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Ingrid Blomquist 1 stick soft Butter 1/2 cup Sugar 1 T Vanilla 3 T Cocoa Powder 2-3 T water Mix sugar and butter until creamy. Add vanilla and cocoa powder - Mix thoroughly. Gradually add oatmeal and water. Mix until combined. If too sticky add more oatmeal 1 tablespoon at a time. Roll into small balls. Then roll in coconut, sprinkles, or chopped nuts. Store in freezer.
In large bowl, stir together with fork our, sugar, and salt; cut in shortening until crumbly. In small bowl; beat together water, vinegar and egg; add to our mixture and stir until all ingredients are moistened. Divide dough in 4 portions and with hands, shape each in at round patty ready for rolling; wrap each patty in plastic or waxed paper and chill at least hour. When you are ready to use the pie crust, lightly our both sides of the patty and roll out on lightly oured board or pastry cloth.
Pumpkin Roll
Andrea Gibson 3 eggs 1 cup white sugar 2/3 cup canned pumpkin 3/4 cup all-purpose our 1/2 teaspoon ground cinnamon 1 teaspoon baking soda 1/2 cup chopped walnuts confectioners' sugar for dusting Filling 1 cup confectioners' sugar 3/4 teaspoon vanilla extract 2 tablespoons butter, softened 8 ounces cream cheese Note: One 29 ounce can of pumpkin will make 5 pumpkin rolls.
Directions
" 1." Preheat oven to 375 degrees F (190 degrees C). Grease a 15x10x1 inch baking pan and line with parchment paper. Grease and our the paper. " 2." In a large bowl, beat eggs on high for ve minutes. Gradually add white sugar and pumpkin. Add our, cinnamon, and baking soda. Spread batter evenly in pan. Sprinkle walnuts evenly on top. " 3." Bake at 375 degrees F (190 degrees C) for 15 minutes or until cake springs back when lightly touched. Immediately turn out onto a linen towel dusted with confectioners sugar. Peel off paper and roll cake up in the towel, starting with the short end. Cool. " 4." To Make Filling: Mix confectioners sugar, vanilla, butter or margarine, and cream cheese together till smooth. " 5." Carefully unroll the cake. Spread lling over cake to within 1 inch of edges. Roll up again. Cover and chill until serving. Dust with additional confectioners' sugar, if desired.
1 lb. Frozen California Blend Vegetable (can use fresh - just steam rst) 1 Can Cream of Mushroom Soup 1 Jar Chopped Pimento, Drained 1 Sm. Can French Fried Onions 1 C. Shredded Swiss Cheese 1/3 C. Sour Cream Dash of Pepper Combine veggies, soup, half of the cheese, sour cream, pimento and half of the onions. Pour into a 1 quart casserole dish. Bake covered at 350 degrees for 30 40 minutes. Top with the remaining cheese and onions. Bake an additional 5 minutes.
Pumpkin-Pecan Pie
Paula Ricks 1 recipe Cornmeal Butter Crust (see below) - or any other pie crust recipe will work. Pumpkin lling: 1 1/4 c. solid pack pumpkin 1/3 c. sugar 1 egg 2 T. half-and-half 2 t. vanilla extract 3/4 t. pumpkin pie spice 1/4 t. salt Pecan lling: 1/2 c.light corn syrup 2/3 c. sugar 2 eggs 2 t. vanilla extract 1/4 t. salt 1 1/2 c. pecan halves 1. Preheat oven to 350 F. 2. To prepare the pumpkin lling, combine all ingredients in a bowl. Stir until well combined. 3. To prepare the pecan lling, combine corn syrup, sugar, eggs, vanilla extract and salt in a bowl; whisk well. Stir in pecans. 4. Pour pumpkin lling into piecrust. Gently spoon pecan lling over pumpkin. Bake on a baking sheet65 to 70 minutes. Transfer to a wire rack and let cool 1 hour. Chill 3 hours before serving. Serves 10 CORNMEAL BUTTER CRUST 1 c. all-purpose our 1/2 c. yellow cornmeal 2 T. sugar 1/4 t. salt 7 T. chilled butter (unsalted, if possible), cut into small pieces (margarine would probably work) 3 to 4 T. ice water 1. Mix our, cornmeal, sugar, and salt in the bowl (of a food processor, if possible). Add butter and pulse until incorporated. Add water, 1 T. at a time while pulsing, until ball forms. Remove and wrap with plastic wrap. Chill at least 30 min. 2. Roll dough out on a lightly oured surface with a lightly oured rolling pin...Fit into a 9inch pie pan, and crimp excess dough around the edges of the pan. Chill at least 15 min.
Freezer Salsa
Kathy Cox 8 frozen garden tomatoes, can be red, yellow, and green 3 frozen garden jalepenos 1/2 onion 1/2 bunch cilantro 2 tsp Tony Chacheres Cajun seasoning 1 clove garlic Chop all and stir. My frozen produce comes from 2 different methods: nature freezing my tomatoes and peppers and my popping them whole into a ziploc bag and throwing in the freezer to nish the job, or just harvesting tons of said tomatoes and peppers and and tossing them in the freezer anyway. Haven't produced enough cilantro in my garden to see how it does frozen. We like the fresh salsa better than canned.