Recipes

[forrestwolf]

I have to BUY my crust......I have never mastered the rolling out of the crust so it will not shrink and cook under.........

Hoosier Sugar Cream Pie

Ingredients

For the Crust:

1 tablespoon red wine vinegar

1 cup plus 3 tablespoons all-purpose flour, plus more for dusting

1 teaspoon salt

1 1/2 teaspoons granulated sugar

7 tablespoons unsalted butter, cut into 1-inch cubes; 4 tablespoons chilled, 3 tablespoons frozen for 15 minutes

For the Filling:

1/2 cup granulated sugar

1/2 cup packed dark brown sugar

2 tablespoons all-purpose flour

2 cups heavy cream

1/2 teaspoon vanilla paste or extract

Confectioners' sugar, for dusting

Directions

Prepare the crust: Combine the vinegar with 1/2 cup ice water in a small bowl.

Pulse the flour, salt and sugar in a food processor until combined. Add the 4 tablespoons chilled butter and pulse until the butter is in pea-sized clumps and the mixture is sandy. Add the 3 tablespoons frozen butter; pulse until the frozen butter is also in pea-sized clumps. Add 5 tablespoons of the vinegar mixture; pulse 2 or 3 more times. Squeeze a small amount of dough between your fingers. If it does not stay together easily, add 1 more tablespoon of the vinegar mixture and pulse 3 or 4 more times. (Do not let the dough come together.) Turn the dough out onto a clean surface and gather into a lumpy ball; flatten into a disk, wrap in plastic and refrigerate at least 1 hour or overnight.

On a floured surface, roll the dough into a 12-inch circle, about -inch thick. Fit into an 8-inch pie plate and trim the extra dough, leaving a 1-inch overhang; reserve trimmings. Fold the edges under the rim and crimp. Refrigerate the crust until firm, 20 minutes. Meanwhile, preheat the oven to 400 degrees.

Line the chilled crust with foil and fill with pie weights or dry beans. Bake until the edges are golden, 15 minutes. Remove the foil and weights; continue baking until the center of the crust is dry and golden brown, about 12 minutes. Cool slightly on a wire rack. Cover any cracks in the crust with the dough trimmings before filling.

Prepare the filling: Whisk the sugars and the flour in a medium bowl, breaking up any clumps of brown sugar. Combine the heavy cream and vanilla in a separate bowl and slowly whisk into the sugar mixture until smooth. Pour the filling into the prepared crust; bake until the pie begins to set around the edge but is still slightly wobbly in the middle, 40 minutes. (Tent loosely with foil for the last 10 minutes if the crust gets too dark.) Cool to room temperature on a wire rack, then refrigerate until ready to serve. Dust with confectioners' sugar before slicing.

NEXT INGREDIENT: FLANK STEAK

[Beebee2]

Mustard Crusted Flank Steak

2 T Dijon style mustard
1 T olive oil
1 garlic clove, finely chopped
1/2 t leaf thyme, crumbled
1/4 t salt
1/8 t pepper
1 lb flank steak trimmed of excess fat
1/4 c fresh bread crumbs

Combine mustard, olive oil, garlic, thyme, salt and
pepper in a small bowl. Brush half of mixture on one side of
steak. Broil steak seasoned side up 4-inches from heat for
about 4 minutes for medium rare.

Turn steak over. Spread with remaining mixture. Broil 4 minutes
more. Sprinkle top with bread crumbs. Broil 1 to 2 minutes more
until crumbs are brown. Serve on carving board or platter. Cut
steak crosswise diagonally against grain into thin slices. Serves 4, 197
calories per serving.

Note: Broil 2 minutes more on each side for medium.

next ingredient: buttermilk

[Zhills]

Buttermilk Bisquits

Ingredients

• 1/2 cup cold butter
• 2 1/4 cups self-rising soft-wheat flour
• 1 1/4 cups buttermilk

• Self-rising soft-wheat flour
• 2 tablespoons melted butter

Preparation

1. Cut butter with a sharp knife or pastry blender into 1/4-inch-thick slices. Sprinkle butter slices over flour in a large bowl. Toss butter with flour. Cut butter into flour with a pastry blender until crumbly and mixture resembles small peas. Cover and chill 10 minutes. Add buttermilk, stirring just until dry ingredients are moistened.

