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Recipes
BUTTERMILK COCONUT POUND CAKE
By stepjo7269
Sylvia Owen
- Topping:
- 4 eggs
- 2 C. sugar
- 1 C. oil
- 1 ½ tea. coconut flavoring
- 2 C. self rising flour
- 1 C. buttermilk
- 1 C. canned coconut
- ●Preheat oven to 350 F.
- ●Mix all the above ingredients together.
- ●Grease and flour a Bundt pan.
- ●Bake for 45 min. or until set.
- 1 C. sugar
- ½ C. water
- 1 tea. coconut flavoring
- ●Mix the above in sauce pan.
- ●Bring to a boil for a few min.
- ●Let stand 5 min. Drip over hot cake while still in pan.
- ●Let set.
LIME 7-UP SALAD FOR A CROWD
By stepjo7269
Amy Hopper from First United Methodist Church in Bristol Tennessee
- 1 (6oz.) pkg. lime gelatin
- 1 ½ C. hot water
- 1 pkg. unflavored gelatin
- ½ C. cold water
- 1 (8 oz.) pkg. cream cheese
- 1 (20 oz.) can crushed pineapple
- 1 (10 oz.) bottle 7-Up
- 1 tea. vanilla
- 1 C. nuts (optional)
- ● Dissolve lime gelatin in hot water, then dissolve unflavored gelatin in cold water and add to lime gelatin.
- ● Add cream cheese, crushed pineapple, 7-Up, vanilla and nuts.
- ● Mix well.
- ● Pour into mold and refrigerate.
BUTTER PECAN ICE CREAM
By stepjo7269
Taste of Home Country Women
- TOASTED NUTS:
- 3 3 3 tablespoons butter, melted
- 3/4 3/4 3/4 cup chopped pecans
- 1/8 1/8 1/8 teaspoon salt
- 1 1 1 tablespoon sugar
- ICE CREAM:
- 2-1/2 2-1/2 2-1/2 cups milk
- 1/2 1/2 1/2 cup packed brown sugar
- 1/4 1/4 1/4 cup sugar
- 2 2 2 tablespoons cornstarch
- 2 2 2 egg, lightly beaten
- 1 1 1 cup heavy whipping cream
- 1/3 1/3 1/3 cup maple-flavored pancake syrup
- 2 2 2 teaspoons vanilla extract
- Directions:
- 1 350 15 15 sheet, combine the butter, pecans, salt and 1 tablespoon sugar and spread into a single layer. Roast at 350 degrees for 15 minutes. Stir and roast 15 minutes longer. Cool.
- to 175° ice cream, in a large saucepan, heat the milk to 175°
- 2 Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in the cream , syrup and vanilla.
- ● Press waxed paper onto surface of custard. Refrigerate for several hours or overnight.
- to Stir in the nuts. Place in ice cream freezer and freeze according to manufacturer's directions.
- to Allow to ripen in ice cream freezer or firm up in your refrigerator freezer an hour before serving.
*FIRECRACKER SHRIMP
By stepjo7269
Taste of Home Simple & Delicious By: Mary Tallman from Arbor Vitae, Wisconsin
- Directions:
- 1/2 cup apricot preserves
- 1 teaspoon canola oil
- 1 teaspoon soy sauce
- 1/2 teaspoon crushed red pepper flakes
- 1 pound uncooked large shrimp, peeled and deveined
- ●In a small bowl, combine the apricot preserves, oil, soy sauce and pepper flakes.
- ●Thread shrimp onto metal or soaked wooden skewers.
- ●Grill, uncovered, over medium heat or broil 4 in. from the heat for 2-3 minutes on each side or until shrimp turn pink, basting frequently with apricot mixture.
EGG PIE
By stepjo7269
Louise Stevenson
- 3 eggs, beaten
- 1 1/4 C. sugar
- 1/2 stick butter or margarine
- 1/2 C. milk
- 1 tea. lemon flavoring
- ●Mix all ingredients.
- ●Pour into unbaked pie shell.
BLUEBERRY COFFEE CAKE
By stepjo7269
MS Farmer's Market Cookbook p
- Directions:
- 2 c. all-purpose flour
- 1 c. sugar
- 3 t. baking powder
- 1 t. salt
- 1/3 c. butter, softened
- 1 c. milk
- 1 egg, beaten
- 2 c. fresh blueberries
- 1 t. vanilla
- 1 c. confectioner's sugar
- 1-2 T. lemon juice
- ●Preheat oven to 350 F.
- ●Combine flour, sugar, baking powder, salt, butter, milk, egg, and vanilla; mix well.
- ●Spread half of the mixture into a 9 x 13 inch pan; top with half of the blueberries. Spread the other half of cake batter over blueberries and top with remaining blueberries.
- ●Bake for approximately 35 minutes.
BANNA PUDDING CAKE
By stepjo7269
MS Farmer's Market Cookbook p
- Directions:
- 1 yellow cake mix
- 1 3 1/2 oz package instant banana pudding mix
- 4 eggs, beaten
- 1 c. water
- 1 c. mashed bananas
- 1/4 c. vegetable oil
- 2 c. confectioners' sugar
- 2 T. milk
- 1 t. vanilla extract
- 1/2 c. pecans or walnuts, chopped
- ●Preheat oven to 350 F.
- ●Grease and flour a 10 inch Bundt pan.
- ●In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in eggs, water, oil and mashed bananas. Beat on low with electric mixer until blended. Scrape bowl and beat another 4 minutes.
- ●Pour batter in prepared pan.
- ●Bake for 50-55 minutes or until cake tests done. Cool in pan 10 minutes; turn cake out onto wire rack and cool completely.
- ●While cake is cooling, mix together confectioners' sugar, milk, vanilla, and nuts in a small bowl.
SWEET POTATO WAFFLES
By stepjo7269
Taste of Home's Cooking School Magazine p
- 1-1/2 cups all-purpose flour
- 1 tablespoon sugar
- 1-1/2 teaspoons baking powder
- 1 teaspoon ground cardamom
- 1/2 teaspoon salt
- 3 eggs, separated
- 1 cup (8 ounces) sour cream
- 1 cup cold mashed sweet potatoes
- 1/2 cup milk
- 1/4 cup butter, melted
- 3/4 cup chopped pecans
- Maple syrup, optional
- Directions
- ● In a large bowl, combine the flour, sugar, baking powder, cardamom and salt.
- ● In another bowl, whisk the egg yolks, sour cream, sweet potatoes, milk and butter; stir into dry ingredients just until moistened. Fold in pecans.
- ● In a small bowl, beat egg whites until stiff peaks form; fold into batter.
- ● Bake in a preheated waffle iron according to manufacturer's directions until golden brown.
- ● Serve with syrup.
BREAD MACHINE GARLIC BREAD
By stepjo7269
keyingredient
- 1 cup warm watter
- 1 T. butter
- 1 T. dry milk powder
- 1 T. white sugar
- 1 1/2 tsp. salt
- 1 1/2 T. dried parsley
- 2 tsp. garlic powder
- 3 cups bread flour
- 2 tsp. active dry yeast
ABSOLUTELY APRICOT BREAD
By stepjo7269
Comments: This recipe calls for a lot of yeast
- Directions:
- 1 1/4 cups water
- 3/4 cup chopped dried apricots
- 1/4 cup apricot jam
- 2 tablespoons butter
- 3 cups bread flour
- 1 1/2 teaspoons salt
- 2 tablespoons dry milk
- 3 teaspoons yeast
- Place all ingredients in your machine in the order specified by your machine's manufacturer. Select the basic or white cycle and press start.
- This recipe yields one 1 loaf.