Connie's profile page
Recipes
Strawberry Pie (good and easy pie crust)
By Connie
Linda Brown uses this crust for all her pies because it's so easy
- Topping:
- 1-1/2 cup flour
- 1/2 tsp salt
- 1 TBSP sugar
- 1/2 cup oil and 2 TBSP milk
- 1/3 cup of sugar and 1 TBSP flour to be mixed with strawberries
- Strawberries
- 1/2 cup flour (heaping)
- 1/3 cup sugar
- 1/4 cup butter
Roasted Corn Chowder with Lobster
By Connie
Directions Preheat the oven to 375 degrees F
- Lobster:
- Ingredients
- 2 lobster tails, split in half (or use shrimp)
- Generous squeeze lime juice
- Pinch cayenne
- 1/2 teaspoon seafood seasoning (recommended: Old Bay)
- 2 tablespoons mascarpone cheese
- Salt
- Chowder:
- Fresh corn kernels, from 6 ears of corn
- Canola oil
- Salt
- 1 cup chopped bacon
- 1 small yellow onion, diced
- 3 stalks celery, diced
- 1/2 red bell pepper, cut into small dice
- 1/2 green bell pepper, cut into small dice
- 3 cloves garlic
- 1/2 cup all-purpose flour
- 6 cups chicken stock
- 3 Yukon gold potatoes, peeled and cut into small dice
- 2 cups heavy cream
- 1/2 cup scallions, sliced thinly on diagonal, for garnish
Classic Key Lime Pie
By Connie
Instructions HEAT oven to 325°F
- 1 1/4 cups graham cracker crumbs
- 2 tablespoons sugar
- 5 tablespoons butter, melted
- FILLING
- 2 (14 oz.) cans Eagle Brand® Sweetened Condensed Milk
- 2/3 cup fresh lime juice
- 1/3 cup sour cream
- 2 teaspoons grated lime peel
- TOPPING
- 1/2 pint (1 cup) heavy whipping cream
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
Strawberry Salsa
By Connie
Serve with Tortilla chips or with grilled chicken or pork
- 2 pints cherry tomatoes, quartered
- 1 pint fresh strawberries, chopped
- 8 green onions - chopped
- 1/2 cup minced fresh cilantro (I would sub parsley
- or basil)
- 6 TBSP olive Oil
- 2 TBSP balsamic vinegar
- 1/2 tsp salt
Roasted Brussels Sprouts with Apples and Bacon
By Connie
Directions: Preheat oven to 425°F
- Ingredients:
- 2 slices thickly-cut applewood smoked bacon
- 1 lb Brussels sprouts, trimmed and halved
- 1 large apple, peeled, cored, and chopped (I used Honeycrisp)
- 1 Tbsp extra virgin olive oil
- 1/2 Tbsp pure maple syrup
- 1 tsp apple cider vinegar
- Kosher salt and freshly ground black pepper, to taste
Cooked Icing for Red Cake
By Connie
Mix Four and Milk and cook until thick (really thick) stirring constantly
- 5 Tbsp of Flour
- 1 cup of milk
- 1 cup of sugar
- 1 cup of butter
- 1 tsp of vanilla
- 1/2 box (1 lb) powdered sugar
Cognac Cream
By Connie
Directions Heat the milk in a medium stainless-steel saucepan over medium heat and bring almost to a boil
- Ingredients
- 3 cups milk
- 10 extra-large egg yolks, at room temperature
- 1 cup sugar
- 4 tablespoons sifted cornstarch
- 1 teaspoon pure vanilla extract
- 1 teaspoon Cognac
- 2 tablespoons unsalted butter
- 1 tablespoon heavy cream
MVCC Clam Chowder
By Connie
DIRECTIONS: Saute onion, celery, carrot in butter until weeping
- 1/2 recipe Serves 25
- 1/2# 1# Butter
- 5 oz 10 oz Onion Diced
- 5 oz 10 oz Celery Diced
- 4 oz 8 oz Carrot Diced
- For both amounts use 3 large potatoes - small dice
- 1-1/2 TBSP 3 TBSP Clam Base OR
- 1 bottle 2 bottles Clam Juice
- 1 tsp 2 tsp Chicken Base or cubes
- Salt - White Pepper to taste
- 1 qt (32 oz) 2 qt (64 oz) Chopped clams & juice
- OR
- 3 cans 6 cans Chopped clams
- 1 qt (32 oz) 2 qt (64 oz) Heavy Cream or Half
- and Half
- 1/4 Cup 1/2 Cup Flour
Sausage (Lil Smokies) Appetizer
By Connie
Mix together and simmer until apples and onions are tender
- 1 or 2 pkg little Smokie Sausages
- 2 medium onions chopped fine
- 2 medium apples chopped with skin on
- 2 Cups Brown Sugar
Cream Puff Cake
By Connie
For Crust: Boil 1 cup water and 1/2 cup butter
- 1 Cup water
- 1/2 Cup Butter
- 1 Cup Flour
- 4 eggs
- 2 Large Instant vanilla pudding mixes
- 1 - 8 oz package of cream cheese
- 4 Cups milk
- 1 12 oz Container of Cool Whip
- Chocolate Syrup