Stepjo7269's profile page
Recipes
TRIPLE BERRY CRISP
By stepjo7269
Allrecipes By: Polly Giebler "Serve it with whipped cream and it looks great
- 1 1/2 cups fresh blackberries
- 1 1/2 cups fresh raspberries
- 1 1/2 cups fresh blueberries
- 4 tablespoons white sugar
- 2 cups all-purpose flour
- 2 cups rolled oats
- 1 1/2 cups packed brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 1/2 cups butter
- Directions
- ●Preheat oven to 350 degrees F.
- ●In a large bowl, gently toss together blackberries, raspberries, blueberries, and white sugar; set aside.
- ●In a separate large bowl, combine flour, oats, brown sugar, cinnamon, and nutmeg. Cut in butter until crumbly.
- ●Press half of mixture in the bottom of a 9x13 inch pan. Cover with berries. Sprinkle remaining crumble mixture over the berries.
- ●Bake in the preheated oven for 30 to 40 minutes, or until fruit is bubbly and topping is golden brown.
MINT JULEPS
By stepjo7269
Allrecipes By: jenn "The proper way to serve a mint julep is in a frozen silver goblet, but you can use glasses ...
- 2 cups water
- 2 cups white sugar
- 1/2 cup roughly chopped fresh mint leaves
- 32 fluid ounces Kentucky bourbon
- 8 sprigs fresh mint leaves for garnish
- Directions
- ● Combine water, sugar and chopped mint leaves in a small saucepan. Bring to a boil over high heat until the sugar is completely dissolved. Allow syrup to cool, approximately 1 hour.
- ● Pour syrup through a strainer to remove mint leaves
- ● Fill eight cups or frozen goblets with crushed ice and pour 4 ounces of bourbon and 1/4 cup mint syrup in each. (Proportions can be adjusted depending on each person's sweet tooth).
- ● Top each cup with a mint sprig and a straw.
- ● Trim straws to just barely protrude from the top of the cups.
- ● Serve juleps on a silver platter.
- Footnotes
- If you are using silver goblets, place them in the freezer for at least half an hour before serving. Handle frozen goblets with a clean towel, holding them by their edges, so as not to mar the lovely frosted surface.
HOLIDAY NUTS
By stepjo7269
MS Farmer's Market Cookbook p
- Directions:
- Whites of 2 eggs
- 1 c. sugar
- 1/2 t. kosher salt
- 4 c. pecan halves, lightly toasted
- ●Preheat oven to 250 F.
- ●Line baking sheet with parchment paper; set aside.
- ●Place egg whites in large, stainless steel bowl and whisk until frothy. Slowly whisk in the sugar and salt until thick. Fold in pecans and toss until well coated.
- ●Transfer pecans to the prepared sheet; arrange in a single layer.
- ●Bake for approximately 35-40 minutes, stirring gently every 15 minutes, until meringue covers the nuts with a chewy, pale golden brown coating.
ORANGE SOUR CREAM MUFFINS
By stepjo7269
Taste of Home's Holiday & Celebrations Cookbook p
- 1-1/4 cups all-purpose flour
- 1 cup sugar
- 1/2 cup chopped pecans
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 egg
- 1/2 cup sour cream
- 6 tablespoons butter, melted
- 3 tablespoons orange juice concentrate
- Directions
- ●In a bowl, combine the flour, sugar, pecans, baking soda and salt.
- ●In another bowl, whisk the egg, sour cream, butter and orange juice concentrate. Stir into the dry ingredients just until moistened.
- ●Fill paper-lined muffin cups three-fourths full.
- ●Bake at 375 degrees for 18-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to a wire rack.
- ●Serve warm.
*PASTA SALAD WITH POPPY SEED DRESSING
By stepjo7269
Taste of Home Country Extra
- DRESSING:
- 1 package (16 ounces) bow tie or small tube pasta
- 1 cup (4 ounces) shredded cheddar cheese
- 2 cups broccoli florets
- 1 cup sliced carrots
- 1 cup diced cucumber
- 1 cup halved cherry tomatoes
- 1/2 cup chopped green onions
- 1/2 cup cider vinegar
- 1/2 cup sugar
- 1 garlic clove, minced
- 1 green onion, chopped
- 1/2 teaspoon ground mustard
- 1/2 teaspoon salt
- 1 cup vegetable oil
- 4 teaspoons poppy seeds
- Directions:
- ●Cook pasta according to package directions; rinse with cold water and drain.
- ●Place in a large bowl; add cheese, broccoli, carrots, cucumber, tomatoes and onions.
- ●In a blender, combine vinegar, sugar, garlic, onion, mustard and salt; gradually add oil, blending until smooth. Add poppy seeds.
- ●Pour over pasta mixture and toss. Cover and refrigerate for at least 1 hour
CREAM CHEESE FUDGE CAKE
By stepjo7269
Land O' Lakes cookbook p. 40
- Directions:
- 2 c. pastry flour minus 2 T.
- 2 t. baking powder
- 1/2 t. salt
- 1 package (3 oz) cream cheese
- 2 T. butter
- 1 c. sugar
- 2 squares melted unsweetened chocolate
- 1 egg
- 6 T. evaporated milk diluted with 6 T. water
- 1 t. vanilla
- ●Sift flour once, measure and sift again with dry ingredients.
- ●Cream butter and cheese together, add sugar and beat thoroughly.
