Judycakes' profile page
Recipes
Pear Tart
By Judycakes
In a small bowl, beat butter and 1/2 cup of sugar for 2 minutes or until crumbly
- 3 tablespoons butter, softened
- 3/4 cup plus 1 tablespoon sugar, divided
- 3/4 cup all-purpose flour
- 1/3 cup finely chopped walnuts
- 1 package (8 ounces) cream cheese
- 1 egg
- 1 teaspoon vanilla extract (or lemon)
- 2-3 pears, thinly sliced
- 3/4 teaspoon ground cinnamon
Raspberry Spinach Salad
By Judycakes
With whisk or a blender, blend vinegar and jam
- 2 tablespoons raspberry vinegar
- 2 tablespoons raspberry jam
- 1/3 cup vegetable oil
- 3/4 pound fresh spinach, rinsed well and drained
- 3/4 cup whole toasted pecans, divided
- 1 cup fresh raspberries, divided
- 2 large kiwifruit, peeled and sliced 1/4 inch thick
French Toast Fingers
By Judycakes
In a small bowl, whisk the eggs, milk and salt; set aside
- 2 eggs
- 1/4 cup milk
- 1/4 teaspoon salt
- 1/2 cup strawberry preserves
- 8 slices day-old white bread
- Confectioners' sugar, optional
Carrot Cake
By Judycakes
Margaret
- Cake:
- 1 1/2 c sugar
- 1 1/2 c oil
- 4 eggs
- 2 tsp baking powder
- 1 tsp salt
- 1 tsp soda
- 3 cups carrots
- 2 c flour
- 1 1/2 c nuts, chopped
- Frosting:
- 1 egg white, slightly beaten
- 1 stick butter
- 8 oz cream cheese
- 2 tsp vanilla
- 2 c powdered sugar
Asparagus Cheese Strata Main Dish Recipe
By Judycakes
In a saucepan, cover asparagus with water; cover and cook until just tender but still firm
- 1-1/2 pounds fresh asparagus, cut into 2-inch pieces
- 3 tablespoons butter, melted
- 1 loaf (1 pound) sliced bread, crusts removed
- 3/4 cup shredded cheddar cheese, divided
- 2 cup cubed fully cooked ham
- 6 eggs
- 3 cups milk
- 2 teaspoons dried minced onion
- 1/2 teaspoon salt
- 1/4 teaspoon ground mustard
Parmesan Salad Dressing
By Judycakes
In a several large bowls, combine all ingredients
- 5 quarts buttermilk
- 4 quarts mayonnaise
- 64 ounces sour cream
- 3 pounds grated Parmesan cheese
- 1 cup Worcestershire sauce
- 1 cup minced chives
- 3 tablespoons ground mustard
- 3 tablespoons minced garlic
- 1 tablespoon salt
- 1 tablespoon pepper
Summertime Main-Dish Salad
By Judycakes
In a skillet over medium heat, saute the first seven ingredients in oil until vegetables are tender
- 2-1/2 cups cubed fully cooked ham
- 1/3 cup chopped onion
- 2 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon pepper
- 1 tablespoon vegetable oil
- 1/3 cup cider or red wine vinegar
- 4 cups cooked rice
- 3 cups diced cooked chicken
- 2 celery ribs, thinly sliced
- 1/2 cup julienned green pepper
- 1/2 cup julienned sweet red pepper
- 2 green onions with tops, sliced
- 1 pint cherry tomatoes
Pasta with Chicken and Squash
By Judycakes
Cook pasta according to package directions
- 1 package (16 ounces) spiral pasta
- 2 cups whipping cream
- 1 tablespoon butter
- 2 cups (8 ounces) shredded Mexican cheese blend or cheddar cheese
- 1 small onion, chopped
- 1 garlic clove, minced
- 5 tablespoons olive or vegetable oil, divided
- 2 medium zucchini, julienned
- 1/4 teaspoon each dried basil, marjoram and savory
- 2 medium yellow summer squash, julienned
- 1-1/4 teaspoons salt, divided
- 1/8 teaspoon pepper
- 1 pound boneless skinless chicken breasts, julienned
- 1/4 teaspoon dried rosemary, crushed
- 1/8 teaspoon rubbed sage
Deli-Style Pasta Salad
By Judycakes
Cook the pasta according to package directions; rinse in cold water and drain
- 1 package (7 ounces) tricolor spiral pasta
- 6 ounces thinly sliced hard salami, julienned
- 6 ounces provolone cheese, cubed
- 1 can (2-1/4 ounces) sliced ripe olives, drained
- 1 small red onion, thinly sliced
- 1 small zucchini, halved and thinly sliced
- 1/2 cup chopped green pepper
- 1/2 cup chopped sweet red pepper
- 1/4 cup minced fresh parsley
- 1/4 cup grated Parmesan cheese
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 1 garlic clove, minced
- 1-1/2 teaspoons ground mustard
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/4 teaspoon salt
- Dash pepper
- 2 medium tomatoes, cut into wedges
Mini Mexican Quiches Recipe
By Judycakes
In a small bowl, beat butter and cream cheese until smooth
- 1/2 cup butter, softened
- 1 package (3 ounces) cream cheese, softened
- 1 cup all-purpose flour
- 1 cup (4 ounces) shredded Monterey Jack cheese
- 1 can (4 ounces) chopped green chilies, drained
- 2 eggs
- 1/2 cup heavy whipping cream
- 1/4 teaspoon salt
- 1/8 teaspoon pepper