Ingredients
2 tablespoons white sugar
3 tablespoons all-purpose flour
3/4 cup milk
Directions
Place the eggs, sugar, flour and milk into the container of a blender. Process until smooth on low speed.
Heat a large skillet or griddle over medium heat. Pour batter about 1/4 cup at a time (or more for larger pancakes). Tilt pan to achieve a round shape. Heat until golden, then flip and brown on the other side. Serve immediately with syrup, or fresh berries and whipped cream.
9/28/2011
Yummy or not :Almond/Apricot Coffee Cake recipe.
Ingredients
1 cup butter, softened
1 1/2 cups sugar
1 cup sour cream
3/4 teaspoon almond extract
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup sliced almonds, divided
1 (12 ounce) jar apricot preserves, divided
Directions
In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition until smooth and fluffy. On low speed of mixer, blend in sour cream and extract. Combine flour, baking powder and salt; add to creamed mixture and mix just until combined. Sprinkle half of almonds in a greased and floured 10-in. tube pan. Spread half of batter over nuts. Carefully spoon half of preserves over batter, keeping preserves away from edges of pan. Sprinkle with remaining almonds. Spoon on remaining batter; add remaining preserves to center of batter. Bake at 350 degrees F for 50-60 minutes. Cool in pan on rack for 20 minutes. Remove from pan; cool completely.
1 cup butter, softened
1 1/2 cups sugar
1 cup sour cream
3/4 teaspoon almond extract
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup sliced almonds, divided
1 (12 ounce) jar apricot preserves, divided
Directions
In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition until smooth and fluffy. On low speed of mixer, blend in sour cream and extract. Combine flour, baking powder and salt; add to creamed mixture and mix just until combined. Sprinkle half of almonds in a greased and floured 10-in. tube pan. Spread half of batter over nuts. Carefully spoon half of preserves over batter, keeping preserves away from edges of pan. Sprinkle with remaining almonds. Spoon on remaining batter; add remaining preserves to center of batter. Bake at 350 degrees F for 50-60 minutes. Cool in pan on rack for 20 minutes. Remove from pan; cool completely.
Yummy or not :Boston Cream Pie Minis recipe.
Ingredients
1 package (2-layer size) yellow cake mix
1 cup cold milk
1 pkg. (4 serving size) JELL-O Vanilla Flavor Instant Pudding
1 1/2 cups thawed COOL WHIP Whipped Topping, divided
4 squares BAKER'S Semi-Sweet Chocolate
Directions
Preheat oven to 350 degrees F. Prepare cake batter and bake in 24 greased medium muffin pan cups as directed on package. Cool in pans 10 min. Remove to wire racks; cool completely.
Beat milk and dry pudding mix with wire whisk 2 min. or until well blended. Let stand 5 min. Meanwhile, use serrated knife to cut cupcakes horizontally in half. Gently stir 1/2 cup of the whipped topping into pudding. Spoon about 1 Tbsp. of the pudding mixture onto bottom half of each cupcake; cover with top of cupcake.
Microwave remaining 1 cup whipped topping and the chocolate in small microwaveable bowl on HIGH 1-1/2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted and mixture is well blended. Let stand 15 min. to thicken. Spread onto cupcakes. Refrigerate at least 15 min. before serving. Store leftovers in refrigerator.
1 package (2-layer size) yellow cake mix
1 cup cold milk
1 pkg. (4 serving size) JELL-O Vanilla Flavor Instant Pudding
1 1/2 cups thawed COOL WHIP Whipped Topping, divided
4 squares BAKER'S Semi-Sweet Chocolate
Directions
Preheat oven to 350 degrees F. Prepare cake batter and bake in 24 greased medium muffin pan cups as directed on package. Cool in pans 10 min. Remove to wire racks; cool completely.
Beat milk and dry pudding mix with wire whisk 2 min. or until well blended. Let stand 5 min. Meanwhile, use serrated knife to cut cupcakes horizontally in half. Gently stir 1/2 cup of the whipped topping into pudding. Spoon about 1 Tbsp. of the pudding mixture onto bottom half of each cupcake; cover with top of cupcake.
Microwave remaining 1 cup whipped topping and the chocolate in small microwaveable bowl on HIGH 1-1/2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted and mixture is well blended. Let stand 15 min. to thicken. Spread onto cupcakes. Refrigerate at least 15 min. before serving. Store leftovers in refrigerator.
Yummy or not :Black Bean and Corn Pasta with Chicken recipe.
Ingredients
1 (16 ounce) package jumbo pasta shells
1 cup fresh corn kernels
1 (15 ounce) can black beans, rinsed and drained
1 (14.5 ounce) can diced tomatoes with juice
salt and pepper to taste
1 dash hot pepper sauce
1 dash Worcestershire sauce
2 boneless chicken breast halves, cooked and cut into bite-sized pieces
Directions
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.
In a large skillet over low heat, cook corn and black beans, 2 minutes. Stir in the tomatoes, reserving their juice. Season with salt and pepper, and cook 2 minutes more. Pour in enough tomato juice to cover and season with hot pepper sauce and Worcestershire. Increase heat slightly, stir in chicken, and heat through, 3 to 5 minutes. Spoon over cooked pasta.
1 (16 ounce) package jumbo pasta shells
1 cup fresh corn kernels
1 (15 ounce) can black beans, rinsed and drained
1 (14.5 ounce) can diced tomatoes with juice
salt and pepper to taste
1 dash hot pepper sauce
1 dash Worcestershire sauce
2 boneless chicken breast halves, cooked and cut into bite-sized pieces
Directions
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.
In a large skillet over low heat, cook corn and black beans, 2 minutes. Stir in the tomatoes, reserving their juice. Season with salt and pepper, and cook 2 minutes more. Pour in enough tomato juice to cover and season with hot pepper sauce and Worcestershire. Increase heat slightly, stir in chicken, and heat through, 3 to 5 minutes. Spoon over cooked pasta.
