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Combine the crunchy peanut butter and confectioners' sugar; blend well. Spread all but 3 tablespoons over the bottom of the baked pie shell. Save remaining peanut butter mixture for topping.
In a medium saucepan, blend the granulated sugar, cornstarch, and salt. Slowly stir in scalded milk then place over medium heat.
Cook, stirring constantly, until smooth and hot. Quickly stir about 1/3 of the hot mixture into the beaten egg yolks.
Add the egg yolk mixture back to the pan, along with the butter.
Continue cooking and stirring until thickened.
Remove from heat and stir in vanilla. Pour over peanut butter mixture.
Meringue
Beat egg whites, sugar, and cream of tartar until stiff but not dry. Spread over filling. Sprinkle remaining peanut butter mixture over meringue. Place in 325° oven until meringue is lightly browned, about 12 to 16 minutes.
Chill the peanut butter pie, or serve at room temperature. Store leftovers in the refrigerator.
Serves 8.
4 catfish fillets
cooking oil
1 ½ cups yellow cornmeal
2 teaspoons salt
1 teaspoon pepper
¼ teaspoon garlic powder
Instructions
Rinse fillets. Do not pat dry.
Heat cooking oil to 350 degrees in heavy skillet.
Combine all dry ingredients in shallow dish. Place fillets into cornmeal mixture. Coat fillets evenly; shake off excess coating.
Fry in hot oil, rounded side down, for 3 to 4 minutes. Turn fillets and cook 3 to 4 minutes. Drain on paper towel.
For the Crab Cakes
2 large eggs
2-1/2 tablespoons mayonnaise, best quality such as Hellmann's or Duke's
1-1/2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
1 teaspoon Old Bay seasoning
1/4 teaspoon salt
1/4 cup finely diced celery, from one stalk
2 tablespoons finely chopped fresh parsley
1 pound lump crab meat (see note below)
1/2 cup panko
Vegetable or canola oil, for cooking
For the Quick Tartar Sauce
1 cup mayonnaise, best quality such as Hellmann's or Duke's
1-1/2 tablespoons sweet pickle relish
1 teaspoon Dijon mustard
1 tablespoon minced red onion
1-2 tablespoons lemon juice, to taste
Salt and freshly ground black pepper, to taste
Instructions
For the Crab Cakes
Line a baking sheet with aluminum foil.
Combine the eggs, mayonnaise, Dijon mustard, Worcestershire, Old Bay, salt, celery, and parsley in a large bowl and mix well. Add the crab meat (be sure to check the meat for any hard and sharp cartilage) and panko; gently fold mixture together until just combined, being careful not to shred the crab meat. Shape into 6 crab cakes (about ½ cup each) and place on prepared baking sheet. Cover and refrigerate for at least 1 hour.
Preheat a large nonstick pan to medium heat and coat with canola oil. When oil is hot, place crab cakes in pan and cook until golden brown, about 3-5 minutes per side. Be careful as oil may splatter. Serve immediately with tartar sauce or a squeeze of lemon.
For the Quick Tartar Sauce
Mix all ingredients together in a small bowl. Cover and chill until ready to serve.
Note: If you can only find jumbo lump crab meat, you may need to break the pieces up a bit. If the clumps are too large, the crab cakes won't hold together well.
1. Preheat the oven to 350 degrees. Roll out the pie pastry and line a 9-inch pie pan; set aside.
2. In a food processor bowl, combine the flour, brown sugar, butter, and salt. Remove one-half cup of the mixture and set aside. Transfer the rest to a medium mixing bowl. In a small bowl, beat the egg lightly. Add the molasses and cold water, and blend but do not beat; you don’t want bubbles in the batter. Set aside.
3. In a small bowl, mix the hot water with the baking soda and blend into the molasses mixture. Add to the flour mixture and mix well. Pour into the pie shell and top with the reserved crumbs. Bake for 35 minutes. The pie will appear quivery but will firm up as it cools. Transfer to a rack to cool completely before cutting.
On a lightly floured surface, roll the chilled dough out into a rectangle about 9 inches wide, 11 inches long, and 1/4 inch thick. Using a knife or pizza cutter, cut into squares roughly 3 inches across. Arrange the squares over the apples, making a concentric pattern, then sprinkle with sugar. Bake the pandowdy until juices are bubbling and the pastry is golden brown, about 30 minutes. Remove from the oven and use a spatula to gently press the pastry down into the juices so it's mostly (about 80% submerged) Return the pan to the oven bake for an additional 10 to 15 minutes, until the pastry is nicely glazed and the sauce has thickened.
1 (2-pound) bag Southern-style frozen hashbrown potatoes
2 cups sharp cheddar cheese, grated
¾ teaspoon salt
1 can 98% fat-free cream of celery soup
¼ teaspoon black pepper
1 ½ cups onion, chopped
¼ stick margarine, melted
Instructions
Heat oven to 375 degrees.
