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Recipes
BLUEBERRY CRUMB PIE
By stepjo7269
Allrecipes By: MissBethany This is the best blueberry pie that any of my family has ever had
- 1 (9 inch) unbaked pie crust
- 3/4 cup white sugar
- 1/3 cup all-purpose flour
- 2 teaspoons grated lemon zest
- 1 tablespoon lemon juice
- 5 cups fresh or frozen blueberries
- 2/3 cup packed brown sugar
- 3/4 cup rolled oats
- 1/2 cup all-purpose flour
- 1/2 teaspoon ground cinnamon
- 6 tablespoons butter
- Directions
- ●Preheat the oven to 375 degrees F.
- ●Press the pie crust into the bottom and up the sides of a 9 inch pie plate.
- ●In a large bowl, stir together the sugar and flour. Mix in the lemon zest and lemon juice. Gently stir in the blueberries. Pour into the pie crust.
- ●In a medium bowl, stir together the brown sugar, oats, flour and cinnamon. Mix in butter using a fork until crumbly. Spread the crumb topping evenly over the pie filling.
- ●Bake for 40 minutes in the preheated oven, or until browned on top.
- ●Cool over a wire rack.
YEAST ROLLS
By stepjo7269
MS Farmer's Market Cookbook p
- Directions:
- 2 packages yeast
- 2 T. sugar
- 1/2 c. soft Crisco
- 3 c. bread flour
- 1/2 c. warm water
- 3/4 c. warm buttermilk
- 1 T. salt
- 1/2 c. mashed potatoes, unseasoned
- ●Dissolve yeast and 1 T. sugar in 1/2 c. warm water.
- ●Heat buttermilk and Crisco together until just warm. Add yeast to buttermilk and mix.
- ●Combine remaining T. sugar, salt, potatoes; add flour, 1 c. at a time. Mix well and add to buttermilk.
- ●Kneed mixture for 5 minutes. Let dough rest for 5-6 minutes.
- ●Form dough into rolls and let rest and rise to double in size.
LEMON GARLIC OIL
By stepjo7269
Betty Crocker Summer Salads Cookbook p
- ●Place 2 cloves garlic and 1 long spiral lemon peel, about ½ inch wide, in bottle.
- ●Add 1 to 1 ½ cups olive or vegetable oil.
- ●Cover and refrigerate at least 1 week to blend flavors.
- ●Bring to room temperature before using.
- ●Use in salad dressings or to brush over fish or poultry before broiling
COLESLAW DRESSING
By stepjo7269
Lisa F. Parrott from First United Methodist Church in Bristol Tennessee
- ½ C. mayonnaise or sour cream
- 2 T. sugar
- 2 T. vinegar
- ½ tea. celery salt
- 1/8 tea. pepper
- 1/8 tea. paprika
- ●Mix all ingredients well by hand, blender, or fool processsor.
PEANUT BRITTLE
By stepjo7269
Shirley Powell
- 3 C. sugar
- 1 C. Karo
- 3/4 C. boiling water
- 1 quart peanuts
- 1 tea. vanilla
- 1 T. soda
- 1 square inch paraffin
- ●Cook sugar, karo, and water until it forms a hard ball in water.
- ●Add peanuts and cook until peanuts are done.
- ●Add vanilla.
- ●Remove from heat and add soda and paraffin.
- ●Pour out on buttered platter.
- ●Break when cool enough to handle.
LEMONY CHEESECAKE BARS
By stepjo7269
Dee Gray's Church's Family Favorite Cookbook p
- Directions:
- 1 1/2 c. grahm cracker crumbs
- 1/2 c. pecans, finely chopped
- 1/3 c. sugar
- 1/3 c. butter, melted
- 2 (8 oz.) packages cream cheese, softened
- 1 (14 oz) Eagle Brand sweetend condensed milk
- 2 eggs
- 1/2 cup Real Lemon lemon juice from concentrate
- ●Preheat oven to 325 F.
- ●Combine cracker crumbs, pecans, sugar and butter in mixing bowl. Reserve 1/3 c. Press remaining mixture into 13 x 9 x 2 inch baking pan. Bake 6 minutes. Remove and cool on wire rack.
- ●Beat cream cheese in large mixing bowl until fluffy. Gradually beat in Eagle brand milk. Add eggs. Beat until just combined. Stir in lemon juice.
- ●Carefully spoon mixture on top of crust. Sprinkle remaining crumb mixture on top.
- ●Bake about 30 minutes or until knife inserted near center comes out clean.
- ●Cool on wire rack for 2 hours. Store in refrigerator.
BROWNIE BOTTOM CHEESECAKE
By stepjo7269
The Clarion-Ledger
- Brownie Bottom:
- ½ C. butter or margarine
- 4 squares (each 1 oz.) unsweetened (baking) chocolate
- 1 ½ C. sugar
- 2 eggs
- 1/4 C. milk
- 1 tea. vanilla
- 1 C. flour
- ½ tea. salt
- Topping:
- 3 pkgs. (8 oz. each) cream cheese, softened
- 3/4 C. sugar
- 1 tea. vanilla
- 3 eggs
- ½ C. sour cream
- Brownie Bottom:
- ●Melt butter and chocolate in 3 qt. heavy saucepan over low heat, stirring constantly. Remove from heat and cool mixture to lukewarm.