Yummy or not :Blueberry Congealed Salad recipe.
Ingredients
2 (3 ounce) packages blackberry gelatin
2 cups boiling water
1 (15 ounce) can blueberries
1 (8 ounce) can crushed pineapple, drained with juice reserved
1 (8 ounce) package cream cheese, softened
1/2 cup white sugar
1 cup sour cream
1/2 teaspoon vanilla extract
1/2 cup chopped pecans
Directions
In a large bowl, dissolve the gelatin in boiling water. Drain the liquid from the blueberry and pineapple cans into a measuring cup and add enough water to make 1 cup of liquid. Stir the juice mixture, blueberries and crushed pineapple into the gelatin and pour into a 2 quart mold. Refrigerate until firm.
Mix together softened cream cheese, sugar, sour cream and vanilla and spread over the congealed gelatin mixture. Sprinkle cream cheese layer with chopped pecans. Chill for approximately 30 more minutes, invert and serve.
2 (3 ounce) packages blackberry gelatin
2 cups boiling water
1 (15 ounce) can blueberries
1 (8 ounce) can crushed pineapple, drained with juice reserved
1 (8 ounce) package cream cheese, softened
1/2 cup white sugar
1 cup sour cream
1/2 teaspoon vanilla extract
1/2 cup chopped pecans
Directions
In a large bowl, dissolve the gelatin in boiling water. Drain the liquid from the blueberry and pineapple cans into a measuring cup and add enough water to make 1 cup of liquid. Stir the juice mixture, blueberries and crushed pineapple into the gelatin and pour into a 2 quart mold. Refrigerate until firm.
Mix together softened cream cheese, sugar, sour cream and vanilla and spread over the congealed gelatin mixture. Sprinkle cream cheese layer with chopped pecans. Chill for approximately 30 more minutes, invert and serve.
Yummy or not :Black Bean Chili recipe.
Ingredients
1 1/2 pounds boneless pork, cut into 1/2-inch cubes
2 (15.5 ounce) cans black beans, drained
1 cup chopped onion
1 cup chopped yellow bell pepper
1 cup thick and chunky salsa
1 (15 ounce) can canned diced tomatoes
2 cloves garlic, minced
1 teaspoon chili powder
1/2 teaspoon cumin
1/4 teaspoon crushed red pepper
Garnish: sour cream, shredded Cheddar cheese (optional)
Directions
Combine all ingredients except garnishes in 3 1/2-quart slow cooker. Cover and cook on low heat setting 7 to 8 hours. Top individual bowls with sour cream and Cheddar cheese.
1 1/2 pounds boneless pork, cut into 1/2-inch cubes
2 (15.5 ounce) cans black beans, drained
1 cup chopped onion
1 cup chopped yellow bell pepper
1 cup thick and chunky salsa
1 (15 ounce) can canned diced tomatoes
2 cloves garlic, minced
1 teaspoon chili powder
1/2 teaspoon cumin
1/4 teaspoon crushed red pepper
Garnish: sour cream, shredded Cheddar cheese (optional)
Directions
Combine all ingredients except garnishes in 3 1/2-quart slow cooker. Cover and cook on low heat setting 7 to 8 hours. Top individual bowls with sour cream and Cheddar cheese.
Yummy or not :Berry Good Sandwich recipe.
Ingredients
2 tablespoons Neufchatel cheese
1 tablespoon strawberry jam
2 fresh strawberries, chopped
2 slices whole-grain bread
Directions
In a small bowl, mix together Neufchatel cheese and strawberry jam.
Spread strawberry flavored cheese spread over one slice of bread. Top with chopped strawberries and remaining slice of bread to make a sandwich. Remove crusts, and cut into triangles to serve.
2 tablespoons Neufchatel cheese
1 tablespoon strawberry jam
2 fresh strawberries, chopped
2 slices whole-grain bread
Directions
In a small bowl, mix together Neufchatel cheese and strawberry jam.
Spread strawberry flavored cheese spread over one slice of bread. Top with chopped strawberries and remaining slice of bread to make a sandwich. Remove crusts, and cut into triangles to serve.
Yummy or not :Authentic Korean Bulgogi recipe.
Ingredients
1 1/2 pounds beef top sirloin, thinly sliced
2 tablespoons white cooking wine
1 cup pear juice
1 teaspoon ground black pepper
1/4 cup soy sauce
1 tablespoon white sugar
2 tablespoons Asian (toasted) sesame oil
1 tablespoon minced garlic
2 tablespoons chopped green onion
1 tablespoon sesame seeds
1/2 pound fresh mushrooms, halved (optional)
1/2 onion, chopped (optional)
Directions
Place the beef in a bowl, and pour in the cooking wine, pear juice, and black pepper. Stir to combine, and allow to marinate for 30 minutes. Stir in the soy sauce, sugar, sesame oil, garlic, green onion, and sesame seeds, and marinate in refrigerator at least 2 hours or overnight.
Preheat an outdoor grill for medium-high heat.
Remove the beef from the marinade, and discard the marinade. Place a sheet of aluminum foil on the heated grill, and lay the beef slices separately on the foil. Place the mushrooms and onion on another part of the foil. Cook the beef slices until they are evenly brown, 3 to 5 minutes per side. Serve with cooked mushrooms and onion.
1 1/2 pounds beef top sirloin, thinly sliced
2 tablespoons white cooking wine
1 cup pear juice
1 teaspoon ground black pepper
1/4 cup soy sauce
1 tablespoon white sugar
2 tablespoons Asian (toasted) sesame oil
1 tablespoon minced garlic
2 tablespoons chopped green onion
1 tablespoon sesame seeds
1/2 pound fresh mushrooms, halved (optional)
1/2 onion, chopped (optional)
Directions
Place the beef in a bowl, and pour in the cooking wine, pear juice, and black pepper. Stir to combine, and allow to marinate for 30 minutes. Stir in the soy sauce, sugar, sesame oil, garlic, green onion, and sesame seeds, and marinate in refrigerator at least 2 hours or overnight.
