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*LEMON CAKE CUSTARD

*LEMON CAKE CUSTARD

By

Taste of Home By: Brenda Sanders of Hampstead, North Carolina

  • Directions:
  • 3 eggs
  • 1 cup sugar, divided
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1-1/4 cups milk
  • 1/3 cup lemon juice
  • 2 tablespoons butter, melted
  • 1 tablespoon grated lemon peel
  • ●Separate eggs and let stand at room temperature for 30 minutes.
  • ●In a large bowl, combine 1/2 cup sugar, flour and salt. Stir in the milk, lemon juice, butter and lemon peel.
  • ●Beat egg yolks; add to lemon mixture.
  • ●In a small bowl, beat egg whites on medium speed until soft peaks form. ●Gradually add remaining sugar, 2 tablespoons at a time, beating on high until stiff peaks form and sugar is dissolved. Fold into lemon mixture.
  • ●Spoon into six greased 8-oz. ramekins or baking dishes.
  • ●Place in a 13-in. x 9-in. baking pan. Add 1 in. of hot water to pan.
  • ●Bake, uncovered, at 350 degrees for 25-30 minutes or until a toothpick inserted near the center comes out clean.
  • ●Serve immediately or chill.
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CHICKEN SUPREME

CHICKEN SUPREME

By

Best of the Best from Bell’s Best Cookbooks p

  • Directions:
  • 4 chicken breasts
  • 1 1/2 c. water
  • 1/2 c. chopped onion
  • 1/2 c. chopped green bell pepper
  • 1/2 c. chopped celery
  • 2 T. butter
  • 1 (10 3/4 oz) can cream of chicken soup
  • 1 (10 3/4 oz) can cream of celery soup
  • 1 c. chicken broth (reserved from boiling chicken)
  • 1 (8 oz) package spaghetti
  • paprika
  • parsley
  • salt and pepper to taste
  • Boil chicken breasts in water for about 30 minutes; reserve broth. Set breasts aside to cool. Cut into 1 inch bite-sized squares.
  • Saute onion, bell pepper and celery in butter until slightly tender.
  • Mix sauted vegetables, chicken, soups and 1 c. broth.
  • Cook spaghetti as directed.
  • Combine chicken-soup mixture with spaghetti in greased casserole dish.
  • Sprinkle with paprika, parsley salt and pepper to taste.
  • Cover with foil and bake at 325 F for 30 minutes.
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BLACK WALNUT POUND CAKE

BLACK WALNUT POUND CAKE

By

Taste of Home Grandma's Great Desserts Cookbook

  • CREAM CHEESE FROSTING:
  • 1 cup butter, softened
  • 1/2 cup shortening
  • 3 cups sugar
  • 5 eggs
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 cup whole milk
  • 1 teaspoon vanilla extract
  • 1/4 to 1/2 teaspoon almond extract
  • 1 cup chopped black walnuts
  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup butter, softened
  • 3-3/4 cups confectioners' sugar
  • 1 teaspoon vanilla extract
  • Directions:
  • ● In a large bowl, cream the butter, shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition.
  • ● Sift together flour and baking powder; add alternately to creamed mixture with milk and extracts, beating on low speed just until combined. Fold in nuts.
  • ● Pour into a greased and floured 10-in. tube pan.
  • ● Bake at 325 degrees for about 1 hour 25 minutes or until a toothpick comes out clean.
  • ● Cool on a rack for 10 minutes before removing from pan to cool completely.
  • ● In a small bowl, combine frosting ingredients; spread over cake.
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CREAM CHEESE BLUEBERRY PIE

CREAM CHEESE BLUEBERRY PIE

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Allrecipes By: Lisieux Bauman of Cheektowaga, New York

