Ingredients
1 tablespoon water
1 (16 ounce) package frozen peach slices, thawed and well drained
1/3 cup brown sugar
1 tablespoon all-purpose flour
1/4 cup chopped pecans
1 teaspoon vanilla extract
1/2 (17.3 ounce) package Pepperidge Farm� Puff Pastry Sheets, thawed
2 tablespoons coarse sugar or granulated sugar
Directions
Heat the oven to 400 degrees F. Beat the egg and water in a small bowl with a fork. Stir the peaches, brown sugar, flour, pecans and vanilla extract in a large bowl.
Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 14x12-inch rectangle. Spoon the peach mixture lengthwise down the center of the pastry. Cut slits 1 inch apart from the 2 sides of the pastry rectangle to within 1/2 inch of the peach mixture. Starting at one end, fold the pastry strips over the peach mixture, alternating sides, to cover the peach mixture. Brush the pastry with the egg mixture. Sprinkle with the coarse sugar. Place the pastry onto a baking sheet.
Bake for 25 minutes or until the pastry is golden brown. Let the pastry cool on the baking sheet on a wire rack for 20 minutes.
5.11.2011
Aunt Bev's Famous Apple Pie recipe.
Ingredients
7 tart apples, peeled and cored
1 cup white sugar
1 1/2 teaspoons ground cinnamon, or to taste
2 tablespoons all-purpose flour
1/2 teaspoon ground nutmeg
salt to taste
2 recipes unbaked pie shells
1 tablespoon butter
Directions
Preheat oven to 400 degrees F (200 degrees C).
Cut the apples into 1/4 inch slices.
In a mixing bowl, combine sugar, cinnamon, flour, nutmeg (or apple pie spice), and salt; mix thoroughly. Pour the spice mix over the apples and stir until the apples are coated.
Line one crust in a 9 inch deep dish pie pan. Place the apples in the pie crust. Dot the apple filling evenly with butter. Fit the top crust over the apples. Press the crust down gently and cut 3 or 4 slits in the top crust to allow steam to escape while the pie bakes
Bake in the preheated oven 50 minutes, or until the crust is golden brown. Check the pie after the first 30 minutes of cooking: if the crust is already browned reduce the heat to 350 degrees F (175 degrees C) to allow the apples to cook without the crust burning.
7 tart apples, peeled and cored
1 cup white sugar
1 1/2 teaspoons ground cinnamon, or to taste
2 tablespoons all-purpose flour
1/2 teaspoon ground nutmeg
salt to taste
2 recipes unbaked pie shells
1 tablespoon butter
Directions
Preheat oven to 400 degrees F (200 degrees C).
Cut the apples into 1/4 inch slices.
In a mixing bowl, combine sugar, cinnamon, flour, nutmeg (or apple pie spice), and salt; mix thoroughly. Pour the spice mix over the apples and stir until the apples are coated.
Line one crust in a 9 inch deep dish pie pan. Place the apples in the pie crust. Dot the apple filling evenly with butter. Fit the top crust over the apples. Press the crust down gently and cut 3 or 4 slits in the top crust to allow steam to escape while the pie bakes
Bake in the preheated oven 50 minutes, or until the crust is golden brown. Check the pie after the first 30 minutes of cooking: if the crust is already browned reduce the heat to 350 degrees F (175 degrees C) to allow the apples to cook without the crust burning.
Amazin' Raisin Cake recipe.
Ingredients
3 cups all-purpose flour
2 cups white sugar
1 cup mayonnaise
1/3 cup milk
2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon ground cloves
3 cups apple - peeled, cored, and chopped
1 cup raisins
1 cup coarsely chopped walnuts
2 cups heavy cream
1/2 cup confectioners' sugar
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch pans.
In large bowl with mixer at low speed, beat together flour, sugar, mayonnaise, milk, eggs, baking soda, cinnamon, nutmeg, salt, and cloves, scraping bowl frequently, for 2 minutes. Batter will be thick. Sir in the chopped apples, raisins and walnuts.
Spread batter into prepared pan. Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool in pans on wire racks for 10 minutes. Remove and cool on wire racks.
In a large bowl, whip the cream and confectioners' sugar until stiff peaks form. Fill and frost the cake.
3 cups all-purpose flour
2 cups white sugar
1 cup mayonnaise
1/3 cup milk
2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon ground cloves
3 cups apple - peeled, cored, and chopped
1 cup raisins
1 cup coarsely chopped walnuts
2 cups heavy cream
1/2 cup confectioners' sugar
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch pans.