Preheat an outdoor grill for medium-high heat.
Remove the beef from the marinade, and discard the marinade. Place a sheet of aluminum foil on the heated grill, and lay the beef slices separately on the foil. Place the mushrooms and onion on another part of the foil. Cook the beef slices until they are evenly brown, 3 to 5 minutes per side. Serve with cooked mushrooms and onion.
Yummy or not :Artichoke and Mussel Bisque recipe.
Ingredients
3 whole artichokes
1 bulb fennel, trimmed and diced
1 onion, chopped
1/2 cup heavy cream
2 quarts water to cover
salt and pepper to taste
2 cloves garlic, minced
1 tablespoon margarine
1 pound mussels - cleaned and debearded
1/2 cup dry white wine
1 lemon, juiced
3 tablespoons chopped fresh parsley
Directions
Remove the hearts and stems from the artichokes and discard the leaves. Chop the hearts and stems and place them in a large pot over low heat with the fennel and onion. Add the cream, just enough water to cover all, and salt and pepper to taste. Let this simmer for 15 to 20 minutes, or until tender.
Meanwhile, rinse and de-beard the mussels. In a separate large saucepan over medium low heat, sweat the garlic in the butter or margarine for 30 seconds. Add the cleaned mussels and the wine, cover and let simmer for 5 minutes. Remove the mussels and reserve the liquid. (Note: Be careful not to brown the garlic.)
Transfer the vegetable mixture to a blender and puree until smooth. Add the lemon juice, reserved mussel liquid and season with salt and pepper to taste. Strain this mixture through a fine mesh strainer and top each serving with some mussels. Garnish with chopped fresh parsley.
3 whole artichokes
1 bulb fennel, trimmed and diced
1 onion, chopped
1/2 cup heavy cream
2 quarts water to cover
salt and pepper to taste
2 cloves garlic, minced
1 tablespoon margarine
1 pound mussels - cleaned and debearded
1/2 cup dry white wine
1 lemon, juiced
3 tablespoons chopped fresh parsley
Directions
Remove the hearts and stems from the artichokes and discard the leaves. Chop the hearts and stems and place them in a large pot over low heat with the fennel and onion. Add the cream, just enough water to cover all, and salt and pepper to taste. Let this simmer for 15 to 20 minutes, or until tender.
Meanwhile, rinse and de-beard the mussels. In a separate large saucepan over medium low heat, sweat the garlic in the butter or margarine for 30 seconds. Add the cleaned mussels and the wine, cover and let simmer for 5 minutes. Remove the mussels and reserve the liquid. (Note: Be careful not to brown the garlic.)
Transfer the vegetable mixture to a blender and puree until smooth. Add the lemon juice, reserved mussel liquid and season with salt and pepper to taste. Strain this mixture through a fine mesh strainer and top each serving with some mussels. Garnish with chopped fresh parsley.
Yummy or not :Ants on a Log recipe.
Ingredients
5 stalks celery
1/2 cup peanut butter
1/4 cup raisins
Directions
Cut the celery stalks in half. Spread with peanut butter. Sprinkle with raisins.
5 stalks celery
1/2 cup peanut butter
1/4 cup raisins
Directions
Cut the celery stalks in half. Spread with peanut butter. Sprinkle with raisins.
Yummy or not :Apple Coleslaw recipe.
Ingredients
2 cups coleslaw mix
1 unpeeled tart apple, chopped
1/2 cup chopped celery
1/2 cup chopped green pepper
1/4 cup vegetable oil
2 tablespoons lemon juice
2 tablespoons honey
1 teaspoon celery seed
Directions
In a bowl, combine the coleslaw mix, apple, celery and green pepper. In a small bowl, whisk the remaining ingredients. Pour over coleslaw; toss to coat.
2 cups coleslaw mix
1 unpeeled tart apple, chopped
1/2 cup chopped celery
1/2 cup chopped green pepper
1/4 cup vegetable oil
2 tablespoons lemon juice
2 tablespoons honey
1 teaspoon celery seed
Directions
In a bowl, combine the coleslaw mix, apple, celery and green pepper. In a small bowl, whisk the remaining ingredients. Pour over coleslaw; toss to coat.
Yummy or not :Beets with Mandarin Oranges recipe.
Ingredients
1/4 cup white sugar
1/4 cup apple cider vinegar
1/2 teaspoon apple pie spice
2 tablespoons cornstarch
1 (15 ounce) can sliced beets, drained
1 (15 ounce) can mandarin orange segments, drained
Directions
Whisk together sugar, vinegar, apple pie spice, and cornstarch in a large, microwave safe bowl until combined.
Cook in microwave on High until the mixture is boiling and has thickened, stirring occasionally, about 2 minutes. Stir the drained beets and mandarin orange segments into the thickened sauce. Allow the beets to reheat in the sauce, do not microwave further, or the mandarin oranges will come apart. Serve either warm or cold.
1/4 cup white sugar
1/4 cup apple cider vinegar
1/2 teaspoon apple pie spice
2 tablespoons cornstarch
1 (15 ounce) can sliced beets, drained
1 (15 ounce) can mandarin orange segments, drained
Directions
Whisk together sugar, vinegar, apple pie spice, and cornstarch in a large, microwave safe bowl until combined.
Cook in microwave on High until the mixture is boiling and has thickened, stirring occasionally, about 2 minutes. Stir the drained beets and mandarin orange segments into the thickened sauce. Allow the beets to reheat in the sauce, do not microwave further, or the mandarin oranges will come apart. Serve either warm or cold.
Yummy or not :Asparagus Avocado Medley recipe.
Ingredients
1 pound fresh asparagus, trimmed and cut into 1 1/2 inch pieces
8 fresh mushrooms, sliced
1 large ripe avocado, peeled and cubed
1 medium zucchini, diced
1 large tomato, seeded and chopped
1 medium red onion, sliced
2 tablespoons lemon juice
2 tablespoons olive or canola oil
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
1 garlic clove, minced
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper
Directions
Place asparagus and 2 tablespoons water in a microwave-safe dish. Cover and microwave on high for 3-6 minutes or until crisp-tender, stirring once; drain and cool.
