3/4 cup milk 1/3 cup sugar 1 pkg yeast 4 1/2 cup sifted flour juice and grated rind of 1 lemon Glaze (directions below) 1/2 cup margarine 1/2 tsp salt 1/4 cup warm water 2 eggs, beaten
In small saucepan, scald milk. Stir in butter, sugar, and salt. (If you use powdered milk, you can skip this and just warm the ingredients in the microwave.) Cool to lukewarm. In small bowl, sprinkle yeats into warm water. Stir until yeast is dissolved. In large bowl, place foud. Add milk mixture, dissolved yeat, eggs, and lemon juice and rind. Mix well. On lightly floured surface, knead dough until smooth. Place in a large, greased bowl. Cover with wax paper and clean towel. Let rise until doubled. Then, punch dough down. Shape as desired. Let rise until half double in size. Bake 10 mins at 325 and then 30-35 mins at 359.
Glaze: 2 cups powdered sugar, juice and rind of 1 lemon. Pour over bread while still warm.
2 cups sugar 1 cup light corn syrup 1 1/2 tsp salt 1/2 tsp Oil of peppermint 7 drops green food coloring
Combine sugar, syrup, salt and 1 1/2 cups water in 2 quart saucepan. Cook slowly, stirring constantly, until sugar dissolves. Cook to hard ball stage (260) without stirring. Remove from heat; stir in remaining ingredients. Pour into buttered pan. Cool until comfortable to handle. Butter hands. Gather taffy into a ball and pull. When candy is light in color and gets hard to pull, cut into fourths. Pull each piece into long strands, about 1/2 inch thick. With buttered scissors, quickly snip into bite-sized pieces. Wrap each piece in waxed paper.
In 2 quart saucepan, combine sugar, corn syrup, 1/4 tsp salt and 1/2 cup of water. Cook to hard ball stage (260 degrees), stirring only till sugar dissolves. Meanwhile, beat egg whites to stiff peaks. Gradually pour syrup over egg whites, beating at high speed on electric mixer. Add vanilla and beat until candy holds its shape, 4 to 5 mins. Quickly drop form a teaspoon onto waxed paper. Makes about 40 pieces.
1 pkg Oreos (not Hydrox cookies either, eww nasty gross). 1 pkg cream cheese white dipping chocolate chocolate chips
Put the oreos in the food processor and grind to dust. Squish in the cream cheese until it feels like sugar cookie dough. Roll into bite size balls and freeze. Melt the white chocolate and dip the frozen oreo balls in the white chocolate. Melt the chocolate chips and put in a decorating bag with a straight tip and drizzle a fancy pattern. Freeze. Then eat a lot of them, until you're sick. Thats the best way.
It's snowy in my yard and I think that means I need Emma's oreo truffle recipe. And mom's fudge. and divinity. And Stefany's sausage crock pot dip, and lemon bread, the list goes on. and I should post the recipe for the bouche as well, which I will do soon. But I'm just sayin', since our holiday traditions tend to revolve around food...
There's not a whole lot to this recipe- really its just a different way to serve spaghetti.
Angel hair noodles 1 egg 1/4-1/2 cup parmesan cheese your favorite spaghetti sauce cheese of some variety
Boil and drain the noodles. In a bowl, mix the noodles, parmesan cheese and the egg. Put this into a pie pan. Add your favorite sauce on top. Cover with cheese. Bake on 375 until the cheese is melty and golden brown. Cut like you would a pie and serve.
This is one of Grandpa's favorites- I probably bring it a few times a month. Every time we eat spaghetti, we laugh about the fact that the person who invented spaghetti is probably laughing at our attempts to eat it politely. We talk about how difficult it is to eat- I share the story of a guy I knew who would invite girls over for dinner and make spaghetti for them and laugh at them as they tried to eat it and impress him. He's a winner. Grandpa comments on this guy's lack of social skills and then usually tells me about his sister who married a Nielsen from Arizona- no relation by the way.
From kraftfoods.com. This one is good. Obviously, you don't have to follow their name-brand suggestions.
1 lb. lean ground beef 1 large onion, chopped 2 cups TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa 1 can (15 oz.) black beans, drained, rinsed 1/4 cup KRAFT Zesty Italian Dressing 2 Tbsp. TACO BELL® HOME ORIGINALS® Taco Seasoning Mix 6 flour tortillas (8 inch) 1 cup BREAKSTONE'S or KNUDSEN Sour Cream 1 pkg. (8 oz.) KRAFT Mexican Style Shredded Four Cheese Make It PREHEAT oven to 400ºF. Brown meat with onions in large skillet on medium-high heat; drain. Add salsa, beans, dressing and seasoning mix; mix well. ARRANGE 3 of the tortillas in single layer on bottom of 13x9-inch baking dish; cover with layers of half each of the meat mixture, sour cream and cheese. Repeat all layers. Cover with foil. BAKE, covered, 30 min. Remove foil. Bake an additional 10 min. or until casserole is heated through and cheese is melted. Let stand 5 min. before cutting to serve.
This is one I found online at southernfood.about.com. Its pretty good. I added meat (cubed ham), and it was yummy.
Ingredients: 30 to 32 ounces frozen shredded hash browns, thawed 1 cup chopped onion, optional 1 can (10 3/4 ounces) condensed nacho cheese soup, undiluted 1 can (10 3/4 ounces) condensed cream of celery soup, undiluted 8 ounces light sour cream 6 tablespoons melted butter
Preparation:Spray the crockery insert with nonstick cooking spray or lightly grease the inside surface. Combine the thawed hash browns, onion, soups, sour cream, and melted butter. Pack into the slow cooker insert. Cover and cook on LOW for 5 to 6 hours.Serves 6.