“A definite AppleBee’s® signature item, it’s no wonder why these delicious and moist ribs are an all time favorite. Now you can duplicate this recipe in your very own home.”
3 racks (about 1 pound each) pork baby back ribs, each cut in half
Kraft brand original barbecue sauce
1 cup ketchup
1/4 cup apple cider vinegar
3 tablespoons dark brown sugar
3 tablespoons Worcestershire sauce
1 teaspoon liquid smoke
1/2 teaspoon salt
1.Put the ribs in a large pot and add enough water to cover them. Bring the water to a boil, reduce heat, cover and simmer for about 1 hour or until ribs are “fork tender.”
2. As ribs boil, mix all sauce ingredients together in a medium sauce pan. Bring to a boil, then reduce heat and simmer uncovered, stirring constantly, for about 30 minutes or until slightly thickened.
3. Preheat over for high broil. Line broiler with foil for easy cleanup.
4. When ribs and sauce are finished cooking, remove from heat. Place ribs, meat side down, on the broiler pan. Brush them with 1/2 the sauce and broil for about 6 to 7 minutes. Turn the ribs over. Brush them with the remaining sauce and broil 6 to 7 minutes longer or until edges are slightly charred. Remove from broiler and serve immediately. Serves 3.
Spring Blossoms
Monday, January 14, 2008
Copycat Old Bay Seasoning
1 tablespoon ground bay leaves
2 1/2 teaspoons celery salt
1 1/2 teaspoons dry mustard
1 1/2 teaspoons black pepper
3/4 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1/2 teaspoon paprika
1/2 teaspoon red pepper
1/4 teaspoon ground mace
1/4 teaspoon ground cardamom
2 1/2 teaspoons celery salt
1 1/2 teaspoons dry mustard
1 1/2 teaspoons black pepper
3/4 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1/2 teaspoon paprika
1/2 teaspoon red pepper
1/4 teaspoon ground mace
1/4 teaspoon ground cardamom
LASAGNA LIKE OLIVE GARDEN®
Alfredo Sauce :
8 ounces butter
1 1/2 cup whipping cream
freshly ground white pepper
1 1/2 cups fresh grated Parmesan cheese
18 slices mozzarella cheese
Ricotta Mixture:
2 cups ricotta cheese
1/3 cup grated Parmesan cheese
3/4 cup shredded mozzarella
2 tablespoons sliced green onions
2 teaspoons minced fresh parsley
1/2 teaspoon salt
1/8 teaspoon black pepper
1/4 each teaspoon dried leaf basil and oregano
1 1/2 cups prepared Alfredo sauce
Vegetables:
2 cups chopped carrots
4 cups sliced mushrooms
1 cup chopped onion
1 tablespoon butter
2 cups chopped or sliced red bell peppers
1 cup chopped or sliced green bell pepper
2 cups sliced zucchini
4 cups broccoli florets
lasagna strips
Lay out enough dry lasagna strips in a 9x13 pan to ensure you have enough to make 3 full layers, with very little overlap on each layer. Remove the dry strips and cook according to package instructions until just tender; drain.
Alfredo Sauce
Heat water to a boil in the bottom of a double boiler. Add butter, cream and pepper to the top pan and heat until butter is completely melted; stir in Parmesan until melted and blended in. Turn off heat and remove top pan and set aside to cool. Measure 1 1/4 cups of the sauce; store remaining sauce in the refrigerator until nearly serving time.
Combine ricotta cheese, the 1/3 cup Parmesan, 3/4 cup shredded Mozzarella, the 2 tablespoons green onions, 2 teaspoon minced parsley, 1/2 teaspoon salt, 1/8 teaspoon pepper, 1/4 teaspoon each basil and oregano, and the cooled prepared Alfredo sauce. Blend well. Set aside at room temp.
In a heavy skillet, sauté mushrooms, carrots, and onions in 1 tablespoon butter until just tender, about 6 to 10 minutes. Combine all vegetables; mix well.
Grease bottom and sides of a 9x13x2-inch baking dish. Lay out 4 cooked lasagna strips to cover entire bottom of baking pan. Spread 1 1/4 cups of the Ricotta mixture evenly over the strips. Top with half of vegetable mixture and spread out evenly. Cover the vegetable layer with 9 slices of Mozzarella cheese. Repeat this layering. Top the second layer of mozzarella slices with lasagna strips and spread them evenly with 1 1/4 cups ricotta cheese mixture to finish.
