Stepjo7269's profile page
Recipes
BLACK BOTTOM PIE
By stepjo7269
●Sprinkle with shaved bitter or semisweet chocolate
- Crust:
- 14 crisp ginger snap cookies, crushed fine by rolling
- 5 T. melted butter Roll out the cookies fine.
- ●Mix cookies with the melted butter. Line a 9 in. pie tin, sides and bottom, with the buttered crumbs, pressing flat and firm.
- ●Bake 10 min. @ 350 F.
- Basic Filling:
- 1 3/4 C. milk
- 1 T. cornstarch
- 4 T. cold water
- 1 T. gelatin
- ½ C. sugar
- 4 egg yolks
- Pinch of salt
- For Chocolate Layer:
- 2 squares melted chocolate
- 1 tea. vanilla
- For rum-flavored Layer:
- 4 egg whites
- 1/8 tea. cream of tartar
- ½ C. sugar
- 1 T. rum
- Topping:
- 2 T. confectioners' sugar
- 1 C. whipping cream
- Grated chocolate
- ●Dissolve the gelatin in cold water.
- ●Scald the milk, add ½ C. sugar mixed with the cornstarch, pinch of salt, then beaten egg yolks.
- ●Cook in double boiler, stirring constantly, until custard thickens and will coat the back of the spoon.
- ●Stir in the dissolved gelatin.
- ●Divide the custard in half.
- ●To one-half add the melted chocolate and the vanilla. Turn while hot into the cooled crust, dipping out carefully so as not to disturb crust.
- ●Let the remaining half of the custard cool. Beat the egg whites and cream of tartar, adding ½ C. of sugar slowly. Blend with the cooled custard. Add one T. rum.
- ●Spread carefully over the chocolate layer.
- ●Place in ice box to chill thoroughly. It may even stand over-night.
- ●When ready to serve, whip the heavy cream stiff, adding 2 T. confectioners' sugar slowly.
COCONUT PIES
By stepjo7269
Mother (Louise Stevenson)
- 1 can evaporated pet milk or
- (26 oz. sweet milk - omit water)
- 1 can water
- 1 ½ C. sugar
- 4 T. flour
- 1 T. vanilla
- 1 stick margarine
- 4 eggs, separated
- ½ C. coconut
- ●Mix all ingredients except for egg whites and cook over medium heat until thick.
- ●Pour into two 9 in. cooked pie crusts.
- ●Beat egg whites and pour over pies.
SESAME CHICKEN II
By stepjo7269
Food
- Marinade:
- 3 whole boneless chicken breasts
- 2 tablespoons light soy sauce
- 1 tablespoon cooking wine or 1 tablespoon dry sherry (marin)
- 3 drops sesame oil
- 2 tablespoons flour
- 2 tablespoons cornstarch
- 2 tablespoons water
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon vegetable oil
- Sauce:
- 1/2 cup water
- 1 cup chicken broth
- 1/8-1/4 cup white vinegar (depending on how sweet you want the sauce) or 1/8-1/4 cup rice wine vinegar (depending on how sweet you want the sauce)
- 1/4 cup cornstarch (may use less if sauce too thick)
- 1 cup sugar (We use 1/2 cup sugar but the orginal recipe called for 1 cup--can also use 1/2 c. white and 1/2 c. brown.)
- 2 tablespoons dark soy sauce
- 2 tablespoons sesame oil (reduce to taste)
- 1 teaspoon chili paste (or more)
- 1 garlic clove (minced)
- 1 t. red pepper flakes (optional)
- Frying:
- peanut oil (3 1/2-4 cups)
- Serving:
- 2 tablespoons toasted sesame seeds
- Directions:
- 1 . Cut the chicken into 1-inch cubes. Mix the marinade ingredients (the first 9 ingredients listed) and marinate the chicken for 20 minutes.
- 2 . To prepare the sauce: Mix together all of the sauce ingredients. Pour them into a small pot and bring to a boil, stirring continuously. Turn the heat down to low and keep warm while you are deep-frying the chicken.
