Spring Blossoms

Saturday, January 12, 2008


3 eggs
1 c. sugar
1 c. light corn syrup
1 tsp. vanilla
1/4 tsp. salt
2 tbsp. melted butter or margarine
1 c. broken pecan meats
1 unbaked 9 inch pastry shell

Beat eggs slightly; add sugar and beat well. Add syrup, flavoring, salt and melted butter or margarine. Spread pecans over bottom of pastry shell and pour egg mixture over them. Bake in moderate oven, 350 degrees, for 45 minutes or until done.

Baked Linquine W/Meat Sauce~~Debbie's Recipe

2 lbs.hamburger
1 -28 oz. crushed tomatoes
1 8 oz tomato sauce
1 6 oz tomato paste
1 t. salt / 2 t. sugar
Garlic salt
8 oz. uncooked linquine
1 -16 oz.sour cream
1 - 8 oz.cream cheese
1 bunch green onions (chopped)
2 cups grated sharp cheddar cheese

Cook pasta, pour into a lightly greased 13 X 9 baking dish.

Mix sour cream, cream cheese and green onions.
Spread over pasta, top with meat sauce.
Bake 350ยบ for 25 mins. Top with cheese. Bake
5 more mins.


Cider-Glazed Roast Pork Loin

Make sure to tie the roast if your butcher hasn't already done so.

1 boneless pork loin roast (3-pound), centercut, tied
Table salt and ground black pepper
2 tablespoons Vegetable oil
6 small shallots , peeled (and halved if large)
2 cups apple cider
1/2 cup apple butter
1 bay leaf
1 sprig fresh thyme
1 teaspoon cider vinegar

1. Adjust oven rack to middle position and heat oven to 375 degrees. Pat pork loin dry with paper towels and season with salt and pepper.

2. Heat 1 tablespoon oil in large skillet over medium-high heat until just smoking. Place pork loin, fat side down, in skillet and cook, turning it several times, until browned on all sides, 8 to 10 minutes. Transfer pork, fat side down, to 13 by 9-inch baking dish and roast until thermometer inserted in thickest part registers 85 degrees, about 25 minutes.

3. While pork roasts, cook remaining tablespoon oil and shallots in empty skillet over medium heat until golden brown, 3 to 5 minutes. Increase heat to high, add cider, apple butter, bay leaf, and thyme and bring to boil. Cook until thickened, about 8 minutes.

4. After pork has roasted for 25 minutes, pour glaze over pork and, using tongs, roll pork to coat with glaze. Cook until internal temperature registers 145 degrees, 20 to 30 minutes more, turning once halfway through to recoat with glaze. Transfer pork to cutting board, tent with foil, and let rest 20 minutes. Transfer glaze to small saucepan and whisk in vinegar.

5. Before slicing pork, pour accumulated juices from roast into glaze and warm glaze over low heat. Cut roast into 1/4-inch slices, transfer to platter, and spoon 1/2 cup glaze over top. Serve, passing remaining glaze at table.


Choose peaches that are neither very ripe nor rock-hard. They should give a little when squeezed. Be sure to invert the pie plate quickly to avoid losing any of the syrup. Serve with vanilla ice cream or sweetened whipped cream.

Peaches and Syrup

7 medium peaches , peeled (see note)
3/4 cup packed light brown sugar
6 tablespoons water
2 tablespoons unsalted butter
1/2 tablespoon vanilla extract
1/8 teaspoon salt


1 1/4 cups all-purpose flour
2 tablespoons granulated sugar
1 tablespoon baking powder
1/4 teaspoon salt
5 tablespoons unsalted butter , cut into 1/4-inch pieces and chilled
6 tablespoons milk

1. For the peaches and syrup: Adjust oven rack to middle position and heat oven to 400 degrees. Place 6-ounce custard cup or ramekin upside down in center of 9-inch pie plate and arrange peaches around ramekin (photo 1). Combine brown sugar, water, butter, vanilla, and salt in medium saucepan and stir over medium heat until sugar dissolves and butter melts, about 5 minutes. Pour syrup over peaches.

2. For the dough: Pulse flour, sugar, baking powder, and salt in food processor until blended. Add butter and pulse until flour mixture is pale yellow and resembles coarse cornmeal, five to six 1-second pulses. Turn mixture into medium bowl. (To make dough by hand: Use large holes on box grater to grate frozen butter into bowl with flour mixture, then rub flour-coated pieces between your fingers until flour mixture turns pale yellow and coarse.)

3. Using rubber spatula, fold milk into flour mixture, pressing mixture against sides of bowl to form dough. Squeeze dough together and flatten into disk. On lightly floured work surface, roll dough into 9-inch circle. Lay dough directly over peaches and press dough so that it fits snuggly around peaches (photo 2). The dough will stretch as you fit it around peaches, but do not attach dough to pie plate. Bake until top is golden brown, 25 to 30 minutes. Cool on rack for 30 minutes.

4. Place large rimmed serving plate over top of pie plate and quickly invert Puzzle onto plate (photo 3). Cut into wedges around each peach and serve, pouring syrup over each portion.


Great cake (dessert or treat) for picnics, parties & family gatherings . . . delicious as is - NO FROSTING NEEDED.


1 Box - Chocolate Fudge Cake Mix
1 Small Box - Instant Chocolate Pudding
1/2 Cup Hot Water
1/2 Cup Oil
12 oz Chocolate Chips
4 Eggs
8 oz Sour Cream
2 tsp Vanilla
3 Tbsp Mayonnaise

- Spray a 9 X 13 inch Cake Pan with PAM or other baking no-stick coating. - Place all ingredients in a large bowl - Mix well . . . then pour in cake pan - Bake at 350 degrees for 40 minutes - Serve cooled and cut into 2 inch squares - It is rich and a little goes a long way to satisfy any chocolate lover.


This recipe for ritz mints, a delicious holiday snack, is courtesy of Sarah Dimaggio.

2 sleeves Ritz crackers
1 (14-ounce) package dark-cocoa-mint-flavored melting wafers

Line baking sheets with parchment paper and set aside.
In a heatproof bowl, set over (but not touching) simmering water, melt chocolate wafers. Stir with a slotted spoon. Dip each cracker into melted wafers, using tweezers or your fingers, until fully coated. Transfer to prepared baking sheets.
Let stand until coating has set and is no longer glossy, 20 to 30 minutes. Store in an airtight container up to one week.

Tip: Dark Cocoa Mint-flavored Melting Wafers can be purchased at wilton.com


From Campbell's Kitchen

2 tbsp. vegetable oil
1 lb. skinless, boneless chicken breast, cut into strips
2 cups sliced mushrooms
1 medium onion, chopped
1 can (10 3/4 oz.) Campbell's® Healthy Request® Condensed Cream of
Chicken Soup
1/2 cup plain nonfat yogurt
1/4 cup water
4 cups hot cooked medium egg noodles, cooked without salt

HEAT half the oil in skillet. Add chicken and cook until browned,
stirring often. Remove chicken.
ADD remaining oil. Add mushrooms and onion and cook until tender.
ADD soup, yogurt and water. Heat to a boil. Return chicken to skillet
and heat through. Serve over noodles. Sprinkle with paprika.
Serves 4.

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