October 29th, 2006 by alice
Tags: Chutney, Cranberry
INGREDIENTS
- 2tablespoonsoil
- 1largeonion, chopped
- 2-3clovesgarlic, finely chopped
- 1 (16 ounce)canwhole berry cranberry sauce
- 1 (15 ounce)can slicedpears, drained,and each cut in half
- 1/2cupseedless raisins
- 1/4cupcider vinegar
- 1/4cup packedbrown sugar
- 1teaspoonpumpkin pie spice
DIRECTIONS
- in a med saucepan, heat oil.
- add onion and garlic; cook until onion is translucent.
- stir in remaining ingredients; bring to a boil.
- reduce heat to med-low; cook 20-25 mins, or until sauce is slightly thickened, stirring occasionally.
- serve warm.
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October 29th, 2006 by alice
Tags: Fantastic, Fluffcream, Homemade, Marshmallow
INGREDIENTS
- 3egg whites
- 2cupslight corn syrup
- 1/2teaspoonsalt
- 2cupsicing sugar(confectioner’s)
- 1tablespoonvanilla extract
DIRECTIONS
- In a large bowl, combine egg whites, corn syrup and salt beat with mixer for 10 minutes, until thick add icing sugar.
- Beat on low speed add in vanilla, and beat until blende.
- Use this in any recipe called for marshmallow creme.
- *NOTE* This recipe makes a lot of fluff, but may be frozen for later use, just remove from freezer and stir well with a spoon, or it can be refrigerated for up to 1 week, just make sure to stir well with a spoon before using.
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October 29th, 2006 by alice
Tags: Buttermilk, Fruit, Salad
INGREDIENTS
- 1 (6 ounce)packageinstant vanilla pudding
- 2cupsbuttermilk
- 1 (11 ounce)canfruit cocktail, drained
- 1 (20 ounce)canpineapple chunks, undrained
- 8ouncesCool Whip, thawed
- 1 (15 ounce)canmandarin oranges, drained
- 1/2cupcoconut
DIRECTIONS
- Combine vanilla pudding and buttermilk; mix well.
- Add all of the fruits and Cool Whip.
- Most all fruits taste good in this, so add whatever fits your personal preferences.
- Also good with mini-marshmallows.
- Mix all ingredients together and chill for at least an hour.
- I prefer to make the night before.
- Enjoy!
- If you are making for a large crowd, recipe doubles very easily!
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October 29th, 2006 by alice
Tags: Always, Crust, Perfect, Pie
INGREDIENTS
- 3cupsall-purpose flour
- 1 1/2cupsvegetable shortening(or a combination of shortening and unsalted butter)
- 1/2teaspoonsalt
- 1egg
- 1tablespooncider vinegar
- 5tablespoons coldwater
DIRECTIONS
- In a bowl, combine flour, shortening and butter, if using, and salt.
- With a pastry blender or two forks or your hands, cut and toss the ingredients until the fat is evenly distributed.
- (Break the fat into pea-size pieces.) In a small bowl or a measuring cup, combine the egg, vinegar and cold water.
- Beat to combine, then add to dry ingredients.
- Mix quickly with a fork with a tossing motion until all the dry ingredients are moistened.
- You can roll this out right away or cover with a damp towel and let it rest in the refrigerator for 20 to 30 minutes.
- It behaves better when cool.
- When ready to roll out, divide the dough into equal parts, depending on the size of the pie pans.
- Roll out on a floured surface with a floured rolling pin.
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October 29th, 2006 by alice
Tags: Chefs, Mean, Pudding, Yorkshire
INGREDIENTS
- 1 1/4cupsall-purpose flour
- 1teaspoonsalt, to taste
- 2/3cupmilk, at room temperature
- 2/3cupwater, at room temperature
- 3largeeggs
- 4tablespoons roast beefpan drippings
- 4teaspoons mincedfresh rosemary
- 1/8-1/4teaspooncayenne, to taste
DIRECTIONS
- In a bowl combine flour and salt.
- With a handheld mixer add the milk, in a stream, until smooth.
- Add water and eggs and beat until combined well and bubbly.
- Let stand, covered, at room temperature for 1 hour.
- Preheat oven to 450 degrees F.
- Divide drippings among eight muffin pan cups.
- Heat the cups in the oven until almost smoking.
- Beat batter until bubbly, stir in rosemary and cayenne, and divide among muffin cups.
- Bake 10 minutes in lower third of the oven without opening the oven door.
- Reduce oven temperature to 350 degrees F and continue to bake for another 10 minutes until puffed, crisp and golden brown.
- Serve immediately.
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