December 3rd, 2006 by alice
Tags: Butter, Honey, Pecan
INGREDIENTS
- 1/2cup softenedbutteror margarine
- 1/4cuphoney
- 2tablespoons choppedpecans
- 1/8teaspoonground nutmeg
DIRECTIONS
- Mix all ingredients into softened butter.
- Chill until ready to serve.
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December 3rd, 2006 by alice
Tags: Emerils, Key, Lime, Pie
INGREDIENTS
- 1 1/2cupsgraham cracker crumbs
- 1/2cupgranulated sugar
- 4tablespoons meltedbutter
- 2 (14 ounce)canscondensed milk
- 1cupkey lime juice
- 2wholeeggs
- 1cupsour cream
- 2tablespoonspowdered sugar
- 1tablespoonlime zest
DIRECTIONS
- Preheat the oven to 375 degrees F.
- In a bowl, mix the graham cracker crumbs, sugar, and butter with your hands.
- Press the mixture firmly into a 9-inch pie pan, and bake until brown, about 20 minutes.
- Remove from the oven and allow to cool to room temperature before filling.
- Lower the oven temperature to 325 degrees F.
- In a separate bowl, combine the condensed milk, lime juice, and eggs.
- Whisk until well blended and place the filling in the cooled pie shell.
- Bake in the oven for 15 minutes and allow to chill in the refrigerator for at least 2 hours.
- Once chilled, combine the sour cream and powdered sugar and spread over the top of the pie using a spatula.
- Sprinkle the lime zest as a garnish on top of the sour cream and serve chilled.
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December 3rd, 2006 by alice
Tags: Cake, Freshpple
INGREDIENTS
- 3cupsall-purpose flour
- 1teaspoonbaking soda
- 1teaspoonsalt
- 1 1/2cupsvegetable oil
- 2cupssugar
- 3largeeggs
- 2teaspoonsvanilla
- 1 1/4cupswalnutsor pecans, chopped
- 2cupsgranny smith apples, peeled and finely chopped
DIRECTIONS
- Preheat oven to 325.
- Butter and flour a 10-inch bundt pan Sift flour, soda and salt together Beat oil, eggs and vanilla for 3 minutes until well blended, add sugar to combine.
- Gradually add dry ingredients and beat iuntil smooth.
- Fold in apples and pecans.
- Bake until tests done.
- Cool. Serve with caramel sauce.
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December 3rd, 2006 by alice
Tags: Cheese, Cream, Honey, Pecan
INGREDIENTS
- 8ouncescream cheese, softened
- 1/4cup choppedpecans
- 2tablespoonshoney
- 1/4teaspooncinnamon
DIRECTIONS
- Mix all ingredients into softened cream cheese.
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December 3rd, 2006 by alice
Tags: Fruitcake, White
INGREDIENTS
- 2 1/2cupscake flour
- 1teaspoonbaking powder
- 1/2teaspoonsalt
- 2 1/2cupsgolden raisins
- 1cupdried apricots, quartered
- 1cupcrystallized ginger
- 1cupcanned pineapple chunks, drained,quartered
- 1cupblanched almonds, coarsely chopped(toasted)
- 1cupwalnuts, coarsely chopped(toasted)
- 1cupbutter, room temperature
- 1cupsugar
- 5eggs
- 2teaspoons freshly gratedlemons, zest of
- 2teaspoons freshly gratedorange zest
- 1tablespoonvanilla extract
- 1teaspoonalmond extract
- 1teaspoonlemon extract
DIRECTIONS
- Preheat oven to 270F.
- Line three 4 ½ x 8 ½ inch loaf pans with parchment; generously butter paper.
- Sift flour, baking powder and salt into large bowl.
- Stir with fork to blend.
- Add apricots, ginger, raisins, pineapple, almonds and walnuts and toss gently to coat.
- Cream butter and sugar in another bowl until light and fluffy.
- Beating by hand, gradually add fruit mixture, alternately with eggs, one at a time, beating vigorously after each addition.
- Blend in peels and vanilla and almond extracts.
- Divide batter evenly among pans.
- Bake until a tester comes out clean, about 2 hours.
- Cool 30 minutes.
- Turn out.
- Peel off paper and cool completely.
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