Black Forest Brownie Pecan Pie
a la togetherness.com
1 c Karo light or dark corn syrup
1/2 c sugar
1/8 t salt
4 oz semi-sweet baking chocolate, broken into pieces
3 T butter or margarine
4 eggs, slightly beaten
1 t vanilla
1 c coarsely chopped pecans
1 graham cracker crust
1 can (21 oz) Cherry pie filling
whipped cream, optional
Combine corn syrup, sugar and salt in small saucepan. Bring mixture to a boil over medium heat, stirring until sugar is dissolved. Boil for 2 minutes. Remove from heat.
Add chocolate and butter to syrup mixture, stirring until chocolate is melted and mixture is smooth. Let cool for 5 minutes.
Pour chocolate mixture slowly over eggs, stirring constantly. Add vanilla and pecans; mix well. Place pie crust on a baking sheet or pizza pan. Pour mixture into crust.
Bake 350 for about 50 minutes, until center of pie is slightly puffed. Cool at least 1 hour. Top each slice with 1/4 c cherry pie filling and whipped cream.
Thursday, November 18, 2010
Ribs
a la Jasmine
Boil your ribs in beefstock or chickenstock, adding onions, garlic, whatever you want for 45 minutes. Take out of liquid and cool.
Smother both sides with BBQ sauce (I prefer Sweet Baby Ray's). Salt and pepper to taste. Cover and place in fridge for at least 12 hours.
Re-smother each side again, and bake at 200 degree for 3 hours. For more crisp ribs, take the foil off and cook under broiler for 10 minutes, or throw on the grill.
Note: I have had these particular ribs, and they are amazing. You just can't stop eating.
a la Jasmine
Boil your ribs in beefstock or chickenstock, adding onions, garlic, whatever you want for 45 minutes. Take out of liquid and cool.
Smother both sides with BBQ sauce (I prefer Sweet Baby Ray's). Salt and pepper to taste. Cover and place in fridge for at least 12 hours.
Re-smother each side again, and bake at 200 degree for 3 hours. For more crisp ribs, take the foil off and cook under broiler for 10 minutes, or throw on the grill.
Note: I have had these particular ribs, and they are amazing. You just can't stop eating.
Saturday, November 6, 2010
Apple Crisp
a la Aunt Pam
6-8 apples, peeled and sliced
1 cube butter
1 1/2 t cinnamon
3/4 c oats
3/4 c flour
1/2 t nutmeg
1 1/2 c brown sugar
Mix dry ingredients and cut in softened butter. Place apples in bottom of 9x13 pan and pour mixture over the top. Bake at 375 for 30 minutes or until bubbly. Delish with ice cream or whipped cream.
a la Aunt Pam
6-8 apples, peeled and sliced
1 cube butter
1 1/2 t cinnamon
3/4 c oats
3/4 c flour
1/2 t nutmeg
1 1/2 c brown sugar
Mix dry ingredients and cut in softened butter. Place apples in bottom of 9x13 pan and pour mixture over the top. Bake at 375 for 30 minutes or until bubbly. Delish with ice cream or whipped cream.
Pumpkin Pancakes
a la Carlie
2 c flour
1 t baking soda
2 t baking powder
1/2 t salt
1 t cinnamon
1/4 t ginger
1/4 t nutmeg
2 c buttermilk
2 eggs
1/4 c shortening
1/4 c water
1 c pumpkin
powdered sugar, topping
Mix flour, baking soda, powder, salt and spices in a large bowl.
Beat eggs in separate bowl. Mis in shortening, water, buttermilk and pumpkin. Add to dry mixture. and blend well. Heat griddle or frying pan to 375. Cook until golden brown. Top with a sprinkle of powdered sugar.
Note: I made this recipe when I taught school, and the kids loved it! I find every time I made this, I wanted it with more spices. I double the spices, at least.
a la Carlie
2 c flour
1 t baking soda
2 t baking powder
1/2 t salt
1 t cinnamon
1/4 t ginger
1/4 t nutmeg
2 c buttermilk
2 eggs
1/4 c shortening
1/4 c water
1 c pumpkin
powdered sugar, topping
Mix flour, baking soda, powder, salt and spices in a large bowl.
Beat eggs in separate bowl. Mis in shortening, water, buttermilk and pumpkin. Add to dry mixture. and blend well. Heat griddle or frying pan to 375. Cook until golden brown. Top with a sprinkle of powdered sugar.
Note: I made this recipe when I taught school, and the kids loved it! I find every time I made this, I wanted it with more spices. I double the spices, at least.
