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Recipes
COUNTY FAIR ELEPHANT EARS
By stepjo7269
Allrecipes By: B. Hanson "Light, pastry-like cookies
- 2 cups all-purpose flour
- 1 1/2 tablespoons white sugar
- 1/2 teaspoon salt
- 1/2 cup butter
- 1 (.25 ounce) package active dry yeast
- 1/4 cup warm water
- 1/2 cup milk, scalded and cooled
- 1 egg yolk
- 2 tablespoons butter, softened
- 2 cups white sugar
- 4 tablespoons melted butter
- 3 1/2 teaspoons ground cinnamon
- 1/4 cup chopped walnuts
- Directions
- ●Mix flour, sugar and salt. Cut in butter, as for pastry.
- ●Soften yeast in water. Combine milk, egg yolk and softened yeast. Add to flour mixture and mix well.
- ●Cover dough and refrigerate for at least 2 hours.
- ●Place dough on a lightly floured cutting board and knead lightly. Cover with a cloth and allow to rest for 10 minutes.
- ●Roll dough into a rectangle, 10x18 inches, and brush with soft butter. Mix 1/2 cup sugar and 2 teaspoons cinnamon and sprinkle evenly over dough. Roll as for jelly roll, sealing the edge. The roll should be 18 inches long.
- ●Cut dough into 1-inch slices.
- ●Mix remaining sugar and cinnamon on a large square of waxed paper or aluminum foil. Place slices, one at a time, on sugar mixture and roll into 5-inch balls.
- ●Sprinkle nuts on top and press gently.
- ●Place dough on ungreased cookie sheets, brush with melted butter and sprinkle with about 1 teaspoon of the sugar-cinnamon mixture.
- ●Bake immediately in a preheated 400 degree oven about 12 minutes. Cool on wire racks.
BLUEBERRY MUFFINS
By stepjo7269
MS Farmer's Market Cookbook p
- Directions:
- 2 c. plain flour
- 3/4 c. sugar
- 3 t. baking powder
- 1/2 t. salt
- 1 1/2 c. blueberries
- 1 c. milk
- 1/3 c. vegetable oil
- 1 egg, slightly beaten
- sugar for topping
- ●Preheat oven to 400 F.
- ●In large bowl, combine flour with sugar, baking powder and salt. Stir in blueberries.
- ●In separate bowl, combine milk, oil and egg; beat with fork to mix.
- ●Make a well in the center of the flour mixture and pour milk mixture all at once. Stir quickly with fork just until dry ingredients are moistened; batter will be lumpy.
- ●Spoon batter using rounded 1/4 c. measure into greased muffin pans. Sprinkle tops lightly with sugar.
- ●Bake for 20-25 minutes or until golden brown and toothpick inserted into center comes out clean.
- ●Let muffins cool in pan for 3 minutes and then loosen them carefully with spatula; turn out onto serving platter.
LEMON CAKE
By stepjo7269
Dot Chisolm
- 1 box yellow cake mix
- 1 box lemon Jell-O (3 oz.)
- 3/4 C. water
- 1/2 C. oil
- 4 eggs
- 2 tea. lemon flavoring
- ●Dissolve Jell-O in water.
- ●Put all ingredients in a mixing bowl and use a spoon to mix.
- ●Mix with electric mixer for 2 min.
- ●Pour into sprayed bundt pan and bake for 30-45 min. @ 350 F.
- ●Remove from pan while warm.
- Glaze
- ●Mix 1/3 C. lemon juice & 2 C. powdered sugar.
- ●Pierce cake with fork and spoon glaze over cake while still warm.
CRAB CAKES
By stepjo7269
Cuisine at Home Vol. 7, Issue No
- 14-16 oz. pasteurized lump crabmeat, drained
- 1 1/2 C. Panko bread crumbs
- 2 T. minced fresh parsley
- 2 T. scallions, minced
- 4 eggs
- 1 T. lemon juice
- 1 tea. dry mustard
- 1 tea. Worcestershire sauce
- 1/2 tea. cayenne pepper
- 1/2 tea. kosher salt
- Panko bread crumbs to coat the cakes
- ●Combine crabmeat, Panko, parsley, and scallions; set aside.
- ●Whisk together eggs and next 5 ingredients.
- ●Combine crabmeat mixture with wet ingredients using your hands or wooden spoon to keep crabmeat intact. Form cakes with a 1/4 cup measure.
- ●Transfer to a parchment-lined baking sheet covered with 1 cup crumbs. Press cakes into crumbs and sprinkle tops with more crumbs. Chill 1 hour.
- ●Fry cakes in 2 T. oil over medium-high heat in a nonstick pan. Cook cakes in batches so the pan isn’t crowded. Fry until golden brown, about 3-4 minutes per side.
- ●Drain on paper towels.
ORANGE CHEESECAKE MOUSSE
By stepjo7269
Taste of Home's Taste of Home's Holiday & Celebrations Cookbook This creamy dessert from our Test Kitchen will ma...
