I'll share my recipes if you'll share yours, September 2, 2010

16 years ago

APPLE BUTTER PORK RIBS

courtesy of Kitchen Witch of SecretRecipes.net

3 lbs country-style boneless pork ribs

3/4 teaspoon salt

1/4teaspoon pepper

1 cup chopped onion

3/4 cup apple butter

3 tablespoons brown sugar

2 cloves garlic, finely chopped

Rub salt and pepper on ribs. Place in the crockpot. Cover with onions. Mix remaining ingredients and pour over onions. Cover and cook on low for 9 hours. 4 servings

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Comments (10)

nodakgal
16 years ago
Apple Pie Bars
Crust:
Mix:
2 1/2 cups flour
1 tsp sugar
1 tsp salt
1 cup shortening
Seperate 1 egg, beat the yolk, add enough water to egg yolk to make 3/4 cup
of liquid. Add this to flour mixture and stir. Roll out half of the dough.
Place in pan. Crush 2 handfuls of cornflakes. Sprinkle over dough in pan.
Filling:
Peel and slice 6 apples. Mix with 1 cup sugar and 1 tsp cinnamon. Arrange
over cornflakes. Roll out remaining dough and place over apples. Beat the
egg white and brush over top crust. Bake 45 minutes in 350 degree oven.
Drizzle powdered sugar frosting over top while still warm.

Glaze:
1 1/2 to 1 3/4 cup powdered sugar
1 tsp vanilla
3-5 tablespoons milk

Since a gal gave me apples off her tree in her back yard, my apples weren't
all the same size, some were larger than others so I used 8 or 9 per pan. Oh
and I use a 10x15 pan.
nicole__
16 years ago
From Cooks.com.

PECAN SANDIES

1 c. butter
1/2 c. sugar (white)
2 tsp. water
2 tsp. vanilla
2 c. flour
1 c. chopped pecans

Powdered sugar for rolling in...

Cream 1 cup butter and 1/2 cup sugar. Add 2 teaspoons water and 2 teaspoons vanilla. Add 2 cups sifted flour and 1 cup chopped pecans.
Chill 3-4 hours. Form balls place an ungreased cookie sheet.