Grease or spray a sheet of foil with vegetable spray and cover the baking dish tightly with the foil, sprayed side down. Bake in a preheated 375° oven for about an hour or, until the internal temp registers 165° on an instant read thermometer. Remove from the oven and let stand for 5 minutes, covered, before cutting and serving. Heat reserved Alfredo sauce and spoon a little over each serving.
Serves 8
8 ounces butter
1 1/2 cup whipping cream
freshly ground white pepper
1 1/2 cups fresh grated Parmesan cheese
18 slices mozzarella cheese
Ricotta Mixture:
2 cups ricotta cheese
1/3 cup grated Parmesan cheese
3/4 cup shredded mozzarella
2 tablespoons sliced green onions
2 teaspoons minced fresh parsley
1/2 teaspoon salt
1/8 teaspoon black pepper
1/4 each teaspoon dried leaf basil and oregano
1 1/2 cups prepared Alfredo sauce
Vegetables:
2 cups chopped carrots
4 cups sliced mushrooms
1 cup chopped onion
1 tablespoon butter
2 cups chopped or sliced red bell peppers
1 cup chopped or sliced green bell pepper
2 cups sliced zucchini
4 cups broccoli florets
lasagna strips
Lay out enough dry lasagna strips in a 9x13 pan to ensure you have enough to make 3 full layers, with very little overlap on each layer. Remove the dry strips and cook according to package instructions until just tender; drain.
Alfredo Sauce
Heat water to a boil in the bottom of a double boiler. Add butter, cream and pepper to the top pan and heat until butter is completely melted; stir in Parmesan until melted and blended in. Turn off heat and remove top pan and set aside to cool. Measure 1 1/4 cups of the sauce; store remaining sauce in the refrigerator until nearly serving time.
Combine ricotta cheese, the 1/3 cup Parmesan, 3/4 cup shredded Mozzarella, the 2 tablespoons green onions, 2 teaspoon minced parsley, 1/2 teaspoon salt, 1/8 teaspoon pepper, 1/4 teaspoon each basil and oregano, and the cooled prepared Alfredo sauce. Blend well. Set aside at room temp.
In a heavy skillet, sauté mushrooms, carrots, and onions in 1 tablespoon butter until just tender, about 6 to 10 minutes. Combine all vegetables; mix well.
Grease bottom and sides of a 9x13x2-inch baking dish. Lay out 4 cooked lasagna strips to cover entire bottom of baking pan. Spread 1 1/4 cups of the Ricotta mixture evenly over the strips. Top with half of vegetable mixture and spread out evenly. Cover the vegetable layer with 9 slices of Mozzarella cheese. Repeat this layering. Top the second layer of mozzarella slices with lasagna strips and spread them evenly with 1 1/4 cups ricotta cheese mixture to finish.
Grease or spray a sheet of foil with vegetable spray and cover the baking dish tightly with the foil, sprayed side down. Bake in a preheated 375° oven for about an hour or, until the internal temp registers 165° on an instant read thermometer. Remove from the oven and let stand for 5 minutes, covered, before cutting and serving. Heat reserved Alfredo sauce and spoon a little over each serving.
Serves 8
Neiman Marcus Delicate Lemon Squares
Ingredient
1 cup Flour
1 Stick butter
¼ cup Confectioners sugar
2 Eggs
¾ cup Sugar
3 tablespoon Lemon juice
2 tablespoon Flour
½ teaspoon Double-acting baking powder
Additional confectioners sugar
Preheat oven to 350 degrees. Blend 1 cup
flour, butter, and 1/4 cup confectioners
sugar until the mixture resembles cornmeal.
Pat the mixture into an 8" square baking pan.
Bake at 350 degrees for 12-15 minutes or
until the mixture is pale golden.
In another bowl, beat eggs until light and
lemon colored. Beat in sugar and lemon juice.
Continue beating 8 additional minutes.
Sift in 2 T flour and baking powder.
Stir until well combined. Pour lemon mixture
over baked layer. Bake in 350 degree oven
for 20 minutes or until golden.
Sift additional confectioner's sugar over
top of dessert. Let cool. Cut into squares.
1 cup Flour
1 Stick butter
¼ cup Confectioners sugar
2 Eggs
¾ cup Sugar
3 tablespoon Lemon juice
2 tablespoon Flour
½ teaspoon Double-acting baking powder
Additional confectioners sugar
Preheat oven to 350 degrees. Blend 1 cup
flour, butter, and 1/4 cup confectioners
sugar until the mixture resembles cornmeal.
Pat the mixture into an 8" square baking pan.
