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Recipes
CARAMEL CORN
By stepjo7269
Taste of Home By: Nancy Breem of Canastota New York
- 12 quarts plain popped popcorn
- 1 pound peanuts
- 2 cups butter, cubed
- 2 pounds brown sugar
- 1/2 cup dark corn syrup
- 1/2 cup molasses
- Directions
- ●Place popcorn in two large bowls. Stir 1/2 pound nuts into each bowl.
- ●In a Dutch oven, combine the remaining ingredients. Bring to a boil over medium heat; cook and stir for 5 minutes.
- ●Pour half of syrup over each bowl of popcorn and stir to coat.
- ●Transfer coated popcorn into a large roasting pan.
- ●Bake at 250 degrees for 1 hour.
- ●Remove from the oven and break apart while warm. Cool.
- ●Store in airtight containers.
RED VELVET CUPCAKES
By stepjo7269
Allrecuoes By: McCormick
- Vanilla Cream Cheese Frosting:
- 2 1/2 2 1/2 1/2 cups flour
- 1/2 1/2 1/2 cup unsweetened cocoa powder
- 1 1 1 teaspoon baking soda
- 1/2 1/2 1/2 teaspoon salt
- 1 1 1 cup butter, softened
- 2 2 2 cups sugar
- 4 4 4 eggs
- 1 1 1 cup sour cream
- 1/2 1/2 1/2 cup milk
- 1 1 1 (1 ounce) bottle McCormick® Red Food Color
- 2 2 2 teaspoons McCormick® Pure Vanilla Extract
- 1 1 1 (8 ounce) package cream cheese, softened
- 1/4 1/4 1/4 cup butter, softened
- 2 2 2 tablespoons sour cream
- 2 2 2 teaspoons McCormick® Pure Vanilla Extract
- 1 1 1 (16 ounce) box confectioners' sugar
- Directions
- to 350 to 350 degrees F.
- ●Mix flour, cocoa powder, baking soda and salt in medium bowl. Set aside.
- 20 to 25 5 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans on wire rack 5 minutes. Remove from pans; cool completely. Frost with Vanilla Cream Cheese Frosting.
- ●Vanilla Cream Cheese Frosting: Beat cream cheese, softened, butter, sour cream and McCormick® Pure Vanilla Extract in large bowl until light and fluffy. Gradually beat in confectioners' sugar until smooth.
OL` SOUTHERN PLANTATION PRALINE SAUCE
By stepjo7269
Famous Restaurant's recipes--Famous Dave's
- 2 cups unsalted butter, cubed
- 1 1/2 cup pecans, chopped
- 3 pounds light brown sugar
- 1 1/2 cup heavy cream
- 1/2 teaspoon cinnamon
- 2 1/2 cups sour cream
- 1 1/2 teaspoon vanilla extract
- Instructions
- ● Heat one cup of the butter in a large saucepan until melted. Add the pecans and mix well. Bring to a boil and cook until the pecans begin to change color. BE CAREFUL - this mixture will foam over so use a large saucepan.
- ● Add the remaining one cup butter and mix well. This will cool the pecan mixture and stop the cooking process. Remove from heat.
- ● Combine brown sugar, whipping cream and cinnamon in a saucepan and mix well. Cook over low heat until blended, stirring constantly; increase heat. cook to 230 deg F on a candy thermometer.
- ● Stir in the pecan mixture, Add sour cream and vanilla and mix well.
- ● Remove from heat.
FIG PRESERVE CAKE
By stepjo7269
MS Farmer's Market Cookbook p
- Cake:
- 2 c. flour
- 1/2 T. cloves
- 1 T. nutmeg
- 1 1/2 c. sugar
- 3 eggs, beaten
- 1 c. buttermilk
- 1/2 c. pecans
- 1 T. salt
- 1 T. soda
- 1 T. cinnamon
- 1 c. oil
- 1 T. vanilla
- 1 c. fig preserves, chopped
- Topping:
- 1 c. sugar
- 1/2 c. buttermilk
- 1 stick margarine
- 1 T. vanilla
- 1 T. corn syrup
- 1/2 T. baking soda
- Cake Directions:
- Preheat oven to 325 F.
- ●In a large bowl, sift together dry ingredients; add oil and mix well. Add eggs and buttermilk and blend well.
- ●Stir in figs and pecans.
- ●Pour mixture into greased 9 x 13 pan. Bake for 40-45 minutes.
- ●Cool before topping.
- Topping Directions:
- ●Mix all ingredients together in saucepan and bring to a boil for 3 minutes.
- ●Make small holes in top of cooled cake and pour hot mixture over cake, making sure to fill holes with topping.
24-HOUR SALAD
By stepjo7269
Betty Crocker Summer Salads Cookbook p
- Directions:
- Old-fashioned Fruit Dressing (follows)
- 1 can (about 17 ounces) pitted dark sweet cherries, drained
- 2 cans (13 ½ ounces each) pineapple chunks, drained (reserve 2 tablespoons syrup)
- 3 oranges, pared, sectioned and cut up
- 1 cup miniature marshmallows
- ●Prepare Old-fashioned Fruit Dressing.
