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samedi 25 mars 2017

Corn Fritters








1(300 g) can whole kernel corn
2eggs
salt and pepper
1⁄2cup flour
1teaspoon baking powder
1⁄4cup grated cheddar cheese
25g butter
2tablespoons oil

How to make it :





Drain corn and discard liquid.
Put eggs, salt and pepper in a bowl and beat.
Add flour and baking powder, whisk until smooth.
Add corn and cheese.
Stir.
Put butter and oil in frypan, Heat until bubbly over medium heat.
Drop corn mixture in spoonful lots into frypan.
When golden turn and cook other side.
Drain on absorbent paper and serve.

samedi 11 mars 2017

Homemade Carrot Cake with Homemade Cream Cheese Frosting









  2 cups all-purpose flour
    2 teaspoons baking soda
    1⁄2 teaspoon salt
    2 teaspoons ground cinnamon
    3 large eggs
    2 cups sugar
    3⁄4 cup vegetable oil
    3⁄4 cup buttermilk
    2 teaspoons vanilla extract
    2 cups grated carrots
    1 (8 ounce) can crushed pineapple, drained
    1 (3 1/2 ounce) can flaked coconut
    1 cup chopped pecans
    buttermilk glaze
    1 cup sugar
    1 1⁄2 teaspoons baking soda
    1⁄2 cup buttermilk
    1⁄2 cup butter or 1⁄2 cup margarine
    1 tablespoon light corn syrup
    1 teaspoon vanilla extract
    deluxe cream cheese frosting
    1 (8 ounce) package cream cheese (room temp)
    1 (3 ounce) package cream cheese (room temp)
    3⁄4 cup butter (room temp)
    1 (16 ounce) package powdered sugar, sifted
    1 1⁄2 teaspoons vanilla extract


How to make it :





    For Cake:.
    Grease three 8 or 9-inch round cake pans and line with parchment paper.
    Stir together first 4 ingredients in a medium sized bowl.
    In your mixing bowl, beat eggs and next 4 ingredients at medium speed with an electric mixer until smooth.
    Add flour mixture, beating at low speed until blended.
    Fold in carrot and next 3 ingredients.
    Pour batter into prepared pans.
    Bake at 350° for 25-30 minutes or until a wooden pick inserted in the center comes out clean.
    Buttermilk Glaze:.
    Bring first 5 ingredients to a boil in a medium to large saucepan.
    Boil 4 minutes, stirring constantly until glaze is golden.
    Remove from heat, and stir in vanilla and cool slightly.
    Drizzle warm buttermilk glaze evenly over warm cake layers; cool in pans on wire racks for 15 minutes.
    Remove from pans, inverting layers. Peel parchment; invert again, glaze side up.
    Cool completely on wire racks.
    Deluxe Cream Cheese Frosting:.
    Beat first 3 ingredients at medium speed with an electric mixer until smooth.
    Gradually add powdered sugar, beating at low speed until light and fluffy.
    Stir in vanilla.
    Frost with Deluxe Cream Cheese Frosting between layers and on top of sides of cake.
    Chill cake several hours before slicing.
    Store in the refrigerator.

vendredi 10 mars 2017

My Grandmother’s Fresh Peach Cobbler










1/4 cup melted butter
1 cup flour
3/4 cup sugar
2 teaspoons baking powder
3/4 cup milk
5 -6 peaches, sliced
3/4 cup sugar

How to make it :



Preheat oven to 350°.
Pour melted butter into an 8×8 pan.
Whisk together the flour, 3/4 cup of sugar, baking powder and milk.
Pour over melted butter.
Cover with peach slices.
Cover with 3/4 cup sugar (I know this will seem like a lot, but use it all.).
Bake until batter rises to top and forms a nice brown crust, about 20 – 30 minutes.

jeudi 9 mars 2017

Skillet Blackberry Cobbler











1 box of 2 refrigerated pie crusts (I prefer Pillsbury)
2 (14-16 oz) bags frozen blackberries
1 stick butter, melted
1⅓ cups sugar (for berries)
½ cup flour
¾ cup sugar (for crust)
½ stick butter, cut into small cubes
½ cup water

How to make it :



Heat oven to 350 degrees.
Unroll one pie crust and place in bottom and up sides of 12 ” cast iron skillet.
Pierce bottom and sides of crust with a fork.
Bake 7 minutes; remove from oven.
Increase oven temp to 400 degrees.
In a large bowl, mix melted butter, 1⅓ cups sugar, and flour.
Put berries in bowl with butter/sugar/flour mixture; toss until berries are covered and mixture is crumbly.
Gently pour berries into skillet; sprinkle water over berries.
Unroll second pie crust over top of berries, sealing at the edges of the skillet.
Scatter the small pieces of butter on top of the crust.
Sprinkle ¾ cups sugar on top of crust.
Cut tiny slits in top of pie crust.
Bake approximately 45 minutes or until bubbly at edges and beginning to brown on top.
(I highly recommend a pie shield to keep edges of crust from burning.)

