March 7th, 2007 by alice
Tags: Momspple, Tart
INGREDIENTS
-
Crust
- 1cup siftedall-purpose flour
- 1/4teaspoonsalt
- 2tablespoonswhite sugar
- 1/2cupbutter
- 1tablespoonwhite vinegar
-
Topping
- 1cupwhite sugar
- 2tablespoonsall-purpose flour
- 1/2teaspooncinnamon
- 3cups coarsely grated peeledred delicious apples
DIRECTIONS
- Crust: Blend 1 cup flour, salt, sugar and butter, then add vinegar and combine well.
- Pat evenly into 8×8 or 9×9 pan and 1 inch up the sides.
- Set aside.
- Topping: Place grated apples in a collander and press out extra juice.
- Then place in bowl and add rest of topping ingredients, mix well.
- Spread evenly over crust.
- Bake in 400 degree F oven for 1 hour.
- Cool in pan on wire rack.
- Serve with vanilla ice cream or whipped cream.
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March 7th, 2007 by alice
Tags: Beans, Refriednasazi
INGREDIENTS
- 1/2lb driedanasazi beans
- 3slicesbacon, chopped
- 2tablespoonsonions, finely chopped
- 2tablespoonsgreen peppers, finely chopped
- 1clovegarlic, crushed
- 1/2teaspoonchili powder
DIRECTIONS
- Cook beans at a gentle boil in 3 cups water, covered, until tender, about 1 1/2 hours.
- Drain beans and save liquid.
- Saute onion, green pepper, garlic and bacon; mash beans together with sauteed mixture, adding a little liquid at a time, until bean mixture is smooth.
- Can be frozen.
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March 7th, 2007 by alice
Tags: Butterscotch, Creme, Pots
INGREDIENTS
- 1 1/2cupsheavy cream
- 6tablespoonsdark muscovado sugar
- 1/4teaspoonsalt
- 6tablespoonswater
- 2tablespoonsdemerara sugar
- 4largeegg yolks
- 1/2teaspoonvanilla
DIRECTIONS
- Use 6 (4-oz) ramekins Put oven rack in middle position and preheat oven to 300°F.
- Bring cream, muscovado sugar, and salt just to a simmer in a small heavy saucepan over moderate heat, stirring until sugar is dissolved.
- Bring water and Demerara sugar to a boil in a 2-quart heavy saucepan over moderate heat, stirring until sugar is dissolved.
- Continue to cook, stirring occasionally, until browned and bubbly, about 5 minutes.
- Remove from heat and carefully add cream mixture (mixture will bubble up and steam), whisking until combined.
- Whisk together yolks and vanilla in a large bowl, then add hot cream mixture in a stream, whisking.
- Pour custard through a fine-mesh sieve into a 1-quart glass measure.
- Skim off any foam with a spoon.
- Divide custard among ramekins.
- Arrange ramekins in a small roasting pan and bake in a hot water bath, uncovered, until custards are set around edges but still tremble slightly in centers, about 40 minutes.
- Transfer ramekins to a rack with tongs and cool to warm or room temperature.
- Pots de crème will continue to set as they cool.
- Custard can be made, but not baked, 1 day ahead and chilled, covered, in the glass measure or a non-reactive container.
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March 7th, 2007 by alice
Tags: Blackberry, Blueberry, Crisp, Wild
INGREDIENTS
- 1pint wildblueberries
- 1pintblackberries
- 1/4cupsugar
- 1/4cupflour
- 1/2cuplemon juice, and zest
-
Topping
- 3/4cupold fashioned oats
- 3/4cupflour
- 2/3cupbrown sugar
- 1teaspooncinnamon
- 1/2teaspoonground ginger
- 1/4teaspoonground nutmeg
- 1/4teaspoonsalt
- 7tablespoons chilledunsalted butter, diced
DIRECTIONS
- Preheat oven to 375 degrees. Toss blueberries with blackberries, lemon juice and zest, 1/4 cup flour and sugar.
- Transfer to a lightly buttered 9″ pie dish Place 3/4 cup of flour, oats, brown sugar spices and salt into a blender and pulse to combine. Add butter and pulse until topping forms moist clumps Sprinkle topping over berry mixture and bake for approximately one hour until berries bubble and the crust is golden brown.
- Serve warm.
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March 7th, 2007 by alice
Tags: Carne, Con, Kinds, Meat, Olla, Pastryll
INGREDIENTS
-
Pastry
- 2 1/2cupsflour
- 3/4teaspoonsalt
- 1/2teaspoonbaking powder
- 6tablespoonsbutter, cut into small pieces
- 6tablespoonsmargarine
- 8tablespoons coldwater
-
Filling
- 1/2lbpork, cubed
- 1/2lbveal, cubed
- 1/2lbbeef, cubed
- 1/2lbboneless chicken, cubed
- 1 1/2teaspoonssalt
- freshleyground pepper
- 1/8teaspoonnutmeg
- 1/8teaspooncinnamon
- 4tablespoonsflour
- 1/4cupwater
- 1/2cupsherry wine
DIRECTIONS
- Pastry: Sift the flour, salt and baking powder into a bowl.
- Add the butter and blend into the flour with the fingertips until the size of small peas.
- Mix in the margarine.
- Stir in the cold water with a fork, adding 4 tablespoons first, then 1 tablespoon at a time.
- Chill for 20 minutes.
- Cut the pastry in half and roll on a lightly floured board.
- Fit the pastry into a 9 inch pie pan.
- Filling: Mix the meats, seasonings and flour.
- Fill the pastry with the meat.
- Add the water and 1/2 the sherry.
- Cover with the second round of pastry.
- Cut a 2 inch slit in the centre.
- Bake in a 350f degree oven for 2 hours.
- Pour sherry through the slit in the top crust before serving.
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