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Recipes
A PLUS FAIR CORN DOGS
By stepjo7269
Allrecipes By: Roby "Make your own corn dogs just like at the fair with this rich buttermilk corn batter
- A viewer suggested:
- 1 quart oil for deep frying
- 1 cup all-purpose flour
- 2/3 cup yellow cornmeal
- 1/4 cup white sugar
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 2 tablespoons bacon drippings
- 1 egg, beaten
- 1 1/4 cups buttermilk
- 1/2 teaspoon baking soda
- 2 pounds hot dogs
- wooden sticks
- Directions
- ●Heat oil in a deep fryer to 365 degrees F (185 degrees C).
- ●In a large bowl, stir together the flour, cornmeal, sugar, baking powder and salt. Stir in melted bacon drippings. Make a well in the center, and pour in the egg, buttermilk, and baking soda. Mix until everything is smooth and well blended.
- ●Pat the hot dogs dry with paper towels so that the batter will stick. Insert wooden sticks into the ends. Dip the hot dogs in the batter one at a time, shaking off the excess.
- ●Deep fry a few at a time in the hot oil until they are as brown as you like them. Drain on paper towels or serve on paper plates.
- ●Dust the hot dogs in flour before battering them so the batter doesn't fall off. Grease splattered everywhere before adding flour but after I used flour no more problems.
- ●Also, put the batter in a glass to making dipping easier.
OUTBACK STEAKHOUSE BUSHMAN BREAD
By stepjo7269
This is one of the easier restaurant recipes to make
- Directions:
- 1/2 cup warm water
- 1 T sugar
- 1 cup warm water
- 1/2 cup dark molasses
- 1 T salt
- 2 T oil
- 2 cups rye flour
- 2 1/2 - 3 cups bread flour
- 1 . Preheat your oven to 375 degrees
- 2 . Soften yeast in 1/2 cup warm water
- 3 . Stir in the sugar and let stand 6
- minutes or until its bubbly
- 4 . In large mixing bowl combine the
- yeast/water combo above along with
- 1 cup warm water with molasses, salt,oil and rye flour
- 5 . Mix this until it makes a nice
- smooth batter
- 6 . Work in the bread flour until the
- dough is smooth and no longer
- sticky. It should be very pliable and
- elastic.
- 7 . Knead the dough for a few minutes and
- then let it rise in a greased bowl
- until it's doubled.
- 8 . Punch the dough down and shape into
- 2 round loaves.
- 9 . Place the loaves a few inches apart
- on a greased and cornmeal dusted
- cookie sheet. Sprinkle a bit of the
- cornmeal over the top of the loaves
- as well
- 10 Let loaves rise in a warm place
- until doubled
- 11 . Bake loaves at 375 degrees for
- 30 about 30 minutes or until the
- crust makes a hollow sound when
- tapped.
SWEET BREAD
By stepjo7269
As above
- Directions:
- 1 1/2 1 1/2 1/2 POUND LOAF
- 1 1/4 1 1/4 1/4 cups water (80 degrees)
- 1 1/2 1 1/2 1/2 tablespoons sunflower oil
- 2 2 2 tablespoons sugar
- 1 1 1 teaspoon salt
- 2 2 2 tablespoons powdered milk
- 3 1/3 3 1/3 1/3 cups bread flour
- 2 2 2 teaspoons yeast
- 1/4 1/4 1/4 cup chopped nuts
- 1/2 1/2 1/2 cup sweet dried cranberries
- 2 2 2 POUND LOAF
- 1 1/2 1 1/2 1/2 cups water (80 degrees)
- 2 2 2 tablespoons sunflower oil
- 3 3 3 tablespoons sugar
- 1 1/2 1 1/2 1/2 teaspoon salt
- 3 3 3 tablespoons powdered milk
- 4 4 4 cups bread flour
- 2 1/4 2 1/4 1/4 teaspoons yeast
- 1/3 1/3 1/3 cup chopped nuts
- 1 1 1 cup sweet dried cranberries
- 1 1. 1. Remove the Bread Pan from the bread maker. Attach the kneading paddle onto the drive shaft. Ingredients should be ready and at room temperature (except for the water).
