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Recipes
PECAN RAISIN LOAVES
By stepjo7269
Southern Living Cooking School Cookbook p
- Directions:
- 1 package dry yeast
- 1 cup warm water (105 degrees to 115 degrees)
- 1 cup warm milk (105 degrees to 115 degrees)
- 1 ½ cups Pillsbury’s best whole wheat flour
- ½ cup quick-cooking oats, uncooked
- 3 tablespoons sugar
- 1 teaspoon salt
- 2 About 2 ½ cups Pillsbury’s best bread flour
- 1/4 cup sugar
- ½ teaspoon cinnamon
- 3/4 cup chopped pecans, toasted
- 3/4 cup raisins
- ●Dissolve yeast in warm water in a large mixing bowl; let stand 5 minutes
- ●Add milk to yeast mixture.
- ●Combine whole wheat flour, oats, sugar, and salt; stir well.
- ●Add flour mixture to yeast mixture, and beat at medium speed of an electric mixer 2 minutes or until blended.
- ●Stir in enough bread flour to make a soft dough (dough will be sticky).
- ●Turn dough out onto a floured surface; knead for 10 minutes.
- ●Place dough in a well greased bowl, turning to grease top.
- ●Cover and let rise in a warm place (85 degrees), free from drafts, 40 minutes or until doubled in bulk.
- ●Combine sugar and cinnamon; set aside
- ●Punch dough down, and divide into two balls.
- ●Invert a large bowl over the balls; let rest 15 minutes.
- ●Turn dough out onto a lightly floured surface, and roll each half into an 8 x 12 inch rectangle.
- ●Sprinkle with half of cinnamon mixture, pecans, and raisins.
- ●Starting at the short end, roll the dough in a jellyroll fashion and place seam side down into a greased 8 ½ x 4 ½ inch loaf pan; repeat shaping procedure.
- ●Cover; let rise in warm place until tops of loaves are about ½ inch above pan edges, about 25 to 30 minutes.
- ●Bake at 375 degrees for 35 to 40 minutes, or until bread sounds hollow when tapped and is lightly brown.
CHOCOLATE COVERED CHERRIES
By stepjo7269
●Store in covered container
- To make fondue:
- 1/3 C. margarine
- 2 C. marshmallow cream (1 jar)
- 4 C. confectioner’s sugar (2 ½ to 3 cups)
- dash of salt
- 1 tea. almond extract
- 35 cherries with stems (40)
- 1 (12 oz) pkg. semi-sweet chocolate
- ½ in. paraffin
- ●Cream margarine and beat in marshmallow cream, salt, and flavoring.
- ●Add sugar and mix well.
- ●Kneed until smooth and refrigerate for 1 hr.
- ●Drain cherries and wrap each cherry in fondue, making sure all of the cherry is covered.
- ●Refrigerate for 1 hr.
- ●Melt chocolate & paraffin in a double boiler.
- ●Dip each cherry into melted chocolate and place on buttered dish.
*OVERNIGHT FRUIT SALAD
By stepjo7269
Taste of Home
- Directions:
- 3 eggs, beaten
- 1/4 cup sugar
- 1/4 cup vinegar
- 2 tablespoons butter
- 2 cups green grapes
- 2 cups miniature marshmallows
- 1 can (20 ounces) pineapple chunks, drained
- 1 can (15 ounces) mandarin oranges, drained
- 2 medium firm bananas, sliced
- 2 cups heavy whipping cream, whipped
- 1/2 cup chopped pecans
- ●In a double boiler over medium heat, cook and stir eggs, sugar and vinegar until mixture is thickened and reaches 160 degrees. Remove from the heat; stir in butter. Cool.
- ●In a large serving bowl, combine grapes, marshmallows, pineapple, oranges and bananas; add cooled dressing and stir to coat.
- ●Refrigerate for 4 hours or overnight.
- ●Just before serving, fold in whipped cream and pecans.
SOUR CREAM AND VANILLA BREAD
By stepjo7269
Throw it in the bread machine and turn it on!
- 1/2 cup water
- 1 T. vanilla
- 1/3 cup sour cream
- 1 egg
- 1 T. butter
- 3 cups flour (you can use all-purpose, but I usually prefer bread flour for my breads, it just adds a bit more)
- 3 Tablespoons sugar
- 1 1/4 teaspoons salt
- 2 teaspoons active dry yeast (or just use a packet)
ORANGE CHIFFON CAKE
By stepjo7269
Osterizer Spin Cookery Blender Cookbook p
- Directions:
- 8 egg whites
- ½ teaspoon cream of tarter
- 1 cup sugar
- 2 1/4 cups sifted cake flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 3/4 cup orange juice
- 2 strips orange rind, 1 in. x 2 in.
