TALON CAFE'
You will find 6 experienced talons preparing a variety of brunch, lunch and anything in-between items. Here you will find recipes that have been made no where else before, creative and flavorful. You will find the best of service that is always served with a smile.
Sharing the Love in February
FABULOUS FUDGE
Raspberry Delight Fudge
By Andrew Knight
Ingredients:
2 3/4
cups sugar
4 ounces unsweetened chocolate
3 tablespoons butter, plus more for greasing pan
1 cup half-and-half
1 tablespoon corn syrup
1 tablespoon vanilla extract
1 cup chopped, roasted nuts, optional
1 cup raspberries
Preparation:
Grease an 8 by 8-inch pan with butter. In a heavy-bottomed saucepan, combine the sugar, chocolate, 1 1/2 tablespoons of the butter, half-and-half, and corn syrup. Over medium heat, stir with a wooden spoon until sugar is dissolved and chocolate is melted. Increase heat and bring to a boil. Reduce heat to medium-low, cover, and boil for 3 minutes. Remove the cover and attach a candy thermometer to the pot. Cook until the thermometer reads 234 degrees F. Remove from the heat and add the remaining butter. Do not stir. Let the mixture cool for 10 minutes or until it drops to 130 degrees F. Add vanilla, nuts and raspberries. Roll the raspberries in flour, to get rid of the excess raspberry juice. Mix until well-blended and the shiny texture becomes matte. Pour into the prepared pan. Let sit in cool dry area until firm. Cut into 1-inch pieces and store in an airtight container for up to a week
Strawberry Chocolate Marshmallow Fudge
BY: Jim Paveglio
INGREDIENTS:
PREPARATION:
Heat butter in a medium size sauce pan over low heat. Add sugar and evaporated milk; stir over medium heat until mixture comes to a rolling boil. Continue to boil for about 4 minutes, or until a candy thermometer registers 226°. Remove from heat. Add chocolate chips; stir until melted. Stir in marshmallow cream, strawberries, and vanilla until well blended. Pour into a greased 8-inch square baking pan. Place on rack to cool. Refrigerate for several hours or until cool enough to cut into squares. Cover and store in refrigerator. Makes about 4 dozen squares.
Blue Berry Marshmallow Fudge
By: Victor Velardo
* 1 seven once jar marshmallow creme.
* 11/2 cups white sugar
* 2/3 cup evaporated milk
* 1/4 cup butter
* 1/4 teaspoon salt
* 2 cups milk chocolate chips
* 1 cup semisweet chocolate chips
* 1 teaspoon vanilla extract
* 1 cup blueberries
GET READY TO IMPRESS YOUR FRIENDS AND FAMILY WITH THIS FUDGE RECIPE, BOW STYLE.
Directions in a large saucepan over medium heat combine marshmallow, sugar, evaporated milk, butter and salt. bring to a full boil, and cook for five minutes, stirring constantly not to burn it. then chill in the fridge for four hours to six hours for firmness.
Peanut Butter Fudge Balls
By: Megan Bourbeau
INGREDIENTS:
1 cup peanut butter
2 eggs
1/2 cup brown sugar
1 tablespoon corn syrup
1/4 cup milk
1/2 teaspoon vanilla
PREPARATION:
Preheat oven to 350
Beat egg yolks and brown sugar until well mixed.
Add peanut butter and corn syrup. Beat well.
Slowly stir in milk and vanilla.
Roll dough into 1 inch balls.
Bake at 350 for 3-4 minutes and flip balls over ad bake for another 3-4 minutes.
Faculty Brunch
~*~We are happy to present to you,
The Falcon Talon Brunch!~*~
The Falcon Talon hosted a brunch on March 23rd for faculty members with the creative cooking students offering an ala carte menu which consisted of:
Coffee cake muffins
Grande cinnamon rolls
Bacon
Vegetable quiche (tomato, bell peppers, onions, and broccoli)
Ham quiche
peach scones
coffee, tea, and OJ
If you like or are interested in making any of these items, please feel free to copy and make them.
Andrew Knight
Western delight quiche
4
eggs
1 cup half-and-half
1 tomato, chopped
2 bell peppers,
diced
1/2 cup mayonnaise
2 tablespoons flour
1/3 cup minced onions
Salt and garlic powder
Pinch cayenne
8
ounces shredded Swiss or sharp cheddar cheese
1 package frozen chopped spinach
Preheat the oven to 350 degrees F.
