tag:blogger.com,1999:blog-49577807811782612262024-03-04T23:07:10.811-08:00Life's uncertain. Eat dessert first.Story Timehttp://www.blogger.com/profile/15738810732219728526noreply@blogger.comBlogger125125tag:blogger.com,1999:blog-4957780781178261226.post-12656068228828620732018-11-19T12:55:00.001-08:002018-11-19T12:55:57.112-08:00Pumpkin Cheesecake PiePrep time: 45 minutes<br />
Cook time: 1 hour<br />
Yield: 12 servings<br />
<br />
Ingredients:<br />
1 single pie crust<br />
1 (8-ounce) package of cream cheese, softened<br />
1/4 C sugar<br />
1/2 tsp vanilla<br />
1 slightly beaten egg<br />
<br />
1 1/4 C canned pumpkin<br />
1 C evaporated milk<br />
2 beaten eggs<br />
1/4 C sugar<br />
1/4 C packed brown sugar<br />
1 tsp ground cinnamon<br />
1/4 tsp salt<br />
1/4 tsp ground nutmeg<br />
<br />
4 TB all-purpose flour<br />
4 TB brown sugar<br />
2 TB cold butter<br />
1 C chopped pecans<br />
<br />
Place uncooked pie crust in a deep dish pie plate. Trim and crimp edges as desired. Set aside.<br />
<br />
In a mixing bowl, beat the cream cheese until smooth. Add the sugar, vanilla, and beaten egg and beat until smooth. Refrigerate for 30 minutes. Spread the mixture into the bottom of the pie crust.<br />
<br />
Preheat the oven to 350.<br />
<br />
In another mixing bowl, combine the pumpkin, evaporated milk, 2 eggs, sugar, brown sugar, cinnamon, salt, and nutmeg. Beat until smooth. Very carefully pour the pumpkin mixture over the cream cheese layer.<br />
<br />
Place the pie in the oven and bake for 25 minutes. Cover the edges of the pie with foil, then bake an additional 25 minutes.<br />
<br />
In a small bowl, combine flour and brown sugar. Cut in the butter until the mixture looks like coarse crumbs. Stir in the pecans. Sprinkle the crumb mixture over the top of the pie. Return to the oven and bake another 10-15 minutes or until a knife inserted into the center of the pie comes out clean.<br />
<br />
Coole the pie for 1 to 2 hours, then transfer to the refrigerator to cool completely.Story Timehttp://www.blogger.com/profile/15738810732219728526noreply@blogger.com0tag:blogger.com,1999:blog-4957780781178261226.post-69829126781293541412018-11-19T12:37:00.000-08:002018-11-19T12:39:18.355-08:00Chocolate Peanut Butter Pie (No bake)Jocelyn's favorite dessert!<br />
<br />
Prep time: 20 minutes<br />
Cook time: 1 minute<br />
Yield: One 10-inch round pie<br />
<br />
<br />
1 Oreo crust (can purchase or make by mashing a whole package of Oreos and combining with 8 TB of melted butter pressed into a pie plate and freeze until set)<br />
<br />
8 TB softened butter<br />
1 1/2 C creamy peanut butter and 2 TB creamy PB, divided<br />
1 C powdered sugar<br />
1 C chocolate chips<br />
1/2 C heavy whipping cream<br />
<br />
Add 8 TB of softened butter, 1 1/2 cups of creamy peanut butter, and 1 cup of powdered sugar to a large mixing bowl. Beat on low speed until smooth and creamy. Spoon the peanut butter mixture over the crust into a smooth layer. Place in freezer.<br />
<br />
Place chocolate chips and remaining 2 tablespoons of peanut butter in a large glass or heat-proof bowl. In a saucepan, bring heavy whipping cream to a rolling simmer over medium-high heat. Pour the cream over the chocolate chips and peanut butter and let sit for 5 minutes, then whisk until completely smooth. Pour the chocolate layer over the peanut butter layer. Refrigerate, covered, at least 1 hour until ready to serve.Story Timehttp://www.blogger.com/profile/15738810732219728526noreply@blogger.com0tag:blogger.com,1999:blog-4957780781178261226.post-21089998163626509482015-05-20T09:32:00.000-07:002015-05-20T09:33:23.165-07:002 ingredient white chocolate buttercream frosting 1 lb (2 cups) butter<br />
2 cups of white chocolate chips<br />
<br />
1. In a medium saucepan combine butter and white chocolate chips.<br />
2. Melt together over low heat, stirring. The butter and white chocolate will separate.<br />
3. When everything is melted remove from heat and allow to sit for 15 minutes or so. Place saucepan in fridge and refrigerate until the mixture becomes solid, approx 3 hours. I actually let mine sit overnight.<br />
4. When you're ready to prepare the frosting, remove from fridge and let it sit out at room temperature for 30 minutes or so, to take the chill off.<br />
5. Place entire mass into bowl of stand mixer and beat for 2-3 minutes until frosting becomes light and fluffy.<br />
6. Pipe or frost cupcakes or cake.<br />
<br />
Notes
If made ahead, you can store at room temperature for up to a day. If stored for longer in fridge, you will need to whip the frosting again, as it will get solid.Story Timehttp://www.blogger.com/profile/15738810732219728526noreply@blogger.com0tag:blogger.com,1999:blog-4957780781178261226.post-78333374650219618682015-02-01T18:55:00.002-08:002015-02-01T19:04:05.471-08:00Crockpot Baby Back Ribs3 lbs baby back ribs, trimmed<br />
season to taste (salt and pepper at least)<br />
1/2 cup of water<br />
1/2 onion sliced<br />
1 clove garlic minced<br />
1 (18 oz) bottle of barbecue sauce<br />
<br />
Season ribs with salt and pepper.
