May 29th, 2006 by alice
Tags: Cake, Pound
INGREDIENTS
- 4eggs, beaten
- 1/2cupshortening
- 3cupssugar
- 1/2cupbutter
- 3cupsflour
- 1teaspoonvanilla
- 1teaspoonlemon extract
- 6ounces7-Up soda
DIRECTIONS
- Mix together first 4 ingredients.
- sift in flour.
- Blend in 7-up, vanilla and lemon extract.
- Bake at 335 for 1 hour and 10 minutes, Hint: Do not butter pan, Line with waxed paper,.
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May 29th, 2006 by alice
Tags: Baileys, Cream, Irish
INGREDIENTS
- 4eggs
- 1canEagle Brand Condensed Milk
- 1teaspoonalmond extract
- 1teaspoonvanilla extract
- 3tablespoonsHershey’s syrup
- 1pintheavy cream(whipping)
- 1cupwhiskey(preferably Irish)
DIRECTIONS
- Use at least a 40 oz.blender
- Put all ingredients in blender.
- Blend no more than 40-45 seconds.
- Store in refrigerator for up to a month.
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May 29th, 2006 by alice
Tags: Carb, Cornbread, Low
INGREDIENTS
- 8ouncescream cheese
- 3eggs
- 3tablespoonsSplenda sugar substitute
- 1/3cupAtkins baking mix
- 1/2teaspoonbaking powder
- 1/2cupsoy grits
- 1/4cupbuttermilk
- 2tablespoonsbacon greaseor oil
DIRECTIONS
- beat cream cheese in mixer, adding other ingredients slowly until incorporated.
- allow to sit at least 5 minutes.
- preheat oven to 350 with a cast iron skillet inside.
- move skillet to stovetop and add bacon grease or oil, coating the sides and bottom.
- pour excess oil into your batter, mixing well.
- pour batter into pan and bake until golden.
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May 29th, 2006 by alice
Tags: Casserole, Corn, Jiffy, Scalloped
INGREDIENTS
- 2eggs
- 1 (14 ounce)cancreamed corn
- 1 (14 ounce)canwhole kernel corn(undrained)
- 1cupsour cream
- 1 (8 ounce)packageJiffy cornbread mix
- 1/2cup meltedbutter
- 1cup shreddedcheddar cheese
DIRECTIONS
- Beat eggs slightly.
- Add sour cream, butter and corn.
- Fold in dry Jiffy corn mix.
- Put in baking disk (I used a 9 x 7).
- Sprinkle cheese on top.
- Bake at 350 for 45-60 minutes.
- Make sure center comes out clean.
- Another rendition is to mix in the cheese– this was very good since it spread the cheese throughout the corn.
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May 29th, 2006 by alice
Tags: Chocolate, Double, Muffins
INGREDIENTS
-
TRUFFLE FILLING
- 3ouncesdark chocolate, chopped
- 1/3cupheavy cream, plus
- 1tablespoonheavy cream
- 1/2teaspoonvanilla
-
MUFFINS
- 1cupflour
- 1/2cupcocoa powder
- 2teaspoonsbaking powder
- 1/2teaspoonbaking soda
- 1/4teaspoonsalt
- 1cupsour cream, plus
- 1tablespoonsour cream
- 1egg, lightly beaten,room temperature
- 6tablespoonsbutter, melted and cooled
- 2/3cupsugar
DIRECTIONS
- FILLING: Place chocolate in bowl.
- In small saucepan, heat cream to boil.
- Pour over chocolate and let stand for 30 seconds to melt chocolate.
- Stir until chocolate is completely melted.
- Stir in vanilla extract.
- Scrape filling into small container and cover with plastic wrap.
- Freeze filling for at least 1 hour (or up to 3 days) or until firm.
- Remove filling from freezer.
- Divide filling into 12 portions.
- Shape each portion into a ball and place on plate.
- Loosely cover with plastic wrap and freeze truffles until ready to use.
- MUFFINS: Preheat oven to 350°F.
- Lightly butter 12 (3-inch) muffin cups.
- Sift together flour, cocoa, baking powder, baking soda and salt into medium bowl.
- Whisk together sour cream, egg, butter and sugar in medium bowl until combined.
- Make well in center of flour mixture; add sour cream mixture and stir with wooden spoon just until combined.
- Fill each muffin cup 1/3 full.
- Place frozen truffle in center of each cup on top of batter.
- Spoon remaining batter into cups, making sure each truffle is covered.
- Bake 15 minutes or until toothpick inserted into batter part of muffins comes out clean.
- Cool muffins in pan set on wire rack for 5 minutes.
- Remove muffins from cups.
- Serve warm or cool completely.
- Store in airtight container.
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