In a large bowl, whisk together the eggs, half-and-half, mayonnaise, and flour. Add the remaining ingredients. Place the piecrust in a deep, 9-inch pie dish. Pour the egg mixture into the crust and bake for 45 minutes to 1 hour or until the top is golden brown.
Meat Lovers quiche
4
eggs
1 cup half-and-half
1/2 cup real mayonnaise
2 tablespoons flour
3/4 pound smoked
ham, cubed
Salt and garlic powder
8 ounces shredded Swiss or sharp cheddar cheese
Preheat the oven to 350 degrees F. Hand whip eggs, half-and-half, mayonnaise, and flour in a medium mixing bowl. Add remaining ingredients. Pour into an unbaked 9-inch, deep pie crust. Bake for 45 minutes to 1 hour or until the top is golden brown.
Pie
Crust:
2 cups flour
1/4 teaspoon salt
1 1/2 teaspoon sugar
1 cup solid vegetable shortening
1/2 cup ice water
For the crust: In a mixing bowl, combine the flour, salt and sugar. Add the shortening and work it through with your hands until the mixture resembles coarse crumbs. Add the water, 1 tablespoon at a time, and work it in with your hands until you have a smooth ball of dough. Wrap the dough in plastic and refrigerate for at least 30 minutes. Remove the dough from the refrigerator and place it on a lightly floured surface. This recipe will make two pie crusts.
For the individual crust: Divide the dough into fourths. Roll out the dough on the floured surface into a circle about 5 inches in diameter and 1/8-thick.
For the whole pie crust: Roll out the dough on the floured surface into a circle about 14 inches in diameter and 1/8 inch thick. Gently fold the circles of dough in half and then in half again so that you can lift it without tearing it, and unfold into a 9-inch pie pan.
Grande Cinnamon Rolls
Jim Paveglio
Dissolve the yeast in the warm water. Let sit for a
minute or two. Add the sugar and salt. Mix. Add the cooking oil (or shortening),
2 eggs, 2 cups of flour and beat until smooth.
Stir in 3 more cups of flour. Begin kneading the dough, adding the final cup of
flour. If the dough seems too sticky, knead in more flour, a quarter to a half
cup at a time.
Let the dough "rest" for 15 to 20 minutes. (I leave it sitting on the counter
and use the time to wash up the bowl and other utensils and to clean off the
counter top.)
Roll the dough into a rectangle that's 24 to 30 inches long by about 16 inches
wide. Spread with soft butter and sprinkle with cinnamon and sugar (just like
you'd do with
lefse).
Starting at the wide end, roll into a log.
Cut the cinnamon rolls into equal sized slices (approximately one inch wide each
or slightly more) and place into two greased 9x13 pans. Put in a warm place to
rise for 45 minutes.
Bake at 350 degrees for 25 minutes (or until the cinnamon rolls are golden
brown).
Allow to cool for 5 minutes and then turn out of the pans.
This recipes makes two dozen cinnamon rolls. If you want REALLY BIG cinnamon
rolls, cut into 12 equal pieces 2 inches wide.
Total amount of time needed from start to finish (including time to bake) is
about 2 hours.
Coffee Cake Muffins
By: Megan Bourbeau
1/2 cup margarine or butter
2 cups flour
3/4 cup sugar
1 egg, beaten
3/4 cup milk
1 teaspoon baking soda
1/2 cup nuts, walnuts or pecans
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 cup firmly packed brown sugar
Preheat oven to 375 degrees
Grease muffin cups or use paper liners.
Combine the flour and sugar. Melt butter and pour over the flour mixture. Mix until crumbly. Set aside 1 cup of the mixture for topping.
To the remainder of flour mixture, add the rest of the ingredients, stirring until moistened. The batter will be thin and lumpy.
Fill muffin cups 3/4 full. Sprinkle the reserved mixture over top of each muffin. Bake for 15-20 minutes.