Bake at 350 degrees for 12-15 minutes or
until the mixture is pale golden.
In another bowl, beat eggs until light and
lemon colored. Beat in sugar and lemon juice.
Continue beating 8 additional minutes.
Sift in 2 T flour and baking powder.
Stir until well combined. Pour lemon mixture
over baked layer. Bake in 350 degree oven
for 20 minutes or until golden.
Sift additional confectioner's sugar over
top of dessert. Let cool. Cut into squares.
SWEET POTATO BISCUITS
1 & 1/4 cups all-purpose flour
2 teaspoons sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
4 tablespoons cold butter, cut into small pieces
1/2 cup cooked, mashed, and cooled sweet potatoes
1 to 2 tablespoons cream or milk
1 tablespoon melted butter
Brown sugar
Pecan halves
Heat the oven to 450 degrees. Stir together the flour, sugar, baking powder, salt, and baking soda in a large mixing bowl until well combined. Using your fingers, work the butter into the flour mixture until it resembles a coarse meal (a great job for kids).
Stir in the sweet potatoes, then add the cream or milk a little at a time until the mixture can be gathered into a soft ball. Place the dough on a floured surface and knead it 10 or so times (not too long), then pat it into a 1/2-inch-thick circle. Using a floured cookie cutter or drinking glass rim, cut the dough into 2-inch rounds and arrange them on an ungreased baking sheet.
Brush the tops with the melted butter and sprinkle on brown sugar.
Press a pecan half into the top of each biscuit. Bake 10 minutes or until golden brown.
Makes about 9 biscuits.
2 teaspoons sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
4 tablespoons cold butter, cut into small pieces
1/2 cup cooked, mashed, and cooled sweet potatoes
1 to 2 tablespoons cream or milk
1 tablespoon melted butter
Brown sugar
Pecan halves
Heat the oven to 450 degrees. Stir together the flour, sugar, baking powder, salt, and baking soda in a large mixing bowl until well combined. Using your fingers, work the butter into the flour mixture until it resembles a coarse meal (a great job for kids).
Stir in the sweet potatoes, then add the cream or milk a little at a time until the mixture can be gathered into a soft ball. Place the dough on a floured surface and knead it 10 or so times (not too long), then pat it into a 1/2-inch-thick circle. Using a floured cookie cutter or drinking glass rim, cut the dough into 2-inch rounds and arrange them on an ungreased baking sheet.
Brush the tops with the melted butter and sprinkle on brown sugar.
Press a pecan half into the top of each biscuit. Bake 10 minutes or until golden brown.
Makes about 9 biscuits.
FRESH APPLE DESSERT
1 pkg. Betty Crocker Super Moist yellow cake mix
1/2 c. butter, softened
1/4 c. packed brown sugar
1 tsp. ground cinnamon
2 lg. cooking apples or firm pears, pared and thinly sliced
1 c. sour cream or low-fat sour cream
1 egg or 1/4 c. frozen, thawed, cholesterol- free egg product
Heat oven to 350 degrees. Mix cake mix (dry), butter, brown sugar, and
cinnamon until crumbly. Reserve 2/3 cup crumbly mixture. Press
remaining crumbly mixture in bottom of ungreased rectangular pan, 13 x
9 x 2 inches. Arrange apple slices on mixture in pan. Beat sour cream
and egg until blended. Spread over apples. Sprinkle with reserved
crumbly mixture. Bake 25 to 30 minutes or until topping is light
golden brown. Cool. 16 servings.
Source: cooks...
APPLE DUMPLINGS
2 c Sifted Flour
2 ts Baking Powder
1 ts Salt
6 tb Shortening
1/2 c Cold Milk
6 x Med Apples, pared & cored
1/2 c Sugar
2 ts Cinnamon
Sift flour, baking powder, and salt together.
Cut in shortenig, add milk, and mix to a smooth dough.
Turn onto floured surface and divide into 6 portions.
Roll each portion large enough to cover 1 apple.
Place an apple on each piece of pastry.
Mix sugar and cinnamon together.
Spoon some of this mixture into each core cavity.
Moisten edges of pastry and bring up over the apple; seal edges.
Place on greased baking sheet or in shallow pan.
Bake at 350 deg F.
, or until apples are tender and pastry is lightly browned.
Remove from baking sheet.
Serve warm with milk or cream.
