Stepjo7269's profile page
Recipes
PUMPKIN CREAM CHEESE MUFFINS
By stepjo7269
Allrecipes By: Barb
- 1 (8 ounce) package cream cheese
- 1 egg
- 1 teaspoon vanilla extract
- 3 tablespoons brown sugar
- 4 1/2 tablespoons all-purpose flour
- 5 tablespoons white sugar
- 3/4 teaspoon ground cinnamon
- 3 tablespoons butter
- 3 tablespoons chopped pecans
- 2 1/2 cups all-purpose flour
- 2 cups white sugar
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 2 eggs
- 1 1/3 cups canned pumpkin
- 1/3 cup olive oil
- 2 teaspoons vanilla extract
- Directions
- ●Preheat oven to 375 degrees F. Grease and flour 18 muffin cups, or use paper liners.
- ●To make the filling: In a medium bowl, beat cream cheese until soft. Add egg, vanilla and brown sugar. Beat until smooth, then set aside.
- ●For the streusel topping: In a medium bowl, mix flour, sugar, cinnamon and pecans. Add butter and cut it in with a fork until crumbly. Set aside.
- ●For the muffin batter: In a large bowl, sift together flour, sugar, baking powder, cinnamon and salt. Make a well in the center of flour mixture and add eggs, pumpkin, olive oil and vanilla. Beat together until smooth.
- ●Place pumpkin mixture in muffin cups about 1/2 full. Then add one tablespoon of the cream cheese mixture right in the middle of the batter. Try to keep cream cheese from touching the paper cup. Sprinkle on the streusel topping.
- ●Bake at 375 degrees F for 20 to 25 minutes.
SWEET POTATOE FLUFF
By stepjo7269
Garden Time! “Growing Sweet Potatoes Everywhere”
- Directions:
- 4-5 hot yams (30 oz.) drained and mashed
- 1 can (8 oz) crushed pineapple, drained
- 1/2 c. sliced water chestnuts
- 1/2 c. firmly packed brown sugar
- 1/2 t. salt
- 1 T. cream Sherry
- 3 T. melted butter, divided
- 1/4 c. fine, dry bread crumbs
- 1 . With a fork, blend the mashed yams, pineapple, chestnuts, sugar, salt, Sherry and 2 T. butter.
- 2 . Turn into a shallow 1 qt baking dish.
- 3 . Stir remaining butter quickly into bread crumbs and spread mixture evenly over the yams.
- 4 . Bake uncovered at 350 F. for 40 minutes or until heated through.
TEA CAKES
By stepjo7269
Best of the Best from Bell's Best Cookbooks p
- Directions:
- 1/2 c. butter, softened
- 1 c. sugar
- 1 egg
- 2 T. ice water
- 1 t. vanilla
- 1 1/4 c. all-purpose flour
- 1 t. cream of tarter (must have)
- 1/2 t. baking soda
- 1/4 t. salt
- Cream butter and sugar until fluffy.
- Add egg, water and vanilla.
- Mix dry ingredients together and gradually mix in with wet ingredients.
- Chill 40 minutes (important).
- Roll very thin on floured board and cut out.
- Bake at 350 F for 8 minutes until brown.
BUTTERMILK SEED BREAD
By stepjo7269
Allrecipes By: Kathleen Lloyd
- 1 (.25 ounce) package active dry yeast
- 1 teaspoon white sugar
- 3/4 cup warm water (110 degrees F/45 degrees C)
- 1 1/2 cups buttermilk
- 2 tablespoons margarine, melted
- 3 tablespoons honey
- 2 teaspoons salt
- 2 tablespoons sesame seeds
- 2 tablespoons flax seeds
- 2 tablespoons poppy seeds
- 2 tablespoons sunflower seeds
- 2 cups whole wheat flour
- 4 cups bread flour
- Directions
- ●In a small bowl, dissolve the yeast and sugar in the warm water. Let stand until creamy, about 10 minutes.
- ●Combine buttermilk, butter or margarine, honey and the yeast mixture in a large bowl. Add the salt, all of the seeds and the whole wheat flour. Stir to combine.
- ●Add the bread flour, 1/2 cup at a time, mixing well with a wooden spoon after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes.
- ●Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with the oil. Cover with a damp cloth and put in a warm place to rise until doubled in volume, about 1 hour.
- ●Preheat oven to 375 degrees F (190 degrees F). Grease two 9x5 inch loaf pans.
- ●Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into the prepared pans. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes.
- ●Bake at 375 degrees F (190 degrees C) for about 30 minutes or until the tops are brown and the bottom of a loaf sounds hollow when tapped.
KEY LIME PIE
By stepjo7269
The Clarion Ledger; Wednesday, September 13, 1995
- 40 vanilla wafers
- 1 C. slivered almonds
- 1/3 C. butter, melted and 1/4 C butter, softened
- 2 (3-oz.) pkgs cream cheese softened
- 1 (14 oz) can sweetened condensed milk
- 1/3 C. lime juice
- Lime wedges, lime curls for garnish
- Whipped topping
- ●Grind vanilla wafers in food processor. Add almonds; process until coarsely ground.
- ●Transfer to a large bowl. Add melted butter and stir well. Press crumb mixture on bottom and up sides of a 9 in. pie plate.
- ●Bake at 350F. for 10 min. or until lightly browned; cool.
- ●Position knife blade in a clean food processor bowl; add cream cheese and remaining butter. Cover and process until fluffy, scraping sides of bowl as necessary.
