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PINEAPPLE PIE
By stepjo7269
Wiki Wiki Pineapple Pie Recipe Number: 1097034576 Contributor: Carmen B
- Ingredients:
- 1 prepared Graham cracker pie crust (Keebler's brand)
- 1 large box Vanilla pudding
- 16 oz Sour cream
- 1 14 oz can Crushed pineapple (do not drain... use the syrup too)
- Instructions:
- ● Mix all the ingredients together and beat till fluffy like a pudding.
- ● Pour into graham cracker pie crust.
*DREAM WHIP PIE
By stepjo7269
Dream Whip Box
- Directions:
- 2 envelopes Dream Whip whipped topping mix
- 2 2/3 C. cold milk, divided
- 1 tea. vanilla
- 2 pkg (4 serving size each) Jell-O instant pudding and pie filling, any flavor
- 1 baked pastry shell (9 inch) or Honey Maid graham pie crust
- ● Beat whipped topping mixes, 1 cup of the milk and vanilla in large bowl with electric mixer on high speed 6 minutes or until topping thickens and forms peaks.
- ● Add remaining 1 3/4 cups milk and pudding mixes; beat on low speed.
- ● Beat on high sped 2 minutes, scraping bowl occasionally.
- ● Spoon into pastry shell.
PIZZA
By stepjo7269
The Clarion Ledger; Wednesday, July 26, 1995
- ●Note: Be flexible about the amt. of flour in this recipe. Less bread flour will be needed than all-purpose flour.
- 1 3/4 1 3/4 3/4 C. water
- 1 1 1/4 envelope (2 1/4 tea.) rapid rise yeast
- 1 1 1 tea. sugar
- 2 2 2 T. olive oil, plus a little more for greasing pans.
- 1 1 1 ½ tea. salt
- 4 4 4 C. bread flour or all-purpose unbleached flour
- 3 to water with yeast in a bowl. Add sugar, olive oil, salt and 3 C. flour. (Use a spoon to combine the ingredients.)
- ●Spread the remaining C. of flour on a counter top and turn the dough onto it. Kneed briefly, folding the mixture over and pressing it down, turning the dough and folding again, until the mixture is smooth.
- to 500 oven rack on the lowest rung of the oven. Heat oven to 500 F.
- 1 2 to 2 15 2 med.-sized flat or shallow baking pans: The size of the pans is difficult to specify, but this recipe makes 2 (12 x 15 in.) pizzas with a moderately thin crust.
- 8 500F to toppings and cook about 8 min. at 500F until crust begins to brown, then top with cheese and heat until cheese has melted.
GINGERBREAD PUDDING CAKE
By stepjo7269
Taste of Home From: Barbara Cook, Yuma, Arizona
- TOPPING:
- 1/4 cup butter, softened
- 1/4 cup sugar
- 1 egg white
- 1 teaspoon vanilla extract
- 1/2 cup molasses
- 1 cup water
- 1-1/4 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/4 teaspoon ground allspice
- 1/8 teaspoon ground nutmeg
- 1/2 cup chopped pecans
- 6 tablespoons brown sugar
- 3/4 cup hot water
- 2/3 cup butter, melted
- Directions:
- ●In a large bowl, cream butter and sugar until light and fluffy. Beat in egg white and vanilla.
- ●Combine molasses and water until blended.
- ●Combine the flour, baking soda, cinnamon, ginger, salt, allspice and nutmeg; add to creamed mixture alternately with molasses mixture, beating well after each addition. Fold in pecans.
- ●Pour into a greased 3-qt. slow cooker. Sprinkle with brown sugar. Combine hot water and butter; pour over batter (do not stir).
- ●Cover and cook on high for 2 to 2-1/2 hours or until a toothpick inserted near the center of cake comes out clean. Turn off heat. Let stand for 15 minutes.
SUGAR CRUST CAKE
By stepjo7269
MS Farmer's Market Cookbook p
- Directions:
- 1 c. shortening or oil
- 2 c. sugar
- 6 eggs, room temperature
- 2 c. cake flour
- 1/8 t. salt
- 2 t. lemon flavoring
- 1 1/2 t. vanilla flavoring
- ●Preheat oven to 325 F.
- ●In a large bowl, cream together shortening or oil, sugar and eggs, adding eggs 1 at a time.
- ●Add cake flour, salt, lemon and vanilla flavorings; beat well.
- ●Pour cake battter into a large angel food cake pan.
- ●Bake until firm on top. Cool completely before turning cake out.
BERRY CHEESECAKE TARTS
By stepjo7269
Pillsbury Fresh & Frosty Cookbook p
- Filling:
- 15 ounce package Pillsbury all ready pie crusts
- 8 ounce package cream cheese, softened
- ½ cup powdered sugar
- 1 tablespoon lemon juice
- ½ cup raspberry or currant jelly
- 3 cups fresh blackberries, boysenberries or raspberries
- Directions:
- ● Heat oven to 425 degrees F.
