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Recipes
BUTTER I
By Vanetta
Butter II 4 cups heavy cream 1 1/2 teaspoon coarse salt (preferably fleur de sel) 2 cups ice wate In a blend...
- 1 cup heavy cream
- Place bowl and blade of a food processor into the freezer for 4 to 5 hours.
- Refit the bowl and blade, turn on the food processor, and pour the cream through the feed tube. Process for about 10 minutes, until butter has hardened around the blade, leaving the liquid that has separated from the cream in the bottom of the bowl.
- Transfer the butter to a sieve and shake 2 or 3 times over the sink to allow any excess liquid to drain. Put the butter in a bowl, cover, and chill for at least 1 hour before using. Store it in the refrigerator for up to 1 week. Makes 2/3 to 3/4 cup.
CHUNKY CUCUMBER DILL DRESSING
By Vanetta
Peel and seed cucumber and chop into tiny chunks
- 3/4 cup plus 2 tablespoons nonfat plain yogurt
- 3 tablespoons fresh dill, chopped
- 2 teaspoons granulated sugar
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 2 teaspoons lemon juice
- 1 cup cucumber, peeled and seeded
Kiss Pies
By Vanetta
Preheat oven to 350 degrees F
- Pre-made pie crust, thawed and inrolled
- Hershey kisses
- Egg white, whisked
- 1 tbsp water
THIN MIN GIRLS SCOUT COOKIE COPIES
By Vanetta
Melt the Andes mints in a glass microwave bowl dip the Ritz Crackers (1@ a time) in the mint Lay them on wax ...
- 1 box Ritz crackers
- 2-4 bags Andes Mints chips (found with the chocolate chips @ cub)
CONFECTIONERS SUGAR
By Vanetta
Blend sugar on highest speed of blender for two minutes
- 1 cup granulated sugar
- 1/4 c. cornstarch
ORANGE SLICE COOKIE MIX
By Vanetta
Mix together flour, baking powder and baking soda
- 3/4 c. sugar
- 1/2 c. packed brown sugar
- 1-3/4 c. flour
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1-1/2 c. orange slice candies, quartered (10 oz.)
Baked Brie
By Vanetta
Preheat oven to 350 Unroll the Crescent Roll dough
- 1 roll Pillsbury Crescent Rolls (preferably the non-"cut" ones)
- 1 Brie wheel
- Any Pepper Jam
PINK SALAD
By Vanetta
Dissolve gelatin in boiling water and chill until cooled but not set
- 1 (3-ounce) package strawberry gelatin
- 1/2 cup boiling water
- 1 (8-ounce) package cream cheese
- 1/2 pint whipping cream, whipped
- 1/2 cup chopped nuts
- 1/2 cup diced celery
- 1/2 cup crushed pineapple, undrained
FROZEN PUMPKIN MOUSSE PIE
By Vanetta
Preheat oven to 350°F. Coat a 9-inch deep-dish pie pan with cooking spray
- For the crust:
- 30 small gingersnap cookies (about 7-1/2 ounces)
- 2 tablespoons raisins
- 1 tablespoon canola oil
- For the filling:
- 1 cup canned pumpkin purèe
- 1/3 cup packed brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon freshly grated nutmeg
- 2 pints (4 cups) frozen low-fat vanilla ice cream, softened
BANANA-BRAN MUFFINS
By Vanetta
Preheat oven to 400°F. Coat 12 muffin cups with cooking spray
- 2 large eggs
- 2/3 cup packed light brown sugar
- 1 cup mashed ripe bananas, (2 medium)
- 1 cup buttermilk, (see Ingredient notes)
- 1 cup unprocessed wheat bran, (see Ingredient notes)
- 1/4 cup canola oil
- 1 teaspoon vanilla extract
- 1 cup whole-wheat flour
- 3/4 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup chocolate chips, (optional)
- 1/3 cup chopped walnuts, (optional)