- ●Add sugar and eggs, one at a time, mixing well after each addition.
- ●Blend in milk and vanilla.
- ●Stir in combined flour and salt, mixing just until blended.
- ●Spoon into greased and floured 9 in. spring form pan, spreading evenly.
- ●Bake @ 325 F. in preheated oven for 25 min.
- ●Remove cake from oven and allow it to cook slightly while you prepare the cheesecake topping.
- Cheesecake topping:
- ●Beat cream cheese, sugar, and vanilla at medium speed with electric mixer until well blended.
- ●Add eggs, one at a time, mixing well after each addition.
- ●Blend in the sour cream and pour over brownie bottom (filling will almost come to top of pan).
- ●Bake @ 325 F. for 55 to 60 min. or until center is almost set.
APPLE CRUMBLE TART
By stepjo7269
Allrecipes By: JJOHN32
- 1/2 1/2 1/2 (17.5 ounce) package frozen puff pastry, thawed
- 1 1 1 tablespoon butter, melted
- 3 3 3 apple - peeled, cored, and chopped
- 3/8 3/8 3/8 cup all-purpose flour
- 3/8 3/8 3/8 cup chopped blanched almonds
- 1/2 1/2 1/2 cup white sugar
- 1/4 1/4 1/4 teaspoon ground cinnamon
- 3 3 3 tablespoons butter, chilled
- 1/4 1/4 1/4 teaspoon vanilla extract
- 3 3 3 egg yolks
- 3 3 3 tablespoons white sugar
- 1/3 1/3 1/3 cup dry Marsala wine
- Directions
- 1/2 a small bowl, mix flour, almonds, 1/2 cup sugar, and cinnamon together. Add chilled butter and vanilla extract. Cut together with a pastry blender until small crumbs form.
- 10 1/2 and cut into a 10 inch circle. Place on a large, ungreased baking sheet. Brush with melted butter or margarine. Arrange apples in the center of the pastry, leaving a 1/2 inch wide border of pastry.
- ●Spoon almond topping gently over the apples, being careful it doesn't spill over the edges of the pastry.
- 350 30 350 degrees F for 30 minutes, or until golden brown.
- ●Serve warm over the apple crumble.
PHYLLO CHICKEN POTPIE
By stepjo7269
Taste of Home's Home Economists
- Directions:
- 6 cups water
- 2 cups fresh pearl onions
- 1-1/2 pounds boneless skinless chicken breasts, cubed
- 2 tablespoons canola oil, divided
- 2 medium red potatoes, peeled and chopped
- 1 cup sliced fresh mushrooms
- 1 can (14-1/2 ounces) reduced-sodium chicken broth
- 1/2 pound fresh asparagus, trimmed and cut into 1-inch pieces
- 3 tablespoons sherry or additional reduced-sodium chicken broth
- 3 tablespoons cornstarch
- 1/2 cup fat-free milk
- 1-1/2 teaspoons minced fresh thyme
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 10 sheets phyllo dough (14 inches x 9 inches)
- Refrigerated butter-flavored spray
- ●In a Dutch oven, bring water to a boil. Add pearl onions; boil for 3 minutes. Drain and rinse in cold water; peel and set aside.
- ●In a large skillet, cook chicken in 1 tablespoon oil over medium no longer pink; remove and keep warm. In the same pan, saute potatoes in remaining oil for 5 minutes. Add onions and mushrooms; saute 3 minutes longer.
- ●Add the broth, asparagus and sherry or additional broth. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until potatoes are tender.
- ●Combine cornstarch and milk until smooth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened.
- ●Drain chicken; add to onion mixture. Stir in the thyme, salt and pepper. Transfer to an 8-in. square baking dish coated with cooking spray.
- ●Stack all 10 phyllo sheets. Roll up, starting at a long side; cut into 1/2-in. strips. Place in a large bowl and toss to separate strips. Spritz with butter-flavored spray. Arrange over chicken mixture; spritz again.
- ●Bake, uncovered, at 425° for 10-15 minutes or until golden brown.
GARLIC ALFREDO TILAPIA
By stepjo7269
Allrecipes By: youngwoman
- Directions:
- 4 4 4 tilapia fillets
- 2 2 2 tablespoons olive oil
- 1 1 to tablespoon Creole seasoning, or to taste
- 3 3 3 tablespoons butter
- 2 2 2 cloves garlic, minced
- 1 1 1 cup Alfredo sauce
- to 425 an oven to 425 degrees F.
- to 9x13-inch the tilapia fillets with oil on both sides, season with Creole seasoning to taste, then place into a 9x13-inch baking dish.
- 10 Bake in the preheated oven until the flesh is no longer translucent, and the fish flakes easily with a fork, about 10 minutes.
- to Pour the sauce over the fish to serve. Sprinkle with additional Creole seasoning if desired.
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