2. Turn dough out onto a lightly floured surface; knead 3 or 4 times, gradually adding additional flour as needed. With floured hands, press or pat dough into a 3/4-inch-thick rectangle (about 9 x 5 inches). Sprinkle top of dough with additional flour. Fold dough over onto itself in 3 sections, starting with 1 short end. (Fold dough rectangle as if folding a letter-size piece of paper.) Repeat entire process 2 more times, beginning with pressing into a 3/4-inch-thick dough rectangle (about 9 x 5 inches).

3. Press or pat dough to 1/2-inch thickness on a lightly floured surface; cut with a 2-inch round cutter, and place, side by side, on a parchment paper-lined or lightly greased jelly-roll pan. (Dough rounds should touch.)

4. Bake at 450° for 13 to 15 minutes or until lightly browned. Remove from oven; brush with 2 Tbsp. melted butter.

Next ingredient: Cream cheese

[Ebonysmom123]

Croissants 2 tubes cresent rolls (open and split lengthwise to make more cresents) Beat until fluffy: 4 oz cr. cheese, 1 can pumpkin (not pie filling), 2 Tbsp. pumpkin pie spice, 3-4 Tbsp. sugar. Place one large spoonful on each cresent and spread. Roll cresent up and then roll each one in a mixture of 4 Tbsp. sugar and 1 Tsp. pumpkin pie spice. Bake 350 degree F for 15-18 minutes (or until browned) Next ingredient. CHOCOLATE CHIPS

[walker]

CHOCOLATE RAISIN OATMEAL COOKIES

3/4 cup butter or margarine, softened

1/2 cup granulated sugar

1 cup brown sugar

1/4 cup milk

1 large egg

1 teaspoon vanilla

1 teaspoon cinnamon

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup flour

3 cups oatmeal

1 cup chocolate chips

1 cup raisins

1 cup chopped walnuts, optional

Beat butter, sugars, milk, egg and vanilla until light and fluffy. Add flour, cinnamon, baking soda, and salt. Mix in oatmeal, chocolate chips, raisins and nuts. Put on ungreased cookie sheet. Bake 12-15 mins. at 350.

NEXT INGREDIENT: DRY ONION SOUP MIX

[LoriMI]

wow..I love this thread! I am saving some of these recipes!

[Zhills]

Superior Meat Loaf Lipton Onion Soup Mix

Ingredients

1 package of Liptons Onion Soup Mix.
2lbs of extra lean ground beef
3/4 cup plain dry bread crumbs
2 eggs
3/4 cup or water
1/3 cup of ketchup

Directions

Preheat oven to 350 uncovered .
Mix all ingredients in a large bowl.
Shape into loaf in 13 x 9 baking pan or roasting pan.
Bake uncovered for 1 hour or until done. Let stand for 10 minutes before serving.

Next ingredient: Pork (you choose the cut)

[forrestwolf]

Sage Pork Chops with Cider Pan Gravy Recipe

Ingredients

4 bone-in center-cut pork loin chops (6 ounces each)

Salt and pepper to taste

3 tablespoons dried sage leaves

1/4 cup all-purpose flour

2 tablespoons butter

2 tablespoons canola oil

1/2 cup apple cider or juice

1/2 cup reduced-sodium chicken broth

1/4 cup heavy whipping cream

Minced fresh parsley

Directions

1. Sprinkle pork chops with salt and pepper; rub with sage. Place flour in a small shallow bowl; coat chops with flour.

2. In a large skillet over medium heat, brown chops in butter and oil on both sides. Remove and keep warm.

3. Add cider, stirring to loosen browned bits from pan. Cook, uncovered, for 3 minutes. Stir in broth; cook 3 minutes longer. Add cream; cook for 2-3 minutes or until gravy is slightly thickened. Return chops to the pan; cover and cook for 6-8 minutes or until a meat thermometer reads 160°. Garnish with parsley.

