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Recipes
Apple Butter on the stove
By SewingDragonfly
1. Core and quarter peeled apples
- 6 lbs apples
- 6 cups cider or 6 cups apple juice
- 3 cups sugar
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground cloves
- allspice, to taste
- ginger, to taste
Chocolate Midnight Pie
By SewingDragonfly
From KAF...Are you looking for a deep, dark, dense chocolate pie, one whose filling is so moist it glistens, one wh...
- Crust
- 1 1/4 cups King Arthur Unbleached All-Purpose Flour
- 1/4 cup confectioners' sugar
- heaping 1/4 teaspoon salt
- 6 tablespoons cold unsalted butter
- 1/4 teaspoon espresso powder, optional but good
- 3 to 5 tablespoons milk or cream (half and half, light, heavy, or whipping)
- Filling
- 1/4 cup (4 tablespoons) unsalted butter
- 1 1/2 cups granulated sugar
- 1/4 teaspoon salt
- 4 large eggs
- 1/4 cup Dutch-process cocoa
- 2 tablespoons coffee liqueur* (e.g., Kahlua), or substitute strong brewed coffee
- 1 tablespoon cold milk or cream (half and half, light, heavy, or whipping)
- 1 teaspoon vanilla extract
- 1 teaspoon espresso powder, optional; for depth of flavor
- 2 tablespoons yellow or white cornmeal
- 2/3 cup semisweet or bittersweet chocolate chips
- Frangelico (hazelnut), Amaretto (almond), Grand Marnier (orange), or Framboise (raspberry) are all wonderful, in place of the coffee liqueur.
“Fruit Salad” Smoothie
By SewingDragonfly
Combine everything in blender except ice and cinnamon
- 1 medium ripe peach
- 3/4 cup fresh or frozen strawberries
- 1/2 banana - peeled
- 2 cups skimmed evaporated milk - chilled
- 4 teaspoons frozen orange juice concentrate
- 1 teaspoon vanilla extract
- 4-6 ice cubes
- Cinnamon - optional
Mojito Slushy
By SewingDragonfly
From Tyler Florence - Food Network
- 1 cup sugar
- 1 cup water
- 1/2 cup fresh lime juice, about 4 to 6 limes
- 1/4 cup fresh mint leaves, firmly packed
- 2 limes, zested
- 1/2 cup light rum
- 8 cups crushed ice
- Mint sprigs and lime wedges, for garnish
CANNOLI ICE CREAM SANDWICHES
By SewingDragonfly
In a medium bowl, beat heavy whipping cream with an electric mixer on high speed, until medium soft peaks form
- 2 cups cold heavy whipping cream
- 1 15 oz container whole milk ricotta cheese
- 1 14 oz can sweetened condensed milk
- 1 tsp vanilla extract
- 1 tsp orange zest
- 1 cup mini chocolate chips
- 1 cup pistachio nuts, coarsely chopped
- 12 prepared pizzelle cookies
Stuffed French Toast
By SewingDragonfly
From kraftfoods.com MY NOTES: I made this for Christmas breakfast 2006
- 2 eggs
- 2 tablespoons milk
- 2 teaspoons sugar
- 4 slices cinnamon raisin bread
- 4 tablespoons cream cheese spread
- 8 slices shaved honey ham
- 2 tablespoons maple flavored or pancake syrup
Mudslide Cupcakes
By SewingDragonfly
From Wilton
- Cake
- 3/4 cup milk
- 1/3 cup instant coffee granules
- 1 cup Irish cream liqueur, divided
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 10 tablespoons butter, softened (1 1/4 stick)
- 1 1/2 cups granulated sugar
- 2 eggs
- 1 teaspoon pure vanilla extract
- Icing
- 1/4 cup Irish cream liqueur
- 2 teaspoons instant coffee granules
- 1/2 cup solid vegetable shortening
- 1/2 cup butter, softened (1 stick)
- 4 cups sifted confectioners' sugar (about 1 lb.)
- Gold Pearlized Sugar
Christmas Scones
By SewingDragonfly
From KAF These tender, crumbly, full-flavored scones feature cranberries and pecans
- 2 cups unbleached all-purpose flour
- 1 cup old fashioned rolled oats or quick cooking (not instant) oats
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 1/2 cup brown sugar, packed
- 1/2 cup butter
- 1 cup dried cranberries
- 1 cup diced pecans
- 1 cup buttermilk, sour cream or plain yogurt
- Coarse sparkling sugar for topping, optional
Rum Balls
By SewingDragonfly
Make during the first week in December to allow time to “cure” if making to give as gifts
- 2 T. cocoa
- Confectioner’s sugar
- 2 1/2 cups finely crushed vanilla wafers
- 1 cup finely chopped pecans or walnuts
- 3 T. light corn syrup
- 1/4 cup rum or bourbon
The Pretty Momma
By SewingDragonfly
Combine all ingredients, through the grenadine syrup, in a blender and blend until smooth
- 1 (20 oz) can crushed pineapple
- 1 cup apricot nectar
- 1 quart light cream
- 1/3 cup sugar
- 1 teaspoon grenadine syrup
- Garnish: Pineapple cubes