- ●Add sweetened condensed milk and lime juice; cover and process until blended, scraping bowl as necessary.
- ●Pour mixture into pie plate; cover with plastic wrap and refrigerate at least 4 hrs.
CHICKEN CORDON BLEU I
By stepjo7269
Allrecipes By: Kiersten
- Directions:
- 4 skinless, boneless chicken breast halves
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 6 slices Swiss cheese
- 4 slices cooked ham
- 1/2 cup seasoned bread crumbs
- ●Preheat oven to 350 degrees F. Coat a 7x11 inch baking dish with nonstick cooking spray.
- ●Pound chicken breasts to 1/4 inch thickness.
- ●Sprinkle each piece of chicken on both sides with salt and pepper. Place 1 cheese slice and 1 ham slice on top of each breast. Roll up each breast, and secure with a toothpick. Place in baking dish, and sprinkle chicken evenly with bread crumbs.
- ●Bake for 30 to 35 minutes, or until chicken is no longer pink. Remove from oven, and place 1/2 cheese slice on top of each breast. Return to oven for 3 to 5 minutes, or until cheese has melted.
- ●Remove toothpicks, and serve immediately.
- Reviewer’s suggestions:
- 1 . Dip the chicken in egg wash, then lay the slices of ham and cheese on top.
- 2 . sprinkle breadcrumbs on a plate and roll the chicken in the breadcrumbs.
- 3 . Add a pat of butter on top of each breast.
- 4 . Great sauce to pour on top after cooking: 1 can of cream of chicken soup, 1/2 cup of sour cream and 1 tbsp of lemon juice. (Great served with white rice.)
MARSHMALLOW BROWNIES
By stepjo7269
Taste of Home By: Renee Schwebach, a field editor from Dumont, Minnesota
- 1 cup butterscotch chips
- 1/2 cup butter, cubed
- 2 eggs
- 2/3 cup packed brown sugar
- 1 teaspoon vanilla extract
- 1-1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 cups miniature marshmallows
- 2 cups (12 ounces) semisweet chocolate chips
- 1/2 cup chopped walnuts
- Directions
- ●In a microwave, melt butterscotch chips and butter; stir until smooth. Cool for 10 minutes.
- ●In a large bowl, beat the eggs, brown sugar and vanilla until blended. Beat in butterscotch mixture.
- ●Combine the flour, baking powder and salt; gradually add to batter and beat until mix well. Stir in the marshmallows, chocolate chips and nuts.
- ●Spread into a greased 13-in. x 9-in. baking pan. Bake at 325 degrees for 25-30 minutes or until a toothpick inserted near the center comes out clean (do not overbake).
- ●Cool completely on a wire rack.
VANILLA WAFER CAKE
By stepjo7269
●Note: This cake is better if it can stand several days before it is served
- 2 sticks oleo
- 6 eggs
- 2 C. sugar
- 1 tea. vanilla
- 1 can angel flake coconut
- 14 to 16 oz. Vanilla wafers
- ½ C. milk
- 1 C. nuts
- ●Chop the nuts. Crush vanilla wafers with a roller. Set aside.
- ●Cream shortening and sugar.
- ●Add eggs one at a time, beating after each one.
- ●Add milk, vanilla, and coconut.
- ●Lastly, add the vanilla wafers gradually using an electric mixer as long as possible. (When the batter thickens, you will need to use a hand mixer to finish mixing).
- ●Add the nuts.
- ●Pour into a well greased tube pan and bake at 325 F. for 1 ½ hrs. or until done.
PUMPKIN BREAD II
By stepjo7269
Joan Mondale’s Recipe from the Coldwell Banker Cookbook p
- Directions:
- 1 ½ cups sugar
- 1 teaspoon soda
- 1 teaspoon baking powder
- 2/4 teaspoon salt
- ½ teaspoon ground cloves
- ½ teaspoon nutmeg
- ½ teaspoon cinnamon
- 1 2/3 cups flour
- 2 eggs
- ½ cup oil
- 1 cup canned pumpkin
- ½ cup water
- ½ cup chopped nuts
- ½ cup chopped dates
- ● Sift together the first 8 ingredients.
- ● Add the eggs, oil, pumpkin, and water; mix with beaters.
- ● Add the nuts and dates.
- ● Place in a large greased and floured loaf pan.
- ● Bake 1 ½ hours at 350 degrees.
BEEF STIR-FRY ON A STICK
By stepjo7269
Taste of Home’s Summer Busy Family Recipes magazine p
- 1/2 cup hoisin sauce
- 3 tablespoons water
- 2 tablespoons canola oil
- 1 tablespoon soy sauce
- 1 garlic clove, minced
- 1/4 to 1/2 teaspoon crushed red pepper flakes
- 3 cups large fresh broccoli florets
- 2 medium yellow summer squash, cut into 3/4-inch slices
- 1 large sweet red pepper, cut into 1-inch pieces
- 1 pound beef tenderloin, cut into 1-inch cubes
- Hot cooked rice
- Directions
- ● For glaze, in a small bowl, combine the hoisin sauce, water, oil, soy sauce, garlic and pepper flakes.
- ● On four metal or soaked wooden skewers, alternately thread the broccoli, squash, red pepper and beef. Brush with 1/3 cup of glaze.
- ● Grill, covered, over medium heat for 6-7 minutes on each side or until meat reaches desired doneness and vegetables are tender, basting once with remaining glaze.