4-6 big sweet potatoes
Boil and mash
Add:
1 C. sugar
dash of cinnamon
1/2 C. butter melted
2 beaten eggs
1 tsp. vanilla
Mix and put into a 9x11" pan
Topping:
1/3 C. butter
1 C. brown sugar
1/2 C. flour
1 C. nuts (pecans or walnuts)
Put on top
Bake at 350 for 30 minutes - awesome!
Thursday, December 16, 2010
Stevens Family Easy Pie Crust
2 C. flour
1 1/2 tsp. salt
1/2 C. + 2 Tbsp. oil
1/4 C. + 2 Tbsp. milk
pour liquids mixed into dry ingredients mixed - and stir
divide into 2 - flatten each slightly
put between 2 sheets of wax paper and flatten more - flip into pie tins
Bake at 350 for 15-20 minutes - Easy!
1 1/2 tsp. salt
1/2 C. + 2 Tbsp. oil
1/4 C. + 2 Tbsp. milk
pour liquids mixed into dry ingredients mixed - and stir
divide into 2 - flatten each slightly
put between 2 sheets of wax paper and flatten more - flip into pie tins
Bake at 350 for 15-20 minutes - Easy!
Howard Family French Bread
1 Tbsp. yeast dissolved in 1/2 C. warm water
Add 1 Tbsp. sugar and 1/2 Tbsp. salt
1 C. very hot water - add 1 Tbsp. oil
Mix with 2 C. flour and then add 2 C. more flour and knead for a few minutes.
Let rise till doubled.
Shape and let rise again.
Bake at 375 for 25-30 minutes
Add 1 Tbsp. sugar and 1/2 Tbsp. salt
1 C. very hot water - add 1 Tbsp. oil
Mix with 2 C. flour and then add 2 C. more flour and knead for a few minutes.
Let rise till doubled.
Shape and let rise again.
Bake at 375 for 25-30 minutes
Microwave Cashew Brittle
1 C. sugar
1/2 C. white corn syrup
1 1/2 C. large unsalted cashews
1 Tbsp. butter
1 tsp. vanilla
1 tsp. baking soda
Take first 2 ingredients and microwave for 3 minutes and then stir.
Then microwave for another 3 minutes and stir in cashews, butter and vanilla.
Then microwave for 3 minutes. Add baking soda and pour into lightly buttered cookie sheet.
Cool and break into bite size pieces.
Also you can:
make it in a 4 pyrex mixing bowl
use the back end of a wooden spoon to stir it in
For microwaves a 1200 W power the times could be:
2:15 or 2:30
*salted cashews are also good to use
1/2 C. white corn syrup
1 1/2 C. large unsalted cashews
1 Tbsp. butter
1 tsp. vanilla
1 tsp. baking soda
Take first 2 ingredients and microwave for 3 minutes and then stir.
Then microwave for another 3 minutes and stir in cashews, butter and vanilla.
Then microwave for 3 minutes. Add baking soda and pour into lightly buttered cookie sheet.
Cool and break into bite size pieces.
Also you can:
make it in a 4 pyrex mixing bowl
use the back end of a wooden spoon to stir it in
For microwaves a 1200 W power the times could be:
2:15 or 2:30
*salted cashews are also good to use
Rolls
1 C. water
1 egg
3 1/2 C. flour
1 tsp salt
3 Tbsp. sugar
3/4 C. butter
2 1/2 tsp. yeast
For rolls bake at 350 for 20-25 minutes
For bread bake at 350-360 for 35-40 minutes
1 egg
3 1/2 C. flour
1 tsp salt
3 Tbsp. sugar
3/4 C. butter
2 1/2 tsp. yeast
For rolls bake at 350 for 20-25 minutes
For bread bake at 350-360 for 35-40 minutes
Light Wheat Bread
1 1/2 C. water
1 1/4 tsp. salt
1 1/2 Tbsp. vegetable oil
2 Tbsp. molasses
2 C. bread flour
2 C. whole wheat flour
2 tsp. active dry yeast
1 rounded tsp. dough enhancer
1 rounded tsp. vital wheat gluten
Bake at 350 for 25-30 minutes
1 1/4 tsp. salt
1 1/2 Tbsp. vegetable oil
2 Tbsp. molasses
2 C. bread flour
2 C. whole wheat flour
2 tsp. active dry yeast
1 rounded tsp. dough enhancer
1 rounded tsp. vital wheat gluten
Bake at 350 for 25-30 minutes
Saturday, August 7, 2010
Taco Tarts
30 mini phylo cups (or shaped pie crust dough)
¾ C. mayonnaise
6 Tablespoons sour cream
¼ C. buttermilk
3 teaspoons taco seasoning
1 Tablespoon lime juice
Toppings:
Grated carrots
Cheese
Green onions
Peppers lettuce
Directions:
Follow the directions to prepare the phyllo cups.
