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Recipes
SWEET POTATO BREAD II
By stepjo7269
MS Farmer's Market Cookbook p
- Directions:
- 1 c. butter or margarine, softened
- 3 c. sugar
- 3 eggs
- 1 c. pecans, chopped
- 1 t. vanilla extract
- 1 1/2 t. baking soda
- 1/2 t. baking powder
- 1 1/2 t. cinnamon
- 1/2 t. ground nutmeg
- 1 t. cloves
- 2 c. sweet potatoes, cooked and mashed
- 3 c. all-purpose flour
- ●Preheat oven to 350 F.
- ●Grease and flour 2 loaf pans and set aside.
- ●Cream softened butter and sugar. Beat in eggs one at a time and add vanilla. Add mashed sweet potatoes and mix well.
- ●Sift together dry ingredients and blend with sweet potato mixture. Mix in pecans.
- ●Spread mixture into loaf pans and bake 60-65 minutes.
- ●Remove from oven and let stand 10 minutes.
AMISH FRIENDSHIP BANANA NUT BREAD
By stepjo7269
Allrecipes
- Directions:
- 1/2 cup shortening
- 4 large ripe bananas
- 2 cups Amish Friendship Bread Starter
- 3 eggs 1/2 cup milk
- 1 cup white sugar
- 1 cup chopped pecans
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups all-purpose flour
- ●Preheat oven to 325 degrees F (165 degrees C).
- ●Grease 2 - 9x5 inch loaf pans.
- ●In a large bowl, mash together the shortening and bananas, then stir in the starter, eggs, milk, sugar, and pecans.
- ●Sift together the baking powder, baking soda, salt, and flour. Fold into the banana mixture. Divide batter evenly into the prepared pans.
- ●Bake in preheated oven for 1 hour and 15 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
- ●Cool loaf until it loosens evenly from the pan, about 10 minutes, before removing to a wire rack to cool completely.
HERB-CHEESE YEAST BREAD
By stepjo7269
LINDA LUNDMARK • Martinton, Illinois For a variation, try other cheeses such as shredded cheddar or a blend of c...
- Directions:
- 1-1/3 cups water (70° to 80°)
- 2 tablespoons butter, softened
- 1/2 teaspoon salt
- 3 teaspoons sugar
- 1 teaspoon dried parsley flakes
- 1/2 teaspoon dried basil
- 3 cups bread flour
- 1 cup whole wheat flour
- 3 teaspoons active dry yeast
- 2/3 cup shredded Swiss cheese
- 1/4 cup grated Parmesan cheese
- 1 . In bread machine pan, place the first nine ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available.
- 2 . Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
- 3 . Just before the final kneading (your bread machine may audibly signal this), add the cheeses.
HONEY BUTTER CARROT CAKE WITH TOASTED PECANS AND CITRUS CREAM CHEESE ICING
By stepjo7269
keyingredient
- Cake:
- Butter or nonstick spray
- 2 cups (500 mL) all-purpose flour
- 1 1/2 tsp (7 mL) baking powder
- 1/2 tsp (2 mL) baking soda
- 1 tsp (5 mL) ground cinnamon
- 1/2 tsp (2 mL) ground nutmeg
- 1/4 tsp (1 mL) ground clove or allspice
- 1/2 tsp (2 mL) salt
- 3/4 cup (175 mL) butter, softened
- 1/2 cup (125 mL) honey
- 2 eggs
- 1 cup (250 mL) granulated sugar
- 1 tsp (5 ml) vanilla
- 3 cups (750 mL) finely grated carrot
- 1 apple, peeled and grated
- 1 cup (250 mL) toasted pecans, coarsely chopped
- Icing:
- One 250 g package regular cream cheese
- 1/2 cup (125 mL) butter, softened
- 2 tbsp (25 mL) honey
- 2 tbsp (25 mL) finely grated orange, lemon or lime zest (or a mixture of all three)
- 2 tsp (10 mL) lemon juice
- 3 1/2 sifted icing sugar
- Directions:
- ●Preheat oven to 350°F (180°C).
- ●Butter two 9-inch (23-cm) layer pans or coat with nonstick spray; line bottom with circle of parchment or waxed paper.
- ●Stir flour with baking powder, baking soda, spices and salt.