  • 4 ounces cream cheese, softened
  • 1/2 cup confectioners' sugar
  • 1/2 cup heavy whipping cream, whipped
  • 1 (9 inch) pastry shell, baked
  • 2/3 cup sugar
  • 1/4 cup cornstarch
  • 1/2 cup water
  • 1/4 cup lemon juice
  • 3 cups fresh or frozen blueberries
  • Directions
  • ●In a small mixing bowl, beat cream cheese and confectioners' sugar until smooth. Fold in whipped cream. Spread into pastry shell.
  • ●In a large saucepan, combine the sugar, cornstarch, water and lemon juice until smooth; stir in blueberries. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Cool.
  • ●Spread over cream cheese layer. Refrigerate until serving.
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EASY COCONUT CREAM PIE

EASY COCONUT CREAM PIE

By

Kraft Kitchens Tips Healthy Living: Trim 4 grams of fat per serving by preparing with fat-free milk, COOL WHIP LITE...

  • Directions:
  • 2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
  • 2 cups cold milk
  • 2 cups thawed COOL WHIP Whipped Topping, divided
  • 1 cup BAKER'S ANGEL FLAKE Coconut, divided
  • 1 HONEY MAID Graham Pie Crust (6 oz.)
  • ●BEAT pudding mixes and milk in large bowl with whisk 2 min. Stir in 1 cup COOL WHIP and 3/4 cup coconut; pour into crust.
  • ●REFRIGERATE 4 hours or until set. Meanwhile toast remaining coconut, if desired.
  • ●TOP pie with remaining COOL WHIP and coconut.
  • How to Toast Coconut:
  • ●Heat oven to 350°F.
  • ●Spread coconut in shallow pan. Bake 7 to 10 min. or until lightly browned, stirring frequently.
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ROCKY ROAD PUDDING

ROCKY ROAD PUDDING

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Taste of Home By: Linda Foreman of Locust Grove, Oklahoma

  • Sugar substitute equivalent to 1/2 cup sugar
  • 5 tablespoons 5 tablespoons baking cocoa
  • 3 tablespoons 3 tablespoons cornstarch
  • 1/8 teaspoon 1/8 teaspoon salt
  • 2-1/2 cups 2-1/2 cups fat-free milk
  • 2 2 egg yolks, lightly beaten
  • 2 teaspoons 2 teaspoons vanilla extract
  • 1 cup 1 cup miniature marshmallows
  • 1/4 cup 1/4 cup chopped walnuts, toasted
  • Directions
  • ●In a large saucepan, combine the sugar substitute, cocoa, cornstarch and salt. Stir in milk until smooth.
  • ●Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer.
  • ●Transfer to individual dessert dishes. Cover and refrigerate for 1 hour. Just before serving, top with marshmallows and walnuts.
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*SPICED PEAR DESSERT

*SPICED PEAR DESSERT

By

Taste of Home Reminisce By: JoAnne Badger, Oakland, Maine

  • Directions:
  • 1 large pear, peeled and sliced
  • 1 tablespoon butter, softened
  • 1 tablespoon brown sugar
  • Dash ground cinnamon
  • Dash ground nutmeg
  • ● Arrange pear slices in a single layer in a microwave-safe dish.
  • ● In a small bowl, combine the butter, brown sugar, cinnamon and nutmeg; spread over pears.
  • ● Microwave, uncovered, at 50% power for 1-1/2 to 2 minutes or until tender.
  • ● Serve warm.
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OLD FASHIONED SLICED SWEET POTATO PIE

