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Recipes
CHEESE STRAWS III
By stepjo7269
Southern Living December 2007
- Preparation:
- 1 1/2 1 1/2 1/2 cups (6 oz.) shredded extra-sharp Cheddar cheese
- 3/4 3/4 3/4 cup all-purpose flour
- 1/4 1/4 4 cup unsalted butter, cut into 4 pieces and softened
- 1/2 1/2 1/2 teaspoon kosher salt
- 1/4 to 1/2 1/4 to 1/2 to 1/2 tsp. dried crushed red pepper
- 1 1 1 tablespoon half-and-half
- 1 1. 5 5-second 10 5 ingredients in a food processor; pulse in 5-second intervals until mixture resembles coarse crumbs. Add half-and-half, and process 10 seconds or until dough forms a ball.
- 3 3. 350° 12 30 350° for 12 minutes or until ends are slightly browned. Cool on baking sheets on a wire rack 30 minutes. Break into desired lengths.
ORANGE TAFFY
By stepjo7269
Taste of Home's Gifts from the Country Kitchen Cookbook p
- 2 cups sugar
- 2 cups light corn syrup
- 1 can (6 ounces) frozen orange juice concentrate, undiluted
- Pinch salt
- 1 cup half-and-half cream
- 1/2 cup butter, cubed
- Directions
- ●In a heavy saucepan, combine first four ingredients. Cook and stir over medium heat until sugar is dissolved. Bring to a rapid boil and cook until a candy thermometer reads 245 degrees (firm-ball stage).
- ●Add cream and butter; heat and stir until mixture reaches 245 degrees again. Pour into a greased 15-in. x 10-in. x 1-in. pan; cool.
- ●When cool enough to handle, roll into 1/2-in. logs or 1-in. balls.
- ●Wrap individually in foil or waxed paper; twist ends.
EASY MORNING GLORY MUFFINS
By stepjo7269
Allrecipes By: Debbie Clarke
- 2 cups all-purpose flour
- 1 1/4 cups white sugar
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1/4 teaspoon salt
- 2 cups shredded carrots
- 1/2 cup raisins
- 1/2 cup chopped walnuts
- 1/2 cup unsweetened flaked coconut
- 1 apple - peeled, cored and shredded
- 3 eggs
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- Directions
- ●Preheat oven to 350 degrees F. Grease 12 muffin cups, or line with paper muffin liners.
- ●In a large bowl, mix together flour, sugar, baking soda, cinnamon, and salt. Stir in the carrot, raisins, nuts, coconut, and apple.
- ●In a separate bowl, beat together eggs, oil, and vanilla. Stir egg mixture into the carrot/flour mixture, just until moistened. Scoop batter into prepared muffin cups.
- ●Bake in preheated oven for 20 minutes, until a toothpick inserted into center of a muffin comes out clean.
PRUNE HERMIT BARS
By stepjo7269
Auction box
- Directions:
- 1 c. flour
- 1 t. baking powder
- 1/2 t. cinnamon
- 1/4 t. cloves
- 1/8 t. baking soda
- 1/8 t. salt
- 1/4 c. margarine
- 1/4 c. sugar
- 1 egg
- 1/4 c. molasses
- 1/2 c. prunes, chopped fine
- 1/2 c. nuts, chopped
- ●Mix 1st 6 dry ingredients and set aside.
- ●Cream butter, sugar, egg and molasses.
- ●Combine 2 mixtures and add prunes and nuts.
- ●Bake 25-30 minutes in a pre-heated 350 F oven. Cool in pan on rack.
- Lemon Cheese Frosting:
- 4 oz. cream cheese
- 2 t. sugar
- 1 T. milk
- 2 t. grated lemon peel
- Directions:
- ●Mix above and spread over bars.
SOUR DOUGH BREAD WITH POTATO FLAKES
By stepjo7269
School of Nursing Secretary
- To Feed starter:
- 3/4 C. sugar
- 3 T. instant potato flakes
- 1 C. very warm water
- 1/2 t. rapid acting yeast (used in later starter)
- ● Add above ingredients and stir gently.