In large bowl with mixer at low speed, beat together flour, sugar, mayonnaise, milk, eggs, baking soda, cinnamon, nutmeg, salt, and cloves, scraping bowl frequently, for 2 minutes. Batter will be thick. Sir in the chopped apples, raisins and walnuts.
Spread batter into prepared pan. Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool in pans on wire racks for 10 minutes. Remove and cool on wire racks.
In a large bowl, whip the cream and confectioners' sugar until stiff peaks form. Fill and frost the cake.
Bread Machine Challah for Shabbat and Festivals recipe.
Ingredients
1 cup warm water (110 degrees F/45 degrees C)
1 1/2 teaspoons salt
2 tablespoons white sugar
1/4 cup pareve margarine
3 cups bread flour
2 1/4 teaspoons bread machine yeast
1 tablespoon water
1/8 teaspoon vanilla extract
Directions
Place the warm water, salt, sugar, margarine, egg, bread flour, and yeast in the pan of a bread machine in that order, set the machine to the dough setting, and start the machine.
When the dough cycle of the machine is finished, place the dough on a floured surface. Divide the dough into 3 pieces, and roll them into ropes about the thickness of your thumb and about 12 inches long. Ropes should be fatter in the middle and thinner at the ends. Pinch 3 ropes together at the top and braid them. Starting with the strand to the right, move it to the left over the middle strand (that strand becomes the new middle strand.) Take the strand farthest to the left, and move it over the new middle strand. Continue braiding, alternating sides each time, until the loaf is braided, and pinch the ends together and fold them underneath for a neat look.
Grease a baking sheet, or line with parchment paper, and place the braided challah on the prepared sheet. Cover the loaf with a plastic bag to prevent drying out, and let rise in a warm place until doubled in bulk, about 1 hour.
Preheat oven to 350 degrees F (175 degrees C). Whisk together 1 egg, 1 tablespoon of water, and vanilla in a small bowl, and brush the glaze on the challah. Sprinkle with optional toppings (see footnote).
Bake in the preheated oven until golden brown and the loaf sounds hollow when tapped, 35 to 40 minutes.
1 cup warm water (110 degrees F/45 degrees C)
1 1/2 teaspoons salt
2 tablespoons white sugar
1/4 cup pareve margarine
3 cups bread flour
2 1/4 teaspoons bread machine yeast
1 tablespoon water
1/8 teaspoon vanilla extract
Directions
Place the warm water, salt, sugar, margarine, egg, bread flour, and yeast in the pan of a bread machine in that order, set the machine to the dough setting, and start the machine.
When the dough cycle of the machine is finished, place the dough on a floured surface. Divide the dough into 3 pieces, and roll them into ropes about the thickness of your thumb and about 12 inches long. Ropes should be fatter in the middle and thinner at the ends. Pinch 3 ropes together at the top and braid them. Starting with the strand to the right, move it to the left over the middle strand (that strand becomes the new middle strand.) Take the strand farthest to the left, and move it over the new middle strand. Continue braiding, alternating sides each time, until the loaf is braided, and pinch the ends together and fold them underneath for a neat look.
Grease a baking sheet, or line with parchment paper, and place the braided challah on the prepared sheet. Cover the loaf with a plastic bag to prevent drying out, and let rise in a warm place until doubled in bulk, about 1 hour.
Preheat oven to 350 degrees F (175 degrees C). Whisk together 1 egg, 1 tablespoon of water, and vanilla in a small bowl, and brush the glaze on the challah. Sprinkle with optional toppings (see footnote).
Bake in the preheated oven until golden brown and the loaf sounds hollow when tapped, 35 to 40 minutes.
Blackberry Pie II recipe.
Ingredients
4 1/2 cups fresh blackberries, rinsed and drained
1 1/2 cups white sugar
1/4 cup tapioca flour
1 recipe pastry for a 9 inch double crust pie
1 egg white, beaten
1 tablespoon white sugar
Directions
Mix tapioca flour and sugar together, and blend mixture into the berries.
Line a pie dish with pastry. Pour filling into pie shell, and cover with top crust. Seal edges by pinching or fluting the edge. Brush top with egg white and sprinkle with a little sugar. Cut slits in top to allow steam to escape.
Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, until pie is golden brown and bubbly.
4 1/2 cups fresh blackberries, rinsed and drained
1 1/2 cups white sugar
1/4 cup tapioca flour
1 recipe pastry for a 9 inch double crust pie
1 egg white, beaten
1 tablespoon white sugar
Directions
Mix tapioca flour and sugar together, and blend mixture into the berries.
Line a pie dish with pastry. Pour filling into pie shell, and cover with top crust. Seal edges by pinching or fluting the edge. Brush top with egg white and sprinkle with a little sugar. Cut slits in top to allow steam to escape.
Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, until pie is golden brown and bubbly.
Bow Ties with Veggies recipe.
Ingredients
1 (8 ounce) package farfalle (bow tie) pasta
1 tablespoon olive oil
1 zucchini, chopped
1 large onion, chopped
salt and pepper to taste
Directions
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a skillet over medium heat, saute zucchini and onion in olive oil until tender. Toss farfalle pasta with vegetables and season with salt and pepper; serve.
1 (8 ounce) package farfalle (bow tie) pasta
1 tablespoon olive oil
1 zucchini, chopped
1 large onion, chopped
salt and pepper to taste
Directions
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a skillet over medium heat, saute zucchini and onion in olive oil until tender. Toss farfalle pasta with vegetables and season with salt and pepper; serve.
Barbecue Tofu Sandwiches recipe.
Ingredients
1 (12 ounce) package extra firm tofu
3 tablespoons vegetable oil
1 onion, thinly sliced
1 1/2 cups barbecue sauce
6 hamburger buns
Directions
Drain the tofu between paper towels until most of the water has been squeezed out.
Slice tofu into 1/4 inch thick slices.
Heat vegetable oil in a large skillet, fry tofu strips until golden brown on both sides. Add onion and cook for a few minutes, until onion is at your desired consistency.
Pour in barbeque sauce (use more or less, according to your taste). Cook the mixture for ten minutes on low and serve on buns.
1 (12 ounce) package extra firm tofu
3 tablespoons vegetable oil
1 onion, thinly sliced
1 1/2 cups barbecue sauce
6 hamburger buns
Directions
Drain the tofu between paper towels until most of the water has been squeezed out.
Slice tofu into 1/4 inch thick slices.
Heat vegetable oil in a large skillet, fry tofu strips until golden brown on both sides. Add onion and cook for a few minutes, until onion is at your desired consistency.
Pour in barbeque sauce (use more or less, according to your taste). Cook the mixture for ten minutes on low and serve on buns.
Apricot-Coconut Squares recipe.
Ingredients
1/2 cup butter, softened
1/4 cup white sugar
1 cup all-purpose flour
2/3 cup dried apricots
1 cup water
1 cup packed light brown sugar
1/3 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon lemon juice
1 cup chopped walnuts
3/4 cup flaked coconut (optional)
1/3 cup confectioners' sugar for decoration
Directions
Preheat the oven to 325 degrees F (165 degrees C). In a medium bowl, mix together butter, sugar, and 1 cup flour. Press into the bottom of an ungreased 9x13 inch pan.
Bake for 25 minutes in preheated oven. In small saucepan, bring apricots and water to a boil, and cook for 10 minutes. Drain, chop, and set aside to cool.
In a medium bowl, beat eggs and brown sugar. Stir in 1/3 cup flour, baking powder, salt, vanilla, and lemon juice. Fold in nuts and chopped apricots. Stir in coconut, if desired. Pour over the prepared crust.
Bake for an additional 20 minutes in the preheated oven, or until firm. Cool, and dust with confectioners' sugar before cutting into squares.
1/2 cup butter, softened
1/4 cup white sugar
1 cup all-purpose flour
2/3 cup dried apricots
1 cup water
1 cup packed light brown sugar
1/3 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon lemon juice
1 cup chopped walnuts
3/4 cup flaked coconut (optional)
1/3 cup confectioners' sugar for decoration
Directions
Preheat the oven to 325 degrees F (165 degrees C). In a medium bowl, mix together butter, sugar, and 1 cup flour. Press into the bottom of an ungreased 9x13 inch pan.
Bake for 25 minutes in preheated oven. In small saucepan, bring apricots and water to a boil, and cook for 10 minutes. Drain, chop, and set aside to cool.
In a medium bowl, beat eggs and brown sugar. Stir in 1/3 cup flour, baking powder, salt, vanilla, and lemon juice. Fold in nuts and chopped apricots. Stir in coconut, if desired. Pour over the prepared crust.
Bake for an additional 20 minutes in the preheated oven, or until firm. Cool, and dust with confectioners' sugar before cutting into squares.
Applesauce Sandwiches recipe.
Ingredients
1 cup applesauce
8 slices bread
1/4 cup butter or margarine, softened
1 tablespoon sugar
1/4 teaspoon ground cinnamon
Directions
Spread the applesauce on four slices of bread; top with remaining bread. Lightly butter the outsides of sandwiches. Toast on a hot griddle for 3-4 minutes on each side or until golden brown. Combine sugar and cinnamon; sprinkle over hot sandwiches. Serve immediately.
