Friday, January 7, 2011
This recipe is older than 80 years and is one of my family's favorite frostings. Once cooled it forms a nice crust and holds its shape if done properly. Delicious, sweet and goes great with chocolate cake.
2 egg whites
1 ½ cups brown sugar
5 tablespoons cold water
1. Put all ingredients together in top of a double boiler; let sit until brown sugar is partially dissolved. Place over boiling water.
2. Beat with electric beater or by hand until the frosting forms peaks which hold its shape (usually takes 4 to 7 minutes). Let cool slightly and spread.
Wednesday, September 29, 2010
This is one of my absolute favorite pies! I had it at my aunts and it's delicious. It's sweet with a subtle tang from the fruit and the texture is wonderful! I hope you agree.
1 single pie crust
3 ½ cup rhubarb plus one cup strawberries (sliced)
1 cup Sugar
2 eggs, beaten
3 ½ tbsp. flour
For Top of Pie
1 cup flour
½ cup sugar
3/8 cup butter
Mix together rhubarb and strawberries, sugar, eggs and 3 ½ tbsp. flour. and put into single unbaked pie shell.
For the top combine 1 cup flour, ½ cup sugar and 3/8 cup butter blended spread evenly on rhubarb mixture.
Then bake at 350 for one hour or until rhubarb is tender. If you like you may sprinkle a tbsp. brown sugar on it before baking, it adds a little color. Sometimes I add a little cinnamon too the top.
Wednesday, September 15, 2010
Refreshing dessert that's great for any occasion.
INGREDIENTS:2 cups frozen blue berries
2 cups frozen strawberries
4 ½ tablespoons confectioners’ sugar
1 ½ tablespoons cornstarch
1 ½ teaspoons almond extract
¾ cup rolled oats
3 tablespoons sliced walnuts
1 tablespoon light brown sugar
1 tablespoon canola oil
1. Preheat oven to 350° Fahrenheit. Coat 8” x 8” baking pan with cooking spray. Set aside.
2. Combine cornstarch with 3 tablespoons of confectioners’ sugar in bowl. Add almond extract and mixed berries. Stir to coat ingredients then pour into baking dish.
3. Mix walnuts, oats, brown sugar and canola oil in a bowl. Stir and sprinkle evenly over berries.
4. Bake for 45 minutes or until juices are bubbly. Let cool for 10 minutes or until lukewarm.
You can serve with a dollop of ice cream or simply eat it as is.
Saturday, August 28, 2010
Easy potato salad with rich flavor that will have you going back for more.
Serves four to six people
½ pound bacon (diced)
1 medium size onion (diced)
2 tablespoons vinegar (or to taste)
3 tablespoons mayonnaise (or to taste)
Salt (to taste)
Pepper (to taste)
Boil potatoes in their skins, (this retains the flavor of the potato better) carefully drain water and let potatoes cool. Once cooled peel potatoes and slice them into large bowl.
Dice bacon and fry in pan until crisp. Remove bacon and fry diced onions in same pan with bacon drippings until onions are transparent.
Mix fried bacon, onions and bacon drippings into the large bowl with potatoes. Add 3 tablespoons mayonnaise (or as desired) and splash of vinegar (around 1 or 2 tablespoons depending on your preference). Add salt and pepper to taste.
Sunday, July 25, 2010
Simple, tasty and healthy. These salmon patties are great served with a number of things rice, potatoes, fries; whatever you please. They're also great as burgers.
Two 213g/7.5oz cans of salmon
10 Soda Crackers
1 tablespoon. Parsley (optional)
1 cup flour
OTHER OBJECTS NEEDED:
Empty canned salmon in bowl with its juices. Crush soda crackers with hands and add to bowl. Mix in 2 eggs along with parsley, salt and pepper (season to taste).
Form into patties.
Place strip of waxed paper on counter, pour 1 cup flour on it and powder each patty in it.
Pour vegetable oil in frying pan. Cook patties on medium heat for 6 minutes on each side.
Friday, July 9, 2010
"Crisp, fresh broccoli and cheese tortellini with a creamy dressing are the basis of this salad. Sunflower seeds and red onion dress it up. This recipe is most requested at potlucks."
6 slices bacon
20 ounces fresh cheese-filled tortellini
1/2 cup mayonnaise
1/2 cup white sugar
2 teaspoons cider vinegar
3 heads fresh broccoli, cut into florets
1 cup sunflower seeds
1 red onion, finely chopped
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
Bring a large pot of lightly salted water to a boil. Cook tortellini in boiling water for 8 to 10 minutes or until al dente. Drain, and rinse under cold water.
In a small bowl, mix together mayonnaise, sugar and vinegar to make the dressing.
In a large bowl, combine broccoli, tortellini, bacon, sunflower seeds and red onion. Pour dressing over salad, and toss.
Friday, July 2, 2010
They say it's healthy to eat the colors of the rainbow but this salad is not only that it's delicious! It has the snap and Zest to say; bring on summer!
13 ounces Tri-Color Rotini noodles
The florets of a head of fresh raw broccoli (or as much as you desire)
The florets of a head of fresh raw cauliflower (again as much as you desire)
1 large sweet red bell pepper, sliced,
1 large sweet yellow bell pepper, sliced
1 bottle of 16 ounce Light Kaft Zesty Italian dressing,
1 Small jar of green olives (optional)
Optional: you could add cubed pieces of Cheddar or Mozzarella cheese.
Cook Tri-Color Rotini noodles according to the direction on package. Recipe is best when noodles are al dente. Drain and rinse under cold water.
In a large bowl, combine cauliflower, broccoli, red and yellow bell peppers and small jar of olives (without olive juice) cubed cheese and empty entire bottle of 16 ounce Light Kaft Zesty Italian dressing and mix together.