1 cookie crumb crust
1/2 c. lemon juice
1 can condensed milk
2 eggs, separated
1/2 t. cream of tartar
4 T. sugar
Combine juice, milk and egg yolks. Stir until well blended. Pour into pie crust.* Beat egg whites, adding sugar and cream of tartar gradually. Beat until stiff. Add to pie and place in oven to brown. (350 for 10-12 minutes) Chill thoroughly before serving.
*The citric acidity sets the egg yolks. No need for baking.
Monday, October 10, 2016
Mrs. Buffington's Cheesecake
Graham Cracker Crust:
1 1/4 c. graham cracker crumbs (about 18 crackers)
1/3 c. soft margarine or butter
1/4 c. sugar
Combine and press in bottom & 1" up side of sprayed springform pan.
3, 8 oz. pkgs. cream cheese, softened (total 24 oz)
3 eggs
1 c. sugar
1 t. vanilla
Beat all ingredients together on high speed for 10 minutes, until very smooth. Pour into crust and bake at 350 degrees for 30 minutes. Remove from oven and let stand for 5 minutes. Increase oven temperature to 450 degrees.
4 T. sugar
1 pt. sour cream
fruit topping, optional
Combine sour cream and sugar. Spread over cake and return to oven for 5 minutes. Allow to cool completely before serving with fruit topping, if desired. Store in refrigerator.
1 1/4 c. graham cracker crumbs (about 18 crackers)
1/3 c. soft margarine or butter
1/4 c. sugar
Combine and press in bottom & 1" up side of sprayed springform pan.
3, 8 oz. pkgs. cream cheese, softened (total 24 oz)
3 eggs
1 c. sugar
1 t. vanilla
Beat all ingredients together on high speed for 10 minutes, until very smooth. Pour into crust and bake at 350 degrees for 30 minutes. Remove from oven and let stand for 5 minutes. Increase oven temperature to 450 degrees.
4 T. sugar
1 pt. sour cream
fruit topping, optional
Combine sour cream and sugar. Spread over cake and return to oven for 5 minutes. Allow to cool completely before serving with fruit topping, if desired. Store in refrigerator.
Mom's Martha Washington Candy
1/2 lb margarine or butter
1/2 can Eaglebrand milk
2 boxes confectioners sugar
1 t. vanilla
1 c. finely chopped pecans, optional
chopped maraschino cherries, drained
peanut butter, optional
coconut, optional
6 oz. chocolate chips*
1/8 lb. paraffin*
chocolate or vanilla candy coating*, melted as directed on pkg.
pecan halves
candy sprinkles
Cream margarine and milk. Add sugar, vanilla, and nuts (or cherries, peanut butter, or coconut). Mix by hand and roll in tiny balls. Melt chocolate chips* & paraffin* over hot water, or just use melted almond bark instead, if desired. Place a toothpick in candy ball and dip in chocolate. Place dipped candy onto wax paper lined cookie sheet. Press pecan half lightly on candy or add candy sprinkles. Place in refrigerator for 30 minutes to 1 hour to set up. Store in air tight container.
*This is my mother's recipe and she used chocolate chips & paraffin. I use melted almond bark instead.
1/2 can Eaglebrand milk
2 boxes confectioners sugar
1 t. vanilla
1 c. finely chopped pecans, optional
chopped maraschino cherries, drained
peanut butter, optional
coconut, optional
6 oz. chocolate chips*
1/8 lb. paraffin*
chocolate or vanilla candy coating*, melted as directed on pkg.
pecan halves
candy sprinkles
Cream margarine and milk. Add sugar, vanilla, and nuts (or cherries, peanut butter, or coconut). Mix by hand and roll in tiny balls. Melt chocolate chips* & paraffin* over hot water, or just use melted almond bark instead, if desired. Place a toothpick in candy ball and dip in chocolate. Place dipped candy onto wax paper lined cookie sheet. Press pecan half lightly on candy or add candy sprinkles. Place in refrigerator for 30 minutes to 1 hour to set up. Store in air tight container.
*This is my mother's recipe and she used chocolate chips & paraffin. I use melted almond bark instead.
(picture from facebook)
Mom's Pecan Pie with Meringue
6 whole eggs, reserve whites for meringue
1 c. sugar
2 c. light corn syrup
1/4 c. margarine or butter, melted
1 T. vanilla
1 c. broken pecans
1 baked pie shell, deep dish
Meringue:
egg whites
1 c. sugar
pinch of salt
Beat egg yolks until foamy. Add syrup. Beat again. Add sugar, margarine, salt, & vanilla. Add pecans. Place pie shell on parchment paper covered cookie sheet. Pour mixture into baked pie shell. Bake at 350 degrees for 45 minutes.