Bake at 325 degrees for about 20 minutes. Cool slightly roll in powdered sugar if desired.
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I'll share my recipes if you'll share yours, September 12, 2010
Q
Comments (9)
I'm in a candy mood today. Here are a few of my favorites. CHERRY ALMOND FUDGE 3/4 cup sliced almonds 2-1/2 cups sifted powdered sugar 2/3 cup milk 1/4 cup butter 12 ounces white chocolate baking squares with cocoa butter, coarsely chopped 3/4 cup snipped dried tart red cherries or dried cranberries 1/2 teaspoon almond extract (optional) Canned vanilla frosting (optional) Red food coloring (optional) 1. Preheat oven to 350 degrees F. Spread almonds in a shallow baking pan. Toast in the preheated oven for 5 to 10 minutes, stirring two to three times. Remove from oven; let cool. 2. Line an 8x8x2-inch baking pan with foil, extending foil over edges of pan. Butter the foil; set pan aside. 3. Butter the sides of a heavy 2-quart saucepan. In the saucepan, combine powdered sugar, milk, and butter. Cook and stir over medium-high heat until mixture boils and sugar dissolves. Reduce heat to medium-low. Boil gently, without stirring, for 5 minutes. 4. Reduce heat to low. Add the white chocolate. Stir until white chocolate is melted and mixture is smooth and creamy. Remove from heat; stir in dried fruit, almonds, and, if desired, almond extract. Immediately spread fudge in prepared pan. Cover and chill 6 hours or until firm. 5. When fudge is firm, use foil to lift it out of pan. Cut fudge into 1-inch squares or triangles. If desired, tint canned frosting with food coloring. Pipe frosting over cut pieces. Makes about 2 pounds (64 pieces). To store: Store in an airtight container in refrigerator for up to 1 week. -------------------- Peanut Butter Cornflake Candy This one is so good! 1 c. sugar 1 c. corn syrup 1 ts. butter 1 1/2 Cups peanut butter 5-6 Cups cornflakes Bring sugar and corn syrup to a boil. Remove from heat immediately and stir in butter & peanut butter. Stir until peanut butter has melted. Add cornflakes and stir. Mixture will be stiff. Drop on waxed paper to cool. ---------------- Quick and Easy Microwave Two Minute Fudge This is very fast & easy. I ususally add a heaping spoon of peanut butter to mine 1/2 cup butter 3 1/2 cups powdered sugar 1/2 cup cocoa 1/4 cup milk 1 teaspoon vanilla 1/2 cup chopped nuts Place ingredients (except nuts) in bowl; do not mix. Microwave on high power for 2 minutes. Beat with electric mixer until smooth. Fold in nuts. Pour mixture into buttered 8x8 inch dish. Refrigerate 15-20 minutes until set before cutting into squares.
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I'll share my recipes if you'll share yours, September 3, 2010
Q
Comments (6)
Deluxe Monkey Bread Dough: 1/4 cup butter, melted 1/4 cup lukewarm water 1/2 (3.4-ounce) package instant vanilla pudding (2 tablespoons, plus 2 teaspoons) 1 cup milk 1 large egg, beaten 1 tablespoon granulated sugar 1/2 teaspoon salt 4 cups bread flour 2 1/2 teaspoons active dry yeast 1/2 to 1 cup golden raisins (optional) 1/2 cup toasted walnuts or pecans, finely chopped (optional) Coating: 1/2 cup light brown sugar, packed 1/2 cup granulated sugar 2 tablespoons all-purpose flour 2 teaspoons ground cinnamon 1/2 cup butter, melted Glaze (optional): 1 cup sifted powdered sugar 2 teaspoons butter or margarine, melted About 1 1/2 tablespoons milk 1/4 teaspoon vanilla extract Place ingredients for dough in bread machine pan in the order suggested by manufacturer. (If using the raisins and/or nuts, add them during the second kneading. Many machines sound a beeping alert at the start of the second kneading.) Select Dough setting and start machine. Keep a close eye on the process, helping to incorporate all ingredients, if necessary. Once cycle is complete, remove dough and on a lightly floured surface, roll pieces of dough into 1-inch diameter balls. While forming the dough, be sure to keep it covered with a damp tea towel or plastic wrap while you are shaping the dough to prevent it from drying out. Grease a 12-cup bundt pan and set aside. For the coating, combine the sugars, flour and cinnamon together in a small bowl, mixing well. Dip each dough ball into the melted butter; roll in the coating mixture and pile them in the prepared bundt pan. Sprinkle any remaining coating over the top and then drizzle with any remaining butter. Cover pan with a damp tea towel or plastic wrap and set in a warm place for about 35 to 45 minutes or until doubled in size. Preheat oven to 350F (175C). Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack for 10 minutes before inverting bread onto a plate. For the glaze (if using): Combine all ingredients with enough milk to make a thin consistency and drizzle over the warm monkey bread. Allow glaze to set before serving. This treat is best served warm. Makes 8 to 10 servings. Directions Using Food Processor: Place lukewarm water and yeast in bowl of food processor and pulse to dissolve yeast. Add the butter, pudding mix, milk, egg, sugar and salt and pulse until well mixed. Add the flour and process until a soft ball forms; if using, add raisins and nuts and pulse just until incorporated. Remove from processor and place in a large bowl that has been coated with oil, turning the dough once in the bowl to coat with oil, then cover the bowl with plastic wrap and set it in a warm place to rise for an hour, or until it doubles in volume. Gently deflate dough before using and allow it to rest for 10 minutes before using in recipe. Directions