NEXT INGREDIENT: PURE BUTTER

[Zhills]

Recipe is long but they are really easy to make. Can use pudding mix with less milk for filling. These are really worth the time to make!

Cream Puffs & Éclairs

For the Puffs
Ingredients:

1 c. water
1/2 c. butter
1 c. unbleached or all-purpose flour
4 eggs

Instructions:

Preheat the oven to 400 degrees F.
In a saucepan, heat the water and butter over medium heat and bring to a rolling boil.
Vigorously stir in the flour over low heat until the mixture forms a ball, about a minute.
Remove from heat.
Beat in the eggs, all at once. Continue beating until the dough is smooth. Tip: use a whisk at this point for easier mixing and to thoroughly combine the dough.
Using a medium cookie scoop, drop onto an ungreased baking sheet. For the puffs, leave the dough round. For the éclairs, press the dough down and then gently push the sides in to form a rectangle.

Place the baking sheet into a preheated 400 degrees F oven.
Bake approximately 30-35 minutes, or until puffed and golden.
Cool completely, make the cream filling at this time.

For the Cream Filling
Ingredients:

1/2 c. sugar
1/4 c. cornstarch
1/4 t. salt
2 c. milk
2 egg yolks, slightly beaten
2 T. butter
2 t. vanilla extract

Instructions:

With a whisk mix the sugar, cornstarch and salt in a 2 quart saucepan.
Stir in the milk.
Stirring constantly, cook over medium heat, until the mixture boils and thickens. Turn off the heat, but leave the pan on the burner and simmer an additional minute.
Slightly beat the egg yolks and slowly add half of the hot milk mixture, stirring well.
Then add the egg yolk/milk mixture to the hot thickened milk, blending well with a whisk.

Boil and stir over medium heat until thickenedagain, about a minute.
Remove from heat, add the butter and vanilla and stir until the butter melts.
Cover with plastic wrap and place in the fridge to cool.

For the Chocolate Glaze
Ingredients:

1/2 c. semi-sweet chocolate chips
2 T. butter
1 T. light corn syrup

Instructions:

Heat the semi-sweet chocolate chips, butter and corn syrup in a microwavable safe bowl.
Place in the microwave and heat at 50% power for one minute, stir and repeat at one minute intervals, until melted and smooth.
Pour the chocolate glaze into a squeeze bottle or use a fork to drizzle.

To Assemble the Puffs

• With a serrated knife, cut the cooled puffs in half or take a wooden skewer and pierce the sides of the puffs.
• Fill the bottom half with a rounded tablespoon of the cream filling, or pipe the filling into the puffs.
• Put the top on and sprinkle with confectioners sugar or drizzle with the chocolate glaze.

Makes 12-14 cream puffs or éclairs.

Next ingredient: Bacon

[forrestwolf]

Cheddar & Bacon Loaf

Ingredients

1 16 ounce loaf baguette-style French bread

1/2 8 ounce package shredded sharp cheddar cheese (1 cup)

1/2 cup butter, softened

1/3 cup cooked bacon pieces (BE REAL....I CAN NOT JUST COOK THIS AMOUNT, SO ADD MORE)

2 medium green onions, sliced (1/4 cup)

2 teaspoons yellow mustard

1 teaspoon lemon juice

Directions

Preheat oven to 350 degrees F. Use a serrated knife to cut bread crosswise into 1-inch slices, cutting to but not through the bottom crust.

In a small bowl, stir together cheese, butter, bacon, green onions, mustard, and lemon juice. Spread mixture between slices of bread. Wrap loaf in foil.

Bake for 10 to 15 minutes or until bread is heated through and cheese is melted.

NEXT INGREDIENT: RED POTATOES