Pour water into slow cooker. Layer the ribs into the slow cooker. Top the ribs with onion and garlic.
Cook on High for 4 hours (or Low for 8 hours).
Preheat oven to 375 degrees F (190 degrees C).
Transfer ribs to a baking sheet. Discard onion and garlic. Coat ribs with barbeque sauce.Bake in preheated oven until the sauce caramelizes and sticks to the meat, 10 to 15 minutes.Story Timehttp://www.blogger.com/profile/15738810732219728526noreply@blogger.com0tag:blogger.com,1999:blog-4957780781178261226.post-44205785198209381112015-01-17T21:04:00.000-08:002015-01-17T21:04:09.493-08:00Shrimp pasta with white wine cream sauce<div style="background-color: white; box-sizing: border-box; color: #333333; font-family: Georgia, Times, 'Times New Roman', DroidSerif, serif; font-size: 15px; line-height: 23.25px; margin-bottom: 1em;">
<span itemprop="ingredients" style="box-sizing: border-box;">1 pound cooked medium shrimp (70-110 per pound), defrosted (See Recipe Note)</span><br style="box-sizing: border-box;" /><span itemprop="ingredients" style="box-sizing: border-box;">3/4 cup heavy cream</span><br style="box-sizing: border-box;" /><span itemprop="ingredients" style="box-sizing: border-box;">3 quarts water</span><br style="box-sizing: border-box;" /><span itemprop="ingredients" style="box-sizing: border-box;">1 tablespoon sea salt</span><br style="box-sizing: border-box;" /><span itemprop="ingredients" style="box-sizing: border-box;">1 pound linguine or other long pasta</span><br style="box-sizing: border-box;" /><span itemprop="ingredients" style="box-sizing: border-box;">3 tablespoons olive oil</span><br style="box-sizing: border-box;" /><span itemprop="ingredients" style="box-sizing: border-box;">2 medium shallots, chopped (optional)</span><br style="box-sizing: border-box;" /><span itemprop="ingredients" style="box-sizing: border-box;">1 large clove garlic, minced (or use jarred)</span><br style="box-sizing: border-box;" /><span itemprop="ingredients" style="box-sizing: border-box;">1/2 teaspoon sea salt</span><br style="box-sizing: border-box;" /><span itemprop="ingredients" style="box-sizing: border-box;">1/2 cup Chardonnay or other dry white wine</span><br style="box-sizing: border-box;" /><span itemprop="ingredients" style="box-sizing: border-box;">2 medium (about 1/2-pound) Roma or San Marzano tomatoes, sliced lengthwise through the stem (optional)<br />2 TB grated parmesan cheese </span>Basil leaves to garnish (optional)</div>
<div style="background-color: white; box-sizing: border-box; color: #333333; font-family: Georgia, Times, 'Times New Roman', DroidSerif, serif; font-size: 15px; line-height: 23.25px; margin-bottom: 1em;">
Remove the shrimp and heavy cream from the refrigerator and place on the counter to allow them to come to room temperature while you prepare the rest of the recipe.</div>
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Bring the water to a boil in a large (5- to 6-quart) pasta pot over high heat. Once the water comes to a boil, add the sea salt, stir to dissolve, then add the pasta. Bring back up to a rolling boil, lower heat to medium-high, and let cook until al dente, about 7 minutes or according to package instructions.</div>
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Ladle a cup of pasta water into a measuring cup and set aside, then drain the pasta into a colander.</div>
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While the pasta is boiling, prepare the sauce. Heat the olive oil in a large skillet over medium-low heat. Add the shallots, garlic, and sea salt to the skillet, and sauté until soft and translucent, but not browned, 3 to 5 minutes. Add the wine to the skillet and stir.</div>
<div style="background-color: white; box-sizing: border-box; color: #333333; font-family: Georgia, Times, 'Times New Roman', DroidSerif, serif; font-size: 15px; line-height: 23.25px; margin-bottom: 1em;">
Using a box grater or flat grater, grate the tomatoes, flesh side against the grater, directly into the skillet. The tomato flesh will be grated, but the skins will not. Discard the skins.</div>
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Stir the tomatoes into the skillet sauce and bring up to a simmer. Cook until the sauce has thickened slightly and no raw alcohol aroma remains, about 5 minutes. Add the drained pasta, shrimp, and cream to the skillet, and toss to combine. If the sauce is too dry, add a splash of pasta water.</div>
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Use a pasta server or tongs to arrange the pasta in individual servings, twirling it into a spiral as you nestle it onto the center of each plate. Garnish with basil and serve immediately.</div>
<h3 style="background-color: white; box-sizing: border-box; color: #333333; font-family: Georgia, Times, 'Times New Roman', DroidSerif, serif; font-size: 1.125rem; line-height: 1.2; margin: 1em 0px 0.25em;">
Recipe Note</h3>
<ul style="background-color: white; box-sizing: border-box; color: #333333; font-family: Georgia, Times, 'Times New Roman', DroidSerif, serif; font-size: 15px; line-height: 23.25px; margin: 0px 0px 1em; overflow: hidden; padding: 0px 0px 0px 1.15em;">
