Recipes

[walker]

I am enjoying the change too!  Glad it is working out for all of us.  I'll post this and step back looking forward to more new recipes from others.  This recipe really makes a nice dessert for a special occasion or for several people.  Great for dessert buffet.  It's worth the extra time to make but not difficult.  I found it in a Taste of Home magazine several years ago.

APRICOT Tarts

1/2 cup butter, softened 

1 pkg. (3 ozs. if you can find...or cut from regular pkg.)

   cream cheese, softened

1 cup all-purpose flour

3/4 cup finely chopped dried APRICOTS

3/4 cup water

1/3 cup chopped pecans

1/4 cup sugar

2 tablespoons orange marmalade 

1/2 teaspoon cinnamon

1/8 teaspoon ground cloves

Topping:  2 tablespoons cream cheese, softened

                1 tablespoon butter, softened

                1/2 teaspoon vanilla

                1/2 cup confectioner's sugar

Blend butter, cream cheese and flour.  Chill for one hour.

Meanwhile in a saucepan, bring the APRICOTS and water to a boil.  Reduce heat; simmer for 5 minutes.  Drain.  Add the pecans, sugar, marmalade, cinnamon and cloves; set aside.  Shape chilled dough into 24 balls.  Press onto the bottom and up sides of greased miniature muffin tins.  Spoon APRICOT mixture into each cup. Bake at 350 for 25-30 minutes or until browned.  Cool for 10 minutes; remove from pans to a wire rack to cool completely.  For topping, combine cream cheese and butter.  Stir in vanilla until smooth.  Beat in confectioner's sugar.  Spoon a dollop onto each tart before serving.

NEXT INGREDIENT ..... STARTS WITH B

[kate2357]

Caramel BANANA Pudding Parfaits - From Big Bear's Wife

Yes, you could use a banana pudding mix and skip a few steps.

Ingredients 

4 large eggs
1 cup caramel sauce
3 medium BANANAS
2 cups crushed vanilla wafer cookies
1 teaspoon banana extract
3 cups whole milk
1/2 teaspoon salt
1/4 cup cornstarch, ( I use ARGO Cornstarch)
3 tablespoons all-purpose flour
1/2 cup sugar
Whipped Cream for topping

Instructions
1. In a large bowl combine 1/2 cup sugar, the flour, cornstarch and salt. Mix together.
2. Take 3 of the eggs and separate the yolks from the whites. Set the white aside.
3. Add the remaining whole egg to the egg yolks. Add the egg yolks to the sugar mixture and mix well.
4. Stir in 1/2 cup milk.
5. Heat 2½ cups of milk in a medium sauce pan, when the milk is warm whisk in the sugar and egg mixture.
6. Cook on medium heat, uncovered until thick. This should take about 10 minutes. Mine normally doesn't thicken up until it reaches 9 minutes and 30 seconds.
7. Remove from heat and add in 1 teaspoon of banana flavoring,
8. Stir well.
9. Peel and slice bananas.
10. Place three jars on (or serving dishes) on a flat surface.
11. Alternate layers of cookies, pudding, bananas and caramel until jars are filled.
12. Place jars into fridge until cold. (or serve it hot)
13. Top with whipped cream.

NEXT INGREDIENT: STARTS WITH C

[sabatini]

Carrot Cake 

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 3/4 teaspoon salt
• 3 teaspoons ground cinnamon
• 1/4 teaspoon nutmeg
• 1 cup white sugar
• 1 cup brown sugar
• 4 eggs
• 3 teaspoons vanilla extract
• 1 (8 oz.) can crushed pineapple (or tidbits), drained WELL
• Zest of 1 orange
• 1 1/4 cups vegetable oil
• 3 cups grated carrots
• 1 cup chopped pecans

Frosting

• 1 stick butter, softened
• 8 ounces cream cheese, softened
• 4 cups confectioners' sugar
• 1 teaspoon vanilla extract
• 1/2 cup chopped pecans, optional

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.

• Sift together the flour, salt, cinnamon, nutmeg and the baking soda and baking powder into a mixing bowl, and set aside.
• In a another separate large mixing bowl, combine both sugars and the eggs with the vanilla, drained pineapple and orange zest & whisk smooth.
• Add the oil to the sugar - egg mixture.
• Add the flour mixture all at once and mix until it is all combined well.
• Add the carrots and nuts and mix well.
• Pour batter into prepared cake pan and bake immediately in preheated 350° F oven.

Bake 40-50 minutes, or UNTIL IT'S DONE. Toothpick test to check.

To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Frost the cooled cake, & top w/ optional chopped pecans.

Next Ingredient starts with a D

[kate2357]

Mmmm....love carrot cake.

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DIRTY Rice - From Bake It With Love

Ingredients

1/2 lb ground beef (leaner is best, up to 80/20 ground chuck)
1/2 lb ground pork
1/2 cup onion (1 large white or yellow onion, diced)
1 cup celery (sliced or diced)
1 green bell pepper (diced)
1 Tbsp garlic (minced)
1 tsp Cajun seasoning 
1/4 tsp each, salt & pepper (to taste)
1 1/2 cups long grain white rice (uncooked)
3 1/2 cups beef broth
parsley (fresh, chopped, optional for garnish)

Instructions
Brown the ground beef and ground pork in a large heavy-bottomed skillet, frying pan, or Dutch oven over medium heat. Cook for 5-6 minutes, breaking apart the meat until crumbled and browned.

Once the meat is browned, add the diced onion, celery, green bell pepper, garlic, and seasoning (Cajun seasoning, salt, and pepper). Stir into the browned meat and saute the vegetables until slightly softened or about 4-5 minutes.

