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CARAMEL CUSTARD

CARAMEL CUSTARD

By

Taste of Home

  • 1-1/2 cups sugar, divided
  • 6 eggs
  • 3 cups milk
  • 2 teaspoons vanilla extract
  • Directions
  • ●In a large heavy saucepan, cook and stir 3/4 cup sugar over low heat until sugar is melted and golden. Pour into eight 6-oz. custard cups, tilting to coat bottom of cup; let stand for 10 minutes.
  • ●In a large bowl, beat the eggs, milk, vanilla and remaining sugar until combined but not foamy. Pour over caramelized sugar.
  • ●Place the cups in two 8-in. square baking pans. Pour boiling water in pans to a depth of 1 in. Bake at 350degrees for 40-45 minutes or until a knife inserted near center comes out clean. Remove from pans to cool on wire racks.
  • ●To unmold, run a knife around rim of cup and invert onto dessert place. Serve warm or chilled.
0/5 (0 Votes)

MARBLED ORANGE FUDGE

MARBLED ORANGE FUDGE

By

Taste of Home's Gifts from the Country Kitchen Cookbook p

  • 1-1/2 teaspoons plus 3/4 cup butter, divided
  • 3 cups sugar
  • 3/4 cup heavy whipping cream
  • 1 package (10 to 12 ounces) vanilla or white chips
  • 1 jar (7 ounces) marshmallow creme
  • 3 teaspoons orange extract
  • 12 drops yellow food coloring
  • 5 drops red food coloring
  • Directions
  • ●Grease a 13-in. x 9-in. pan with 1-1/2 teaspoons butter; set aside.
  • ●In a heavy saucepan, combine the sugar, cream and remaining butter. Cook and stir over low heat until sugar is dissolved. Bring to a boil; cook and stir for 4 minutes. Remove from the heat; stir in chips and marshmallow creme until smooth.
  • ●Remove 1 cup and set aside. Add orange extract and food coloring to the remaining mixture; stir until blended.
  • ●Pour into prepared pan. Drop reserved marshmallow mixture by tablespoonfuls over the top; cut through with a knife to swirl.
  • ●Cover and refrigerate until set. Cut into squares.
0/5 (0 Votes)

SANTA FE SKILLET

SANTA FE SKILLET

By

Taste of Home By: Lorie VanHorn from Waddell, Arizona

  • Directions:
  • 1 pound lean ground beef (90% lean)
  • 1 small onion, chopped
  • 1 package (6 ounces) four-cheese corkscrew pasta mix
  • 2 cups salsa
  • 1 cup hot water
  • 1 tablespoon chili powder
  • 1/2 teaspoon salt
  • Dash cayenne pepper
  • 1 can (14-1/2 ounces) Hunt’s® Original Diced Tomatoes, undrained
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 1 cup (4 ounces) shredded cheddar cheese
  • Sour cream, optional
  • ●In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
  • ●Stir the pasta, contents of seasoning packet, salsa, water, chili powder, salt and cayenne into the skillet.
  • ●Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until pasta is tender, adding more water if necessary.
  • ●Stir in tomatoes; sprinkle with olives and cheese. Cover and simmer for 3-4 minutes or until heated through.
  • ●Serve with sour cream if desired. Yield: 6 servings.
  • Editor's Note: This recipe was tested with Pasta Roni mix.
0/5 (0 Votes)

ROUILLE

ROUILLE

By

Sam’s Club Fall Entertaining and Business Guide 2006 Makes 1 ½ Cups

  • Directions:
  • All of the ingredients should be at room temperature.
  • 2 egg yolks plus 1 egg, pasteurized if available
  • 2-1/2 tsp. Dijon mustard
  • 2 tsp. wine vinegar (or lemon juice)
  • 1/2 tsp. salt
  • 1/2 cup roasted red bell pepper strips, patted dry
  • 1 small red serrano chile, cored, seeded and chopped
  • 1-1/2 tbsp. garlic, smashed
  • 1-1/4 to 1-1/2 cup canola oil
  • Pinch of white pepper or cayenne
  • ● Place the eggs and mustard in a processor and blend until well mixed, 15–20 seconds.
  • ● Add the vinegar, salt, peppers and garlic and blend 7–10 seconds.
  • ● With the machine running, begin to add the oil very slowly. After the first 1/4-cup has been incorporated, you may pour the oil in more quickly. After about 1–1/4 cup, stop the machine and test for thickness.
  • ● From this point on, you make the mayonnaise thicker as you add more oil. Taste for seasoning.
0/5 (0 Votes)

HAYSTACKS

HAYSTACKS

By

Eva Simerly (Ed's Mother)

  • 1 package butterscotch morsels
  • 2 cans chow mein noodles
  • 2/3 c. peanut butter
  • ●Melt butterscotch morsels over low heat. Add peanut butter.
  • ●Remove from heat and add noodles.
3.8/5 (12 Votes)