<li style="box-sizing: border-box; margin-bottom: 0.35em;"><strong style="box-sizing: border-box;">Defrosting Shrimp: </strong>If you think ahead, transfer the shrimp from the freezer to the fridge the night before you make this recipe so they have time to thaw. Otherwise, empty the shrimp into a bowl and place it under cool, running water to thaw; the shrimp will take 7 to 15 minutes to thaw.</li>
<li style="box-sizing: border-box; margin-bottom: 0.35em;"><strong style="box-sizing: border-box;">Raw Shrimp: </strong>If you are using raw shrimp, add them to the skillet before you add the pasta and cream. Cover the skillet and let them cook until pink around the edges, with just a touch of translucence in the center, 2 to 5 minutes depending on their size.</li>
</ul>
Story Timehttp://www.blogger.com/profile/15738810732219728526noreply@blogger.com0tag:blogger.com,1999:blog-4957780781178261226.post-64661163596488748502014-12-24T21:37:00.004-08:002014-12-24T21:37:52.526-08:00Lemon Meringue PieLEMON PIE<br />
1 large package of lemon cook-to-serve pudding (4.3 oz)<br />
1-2 large lemons, juiced<br />
2 egg yolks<br />
1/2 cup sugar<br />
Finely grated peel of half a lemon<br />
2 TB butter<br />
2 tsp vanilla<br />
water<br />
<br />
Juice the lemons and set aside. Make lemon pudding according to the directions on the box, but use as much lemon juice as you have to replace some of the water. Thicken on stove. Add butter, vanilla, and lemon peel.<br />
<br />
Pour into a baked pie pastry and cool to room temperature.<br />
<br />
MERINGUE<br />
4 egg whites at room temperature<br />
1/2 tsp lemon extract or vanilla<br />
8 TB sugar (or 2 TB for each egg white, if you change the amount of egg whites)<br />
<br />
Heat oven to 350 degrees. Beat egg whites with a hand mixer gradually stirring in sugar and extract. Beat until stiff and glossy and all sugar has dissolved. Spread egg mixture over room temperature lemon pie. Bake for ten minutes. Cool for four hours. Refrigerate.<br />
<br />
<br />
<br />
Story Timehttp://www.blogger.com/profile/15738810732219728526noreply@blogger.com0tag:blogger.com,1999:blog-4957780781178261226.post-45759887592086255522014-12-24T21:30:00.001-08:002014-12-24T21:30:15.838-08:00Grandma Connie's Popcorn Balls2 bags of cooked popcorn<br />
<br />
Topping<br />
1 cups of sugar<br />
1 overflowing TB dark corn syrup<br />
1 overflowing TB honey<br />
1/2 c milk<br />
<br />
Mix ingredients together in a sauce pan. Cook over medium heat stirring constantly until mixture reaches the soft ball stage (when dropped in cold water, makes a round, soft ball) -- about ten minutes.<br />
<br />
Place popcorn in a large pan or bowl. Drizzle topping over popcorn and stir to coat. Spread coated popcorn over a sheet of waxed paper. Shape into balls while still warm.<br />
<br />
<br />
Connie usually makes twice this much--it makes a lot (plenty so share) so I halved the recipe because it is too much for our family.Story Timehttp://www.blogger.com/profile/15738810732219728526noreply@blogger.com0tag:blogger.com,1999:blog-4957780781178261226.post-30082823743370531362014-12-06T14:36:00.004-08:002014-12-06T14:38:07.354-08:00French Bread<div style="font-family: Verdana; font-size: 12px; line-height: 19.2000007629395px; margin-left: 10px; margin-right: 10px; margin-top: 10px; padding-bottom: 1px;">
French Bread</div>
<div style="font-family: Verdana; font-size: 12px; line-height: 19.2000007629395px; margin-left: 10px; margin-right: 10px; margin-top: 10px; padding-bottom: 1px;">
(Taken from the 25th ward cook book--original recipe from Ardith Parkinson)</div>
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<br /></div>
<div style="font-family: Verdana; font-size: 12px; line-height: 19.2000007629395px; margin-left: 10px; margin-right: 10px; padding-bottom: 1px;">
3 c Hot water ( hot to touch, not boiling)</div>
<div style="font-family: Verdana; font-size: 12px; line-height: 19.2000007629395px; margin-left: 10px; margin-right: 10px; padding-bottom: 1px;">
2 Tbls instant yeast</div>
<div style="font-family: Verdana; font-size: 12px; line-height: 19.2000007629395px; margin-left: 10px; margin-right: 10px; padding-bottom: 1px;">
3 Tbls sugar</div>
<div style="font-family: Verdana; font-size: 12px; line-height: 19.2000007629395px; margin-left: 10px; margin-right: 10px; padding-bottom: 1px;">
1 Tbls salt</div>
<div style="font-family: Verdana; font-size: 12px; line-height: 19.2000007629395px; margin-left: 10px; margin-right: 10px; padding-bottom: 1px;">
7-9 cups flour</div>
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<br /></div>
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In a bowl add hot water, sugar, yeast , salt and about 4 cups of flour. Mix together on low spead for 30-60 seconds, stop mixing and allow to sit for 10 minutes (sponging). Using low speed mix in the rest of the flour 1 cup at a time until the dough starts to pull away from the sides and bottom of the bowl. ( it usually takes my bread about 8 cups of flour) Knead on medium speed for 4-5 minutes. Turn dough out on a lightly oiled counter. Cut into 2 even sized loaves. Raise in the oven @ 150 degrees for 10 minutes then increase the over to 350 degrees and continue to bake for 20-25 minutes. </div>
