4 c hot, mashed sweet potatoes
1/3 c plus 2 Tbsp butter
2 Tbsp sugar
2 eggs, beaten
1/2 c milk
1/3 c chopped pecans
1/3 c flaked coconut
1/3 c brown sugar
2 Tbsp flour
In a bowl, mix sweet potatoes, 1/3 c buter, and sugar. Beat in eggs and milk. Pour mixture into greased 2 qt casserole Combine pecans, coconut, brown sugar, and flour. Stir in 2 Tbsp melted butter. Sprinkle mixture over sweet potatoes. bake at 325 for one hour.
Sunday, May 06, 2007
Bowtie festival
INGREDIENTS:
2 cups heavy cream
1 cube chicken bouillon
1 tablespoon Asiago Cheese
1 tablespoon cornstarch, mixed with equal parts water
1 cup chopped sun-dried tomatoes
1 (16 ounce) package bow tie pasta
3/4 cup bacon
1/4 cup butter
1 cup diced red onion
2 cloves garlic, chopped
1 cup chopped green onion
1 pound grilled skinless, boneless chicken breast, diced
1 cup heavy cream
2 tablespoons chopped fresh parsley
--------------------------------------------------------------------------------
DIRECTIONS:
In a large saucepan over medium heat, cook 2 cups cream until just bubbling.
Watch carefully, to ensure that it doesn't boil over. Stir in bouillon and
Asiago cheese. Stir with a whisk until dissolved. Add cornstarch mixture,
and simmer until sauce is thickened, stirring constantly. Mix in the sun-dried
tomatoes. Set aside, or cover and refrigerate for later use.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for
8 to 10 minutes or until al dente; drain. Place bacon in a large, deep skillet.
Cook over medium high heat until evenly brown. Drain, crumble and set aside.
Melt butter in a large saucepan over medium heat. Saute red onion until soft
and translucent. Stir in garlic and cooked bacon, and cook for 2 minutes. Stir
in green onions, chicken and 1 cup cream. Cook, stirring, until cream is heated
through. Add Asiago cream sauce, and heat through. Toss with cooked pasta until
evenly coated, and sprinkle with chopped parsley.
2 cups heavy cream
1 cube chicken bouillon
1 tablespoon Asiago Cheese
1 tablespoon cornstarch, mixed with equal parts water
1 cup chopped sun-dried tomatoes
1 (16 ounce) package bow tie pasta
3/4 cup bacon
1/4 cup butter
1 cup diced red onion
2 cloves garlic, chopped
1 cup chopped green onion
1 pound grilled skinless, boneless chicken breast, diced
1 cup heavy cream
2 tablespoons chopped fresh parsley
--------------------------------------------------------------------------------
DIRECTIONS:
In a large saucepan over medium heat, cook 2 cups cream until just bubbling.
Watch carefully, to ensure that it doesn't boil over. Stir in bouillon and
Asiago cheese. Stir with a whisk until dissolved. Add cornstarch mixture,
and simmer until sauce is thickened, stirring constantly. Mix in the sun-dried
tomatoes. Set aside, or cover and refrigerate for later use.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for
8 to 10 minutes or until al dente; drain. Place bacon in a large, deep skillet.
Cook over medium high heat until evenly brown. Drain, crumble and set aside.
Melt butter in a large saucepan over medium heat. Saute red onion until soft
and translucent. Stir in garlic and cooked bacon, and cook for 2 minutes. Stir
in green onions, chicken and 1 cup cream. Cook, stirring, until cream is heated
through. Add Asiago cream sauce, and heat through. Toss with cooked pasta until
evenly coated, and sprinkle with chopped parsley.
