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Recipes
Scalloped Potatoes
By mmcspencer
From Martha 1995
- 3 pounds Yukon gold potatoes, peeled, and sliced paper thin
- 3 cups milk
- 1 clove garlic
- 3 tablespoons unsalted butter, softened
- Coarse salt and freshly ground black pepper
- 1 cup heavy cream
- 5 ounces Gruyere cheese, grated
Gin Bucket
By mmcspencer
from Joanne French
- Gin which = 750 ml or:
- Here in the recipe .. finally!
- 1 – lemonade concentrate
- 1 – limeade concentrate
- 1 – 2 liter Fresca
- 1 quart = 32 ounces
- 1 fifth = 25.6 ounces (which is really 1/5 gallon)
- I bought the quart & used 3/4
Hot Fudge
By mmcspencer
From Martha
- 1 1/2 tablespoons unsalted butter
- 1/2 cup sugar
- 1/4 cup light cream or evaporated milk
- 1/2 cup light corn syrup
- 1/8 teaspoon salt
- 1/2 teaspoon vanilla
- 1/4 cup cocoa powder
Caramel Apple Jam
By mmcspencer
From Jeanne Bracken
- Ingredients:
- 6 cups diced peeled apples (1/8 inch
- cubes)
- 1/2 cup water
- 1/2 teaspoon butter
- 1 (1.75 ounce) package powdered fruit pectin
- 3 cups sugar
- 2 cups packed brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Blueberry Pie
By mmcspencer
Combine all ingredients except butter
- On top crust:
- 1 egg
- 1 tablespoon milk
- 1 tablespoon sugar
- filling:
- 6 cups frozen blueberries
- 2 tablespoons lemon juice
- 1/2 cup sugar
- 1/4 cup all purpose flour
- pinch cinnamon
- pinch nutmeg
- 1 tablespoon unsalted butter
Chicken, Artichoke and Cannellini Bean Spezzatino
By mmcspencer
Giada
- Ingredients
- 2 * 2 tablespoons olive oil
- 1 * 1 (4-ounce) piece pancetta, diced into 1/4-inch pieces
- 2 * 2 medium carrots, peeled and cut into 1/2-inch pieces
- 2 * 2 celery stalks, thinly sliced
- 1 * 1 onion, diced
- 3 * 3 cloves garlic, halved
- 1 * 1 teaspoon kosher salt, plus more for seasoning
- 1 * 1 teaspoon freshly ground black pepper, plus more for seasoning
- 2 * 2 (14-ounce) cans low-sodium chicken stock
- 1/2 * 1/2 packed cup fresh basil leaves, chopped
- 2 * 2 tablespoons tomato paste
- 2 * 2 teaspoons dried thyme
- 1 * 1 bay leaf
- 2 * 2 skinless chicken breasts with rib meat (about 1 1/2 to 2 pounds total)
- 12 * 12 ounces frozen artichoke hearts, thawed and chopped into 1-inch pieces
- 1 * 1 (15-ounce) can cannellini beans, rinsed and drained
Corn and Bean salad
By mmcspencer
Directions: 1. Combine sugar and vinegar in large microwave-safe bowl
- 1/4 cup granulated sugar
- 1/4 cup Wegmans Apple Cider Vinegar
- 1 1/4 cups Food You Feel Good About Just Picked & Quickly Frozen Bread & Butter Corn, thawed
- 1/2 cup Wegmans Vegetable Oil
- 1 red bell pepper, 1/4-inch dice
- 1 cup celery, 1/4-inch dice
- 1 cup sweet onion, 1/4-inch dice
- 2 jalapeno peppers, seeded, minced (wear gloves)
- 1 can (15.5 oz) Food You Feel Good About Black Beans, rinsed and drained
- 1 can (15.5 oz) Food You Feel Good About Black Eyed Peas, rinsed and drained
- Salt to taste
Lemon Pound Cake
By mmcspencer
from Penzeys
- Glaze:
- 2 Cups flour (Sonnet uses cake flour)
- 1 tsp. baking powder
- 2 sticks (1/2 lb.) butter, softened (Sonnet uses unsalted)
- 1/2 tsp. salt (omit if using salted butter)
- 2 Cups granulated sugar
- 1/4 Cup finely grated lemon peel (2 tsp. MINCED LEMON PEEL cover in 2 TB. warm water for 5 minutes)
- 6 large eggs
- 11/2 tsp. PURE VANILLA EXTRACT
- 1/4 Cup whole milk
- 1/4 Cup fresh lemon juice
- 1 Cup + 1 TB. powdered sugar
- 2 TB. fresh lemon juice
Chicken Pot Pie
By mmcspencer
from Penzeys
- Single crust pastry:
- 1/4 lb. butter (1 stick)
- 1 Cup flour
- pinch salt
- pinch sugar
- 3 TB milk
- Filling:
- 1 Cup cooked diced carrots (very thinly sliced raw carrots work as well)
- 1 tsp. MINCED WHITE ONION
- 1 4-oz. can chopped mushrooms, drained (reserve liquid), or 1/2 Cup thinly sliced fresh mushrooms
- 1 Cup frozen baby peas
- 2 Cups water (LaDonna uses water drained from carrots and mushrooms)
- 11/2 tsp. CHICKEN or TURKEY SOUP BASE
- 3 TB. cornstarch
- 3 TB. cold water
- 2 Cups cooked diced chicken or turkey
- 1/2-1 tsp. POULTRY SEASONING or RUBBED SAGE (optional)
- 1/4 tsp. salt
- 1/4 tsp. PENZEYS FRESHLY GROUND PEPPER
Fig Cookies
By mmcspencer
from Maria
- Filling:
- kalamata figs 14 ounce package (Jenny brand recommended)
- dates 16 ounce package (round container)
- 1 cup golden raisins
- 2 cups walnuts
- Dough:
- Use Kathy Vicknair's raisin cookie dough recipe:
- 1 cup of margarine
- 3 cups flour
- 2 cups sugar
- 1 teaspoon baking soda
- 1 teaspoon nutmeg
- 1 cup evaporated milk
- 1 egg
- 1/2 teaspoon salt
- Add 2 -3 cups more flour as you roll out dough