Recipes
Stuffed dates
- Thursday, June 28, 2012
Here's my new favorite snack for summer
Stuffed dates
Ingredients:
12 large dried dates
1/2 goat cheese, softened
1/2 tsp finely chopped basil
1/4 c. chopped walnuts
olive oil for sprinkling
Mix the goat cheese, basil, and chopped nuts in a small bowl. Remove the seeds from the dates, slicing them into 2 stuffable pockets. Stuff the filling inside, and placed on serving plate. Sprinkle with olive oil and a little more basil for garnish. Enjoy! You may have to make 2 batches...
Submitted by Allison Liddell
Mema's Coconut Cake
- Thursday, May 24, 2012
Rich White Cake
Preheat oven to 350 F
Grease & flour 2, 9”layer pans
Stiffly beat 6 egg whites (3/4 cup) then set aside.
Cream together until fluffy: 1 cup soft shortening (half butter for flavoring) and 2 cups granulated sugar
Sift together 2-3 times: 3 cups cake flour, 4 teaspoons baking powder and 1 teaspoon salt.
Stir in alternately with mixture: 1-1/3 cup thin milk (half water) and 2 teaspoons vanilla.
Add 1/3 at a time of each of the “sift” & “stir” to the cream together mixture making sure blended well each time. Now fold in egg whites, using 1/3 of stiff egg whites at a time (some liquefied egg whites ok –just add them in also) until all is incorporated.
Divide evenly into prepared pans and bake 30-35minutes until toothpick tests done.Cool
before icing)
7-Minute Frosting
Combine in double boiler:
2 egg whites
1-1/2 cups granulated sugar
1/4 teaspoon cream of tartar
1/3 cup water
Place over boiling water and beat with rotary beater until mixture holds it’s shape. Remove from heat then add in 1-1/2 teaspoon vanilla. Beat until bottom of pan is cool enough to touch then spread on cake. Add flaked sweetened coconut for coconut cake. This would be delicious served with fresh berries in season!
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Nutty Shortbread
- Thursday, April 26, 2012
* 1 stick unsalted butter, softened
* 1 cup dark brown sugar
* 1 cup flour
* ¼ teaspoon salt
* ¾ teaspoon vanilla extract
* ¾ cup chopped walnuts (or pecans)
* Powdered sugar
Preheat oven to 300 F
Cream butter and gradually add in sugar till well mixed. Sprinkle in the salt, then sprinkle in flour. Add in the extract. Press dough evenly into a glass 8” pie or square baking dish. Spread the nuts over the top of dough and lightly press the nuts into the dough.
Bake on center oven rack 30-40 minutes until top is a light golden brown. Cool and cut into pie shapes or squares, and dust with powdered sugar.
Submitted by Deborah Brooks
Pauls Dean's Corn Casserole
- Sunday, December 04, 2011
I brought this dish to the Holiday Party.
2 cans of corn
2 cans of cream corn
2 boxes of Jiffy mix
2 8oz sour cream
1 cup of butter (2 sticks) melted
Grated cheddar cheese
Mix all ingredients together but the cheese and place in a 9" x 13" greased baking dish.
Bake for 50 minutes at 350.
Remove and sprinkle cheese on top and return to oven for 5 minutes or until melts.
Submitted by Jacki Brewer
KITCHEN SINK SOUP
- Saturday, December 03, 2011
A recipe for chilly, wet day from my cousin, Lauren's food blog: http://saltandsass.com/
Submitted BY Jacki Brewer
Kitchen Sink Soup
November 19, 2011 by La
Or, more appropriately, Produce Drawer Soup. As in,
Company Potatoes
- Monday, October 24, 2011
Ingredients:
1 pt sour cream
2 c. grated cheddar cheese
1 (2-lb) bag hash brown potatoes (I used the shredded not the cubed cut)
1/2 c. margarine or butter (I used butter)
1 tsp. salt ( I did use a smoked salt from Central Market,in the bulk section. Love that stuff!)
1/2 tsp. black pepper
1/2 c. finely chopped onion (when I made this Sat I forgot to put the onion in!)
1 can cream of chicken soup
Topping:
1/2 c. margarine or butter (again used butter, I not a margarine person I want the real deal)
2 c. crushed cornflakes
Defrost hash browns, slightly and crumble up. Mix above ingredients and put in a buttered dish. Bake at 350 for 40-45 minutes.
Topping: Mix margarine/butter with crushed cornflakes and sprinkle on potato mixture.
May add a little extra cheese on top if desired. (I didn't, figured it might make the topping less crunchy, I like crunchy)
Note:
Recipe was not clear on when to put the topping on. Using real butter I thought it might brown too much during the full baking time so I let the dish bake about 25 min. before putting the topping on.
Submitted by Nancy Wagliardo