D_s1's profile page
Recipes
Stuffed Green Peppers
By d_s1
Brown ground beef with onion; drain off fat
- 1 lb ground beef
- 1/2 large onion, chopped
- 1 cup uncooked rice
- 2 cups water
- 28 oz can tomatoes
- 10 oz can mushroom pieces, drained
- 2 tsp oregano
- 1 tsp Worcestershire sauce
- Salt and pepper to taste
- 5 large green peppers
- 1/2 cup bread crumbs
- 3 Tbsp melted butter
- 1/2 cup grated cheddar cheese
Apricot muffins
By d_s1
Lightly grease 36 mini muffin cups
- Topping:
- 1/2 cup oat or wheat bran
- 3/4 cup milk
- 1 1/2 cups flour
- 1 Tbsp baking powder
- 1 tsp cinnamon
- 1/4 tsp salt
- 2 eggs
- 1/4 cup brown sugar
- 1/4 cup melted butter or oil
- 1 tsp vanilla
- 36 dried apricot halves
- 1/4 cup melted butter
- 1/4 cup brown sugar
- 1 cup chopped pecans
Coconut Caramel pudding
By d_s1
Beat eggs, add coconut and condensed milks
- 2 cups coconut milk
- 2 cans condensed milk
- 6 eggs
- 1 cup brown sugar
- 1/2 cup water
Blueberry Delight
By d_s1
Mix crust ingredients together and press into a 9" x 13" dish
- Crust:
- 1/2 cup melted butter or margarine
- 2 Tablespoons brown sugar
- 2 cups graham cracker crumbs
- Filling:
- 8 ounce package cream cheese
- 1 cup sugar
- 1 teaspoon vanilla
- 1 teaspoon lemon juice
- 1 litre container cool whip
- pinch salt
- 3 cups blueberries
Jamaican Mystery Cake
By d_s1
Grease and flour 2 8" round pans
- Coffee Syrup:
- 2 cups flour
- 1 1/3 cup sugar
- 1 Tbsp baking powder
- 1/2 tsp salt
- 1 1/2 tsp vanilla
- 1/2 cup shortening
- 1 cup milk
- 2 eggs
- 1/2 cup sugar
- 1/2 cup hot water
- 2 - 3 tsp instant coffee
- Rum Cream Filling:
- 1/3 cup flour
- 1/3 cup sugar
- 1/4 tsp salt
- 1 1/2 cup milk
- 2 eggs, slightly beaten
- 2 Tbsp butter
- 2 tsp rum flavouring (or 2 Tbsp rum)
- Whipped Cream Frosting:
- 1 cup whipping cream
- 1/4 cup icing sugar
- reserved rum filling
English Toffee
By d_s1
Line a 9 x 13 in pan with waxed paper and sprinkle about 2/3 of the pecans over wax paper in about an inch from the...
- 1 cup butter (I only used Imperial but would like to try it with real butter)
- 1 cup white sugar
- 1/2 cup chocolate chips or just a little more
- 1 cup pecans broken into coarse pieces
Copper Pennies
By d_s1
Cook carrots until just tender and drain
- 2 - 3 lb carrots, peeled and sliced
- 1 green pepper, finely diced
- 1 large onion, cut in rings and quartered
- 1 10 oz can tomato soup
- pepper to taste
- 1/4 - 1/3 cup olive oil or regular oil
- 1/2 cup vinegar
- 1/2 cup sugar
- 1 tsp mustard
- 1 tsp worcestershire
Hawaiian Tea Sandwiches
By d_s1
Combine sugar and pineapple in saucepan and bring to a boil, stirring constantly
- 1/2 cup sugar
- 2 cups crushed pineapple, drained
- 1 cup pecans, chopped
- 1- 8 oz pkg cream cheese, softened
- 2 - 3 Tbsp cream
Oatcakes
By d_s1
Mix all the dry ingredients together, and cut in the shortening, add water and baking soda and mix well
- 1 1/4 cups white sugar
- 2 cups rolled oats
- 2 cups flour
- 1 tsp. baking powder
- 1 tsp salt
- 2 cups bran flakes
- 1 1/4 cups shortening
- (1/2 tsp baking soda, 1/2 cup boiling water ) mix water and baking soda together and set aside to cool.
Grand-Peres au Caramel
By d_s1
A Little History: This dessert came to Québec from Acadia, and there are two interesting stories behind its name
- What you need:
- Grand-Pères au Caramel
- For the Syrup:
- 1 3/4 1 3/4 3/4 cup (370 g) Redpath Dark Brown Sugar
- 2 2 2 tsp (10 ml) vanilla extract
- 2 2 2 cups (500 ml) boiling water
- 2 2 2 tbsp (30 g) unsalted butter
- For the Dumplings:
- 2 2 2 cups (250 g) all-purpose flour
- 1 1/2 1 1/2 1/2 tsp (7 g) baking powder
- 1/2 1/2 1/2 tsp (2 g) salt
- 1/4 1/4 1/4 cup (57 g) butter, melted
- 1/2 1/2 1 cup + 1 tbsp (140 ml) milk
- 15 Time: 15 minutes
- 20 Time: 20 minutes
- 6 8 – 8 servings