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Recipes
CHOCOLATE CAKES WITH LIQUID CENTERS
By stepjo7269
Allrecipes By: Russ Smith
- Directions:
- 1/2 cup butter
- 4 (1 ounce) squares bittersweet chocolate
- 2 eggs
- 2 egg yolks
- 1/4 cup white sugar
- 2 teaspoons all-purpose flour
- ●Preheat oven to 450 degrees F. Butter and flour four 4 ounce ramekins or custard cups.
- ●In the top half of a double boiler set over simmering water, heat the butter and the chocolate until chocolate is almost completely melted.
- ●Beat the eggs, egg yolks and sugar together until light colored and thick.
- ●Beat together the melted chocolate and butter. While beating, slowly pour the chocolate mixture into the egg mixture, then quickly beat in the flour and mix until just combined.
- ●Divide the batter between the four molds and bake at 450 degrees F for 6 to 7 minutes. The centers of the cakes will still be quite soft.
- ●Invert cakes on serving plates and let sit for about 15 seconds, then unmold.
- ●Serve immediately with fresh whipped cream, if desired.
- Note: The author suggested using a good-quality bittersweet chocolate for the succes of these cakes.
*BAKED VANILLA CUSTARD
By stepjo7269
Southern Living’s Cooking Light
- 6 eggs
- ½ C. sugar
- ½ tea. salt
- 2 tea. vanilla
- 4 C. skimmed milk
- Ground nutmeg
- ●Combine all ingredients except the milk and nutmeg, beating well. Add the milk gradually.
- ●Pour into 8 custard cups.
- ●Sprinkle the top of the custard with nutmeg.
- ●Put custard & cups in a pan and pour hot water to 1 in. depth.
- ●Bake @ 325 F. for 40-45 min. Or until knife inserted will come out clean.
*RASPBERRY PIE WITH OAT CRUST
By stepjo7269
Taste of Home By: Ginny Arandas of Greensburg, Pennsylvania
- FILLING:
- 3/4 cup all-purpose flour
- 1/2 cup quick-cooking oats
- 1/2 teaspoon salt
- 1/4 cup canola oil
- 3 to 4 tablespoons cold water
- 2 cups water
- 1 package (.8 ounces) sugar-free cook-and-serve vanilla pudding mix
- 1 package (.3 ounce) sugar-free raspberry gelatin
- 4 cups fresh raspberries
- Directions
- ●In a food processor, combine the flour, oats and salt. While processing, slowly drizzle in oil.
- Gradually add water until a ball forms.
- ●Roll out dough between two sheets of waxed paper. Remove top sheet of waxed paper; invert dough onto a 9-in. pie plate. Remove remaining waxed paper.
- ●Trim, seal and flute edges.
- ●Line unpricked pastry with a double thickness of heavy-duty foil.
- ●Bake at 450 degrees for 8 minutes. Remove foil; bake 5-7 minutes longer or until golden brown. Cool on a wire rack.
- ●In a large saucepan, heat water over medium heat. Whisk in pudding mix. Cook and stir for 5 minutes or until thickened and bubbly.
- ●Whisk in gelatin until completely dissolved. Remove from the heat; cool slightly.
- ●Fold in raspberries. Spoon into crust. Chill for at least 3 hours or overnight.
- ●Refrigerate leftovers. Yield: 8 servings.
CARAMEL-PECAN TART
By stepjo7269
Southern Living, NOVEMBER 2007
- Directions:
- 3 1/2 cups coarsely chopped pecans
- 2 cups all-purpose flour
- 2/3 cup powdered sugar
- 3/4 cup butter, cubed
- 1/2 cup firmly packed brown sugar
- 1/2 cup honey
- 2/3 cup butter
- 3 tablespoons whipping cream
- 1 . Arrange pecans in a single layer on a baking sheet. Bake at 350° for 5 to 7 minutes or until lightly toasted. Cool on a wire rack 15 minutes or until completely cool.
- 2 . Pulse flour, powdered sugar, and 3/4 cup butter in a food processor 5 to 6 times or until mixture resembles coarse meal. Pat mixture evenly on bottom and up sides of a lightly greased 11-inch tart pan with removable bottom.
- 3 . Bake at 350° for 20 minutes or until edges are lightly browned. Cool on a wire rack 15 minutes or until completely cool.
- 4 . Bring brown sugar, honey, 2/3 cup butter, and whipping cream to a boil in a 3-qt. saucepan over medium-high heat. Stir in toasted pecans, and spoon hot filling into prepared crust.
