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HOW TO WHIP EVAPORATED MILK

HOW TO WHIP EVAPORATED MILK

By

Land O' Lakes cookbook p. 45

  • ●To scald, follow either of these methods:
  • ●Place unopened can of evaporated milk in a pan with sufficient cold water to cover, and boil for 5 minutes.
  • ●Several cans be boiled at once and kept on hand in the refridgerator for further use.
  • ●Chill the can thoroughly and when needed open can put milk in a shallow bowl, having bowl and beater thoroughly chilled, surrounded with ice, and whip with rotary beater.
  • ●If the milk loses flufthness, it can be chilled and re-whipped separately.
  • ●If the milk is scalded before chilling, it whips somewhat more stiffly and more readily.
  • 1 . Pour milk into top of double boiler and scald over boiling water. Do not discard film or glaze that forms on top; it is very soft and breaks up in whipping.
  • 2 . Cover unopened can with cold water, bring to boil, boil for 5 minutes.
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CARAMEL BARS

CARAMEL BARS

By

Preserved Traditions a sampling of St

  • Directions:
  • 3 sticks butter (half oleo is fine)
  • 4 cups light brown sugar
  • 2 cups sifted flour (regular)
  • 4 eggs
  • 2 teaspoons vanilla
  • 1 cup pecans (more if you like), chopped
  • Powdered sugar
  • ● Grease and flour 2 square pans.
  • ● Melt butter; add sugar and flour.
  • ● Stir in eggs, one at a time(do not beat eggs before adding).
  • ● Add nuts and vanilla.
  • ● Pour into pans and bake at 300 degrees about 40 minutes.
  • ● Cool slightly, dust with powdered sugar and cut into squares.
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CARAMEL FOR APPLES

CARAMEL FOR APPLES

By

Allrecipes By: SPLACE

  • 1 1/2 1 1/2 1/2 cups white sugar
  • 1 1 1 cup light corn syrup
  • 1 1 1 teaspoon salt
  • 2 2 2 cups heavy cream
  • 1/2 1/2 1/2 cup butter at room temperature
  • 1 1 1 teaspoon vanilla extract
  • Directions
  • ● Stir in the butter and heavy cream carefully - the mixture will bubble up.
  • ● Remove from the heat and stir in the vanilla.
  • ● Cool slightly before dipping apples or other fruit.
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LUNCH ROLLS

LUNCH ROLLS

By

From an old Fleishmann's Yeast cookbook

  • 1 package yeast
  • 1 1/2 cup warm (NOT HOT) milk
  • 1 T. sugar
  • 2 T. butter, softened
  • 1 beaten egg
  • 1 tea. salt
  • 4 cups flour (about)
  • Directions
  • ●Dissolve yeast and sugar in milk.
  • ●Stir in egg and butter, flour, and salt.
  • ●Kneed well.
  • ●Let rise until double.
  • ●Form into rolls.
  • ●Place on greased baking sheet.
  • ●Let double and bake about 10 minutes at 400 degrees.
  • ●Dip in melted butter and let cool on rack.
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BETTER THAN CHICKEN AND DUMPLINGS!

BETTER THAN CHICKEN AND DUMPLINGS!

By

MS Farmer's Market Cookbook, p

  • Directions:
  • 3-5 chicken breasts
  • 1/4 c. butter or margarine
  • 1 c. self-rising flour
  • 1 c. milk
  • 1 can cream of chickn soup
  • 2 c. chicken broth
  • ●Preheat oven to 350-400 F.
  • ●Boil chicken until done; remove and set aside to cool. Reserve broth.
  • ●Melt butter and pour into 9 x 13 inch pan. Tear chicken into pieces and layer over butter.
  • ●Mix flour and milk and top chicken.
  • ●Combine soup and broth; mix well and pour over casserole; do not stir mixture.
  • ●Bake for about 30 minutes or until top has browned.
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*OLD-FASHIONED STRAWBERRY PIE

*OLD-FASHIONED STRAWBERRY PIE

By

Taste of Home Healthy Cooking By: Erica Cooper from Elk River, Minnesota

  • Directions:
  • 1 sheet refrigerated pie pastry
  • 1 package (3 ounces) cook-and-serve vanilla pudding mix
  • 1-1/2 cups water
  • 1 teaspoon lemon juice
  • 1 package (.3 ounce) sugar-free strawberry gelatin
  • 1/2 cup boiling water
  • 4 cups sliced fresh strawberries
  • 3 ounces reduced-fat cream cheese
  • 2 cups reduced-fat whipped topping, divided
  • 1 teaspoon vanilla extract
  • 8 fresh strawberries
  • ●On a lightly floured surface, unroll pastry. Transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges.
  • ●Line unpricked pastry with a double thickness of heavy-duty foil.
  • ●Bake at 450 degrees for 8 minutes. Remove foil; bake 5-7 minutes longer or until lightly browned. Cool on a wire rack.
  • ●In a small saucepan, combine pudding mix, water and lemon juice. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 1-2 minutes longer or until thickened. ●Remove from the heat; set aside.
  • ●In a large bowl, dissolve gelatin in boiling water. Gradually stir in pudding. Cover and refrigerate for 30 minutes or until thickened.
  • ●Fold in sliced strawberries. Transfer to crust.
  • ●For topping, in another bowl, beat the cream cheese, 1/2 cup whipped topping and vanilla until smooth. Fold in remaining whipped topping.
  • ●Cut a small hole in the corner of a pastry or plastic bag; insert a medium star tip. Fill with topping. Pipe topping around edges of pie; garnish with whole strawberries.
  • ●Refrigerate for at least 1 hour.
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BROCCOLI CHEESE SOUP