In a large bowl, combine the asparagus, mushrooms, avocado, zucchini, tomato and onion; toss gently. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Pour over salad and toss gently to coat. Cover and refrigerate until serving.
1 pound fresh asparagus, trimmed and cut into 1 1/2 inch pieces
8 fresh mushrooms, sliced
1 large ripe avocado, peeled and cubed
1 medium zucchini, diced
1 large tomato, seeded and chopped
1 medium red onion, sliced
2 tablespoons lemon juice
2 tablespoons olive or canola oil
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
1 garlic clove, minced
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper
Directions
Place asparagus and 2 tablespoons water in a microwave-safe dish. Cover and microwave on high for 3-6 minutes or until crisp-tender, stirring once; drain and cool.
In a large bowl, combine the asparagus, mushrooms, avocado, zucchini, tomato and onion; toss gently. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Pour over salad and toss gently to coat. Cover and refrigerate until serving.
Yummy or not :Barbecued Short Ribs recipe.
Ingredients
3 1/2 pounds beef short ribs
1 1/2 cups water
1 medium onion, sliced
1 tablespoon vinegar
1/2 cup ketchup
1/4 cup chopped onion
2 tablespoons lemon juice
2 garlic cloves, minced
1 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon pepper
Directions
In a Dutch oven, combine ribs, water, onion and vinegar; bring to a boil. Reduce hat; cover and simmer for 1 hour, turning ribs occasionally. Drain. Place ribs in a single layer in an ungreased 13-in. x 9-in. x 2-in. baking dish. Combine sauce ingredients; spoon over ribs. Cover and bake at 325 degrees F for 1-1/4 hours or until meat is tender.
3 1/2 pounds beef short ribs
1 1/2 cups water
1 medium onion, sliced
1 tablespoon vinegar
1/2 cup ketchup
1/4 cup chopped onion
2 tablespoons lemon juice
2 garlic cloves, minced
1 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon pepper
Directions
In a Dutch oven, combine ribs, water, onion and vinegar; bring to a boil. Reduce hat; cover and simmer for 1 hour, turning ribs occasionally. Drain. Place ribs in a single layer in an ungreased 13-in. x 9-in. x 2-in. baking dish. Combine sauce ingredients; spoon over ribs. Cover and bake at 325 degrees F for 1-1/4 hours or until meat is tender.
Yummy or not :Adzuki Mooncake recipe.
Ingredients
1/3 cup golden syrup
3 tablespoons peanut oil
1 cup cake flour
1/2 teaspoon baking soda
1 pinch salt
Adzuki Bean Filling:
1 1/2 cups dry adzuki beans
4 cups water
1/4 cup peanut oil
1/4 cup white sugar, or more to taste
2 tablespoons wheat starch
1/2 cup all-purpose flour
1 egg yolk, beaten
Directions
Stir the golden syrup together with 3 tablespoons of peanut oil in a small saucepan over low heat until the mixture becomes very warm, and the syrup is easy to stir, about 3 minutes. Meanwhile, whisk together the cake flour, baking soda, and salt in a mixing bowl. Stir in the golden syrup until a smooth dough forms. Wrap well with plastic wrap; refrigerate at least 4 hours.
Meanwhile, combine the adzuki beans and water in a large saucepan over high heat. Bring to a boil, reduce heat to medium-low, cover, and simmer until the beans are tender, about 1 hour. Drain and allow to cool for 10 minutes. Puree the beans in a blender or food processor.
Heat 1/4 cup of peanut oil over medium heat in the saucepan the beans were boiled in. Stir in the pureed beans along with the white sugar. Cook and stir until the bean paste clings to the stirring spoon, 10 to 20 minutes. Stir in the wheat starch. Scrape into a mixing bowl. Chill in the refrigerator until cold.
Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet.
Divide the dough and the filling each into 8 equal portions and roll into balls. Press the dough balls between your palms to form circles large enough to envelop a filling ball. Place a ball of the filling onto the center of each pastry circle, wrap the pastry around the filling, and pinch the edges together. Roll the mooncakes in the all-purpose flour to coat; shake off excess. Place the mooncakes seam-side-down onto the prepared baking sheet and press to flatten slightly.
Mist lightly with water. Bake in the preheated oven for 8 minutes. Remove the mooncakes from the oven and reduce the oven temperature to 300 degrees F (150 degrees C).
Brush with the beaten egg yolk, applying more of the yolk to to tops than to the sides. Return to the oven and bake until golden brown, about 15 minutes more. Cool completely before serving.
1/3 cup golden syrup
3 tablespoons peanut oil
1 cup cake flour
1/2 teaspoon baking soda
1 pinch salt
Adzuki Bean Filling:
1 1/2 cups dry adzuki beans
4 cups water
1/4 cup peanut oil
1/4 cup white sugar, or more to taste
2 tablespoons wheat starch
1/2 cup all-purpose flour
1 egg yolk, beaten
Directions
Stir the golden syrup together with 3 tablespoons of peanut oil in a small saucepan over low heat until the mixture becomes very warm, and the syrup is easy to stir, about 3 minutes. Meanwhile, whisk together the cake flour, baking soda, and salt in a mixing bowl. Stir in the golden syrup until a smooth dough forms. Wrap well with plastic wrap; refrigerate at least 4 hours.
Meanwhile, combine the adzuki beans and water in a large saucepan over high heat. Bring to a boil, reduce heat to medium-low, cover, and simmer until the beans are tender, about 1 hour. Drain and allow to cool for 10 minutes. Puree the beans in a blender or food processor.
Heat 1/4 cup of peanut oil over medium heat in the saucepan the beans were boiled in. Stir in the pureed beans along with the white sugar. Cook and stir until the bean paste clings to the stirring spoon, 10 to 20 minutes. Stir in the wheat starch. Scrape into a mixing bowl. Chill in the refrigerator until cold.
Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet.
Divide the dough and the filling each into 8 equal portions and roll into balls. Press the dough balls between your palms to form circles large enough to envelop a filling ball. Place a ball of the filling onto the center of each pastry circle, wrap the pastry around the filling, and pinch the edges together. Roll the mooncakes in the all-purpose flour to coat; shake off excess. Place the mooncakes seam-side-down onto the prepared baking sheet and press to flatten slightly.
Mist lightly with water. Bake in the preheated oven for 8 minutes. Remove the mooncakes from the oven and reduce the oven temperature to 300 degrees F (150 degrees C).
Brush with the beaten egg yolk, applying more of the yolk to to tops than to the sides. Return to the oven and bake until golden brown, about 15 minutes more. Cool completely before serving.
Yummy or not :Avocado Olive Salad recipe.
Ingredients
2 tablespoons capers
1 clove garlic, minced
2 small limes, juiced
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1/2 cup freshly grated Parmesan cheese
salt and pepper to taste
20 black olives, thinly sliced
4 avocados - peeled, pitted and diced
Directions
In a large bowl, mix the capers, garlic, lime juice, olive oil, balsamic vinegar, Parmesan cheese, salt, and pepper. Gently toss in the olives and avocados until coated. Cover, and chill 30 to 45 minutes before serving.
2 tablespoons capers
1 clove garlic, minced
2 small limes, juiced
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1/2 cup freshly grated Parmesan cheese
salt and pepper to taste
20 black olives, thinly sliced
4 avocados - peeled, pitted and diced
Directions
In a large bowl, mix the capers, garlic, lime juice, olive oil, balsamic vinegar, Parmesan cheese, salt, and pepper. Gently toss in the olives and avocados until coated. Cover, and chill 30 to 45 minutes before serving.
Yummy or not :Banana Muffins II recipe.
Ingredients
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 large bananas, mashed
3/4 cup white sugar
1/3 cup butter, melted
Directions
Preheat oven to 350 degrees F (175 degrees C). Coat muffin pans with non-stick spray, or use paper liners. Sift together the flour, baking powder, baking soda, and salt; set aside.
Combine bananas, sugar, egg, and melted butter in a large bowl. Fold in flour mixture, and mix until smooth. Scoop into muffin pans.
Bake in preheated oven. Bake mini muffins for 10 to 15 minutes, and large muffins for 25 to 30 minutes. Muffins will spring back when lightly tapped.
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 large bananas, mashed
3/4 cup white sugar
1/3 cup butter, melted
Directions
Preheat oven to 350 degrees F (175 degrees C). Coat muffin pans with non-stick spray, or use paper liners. Sift together the flour, baking powder, baking soda, and salt; set aside.
Combine bananas, sugar, egg, and melted butter in a large bowl. Fold in flour mixture, and mix until smooth. Scoop into muffin pans.
Bake in preheated oven. Bake mini muffins for 10 to 15 minutes, and large muffins for 25 to 30 minutes. Muffins will spring back when lightly tapped.
Yummy or not :Awesome Spicy Beef Kabobs OR Haitian Voodoo Sticks recipe.
Ingredients
2 tablespoons beef bouillon granules
2 tablespoons water
3 cloves garlic, minced
2 teaspoons cayenne pepper
1/2 teaspoon salt
1 teaspoon black pepper
1 1/2 pounds beef sirloin, cut into 1/2-inch cubes
10 wooden skewers, soaked in water for 1 hour
2 tablespoons vegetable oil
Directions
Dissolve bouillon in water. Stir in the garlic, cayenne pepper, salt, and black pepper. Toss the meat in the marinade, cover, and marinate in the refrigerator for at least 2 hours.
Preheat a grill for high heat.
Skewer the beef cubes, using 6 to 8 pieces per skewer. Pour the oil onto a plate, and roll the skewers in it to coat them on all sides.
Grill the skewers, turning frequently, until the beef has turned light pink, 12 to 15 minutes.
2 tablespoons beef bouillon granules
2 tablespoons water
3 cloves garlic, minced
2 teaspoons cayenne pepper
1/2 teaspoon salt
1 teaspoon black pepper
1 1/2 pounds beef sirloin, cut into 1/2-inch cubes
10 wooden skewers, soaked in water for 1 hour
2 tablespoons vegetable oil
Directions
Dissolve bouillon in water. Stir in the garlic, cayenne pepper, salt, and black pepper. Toss the meat in the marinade, cover, and marinate in the refrigerator for at least 2 hours.
Preheat a grill for high heat.
Skewer the beef cubes, using 6 to 8 pieces per skewer. Pour the oil onto a plate, and roll the skewers in it to coat them on all sides.
Grill the skewers, turning frequently, until the beef has turned light pink, 12 to 15 minutes.
Yummy or not :Autumn Fruit Salad recipe.
Ingredients
1 1/2 cups sugar
1/2 cup all-purpose flour
1 1/2 cups water
1 teaspoon butter or margarine
1 teaspoon vanilla extract
6 cups cubed unpeeled apples
2 cups halved seedless red grapes
1 cup diced celery
1 cup walnut halves
Directions
In a saucepan, combine sugar and flour. Stir in water; bring to a boil. Cook and boil until mixture thickens. Remove from the heat; stir in butter and vanilla. Cool to room temperature. In a large bowl, combine apples, grapes, celery and walnuts. Add the dressing and toss gently. Refrigerate until serving.
1 1/2 cups sugar
1/2 cup all-purpose flour
1 1/2 cups water
1 teaspoon butter or margarine
1 teaspoon vanilla extract
6 cups cubed unpeeled apples
2 cups halved seedless red grapes
1 cup diced celery
1 cup walnut halves
Directions
In a saucepan, combine sugar and flour. Stir in water; bring to a boil. Cook and boil until mixture thickens. Remove from the heat; stir in butter and vanilla. Cool to room temperature. In a large bowl, combine apples, grapes, celery and walnuts. Add the dressing and toss gently. Refrigerate until serving.
