melt chocolate chips and butter. Pour over frosting and tilt pan to cover completely. Refrigerate until cool. Garnish with Andes mints. Cut into squares.

Message 7 of 14 in Discussion

From:

Genie·

Sent: 6/18/2008 1:16 AM

From:

Genie· (Original Message)

Sent: 9/7/2005 9:43 PM

Kahlua Cheesecake Bars

BROWNIE LAYER
6 T Unsalted butter or margarine
6 oz Semi-sweet chocolate
¾ C All purpose flour
½ t Baking powder
¼ t Salt
¾ C Lightly brown sugar, packed
2 lg Eggs
1 T Instant espresso coffee

CHEESECAKE LAYER
8 oz Cream cheese, softened
½ C Sugar
2 T All purpose flour
2 lg Eggs
3 T Kahlua or strong coffee
1 t Vanilla extract
½ t Ground cinnamon

SOUR CREAM LAYER
1½ C Sour cream
1/3 C Sugar

1. Heat oven to 350°F. Lightly grease 13X 9" pan.

2. BROWNIE LAYER: Melt butter and chocolate in a small saucepan over low
heat. Set aside to cool.

3. Mix flour, baking powder and salt. In a large bowl beat brown sugar,eggs,
powdered coffee and vanilla until blended. Stir in cooled chocolate mixture.
Spread batter in an even layer in prepared pan.

4. CHEESECAKE LAYER: Beat cream cheese, sugar and flour in a large bowl with
an electric mixer on medium speed until pale and fluffy.

Add eggs, one at a time, beating well after each. Beat in liqueur, vanilla
and cinnamon. Carefully pour over brownie layer and spread in an even layer.

Bake 20 minutes until the top is almost set.

5. MEANWHILE MAKE SOUR CREAM LAYER: Mix sour cream and sugar.
After bars have baked 20 minutes, remove pan from oven and carefully spread
sour cream mixture over top.

Return to oven and bake 10 minutes longer. Cool pan completely on wire rack
before cutting in bars.

Makes 24 bars.

Woman's Day 1996

Message 8 of 14 in Discussion

From:

Genie·

Sent: 6/18/2008 1:17 AM

From:

Mish000002 (Original Message)

Sent: 4/14/2006 2:50 PM

Grand Marnier Raisin Gingerbread Bars

Ingredients
1/4 cup Grand Marnier or orange-flavored liqueur
1 cup dark seedless raisins

2 cups all-purpose flour
1-1/3 cup packed brown sugar
2 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp baking soda
1/2 tsp salt
2 large eggs
1/3 cup light (mild) molasses
8 Tbsp (1 stick) butter, melted
2 tsp vanilla extract
8 ounces cream cheese, softened
Powdered confectioner's sugar for dusting

Instructions
At least one hour before baking, put raisins in a zip-top baggie and pour in Grand Marnier. Squeeze out all the air, seal and lay flat to soak, turning once after 30 minutes.

Preheat oven to 375 degrees F. Grease a 13 x 9-inch baking pan or line with foil.

In large bowl, with wooden spoon, stir flour, brown sugar, cinnamon, ginger, baking soda, and salt until combined.

In a separate bowl, combine eggs, molasses, butter, and cream cheese. Mix wet ingredients into dry ingredients, stirring only until blended. Fold in raisins. Spread batter evenly in prepared pan.

Bake until golden around edges, about 20 minutes. Cool completely in pan on wire rack. When completely cool, cut into 24 bars and dust generously with powdered sugar.

Yield: 24 bars

Peggy's Note: These gingerbread bars have a slight kick, but are not overly sweet. They go well with coffee, cappuccino or espresso.

Message 9 of 14 in Discussion

From:

Genie·

Sent: 6/18/2008 1:18 AM

From:

CookingBlonde1 (Original Message)

Sent: 7/7/2006 5:14 PM

Limoncello Squares

12 tablespoons (1 1/2 sticks) unsalted
butter, at room temperature
3/4 cup confectioners' sugar
1 1/2 cups all-purpose flour
2 tablespoons lemon zest
2 tablespoons limoncello - store bought or
homemade (or 1/2 teaspoon lemon extract)
1/4 teaspoon salt
1 tablespoon granulated sugar

Glaze
1/4 cup confectioners' sugar
2 teaspoons limoncello - store bought or homemade (o
2 teaspoons fresh squeezed lemon juice)

Preheat oven to 350 degrees F.

Cream butter and confectioners' sugar. Stir in flour, zest, limoncello and salt until a dough forms. Pat dough into an 8-inch square pan. Sprinkle the top with sugar. Bake for 20 to 25 minutes or until it just begins to brown. Remove from oven. Cool completely.

To make glaze: Mix confectioners' sugar and limoncello together. Drizzle over top. Cut into 2-inch squares.

Makes 16 squares.

Limoncello
15 thick-skinned lemons
2 (750 milliliter) bottles vodka
4 cups granulated sugar
5 cups water

Remove the lemon rind with a vegetable peeler, then remove all white pith on the back of the peel by scraping with a knife. Place rind in a large jar. Add one bottle of vodka and stir. Seal jar and store the vodka in a dark cabinet for 40 days at room temperature.

After 40 days, boil the sugar and water together 5 minutes to form a simple syrup. Cool to room temperature and add it to the lemon-vodka mixture, along with the second bottle of vodka; mix well. Cover and store 40 more days.