Make meringue by beating egg whites, in a metal or glass bowl, on high until stiff and foamy, gradually add 1 c. sugar, 1 T. at a time, until sugar is dissolved. Add pinch of salt. Carefully place on baked pie and place in oven to brown, if desired.
1 c. sugar
2 c. light corn syrup
1/4 c. margarine or butter, melted
1 T. vanilla
1 c. broken pecans
1 baked pie shell, deep dish
Meringue:
egg whites
1 c. sugar
pinch of salt
Beat egg yolks until foamy. Add syrup. Beat again. Add sugar, margarine, salt, & vanilla. Add pecans. Place pie shell on parchment paper covered cookie sheet. Pour mixture into baked pie shell. Bake at 350 degrees for 45 minutes.
Make meringue by beating egg whites, in a metal or glass bowl, on high until stiff and foamy, gradually add 1 c. sugar, 1 T. at a time, until sugar is dissolved. Add pinch of salt. Carefully place on baked pie and place in oven to brown, if desired.
Saturday, October 1, 2016
Easy Way to Shuck Corn on the Cob (Microwave Corn on the Cob)
Cut off the stalk of each ear, 1" above the last row of corn kernels. Microwave 2-4 minutes. Holding the uncut end (silks), shake and squeeze the husk until corn slides out.
Store bought corn will need to be cooked for 5 minutes. Fresh corn only 2 minutes.
I store mine inside an insulated cooler while others are cooking so that they are all still hot when ready to serve.
Yummy!
Store bought corn will need to be cooked for 5 minutes. Fresh corn only 2 minutes.
I store mine inside an insulated cooler while others are cooking so that they are all still hot when ready to serve.
Yummy!
Oatmeal Scotchies
1 1/4 c. SR flour
1/2 t. cinnamon
2 sticks butter, softened
3/4 c. sugar
3/4 c. packed brown sugar
2 eggs
1 t. vanilla
3 c. quick oats
11 oz. pkg. butterscotch chips
Preheat oven to 375. Combine flour and cinnamon. Beat butter, sugar, brown sugar, eggs, and vanilla. Gradually add in flour mixture. Stir in oats and chips. Drop by rounded tablespoon onto ungreased cookie sheets. Bake 7-8 minutes for chewy cookies, 9-10 minutes for crispy. Cool 2 minutes. Remove to wire racks.
*May also be made as oatmeal scotchies bars by spreading in a greased jelly roll pan (15x10) Bake 18-22 minutes or until light brown. Cool completely before slicing into bars.
1/2 t. cinnamon
2 sticks butter, softened
3/4 c. sugar
3/4 c. packed brown sugar
2 eggs
1 t. vanilla
3 c. quick oats
11 oz. pkg. butterscotch chips
Preheat oven to 375. Combine flour and cinnamon. Beat butter, sugar, brown sugar, eggs, and vanilla. Gradually add in flour mixture. Stir in oats and chips. Drop by rounded tablespoon onto ungreased cookie sheets. Bake 7-8 minutes for chewy cookies, 9-10 minutes for crispy. Cool 2 minutes. Remove to wire racks.
*May also be made as oatmeal scotchies bars by spreading in a greased jelly roll pan (15x10) Bake 18-22 minutes or until light brown. Cool completely before slicing into bars.
Butterscotch Toffee Bars
2 1/2 c. SR flour
2 sticks butter, softened
1 3/4 c. brown sugar, packed
1 T. vanilla
2 eggs
11 oz. pkg butterscotch chips, divided
1 c. Heath toffee bits, or chopped nuts
Preheat oven to 350 degrees. Spray 9x13 pan. Combine butter, sugar, and vanilla. Add eggs. Gradually add in flour. Beat well. Stir in 1 c. butterscotch chips & toffee bits. Spread in pan and top with remaining butterscotch chips. Bake for 35-40 minutes until browned and wooden pick comes out clean. Cool completely and cut into squares.
*These are very sweet!
2 sticks butter, softened
1 3/4 c. brown sugar, packed
1 T. vanilla
2 eggs
11 oz. pkg butterscotch chips, divided
1 c. Heath toffee bits, or chopped nuts
Preheat oven to 350 degrees. Spray 9x13 pan. Combine butter, sugar, and vanilla. Add eggs. Gradually add in flour. Beat well. Stir in 1 c. butterscotch chips & toffee bits. Spread in pan and top with remaining butterscotch chips. Bake for 35-40 minutes until browned and wooden pick comes out clean. Cool completely and cut into squares.
*These are very sweet!
Friday, September 30, 2016
Corn Muffins
2 c. SR cornmeal
1 c. sour cream
2 eggs
2/3 c. oil
1 can cream style corn
Combine all ingredients well. Pour in sprayed muffin tins. Preheat oven to 350 degrees. Bake for 30 minutes until nice and brown. Remove from oven and allow to set for 5 minutes before removing from tins. I made 1 set of regular sized muffins and 1 set of mini muffins. Serve with soups, chili, or gumbo.