APPLE DUMPLINGS
2 Granny Smith or Golden Delicious apples
2 cans Crescent rolls
1 stick butter
1 cup white sugar
1 tsp. vanilla
10 oz. Mountain Dew or Apple juice
Cinnamon to sprinkle over rolls
Peel apples and cut into 8 slices
Roll each apple slice in a crescent roll, starting at the small end
Melt butter in saucepan, add sugar and vanilla. Do over low heat,
starting
this BEFORE you peel the apples, for it takes a few minutes. Stir
frequently.
The sugar will not completely melt, which is fine.
Place rolled appled in a greased 9 x 13 pan.
Pour sugar-butter mixture over rolls, then pour Mountain Dew or apple
juice
in the dish.
Sprinkle rolls lightly with cinnamon.
Bake @ 350 for 30 minutes, THEN lay a sheet of foil over pan, bake for
another 10 minutes.
Remove foil, and remove pan from oven.
This is such a simple, yet elegant dessert. Can be served with a
scoop of
vanilla ice cream.
Notes: There are just two of us, so I half the recipe..still works in
9x13 pan.
Can be put in dessert dishes, and microwaved to warm up as needed.
Source: southern living
Cracker Barrel Old Country Store Fried Apples
Source SOAR Recipe Archive
Ingredients:
6 Tart apples; sliced
1 tsp. Lemon juice
1/4 C. Bacon drippings
1/4 C. Brown sugar
1/8 tsp. Salt
1 tsp. Cinnamon
1 dash of nutmeg
Preparation:
In a large skillet, melt bacon drippings. Pour apples evenly over skillet bottom. Sprinkle lemon juice over them, then brown sugar, then salt. Cover and
cook over low heat for 15 minutes until apples are tender and juicy. Sprinkle with cinnamon & nutmeg
Ingredients:
6 Tart apples; sliced
1 tsp. Lemon juice
1/4 C. Bacon drippings
1/4 C. Brown sugar
1/8 tsp. Salt
1 tsp. Cinnamon
1 dash of nutmeg
Preparation:
In a large skillet, melt bacon drippings. Pour apples evenly over skillet bottom. Sprinkle lemon juice over them, then brown sugar, then salt. Cover and
cook over low heat for 15 minutes until apples are tender and juicy. Sprinkle with cinnamon & nutmeg
Cracker Barrel Old Country Store Fried Apples
Ingredients:
6 Tart apples; sliced
1 tsp. Lemon juice
1/4 C. Bacon drippings
1/4 C. Brown sugar
1/8 tsp. Salt
1 tsp. Cinnamon
1 dash of nutmeg
Preparation:
In a large skillet, melt bacon drippings. Pour apples evenly over skillet bottom. Sprinkle lemon juice over them, then brown sugar, then salt. Cover and
cook over low heat for 15 minutes until apples are tender and juicy. Sprinkle with cinnamon & nutmeg
6 Tart apples; sliced
1 tsp. Lemon juice
1/4 C. Bacon drippings
1/4 C. Brown sugar
1/8 tsp. Salt
1 tsp. Cinnamon
1 dash of nutmeg
Preparation:
In a large skillet, melt bacon drippings. Pour apples evenly over skillet bottom. Sprinkle lemon juice over them, then brown sugar, then salt. Cover and
cook over low heat for 15 minutes until apples are tender and juicy. Sprinkle with cinnamon & nutmeg
. Easy Cream Cheese Bars
Posted by: "LuvmySaints3@aol.com"
2 tubes crescent rolls
2 8 oz pkgs cream cheese
1 C. Sugar
1 tsp. vanilla
place one tube of crescent rolls on bottom of 9x13 pan. Spread out and
pinch together perforations. mix cream cheese, sugar and vanilla together and
spread over crescent rolls. Place second tube of crescent rolls on top..just
unroll..do not pinch together.
melt
3 T. butter and brush over top
then mix
3/4 C sugar
1 tsp cinnamon
and pour over top
bake at 350 degrees for 30 min.
Keep covered in fridge.
These are SO GOOD and easy!
2 tubes crescent rolls
2 8 oz pkgs cream cheese
1 C. Sugar
1 tsp. vanilla
place one tube of crescent rolls on bottom of 9x13 pan. Spread out and
pinch together perforations. mix cream cheese, sugar and vanilla together and
spread over crescent rolls. Place second tube of crescent rolls on top..just
unroll..do not pinch together.
melt
3 T. butter and brush over top
then mix
3/4 C sugar
1 tsp cinnamon
and pour over top
bake at 350 degrees for 30 min.
Keep covered in fridge.
These are SO GOOD and easy!
