good cooking girl

Chocolate Fudge Slice

2012-02-04T14:28:00.000-08:00

From Sharon Down

10 oz butter (melted)
2 cups flour
1 cup sugar
2 tbsp cocoa

Sift flour, sugar, and cocoa in bowl and add in melted butter.

1 cup coconut
1 tsp vanilla essence

20 mins at 160 degrees C

Icing
2 cups icing sugar
1 tbsp cocoa
1/2 cup coconut
few drops vanilla
"walnut" of butter in hot water (about 50 mLs)

Candy Cane Loaf- Cookie Allred

2011-12-23T13:50:00.001-08:00

Ingredients
2 cups (16 ounces) sour cream
1/2 cup warm water (110° to 115°)
2 packages (1/4 ounce each) active dry yeast
1/4 cup butter, softened
1/3 cup sugar
2 teaspoons salt
2 eggs, beaten
5-1/4 to 6 cups all-purpose flour, divided
1-1/2 cups (12 ounces) finely chopped dried apricots
1-1/2 cups finely chopped maraschino cherries

ICING:
2 cups confectioners' sugar
2 to 3 tablespoons water
Directions
In a saucepan, heat sour cream until lukewarm. Set aside. Dissolve yeast in warm water. In a large bowl, add sour cream, butter, sugar, salt, eggs and 2 cups flour. With an electric mixer, beat until smooth. Stir in just enough of the remaining flour to form a soft dough. Turn out onto a floured surface and knead until smooth and elastic. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; divide into 3 equal parts. On a lightly floured surface, roll each part into a 15-in. x 6-in. rectangle. Place on greased baking sheets. With a scissors, make 2-in. cuts at 1/2-in. intervals on the long sides of rectangle. Combine apricots and cherries; spread half of the mixture down the center of each rectangle. Crisscross strips over filling. Stretch dough to 22 in. curve to form cane. Let rise until doubled, about 45 minutes. Bake at 375° for 15-20 minutes. While warm, brush canes with butter. Combine icing ingredients and drizzle. Yield: 3 coffee cakes.

30-36 Servings Prep: 40 min. + rising Bake: 15 min.

Zucchini Brownies

2011-09-12T02:17:00.001-07:00

Ingredients

1/2 cup vegetable oil
1 1/2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 cups shredded zucchini
1/2 cup chopped walnuts

6 tablespoons unsweetened cocoa powder
1/4 cup margarine
2 cups confectioners' sugar
1/4 cup milk
1/2 teaspoon vanilla extract
Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
In a large bowl, mix together the oil, sugar and 2 teaspoons vanilla until well blended. Combine the flour, 1/2 cup cocoa, baking soda and salt; stir into the sugar mixture. Fold in the zucchini and walnuts. Spread evenly into the prepared pan.
Bake for 25 to 30 minutes in the preheated oven, until brownies spring back when gently touched. To make the frosting, melt together the 6 tablespoons of cocoa and margarine; set aside to cool. In a medium bowl, blend together the confectioners' sugar, milk and 1/2 teaspoon vanilla. Stir in the cocoa mixture. Spread over cooled brownies before cutting into squares.

Chocolate cake

2011-09-12T02:15:00.001-07:00

Ingredients

2 cups white sugar
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

3/4 cup butter
1 1/2 cups unsweetened cocoa powder
5 1/3 cups confectioners' sugar
2/3 cup milk
1 teaspoon vanilla extract
Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch cake pans.
Use the first set of ingredients to make the cake. In a medium bowl, stir together the sugar, flour, cocoa, baking soda, baking powder and salt. Add the eggs, milk, oil and vanilla, mix for 3 minutes with an electric mixer. Stir in the boiling water by hand. Pour evenly into the two prepared pans.
Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted comes out clean. Cool for 10 minutes before removing from pans to cool completely.
To make the frosting, use the second set of ingredients. Cream butter until light and fluffy. Stir in the cocoa and confectioners' sugar alternately with the milk and vanilla. Beat to a spreading consistency.
Split the layers of cooled cake horizontally, cover the top of each layer with frosting, then stack them onto a serving plate. Frost the outside of the cake