OLD FASHIONED SLICED SWEET POTATO PIE

By

MS Farmer's Market Cookbook p

  • Directions:
  • 9-inch for 9-inch double crust pie
  • 3 3 2 1/4 sweet potatoes (about 2 1/4 lbs.)
  • 1 1 1 c. water
  • 1/2 1/2 1/2 t. salt
  • 1/2 1/2 1/2 c. sugar
  • 1/3 1/3 1/3 c. firmly packed brown sugar
  • 2 2 2 T. lemon juice
  • 2 2 2 T. all-purpose flour
  • 1 1 1 T. pumpkin pie spice
  • 1 1 1 T. butter, cut into bits
  • to 350 to 350 F.
  • 9-inch 1 9-inch pie plate with 1 layer of pastry; set aside.
  • to to and then rinse with cold water until cool to the touch. Drain slices well; transfer them to a large mixing bowl.
  • ●To sweet potatoes, add sugars, lemon juice, flour and pumpkin pie spice. Toss gently with a spatula until slices are evenly coated.
  • to 3-4 to to pastry-lined pie plate; dot top of potatoes with butter. Place top pastry over filling and crimp top and bottom pastries together to make decorate edge. Cut 3-4 slits in the top to allow steam to escape.
  • 50 to crust is browned and sweet potatoes are tender when pierced, about 50 minutes. If edges of crust start to brown too quickly, drape lightly with strips of foil.
  • 1 pie on wire rack at least 1 hour.
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FIVE SPICE BEEF AND BOK CHOY

FIVE SPICE BEEF AND BOK CHOY

By

Chinese Favorites Cookbook p

  • Directions:
  • 1/4 cup soy suce
  • 2 tablespoons dry sherry
  • 2 teaspoons minced fresh ginger
  • 2 cloves garlic, minced
  • 1 teaspoon sugar
  • ½ teaspoon Chinese five-spice powder
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 boneless beef top sirloin steak (about 1 pound), cut into 1/8 inch slices
  • 1 large head bok choy, leaves and stems separated, rinsed and patted dry
  • 2 teaspoons cornstarch
  • 2 tablespoons peanut oil or vegetable oil, divided
  • Hot cooked Chinese egg noodles
  • Sliced red chili pepper (optional)
  • ● Serve on a bed of lettuce leaves, if desired
  • ● Combine soy sauce, sherry, ginger, garlic, sugar, five-spice powder and red pepper flakes in medium bowl. Add beef and coat; set aside.
  • ● Stack bok choy leaves and cut crosswise into 1 inch slices. Cut stems diagonally into ½ inch slices.
  • ● Drain beef, reserving marinade.
  • ● Stir marinade into cornstarch in a small bowl; stir until smooth. Set aside.
  • ● Heat wok over medium-high heat 1 minute or until hot. Add 1 tablespoon oil and heat 30 seconds.
  • ● Add half of beef; stir-fry 2 minutes or until barely pink in center. Remove and repeat with remaining oil and beef.
  • ● Add bok choy stems; stir-fry 3 minutes. Add bok choy leaves, stir-fry 2 minutes.
  • ● Stir marinade mixture, and add to wok, stir-fry 1 minute or until sauce boils and thickens.
  • ● Return beef to wok; cook until heated through.
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STRAWBERRY LAYERED DESSERT

STRAWBERRY LAYERED DESSERT

By

Dee Gray

  • st Layer:
  • 1 stick margarine, melted
  • 1 c. flour
  • 1 c. chopped nuts
  • 1 pkg cream cheese
  • 1 c. (or slightly more) cool whip
  • milk
  • 1 t. vanilla
  • 3 c. fresh strawberries
  • 8 oz. Sprite or Mountain Dew
  • 4 T. corn starch
  • 1 c. sugar
  • 1 pkg strawberry jello
  • Melt margarine. Add 1 c. flour and 1 c. chopped nuts. Press in 9 x 13 dish. Bake at 350 F for 15 minutes or as brown as you like.
  • nd Layer:
  • Conbine cream cheese and cool whip. Add a little milk to thin it and add 1 t. vanilla. After 1st layer cools, spread on top.
  • Strawberry Layer:
  • Chop 3 c. fresh strawberries. Add Sprite or Mt. Dew, 4 T. corn starch, 1 c. sugar and 1 pkg strawberry jello. Cook until thickened and let cool before putting on top of 2nd Layer. Cover with cool whip after it sets.
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