Party coffeecake
1/2 lb butter, softened
1 1/2 c sugar
3 eggs
1 c sour cream
2 1/2 c flour
2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 tsp freshly squeezed lemon juice
1 tsp vanilla extract
1/2 tsp almond extract
Filling:
1 1/2 c chopped pecans
2/3 c sugar
1 1/2 tsp cinnamon
Cream butter and sugar. Add eeggs one at a time, beating after each addition. beat in sour cream, then dry ingredients which have been sifted together three times. blend in flavorings. prepare filling. Spread 1/2 batter in bottom of 9x13 or bundt pan, then layer filling and rest of batter on top. Bake at 350 for 35 minutes (9x13) or 325 for 55 minutes.
1 1/2 c sugar
3 eggs
1 c sour cream
2 1/2 c flour
2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 tsp freshly squeezed lemon juice
1 tsp vanilla extract
1/2 tsp almond extract
Filling:
1 1/2 c chopped pecans
2/3 c sugar
1 1/2 tsp cinnamon
Cream butter and sugar. Add eeggs one at a time, beating after each addition. beat in sour cream, then dry ingredients which have been sifted together three times. blend in flavorings. prepare filling. Spread 1/2 batter in bottom of 9x13 or bundt pan, then layer filling and rest of batter on top. Bake at 350 for 35 minutes (9x13) or 325 for 55 minutes.
French Peach Pie
crust
1 1/2 c flour
1 1/2 Tbsp sugar
1 tsp salt
2 Tbsp milk
1/2 c vegetable oil
Crumb filling
3/4 c sugar
1/4 c brown sugar
2/3 c flour
4 Tbsp butter, softened
Fruit filling
6 c sliced, peeled, ripe peaches
1/4 c sugar
1/2 tsp salt
1 tsp cornstarch
juice from one half of lemon
1 tsp vanilla extract
Crust: Sift together in a 9 inch pie pan the flour, sugar, and salt. Pour in the milk and oil. mix and press into pan.
Fruit filling: Toss peaches with sugar and lemon juice and let macerate for 30 minutes. Drain peaches over bowl and combine 1/4 c peach juice with vanilla. Whisk in cornstarch and salt until thoroughly combined. Pour peach juice mixture over peaches and toss to coat.
Crumb filling: Cut together the sugars and flour into the butter. spread half of the filling on the crust, fill with fruit filling. sprinkle remaining half of the crumb filling on top. Bake at 350 F for one hour.
1 1/2 c flour
1 1/2 Tbsp sugar
1 tsp salt
2 Tbsp milk
1/2 c vegetable oil
Crumb filling
3/4 c sugar
1/4 c brown sugar
2/3 c flour
4 Tbsp butter, softened
Fruit filling
6 c sliced, peeled, ripe peaches
1/4 c sugar
1/2 tsp salt
1 tsp cornstarch
juice from one half of lemon
1 tsp vanilla extract
Crust: Sift together in a 9 inch pie pan the flour, sugar, and salt. Pour in the milk and oil. mix and press into pan.
Fruit filling: Toss peaches with sugar and lemon juice and let macerate for 30 minutes. Drain peaches over bowl and combine 1/4 c peach juice with vanilla. Whisk in cornstarch and salt until thoroughly combined. Pour peach juice mixture over peaches and toss to coat.
Crumb filling: Cut together the sugars and flour into the butter. spread half of the filling on the crust, fill with fruit filling. sprinkle remaining half of the crumb filling on top. Bake at 350 F for one hour.
Broccoli salad
1 bunch fresh broccoli
1/4 c chopped green or red onion
1/2 c sunflower seeds
1/2 c golden raisins
1/2 c crumbled, crisp bacon
Dressing (more than enough for one salad recipe):
1 c mayonnaise
1/4 c vinegar
1/4 c sugar
Iced frappucinos
1 1/2 qts whole milk
1 can sweetened condensed milk
1/2 c nonfat dry milk
1/4 c espresso
Blend ingredients together, then serve over ice. For a mochachino, add 1/4 c chocolate syrup.