BROCCOLI CHEESE SOUP

By

Allrecipes By: Karin Christian

  • Suggestions from reviewers:
  • 1/2 cup butter
  • 1 onion, chopped
  • 1 (16 ounce) package frozen chopped broccoli
  • 4 (14.5 ounce) cans chicken broth
  • 1 (1 pound) loaf processed cheese food, cubed
  • 2 cups milk
  • 1 tablespoon garlic powder
  • 2/3 cup cornstarch
  • 1 cup water
  • Directions
  • ●In a stockpot, melt butter over medium heat. Cook onion (and garlic if adding fresh) in butter until softened. Stir in broccoli, and cover with chicken broth. Simmer until broccoli is tender, 10 to 15 minutes.
  • ●Reduce heat, and stir in cheese cubes until melted. Mix in milk and garlic powder.
  • ●In a small bowl, stir cornstarch into water until dissolved. Stir into soup; cook, stirring frequently, until thick.
  • 1 . Use fresh broccoli (2x amt shown), half & half rather than milk, and minced garlic rather than powder.
  • 2 . Some even placed the cooked broccoli in a food processor before adding to the soup.
  • 3 . Some used cheddar cheese in place of the processed cheese.
  • 4 . Most used less corn starch than recommended in recipe – as little as 1/4 the amount.
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HOSTESS CUPCAKES

HOSTESS CUPCAKES

By

●The cupcakes can be made and refrigerated up to 2 days in advance, or frozen up to 2 weeks

  • CAKES:
  • 1/2 c 1/2 c Plus 2 tbsp Flour
  • 1/2 tbsp. 1/2 tbsp. Cocoa powder
  • 3/4 tsp. 3/4 tsp. Baking soda
  • 1/4 tsp. 1/4 tsp. Salt
  • 1/2 c 1/2 c Sugar
  • 1/2 c 1/2 c Water
  • 3 tbsp. 3 tbsp. Vegetable oil
  • 1 1/2 tsp. 1 1/2 tsp. Distilled white vinegar
  • 1 tsp. 1 tsp. Vanilla extract
  • FILLING:
  • 1 c 1 c Heavy whipping cream
  • 6 oz 6 oz Finely chopped white chocolate
  • GLAZE:
  • 3 oz 3 oz Finely chopped bittersweet chocolate
  • 3 tbsp. 3 tbsp. Boiling water
  • ICING:
  • 1 tbsp. 1 tbsp. Egg white, at room temperature
  • 1 pinch 1 pinch cream of tartar
  • 1/2 c 1/2 c Plus 2 to 3 tbsp confectioner's sugar
  • ●Make the cupcakes:
  • 1 1. Position a rack in the center and preheat oven to 325F. Lightly butter twenty-four 1-3/4" x 3/4" (1-oz) muffin of biscuit cups.
  • 2 2. Into a medium bowl, sift together the flour, cocoa, baking soda, and salt. Mix in the sugar. Make a well in the center. Whisk in the water, oil, vinegar, and vanilla. Blend until smooth. (The batter will be very thin.)
  • ●Make the filling:
  • 2 2. Transfer the filling to a pastry bag fitted with a 3/8-inch plain tip. Insert the pastry tip 1/4-inch into the bottom of each cupcake and squeeze a little filling into each one.
  • ●Make the glaze:
  • ●Make the icing:
  • ●Serve at room temperature.
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PEACH COBBLER II

PEACH COBBLER II

By

Lola Jackson (Monica Goins Mama)

  • 1 stick butter
  • 1 c. flour
  • 1 c. sugar
  • 1 c. milk
  • 1 t. vanilla
  • 1 quart peaches, drained and sliced
  • ●Melt butter in a 9 x 13 glass dish.
  • ●Mix flour and sugar. Add milk and mix. Add vanilla and pour over top of butter.
  • ●Spread peaches over mixture.
  • ●Bake at 350F for 30 minutes or until brown on top.
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CREAM PUFFS

CREAM PUFFS

By

Allrecipes By: Shellie Wendel "An easy and impressive way to make a great dessert

  • 2 (3.5 ounce) packages instant vanilla pudding mix
  • 2 cups heavy cream
  • 1 cup milk
  • 1/2 cup butter
  • 1 cup water
  • 1/4 teaspoon salt
  • 1 cup all-purpose flour
  • 4 eggs
  • Directions
  • ●Mix together vanilla instant pudding mix, cream and milk. Cover and refrigerate to set.
  • ●Preheat oven to 425 degrees F.
  • ●In a large pot, bring water and butter to a rolling boil. Stir in flour and salt until the mixture
  • forms a ball.
  • ●Transfer the dough to a large mixing bowl. Using a wooden spoon or stand mixer, beat in the eggs one at a time, mixing well after each. Drop by tablespoonfuls onto an ungreased baking sheet.
  • ●Bake for 20 to 25 minutes in the preheated oven, until golden brown. Centers should be dry.
  • ●When the shells are cool, either split and fill them with the pudding mixture, or use a pastry bag to pipe the pudding into the shells.
  • Servings Per Recipe: 20
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