3/4 c. butter 3 c. sugar 2/3 c. evaporated milk 1/2 c. canned pumpkin 1 t. pumpkin pie spice 2 c. butterscotch baking chips 7 oz. jar marshmallow cream 1 c. chopped toasted almonds or desired nuts 1 t. vanilla
In heavy saucepan, combine first 5 ingredients; bring to boil over medium heat, stirring constantly. Continue boiling until mixture reaches 234 Degrees on candy thermometer. Remove from heat; stir in butter scotch chips and marshmallow cream until melted and smooth. Stir in nuts and vanilla. Pour into buttered 9x13 or larger pan. cool completely, cut into squares. Makes about 3 pounds.
1 (15 oz) can pumpkin (about 2 cups) 1 (14 oz) can of sweetened condensed milk (NOT evaporated milk) 2 eggs 1 tsp ground cinnamon 1/2 tsp ground ginger 1/2 tsp ground nutmeg 1/2 tsp salt 1 (9 - inch) unbaked pie crust
Preheat oven to 425 F. Whisk pumpkin, sweetened condensed milk, eggs, spices, and salt in medium bowl until smooth. Pour into pie crust. Bake 15 minutes. Reduce oven temp to 350 F; bake 35 to 40 minutes longer. Cool. Garnish as desired*. Store leftovers in fridge
* Favorite toppings:
Sour Cream Topping: In medium bowl, combine 1 1/2 c sour cream, 2 Tbs sugar and 1 tsp vanilla extract. After pie has baked the 30 minutes at 350 F spread the mixture evenly over the top and bake additional 10 minutes.
Streusel Topping: In medium bown, combine 1/2 c packed brown sugar and 1/2 c all-purpose flour; cut in 1/4 c (1/2 stick) cold butter until crumbly. Stir in 1/4 c chopped nuts. After pie has baked 30 minutes at 350 F, sprinkle streusel evenly over top and bake an additional 10 minutes.
Chocolate Glaze: In small saucepan over low heat, melt 1/2 c semi-sweet chocolate chips and 1 tsp solid shorting. Drizzle or spread over top of baked pie.
Preheat a skillet over medium heat. Coat pan with oil cooking spray. Combine eggs, buttermilk, butter, pumpkin, sugar, and salt in a large bowl. Use an electric mixer to blend ingredients. Combine remaining ingredients in a small bowl. Add dry ingredients to wet ingredients and blend with mixer until smooth. Pour the batter in 1/4 cup portions into the hot pan. Should form 5-inch circles. When the batter stops bubbling and edges begin to harden, flip the pancakes. They should be dark brown. This will take from 1 to 2 minutes. 5. Flip the pancakes and cook other side for the same amount of time, until dark brown.
Preheat oven to 350 degrees F. To make the cake: Combine all of the ingredients and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan. Prepare filling.
To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey.
Serve with fresh whipped cream.
Variations: For a Pineapple Gooey Cake: Instead of the pumpkin, add a drained 20-ounce can of crushed pineapple to the cream cheese filling. Proceed as directed above.
For a Banana Gooey Cake: Prepare cream cheese filling as directed, beating in 2 ripe bananas instead of the pumpkin. Proceed as directed above.
For a Peanut Butter Gooey Cake: Use a chocolate cake mix. Add 1 cup creamy peanut butter to the cream cheese filling instead of the pumpkin. Proceed as directed above.
1 cup flour 1/2 cup butter 1 teaspoon vanilla 1 cup chopped nuts 3 Tablespoons powdered sugar Cream the butter and sugar in a bowl. Gradually add the flour mixing in thoroughly. Stir in the nuts and CHILL. After the dough has chilled, form teaspoonfuls of dough into marble sized balls. Roll lightly between palms of hands that have been dusted with powdered sugar. Place on a cookie sheet (buttered) and Bake at 350 degrees for 20 minutes or until pale golden. While the cookies are still hot from the oven, roll in powdered sugar. Cool on a rack.
