Kathy Johnson's profile page
Recipes
Pralines
By Kathy Johnson
Butter the sides of a heavy 2-quart saucepan
- 1 1/2 cups sugar
- 1 1/2 cups packed light brown sugar
- 1/8 teaspoon salt
- 3 tablespoons dark corn syrup
- 1 cup evaporated milk
- 2 tablespoons butter
- 1 teaspoon pure vanilla extract
- 1 1/2 cups pecan halves
Egg Custard
By Kathy Johnson
Beat eggs slightly; add sugar and salt
- 4 eggs
- 2/3 cup sugar
- 1/4 tsp salt
- 3 cups milk; scalded
- 1/2 tsp vanilla
- nutmeg
Scones
By Kathy Johnson
Combine dry ingredients; cut in butter
- 2 cups flour; 1 cup plain flour and 1 cup cake flour
- 3 tsp baking powder
- 1/8 tsp baking soda
- 1 egg
- 2 Tbsp sugar
- 1/4 tsp salt
- 6 Tbsp butter
- 1/2 cup buttermilk
Cucumber Pickles
By Kathy Johnson
Mix lime and water in plastic can or curn; add cucumbers
- 7 lbs cucumbers; peeled & seeded
- 2 gallons cold water
- 2 cups lime
- 5 lbs or 9 cups sugar
- 2 qts white distilled vinegar
- 1 Tbsp salt
- 2 Tbsp mixed pickling spice (McCormick)
Chicken and Shrimp Jambalaya
By Kathy Johnson
1. In a 3-1/2- or 4-quart crockery cooker combine celery, onion, undrained tomatoes, broth, tomato paste, Worcester...
- 1 cup sliced celery
- 1 large onion, chopped
- 1 14-1/2-ounce can low-sodium tomatoes, cut-up
- 1 14-1/2-ounce can reduced-sodium chicken broth
- 1/2 of a 6-ounce can (1/3 cup) tomato paste
- 1 tablespoon Worcestershire sauce
- 1 recipe homemade Cajun seasoning (see recipe)
- 1 lb skinless, boneless chicken breasts
- cut into 3/4-inch pieces
- 1-1/2 cups instant rice
- 8 ounces cooked, peeled, deveined shrimp
- 3/4 cup chopped green sweet pepper
Chocolate Fudge Icing
By Kathy Johnson
Cook first 6 ingredients with candy thermometer to soft ball
- 3 cups sugar
- 3 Tbsp white karo syrup
- 3 Tbsp cocoa
- 1/2 tsp salt
- 1 cup can milk
- 1/2 cup sweet milk
- 1 stick margarine
- 1 tsp vanilla
Browned Butter Pecan Pie
By Kathy Johnson
Preheat oven to 425 degrees
- 1/2 cup butter
- 1 cup light corn syrup
- 1 cup sugar
- 3 eggs
- 1 tsp vanilla
- 1/8 tsp salt
- 1 1/2 cups pecan halves
- 1 unbaked 9 inch pie crust
Apple Caramel Twist
By Kathy Johnson
Preheat oven to 375 degrees
- 2 large Granny Smith apples, peeled, cored, and chopped
- 10 caramel cubes, chopped into small pieces
- 1/2 cup sugar
- 1/2 cup sliced almonds, divided
- 3 tbsp ground cinnamon
- 2 tbsp plain flour
- 2 11 oz cans refrigerated French loaf dough
- 1 egg white, lightly beaten
- 1/2 cup canned vanilla icing, melted
Tomato Bacon Sandwiches
By Kathy Johnson
In a large heavy skillet, cook bacon over moderate heat, stirring, until crisp
- 8 slices bacon, chopped
- 1 1/2 cup mayonnaise
- 3 tablespoons Dijon-style mustard
- 30 slices homemade-style white bread, crusts removed
- 15 thick large tomato slices
Southern Pecan Brownies
By Kathy Johnson
Preheat oven to 350 degrees
- 1 1/2 cups butter (yes, really)
- 5 (1 oz each) squares unsweetened chocolate
- 2 1/2 cups sugar
- 6 large eggs
- 2 cups flour
- 1/2 tsp salt
- 1 tsp vanilla
- 1 cup milk chocolate chips
- 1 cup toasted chopped pecans (toasting is easy, spread pecans evenly on cookie sheet, bake 350 5-10 minutes, don't let get too dark)
- Confectioners' sugar (optional)