¼ pound unsalted butter (softened to room temperature)
¾ teaspoon fresh grated fresh orange zest
¾ teaspoon fresh orange juice
¾ teaspoon chopped fresh thyme
Blend all ingredients together and place in tub or
mold, or roll into log. Cover with plastic wrap and
place in the refrigerator overnight to combine
flavors. Butter may also be kept in the freezer for a
longer period of time
Thursday, March 8, 2012
Cream Cheese/chicken ball
1 8 oz pkg cream cheese
2 cans chunk chicken
1 T Worcestershire sauce
1 T minced onion
1 c chopped nuts (pecans)
Mix all ingredients, except 1/2 of pecans. Chill. Form mixture
into a ball, roll in remaining pecans and serve with club
crackers.
2 cans chunk chicken
1 T Worcestershire sauce
1 T minced onion
1 c chopped nuts (pecans)
Mix all ingredients, except 1/2 of pecans. Chill. Form mixture
into a ball, roll in remaining pecans and serve with club
crackers.
Ooey Gooey Sweet Potato Cake
Ooey Gooey Sweet Potato Cake
(Joan Stephens)
Cake:
1 box Duncan Hines Butter cake mix
1 egg
1 stick butter
Filling:
1 8 oz. pkg. cream cheese softened
1 15 oz. can sweet potatoes
3 eggs
1 t. vanilla
1 stick butter, melted
1 16 oz. box powdered sugar
1 t. cinnamon
1 t. nutmeg
Preheat oven to 3500F.
To make cake: Combine all ingredients and mix well.
Pour batter into a lightly greased 13 x 9 baking pan.
Filling: In large bowl, beat cream cheese and sweet
potato until smooth. Add eggs, vanilla, and butter and
mix together. Next add powdered sugar, cinnamon, nutmeg
and mix well. Spread sweet potato mixture over
cake batter. Bake 40-50 minutes. Don’t over-bake. Center
should be a little gooey.
(Joan Stephens)
Cake:
1 box Duncan Hines Butter cake mix
1 egg
1 stick butter
Filling:
1 8 oz. pkg. cream cheese softened
1 15 oz. can sweet potatoes
3 eggs
1 t. vanilla
1 stick butter, melted
1 16 oz. box powdered sugar
1 t. cinnamon
1 t. nutmeg
Preheat oven to 3500F.
To make cake: Combine all ingredients and mix well.
Pour batter into a lightly greased 13 x 9 baking pan.
Filling: In large bowl, beat cream cheese and sweet
potato until smooth. Add eggs, vanilla, and butter and
mix together. Next add powdered sugar, cinnamon, nutmeg
and mix well. Spread sweet potato mixture over
cake batter. Bake 40-50 minutes. Don’t over-bake. Center
should be a little gooey.
G-r-r-reat Cookies
G-r-r-r-r-reat Cookies (Doris Shears)
2 c. frosted flakes cereal
3/4 c. quick oats
2 c. all-purpose flour
2 eggs
1 c. oil
1 t. salt
3/4 c. sugar
1 c. brown sugar
1 t. baking soda
1 t. vanilla
Mix all ingredients in large bowl; drop by tablespoon onto
ungreased cookie sheets. Leave plenty of room between
each cookie as they will spread out. Bake at 375O for 8 to
10 minutes. Remove while soft; cookies will crisp as they
cool. Makes 42 big cookies.
2 c. frosted flakes cereal
3/4 c. quick oats
2 c. all-purpose flour
2 eggs
1 c. oil
1 t. salt
3/4 c. sugar
1 c. brown sugar
1 t. baking soda
1 t. vanilla
Mix all ingredients in large bowl; drop by tablespoon onto
ungreased cookie sheets. Leave plenty of room between
each cookie as they will spread out. Bake at 375O for 8 to
10 minutes. Remove while soft; cookies will crisp as they
cool. Makes 42 big cookies.
Pineapple Casserole
Pineapple Casserole Pie (Lillian Prather)
2 cans chunk pineapple, drained well
1 c. sugar
5 T. flour
1 1/2 c. shredded cheese
1 sleeve crushed Ritz crackers
1 stick melted butter
Spray casserole dish with cooking spray and pour in
pineapple chunks. Mix flour and sugar and sprinkle
over pineapple. Sprinkle cheese over sugar mixture;
sprinkle crushed crackers on top of pineapple mixture;
pour melted butter on top of crackers. Bake at
3500 for 30 minutes. Serve warm.
2 cans chunk pineapple, drained well
1 c. sugar
5 T. flour
1 1/2 c. shredded cheese
1 sleeve crushed Ritz crackers
1 stick melted butter
Spray casserole dish with cooking spray and pour in
pineapple chunks. Mix flour and sugar and sprinkle
over pineapple. Sprinkle cheese over sugar mixture;
sprinkle crushed crackers on top of pineapple mixture;
pour melted butter on top of crackers. Bake at
3500 for 30 minutes. Serve warm.
Apple Butter/Doris Shears Auburn Extension Service
16 cups cooked apple pulp
8 cups sugar
1 cup vinegar
4 teaspoons cinnamon
Making the PULP:
Cook till tender:
4 dozen medium apples, quartered (about 12 pounds)
2 cups apple juice
2 cups water
Cool. Press through a sieve or food mill.