- 2 2. to Use liquid measuring cup to measure out the water (80 degrees) and/or milk and/or eggs then pour into Bread pan.
- 3 3. to to measuring spoon to measure the oil and/or butter and/or molasses, honey and similar ingredients then add to the Bread Pan.
- 4 4. to to to measuring spoon to measure the sugar, salt, powdered milk and any other dry ingredients (not yeast or flour); use flat edge of knife to level off ingredients. Add ingredients to the Bread Pan.
- 5 5. to Lightly spoon flour into a dry measuring cup. Level off with the flat edge of a knife. Add flour to the Bread Pan.
- 7 7. 7. Place Bread Pan into the bread maker, Push down on the rim until it fits firmly into place. Close the lid.
- 8 8. 8. Program the bread maker for cycle, weight and crust color.
- 9 9. 9. Start.
LIGHT CHICKEN KABOBS
By stepjo7269
Taste of Home By: Margaret Balley of Coffeeville, Mississippi
- Directions:
- 6 boneless skinless chicken breast halves (4 ounces each)
- 2 large green peppers, cut into 1-1/2 inch pieces
- 2 large onions, cut into 18 wedges
- 18 medium fresh mushrooms
- 1 bottle (8 ounces) low-fat Italian salad dressing
- 1/4 cup light soy sauce
- 1/4 cup Worcestershire sauce
- 2 tablespoons lemon juice
- ●Cut each chicken breast half into three lengthwise strips. Place the chicken in a large resealable plastic bag.
- ●Place the green peppers, onions and mushrooms in another large resealable plastic bag.
- ●In a large bowl, combine the salad dressing, soy sauce, Worcestershire sauce and lemon juice.
- ●Remove 1/3 cup; cover and refrigerate. Divide the remaining salad dressing mixture between the chicken and the vegetables; seal both bags and turn to coat.
- ●Refrigerate 4 hours or overnight, turning occasionally.
- ●Drain and discard marinade from chicken and vegetables.
- ●Alternately thread chicken and vegetables on 18 metal or soaked wooden skewers.
- ●Grill over medium heat for 12-15 minutes or until chicken juices run clear, turning and basting with reserved marinade occasionally.
FRESH RASPBERRY PIE
By stepjo7269
Taste of Home
- CRUST:
- 1-1/2 cups graham cracker crumbs (about 20 squares)
- 3 tablespoons sugar
- 1/3 cup butter, melted
- FILLING:
- 24 large marshmallows
- 1/3 cup milk
- 2/3 cup heavy whipping cream, whipped
- Few drops red food coloring, optional
- 2 cups fresh raspberries, divided
- Directions
- ●Combine crust ingredients. Press into a 9-in. pie plate; chill.
- ●Meanwhile, heat marshmallows and milk in a saucepan over low until smooth. Cool.
- ●Fold in cream and food coloring if desired.
- ●Spoon half into the crust. Top with half the raspberries. Repeat layers.
- ●Chill until firm, about 3 hours.
APPLE DUMPLINGS WITH RICH CINNAMON SAUCE
By stepjo7269
By: USA WEEKEND columnist Pam Anderson Submitted by Allrecipes
- 5 5 5 tablespoons softened butter
- 1 1 1 cup packed dark brown sugar
- 2 2 2 teaspoons ground cinnamon
- 1/4 1/4 1/4 cup chopped toasted pecans or walnuts
- 4 4 4 apples (any variety but Red Delicious) peeled, halved, and cored, a thin sliver cut off
- bottoms so apples sit flat
- 1 1 9-inch (15 ounce) container 9-inch pie crusts
- 1 1 1 egg white
- 2 2 2 tablespoons sugar
- 2 2 2 teaspoons cornstarch
- Directions
- to to 425 rack to lower-middle position and heat oven to 425 degrees.