Sock It To Me Cake
1 butter recipe cake mix, 18-1/4 oz box (I use Duncan Hines)
1 cup dairy sour cream (8-oz tub)
1/2 cup Crisco Oil
1/4 cup granulated sugar
1/4 cup water
4 eggs
Filling:
1 cup chopped pecans
2 Tablespoons brown sugar
2 teaspoons ground cinnamon
Preheat oven to 375°. Grease and flour 10-inch tube pan, set aside. In a large bowl blend cake mix, sour cream, oil, granulated sugar, water and eggs. Beat at high speed with mixer for 2 minutes. Pour 2/3 of the batter in pan. Combine filling ingredients and sprinkle over batter in pan. Spread remaining batter evenly over batter in pan. Spread remaining batter evenly over filling mixture. Bake for 45-55 minutes, or until cake springs back when touched lightly. Cool right side up for about 25 minutes, then remove from pan. Glaze: blend 1 cup confectioners' sugar and 2 Tablespoons milk. Drizzle over cake.
1 cup dairy sour cream (8-oz tub)
1/2 cup Crisco Oil
1/4 cup granulated sugar
1/4 cup water
4 eggs
Filling:
1 cup chopped pecans
2 Tablespoons brown sugar
2 teaspoons ground cinnamon
Preheat oven to 375°. Grease and flour 10-inch tube pan, set aside. In a large bowl blend cake mix, sour cream, oil, granulated sugar, water and eggs. Beat at high speed with mixer for 2 minutes. Pour 2/3 of the batter in pan. Combine filling ingredients and sprinkle over batter in pan. Spread remaining batter evenly over batter in pan. Spread remaining batter evenly over filling mixture. Bake for 45-55 minutes, or until cake springs back when touched lightly. Cool right side up for about 25 minutes, then remove from pan. Glaze: blend 1 cup confectioners' sugar and 2 Tablespoons milk. Drizzle over cake.
Sunday, January 13, 2008
Hamburger With A Secret
1-1/2 lbs. lean ground beef
1 pkg. dry onion gravy mix
1/4 tsp. garlic powder
pepper, to taste (optional)
1-1/2 cups water
1/3 cup regular grain rice, uncooked
1 can (2.8 oz.) French Fried Onions
1 can (5 oz.) sliced water chestnuts
1 pkg. (10 oz.) frozen peas, thawed
soy sauce
Brown beef; drain. Blend in rice, dry gravy mix, garlic powder, pepper and the water. Cover and bring to a boil; reduce heat and simmer for 15 minutes. Drain and rinse water chestnuts and add to mixture, along with the thawed peas (I cooked the peas separately and served them on the side, as my hubby isn't crazy about them) and continue to simmer until rice is tender, about 5 to 10 minutes more. Stir in canned onions and serve immediately with soy sauce. Will serve 4
1 pkg. dry onion gravy mix
1/4 tsp. garlic powder
pepper, to taste (optional)
1-1/2 cups water
1/3 cup regular grain rice, uncooked
1 can (2.8 oz.) French Fried Onions
1 can (5 oz.) sliced water chestnuts
1 pkg. (10 oz.) frozen peas, thawed
soy sauce
Brown beef; drain. Blend in rice, dry gravy mix, garlic powder, pepper and the water. Cover and bring to a boil; reduce heat and simmer for 15 minutes. Drain and rinse water chestnuts and add to mixture, along with the thawed peas (I cooked the peas separately and served them on the side, as my hubby isn't crazy about them) and continue to simmer until rice is tender, about 5 to 10 minutes more. Stir in canned onions and serve immediately with soy sauce. Will serve 4
Cream Cheese Danish
2 cans crescent rolls
2 cups granulated sugar, divided
1 stick (1/2 cup) butter, softened
8 ounces cream cheese, softened
1 teaspoon cinnamon
Preheat oven to 350 degrees F. Spray a 9 x13-baking dish with Pam.
Layer bottom of dish with one can of crescent rolls. Pinch seams
together.
Mix 1 cup sugar and cream cheese until smooth and creamy; spread over crescent rolls. Place remaining can of crescent rolls on top of cream cheese mixture and pinch seams together. Mix remaining 1 cup sugar and 1 stick butter together (will be crumbly). Sprinkle over crescent rolls and then sprinkle with
cinnamon. Bake for 30 minutes until bubbly and golden brown.
RECIPE BY: Sent in by Tona
2 cups granulated sugar, divided
1 stick (1/2 cup) butter, softened
8 ounces cream cheese, softened
1 teaspoon cinnamon
Preheat oven to 350 degrees F. Spray a 9 x13-baking dish with Pam.