Fried Watermelon Rinds 1/3 cup cornmeal 1/3 cup all-purpose flour 1 teaspoon salt Freshly ground black pepper 1 cup shortening or vegetable oil 2 cups watermelon rind, cut into cubes Mix together the cornmeal, flour, salt, and pepper. Heat the oil to 350 degrees F. In a heavy 10-inch iron skillet. Roll the cubed rind in the corn meal mixture and add to the hot oil. Fry about 8-10 minutes until lightly browned. Stir gently and cook about 4-5 minutes more until browned all over. Drain on paper towels and season with salt and pepper.
CROCKPOT HOT SPICY CHILI 2 LBS. Ground hamburger or sausage 2 15 OZ. Cans of pitted black beans 3 15 OZ Cans of kidney beans 3 15 OZ. Cans of diced or stewed tomatoes Habenero Peppers 1/2 to 1 LB according to preference of spice OR NOT Jalepeno Peppers 1/2 to 1 LB according to Or Not preference of spice Ground cayenne pepper Paprika Chili Powder Ground Black Pepper Cumin Minced Garlic 1/8 tsp. 1 White Onion or NOT Chili Sauce Tabasco or hot pepper sauce Brown the hamburger and then mix the olives, kidney beans and tomatoes together. Note- Habenero peppers need to be used with caution. If you decide to cut them you should cover your hands to protect them from the juice of the pepper which is very sensitive to skin at times. Cut the habenero and jalepeno peppers into small slices then add to the above mixture. According to your preference of spice or hotness desired add the following to the contents above: Ground Cayenne Pepper, Paprika, Chili Powder, Ground Black Pepper, Cumin, 1/8 tsp. of minced garlic, Chili Sauce, and Tabasco or Hot Pepper Sauce. Stir everything together until well mixed and then cook on medium or high heat whichever is desired. Either cook over the stove or in a crockpot. Decrease temperature as desired. This serving amount varies. A good suggestion for topping is any spicy cheese such as jalepeno jack chedder cheese and tortilla chips rather than crackers which can give a good authentic mexican taste.
3 pound butternut squash, peeled, seeded and diced into 1 inch (2.5 cm) cubes 2 medium onion(s), quartered 29 oz fat-free chicken broth 1 1/2 tsp curry powder 1/8 tsp table salt, or to taste 1/8 tsp black pepper, or to taste 1/4 cup fat-free sour cream 1 medium scallion(s), thinly sliced, for garnish
Preheat oven to 425Â°F. Place squash and onion in a large baking dish (baking sheet will also work). Pour in chicken broth and bake, uncovered, for 1 hour, stirring occasionally. Don't worry if some of the pieces get a bit browned, this will add to the roasted flavor of the soup.
Remove from oven. Let cool about 15 minutesÂ¿ do not pour hot soup directly into food processor, or you risk it exploding. Pour in batches in blender or food processor.
Toast curry powder in a small skillet over low heat until fragrant, about 2 minutesÂ¿ be careful not to burn it. Stir into pureed soup. Season to taste and divide into six bowls (yields about a 3/4 cup per serving); top each bowl with 1 tablespoon of the sour cream. Garnish with scallions and serve.
26 October, 2004
WW Crockpot Touch of the Orient Chicken 6.5 Points
Weight Watchers Crockpot Touch Of The Orient Chicken 6.5 Pts Serving Size : 8
6 whole chicken legs -- not leg quarters 1/2 cup soy sauce 1/4 cup light brown sugar 2 cloves garlic -- minced 1 can tomato sauce -- (8 oz)
Remove skin from chicken. Use a paper towel to make this slippery task easier. It grips the chicken like magic! Place chicken in a slow cooker. In a medium bowl combine soy sauce, brown sugar, garlic, and tomato sauce and stir well. Pour sauce over chicken. Cover and cook on low about 6 - 8 hrs or until chicken is tender. Serve with rice. Sometimes I like to use 12 boneless thighs and break it into bite-sized chunks when tender, then throw in a bag of frozen oriental vegetables. You can thicken the sauce with a bit of cornstarch, if desired. Yield: 6 - 8 servings This freeze well.