- 3 . To deep-fry the chicken: Add the marinated chicken pieces a few at a time, and deep-fry until golden brown. Drain on paper towels and then place chicken in warm oven (130 degrees) while you continue frying. Repeat with the remainder of the chicken.
- 4 . Just before you are finished deep-frying, bring the sauce back up to a boil.
- 5 . Place the chicken on a large platter and pour the sauce over. Sprinkle with sesame seeds.
*HONEY-LIME DRESSING
By stepjo7269
70 calories/serving
- 2/3 c. lime juice (5 to 6 limes)
- 1/2 c. honey
- 2 tsp. grated lime zest
- 1 tsp. salt, or to taste
- Generous dash cayenne pepper
- Recipe directions
- ● In a small bowl, combine lime juice, honey, grated lime zest, salt and cayenne pepper; mix well.
- ● Refrigerate.
*PASTA SALAD WITH SHRIMP, PEPPERS, AND OLIVES
By stepjo7269
252 calories/2 cup serving
- Directions:
- 2 1/2 cups cooked angel hair (about 5 ounces uncooked pasta)
- 3/4 cup chopped plum tomato
- 1/2 cup chopped red bell pepper
- 1/2 cup chopped yellow bell pepper
- 1/3 cup chopped green onions
- 2 tablespoons fresh lemon juice
- 1 tablespoon chopped pitted kalamata olives
- 1 tablespoon olive oil
- 1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried thyme
- 1/2 teaspoon white pepper
- 1/4 teaspoon dried oregano
- 3/4 pound cooked medium shrimp, peeled and deveined
- 1 garlic clove, minced
- 1/2 cup (2 ounces) crumbled feta cheese
- 1 tablespoon chopped fresh parsley
- ●Cook pasta according to package directions.
- ●Mix all other ingredients except for shrimp, feta, and pasta. Mix with pasta.
- ●Fold in shrimp and feta.
- ●Chill until ready to serve.
JAM & CHEESE LOAF PASTRY
By stepjo7269
Melissa Henry
- Bread:
- 1 pkg. Active dry yeast
- ½ C. Warm water
- 1 beaten egg
- 1 T. Sugar
- Biscuit mix
- Filling:
- 8 oz. pkg. cream cheese softened
- ½ C. sugar
- 1 T. lemon juice
- Top:
- 1/4 C. jam of choice
- ●In a mixing bowl dissolve yeast in water. Stir in biscuit mix, egg & the 1 T. sugar: mix well.
- ●Turn onto surface dusted with additional biscuit mix. Kneed gently for 20 strokes.
- ●Place dough on center of a greased 15 ½ x 12 in. baking sheet. Roll to a 14 x 9 in. rectangle.
- ●Spread cream cheese mixture down center.
- ●Cut 1 in. strips down sides and fold over like a braid.
- ●Bake 20 min. @ 350 F. and then spread preserves on top and bake 5 min.
ABBY’S FABULOUS CHOCOLATE CAKE
By stepjo7269
Family Circle’s Great Desserts, pg
- 4 squares unsweetened chocolate
- ½ C. (1 stick) butter or margarine (for cake)
- 1 C. water
- 2 C. sifted cake flour
- 1 1/4 tea. Baking soda
- 1 tea. Salt
- 2 eggs
- 1 C. (8 oz.) Dairy sour cream
- 2 C. sugar
- 1 ½ tea. Vanilla
- Fluffy White Frosting (follows)
- 1 T. butter or margarine (for topping)
- ●Butter 2 eight-inch round layer-cake pans; flour lightly, tapping out any excess flour.
- ●Combine 3 squares of the chocolate, the ½ cup butter or margarine, and water in the top of a double boiler; heat over simmering water until chocolate and butter melt; remove; cool.
- ●Sift the flour, soda and salt into a large bowl.
- ●Beat eggs with sour cream until blended in a medium-size bowl with electric mixer; beat in sugar and vanilla; stir in cooled chocolate mixture.