Crispy Ginger-Lime Chicken Thighs

2010-09-02T14:55:00.000-07:00

Serves 4

1 tablespoon finely grated peeled fresh ginger
1 tablespoon fresh lime juice
2 teaspoons curry powder
4 scallions, minced
Coarse salt and ground pepper
8 bone-in, skin-on chicken thighs
Directions

Heat broiler, with rack set 4 inches from heat. Line a rimmed baking sheet with aluminum foil; set aside. In a small bowl, combine ginger, lime juice, curry powder, scallions, 1 teaspoon salt, and teaspoon pepper.
Arrange chicken on prepared baking sheet; season with salt and pepper. Gently loosen skin from each piece of chicken. Dividing evenly, rub ginger mixture under skin.
Turn thighs, skin side down, on baking sheet. Broil about 5 minutes. Flip thighs, skin side up, and continue to broil until skin is crisp and an instant-read thermometer inserted into thickest part of thighs (avoiding bone) registers 165 degrees, 6 to 8 minutes more. Serve chicken drizzled with pan juices.

Read more at Marthastewart.com: Crispy Ginger-Lime Chicken Thighs Recipe - MarthaStewart.com

Tandoori-Style Chicken Burgers

2010-09-02T14:54:00.001-07:00

Ingredients

Serves 4

1 1/2 pounds (4 to 5) boneless, skinless chicken thighs, cut into rough chunks
4 scallions, thinly sliced
3 tablespoons chopped fresh ginger (from a peeled 2-inch piece)
2 tablespoons freshly squeezed lemon juice (from 1 lemon)
1 tablespoon paprika
2 teaspoons ground cumin
1/2 teaspoon ground cardamom
1/4 teaspoon cayenne pepper
Coarse salt and ground pepper
Vegetable oil, for grates
4 (6-inch) whole-wheat pitas
1 cucumber (8 ounces), halved lengthwise and thinly sliced on the diagonal
1/2 cup fresh cilantro sprigs
Cumin yogurt sauce (see recipe below)
Watermelon slices (optional)

Read more at Marthastewart.com: Tandoori-Style Chicken Burgers Recipe - MarthaStewart.com

Ligert Sesame Chicken

2010-09-02T13:34:00.000-07:00

Serves 4

3/4 cup brown rice
3 tablespoons honey
2 tablespoons sesame seeds
2 tablespoons soy sauce
1 garlic clove, finely chopped or crushed with a garlic press
2 large egg whites
1/4 cup cornstarch
1 1/2 pounds boneless, skinless chicken breast halves, cut into 2-inch chunks
Coarse salt and ground pepper
2 tablespoons vegetable oil, such as safflower
4 scallions, thinly sliced
1 1/2 pounds broccoli, cut into large florets, stems peeled and thinly sliced
Directions

Place a steamer basket in a large saucepan, and fill with 1 inch water; set aside for broccoli. Cook rice according to package instructions.
Meanwhile, make sauce: In a small bowl, combine honey, sesame seeds, soy sauce, and garlic; set aside. In a large bowl, whisk together egg whites and cornstarch. Add chicken; season with salt and pepper, and toss to coat.
In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Add half the chicken; cook, turning occasionally, until golden and opaque throughout, 6 to 8 minutes. Transfer to a plate; repeat with remaining tablespoon oil and chicken. Return all the chicken to skillet; add reserved sauce and scallions, and toss to coat.
Meanwhile, place saucepan with steamer basket over high heat; bring water to a boil. Add broccoli, and cook until crisp-tender, 4 to 6 minutes. Serve sesame chicken with broccoli and rice.

