February 19th, 2006 by alice
Tags: Bread, Cinnamon, Quick
INGREDIENTS
- 4cupsflour
- 2teaspoonsbaking soda
- 2teaspoonsbaking powder
- 1teaspoonsalt
- 1cupshortening
- 2cupssugar
- 4eggs
- 2teaspoonsvanilla
- 2cupsbuttermilk
-
For Cinnamon Swirl
- 2tablespoonssugar
- 1tablespooncinnamon
DIRECTIONS
- Sift flour, baking power, baking soda and salt.
- Set aside.
- Combine shortening and sugar.
- Mix together then add eggs and vanilla.
- Stir in sifted flour mixture and buttermilk.
- Mix until smooth.
- Pour 1/3 into greased loaf pan.
- Mix together sugar and cinnamon for swirl.
- Swirl 1/3 of mixture into each layer of batter with knife.
- Repeat.
- Don’t swirl the cinnamon into top layer of batter.
- Lightly dust it over the top for a crusted effect.
- Bake at 350 degrees for one hour.
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February 19th, 2006 by alice
Tags: Lemon, Meringue, Perfect, Pie
INGREDIENTS
-
Pie Crust
- 1 1/2cupsgraham cracker crumbs
- 1/2cupbutter or margarine, softened to room temperature
- 1/4cupsugar
-
Pie
- 1/2cupcornstarch
- 1 1/2cupssugar
- 1/4teaspoonsalt
- 1 3/4cups coldwater
- 4egg yolks, lightly beaten
- 1/2cuplemon juice
- 2tablespoonsbutteror margarine
-
Meringue
- 4egg whites, at room temperature
- 1/4teaspooncream of tartar
- 1/8teaspoonsalt
- 1/2cupsugar
- 1teaspoonvanilla
DIRECTIONS
- Preheat oven to 350 F.
- For crust, blend crumbs, butter and sugar in a bowl.
- Spoon into 9″ piepan and press firmly against the bottom and sides (but not over rim).
- Bake 8- 10 minutes.
- Cool before filling.
- For pie filling, mix cornstarch, sugar and salt in heavy saucepan, slowly blend in water, and heat, stirring constantly, until thickened and smooth.
- Blend a little hot mixture into egg yolks, return to pan and cook and stir over lowest heat 2- 3 minutes; do not boil.
- Off heat, stir in 1/2 cup lemon juice and the 2 Tbsp butter.
- Spoon filling into pie shell.
- To create meringue use glass mixing bowl for best results, although metal works fine too.
- DO NOT use plastic.
- Beat egg whites until frothy using electric hand mixer, add cream of tartar and salt, continue beating, adding sugar 1 Tbsp at a time.
- When all sugar is incorporated, add vanilla and beat hard (highest mixer speed) until glossy and peaks stand straight up when beaters are withdrawn.
- Spoon about half the meringue around the edge of warm filling, pile remainder in the middle, twirling spoon around to create peaks.
- Bake pie for 12- 15 minutes until touched with brown.
- Cool pie at least two hours before serving.
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February 19th, 2006 by alice
Tags: Baked, Beans, Honey, Indonesian
INGREDIENTS
- 2 (15 ounce)canswhite beans, drained
- 2apples, pared and diced
- 1smallonion, diced
- 2/3cuphoney
- 1/2cupgolden raisins
- 1/3cupsweet pickle relish
- 1tablespoonprepared mustard
- 1teaspooncurry powder, to taste
- salt
DIRECTIONS
- Preheat oven to 300°F.
- Combine all ingredients in a 2 1/2 quart casserole.
- Add just enough water to cover.
- Bake 1 1/2 hours adding more water if needed.
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February 19th, 2006 by alice
Tags: Broiled, Crab, Puffs
INGREDIENTS
- 1lb specialcrabmeator backfin crab meat
- 1 (5 ounce)jar old englishsharp cheddar cheese
- 4tablespoonsmayonnaise
- 1/8teaspoonground red pepper
- 4tablespoonsbutter, melted
- 2teaspoons french’smustard
- 1/2teaspoongarlic salt
- 10saltines, crushed
- 6English muffins, halved and quartered(48 pieces)
DIRECTIONS
- Pick through crab to remove all shells.
- Heat jar of cheese in microwave just enough to soften.
- Mix all ingredients except crab and muffins.
- Mix well. Then gently fold in crab meat.
- IMPORTANT: These crab topped muffins must be frozen at least 30 minutes before broiling.
- When ready to serve, broil until bubbly and brown.
- Takes only a few minutes.
- Be sure to use all 48 pieces.
- Applying too much on the muffins will make the outside too brown and the inside won’t be cooked.
- These can be kept in the freezer (wrapped) for 3-4 weeks before baking.
- Use as needed for entertaining.
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February 19th, 2006 by alice
Tags: Baconion, Bread, Machine
INGREDIENTS
- 6ounceswater
- 3/4cupplain nonfat yogurt
- 1 1/2tablespoonsnonfat dry milk powder
- 2tablespoonssugar
- 1 1/2teaspoonssalt
- 1tablespoondried onions
- 2tablespoonsbacon bits
- 1 1/2tablespoonsbutter
- 3cupsflour
- 1packageactive dry yeast
DIRECTIONS
- Put the ingredients in the bread machine in the order recommended by the manufacturer.
- (Mine says wet stuff first, so I do the flour and yeast last– the order of everything else doesn’t matter.) Press START on the machine!
- (I personally prefer Light crust setting.).
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