Yummy or not :Buried Cherry Cookies recipe.
Ingredients
1 (10 ounce) jar maraschino cherries
1/2 cup butter, softened
1 cup white sugar
1/4 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon almond extract
2 cups all-purpose flour
3 (1 ounce) squares bittersweet chocolate, chopped
1/4 cup sweetened condensed milk
Directions
Preheat an oven to 350 degrees F (175 degrees C).
Drain the cherries and reserve about 2 tablespoons of the juice. Cut the cherries in half if large, and set aside.
Beat the softened butter, sugar, and baking powder with an electric mixer until thoroughly creamed and fluffy, about 1 minute. Beat in the egg and almond extract, then add the flour gradually, and beat just until blended. Pinch off pieces of dough, roll into 1-inch balls, place the balls on an ungreased baking sheet, and press your thumb in the center of each cookie to make a dent. Place a cherry or cherry half in the indentation of each cookie.
In a small saucepan over low heat, melt the chocolate with the condensed milk, and stir until smooth. Add 1 to 2 tablespoons of reserved cherry juice to the mixture, or as needed, to thin the frosting; frosting will be thick. Spoon about 1/2 teaspoon of frosting over each cherry, covering the cherry completely.
Bake the cookies in the preheated oven until firm and slightly browned, about 12 minutes. Let cool on the baking sheet for about 1 minute before removing, then move to a wire rack to finish cooling.
1 (10 ounce) jar maraschino cherries
1/2 cup butter, softened
1 cup white sugar
1/4 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon almond extract
2 cups all-purpose flour
3 (1 ounce) squares bittersweet chocolate, chopped
1/4 cup sweetened condensed milk
Directions
Preheat an oven to 350 degrees F (175 degrees C).
Drain the cherries and reserve about 2 tablespoons of the juice. Cut the cherries in half if large, and set aside.
Beat the softened butter, sugar, and baking powder with an electric mixer until thoroughly creamed and fluffy, about 1 minute. Beat in the egg and almond extract, then add the flour gradually, and beat just until blended. Pinch off pieces of dough, roll into 1-inch balls, place the balls on an ungreased baking sheet, and press your thumb in the center of each cookie to make a dent. Place a cherry or cherry half in the indentation of each cookie.
In a small saucepan over low heat, melt the chocolate with the condensed milk, and stir until smooth. Add 1 to 2 tablespoons of reserved cherry juice to the mixture, or as needed, to thin the frosting; frosting will be thick. Spoon about 1/2 teaspoon of frosting over each cherry, covering the cherry completely.
Bake the cookies in the preheated oven until firm and slightly browned, about 12 minutes. Let cool on the baking sheet for about 1 minute before removing, then move to a wire rack to finish cooling.
Yummy or not :Banana Butterscotch Bread recipe.
Ingredients
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup butter
3/4 cup white sugar
1 large egg
3 ripe bananas, mashed
3/4 cup butterscotch chips
1/2 cup chopped walnuts (optional)
Directions
Preheat an oven to 350 degrees F (175 degrees C). Grease 2 9x5-inch loaf pans. Set aside. Sift the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a bowl. Set aside.
Beat the butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Beat in the egg, then stir in the mashed bananas. Pour in the flour mixture, mixing until just incorporated. Fold in the butterscotch chips and walnuts; mixing just enough to evenly combine. Pour the batter evenly into the prepared pans.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 28 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup butter
3/4 cup white sugar
1 large egg
3 ripe bananas, mashed
3/4 cup butterscotch chips
1/2 cup chopped walnuts (optional)
Directions
Preheat an oven to 350 degrees F (175 degrees C). Grease 2 9x5-inch loaf pans. Set aside. Sift the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a bowl. Set aside.
Beat the butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Beat in the egg, then stir in the mashed bananas. Pour in the flour mixture, mixing until just incorporated. Fold in the butterscotch chips and walnuts; mixing just enough to evenly combine. Pour the batter evenly into the prepared pans.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 28 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Yummy or not :Almond Chocolate Coconut Cookies I recipe.
Ingredients
4 egg whites
1 cup confectioners' sugar
1 teaspoon vanilla extract
1 1/2 cups flaked coconut
1/2 cup all-purpose flour
1 cup semisweet chocolate chips
1 cup toasted and chopped almonds
Directions
Beat egg whites until stiff. Add sugar and vanilla gradually. Add coconut and flour; mix well.
Stir in chocolate chips and almonds; drop by teaspoonfuls onto lightly greased cookie sheet.
Bake at 350 degrees F (175 degrees C) for 15 minutes. Remove and cool.
4 egg whites
1 cup confectioners' sugar
1 teaspoon vanilla extract
1 1/2 cups flaked coconut
1/2 cup all-purpose flour
1 cup semisweet chocolate chips
1 cup toasted and chopped almonds
Directions
Beat egg whites until stiff. Add sugar and vanilla gradually. Add coconut and flour; mix well.
Stir in chocolate chips and almonds; drop by teaspoonfuls onto lightly greased cookie sheet.
Bake at 350 degrees F (175 degrees C) for 15 minutes. Remove and cool.
Yummy or not :Balsamic Tortellini recipe.
Ingredients
1 tablespoon olive oil
1 onion, chopped
5 slices pancetta bacon, raw
1 (9 ounce) package cheese-filled tortellini
2 tablespoons balsamic vinegar
2 tablespoons grated Parmesan cheese
Directions
Heat oil in a large skillet over medium heat. Saute onion and bacon until onion is translucent and bacon is brown; remove from skillet and drain on paper towelling.
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.
Return onion/bacon mixture to skillet and add cooked tortellini. Toss with 2 tablespoons olive oil and heat through. Place in serving dish or bowl, sprinkle with vinegar and cheese and serve immediately.