1 cup applesauce
8 slices bread
1/4 cup butter or margarine, softened
1 tablespoon sugar
1/4 teaspoon ground cinnamon
Directions
Spread the applesauce on four slices of bread; top with remaining bread. Lightly butter the outsides of sandwiches. Toast on a hot griddle for 3-4 minutes on each side or until golden brown. Combine sugar and cinnamon; sprinkle over hot sandwiches. Serve immediately.
Blended Berry Pancakes recipe.
Ingredients
1 cup pancake mix
3/4 cup water
10 whole frozen strawberries
1/2 cup frozen blueberries
1 teaspoon brown sugar, or to taste (optional)
Directions
Preheat a pancake griddle to medium heat. Whisk together the pancake mix and water in a bowl.
Place the still-frozen strawberries into a blender, and pulse several times to break the berries up into small pieces. Mix the chopped strawberries and the frozen blueberries into the batter until the fruit is well distributed.
Grease the griddle with butter, and pour about 1/4 cup of batter per pancake onto the griddle. Allow the bottom side to brown and the batter to form air holes; sprinkle the uncooked side with brown sugar, if desired, and flip to brown the other side.
1 cup pancake mix
3/4 cup water
10 whole frozen strawberries
1/2 cup frozen blueberries
1 teaspoon brown sugar, or to taste (optional)
Directions
Preheat a pancake griddle to medium heat. Whisk together the pancake mix and water in a bowl.
Place the still-frozen strawberries into a blender, and pulse several times to break the berries up into small pieces. Mix the chopped strawberries and the frozen blueberries into the batter until the fruit is well distributed.
Grease the griddle with butter, and pour about 1/4 cup of batter per pancake onto the griddle. Allow the bottom side to brown and the batter to form air holes; sprinkle the uncooked side with brown sugar, if desired, and flip to brown the other side.
Bacon-Flavored Dog Biscuits recipe.
Ingredients
1/2 cup water
1 teaspoon salt
10 tablespoons bacon fat, melted
5 cups whole wheat flour
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a cookie sheet.
Beat eggs in a large bowl. Stir in milk, water, salt, and bacon fat until well blended. Gradually stir in flour to make a stiff dough. Pinch off pieces of the dough and roll into 2 inch balls. Place on prepared baking sheet.
Bake in preheated oven for 35 to 40 minutes. Cool on racks. Store in a covered container in the refrigerator.
1/2 cup water
1 teaspoon salt
10 tablespoons bacon fat, melted
5 cups whole wheat flour
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a cookie sheet.
Beat eggs in a large bowl. Stir in milk, water, salt, and bacon fat until well blended. Gradually stir in flour to make a stiff dough. Pinch off pieces of the dough and roll into 2 inch balls. Place on prepared baking sheet.
Bake in preheated oven for 35 to 40 minutes. Cool on racks. Store in a covered container in the refrigerator.
Almond and Coconut Crusted Tilapia recipe.
Ingredients
3 eggs, beaten
1 cup chopped toasted almonds
1 cup flaked coconut
1 tablespoon sesame seeds
1 tablespoon brown sugar
1 pinch nutmeg
1 (15 ounce) can crushed pineapple, drained
1/2 cup chopped onion
6 (5 ounce) fillets tilapia
Directions
Preheat an oven to 350 degrees F (175 degrees C). Butter a large baking dish.
Place the beaten eggs in a shallow dish. Mix the almonds, coconut, sesame seeds, brown sugar, and nutmeg together in a mixing bowl. Stir the pineapple and onion together in a separate bowl. Dip each tilapia fillet into the beaten egg and then press into the almond mixture. Place the coated tilapia into the prepared dish. Spread the pineapple mixture over the coated fillets.
Bake in the preheated oven until the fish flakes easily with a fork, about 40 minutes.
3 eggs, beaten
1 cup chopped toasted almonds
1 cup flaked coconut
1 tablespoon sesame seeds
1 tablespoon brown sugar
1 pinch nutmeg
1 (15 ounce) can crushed pineapple, drained
1/2 cup chopped onion
6 (5 ounce) fillets tilapia
Directions
Preheat an oven to 350 degrees F (175 degrees C). Butter a large baking dish.
Place the beaten eggs in a shallow dish. Mix the almonds, coconut, sesame seeds, brown sugar, and nutmeg together in a mixing bowl. Stir the pineapple and onion together in a separate bowl. Dip each tilapia fillet into the beaten egg and then press into the almond mixture. Place the coated tilapia into the prepared dish. Spread the pineapple mixture over the coated fillets.
Bake in the preheated oven until the fish flakes easily with a fork, about 40 minutes.
Brown Sugar Muffins recipe.