Chicken and Wine Dumplings 1 whole chicken salt, pepper, your favorite seasoning, paprika 2 whole garlic cloves, chopped (I like roasted garlic, so I throw a few whole peeled cloves in as an extra) 8 oz sour cream 1 TBL cornstarch 1 cup chicken broth 1/2 cup white wine, whatever you hand on hand is fine 1 cup bisquick mix 8 TBL milk parsley, salt and pepper Wash and pat dry chicken. Place in crockpot and season with salt, pepper, your favorite seasoning and paprika. Add chopped garlic to crockpot. Peel and slice onion and layer rings over chicken. Dissolve 1 Tbl. cornstarch in 1 cup chicken broth together with 1 cup sour cream and pour around the chicken. Add 1/2 cup white wine. Cook on low 6-8 hrs. Approximately 30-40 mins prior to serving add dumplings: Mix together 1 cup bisquick, about 8 Tbl. milk, parsley, salt, pepper and paprika to taste. Drop by spoonfuls on top of the chicken mixture. ------------------------------
Here is a very healthy alternative to the fattening potatoe salad every one is accustomed to. 1 1/2 pounds sweet potatoes scrubbed 1 large apple peeled cored and cubed 1 large rib celery chopped 1 tbsp orange juice 1 tbsp apple cider vinigar 1 tbsp extra vigin olive oil 1 tsp sugar substitute
pinch of salt
place the sweet pototoes in enough water to cover cook for about 30 minutes or until tender. Drain and cool, peel cut into cubes
In a large bowl, combine the sweet potatoes, apple and celery.
In a small bowl whisk together, the orange juice, oil, vinegar, sugar and salt. Pour the mixture over the potatoe mixture and toss to coat, Cover and refrigerate until ready to serve.
Makes 4 servings
Per serving 248 calories, 4 g fat, 1 g sat fat, 3 g protein, 51 g carbs, 7 g dietary fiber, o mg cholesteral, 35 mg sodium
REMOULADE SAUCE 1Â½ cups Hellmans mayonnaise Â½ cup Creole mustard 1 tbsp Worcestershire sauce 1 tsp hot sauce Â½ cup green onions, minced Â¼ cup celery, minced 2 tbsps garlic, minced Â¼ cup parsley, minced Â½ tbsp lemon juice salt and black pepper to taste
combine all of the above ingredients in a 2-quart mixing bowl and MIX well to blend the seasonings. Once blended, cover and place in the refrigerator, preferably overnight. A minimum of 4 hours will be required for flavor to be developed. ---------------------------------------------------------- --------------------------------------------------------- Shrimp Etouffee
1 pound peeled shrimp 1 stick butter 1 tbs. flour 1 medium onion, chopped 1/2 green bell pepper, chopped 2 cloves garlic, minced 2 tablespoons paprika 1 tablespoon finely chopped parsley and onion tops 1 cup water 1 cup chicken broth salt, pepper to taste
Melt butter, blend in flour, Add chopped onion, bell pepper and garlic to pot. Saute well for at least 10 minutes. Add shrimp to pot and add 1 cup water, 1 cup chicken broth and paprika. Stir and cook slowly about 30 minutes...add more water if needed. Taste and add your salt and pepper. Serve on boiled rice and sprinkle with minced onion tops and parsley. This will serve about 3 people. Flavor is improved if made the day before serving. ------------------------------------------------------- Marinated Cucumbers
6 - 8 large cucumbers, peeled and sliced 1 large onion, sliced 1 cup sugar 1 cup cider vinegar 1 tsp. celery seed Salt and pepper to taste
Combine all ingredients in a large bowl and marinate overnight
1 cup all purpose flour 2/3 cup packed brown sugar
1/4 cup chopped pecans, toasted
1/4 cup stick margarine, melted
1/2 teaspoon ground cinnamon
4 medium sweet potatoes, peeled and halved (about 2-1/2 pounds)
1/2 cup granulated sugar
1 1/2 teaspoons vanilla extract
1 large egg white
1 (5-ounce) can fat-free evaporated milk
Cooking spray Preheat oven to 350 degrees F. Combine first 5 ingredients in a small bowl, stirring to form a streusel. Set aside. Place potatoes in a Dutch oven....add water to cover. Bring to a boil, cover, reduce heat, and simmer 30 minutes or until very tender. Drain well... mash in a large bowl. Stir in 1 cup streusel, granulated sugar, vanilla, egg white, and milk. Spoon into a 2-quart casserole coated with cooking spray....top with remaining streusel. Bake at 350 degrees for 45 minutes.