Mix mayo, sour cream, buttermilk, taco seasoning and lime juice together.
Chill.
Fill shells and garnish with toppings just before serving.
¾ C. mayonnaise
6 Tablespoons sour cream
¼ C. buttermilk
3 teaspoons taco seasoning
1 Tablespoon lime juice
Toppings:
Grated carrots
Cheese
Green onions
Peppers lettuce
Directions:
Follow the directions to prepare the phyllo cups.
Mix mayo, sour cream, buttermilk, taco seasoning and lime juice together.
Chill.
Fill shells and garnish with toppings just before serving.
Coconut Rice Pudding
½ C uncooked Jasmine Rice
2 C. whole milk
2 C. Coconut Milk
1/3 C. sugar
2 Tbsp. raisins (boiled until plump)
2 Tbsp. coconut flakes
½ tsp. vanilla
Wash rice thoroughly and drain. Add milk, coconut milk and rice into a pot and bring to a boil. Lower the heat and cook for 1 hour or until the rice is thoroughly cooked and the milk has thickened to the consistency of pudding. Add sugar and vanilla extract to the pot, and cook for an additional 5 minutes. Distribute the rice pudding into 4 serving dishes and garnish each dish with raisins and coconut flakes. Chill dishes for 1 hour before serving.
2 C. whole milk
2 C. Coconut Milk
1/3 C. sugar
2 Tbsp. raisins (boiled until plump)
2 Tbsp. coconut flakes
½ tsp. vanilla
Wash rice thoroughly and drain. Add milk, coconut milk and rice into a pot and bring to a boil. Lower the heat and cook for 1 hour or until the rice is thoroughly cooked and the milk has thickened to the consistency of pudding. Add sugar and vanilla extract to the pot, and cook for an additional 5 minutes. Distribute the rice pudding into 4 serving dishes and garnish each dish with raisins and coconut flakes. Chill dishes for 1 hour before serving.
Homemade Ricotta Cheese
½ Gallon whole milk
-bring up to 200 degrees F in double boiler
Stir in 1/8 C. of vinegar – take off heat
Allow mixture to sit until it curdles
Drain in a cloth
Add 2 Tablespoons Butter and 1 teaspoon baking soda.
-bring up to 200 degrees F in double boiler
Stir in 1/8 C. of vinegar – take off heat
Allow mixture to sit until it curdles
Drain in a cloth
Add 2 Tablespoons Butter and 1 teaspoon baking soda.
Sweet and Sour Sauce
½ C. vinegar
1 T. Soy sauce
¼ C. Ketchup
¾ C. Sugar
Salt
2 T. Cornstarch
¼ C. coldwater
Mix over medium heat until thickened. Pour over meat.
1 T. Soy sauce
¼ C. Ketchup
¾ C. Sugar
Salt
2 T. Cornstarch
¼ C. coldwater
Mix over medium heat until thickened. Pour over meat.
Flour Tortilla
3 C. flour
¼ C. shortening (or oil)
½ tsp. salt
1 C. water
Mix flour, salt and shortening until it becomes fine crumbs. Add water until ball forms. Knead on floured surface 3-4 minutes. Let rest 20-30 minutes. Divide into 10 balls. Roll between wax paper into 7” circles. Cook on ungreased frying pan. Brown lightly on both sides.
