INGREDIENTS
* 1/2 cup unsweetened apple juice
* 1/3 cup dried cranberries
* 1/2 teaspoon vanilla extract
* 4 firm, ripe pears, each peeled, cored and cut into 12 slices
* 3 tablespoons sugar
* 1/3 cup quick-cooking oats
* 1/4 cup packed brown sugar
* 3 tablespoons all-purpose flour
* 3 tablespoons whole wheat flour
* 1 teaspoon ground cinnamon
* 1/8 teaspoon ground nutmeg
* 2 tablespoons cold butter
DIRECTIONS
1. In a small bowl, combine the apple juice, cranberries and vanilla; let stand for 15 minutes. Arrange pear slices in an 11-in. x 7-in. x 2-in. baking dish coated with nonstick cooking spray. Sprinkle with sugar. Pour apple juice mixture over pears.
2. In a bowl, combine the oats brown sugar, all-purpose flour, whole wheat flour, cinnamon and nutmeg. Cut in butter until crumbly. Sprinkle over pears. Bake, uncovered at 350 degrees F for 40-45 minutes or until pears are tender and tipping is golden brown. Serve warm.
Monday, June 16, 2008
Peach Cobbler
INGREDIENTS
* 5 fresh peaches - peeled, pitted and sliced
* 5 slices white bread, crusts trimmed
* 1 1/2 cups white sugar
* 2 tablespoons all-purpose flour
* 1 egg, lightly beaten
* 1/2 cup butter, melted
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish.
2. Place peaches in prepared dish. Cut each slice of bread into five fingers, and lay the fingers over the peaches. In a medium bowl, combine sugar, flour, egg and butter and mix until well blended. Pour over bread and peaches.
3. Bake in preheated oven 35 to 45 minutes, until golden.
* 5 fresh peaches - peeled, pitted and sliced
* 5 slices white bread, crusts trimmed
* 1 1/2 cups white sugar
* 2 tablespoons all-purpose flour
* 1 egg, lightly beaten
* 1/2 cup butter, melted
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish.
2. Place peaches in prepared dish. Cut each slice of bread into five fingers, and lay the fingers over the peaches. In a medium bowl, combine sugar, flour, egg and butter and mix until well blended. Pour over bread and peaches.
3. Bake in preheated oven 35 to 45 minutes, until golden.
Mixed Fruit Crisp
INGREDIENTS
* 3 Granny Smith apples - peeled, cored and sliced
* 4 fresh peaches - peeled, pitted and sliced
* 1 banana, sliced
* 1/2 cup raisins
* 1/4 cup water
* 1/2 cup rolled oats
* 1/4 cup brown sugar
* 1/2 cup all-purpose flour
* 1/2 teaspoon ground cinnamon
* 1 pinch salt
* 1/4 cup butter
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). .
2. Combine apples, peaches, banana, raisins and water in a 7x11 baking dish.
3. In medium bowl, combine oats, brown sugar, flour, cinnamon and salt. Cut in butter with two knives or pastry blender until mixture resembles coarse crumbs. Sprinkle over fruit.
4. Bake in preheated oven 35 to 45 minutes, until topping starts to brown. Serve warm.
* 3 Granny Smith apples - peeled, cored and sliced
* 4 fresh peaches - peeled, pitted and sliced
* 1 banana, sliced
* 1/2 cup raisins
* 1/4 cup water
* 1/2 cup rolled oats
* 1/4 cup brown sugar
* 1/2 cup all-purpose flour
* 1/2 teaspoon ground cinnamon
* 1 pinch salt
* 1/4 cup butter
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). .
2. Combine apples, peaches, banana, raisins and water in a 7x11 baking dish.
3. In medium bowl, combine oats, brown sugar, flour, cinnamon and salt. Cut in butter with two knives or pastry blender until mixture resembles coarse crumbs. Sprinkle over fruit.