- ●Beat into flour mixture, half at a time, til smooth. (Batter will be thin.)
- ●Pour into pans.
- ●Bake in moderate oven (350 degrees) 40 minutes, or until center springs back when lightly pressed with fingertip. Cool in pans. Loosen around edges with a knife. Turn out onto racks.
- ●Make Fluffy White Frosting.
- ●Put cake layers together with about one quarter of the frosting on a serving plate; spread remainder on side and top, making deep swirls with spatula.
- ●Melt remaining 1 square chocolate with 1 tablespoon butter or margarine in a cup set in hot water; stir until smooth. Drizzle over top of cake, letting mixture drip down side.
- FLUFFY WHITE FROSTING
- 2 egg whites
- 3/4 C. sugar
- 1 tea. Cream of tartar
- Dash of salt
- 2 ½ tea. Cold water
- 1 tea. Vanilla
- ●Combine egg whites, sugar, cream of tartar, salt and water in top of double boiler; beat until blended.
- ●Place over simmering water.
- ●Cook, beating constantly with an electric or rotary beater, until mixture stands in firm peaks.
- ●Remove from water; stir in vanilla.
CHICKEN POT PIE
By stepjo7269
Taste of Home’s October 27, 2003 Issue page 56
- 1 1 courgette
- 1 cs 1 cs de farine
- 1/4 cc 1/4 cc de levure chimique
- 1 1 jaune d’oeuf
- 1 cs 1 cs et demi de crème fraiche épaisse
- 1 1 échalote
- 12 g 12 g de parmesan (optionnel)
- sel
BUTTERSCOTCH DESSERT
By stepjo7269
Copied from a notebook bought at an auction
- Directions:
- 1 cup flour
- 1 stick butter, softened
- ½ cup pecans, chopped
- 1 ( 8 ounce) cream cheese, softened
- 1 cup powdered sugar
- 1 container (13 ounces) whipped topping, thawed
- 2 boxes (1 ounce each) instant butterscotch pudding
- 1 teaspoon vanilla
- 3 cups cold milk.
- ● Heat oven to 350 degrees.
- ● Mix butter. flour, and pecans and press into a 13 x 9 inch pan.
- ● Bake 20 minutes. Cool in pan.
- ● Cream powdered sugar and cream cheese.
- ● Fold in ½ of the whipped topping and spread over cold crust.
- ● Mix pudding and milk for about 2 to 3 minutes; add vanilla.
- ● Spread over cream cheese mixture.
- ● Top pudding with the remaining whipped topping.
- ● Sprinkle with chopped pecans to decorate, if desired.
CRANBERRY-ORANGE BREAD
By stepjo7269
Southern Living December 2007
- Preparation:
- 1 1 1 cup nutlike cereal nuggets
- 1 1 1 cup uncooked regular oats
- 1/2 1/2 1/2 cup whole wheat flour
- 1/3 1/3 1/3 cup sugar
- 1/2 1/2 1/2 teaspoon baking soda
- 1/2 1/2 1/2 teaspoon salt
- 1/2 1/2 1/2 cup nonfat buttermilk
- 1/4 1/4 1/4 cup vegetable oil
- 2 2 2 large eggs
- 1 1 1 teaspoon grated orange rind
- 1/2 1/2 1/2 cup low-sugar orange marmalade
- 1/2 1/2 1/2 cup sweetened dried cranberries
- 1 1. 6 Combine first 6 ingredients in a large bowl; make a well in center of mixture.
- 2 2. to 8 1/2- 4 1/2-inch and eggs; add to dry mixture, stirring just until moistened. Gently fold in grated orange rind, marmalade, and cranberries. Spoon into a lightly greased 8 1/2- x 4 1/2-inch loaf pan.
- 3 3. 375° 28 to 32 5 to 20 32 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on wire rack 5 minutes. Remove from pan to wire rack, and let cool 20 minutes or until completely cool.
- Note: For testing purposes only, we used Post Grape-Nuts cereal.