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Prior to putting the loaves in the overn, you can brush the tops of the loaves with beaten egg white mixed with 1 TBL water for a shiney top.</div>
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<br /></div>
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Can half recipe if you only want one loaf.</div>
<div>
<br /></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4957780781178261226.post-57099366931276795152014-08-24T07:33:00.001-07:002015-05-08T21:04:15.253-07:00Best Chocolate Cake Ever <div class="ERSIngredients" style="box-sizing: border-box; font-family: Verdana, Arial, Geneva, sans-serif; font-size: 12px; margin: 0px 0px 10px; padding: 0px;">
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<span style="color: white;">Ingredients</span></div>
<ul style="box-sizing: border-box; line-height: inherit; margin: 0px; padding: 0px;">
<li class="ingredient" itemprop="ingredients" style="background-position: 0px 50%; background-repeat: initial initial; box-sizing: border-box; line-height: inherit; list-style: disc inside !important; margin-bottom: 10px !important; margin-left: 10px; margin-right: 8px !important; margin-top: 10px !important; padding-bottom: 0px !important; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><strong style="box-sizing: border-box;"><span style="color: white;">Chocolate Cake</span></strong></li>
<li class="ingredient" itemprop="ingredients" style="background-position: 0px 50%; background-repeat: initial initial; box-sizing: border-box; line-height: inherit; list-style: disc inside !important; margin-bottom: 10px !important; margin-left: 10px; margin-right: 8px !important; margin-top: 10px !important; padding-bottom: 0px !important; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="color: white;">2 cups all-purpose flour</span></li>
<li class="ingredient" itemprop="ingredients" style="background-position: 0px 50%; background-repeat: initial initial; box-sizing: border-box; line-height: inherit; list-style: disc inside !important; margin-bottom: 10px !important; margin-left: 10px; margin-right: 8px !important; margin-top: 10px !important; padding-bottom: 0px !important; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="color: white;">2 cups sugar</span></li>
<li class="ingredient" itemprop="ingredients" style="background-position: 0px 50%; background-repeat: initial initial; box-sizing: border-box; line-height: inherit; list-style: disc inside !important; margin-bottom: 10px !important; margin-left: 10px; margin-right: 8px !important; margin-top: 10px !important; padding-bottom: 0px !important; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="color: white;">¾ cup unsweetened cocoa powder</span></li>
<li class="ingredient" itemprop="ingredients" style="background-position: 0px 50%; background-repeat: initial initial; box-sizing: border-box; line-height: inherit; list-style: disc inside !important; margin-bottom: 10px !important; margin-left: 10px; margin-right: 8px !important; margin-top: 10px !important; padding-bottom: 0px !important; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="color: white;">2 teaspoons baking powder</span></li>
<li class="ingredient" itemprop="ingredients" style="background-position: 0px 50%; background-repeat: initial initial; box-sizing: border-box; line-height: inherit; list-style: disc inside !important; margin-bottom: 10px !important; margin-left: 10px; margin-right: 8px !important; margin-top: 10px !important; padding-bottom: 0px !important; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="color: white;">1½ teaspoons baking soda</span></li>
<li class="ingredient" itemprop="ingredients" style="background-position: 0px 50%; background-repeat: initial initial; box-sizing: border-box; line-height: inherit; list-style: disc inside !important; margin-bottom: 10px !important; margin-left: 10px; margin-right: 8px !important; margin-top: 10px !important; padding-bottom: 0px !important; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="color: white;">1 teaspoon salt</span></li>
<li class="ingredient" itemprop="ingredients" style="background-position: 0px 50%; background-repeat: initial initial; box-sizing: border-box; line-height: inherit; list-style: disc inside !important; margin-bottom: 10px !important; margin-left: 10px; margin-right: 8px !important; margin-top: 10px !important; padding-bottom: 0px !important; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="color: white;">1 teaspoon espresso powder (I used Postum)</span></li>
<li class="ingredient" itemprop="ingredients" style="background-position: 0px 50%; background-repeat: initial initial; box-sizing: border-box; line-height: inherit; list-style: disc inside !important; margin-bottom: 10px !important; margin-left: 10px; margin-right: 8px !important; margin-top: 10px !important; padding-bottom: 0px !important; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="color: white;">1 cup milk</span></li>