- ● Let starter stand out of the refrigerator for 8-12 hrs.
- **If you have just gotten a cup of starter, return to refrigerator and feed again in 3 days.
- To make Bread:
- ● Take 1 cup of starter out and return remaining starter to refrigerator.
- ● Keep in refrigerator for 3 days, then feed again.
- Note: If not making bread at this time, pass on 1 cup or throw out 1 cup starter.
- 6 C. Pillsbury Bread Flour
- ½ C. sugar
- 1 T. salt
- 1 ½ C. very warm water
- ½ C. oil
- ● Mix all ingredients by hand. Grease a very large bowl with oil; make it oily.
- ● Put dough into bowl and turn once to get all sides greased.
- ● Cover with dish towel and let stand in a warm place for 8-12 hrs.
- ● Punch dough down and divide into 3 equal parts.
- ● Kneed each part on floured surface 6 times. (The more you knead, the tougher the bread)
- ● Put dough into greased or sprayed loaf pans and cover with a dish towel.
- ● Let rise for 8-12 hrs. in a warm place.
- ● Bake at 350 F for 30-40 min.
- Here’s how to start the mixture:
- 1 envelope yeast
- 1 C. warm water
- 3/4 C. sugar
- 4 T. instant potato flakes
- ● Mix ingredients in a glass jar or container.
- ● Cover loosely and let stand 24 hrs at room temperature.
- ● Put in refrigerator for 3 to 5 day.
- ● On the fourth day, feed it with 3/4 C. sugar, 3 T. potato flakes and 1 C. warm water.
GARLIC SAUCE WITH SHRIMP AND PASTA
By stepjo7269
Tast of Home by June Foote from Spring Hill, FL
- Directions:
- 1 package (8 oz) spaghetti
- 2 T. corn starch
- 1/2 c. water
- 1 can (14.5 oz) chicken broth
- 4 garlic cloves, minced
- 1/8 t. cayenne pepper
- 2 T. olive oil
- 1 1/2 lbs, shrimp--cooked, peeled and de-veined
- 2 T. lemon juice
- 1/4 t. grated lemon peel
- 1/4 c. fresh parsely, minced
- ●Cook spaghetti according to package directions.
- ●Meanwhile, in a small bowl, combine corn starch, water and chicken broth until smooth; set aside.
- ●In a large skillet, saute garlic and cayenne in oil until garlic is tender.
- Stir broth mixture and gradually add to pan. Bring to a boil; cook and stir for 2 minutes until the mixture is thickened.
- ●Reduce heat; add shrimp, lemon juice, peel and parsely. Cook for 2-4 minutes or until heated through.
- ●Drain spaghetti. Transfer to a large bowl. Add shrimp mixture; toss to coat.
BARBECUE SAUCE (ORIGINAL)
By stepjo7269
●Mix all ingredient and simmer for 2 hrs
- 1 bottle catsup
- 1 bottle water
- 1 onion
- 1 cup syrup
- 1 cup vinegar
- 2 T. dry mustard
- 2 T. salt
- juice of 3 lemons
- black & red pepper to taste
HOLIDAY HAM WITH PINEAPPLE
By stepjo7269
Taste of Home By: Sue Jackson-Tucker, Sunset, Utah
- 1 fully cooked bone-in ham (12 to 14 pounds), spiral-cut or thinly sliced
- 2 cans (6 ounces each) pineapple juice
- 1 can (20 ounces) crushed pineapple, undrained
- 2 cups packed brown sugar
- 20 to 30 whole cloves
- 1/4 cup golden raisins
- Directions
- ●Place ham in a roasting pan.
- ●Slowly pour pineapple juice over ham so it runs between slices. Spoon pineapple over ham. Sprinkle with brown sugar and cloves. Add raisins to pan juices.
- ●Cover and refrigerate overnight.
- ●Discard cloves. Cover and bake ham at 325 degrees for 1-1/2 to 2 hours or until a meat thermometer reads 140 degrees, basting every 20 minutes.
