Ingredients:
- 3 c. flour
2 tsp. Baking soda
1 tsp. Cinnamon
1 tsp. Ginger
Archives for Uncategorized category
Ingredients:
- 1 cup sugar
1 1/4 cup water
1 tbsp butter
1/4 cup cornstarch
3 tbsp cold water
6 tbsp lemon juice
1 tsp grated lemon rind
3 egg yokes
2 tbsp milk
1 9″ baking pastry shell
3 egg whites
6 tbsp sugar
1 tsp lemon juice
Filling:
- 1. Combine 1 cup sugar, 1 1/4 cups water & butter
2. Heat until sugar dissolves
3. Add cornstarch blend with remaining water; cook slowly until clear, about 8 minutes
4. Add 6 tbsp lemon juice & rind; cook 2 min
5. Slowly add egg yokes beaten with milk ; bring to boil
6. Cool
7. Pour into baked shell
Meringue:
- 8. Beat egg whites until stiff; add slowly 6 tbsp sugar & 1 tsp lemon juice
9. Spread Meringue over filling
10. Bake in moderate over 350* 12-15 min
Ingredients:
- 1- 8 oz. Pkg softened cream cheese
1 c. sifted confectioner sugar
1 tsp. Vanilla
1 c. whipping cream whipped
1/4 tsp. Almond extract
1 1 lb. Can cherry pie filling
1 baked pastry shell
Directions:
- Whip whipping cream set aside.
Beat together cream cheese, sugar and vanilla until smooth. Fold in whip cream. Pour into pastry shell. Add almond extract to pie filling and carefully spoon over cheese layer. Chill until set
Yield
- Makes 2 loaves
Ingredients:
- 6-7 cup flour (all-purpose)
3 tbsp sugar
1 tbsp salt
2 tbsp oil (corn)
1/2 tsp anise seeds (crushed)
1/2 tsp fennel seeds (crushed)
2 cup lukewarm water
2 packages yeast
Method:
- Pour the lukewarm water into a bowl.
Sprinkle yeast on top and set aside for 5 minutes.
In a large bowl mix 4 cups of flour, sugar, salt, oil, anise seeds and fennel seeds.
Mix with a wooden spoon, till combined.
Mix yeast mixture to the dry ingredients.
Beat together till smooth.
Add remaining flour 1/2 cup at a time.
Pour dough onto a lightly floured surface and knead for 8-10 minutes.
The dough will become smooth and elastic.
Place dough into a greased bowl turning the dough to cover all sides.
Cover with a damp cloth or plastic wrap till double.
Place dough onto a floured surface and punch down.
Cut dough in half. Form into loaves. Place on a greased cookie sheet.
Cover again till double. Bake in a pre-heated oven at 350 F for 50 minutes.
Remove, cool on a wire rack.
| Note: | |
 |
Beignets are as much a part of our culture as good jazz and serious hurricanes. Beignet comes from the French word for fritter. It’s a yeasty, deep-fried type of doughnut, usually served with powdered sugar. This recipe is for a Commander’s beignet, and it works as a savory beignet as well as a sweet one. And if you’ve never been to Cafe du Monde in New Orleans, well, you’ve got some living left to do. Cafe du Monde, which is packed with customers 24 hours a day, serves a [list]more classic beignet–and the powdered sugar flies, literally. |
Servings: 6
Blueberry Sauce:
- 2 pints fresh blueberries
3/4 cup granulated sugar, approximately
1 cup water
Beignet batter:
- 3 cups all-purpose flour
2 tablespoons baking powder
1 teaspoon kosher salt
1/2 cup granulated sugar
1 cup water
1 cup milk
1 medium egg, beaten
For cooking and serving:
- 2 1/2 quarts vegetable oil, for frying
1/3 cup powdered sugar
Directions:
- Combine the blueberries, the 3/4 cup of sugar, and water, puree in a food processor, and pass through a fine sieve. Taste, and add more sugar if necessary. Set aside.
To make the beignets, combine and sift together the flour, baking powder, salt, and 1/2 cup of sugar in a large bowl. Combine the water, milk, and egg in a small bowl. Add the wet ingredients to the dry ingredients, and combine thoroughly.
Heat the vegetable oil in a large pot over medium-high heat until it reaches 325F on a deep-fry thermometer.
Use 2 teaspoons, one in each hand. Lift a spoonful of batter with one spoon, and push the batter into the hot oil with the other. Fry no more than 10 beignets at a time; crowding the pot will reduce the oil temperature and cause the beignets to be greasy and soggy. Adjust the heat to maintain the temperature at 325F. Fry each batch for 6 to 7 minutes, until golden brown and cooked all the way through. Check for doneness by splitting one open. Drain on a rack or paper towels. Soon after removing the beignets from the oil, place the powdered sugar into a sieve and generously dust the beignets with the sugar.
Ladle equal portions of the blueberry sauce onto each of 6 plates, and arrange 5 beignets around the sauce.
Prep Time: 15 minutes
Inactive Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Yield: 18 wedges
Ingredients:
Ingredients:
- 2/3 c. oil
1/4 c. red wine vinegar
dash of Tabasco
2 tsp. Worstershire sauce
dash of papricks
2 cloves garlic pressed
Directions:
- mix all ingredients. place in frig for future use.
bast a steak or pork chops before grilling.
Ingredients:
- 1 pd ground beef
1 tsp chili powder
1 cup (4 oz) shredded cheddar
1 large head of lettuce, shredded
2 med tomatoes, chopped
2 cups broken tortilla chips
1/4 cup black olives, sliced
1 cup ranch style salad dressing
1 avocado
Whole tortilla chips for garnish
Directions:
- 1. Brown ground beef with chili powder, drain grease.
2. Combine beef with cheese, lettuce, tomatoes, broken chips, olives and salad dressing
3. Garnish with avocado slices and tortilla chips
Yield 6 servings
Continue Reading…
Ingredients:
- 4 (12 TO 14 OZ.) BUNCHES OF SPINACH -COARSE STEMS DISCARDED
1 TABLESPOON BUTTER UNSALTED
1 TABLESPOON ALL PURPOSE FLOUR
1 CUP HEAVY CREAM
3/4 TEASPOON HOT SAUCE- TABASCO STYLE
1/4 TEASPOON FRESHLY GRATED NUTMEG
3/4 TEASPOON SALT