*This can also be made in a cast iron skillet or any other pan/dish you would put cornbread in. I just like the individual serving size muffins.
1 c. sour cream
2 eggs
2/3 c. oil
1 can cream style corn
Combine all ingredients well. Pour in sprayed muffin tins. Preheat oven to 350 degrees. Bake for 30 minutes until nice and brown. Remove from oven and allow to set for 5 minutes before removing from tins. I made 1 set of regular sized muffins and 1 set of mini muffins. Serve with soups, chili, or gumbo.
*This can also be made in a cast iron skillet or any other pan/dish you would put cornbread in. I just like the individual serving size muffins.
Crockpot Shrimp and Okra Gumbo
2 pounds shrimp, peeled and deveined (I used frozen salad shrimp, thawed)
salt & pepper to taste
Tony Chachere's creole seasoning, to taste
1/2 c. olive oil
2 pounds okra, sliced
1 can Del Monte diced tomatoes with garlic, basil, and oregano, juice and all
1 c. chopped onion
4 cloves garlic, minced
1/2 c. celery, sliced
1 green pepper, chopped
5-6 c. water
cooked brown rice or quinoa
Place oil in skillet and add okra. Cook over medium heat 30-40 minutes until no longer slimy, stirring occasionally. Place all other ingredients, except shrimp, okra, & rice in lined crockpot. Cook on high for 4 hours. Add shrimp and okra during the last 30 minutes, after reducing to low. Serve over rice or quinoa if desired. I also made "corn" muffins. Yummy!
salt & pepper to taste
Tony Chachere's creole seasoning, to taste
1/2 c. olive oil
2 pounds okra, sliced
1 can Del Monte diced tomatoes with garlic, basil, and oregano, juice and all
1 c. chopped onion
4 cloves garlic, minced
1/2 c. celery, sliced
1 green pepper, chopped
5-6 c. water
cooked brown rice or quinoa
Place oil in skillet and add okra. Cook over medium heat 30-40 minutes until no longer slimy, stirring occasionally. Place all other ingredients, except shrimp, okra, & rice in lined crockpot. Cook on high for 4 hours. Add shrimp and okra during the last 30 minutes, after reducing to low. Serve over rice or quinoa if desired. I also made "corn" muffins. Yummy!
Saturday, September 10, 2016
Frosted Lemon Cream Cheese Cookies
2 1/2 c. SR flour
1 c. sugar
1 stick butter, room temperature
1/4 c. cream cheese, room temperature
1/4 c. lemon juice
1 egg, room temperature
1 1/2 T. lemon zest (optional)
1 t. vanilla
1 t. lemon extract
Icing:
3/4 c. powdered sugar
1/2 T. milk
1/2 T. lemon juice
Cream together butter and cream cheese until smooth. Add sugar and beat until creamy. Add egg and vanilla. Beat until fluffy 5-6 minutes. Combine flour, and lemon zest. Alternate between adding flour mixture and lemon juice to cream cheese mixture, begin and end with dry ingredients. Mix until a rough dough forms. Add flour if needed to prevent from being too sticky. Wrap in plastic wrap and refrigerate 2 hours. Preheat oven to 350 degrees. Line cookie sheets with parchment paper. Spoon out dough with small cookie scoop. Roll dough between hands if desired. Place on cookie sheets and bake 10-12 minutes or until edges start to brown. Remove from oven and cool. While cooling, combine icing ingredients until smooth. Add more or less powdered sugar depending on how thick you want the icing. Drizzle over cooled cookies before serving.
1 c. sugar
1 stick butter, room temperature
1/4 c. cream cheese, room temperature
1/4 c. lemon juice
1 egg, room temperature
1 1/2 T. lemon zest (optional)
1 t. vanilla
1 t. lemon extract
Icing:
3/4 c. powdered sugar
1/2 T. milk
1/2 T. lemon juice
Cream together butter and cream cheese until smooth. Add sugar and beat until creamy. Add egg and vanilla. Beat until fluffy 5-6 minutes. Combine flour, and lemon zest. Alternate between adding flour mixture and lemon juice to cream cheese mixture, begin and end with dry ingredients. Mix until a rough dough forms. Add flour if needed to prevent from being too sticky. Wrap in plastic wrap and refrigerate 2 hours. Preheat oven to 350 degrees. Line cookie sheets with parchment paper. Spoon out dough with small cookie scoop. Roll dough between hands if desired. Place on cookie sheets and bake 10-12 minutes or until edges start to brown. Remove from oven and cool. While cooling, combine icing ingredients until smooth. Add more or less powdered sugar depending on how thick you want the icing. Drizzle over cooled cookies before serving.
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