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Recipes
MARSHMALLOWS #2
By Vanetta
Sift the cornstarch and powdered sugar into a bowl
- 1/4 c. cornstarch
- 1/3 c. powdered sugar
- 1 envelope unflavored gelatin
- 1/3 c. water
- 2/3 c. sugar
- 1/2 c. light corn syrup
- Pinch of slat
- 1 tsp. vanilla
CUCUMBER-DILL SOUR CREAM DRESSING
By Vanetta
In a small sieve set over a bowl, toss the cucumber with the salt and let mixture drain for 10 min
- 1/2 cucumber, peeled, seeded and grated course (about 1/2 c.)
- 1/4 tsp. salt
- 2 tsp. Dijon-style mustard
- 1 tbsp. vinegar or lemon juice to taste
- White pepper to taste
- 1/2 c. sour cream
- 1/4 c. plain yogurt
- 1 tbsp. snipped fresh dill or a pinch of dry
SPRING SALAD
By Vanetta
Mix well
- 5 # tomatoes, diced
- 2 boxes macaroni rings
- 6 # cucumbers, diced
- 2 green peppers
- 4 bunches green onion
- 6 C. Miracle Whip
- 6 tsp? sugar
- 2 tsp. salt
- 2 tsp. pepper
- 2 c. vinegar
- 2 tbsp. oil
FUDGE SUNDAE PIE
By Vanetta
Combine the corn syrup, brown sugar and margarine in saucepan
- 1/4 c. corn syrup
- 2 tbs. brown sugar
- 3 tbsp margarine
- 2-1/2 c. rice krispies
- 1/4 c. peanut butter
- 1/4 c. fudge sauce for ice cream
- 3 tbs. corn syrup
- 1 qt. vanilla ice cream
BLUEBERRY-COCONUT-MACADAMIA MUFFINS
By Vanetta
Preheat oven to 400°F. Coat a 12-cup muffin pan with cooking spray
- 1/4 cup unsweetened coconut
- 2 tablespoons plus 3/4 cup all-purpose flour, divided
- 2 tablespoons plus 1/2 cup brown sugar, divided
- 5 tablespoons chopped macadamia nuts, divided
- 2 tablespoons canola oil, divided
- 1 cup whole-wheat pastry flour (see Source) or whole-wheat flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 large egg
- 1 large egg white
- 3/4 cup nonfat buttermilk, (see Tip)
- 2 tablespoons butter, melted
- 1/2 teaspoon coconut or vanilla extract
- 1 1/2 cups fresh or frozen (not thawed) blueberries
QUICK COTTAGE CHEESE
By Vanetta
ALTON BROWN
- 1 gallon pasteurized skim milk
- 3/4 cup white vinegar
- 1 1/2 teaspoons kosher salt
- 1/2 cup half-and half-or heavy cream
SUGAR COOKIES
By Vanetta
Preheat oven to 350 degrees F
- 1-1/2 cups granulated sugar
- 1/2 cup butter, room temperature
- 1/2 cup Crisco
- 3 eggs
- 1 teaspoon vanilla
- 1/2 teaspoon lemon extract
- 1/2 teaspoon orange extract
- 2-1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- Sugar for coating
SPRING SALAD W/BEETS, PROSCIUTTO & CREAMY ONION DRESSING
By Vanetta
Preheat oven to 400°F. Brush 1/2 teaspoon oil over a large baking sheet
- 1 teaspoon plus 1 tablespoon extra-virgin olive oil, divided
- 4 very thin slices prosciutto (2 ounces)
- 1 bunch beets (12 ounces), preferably baby-size, stems & greens removed
- 1 medium sweet onion, sliced
- 1/4 teaspoon dried thyme
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1/4 cup nonfat or low-fat buttermilk
- 2 tablespoons white-wine vinegar
- 2 tablespoons mayonnaise
- 1 tablespoon chopped fresh chives
- 14 cups mixed salad greens
DRIED CHERRY ORANGE MUFFINS
By Vanetta
Cream 1 cup sugar and butter until smooth
- 1 c. plus 1 tbsp. sugar, divided
- 1/2 c. unsalted butter
- 1 orange
- 2 eggs
- 2 c. flour
- 1 tsp. baking soda
- 1 c. buttermilk
- 1 c. dried cherries (Michigan)
AMARETTO COFFEE CREAMER I
By Vanetta
Combine all ingredients in a container with a tight fitting lid
- 3/4 cup nondairy powdered creamer
- 3/4 cup sifted confectioners sugar
- 1 teaspoon almond extract
- 1 teaspoon ground cinnamon