mercredi 8 mars 2017

Stuffed Cabbages










2 heads of cabbage
2 lbs ground beef (or veal/beef/pork mix)
3 cups cooked rice
1 egg
1 tsp garlic
1 tbsp parsley
2 slices diced onion
1 -15 oz. can tomato sauce
1-28 oz. can crushed tomatoes
1/4 cup tomato sauce (in meat)
Salt & Pepper to taste

How to make it :





Put a head of cabbage in a pot of boiling water, and peel off the cabbage leaves one at a time.
Cut off the rough part on the end of the cabbage leaf with a sharp knife.
Mix all ingredients together except the 15 oz can of tomato sauce and crushed tomatoes and put a small amount (size of a sausage) on a cabbage leaf, and roll up like a fajita and place seam side down in a casserole dish. I put tomato sauce and a cabbage leaf or 2 on the bottom of the casserole dish so the Halupky won’t burn.
Pour crushed tomatoes over Halupkys.
Cover and bake approximately 75 minutes at 375º.
Turn oven down to 325º and bake for approximately 90 more minutes until cabbage is tender. Baste every hour.
Serve with tomato sauce.

mardi 7 mars 2017

Peppered Steak and Rice










2 packages Skirt Steak
    1 1/2 cup White Rice
    2 Bell Peppers
    1 cup Brown Gravy
    ground black pepper
    Seasoning Salt
    2 tsp Butter

How to make it :



I used regular long grain white rice, so I started that first. (If you're using minute rice you can make it last.) But combine rice, butter, and salt in a pot and bring to a boil. Then remove from heat. (Hopefully you know how to make rice by now)
Put 1 teaspoon of butter in a skillet and watch it melt
Pop the skirt steak in the skillet. One at a time unless you have a big enough skillet to cook both. Season the steak with ground black pepper.
Cut the Bell Peppers into strips. I used 3 peppers of different colors for aesthetic reasons. Don't get distracted and forget about your steak lol.
Whether you got pre-made canned brown gravy or powdered gravy. Get it bubbling and toss the peppers in it and let it simmer to soften the peppers up.
When the steak is all browned. Remove it from the skillet and cut it into strips. Whatever size you prefer.
Toss the steak strips into the the simmering gravy and let it continue to simmer. This will cook the gravy flavor into the meat.
By the time the peppers are soft, the rice should be done.
Put a scoop of the rice into a bowl, or on a plate. Top it with the gravy/steak/pepper mix and serve. Be careful, the gravy will be really really hot.

dimanche 5 mars 2017

Peanut Butter Cup Brownie Bottom Cheesecake











Brownie Crust

1 cup semi-sweet chocolate chips
1 cup peanut butter chips
6 tablespoons unsalted butter, melted
1 1⁄4 cups sugar
1 tablespoon vanilla extract
2 eggs
1 cup all-purpose flour
2 tablespoons all-purpose flour
1⁄3 cup unsweetened cocoa
1⁄2 teaspoon baking powder
1⁄2 teaspoon salt
Cheesecake Filling

2 lbs cream cheese, softened
5 eggs, at room temperature
1 1⁄2 cups firmly packed brown sugar
1 cup smooth peanut butter (not natural-style)
1⁄2 cup whipping cream
1 tablespoon vanilla extract
6 peanut butter cups, cut into quarters
Decoration

6 peanut butter cups, cut carefully in half
1⁄2 cup whipping cream
1 cup semi-sweet chocolate chips
1 cup peanut butter cup


How to make it :





Heat oven to 350°F Grease 9-inch springform pan with butter.
Stir together butter, sugar and vanilla in large bowl with spoon or wire whisk. Add eggs; stir until well blended. Stir in flour, cocoa, baking powder and salt; blend well. Spread in prepared pan.
Bake 25 to 30 minutes or until brownie begins to pull away from side of pan. Meanwhile make cheesecake layer (see below).
Immediately after removing brownie from oven, sprinkle milk chocolate chips, peanut butter chips and peanut butter cups over brownie surface. Spoon cheesecake mixture over chips. Turn down oven 325°.
Cheesecake Filling:.(makes extra).
Beat cream cheese in bowl of electric mixer until smooth.
Add eggs, one at a time, beating well after each addition.
Add sugar, peanut butter and cream; mix until smooth.
Stir in vanilla.
Pour filling into prepared crust.
IF SOME BATTER IS LEFT OVER, EITHER STORE OR PUT IN SMALLER SPRINGFORM PAN.
Double-wrap springform pan with aluminum foil to prevent water seeping inches.
Place springform pan into a larger baking pan.
Pour hot water into the larger pan so that the water comes 1 inch up the sides of the springform pan.
Bake at 325 degrees 1-1/2 hours, or until firm and lightly browned.
Remove from the oven and allow to cool on a wire rack for one hour.
Run a knife along the edge of the cake to loosen it from the pan somewhat.
Refrigerate for at least 4 hours before decorating.
Decoration- (makes a lot extra-try using it on individual slices after cutting).
Remove cake from pan and put on a pretty plate.
Bring whipping cream to boil in a small saucepan.
Remove from heat and add semi-sweet and peanut butter chips. Stir, stir, stir until melted and smooth.
Drizzle over cake and then add peanut butter cup halves around the edge of the cake.