Ingredients
1 recipe pastry for a 9 inch single crust pie
1 1/4 cups white sugar
1/4 cup all-purpose flour
2 cups buttermilk
1 teaspoon vanilla extract
1/4 cup butter
Directions
Mix sugar and flour. Add buttermilk, beaten eggs, vanilla. Melt the butter over low heat. Add to buttermilk mixture and mix well.
Pour into pie crust and bake at 350 degrees F (175 degrees C) for 35 - 40 minutes.
10/05/2011
Yummy or not :Apricot Cranberry Cake recipe.
Ingredients
3 cups biscuit/baking mix
3/4 cup sugar
2 eggs, beaten
1 cup plain yogurt
1/4 cup orange juice
1/4 cup vegetable oil
1 1/2 teaspoons almond extract
2 cups fresh or frozen cranberries
3/4 cup chopped dried apricots
1/2 cup chopped almonds
1 cup confectioners' sugar
4 teaspoons orange juice
1/2 teaspoon vanilla extract
Directions
In a bowl, combine the biscuit mix and sugar. In another bowl, combine the eggs, yogurt, orange juice, oil and almond extract. Stir into biscuit mixture just until combined. Fold in the cranberries, apricots and almonds.
Transfer to a greased and floured 10-in. fluted tube pan. Bake at 350 degrees F for 50-55 minutes or until toothpick inserted near the center comes out clean. Cool for 10 minutes before removing to wire rack to cool completely. In a bowl, combine the glaze ingredients until smooth. Drizzle over cooled cake.
3 cups biscuit/baking mix
3/4 cup sugar
2 eggs, beaten
1 cup plain yogurt
1/4 cup orange juice
1/4 cup vegetable oil
1 1/2 teaspoons almond extract
2 cups fresh or frozen cranberries
3/4 cup chopped dried apricots
1/2 cup chopped almonds
1 cup confectioners' sugar
4 teaspoons orange juice
1/2 teaspoon vanilla extract
Directions
In a bowl, combine the biscuit mix and sugar. In another bowl, combine the eggs, yogurt, orange juice, oil and almond extract. Stir into biscuit mixture just until combined. Fold in the cranberries, apricots and almonds.
Transfer to a greased and floured 10-in. fluted tube pan. Bake at 350 degrees F for 50-55 minutes or until toothpick inserted near the center comes out clean. Cool for 10 minutes before removing to wire rack to cool completely. In a bowl, combine the glaze ingredients until smooth. Drizzle over cooled cake.
Yummy or not :Apricot Bonbons recipe.
Ingredients
1/2 cup butter (no substitutes), cubed
1 cup sugar
1 egg, beaten
7 ounces dried apricots, finely chopped
1 teaspoon vanilla extract
2 cups crisp rice cereal
1 cup finely chopped pecans
confectioners' sugar
Directions
In a heavy saucepan, combine butter, sugar, egg, apricots, vanilla and salt. Bring to a boil over medium heat, stirring constantly. Cook and stir for 8 minutes or until thickened. Remove from the heat; stir in cereal and pecans. Let stand until cool enough to handle.
Shape into 1-in. balls; roll in confectioners' sugar. Place on baking sheets; let stand until completely cool. Reroll in sugar if desired. Refrigerate in an airtight containers.
1/2 cup butter (no substitutes), cubed
1 cup sugar
1 egg, beaten
7 ounces dried apricots, finely chopped
1 teaspoon vanilla extract
2 cups crisp rice cereal
1 cup finely chopped pecans
confectioners' sugar
Directions
In a heavy saucepan, combine butter, sugar, egg, apricots, vanilla and salt. Bring to a boil over medium heat, stirring constantly. Cook and stir for 8 minutes or until thickened. Remove from the heat; stir in cereal and pecans. Let stand until cool enough to handle.
Shape into 1-in. balls; roll in confectioners' sugar. Place on baking sheets; let stand until completely cool. Reroll in sugar if desired. Refrigerate in an airtight containers.
Yummy or not :Bill's Braisin Bread recipe.