Using Dough hook: Place lukewarm water and yeast in bowl of mixer and stir on low speed to dissolve yeast. Add the butter, pudding mix, milk, egg, sugar and salt and stir on low speed until well mixed. Add flour and knead with dough hook to form a smooth and elastic dough, about 8 minutes; if using, add raisins and nuts and knead with dough hook just until incorporated. Remove dough from bowl and place in a large bowl that has been coated with oil, turning the dough once in the bowl to coat with oil, then cover the bowl with plastic wrap and set it in a warm place to rise for an hour, or until it doubles in volume. Gently deflate dough before using and allow it to rest for 10 minutes before using in a recipe. Directions By Hand: Place lukewarm water and yeast in bowl and stir to dissolve yeast. Stir in the butter, pudding mix, milk, egg, sugar and salt until well mixed. Stir in flour and knead on a lightly floured work surface to form a smooth and elastic dough, about 8 to 10 minutes; if using, add raisins and nuts and knead just until incorporated. Place dough in a large bowl that has been coated with oil, turning the dough once in the bowl to coat with oil, then cover the bowl with plastic wrap and set it in a warm place to rise for an hour, or until it doubles in volume. Gently deflate dough before using and allow it to rest for 10 minutes before using in a recipe. Sue
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I'll share my recipes if you'll share yours, September 24, 2010
Q
Comments (10)
This recipe looks good, but I would use canned salmon. Salmon Burgers with Dill Tartar Sauce Fresh salmon, punched up with shallots, capers, and mustard, make up these savory burgers. Dress them with spinach, tomato, and a creamy dill sauce. Serves 4 1-1/2 lbs. salmon fillet, skinned, cut into 1-inch cubes, and chilled 1 small shallot, finely diced (about 2 Tbs.) 1 Tbs. capers, rinsed and chopped 1 tsp. Dijon mustard Kosher salt and freshly ground black pepper 1/2 cup mayonnaise 1/3 cup dill pickle relish 2 Tbs. chopped fresh dill 2 Tbs. fresh lemon juice, more to taste 2 Tbs. olive oil 1 cup lightly packed baby spinach (about 1 oz.) 1 small red onion, cut into thin rings 1 large tomato, cut into 8 thin slices 4 hamburger buns, split and toasted Put half of the salmon in a food processor and pulse until itÃ¯Â¿Â½s coarsely chopped. Transfer to a medium bowl. Chop the remaining salmon in the same manner, and add to the bowl. Fold in the shallot, capers, mustard, and 3/4 tsp. each salt and pepper. Form into four 3/4-inch-thick patties, set on a large oiled plate and cover, and refrigerate until ready to cook (up to 4 hours). Meanwhile, make the tartar sauce. In a small bowl, mix the mayonnaise with the relish, dill, lemon juice, and 1/4 tsp. each salt and pepper. Taste and add more lemon juice, salt, and pepper if needed. The sauce will keep for up to one day in the refrigerator. Heat the oil in a large (12-inch), nonstick skillet over medium-high heat until itÃ¯Â¿Â½s shimmering. Add the salmon burgers (straight from the refrigerator; the cold temperature will help them hold together), reduce the heat to medium, and cook without touching until they brown at the edges, 2 to 3 minutes. Flip and cook until browned and the burgers are just a little pink in the center (check by slicing into a thicker part of one of the burgers with a paring knife), about 3 to 4 more minutes. Put the spinach, onion, and 2 tomato slices on each of the buns; top with the burgers and a dollop of the tartar sauce; add the top of the bun and serve.
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I'll share my recipes if you'll share yours, September 11,2010
Q
Comments (8)
It must be pumpkin recipe day! I made some pumpkin muffins from a recipe I got out of Parade Magazine a few weeks ago. I adapted it somewhat. Pumpkin Muffins.......makes 12 preheat oven to 400 F. 1.5 cups all purpose flour 0.5 cups whole wheat flour 2 teaspoons baking powder 1 teaspoon cinnamon or to taste 1/4 teaspoon salt 1/2 cup (one stick) butter (I used the real stuff.) 1/2 cup brown sugar 2 large eggs 3/4 cup pumpkin puree....I used kabocha squash puree- 7 ounces.....or maybe it was 8. 2 teaspoons agave nectar 2 Tablespoons milk- I used non-fat) 1 tsp. real vanilla Streusel topping: 1/4 cup butter- I used Smart Balance 1/3 cup more or less brown sugar 1.5 tsp. ground cinnamon 1/4 more or less oatmeal 2 Tablespoons whole wheat flour 1/3 cup chopped pecans more or less Mix together well...using a fork or your fingers until well blended. 1. Whisk the flour, baking powder, cinnamon and salt together well. Set aside. Grease muffin tins well or use lines. (I don't use liners.) Preheat oven to 400 F. 2. Beat the butter until creamy and then beat in the sugar. Add the eggs one at a time, beating well. Add pumpkin puree and stir in....add the agave nectar and blend in and then mix in the milk. The batter will be thick. Add the dry ingredients and stir until blended but do not over mix. 3. Divide the batter into 12 portions. Add some of the batter to the muffin tin, add some struesel topping and then add some more batter. After all the batter is used add more struesel topping on top. Bake until done....toothpick comes out clean. My oven took about 23 minutes. Let cool a few minutes and then remove from tin and place on cooling rack. These freeze well.
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Jasdip
16 years ago
Maple Glazed Salmon with Orange and Fennel Spinach Salad
(From our local paper today)