1 lb. crawfish or shrimp 1 container crabmeat (lump or claw) 2 cans cream style corn 1 onion chopped fine 1 Tblsp. garlic (chopped or minced) 1 pint half & half cream Salt & pepper to taste
Saute onions & garlic in 2 tablespoons of butter. Add crawfish, simmer for about 15 minutes. Add corn and half & half. Cook for about 30 minutes on low medium heat. Add crabmeat last and simmer for about 5 minutes. Serve with crackers.
---------------------------------------------------------- Although any variety of apple works in this cake, I like to use a combination of varieties, particularly Golden Delicious, and McIntosh.
4 cups diced apples (I like to use 4 1/2 to 5 cups) 2 cups sugar 1/2 cup salad oil 1 cup chopped nuts (pecans or walnuts) 2 eggs, well beaten 2 teaspoons vanilla 2 cups flour (general purpose, not self rising) 2 teaspoons baking soda 2 teaspoons cinnamon 1 teaspoon salt Heat oven to 350 degrees. Mix apples and sugar thoroughly. Add oil, nuts, eggs and vanilla. Mix dry ingredients together and add to apple mixture. Bake in a greased 13x9 inch pan for 1 hour. Server frosted or unfrosted. This cake is one of those that you can pretty much finish and serve however you like. If you want to frost it, a sour cream frosting is very nice. Whipping cream or ice cream go very well with it, too. My favorite way to eat it, though, is with no frosting at all. ------------------------------------------------------
Crawfish or Shrimp Fettucine ----------------------------------------------------------- 2 cups chopped onion 3 cloves garlic, chopped 2 cups chopped green bell pepper 2 cups chopped celery 1/2 cup butter 1/2 cup all purpose flour 1 to 2 pounds crawfish tails or shrimp 1 (16 ounce) pacage hot floavored Mexican or Jalapeno pasteurized process cheese, cubed 4 cups half and half 1 (16ounce) package fettucine grated Parmesan cheese
Saute onion, garlic, bell pepper and celery in butter until vegetables are softened. Remove from heat and blend in flour. Cook, covered, for 10-15 minutes. Add crawfish tails or shrimp and cook, stirring ocasionally, for 15 minutes. Stir in cheese and cook until melted. Gradually add half and half. Simmer for 15-20 minutes, stirring ocasionally. Prepare fettucine according to package directions and drain well. Add to crawfish sauce and toss to mix. Check for seasonings. Serve immediately or pour into casserole and bake at 350 degrees for 10-12 minutes. Serve with Parmesan cheese. ------------------------------------------------------
Praline Sweet Potatoes ----------------------------------------------------------- 3 cups mashed, cooked fresh sweet potatoes 1 cup sugar 1 teaspoon vanilla 2 eggs, beaten 1/2 - 1 cup milk, depending on consistency of potato 4 tablespoons of butter melted
1/2 - 1 cup chopped pecans 1/2 cup flour 4 tablespoons butter 1/2 cup brown sugar 1/2 cup coconut small orange, sliced
Preheat oven to 325
In a large bowl, mix sweet potatoes, sugar, vanilla, eggs, milk and margarine. In a greased 9 x 13 inch baking dish, place the sweet potato mixture. In a bowl, mix the pecans, flour, butter, coconut and brown sugar. SPrinkle over sweet potatoes..layer slices of oranges over this and bake for 35 minutes.
