Pastry for a 9-inch single-crust pie (cut accompanying recipe in half)
Whole fresh or frozen cranberries (enough to cover the bottom of the pie shell)
1 cup sugar, divided
1 heaping tablespoon all-purpose flour
1 egg white
1 cup heavy whipping cream
Preheat the oven to 425 degrees. Roll out the pie pastry and arrange it in a 9-inch pie pan. Spread a thick layer of cranberries into the unbaked pie shell.
Sift together 2/3 cup of the sugar and the flour into a medium bowl. In a separate medium bowl, beat the egg white until stiff peaks form, then fold it into the flour mixture. Slowly stir in the cream until fully incorporated.
Cover the cranberries with the remaining 1/3 cup sugar, and then pour the cream mixture on top. Bake the pie for about 10 minutes, and then lower the oven temperature to 350 degrees and bake for about 40 more minutes, or until the custard is set. Let cool on a wire rack.
I just got my college daughter a small 2-quart crockpot. Do you want any easy recipes that use limted ingredients? Are there websites that she should explore for these types of recipes? On her behalf, thank you.
On 11/21/10, Here is a link to many crock pot recipe sites wrote: > On 11/21/10, Ellen wrote: >> I just got my college daughter a small 2-quart crockpot. >> Do you want any easy recipes that use limted ingredients? >> Are there websites that she should explore for these types >> of recipes? >> On her behalf, thank you. > > I know the quantities may often be for larger containers but if > she can half the ingredients most recipes should work in her 2 > quart.
chicken stewIn your crock pot put: one can chicken broth two potatoes cut into bite size pieces one cup frozen vegetables one pound chicken tenders cut into bite size pieces
On top of previous ingredients put one can of diced tomatoes with garlic and onions
Just read your recipe for the blackeye pea cornbread. It makes me want to make it and eat it. Question: Do you think it would be okay to change the cornmeal and flour and the salt and soda to about a cup and a half of cornbread mix? That's what I have and often use it instead of cornmeal. Thanks for sharing the recipe.
The cake is baked in three layers. The rich milk chocolate layers have coconut and nuts added to the batter. And what would compliment it better than the chocolate cream cheese filling and frosting?
½ cup butter ½ cup Crisco solid shortening 2 cups sugar 5 eggs separated 1 tsp. baking soda 2 cups sifted flour ¼ cup cocoa 1 cup buttermilk 1 tsp. vanilla extract 1 cup grated coconut ½ to 1 cup chopped pecans
1. Cream butter, shortening and sugar. Add egg yolks, one at a time, beating after each addition. 2. Combine baking soda, flour, and cocoa. In mixing bowl, add flour mixture alternately with buttermilk, beginning and ending with dry ingredients. Mix well. 3. Add vanilla, coconut, and pecans. Beat egg whites until stiff. 4. Fold stiffly beaten egg whites into batter. 5. Bake in 3 greased and floured (8-inch) cake pans at 325° for 25 to 30 minutes. Cool in pans 10 minutes and remove to cooling rack. 6. Cool completely and frost.
Frosting:
1 (8-oz.) pkg cream cheese, softened 1 stick butter, softened 1 tsp. vanilla extract ¼ cup cocoa 1 (1-lb.) box powdered sugar, sifted Dash Salt ½ cup pecan halves
1. Cream softened cream cheese and butter together. Add vanilla. 2. Sift cocoa, powdered sugar, and salt together. Slowly add powdered sugar mixture to cream cheese mixture. 3. Spread between cooled layers and on sides and top of cake. Decorate with pecans.
4 Tbsp Unsalted Butter 1/4 cup Tasso, finely diced 3 Ears of Corn 1/2 cup Onion, finely diced 1/4 cup Celery, finely diced 1/2 cup Green Pepper, finely diced 1 Tbsp Fresh Thyme leaves 1/8 cup Garlic, minced 1 Cup Tomato, diced 1/2 Cup Green Onions, finely sliced Kosher salt, black pepper and Cayenne to taste
Cut the corn off the cobs using a very sharp knife. The trick is to cut about half way through the kernels, then go back and scrape the cobs with your knife to extract all of the milk into a bowl. Reserve the corn milk.
Melt the butter in a two quart sauce pan, add the Tasso and cook on medium-high heat until slightly brown. Add the corn, onion, celery, bell pepper, Thyme and a healthy pinch of salt and reduce the heat to medium. Cook stirring often for about 15 minutes, or until the vegetables are tender.
Add the garlic, tomatoes, reserved corn milk and another pinch of salt. Cook for another 15 minutes, stirring occasionally.
Add the green onions, salt, black pepper and cayenne to your taste.
I got a rack of pork ribs, whacked them up to fit in the crockpot and poured in one can of Dr. Pepper. Cook on low overnight. In the morning, I'll put in some onion and garlic salt, take the lid off and turn it up on high for a couple of hours. Then I use the reduced soda and add some Sweet Baby Ray's barbecue and brown sugar, mix it up and pour it over the ribs. Keep it on high with the lid on for about 30 minutes. The meat will fall off the bone.
It only takes about ten minutes of your actual time. The key is slow and low.
Buy a really large (gallon?) jar of sliced pickled jalapeño peppers.
Drain the pickled peppers. Return a layer of peppers to the jar and cover with a layer of sugar. Keep layering peppers and sugar alternately until all the peppers are back in the jar.
Cover them with waxed paper and screw the lid back on tight. Put the jar on your kitchen counter and invert it every day or so until the sugar is all dissolved.
Serve:
Spoon the peppers over a brick of cream cheese and serve with party crackers.
Now I'm trying to figure out how to make it myself. I can find recipes for sweet potato soup, and I figure I'd just add some drained corn, but the cranberry salsa is a puzzle. The soup was not spicey at all. The salsa was IN the soup, not on the side.
I begin by buying two to three—sometimes more—packages of sausage. I mix mild and hot according to my taste. I then purchase the required number of frozen bread loaves. I use Bridgeford, but have used other brands when I cannot find this brand. I buy the three loaf pack. At one time I made 30 loaves.
Ingredients: -2 to 3 lbs. sausage (we use Jimmy Dean—some mild and hot) (less sausage if you are only making a few loaves). -Several packages of frozen bread loaves -a stick of butter, melted -egg wash
Preparation: Open packages of sausage and brown in skillet sprayed with PAM. I use the cross shaped utensil (Kaye Ewing’s) to break up sausage as it browns. When cooked, drain grease in strainer. When cool, I crumble large pieces with my fingers. I find that breaking the sausage into very fine pieces makes a better loaf.
Clean counter and spray with Pam. Place frozen loaves on counter to thaw. I also spray the tops of the loaves with Pam. Melt butter in a small dish or pan. When loaf is thawed, roll the bread loaf into a large rectangle. Brush dough with melted butter using a pastry brush. Sprinkle finely crumbled, browned sausage over dough. Roll up dough as you would a jelly roll or cinnamon rolls. Press and seal edges of rolled dough to hold sausage in loaf.
Spray baking sheet with Pam and place sausage roll in the center. I curve the ends around sort of forming the letter “S” or an infinity sign with the roll. Let loaf rise. Brush with egg wash.
Pre-heat the oven to 375° and bake the loaf for 20 to 25 minutes until golden brown.
On 11/21/10, Here is a link to many crock pot recipe sites wrote: > On 11/21/10, Ellen wrote: >> I just got my co...See More