Spray a casserole dish with cooking spray. Mix potatoes with remaining ingredients.
Spread in casserole dish and cover with foil. Bake for 1 hour and 10 minutes.
Remove foil and bake for 15 more minutes.
10 cups clean, WHITE snow
1 14-oz can sweetened condensed milk
1 teaspoon vanilla extract
Instructions
In a large, cold bowl, mix together the snow, condensed milk and vanilla until the mixture reaches the consistency of ice cream.
Serve immediately or transfer to an airtight container and store in the freezer.
1/3 cup butter
1/3 cup all-purpose flour
1 1/2 cups chicken broth
1 1/2 cups milk
1 1/2 teaspoons Creole seasoning
2 tablespoons butter
1 large sweet onion, diced
1 (8-oz.) package sliced fresh mushrooms
4 cups shredded cooked chicken
2 cups frozen cubed hash browns
1 cup matchstick carrots
1 cup frozen small sweet peas
1/3 cup chopped fresh parsley
1/2 cup cold butter, cut into 1/2-inch cubes
2 cups self-rising flour
3/4 cup (3 oz.) shredded sharp Cheddar cheese
1/4 cup finely chopped cooked bacon
2 tablespoons chopped fresh chives
1 cup whipping cream
2 tablespoons butter, melted
Preparation
1. Prepare Filling: Preheat oven to 425°. Melt 1/3 cup butter in a large saucepan over medium heat; add all-purpose flour, and cook, whisking constantly, 1 minute. Gradually add chicken broth and milk, and cook, whisking constantly, 6 to 7 minutes or until thickened and bubbly. Remove from heat, and stir in Creole seasoning.
2. Melt 2 Tbsp. butter in a large Dutch oven over medium-high heat; add onion and mushrooms, and sauté 10 minutes or until tender. Stir in chicken, next 4 ingredients, and sauce. Spoon filling into a lightly greased 13- x 9-inch baking dish.
3. Cut butter cubes into self-rising flour with a pastry blender or fork until crumbly and mixture resembles small peas. Add cheese, bacon, chives, and whipping cream, stirring just until dry ingredients are moistened. Turn dough out onto a lightly floured surface, and knead lightly 3 or 4 times. Roll or pat dough to 3/4-inch thickness; cut with a 2 1/2-inch round cutter to form 15 biscuits.
4. Bake Chicken Pie Filling at 425° for 15 minutes. Remove from oven, and arrange biscuits on top of hot chicken mixture. Bake 25 to 30 more minutes or until biscuits are golden brown and chicken mixture is bubbly. Remove from oven, and brush biscuits with 2 Tbsp. melted butter.
Cook potatoes, mashing them through a ricer when done. Add butter to hot potatoes and mix well; stir in sugar, salt, cream, and milk, then baking powder, lemon juice and rind, nutmeg and vanilla or sherry. Beat eggs well and stir into potato mixture. Line a pie pan with thin pastry and fill with the mixture. Bake in a moderate oven until firm and brown.
1 tablespoon vegetable oil
4 (1-inch-thick) boneless center-cut loin pork chops
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup pitted prunes, sliced
1/2 cup dried apricots, sliced
1 small onion, thinly sliced
1/2 cup water
2 tablespoons brown sugar
2 tablespoons cider vinegar
What To Do:
In a large skillet over medium-high heat, heat oil. Sprinkle pork chops with salt and pepper. Cook pork chops 5 minutes on each side, or until browned; drain.
Add remaining ingredients to skillet. Cover, reduce heat to medium, and simmer 30 minutes, or until meat is tender, stirring occasionally.
Preheat oven to 350 degrees F. Butter a large casserole dish.
In a large pan over medium-high heat, saute onions with 2 tablespoons of butter and cayenne until translucent. Add the spinach and cook for 3 minutes. Set aside.
In a large bowl, whisk together milk and eggs.
Add the cheese, rice, parsley, thyme, basil and spinach mixture and combine well. Season with salt and pepper.
Pour into prepared casserole dish and top with extra shredded cheese. Bake for 30 minutes and serve piping hot.
– In a bowl whisk or sift flour with salt, and baking soda. Keep aside.
– In a different bowl, beat the butter with sugar, when well combined add the vanilla, egg, and coffee.
– Add the flour mixture and mix well, then add the oats and mix using a spoon or a spatula.
– refrigerate the dough for 30 minutes.
– Take a heaping teaspoon from the dough and place on the baking sheet/pan.
– Wet your fingers with cold water and press the cookies down.
– Bake in a preheated oven of 350F, for 9 to 10 minutes, but if you like your cookies a little crispy, then bake for 12 minutes.
– Place the cookies on a cooling rack to cool.
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