Read more at Marthastewart.com: Lighter Sesame Chicken Recipe - MarthaStewart.com

2010-09-02T13:33:00.000-07:00

Serves 4

Coarse salt and ground pepper
3 boneless, skinless chicken breast halves (6 to 8 ounces each)
2 tablespoons vegetable oil, such as safflower
2 garlic cloves, minced
1/4 cup all-purpose flour
1 teaspoon ground cumin
1 to 2 tablespoons minced canned chipotles in adobo
1 can (14 1/2 ounces) reduced-sodium chicken broth
8 corn tortillas (6-inch)
1/2 cup grated Monterey Jack cheese (2 ounces)
Directions

In a large skillet with a tight-fitting lid, bring 1 inch salted water to a boil. Add chicken. Cover; reduce heat to medium-low. Simmer 5 minutes; remove skillet from heat. Let chicken steam, covered, until opaque throughout, 12 to 14 minutes. Transfer chicken to a medium bowl; shred with two forks. Set aside.
While chicken is cooking, make sauce: In a medium saucepan, heat oil over medium. Add garlic; cook until fragrant, 1 minute. Add flour, cumin, and chipotles in adobo; cook, whisking, 1 minute. Whisk in broth and 1/2 cup water; bring to a boil. Reduce to a simmer, and cook, whisking occasionally, until sauce has thickened slightly, 5 to 8 minutes; season with salt and pepper. Transfer 1 cup sauce to bowl with chicken; toss to combine.
Preheat oven to 400 degrees. Pour 1/4 cup sauce into bottom of an 8-inch square baking dish; set aside. Stack tortillas, and wrap in a double layer of damp paper towels; microwave until hot, about 1 minute. Fill each tortilla with chicken mixture; roll up tightly, and arrange, seam side down, in baking dish. Cover with remaining sauce, and top with cheese. Bake until hot and bubbling, 15 to 20 minutes. Let cool 5 minutes before serving.

Read more at Marthastewart.com: Lighter Chicken Enchiladas Recipe - MarthaStewart.com

Thai Chicken and Noodle Salad

2010-09-02T13:31:00.001-07:00

This one-bowl Asian meal is spicy, salty, sour, and sweet -- all at once. The secret's in the sauce, made from fragrant kitchen standbys. The salad has terrific texture, with crisp carrots and cucumber, tender noodles, and (if you like) crunchy peanuts.

Prep: 20 minutes
Total: 50 minutes

Ingredients

Serves 4
1 1/4 pounds boneless, skinless chicken breasts, thinly sliced crosswise
Spicy Asian Dressing
Coarse salt
3 1/2 ounces Chinese rice noodles, broken in half if long
1 tablespoon vegetable oil, such as safflower
2 carrots, sliced into ribbons with a vegetable peeler
1 English cucumber, halved lengthwise and thinly sliced crosswise
1/4 cup fresh basil, torn
Bean sprouts, chopped peanuts, fresh mint leaves, red-pepper flakes, and sliced scallion greens, for garnish (optional)
Directions

Place chicken and half of dressing in a resealable plastic bag (reserve remaining dressing). Marinate at room temperature for 30 minutes (or refrigerate up to overnight).
In a large pot of boiling salted water, cook noodles until tender. Drain, and rinse under cold water to stop the cooking. Transfer to a platter.
In a large skillet, heat oil over medium-high. Working in batches, cook chicken (do not crowd skillet) until cooked through, 1 to 2 minutes; transfer to platter on top of noodles.
Top with carrots, cucumber, and basil. Drizzle with reserved dressing, and sprinkle with garnishes, if desired.

Lighter General Tsos

2010-09-02T13:28:00.000-07:00

Save some calories and a little cash with this DIY makeover of a popular Chinese takeout meal. Skinless chicken breasts, a light batter, and just a bit of oil for pan-frying yield the right texture with less fat.

Prep: 45 minutes
Total: 45 minutes

Ingredients

Serves 4

1 1/4 cups long-grain brown rice
1/4 cup cornstarch
1 pound snow peas, trimmed and halved crosswise
4 garlic cloves, sliced
2 teaspoons fresh ginger, grated and peeled
3 tablespoons light-brown sugar
2 tablespoons soy sauce
1/2 teaspoon red-pepper flakes
2 large egg whites
Coarse salt and ground pepper
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
2 tablespoons vegetable oil, such as safflower