--------------------------------------------------- Pecan Pie 1 c White corn syrup 1 c Dark brown sugar, pack 1/3 ts Salt 1/3 c Butter, melted 1 ts Vanilla 3 Eggs, slightly beaten 1 Heaping cup whole pecans Unbaked 9" pie crust
Combine syrup, sugar, salt, butter and vanilla and mix well. Add slightly beated eggs. Pour into unbaked pie shell. Sprinkle pecans over all. Bake in preheated 350 oven for approximately 45 minutes. When cool, you may top with whipped cream or ice cream. but nothing tops this!
---------------------------------------------------------------- Seafood Gumbo.....this is great served over hot rice with hot french bread and a salad.
1 cup butter 1 cup flour 2 onions, chopped 2 ribs celery, finely chopped 1/2 green bell pepper, finely chopped 6 cloves garlic, minced 3 bay leaves 2 quarts shrimp or seafood stock 4 blue crabs, halved 2 pound raw shrimp, peeled and deveined
1/4 cup chopped parsley 1 bunch green onions, chopped 1 pint oysters, in their liquor cooked white rice
In a large, heavy saucepan or dutch oven melt butter and whisk in flour until smooth. Cook over medium heat, stirring constantly, until roux is a peanut butter color, about 30 minutes. Immediately add onions, celery, bell pepper, garlic, and bay leaves and cook until vegetables are very soft, about 8 minutes. Add stock and whisk to combine. Bring to a boil, skim surface, and reduce heat to a simmer. Add crabs and cook for 1 1/2 hours, until thickened and flavorful. If gumbo seems too thick, thin with water or seafood stock.
Add shrimp and and cook for 5 to 7 minutes, or until shrimp turn pink and is cooked through. Add oysters (with their liquor), parsley, and green onions, and cook until edges of oysters curl, about 5 to7 minutes. Taste and adjust seasoning, if necessary, and serve in large bowls over hot white rice.
Note that Beef Wellington should always be served with the center slightly pink. Enjoy! Servings: 6
Ingredients: 2 1/2 pounds beef tenderloin 2 tablespoons butter, softened 2 tablespoons butter 1 onion, chopped 1/2 cup sliced fresh mushrooms 2 ounces liver pate 2 tablespoons butter, softened salt and pepper to taste 1 (17.5 ounce) package frozen puff pastry, thawed 1 egg yolk, beaten 1 (10.5 ounce) can beef broth 2 tablespoons red wine
Directions: 1. Preheat oven to 425 degrees F (220 degrees C). Place beef in a small baking dish, and spread with 2 tablespoons softened butter. Bake for 10 to 15 minutes, or until browned. Remove from pan, and allow to cool completely. Reserve pan juices. 2. Melt 2 tablespoons butter in a skillet over medium heat. Saute onion and mushrooms in butter for 5 minutes. Remove from heat, and let cool. 3. Mix together pate and 2 tablespoons softened butter, and season with salt and pepper. Spread pate over beef. Top with onion and mushroom mixture. 4. Roll out the puff pastry dough, and place beef in the center. Fold up, and seal all the edges, making sure the seams are not too thick. Place beef in a 9x13 inch baking dish, cut a few slits in the top of the dough, and brush with egg yolk. 5. Bake at 450 degrees F (230 degrees C) for 10 minutes, then reduce heat to 425 degrees F (220 degrees C) for 10 to 15 more minutes, or until pastry is a rich, golden brown. Set aside, and keep warm. 6. Place all reserved juices in a small saucepan over high heat. Stir in beef stock and red wine; boil for 10 to 15 minutes, or until slightly reduced. Strain, and serve with beef.