¼ C. shortening (or oil)
½ tsp. salt
1 C. water
Mix flour, salt and shortening until it becomes fine crumbs. Add water until ball forms. Knead on floured surface 3-4 minutes. Let rest 20-30 minutes. Divide into 10 balls. Roll between wax paper into 7” circles. Cook on ungreased frying pan. Brown lightly on both sides.
Howard Family White Bread
2 quarts (8 C) warm water
1 C. sugar
¼ C. Powdered yeast
2 Tablespoons salt
1 C. Instant powdered milk (a good substitute for this is 1 C. rolled oats)
1 C. vegetable oil
Mix water, sugar and yeast together and let stand 5 mins. Add remaining ingredients stirring gently. Add 10 C. flour. Blend well. Add 1 or 2 C. at a time until mixture just looses its stickiness (about 16-18 total C.) Mix 10 minutes until dough is smooth and elastic. Let rise till doubled. Grease pans. Fill half full and bake at 350 degrees F for 30-35 minutes.
1 C. sugar
¼ C. Powdered yeast
2 Tablespoons salt
1 C. Instant powdered milk (a good substitute for this is 1 C. rolled oats)
1 C. vegetable oil
Mix water, sugar and yeast together and let stand 5 mins. Add remaining ingredients stirring gently. Add 10 C. flour. Blend well. Add 1 or 2 C. at a time until mixture just looses its stickiness (about 16-18 total C.) Mix 10 minutes until dough is smooth and elastic. Let rise till doubled. Grease pans. Fill half full and bake at 350 degrees F for 30-35 minutes.
Pumpkin Cake
1 C milk
3 eggs
1 C sugar
1 tsp. cinnamon
¼ tsp. ginger
½ tsp. salt
1/8 tsp. ground cloves
1 can 15 oz. pumpkin
Mix all together on high speed for 3 minutes. Pour into ungreased 9X13 pan. Cover the mixture with 1 package (18.5 oz.) white or yellow cake mix. Melt 1 ½ sticks of butter. Pour the butter over the top of the cake mix. Sprinkle with ¾ C of nuts on top. Bake 1 hour at 350 degrees F.
3 eggs
1 C sugar
1 tsp. cinnamon
¼ tsp. ginger
½ tsp. salt
1/8 tsp. ground cloves
1 can 15 oz. pumpkin
Mix all together on high speed for 3 minutes. Pour into ungreased 9X13 pan. Cover the mixture with 1 package (18.5 oz.) white or yellow cake mix. Melt 1 ½ sticks of butter. Pour the butter over the top of the cake mix. Sprinkle with ¾ C of nuts on top. Bake 1 hour at 350 degrees F.
NY Juniors Cheesecake
Sponge Cake Layer
½ C sifted cake flour
1 teaspoon baking powder
1 pinch salt
3 large eggs, separated
1/3 C sugar
2 Tablespoons sugar
1 teaspoon pure vanilla extract
3 drops lemon extract
3 Tablespoons unsalted butter, melted
¼ teaspoon cream of tartar
Cream Cheese Filling
4 (8 ounces) packages cream cheese
1 2/3 C sugar
¼ C cornstarch
1 Tablespoon pure vanilla extract
2 large eggs
¾ C heavy whipping cream
1. Sponge cake: preheat the oven to 350 degrees F and generously butter a 9-inch springform pan
2. Sift the cake flour, baking powder, and salt together in a medium sized bowl and set aside.
3. Beat the egg yolks together in a large bowl with an electric mixer on high for 3 minutes.
4. Then, with the mixer still running, gradually add the 1/3 C of sugar and continue beating until thick light-yellow ribbons form in the bowl, about 5 minutes more.
5. Beat in the vanilla and lemon extracts.
6. Sift the flour mixture over the batter and stir it in by hand until no more white flecks appear.
7. Then blend in the butter.
8. In a clean bowl, using clean dry beaters, beat the egg whites and cream of tartar together on high until frothy.
9. Gradually add the remaining 2 Tablespoons sugar and continue beating until stiff peaks form (the whites should stand up in stiff peaks, but not be dry).
10. Stir about 1/3 C of the whites into the batter, then gently fold in the remaining whites (don’t worry if a few white specks remain).
