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Recipes
Southern Deluxe Pecan Pie
By lauriecrane
Make pie crust as usual - except stir in 2 tablespoons chopped nuts
- 3 Eggs
- 1 Cup Sugar
- 1/2 tsp. Salt
- 2 Tablespoons Butter (melted)
- 1/2 Cup Dark Corn Syrup
- 1/2 Cup Whipping Cream
- 1 tsp. Vanilla
- 1/4 Cup Brandy (optional)
- 1 Cup Pecan Halves
Fresh Tomato Tart
By lauriecrane
Directions 1. Unfold the piecrust according to package directions
- 1/2 15 ounce folded refrigerated unbaked piecrust (1 crust)
- 1 1/2 cups shredded mozzarella cheese (6 ounces)
- 4 roma or small regular tomatoes
- 3/4 cup loosely packed fresh basil leaves
- 4 cloves garlic
- 1/4 cup grated Parmesan cheese
- 1/2 cup mayonnaise or salad dressing
- 1/8 teaspoon ground white pepper
- Fresh basil leaves (optional)
Fudge Meltaways
By lauriecrane
Melt 1/2 cup butter or margarine and 1 square chocolate in saucepan
- 1/2 Cup Margarine or Butter
- 1 Square Unsweetened Chocolate (1 oz.)
- 1/2 Cup Granulated Sugar
- 1 tsp. Vanilla
- 1 Egg (beaten)
- 2 Cups Graham Cracker Crumbs
- 1 Cup Coconut
- 1/2 Cup Nuts (chopped)
- 1/4 Cup Butter
- 1 Tablespoon Milk
- 2 Cups Confectioners' Sugar (sifted)
- 1 tsp. Vanilla
- 3 or 4 squares Unsweetened Chocolate (3 or 4 ozs.)
Macadamia Nut Pie
By lauriecrane
Preheat oven to 325 degrees F
- 1 unbaked 9-inch pie shell
- 3 eggs, beaten
- 1/2 cup sugar
- 1 cup light corn syrup (must be light)
- 2 cups salted macadamia nuts, roughly chopped
- 4 tablespoons butter, melted
- 2 teaspoons vanilla
- 1/4 teaspoons rum extract
Blueberry Muffins
By lauriecrane
Super simple but mega yummy
- 2 Cups Flour
- 3 Tablespoons Brown Sugar
- 3 teaspoons Baking Powder
- 1/2 teaspoon Salt
- 1 Egg
- 1/2 Cup Butter/Margarine (melted)
- 1 Cup Milk
- 1 Cup Blueberries (fresh Michigan berries are BEST!)
- 2 Tablespoons Sugar
Pecan-Raisin Pie
By lauriecrane
Combine syrup, sugar, shortening and salt in saucepan
- 1 Cup Light Corn Syrup
- 3 Tablespoons Sugar
- 1 Tablespoon Butter or Margarine
- 1/8 tsp. Salt
- 1 Cup Evaporated Milk or Light Cream
- 3 Eggs (beaten)
- 1 Cup Pecans (chopped)
- 1 tsp. Vanilla
- 1/2 Cup Raisins
- 1 Unbaked 9" Pastry Shell
Chili Cheese Dip
By lauriecrane
1. Preheat oven to 350 degrees F
- 1 (8-ounce) package cream cheese, softened
- 1/2 cup chunky salsa or Rotel diced tomatoes with green chilies
- 1 teaspoon chili powder (or to taste)
- 1 teaspoon cumin (or to taste)
- 1 cup shredded Cheddar cheese, divided
- 1 (16-ounce) can chili beans, undrained
- 3 scallions (green onions), thinly sliced
- 1 (2.25-ounce) can pitted sliced black olives, drained (optional)
- Tortilla chips
Lemony Glazed Shortbread Cupcakes
By lauriecrane
Directions 1.Preheat oven to 300 degrees F
- 2 cups all-purpose flour
- 1/4 cup cornstarch
- 1 cup powdered sugar
- 3 tablespoons finely shredded lemon peel (3 to 4 lemons)
- 3/4 cup butter, softened
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla
- Lemon Glaze
- 1 cup powdered sugar
- 1 tablespoon lemon juice
- 1/2 teaspoon vanilla
- 1 - 2 teaspoons lemon juice
Red, White and Blue Potato Salad
By lauriecrane
Whisk 1/2 cup green onions and next 7 ingredients in medium bowl
- 1 cup chopped green onions, divided
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1/4 cup white wine vinegar
- 4 teaspoons Dijon mustard
- 2 teaspoons sugar
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 1 pound unpeeled small or baby red-skinned potatoes
- 1 pound small purple or blue potatoes, peeled
- 1 pound unpeeled small white creamer or White Rose potatoes
- 2 cups cooked fresh peas, or one 10-ounce package frozen, thawed
- 1 1/2 cups crumbled blue cheese (about 6 ounces)
- Paprika
Chocolate Truffles (super easy)
By lauriecrane
Incredibly easy, incredibly versatile, incredibly good!
- 1 (8 ounce) package cream cheese, softened
- 3 cups confectioners' sugar, sifted
- 3 cups semisweet chocolate chips, melted
- 1 1/2 teaspoons vanilla