March 31st, 2007 by alice
Tags: Bars, Coconut, Raspberry
INGREDIENTS
- 1 1/4cupsflour
- 1/4teaspoonsalt
- 1/2cupbutter, cut in tbsp.
- 3tablespoons coldwater
- 2eggs
- 1/2cupsugar
- 2 2/3cups shreddedcoconut(7 oz. bag)
- 1/3cup seedlessred raspberry preserves
DIRECTIONS
- Preheat oven to 425*F.
- Combine the flour and salt in a medium bowl; cut in the butter until coarse crumbs form.
- Sprinkle the water over the mixture while tossing to blend well.
- Press mixture evenly onto the bottom of an ungreased 9″ square baking pan; bake for 20 minutes, or until lightly browned.
- Reduce oven to 350*F.
- Using an electric mixer on high speed, beat the eggs in a large bowl.
- Gradually add the sugar, beating unitl thick and lemon-colored.
- Gently stir in the coconut.
- Spread the preserves over the baked crust to within 1/4″ of the edges.
- Carefully spread the coconut mixture over the preserves; bake 25 minutes more, or until golden brown.
- Cool completely before cutting into bars.
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March 31st, 2007 by alice
Tags: Crazy, Johns, Mustard, Spicy
INGREDIENTS
- 3teaspoonsDijon mustard
- 3teaspoonsflour, plain white
- 3teaspoonsmustard powder
- 1teaspoonhorseradish, grated
- 1/2teaspoonwhite pepper
- 1teaspooncaster sugar
- 1/4teaspoonsalt
- 5ounceswater, hot
DIRECTIONS
- Combine all ingredients EXCEPT water and mix well.
- Then add the water, mix well and simmer for 2 minutes.
- Remove from heat and allow to cool to room temperature.
- Transfer to an air-tight jar and store sealed, in the refrigerator.
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March 31st, 2007 by alice
Tags: Hotly, Mustard, Sweetly
INGREDIENTS
- 1mediumonion, chopped
- 1clovegarlic, minced
- 1cupdry white wine
- 2/3cupdry mustard
- 1 1/2teaspoonsolive oilor vegetable oil
- 1tablespoonhoney
- 1teaspoonsalt
- 3dropsTabasco sauce
DIRECTIONS
- Combine onion garlic and wine in a saucepan and bring to a boil.
- Simmer 5 minutes.
- Remove from heat and cool.
- Strain into dry mustard.
- Add oil,honey, salt, and tabasco.
- Cook over low heat until smooth and thick.
- Yield about: 16 Oz.
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March 31st, 2007 by alice
Tags: Hot, Mustard, Swedish, Very
INGREDIENTS
- 2 (2 ounce)cansdry mustard
- 2ounces garlicvinegar
- 3ouncescream
- 2egg yolks
- 1 1/2tablespoonsbrown sugar
- 1 1/2tablespoonswhite sugar
DIRECTIONS
- Mix all ingredients with a fork until smooth.
- Let stand overnight.
- This mixture gets hotter with age.
- Use sparingly.
- Keep refrigerated.
- Makes about 1-1/3 cups.
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March 31st, 2007 by alice
Tags: Pemmican, Saskatoon
INGREDIENTS
- 1cupbeef jerky, beef or venison
- 1cup driedsaskatoon berriesor dried blueberries
- 1cup unroastedsunflower seeds or crushednuts, of any kind
- 2teaspoonshoney
- 1/4cuppeanut butter
- 1/2teaspooncayenne
DIRECTIONS
- This version uses peanut butter rather than melted suet or lard as the binding agent, which is more palatable for today’s health conscious diets.
- Although you can do it the old way if you wish.
- Grind[or pound] the dried meat to a mealy powder.
- Add the dried berries and seeds or nuts.
- Heat the honey, peanut butter and cayenne until softened.
- Blend.
- When cooled, store in a plastic bag or sausage casing in a cool dry place.
- It will keep for months.
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