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Recipes
Quick Caramel Frosting
By yollymg
Place all ingredients in a heavy 3-quart saucepan; bring to a boil, stirring constantly, over medium-low heat
- 2 (14-ounce) cans sweetened condensed milk
- 1/2 cup firmly packed light brown sugar
- 1/2 cup butter
- 1 teaspoon vanilla extract
Chicken Breasts in Caper Cream Sauce
By yollymg
Season chicken breasts with lemon pepper, salt, dill weed, and garlic powder
- 4 boneless, skinless chicken breast halves
- 1 teaspoon lemon pepper
- 1 teaspoon salt
- 1 teaspoon dried dill weed
- 1 teaspoon garlic powder
- 3 tablespoons butter
- 1/2 cup whipping cream
- 2 tablespoons capers, drained and rinsed
Shrimp Bisque II
By yollymg
In a large saucepan over medium heat, combine 3/4 cup butter and flour
- 3/4 cup butter
- 1 1/3 cups all-purpose flour
- 3 quarts seafood stock
- salt and pepper to taste
- 1 1/2 pounds medium shrimp - peeled, deveined and shells reserved
- 1 pound onions, minced
- 1/4 cup butter
- 2 cloves garlic, minced
- 3 tablespoons paprika
- 1/4 cup tomato paste
- 3 fluid ounces brandy
- 1 quart heavy cream, heated
- 3 dashes hot pepper sauce
- 3 dashes Worcestershire sauce
- 1/2 teaspoon Old Bay Seasoning TM
- 1/2 cup dry sherry
Pecan Cheesecake Pie
By yollymg
Fit piecrust into a 9-inch pie plate according to package directions
- 1/2 (15-oz.) package refrigerated piecrusts
- 1 (8-oz.) package cream cheese, softened
- 4 large eggs, divided
- 3/4 cup sugar, divided
- 2 teaspoons vanilla extract, divided
- 1/4 teaspoon salt
- 1 1/4 cups chopped pecans
- 1 cup light corn syrup
Béarnaise Vinaigrette
By yollymg
Southern Living JUNE 2013
- 3/4 cup white wine vinegar
- 1/4 cup chopped fresh tarragon
- 1/4 cup fresh lemon juice
- 3 shallots, minced
- 2 garlic cloves, minced
- 1 tablespoon Dijon mustard
- 2 teaspoons sugar
- 1 1/2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 1/2 cup canola oil
- 1/2 cup olive oil
Caramel Apple Fantans
By yollymg
Prepare Dough: Combine first 3 ingredients in bowl of a heavy-duty electric stand mixer; let stand 5 minutes
- 1 (1/4-oz.) envelope active dry yeast
- 1 cup warm water (105° to 115°)
- 1 teaspoon granulated sugar
- 1 large egg
- 1/4 cup granulated sugar
- 1/4 cup butter, melted
- 1 teaspoon salt
- 1 1/2 to 2 cups bread flour
- 1 1/2 cups whole wheat flour
- 9 tablespoons butter, softened and divided
- 3 cups peeled and diced Braeburn apples (about 3 large)
- 1/2 cup golden raisins
- 1/4 cup firmly packed light brown sugar
- 3/4 cup granulated sugar
- 1 tablespoon ground cinnamon
- 3/4 cup chopped toasted pecans
- 1/3 cup butter
- 1/3 cup firmly packed light brown sugar
Old Kentucky Bourbon Marinade
By yollymg
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- 3/4 cup soy sauce
- 1/2 cup bourbon
- 1/4 cup canola or corn oil
- 1/4 cup Worcestershire sauce
- 3 tablespoons coarsely ground black pepper
- 2 tablespoons light brown sugar
- 1 tablespoon spicy brown mustard
- 4 garlic cloves, minced
- 1 teaspoon ground white pepper
- 1/2 teaspoon ground ginger
Mississippi Mud Cupcakes
By yollymg
1. Place pecans in a single layer on a baking sheet
- ~*~*****************************************
- 1 cup chopped pecans
- 1 cup butter
- 4 ounces semisweet chocolate, chopped
- 2 cups sugar
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa
- 4 large eggs
- 1 teaspoon vanilla extract
- 3/4 teaspoon salt
- 1 (10.5-oz.) bag miniature marshmallows
- Chocolate Frosting (Cookbook: Frosting's and Glaze's)
Asparagus Bundles
By yollymg
Preheat the oven to 400 degrees F
- 2 pounds fresh asparagus, ends trimmed
- 12 slices bacon
- 1/2 cup light brown sugar
- 1/2 cup (1 stick) butter
- 1 tablespoon soy sauce
- 1/2 teaspoon garlic salt
- 1/4 teaspoon freshly ground pepper
Squash Chips
By yollymg
Using either a mandolin or a knife, slice the squash as thin as you can
- yellow squash
- salt
- any other seasoning or seasoning mixes