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Recipes
CORNFLAKE CANDY
By stepjo7269
MS Farmer's Market Cookbook, p 41
- Directions:
- 1 c. sugar
- 1 c. Karo syrup
- 1 c. peanut butter
- 5 c. cornflakes
- ●Combine sugar and syrup in a saucepan and bring to a hard boil for 1 minute.
- ●Add peanut butter and mix well.
- ●Pour mixture over cornflakes and mix thoroughly.
ALMOND STRAWBERRY SALAD
By stepjo7269
Allrecipes By: Renae Rossow
- Directions:
- 3 cups fresh baby spinach
- 1/2 cup sliced fresh strawberries
- 1/4 cup sliced honey-roasted almonds
- 1 tablespoon cider vinegar
- 1 tablespoon honey
- 1 1/2 teaspoons sugar
- ●In a large bowl, combine the spinach, strawberries and almonds.
- ●In a jar with a tight-fitting lid, combine the vinegar, honey and sugar; shake well. Drizzle over salad and toss to coat. Serve immediately.
CAJUN SEASONING
By stepjo7269
Taste of Home Light & Tasty
- Directions:
- 1 tablespoon onion powder
- 1 tablespoon white pepper
- 1 tablespoon garlic powder
- 1 tablespoon ground mustard
- 1 tablespoon paprika
- 1-1/2 teaspoons celery seed
- 1-1/2 teaspoons dried thyme
- ● In a small bowl, combine all ingredients.
- ● Store in an airtight container in a cool dry place for 4 to 6 months.
- Yield: 1/3 cup.
S'MORE ICE CREAM PIE
By stepjo7269
Taste of Home's test kitchen
- 2/3 cup graham cracker crumbs
- 2 tablespoons sugar
- 3 tablespoons butter, melted
- 2-1/2 cups rocky road ice cream, softened
- 2/3 cup marshmallow creme
- 3/4 cup miniature marshmallows
- Directions
- ●In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom and up the sides of a 7-in. pie plate coated with cooking spray. Bake at 325 degrees for 7-9 minutes or until lightly browned. Cool on a wire rack.
- ●Carefully spread ice cream into crust; freeze until firm. Spread marshmallow creme over ice cream. Top with marshmallows; gently press into creme. Cover and freeze for 4 hours or overnight.
- ●Just before serving, broil 6 in. from the heat for 1-2 minutes or until marshmallows are golden brown.
- Yield: 4 servings.
AMISH BREAD PUDDING
By stepjo7269
keyingredient
- Ingredients:
- Bread Pudding
- 2 cups whole milk (or 2 cups half & half)
- 1/4 cup butter
- 2/3 cup brown sugar (light or dark, depending on taste preference)
- 3 eggs
- 2 teaspoons cinnamon
- 1/4 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- 3 cups bread, torn into small pieces (french bread works best)
- 1/2 cup raisins (optional)
- Directions:
- 1 . In medium saucepan, over medium heat, heat milk (or half & half) just until film forms over top. Combine butter and milk, stirring until butter is melted. Cool to lukewarm.
- 2 . Combine sugar, eggs, cinnamon, nutmeg, and vanilla. Beat with an electric mixer at medium speed for 1 minute. Slowly add milk mixture.
- 3 . Place bread in a lightly greased 1 1/2 quart casserole.
- 4 . Sprinkle with raisins if desired. Pour batter on top of bread.
- 5 . Bake at 350 degrees F for 45 to 50 minutes or until set. Serve warm.
- If you make the sauce to put on top of your bread pudding, adjust the sugar in the bread pudding recipe, change it to 1/3 cups sugar (the sauce has the other 1/3 cup in it).
- Bread Pudding Sauce
- Ingredients:
- 1 cup whole milk
- 2 Tbsp. butter
- 1/3 cup granulated white sugar
- 1 tsp. vanilla
- 1 Tbsp. flour
- dash of salt
- Directions:
- Mix everything together and bring to a boil for 3 - 4 minutes, stirring constantly. Set aside for 5 minutes, then pour on warm bread pudding.
JALAPENO BREAD
By stepjo7269
I used setting 1 and it turned out great
- Directions:
- 1 1/8 cups warm water (110 degrees F/45 degrees C)
- 1 teaspoon salt
- 2 tablespoons white sugar
- 1/2 cup diced sharp Cheddar cheese
- 5 1/2 tablespoons fresh chopped jalapeno peppers
- 3 cups bread flour
- 1/2 tablespoon active dry yeast
- Add ingredients according to the bread machine manufacturer's directions.
- Set your machine on regular basic bread.