STRAWBERRY ICE CREAM

STRAWBERRY ICE CREAM

By

Bon Appetite, May 1998, p

  • 1 ½ C. Whole milk
  • 1 ½ C. Whipping cream
  • 1 vanilla bean, split lengthwise
  • 9 egg yolks
  • 1 C. Plus 2 T. Sugar
  • 6 C. Strawberries, hulled (about two baskets)
  • ½ C. Light corn syrup
  • 6 fresh whole strawberries
  • ● Combine milk and cream in heavy medium saucepan.
  • ● Scrape in seeds from vanilla bean; add bean.
  • ● Bring to simmer. Remove from heat. Cover; let steep 1 hour.
  • ● Bring milk mixture to simmer.
  • ● Whisk yolks and ½ cup sugar in medium bowl.
  • ● Gradually whisk in hot milk mixture.
  • ● Return mixture to saucepan and stir over medium heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 10 minutes. (Do not boil.)
  • ● Strain into bowl. Cover and refrigerate custard until cold.
  • ● Place 6 cups berries, corn syrup and ½ cup plus 2 tablespoons sugar in processor.
  • ● Mix puree into custard.
  • ● Process custard in ice cream maker according to manufacturer’s instructions.
  • ● Transfer to container and freeze.
  • ● Scoop ice cream into bowls.
0/5 (0 Votes)

SEAFOOD SALAD SUPREME

SEAFOOD SALAD SUPREME

By

Allrecipes By: fuzziepuppy "This is great to splurge on for special occasions

  • 1 tablespoon butter
  • 1 pound fresh shrimp, peeled and deveined
  • 1 pound crabmeat
  • 1 (8 ounce) package seashell pasta
  • 2 strips celery, sliced
  • 1 red bell pepper, chopped
  • 1 green onion, thinly sliced
  • 1 cup shredded mozzarella cheese
  • 1/4 cup slivered, toasted almonds
  • 1 cup mayonnaise
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons chopped fresh parsley
  • 1/2 teaspoon Old Bay Seasoning TM
  • Directions
  • ● In a large skillet, melt the butter over medium heat and saute shrimp until pink. Add crabmeat and cook one more minute or until heated through. Set aside.
  • ● Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • ● Transfer the shrimp and crabmeat to a large mixing bowl and let cool to room temperature.
  • ● Stir in pasta, celery, bell pepper and green onion. Add mozzarella cheese, slivered toasted almonds, mayonnaise and lemon juice. Season with parsley, and old bay seasoning. Toss to mix thoroughly.
  • ● Refrigerate for 2 hours before serving.
0/5 (0 Votes)

MARTHA WASHINGTON CANDY

MARTHA WASHINGTON CANDY

By

●Store in covered container

  • 2 boxes confectioners sugar
  • 1 can dime brand milk
  • 1 can flaked coconut
  • 2 C. pecans
  • 1 stick margarine, melted
  • 1 lg. semi-sweet chocolate (12 oz.)
  • 1 block paraffin
  • 1 tea. vanilla
  • ●Mix all ingredient except chocolate, wax and vanilla.
  • ●Roll into small balls.
  • ●Melt paraffin and chocolate in double boiler and add vanilla.
  • ●Stick a tooth pick in each small ball and dip into chocolate mixture.
  • ●Place on wax paper to drain.
0/5 (0 Votes)

CARAMEL PECAN PIE

CARAMEL PECAN PIE

By

Taste of Home Country Woman

  • FILLING:
  • 1-2/3 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup cold butter
  • 1/3 cup sweetened condensed milk
  • 2 egg yolks
  • 1-1/2 cups sugar
  • 1/2 cup plus 2 tablespoons butter
  • 1/3 cup maple syrup
  • 3 eggs
  • 3 egg whites
  • 1/2 teaspoon vanilla extract
  • 2 cups ground pecans
  • Directions:
  • ●In a bowl, combine flour and salt; cut in butter until mixture resembles coarse crumbs.
  • ●Combine milk and egg yolks; stir into crumb mixture until dough forms a ball. Press onto the bottom and up the sides of an ungreased 9-in. deep-dish pie plate; flute edges. Cover and refrigerate.
  • ●In a large saucepan, combine the sugar, butter and syrup; bring to a boil over medium heat, stirring constantly. Remove from the heat.
  • ●In a large bowl, beat the eggs, egg whites and vanilla. Gradually add hot syrup mixture. Stir in pecans. Pour into pastry shell.
  • ●Cover edges loosely with foil.
  • ●Bake at 350 degrees for 35-40 minutes or until set. Cool on a wire rack.
  • ●Refrigerate leftovers..
0/5 (0 Votes)

FRESH STRAWBERRY PIE

FRESH STRAWBERRY PIE

By

MS Farmer's Market Cookbook p

  • Directions:
  • 1 qt strawberries, sliced
  • 1 pie crust, baked
  • 3/4 c. sugar
  • 10 oz 7-Up or Sprite
  • 3 T. corn starch
  • 1/2 t. salt
  • 1 package strawberry Jell-O
  • Cool Whip topping
  • ●Place sliced berries in cooked pie shell.
  • ●In saucepan, combine sugar, cornstarch, 7-Up and salt and cook over medium heat until it thickens; add Jell-O and cool.
  • ●Pour mixture over berries; chill until firm.
0/5 (0 Votes)