Layer bottom of dish with one can of crescent rolls. Pinch seams
together.
Mix 1 cup sugar and cream cheese until smooth and creamy; spread over crescent rolls. Place remaining can of crescent rolls on top of cream cheese mixture and pinch seams together. Mix remaining 1 cup sugar and 1 stick butter together (will be crumbly). Sprinkle over crescent rolls and then sprinkle with
cinnamon. Bake for 30 minutes until bubbly and golden brown.
RECIPE BY: Sent in by Tona
Peach Pie
5 cups sliced fresh peaches
1 unbaked 9-inch pie shell
1/3 c butter, melted
1 c sugar
1/4 t cinnamon
1/3 c flour
1 egg-beaten
Put peaches in pie shell. Mix remaining ingredients and pour over
peaches. Bake 350* 1 hour-10 minutes. Serve warm with vanilla ice
cream or is great plain.
crimsontider1
1 unbaked 9-inch pie shell
1/3 c butter, melted
1 c sugar
1/4 t cinnamon
1/3 c flour
1 egg-beaten
Put peaches in pie shell. Mix remaining ingredients and pour over
peaches. Bake 350* 1 hour-10 minutes. Serve warm with vanilla ice
cream or is great plain.
crimsontider1
Stuffed Squash
8 large yellow squash
1 large green pepper-chop
3 med ripe tomatos-chop
2 med onions-chop
1/2 lb fried bacon-chop
8 oz chedder cheese-shredded
1 t salt
1/4 t black pepper
1 c fine dry bread crumbs
butter
Boil whole, clean squash for 6 minutes-let cool. Cut in halves and
scoop out the seeds. Mix the remaining ingredients except butter and
crumbs well and spoon into squash halves. Top with crumbs and a pat of
butter. Bake at 400 for 25 mins. Serves 8
Cheese Cake Dip
This is really good!!
2-8 oz cream cheese-softened
1/2 c heavy whipping cream
1/2 t vanilla
1/4 c dark brown sugar
1 T honey
1/2 t ground cinnamon
1 T fresh lemon juice
1 c mini chocolate chips
Beat cream cheese and cream until blended and smooth-add vanilla,
mixing well. Blend in sugar, honey, cinnamon, and juice, then chips
well. Bowl up and dust lightly with cinnamon. Serve with apple slices,
graham crackers or butter cookies. Makes 4 cups
Recipe bya: crimsontider1
2-8 oz cream cheese-softened
1/2 c heavy whipping cream
1/2 t vanilla
1/4 c dark brown sugar
1 T honey
1/2 t ground cinnamon
1 T fresh lemon juice
1 c mini chocolate chips
Beat cream cheese and cream until blended and smooth-add vanilla,
mixing well. Blend in sugar, honey, cinnamon, and juice, then chips
well. Bowl up and dust lightly with cinnamon. Serve with apple slices,
graham crackers or butter cookies. Makes 4 cups
Recipe bya: crimsontider1
Graham Cracker Pudding
2 cups whipping cream
2 cups mini-marshmallows
1 cup coconut
3/4 cup sugar
2 eggs
1/2 lb. graham cracker crumbs
Whip cream, add the coconut and marshmallows. Beat eggs gently and add
sugar. Fold this into the cream mixture. Layer 1/4 of the crumbs, then
1/3 of the cream mixture, alternating then top with the remaining 1/4
of crumbs. Chill thoroughly before serving.
Recipe by: crimsontider1
2 cups mini-marshmallows
1 cup coconut
3/4 cup sugar
2 eggs
1/2 lb. graham cracker crumbs
Whip cream, add the coconut and marshmallows. Beat eggs gently and add
sugar. Fold this into the cream mixture. Layer 1/4 of the crumbs, then
1/3 of the cream mixture, alternating then top with the remaining 1/4
of crumbs. Chill thoroughly before serving.
Recipe by: crimsontider1
Saturday, January 12, 2008
SOUTHERN PECAN PIE
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 350º for 25 mins. Top with cheese. Bake
5 more mins.
ROAST PORK LOIN
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.
PEACH PUZZLE
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
Dough
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.
CHOCOLATE FUDGE CAKE
Great cake (dessert or treat) for picnics, parties & family gatherings . . . delicious as is - NO FROSTING NEEDED.
Ingredients
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
Directions
- 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.
Ingredients
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
Directions
- 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.
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