Sugar Cookies
a la Rachel Vega
1 c sugar
3 cubes butter
1 egg
2 t vanilla
4 c flour
1 t baking powder
Cream butter and sugar. Add egg and vanilla and mix well. Mix flour and baking powder together, then add to creamy mixture. Chill for 2 hours. Roll out to 1/4 in thick and cut into shapes. Bake at 400 for 8-10 minutes- just until cooked, don't let them get browned.
Note: The trick to good sugar cookies is taking them out at the right time. You want them cooked, but cook them just too long and they get all crispy when they cool. If you take these out right when they are done, they will have a slight crisp to them, but still be soft and chewy.
a la Rachel Vega
1 c sugar
3 cubes butter
1 egg
2 t vanilla
4 c flour
1 t baking powder
Cream butter and sugar. Add egg and vanilla and mix well. Mix flour and baking powder together, then add to creamy mixture. Chill for 2 hours. Roll out to 1/4 in thick and cut into shapes. Bake at 400 for 8-10 minutes- just until cooked, don't let them get browned.
Note: The trick to good sugar cookies is taking them out at the right time. You want them cooked, but cook them just too long and they get all crispy when they cool. If you take these out right when they are done, they will have a slight crisp to them, but still be soft and chewy.
Blender Pancakes
a la Rachel Vega
1 c milk
1 c uncooked whole wheat
2 eggs
2 T oil
2 t baking powder
1 T honey
1 T brown sugar
1/2 t salt
1 1/2 t cinnamon
1 t vanilla
Blend milk and whole wheat in blender on highest speed for 4-5 minutes until batter is smooth and wheat is ground. Add the rest of ingredients on low speed until mixed. Cook on hot, lightly oiled skillet.
Note: I have halved this recipe and added a thinly sliced granny apple and 2 T plain yogurt.
Liz's Cinnamon Syrup
Melt 4 T butter in pan.
Add 1 c sugar
1 c brown sugar
4 T flour
2 t cinnamon
2 c water
Boil until syrup consistency, remove from heat and add 2 t vanilla.
a la Rachel Vega
1 c milk
1 c uncooked whole wheat
2 eggs
2 T oil
2 t baking powder
1 T honey
1 T brown sugar
1/2 t salt
1 1/2 t cinnamon
1 t vanilla
Blend milk and whole wheat in blender on highest speed for 4-5 minutes until batter is smooth and wheat is ground. Add the rest of ingredients on low speed until mixed. Cook on hot, lightly oiled skillet.
Note: I have halved this recipe and added a thinly sliced granny apple and 2 T plain yogurt.
Liz's Cinnamon Syrup
Melt 4 T butter in pan.
Add 1 c sugar
1 c brown sugar
4 T flour
2 t cinnamon
2 c water
Boil until syrup consistency, remove from heat and add 2 t vanilla.
THE Chocolate Cake
a la Rachel Vega
1 c butter
3 c brown sugar, packed
4 eggs
2 t vanilla
3/4 c Hershey's Special Dark Baking Cocoa
1 T baking soda
1/2 t salt
3 c flour
1 1/3 c sour cream
1 1/3 c boiling water
Cream butter, sugar and eggs until light and smooth. Whip in vanilla. Sift dry ingredients. Add to creamy mixture, alternating with sour cream. Mix until smooth. Slowly add boiling water.
Pour into greased pan and bake 350 for 35-40 minutes, or cupcakes for 20 minutes.
a la Rachel Vega
1 c butter
3 c brown sugar, packed
4 eggs
2 t vanilla
3/4 c Hershey's Special Dark Baking Cocoa
1 T baking soda
1/2 t salt
3 c flour
1 1/3 c sour cream
1 1/3 c boiling water
Cream butter, sugar and eggs until light and smooth. Whip in vanilla. Sift dry ingredients. Add to creamy mixture, alternating with sour cream. Mix until smooth. Slowly add boiling water.
Pour into greased pan and bake 350 for 35-40 minutes, or cupcakes for 20 minutes.
Banana Cream Pie
a la Rachel Vega
8 oz container whipped cream (or make your own, see below)
2 (3.5 oz) packages instant vanilla pudding
2 c cold milk
1/2 t cinnamon
1-3 bananas, sliced
oreo pie crust (or make your own! see below)
Combine pudding, milk and cinnamon in bowl and whisk for 1 minute. Fold in whip cream until combined. Place bananas along bottom and sides of crust. Pour and smooth the pudding on top. Chill for several hours.
Note: the recipe called for 1 banana, but I thought it needed more.