- ●Mix fruits and marshmallows; toss with dressing.
- ●Cover and refrigerate at least 12 hours.
- ●Refrigerate any leftover salad immediately.
- Old-fashioned Fruit Dressing
- 2 eggs, beaten
- 2 tablespoons sugar
- 2 tablespoons vinegar or lemon juice
- 2 tablespoons reserved pineapple syrup
- 1 tablespoon margarine or butter
- Dash of salt
- 3/4 cup chilled whipping cream
- Directions:
- ●Heat eggs, sugar, vinegar, pineapple syrup, margarine and salt just to boiling, stirring constantly.
- ●Remove from heat; cool.
- ●Beat cream in chilled small mixer bowl until stiff.
- ●Fold egg mixture into whipping cream.
SOUR CREAM CHICKEN QUICHE
By stepjo7269
Allrecipes By: KATKRO
- Directions:
- 1 (9 inch) frozen prepared pie crust, thawed
- 1 tablespoon olive oil
- 1/4 cup chopped onion
- 1/4 cup chopped green bell pepper
- 1 tablespoon all-purpose flour
- 1 cup cooked, cubed chicken meat
- 1/4 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground black pepper
- 1/2 cup shredded sharp Cheddar cheese
- 1/2 cup shredded Swiss cheese
- 2 eggs, lightly beaten
- 3/4 cup milk
- 3/4 cup sour cream
- ●Preheat oven to 400 degrees F and line a 9-inch pie plate with thawed pie crust; refrigerate until ready to fill.
- ●Heat olive oil in a medium skillet over medium high heat. Saute onion and bell pepper for 3 minutes, stirring frequently.
- ●Add flour, then cook and stir for an additional 2 minutes. Finally, stir in chicken, salt, nutmeg and pepper and mix well.
- ●Spread chicken mixture over the bottom of the unbaked pie shell, and top with Cheddar cheese and Swiss cheese. In a small bowl whip together the egg beat, milk and sour cream and pour mixture over chicken mixture.
- ●Bake at 400 degrees F for 20 minutes, then reduce temperature to 350 degrees F and bake for another 30 to 35 minutes, or until a knife inserted into the pie comes out clean.
RED LOBSTER CHEDDAR BISCUITS
By stepjo7269
● Bake @ 450F for 8-10 minutes
- 2 C. Bisquik
- 2/3 C. milk
- ½ C. shredded cheddar cheese
- ½ C. melted butter
- 1/4 tea. garlic powder
- ● Mix the garlic powder in the melted butter.
- ● Combine the remaining ingredients with the butter and beat vigorously for 30 secs.
- ● Drop by spoonful on ungreased baking sheet.
BBQ SHRIMP
By stepjo7269
Southern Living July 2006
- Preparation:
- 4 pounds unpeeled, large fresh shrimp
- 2 lemons, cut into wedges
- 2 bay leaves
- 1 cup butter, melted
- 1 cup ketchup
- 1/2 cup Worcestershire sauce
- 4 garlic cloves, chopped
- 3 tablespoons Old Bay seasoning
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- French bread
- 1 . Place shrimp in a 13- x- 9-inch pan; top with lemon wedges and bay leaves.
- 2 . Stir together butter and next 6 ingredients. Pour over shrimp.
- 3 . Bake, uncovered, at 400° for 35 minutes or until shrimp are pink, stirring every 10 minutes. Discard bay leaves. Serve with bread and lemon wedges.
JIM BUCK ROSS BLUEBERRY MUFFINS
By stepjo7269
Bernice’s Possumneck Celebration with Family & Friends, p
- 1 ½ C. flour, sifted
- ½ C. sugar
- 2 tea. baking powder
- ½ tea. salt
- 1 egg, beaten
- 1/4 C. cooking oil
- ½ C. milk
- 1 C. fresh or frozen blueberries
- ● Sift together dry ingredients.
- ● Combine beaten egg, oil, and milk.
- ● Add dry ingredients.
- ● Fold in blueberries.
- ● Stir only until ingredients are well blended.
- ● Fill each muffin cup 2/3 full.
- ● Bake in a 350 degree oven for 25 minutes.
CANDIED APPLES
By stepjo7269
Karo Label
- 8 red apples, sticks inserted
- 2 C. sugar
- 1 C Karo light corn syrup
- ½ C. water
- 1/4 C. red cinnamon candies
- 10 drops red food coloring
- ●In a 2-quart saucepan mix sugar, Karo and water.
- ●Boil, stirring constantly to 250 F. or until drops of syrup form hard, yet plastic balls in cold water.
- ●Add candies and cook to 285 F. or until drops of syrup separate into hard but not brittle threads in cold water.
- ●Remove from heat, stir in food coloring.
- ●Twirl apple in syrup.
- ●Remove, let excess drip off then twirl.
- ●Cool on greased baking sheet.