Stepjo7269's profile page
Recipes
TOFFEE APPLE CRUNCH
By stepjo7269
Taste of Home By: Ray Butler of Greenville, Texas
- TOPPING:
- 1 medium tart apple, peeled and cubed
- 1 tablespoon butter
- 1/8 teaspoon ground cinnamon
- 2 tablespoons all-purpose flour
- 1 tablespoon brown sugar
- 1 tablespoon butter, softened
- 2 tablespoons finely chopped pecans
- 1 tablespoon English toffee bits or almond brickle chips
- Dash ground cinnamon
- Vanilla ice cream
- Directions:
- ●In a microwave-safe bowl, combine the apple, butter and cinnamon; cover and microwave on high for 2 minutes. Stir; cover and set aside.
- ●In another microwave-safe bowl, combine flour and brown sugar. Stir in butter. Add the pecans, toffee bits and cinnamon. Microwave, uncovered on high for 1-1/2 to 2 minutes, stirring twice.
- ●Spoon apple mixture over ice cream; sprinkle with topping.
*CAKE WITH PINEAPPLE PUDDING
By stepjo7269
Taste of Home Simple & Delicious By: Judy Sellgren from Grand Rapids, Michigan
- Directions:
- 2 cups milk
- 1 package (3.4 ounces) instant French vanilla pudding mix
- 1 can (8 ounces) unsweetened crushed pineapple, drained
- 1 cup whipped topping
- 6 slices angel food cake
- ●In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set.
- ●Fold in pineapple and whipped topping. Chill until serving.
- ●Serve with cake.
GRAPE PIE
By stepjo7269
Mary Ann Jones
- Vanilla wafer crust:
- 60 vanilla wafers, crushed
- 1/2 C. margarine, melted
- 1/4 C. sugar
- ●Mix above ingredients. Pat into pan.
- ●Bake at 375 F. for 8 min.
- Pie:
- 3 eggs separated
- ½ C. sugar
- Large container of cool whip
- Small can of concentrated fruit juice that has been thawed
- ●Beat the egg whites until they will hold a peak.
- ●Add sugar slowly, beating until thick and shinny. Add 3 egg yolks and the cool whip while mixing. Add fruit juice and mix well.
BUTTER CRUNCH PUDDING
By stepjo7269
Taste of Home
- 1 cup all-purpose flour
- 1/2 cup flaked coconut
- 1/4 cup packed brown sugar
- 1/2 cup cold butter
- 2 cups cold milk
- 1 package (3.4 ounces) instant lemon pudding mix or flavor of your choice
- Directions
- ● In a large bowl, combine flour, coconut and brown sugar; cut in butter until crumbly. Spread the crumb mixture on a 15-in. x 10-in. x 1-in. baking pan.
- ● Bake at 375 degrees for 15 minutes, stirring once. Cool slightly.
- ● Meanwhile, in a another large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set; chill for 5 minutes.
- ● Spoon half of the crumbs into each of four dessert bowls. Top with pudding and remaining crumb mixture.
BURNT CUSTARD
By stepjo7269
Taste of Home "The recipe for this smooth-as-silk custard came from a local restaurant years ago," reports Heidi M...
- 4 egg yolks
- 1/2 cup plus 6 teaspoons sugar, divided
- 3 teaspoons vanilla extract
- 2 cups heavy whipping cream
- Directions
- ● In a small bowl, whisk egg yolks and sugar.
- ● In a small saucepan, heat cream over medium heat until bubbles form around sides of pan. Remove from the heat; stir a small amount of hot cream into egg yolk mixture. Return all to the pan, stirring constantly. Stir in vanilla.
- ● Transfer to six 6-oz. ramekins or custard cups. Place cups in a baking pan; add 1 in. of boiling water to pan.
- ● Bake, uncovered, at 350 degrees for 40-45 minutes or until centers are just set (mixture will jiggle).
- ● Remove ramekins from water bath; cool for 10 minutes.
- ● Cover and refrigerate for at least 4 hours.
- ● Before serving, let stand at room temperature for 15 minutes. Sprinkle with remaining sugar. Broil 8 in. from the heat for 2-4 minutes or until sugar is caramelized.
OLD-FASHIONED BUTTERSCOTCH PUDDING
By stepjo7269
Bon Appetite, March 1998, p
- 2 C. whipping cream
- 1 C. milk (do not use low-fat or nonfat)
- 1/4 C. (packed) dark brown sugar
- 3/4 C. sugar
- 1/4 C. water
- 6 large egg yolks
- 1 tea. vanilla extract
- Pinch of salt
- ● Combine cream, milk and brown sugar in heavy medium saucepan.
