1 cup water
1 cup sugar
2 Tbsp. cornstarch
3 oz. strawberry gelatin
1 quart fresh strawberries - washed and caps off
1 9 inch pie crust - baked
Mix cornstarch and sugar together in small saucepan. Add water and cook until clear. Add gelatin and stir until dissolved. Chill until slightly thickened. Gently stir in strawberries and pour into pie shell. Return to fridge until completely set.
Friday, October 30, 2009
FROSTY FRUIT DESSERT
2 cups sugar
1/8 tsp. salt
1 quart buttermilk
1 tsp. vanilla
20 oz can crushed pineapple, drained
17 oz can fruit cocktail, drained
Combine sugar, salt, milk and vanilla. Blend well. Gently stir in fruits. Freeze in a 9-inch square pan until firm. Cut and serve.
1/8 tsp. salt
1 quart buttermilk
1 tsp. vanilla
20 oz can crushed pineapple, drained
17 oz can fruit cocktail, drained
Combine sugar, salt, milk and vanilla. Blend well. Gently stir in fruits. Freeze in a 9-inch square pan until firm. Cut and serve.
NUT GOODIES
12 oz. chocolate chips
12 oz. butterscotch chips
2 cups peanut butter
2 sticks margarine
1/4 cup vanilla pudding (NOT instant)
1/2 cup evaporated milk
2 pounds powdered sugar
1 lb. salted peanuts
Melt chips and peanut butter over medium heat. Pour half into a large 14x16 pan. Freeze.
Boil margarine, pudding and milk for 1 minute, stirring constantly. Add powdered sugar. Beat until creamy. Spread on chocolate mixture. Freeze again.
Reheat other half of chocolate mixture on low. Stir in peanuts. Gently spread on top of frozen chocolate mixture. Freeze 1 hour. Store in refrigerator.
12 oz. butterscotch chips
2 cups peanut butter
2 sticks margarine
1/4 cup vanilla pudding (NOT instant)
1/2 cup evaporated milk
2 pounds powdered sugar
1 lb. salted peanuts
Melt chips and peanut butter over medium heat. Pour half into a large 14x16 pan. Freeze.
Boil margarine, pudding and milk for 1 minute, stirring constantly. Add powdered sugar. Beat until creamy. Spread on chocolate mixture. Freeze again.
Reheat other half of chocolate mixture on low. Stir in peanuts. Gently spread on top of frozen chocolate mixture. Freeze 1 hour. Store in refrigerator.
NO BAKE FRUITCAKE
1 lb. box graham crackers
1 lb. box raisins
1 lb. bag mini-marshmallows
1 lb. bag flaked coconut
Small can evaporated milk
10 oz. maraschino cherries (cut into 4ths)
1 lb. pecans or walnuts (leave whole)
Crush crackers until fine. In a large bowl, mix crackers, raisins, coconut, cherries and nuts. Melt milk and marshmallows in a double boiler. Pour over crumb mixture and stir until well coated. Place wax paper on bottom of pan (9x13 or 10x14 works fine). Pour cracker mixture into pan. With wax paper, press down on mixture until firm and in corners. Stores in refrigerator for months.
1 lb. box raisins
1 lb. bag mini-marshmallows
1 lb. bag flaked coconut
Small can evaporated milk
10 oz. maraschino cherries (cut into 4ths)
1 lb. pecans or walnuts (leave whole)
Crush crackers until fine. In a large bowl, mix crackers, raisins, coconut, cherries and nuts. Melt milk and marshmallows in a double boiler. Pour over crumb mixture and stir until well coated. Place wax paper on bottom of pan (9x13 or 10x14 works fine). Pour cracker mixture into pan. With wax paper, press down on mixture until firm and in corners. Stores in refrigerator for months.
Wednesday, October 7, 2009
MARCIA'S WHEAT BREAT - ALTERNATE TO LIZ'S
In mixer bowl using the flat beater, mix the following on VERY low until well blended -
4 cup wheat flour
1/4 cup vegetable oil
1/4 cup honey
4 Tbsp. gluten
2 Tbsp. yeast
2 tsp. salt
Add 3 cup VERY HOT tap water and mix on low for 1 minute until well blended. Cover with clean kitchen towel and let dough rest for 10 minutes.
Change to dough hook and add 3-3 1/2 cups bread flour (I like to use mostly white wheat flour and it works well), and 1 TBSP. lemon juice. Add just enough flour until dough stays pulled away from the sides (this will vary depending on the humidity in the air). Knead on '2' for 8 minutes. Cover with towel and let dough rest for 10 minutes.
Oil or grease 3 (8x4) or 2 (9x5) loaf pans. Put a small amount of vegetable oil (2 Tbsp) on counter. Turn out dough onto oiled surface. Divide into 2 or 3 equal pieces. Press out air bubbles, working one piece at a time. Flatten into a long rectangle, then fold in half, then again press out air bubbles and roll up (like a jelly roll). Turn under ends and place in oiled loaf pan. Let rise until doubled, about 30 minutes.
Bake at 350 degrees for 30-35 minutes. Turn out immediately onto a wire rack with bread on its side. Let cool. Place in plastic bags when still slightly warm. Freezes well.
4 cup wheat flour
1/4 cup vegetable oil
1/4 cup honey
4 Tbsp. gluten
2 Tbsp. yeast
2 tsp. salt
Add 3 cup VERY HOT tap water and mix on low for 1 minute until well blended. Cover with clean kitchen towel and let dough rest for 10 minutes.