- ½ cup salad oil
- 4 egg yolks
- ½ cup confectioners’ sugar for topping
- ●Heat oven to 325 degrees.
- ●Beat egg whites and cream of tarter with rotary beater until frothy.
- ●Continue beating, gradually adding 1 cup sugar, until whites stand in stiff peaks and sugar is well blended.
- ●Sift flour, baking powder, and salt together.
- ●Put orange juice, rind, oil, and egg yolks into the blender container, cover and process at high until smooth.
- ●Add dry ingredients in three portions and blend until smooth.
- ●Pour mixture over b eaten egg whites and fold in gently until there are not streaks.
- ●Pour into ungreased 10 inch tube pan which is lined with wax paper on the bottom only.
- ●Bake for 45 to 50 minutes. Invert on cake rack immediately.
- ●Remove frm pan when thoroughly cool by loosening around sides and center with a spatula.
PORK AND SHRIMP PANCIT
By stepjo7269
Allrecipes By: Rayna Jordan
- Directions:
- 1 (6.75 ounce) package rice noodles
- 5 tablespoons vegetable oil, divided
- 1 small onion, minced
- 2 cloves garlic, minced
- 1/2 teaspoon ground ginger
- 1 1/2 cups cooked small shrimp, diced
- 1 1/2 cups chopped cooked pork
- 4 cups shredded bok choy
- 3 tablespoons oyster sauce
- 1/4 cup chicken broth
- 1/4 teaspoon crushed red pepper flakes
- 1 green onion, minced
- ●Soak the rice noodles in warm water for 20 minutes; drain.
- ●Heat 3 tablespoons oil in a wok or large heavy skillet over medium high heat. Saute noodles for 1 minute. Transfer to serving dish, and keep warm.
- ●Add remaining 2 tablespoons oil to skillet, and saute onion, garlic, ginger, shrimp and pork for 1 minute.
- ●Stir in bok choy, oyster sauce and chicken broth. Season with pepper flakes. Cover, and cook for 1 minute, or until bok choy is wilted.
- ●Spoon over noodles, and garnish with minced green onion.
FRUIT DIP II
By stepjo7269
●Serve with apples, strawberries or any fruit that can be dipped
- 8 oz. marshmallow cream
- 8 oz. cream cheese
- 3 T. pineapple juice
- ●Mix together until smooth.
PEANUT BUTTER PIE III
By stepjo7269
Taste of Home Healthy Cooking By: Lisa Varner - Greenville, South Carolina
- Directions:
- 1 package (8 ounces) fat-free cream cheese
- 3/4 cup reduced-fat creamy peanut butter
- 1 can (14 ounces) fat-free sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 carton (12 ounces) frozen fat-free whipped topping, thawed
- 2 reduced-fat graham cracker crusts (8 inches)
- 1/4 cup chocolate syrup
- 1/4 cup finely chopped unsalted peanuts
- ●In a large bowl, beat cream cheese and peanut butter until smooth. Beat in milk and vanilla until blended. Fold in whipped topping.
- ●Pour into crusts. Cover and freeze for 8 hours or overnight.
- ●Remove from the freezer 10 minutes before serving.
- ●Drizzle with syrup and sprinkle with peanuts.
- ●Store leftovers in the freezer.
- Yield: 2 pies (8 servings each).
FROSTED CRANBERRIES
By stepjo7269
Allrecipes By: KFi065 "Beautiful sugar coated cranberries Beautiful to look at, and sweet enough to eat them pla...
- 2 tablespoons water
- 1 tablespoon pasteurized egg white or liquid egg substitute
- 1 (12 ounce) package fresh cranberries
- 1 cup white sugar
- Directions
- ●In a medium bowl, stir together the water and egg white until blended but not whipped. Coat cranberries with this mixture.
- ●Spread the sugar out on a baking sheet, and roll the cranberries in it until they are coated.
- ●Dry at room temperature for 2 hours.
- ●Use as garnishes for desserts, or eat them plain.
PECAN CARAMEL CANDIES
By stepjo7269
Taste of Home's Quick Cooking Magazine By: Julie Wemhoff Angola, Indiana
- Directions:
- 63 miniature pretzels
- 63 Rolo candies
- 63 pecan halves
- ●Line baking sheets with foil. Place pretzels on foil; top each pretzel with a candy.
- ●Bake at 250 degrees for 4 minutes or until candies are softened (candies will retain their shape).
- ●Immediately place a pecan half on each candy and press down so candy fills pretzel. Cool slightly. Refrigerate for 10 minutes or until set.
- Yield: 63 candies (about 1-1/4 pounds).