July 10th, 2008 by alice
Tags: Black, Currant, Tea
INGREDIENTS
- 3/4cupherbal tea, wild blackcurrant(I use Stash)
- 1ounceAmaretto
- 1/2ounceGrand Marnier
DIRECTIONS
- In a tea cup or mug measure 1oz amaretto and 1/2 oz grand mariner.
- Fill mug with 3/4 cup steeped black currant herbal tea.
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July 10th, 2008 by alice
Tags: , Dessert, Pie, Pizza
INGREDIENTS
- 1 (12 inch)prepared pizza crust(medium thick)
- 1 (540 ml)can mixed berrypie filling
- 3/4-1cup sweetenedgranola cereal, clusters
-
icing
- milk
- icing sugar
- vanilla
DIRECTIONS
- Preheat oven to 350°F.
- Place crust on pizza pan and bake until *almost* perfect (bottom should be getting firm).
- Remove from oven, and poke it with a fork all over to prevent bubbling.
- Top with pie filling of your choice (mixed berry, blueberry and raspberry are my favorites!) about 1-inch from the edge.
- Sprinkle granola over the top quite generously (but don’t over do it!) breaking up really big chunks with your fingers (but still leaving it a bit chunky!).
- Prepare the icing accordingly so that you have a “just pour able” consistency (I make about 1/2 cup!) and drizzle as much as you would like over the top to the edges.
- Return pizza to the oven and wait for your creation to perfect itself (just until the filling is heated through).
- Remove from oven, slice into pie or square slices, and serve while hot (I always drizzle a little more icing over the top once it comes out of the oven, but that’s just me!).
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July 10th, 2008 by alice
Tags: Bubble, Mexican, Pizza
INGREDIENTS
- 1 1/2lbslean ground beef
- 1 (1 1/4 ounce)package old el pasotaco seasoning mix
- 3/4cupwater
- 1 (10 3/4 ounce)cancondensed tomato soup
- 1 (17 1/3 ounce)can pillsbury grandsrefrigerated corn biscuits or1 (16 1/3ounce)canPillsbury Grands refrigerated buttermilk biscuits
- 8ounces shreddedcheddar cheese
- 2cupslettuce, shredded
- 2mediumtomatoes, chopped
- 1cup old el paso thick ‘nchunky salsa
- 1 (2 1/4 ounce)cansliced ripe olives, drained
- 1 (8 ounce)containersour cream
- 3green onions, sliced, if desired
DIRECTIONS
- 1. Heat oven to 375°F Brown ground beef in large skillet over medium-high heat for 8 to 10 minutes or until thoroughly cooked, stirring frequently. Drain. Add taco seasoning mix, water and soup; mix well. Bring to a boil. Reduce heat to low; simmer 3 minutes. Remove from heat.
- 2. Separate dough into 8 biscuits. Cut each biscuit into 8 pieces. Add pieces to ground beef mixture; stir gently. Spoon mixture into ungreased 13×9-inch pan.
- 3. Bake at 375°F for 18 to 23 minutes or until sauce is bubbly and biscuits are golden brown. Remove from oven. Sprinkle with cheese. Return to oven; bake an additional 8 to 10 minutes or until cheese is bubbly.
- 4. To serve, cut pizza into 8 squares. Top each serving with lettuce, tomatoes, salsa, olives, sour cream and onions.
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July 10th, 2008 by alice
Tags: Bread, Parmesan
INGREDIENTS
- 1loaffrozen bread dough
- 1/4cup shreddedparmesan cheese(do not try to substitute the grated stuff in a green can)
- 2teaspoonsdried parsley
- 2teaspoonsdried oregano
- 1/2teaspoongarlic salt
- 1tablespoonbutter, melted
DIRECTIONS
- Thaw bread dough (according to package directions: may take 2-6 hours) in a loaf pan.
- Combine cheese and seasonings in a small bowl.
- Melt the butter and brush over top of the defrosted loaf, then sprinkle with seasoning & cheese mixture.
- Cover the loaf with plastic wrap and let rise again, until 1″ above the pan.
- Bake per directions given for the bread dough until lightly browned.(Approximately 350 for 20-25min.).
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July 10th, 2008 by alice
Tags: Baby, Cakes, Caramel, Pecans, Potato, Sauce, Sticky, Sweet
INGREDIENTS
- 1/2cupbutter, softened
- 1cupgranulated sugar
- 2largeeggs, at room temperature
- 1 1/4cupsall-purpose flour, divided
- 1teaspoonbaking soda
- 1teaspoonvanilla extract
- 1/2teaspoonsalt
- 1/2teaspoonground ginger
- 1/2teaspoonground cinnamon
- 1 (15 ounce)cansweet potatoes, drained and mashed
- 1/3cupbuttermilk
- nonstick cooking spray
- 1/2cup choppedpecans, toasted
-
Caramel-Pecan Sauce
- 1/2cupbutter
- 3/4cuplight brown sugar, firmly packed
- 1cupheavy cream
- 1/2teaspooninstant coffee granules
- vanilla ice cream (optional)
- heavy cream (optional)
DIRECTIONS
- Beat butter and sugar at medium speed with an electric mixer until smooth.
- Add eggs, 1 at a time, beating until blended after each addition.
- Combine flour and baking soda.
- Gradually add half of flour mixture to butter mixture, beating at low speed until blended, and stopping to scrape bottom and down sides of bowl.
- Add remaining half of flour mixture, and beat until blended.
- Add vanilla and next 5 ingredients, beating at medium speed until smooth.
- Spoon batter into 12 muffin cups coated with cooking spray, filling two-thirds full.
- 3. Bake at 350° for 15 minutes or until a wooden pick inserted in center comes out clean.
- Cool in pan on a wire rack 5 minutes.
- Remove warm cakes from pan, and sprinkle with toasted pecans.
- Top each cake with 2 1/2 Tbsp Caramel-Pecan Sauce (*recipe follows).
- Serve with vanilla ice cream or ice-cold heavy cream, if desired.
- *Caramel-Pecan Sauce:.
- Cook butter and sugar in a medium nonstick skillet over medium heat 2 to 3 minutes or until butter melts and sugar dissolves.
- Whisk in heavy cream and coffee granules. Bring mixture to a light boil, stirring constantly.
- Turn off heat, and let stand on cooktop until slightly cool, stirring often.Makes 2 cups.
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