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Recipes
Raspberry Muffins
By Tallon
Sift flour, 1 cup sugar, baking powder and salt
- 2 cups flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup plus 1 tsp sugar
- 1/2 cup milk
- 1 egg, slightly beaten
- 1 tsp vanilla
- 1/2 cup butter, melted and cooled
- 2 cup fresh or frozen raspberries
Sour Cream Rhubarb Pie
By Tallon
Stir together eggs and sour cream; stir in sugar, 2 Tbsp flour, vanilla and salt
- Filling:
- 1 crust
- 2 eggs
- 1 cup sour cream
- 1 1/2 cup sugar
- 2 Tbsp flour
- 1 tsp vanilla
- 1/4 tsp salt
- 3-4 cups chopped rhubarb
- Topping:
- 1/2 cup brown sugar
- 1/2 cup flour
- 4-5 Tbsp soft butter
French Toast
By Tallon
In a large mixing bowl, beat the eggs
- 4 eggs
- 3/4 cup milk
- 3 Tbsp brown sugar
- 1 tsp ground nutmeg
- 12 slices bread
- 1 Tbsp ground cinnamon
Fresh Herb Topped Rolls
By Tallon
1. Heat oven to 375°. Grease cookie sheet with shortening or cooking spray, sprinkle with cornmeal
- 1 Tbsp cornmeal
- 1 loaf frozen honey wheat or white bread dough, thawed as directed on package
- 36 fresh Italian Flat leaf parsley leaves
- 1 egg
- 1 Tbsp water
Not Yo' Mama's Banana Pudding
By Tallon
Line the bottom of a 13 by 9 by 2-inch dish with 1 bag of cookies and layer bananas on top
- 2 bags Pepperidge Farm Chessmen cookies
- 6 to 8 bananas, sliced
- 2 cups milk
- 1 (5-ounce) box instant French vanilla pudding
- 1 (8-ounce) package cream cheese, softened
- 1 (14-ounce) can sweetened condensed milk
- 1 (12-ounce) container frozen whipped topping thawed, or equal amount sweetened whipped cream
Black Forest Brussels Sprouts
By Tallon
1. In a large pot of boiling, salted water, cook the Brussels sprouts for 5 minutes
- 3 lbs Brussels sprouts, trimmed and halved lengthwise
- 12 ounces thick cut bacon, cut into 1 inch pieces
- 3 Tbsp extra virgin olive oil
- 2 onions, halved lengthwise and thinly sliced
- salt and pepper
Sour Cream Veggies
By Tallon
Chop up all veggies to desired sizes
- 1/2 head broccoli
- 1/2 head cauliflower
- 2 tomatoes
- 1 cucumber
- 1-2 carrots
- 8 ounces ranch dressing
- 2 cups sour cream
- 1 cup miracle whip
- 1/4 cup sugar
- 1/2 tsp dill weed
- 1 cup dill dip (recipe followed)
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 1/2 tsp dill weed
- 1 1/2 tsp parsley
- 1 1/2 tsp msg
- 1/2 tsp sugar
Deviled eggs
By Tallon
Cut eggs in half; remove yolks and add to bowl
- 6 hard boiled eggs
- 2 Tbsp mayo
- 1 tsp vinegar
- 1/2 tsp mustard
Gooey Butter Cookies
By Tallon
Combine all ingredients (EXCEPT the powdered sugar) with electric mixer until well blended
- 1 box Duncan Hines butter recipe cake mix
- 1 stick butter
- 1/4 tsp vanilla extract
- 1 package (8 oz) cream cheese, softened
- 1 egg
- Powdered sugar
Sour Cream Peach Kuchen
By Tallon
In a large bowl, combine the flour, 1/4 cup sugar, baking powder and salt; cut in butter until mixture resembles co...
- TOPPING:
- 3 cups all-purpose flour
- 1-1/4 cups sugar, divided
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup cold butter, cubed
- 2 cans (29 ounces each) sliced peaches, drained or 13 small peaches, peeled and sliced
- 1 teaspoon ground cinnamon
- 4 egg yolks
- 2 cups (16 ounces) sour cream
- 2 to 3 tablespoons sugar
- 1/4 teaspoon ground cinnamon