Peach Scones
By: Victor Velardo
preheat oven to 375 with rack in the middle. line cooking sheet with crisco.
in large bowl, whisk together the flour, sugar, baking powder and salt. slice butter into small pieces and blend into the flour mixture with pastry blender. the mixture should look like coarse crumbs. in a small measuring cup add this mixture to the four mixture. dice up one fresh peach and add to mixture. do not over mix.
knead dough gently and thoroughly on floured surface, dough should form a 7 inch round and about 4 centimeters deep. cut into six triangular pieces. get your apricot jelly with a pastry brush ready. lightly coat the scones with the jelly until their is a couple millimeters of jelly coating the whole top of the scone.
bake for 15 minutes or until light brown be careful not to burn the bottom of the scones.
Recipe:
2 cups all purpose flour
1/4 granulated sugar
2 teaspoons baking powder
1/8 teaspoon salt
1/3 cup cold unsalted butter
1 large egg lightly beaten
1 teaspoon pure orange extract
1/2 cup heavy whipping cream
apricot jelly
1 large peach
National Honor Society
by Victor James Velardo
"famous apricot cream cheese dip"
1/4 cup apricot jelly.
1 cup water.
1 teaspoon granulated sugar.
3 ounces cream cheese.
1/2 cup sour cream
1/8 teaspoon cinnamon
put 1 teaspoon and 1/4 cup apricot jelly in food processor, process until smooth add cream cheese, sour cream and cinnamon process until smooth cover and chill for 60 - 90 minutes.
Oatmeal Cookies
Megan Bourbeau
Ingredients:
2 1/4 cup flour
1 tsp baking soda
1 tsp salt
1 cup butter, softened
1 1/4 cup brown sugar, packed
1/2 cup granulated sugar
2 eggs
1 tsp vanilla
1/2 tsp water
1 1/2 cup oats
2 cup raisins
Directions:
Stir together flour, baking soda and salt. Cream butter with sugars until light and fluffy. Beat in eggs, vanilla, and water. Slowly beat in flour mixture. Stir in oats and raisins. Press into average size ice cream scoop or 1/4 cup measure and drop onto foil-lined baking sheet about 2 inches apart. Lightly press down with fork into 3 inch circles. Bake at 350 degrees for 12 minutes. Do not over bake. Carefully transfer to baking racks. Cool. Store in airtight containers with slice of bread (change every2 days) or freeze up to 1 month. Makes about 2 1/2 dozen.
Spinach Dip
By Andrew Knight
1 cup sour cream
1 cup moyonnaise
1 package knorr vegeable soup and recipe mix, dry mix. serve chilled. Store in refrigeraor
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RANCH DIP FOR VEGETABLES |
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1 (24 oz.) carton 1% cottage cheese Use food processor and cream entire carton of cottage cheese until it becomes very smooth and creamy. Blend and cream for about 5 minutes or longer. Add lite sour cream. Blend until well mixed. Add dry ranch dressing mix and blend. |
Chocolate chip cookies
By Andrew Knight
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Mother's Day Baskets
Chocolate Fudge Recipe
by: Megan Bourbeau
Ingredients:
1 1/2 cup granulated sugar
2/3 cup Evaporated Milk
2 tablespoons butter
1/4 teaspoon salt
1 cup miniature marshmallows
1 1/2 cup chopped pecans
Directions:
1. Line 8-inch-square baking pan with foil.
2. Combine sugar, evaporated milk, butter and salt in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat.
3. Stir in marshmallows, morsels, and nuts. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared baking pan; refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into pieces.
Cannoli
By: Megan Bourbeau
Cannoli Filling:
2 cups of ricotta cheese
1/4 cup of semi-sweet chocolate chips
1/2 cup of confectionary sugar
1 teaspoon of vanilla
Blend the cheese and sugar until smooth. Add the remaining ingredients to the mixture. Put the filling into the cannoli shell.
Cannoli Shell:
1 3/4 cup of flour
1/4 teaspoon salt
1 tablespoon of granulated sugar
1 egg
2 tablespoons of butter cut into small pieces
1 egg white
Sift flour with salt and granulated sugar. Make a hole in the center. In it place egg and the small pieces of butter. Stir with a fork, working from center out, to moisten flour mixture. Add 1 tablespoon at a time, until dough begins to cling together. Use your hands to form dough into a ball. Cover and let stand for 15 minutes. Roll dough out on floured board about 1/4 inch. Cut 3 1/2 inch circles. Roll with rolling pin, roll circles into ovals. Wrap around cannoli forms. Seal edge with egg white. Turn out ends of dough to flair slightly. Fry in a deep hot fat for about 1 minute or until lightly golden brown. Remove with tongs and lay on paper towels to drain; let cool about 5 seconds; then slip out cannoli form, holding shell carefully. Cool shells before filling.
