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Recipes
BLUEBERRY CREAM PIE
By AngelaJanet
Combine the first four ingredients; press into the bottom and sides of an ungreased 9-inch pie pan
- FILLING:
- 1 1/3 cups vanilla wafer crumbs
- 2 Tbsp sugar
- 5 Tbsp butter or margarine, melted
- 1/2 tsp vanilla
- 1/4 cup sugar
- 3 Tbsp flour
- pinch salt
- 1 cup half-and-half cream
- 3 egg yolk, beaten
- 3 Tbsp butter or margarine
- 1 tsp vanilla
- 1 tsp icing sugar
- TOPPING:
- 5 cups fresh blueberries, divided
- 2/3 cup sugar
- 1 Tbsp cornstarch
CHOCOLATE BAR PIE
By AngelaJanet
Mixed ingredients. Put into crust
- Graham Cracker Crumb Crust
- 1/2 cup butterscotch syrup (spead on crust)
- 8 oz tub cool whip
- 1 1/2 cups 1/2 & 1/2
- 1 (4 servings) instant vanilla pudding
- 4 Chocolate bars crushed (crispy crunch)
Gingered Strawberry Tart
By AngelaJanet
In a food processor, combine the gingersnaps, 2 tablespoons sugar and butter
- TOPPING:
- 24 gingersnap cookies (about 1 cup)
- 2 tablespoons plus 1/3 cup sugar, divided
- 1/4 cup butter, melted
- 2 tablespoons cornstarch
- 1 teaspoon finely chopped crystallized ginger, optional
- 3 cups chopped fresh strawberries
- 1/4 cup water
- 2 cups sliced fresh strawberries
- 5 tablespoons seedless strawberry jam
Apple Pie Pastries Recipe
By AngelaJanet
In a large bowl, combine flour and salt
- FILLING:
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 cup cold butter, cubed
- 1 tablespoon cider vinegar
- 1/2 cup milk
- 3/4 cup packed brown sugar
- 1 tablespoon all-purpose flour
- 1 teaspoon ground cinnamon
- 5 tablespoons cold butter, divided
- 6 small tart apples, peeled and cored
- 1/4 cup sugar
DATE SQUARES
By AngelaJanet
Heat oven to 400. Grease 9x13 pan
- FILLING:
- 1/2 cup butter or margarine, softened
- 1/4 cup shortening
- 1 cup brown sugar, packed
- 1 3/4 cup flour
- 1 tsp salt
- 1/2 tsp soda
- 1 1/2 cup quick cooking oats
- 3 cups dates
- 1/4 cup sugar
- 1 1/2 cup water
ITALIAN CHEESE TWISTS
By AngelaJanet
On a lightly floured surface, roll dough into a 12-in square
- 1 loaf (1 pound) frozen bread dough, thawed
- 1/4 cup butter, softened
- 1/4 tsp garlic powder
- 1/4 tsp basil
- 1/4 tsp oregano
- 1/4 tsp marjoram
- 3/4 cup shredded mozzarella cheese
- 1 egg
- 1 Tbsp water
- 2 Tbsp sesame seeds and/or grated Parmesan cheese
Easy Blender Hollandaise Sauce
By AngelaJanet
Method 1 Melt the butter slowly in a small pot
- 3 egg yolks (see how to separate eggs)
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/8 teaspoon cayenne (optional)
- 10 tablespoons unsalted butter (if using salted butter, skip the added salt)
CHINESE SWEET & SOUR SAUCE
By AngelaJanet
Bring first 5 ingredients to a boil let cool and add some water to cornstarch to make a paste
- 3 cups water
- 1 1/3 cups white vinegar
- 1 cup kitchup
- 3 cups brown sugar
- 1/2 cup pineapple juice
- 8 Tbsp cornstarch
Roasted Harvest Vegetables Recipe
By AngelaJanet
Place vegetables in a large bowl
- 8 small red potatoes, quartered
- 2 small onions, quartered
- 1 medium zucchini, halved and sliced
- 1 medium yellow summer squash, halved and sliced
- 1/2 pound fresh baby carrots
- 1 cup fresh cauliflowerets
- 1 cup fresh broccoli florets
- 1/4 cup olive oil
- 1 tablespoon garlic powder
- 1-1/2 teaspoons dried rosemary, crushed
- 1/2 teaspoon dried thyme
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
CHERRY PIE
By AngelaJanet
Combine cherries, juice, almond extract, sugar, and tapioca
- 2 cups pitted cherries
- 1/3 cup cherry juice
- 1/8 tsp almond extract
- 1/3 cup sugar
- 3 Tbsp quick cooking tapioca
- 1 recipe pastry
- 1 Tbsp butter