Change to dough hook and add 3-3 1/2 cups bread flour (I like to use mostly white wheat flour and it works well), and 1 TBSP. lemon juice. Add just enough flour until dough stays pulled away from the sides (this will vary depending on the humidity in the air). Knead on '2' for 8 minutes. Cover with towel and let dough rest for 10 minutes.
Oil or grease 3 (8x4) or 2 (9x5) loaf pans. Put a small amount of vegetable oil (2 Tbsp) on counter. Turn out dough onto oiled surface. Divide into 2 or 3 equal pieces. Press out air bubbles, working one piece at a time. Flatten into a long rectangle, then fold in half, then again press out air bubbles and roll up (like a jelly roll). Turn under ends and place in oiled loaf pan. Let rise until doubled, about 30 minutes.
Bake at 350 degrees for 30-35 minutes. Turn out immediately onto a wire rack with bread on its side. Let cool. Place in plastic bags when still slightly warm. Freezes well.
MARCIA'S QUICHE
Roll out a pie shell and place in a 9" pie plate. Crimp outside edge OVER edge of pie pan. Poke holes in bottom/sides of crust. Sprinkle 1/4 cup Swiss cheese onn bottom of pan and bake in preheated 350 degree oven for 5-7 minutes.
Meanwhile, saute any vegetables desired (asparagus, mushrooms, onions, zucchini, etc).
Also cook any meats desired (bacon, sausage, ham, Canadian bacon)
Mix together 5 eggs, 1/4 cup milk, 2 Tbsp. sour cream, 1/4 tsp. thyme, 2 tsp. parsley, salt and pepper. Beat until fluffy.
Sprinkle sauteed vegetables and meat in bottom of partially cooked pie crust. Spread 1 cup Swiss cheese over top. Slowly pour egg mixture on top of cheese. Sprinkle with nutmeg.
Bake about 40 minutes at 350 degree.
Meanwhile, saute any vegetables desired (asparagus, mushrooms, onions, zucchini, etc).
Also cook any meats desired (bacon, sausage, ham, Canadian bacon)
Mix together 5 eggs, 1/4 cup milk, 2 Tbsp. sour cream, 1/4 tsp. thyme, 2 tsp. parsley, salt and pepper. Beat until fluffy.
Sprinkle sauteed vegetables and meat in bottom of partially cooked pie crust. Spread 1 cup Swiss cheese over top. Slowly pour egg mixture on top of cheese. Sprinkle with nutmeg.
Bake about 40 minutes at 350 degree.
CHICKEN TORTILLA SOUP
This is a good and easy recipe but it's different from the Chicken Tortilla recipes at Max & Erma's.
4 (6-inch) corn tortillas
1/2 cup onion, chopped
3 boneless chicken breast halves (about 12 ounces)
1 garlic clove, diced small
1/4 tsp. chili powder
1/4 tsp. ground cumin
2 cans (14 1/2 ounces) chicken broth
1 can (14 1/2 ounces) diced tomatoes, undrained - FOR SPICY USE TOMATOES WITH
GREEN CHILIS
1 can (4 ounces) chopped green chiles, undrained -USE ONLY IF YOU LIKE IT SPICY
4 tsp. fresh cilantro, snipped
2 ounces cheddar cheese, shredded (1/2 cup)
4 thick slices fresh lime (optional)
Preheat oven to 400 degrees. Cut tortillas into 1/2 inch strips using kitchen shears. Place on baking sheet and bake for 7-8 minutes until crisp. Meanwhile, chop onion. Cut chicken into 1/2 inch pieces.
Heat a 4-quart heavy saucepan over medium-high heat. Using 1 Tblsp. olive oil, saute onions until soft (about 3 minutes). Add garlic and chicken and cook for 3 minutes. Add spices, broth, tomatoes, chilies. Bring to a boil, reduce heat and simmer 10 minutes.
Snip cilantro. Divide tortilla strips among 4 bowls. Ladle soup over tortilla strips and top with cheese and cilantro. Garnish each bowl with lime slice to squeeze juice into soup, if desired.
4 (6-inch) corn tortillas
1/2 cup onion, chopped
3 boneless chicken breast halves (about 12 ounces)
1 garlic clove, diced small
1/4 tsp. chili powder
1/4 tsp. ground cumin
2 cans (14 1/2 ounces) chicken broth
1 can (14 1/2 ounces) diced tomatoes, undrained - FOR SPICY USE TOMATOES WITH
GREEN CHILIS
1 can (4 ounces) chopped green chiles, undrained -USE ONLY IF YOU LIKE IT SPICY
4 tsp. fresh cilantro, snipped
2 ounces cheddar cheese, shredded (1/2 cup)
4 thick slices fresh lime (optional)
Preheat oven to 400 degrees. Cut tortillas into 1/2 inch strips using kitchen shears. Place on baking sheet and bake for 7-8 minutes until crisp. Meanwhile, chop onion. Cut chicken into 1/2 inch pieces.
Heat a 4-quart heavy saucepan over medium-high heat. Using 1 Tblsp. olive oil, saute onions until soft (about 3 minutes). Add garlic and chicken and cook for 3 minutes. Add spices, broth, tomatoes, chilies. Bring to a boil, reduce heat and simmer 10 minutes.
Snip cilantro. Divide tortilla strips among 4 bowls. Ladle soup over tortilla strips and top with cheese and cilantro. Garnish each bowl with lime slice to squeeze juice into soup, if desired.
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