I'll share my recipes, if you'll share yours - December 9

16 years ago

Almond-Topped Spiced Peaches

Prep Time: 15 Min

Cook Time: 20 Min

Ready In: 35 Min

Yield 6 servings

Ingredients

â¢ 2 (29 ounce) cans peach halves, drained

â¢ 1/2 cup packed brown sugar

â¢ 1/4 cup butter or margarine

â¢ 1/2 teaspoon curry powder

â¢ 1/4 cup sliced almonds

â¢ 1 cup sour cream

â¢ 1 teaspoon ground cinnamon

Directions

1. Place peach halves in an ungreased shallow 2-qt. baking dish; set aside. In a saucepan, combine the brown sugar, butter and curry powder. Cook and stir over low heat until sugar is dissolved. Pour over peaches. Sprinkle with almonds. Bake, uncovered, at 375 degrees F for 20 minutes or until heated through. Combine sour cream and cinnamon; serve with peaches.

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Comments (4)

sandy_in_ia
16 years ago
Black Cherry Swirl Fudge

Ingredients
1-1/2 teaspoons plus 3/4 cup butter, divided
3 cups sugar
3/4 cup heavy whipping cream
1 package (10 to 12 ounces) vanilla or white chips
1 jar (7 ounces) marshmallow creme
2 envelopes unsweetened black cherry soft drink mix
Directions
Line a 13-in. x 9-in. pan with foil and grease the foil with 1-1/2 teaspoons butter; set aside. In a heavy saucepan, combine the sugar, cream and remaining butter. Bring to a boil over medium heat, stirring constantly. Cook and stir for 4 minutes.
Remove from the heat; stir in vanilla chips and marshmallow creme. Pour 1 cup into a bowl; set aside. Stir black cherry drink mix into the remaining marshmallow mixture. Pour into prepared pan. Spoon reserved marshmallow mixture over top; cut through mixture with a knife to swirl.
Refrigerate for 1 hour or until firm. Using foil, lift fudge out of pan. Discard foil; cut into 1-in. squares. Store in an airtight container in the refrigerator. Yield: about 3 pounds.

Here is a link that might be useful: Black Cherry Swirl Fudge Recipe/Pic
glenda_al
16 years ago
I had this at a luncheon last year and just got the recipe today. Sooooo good!

Blueberry dessert

1 large pack grape or blueberry jello
1 Â¾ cups boiling water
20 oz can crushed pineapple
20 oz can blueberry pie filling
Â½ cup chopped nuts
1 teaspoon vanilla flavoring
Â½ cup sugar
Â½ cup sour cream
8oz cream cheese, softened

Preparation:

Dissolve the jello in the boiling water in a 9 x 13 inch glass dish and let it cool.

Add the pie filling and pineapple (with the juice) to the jello and let this jello salad chill until it has set.

To make the topping, beat the cream cheese, sugar, sour cream, and vanilla until smooth.

Spread the topping over the jello salad and sprinkle the chopped nuts on the top.

