Bruce's® Pie Filling Rice Krispie Bake

Great twist on Sweet Potato Pie from
http://www.brucefoods.com/recipes/pfricekrispie.html

Bruce's® Pie Filling Rice Krispie Bake

1-29oz can Bruce's Sweet Potato Pie Filling
2 eggs
2 tablespoons margarine softened
vegetable cooking spray

3 tablespoons maple syrup
2 tablespoons margarine melted
1 ½ cups Rice Krispies cereal
1 cup large marshmallows

Combine pie filling, eggs, 2 tablespoons softened margarine.
Spread mixture in covered casserole dish coated with cooking
spray. Bake according to the directions on pie filling can.

Last 10 minutes add maple syrup, melted butter and rice
krispies.
When casserole is done, add marshmallows overlapping to
fully cover surface area.
Bake 1-2 minutes longer untill golden brown.
Remove from oven.

Sammy Kershaw's Cajun Crabmeat Bundles

Sammy Kershaw's Cajun Crabmeat Bundles
From http://www.brucefoods.com/recipes/cajuncrabmeatbundles.html

1/2 teaspoon garlic
1/2 cup butter
8 oz cream cheese
1lb. crabmeat
2 teaspoons onion powder
1/2 teaspoon onion salt
1 tablespoon the "original" Louisiana Hot Sauce
1/2 cup diced onions
Cajun King Blended Spice Mix to taste
1 pack wonton wrappers

Melt the butter and cream cheese together.
Add the garlic, Cajun King Blended Spice Mix, onion powder,
onion salt, and Louisiana Hot Sauce.
Stir in the crabmeat and diced onions, cook about 5 minutes.
Season to taste. Place one heaping teaspoon of mixture in
center of wonton wrapper.
Bring the four corners together and pinch in the middle to
make it look like a little bundle.
Deep fry in hot oil for one to two minutes until wrappers
are golden brown.

This crabmeat mixture is also very good as a hot crab dip.

Rodeo Round-Up Ribs

Rodeo Round-Up Ribs

3-1/4 lb. pork spare ribs
2/3 cup water
3-1/2 tbs. unsalted butter
1 tbs. plus 1 tsp. lemon juice
1 tbs. plus 1 tsp. dry mustard
3 tbs. Mexene Chili Powder
2 tsp. sugar
2 tsp. paprika
3/4 tsp. onion powder
3/4 tsp. garlic powder
1 tsp. the original Louisiana Hot Sauce

Preheat oven to 400 degrees.
Place spareribs on broiler pan and cover with foil.
Roast 1½ hours.
While spareribs are roasting, combine remaining ingredients.
Mix well. Bring to boil. Reduce heat and simmer 3 minutes.
Remove ribs from oven, remove foil and turn on broiler.
Brush sauce on ribs.
Broil 5 minutes on each side, 5 inches from heat source.
Serve ribs with remaining sauce.

Apple-Hazelnut Muffins

Apple-Hazelnut Muffins
Yield: 6

Ingredients:
1/2 cups Hazelnuts, grounded in blender to a coarse flour
1/2 cups All-purpose flour
2 tablespoons Baking powder
1/4 cups Sugar
1 Egg 2 tablespoons Unsalted butter, melted and cooled
1/2 cups Warm milk
1 teaspoon Vanilla extract
1 pinch Of salt
1/2 cups Chopped dried apples

Preheat oven to 350F.

Combine hazelnuts, flour, baking powder and sugar.

Add egg, butter, milk, vanilla, salt and apples.

Let stand 10 minutes.

Fill 4 cups of a nonstick muffin pan
(or regular muffin pan with paper liners)with the batter.

Bake 8 to 10 minutes, until a toothpick inserted in the
center comes out clean.

From the cookbook "Apples" by Robert Berkley

From Gemini's MASSIVE MealMaster collection at

www.synapse.com/~gemini

King Cake

Some King Cakes have cream cheese or jelly filling.
This is a recipe for traditional, unadulterated
King Cake.


WARNING: Be sure to warn your guests that there is
a plastic baby in the cake!