- ● Whisk over medium-high heat until sugar dissolves. Set aside.
- ● Combine 1/4 cup sugar and 1/4 cut water in heavy large saucepan. Stir over low heat until ● sugar dissolves.
- ● Increase heat; boil without stirring until mixture turns deep amber color; brushing down sides of pan with wet pastry brush and swirling pan occasionally about 10 minutes.
- ● Slowly pour cream mixture into caramel mixture. (Mixture will bubble vigorously.)
- ● Bring to boil; whisking frequently to dissolve any caramel bits. Remove from heat.
- ● Beat yolks in large bowl. Whisk in caramel mixture.
- ● Stir in vanilla and salt.
- ● Strain custard. Skim any air bubbles from surface.
- ● Refrigerate custard until cold, about 3 hours.
- ● Preheat oven to 350 degrees.
- ● Divide custard among six 3/4 cup custard cups.
- ● Place cups in roasting pan. Add enough hot water to pan to come halfway up sides of cups.
- ● Bake pudding until set in center, about 45 minutes.
- ● Remove cups from pan.
- ● Cool at room temperature 2 hours.
- ● Cover; chill overnight.
CHEDDAR BAY BISCUITS RECIPE
By stepjo7269
Red Lobster's biscuits found in Famous Restaurant recipes
- 2 C. Bisquick
- 1/2 C. cold water
- 3/4 C. grated, sharp cheddar cheese
- 1/4 C. butter
- 1 tsp. parsley flakes
- 1/2 tsp. garlic powder
- 1/2 tsp. Italian seasoning
- Instructions
- ● Preheat oven to 450 degrees.
- ● Mix together baking mix, cold water, and grated cheese.
- ● Roll out biscuits in a floured surface. Biscuits should be approximately one inch thick.
- ● Cut biscuits with a cutter, and place onto an ungreased baking dish.
- ● Melt butter and seasonings together. Brush with the butter and spices and bake for 8 to 10 minutes
BLUEBERRY BUCKLE
By stepjo7269
Taste of Home
- 1/2 cup shortening
- 1 cup sugar, divided
- 1 egg, beaten
- 2-1/2 cups all-purpose flour, divided
- 2-1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 2 cups fresh or frozen blueberries
- 2 teaspoons lemon juice
- 1/2 teaspoon ground cinnamon
- 1/4 cup cold butter, cubed
- Directions
- ●In a bowl, cream shortening and 1/2 cup sugar. Add egg and mix well.
- ●Combine 2 cups flour, baking powder and salt; add to creamed mixture alternately with the milk.
- ●Spread into a greased 9-in. square baking pan.
- ●Toss blueberries with lemon juice; sprinkle over batter.
- ●In a small bowl, combine cinnamon and remaining sugar and flour; cut in butter until mixture is the size of peas. Sprinkle over berries.
- ●Bake at 350 degrees for 60-65 minutes. Yield: 9-12 servings.
RICE KRISPIES MARSHMALLOW TREATS
By stepjo7269
Box of Rice Krispies
- 1/4 C. margarine
- 1 package (10 oz., about 40) KRAFT marshmallows or 4 C. Kraft Miniature Marshmallows
- 5 C. Kellogg's Rice Krispies Cereal
- ●Melt margarine in large saucepan over low heat.
- ●Add marshmallows and stir until melted and well blended.
- ●Remove from heat and add Rice Krispies cereal. Stir until well coated.
- ●Press mixture evenly into greased 13 x 9 x 2 in. pan.
- ●Cool completely.
HERBED VINEGARS
By stepjo7269
Betty Crocker Summer Salads Cookbook p
- Chive Vinegar:
- ●Cut sprigs of fresh dill, basil, tarragon or mint to fit height of bottle.
- ●Place herbs in bottle, using handle of wooden spoon to push through neck of bottlei If necessary. ●Fill bottle with white, cider, or wine vinegar.
- ●Cap; let stand at room temperature at least 5 days to blend flavors.
- ●Place 1/3 cup snipped chives in bottle.
- ●Fill with vinegar.
- ●Cap and let stand as directed above.
- ●Strain before using.
- Garlic-Parsley Vinegar:
- ●Place 2 cloves garlic, peeled and speared on wooden skewer
- ● Add 3 sprigs fresh parsley in bottler.
- ●Fill with vinegar.