PINEAPPLE PORK AND CASHEWS
By stepjo7269
Southern Living Cooking School Cookbook p
- Directions:
- 1 (20 ounce) can Dole pineapple tidbits in juice, undrained
- 1 pound (1 inch thick) boneless pork chops, cut into 1 inch cubes
- 3 tablespoons Pillsbury’s best all-purpose flour
- 2 tablespoons olive oil
- ½ cup Campbell’s condensed chicken broth, undiluted
- 1/4 cup white wine vinegar
- 2 tablespoons light brown sugar
- 1 teaspoon curry powder
- 3/4 cup dry roasted cashews
- ½ cup minced fresh parsley
- Hot cooked rice
- ●Drain pineapple, reserving pineapple and juice separately.
- ●Dredge pork in flour; saute pork in hot oil in a large skilled until browned, stirring constantly.
- ●Add reserved pineapple juice and next 4 ingredients to pork; bring mixture to a boil, stirring frequently.
- ●Reduce heat and simmer, uncovered, 15 minutes, stirring occasionally.
- ●Stir in reserved pineapple, cashews, and parsley, simmer until thoroughly heated.
LADY BALTIMORE CAKE
By stepjo7269
Land-O'Lake Cookbook p. 39
- Directions:
- 2 c. sugar
- 1/2 c. butter
- 1/2 c. evaporated milk diluted with 1/2 c. water
- 3 c. sifted cake or pastry flour
- 6 t. baking powder
- 7 egg whites, beaten stiff
- 1/2 t. rose flavoring
- ●Cream butter and sugar. Sift flour before measuring. Add flour and milk by thirds beating vigorously each time. With the last of the flour, sift in the baking powder.
- ●Fold egg whites and flavoring into the cake mixture.
- ●Bake in 3 layers in a 375 F. oven for 25 minutes.
- Icing:
- 4 egg whites, beaten stiff
- 3 c. sugar
- 3/4 c. water
- Directions:
- ●Boil sugar and water until it spins a thread or 236 F.
- ●Pour sugar mixture very slowly into the stiffly beaten egg whites, beating continuously.
- F●old over and under until cool and add the following:
- 1 c. nuts, chopped
- 1/3 c. raisins
- 3 figs, finely chopped
- 1/2 c. candied cherries, cut
- 1/2 c. candied pineapple pieces
- ●Spread the icing between the layers and on top and sides of cake.
MARINATED SHRIMP
By stepjo7269
Dee Gray's Church's Family Favorite Cookbook p
- Dressing:
- 3 lbs. shrimp, cleaned and cooked
- 2 (8 oz.) cans button mushrooms, dranined
- 3 medium red onions, sliced in rings
- Bay leaves
- 1 c. oil
- 6 T. vinegar
- 2 t. salt
- 1/4 t. pepper
- 1/4 t. paprika
- 1 T. lemon juice
- 1 1/2 t. Worcestershire sauce
- hot pepper sauce, to taste
- Directions:
- ●Mix all dressing ingredients well and add shrimp and remaining ingredients.
CARAMEL APPLE CHEESECAKE
By stepjo7269
Taste of Home's Cooking School Magazine p
- Directions:
- 1/2 cups cinnamon graham cracker crumbs (about 8 whole crackers)
- 3/4 cup sugar, divided
- 1/4 cup butter, melted
- 1 package (14 ounces) caramels
- 2/3 cup evaporated milk
- 1/2 cup chopped pecans, divided
- 2 packages (8 ounces each) cream cheese, softened
- 2 tablespoons all-purpose flour, divided
- 2 eggs, lightly beaten
- 1-1/2 cups chopped peeled apples
- 1/2 teaspoon ground cinnamon
- ● Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
- ● In a small bowl, combine cracker crumbs, 1/4 cup sugar and butter. Press onto the bottom and 1 in. up the sides of prepared pan. Place on a baking sheet. Bake at 350° for 10 minutes or until lightly browned. Cool on a wire rack.
- ● In a heavy saucepan over medium-low heat, cook and stir caramels and milk until melted and smooth.
- ● Pour 1 cup over crust; sprinkle with 1/4 cup pecans. Set remaining caramel mixture aside.
- ● In a large bowl, beat the cream cheese, 1 tablespoon flour and remaining sugar until smooth. Add eggs; beat on low speed just until combined.
- ● Combine the apples, cinnamon and remaining flour; fold into cream cheese mixture. Pour into crust.
- ● Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. Bake for 40 minutes.
- ● Reheat reserved caramel mixture if necessary; gently spoon over cheesecake. Sprinkle with remaining pecans.
- ● Bake 10-15 minutes longer or until center is just set. Remove pan from water bath. Cool on a wire rack for 10 minutes.
- ● Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.