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Recipes
BAKED SWEET POTATOES
By stepjo7269
MS Farmer's Market Cookbook p
- Directions:
- 6 large sweet potatoes
- sugar
- butter
- vegetable cooking spray
- ●Preheat oven to 375 F.
- ●Peel potatoes and immediately place in a bowl of ice water. Slice potatoes lengthwise and leave in ice water until time to bake.
- ●Spray 3 quart casserole dish with vegetable cooking spray. Cover bottom of casserole with potato slices, cover with 1/4 c. sugar and 1/2 stick butter.
- ●Continue to layer potatoes, sugar and butter until all potatoes have been used. Cover with foil and bake for 25 minutes. Remove foil and bake another 30-35 minutes.
BREAD PUDDING
By stepjo7269
Taste of Home Grandma's Great Desserts Cookbook
- VANILLA SAUCE:
- 2 eggs
- 2 cups scalded milk
- 1/4 cup butter, cubed
- 3/4 cup sugar
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- 4-1/2 to 5 cups soft bread cubes (about 9 slices)
- 1/2 cup raisins, optional
- 1/3 cup sugar
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 1-2/3 cups cold water
- 3 tablespoons butter
- 2 teaspoons vanilla extract
- 1/4 teaspoon ground nutmeg
- Directions:
- ● In a large bowl, lightly beat eggs.
- ● Combine milk and butter; add to eggs along with sugar, spices and vanilla. Add bread cubes and raisins if desired; stir gently.
- ● Pour into a well-greased 11-in. x 7-in. baking dish. Bake at 350 degrees for 40-45 minutes or until a knife inserted 1 in. from edge comes out clean.
- ● Meanwhile, for sauce, combine the sugar, cornstarch and salt in a saucepan. Stir in water until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened.
- ● Remove from the heat. Stir in the butter, vanilla and nutmeg.
- ● Serve with warm pudding.
FLAKY FOOD PROCESSOR PIE CRUST
By stepjo7269
Allrecipes By: Charlotte
- 1 1/2 1 1/2 1/2 cups all-purpose flour
- 4 4 4 tablespoons unsalted butter, cubed
- 5 5 5 tablespoons shortening
- 1/2 1/2 1/2 teaspoon salt
- 3 3 3 tablespoons ice water
- Directions
- to With the motor running, pour ice water into the work bowl just until the dough just starts to get noticeably crumbly. Don't wait until it is a big clump or it will be way too wet and will turn out tough.
- 30 Wrap your dough ball in wax paper or plastic wrap and chill it about 30 minutes in the refrigerator.
- ● Roll it out on a cool surface if you can. Then follow your pie recipe for baking.
SUE'S HOT FUDGE SAUCE
By stepjo7269
Allrecipes By: Lisa Kreft "Decadent thick and delicious hot fudge sauce
- 1 cup butter
- 1/3 cup unsweetened cocoa powder
- 3 cups white sugar
- 1 (12 fluid ounce) can evaporated milk
- 1 teaspoon vanilla extract
- Directions
- ● Combine butter, cocoa, sugar and evaporated milk in a saucepan over medium heat. Bring to a boil and boil for 7 minutes.
- ● Remove from heat; stir in vanilla. Carefully pour hot mixture into a blender and blend for 2 to 4 minutes.
- ● Serve immediately.
- ● Store in refrigerator.
CANDY APPLE PIE
By stepjo7269
Taste of Home's Gifts from the Country Kitchen Cookbook p
- TOPPING:
- 6 cups thinly sliced peeled tart apples
- 2 tablespoons lime juice
- 3/4 cup sugar
- 1/4 cup all-purpose flour
- 1/2 teaspoon ground cinnamon or nutmeg
- 1/4 teaspoon salt
- Pastry for double-crust pie (9 inches)
- 2 tablespoons butter
- 1/4 cup butter
- 1/2 cup packed brown sugar
- 2 tablespoons heavy whipping cream
- 1/2 cup chopped pecans
- Directions
- ●In a large bowl, toss apples with lime juice. Combine dry ingredients; add to the apples and toss lightly.
- ●Line a 9-in. pie plate with bottom crust and trim even with edge; fill with apple mixture. Dot with butter. Roll out remaining pastry to fit top of pie. Place over filling. Trim, seal and flute edges high; cut slits in pastry.
- ●Bake at 400 degrees for 40-45 minutes or until golden brown and apples are tender.
- ●Meanwhile, melt butter in a small saucepan. Stir in brown sugar and cream; bring to a boil, stirring constantly. Remove from the heat; and stir in pecans. Pour over top crust.
- ●Bake 3-4 minutes longer or until bubbly. Serve warm.
HAM & BROCCOLI QUICHE
By stepjo7269
Taste of Home's Cooking School Magazine p
- Directions:
- 1 Pillsbury® refrigerated pie crust, softened as directed on box
- 1 1/2 cups cubed (1/4 inch) cooked ham
- 1 1/2 cups shredded Swiss cheese (6 ounces)
- 1 cup frozen broccoli florets, thawed, well drained on paper towel
- 4 eggs
- 1 cup milk
- 1/2 teaspoon salt
- 1/2 teaspoon dry ground mustard
- 1/2 teaspoon pepper
- ● Heat oven to 375°F. Place pie crust in 9-inch glass pie pan as directed on box for One-Crust Filled Pie.
