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MEASURES

MEASURES

By

MS Farmer's Market Cookbook p

  • pinch = 1/8 t. or less
  • 3 t. = 1 T.
  • 4 T. = 1/4 c.
  • 8 qts = 1 peck
  • 4 pecks = 1 bushel
  • 1 oz liquid = 2 T.
0/5 (0 Votes)

CHICK-A-RONI

CHICK-A-RONI

By

Taste of Home

  • Directions:
  • 2 cups cubed cooked chicken
  • 2 cups cooked macaroni
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1 jar (4 ounces) diced pimientos, drained (optional)
  • 4 ounces process American cheese (Velveeta), cubed
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1 package (3 ounces) cream cheese, cubed
  • ●In a large bowl, combine all ingredients.
  • ●Transfer to a greased 3-qt. baking dish.
  • ●Cover and bake at 350 F for 20 minutes. Uncover; bake 20 minutes longer or until heated through.
0/5 (0 Votes)

CRYSTALLINE WALNUT HALVES

CRYSTALLINE WALNUT HALVES

By

Real and Healthy Chinese Cooking By: Nicholas Zhou

  • Directions:
  • 8 8 8 perfect walnut halves
  • 1/2 1/2 1/2 cup sugar
  • 3 3 3 tablespoons water
  • 2 2 2 teaspoons light corn syrup
  • ●Put the sugar, water, and corn syrup in a small, heavy saucepan with a silver- coloured interior (so you can watch the mixture darkening as it carmelizes).
  • to to medium-high heat, stir several times to dissolve the sugar, then bring the mixture to a boil without stirring.
  • to to to spear the walnut halves with a toothpick and dunk them into the hot caramel, swirling the nut on the pick to coat it evenly. Remove to lightly greased wax paper or parchment paper to cool. Repeat until all the nuts are glazed.
  • to the nuts are thoroughly cool, transfer them to a wax paper or parchment paper-lined airtight tin.
0/5 (0 Votes)

CHOCOLATE VELVET ICE CREAM

CHOCOLATE VELVET ICE CREAM

By

Allrecipes By: JKINFLA

  • 2/3 cup white sugar
  • 1/3 cup unsweetened cocoa powder
  • 3 egg yolks, beaten
  • 2 2/3 cups heavy cream
  • 1/3 cup semisweet chocolate chips
  • Directions
  • ●In large bowl, stir together sugar and cocoa. Add egg yolks and blend with electric mixer. Add cream a little at a time, beating well after each addition. Chill mixture in refrigerator.
  • ●While cream mixture is chilling, grate chocolate chips in blender or food processor or using a rotary grater, until fine. Stir into cream mixture.
  • ●Freeze in canister of ice cream maker according to manufacturer's instructions.
0/5 (0 Votes)

MALL PRETZELS

MALL PRETZELS

By

Allrecipes By: Jeannie Yee

  • 1 (.25 ounce) package active dry yeast
  • 2 tablespoons brown sugar
  • 1 1/8 teaspoons salt
  • 1 1/2 cups warm water (110 degrees F.)
  • 3 cups all-purpose flour
  • 1 cup bread flour
  • 2 cups warm water (110 degrees F.)
  • 2 tablespoons baking soda
  • 2 tablespoons butter, melted
  • 2 tablespoons coarse kosher salt
  • Directions
  • ●In a large mixing bowl, dissolve the yeast, brown sugar and salt in 1 1/2 cups warm water.
  • ●Stir in flour, and knead dough on a floured surface until smooth and elastic, about 8 minutes.
  • ●Place in a greased bowl, and turn to coat the surface. Cover, and let rise for one hour.
  • ●Combine 2 cups warm water and baking soda in an 8 inch square pan.
  • ●After dough has risen, cut into 12 pieces. Roll each piece into a 3 foot rope, pencil thin or thinner. Twist into a pretzel shape, and dip into the baking soda solution.
  • ●Place on parchment covered cookie sheets, and let rise 15 to 20 minutes.
  • ●Bake at 450 degrees F. for 8 to 10 minutes, or until golden brown.
  • ●Brush with melted butter, and sprinkle with coarse salt, garlic salt or cinnamon sugar.
  • Editor's Note
  • When forming the ropes, roll each one to about half the length you want, then set it aside while you roll the rest. By the time you get back to the first rope, it will have rested enough to roll further.
0/5 (0 Votes)

SEVEN GRAIN BREAD

SEVEN GRAIN BREAD

By

allrecipes

  • Directions:
  • 1 1/3 cups warm water (110 degrees F/45 degrees C)
  • 1 tablespoon active dry yeast
  • 3 tablespoons dry milk powder
  • 2 tablespoons vegetable oil
  • 2 tablespoons honey
  • 2 teaspoons salt
  • 1 egg
  • 1 cup whole wheat flour
  • 2 1/2 cups bread flour
  • 3/4 cup 7-grain cereal
  • 1 . Place ingredients in the bread machine pan in the order suggested by the manufacturer.
  • 2 . Select Whole Wheat Bread cycle, and Start.
0/5 (0 Votes)