Directions

Cook rice according to package instructions. Meanwhile, in a large bowl, stir together 1 tablespoon cornstarch and 1/2 cup cold water until smooth. Add snow peas, garlic, ginger, sugar, soy sauce, and red-pepper flakes; toss to combine, and set aside.
In another bowl, whisk together egg whites, remaining 3 tablespoons cornstarch, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add chicken, and toss to coat.
In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Lift half the chicken from egg-white mixture (shaking off excess), and add to skillet. Cook, turning occasionally, until golden, 6 to 8 minutes. Transfer to a plate; repeat with remaining oil and chicken, and set aside (reserve skillet).
Add snow-pea mixture to skillet. Cover; cook until snow peas are tender and sauce has thickened, 3 to 5 minutes. Return chicken to skillet (with any juices); toss to coat. Serve with rice.

foil dinners

2010-06-09T20:42:00.000-07:00

Tin foil dinners are easy to make and clean up, not to mention delicious. Try one for your next camping adventure or throw one in the oven for an easy meal.

Ingredients

cubed potato

cubed or sliced veggies of choice (onion, carrot, peppers, etc.)

ground beef or turkey; or, other sliced or ground meat (pork, steak, chicken, etc.)

salt and pepper

dry onion soup mix (optional)

Equipment

heavy-duty aluminum foil

Directions

Roll out two foot long sheets of foil. Arrange potato, meat and veggies; season with salt and pepper and/or onion soup mix. Top with another two layers of foil. Wrap it all up and throw it in the fire coals (or the oven at 350) for 30-45 minutes.

Enjoy!

Granola

2010-05-16T12:47:00.000-07:00

I'd never really thought about making my own granola, Lonnie suggested I give it a try. but Max loves to eat only the Bunches from Honey Bunches of Oats and I decided I could make something to replace it.

I used what I had in my cupboard...

all aprox
4 cups oats
1 cup inseed
1/2 cup peanuts
Mix together

On stove top:
1/4 cup butter
1/4 cup olive oil
1/2 honey
1/2 brown sugar
3T backstrap molasses
Cook until boiling for 2-3 mins

Slowly stir liquid mix into dry, mixing to cover. Pour into pan and put in over set to 350 degree F for 20-30 mins. Stir every 10 mins until completely covered. Remove from oven. Stir every 5-10 min until cooled. This last step is very imprortant or the mixture will turn into a brick. Store in an airtight container.

Coconut Pound Cake

2010-05-13T11:51:00.000-07:00

Ingredients

2 cups white sugar
1 cup butter
5 eggs
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 cup milk (I used coconut cream instead and omitted the extract. The cake turned out amazing)
3 1/2 ounces flaked coconut
1 teaspoon coconut extract
1 cup white sugar
1/4 cup water (Cut this water in half and instead use coconut cream, omitting the extract)
1 teaspoon coconut extract
1/2 cup chopped walnuts

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan, or two bread pans.
In a large bowl, cream together 2 cups sugar and the butter. Fold in the eggs one at a time, fully incorporating each one before adding another.
In separate bowl, mix the flour, baking powder, milk, flaked coconut, and 1 teaspoon coconut extract. Beat into the creamed mixture. Pour the batter into the prepared pan.
Bake 1 hour in the preheated oven, or until a knife inserted in the center comes out clean. Cool on a wire rack for just a few minutes, then place on cake platter.
To make the glaze, mix together in a small saucepan 1 cup sugar, water, 1 teaspoon

pancakes

2010-04-03T14:28:00.001-07:00

Ingredients

3 cups all-purpose flour
2 tablespoons and 1 teaspoon baking powder
2 teaspoons salt
2 tablespoons white sugar
2-1/2 cups milk
2 egg
1/4 cup and 2 tablespoons butter, melted

Lemon drizzle cake

2010-03-27T23:07:00.000-07:00

Lemon Drizzle Cake

Muffins: 400F 15 mins
Brad pan 350F 1 hour, cover after 40 min if cake gets too dark.

4oz/110 g soft butter
6oz/170g self raising flour
60z/170g Caster Sugar
4Tb Milk
Grated rind of large lemon
2 eggs

syrup:
3Tb icing sugar
Juice of a lemon

Beat all ing together ¨ntil smooth, scrape into prepared pan or muffin tins.