1 can sweetened condensed milk
1/2 c nonfat dry milk
1/4 c espresso
Blend ingredients together, then serve over ice. For a mochachino, add 1/4 c chocolate syrup.
Mustard Peppercorn sauce
1 Tbsp sugar
2 Tbsp tarragon or white wine vinegar
1/4 c dijon mustard
1/2 tsp salt
2 egg yolks
2 Tbsp green peppercorns, rinsed and drained
1 Tbsp unsalted butter
1/2 c heavy cream
In top of double-boiler, combine sugar, vinegar, mustard, salt, egg yolks and peppercorns. Whisk over hot water until thickened, about 5 minutes. Remove from heat and stir in butter. Allow to cool. Whip cream and fold into mustard sauce. Cover and refrigerate until serving time. the sauce may be made up to one week in advance. Serve with steak.
2 Tbsp tarragon or white wine vinegar
1/4 c dijon mustard
1/2 tsp salt
2 egg yolks
2 Tbsp green peppercorns, rinsed and drained
1 Tbsp unsalted butter
1/2 c heavy cream
In top of double-boiler, combine sugar, vinegar, mustard, salt, egg yolks and peppercorns. Whisk over hot water until thickened, about 5 minutes. Remove from heat and stir in butter. Allow to cool. Whip cream and fold into mustard sauce. Cover and refrigerate until serving time. the sauce may be made up to one week in advance. Serve with steak.
Friday, May 04, 2007
Extra Special Buttercream Icing
This icing is similar to the flavor and has a medium consistency like bakery icing. It is ideal for frosting and borders.
* 2 cups unsalted butter, softened
* 2 lbs. confectioners' sugar (I like a little less)
* 1/2 tsp. salt
* 2 tsp. vanilla
* 2 tsp almond extract
* 6 oz. whipping cream
Cream butter until fluffy. Add sugar and continue creaming until well-blended. Add salt, flavoring and whipping cream; blend on low speed until moistened. Beat at high speed until icing is fluffy.
Extra-Special Buttercream icing needs to be refrigerated, both after it is made and when it is placed on a cake. It will keep 3-5 days in the refrigerator.
Yield: 7 1/2 cups.
* 2 cups unsalted butter, softened
* 2 lbs. confectioners' sugar (I like a little less)
* 1/2 tsp. salt
* 2 tsp. vanilla
* 2 tsp almond extract
* 6 oz. whipping cream
Cream butter until fluffy. Add sugar and continue creaming until well-blended. Add salt, flavoring and whipping cream; blend on low speed until moistened. Beat at high speed until icing is fluffy.
Extra-Special Buttercream icing needs to be refrigerated, both after it is made and when it is placed on a cake. It will keep 3-5 days in the refrigerator.
Yield: 7 1/2 cups.
Strawberries and Cream Cake
1 box Betty Crocker® SuperMoist® white cake mix
3/4 cup water
1/3 cup vegetable oil
3 egg whites
1 container (6 oz) Yoplait® Original 99% Fat Free strawberry yogurt
1 container Betty Crocker® Whipped vanilla frosting
1 quart (4 cups) strawberries
1. Heat oven to 350°F (325°F for dark or nonstick pans). Generously grease and lightly flour bottoms and sides of two 8-inch or 9-inch round pans, or spray with baking spray with flour.
2. In large bowl, beat cake mix, water, oil, egg whites and yogurt with electric mixer on low speed 30 seconds; beat on medium speed 2 minutes (batter will be lumpy). Pour into pans.
3. Bake 8-inch rounds 27 to 32 minutes, 9-inch rounds 25 to 30 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans to cooling rack. Cool completely, about 1 hour.
4. Spread 1/3 cup frosting over 1 cake layer to within 1/4 inch of edge. Cut about 10 strawberries into 1/4-inch slices; arrange on frosted layer. Top with second layer. Frost side and top of cake with remaining frosting. Cut remaining strawberries in half; arrange on top of cake. Store loosely covered in refrigerator.
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