1 tablespoon olive oil
1 onion, chopped
5 slices pancetta bacon, raw
1 (9 ounce) package cheese-filled tortellini
2 tablespoons balsamic vinegar
2 tablespoons grated Parmesan cheese
Directions
Heat oil in a large skillet over medium heat. Saute onion and bacon until onion is translucent and bacon is brown; remove from skillet and drain on paper towelling.
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.
Return onion/bacon mixture to skillet and add cooked tortellini. Toss with 2 tablespoons olive oil and heat through. Place in serving dish or bowl, sprinkle with vinegar and cheese and serve immediately.
Yummy or not :Black-Bottom Ice Cream Pie recipe.
Ingredients
1 1/2 cups crushed gingersnaps
1/4 cup confectioners' sugar
1/3 cup butter or margarine, melted
1 cup chocolate ice cream, softened
1 cup semisweet chocolate chips
1/2 cup whipping cream
1/2 teaspoon vanilla extract
1 quart vanilla ice cream, softened
Directions
Combine the first three ingredients; press onto the bottom and up the sides of an ungreased 9-in. pie plate. Refrigerate for at least 30 minutes. Spoon chocolate ice cream into crust; freeze until firm, about 1 hour.
Meanwhile, in a heavy saucepan, melt chocolate chips with cream over low heat, stirring constantly. Remove from the heat; add extract. Cool. Spread half of the chocolate sauce over chocolate ice cream; freeze until set, about 1 hour. Spoon vanilla ice cream over chocolate sauce; freeze until firm, about 1 hour. Spread remaining chocolate sauce evenly over pie; freeze for 4-6 hours or overnight. Remove from the freezer 5-10 minutes before serving.
1 1/2 cups crushed gingersnaps
1/4 cup confectioners' sugar
1/3 cup butter or margarine, melted
1 cup chocolate ice cream, softened
1 cup semisweet chocolate chips
1/2 cup whipping cream
1/2 teaspoon vanilla extract
1 quart vanilla ice cream, softened
Directions
Combine the first three ingredients; press onto the bottom and up the sides of an ungreased 9-in. pie plate. Refrigerate for at least 30 minutes. Spoon chocolate ice cream into crust; freeze until firm, about 1 hour.
Meanwhile, in a heavy saucepan, melt chocolate chips with cream over low heat, stirring constantly. Remove from the heat; add extract. Cool. Spread half of the chocolate sauce over chocolate ice cream; freeze until set, about 1 hour. Spoon vanilla ice cream over chocolate sauce; freeze until firm, about 1 hour. Spread remaining chocolate sauce evenly over pie; freeze for 4-6 hours or overnight. Remove from the freezer 5-10 minutes before serving.
Yummy or not :Apple Butter the Easy Way recipe.
Ingredients
2 pounds chopped apples
1/3 cup maple syrup
1/2 teaspoon ground cinnamon
Directions
In a microwave safe bowl, combine apples, maple syrup and cinnamon. Microwave on high for 15 minutes. Transfer mixture to a blender and process until smooth. Return mixture to bowl and microwave 5 minutes more. Cool and transfer to a jar. Store in refrigerator.
2 pounds chopped apples
1/3 cup maple syrup
1/2 teaspoon ground cinnamon
Directions
In a microwave safe bowl, combine apples, maple syrup and cinnamon. Microwave on high for 15 minutes. Transfer mixture to a blender and process until smooth. Return mixture to bowl and microwave 5 minutes more. Cool and transfer to a jar. Store in refrigerator.
Yummy or not :Bacon Cheddar Quiche recipe.
Ingredients
14 bacon strips, cooked and crumbled
1 cup shredded Cheddar cheese
1 (6 ounce) jar sliced mushrooms, drained
1 tablespoon dried minced onion
1 (5 ounce) can evaporated milk
1/4 teaspoon cayenne pepper
Directions
In a greased 9-in. microwave-safe pie plate, layer the bacon, cheese, mushrooms and onion. In a bowl, beat the eggs, milk and cayenne; pour over the onion. Microwave, uncovered, on high for 6 minutes, stirring twice. Cook 2-3 minutes longer or until a knife inserted near the center comes out clean. Let stand for 5 minutes or until set. Cut into wedges.
14 bacon strips, cooked and crumbled
1 cup shredded Cheddar cheese
1 (6 ounce) jar sliced mushrooms, drained
1 tablespoon dried minced onion
1 (5 ounce) can evaporated milk
1/4 teaspoon cayenne pepper
Directions
In a greased 9-in. microwave-safe pie plate, layer the bacon, cheese, mushrooms and onion. In a bowl, beat the eggs, milk and cayenne; pour over the onion. Microwave, uncovered, on high for 6 minutes, stirring twice. Cook 2-3 minutes longer or until a knife inserted near the center comes out clean. Let stand for 5 minutes or until set. Cut into wedges.
Yummy or not :Apple Cake in a Jar recipe.
Ingredients
2/3 cup shortening
2 2/3 cups white sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 1/2 teaspoons salt
2 teaspoons baking soda
3 cups all-purpose flour
2/3 cup water
3 cups grated apple
2/3 cup raisins
2/3 cup chopped walnuts
Directions
Preheat oven to 325 degrees F (165 degrees C). Lightly grease the insides of 8 straight-sided wide-mouth pint canning jars. Sift together flour, baking soda, salt, nutmeg and cinnamon. Set aside.
Cream shortening and sugar until fluffy. Add eggs and beat in well. Add flour alternately with water and mix until smooth. Fold in apples, raisins and nuts.
Fill jars 1/2 full of batter, being careful to keep the rims clean. Wipe off any batter that gets on the rims. Bake at 325 degrees F (165 degrees C) for 45 minutes. Meanwhile, sterilize the lids and rings in boiling water.
As soon as cake is done, remove from oven one at a time, wipe rims of jars and put on lid and ring. Jars will seal as cakes cool. Place the jars on the counter and listen for them to "ping" as they seal. If you miss the "ping", wait until they are completely cool and press on the top of the lid. If it doesn't move at all, it's sealed.