Roasted Garlic Pasta Sauce
By Andrew Knight , Jim Paveglio
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Homemade Spaghetti
By Andrew Knight , Jim Paveglio
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Garlic Bread
By Andrew Knight, Jim Paveglio
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french bread By: Victor Velardo
* ingredi9ents 6 cups all purpose flour
* 2 1/2 teaspoons salt
* 2 cups warm water
* 1 tablespoon cornmeal
* 1 egg white
* 1 tablespoon water
directions: combine 2 cups flour< yeast and salt. stir in 2 cups warm water and beat until well blended. knead and add in the rest of the flour.
make a stiff dough by kneading it. about 10 miniutes of kneading then form into ball and allow the dough to rise about 20 mins. shape dough into bread loaf and let rise again then spread egg wite on it and place in oven. 350f for 20 mins.
meaty spaghetti sauce
* 1/2 lb lean ground beef.
* 1/2 cup chopped onion
* 1 clove garlic, minced
* 1can tomato sauce 8 oz
* can tomato paste
* 1 bay leaf
* 1/2 tsp dried leaf oregano.
* dash of salt, pepper, and garlic seasoning for taste.
directions: cook beef onion and garlic, meanwhile place tomatoes and sauce in crock pot along with all other ingredients then combine the beef and other ingredients and cook on low adding 1/2 cup water every 2 hours for ten hours.
Chocolate Dipped Marchmallows:
1 package of big marshmallows
1 ˝ T shortening
1 package of milk chocolate chips (or semi-sweet or dark chocolate which ever you prefer… I used milk chocolate for the creamy taste)
Lollipop sticks
Wax paper
Method:
In a double boiler, bring the water to a boil and place shortening in the pot. Let the shortening melt, then place in the chocolate. Put the lid on the pot so the chocolate can sweat and melt on its own, stirring occasionally to spread around the chocolate.
Take the lollipop sticks and stick them into one end of the big marshmallows, make sure that you do not puncture through the other side. Dip the marshmallow into the melted chocolate; twisting off the excess layer of chocolate and place marshmallow ‘head’ down on wax paper (not laying flat or you will get a flat line on one side of the marshmallow).
Chill in freezer for 1 hour, enjoy. J
Italian Recipe
Pumpkin Ravioli
By: Jim Paveglio
1 cup Ricotta Cheese
1/2 cup Pumpkin, Canned
1/2 tsp Salt
1/4 tsp Nutmeg, Ground
2 cup Unbleached Flour
1/2 tsp Salt
1/4 cup Tomato Paste
1 tbsp Olive Or Vegetable Oil
2 each Eggs, Large
Mix the cheese, pumpkin, 1/2 tsp salt
and the nutmeg. Set aside. Mix the flour, and 1/2 tsp salt in a
large bowl. Make a well in the center of the flour. Beat the tomato
paste, oil and eggs until well blended and pour into the well in the
flour. Stir with a fork gradually bring the flour mixture to the
center of the bowl. Do this until the dough makes a ball. If the
dough is too dry, mix in up to 2 tbls of water. Knead lightly on a
floured cloth-covered surface, adding flour if dough is sticky, until
smooth and elastic, about 5 minutes. Cover and let rest for another 5
minutes. Divide the dough into 4 equal parts. Roll the dough, one
part at a time, into a rectangle about 12 X 10-inches. (Keep the rest
of the dough covered.) Drop the pumpkin mixture by 2 level tsps onto
half of the rectangle, about 1 1/2-inches apart in 2 rows of 4 mounds
each. Moisten the edges of the dough and the dough between the rows
of pumpkin mixture with water. Fold the other half of the dough up
over the pumpkin mixture, pressing the dough down around the pumpkin.