Add the uncooked long-grain white rice and stir it into the meat mixture, then pour in the beef broth. Stir and bring to a boil, then reduce heat, cover, and simmer for 20 minutes.

Turn off the heat and leave the dirty rice covered. Allow the rice to sit, covered, for an additional 5 minutes. When done, fluff with a fork and serve.

Garnish with fresh chopped parsley if desired.

NEXT INGREDIENT: STARTS WITH E

[sabatini]

This is really yummy, but dangerous to have around.

Easy Hot Fudge Sauce

INGREDIENTS

• 1/2 cup salted butter
• 1/3 cup unsweetened cocoa powder
• 2/3 cup milk chocolate chips
• 2 cups granulated sugar
• 12 ounce can evaporated milk
• 1 teaspoon vanilla extract

INSTRUCTIONS

• In a medium saucepan combine butter, cocoa powder, chocolate chips, sugar, and evaporated milk. Stir to combine over medium-low heat.
• Increase heat to medium-high and bring to a boil. Immediately reduce heat to low and continue simmering for 7 minutes, stirring constantly.
• Remove from heat and add vanilla.
• Pour the mixture into a blender and blend the mixture for 2 whole minutes.
• Serve immediately or pour into a heat safe airtight container to store.

NOTES

** I don't do the blender thing, just whip w/ a wooden spoon**

Store in an airtight container in the fridge for up to 1 month. Reheat portions by spooning into a microwave safe bowl and microwave in 10 second increments until warm. 

Next ingredient starts with an F

[kate2357]

White Chocolate FRAPPUCCINO - From A Cedar Spoon

Ingredients 
1/2 Cup white chocolate chips
4 Shots espresso, hot
3/4 cup half and half {or milk of your choice}
2 Cups ice
Whipped cream

Instructions
In a glass add the white chocolate chips with the hot coffee.
Stir to combine until all the chocolate chips are melted.

Transfer to the glass of a blender. Add the heavy cream and pulse.

Add the ice and pulse until everything is icy and combined.

Pour into 2 tall glasses and top with whipped cream. 

NEXT INGREDIENT: STARTS WITH G

[kate2357]

@sabatini 

Oh my word....I could not have that at my house for long. I would just stand in front of open fridge spooning it into my mouth. Good recipe. Thanks.

NEXT INGREDIENT: STARTS WITH G

[sabatini]

*edited to add a pic

Galettes Bretonnes, or French Butter Cookies
Classic French butter cookies made with a shortbread-type of dough and
salted butter.

Ingredients
1/2 cup + 1 tbsp granulated sugar
1/2 cup + 5 tbsp salted butter*
3 egg yolks, separated
1 tsp vanilla extract
2 cups + 2 tbsp all-purpose flour, plus more for dusting work surface

Instructions
Preheat the oven to 375°F.

Line a baking sheet with parchment paper or a silicone mat.

1. Beat the butter and sugar together on
medium speed until light and fluffy - about 1 minute.

2. Add 2 egg yolks and the vanilla extract, and mix on medium speed until they're incorporated.

Stop to scrape the bowl with a rubber spatula before resuming the mixing. Add the flour in and mix on low speed just until
the dough starts to clump together.

3. Lightly flour a wooden board or counter before placing the mass of dough onto it. Use your hands to shape
the dough into a big ball. Then sprinkle some flour on top of the dough before using a rolling pin to roll the
dough out.

As soon as the dough starts sticking to your pin, sprinkle a pinch of flour on the dough, then resume rolling.

Roll your dough out until it's approximately 1/4" thick.

4. Use medium round cookie cutters (2.25") to cut out round cookies from the dough.

(Or just use a sharp knife to cut the whole shebang into squares.)

If you have a cookie stamp, use it!

Use a sharp-edged spatula to transfer the cookie rounds onto the baking sheet, spaced out from each other.

5. Beat the remaining yolk in a small bowl.

Use a fork to make a cross-hatch pattern on the cookies (drag the fork down vertically on the cookie, then drag the fork across horizontally).
Brush the tops of the cookies with the beaten egg yolk.

5. Bake the cookies for 12 to 15 minutes, until they're a deep golden color. Transfer the cookies to a wire cooling rack to cool completely.

Next ingredient starts with an H

[JeanLouiseFinch]

OK Foodies, I have a question.  I got called out last week for not following the alphabetical order on Ingredient Letters.

Since then, I'm seeing Next Ingredient Letters named and sometimes the letter is part of the recipe title rather than an actual ingredient.

So what's happening here?

[sabatini]

---

@JeanLouiseFinch wrote:

OK Foodies, I have a question.  I got called out last week for not following the alphabetical order on Ingredient Letters.

Since then, I'm seeing Next Ingredient Letters named and sometimes the letter is part of the recipe title rather than an actual ingredient.

So what's happening here?

---

OMG, @JeanLouiseFinch, I'm so glad you asked!! I was surprised by your question, so went back & read the prior postings for this month.

**I'll get to your question in a sec...

Anyway, I post on the forums in spurts, so didn't show up on this thread until the letter S.

When I went back & read from the beginning of this thread, I busted out laughing when I saw that @kate2357 had already posted the exact same recipe that I did for S! And from the same website!

What are the chances? 

I had also not-so-cleverly changed the name of it to suit the letter, and called it 'south of the border',....a name you yourself had just previously used.

LOL!

Talk about a double faux pas. Sorry to both of you!

Anyhoo, as you can see, none of it is a big deal, thank goodness.

So, @JeanLouiseFinch, to answer your question, I suppose just think of it as poster's choice; a letter representing the name of a recipe, or an ingredient, etc.

If I'm wrong, someone will let us know.

I think what matters most, though, is that you're here and posting, @JeanLouiseFinch, and bringing more life to this forum. Stay! 

Next ingredient starts with an H