<li class="ingredient" itemprop="ingredients" style="background-position: 0px 50%; background-repeat: initial initial; box-sizing: border-box; line-height: inherit; list-style: disc inside !important; margin-bottom: 10px !important; margin-left: 10px; margin-right: 8px !important; margin-top: 10px !important; padding-bottom: 0px !important; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="color: white;">½ cup vegetable oil or ½ melted butter</span></li>
<li class="ingredient" itemprop="ingredients" style="background-position: 0px 50%; background-repeat: initial initial; box-sizing: border-box; line-height: inherit; list-style: disc inside !important; margin-bottom: 10px !important; margin-left: 10px; margin-right: 8px !important; margin-top: 10px !important; padding-bottom: 0px !important; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="color: white;">2 eggs</span></li>
<li class="ingredient" itemprop="ingredients" style="background-position: 0px 50%; background-repeat: initial initial; box-sizing: border-box; line-height: inherit; list-style: disc inside !important; margin-bottom: 10px !important; margin-left: 10px; margin-right: 8px !important; margin-top: 10px !important; padding-bottom: 0px !important; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="color: white;">2 teaspoons vanilla extract</span></li>
<li class="ingredient" itemprop="ingredients" style="background-position: 0px 50%; background-repeat: initial initial; box-sizing: border-box; line-height: inherit; list-style: disc inside !important; margin-bottom: 10px !important; margin-left: 10px; margin-right: 8px !important; margin-top: 10px !important; padding-bottom: 0px !important; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="color: white;">1 cup boiling water</span></li>
<li class="ingredient" itemprop="ingredients" style="background-position: 0px 50%; background-repeat: initial initial; box-sizing: border-box; line-height: inherit; list-style: disc inside !important; margin-bottom: 10px !important; margin-left: 10px; margin-right: 8px !important; margin-top: 10px !important; padding-bottom: 0px !important; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="color: white;">Chocolate Buttercream Frosting Recipe</span></li>
</ul>
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<div class="ERSInstructions" style="box-sizing: border-box; font-family: Verdana, Arial, Geneva, sans-serif; font-size: 12px; margin: 0px 0px 10px; padding: 0px;">
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<span style="color: white;">Instructions</span></div>
<ol style="box-sizing: border-box; line-height: inherit; margin: 0px; padding: 0px;">
<li class="instruction" itemprop="recipeInstructions" style="background-position: 0px 50%; box-sizing: border-box; line-height: inherit; list-style: decimal inside !important; margin-bottom: 8px !important; margin-left: 30px; margin-right: 8px !important; margin-top: 12px !important; padding-bottom: 2px !important; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="color: white;">Preheat oven to 350º F. Prepare two 9-inch cake pans by spraying with baking spray or buttering and lightly flouring.</span></li>
<li class="instruction" itemprop="recipeInstructions" style="background-position: 0px 50%; box-sizing: border-box; line-height: inherit; list-style: decimal inside !important; margin-bottom: 8px !important; margin-left: 30px; margin-right: 8px !important; margin-top: 12px !important; padding-bottom: 2px !important; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><strong style="box-sizing: border-box;"><span style="color: white;">For the cake:</span></strong></li>
<li class="instruction" itemprop="recipeInstructions" style="background-position: 0px 50%; box-sizing: border-box; line-height: inherit; list-style: decimal inside !important; margin-bottom: 8px !important; margin-left: 30px; margin-right: 8px !important; margin-top: 12px !important; padding-bottom: 2px !important; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="color: white;">Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl or the bowl of a stand mixer. Whisk through to combine or, using your paddle attachment, stir through flour mixture until combined well.</span></li>
<li class="instruction" itemprop="recipeInstructions" style="background-position: 0px 50%; box-sizing: border-box; line-height: inherit; list-style: decimal inside !important; margin-bottom: 8px !important; margin-left: 30px; margin-right: 8px !important; margin-top: 12px !important; padding-bottom: 2px !important; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="color: white;">Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined. Reduce speed and carefully add boiling water to the cake batter. Beat on high speed for about 1 minute to add air to the batter.</span></li>
<li class="instruction" itemprop="recipeInstructions" style="background-position: 0px 50%; box-sizing: border-box; line-height: inherit; list-style: decimal inside !important; margin-bottom: 8px !important; margin-left: 30px; margin-right: 8px !important; margin-top: 12px !important; padding-bottom: 2px !important; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="color: white;">Distribute cake batter evenly between the two prepared cake pans. Bake for 30-35 minutes, until a toothpick or cake tester inserted in the center comes out clean.</span></li>
