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Pecan Pie Muffins
Ingredients:
2 c. packed brown sugar
1 c. flour
2 c. finely chopped pecans
1-1/3 c. butter, melted (no substitutes)
4 eggs
Instructions:
In a bowl, combine, brown sugar, flour & pecans; set aside.
Combine butter & eggs; mix well.
Stir into flour mixture just until moistened.
Fill greased & floured or paper-lined miniature muffin cups 2/3 full.
Bake at 350 for 15-18 min. or until muffins test done.
Remove immediately to cool on wire racks.
I got 3 1/2 - 4 dz.
WOW ! MK's has been busy ! Now I want to bake ....
Curried Avocado Soup
1 avocado, sliced
2 cups chicken broth
1 cup milk or cream
2 Tablespoons light rum
1 teaspoon (or less) curry powder
1 teaspoon Spice Islands Beau Monde Seasoning
Generous dash white pepper
Generous pinch dehydrated green onions
1 lime to garnish
Mix all ingredients except lime, in blender. Serve cold in chilled cream soup bowls with thin lime slice on top.
SERVES: 6 to 8
Chocolate Glacier Cake
Prep: 15 min Total: 1 hr 5 min
8 ALTOIDS Peppermints
1/2 cup boiling water
4 squares BAKER'S Unsweetened Baking Chocolate
1/2 cup (1 stick) butter or margarine
2 cups sugar
1 cup KRAFT Mayo Real Mayonnaise
2 eggs, slightly beaten
1/2 cup milk
2 cups flour
1 tsp. CALUMET Baking Powder
1 tsp. baking soda
1 tub ( 8 oz.) COOL WHIP Whipped Topping, thawed
10 OREO DOUBLE DELIGHT Mint 'n Creme Chocolate Sandwich Cookies,
crushed
GREASE and flour 13x9-inch baking pan.
ADD mints to boiling water; stir until mints are completely
dissolved. Microwave chocolate and butter in medium bowl on
HIGH 1 minute; stir until chocolate is completely melted and
mixture is well blended. Add mint mixture, sugar, Mayo, eggs
and milk; mix well.
MIX flour, baking powder and baking soda in large mixing bowl.
Add chocolate mixture; beat with electric mixer on low speed
30 seconds, scraping bowl frequently. Beat on medium speed 2
minutes. Pour into prepared pan.
BAKE at 350°F for 40 to 50 minutes or until toothpick inserted
in center comes out clean. Cool completely.
FROST with COOL WHIP just before serving; sprinkle with crushed
cookies.
Makes 12 servings
Storage: Store leftover cake in refrigerator.
http://anon.doubleclick.speedera.net.../shortcake.jpg
Mixed-Berry Shortcakes
Ripe, plump berries, flaky biscuits and sweetened whipped cream make for a heavenly early summer dessert.
Prep Time: 25 minutes
Baking Time: 12-15 minutes
Serves 6
Ingredients
4 cups mixed berries (blueberries, raspberries and/or sliced strawberries)
4 tablespoons sugar, divided
1 3/4 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 1/4 cups heavy cream, divided
Directions
1. Preheat the oven to 425F. Grease a baking sheet. Gently toss the berries with 1 tablespoon sugar and let stand.
2. In a large bowl, mix the flour, 1 tablespoon sugar, baking powder and salt. Make a well in the center and pour in 1 cup cream. Using a fork, stir until just blended. Scrape out the dough onto a floured surface; knead gently 8-10 times.
3. Roll the dough 1/2 inch thick. Using a round cutter, cut out 6 biscuits, rerolling the scraps as necessary. Transfer biscuits to the prepared baking sheet and brush tops with 2 tablespoons cream. Sprinkle tops with 1 tablespoon sugar. Bake the biscuits for 12-15 minutes or until the edges are golden.
4. Beat the remaining 1 cup plus 2 tablespoons cream and 1 tablespoon sugar at high speed until soft peaks form.
5. Using a serrated knife, halve the biscuits horizontally. Place a generous spoonful of berries on each biscuit bottom, then top with whipped cream and biscuit tops.
Per serving: 513 Cal.; 6g Protein; 34g Fat; 48g Carb.; 421mg Sodium; 122mg Chol.; 4g Fiber.
http://www.cookingvillage.com/cv/ren...D145468,00.jpg
OK, I stole these from the Cooking Village site. :D
Honeyed Peach Pie
Prize-winning Iowa pie-baker Louise Piper says that peach-flavored gelatin gives a surprisingly scrumptious boost to the flavor and texture of her fresh peach pie filling.
