June 30th, 2007 by alice
Tags: Creatomato, Cucumber, Easy, Good, Really, Salad
INGREDIENTS
- 2largecucumbers, peeled and cut into 1/4 in slices
- 2smallplum tomatoes, chopped
- 1smallred onion, thinly sliced(or use a yellow onion)
- 1 1/2cupssour cream
- 2tablespoonssugar(or to taste)
- 1 1/2-2tablespoonswhite vinegar
- salt and pepper(I use seasoned salt for this)
DIRECTIONS
- In a bowl, combine cucumber, chopped tomato and onion; toss to combine.
- In another bowl, combine the sour cream, sugar and vinegar; mix well then pour over veggies, and toss to coat.
- Season with salt and pepper.
- Cover and chill until serving.
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June 30th, 2007 by alice
Tags: Cake, Candy, Kitchen, Pecan, Pie, The
INGREDIENTS
-
CAKE
- 3cups finely choppedpecans, toasted
- 2cupsflour
- 1teaspoonbaking soda
- 1/2cupbutter, softened
- 1/2cupshortening
- 2cupssugar
- 5egg yolks
- 1tablespoonvanilla extract
- 1cupbuttermilk
- 5egg whites
- 3/4cupdark corn syrup
-
PECAN PIE FILLING
- 1/2cup packeddark brown sugar
- 3/4cupdark corn syrup
- 1/3cupcornstarch
- 4egg yolks
- 1 1/2cupshalf-and-half
- 1/8teaspoonsalt
- 3tablespoonsbutter
- 1teaspoonvanilla extract
DIRECTIONS
- MAKE THE CAKE: Sprinkle 2 cups of the pecans evenly over the bottoms of 3 buttered 9″ round cake pans, shaking to coat both the bottoms and sides of the pans.
- Combine the flour and baking soda in a bowl; mix well.
- In another bowl, using an electric mixer on medium speed, cream together the butter and shortening until light and fluffy.
- Gradually beat in the sugar.
- Add the egg yolks, one at a time, blending well after each addition; blend in the vanilla.
- Add the flour mixture and buttermilk alternately, blending well after each addition, beginning and ending with the flour mixture.
- Stir in the remaining 1 cup pecans.
- In a clean bowl, using an electric mixer with clean beaters on medium speed, beat the egg whites until stiff peaks form.
- Fold 1/3 of the whites into the batter to lighten it; fold in remaining whites.
- Pour batter evenly into the prepared pans.
- Bake at 350*F.
- for 25 minutes, or until a toothpick inserted in the center comes out clean.
- Cool 10 minutes in pans on wire racks; invert onto waxed paper-lined wire racks.
- Brush the tops and sides of the layers with the corn syrup; cool completely.
- MAKE THE FILLING: Whisk together the brown sugar, corn syrup, cornstarch, egg yolks, half-and-half, and salt in a heavy 3-quart saucepan until smooth.
- Bring to a boil over medium heat, whisking constantly; boil for 1 minute, or until the mixture thickens.
- Remove pan from heat; whisk in the butter and vanilla.
- Place a sheet of waxed paper on the surface of the mixture; chill for 4 hours.
- ASSEMBLE THE CAKE: Place 1 cake layer, pecan side up, on a serving dish; spread with 1/2 the filling.
- Place the second cake layer, pecan side up, over the filling; spread with the remaining filling.
- Place the third cake layer, pecan side up, on top of the filling.
- Serve with whipped cream; store covered in the refrigerator.
- Bring to room temperature before serving.
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June 30th, 2007 by alice
Tags: Corn, Fresh, Grilled
INGREDIENTS
- 8ears freshcorn, still in husks
- 1/2cupextra virgin olive oil
- 2tablespoons meltedbutter
- 1tablespoondried parsley(or more)
- salt
- pepper
DIRECTIONS
- Carefully unwrap ears of corn and remove silks.
- Combine olive oil, butter, parsley, salt, and pepper in small bowl.
- With pastry brush, apply mixture to each ear of corn generously.
- Wrap corn back up with husks and then wrap in heavy duty aluminum foil.
- Grill at about 250 to 300 degrees for 1 to 1 1/2 hours until done to your taste.
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June 30th, 2007 by alice
Tags: Buckle, Magic, Pumpkin
INGREDIENTS
- 1/2cupbutter, melted
- 1cupflour
- 1cupsugar
- 4teaspoonsbaking powder
- 1/2teaspoonsalt
- 1cuphalf-and-halfor milk
- 1teaspoonvanilla
-
FILLING
- 3cups cookedpumpkin
- 1cupevaporated milk
- 2eggs
- 1cupsugar
- 1/2cup packedbrown sugar
- 1tablespoonflour
- 1teaspooncinnamon
- 1/2teaspoonsalt
- 1/4teaspoonginger
- 1/4teaspooncloves
- 1/4teaspoonnutmeg
-
TOPPING
- 1tablespoonbutter
- 2tablespoonssugar
- 0
DIRECTIONS
- Set oven to 350 degrees.
- Pour the melted butter into a 13 x 9-inch baking pan; set aside.
- In a bowl, combine the flour, sugar, baking powder and salt. Stir or whisk in the milk or half and half (if using) until smooth. Pour into dish containing the melted butter.
- In a small bowl, beat the pumpkin, evaporated milk and eggs. Combine remaining ingredients into the pumpkin mixture; mix to combine. Pour over crust mixture DO NOT STIR!.
- Dot with 1-2 Tbsp butter. Sprinkle with 2-3 Tbsp sugar.
- Bake for 55-60 minutes, or until top is brown, and a knife inserted near the middle comes out clean……DELICIOUS!
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June 30th, 2007 by alice
Tags: Mushroom, Rice, Stuffing, Wild
INGREDIENTS
- 3cups cookedwild rice
- 3slices of dicedbacon
- 1mediumonion, chopped
- 1/2cupcelery, diced
- 2cupsmushrooms, cleaned and coarsely chopped
- 2apples, peeled,cored and grated
- 1teaspoonsage
- salt & pepper
DIRECTIONS
- Brown the bacon in a skillet and when almost crisp add the onion& celery, saute for 5 minutes.
- Add mushrooms and cook for apprx 5 minutes or until tender, stir once or twice so nothing gets too brown Add remaining ingredients mix well and remove from heat You may cook this stuffing on the side in a casserole dish (325F for 1 hour covered) or stuff the cavity of the bird or roast.
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