Browned Butter Pecan Pie

You’ll Need:

1/2 cup butter
3/4 cup light corn syrup
1/4 cup honey
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1/8 teaspoon salt
1 cup chopped pecans
1 (9-inch) pie shell, unbaked
Real whipped cream

Procedures : Preheat oven to 425 degrees F.

Over low to medium heat, cook butter in a saucepan, watching closely but not stirring, until golden brown, abut 5 to 8 minutes. Do not burn. Pour browned butter into bowl and set aside.

In food processor, blend corn syrup, honey, sugar, eggs, vanilla extract and salt until smooth. Add browned butter; blend again. Add pecans and process with just a few quick on-off-pulses.

Pour mixture into pie shell. Bake at 435 degrees F for 10 minutes; lower heat to 325 degrees F; bake another 40 minutes.

NOTE: center of pie will still seem a bit liquid when removed from oven; it sets up further as it cools. Let cool completely.

Serve with a generous topping of real whipped cream

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Hawaiian Wedding Cake

You’ll Need:

1 (18.25 ounce) package yellow cake mix
2 (20 ounce) cans crushed pineapple, drained
1 (3.4 ounce) package instant vanilla pudding mix
1 (8 ounce) package cream cheese
1 (8 ounce) container frozen whipped topping, thawed
1/2 cup flaked coconut
1/2 cup chopped walnuts
1/2 (10 ounce) jar maraschino cherries


Procedures : Prepare and bake cake mix according to package directions. Bake in a 10×15 inch pan. remove from oven and allow to cool. Spread drained pineapple on top of cooled cake.
Prepare pudding as instructed on package and set aside. In a medium bowl, beat cream cheese until smooth. Mix in the prepared pudding. Fold in the whipped topping. Spread evenly over the pineapple.
Sprinkle top with coconut, chopped walnuts and maraschino cherries. Store in refrigerator.

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Cherry Peach Lasagna

You’ll Need:

Lasagna
8 pieces lasagna, uncooked
1 (20 ounce) can peach pie filling
1 (20 ounce) can cherry pie filling
1 cup part-skim ricotta cheese
1/4 cup egg substitute
1 teaspoon almond extract
1/4 cup granulated sugar

Topping
6 tablespoons flour
1/2 teaspoon cinnamon
3 tablespoons margarine
6 tablespoons brown sugar
1/4 cup quick oats
Dash nutmeg

Procedures : Servings: 12 to 15

Prepare lasagna according to package directions; drain.

Spread can of peach pie filling in a greased 13 x 9-inch pan. Layer 4 pieces of lasagna over apples.

In a bowl, mix together cheese filling ingredients: ricotta cheese, egg substitute, almond extract and white sugar; spread evenly over lasagna and top with the remaining 4 pieces of lasagna. Spoon can of cherry pie filling over lasagna. In a small bowl, crumble together topping ingredients. Sprinkle over cherry filling. Bake at 350 degrees F for 45 minutes. Let stand 15 minutes.

Cut into serving pieces and top with a dollop of sour cream mixture.

Cook’s notes: Optional sour cream garnish: Mix 1 cup low-fat sour cream and 1/3 cup brown sugar. Chill and serve with lasagna

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Four Minute Brownie Pie

You’ll Need:

2 large , Eggs
1 cup(s) , Sugar
1/2 cup(s) , Butter Softened
1/2 cup(s) , Flour
4 tablespoon(s) , Unsweetened Cocoa Powder
1 teaspoon(s) , Vanilla
1 pinch , Salt
1/2 cup(s) , Walnuts Chopped

Procedures : Place eggs, sugar, butter, flour, cocoa, vanilla and salt in small mixer
bowl.
Beat 4 minutes.
Stir in nuts and pour into greased 8 inch pie pan.
Bake at 325 F 30 minutes, or until done.

serve with ice cream

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Sweet Potato Souffle

You’ll Need:

3 cups cooked whole sweet potatoes
1 cup granulated sugar
1/2 teaspoon salt
2 eggs
1/3 stick butter or margarine
1/2 cup milk
1 teaspoon vanilla extract

Topping
1 cup brown sugar
1/3 cup all-purpose flour
1 cup chopped pecans
1/3 stick butter or margarine

Procedures : Peel potatoes, slice and cook in water until tender. Beat with electric mixer until smooth. Add margarine, sugar, salt, eggs, milk and vanilla extract. Mix well (it will look thin). Pour into a greased casserole dish and bake at 400 degrees F for 35 minutes or until it looks firm.