Mix syrup while cooking. While cake it still warm prick it all over with fork. Pour syrup onto cake. Leave to cool before serving.

banana banana bread

2010-03-17T17:08:00.001-07:00

Ingredients

2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
3/4 cup brown sugar
2 eggs, beaten
2 1/3 cups mashed overripe bananas

Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

2010-03-01T16:44:00.001-08:00

Artisan Bread in Five Minutes

3 cups lukewarm water
1 1/2 Tbsp. yeast
1 1/2 Tbsp. kosher salt
6 1/2 cups unbleached, all-purpose flour
cornmeal

1. In a large bowl or plastic container, mix yeast and salt into 3 cups lukewarm water (about 100 degrees). Stir in flour, mixing until there are no dry patches. Dough will be soft. Loosely cover. Let dough rise at room temperature 2 hours (or up to 5 hours).

2. Bake at this point or refrigerate, covered, for as long as two weeks. When ready to bake, sprinkle a little flour on dough and cut off a grapefruit-size piece. Turn dough in hands to lightly stretch surface, creating a rounded top and lumpy bottom. Put rounded dough on cookie sheet generously sprinkled with cornmeal; let rest and rise 40 minutes. Repeat with remaining dough or refrigerate it.

3. Place an oven proof dish with about 1+ cup water on the bottom rack in your oven. (This will ensure a crispy crust.) Preheat oven to 450 degrees.

4. After the dough has risen, dust top of dough with a little flour, slash top with serrated knife three times. Bake until well browned, about 30 minutes.

Tip: To keep the "crusty-like" crust on the bread, don't wrap it or put it in a tightly sealed container after baking.

Yield: about 4 loaves

2010-03-01T16:43:00.000-08:00

2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
3/4 cup brown sugar
2 eggs, beaten
2 1/3 cups mashed overripe bananas

Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

Baked Salmon

2010-02-24T22:42:00.000-08:00

2 teaspoons olive oil
1 tablespoon honey
1 tablespoon Dijon mustard
2 teaspoons grated fresh ginger
1 pound salmon fillets

Directions

Preheat oven to 350 degrees F (175 degrees C).
In a small bowl, blend olive oil, honey, Dijon mustard and ginger
Brush salmon fillets evenly with the olive oil mixture. Place in a medium baking dish. Bake 15 to 20 minutes in the preheated oven, until the fish flakes easily with a fork.

Basic Crusty Bread

2010-02-21T22:48:00.001-08:00

Ingredients

½ tbsp. dry active yeast

2 cups very warm water

3 cups whole wheat flour

2 tsp. salt

3 cups flour

Directions

In a large bowl or bowl of a heavy-duter mixer dissolve the yeast in the water for about 5 minutes.

Stir in the first 3 c. of flour and the salt.

Beat well, cover with plastic wrap and let this rise 2 hours in a warm spot OR overnight in the refrigerator.

Stir in the last 3 c. flour a little at a time, adding only as much as necessary to make a kneadable dough.

Knead the dough 10-15 minutes. Add a little more flour as needed, but be careful not to make the dough too dry-- it should be moist but not sticky, and very pliable.

Place the dough in a large lightly-oiled bowl, cover well and let rise at room temperature until doubled.

Punch the dough down and divide it in half.

Shape the dough into 2 long loaves.

Place on a non-stick or lightly-oiled cookie sheet sprinkled with cornmeal.

Sprinkle the tops with flour, cover and let rise at room temperature until doubled.

Meanwhile, preheat the oven to 450 degrees F.

Place a shallow pan of hot water in the bottom of the oven.

Slash the loaves in several places.

Spray with water from a plant mister. Bake 5 minutes. Spray again. Bake 5 more minutes. Spray again. Bake 5 more minutes. Remove the pan of water at this point.

Bake 15-20 minutes more.

Remove bread from pans and cool on racks.

Makes 2 loaves, 16 slices each.