- ● Layer ham, cheese and broccoli in crust-lined pan.
- ● In medium bowl, beat eggs and milk with fork. Stir in remaining ingredients. Pour over broccoli.
- ● Bake 35 to 45 minutes or until knife inserted in center comes out clean. Let stand 5 to 10 minutes before serving. Yield: 6 servings.
BROWNIE BREAD
By stepjo7269
allrecipes
- Directions:
- 1/2 cup unsweetened cocoa powder
- 1/2 cup boiling water
- 2 1/2 teaspoons active dry yeast
- 2 teaspoons white sugar
- 1/2 cup warm water (110 degrees F/45 degrees C)
- 3 cups bread flour
- 2/3 cup white sugar
- 1 teaspoon salt
- 2 tablespoons vegetable oil
- 1 egg
- 1 egg yolk
- 1 . In a small bowl, dissolve cocoa powder in boiling water.
- 2 . In a separate bowl, dissolve yeast and 2 teaspoons sugar in warm water. Let stand until creamy, about 10 minutes.
- 3 . Place cocoa mixture, yeast mixture, bread flour, remaining 2/3 cup white sugar, salt, vegetable oil and egg in bread machine pan. Select basic Bread cycle; press Start.
CHINESE DUMPLINGS (JIAOZI )
By stepjo7269
Real and Healthy Cooking by Nicholas Zhou
- Jiaozi dough:
- 3 3 3 cups flour
- to 1 1/4 1/4 cups cold water
- 1/4 1/4 1/4 teaspoon salt
- Filling:
- 300 300 300 grams fresh Chinese (Napa) cabbage
- 1/2 1/2 1/2 lb ground meat (pork or beef)
- 1 1 1 teaspoon salt
- 1 1 1 T. soy sauce
- 1/4 1/4 to tsp. fresh ground white pepper, or to taste*
- 1/2 1/2 1/2 green onion, minced
- 2 2 2 slices fresh ginger, minced
- 3 3 3 T. sesame oil
- Directions:
- ●While the dough is resting, prepare the filling ingredients:
- to the salt, soy sauce, and white pepper to the meat, stirring in only one direction. Add the remaining ingredients, stirring in the same direction, and mix well.
- ●To make the dumpling dough:
- Knead the dough until it forms a smooth ball.
- 1-inch 20 3 3 1/2 Shape each section into a cylinder approximately 1-inch in diameter. Cut each section into 20 equal pieces, scoring the dough if necessary. Roll out each piece into a 3 - 3 1/2 inch circle.
- ●To make the dumplings:
- to 60 small portion of the filling into the middle of each wrapper. Fold the dough over the filling into a half moon shape and pinch the edges to seal. Continue with the remainder. The recipe should make approximately 60 Chinese dumplings.
- ●Serve with your favorite soy dipping sauce.
BLACK PEPPER FILET OF BEEF SALAD WITH RED ONION VINAIGRETTE
By stepjo7269
The Today Show
- Directions:
- 1 tablespoon kosher salt
- 1 tablespoon cracked black pepper
- 1/2 small red onion, diced (about 1/3 cup)
- 1/4 cup olive oil
- 3 tablespoons red wine vinegar
- Pinch of sugar
- 2 cups baby arugula
- * Place the steaks on a wax-paper-lined baking sheet.
- * Combine the salt and pepper, and rub on both sides of the steaks. Place steaks in the refrigerator, uncovered, for 4 to 6 hours or overnight.
- * Meanwhile, in a small bowl, combine the red onion, olive oil, red wine vinegar, sugar, and salt and pepper to taste. Whisk well to combine. Set aside.
- * Heat the grill to medium-high. Place the steaks on the grill and cook for 4 minutes per side for medium-rare. Remove from the grill and let cool slightly.
- * Mix the arugula and the baby greens with half of the vinaigrette and place on 4 plates. Top with the steak and drizzle additional vinaigrette over the steaks. Serve warm.
BLACKBERRY VINAIGRETTE
By stepjo7269
The Today Show
- Directions:
- 1 pint fresh blackberries, chopped
- 1/2 cup sherry vinegar
- 1 tablespoon minced shallots
- 1 teaspoon minced garlic
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh mint, chopped
- 1 tablespoon fresh tarragon, chopped
- 1/2 teaspoon salt
- 1/2 teaspoon fresh-ground black pepper
- 3/4 cup extra-virgin olive oil
- ●Add vinegar, shallots, garlic, honey, mustard, herbs, salt and pepper in a mixing bowl. Stir until salt is dissolved and ingredients are incorporated.
- ●Slowly add the olive oil while mixing continuously.
- ●Fold in the blackberries and adjust seasonings.