- ● Cut each pie crust into 5 rounds with 4 inch cookie cutter.
- ● Fit each round over back of muffin cup or inside tart pans; prick thoroughly.
- ● Bake at 425 degrees for 7 to 10 minutes or until golden brown; cool and remove from pans.
- ● In a small bowl, combine cream cheese, powdered sugar and lemon juice; beat until smooth and fluffy.
- ● Spoon 1 ½ tablespoons cream cheese mixture into each tart shell.
- ● In a medium saucepan over low heat, melt jelly; remove from heat and stir in berries.
- ● Spoon over cream cheese filing.
- ● Refrigerate until serving time.
CHILI
By stepjo7269
Williams-Sonoma Catalog
- 3 T. olive oil
- 3 lbs. coarsely ground beef chuck
- 4 garlic cloves, minced
- 1 T. ground cumin
- 1 T. dried oregano
- 1/4 C. chili powder
- 1/4 C. masa harina
- 2 C. unsalted beef stock
- 1 C. pureed tomatoes
- Salt and freshly ground pepper to taste
- ●In a large sauté pan over medium heat, warm oil.
- ●Add beef and brown, stirring occasionally and breaking up any lumps with the back of a wooden spoon, 7-10 min.
- ●Using a slotted spoon, transfer meat to a slow cooker.
- ●Add garlic, cumin, oregano, chili powder, masa harina, stock, tomatoes, salt and pepper to slow cooker, stir to combine.
- ●Cover and cook on high for 6 hr.
PRALINE CHEESECAKE
By stepjo7269
●Garnish with pecan halves, if desired
- 1 C. graham cracker crumbs
- 2 Tbs. flour
- 3 Tbs. sugar
- 3 eggs
- 3 Tbs. margarine, melted
- 1 ½ tea. vanilla
- 3 (8 oz.) pkgs cream cheese, softened
- ½ cup finely chopped pecans
- Maple syrup
- 1 1/4 cups packed dark brown sugar
- Pecan halves (optional)
- ●Preheat oven to 350 F.
- ●Combine crumbs, sugar & margarine; press into bottom of a 9" spring from pan.
- ●Bake for 10 min.
- ●Combine cheese, sugar, and flour, beating with electric mixer at medium speed until well blended.
- ●Add eggs, one at a time, mixing well after each addition.
- ●Blend in vanilla and nuts.
- ●Pour mixture over crumbs.
- ●Bake 50-55 min.
- ●Cool and loosen cake from rim of pan.
- ●Chill. Brush with maple syrup.
CHINESE BLACK PEPPER STEAK
By stepjo7269
Real and Healthy Chinese Cooking By: Nicholas Zhou
- Directions:
- 750 g Eye fillet (in one piece)
- 2 Onions, sliced
- 1/2 ts Sesame oil
- 2 T Dry sherry
- 2 t Sugar
- 2 t Grated fresh ginger
- 1 T Dark soya sauce
- 2 T Whole black peppercorns, Crushed
- 1 . Cut steak into thin slices and combine with onions, sesame oil, sherry, sugar, ginger and soya sauce in bowl.
- 2 . Cover, and let marinate several hours or refrigerate overnight.
- 3 . Stir peppercorns through steak mixture.
- 4 . Stir-fry steak and onions in a wok over high heat until steak is cooked to your liking.
PUMPKIN FRY BREAD
By stepjo7269
Allrecipes By: Isantee
- Directions:
- 4 4 4 cups fresh pumpkin, peeled and cubed
- 3 3 3 cups all-purpose flour
- 1 1 1 tablespoon baking soda
- 1/2 1/2 1/2 teaspoon salt
- 1/4 1/4 1/4 teaspoon ground cinnamon
- 1/4 1/4 1/4 teaspoon ground nutmeg
- 1 1 1 cup warm milk
- 3/4 3/4 3/4 cup brown sugar
- 1/4 1/4 1/4 teaspoon vanilla extract
- 3 3 3 cups lard or vegetable oil for frying
- to to 15 to with water in a saucepan, bring to a boil, reduce heat to medium-low, and simmer until the pumpkin is tender, about 15 minutes. Drain the pumpkin, and mash to a smooth texture.
- ● Stir the flour, baking soda, salt, cinnamon, and nutmeg together in a large bowl.
- ● In a separate bowl, mix together the mashed pumpkin, milk, brown sugar, and vanilla extract.
- to Pour the wet ingredients in the flour mixture, and stir together to make a dough. Turn the dough out onto a floured surface, and knead a few times until thoroughly combined. (Don't over knead the dough.)
- 30 to the dough and let it rest for 30 minutes to relax the gluten.
- ● Heat the lard over medium heat in a large heavy skillet until it shimmers.
- ● Drain on paper towels, and serve hot.