After day 80, remove Limoncello from the cabinet, strain it and discard the lemon peel. Pour into clean bottles and chill in the freezer (it won't freeze). Makes 2 bottles.

Message 10 of 14 in Discussion

From:

Genie·

Sent: 6/18/2008 1:18 AM

From:

Genie· (Original Message)

Sent: 3/8/2007 2:59 PM

CHOCOLATE AMARETTO BARS

1 cup sugar
2 eggs
1/2 cup unsalted butter melted
1/2 cup flour
1/3 cup cocoa
1-1/4 cup ground Almonds
2 tbs Amaretto or 1/2 tsp almond extract

Preheat oven to 325 F and butter a 8" square baking pan.

Beat the butter and sugar in a bowl until creamy. Add the eggs, flour and cocoa and beat until well mixed. Stir in the Amaretto (or Almond extract) and the ground Almonds.

Pour into the baking pan and bake for 35 to 40 minutes. Let cool in pan then cut into bite size squares.

Message 11 of 14 in Discussion

From:

Genie·

Sent: 6/18/2008 1:19 AM

From:

Jolene· (Original Message)

Sent: 5/22/2007 9:45 PM

Brandy Bars

1/2 cup candied cherries
1/2 cup candied pineapple
1/2 cup mixed candied peels
1/2 cup currants
1/2 cup brandy

Cut up into fairly small size pieces. Cover with brandy. Put in air tight jar and let set at least 24 hours.

3 eggs
1 cup sugar
7/8 cup flour
1 teaspoon double acting baking powder
1/4 teaspoon salt
1 cup broken walnuts
Powdered sugar

Beat eggs until light. Add sugar. Gradually sift dry ingredients together and sift into egg mixture. Add nuts and then fruit and brandy mixture. Mix well. Pour into well buttered 10 by 15 inch cookie sheet. Spread in pan. Bake for 25 minutes at 325°. Cut into bars when cool. Roll in powdered sugar. Store in airtight containers.

Message 12 of 14 in Discussion

From:

Genie·

Sent: 6/19/2008 4:13 AM

From:

Genie·

Sent: 6/17/2008 9:42 PM

Chocolate Kahlua Truffle Cookies Recipe

2 1/2 C. finely crushed chocolate cookie crumbs
1 C. finely chopped nuts
1 C. sifted powdered sugar
1/3 C. coffee liqueur
1 T. water - (1 to 2)
5 oz. semisweet chocolate, chopped
1 T. shortening
6 oz. white baking bar, chopped

In a large mixing bowl stir together the chocolate wafer crumbs, chopped nuts, powdered sugar, and Kahlua or other liqueur. Add enough of the water so crumbs hold together. Shape mixture into 1-inch balls. Place on a waxed paper-lined cookie sheet.

In a small, heavy saucepan heat semisweet chocolate and shortening over low heat until melted. In another small, heavy saucepan heat white baking bar till melted.

With a fork, dip half of the cookies into the semisweet chocolate mixture to coat; place on cookie sheet. Dip remaining cookies in melted white baking bar to coat; place on cookie sheet.

With the tip of a spoon, thinly drizzle white baking bar mixture in a zigzag pattern over cookies coated with semisweet chocolate. Repeat with semisweet chocolate, drizzling over cookies coated with white baking bar mixture.

Refrigerate for about 30 minutes, or until chocolate is firm. Store in refrigerator.

Message 13 of 14 in Discussion

From:

Genie·

Sent: 7/22/2008 3:59 AM

From:

Sent: 7/20/2008 8:13 PM

Amaretto Cheesecake Cookies
Yield: 16 cookies

1 cup self-rising flour
1/3 cup firmly packed brown sugar
6 tablespoons butter or margarine, softened
1 8-ounce package cream cheese, softened
1/4 cup sugar
1 egg
1/4 cup amaretto
1/2 teaspoon vanilla extract
1/4 cup chopped almonds

Preheat oven to 350F. Spray an 8x8-inch baking pan with non-stick
vegetable spray.

In a large mixing bowl, combine flour and brown sugar. Cut in butter
until mixture resembles coarse crumbs. Reserve 1 cup of the mixture.
Press remaining mixture onto the bottom of prepared baking pan.

Bake 12 to 15 minutes or until lightly browned.

In a large mixing bowl, beat cream cheese and sugar until smooth. Add
egg, amaretto, and vanilla; beat until well blended. Spread batter
over partially baking crust. Combine almonds with reserved crumb
mixture; sprinkle over the batter.

Bake 20 to 25 minutes or until center is set. Cool and cut into
squares.

Message 14 of 14 in Discussion

From:

Genie·

Sent: 9/19/2008 3:22 AM

From:

Kitabel

Sent: 9/17/2008 5:25 AM

RUM BALLS
12 oz. pkg. semi-sweet chocolate
1 c. almond paste
1 c. sour cream
Pinch of salt
8 c. chocolate & graham crumbs
3 c. powdered sugar
1 1/2 c. melted butter
1 1/2 c. chopped pecans
1 1/2 c. extra proof dark rum

Combine melted chocolate, sour cream, almond paste and salt. Cream well and set aside. In separate bowl add all the rest of the ingredients. Mix until it holds its shape. Add chocolate mixture. Knead with hands until well blended. Refrigerate until firm enough to work with. Roll into small balls in the palm of your hand, roll in chocolate shots or coconut or finely chopped almonds. Put on a paper lined cookie sheet. Put in refrigerator until firm. Freeze if you wish. Bring to room temperature before serving.

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