Broken Glass #4 1 pkg red Jello 1 pkg green Jello 1 pkg yellow Jello 1 env. Gelatin 2/3 cup margarine 2/3 cup sugar 2 1/2 cups graham cracker crumbs 1 cup pineapple juice 1/2 cup whipping cream 1/2 cup sugar 1 tsp vanilla Dissolve each package of Jello in 1 1/3 c. hot water. Set in square or rectangular tupperware containers until solid. Dissolve 1 envelope gelatin in 1/4 cup cold water. Heat pineapple juice. Add gelatin and cool (not thick), Melt together margarine, brown sugar, graham cracker crumbs. Press into pan.
The last three ingredients may be substituted with Dream Whip.
Make whipping cream or Dream Whip. Add gelatin juice cubes (put hot cloth under pans before cutting Jello). Fold Jello cubes into cream mixture and pour over Graham crust. Chill overnight.
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2 eggs 1 cup sugar 1 tsp vanilla extract 1 cup cake flour 1 tsp baking powder 1/4 tsp salt 1/2 cup milk 2 tbls butter or margarine
----- Frosting ----- 3/4 cup packed Domino brown sugar 1/2 cup butter or margarine, melted 2 tbls light cream 1 cup shredded coconut
In a large mixing bowl, beat eggs, sugar and vanilla on high until thick and lemon colored, about 4 minutes. Combine flour, baking powder and salt; add to egg mixture. Beat on low just until combined. Heat milk and butter in a small saucepan until butter melts. Add to batter; beat thoroughly (the batter will be thin). Pour into a greased 9 inch square baking pan. Bake at 350 degrees for 20 to 25 minutes or until cake tests done. Cool slightly. For frosting, blend all ingredients well; spread over warm cake. Yield: 9 servings.
2 cups of cornmeal 2/3 cup of milk 2 tablespoons vegetable oil (lard) 2 teaspoon baking soda 1/2 teaspoon of salt Mix ingredients into a stiff batter and form eight biscuit-sized "dodgers". Bake on a lightly greased sheet at 350 degrees for twenty to twenty five minutes or until brown. Or spoon the batter into hot cooking oil in a frying pan over a low flame.
Baked Fish in Sour Cream fish fillets 1 tbsp margarine salt, pepper , paprika 2 tbsp mayonnaise 4 tbs sour cream 1 small can mushrooms or fresh mushrooms sliced grease shallow baking pan with dab of margarine lay fish in dish dot with margarine and lightly season in a small bowl mix mayo and sourcream cover fish with mixture and top with mushrooms bake 350 for 30 mins or till fish is flaky
GUMDROP SALAD 2 1/2 c. pineapple chunks 1/4 c. sugar 1/4 t. salt 2 T. flour 3 T. lemon juice 1 1/2 t. vinegar 2 c. seedless grapes 2 c. mini marshmallows 1/4 c. chopped nuts 3/4 c. halved gumdrops, no black 1 (4oz.) jar maraschino cherries 1 c. whipped cream Drain pineapple, reserving juice. Combine sugar, flour, salt, 1/3 c. pineapple juice and vinegar. Cook, stirring constantly, until mixture thickens. Combine pineapple, grapes, marshmallows, nuts, gumdrops, and cherries. Fold in cooked dressing and whipped cream. Chill 12-24 hours.
1 1/2 Cup Butter softened at room temp. 3 Cups Sugar 1 Teaspoon Vanilla Extract 1 Teaspoon Lemon Extract 1 Tablespoon Fresh Lemon Juice 1 Teaspoon Grated Lemon Rind 6 Eggs 3 Cups All-Purpose Flour 1 Teaspoon Baking Powder 1/4 Teaspoon Salt 1/2 Cup Evaporated Milk
Heat oven to 325 degrees. Grease and flour 10 inch tube pan. Beat butter in large mixing bowl until light and fluffy. Add sugar 1/2 cup at a time, creaming well after each addition. Stir in vanilla, lemon extract, juice and rind. Add eggs, one at a time, blending well after each addition. Sift together flour, baking powder and salt; add to creamed mixture alternately with milk. Stir thoroughly after each addition. Pour into prepared pan. Bake until wooden pick inserted in center comes out clean; about 70 to 80 minutes. Cool 20 minutes; remove from pan.