11. Gently spoon the batter into the pan.
12. Bake the cake just until the center of the cake springs back when lightly touched, only about 10 minutes (watch carefully!) Let the cake cool in the pan on a wire rack while ou continue making the cheesecake filling.
13. Do not remove the cake from the pan.
14. Cream Cheese Filling -----------------------.
15. Place one 8-ounce package of the cream cheese, 1/3 C of the sugar, and the cornstarch in a large bowl.
16. Beat with an electric mixer on low until creamy, about 3 minutes, then beat in the remaining 3 packages of the cream cheese.
17. Increase the mixer speed to high and beat in the remaining 1 1/3 Cups of the sugar, then beat in the vanilla.
18. Blend in the eggs, one at a time, beating the batter well after each one.
19. Blend in the heavy cream.
20. At this point mix the filling only until completely blended. Be careful not to overmix the batter.
21. Gently spoon the cheese filling on top of the baked sponge cake layer.
22. Place the springform pan in a large shallow pan containing hot water that comes about 1 inch up the side of the pan.
23. Bake the cheesecake until the center barely jiggles when you shake the pan, about 1 hour.
24. Cool the cake on a wire rack for 1 hour.
25. Then cover the cake with plastic wrap and refrigerate until it’s completely cold, at least 4 hours or overnight.
26. Remove the sides of springform pan.
27. Slide the cake off the bottom of the pan onto a serving plate.
28. Or, if you wish, simply leave the cake on the removable bottom of the pan and place it on a serving plate.
29. Store any leftover cheesecake in the refrigerator.
½ C sifted cake flour
1 teaspoon baking powder
1 pinch salt
3 large eggs, separated
1/3 C sugar
2 Tablespoons sugar
1 teaspoon pure vanilla extract
3 drops lemon extract
3 Tablespoons unsalted butter, melted
¼ teaspoon cream of tartar
Cream Cheese Filling
4 (8 ounces) packages cream cheese
1 2/3 C sugar
¼ C cornstarch
1 Tablespoon pure vanilla extract
2 large eggs
¾ C heavy whipping cream
1. Sponge cake: preheat the oven to 350 degrees F and generously butter a 9-inch springform pan
2. Sift the cake flour, baking powder, and salt together in a medium sized bowl and set aside.
3. Beat the egg yolks together in a large bowl with an electric mixer on high for 3 minutes.
4. Then, with the mixer still running, gradually add the 1/3 C of sugar and continue beating until thick light-yellow ribbons form in the bowl, about 5 minutes more.
5. Beat in the vanilla and lemon extracts.
6. Sift the flour mixture over the batter and stir it in by hand until no more white flecks appear.
7. Then blend in the butter.
8. In a clean bowl, using clean dry beaters, beat the egg whites and cream of tartar together on high until frothy.
9. Gradually add the remaining 2 Tablespoons sugar and continue beating until stiff peaks form (the whites should stand up in stiff peaks, but not be dry).
10. Stir about 1/3 C of the whites into the batter, then gently fold in the remaining whites (don’t worry if a few white specks remain).
11. Gently spoon the batter into the pan.
12. Bake the cake just until the center of the cake springs back when lightly touched, only about 10 minutes (watch carefully!) Let the cake cool in the pan on a wire rack while ou continue making the cheesecake filling.
13. Do not remove the cake from the pan.
14. Cream Cheese Filling -----------------------.
15. Place one 8-ounce package of the cream cheese, 1/3 C of the sugar, and the cornstarch in a large bowl.
16. Beat with an electric mixer on low until creamy, about 3 minutes, then beat in the remaining 3 packages of the cream cheese.
