1 1/2 cup basmati or white or brown rice
3 cups water
Combine rice and water in a large microwave-safe pot or casserole. Cover and microwave at high 10 minutes, then medium 10 minutes.
Cinnzeo Cinnamon Buns
Dough ingredients:
1 Tablespoon yeast (I use quick rise)
1 cup warm milk
1/3 cup white sugar
1/2 cup butter or margarine, softened
1 teaspoon salt
2 eggs
4 cups flour
Filling Ingredients:
1/4 cup butter/margarine (softened)
1 cup brown sugar
cinnamon
Cream Cheese Icing Ingredients:
1/2 cup butter/margarine, softened
1 1/2 cups icing sugar
2 Tablespoons cream cheese
2 Tablespoons whipping cream or milk
1 teaspoon vanilla
pinch of salt
DOUGH INSTRUCTIONS:
In a small bowl, dissolve yeast in warm milk. Let sit for 10 minutes. In a large bowl mix sugar, butter/margarine, salt and eggs. Stir in yeast mixture. Add flour and mix well. Knead for a few minutes. Turn oven to lowest temperature and leave for 30 seconds. Turn oven OFF. Turn the light on for a perfect rising environment. Place dough in covered bowl in the oven. Let rise for 1 1/4 hours until doubled in size.
FILLING INSTRUCTIONS: On floured surface roll out dough to 1/4 inch in rectangular shape. Spread filling over dough. Roll up and cut into 12-18 slices. Place on greased 11x15" baking sheet. (sometimes I spread them out more and use two baking pans for the batch—a 9x13” and an 8x11”) Rise until doubled in size (approx. 1 hour). Bake at 400 degrees for approximately 10 minutes until golden.
ICING INSTRUCTIONS Whip until fluffy. Ice cinnamon buns while still warm.
1 Tablespoon yeast (I use quick rise)
1 cup warm milk
1/3 cup white sugar
1/2 cup butter or margarine, softened
1 teaspoon salt
2 eggs
4 cups flour
Filling Ingredients:
1/4 cup butter/margarine (softened)
1 cup brown sugar
cinnamon
Cream Cheese Icing Ingredients:
1/2 cup butter/margarine, softened
1 1/2 cups icing sugar
2 Tablespoons cream cheese
2 Tablespoons whipping cream or milk
1 teaspoon vanilla
pinch of salt
DOUGH INSTRUCTIONS:
In a small bowl, dissolve yeast in warm milk. Let sit for 10 minutes. In a large bowl mix sugar, butter/margarine, salt and eggs. Stir in yeast mixture. Add flour and mix well. Knead for a few minutes. Turn oven to lowest temperature and leave for 30 seconds. Turn oven OFF. Turn the light on for a perfect rising environment. Place dough in covered bowl in the oven. Let rise for 1 1/4 hours until doubled in size.
FILLING INSTRUCTIONS: On floured surface roll out dough to 1/4 inch in rectangular shape. Spread filling over dough. Roll up and cut into 12-18 slices. Place on greased 11x15" baking sheet. (sometimes I spread them out more and use two baking pans for the batch—a 9x13” and an 8x11”) Rise until doubled in size (approx. 1 hour). Bake at 400 degrees for approximately 10 minutes until golden.
ICING INSTRUCTIONS Whip until fluffy. Ice cinnamon buns while still warm.
Snow Drift Bars
Base:
1/2 cup butter
2 eggs, beaten
1 cup sugar
1/2 cup soconut
1 tsp vanilla
2 cups graham wafer crumbs
1 1/2 cups miniature marshmallows
Lemon Butter Icing:
1/4 cup butter, softened
2 cups icing sugar
2 tbsp lemon juice
Cream (or milk)
Directions:
Base:
Melt butter in saucepan. Add eggs, sugar and coconut. Cook over low heat until thickened, about 10 minutes. Remove from heat and stir in vanilla.
Add graham wafer crumbs. Stir to combine. Fold in miniature marshmallows. Spread in a 9 inch square pan. Chill until firm. Ice with butter icing.
Lemon Butter Icing:
Beat butter until fluffy. Blend in icing sugar and lemon juice. Add enough cream to make it spreadable. Refridgerate and cut into squares.
1/2 cup butter
2 eggs, beaten
1 cup sugar
1/2 cup soconut
1 tsp vanilla
2 cups graham wafer crumbs
1 1/2 cups miniature marshmallows
Lemon Butter Icing:
1/4 cup butter, softened
2 cups icing sugar
2 tbsp lemon juice
Cream (or milk)
Directions:
Base:
Melt butter in saucepan. Add eggs, sugar and coconut. Cook over low heat until thickened, about 10 minutes. Remove from heat and stir in vanilla.
Add graham wafer crumbs. Stir to combine. Fold in miniature marshmallows. Spread in a 9 inch square pan. Chill until firm. Ice with butter icing.