Mix topping ingredients and cover top of potatoes. Bake 10 minutes or until brown

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Tucson Lemon Cake

You’ll Need:

2 1/2 cups flour
1 1/2 cups granulated sugar
1/2 cup margarine, softened
3 eggs
1 teaspoon baking soda
1 cup buttermilk
1/4 cup poppy seed
2 tablespoons grated lemon peel
2 tablespoons lemon juice
Lemon Glaze (recipe follows)

Procedures : Preheat oven to 350 degrees F. Grease and flour a 12-cup Bundt cake pan.

With an electric mixer, beat sugar and margarine until light and fluffy. Beat in eggs, one at a time.

Mix flour and baking soda; beat into sugar mixture alternately with milk until well blended. Stir in poppy seed, lemon peel and lemon juice. Spread in Bundt cake pan. Bake 50-55 minutes.

Immediately poke holes in top of cake with long-tined fork; pour about 2/3 of the lemon glaze over top before taking out of pan. Cool 20 minutes.

Invert on serving plate using a knife to loosen the edges and middle of pan; remove pan. Spread with remaining glaze.

Lemon Glaze
2 cups powdered sugar
2 tablespoons grated lemon peel
1/4 cup margarine, melted
1/4 cup lemon juice

Mix all ingredients together and stir until well blended

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Apricot Cobbler II

You’ll Need:

1 cup Bisquick baking mix
1/3 cup milk
1 tablespoon brown sugar
1 tablespoon soft butter or margarine
1/4 teaspoon nutmeg
1 (17 ounce) can apricot halves
Ice cream

Procedures : Preheat oven to 400 degrees F.

Mix all ingredients except apricot halves and ice cream with fork to a soft dough. Spread in ungreased 8-inch square baking pan. Pour apricots (with syrup) over batter. Bake 25 to 30 minutes.

Serve warm with ice cream.

Yields 4 to 6 servings

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Banana Cake

You’ll Need:

1/4 cup of sour cream
1 tsp of baking soda
1/4 cup of butter, softened
1 1/2 cups of sugar
2 eggs
1 large banana, mashed
1 tsp of vanilla extract
1 1/2 cups of flour

Frosting:
2 tbsp of butter, softened
1 cup of confectioners’ sugar
1 tbsp of milk
1 tbsp of lemon juice

Procedures : Preheat your oven to 350°F. Grease a 9 inch loaf pan and dust the pan with flour.
Combine the sour cream and baking soda in a large bowl, let it stand for 5 minutes.
Mix the butter, sugar, and eggs together in a separate bowl, stir into the sour cream mixture. Add the mashed banana, and mix well. Gradually add vanilla and flour, mix well after each addition. pour the batter into prepared loaf pan and bake for 1 hour. Cool in pan on wire rack for 10 minutes, then turn out onto rack, cool completely before frosting.
To make the frosting, cream the butter and sugar together well in mixing bowl. Stir in the milk and lemon juice, beating well until frosting is of spreading consistency. Frost the sides and top of cooled cake

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Deep-Fried Turkey Marinade

You’ll Need:

1 (16 ounce) bottle Italian dressing
1/2 cup cayenne pepper
1/2 cup black pepper
1 cup Creole seasoning
2 tablespoons garlic powder

Procedures : In a medium bowl, mix 3/4 Italian dressing, cayenne pepper, black pepper, Creole seasoning, and garlic powder. Rub over turkey, using remaining Italian dressing to fill cavity. Allow turkey to marinate 8 hours, or overnight, before deep-frying as desired

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Sugared Doughnuts

You’ll Need:

# 1 lb. (450g ) self-raising flour
# pinch of salt
# 8 oz. ( 225g ) caster sugar
# 6 oz. ( 175g ) margarine
# 2 large eggs, beaten
# 8 tablespoons of milk
# 2 level teaspoons ground cinnamon
# oil or lard for deep frying

Procedures : # Put flour, salt and 2 oz. ( 50g ) caster sugar in a mixing bowl
# Rub in margarine then mix with egg and milk
# Roll out dough on a floured surface to a quarter inch thickness
# Cut out rounds using a three and a half inch plain round cutter
# Cut holes in center using a one and a half inch plain round cutter
# Re-roll trimmings and cut out more
# Fry doughnuts in hot oil or lard for 5 minutes, until well risen and golden brown
# Drain on kitchen paper
# Mix cinnamon and remaining sugar together then toss doughnuts in sugar
# Pile doughnuts up neatly on a plate or arrange on a stick of roc

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