Ingredients
1/2 cup shortening
1 cup packed brown sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Directions
In a mixing bowl, cream shortening and brown sugar. Add egg, milk and vanilla. Combine the dry ingredients; add to creamed mixture just until combined. Fill greased or paper-lined muffin cups three-fourths full. Bake at 400 degrees F for 16-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
1/2 cup shortening
1 cup packed brown sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Directions
In a mixing bowl, cream shortening and brown sugar. Add egg, milk and vanilla. Combine the dry ingredients; add to creamed mixture just until combined. Fill greased or paper-lined muffin cups three-fourths full. Bake at 400 degrees F for 16-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
Armadillo Eggs recipe.
Ingredients
24 jalapeno peppers
1 pound sausage
2 cups all-purpose baking mix
1 (16 ounce) package Cheddar cheese, shredded
1 tablespoon crushed red pepper flakes
1 tablespoon garlic salt
1 (16 ounce) package Monterey Jack cheese, cubed
Directions
Preheat oven to 325 degrees F (165 degrees C). Lightly grease a medium baking sheet.
Cut a slit in each jalapeno pepper. Remove and discard seeds and pulp.
In a medium bowl, mix sausage, baking mix, Cheddar cheese, crushed red pepper, and garlic salt.
Stuff jalapenos with the Monterey Jack cheese cubes. Shape sausage mixture around the jalapenos to form balls.
Arrange jalapeno balls on the prepared baking sheet. Bake 25 minutes in the preheated oven, until lightly browned.
24 jalapeno peppers
1 pound sausage
2 cups all-purpose baking mix
1 (16 ounce) package Cheddar cheese, shredded
1 tablespoon crushed red pepper flakes
1 tablespoon garlic salt
1 (16 ounce) package Monterey Jack cheese, cubed
Directions
Preheat oven to 325 degrees F (165 degrees C). Lightly grease a medium baking sheet.
Cut a slit in each jalapeno pepper. Remove and discard seeds and pulp.
In a medium bowl, mix sausage, baking mix, Cheddar cheese, crushed red pepper, and garlic salt.
Stuff jalapenos with the Monterey Jack cheese cubes. Shape sausage mixture around the jalapenos to form balls.
Arrange jalapeno balls on the prepared baking sheet. Bake 25 minutes in the preheated oven, until lightly browned.
Blue Spinach Salad recipe.
Ingredients
1 cup pre-washed spinach leaves
1/3 cup seedless red grapes, rinsed and dried
1 tablespoon blue cheese, crumbled
2 tablespoons roasted, salted pumpkin seeds
1 tablespoon blue cheese salad dressing (optional)
Directions
Toss together the spinach leaves, grapes, blue cheese, and pumpkin seeds. Serve with blue cheese salad dressing if desired.
1 cup pre-washed spinach leaves
1/3 cup seedless red grapes, rinsed and dried
1 tablespoon blue cheese, crumbled
2 tablespoons roasted, salted pumpkin seeds
1 tablespoon blue cheese salad dressing (optional)
Directions
Toss together the spinach leaves, grapes, blue cheese, and pumpkin seeds. Serve with blue cheese salad dressing if desired.
Banana Caramel Pie II recipe.
Ingredients
1 (14 ounce) can sweetened condensed milk
1 (9 inch) prepared graham cracker crust
1 (12 ounce) container frozen whipped topping, thawed
Directions
Fill a saucepan with 2 inches of water. Place an unopened can of sweetened condensed milk into the water. Bring to a simmer and let cook for 3 hours. Monitor the water closely, to make sure there is always water in the pan. Remove can from heat and let cool for 10 to 15 minutes.
Carefully open can and pour contents into pie crust. Slice bananas over the top and cool in the refrigerator. Before serving, spread with whipped topping.
1 (14 ounce) can sweetened condensed milk
1 (9 inch) prepared graham cracker crust
1 (12 ounce) container frozen whipped topping, thawed
Directions
Fill a saucepan with 2 inches of water. Place an unopened can of sweetened condensed milk into the water. Bring to a simmer and let cook for 3 hours. Monitor the water closely, to make sure there is always water in the pan. Remove can from heat and let cool for 10 to 15 minutes.
Carefully open can and pour contents into pie crust. Slice bananas over the top and cool in the refrigerator. Before serving, spread with whipped topping.
Beef Pot Pie II recipe.
Ingredients
2 peeled and cubed red potatoes
3/4 cup carrots, cubed
1/4 cup chopped onion
1 3/4 cups diced cooked beef
2 (12 ounce) jars beef gravy
1 teaspoon beef bouillon granules
1 teaspoon Beau Monde ™ seasoning
salt and pepper to taste
1 cup buttermilk baking mix
1/2 cup milk
1 egg
Directions
Place potatoes and carrots in a medium saucepan and fill with water to cover. Cover and cook over medium high heat until almost done (about 10 to 15 minutes). Drain and let cool for a few minutes.
