Hi, my friends, it's been quite a while since I have posted any new recipes, however, I hope to start posting some favorites of mine and other bloggers. I hope you will continue to drop in. Thank you.
Sunday, September 6, 2009
Cheddar Pear Cobbler
2 cans pear halves
2 Teaspoon cornstarch
1/4 Teaspoon ground cinnamon
1 Cup Unbleached flour
1-1/2 Teaspoon baking powder
6 Ounce sharp cheddar cheese
1/4 Cup Milk
1 Teaspoon Sugar
1 Teaspoon Lemon juice
topping
1/3 Cup Sugar
1/2 Teaspoon Salt
1/3 Cup Butter; melted
Heat the oven to 425 Degrees F. Drain the pears, reserving the syrup. Combine the sugar, cornstarch and cinnamon in a saucepan and add the syrup and lemon juice. Heat until the syrup thickens then boil for 1 minute. Remove the pan from the heat and add the pears. Spoon the pears and the syrup into a 9-inch square baking pan. Combine the flour, sugar, baking powder, salt and cheddar, mixing well. Add the butter and milk, mixing until well blended. Spoon the dough over the pears, then bake for 25 to 30 minutes in the preheated oven. Serve hot with Vanilla Ice Cream or Whipped Cream.
Apple Fritter Rings
1 egg
2/3-cup milk
1-tspn vegetable oil
1-cup all-purpose flour
2-tbspn sugar
1-tspn baking powder
dash of salt
5 large tart apples (Cameos or Granny Smith or our personal favs)
1-1/2 cups vegetable oil
1/4-cup sugar
1/2-tspn cinnamon
In a bowl, beat egg, milk and oil. Combine flour, sugar, baking powder and salt; stir into egg mixture until smooth (batter will be thick). Peel, core and cut apples into 1/2-in rings. Dip rings into batter; and deep fry a few at a time, until all are golden. Drain on paper towels. Combine sugar and cinnamon; sprinkle over hot fritter. Serve warm. (2 dozen)
Apple Strudel
1 sheet frozen puff pastry (from a 17.25-ounce package), thawed
1/3 Cup sugar
2 Teaspoons ground cinnamon
1 Can (20 ounces) sliced apples, drained
1/3 Cup raisins
1 egg, beaten
Preheat the oven to 400°F. Place the pastry on a baking sheet and unfold. In a medium bowl, combine the sugar and cinnamon; mix well. Reserve 2 teaspoons of the sugar mixture. Add the apples and raisins to the remaining mixture; mix well. Let sit for about 2 minutes; drain off any excess liquid. Spoon the mixture down the center of the dough. Cut horizontal slits in the dough 1 inch apart down each side of the filling, cutting from the edges of the filling to the outer edges of the dough. Brush each 1-inch dough strip with the beaten egg and fold the dough over the apple filling, alternating sides as if braiding the dough. Tuck the last strips under the strudel. Brush the top of the pastry with the remaining egg, and sprinkle with the reserved sugar mixture. Bake for 20 to 25 minutes, or until golden. Serve warm, or allow to cool before serving.
Friday, September 4, 2009
Tuesday, September 1, 2009
Easy Casserole
1 Pound Lean ground beef
2 Medium Potatoes, peeled and diced
2 Tablespoon Onion, chopped
4 Ounce Can sliced mushrooms,drained
10 1/2 Ounce Can cream of mushroom soup
Salt and pepper, to taste
3 Ounce Can french fried onion rings
Place all ingredients except onion rings in a 3 quart casserole. Mix well. Cover. Microwave at high until potatoes are tender. 16 to 18 minutes. stirring twice during cooking time. Sprinkle onion rings on top. Microwave, uncovered at high 1 1/2 to 2 minutes.
Labels:
Casseroles,
Onions,
Potatoes,
Soup
Friday, August 28, 2009
DYLAN'S COOKBOOK
DYLAN MOORE had a terminal illness called Fanconia Anemia. He had a bone marrow transplant back in the fall of 2008. After going thru a long battle ,he went to be with his savior on July 26, 2009, Dylan was a real fighter and such a sweet little boy. He was loved by everyone who know him. He a real cowboy, and another thing HE LOVED TO COOK!!!!
During the time he was in the hospital he published a "COOKBOOK" DYLAN'S CHUCKWAGON.
Anyone interested in obtaining a cookbook see below:
To order your very own copy of Dylan’s Chuckwagon:
Send check or money order made payable to Betsy Moore in the amount of $12.00 (cost of $10 + 2.00 shipping if in the US) along with the shipping address to:
Betsy Moore
309 Huey Street
Gaston, NC 27832
Thanks for your order!!!
Rainbow Cake
Rainbow Cake
Source: Eat, Be and See
I made this cake for Dylan's family when he passed away. HE ALWAYS LOVED RAINBOWS AND YELLOW DAFFODILS. WE WILL MISS YOU DYLAN.
Ingredients
1 box of cupcake mix
A mix of food colourings
Recipe
1. Make up cake mix according to packet instructions and split into 6.
2. Mix in the colorings to the 6 cake mixes.
3. Pour the batter into the center of your greased cake tin one color at a time.
4. Bake according to packet instructions - .
5. Make icing according to packet instructions.
6. Decorate cake.
Wednesday, July 15, 2009
POTATO CASSEROLE
Sunday, March 15, 2009
Ambrosia Cake
Ambrosia Cake
Pineapple Curd:
Bring juice from canned pineapple to boil. Whisk together eggs, yolk, and sugar in medium bowl. Add to pineapple juice, whisking continuously over medium heat until it becomes thick (3-4 minutes). Take off heat, stir in butter and salt. Pour in small bowl, cover with plastic wrap and refrigerate for 1 hour.
Cake:
Bake cake according to package directions. When cooled, slice horizontal into 3 even layers.
Take vanilla frosting, orange juice and orange zest; stir to combine.
Place bottom layer of cake on platter, spread 1/2 of orange frosting on bottom layer, top with mandarin oranges.
Place another layer of cake on top, spread pineapple curd over this layer and top with 4 slices of pineapple rings cut into 1/2.
Add third layer of cake, frost all around the sides with rest of orange frosting. Frost top with cream cheese frosting.
Layer 4 pineapple rings on top, cut into 1/4 and second can of mandarin oranges.
Press toasted coconut into sides and on top of cake.
Ingredients
1 cup pineapple juice
2 eggs
1/2 cup sugar
2 tablespoons unsalted butter
pinch of salt
16 ounces vanilla frosting
8 ounces cream cheese frosting
2 teaspoons orange juice
zest of half an orange
1 angel food cake, baked, cooled
2 cans (15 oz. ea) mandarin orange slices, drained
1 (20 oz.) can pineapple slices, drained and cut into quarters
2 cups sweetened shredded coconut
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