Louise’s Double Pie Crust
1/3 cup sugar
5 tablespoons all-purpose flour
2 tablespoons peach-flavored gelatin mix
Pinch of salt
9-10 fresh peaches, peeled and cut into 1/2-inch slices (5 cups)
2 tablespoons honey
2 tablespoons butter, cut into pieces
Milk and sugar for finishing pie
Preparation Time: 45 minutes (includes making the crust)
Baking Time: 50 minutes
Serves 8
1. Prepare the pie crust. Preheat the oven to 400F. In a large bowl, combine sugar, flour, gelatin and salt. Add peaches; toss to mix.
2. Scrape the filling into the pie shell. Drizzle with the honey and dot with the butter. Cover with the remaining pastry round and trim to 1/2 inch beyond the rim of the pie plate. Fold the top pastry under the bottom pastry and crimp the edge. If desired, brush the top pastry with milk and sprinkle with sugar.
3. Bake the pie for about 50 minutes or until golden. Transfer to a rack to cool.
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Louise’s Double Pie Crust
http://www.cookingvillage.com/cv/ren...D145519,00.jpg
Iowa baker Louise Piper has been making blue-ribbon pies with basically the same pastry for over 40 years. It’s made with vegetable oil instead of shortening or lard. She says that over the years, she has refined the recipe, adjusting ingredients, until she finally got it just right. Use this pastry to make Honeyed Peach Pie, Double-Cherry Pie or Bushel-of-Blueberries Pie, or try it with your favorite fruit filling.
2 2/3 cups all-purpose flour
1 teaspoon salt
2/3 cup vegetable oil
6 tablespoons cold milk
Preparation Time: 20 minutes
Baking Time: depends on the pie
Makes dough for 1 double-crust pie
1. In a large bowl, combine the flour and salt; set aside. Pour the oil into a measure. Add the milk; do not stir. Pour the liquids over the dry ingredients. Stir until the dough just holds together, adding 1-2 teaspoons of additional oil, if necessary.
2. Divide the dough in half. Shape each half into a ball; flatten slightly. Place each half between 2 sheets of wax paper. Roll out the dough between the paper from the center to the edge to form two 12-inch rounds.
3. Ease one pastry round into a 9-inch pie plate; don’t stretch the pastry. Fold in the over-hanging edge of dough so it’s even with the pie plate.
4. Cut steam vents in the pastry round used for the top of the pie: Simply pierce the pastry all over with a fork, poke out holes with a straw (as in Bushel-of-Blueberries Pie) or cut out decorative shapes with a paring knife. If you like, use the dough scraps to make appliques in fruit shapes (like in Honeyed Peach Pie, pictured at left). Moisten the undersides of the appliques with a little water so that they stick to the pie.
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Double-Cherry Pie
http://www.cookingvillage.com/cv/ren...D145449,00.jpg
A combination of fresh and dried cherries packs Iowa baker Louise Piper’s pie with flavor. She likes it warm with vanilla ice cream or whipped cream.
Louise’s Double Pie Crust
1 1/4 cups sugar
1/4 cup all-purpose flour
2 tablespoons quick-cooking tapioca
1/2 teaspoon ground cardamom or nutmeg
5 cups pitted fresh tart red cherries (you can also use canned or thawed frozen tart cherries, drained)
3/4 cup dried tart cherries
1 1/2 tablespoons butter, cut into pieces
Milk and sugar for finishing pie
Preparation Time: 45 minutes (includes making the crust)
Baking Time: 50 minutes
Serves 8
1. Prepare the pie crust. Preheat the oven to 400F. In a large bowl, mix the sugar, flour, tapioca and cardamom. Add the fresh and dried cherries. Toss to mix thoroughly.
2. Scrape the filling into the pie shell. Dot with the butter. Cover with the remaining pastry round and trim to 1/2 inch beyond the pie-plate rim. Fold the top pastry under the bottom pastry and crimp. Brush the top pastry with milk and sprinkle with sugar.
3. Bake the pie for about 50 minutes or until golden. Transfer to a rack to cool.
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Nothing beats a pure berry pie. This one is a specialty of Iowa baker Louise Piper, who says that hers is as simple and good as it gets. Don't miss the red raspberry variation in the Tip, below.