4. Bake in preheated oven 35 to 45 minutes, until topping starts to brown. Serve warm.
Crumb Topping for Pies
INGREDIENTS
* 1 cup brown sugar
* 1 cup all-purpose flour
* 1/4 cup butter, diced
DIRECTIONS
1. In a medium bowl, mix together the sugar and flour. Mix in butter with a fork or stand mixer just until the topping is crumbly. Top your pie before baking.
* 1 cup brown sugar
* 1 cup all-purpose flour
* 1/4 cup butter, diced
DIRECTIONS
1. In a medium bowl, mix together the sugar and flour. Mix in butter with a fork or stand mixer just until the topping is crumbly. Top your pie before baking.
Crumb-Topped Rhubarb
INGREDIENTS
* 3 cups diced fresh or frozen rhubarb
* 1 tablespoon all-purpose flour
* 1/2 cup sugar
* 1 teaspoon ground cinnamon
* 1/8 teaspoon salt
* TOPPING:
* 6 tablespoons all-purpose flour
* 1/2 cup packed brown sugar
* 1/2 cup quick-cooking or rolled oats
* 6 tablespoons butter or margarine, softened
DIRECTIONS
1. In a mixing bowl, combine rhubarb, flour, sugar, cinnamon and salt. Spoon into a greased 12-in. x 8-in. x 2-in. baking dish; set aside. Combine flour, brown sugar and oats. Cut in butter until crumbly; sprinkle over rhubarb mixture. Bake at 350 degrees F for 40 minutes or until lightly browned and bubbly.
* 3 cups diced fresh or frozen rhubarb
* 1 tablespoon all-purpose flour
* 1/2 cup sugar
* 1 teaspoon ground cinnamon
* 1/8 teaspoon salt
* TOPPING:
* 6 tablespoons all-purpose flour
* 1/2 cup packed brown sugar
* 1/2 cup quick-cooking or rolled oats
* 6 tablespoons butter or margarine, softened
DIRECTIONS
1. In a mixing bowl, combine rhubarb, flour, sugar, cinnamon and salt. Spoon into a greased 12-in. x 8-in. x 2-in. baking dish; set aside. Combine flour, brown sugar and oats. Cut in butter until crumbly; sprinkle over rhubarb mixture. Bake at 350 degrees F for 40 minutes or until lightly browned and bubbly.
Blackberry Cobbler
INGREDIENTS
* 1 cup butter or margarine, divided
* 1 cup sugar
* 1 cup water
* 1 1/2 cups self-rising flour*
* 1/3 cup milk, room temperature
* 2 cups fresh or frozen blackberries
* 1/2 teaspoon ground cinnamon
* 2 tablespoons sugar
DIRECTIONS
1. In a 10-in. round or oval baking dish, melt 1/2 cup butter; set aside. In a saucepan, heat sugar and water until sugar melts; set aside. Place flour in a mixing bowl; cut in remaining butter until fine crumbs form. Add milk, stirring with a fork until dough leaves sides of bowl. Turn out onto a floured surface; knead three or four times. Roll out to an 11-in. x 9-in. rectangle 1/4 in. thick. Spread berries over dough; sprinkle with cinnamon. Roll up, jelly-roll style. Cut into 1/4-in. thick slices. Carefully lay slices in baking dish over butter. Pour sugar syrup around slices (syrup will be absorbed). Bake at 350 degrees F for 45 minutes. Sprinkle sugar over top and bake 15 minutes more. Serve warm or cold. (*If self-rising flour is not available, use 1-1/2 cups all-purpose flour plus 1/4 teaspoon salt and 2-1/4 teaspoons baking powder.)