- Directions:
- 1/2 cup orange marmalade
- 1/4 cup orange juice
- 1/2 teaspoon cornstarch
- 1 tablespoon cold water
- 1/2 teaspoon orange extract
- 1 carton (8 ounces) frozen whipped topping, thawed
- Yellow and red liquid food coloring, optional
- 1 package (8 ounces) cream cheese, softened
- 1 cup (8 ounces) sour cream
- 1/2 cup cold milk
- 1 package (3.4 ounces) instant vanilla pudding mix
- Chocolate hearts, optional
- ●In a large saucepan, combine the orange marmalade and juice; cook and stir over medium heat until melted and blended.
- ●In a small bowl, combine cornstarch and water until smooth. Gradually stir into marmalade mixture. Bring to a boil; cook and stir for 4 minutes or until thickened. Remove from the heat; stir in extract. Cool completely.
- ●Fold in whipped topping. Tint orange with yellow and red coloring if desired.
- ●In a large bowl, beat cream cheese until smooth. Add the sour cream; mix well.
- ●In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Stir into cream cheese mixture.
- ●Cut a large hole in the corner of a pastry or plastic bag; fill half full with cream cheese mixture. Press bag slightly to flatten.
- ●Cut a small hole in another bag; insert star tip No. 21. Place filled bag in empty bag; fill empty bag with orange mixture. Pipe in a swirled design in parfait glasses; chill.
- ●Garnish with chocolate hearts if desired.
UNBELIEVABLE GRILED CHICKEN
By stepjo7269
Allrecipes By: LETSGGGO
- Directions:
- 1/4 cup cider vinegar
- 3 tablespoons prepared coarse-ground mustard
- 3 cloves garlic, peeled and minced
- 1 lime, juiced
- 1/2 lemon, juiced
- 1/2 cup brown sugar
- 1 1/2 teaspoons salt
- Ground black pepper to taste
- 6 tablespoons olive oil
- 6 skinless, boneless chicken breast halves
- ●In a large glass bowl, mix the cider vinegar, mustard, garlic, lime juice, lemon juice, brown sugar, salt, and pepper. Whisk in the olive oil. Place chicken in the mixture. Cover, and marinate 8 hours, or overnight.
- ●Preheat an outdoor grill for high heat.
- ●Lightly oil the grill grate.
- ●Place chicken on the prepared grill, and cook 6 to 8 minutes per side, until juices run clear. Discard marinade after basting the chicken until it is done.
MARINARA SAUCE III
By stepjo7269
Southern Living September 2010, p
- Directions:
- 2 garlic cloves, minced
- 2 T. hot olive oil
- 1 ½ T. tomato paste
- 1 (14 ½ oz.) can petite diced tomatoes
- 1 T. lemon juice
- 2 T. chopped fresh basil
- Salt and pepper to taste
- ●Saute garlic and olive oil in a saucepan over medium heat 1 minute.
- ●Add tomato paste; cook, stirring constantly, 1 minute.
- ●Stir in tomatoes and lemon juice; reduce heat to low, and cook 10 minutes.
- ●Remove from heat.
- ●Mash tomatoes with a potato masher until tomatoes are crushed.
- ●Stir in basil and season with salt and pepper.
SWEET POTATO CASSEROLE
By stepjo7269
From: Mississippis' Sweet Potato Council
- TOPPING:
- 3 cups of mashed sweet potatoes
- 1/2 cup sugar
- 1/2 cup butter
- 2 eggs
- 1 teaspoon vanilla
- 1/2 cup raisins
- ●Mix all together and pour into dish.
- 1 cup light brown sugar
- 1 cup chopped pecans
- 1/4 cup butter
- 1/2 flour
- ●Mix well and spread over potatoes.
- ●Bake at 350 degrees for 20 minutes.
APPLE DUMPLINGS
By stepjo7269
Taste of Home Reminisce Extra
- Directions:
- 1-1/2 cups sugar, divided
- 2 cups water
- 4 tablespoons butter, divided
- 1/2 teaspoon ground cinnamon, divided
- Pastry double-crust pie (9 inches)
- 6 small to medium apples, peeled and cored
- ● In a saucepan, combine 1 cup sugar, water, 3 tablespoons butter and 1/4 teaspoon cinnamon. Bring to a boil; boil for 3 minutes. Remove from the heat and set aside.
- ● Roll pastry into a 21-in. x 14-in. rectangle; cut into six 7-in. squares. Place one apple in the center of each square.
- ● Combine the remaining sugar and cinnamon; spoon into center of apples. Dot with remaining butter.
- ● Moisten edges of pastry; fold corners to the center of top apple. Pinch to seal.
- ● Place in an ungreased 13-in. x 9-in. baking dish. Pour syrup mixture around apples.
- ● Bake at 375 F for 45 minutes or until pastry is golden brown and apples are tender. Serve warm.
ORANGE SPICE MEAT MARINADE
By stepjo7269
Internet
- Directions:
- 1 orange, squeezed
- 1-2 T. apple cider vinegar
- Salt and pepper to taste
- Fresh basil and herbs
- ●Mix all ingredients in a small bowl.
- ●Marinate fresh fish, chicken, or beef in mixture for 30 minutes or more.