Trim the edges with a pastry wheel or knife. Cut between the rows of
filling to make ravioli; press the edges together with a fork or cut
with a pastry wheel sealing the edges well. Repeat with the remaining
dough and pumpkin filling. Place ravioli on towel, let stand turning
once, until dry, about 30 minutes. Prepare the Pumpkin Seed Sauce.
Heat until hot; reserve keeping it warm. Cook ravioli in 4 quarts of
boiling salted water (2 tsp of salt) until tender, about 10 to 15
minutes; drain carefully. Serve the ravioli with the warm Pumpkin
Seed Sauce spooned over.
Sweet white sauce
By: Jim Paveglio
Ingredients:
1 tbsp Cornflour
300ml/10 fl.oz. Milk
25g/1oz Sugar
14g/1/2oz Butter
A few drops Vanilla Essence
Pinch of cinnamon
Instructions
1. In a large bowl, blend a little of the milk with the cornflour.
2. Bring the remainder of the milk to boil then pour over the cornflour mixture. Return to the pan and add the sugar.
3. Bring back to the boil, stirring all the time, then add the butter and vanilla essence.
Andrew knight
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Spinach and Mushroom Ravioli
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1/2 cup extra-virgin olive
oil, 2 tablespoons for boiling water
In a large saute pan heat 1/4 cup of the olive oil. When almost smoking, add the mushrooms and season with salt and pepper. Cook until all the liquid has evaporated from the mushrooms, about 6 minutes. Add spinach and cook for 2 minutes. Remove from heat and place mixture into the bowl of a food processor. Pulse until you get a coarse texture. Place in bowl and stir in mascarpone and Parmesan cheese. Check for seasoning and set aside. Line up 3 wrappers on a
cutting board. Brush with the egg and In a large pot, bring
to a boil 4 quarts of salted and oiled water. Carefully add small
batches of ravioli, about 3 to 4 at a time. This will prevent them from
crowding in the pot and sticking together. Cook for 2 to 3 minutes.
Using a spider strainer, carefully remove the ravioli and place on the
plate. Tent with foil to keep warm and continue cooking remaining
ravioli. Divide ravioli between 2 serving plates. Top with mushroom tomato sauce and sprinkle with Parmesan. Simple Tomato Sauce:
2 chicken breast
In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 to 10 minutes. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors. Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce. If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months. |
Lasagna
By: Megan Bourbeau
Directions:
Preheat oven to 375 degrees F (190 degrees C).
Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook for 8 to 10 minutes or until al dente; drain.
In a skillet, brown ground beef. Using a fork, mix cottage cheese, eggs, garlic powder, parsley, salt and pepper. In a separate bowl combine tomato paste and tomato sauce.
In a 8x8 inch baking pan, layer noodles, ground beef, tomato sauce mixture and cottage cheese mixture. Two layers of each will fit. Cover with tin foil and bake for 30 minutes. Remove tin foil the last 8 minutes of baking time.
Sauce
Ingredients:
2 tablespoons olive oil
1 clove garlic, chopped
1 can crushed tomatoes
Salt and pepper to taste
1 ˝ tablespoons dried parsley
3 leaves fresh basil
˝ cup water
Directions:
In a skillet, heat oil over medium heat, brown garlic lightly. Stir in tomatoes, salt, pepper, parsley and basil. Pour in water and let it come to a boil. Reduce heat to low ad cook 2 hours stirring occasionally so it doesn’t stick to bottom of pan.
Dough
2 cups 00 flour (about 350 grams)
2 large whole eggs
Note: 00 is a fine flour with a lower gluten content than all-purpose flour. If you don't have this on hand, use all purpose flour instead.
To prepare the mixture by hand, place the flour on a clean counter top or rolling board and make a well in the center.
Break the eggs into the well and using a fork, beat the eggs, gently drawing in flour from the sides. Continue dragging flour into the center well, stirring the ingredients together until the dough begins to form a homogeneous mass.
Begin kneading the pasta, first sprinkling the surface with flour. in which to put the eggs. Then beat the eggs with a fork and gently mix in the flour from the sides. Start mixing the ingredients together until the mixture becomes homogeneous.