Lemon Butter Icing:
Beat butter until fluffy. Blend in icing sugar and lemon juice. Add enough cream to make it spreadable. Refridgerate and cut into squares.
Stan Strickland Pecan Pralines
2 cups granulated sugar
1 cups half-and-half
1/3 stick butter
1/8 teaspoon baking soda
1 1/2 cups whole pecans
Combine all ingredients except the pecans in a heavy saucepan. Over medium heat stir mixture until it comes to a boil. Turn heat down to medium-low and continue to stir. Spoon mixture up on sides of pan to melt any sugar that hasn't melted.
Cook until mixture reaches 238 to 241 degrees F. on a candy thermometer or soft ball stage. Stir in the pecans. Remove from heat. Stir until the mixture begins to thicken and becomes creamy and cloudy. Drop onto parchment paper, buttered pan or buttered marble slab, using a spoon or ice cream scoop. Let cool.
1 cups half-and-half
1/3 stick butter
1/8 teaspoon baking soda
1 1/2 cups whole pecans
Combine all ingredients except the pecans in a heavy saucepan. Over medium heat stir mixture until it comes to a boil. Turn heat down to medium-low and continue to stir. Spoon mixture up on sides of pan to melt any sugar that hasn't melted.
Cook until mixture reaches 238 to 241 degrees F. on a candy thermometer or soft ball stage. Stir in the pecans. Remove from heat. Stir until the mixture begins to thicken and becomes creamy and cloudy. Drop onto parchment paper, buttered pan or buttered marble slab, using a spoon or ice cream scoop. Let cool.
Corries Kentucky Pie from Paula Deen
4 large eggs, lightly beaten
2 cups sugar
1 (12-ounce) package semisweet chocolate morsels, melted
1 cup sifted self-rising flour
1 cup (2 sticks) butter, melted
2 teaspoons vanilla extract
2 cups chopped pecans
2 (9-inch) deep dish unbaked pie shells or 3 (9-inch) unbaked regular pie shells
Ice cream, optional
Preheat oven to 350 degrees F.
Combine eggs, sugar, and melted chocolate in large bowl. Add flour and mix well, stirring in remaining ingredients except for pie shells. Bake 30 -40 minutes.
2 cups sugar
1 (12-ounce) package semisweet chocolate morsels, melted
1 cup sifted self-rising flour
1 cup (2 sticks) butter, melted
2 teaspoons vanilla extract
2 cups chopped pecans
2 (9-inch) deep dish unbaked pie shells or 3 (9-inch) unbaked regular pie shells
Ice cream, optional
Preheat oven to 350 degrees F.
Combine eggs, sugar, and melted chocolate in large bowl. Add flour and mix well, stirring in remaining ingredients except for pie shells. Bake 30 -40 minutes.
Peach Tart from Paula Deen
Crust:
1 1/4 cups all purpose flour
1/2 cup butter, room temp
2 tbsp sour cream
Filling:
6 medium peaches, peeled, pitted and sliced
3 large egg yolks
3/4 cup sour cream
3/4 cup sugar
1/4 cup all purpose flour
Glaze:
1/2 cup peach preserves or jelly
1 tbsp frozen orange juice concentrate
Pre heat oven to 375 F
Lower the oven temperature to 350 degrees F.
1 1/4 cups all purpose flour
1/2 cup butter, room temp
2 tbsp sour cream
Filling:
6 medium peaches, peeled, pitted and sliced
3 large egg yolks
3/4 cup sour cream
3/4 cup sugar
1/4 cup all purpose flour
Glaze:
1/2 cup peach preserves or jelly
1 tbsp frozen orange juice concentrate
Pre heat oven to 375 F
- To make the crust, place the flour, butter, and sour cream in food processor and pulse to combine.
- When the dough has formed a ball, pat with lightly floured hands into the bottom and sides of an ungreased 10-inch tart pan with a removable bottom and 1/2-inch sides, or a round au gratin dish.
- Bake for about 15 minutes, until the crust is set but not browned. Let cool while preparing the filling.
Lower the oven temperature to 350 degrees F.
- To make the filling, if using fresh peaches, peel and thickly slice the peaches adding a little lemon juice to keep them looking bright.
- Arrange the fresh or canned peach slices in overlapping circles on top of the crust, until it's completely covered.
- Overfill the crust, as peaches will draw up during cooking.
- Combine the egg yolks, sour cream, sugar, and flour and beat until smooth. Pour the mixture over the peaches.
- Place the tart pan on a baking sheet and bake for about 1 hour, until the custard sets and is pale golden in color. Cover with an aluminum foil tent if the crust gets too dark.
- Transfer the tart pan to a wire rack to cool. When cool, remove the side wall of the pan.
- To make the glaze, combine the preserves or jelly and lemonade. Spread with a pastry brush over the top of the warm tart. Serve the tart warm, at room temperature, or chilled.