* 1 cup butter or margarine, divided
* 1 cup sugar
* 1 cup water
* 1 1/2 cups self-rising flour*
* 1/3 cup milk, room temperature
* 2 cups fresh or frozen blackberries
* 1/2 teaspoon ground cinnamon
* 2 tablespoons sugar
DIRECTIONS
1. In a 10-in. round or oval baking dish, melt 1/2 cup butter; set aside. In a saucepan, heat sugar and water until sugar melts; set aside. Place flour in a mixing bowl; cut in remaining butter until fine crumbs form. Add milk, stirring with a fork until dough leaves sides of bowl. Turn out onto a floured surface; knead three or four times. Roll out to an 11-in. x 9-in. rectangle 1/4 in. thick. Spread berries over dough; sprinkle with cinnamon. Roll up, jelly-roll style. Cut into 1/4-in. thick slices. Carefully lay slices in baking dish over butter. Pour sugar syrup around slices (syrup will be absorbed). Bake at 350 degrees F for 45 minutes. Sprinkle sugar over top and bake 15 minutes more. Serve warm or cold. (*If self-rising flour is not available, use 1-1/2 cups all-purpose flour plus 1/4 teaspoon salt and 2-1/4 teaspoons baking powder.)
Wednesday, April 30, 2008
Dirt cake
Ingredients
* 1 20 oz. pkg. oreo cookies
* 1 stick butter
* 1 8 oz. cream cheese
* 1 cup 10x sugar
* 3 1/2 cups milk
* 2 packages instant vanilla pudding (or chocolate)
* 1 12oz cool whip
Directions
1. Take the package of cookies and using a food processor crush the entire package and set aside.
2. Cream the margarine, cream cheese, and sugar together.
3. Combine the milk with the pudding and add the cool whip.
4. Combine the two mixtures.
5. In a plastic flower pot or glass bowl, alternate layers of cookies and pudding mixture.
6. Beginning and ending with cookie mixture.
7. Refrigerate Well.
* 1 20 oz. pkg. oreo cookies
* 1 stick butter
* 1 8 oz. cream cheese
* 1 cup 10x sugar
* 3 1/2 cups milk
* 2 packages instant vanilla pudding (or chocolate)
* 1 12oz cool whip
Directions
1. Take the package of cookies and using a food processor crush the entire package and set aside.
2. Cream the margarine, cream cheese, and sugar together.
3. Combine the milk with the pudding and add the cool whip.
4. Combine the two mixtures.
5. In a plastic flower pot or glass bowl, alternate layers of cookies and pudding mixture.
6. Beginning and ending with cookie mixture.
7. Refrigerate Well.
Sweet and Spicy Baked Chicken
INGREDIENTS
* 1 (4 pound) whole chicken
* salt and pepper to taste
* 1/2 cup hot pepper jelly
* 1 cup butter
DIRECTIONS
1. To Prepare Chicken: Remove giblets and set aside for another use. Rinse chicken in cold water and pat dry with paper towels. Pull front skin down over neck cavity and tuck under chicken. Fold wings under breast, and tie legs and tail together securely with kitchen twine or string.
2. Preheat oven to 400 degrees F (200 degrees C).
3. Place chicken on rack in roasting pan. Season with salt and pepper to taste. Melt jelly and 1/2 cup butter or margarine together in a small saucepan or in the microwave. Melt the remaining 1/2 cup butter or margarine separately.
4. Bake chicken in preheated oven for 15 minutes. Reduce heat to 375 degrees F (190 degrees C) and baste with melted plain butter or margarine. Bake for another 30 minutes, basting often with the plain butter or margarine. Then baste liberally with the melted jelly/butter mixture and bake for another 15 minutes. Remove from oven and allow to cool 10 minutes before cutting and serving.
* 1 (4 pound) whole chicken
* salt and pepper to taste
* 1/2 cup hot pepper jelly
* 1 cup butter
DIRECTIONS
1. To Prepare Chicken: Remove giblets and set aside for another use. Rinse chicken in cold water and pat dry with paper towels. Pull front skin down over neck cavity and tuck under chicken. Fold wings under breast, and tie legs and tail together securely with kitchen twine or string.
