Tuesday, November 26, 2013
I was so happy to find my lost recipe today....I knew how to make it, but needed it for sharing......this is a fantastic recipe for the Holidays..... Shrimp Whatchamcallit I can tell you how to fix it, but it does not have a name. This is the best stuff you have ever eaten, and you DO NOT COOK a thing. 1 bottle of Clamato Juice 1 can of Spicy Hot V-8 juice 1 diced green pepper 1 diced red pepper (I use yellow pepper when I can find them for color as well) 3-4 fresh green onions and tops I also dice up a little bit of Texas 1015 sweet onion (I cut mine with the scissors !) I can of diced tomatoes 1 (or more) finely diced jalapeno peppers Squeeze some fresh lime or lemon juice in this (I use about 2) Add 2 bags of frozen, cleaned, and cooked shrimp. You can use the little ones, too, but I love the big shrimp or use both. Add fresh finely cut cilantro, as much as you prefer Chill over night in the refridg….marinates all the flavors. Add a couple diced avacados and fresh diced tomato just before serving. This looks pretty served in those clear 4 oz. plastic cups.We love the juice, and sometimes add extra clamato and spicy V-8. You can't make any mistakes !! This was a recipe from Weaver, when we had a Thanksgiving Dinner over at his place years ago....
Sunday, November 3, 2013
This is Martha Stewart's recipe.....one of the best angel food cakes I have ever made...I am always losing this recipe, so I am putting it here so I will have it ......I just sprinkle sifted confectionary sugar on the top of mine after it is done.... . Ingredients 1 1/2 cups sugar Scant 1 cup cake flour (not self-rising) 1/4 cup cocoa powder 1 teaspoon baking soda 1/2 teaspoon salt 1 ounce semisweet chocolate, grated (about 1/2 cup) 12 large egg whites 1 teaspoon cream of tartar 1 teaspoon pure vanilla extract 1/4 teaspoon pure almond extract Directions Step 1 Preheat oven to 350 degrees. Place oven rack in center. Sift together onto a piece of parchment paper 3/4 cup sugar, flour, cocoa powder, baking soda, and salt. Add grated chocolate; set aside. Step 2 In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites and cream of tartar until soft peaks form. With machine running, add the remaining 3/4 cup sugar in a slow steady stream, beating until fully incorporated and stiff glossy peaks form. Add vanilla and almond extracts; beat to combine. Step 3 Remove from mixer. Gradually add flour mixture, gently but thoroughly, folding into egg-white mixture until fully combined. Pour into a nonstick angel food cake pan. Tap pan on counter to remove any air bubbles. Bake until cake springs back when depressed with a finger, 30 to 35 minutes. Cool, inverted, 1 hour before removing pan. Serve with chocolate hazelnut anglaise.
Sunday, August 11, 2013
Last Wednesday night, bur church had it's usual soup, sandwich, and a few desserts dinner before singing began....and someone had made the most wonderful cookies...I love a sweet cookie, like shortbread cookies, and no frosting, so I started hunting down the recipe of the cookie maker. It turned out to be Wilma Lawrence. She has some of the most wonderful recipes anyway....from TX Caviar to Sugared Peanuts. So today, she met me at the church door and handed me the recipe....and so I am sharing it and making them this week.....Thank you, Wilma, for your generosity of sharing these wonderful recipes... AMISH COOKIES 1/2 Pound of Butter 1 cup Sugar 1 cup Powdered Sugar 1 cup Wesson Oil 1 teaspoon Vanilla 2 eggs 4 cups flour 1 teaspoon salt In a large bowl, cream butter and sugar together. Add powdered sugar and cream into the above. Beat eggs and mix into the above. Mix flour and salt, beat into the dough. Drop by teaspoons onto greased cookie sheet. Bake for 12-15 minutes at 350 degrees. Makes about six dozen cookies. She stated they were wonderful with chopped pecans added to them as well.
Sunday, July 7, 2013
This is my favorite recipe for canning okra...it is a wonderful recipe..we love to eat it right out of the vinegar/water/salt solution when I first make it...add some butter, salt and pepper, and YUM. In the winter months, it is great to just open the jar, rinse it off , put it into seasoned cornmeal and fry.....so glad I found this tutorial..if you cannot watch it, this is the recipe..... 6 TBSP white vinegar put into a gallon of water, 2 TBSP canning salt...bring to a boil and add your sliced okra...bring it back to a boil and time it for 6 minutes...use a slotted spoon and put the okra in your canning jars, add the boiling solution..... http://www.youtube.com/watch?v=O6bpsWkL0g4 I will use a little less salt in the next batch I make, but this recipe is a winner....
Wednesday, July 3, 2013
Poppyseed Dressing 1 1/2 cups sugar 2 teaspoons dry mustard 2 teaspoons salt 2/3 cup white vinegar 3 TBSP grated onion and juice 2 cups canola oil 3 TBSP Poppy seeds Mix sugar, mustard, salt, and vinegar. Add grated onion and juice. Using a blender, or mixer, slowly add oil, and continue to beat until thick. Add poppy seeds and beat a few minutes more. Keep in refrigerator.. I sometimes just put it all in the blender and whiz it...this is so good over fruit as well, drizzled over watermelon and cantaloupe balls....great on spinach and strawberry salad...
Wednesday, January 30, 2013
Pineapple Granola 1/2 cup Pineapple Preserves 2 TBSP Butter 1 cup Old Fashioned Oats 1 cup flaked Coconut 1 cup Dried Banana Chips Preheat oven to 325 degrees. Combine Pineapple Preserves and butter in a medium saucepan. Cook over medium heat until butter is melted. Remove from heat, Stir in remaining ingredients. Spread mixture in a greased 13 x 9 baking pan. Bake 30 minutes or until very lightly browned, stirring occassionally. Turn onto a large piece of foil or baking sheet. Cool. Store in an air-tight container. Makes 3 cups. Kelly at Party like a Vegan's recipe..... Cinnamon Vanilla Granola 3.5 tbls canola oil 1 tbls molasses 1/3 cup pure maple syrup 1 tsp vanilla 1 ¾ tbs brown sugar 2.5 cups rolled oats 1 cup chopped walnuts ¾ cup sliced almonds 2.5 tbls ground flax seed 1 tsp cinnamon a pinch of salt 2-3 handfuls of dried cherries, or other dried fruit of your choice Preheat oven to 325°F. Line a large cookie sheet with parchment paper. Mix oil, molasses, syrup, vanilla, and brown sugar in a small bowl. Microwave for about 2 minutes, stirring every 30 seconds. Mix well to make sure the sugar has dissolved Mix remaining ingredients, except cherries, in a large bowl. Once well combined, add the oil/syrup mixture. Mix very well. This may take a few minutes, be patient. Spread evenly on cookie sheet, back for 22-28 minutes, checking often. Once cooked, remove from oven and let cool completely. At this point you’re going to be dying to try it, but if you mess with it before its cool you will not have clumps, but you will have a burnt tongue. Again be patient. Once cool, place granola in a large bowl. Gently mix in the cherries. I find it easiest to use my hand for this step. Store in an airtight container. I like to use mason jars.