March 29th, 2006 by alice
Tags: Cream, Frozen, Ice, Pie, Pumpkin
INGREDIENTS
- 1 (9 ounce)package preparedgraham cracker pie crusts
- 1pintvanilla ice cream, softened
- 1 (16 ounce)canpumpkin puree(not pumpkin pie filling)
- 1cup real35% cream, whipped(not frozen whipped topping)
- 3/4cupsugar
- 2teaspoonspumpkin pie spice
- 1/2teaspoonsalt
DIRECTIONS
- Fill pie crust with ice cream; freeze until solid.
- In a medium bowl, combine pumpkin, whipped cream, sugar, spice and salt.
- Spoon mixture over the frozen layer of ice cream in crust; freeze until solid.
- TO SERVE: Remove pie from freezer, and place in refrigerator for 1 hour before serving.
- Garnish with additional real whipped cream.
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March 29th, 2006 by alice
Tags: Appetizer, Meat, Pies
INGREDIENTS
- 1lblean ground beef
- 1canmushroom soup
- 1/4cup choppedonions
- 1 beatenegg
- 1/2cup gratedcheddar cheese
- 1/2cupbreadcrumbs
- 1teaspoonWorcestershire sauce
- salt & pepper
- 16-18slicesbread, crust trimmed(square sandwich slices work best)
DIRECTIONS
- Combine all ingrediants well.
- Trim crusts from the bread.
- Butter the slices and place butter side down into muffin tins.
- You have to push them in gently from the edges of the bread.
- Fill with meat mixture and bake at 350 degrees for 35-45 minutes.
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March 29th, 2006 by alice
Tags: Cakes, Crab, Maryland, Style
INGREDIENTS
- 1lbbackfin crab meat(artificial if desired)
- 2cupscracker mealor plain breadcrumbs
- 1egg
- 1tablespoonunsalted butter
- 2tablespoonsall-purpose flour
- 1dashmilkor half-and-half
- 1dashwhite portor cream sherry
- 1tablespoonmayonnaise
- 1/4teaspoonsalt
- 1/4teaspoonpepper
- vegetable oil
- 1/4teaspoongarlic powder
- 1/4cupdried parsley flakes
- 1teaspoonOld Bay Seasoning
- 3sliceswhite bread(finely torn)
- 3dropsWorcestershire sauce
- 1tablespoonbaking powder
DIRECTIONS
- Pick through crabmeat to remove shell fragments.
- Place crabmeat into large mixing bowl.
- Add eggs, butter, flour, milk or half-and-half, Port Wine or Cream Sherry, salt, pepper, garlic powder, mayonnaise, baking powder, Worcestershire sauce, Old Bay seasoning& parsley flakes.
- Tear the 3 slices of white bread into small pieces& add into the rest of the ingredients.
- Mix well with large spoon.
- Place cracker meal onto a large plate.
- Form the mixture between the palms of your hands into the size of tennis balls, gently squeezing out excess juice, then somewhat or lightly flattening& forming the balls into the cakes about 1″ to 1 1/2″ thick.
- Dip& coat both sides of the cakes in the cracker meal or breadcrumbs& set them aside on another plate.
- Place vegetable cooking oil into a large skillet, just enough to cover the entire bottom.
- When the oil is hot, place on medium heat.
- Place the crab cakes into the skillet, being careful not to allow them to break apart.
- With 2 spatulas, gently turn the cakes over to do the other side, until both sides are a light golden brown.
- If you need to add a little more vegetable oil to prevent the cakes from burning, do so.
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March 29th, 2006 by alice
Tags: Biscotti, Cranberry, Pistachio
INGREDIENTS
- 1/2cupdried cranberries
- 1/2cupboiling water
- 3cupsall-purpose flour, plus more for dusting
- 2teaspoonsbaking powder
- 1/2teaspoonsalt
- 4tablespoonsunsalted butter, room temperature
- 1cupgranulated sugar
- 4largeeggs
- 2teaspoonspure vanilla extract
- 1/2cupunsalted shelled pistachios, coarsely chopped
- 1/4cup sandingsugar
DIRECTIONS
- Preheat oven to 375 degrees.
- Place cranberries in a small bowl, and add 1/2 boiling water, or enough to cover.
- Let stand until cranberries are plump, about 15 minutes.
- Drain and set aside.
- In a medium bowl, sift together flour, baking powder, and salt; set aside.
- Line a baking sheet with parchment paper and set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream butter and granulated sugar on medium speed until light and fluffy, about 2 minutes.
- Add 3 eggs, one at a time, beating to incorporate after each addition.
- Beat in vanilla.
- Add the dry ingredients, beating on low, until fully combined.
- Stir in drained cranberries and pistachios.
- Remove dough to a lightly floured surface.
- Divide in two.
- Roll each piece into a 2″ by 18″ log, and place on prepared baking sheet, leaving about 3″ between logs.
- Flatten logs slightly with palm of hand.
- In a small bowl, lightly beat remaining egg.
- Brush logs with beaten egg, and sprinkle with sanding sugar.
- Bake for 25 minutes.
- Remove from oven, and cool on a rack until warm to the touch, about 20 minutes.
- Place logs on a cutting board, and cut crosswise on the diagonal into 3/4″ pieces.
- Return biscotti to baking sheet, cut side down.
- Bake until biscotti are beginning to brown around the edges, about 12 minutes more.
- Transer to wire racks to cool.
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March 29th, 2006 by alice
Tags: Biscotti, Fig, Pistachio
INGREDIENTS
- 1/2teaspoonfennel seeds
- 1/2cupunsalted butter
- 3/4cupsugar
- 2largeeggs
- 1teaspoonpure vanilla extract
- 1teaspoonanise extractor sambuca romana
- 1teaspoon gratedlemons, zest of
- 2 1/4cupsall-purpose flour
- 1 1/2teaspoonsbaking powder
- 1/4teaspoonsalt
- 1/2cup shelledpistachios
- 4ouncesdried figs, stems removed,cut into 1/4 inch dice
DIRECTIONS
- Heat oven to 350 degrees.
- In a small pan over medium-low heat, toast fennel seeds, swirling the pan; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium-high speed until smooth, about 2 minutes.
- Add eggs, extracts, and zest, and beat on medium speed until creamy and light, 2 to 3 minutes.
- In a medium bowl, combine remaining ingredients.
- Add to butter mixture.
- Mix on low speed until just incorporated.
- Remove dough to a clean surface; divide into quarters.
- Form into 9×1 inch logs, place on ungreased baking sheet 2 inches apart, and bake until lightly browned, 25 to 30 minutes.
- Remove from oven, and cool slightly.
- Reduce oven temperature to 275 degrees.
- Using a serrated knife, cut logs on the diagonal into 1/2″ thick slices.
- Arrange biscotti on their sides on a baking sheet.
- Return to oven, and bake until golden, about 30 minutes.
- Turn biscotti over, and bake for 30 minutes more.
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