Making the APPLE BUTTER:
Measure 16 cups pulp into a large, heavy, thick-bottom
pot. Add sugar, vinegar and cinnamon. Cook mixture until
thick enough to round up in a spoon. As pulp thickens, stir
frequently to prevent sticking. (I cook on medium to low
temperature for 2 to 3 hours until the mixture looks glossy.)
Just before pouring into jars, stir apple butter thoroughly to
make sure the texture is consistent throughout. Pour into
hot, sterilized jars, leaving ¼ inch head space. Adjust caps.
Process pints for 10 minutes in boiling water. *Makes 18–
20 pints...may be halved to make lesser amount.*
8 cups sugar
1 cup vinegar
4 teaspoons cinnamon
Making the PULP:
Cook till tender:
4 dozen medium apples, quartered (about 12 pounds)
2 cups apple juice
2 cups water
Cool. Press through a sieve or food mill.
Making the APPLE BUTTER:
Measure 16 cups pulp into a large, heavy, thick-bottom
pot. Add sugar, vinegar and cinnamon. Cook mixture until
thick enough to round up in a spoon. As pulp thickens, stir
frequently to prevent sticking. (I cook on medium to low
temperature for 2 to 3 hours until the mixture looks glossy.)
Just before pouring into jars, stir apple butter thoroughly to
make sure the texture is consistent throughout. Pour into
hot, sterilized jars, leaving ¼ inch head space. Adjust caps.
Process pints for 10 minutes in boiling water. *Makes 18–
20 pints...may be halved to make lesser amount.*
Tuesday, March 6, 2012
Amaretto Chocolate Fondue from Paula Deen
Ingredients
3/4 cup heavy whipping cream
1 pound semisweet chocolate, chopped
1/4 cup amaretto liqueur
Dippers: Biscotti, strawberries, pineapple chunks, bananas
Directions
In a heavy saucepan, bring whipping cream to a boil. Remove from heat, then add the chocolate, stirring until smooth. Stir in liqueur. Spoon into a fondue pot; keep warm over low heat. Serve with desired dippers.
3/4 cup heavy whipping cream
1 pound semisweet chocolate, chopped
1/4 cup amaretto liqueur
Dippers: Biscotti, strawberries, pineapple chunks, bananas
Directions
In a heavy saucepan, bring whipping cream to a boil. Remove from heat, then add the chocolate, stirring until smooth. Stir in liqueur. Spoon into a fondue pot; keep warm over low heat. Serve with desired dippers.
Feta Stuffed Shrimp by Paula Deen
Ingredients
Nonstick cooking spray
1 pound fresh shrimp (about 16), unpeeled
1/2 cup panko (Japanese breadcrumbs)
1/4 cup crumbled feta
2 tablespoons finely chopped fresh parsley
2 tablespoons finely chopped roasted red pepper
1 tablespoon fresh lemon juice
1 teaspoon minced garlic
1/2 teaspoon lemon zest
1 large egg yolk, beaten
7 tablespoons butter, melted
1/3 cup dry white wine
Directions
Preheat the oven to 350 degrees F. Lightly spray a shallow baking dish with cooking spray.
Peel the shrimp, leaving the tails intact. With a sharp knife, carefully slice the spine of each shrimp from head to tail, cutting almost all the way through the shrimp. Remove the dark vein, and rinse the shrimp. With your fingers, carefully spread apart the shrimp and flatten the halves on a flat surface.
In a small bowl, combine the panko, feta, parsley, roasted red pepper, lemon juice, garlic, lemon zest, egg yolk and 4 tablespoons melted butter; stir well. Spoon about 1 tablespoon of the panko mixture onto each butterflied shrimp, mounding it if necessary. Place the stuffed shrimp in the prepared dish.
Pour the wine and the remaining 3 tablespoons melted butter around the shrimp in the baking dish. Bake until the shrimp are pink and firm. Transfer the shrimp to serving plates and drizzle with the pan juices
Nonstick cooking spray
1 pound fresh shrimp (about 16), unpeeled
1/2 cup panko (Japanese breadcrumbs)
1/4 cup crumbled feta
2 tablespoons finely chopped fresh parsley
2 tablespoons finely chopped roasted red pepper
1 tablespoon fresh lemon juice
1 teaspoon minced garlic
1/2 teaspoon lemon zest
1 large egg yolk, beaten
7 tablespoons butter, melted
1/3 cup dry white wine
Directions
Preheat the oven to 350 degrees F. Lightly spray a shallow baking dish with cooking spray.
Peel the shrimp, leaving the tails intact. With a sharp knife, carefully slice the spine of each shrimp from head to tail, cutting almost all the way through the shrimp. Remove the dark vein, and rinse the shrimp. With your fingers, carefully spread apart the shrimp and flatten the halves on a flat surface.
In a small bowl, combine the panko, feta, parsley, roasted red pepper, lemon juice, garlic, lemon zest, egg yolk and 4 tablespoons melted butter; stir well. Spoon about 1 tablespoon of the panko mixture onto each butterflied shrimp, mounding it if necessary. Place the stuffed shrimp in the prepared dish.
Pour the wine and the remaining 3 tablespoons melted butter around the shrimp in the baking dish. Bake until the shrimp are pink and firm. Transfer the shrimp to serving plates and drizzle with the pan juices
Subscribe to:
Posts (Atom)