- ●Add beaten egg and melted chocolate. Add flour alternately with milk. Add vanilla.
- ●Bake in a moderate oven, 350 F in a loaf pan for about 1 hour.
- ●Frost with Chocolate Cream Cheese Icing.
- CHOCOLATE CREAM CHEESE ICING:
- 1 package (3 oz.) cream cheese
- 1 c. confectioners sugar
- 1 square unsweetened chocolate
- evaporated milk, undiluted
- Directions:
- ●Cream cheese and sugar together. Add melted chocolate and blend thoroughly.
- ●Add enough milk to thin for spreading.
LEMON CHEESE BRAID
By stepjo7269
The Taste of Home Classic Cookbook
- FILLING:
- 1 package (1/4 ounce) active dry yeast
- 3 tablespoons warm water (110° to 115°)
- 1/3 cup milk
- 1/4 cup sugar
- 1/4 cup butter, melted
- 2 eggs
- 1/2 teaspoon salt
- 3 to 3 -1/2 cups all-purpose flour
- 2 packages (one 8 ounces, one 3 ounces) cream cheese, softened
- 1/2 cup sugar
- 1 egg
- 1 teaspoon grated lemon peel
- ICING:
- 1/2 cup confectioners' sugar
- 1/4 teaspoon vanilla extract
- 2 to 3 teaspoons milk
- Directions:
- ●In a large bowl, dissolve yeast in warm water. Add the milk, sugar, butter, eggs, salt and 2 cups flour; beat on low speed for 3 minutes. Stir in enough of remaining flour to form a soft dough.
- ●Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
- ●Meanwhile, in a small bowl, beat all the filling ingredients until fluffy; set aside.
- ●Punch dough down. Turn onto a lightly floured surface; roll into a 14-in. x 12-in. rectangle. Place on a greased baking sheet.
- ●Spread filling down center third of rectangle.
- ●On each long side, cut 1-in.-wide strips, 3-in. into center. Starting at one end, fold alternating strips at an angle across filling. Seal end.
- ●Cover and let rise for 30 minutes.
- ●Bake at 375° for 25-30 minutes or until golden brown. Cool on a wire rack.
- ●Combine confectioners' sugar, vanilla and enough milk to achieve drizzling consistency; drizzle over bread.
MAKING FRESH PASTA
By stepjo7269
The following recipes are from a cooking book (Pasta Recipes & Techniques) that I previewed and sent back
- 2 1/2 2 1/2 00 to 00 flour (a little less if using unbleached all-purpose flour), plus extra to dust
- 1/8 1/8 1/8 tea. salt
- 3 3 large 3 extra large eggs
- 2 2 2 tea. vegetable oil
- ● Combine the flour and salt directly on a large pastry board or work surface.
- ● Make a well in the center of the flour.
- ● Lightly beat the eggs with the oil and pour the mixture into the well.
- ● Using a fork, gradually draw in the flour from the inside wall of the well.
- to to gently in a constant direction to prevent air pockets from forming. Using your free hand to protect the outer wall until the wet mixture is well integrated.
- to When the mixture becomes too stiff to work with a fork, scrape the dough from the fork into the well and continue forming the dough with your hands.
- to Draw in the flour very gradually from the bottom of the wall, again being careful to keep air out of the dough and prevent air pockets forming.
- 10 Using the heels of your hands, flatten the dough ball and knead it from the middle outward,folding it in half after working it each time. Knead both sides, maintaining a round shape, for about 10 minutes, until the dough is even and elastic.
- 15 to 3 dough with an inverted bowl or plastic wrap and let it rest for 15 minutes, or up to 3 hours.
PARTY PECAN PIES
By stepjo7269
Taste of Home's Country Woman magazine By: Judy from Pierre Part, Louisiana
- FILLING:
- 1 cup butter, softened
- 1 package (8 ounces) cream cheese, softened
- 2 cups all-purpose flour
- 2 cups chopped pecans
- 1-1/2 cups packed brown sugar
- 2 eggs, lightly beaten
- 2 tablespoons butter, melted
- 2 teaspoons vanilla extract
- Directions:
- ●In a large bowl, beat butter and cream cheese until fluffy. Gradually add flour and mix well. Cover and chill for 1 hour.
- ●Press tablespoonfuls of dough onto the bottom and up the sides of ungreased miniature muffin cups to form shells; set aside.
- ●Combine filling ingredients in a bowl. Spoon about 1 heaping teaspoon into each shell.
- ●Bake at 325 degrees for 25-30 minutes or until crust is brown and filling is set.
- ●Cool for 10 minutes before removing from pans to wire racks.
COMPANY COMING FRENCH TOAST CASSEROLE
By stepjo7269
MS Farmer's Market Cookbook p
- Directions:
- 1 10 oz loaf French bread or Texas sliced (2 slices of light bread put together may be used)
- 8 large eggs, beaten
- 3 c. milk
- 6 T. sugar
- 3/4 t. salt
- 1 t. vanilla
- 6 T. margarine
- cinnamon to taste
- ●Prepare mixture the night before serving.
- ●Arrange bread slices in a well buttered 9 x 13 inch baking dish.
- ●Combine eggs, milk, sugar, salt and vanilla in a bowl and mix well. Pour mixture over bread. Chill for 4 to 36 hours.
- ●Dot bread with margarine and sprinkle with cinnamon to taste.
- ●Place casserole in cold oven and bake about 30 minutes at 350 F.