- 5 . Bake at 350° for 25 to 30 minutes or until golden and bubbly. Cool on a wire rack 30 minutes or until completely cool.
- Caramel-Pecan Bars:
- ●Prepare recipe as directed, pressing crumb mixture evenly on bottom and 3/4 inch up sides of a lightly greased heavy-duty aluminum foil-lined 13- x 9-inch pan.
- ●When completely cool, using the aluminum foil as handles, carefully lift the tart from the pan, and transfer to a serving tray.
Lemon juice in cookie recipes
By stepjo7269
●See Secret Recipe Chocolate Chip Cookies
- ●The lemon juice in cookie recipes helps to activate the baking soda producing a softer, chewier cookie.
BEER-BATTERED ONION RINGS
By stepjo7269
Southern Living Our Readers Top-Rated Recipes p
- Directions:
- 3 large Vidalia, Spanish, or Bermuda onions
- 2 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/4 cup yellow cornmeal
- 2 cups beer
- 1 large egg, lightly beaten
- Vegetable oil
- ● Peel onions; cut into ½ inch thick slices, and separate into rings.
- ● Place rings in a large bowl of ice water; let stand 30 minutes. Drain on paper towels
- ● Combine flour and next 3 ingredients; stir well. Add beer and egg, stirring until thoroughly blended and smooth. Chill batter 15 minutes.
- ● Dip onion rings into batter, coating both sides well.
- ● Pour oil to a depth of 2 to 3 inches into a Dutch oven; heat to 375 degrees.
- ● Fry onion rings, a few at a time, 3 to 5 minutes or until golden on both sides.
- ● Drain well on paper towels.
EDIE'S MEXICAN CASSEROLE
By stepjo7269
Dee Gray
- Directions:
- Fritoes
- 2 cans Tamales
- Onion, chopped
- 1 can chili
- 1 can mushroom soup
- Sharp cheddar cheese, shredded
- ●Mix chili and soup together.
- ●In 9 x 13 inch pan, layer ingredients as listed.
- ●Bake at 325 F. until heated.
PASTA WITH FRESH TOMATOES, MOZZARELLA, AND BASIL
By stepjo7269
The following recipe IS from a cooking book (Pasta Recipes & Techniques) that I previewed and sent back
- 2 1/2 lb. fresh, sweet, mature vine-ripened tomatoes, peeled, seeded, and coarsely chopped
- 1/4 lb. mozzarella, cut into small dice
- 1/2 C. extra-virgin olive oil
- 2 large garlic cloves, chopped
- 20 large fresh basil leaves, torn into small pieces
- 5 anchovy fillets, cut into small pieces, or 1 T. drained small capers (optional)
- 1/8 tea. dried oregano, or 1/4 tea. chopped fresh oregano
- Salt and freshly ground black or white pepper, to taste
- 1 lb. fusilli, gnocchi, or lumache (pasta)
- ● Place the chopped tomatoes in a serving bowl. Add the remaining sauce ingredients to the tomatoes, seasoning with 1/2 teaspoon of salt and pepper to taste.
- ● Mix the sauce thoroughly then leave it to marinate for at lest 1 hour and up to 3 hours at room temperature to develop the flavors.
- ● Bring 4 quarts of water to a boil and add the pasta and 1 1/2 ablespoons of salt. Cook until al dente, stirring frequently to prevent sticking. Drain and add to the bowl with the sauce, tossing everything together.
FROSTED GRAPES
By stepjo7269
Taste of the South, p. 249
- 1 pound seedless grapes, cut into small clusters
- 2 egg whites, slightly beaten
- Sugar
- ● Wash and dry clusters of grapes
- ● Using a soft brush, coat grapes with egg whites.
- ● Roll in sugar to coat while egg is moist.
- ● Place on a tray to dry and put into the freezer for a few minutes to set.
LEMON CHICKEN WITH ROASTED GARLIC
By stepjo7269
101 Worry-Free HCG Diet Recipes p
- Directions:
- 4 (100 g.) pieces chicken breast, washed and patted dry
- 1/4 c. chicken bouillon base
- 3 T. lemon juice
- 2 T. water
- 5-7 whole, peeled garlic cloves
- 1 1/2 t. dried oregano
- sea salt
- pepper
- ●Pre-heat oven to 400 F.
- ●Place garlic in roasting pan.
- ●Lay chicken pieces over the garlic.
- ●Top the chicken with remaining ingredients and season with salt and pepper to taste.
- ●Roast in oven, turning occasionally until the chicken is golden and most of the juice has evaporated.
- ●Remove from pan and serve garnished with whole roasted garlic cloves and additional lemon wedges if desired.