2009-11-25T15:04:00.001-08:00

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Ingredients

1 cup white sugar
1 cup orange juice
1 (12 ounce) package fresh cranberries

Directions

In a medium saucepan over medium heat, dissolve the sugar in the orange juice. Stir in the cranberries, and cook until they start to pop (about 10 minutes). Remove from heat, and transfer to a bowl. Cranberry sauce will thicken as it cools.

Fuzzy Lime Jello

2009-11-21T14:42:00.000-08:00

Ready in: 2-5 hrs
Difficulty: 2 (1=easiest :: hardest=5)

Serves/Makes: 16

Ingredients:
1 package (6 oz. size) lime gelatin
1 cup boiling water
1 package (8 oz. size) cream cheese, softened
1/2 teaspoon vanilla
1 can (15 oz. size) mandarin oranges, drained
1 can (8 oz. size) crushed pineapple, drained
1 cup lemon lime soda
1/2 cup chopped pecans
1 carton (8 oz. size) frozen whipped topping

Turn this recipe into a puzzle! [click]

Directions:

Dissolve gelatin in hot water.

In a mixing bowl, beat cream cheese until fluffy. Stir in gelatin mixture and beat until smooth. Stir in vanilla, oranges, pineapple, soda and pecans. Chill until mixture mounds slightly when dropped from a spoon.

Fold in 3/4 of the whipped topping. Pour into a 9 x 13 inch pan and refrigerate 3 to 4 hours.

To serve, cut into squares and top with remaining whipped topping.

This recipe from CDKitchen for Fizzy Lime Salad serves/makes 16

Ginger Orange sauce

2009-07-12T18:24:00.000-07:00

1 cup orange juice
1/2 cup soy sauce
2 Tbs honey
2 tsp grated ginger
2 tsp corn starch

Mix until boiling. Remove from heat.

Spice up chicken and rice. Even the babies loved it.

Fruit Pizza

2009-05-21T08:37:00.001-07:00

Great party food. It looks pretty and is easy to make. It also tastes great!

1/2 cup butter, softened
3/4 cup white sugar
1 egg
1 1/4 cups all-purpose flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/4 teaspoon salt
1 (8 ounce) package cream cheese
1/2 cup white sugar
2 teaspoons vanilla extract

Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, cream together the butter and 3/4 cup sugar until smooth. Mix in egg. combine the flour, cream of tartar, baking soda and salt; stir into the creamed mixture until just blended. Press dough into an ungreased pizza pan.
Bake in preheated oven for 8 to 10 minutes, or until lightly browned. Cool.
In a large bowl, beat cream cheese with 1/2 cup sugar and vanilla until light. Spread on cooled crust.
Arrange desired fruit on top of filling, and chill.

http://allrecipes.com/Recipe/Fruit-Pizza-I/Detail.aspx

Carmel French Toast Casserole

2009-03-25T08:35:00.001-07:00

Ingredients:
***Toast***
2 loaves French bread or Texas toast, 1/2 inch thick slices and cubed
8 large eggs
2 cans (12 ounce ea) evaporated milk (I have also used regular milk)
1 teaspoon vanilla
1/2 teaspoon nutmeg
2 teaspoons cinnamon
1/2 cup brown sugar
***Topping***
1/2 cup butter, melted
3/4 cup brown sugar
4 tablespoons light corn syrup
1/2 cup chopped pecans

Directions:
Butter a 13-by-9-inch baking dish. Fill pan with half of the bread. Beat eggs, milk, vanilla, nutmeg sugar and cinnamon. Pour over bread. Add second half of bread and mix again. Mix topping and pour over bread. Refrigerate overnight. Bake at 350 degrees for 45 minutes or until golden brown. Let stand 5 minutes before serving. Serves:14

Banana Cream Pie

2009-03-05T17:54:00.001-08:00

3/4 cup white sugar
1/3 cup all-purpose flour
1/4 teaspoon salt
2 cups milk
3 egg yolks, beaten
2 tablespoons butter
1 1/4 teaspoons vanilla extract
1 (9 inch) pie crust, baked
4 bananas, sliced

Puffed Oven Pancakes/ German Pancakes

2009-02-15T18:42:00.000-08:00

Lonnie has been asking me to make these since we got married. I finally found a recipe that was what he remembered from growing up.