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl combine the potatoes, carrots, onion, beef, gravy, bouillon and seasoning. Season with salt and pepper to taste and mix all together.
In a large bowl combine the baking mix, milk and egg and mix together until smooth. Pour beef mixture into an ungreased 9 inch deep dish pie plate. Pour pastry dough on top.
Bake in preheated oven 25 to 30 minutes, until crust is golden.
2 peeled and cubed red potatoes
3/4 cup carrots, cubed
1/4 cup chopped onion
1 3/4 cups diced cooked beef
2 (12 ounce) jars beef gravy
1 teaspoon beef bouillon granules
1 teaspoon Beau Monde ™ seasoning
salt and pepper to taste
1 cup buttermilk baking mix
1/2 cup milk
1 egg
Directions
Place potatoes and carrots in a medium saucepan and fill with water to cover. Cover and cook over medium high heat until almost done (about 10 to 15 minutes). Drain and let cool for a few minutes.
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl combine the potatoes, carrots, onion, beef, gravy, bouillon and seasoning. Season with salt and pepper to taste and mix all together.
In a large bowl combine the baking mix, milk and egg and mix together until smooth. Pour beef mixture into an ungreased 9 inch deep dish pie plate. Pour pastry dough on top.
Bake in preheated oven 25 to 30 minutes, until crust is golden.
Apple-Cinnamon Syrup recipe.
Ingredients
1/2 cup packed brown sugar
1/3 cup water
2 tablespoons butter or margarine
1 teaspoon cornstarch
1/2 teaspoon ground cinnamon
3 medium apples, peeled, thinly sliced
Directions
In a saucepan over medium heat, bring brown sugar, water, butter and cornstarch and cinnamon to a boil; boil for 2 minutes until thick. Reduce heat to medium. Add apples; cook for 10-12 minutes or until apples are tender.
1/2 cup packed brown sugar
1/3 cup water
2 tablespoons butter or margarine
1 teaspoon cornstarch
1/2 teaspoon ground cinnamon
3 medium apples, peeled, thinly sliced
Directions
In a saucepan over medium heat, bring brown sugar, water, butter and cornstarch and cinnamon to a boil; boil for 2 minutes until thick. Reduce heat to medium. Add apples; cook for 10-12 minutes or until apples are tender.
Baked Corn Beef Hash recipe.
Ingredients
1 tablespoon vegetable oil
1 onion, sliced
1 (14 ounce) can baked beans
1 (12 ounce) can corned beef, chopped
2 tablespoons tomato puree
1 dash Worcestershire sauce
2 cups mashed potatoes
1 cup shredded extra-sharp Cheddar cheese
Directions
Preheat oven to 350 degrees F (175 degrees C).
Heat the vegetable oil in a skillet over medium heat. Add the onion, and cook until the onion has softened and turned translucent, about 5 minutes. Meanwhile, spread the baked beans in a casserole dish. Toss the corned beef with the tomato puree and Worcestershire sauce in a bowl and sprinkle over the beans. Spread the onions overtop, followed by the mashed potatoes. Finally, sprinkle with the shredded Cheddar cheese.
Bake in preheated oven for 30 minutes until the casserole is hot and bubbly.
1 tablespoon vegetable oil
1 onion, sliced
1 (14 ounce) can baked beans
1 (12 ounce) can corned beef, chopped
2 tablespoons tomato puree
1 dash Worcestershire sauce
2 cups mashed potatoes
1 cup shredded extra-sharp Cheddar cheese
Directions
Preheat oven to 350 degrees F (175 degrees C).
Heat the vegetable oil in a skillet over medium heat. Add the onion, and cook until the onion has softened and turned translucent, about 5 minutes. Meanwhile, spread the baked beans in a casserole dish. Toss the corned beef with the tomato puree and Worcestershire sauce in a bowl and sprinkle over the beans. Spread the onions overtop, followed by the mashed potatoes. Finally, sprinkle with the shredded Cheddar cheese.
Bake in preheated oven for 30 minutes until the casserole is hot and bubbly.
Broccoli Salad recipe.
Ingredients
1 1/2 cups fresh broccoli florets
3/4 cup shredded Cheddar cheese
4 bacon strips, cooked and crumbled
1/4 cup finely chopped onion
3 tablespoons mayonnaise
2 tablespoons white vinegar
1 tablespoon sugar
Directions
In a bowl, combine the broccoli, cheese, bacon and onion. In another bowl, whisk the mayonnaise, vinegar and sugar. Pour over broccoli mixture and toss to coat. cover and refrigerate for at least 1 hour before serving.