"Even people who say they don't like fish, always seem to like this recipe."

4 to 8 salmon fillets or steaks
1/2 cup orange juice concentrate, thawed
1/2 cup maple syrup
1 clove garlic, minced
3 tbsp dark soy sauce

Salad
10-oz pkg spinach, washed
1 small fennel bulb, thinly sliced
half small red onion, thinly sliced
2 oranges
1/3 cup light mayonnaise
2 tbsp white wine vinegar
1 tbsp grated orange zest (from one of the oranges)
2 tbsp orange juice
1 tbsp honey
1 tsp Dijon mustard
salt to taste

Four hours before you want to eat, lay the salmon down in a large dish that will hold all the pieces in one layer. Mix the orange juice concentrate, maple syrup, garlic and soy sauce. Pour over the fish and coat well. Cover and refrigerate.

Heat the grill. Meanwhile rinse and dry the spinach leaves, slice the onion and fennel, avoiding the hard core of the fennel. Peel and cut the orange into bite-size pieces. Combine in a bowl.

Grill the salmon over medium-high heat, usually about 5 minutes per side, or until salmon is opaque and flakes easily. If the salmon is thicker than 1", add another 10 minutes of cooking time for each extra inch of thickness. Discard any leftover marinade.

While salmon is grilling, mix together the mayonnaise, vinegar, orange zest and juice, honey, mustard and salt. Toss with the salad.
Marilyn Sue
16 years ago
Fabulous Hot Five Bean Salad From All Recipes

Prep Time: 5 Minutes
Cook Time: 35 Minutes
Ready In: 40 Minutes
Servings: 11
"Canned beans never had it so good. You can pick and choose your favorite beans for this dish, because the cooking method is what makes this salad zing. The beans are simmered in bacon drippings and a sweetened vinegar/cornstarch mixture that coast each bean and makes a thick delicious sauce."
Ingredients:
1 pound bacon
2/3 cup white sugar
2 tablespoons cornstarch
1 1/2 teaspoons salt
1 pinch ground black pepper
3/4 cup distilled white vinegar
1/2 cup water
1 (15 ounce) can black beans, rinsed and
drained
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can green beans, drained
1 (14.5 ounce) can wax beans, drained
1 (15 ounce) can garbanzo beans,
drained
Directions:
1. Cut bacon into small pieces using kitchen shears, and place in a large skillet. Cook, turning frequently, over medium high heat until evenly browned. Drain, reserving 1/4 cup drippings. Set bacon aside.
2. Return reserved drippings to skillet. Mix together sugar, cornstarch, and salt and pepper; blend into drippings. Stir in vinegar and water; cook and stir until boiling. Stir in drained beans. Cover, reduce heat, and simmer for 15 to 20 minutes. Stir occasionally.
3. Turn bean mixture into serving dish. Crumble bacon over beans.

