July 11th, 2006 by alice
Tags: Bread, Pumpkin
INGREDIENTS
- 1 1/2cupssugar
- 1/2cupoil
- 2eggs, beaten
- 1cuppumpkin
- 1/2teaspoonsalt
- 1teaspooncinnamon
- 1 2/3cupsflour
- 1teaspoonbaking soda
- 1teaspoonbaking powder
- 1/3cupwater
- 1cupraisins
DIRECTIONS
- Preheat oven to 350 degrees.
- Grease loaf pan and set aside.
- Combine all ingredients.
- Place in loaf pan.
- Bake for 1& 1/2 hours.
- Cover with foil during last 30 minutes of baking.
- Cool and Enjoy.
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July 11th, 2006 by alice
Tags: Bars, Coconut, Crunch, Pudding, Ronnie
INGREDIENTS
-
Crunch
- 1/2cupbutter, melted
- 1 1/4cupscoconut
- 1/4cupbrown sugar
- 1cupslivered almonds
-
Filling
- 2 2/3cupsmilk
- 2cupswhipped topping(Cool Whip)
- 1 (1 ounce)packageinstant vanilla pudding
- 1 (1 ounce)packageinstant coconut pudding mix
DIRECTIONS
- Crunch Mix: Grease a 9×13 pan and bake for 20 minutes at 350F.
- Stir two or three times.
- Let cool slightly Put half of the crunch mixture in the bottom of the pan.
- Pour half of the pudding mixture over crunch Add the rest of the crunch Top w/ the remainder of the pudding.
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July 11th, 2006 by alice
Tags: Popcorn, Thai
INGREDIENTS
- 8cups freshlypopped popcorn
- 1 1/2tablespoons hotChinese chili sauceor sambal oelek
- 2teaspoonsfish sauce
- 3tablespoons choppedcoriander
- salt (optional)
DIRECTIONS
- Place popcorn in a large bowl.
- Combine sauces in a small bowl; toss popcorn with sauce mixture, then immediately with coriander& salt.
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July 11th, 2006 by alice
Tags: Brussels, Mustard, Shallots, Sprouts
INGREDIENTS
- 1/4cupolive oil
- 2tablespoonsbalsamic vinegar
- 1tablespoonDijon mustard
- 8shallots, peeled & halved
- 2lbsBrussels sprouts, trimmed & cut in half
- salt & freshly ground black pepper
- 3tablespoonsbutter
- 1cupchickensor vegetable stockor broth
- 2tablespoons choppedfresh dill
DIRECTIONS
- Whisk oil, vinegar & mustard together.
- Toss with vegetables & season to taste.
- Place on baking sheets in a single layer; bake in a preheated 425F oven for 20- 25 minutes or until tender & browned.
- Melt butter in a large skillet & stir in veggies.
- Add stock& bring to a boil; reduce until stock thickens & sprouts glisten.
- Sprinkle with dill.
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July 11th, 2006 by alice
Tags: Buttermilk, Coconut, Granita
INGREDIENTS
- 1 (14 ounce)cancoconut milk
- 8slicesfresh ginger, 1/4 inch thick
- 2/3cupsugar
- 1quartbuttermilk
DIRECTIONS
- Heat coconut milk and ginger until hot but not boiling.
- Take off heat, cover; and let stand 15 minutes.
- Add sugar and boil, stirring until sugar is dissolved.
- Take off heat again and add buttermilk.
- Strain into a casserole dish and freeze about two hours, then fluff with a fork and freeze for another hour.
- Serve with mango slices and lime wedges.
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