2. Preheat oven to 400 degrees F (200 degrees C).
3. Place chicken on rack in roasting pan. Season with salt and pepper to taste. Melt jelly and 1/2 cup butter or margarine together in a small saucepan or in the microwave. Melt the remaining 1/2 cup butter or margarine separately.
4. Bake chicken in preheated oven for 15 minutes. Reduce heat to 375 degrees F (190 degrees C) and baste with melted plain butter or margarine. Bake for another 30 minutes, basting often with the plain butter or margarine. Then baste liberally with the melted jelly/butter mixture and bake for another 15 minutes. Remove from oven and allow to cool 10 minutes before cutting and serving.
Teriyaki Chicken
INGREDIENTS
* 1 (3 pound) whole chicken, cut in half
* 3/4 cup granulated sugar
* 3/4 cup soy sauce
* 1 tablespoon grated fresh ginger
* 2 cloves garlic, minced
DIRECTIONS
1. Rinse chicken halves, and pat dry with paper towels. Place chicken cut side down in a 9x13 inch baking dish.
2. In a medium mixing bowl, combine sugar, soy sauce, grated ginger and garlic. Mix well, and pour mixture over chicken. Cover and refrigerate for at least 3 hours.
3. Preheat oven to 350 degrees F (175 degrees C).
4. Bake chicken uncovered in the preheated oven for 1 hour, basting frequently. Test to see if its done, making sure there is no pink left in the meat. Let cool slightly, then cut into smaller pieces to serve.
* 1 (3 pound) whole chicken, cut in half
* 3/4 cup granulated sugar
* 3/4 cup soy sauce
* 1 tablespoon grated fresh ginger
* 2 cloves garlic, minced
DIRECTIONS
1. Rinse chicken halves, and pat dry with paper towels. Place chicken cut side down in a 9x13 inch baking dish.
2. In a medium mixing bowl, combine sugar, soy sauce, grated ginger and garlic. Mix well, and pour mixture over chicken. Cover and refrigerate for at least 3 hours.
3. Preheat oven to 350 degrees F (175 degrees C).
4. Bake chicken uncovered in the preheated oven for 1 hour, basting frequently. Test to see if its done, making sure there is no pink left in the meat. Let cool slightly, then cut into smaller pieces to serve.
Chicken Fried Chicken
INGREDIENTS
* 30 saltine crackers
* 2 tablespoons all-purpose flour
* 2 tablespoons dry potato flakes
* 1 teaspoon seasoned salt
* 1/2 teaspoon ground black pepper
* 1 egg
* 1/4 cup vegetable oil
* 6 skinless, boneless chicken breast halves
DIRECTIONS
1. Place crackers in a large resealable plastic bag; seal bag and crush crackers until they are coarse crumbs. Add flour, potato flakes, seasoned salt, and pepper to bag and mix well.
2. Beat egg in a shallow dish or bowl; heat oil in a large skillet over medium high heat.
3. One by one, dredge chicken pieces in egg beat, then place in bag with crumb mixture, seal bag and shake to coat.
4. Reduce heat to medium and cook coated chicken in skillet for 15 to 20 minutes, turning frequently, until golden brown and juices run clear.
* 30 saltine crackers
* 2 tablespoons all-purpose flour
* 2 tablespoons dry potato flakes
* 1 teaspoon seasoned salt
* 1/2 teaspoon ground black pepper
* 1 egg
* 1/4 cup vegetable oil
* 6 skinless, boneless chicken breast halves
DIRECTIONS
1. Place crackers in a large resealable plastic bag; seal bag and crush crackers until they are coarse crumbs. Add flour, potato flakes, seasoned salt, and pepper to bag and mix well.
2. Beat egg in a shallow dish or bowl; heat oil in a large skillet over medium high heat.
3. One by one, dredge chicken pieces in egg beat, then place in bag with crumb mixture, seal bag and shake to coat.
4. Reduce heat to medium and cook coated chicken in skillet for 15 to 20 minutes, turning frequently, until golden brown and juices run clear.
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