(Serves 8 - 10)
Related Discussions
I'll share my recipe, if you'll share yours, December 10, 2011
Q
Comments (11)
Oh, do I ever like the sound of that recipe Luckygardnr!! Hey, we have something else in common---cilantro, yuck. Cool. Another recipe from the Milk Calendar: Ginger-Lemon Beef and Broccoli Serve it over rice or noodles to soak up the delicious sauce. 1 lb boneless beef grilling steak, cut into thin strips 1 cup milk 2 tbsp cornstarch 2 tsp grated lemon zest 1/3 cup reduced-sodium soy sauce 1 tbsp honey 1/4 tsp hot pepper flakes or to taste 1 tbsp butter, divided 1 onion, cut in half and sliced 6 cups broccoli pieces tbsp grated fresh gingerroot, or 1 tsp ground 2 tbsp freshly squeezed lemon juice In a bowl, whisk a little of the milk into the cornstarch to make a smooth paste. Whisk in remaining milk, lemon zest, soy sauce, honey and hot pepper flakes; set aside. Heat a wok or large skillet over high heat. Add half the butter and swirl to coat. Add beef and stir-fry for 3 minutes or until browned; transfer to a bowl. Add remaining butter to pan, then onion and stir-fry 1 minute. Add broccoli and ginger and stir-fry for 3 minutes or until onion is tender. Return beef and accumulated juices to pan. Whisk milk mixture and pour into pan. Cook, stirring and scraping up brown bits, for 2 minutes or until thickened. Stir in lemon juice.
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I'll share my recipe, if you'll share yours, December 8, 2010
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Comments (9)
I've made this Honey-Whole Wheat Bread twice now and we love it! I'll post the complete recipe. My bread-maker doesn't hold 6 cups of flour, so I cut the whole recipe in half. I use it to knead the dough, then put in a loaf pan and bake. Honey Whole-Wheat Bread (2 Loaves) 3 1/2 cups white flour 2 1/2 cups whole wheat flour 2 pkg yeast 2 tsp salt 1 cup milk 1 cup water 1/2 cup honey 3 tbsp oil 1 egg In large bowl, combine 2 cups white flour, 1 cup whole wheat flour, the yeast and salt and mix well. In saucepan heat milk, water, honey and oil until a thermometer reads 120-130 degrees. Add liquid mixture to dry ingredients and stir to combine. Beat this batter for 3 minutes. Gradually stir in the rest of the whole what flour and enough remaining white flour to form a firm dough. Sprinkle work surface with flour and knead dough, adding more flour if necessary, 5-8 minutes, until smooth and satiny. Place dough in a greased bowl, turning the dough to coat the top. Cover and let rise until double, 1 hour. Punch down dough and divide into 2pieces. On lightly floured surface, roll or press each piece of dough into a 14"x7" rectangle. Starting with shorter side, roll up tightly, pressing dough into roll with each turn. Pinch edges and ends to seal and place dough, seam-side down, into greased 9x5 bread pans, making sure short ends of bread are snuggly fitted against the sides of the pan. Cover and let rise in warm place until the dough fills the corners of the pans, and is double in bulk; 30-40 minutes. Bake in preheated 375 degree oven 35-40 minutes until bread is golden brown. Bread may brown too quickly because of the honey, so cover with foil if needed. Also try baking the bread on a lower rack. Remove from pans and cool on wire rack. I like to brush the bread with butter when it's still hot for a softer crust.
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I'll share my recipe, if you'll share yours, December 14, 2010
Q
Comments (8)
Think this is gonna be on my New Year's table for dinner. I've posted this before. Grits "n Greens 3 cups milk 1 cup water 1 chicken bouillon cube 1 cup "quick" grits 1 1/2 cup freshly grated Parmesan cheese 1 lb. greens (mustard, turnip, collard, spinach, chard, or any combo of these) or equivalent amount of frozen or canned greens 1 Tbsp. bacon drippings (or oil or butter) several slices of bacon, cooked and crumbled salt and pepper to taste Directions: In large heavy saucepan or pot heat the milk, water and bouillon cube to just below a boil. Slowly whisk in grits and cook for 5-10 minutes or until thickened, stirring often to prevent scorching. When grits are thickened, stir in 1 and 1/4 cup Parmesan cheese and allow to melt (reserve 1/4 cup for top). Remove from heat. Meanwhile, wash greens and heat bacon drippings in large skillet over high heat. Put greens in skillet while still a little wet from washing. Cook until thoroughly wilted, then drain. If using frozen greens, just heat and drain well; if canned, just drain well. Chop greens up very fine. Stir into grits mixture. Add salt and pepper to taste. Pour into casserole dish (I use 2 pie pans and freeze one of these for later). Top with crumbled bacon and remaining 1/4 cup cheese. Bake uncovered at 350 degrees F until bubbly, about 20-25 minutes. You want it to still be a little bit loose. It will thicken as it stands. Use broiler to brown top. This freezes well. Just thaw beforehand and cook as above, adding another 10-15 minutes
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I'll share my recipe, if you'll share yours, December 24, 2011
Q
Comments (4)
I like apple cake--but not so much apple pie. Go figure! This is baked in a 9" cake pan so it's small enough for two. EASY APPLE CAKE (Pillsbury site) 1/2 cup butter, softened 1 cup sugar 2 eggs 1/4 teaspoon vanilla 1 1/4 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon ground cinnamon 1/4 teaspoon salt 1 1/2 cups shredded peeled apples (about 2 medium apples) 1/2 cup chopped walnuts 1 quart vanilla or cinnamon ice cream Heat oven to 350Ã¯Â¿Â½F. Spray 9-inch round cake pan with baking spray with flour. In large bowl, beat butter and sugar with electric mixer on medium speed until light and fluffy. Beat in eggs, one at a time. Stir in vanilla, flour, baking soda, cinnamon and salt. Stir in apples and walnuts. Spoon into pan. Bake 40 to 45 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes. Remove from pan to cooling rack. Cool 10 minutes longer. Serve warm with ice cream. The best baking apples are slightly tart. Top choices are Granny Smith, Braeburn, Cortland, Northern Spy and Rome.This cake is also delicious cooled and dusted with powdered sugar.
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nodakgal
16 years ago

Urgh. Sandyyyyyyyy! I am already making peanut butter fudge and regular fudge and I have buttermilk for buttermilk fudge, now did you really have to share the Black Cherry Swirl fudge?? LOL

That salad is good Ms G. I've made that for years.
patti43
16 years ago
Glenda, that is a "must have" at all our Thanksgivings. We don't put nuts on it though. Isn't it awesome?

I'll share my recipes, if you'll share yours - December 9

Comments (4)

sandy_in_ia

glenda_al

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nodakgal

patti43

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