Ingredients
1 1/2 cups water
1 (.25 ounce) package active dry yeast
1 tablespoon white sugar
3 cups bread flour
1 1/2 cups raisin bran cereal
1 teaspoon salt
Directions
Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select Med Crust cycle; press Start.
1 1/2 cups water
1 (.25 ounce) package active dry yeast
1 tablespoon white sugar
3 cups bread flour
1 1/2 cups raisin bran cereal
1 teaspoon salt
Directions
Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select Med Crust cycle; press Start.
Yummy or not :Bandito Baked Beans recipe.
Ingredients
1 tablespoon vegetable oil
1 medium onion, chopped
1 cup Pace� Picante Sauce
1/4 cup molasses
1 tablespoon spicy brown mustard
1 (15 ounce) can pork and beans
1 (15 ounce) can black beans, rinsed and drained
Directions
Heat the oil in a 2-quart saucepan over medium heat. Add the onion and cook until it's tender.
Stir the picante sauce, molasses, mustard, pork and beans and black beans in the saucepan and heat to a boil. Reduce the heat to low. Cook for 5 minutes or until the mixture is hot and bubbling.
1 tablespoon vegetable oil
1 medium onion, chopped
1 cup Pace� Picante Sauce
1/4 cup molasses
1 tablespoon spicy brown mustard
1 (15 ounce) can pork and beans
1 (15 ounce) can black beans, rinsed and drained
Directions
Heat the oil in a 2-quart saucepan over medium heat. Add the onion and cook until it's tender.
Stir the picante sauce, molasses, mustard, pork and beans and black beans in the saucepan and heat to a boil. Reduce the heat to low. Cook for 5 minutes or until the mixture is hot and bubbling.
Yummy or not :Bekki's Mexican Egg Rolls recipe.
Ingredients
2 tablespoons vegetable oil
1 pound ground beef
1 large onion, chopped
5 cloves garlic, minced
1 red bell pepper, chopped
1 (1 ounce) package taco seasoning
1 (8 ounce) jar taco sauce
4 (16 ounce) packages egg roll wrappers
1 (1 pound) loaf processed cheese food (i.e. Velveeta�), cut into 1/4 inch thick slices
2 egg whites, lightly beaten
2 quarts canola oil
Directions
Place the vegetable oil and ground beef into a large skillet; cook over medium-high heat until the meat is evenly browned and no longer pink. Reduce the heat to medium. Mix in the onion, garlic, and bell pepper; cook until the vegetables are softened, about 5 minutes. Stir in the taco seasoning and taco sauce. Continue to cook and stir the mixture until the sauce begins to bubble, about 5 minutes more.
Working on a clean, flat surface, place 1 egg roll wrapper with a corner facing you. Place 1 tablespoon of the meat mixture in the center of the wrapper and top with a slice of cheese. Fold the corner closest to you over the meat mixture and roll the wrapper over the mixture 1-1/2 times. Fold in the two opposite side corners and continue rolling the wrapper so it covers these corners, tucking them in. Dip two fingers in the egg whites and brush the remaining corner, pressing it to seal. Repeat these steps with a second egg roll wrapper. Let the egg roll rest briefly so the egg white dries and holds the last corner in place.
If the egg rolls will not be served right away, preheat oven to 325 degrees F (165 degrees C). Line a heat-proof dish with paper towels.
Pour the canola oil into a large wok set over medium-high heat. When the oil begins to shimmer, carefully slip two to three egg rolls into the wok. Cook until the wrappers turn golden brown and bubble slightly, 30 seconds to 1 minute. Use a slotted spoon or strainer to remove from the wok. Place the egg rolls in the prepared dish and put the dish in the heated oven, making sure to remove it after 15 minute or lower the temperature. Continue cooking the remaining egg rolls.