Louise’s Double Pie Crust
3/4 cup sugar
5 tablespoons all-purpose flour
1/8 teaspoon salt
5 cups fresh blueberries, rinsed and drained
2 tablespoons butter, cut into pieces
Milk and sugar for finishing pie
Preparation Time: 30 minutes (includes making the crust)
Baking Time: 45-50 minutes
Serves 8
1. Prepare the crust. Preheat the oven to 400F. In a bowl, combine the sugar, flour and salt. Add the blueberries; toss to mix.
2. Scrape the filling into the prepared pie shell. Dot with the butter. Cover with the remaining pastry round; trim to 1/2 inch beyond the rim of the pie plate. Fold the top pastry under the bottom pastry and crimp the edge. If desired, brush the top pastry with milk and sprinkle with sugar.
3. Bake the pie for 45-50 minutes or until golden. Transfer to a rack to cool.
Southwestern Chicken Salad
Serves 8
1/3 c. Thousand Island dressing
1/3 c. Salsa
1/4 c. Sour Cream
1 tsp. Seasoned Salt
1 tsp. Garlic Powder
1/2 tsp. Lemon Pepper Seasoning (I've left this out)
1/4 tsp. Cayenne Pepper
4 Chicken breasts, cut into strips
1 tbsp. Olive Oil
1 medium Sweet Red Pepper, cut into strips
1 medium Green pepper, cut into strips
2 tsp. Lime Juice
12 c. Romain Lettuce
1-1/2 c. Shredded Cheese
1 c. Shredded Cabbage
1 medium Tomato, diced
1 medium Carrot, shredded
1 can Whole Kernal Corn, drained
1 can Black Beans, drained
Tortilla Chips, optional
In a small bowl, combine salad dressing, salsa and sour cream. Cover and refrigerate.
Combine seasoning salt, garlic powder, lemon pepper and cayenne pepper. Sprinkle over chicken. In a skillet, saute chicken in olive oil until partially done. Add peppers and cook until chicken is no longer pink. Drizzle with lime juice, cover and keep warm.
In a large bowl, toss lettuce, cheese, cabbage, tomato, carrots, corn and beans. Add chicken mixture. Drizzle with dressing and serve with chips.
**I buy bags of already prepared salad mix. Sometimes I add some brocoli slaw or a bag of the shredded cabbage (for coleslaw mix) into the greens. It's easier :-)
ORIENTAL COLE SLAW
1 (16 oz.) bag cabbage slaw
2 pkg. Ramen Noodles, chicken or oriental flavor, uncooked
3 scallions, chopped
½ cup sugar
½ cup vinegar
¼ cup salad oil
1 cup cashew halves or pieces
1 cup sunflower seeds
Two hours before serving, break up Ramen Noodles in a large bowl. Reserve seasoning packets. Toss cabbage with noodles & scallions. Whisk together sugar, vinegar, oil & seasoning packets. Pour over salad. Mix well, cover & refrigerate for 2 hours. Just before serving, stir in cashews and sunflower seeds. (This is best the day it is made.)
Chinese Wonder Salad
Dressing: 1 cup sugar, 3/4 cup wine vinegar; 1/2 tsp. soy sauce or Tempura sauce. Mix well and set aside.
1 can LeSeur Peas, drained
1 can whole corn, drained
1 can Fancy Chinese vegetables, drained and rinsed
1 small jar pimento pieces
1 can French cut beans, drained
1 small jar sliced mushrooms
1 can water chestnuts, sliced and drained
1 Vidalia (or sweet) onion sliced in rings or slivers
1 cup diagonally sliced celery
(you can add a little sliced green or red pepper for variety, if desired, but it is very good without it)
Toss drained vegetables with dressing and refrigerate several hours.
Coated Chex Mix
4 cups Rice Chex
4 cups Wheat Chex
4 cups Corn Chex
4 cups Cheerios
1 can peanuts
1 can mixed nuts
1 can raisins
1 can pretzels
1 1//2 pound almond bark.
Melt almond bark over double boiler or for two minutes in microwave. DO NOT OVERCOOK. Stir frequently while melting. Immediately pour over mix, mixing thoroughly. Spread out on waxed paper. When cool break into smaller pieces.