Jars should be eaten or kept in refrigerator for up to a week.
2/3 cup shortening
2 2/3 cups white sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 1/2 teaspoons salt
2 teaspoons baking soda
3 cups all-purpose flour
2/3 cup water
3 cups grated apple
2/3 cup raisins
2/3 cup chopped walnuts
Directions
Preheat oven to 325 degrees F (165 degrees C). Lightly grease the insides of 8 straight-sided wide-mouth pint canning jars. Sift together flour, baking soda, salt, nutmeg and cinnamon. Set aside.
Cream shortening and sugar until fluffy. Add eggs and beat in well. Add flour alternately with water and mix until smooth. Fold in apples, raisins and nuts.
Fill jars 1/2 full of batter, being careful to keep the rims clean. Wipe off any batter that gets on the rims. Bake at 325 degrees F (165 degrees C) for 45 minutes. Meanwhile, sterilize the lids and rings in boiling water.
As soon as cake is done, remove from oven one at a time, wipe rims of jars and put on lid and ring. Jars will seal as cakes cool. Place the jars on the counter and listen for them to "ping" as they seal. If you miss the "ping", wait until they are completely cool and press on the top of the lid. If it doesn't move at all, it's sealed.
Jars should be eaten or kept in refrigerator for up to a week.
Yummy or not :Bacon 'n' Egg Wraps recipe.
Ingredients
1 medium onion, chopped
3/4 cup chopped green bell pepper
1 tablespoon butter or margarine
1 tablespoon milk
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups shredded Cheddar cheese
1/2 pound sliced bacon, cooked and crumbled
4 (10 inch) flour tortillas
salsa (optional)
Directions
In a nonstick skillet, saute onion and green pepper in butter until tender. In a bowl, beat the eggs, milk, salt and pepper. Pour over vegetables in the skillet. Sprinkle with cheese and bacon. Cook and stir gently over medium heat until the eggs are completely set. Spoon 1/2 cup down the center of each tortilla; fold sides over filling. Serve with salsa if desired.
1 medium onion, chopped
3/4 cup chopped green bell pepper
1 tablespoon butter or margarine
1 tablespoon milk
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups shredded Cheddar cheese
1/2 pound sliced bacon, cooked and crumbled
4 (10 inch) flour tortillas
salsa (optional)
Directions
In a nonstick skillet, saute onion and green pepper in butter until tender. In a bowl, beat the eggs, milk, salt and pepper. Pour over vegetables in the skillet. Sprinkle with cheese and bacon. Cook and stir gently over medium heat until the eggs are completely set. Spoon 1/2 cup down the center of each tortilla; fold sides over filling. Serve with salsa if desired.
Yummy or not :Autumn Spice Ham Steak recipe.
Ingredients
1 1/2 tablespoons butter
1 (2 pound) ham steak
1 red apple, cored and thinly sliced
1 green apple, cored and thinly sliced
1/2 cup maple flavored pancake syrup
1 teaspoon ground cinnamon
Directions
Melt the butter in a large skillet over medium-high heat. Fry the ham on both sides in the butter until browned. Lay the sliced apple over the ham. Pour the syrup over the apples. Reduce heat to medium, and simmer, stirring occasionally until the apples are cooked through.
Sprinkle with cinnamon, and serve immediately.
1 1/2 tablespoons butter
1 (2 pound) ham steak
1 red apple, cored and thinly sliced
1 green apple, cored and thinly sliced
1/2 cup maple flavored pancake syrup
1 teaspoon ground cinnamon
Directions
Melt the butter in a large skillet over medium-high heat. Fry the ham on both sides in the butter until browned. Lay the sliced apple over the ham. Pour the syrup over the apples. Reduce heat to medium, and simmer, stirring occasionally until the apples are cooked through.
Sprinkle with cinnamon, and serve immediately.
Yummy or not :Apricot Bars I recipe.
Ingredients
2 cups all-purpose flour
1 cup butter
2 egg yolks
1 teaspoon vanilla extract
3/4 cup packed brown sugar
1 cup apricot preserves
1/2 cup chopped walnuts
Directions
Preheat oven to 350 degrees F (175 degrees C).
Cream flour, butter and brown sugar. Add eggs and vanilla; mix well. Press into a 9x13 inch pan.
Bake for 20 minutes. Take out and spread preserves evenly then sprinkle with nuts. Score into bars, but leave in pan.
Return to oven at 250 degrees F (120 degrees C) for up to 15 minutes. Cool on rack.
2 cups all-purpose flour
1 cup butter
2 egg yolks
1 teaspoon vanilla extract
3/4 cup packed brown sugar
1 cup apricot preserves
1/2 cup chopped walnuts
Directions
Preheat oven to 350 degrees F (175 degrees C).
Cream flour, butter and brown sugar. Add eggs and vanilla; mix well. Press into a 9x13 inch pan.
Bake for 20 minutes. Take out and spread preserves evenly then sprinkle with nuts. Score into bars, but leave in pan.
Return to oven at 250 degrees F (120 degrees C) for up to 15 minutes. Cool on rack.
Yummy or not :Apple and Raisin Sauce recipe.
Ingredients
2 tablespoons butter
1 Royal Gala apple - peeled, cored and sliced
1 cup white wine
1/4 cup brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
1/3 cup golden raisins
Directions
Melt butter in a skillet over low heat. Add apples, and increase the heat to medium-high. Cook for 5 minutes, stirring occasionally. Stir in the white wine, brown sugar, cinnamon, vanilla, and golden raisins. Cook over medium heat until the liquid has reduced and is thick.
2 tablespoons butter
1 Royal Gala apple - peeled, cored and sliced
1 cup white wine
1/4 cup brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
1/3 cup golden raisins
Directions
Melt butter in a skillet over low heat. Add apples, and increase the heat to medium-high. Cook for 5 minutes, stirring occasionally. Stir in the white wine, brown sugar, cinnamon, vanilla, and golden raisins. Cook over medium heat until the liquid has reduced and is thick.
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