Sue
kfca37
16 years ago
Simple Veggie/Fruit Slaw

Chop 1/3 of a basic green cabbage

Slice "rounds" of one carrot (I prefer "baby carrots" nowadays as they're easier to work with for me, so in that case it would be five or six)

Slice all of two green onions

Put in salad bowl

Add half a can of pineapple chunks drained

Add two teaspoons of curry powder and a handful of chopped peanuts

Mix well with blue cheese dressing.
susie53_gw
16 years ago
Great recipes, ladies...........
patti43
16 years ago
My mother won grand champ with this peach pie recipe and took it to the state fair. Don't remember how it fared there, but I entered it (different town) a few years later, but only got a blue ribbon. I tell you that woman had the magic touch! The orange makes the peach flavor pop! Use whatever crust recipe you want, but I'll add her's anyway. I'm making it this weekend--almost the end of the peach season :-(

BEST EVER PEACH PIE

5 c. fresh peaches
1-1/2 c. sugar
4 Tbsp. flour
1 Tbsp. lemon juice
1 Tbsp. orange juice
1 tsp. grated orange rind

Mix all together and pour into a pie shell. Top with second shell and bake at 450 for 19 minutes. Then reduce heat to 375 and bake for 30 minutes. (You could also do a lattice crust on top.)

MOM'S PIE CRUST

1 lb. (2 c.) lard
5-1/2 c. flour
2-1/2 tsp. salt
1 egg
Ice water

Mix 1/2 the lard with flour and salt until crumbly. Mix slightly beaten egg in a 1 cup measuring cup and fill with ice water. Add the rest of the lard and mix. Then add ice water/egg mixture. Mix well and chill.
patti43
16 years ago
I forgot to add that the crust recipe makes enough for a bunch of pies.
glenda_al
16 years ago
I grew up making these:

Pecan crescents
{{gwi:1579708}}

1 cup butter, softened
1/2 cup sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1 cup finely chopped pecans
confectioners' sugar

Directions
In a large mixing bowl, cream butter, sugar and vanilla until light and fluffy. Gradually add flour. Stir in pecans.
Shape rounded teaspoonfuls of dough into 2-1/2-in. logs and shape into crescents. Place 1 in. apart on ungreased baking sheets. Bake at 325 degrees F for 20-22 minutes or until set and bottoms are lightly browned. Let stand for 2-3 minutes before removing to wire racks to cool. Dust with confectioners' sugar after cooling.
glenda_al
16 years ago
copies this from one of the cooking forums, and it sounds really good

BUSY DAY CHICKEN CASSEROLE

I cup rice
4 boneless, skinless, chicken breasts
1-1/2 cup frozen peas
2 cups chicken broth
1 Package of onion soup mix.

Take a little of the powder from the onion soup mix and rub it on the chicken breast tops--just enough to color them. Put the rice in the bottom of the casserole dish. Sprinkle the peas over the rice and then sprinkle the rest of the onion soup mix over the peas. Pour the chicken broth over this and set the chicken breasts on top.
Bake @ 350 for 1 hour. 4 generous servings

Note--You can increase or decrease the size by putting in more or less of everything as long as you have a single layer of chicken.
No spices are required--there is enough salt in the broth and soup mix

I'll share my recipes if you'll share yours, September 2, 2010

Comments (10)

nodakgal

nicole__

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Jasdip

Marilyn Sue

kfca37

susie53_gw

patti43

patti43

glenda_al

glenda_al

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