<li class="instruction" itemprop="recipeInstructions" style="background-position: 0px 50%; box-sizing: border-box; line-height: inherit; list-style: decimal inside !important; margin-bottom: 8px !important; margin-left: 30px; margin-right: 8px !important; margin-top: 12px !important; padding-bottom: 2px !important; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="color: white;">Remove from the oven and allow to cool for about 10 minutes, remove from the pan and cool completely.</span></li>
<li class="instruction" itemprop="recipeInstructions" style="background-position: 0px 50%; box-sizing: border-box; line-height: inherit; list-style: decimal inside !important; margin-bottom: 8px !important; margin-left: 30px; margin-right: 8px !important; margin-top: 12px !important; padding-bottom: 2px !important; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="color: white;">Frost cake with chocolate buttercream frosting. </span></li>
</ol>
</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4957780781178261226.post-41082544102392510132014-03-16T08:15:00.000-07:002014-08-24T07:33:44.347-07:00Fruit Pizza<u>Crust</u>:<br />
1 cup soft butter<br />
1/2 cup powdered sugar<br />
2 cups of flour<br />
dash of salt<br />
<br />
Combine and mix. Press into a greased pizza pan. Bake at 350 degrees for 15 minutes, until golden brown.<br />
<br />
<u>Filling:</u><br />
<u><br /></u>
1 envelope of Dream Whip<br />
1/2 cup sugar<br />
1 8 oz package of cream cheese<br />
Mix and spread onto crust and chill.<br />
<br />
Top with fruit - strawberries, bananas, kiwi, etc.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4957780781178261226.post-16020862758742278352013-11-02T17:55:00.001-07:002013-11-02T18:19:10.956-07:00Traditional ChiliMom's chili con carne recipe with a few changes.<br />
<br />
1 TB oil<br />
1 - 1.5 lb ground beef<br />
1 can chili beans<br />
1 can (14.5 oz) diced tomatoes<br />
1/2 cup chopped yellow onion<br />
1 oz can tomato sauce<br />
1/3 cup beef broth<br />
<br />
<br />
Seasonings<br />
1 tsp salt<br />
Red pepper powder<br />
Fresh ground pepper<br />
Cumin<br />
Bay leaf<br />
Dried basil<br />
Paprika<br />
Worchestershire sauce - splash<br />
1 drop liquid smoke .<br />
Garlic, garlic salt, jar garlic (1/2 tsp)<br />
Pinch ground mustard<br />
<br />
Brown ground beef in oil in a large pot. Add canned ingredients. Season to taste. Let simmer. Add onions. Simmer for less time for crispier onions or longer for more tender onions.<br />
<br />
Serve with grated cheese and saltine crackers.<br />
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4957780781178261226.post-49497205306788233032013-06-27T21:40:00.001-07:002013-06-27T21:40:25.348-07:00Coconut Syrup1 cube butter<div>
1/2 cup buttermilk (or 1/2 cup milk with 1 1/2 teaspoon of lemon juice, let sit for 5 minutes)</div>
<div>
1 cup sugar</div>
<div>
1/4 cup Karo syrup</div>
<div>
<br /></div>
<div>
Combine and stir well. Bring to boil. Lower temperature and simmer for 5-7 minutes. Remove from heat. </div>
<div>
<br /></div>
<div>
Add: </div>
<div>
1/2 teaspoon baking soda</div>
<div>
1/2 teaspoon coconut extract</div>
<div>
<br /></div>
<div>
Syrup will foam and enlarge - mix over sink. </div>
<div>
<br /></div>
<div>
Serve warm over breakfast pastries, popcorn, or ice cream. </div>
<div>
<br /></div>
<div>
<br /></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4957780781178261226.post-52113391217199592442013-06-20T15:50:00.004-07:002013-06-20T15:50:46.640-07:00Apple Syrup<br />1 cup apple juice<br />1 T. lemon juice<br />1/2 tsp cinnamon<br />4 T. cornstarch<br />1/2 cup sugar<br />2 T. butter<br /><br />Cook over stove on medium heat until thick. Add in butter until mixed well and melted. May add more apple juice if needed to thin it.<br />
Serve with German pancakes, french toast, waffles etc.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4957780781178261226.post-13758608107587463772013-06-20T15:48:00.001-07:002013-06-20T15:48:25.558-07:00Buttermilk Syrup1 cup sugar<br />
1/4 cup white Karo syrup<br />
1/2 tsp baking soda<br />
1 cube butter<br />
1/2 cup buttermilk<br />
1 tsp vanilla<br />
<br />
Mix all ingredients together in a saucepan except the vanilla. Bring to a boil and boil for 5 minutes as low heat. Remove from the heat and add vanilla. Serve over waffles, pancakes, scones etc.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4957780781178261226.post-86514316095235416742013-06-20T15:45:00.001-07:002013-06-20T15:45:58.962-07:00Wicked Waffles4 eggs<br />
2 cups butter milk<br />
1 tsp baking powder<br />
1 tsp baking soda<br />
1 tsp salt<br />
1 tsp vanilla<br />
2 cups flour<br />
Mix above ingredients together then add 3/4 cup of melted butter to the mixter.<br />
<br />
Cook as usual in a waffle iron.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4957780781178261226.post-54194527615377098282013-05-26T14:52:00.003-07:002013-05-26T14:54:56.762-07:00Sturdy Whipped Cream Frosting (can be piped)This yummy frosting will not melt at room temperature. Also makes a great dip for fresh fruits.<br />
<br />
1 eight-oz package of cream cheese, softened<br />
1/2 C white sugar<br />
1 tsp vanilla<br />
1/2 tsp almond extract*<br />
2 C heavy cream<br />