2 T butter
3 eggs
1/2 flour
1/2 milk
1/4 t salt

1. Place butter in 10 inch oven proof skillet. Place in oven at 400 degrees for 3-5 mins or until butter melts. Meanwhile, for batter, in a med bowl use a wire whisk to beat eggs until combined. Add flour, milk and salt and beat until smooth. Immediately pour all batter into hot skillet. Bake for 20-25 mins or until puffed and well browned.

Top with fruit, syrup and powdered sugar.
(from Better Homes and Gardens New Cook Book)

We have used both 10 inch skillet and also smaller cake pans and made two pancakes. The cake pans worked great. They were dark so they got hot enough and the fancy curves made for more delicious edges on the pancakes. They also made the dish look really pretty.

Best-ever Spagetti

2009-01-28T12:16:00.000-08:00

1 lb Italian Sausage (browned and drained)
1 can spaghetti sauce
Spaghetti noddles

Made enough to two meals plus left overs.

Lonnie said this was the best spaghetti he had ever had. It was also very easy....so it makes the list.

END OF THE WEEK POT PIE

2009-01-28T12:13:00.000-08:00

(Inspired by a similar recipe in one of my favorite weeknight cookbooks, The Six O'Clock Scramble)

1 refrigerated pie crust (I used the Pillsbury brand you unroll)
4-6 cups chopped mixed vegetables (I used left over broiled vegetables from Sunday dinner, carrots, potoates, parsnip, zuchinni and summer squash)
1-2 cups chopped cooked chicken or meat (I used left over ham)
salt, pepper, and thyme to taste
1 can cream soup (cream of mushroom or chicken)

Mix the onion, veggies, meat, and cream soup together, and season with salt, pepper and thyme. (Depending on the soup, you may not need salt.) Dump the mixture into the crust, and top with a second crust. Cut slits to vent. Bake at 375 till nice and brown and bubbly.

Obviously, the vegie-and-meat part of the recipe is where you get creative. You can chop up the bottom-of-the-bin veggies and lightly saute them with the onion, or you can use already-cooked veggies (a proportion of frozen mixed vegies will add to the thriftiness and retro appeal). As for the meat, chopped chicken, steak, or even mild seafood would work. We're mostly vegetarian, and I've used fake "chicken" with great success. The total amount you use depends on the size of your pie plate. You could even make little turnovers or mini-pies if you've got the time.

Delicious comfort food, says hot for a long time (so good to share), and freezes beautifully. You can even freeze it unbaked and save it for a future dinner.

Allred Family Carmel Corn

2008-12-14T10:09:00.000-08:00

1 c. butter (2 sticks)
2 c. firmly packed brown sugar
1/2 c. corn syrup
1 tsp. salt
1/2 tsp. baking soda
1 tsp. vanilla
6 qt. popped corn

Melt butter. Stir in brown sugar, corn syrup, and salt. Bring to boil, stirring constantly. Boil with stirring 5 minutes. Remove from heat. Stir in soda and vanilla. Gradually pour over popped corn, mixing well. Turn into 2 large greased baking pans. Bake at 250 degrees for 1 hour, stirring every 15 minutes. Remove from oven. Cool completely. Break apart and store in tightly covered container. Makes about 5 quarts caramel corn.

Lovisa's Brownie Sheet Cake

2008-12-07T18:12:00.000-08:00

Mix dry ingredients:
2 cusp flour
2 cups sugar
1 t soda
1/4 t salt

In a sauce pan cook, just to a boil:
1 stick butter
5 T cocoa
1/3 vegetable oil
1 cup water

Add:
1 cup milk and 1 t vinegar 1 t vanilla

Mix all together

Add two eggs and mix together well whipping air into batter

Pour into greased and floured cookie sheet

Cook at 350degrees for 30 mins

Frosting:
1 stick butter
5 T cocoa
5T milk
1t vanilla
mix in powdered sugar until desired consistency

Pumpkin Pie

2008-11-04T12:10:00.001-08:00

Ingredients:

1 1/4 cups pumpkin puree
3/4 cup sugar
1/2 teaspoon salt
1/2 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon all-purpose flour
2 eggs, lightly beaten
1 cup evaporated milk, undiluted
2 tablespoons water
1/2 teaspoon vanilla extract
9-inch pie crust, unbaked

Preparation:

In mixing bowl, combine pumpkin, sugar, salt, ginger, cinnamon, and flour. Add eggs; mix well. Add evaporated milk, water and vanilla; mix well. Pour pumpkin pie mixture into a 9-inch pastry lined pie pan. Preheat oven to 425°. Bake at 425° for 15 minutes. Reduce heat to 350° and bake pumpkin pie for about 35 minutes longer, until pumpkin pie is set.

Susan Combs' Fool Proof Pie Crust

2008-11-01T18:49:00.001-07:00

Cut together with pastry blender:
4 cups flour
1 3/4 cups vegetable shortening

Mix in a small bowl or measuring cup:
1 tablespoon sugar
2 teaspoons salt
1 tablespoon vinegar
1 egg
1/2 cup water

Combine two mixtures until moistened. Chill 15 minutes. Refrigerate up to 3 days or freeze. Makes 2 2layer pie crusts or 4 9 inch shells.

Banana Cream Pie

2008-11-01T09:59:00.001-07:00

1 c. sugar
1/2 c. flour and 2 tbsp.
1/4 tsp. salt
2 c. whole milk
1 c. evaporated milk
4 egg yolks
3 tbsp. butter
2 tsp. vanilla
1 (9 inch) baked pie crust
3 bananas, sliced thinly
1 pt. heavy whipping cream

For filling, in medium saucepan combine sugar, flour and salt; gradually stir in milks. Cook and stir over medium heat until thickened and bubbly. Reduce heat, cook and stir 2 minutes more.

Remove from heat. Beat egg yolks slightly. Gradually stir 1 cup of the hot mixture into yolks. Return egg mixture to saucepan; bring to gentle boil. Cook and stir 2 minutes more. Remove from heat. Stir in butter and vanilla. Fold sliced bananas into warm filling, cool. Pour into pie crust, top with 1 pint whipped cream. Serve.

Gingered Pumpkin Soup

2008-10-30T15:52:00.000-07:00

GINGERED PUMPKIN SOUP
1 1/2 cups pumpkin, cooked (I used canned)
3 cups chicken broth (I used 3 cups warm water with chicken bullion)
3 tablespoons butter or margarine
1 cup light cream
1 medium onion, diced
1 medium apple, diced
1 teaspoon ground ginger
1/2 teaspoon salt
Melt butter in a heavy saucepan. Sauté onion and apple until tender and broth. Remove from heat and process or blend until smooth. Stir in pumpkin, broth and spices. Return to saucepan and stir in cream. Heat through and serve.

Crab Pasta

2008-10-23T13:34:00.001-07:00

This dish is similar to something we would order at one of our favorite restaurants, Babins. Of course when I make it at home it is not quite as good because I have to do the cooking myself, but it is also much cheaper.

Instead of putting the sauce over pasta we put it over fish, Mahi Mahi in this case. I grilled the fish on the Foreman Grill for about 10 mins. It turned out great. This recipe made enough for two of us with left overs enough for another meal. At Babin it is often served with baked Sweet Potatoes. Enjoy!

1/2 c. butter
1 garlic clove
8 oz. frozen crab meat or imitation crab
3/4 c. whipping cream
1/2 c. grated Parmesan cheese
1/2 tsp. ground pepper
12 oz. fettuccine, cooked and drained
1 tbsp. chopped fresh parsley

Melt butter in skillet over medium heat. Add garlic and saute until golden. Stir in crab, cream, Parmesan, pepper. Stir until well blended. Pour crab sauce over fettuccine in large bowl and toss well. Sprinkle with fresh parsley and serve immediately. Makes 6 servings.

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Ingredients:

Preparation:

Susan Combs' Fool Proof Pie Crust

Banana Cream Pie

Gingered Pumpkin Soup

Crab Pasta