1/2 cup packed brown sugar 3 Tbsp flour 1/2 tsp nutmeg 2 Tbsp margarine 1/2 cup chopped pecans 2 cans (17 ounces each) yams, drained 1 can (16 ounces) peach slices, drained 1-1/2 cup miniature marshmallows
Combine sugar, flour and nutmeg. Cut in margarine until mixture resembles coarse crumbs. Add nuts. Arrange yams and peaches in 1-1/2 quart casserole; sprinkle with sugar mixture. Bake at 350 degrees F for 35 minutes. Sprinkle with marshmallows. Broil until lightly browned.
FIVE CAN CASSEROLE 1 (12.5 oz.) can chunk chicken breast, drained 1 (10 3/4 oz. can condensed chicken noodle soup 1 (10 3/4 oz.) can condensed cream of mushroom soup 1 (3 oz.) can Chinese noodles 1 (5 1/3 oz.) can evaporated milk 1 cup buttered croutons. Mix first 5 ingredients together. Place in greased 1 1/2 quart casserole sprinkle croutons over the top and bake in 350 degree oven for 30 minutes.
3 c flour 1 c butter 1/2-3/4 c cream 3 c pecans 1 t cinnamon 1 c sugar 1/2 c water 1 T baking powder 1 t salt
Bring the water to a boil. Add the sugar, and cook to the soft-ball stage. Remove from the heat, and beat in 1/2 c butter, then 1 c flour, and the cinnamon. Mix in the pecans, and spread in the bottom of a greased baking dish.
Preheat the oven to 400 degrees. Cut the remaining flour into the remaining butter until it is very granular. Add the baking powder and salt, and mix in by tossing. Using a fork, mix in the cream, a little at a time until the mixture is just shy of pourable. Do not overmix. Drop spoonsful onto the pecans.
Immediately place in oven, after 15 min, reduce heat to 350 degrees and bake for another 30 minutes, or until filling bubbles up. ```````````````````````````````````````````````````````````````````````````` `````
Preheat oven to 350 degrees F. Spray a 13 x 9-inch baking dish with cooking spray.
Mix together syrup, sugar, butter or margarine, vanilla extract and eggs. Pour 1/3 of mixture into pan. Lay crust on top. Stir nuts into remaining mixture. Pour on top of crust. Bake 50 to 60 minutes, or until center is nearly set.
Crust 1 cup oat flour 1 cup unbleached flour 1/2 cup butter or margarine 1/4 teaspoon salt 1/2 cup cold water
Mix together flours and salt. Cut in butter or margarine with fork or pastry cutter. Stir in cold water with fork. Form into ball. On lightly floured surface, roll out into a 13 x 9-inch rectangle.
Use boneless or bone-in chops for this dish, remembering that boneless chops will cook a bit more quickly than bone-in.
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There is no sight on earth more appealing than the sight of a woman making dinner for someone she loves. – Thomas Wolfe
3 1/2 cups of self-rising flour 1 1/2 teaspoons of cinnamon 1 teaspoon of nutmeg 3 cups of sugar 2 cups of canned pumpkin 1 cup of oil 4 eggs 2/3 cup of water 1 cup of chopped nuts
Preheat oven to 350 degrees. Oil and flour three 8x4 inch loaf pans. Sift together flour, cinnamon and nutmeg. Add sugar and mix well. Add oil, eggs, water and pumpkin all at once. Mix well, then add nuts. Pour into pans, filling each half full. Bake for 30 minutes or until toothpick stuck in middle comes out clean.
Tonight i cooked some crab legs, the frozen ones,Preeheat oven to 400f. then put umm in the sink, run hot water on umm to sorta thaw out the thick white part a little, i put the bottom of the roaster pan in the oven with water in it, now on the top i arrange the
You should get the “widows claw” Thick white part hot, i go for 188f. A great trick is to put a small amount of vinegar in a bowl and put ti on th estove eye that the oven vents on, and no smell of fish after you cook, this works for a wide range of “smelly” food……