<br />
Combine first four ingredients in a stand up mixer. Change to whisk attachment. Mix on medium speed until smooth. Slowly add cream. Stop and scrape sides and bottom frequently. Continue whipping until frosting can hold a stiff peak. <br />
<br />
*You can use any flavor. Lemon is good. Or skip and just let the vanilla carry the flavor.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4957780781178261226.post-85009818292721586552013-05-26T14:46:00.000-07:002013-05-26T14:46:01.120-07:00Surprise Cupcakes1 pkg chocolate cake mix<br />
paper muffin-tin liners<br />
1 pkg 8 oz cream cheese<br />
1/3 C sugar<br />
dash salt<br />
1 C chocolate chips<br />
frosting (optional)<br />
<br />
Prepare cake mix according to directions. Place paper liners in muffin tin. Fill each 2/3 full with batter. Beat softened cream cheese and sugar together, then mix in salt and egg. Add chocolate chips and stir well. Drop one rounded teaspoonful of cheese ixture into batter in each muffing cup. Bake at 375 degrees for 25 minutes or until done. Cool and frost if desired. Store in refrigerator and serve cold.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4957780781178261226.post-28142650499582415542013-05-26T14:41:00.000-07:002013-05-26T14:41:03.558-07:00Chocolate Zucchini Cake1/2 C butter<br />
1/2 C oil<br />
1 3/4 C sugar<br />
2 eggs<br />
1/2 C sour cream<br />
1 tsp vanilla<br />
2 1/2 C flour<br />
4 TB cocoa<br />
1/2 tsp salt<br />
1/2 tsp baking powder<br />
1/2 tsp cinnamon<br />
1 tsp baking soda<br />
2 C zucchini, shredded or finely chopped<br />
chocolate chips<br />
<br />
Mix together the butter, oil, and sugar Add eggs and mix well. Add sour cream and vanilla. Then add flour, cocoa, salt, baking powder, and zucchini. Put in greased 9 x 13" pan. Sprinkle a layer of chocolate chips over the top and bake at 325 degrees for 50-60 minutes.<br />
<br />
*One half of the fat can be replaced with applesauceUnknownnoreply@blogger.com0tag:blogger.com,1999:blog-4957780781178261226.post-31086870508230121772013-05-26T14:29:00.000-07:002013-05-26T14:29:52.276-07:00Zucchini Vegetable Bake4-6 large carrots, peeled, sliced in rounds<br />
1/2 C onion, finely chopped<br />
4-6 small zucchini, sliced in rounds (about 3 cups)<br />
1 C sliced fresh mushrooms<br />
1/2 C chicken broth<br />
1/4 cube butter<br />
salt and pepper<br />
1/2 C grated swiss or jack cheese<br />
<br />
Par boil carrots and onion until carrots are almost tender, don't overcook. Place carrots, onion and squash in casserole dish. Add chicken broth, seasonings and top with butter. Cover and bake 20 minutes at 350 degrees or microwave for 5-7 minutes. Top with cheese and bake 2 minutes more (uncovered) until cheese melts.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4957780781178261226.post-28736109423960584022013-05-26T14:03:00.002-07:002013-05-26T14:03:15.556-07:00Orange Rolls1 package refrigerator biscuits<br />
1/2 C sugar<br />
1/2 C butter<br />
1 grated orange rind<br />
<br />
Melt butter, sugar, and orange rind. Pour mixture over biscuits that have been put in a bread pan. Bake about 10 minutes at 450 degrees.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4957780781178261226.post-76326498330662920932013-05-26T14:00:00.002-07:002013-05-26T14:00:35.184-07:00Swiss Chicken Cutlets5 whole chicken breasts, split, skinned, and boned<br />
2 eggs, beaten<br />
1 C fine dry bread crumbs (it may take more)<br />
1/4 C cooking oil<br />
3 TB butter<br />
1/4 C flour<br />
1/2 tsp salt<br />
1/8 tsp pepper<br />
2-1/2 C milk<br />
1 C Swiss or jack cheese, grated<br />
Avocado slices & tomato wedges (optional)<br />
<br />
Place each chicken breast between wax paper and pound to 1/4" thick, salt and dip into eggs and bread crumbs. In skillet, heat 2 TB oil. Brown chicken cutlets a few at a time for 2 minutes on each side. Add more oil as needed. In a saucepan, melt butter, blend flour, 1/2 tsp salt and pepper. Add milk. Cook and stir until thickened and bubbly. Remove from heat. Pour half of sauce in bottom of a 9 x 13" pan. Arrange cutlets atop then cover with rest of sauce. (At this point this dish can be chilled overnight if desired.) Or, immediately cover and bake at 350 degrees for 30 minutes. (If dish has been chilled overnight, you will need to bake it for about 50 minutes.) Then sprinkle with cheese and top with avocado adn tomato wedges if desired. Bake 2 minutes more until cheese melts.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4957780781178261226.post-56950796451588534062013-05-26T13:51:00.000-07:002013-06-27T13:44:39.219-07:00Macaroni and Cheese1-1/2 C elbow macaroni<br />
3 TB butter or margarine<br />
2 C milk<br />
1/2 tsp salt<br />
dash of pepper<br />
1/2 C minced onion (optional)<br />
OR 2 TB dried minced onion<br />
2 C cheddar cheese, shredded<br />
<br />
Cook macaroni in boiling, salted water until tender; drain. Melt butter, blend in flour, add milk. Cook and stir until thick. Add salt, pepper, onion, and cheese; stir until cheese is melted. Mix sauce with macaroni. Turn into casserole. Bake at 350 for about 45 minutes or microwave for 7-10 minutes. Serves 6.<br />