- ●In another bowl, using an electric mixer, cream butter until lighter in colour and slightly fluffy. Slowly beat in honey, then eggs, one at a time. Beat in sugar and vanilla. Add flour mixture to butter mixture in thirds, stirring until just absorbed.
- ●Stir in carrots, apple and pecans.
- ●Divide batter between pans; smooth tops.
- ●Bake in oven centre for 35 to 40 minutes or until a cake tester inserted into cake centre comes out clean. Cool on a rack for 10 minutes; then turn out to finish cooling on rack.
- ●To make icing, beat cream cheese with an electric mixer until smooth. Gradually beat in butter, then honey, zest and lemon juice. Gradually add icing sugar until thick enough for spreading.
- ●Spread between stacked layers, then over sides and top.
CHINESE FIVE SPICE MIX
By stepjo7269
Taste of Home Light & Tasty In Englehart, Ontario, Lydia Scott regularly mixes up her own spice blends
- Directions:
- 2 tablespoons aniseed
- 2 tablespoons fennel seed
- 2 tablespoons ground cinnamon
- 2 tablespoons whole cloves
- 2 tablespoons whole peppercorns
- ● In a spice grinder or with a mortar and pestle, combine all ingredients (in batches if necessary); grind until mixture becomes a fine powder.
- ● Store in an airtight container for up to 6 months.
SEAFOOD & CREAM CHEESE STUFFED SHELLS
By stepjo7269
Taste of Home Summer Best Eats Magazine p
- Directions:
- 1 package (12 ounces) jumbo pasta shells
- 2 packages (8 ounces each) cream cheese, softened
- 1/3 cup mayonnaise
- 2 teaspoons sugar
- 1-1/2 teaspoons lemon juice
- 1/8 teaspoon salt
- 1/8 teaspoon coarsely ground pepper
- 1/8 teaspoon cayenne pepper
- 3 cans (6 ounces each) lump crabmeat, drained
- 1/2 pound frozen cooked salad shrimp, thawed
- 12 green onions, finely chopped
- ●Cook pasta according to package directions; drain and rinse in cold water. Cool to room temperature.
- ●In a large bowl, combine the cream cheese, mayonnaise, sugar, lemon juice, salt, pepper and cayenne. Gently stir in the crab, shrimp and onions.
- ●Stuff shells, about 2 tablespoons in each.
- ●Cover and refrigerate for at least 1 hour.
MAKING APPLE PIE FILLING
By stepjo7269
Making Apple Pie Filling Apple pie can be as simple or gourmet as you want to make it
- APPLES
HOT FUDGE SAUCE
By stepjo7269
Southern Living magazine, August 2006 p
- Directions:
- 5 (1-oz.) semisweet chocolate baking squares
- 1/2 cup butter
- 1 cup evaporated milk
- 1 (16-oz.) box powdered sugar
- Directions:
- 1 . Stir together chocolate baking squares and butter in a heavy saucepan over medium-low heat, whisking constantly until melted.
- 2 . Whisk in evaporated milk until blended.
- 3 . Gradually whisk in powdered sugar; stir constantly until blended and smooth, and simmer 1 minute.
- 4 . Serve warm.
WATERGATE SALAD
By stepjo7269
Cool Whip carton
- 1 pkg. (4-serving size) Jell-O Pistachio Flavor Instant Pudding & Pie filling
- 1 can (20 oz.) crushed pineapple in juice, undrained
- 1 C. Jet-Puffed miniature marshmallows
- ½ C. pecans, chopped
- 1 ½ C. thawed Cool Whip
- ● Mix pudding mix, pineapple, marshmallows, and pecans in a large bowl until well blended/
- ● Gently stir in Cool Whip.
ENGLISH PEA CASSEROLE
By stepjo7269
Ruth Hodnett
- 1 large can English peas
- ½ stick margarine
- ½ medium onion, diced
- 3 hard boiled eggs, sliced
- 1 small jar pimento, chopped
- ½ lb. cheddar cheese, grated
- 1 can mushroom soup
- 1 small can water chestnuts, sliced
- cracker crumbs, crushed
- 1 can french fried onion rings
- ●Saute margarine and onion in a sauce pan. Add remaining ingredients except the cracker crumbs and onion rings.
- ●Top with cracker crumbs and onion rings.