17. Increase the mixer speed to high and beat in the remaining 1 1/3 Cups of the sugar, then beat in the vanilla.
18. Blend in the eggs, one at a time, beating the batter well after each one.
19. Blend in the heavy cream.
20. At this point mix the filling only until completely blended. Be careful not to overmix the batter.
21. Gently spoon the cheese filling on top of the baked sponge cake layer.
22. Place the springform pan in a large shallow pan containing hot water that comes about 1 inch up the side of the pan.
23. Bake the cheesecake until the center barely jiggles when you shake the pan, about 1 hour.
24. Cool the cake on a wire rack for 1 hour.
25. Then cover the cake with plastic wrap and refrigerate until it’s completely cold, at least 4 hours or overnight.
26. Remove the sides of springform pan.
27. Slide the cake off the bottom of the pan onto a serving plate.
28. Or, if you wish, simply leave the cake on the removable bottom of the pan and place it on a serving plate.
29. Store any leftover cheesecake in the refrigerator.
Tennessee Cashew Brittle
1 C. Sugar
1/4 C. White Corn Syrup
1 1/2 C. Large Unsalted or Salted Cashews
1 T. Butter
1 tsp. Vanilla
1 tsp. Baking Soda
Take first 2 ingredients and microwave for 3 minutes and then stir.
Then microwave for another 3 minutes and stir in cashews, butter and vanilla.
Then microwave for 3 minutes. Add baking soda and pour into lightly buttered cookie sheet.
Cool and break into bite size pieces.
*Times for cooking can vary for different microwaves.
For a 1200 watt microwave the cooking times are nearer to:
2:15 or 2:30
1/4 C. White Corn Syrup
1 1/2 C. Large Unsalted or Salted Cashews
1 T. Butter
1 tsp. Vanilla
1 tsp. Baking Soda
Take first 2 ingredients and microwave for 3 minutes and then stir.
Then microwave for another 3 minutes and stir in cashews, butter and vanilla.
Then microwave for 3 minutes. Add baking soda and pour into lightly buttered cookie sheet.
Cool and break into bite size pieces.
*Times for cooking can vary for different microwaves.
For a 1200 watt microwave the cooking times are nearer to:
2:15 or 2:30
Thursday, June 17, 2010
Gem State Fudge
2 C. heavy cream
4 C. sugar
6 Tbsp. Cocoa
1/2 tsp. salt
2 Tbsp. Caro Syrup (lite)
4 Tbsp. butter
2 tsp. vanilla
1~Bring the heavy cream to a boil in a large heavy pan.
2~Remove cream from heat and add to it the sugar, cocoa, salt and caro syrup.
3~Bring contents to a boil and cook covered 2 to 3 minutes until the steam washes down from the sides of the pan any crystals which may have formed.
4~Uncover and reduce heat and cook without stirring to soft-ball stage (234 degrees F), there is a fine overall bubbling with, simultaneously, a coarser pattern, as though the fine bubbled areas were being pulled down for quilting into the coarser ones.
5~Remove pan from heat without jostling or stirring.
6~Cool the candy to 110 degrees F. You may hasten this process by placing the hot pan in a larger pan of cold water until the bottom of the pan has cooled.
7~Add the butter and beat partially.
8~Add vanilla.
9~Then beat until it begins to lose its sheen. At this point the drip from the spoon, when you flip it over, holds its shape against the bottom of the spoon.
10~If desired add nuts at this stage.
11~Pour the fudge into a buttered pan and allow to cool.
Makes 2 pounds
4 C. sugar
6 Tbsp. Cocoa
1/2 tsp. salt
2 Tbsp. Caro Syrup (lite)
4 Tbsp. butter
2 tsp. vanilla
1~Bring the heavy cream to a boil in a large heavy pan.
2~Remove cream from heat and add to it the sugar, cocoa, salt and caro syrup.
3~Bring contents to a boil and cook covered 2 to 3 minutes until the steam washes down from the sides of the pan any crystals which may have formed.
4~Uncover and reduce heat and cook without stirring to soft-ball stage (234 degrees F), there is a fine overall bubbling with, simultaneously, a coarser pattern, as though the fine bubbled areas were being pulled down for quilting into the coarser ones.
5~Remove pan from heat without jostling or stirring.
6~Cool the candy to 110 degrees F. You may hasten this process by placing the hot pan in a larger pan of cold water until the bottom of the pan has cooled.
7~Add the butter and beat partially.
8~Add vanilla.
9~Then beat until it begins to lose its sheen. At this point the drip from the spoon, when you flip it over, holds its shape against the bottom of the spoon.
10~If desired add nuts at this stage.
11~Pour the fudge into a buttered pan and allow to cool.
Makes 2 pounds
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