March 17th, 2006 by alice
Tags: Harvest, Pie, Walnut
INGREDIENTS
- 3eggs, lightly beaten
- 1cupsugar
- 2tablespoonsall-purpose flour
- 1cupdark corn syrup
- 2tablespoonsbutter, melted
- 1teaspoonvanilla
- 1 unbaked 9 inch pastrypie shell
- 1 1/2cups largewalnut pieces
DIRECTIONS
- Heat oven to 400 degrees.
- Combine eggs, sugar, flour, corn syrup, butter and vanilla; blend well.
- Pour into unbaked pie shell; arrange walnuts on top.
- Bake in lower third of oven at 400 degrees for 15 minutes.
- Reduce oven temperature to 350 degrees and bake for an additional 35 to 40 minutes or until center appears set.
- Cool completely.
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March 17th, 2006 by alice
Tags: Acorns, Cookies
INGREDIENTS
- 1cupbutter, melted
- 3/4cupbrown sugar, firmly packed
- 1 1/2cupspecans, chopped fine,divide into 3/4 c. portions
- 2 1/2cupsall-purpose flour, sifted
- 1/2teaspoonbaking powder
- 1cupsemi-sweet chocolate chips
DIRECTIONS
- Preheat oven to 375 degrees.
- In a large bowl, beat together butter, brown sugar, 3/4 cup chopped pecans and vanilla on medium speed until well blended.
- Add flour and baking powder and mix well, using low speed.
- Shape dough into 1-inch balls.
- Slightly flatten by pressing balls onto ungreased cookie sheets; pinch tops to point to resemble acorns.
- Bake for 10 to 12 minutes at 375 degrees.
- Remove from oven and cool on wire racks.
- In top of a double boiler over simmering water, melt chocolate chips, stirring until smooth.
- Remove from heat; keep double boiler over water.
- Dip large ends of cooled cookies into melted chocolate, then roll in chopped pecans.
- Cool to set chocolate.
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March 17th, 2006 by alice
Tags: Bread, Christmas, Cranberry, Stuffing
INGREDIENTS
- 1 1/2cupsfresh cranberries
- 4cupsdried breadcrumbs
- 1/2cup meltedbutter
- 3-4tablespoonsgranulated sugar
- 1/2cup finely mincedonions
- 1/2cup finely dicedcelery
- 1/2teaspoondried marjoram
- 1teaspoonsalt
- 1teaspoonground sage
- 1dashblack pepper
- 1dash driedmace
- 1dashdried thyme
- 1dashdried oregano
- 1clovegarlic(minced)
DIRECTIONS
- Purée cranberries in food processor.
- Place cranberry purée in saucepan with bread cubes, butter, sugar, onion, celery, marjoram, salt, sage, pepper, mace, thyme, oregano and garlic.
- Mix well and cook over medium heat, stirring constantly, about 10 minutes.
- Cool before stuffing bird.
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March 17th, 2006 by alice
Tags: Brandied, Fruit, Holiday
INGREDIENTS
- 33ouncescanned peaches, drained
- 15 1/2ouncespineapple slices, drained
- 4ouncesmaraschino cherries, drained
- 1cupsugar
- brandy
DIRECTIONS
- In a one quart jar pack peach halves, pineapple slices and cherries in layers adding about 1/4 cup sugar with each layer until the fruit reaches the neck of the jar.
- Pour in enough brandy to cover, stir and seal tightly.
- As fruit is removed, add equal amounts of fruit and sugar to the jar and enough brandy to cover.
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March 17th, 2006 by alice
Tags: Boil, Seafood, Style, Zatarains
INGREDIENTS
- 4tablespoonsyellow mustard seeds
- 3tablespoonscoriander seeds
- 2tablespoonsallspice berries
- 2tablespoonsdill seeds
- 1tablespooncrushed red pepper flakes(or more to taste)
- 1teaspoonwhole cloves
- 8bay leaves
- salt
- cayenne pepperor Tabasco sauce
-
To the boil I personally also like to add
- 1lemon, sliced
- 4-6clovesgarlic, slivered or sliced
DIRECTIONS
- Combine all dry ingredients (except salt) in a square of cheesecloth and tie with string.
- Bring a large pot of water (enough for about 4 pounds of seafood) to a boil, add the bag of seasoning, salt and cayenne pepper or hot sauce.
- At this point, I also like to add one lemon, sliced, and 4 to 6 cloves of garlic, slivered or sliced.
- Let the seafood boil liquid simmer for at least 30 minutes or until water is tinted and seasoned.
- Add seafood or vegetables, and cook until done.
- Drain and ENJOY!
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