Carols B-Day Cake
1 1/2 cups boiling water
1 cup of 1 minute oats
1/2 margarine
4 ounces of bakers chocolate
Layer chocolate then margarine, oats and water in a bowl. Cover with a plate and set aside for 20 minutes.
In a seperate bowl mix:
1 1/2 cups flour
1 cup of sugar
1 tsp baking soda
1/2 tsp salt
1 cup of brown sugar (make sure of no lumps)
Add to this mix:
3 eggs
2 tsp vanilla
Combine this bowl with the oats/butter/chocolate/water bowl. Mix and place in a bundt cake pan and bake at 325-350 for 40-45 minutes.
Melt two Aero chocolate bars (add a bit of milk to thin out slightly) and drizzle over top of cake once it's removed and cooled.
1 cup of 1 minute oats
1/2 margarine
4 ounces of bakers chocolate
Layer chocolate then margarine, oats and water in a bowl. Cover with a plate and set aside for 20 minutes.
In a seperate bowl mix:
1 1/2 cups flour
1 cup of sugar
1 tsp baking soda
1/2 tsp salt
1 cup of brown sugar (make sure of no lumps)
Add to this mix:
3 eggs
2 tsp vanilla
Combine this bowl with the oats/butter/chocolate/water bowl. Mix and place in a bundt cake pan and bake at 325-350 for 40-45 minutes.
Melt two Aero chocolate bars (add a bit of milk to thin out slightly) and drizzle over top of cake once it's removed and cooled.
Anna Olsen's Plum Clafoutis
Plum Clafoutis
4 x purple plums
1/2 cup all-purpose flour
6 tbsp sugar
1/2 tsp cinnamon
dash salt
2 x large eggs
1 x large egg yolk
1 tsp vanilla extract
2 cups 2% milk
Directions:
Plum Clafoutis
Preheat oven to 375 °F and grease four 5-ounce baking dishes.
Cut plums into quarters and arrange in each baking dish. Combine flour, sugar, cinnamon and salt. In a separate bowl, whisk eggs, egg yolk, vanilla and milk. Add milk mixture to flour and whisk until combined. Pour gently over plums and bake for 25 to 30 minutes, until puffed and golden.
Serve clafoutis warm or at room temperature with a scoop of ice cream and a drizzle of lavender honey.
4 x purple plums
1/2 cup all-purpose flour
6 tbsp sugar
1/2 tsp cinnamon
dash salt
2 x large eggs
1 x large egg yolk
1 tsp vanilla extract
2 cups 2% milk
Directions:
Plum Clafoutis
Preheat oven to 375 °F and grease four 5-ounce baking dishes.
Cut plums into quarters and arrange in each baking dish. Combine flour, sugar, cinnamon and salt. In a separate bowl, whisk eggs, egg yolk, vanilla and milk. Add milk mixture to flour and whisk until combined. Pour gently over plums and bake for 25 to 30 minutes, until puffed and golden.
Serve clafoutis warm or at room temperature with a scoop of ice cream and a drizzle of lavender honey.
Frog Eyed Salad...Similiar To Mom's recipe!
1 lb Acini di Pepe package
16 oz Crushed pineapple drained, reserving juice
1 medium Egg
16 oz Fruit cocktail drained
1/2 cup Sugar
16 oz Mandarin Oranges drained
1 tablespoon Flour
1 cup Marshmallows
1/4 teaspoon Salt
12 oz Cool Whip
Instructions for Frog-Eyed SaladCook Acini di Pepe as package directs. Drain.In a heavy saucepan, beat egg with wire wisk until foamy. Stir in sugar, flour, salt, and reserved pineapple juice. Over low heat, cook and stir until thickened and bubbly.In a large bowl, combine Acini di Pepe with egg mixture. Chill thoroughly about an hour.Stir in pineapple, fruit cocktail, mandarin oranges, and marshmallows. Fold in Cool Whip.Cover and chill thoroughly. Stir before serving. Refrigerate leftovers.
16 oz Crushed pineapple drained, reserving juice
1 medium Egg
16 oz Fruit cocktail drained
1/2 cup Sugar
16 oz Mandarin Oranges drained
1 tablespoon Flour
1 cup Marshmallows
1/4 teaspoon Salt
12 oz Cool Whip
Instructions for Frog-Eyed SaladCook Acini di Pepe as package directs. Drain.In a heavy saucepan, beat egg with wire wisk until foamy. Stir in sugar, flour, salt, and reserved pineapple juice. Over low heat, cook and stir until thickened and bubbly.In a large bowl, combine Acini di Pepe with egg mixture. Chill thoroughly about an hour.Stir in pineapple, fruit cocktail, mandarin oranges, and marshmallows. Fold in Cool Whip.Cover and chill thoroughly. Stir before serving. Refrigerate leftovers.
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