1 1/2 cups fresh broccoli florets
3/4 cup shredded Cheddar cheese
4 bacon strips, cooked and crumbled
1/4 cup finely chopped onion
3 tablespoons mayonnaise
2 tablespoons white vinegar
1 tablespoon sugar
Directions
In a bowl, combine the broccoli, cheese, bacon and onion. In another bowl, whisk the mayonnaise, vinegar and sugar. Pour over broccoli mixture and toss to coat. cover and refrigerate for at least 1 hour before serving.
Banana Split Oat Bran Pancakes recipe.
Ingredients
1 cup oat bran hot cereal, uncooked
1/2 cup PILLSBURY BEST� All Purpose Flour
2 teaspoons baking powder
1 tablespoon sugar and sucralose blend for baking
1/4 teaspoon salt
4 ripe bananas, sliced and divided
1 cup reduced fat milk
1 large egg
CRISCO� Original No-Stick Cooking Spray
1/2 cup SMUCKER'S� Strawberry Low Sugar Preserves
SMUCKER'S� Hot Fudge Microwaveable Ice Cream Topping, warmed according to package directions (optional)
Directions
Combine oat bran, flour, baking powder, sugar and salt in a small bowl. Mash two ripe bananas; combine with milk and egg. Add the egg mixture to the flour mixture stirring until the ingredients are just combined.
Heat a griddle or large skillet over medium heat. Spray surface with a no-stick spray. Pour a scant 1/4 cup of batter for each pancake onto hot surface. Cook until bubbly; turn and cook remaining side until golden brown.
Melt preserves in a small microwave safe bowl; cook on HIGH for 15 seconds. Stir. Serve pancakes topped with sliced bananas, drizzled strawberry preserves and hot fudge; dollop with whipped topping.
1 cup oat bran hot cereal, uncooked
1/2 cup PILLSBURY BEST� All Purpose Flour
2 teaspoons baking powder
1 tablespoon sugar and sucralose blend for baking
1/4 teaspoon salt
4 ripe bananas, sliced and divided
1 cup reduced fat milk
1 large egg
CRISCO� Original No-Stick Cooking Spray
1/2 cup SMUCKER'S� Strawberry Low Sugar Preserves
SMUCKER'S� Hot Fudge Microwaveable Ice Cream Topping, warmed according to package directions (optional)
Directions
Combine oat bran, flour, baking powder, sugar and salt in a small bowl. Mash two ripe bananas; combine with milk and egg. Add the egg mixture to the flour mixture stirring until the ingredients are just combined.
Heat a griddle or large skillet over medium heat. Spray surface with a no-stick spray. Pour a scant 1/4 cup of batter for each pancake onto hot surface. Cook until bubbly; turn and cook remaining side until golden brown.
Melt preserves in a small microwave safe bowl; cook on HIGH for 15 seconds. Stir. Serve pancakes topped with sliced bananas, drizzled strawberry preserves and hot fudge; dollop with whipped topping.
Apple Cake with Lemon Sauce recipe.
Ingredients
1 3/4 cups sugar
1 cup vegetable oil
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon salt
2 cups peeled apples, cut into 1/2 inch pieces
1 cup pecans, chopped
1 cup seedless raisins
LEMON SAUCE:
1 large lemon
2 egg yolks
1 cup sugar
2 1/2 tablespoons cornstarch
1/2 teaspoon salt
1 1/2 cups water
4 teaspoons butter or margarine
Directions
For cake, beat eggs; add sugar, oil and vanilla. In separate bowl, mix flour, soda, cinnamon and salt. Add flour mixture to egg mixture all at once; blend and stir. Add apples, nuts and raisins to mixture; blend well. Pour batter into well-greased 11-in. x 7-in. x 2-in. pan (13-in. x 9-in. x 2-in. pan may be used); decrease baking time by 15-20 minutes. Bake at 375 degrees F for 55 minutes, or until cake tests done when wooden pick is inserted in center. For sauce, grate peel from lemon; measure out 1-1/2 teaspoons rind. Squeeze lemon; measure 3 tablespoons juice. Set aside. Beat egg yolks lightly; set aside. In separate bowl, blend sugar, cornstarch and salt. Measure water into saucepan; gradually stir in sugar mixture. Cook, stirring, until mixture boils clear and thickens. Remove from heat. Beat small amount of hot mixture into egg yolks. Return yolk mixture to saucepan; cook and stir about 2 minutes. Remove from heat; add lemon zest, juice and butter. Pour sauce over cake.