Allyson's Simple, yet tasty White Bread
Ingredients:
2 Cups Milk
1(.25 Oz) Packaging active dry yeast
1/4 Cup warm water (110 degrees f/45 degrees C)
2 Tablespoons white sugar
1 1/2 Tablespoons shortening
2 1/2 teaspoons salt
6 Cups all-purpose (AP) Flour
Directions:
1. Scald milk on stove
2. Soften yeast in warm water; let stand 5 minutes
3. combine sugar, shortening, and salt into a large bowl.
4.Pour scalded milk over sugar, shortening, and salt in a bowl. When lukewarm, ad 1 cup flour.
5. Stir in yeast and beat well. add 3 cups flour, continue beating until smooth. beat in enough remaining flour to make a soft dough. turn on lightly floured surface; let rest about 5 minutes.
6. knead until smooth and elastic. place dough in a greased bowl; turn to bring greased surface to top. Cover, let stand in warm place until dough is doubled, for about 1 hour or more.
7. punch down, cover, and let rise again until almost doubled in bulk.
8. turn on lightly floured surface. divide dough in half; let rest 5 to 10 minutes.
8 1/2. preheat oven to 400 degrees
9. shape into loaves. place in 2 greased loaf pans 9 1/2 x 5 1/4 x 2 3/4 inches. Cover and let rise until doubles, about 1 hour.
10. bake in a 400 degree F (205 degrees C) oven for about 50 minutes.
11. ENJOY! :)
shrimp ravioli and roasted red pepper sauce
By: Victor Velardo
ingredients
5tbs Madeira
3tbs shallots; minced
1/2 c whipping cream
1/4tbs lemon peel; grated
1 c tomatoes; Italian plum, peeled, seeded, and chopped and drained.
2.5 oz.can water chestnuts, drained
2.5 0z. peeled, divined shrimp
1/3 garlic clove minced
1/3 scallion, minced
1/3 tbs minced fresh ginger
1/3 tsp soy sauce
1/2 tsp sugar
salt and pepper for additional taste
1 package wonton wrappers 36(3 inch squares).
1/4 cup coarsely chopped fresh cilantro or scallion greens.
directions.
chop chestnuts in food processor and transfer to bowl. put shrimp in food processor, add garlic, scallion ginger soy sauce, sugar and pepper and salt. spread wonton wrappers out on a counter and place mixture in the middle of wonton and begin to press edges with a fork.
for the sauce, combine Madeira wine and shallots in a heavy small saucepan. boil until reduced to 1/4 cup approximately. four minutes. add cream and peel then boil five minutes stirring occasionally . stir in tomatoes. seasoning then salt. cook ravioli in pot until tender. drain and serve and enjoy.
Iron Chef Final Exam
Marvelous Mandarin Muffins
By: Megan Bourbeau
Ingredients:
1/4 cup and 2 teaspoons white sugar
1 tablespoon and 3/4 teaspoon butter, softened
4 mandarin orange segments
1 egg
1/3 cup and 1 tablespoon all-purpose flour
1/8 teaspoon baking soda
1 tablespoon and 1/4 teaspoon milk
1/8 teaspoon salt
1/4 teaspoon vanilla extract
Directions:
1. Preheat oven to 350 F
2. Combine sugar, butter, mandarin oranges, eggs, flour, baking soda, milk, salt, and vanilla extract in a medium bowl; mix well.
3. Lightly grease muffin tins.
4. Pour batter into prepared pan
5. Bake for 20 minutes, or until a toothpick inserted into the center of the muffins comes out clean.
Mandarin choc. muffins
By Andrew Knight
1/4 cup butter
2 eggs
1/2 tsp. salt
1 cup sugar
2 cups flour
2 tsp. baking powder
tsp. vanilla
half cup milk
1/2 cup choc. chips
1/2 cup dried cranberries
can mandarin oranges
Beat together butter, eggs, salt, and sugar. Mix flour with baking powder and sift into first mixture, alternating with milk. Blend in vanilla. Add choc chips, cranberries, and oranges. Bake at 350 for 25 minutes.
Raspberry Mandarin Dip
By: Jim Paveglio
1/4 cup raspberry cream cheese
1/4 cup plane cream cheese
1/2 cup marshmallow cream
1 small can mandarin oranges
Directions:
mix cream cheese and marshmallow together in a small mixing bowl. then add chopped mandarin oranges and stir.
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