- 3 1/2 1 Tbs. of butter, 1/2 cup of brown sugar, 1 tsp. cinnamon and all the nuts in a small bowl. Spoon a portion of the mixture into each hollowed-out apple core.
- 4 to an apple half on each square. Bring up the 4 corners of dough around the apple and pinch edges to seal.
- 18- 12-inch) on a large (at least 18- by 12-inch) parchment-covered baking dish. Brush dumpling tops and sides with egg white; sprinkle with sugar. Repeat process with remaining apples and dough.
- to 10 to 375 20 sets and starts to turn golden brown, about 10 minutes. Reduce heat to 375 and bake until golden brown, about 20 minutes longer.
- 1 2 1/2 1 to 1 cup water, the remaining 2 Tbs. butter, 1/2 cup brown sugar and 1 tsp. cinnamon to boil in a small saucepan over medium heat.
- 2 Dissolve cornstarch in 2 tsps. water; whisk into hot syrup for a smooth sauce. Cover, keep warm.
- ● For each serving, spoon a portion of sauce on a dessert plate. Set apple dumpling over warm sauce; serve immediately.
PECAN LOGS
By stepjo7269
Taste of Home
- Directions:
- 1 cup butter, softened
- 5 tablespoons confectioners' sugar
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 cup finely chopped pecans
- Confectioners' sugar
- ●In a small bowl, cream butter and sugar until light and fluffy. Beat in vanilla.
- ●Add the flour, beating on low speed just until combined. Stir in pecans. Cover and refrigerate for 30 minutes or until easy to handle.
- ●Shape 1/2 cupfuls into 1/2-in.-thick logs. Cut logs into 2-in. pieces. Place 2 in. apart on greased baking sheets.
- ●Bake at 350° for 15-18 minutes or until lightly browned. Roll warm cookies in confectioners' sugar; cool on wire racks.
BLUEBERRY PIE
By stepjo7269
Billie Doris King
- Crust:
- 1 1/2 C. vanilla wafer crumbs
- 1/3 C. melted butter
- 1/4 C. sugar
- 1/2 C. pecans
- ●Melt butter in pie pan and add vanilla wafers crumbs, sugar, and pecans. Mix well.
- ●Press mixture into the pie pan and bake @ 350 F. for 8 min. or until edges are slightly brown. Cool.
- Optional crust:
- 1 deep dish pie crust
- 1/2 C. chopped pecans
- Press pecans into crust and bake @ 350 F. until lightly browned.
- Pie:
- 1 8 oz. container of Cool Whip
- 3 C. powdered sugar
- 8 oz. cream cheese at room temp.
- 1 can blueberry pie filling
- ●Cream cheese and powdered sugar. Fold in Cool whip. Pour into cookie crust and chill in refrigerator for 1/2 - 1 hr.
- ●Pour blueberry pie filling over the cream cheese mixture.
LIME JELL-O SALAD
By stepjo7269
●Chill and serve
- 2 pkg. lime jell-o
- 1 C. hot water
- 1 lb. can (1 lb.) crushed pineapple
- 2 (6 oz.) bottles 7-up
- 2 C. miniature marshmallows
- 3 or 4 bananas
- 1 pkg sliced cheese grated
- ●Dissolve jell-o in water and add pineapple and 7-up. Chill.
- ●Add marshmallows and bananas, then cheese and mix.
*PUMPKIN PECAN FROZEN YOGURT
By stepjo7269
Taste of Home By: Anne Smithson, Cary, North Carolina
- 1 quart fat-free frozen vanilla yogurt, softened
- 1/2 cup canned pumpkin
- 1/3 cup packed brown sugar
- 3/4 teaspoon pumpkin pie spice
- 1/4 cup chopped pecans, toasted
- Directions
- ●In a large bowl, combine the first four ingredients.
- ●Transfer to a freezer container; freeze until serving.
- ●Sprinkle each serving with pecans.