Pearly's profile page
Recipes
Sugar Cookies (Old Fashioned)
By Pearly
Preheat oven to 175°. Line with cookie sheets with parchment paper
- 1 1/3 c sugar
- 1/4 c light brown sugar
- 1 T finely grated lemon zest
- 1 c butter or margarine
- 2 large eggs
- 1 T fresh lemon juice
- 3 c flour
- 1 tsp baking soda
- 1/4 tsp salt
- Sugar for sprinkling
Pecan Bars
By Pearly
Crust- Preheat the oven to 180°
- Crust:
- 1/2 c margarine
- 1/2 c brown sugar
- 1 egg yolk
- 1 1/2 c flour.
- Filling:
- 1 c brown sugar
- 1/2 c margarine
- 4 T honey
- 1/2 c non dairy whipping cream
- 3 c chopped pecans
- Dash of salt
Peanut Butter Cookies (w/ Butter )
By Pearly
Combine ingredients. Bake at 175° for 20 min
- 2 c flour
- 1/2 c baking soda
- Dash salt
- 1 1/4 c brown sugar
- 1 1/4 c sugar
- 200 g butter, creamed
- 3 eggs
- 1 c peanut butter
- 2 tsp vanilla
Devorah's Apricot Flan
By Pearly
Preheat oven to 350°. Cream the margarine and sugar together
- 4 T margarine
- 3/4 c sugar
- 3 eggs
- 1/4 c orange juice
- 3/4 c oil
- 1 1/2 c flour
- 1/4 tsp baking powder
- 1 30 oz can apricot halves in syrup
- Vanilla sugar, for sprinkling
Bon Bons
By Pearly
Cookies, Cakes, Bars, Pies From: Tamar
- 1 stick margarine
- 2 c peanut butter
- 1 lb confectioners sugar
- 3 c rice krispies
- 1 1/2 c choc chips
- 3 T margarine
Brandied Chocolate-Pecan Brownies
By Pearly
Cookies, Cakes, Bars, Pies
- Brandy Butter Frosting:
- 140 g fine-quality semisweet chocolate, chopped
- 110 g unsalted butter, cut in 8 pieces, room temp
- 3/4 c + 2 T flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3 large eggs
- 1/2 c packed brown sugar
- 6 T granulated sugar
- 2 T brandy or Cognac
- 1 1/3 c pecans, coarsely chopped
- 110 g unsalted butter, slightly softened but still cool
- 1 1/2 c powdered sugar, sifted
- 2 T brandy or Cognac
- 20 pecan halves, for garnish
Chocolate Chip Muffins
By Pearly
Preheat oven to 200°. Grease 6 large (1 c) muffin cups or line them with baking paper cases
- Chocolate Ganache:
- 2 c flour
- 1/2 c sugar
- 1/2 c semisweet chocolate chips
- 1/2 c sweet choc chips
- 2 eggs, lightly beaten
- 1 c milk
- 1/3 c butter, melted
- 1 tsp vanilla extract
- 3 oz semisweet chocolate, chopped
- 1/4 c heavy cream
- 1 1/2 T butter
Marinated Vegetables with Mustard Dill Dressing
By Pearly
Marinade- In a small saucepan bring marinade ingredients to a boil, stirring until sugar is dissolved, a cool
- Marinade:
- 2/3 c white wine vinegar
- 2/3 c water
- 1 1/2 T sugar
- 2 tsp dill seed
- 2 garlic cloves, forced through a garlic press
- 1 tsp salt
- 1 1/2 lbs beets, scrubbed and trimmed, leaving about 1 inch of stem attached
- 1 1/2 lbs carrots, cut crosswise, into 3 sections and each section quartered lengthwise
- 1 1/2 lbs green beans, cut into 1 1/2 inch pieces
- Dressing:
- 3 T Dijon mustard
- 2 T white wine vinegar
- 1 T water
- 1 T sugar
- 1/4 tsp salt
- 1/3 c olive oil
- 3 T finely chopped fresh dill
Blondies
By Pearly
Add brown sugar to creamed shortening
- 2/3 c shortening, creamed
- 2 c brown sugar
- 3 eggs
- 1 tsp vanila
- 2 c flour
- 1/4 tsp salt
- 1 tsp baking powder
- 1 c choc chips
Bran
By Pearly
Cookies, Cakes, Bars, Pies
- 2 bananas
- 1 egg white
- 1/2 c apple sauce
- 1 tsp lemon juice
- 5 T maple syrup
- 1 c apple juice
- 1 c whole wheat flour
- 1 1/4 c bran
- 1 t baking soda
- 1 t salt
- 1 t vanilla
- Raisins
- Oats and cinnamon, to top