POTATO FLAKE SOURDOUGH STARTER

POTATO FLAKE SOURDOUGH STARTER

By

As above

  • ●Starter (first time):
  • 1 cup warm water
  • 1/2 cup sugar
  • 1 package (2-1/4 teaspoons) dry yeast
  • 3 level Tablespoons instant potato flakes
  • ●Starter Feeder (subsequent times):
  • 1 cup warm water
  • 1/2 cup sugar
  • 3 Tablespoons potato flakes
  • ●To Make Bread:
  • 6 cups bread flour
  • 1 Tablespoon salt
  • 1/2 cup sugar
  • 1/2 cup oil
  • 1-1/4 cups warm water
  • 1 cup starter (See notes below)
  • Preparation:
  • First Time Starter Directions:
  • ●Mix water, sugar, yeast, and potato flakes. Let ferment on counter for two days. Then feed with starter feeder(below). If you get starter from someone else, you can omit this step.
  • Starter Feeder:
  • ●Combine water, sugar, and potato flakes. Add to starter. Let stand on countertop eight hours. Refrigerate 3 to 5 days, then make bread.
  • ●After using 1 cup of the starter for dough, pour one cup back into container and refrigerate. Discard any other starter. Store starter in refrigerator.
  • ●When you are ready to make more bread or every 3 to 5 days add starter feeder mix again. Stir well and leave on the counter overnight or all day (about 12 hours).
  • To Make Bread:
  • ●Add flour, salt, sugar, oil, and water to starter. Mix well. Knead on a floured surface for 5 to 10 minutes. Put dough into a greased bowl. Cover with a wet dish towel and let it rise in a warm place overnight or all day (about 12 hours).
  • ●Punch down. Knead on a floured surface to get any air bubbles out.
  • ●Spray 3 loaf pans with cooking spray and divide dough approximately equal into the 3 pans (shaping into loaf form). Let rise 6 to 8 hours, covered loosely.
  • ●Bake at 350 degrees F. for 25 to 30 minutes.
0/5 (0 Votes)

ASPARAGUS CHICKEN DIVAN

ASPARAGUS CHICKEN DIVAN

By

Allrecipes By: Jeanne Koelsch, San Rafael, California"

  • 1 pound skinless, boneless chicken breast halves
  • 2 pounds fresh asparagus, trimmed
  • 1 (10.75 ounce) can condensed cream of chicken soup, undiluted
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon ground nutmeg ( Some reviewers omitted the nutmeg or reduced it by ½. )
  • 1 cup grated Parmesan cheese, divided
  • 1/2 cup whipping cream, whipped
  • 3/4 cup mayonnaise*
  • Directions
  • ● Broil chicken 6 in. from the heat until juices run clear. (One suggestion was to cut the chicken into thin sliced pieces and stir-fry it in a little oil.)
  • ● Meanwhile, in a large skillet, bring 1/2 in. of water to a boil. Add asparagus. Reduce heat; cover and simmer for 3-5 minutes or until crisp-tender. Drain, cut into 2 inch pieces, and place in a greased shallow 2-1/2-qt. baking dish.
  • ● Cut chicken into thin slices if broiled.
  • ● In a bowl, combine the soup, Worcestershire sauce and nutmeg?.
  • ● Spread half over asparagus. Sprinkle with 1/3 cup Parmesan cheese. Top with chicken. Spread remaining soup mixture over chicken; sprinkle with 1/3 cup Parmesan cheese.
  • ● Bake, uncovered, at 400 degrees F for 20 minutes. Fold whipped cream into mayonnaise; spread over top. Sprinkle with remaining Parmesan cheese.
  • ● Broil 4-6 in. from the heat for about 2 minutes or until golden brown.
0/5 (0 Votes)

MOM'S PECAN PIE

MOM'S PECAN PIE

By

Southern Living October 2007

  • Preparation:
  • 1 1/2 cups pecan pieces
  • 3 large eggs
  • 1 cup sugar
  • 3/4 cup light or dark corn syrup
  • 2 tablespoons melted butter
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon salt
  • 1 (9-inch) deep-dish frozen unbaked pie shell
  • 1 . Spread pecans in a single layer on a baking sheet.
  • 2 . Bake at 350° for 8 to 10 minutes or until toasted.
  • 3 . Stir together eggs and next 5 ingredients; stir in pecans. Pour filling into pie shell.
  • 4 . Bake at 350° for 55 minutes or until set, shielding pie with aluminum foil after 20 minutes to prevent excessive browning. Serve warm or cold.
4/5 (1 Votes)

*CANDY BAR CUPCAKES

*CANDY BAR CUPCAKES

By

Taste of Home Healthy Cooking By: Edie DeSpain - Logan, UT

  • FILLING:
  • 1 cup sugar
  • 1 cup buttermilk
  • 1/4 cup canola oil
  • 1 teaspoon vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1/3 cup baking cocoa
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 6 ounces fat-free cream cheese
  • 2 tablespoons confectioners' sugar
  • 1 egg
  • 2 Snickers candy bars (2.07 ounces each), finely chopped
  • FROSTING:
  • 1/3 cup butter, cubed
  • 1/3 cup packed brown sugar
  • 3 tablespoons fat-free milk
  • 1-1/2 cups confectioners' sugar
  • Directions:
  • ●In a large bowl, beat the sugar, buttermilk, oil and vanilla until well blended.
  • ●Combine the flour, cocoa, baking soda and salt; gradually beat into sugar mixture until blended.
  • ●For filling, in a small bowl, beat cream cheese and confectioners' sugar until light and fluffy. Add egg; mix well. Stir in the candy bars.
  • ●Fill 18 paper-lined muffin cups one-third full with batter. Drop filling by tablespoonfuls into the center of each (cups will be about half full).
  • ●Bake at 350 degrees for 20-25 minutes or until a toothpick inserted in the filling comes out clean.
  • ●Cool for 10 minutes before removing from pans to wire racks to cool completely.
  • ●For frosting, in a small saucepan, melt butter. Stir in brown sugar. Bring to a boil; cook for two minutes, stirring occasionally.
  • ●Remove from the heat; stir in the milk, then confectioners' sugar.
  • ●Cool until frosting reaches spreading consistency. Frost cupcakes.
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