- Editor's Note: If spiral-cut ham is not available, ask your butcher to cut a fully cooked ham into 1/8-in.-thick slices and tie it securely.
BLACK BOTTOM CREAM CHEESE BARS
By stepjo7269
Pillsbury Fresh & Frosty Cookbook insert
- Crust:
- 1 cup Pillsbury’s Best All-Purpose Unbleached Flour
- 1/4 cup firmly packed brown sugar
- ½ cup margarine or butter, softened
- 3/4 cup semi-sweet chocolate chips, melted
- Filling:
- ½ cup sugar
- ½ cup firmly packed brown sugar
- 1/3 cup margarine or butter, softened
- 8 ounce package cream cheese, softened
- 1 cup Pillsbury’s Best All Purpose or Unbleached Flour
- ½ teaspoon baking powder
- 1/4 teaspoon salt
- 1 tablespoon rum or 1 teaspoon rum extract
- 1 tablespoon vanilla
- Glaze:
- 1/4 cup semi-sweet chocolate chips
- 1 tablespoon rum or 1/4 teaspoon rum extract and 2 teaspoons water
- 1 to 2 teaspoons water.
- Directions:
- ● Heat oven to 325 degrees F.
- ● Lightly spoon flour into measuring cup; level off.
- ● In a large bowl, combine flour and remaining crust ingredients; mix well.
- ● Press mixture in bottom of ungreased 9 inch square pan or 11 x 7 inch pan.
- ● In a large bowl, beat sugar, ½ cup brown sugar, 1/3 cup margarine and cream cheese until smooth.
- ● Add remaining filling ingredients; blend well; Spread over crust.
- ● Bake at 325 degrees for 38 to 43 minutes or until edges are lightly golden brown and set; cool 30 minutes.
- ● In a small saucepan over low heat, melt 1/4 cup chocolate chips with 1 tablespoon rum and 1 teaspoon water, stirring constantly until smooth.
- ● If necessary, add additional water for desired drizzling consistency; Drizzle over warm bars.
- ● Refrigerate at least 1 hour.
CHEESIE MACARONI AND CHEESE
By stepjo7269
Best of the Best from Bell’s Best Cookbooks p
- Directions:
- 2 T. oil
- 2 lb elbow noodles or Barilla Cellentani Pasta
- 1 lb medium Cheddar cheese
- 1 lb Monterey Jack cheese
- 1 (2 lb) block Velveeta Cheese
- 2-2 1/2 c. milk
- 4 eggs, beaten
- salt and pepper to taste
- 2 sticks butter
- Preheat oven to 375 F.
- Boil noodles in a large stock pot with 2 T. oil until al dente, approximately 12-14 minutes. Rinse and drain well.
- Shred Cheddar and Monterey Jack Cheese and mix together.
- Slice Velveeta cheese into 2 inch cubes into glass bowl. Add 2 c. milk.
- Heat Velveeta mixture slowly in microwave, stirring frequently. Add more milk if needed to make a thin pancake batter consistency. Fold in beaten eggs.
- Spray large glass or metal deep dish pan with non-stick spray.
- Layer bottom of pan with layer of noodles, salt and pepper lightly.
- Slice 5-6 pieces of butter 1/8-1/4 inch thick and place across noodles.
- Layer on Cheddar and Monterey Jack Cheese. Spoon on several ladle-sized spoonfuls of Velveeta cheese sauce.
- Repeat the above ending with Cheddar and Monterey Jack cheese. Try to leave 1/4 inch at top of pan.
- Bake on top rack, uncovered, for 30-35 minutes or until browned.
- Optional Topping:
- 8-10 slices white bread
- 2 sticks butter
- 1 bottle Hormel bacon bits
- Directions:
- Toast bread and crumble into bread crumbs.
- Melt butter.
- Mix bread crumbs and butter with bacon bits.
- Spread thin layer over top of macaroni and cheese in last 15-20 minutes of baking. Allow to brown.