2 tablespoons vegetable oil
1 pound ground beef
1 large onion, chopped
5 cloves garlic, minced
1 red bell pepper, chopped
1 (1 ounce) package taco seasoning
1 (8 ounce) jar taco sauce
4 (16 ounce) packages egg roll wrappers
1 (1 pound) loaf processed cheese food (i.e. Velveeta�), cut into 1/4 inch thick slices
2 egg whites, lightly beaten
2 quarts canola oil
Directions
Place the vegetable oil and ground beef into a large skillet; cook over medium-high heat until the meat is evenly browned and no longer pink. Reduce the heat to medium. Mix in the onion, garlic, and bell pepper; cook until the vegetables are softened, about 5 minutes. Stir in the taco seasoning and taco sauce. Continue to cook and stir the mixture until the sauce begins to bubble, about 5 minutes more.
Working on a clean, flat surface, place 1 egg roll wrapper with a corner facing you. Place 1 tablespoon of the meat mixture in the center of the wrapper and top with a slice of cheese. Fold the corner closest to you over the meat mixture and roll the wrapper over the mixture 1-1/2 times. Fold in the two opposite side corners and continue rolling the wrapper so it covers these corners, tucking them in. Dip two fingers in the egg whites and brush the remaining corner, pressing it to seal. Repeat these steps with a second egg roll wrapper. Let the egg roll rest briefly so the egg white dries and holds the last corner in place.
If the egg rolls will not be served right away, preheat oven to 325 degrees F (165 degrees C). Line a heat-proof dish with paper towels.
Pour the canola oil into a large wok set over medium-high heat. When the oil begins to shimmer, carefully slip two to three egg rolls into the wok. Cook until the wrappers turn golden brown and bubble slightly, 30 seconds to 1 minute. Use a slotted spoon or strainer to remove from the wok. Place the egg rolls in the prepared dish and put the dish in the heated oven, making sure to remove it after 15 minute or lower the temperature. Continue cooking the remaining egg rolls.
Yummy or not :Broccoli Slaw recipe.
Ingredients
2 (16 ounce) packages broccoli coleslaw mix
1 (16 ounce) bottle cole slaw dressing
1 (8 ounce) package sweetened dried cranberries
2 cups pistachio nuts
salt and pepper to taste
Directions
In a medium bowl combine broccoli, dressing (use more or less to achieve desired creaminess), dried cranberries, pistachios, salt and pepper. Mix well, cover and refrigerate until ready to serve.
2 (16 ounce) packages broccoli coleslaw mix
1 (16 ounce) bottle cole slaw dressing
1 (8 ounce) package sweetened dried cranberries
2 cups pistachio nuts
salt and pepper to taste
Directions
In a medium bowl combine broccoli, dressing (use more or less to achieve desired creaminess), dried cranberries, pistachios, salt and pepper. Mix well, cover and refrigerate until ready to serve.
Yummy or not :Aunt Jewel's Chicken Dressing Casserole recipe.
Ingredients
3 pounds skinless, boneless chicken breast meat
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of celery soup
1 (10.75 ounce) can milk
1 1/2 cups chicken broth
1 (6 ounce) package seasoned cornbread stuffing mix
Directions
Place chicken in a large saucepan full of lightly salted water. Bring to a boil; boil for about 30 minutes, or until chicken is cooked through (juices run clear). Remove chicken from pan, reserving broth. Cut chicken into bite size pieces and place in bottom of a 9x13 inch baking dish.
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl mix together cream of chicken soup and cream of celery soup. Fill one empty soup can with milk, and mix milk with soups. Pour mixture over chicken. In a small bowl combine stuffing and broth; mix together and spoon mixture over casserole.
Bake in the preheated oven for 45 minutes.
3 pounds skinless, boneless chicken breast meat
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of celery soup
1 (10.75 ounce) can milk
1 1/2 cups chicken broth
1 (6 ounce) package seasoned cornbread stuffing mix
Directions
Place chicken in a large saucepan full of lightly salted water. Bring to a boil; boil for about 30 minutes, or until chicken is cooked through (juices run clear). Remove chicken from pan, reserving broth. Cut chicken into bite size pieces and place in bottom of a 9x13 inch baking dish.
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl mix together cream of chicken soup and cream of celery soup. Fill one empty soup can with milk, and mix milk with soups. Pour mixture over chicken. In a small bowl combine stuffing and broth; mix together and spoon mixture over casserole.
Bake in the preheated oven for 45 minutes.
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