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4957780781178261226.post-26309204478129473482013-05-26T13:39:00.002-07:002013-05-26T13:39:47.072-07:00Dutch Almond Cookies2 C butter<br />
2 C sugar<br />
4 C flour<br />
1/2 tsp cinnamon<br />
1/2 tsp nutmeg<br />
1/2 tsp cloves<br />
1/2 tsp baking soda<br />
1/4 tsp salt<br />
1/2 C sour cream<br />
1/2 C almonds, sliced<br />
<br />
Cream together butter and sugar. Sift together dry ingredients, then add alternately with sour cream to creamed mixture. Stir in almonds, mixing well. Shape into rolls 2-1/2 to 3" round. Wrap in wax paper and chill overnight. When ready for baking, slice 1/4" thick, place on cookie sheet and bake at 375-400 degrees for about 8-12 minutes or until light brown.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4957780781178261226.post-10007167443492795682013-05-26T13:35:00.001-07:002013-05-26T13:35:47.403-07:00Rocky Road Brownies1 C melted margarine/butter<br />
1/3 C cocoa<br />
2 C sugar<br />
4 eggs<br />
1 1/2 C flour<br />
pinch of salt<br />
1 tsp vanilla<br />
1 C nuts, chopped (optional)<br />
<br />
Mix fist 3 ingredients together. Then add eggs, beating well after each egg. Add remaining ingredients and mix well . Pour into greased 9 x 13" pan. Bake at 350 degrees for 25 minutes. Remove from oven and cover with miniature marshmallows. Put back in oven and bake 5 minutes more. Cool and ice with 1/4 cup meled margarine (butter), 2 1/2 cups powdered sugar, 1/4 cup cocoa, 1 tsp vanilla, dash of salt and milk to thin to correct consistency. Keep in refrigerator over night and the flavors will blend better. (This seldom happens around our house. We eat it right away.)<br />
<br />
*You can use a brownie mix, but they will be a bit crumbly. Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4957780781178261226.post-5156987738772949822013-04-18T15:27:00.002-07:002013-04-21T20:14:02.727-07:00Plumb Bundt Cake<div style="text-align: center;">
<br />
<br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><b>Plumb Bundt Cake</b></span></span></div>
<div style="text-align: center;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: x-small;">Normandie<span style="font-size: x-small;">'s recipe</span></span></span></span></div>
<div style="text-align: center;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: x-small;"><span style="font-size: x-small;">(I think this may have been N<span style="font-size: x-small;">aomi Hay<span style="font-size: x-small;">s' recipe)</span></span> </span></span></span></span><b> </b></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
3 eggs</div>
<div style="text-align: left;">
2 cups sugar</div>
<div style="text-align: left;">
1 cup oil or 2 cubes melted butter</div>
<div style="text-align: left;">
2 large jars pureed plumbs (baby food) or #1 can of applesauce--15oz</div>
<div style="text-align: left;">
<br /></div>
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<br /></div>
<div style="text-align: left;">
2 1/4 cup flour</div>
<div style="text-align: left;">
1 tsp cloves</div>
<div style="text-align: left;">
1 tsp cinnamon</div>
<div style="text-align: left;">
1 tsp salt</div>
<div style="text-align: left;">
1 1/2 tsp soda</div>
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<br /></div>
<div style="text-align: left;">
Beat eggs, add sugar, oil and plumbs/applesauce. Then add dry ingredients, beat well and add 1 cup chopped nuts. </div>
<div style="text-align: left;">
Pour into a greased and floured bundt pan.</div>
<div style="text-align: left;">
Bake @ 350 for 1 hour (60 minutes) </div>
<div style="text-align: left;">
After bake, remove from pan and poke holes in the cake with a fork or toothpick. Frost with brown sugar frosting.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Brown Sugar Frosting</div>
<div style="text-align: left;">
3/4 cup butter melt in pan then add,</div>
<div style="text-align: left;">
1 cup brown sugar</div>
<div style="text-align: left;">
1 TBL of milk.</div>
<div style="text-align: left;">
</div>
<div style="text-align: left;">
Boil the above ingredients for 2 minutes.</div>
<div style="text-align: left;">
Add:</div>
<div style="text-align: left;">
1/2 cup powdered sugar and </div>
<div style="text-align: left;">
1 tsp vanilla</div>
<div style="text-align: left;">
Mix well with a wire whip or beaters. Make frosting while cake is in the oven the last 10 minutes and pour over warm cake.</div>
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<br /></div>
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TIPS:</div>
<ul>
<li>I have always used applesauce in the cake. Lara says she uses baby food prunes. </li>
<li>I don't add nuts. </li>
</ul>
<ul>
<li> I have tried doing the frosting with poking holes in the cake and without, I don't notice a difference.</li>
<li>I usually cook the first ingredients of the frosting longer than 2 minutes, I cook it until I see it is thickening, then add the powdered sugar. </li>
<li>I wait 5-10 minutes after I've made the frosting to allow it to cool a little before pouring it over the bundt cake, if it's too warm and runny it just runs off the cake into a pool of frosting on the plate.</li>
</ul>
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Unknownnoreply@blogger.com0