1 3/4 cups sugar
1 cup vegetable oil
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon salt
2 cups peeled apples, cut into 1/2 inch pieces
1 cup pecans, chopped
1 cup seedless raisins
LEMON SAUCE:
1 large lemon
2 egg yolks
1 cup sugar
2 1/2 tablespoons cornstarch
1/2 teaspoon salt
1 1/2 cups water
4 teaspoons butter or margarine
Directions
For cake, beat eggs; add sugar, oil and vanilla. In separate bowl, mix flour, soda, cinnamon and salt. Add flour mixture to egg mixture all at once; blend and stir. Add apples, nuts and raisins to mixture; blend well. Pour batter into well-greased 11-in. x 7-in. x 2-in. pan (13-in. x 9-in. x 2-in. pan may be used); decrease baking time by 15-20 minutes. Bake at 375 degrees F for 55 minutes, or until cake tests done when wooden pick is inserted in center. For sauce, grate peel from lemon; measure out 1-1/2 teaspoons rind. Squeeze lemon; measure 3 tablespoons juice. Set aside. Beat egg yolks lightly; set aside. In separate bowl, blend sugar, cornstarch and salt. Measure water into saucepan; gradually stir in sugar mixture. Cook, stirring, until mixture boils clear and thickens. Remove from heat. Beat small amount of hot mixture into egg yolks. Return yolk mixture to saucepan; cook and stir about 2 minutes. Remove from heat; add lemon zest, juice and butter. Pour sauce over cake.
Balsamic Glazed Salmon recipe.
Ingredients
8 (3 ounce) fillets salmon (about 3/4-inch thick)
Freshly ground black pepper
3 tablespoons olive oil
4 1/2 teaspoons cornstarch
1 3/4 cups Swanson� Chicken Broth (Regular, Natural Goodness™ or Certified Organic)
3 tablespoons balsamic vinegar
1 tablespoon brown sugar
1 tablespoon orange juice
1 teaspoon grated orange peel
Orange slices for garnish
Directions
Place the salmon in an 11x8-inch (2-quart) shallow baking dish. Sprinkle with black pepper and drizzle with oil. Bake at 350 degrees F for 15 minutes or until the fish flakes easily when tested with a fork.
Stir the cornstarch, broth, vinegar, brown sugar, orange juice and orange peel in a 2-quart saucepan over high heat to a boil. Cook and stir until the mixture boils and thickens.
Place the salmon on a serving platter and serve with the sauce. Garnish with the orange slices.
8 (3 ounce) fillets salmon (about 3/4-inch thick)
Freshly ground black pepper
3 tablespoons olive oil
4 1/2 teaspoons cornstarch
1 3/4 cups Swanson� Chicken Broth (Regular, Natural Goodness™ or Certified Organic)
3 tablespoons balsamic vinegar
1 tablespoon brown sugar
1 tablespoon orange juice
1 teaspoon grated orange peel
Orange slices for garnish
Directions
Place the salmon in an 11x8-inch (2-quart) shallow baking dish. Sprinkle with black pepper and drizzle with oil. Bake at 350 degrees F for 15 minutes or until the fish flakes easily when tested with a fork.
Stir the cornstarch, broth, vinegar, brown sugar, orange juice and orange peel in a 2-quart saucepan over high heat to a boil. Cook and stir until the mixture boils and thickens.
Place the salmon on a serving platter and serve with the sauce. Garnish with the orange slices.
Bacon Roll Ups I recipe.
Ingredients
1 (1 pound) loaf sandwich bread
2 (8 ounce) packages cream cheese, softened
1 teaspoon garlic powder
1 teaspoon dried parsley
1 pound bacon, cut in half
Directions
Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet.
Cut the crusts off of the bread slices, then cut each piece of bread into three equal rectangles.
In a small bowl, combine cream cheese, garlic powder, and parsley. Spread a layer of the cream cheese mixture on each bread rectangle, and roll it up. Wrap a slice of bacon around each of the bread rolls and secure them with toothpicks. Arrange the roll ups on the prepared baking sheet.
Bake until the bacon is crisp, approximately 10 minutes.
1 (1 pound) loaf sandwich bread
2 (8 ounce) packages cream cheese, softened
1 teaspoon garlic powder
1 teaspoon dried parsley
1 pound bacon, cut in half
Directions
Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet.
Cut the crusts off of the bread slices, then cut each piece of bread into three equal rectangles.
In a small bowl, combine cream cheese, garlic powder, and parsley. Spread a layer of the cream cheese mixture on each bread rectangle, and roll it up. Wrap a slice of bacon around each of the bread rolls and secure them with toothpicks. Arrange the roll ups on the prepared baking sheet.
Bake until the bacon is crisp, approximately 10 minutes.
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