3 1/2 cups flour + 1 cup + extra for flouring the work surface
1/2 cup sugar
1 tsp. nutmeg
2 tsp. salt
1 tsp. fresh lemon peel, minced
1/2 cup water, 105-115 degrees
2 packages active dry yeast
2 tsp. sugar
1/2 cup milk, lukewarm
5 egg yolks
1 whole egg
1/2 cup unsalted butter, softened + extra butter for rising bowl and baking sheet
1/2 tsp. cinnamon
egg wash (1 egg mixed with 2 tsp. water)

Icing and Decoration:

3 cups Confectioners sugar
1/4 cup lemon juice
3-6 Tbsp. water
green, yellow and purple colored sugar
a 1" plastic baby

Combine 3 1/2 cups flour, 1/2 cup sugar, nutmeg, salt and lemon peel in a large bowl and set aside. Pour warm water into a small shallow bowl. Sprinkle yeast and 2 tsp. sugar over water. Allow the yeast and sugar to rest for 3 minutes, then mix thoroughly. Set bowl in a warm place until yeast bubbles and mixture doubles in size, about 10 minutes.

Make a well in the center of the flour mixture. Add yeast mixture, milk, egg yolks and one whole egg into the well. Slowly combine ingredients with a sturdy wooden spoon. Stir in softened butter until dough forms a medium-soft ball.

Place ball on a well-floured surface. Knead mixture as you would bread, gradually adding flour 1 Tablespoon at a time, until dough is no longer sticky. (Only add as much flour as necessary to achieve this state, but no more than 1 cup.) When dough is no longer sticky, knead for 10 minutes more until shiny and elastic. Coat the inside of a large bowl evenly with softened butter. Place dough ball in the bowl and rotate until the entire surface is buttered. Cover bowl with a kitchen towel and place in a draft free spot for about 1 1/2 hours, or until dough doubles in volume.

When dough has risen, remove place on a floured surface. Using your fist, punch the dough down forcefully. Sprinkle with cinnamon and knead for 1 minute. Form into a cylinder, then twist this cylinder into a circle. Pinch the ends together to complete the circle. Once again, cover and let rise until doubled, about 45 minutes to 1 1/2 hours. Preheat oven to 375. Brush top and side of cake with egg wash and bake on middle rack for 25 to 35 minutes until golden brown. Place cake on wire rack to cool completely.

Once the cake has cooled, insert the plastic baby at this time. Mix confectioners sugar, lemon juice and 3 tablespoons of water until mixture is smooth, adding more water as necessary to achieve a smooth, spreadable consistency. Spread icing over cake and immediately sprinkle colored sugar in alternating color rows. Serve in 2" - 3" slices.

Basic Batter for pancakes

Basic Batter for pancake
Makes 14-16
100 g (1 cup) plain all purpose flour
2 eggs
300 ml ( 1-1/4 cups) milk
1 tablespoon oil, plus extra for frying
2 tablespoons wateroil for cooking

Preparation:
Place the flour in a bowl and make a well in the middle.
Add the eggs and a little of the milk. Gradually beat the
eggs and milk together, incorporating some of the flour
to make a smooth, thick batter.

Then again keep pouring the remaining milk until all the
flour is incorporated in a smooth batter. Beat in 1 tablespoon
oil and water. Leave the batter to stand for 30 minutes before
cooking.

Brush a little oil over a non-stick or heavy based flat pancake
pan or frying pan (skillet). A 15-17.5 cm or, 6-7 inches pan is
the best, as this makes small pancakes which are easy to fill
and hold, and allows guests to sample all the fillings. Pour a
thin layer of batter into the pan, tilting the pan to spread it
evenly. Cook over a medium heat until the batter is set and
the underneath lightly browned.

Use a spatula or palette knife to turn the pancake and cook
the second side until lightly browned. Transfer to a warm
plate, cover with absorbent kitchen paper and continue until
all the batters used up.

You can use either cooked chicken filling or have a yummy
desert filling like cherry pie filling or strawberries.

Special tips:
Pancake has one added advantage: it can be frozen up to a
couple of months ahead or they can be chilled for up to 3
days before the party. They should be well wrapped so
that they don't dry out and each separated with absorbent
kitchen during the storage. Stack the pancakes in ovenproof
serving dishes, brush each one very lightly with a little
molten butter, and cover with foil. Set the oven at 180oC.

Reheat the pancakes about 15 minutes before everyone is
ready to eat. The hot fillings should be placed on warmers
or burners.