Oreo Crust
In a food processor, crush 22 oreos, cream and all, until it's fine crumbs. Add 3 T melted butter and pulse until combined. Dump into pie pan and press into bottom and sides. Bake at 350 for 10 minutes and cool. I stuck mine in the freezer and it was cool by the time I was done with the filling.
Whipped Cream
Whip up 1 pint container of heavy whipping cream with a little powdered sugar until stiff peaks form.
a la Rachel Vega
8 oz container whipped cream (or make your own, see below)
2 (3.5 oz) packages instant vanilla pudding
2 c cold milk
1/2 t cinnamon
1-3 bananas, sliced
oreo pie crust (or make your own! see below)
Combine pudding, milk and cinnamon in bowl and whisk for 1 minute. Fold in whip cream until combined. Place bananas along bottom and sides of crust. Pour and smooth the pudding on top. Chill for several hours.
Note: the recipe called for 1 banana, but I thought it needed more.
Oreo Crust
In a food processor, crush 22 oreos, cream and all, until it's fine crumbs. Add 3 T melted butter and pulse until combined. Dump into pie pan and press into bottom and sides. Bake at 350 for 10 minutes and cool. I stuck mine in the freezer and it was cool by the time I was done with the filling.
Whipped Cream
Whip up 1 pint container of heavy whipping cream with a little powdered sugar until stiff peaks form.
Pumpkin Muffins
a la Rachel Vega
15 oz pumpkin, or 2 c fresh pumpkin
4 eggs
1/2 c vegetable oil
1/2 c applesauce
2 c sugar
3 1/2 c flour
2 t baking soda
1 1/2 t salt
1 t cinnamon
splash vanilla
1/4 t nutmeg
1/2 t cloves
1/2 t ginger
Mix pumpkin, eggs, oil, applesauce and sugar until well blended. Add dry ingredients until just blended.
Fill cupcake cups 3/4 full, or bread pan. Top with shelled pumpkin seeds. Bake at 350 for 25 minutes, or about an hour for bread, or until toothpick comes out clean. Makes 2 doz muffins, or 2 loaves of bread.
Note: They freeze really well! I throw one in the microwave for 30 seconds for breakfast or a snack.
a la Rachel Vega
15 oz pumpkin, or 2 c fresh pumpkin
4 eggs
1/2 c vegetable oil
1/2 c applesauce
2 c sugar
3 1/2 c flour
2 t baking soda
1 1/2 t salt
1 t cinnamon
splash vanilla
1/4 t nutmeg
1/2 t cloves
1/2 t ginger
Mix pumpkin, eggs, oil, applesauce and sugar until well blended. Add dry ingredients until just blended.
Fill cupcake cups 3/4 full, or bread pan. Top with shelled pumpkin seeds. Bake at 350 for 25 minutes, or about an hour for bread, or until toothpick comes out clean. Makes 2 doz muffins, or 2 loaves of bread.
Note: They freeze really well! I throw one in the microwave for 30 seconds for breakfast or a snack.
Spaghetti Squash
a la Leeann
1 spaghetti squash, cut lengthwise and seeded
2 T vegetable oil
1 onion, chopped
1 clove garlic, minced
1 1/2 c chopped tomatoes
3/4 c crumbled feta cheese
3 T sliced black olives
2 T chopped fresh basil
Preheat oven to 350 and lightly grease a baking sheet. Place squash cut sides down on the prepared pan and cook for 20 minutes, or until a knife can be inserted with only little resistance. Remove squash from oven, and allow to cool to be easier to work with.
Meanwhile, heat oil in skillet over medium heat. Saute the onion until tender. Add garlic and saute for another 2-3 minutes. Stir in tomatoes until warm.
Use a large spoon to scoop the stringy squash and place in a medium bowl. Toss with sauteed vegetables, feta, black olives and basil.
a la Leeann
1 spaghetti squash, cut lengthwise and seeded
2 T vegetable oil
1 onion, chopped
1 clove garlic, minced
1 1/2 c chopped tomatoes
3/4 c crumbled feta cheese
3 T sliced black olives
2 T chopped fresh basil
Preheat oven to 350 and lightly grease a baking sheet. Place squash cut sides down on the prepared pan and cook for 20 minutes, or until a knife can be inserted with only little resistance. Remove squash from oven, and allow to cool to be easier to work with.
Meanwhile, heat oil in skillet over medium heat. Saute the onion until tender. Add garlic and saute for another 2-3 minutes. Stir in tomatoes until warm.
Use a large spoon to scoop the stringy squash and place in a medium bowl. Toss with sauteed vegetables, feta, black olives and basil.
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