MissiAnn's profile page
Recipes
Red curry
By MissiAnn
In a saucepan put a little oil, peanut preferably, and heat the protein for a few minutes
- 1 can coconut milk
- 1/2 cup chicken broth
- 2 tblsp red curry paste
- 2 tblsp brown sugar
- 2 tblsp fish sauce
- 2 tblsp lime juice
- 1 cup sweet basil
- 1/2 cup sliced into julienne bamboo shoots
- 3/4 cup sliced roasted red bell pepper
- 3 chicken breasts, or lamb ,beef strips, or seafood
Jennie's peda bread
By MissiAnn
Flatbreads for gyros
- 2 pkgs. Yeast
- 1/2 cup warm water
- 6 cups flour
- 2 tblsp. Sugar
- 1 tsp. Salt
- 1 3/4 cups warm milk
- 3 tblsp. Olive oil
Lemon Bliss Cake
By MissiAnn
Directions Preheat the oven to 350°F
- Lemon Bliss Cake Suzette Gessel
- This lovely golden lemon cake is extra-moist and nicely tangy, due to its fresh lemon juice glaze. Our thanks to Maida Heatter, grande dame of delicious desserts, for the inspiration behind this recipe.
- Cake
- 1 cup unsalted butter
- 2 cups sugar
- 1 teaspoon salt
- 4 large eggs
- 2 teaspoons baking powder
- 3 cups All-Purpose Flour
- 1 cup milk
- finely grated rind of 2 lemons OR 3/4 teaspoon lemon oil (I sometimes add both for extra flavor)
- Glaze
- 1/3 cup freshly squeezed lemon juice
- 3/4 cup sugar
Grandma Lara's Pickles
By MissiAnn
Crunchy sweet pickles done the old fashioned way
- Day 1:
- Bring 1 gallon water plus 1 cup pickling salt to a boil. Pour over Sliced cucumbers in a 3 gallon crock with a lid. Leave 3 days on your counter.
- Day 4:
- Bring 1 gallon water plus 3 tsp pondered alum to a boil. Pour water over cucumbers. Weight cucumbers down and cover for 24 hours.
- Day 5:
- Drain and rinse cucumbers. Mix 10 cups vinegar and 6 cups of sugar and a bag of pickling spices.bring to boil and pour over cucumbers. Weight cucumbers down and cover for 48 hours.
- Day 7:
- Carefully pour off liquid into kettle. Add 2 cups sugar. Bring to a boil and pour over cucumbers. Weight and cover for 48 hours.
- Day 9:
- Repeat day 7.
- Day 11:
- Seal in jars at this point or keep in crock.
Chrust
By MissiAnn
Polish specialty
- 12 egg yolks
- 10-12 tblsp sugar
- 1 tsp salt
- 1/2 lb butter
- 2 tsp vanilla
- 2 tblsp cognac
- 4 cups flour
Blondies
By MissiAnn
Preheat oven to 350*. grease 9-9" pan Reserve 1/2 the nuts
- 1 7oz jar macadamia nuts,chopped
- 1 1/4 cups flour
- 1/2 cup sugar
- 1/2 cup brown sugar
- 6 tblsp butter
- 1 1/4 tsp bkg powder
- 1/2 tsp salt
- 1 1/2 tsp vanilla
- 2 eggs
NEW YORK-STYLE BAGELS
By MissiAnn
Recipe may say 8 bagels, but try making 10 because they are huge
- Dough:
- 1 1/2 cups plus 2 tablespoons lukewarm water
- 1 tablespoon dry active yeast
- 1 tablespoon granulated sugar
- 1 tablespoon vegetable oil
- 2 teaspoons malt syrup (preferred) or malt powder
- 2 teaspoons salt
- 4 1/2 to 5 cups unbleached bread flour
- Kettle Water:
- 6 About 6 quarts water
- 2 tablespoons malt syrup or powder
- 1 teaspoon salt
- Toppings: (optional) sesame seeds, poppy seeds, minced fresh garlic, minced fresh onion, caraway seeds, coarse salt
Tomato catsup
By MissiAnn
Canning and preserving
- 12 1/2 lbs. tomatoes
- 2 medium onions
- 1/4 tsp. Cayenne
- 2 cups cider vinegar
- 1 1/2 tblsp. broken cinnamon sticks
- 1 tblsp. Whole cloves
- 3 cloves garlic
- 1 tblsp. Paprika
- 1 cup sugar
- 2 1/2 tsp. Salt
Lemon poppyseed muffins
By MissiAnn
Mix dry ingredients. Beat the butter and sugar, add eggs and then lemon peel, juice and vanilla
- Glaze:
- 3 cups flour
- 1/3 cup poppy seeds
- 1 tblsp baking soda
- 1/2 salt
- 1/2 cup butter, melted
- 1 cup sugar
- 2 eggs
- 2 tblsp grated lemon peel
- 1/3 cup lemon juice
- 2/3 cup milk
- 1/2 cup pwdr sugar
- 2 tblsp lemon juice
- 1/2 tsp vanilla
Company Mac-cheese
By MissiAnn
Cook macaroni according to package instructions
- 1 pkg macaroni
- 6 tblsp butter,dvd
- 3 tblsp flour
- 1 tsp onion flakes
- 2 cups evaporated milk, or regular milk
- 3 tblsp cream cheese
- 1/2 cup velvet
- 2 cups shredded cheese
- 2 tsp guldens brown mustard
- 1/2 tsp salt
- 1/4 tsp pepper
- 3/4 cup bread crumbs, or cracker crumbs
- 2 tsp parsley