Posted by admin on 11th March 2010
Iron Skillet Cinnamon Rolls
1 (18.25 ounce) box yellow cake mix (no pudding)
5 cups all-purpose flour
1 package dry yeast
2 1/2 cups warm water
1 1/2 cups (3 sticks) butter, room temperature
1/2 cup granulated sugar
1 1/2 cups firmly packed brown sugar, divided
1 cup pecan pieces
Cinnamon
In a large bowl, combine cake mix and flour.
In a small bowl, dissolve yeast in warm water. Add dissolved yeast to cake mix/flour mixture. Mix with wooden spoon and hands. Let rise in a warm place for about 1 hour.
On a well-floured surface, roll out dough to 1/2-inch thick. Using 1/2 cup butter, butter the dough.
Combine 1/2 cup granulated sugar, 1/2 cup brown sugar and cinnamon to taste. Sprinkle over buttered dough. Roll lengthwise and cut into 24 rolls.
Butter bottom and sides of two 10-inch cast iron skillets, using about 1/2 cup per pan. Sprinkle buttered skillets with remaining brown sugar and pecans. Put rolls in skillets and let rise 1 hour.
Bake at 350 degrees F for 15 to 20 minutes, until golden brown. Remove from oven and immediately turn rolls out of skillets onto plates. Scrape out any caramel that remains in skillets and spread on rolls.
Woe to the house where the hen crows and the rooster is still. — Danish proverb
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Posted by admin on 10th March 2010
Herbed Barbecue Chicken
Serves 50.
2 (50 ounce) cans Campbells Condensed Tomato Soup
2 1/2 cups granulated sugar
1 quart cider vinegar
2 cups vegetable oil
1/4 cup mustard, prepared
1 teaspoon pepper
1/4 cup chili powder
1 teaspoon ground cumin
1/4 cup oregano leaves, crushed
1/4 cup basil leaves, crushed
2 teaspoons garlic powder
1/4 cup parsley flakes, dried
50 (4 ounce) chicken breast halves, skinless, boneless
1 cup green onions, chopped
In large bowl, mix soup, sugar, vinegar oil, mustard, pepper, chili powder, cumin, oregano, basil, garlic powder, and parsley. Reserve 3 quarts plus 1 cup. Store covered in refrigerator at 40 degrees F or lower.
Pour remaining soup mixture over chicken. Store covered in refrigerator at 40 degrees F or lower overnight.
Remove chicken from marinade. Discard marinade. Lightly oil 2 sheet pans (26 x 18 x 1-inch). Place chicken on sheet pans. Bake at 350 degrees F. Bake until internal temperature is 165 degrees F or higher for 15 seconds and chicken is no longer pink, about 20 minutes.
To make sauce: In saucepot heat reserved soup mixture. Heat to 140 degrees F higher for 15 seconds.
Hold chicken and sauce at 140 degrees F or higher. Portion sauce using 2-ounce ladle (1/4 cup) over 1 chicken breast half. Garnish with green onions.
Serve with rice, orzo, or noodles.
To touch is to experience, but to feel is to live. — Loren Klein
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Posted by admin on 9th March 2010
Chocolate Angel Pie
Meringue Shell
2 egg whites
1/8 teaspoon salt
1/8 teaspoon cream of tartar
1/2 cup granulated sugar
1/2 teaspoon vanilla extract
1/2 cup walnuts or pecans, finely chopped
Beat egg whites with salt and cream of tartar until foamy. Add sugar, 2 tablespoons at a time, beating well after each addition. Continue beating to very stiff peaks. Fold in vanilla extract and nuts. Spoon into lightly-greased, 8-inch pan to form next-like shell; build sides up 1/2 inch above edge of pan. Bake for 50 to 55 minutes at 300 degrees F. Cool.
Chocolate Cream Mixture
1 (4 ounce) bar Bakers German sweet chocolate
3 tablespoons water
1 teaspoon vanilla extract
1 cup whipping cream
Stir chocolate in water over low heat until melted. Cool until thickened. Add vanilla extract. Whip cream. Fold into chocolate mixture. Pour into meringue shell. Chill for 2 hours.
Serves 6 or 8.
One likes people much better when they
e battered down by a prodigious siege of misfortune than when they triumph. — Virginia
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Posted by admin on 7th March 2010
Peach Mallows
Canned peach halves
Large marshmallows
Cinnamon
Drain the peach halves. Place peach half cut side up on a piece of foil large enough to wrap around the peach. Put one large marshmallow in the peach and sprinkle with cinnamon. Wrap the foil around the peach. Warm over coals until marshmallow is melted, about 5 - 10 minutes.
Solitude vivifies isolation kills. — Joseph Roux
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Posted by admin on 6th March 2010
Self-Rising Flour
To make, add 1 teaspoon baking powder and 1/2 teaspoon salt to each cup of flour called for in the recipe.
There are two kinds of failures those who thought and never did, and those who did and never thought. — Laurence J. Peter
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Posted by admin on 6th March 2010
Crazy Crust Apple Pie
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon granulated sugar
1 egg
2/3 cup shortening
3/4 cup water
1 (21 ounce) can apple pie filling
1 tablespoon lemon juice
1/2 teaspoon apple pie spice
In a small mixing bowl, combine flour, baking powder, salt, sugar, egg, shortening and water. Blend well. Beat two minutes at medium speed. Pour batter into a deep 9-inch pie pan.
Combine pie filling, lemon juice and apple pie spice and pour into center of batter. Bake at 425 degrees F for 45 to 50 minutes.
Jealousy feeds upon suspicion, and it turns into fury or it ends as soon as we pass from suspicion to certainty. — Francois de La Rochefoucauld
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Posted by admin on 5th March 2010
Vegetable Beef Soup
1 medium onion
1 stalk celery
2 medium carrots
1 potato
1/2 cup canned tomatoes
1/4 pound chopped beef
Salt
Pepper
A few parsley flakes
1 beef bouillon cube
Lawrys seasoning salt
1/4 cup barley
Cut onion, celery, carrots and potato in small pieces. Add tomatoes; add water to cover. When it comes to boil, add beef, broken up. Add salt, pepper, parsley flakes, bouillon cube and seasoning salt to taste. Let cook 15 minutes, then add barley. Let cook 15 minutes more. Simmer slowly, adding more water if necessary.
Serves 2.
Anger and jealousy can no more bear to lose sight of their objects than love. — George Eliot
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Posted by admin on 5th March 2010
Reeses Mousse Pie
1 (9-inch) pie crust, baked and cooled
1 2/3 cups (10 ounce package) Reeses Peanut Butter Chips, divided
3 ounces cream cheese, softened
1/4 cup confectioners sugar
1/3 cup plus 2 tablespoons milk, divided
1 teaspoon unflavored gelatine
1 tablespoon cold water
2 tablespoons boiling water
1/2 cup granulated sugar
1/3 cup unsweetened cocoa powder
1 cup cold whipping cream
1 teaspoon vanilla extract
Peanut Butter Mousse Layer: Melt 1 1/2 cups peanut butter chips. Beat cream cheese, confectioners sugar and 1/3 cup milk in medium bowl until smooth. Add melted chips; beat well. Beat in remaining 2 tablespoons milk. Spread into cooled crust.
Chocolate Mousse Layer: Sprinkle gelatine over cold water in small bowl; let stand 1 minute to soften. Add boiling water; stir until gelatine is completely dissolved. Cool slightly.
Combine granulated sugar and cocoa in medium bowl; add whipping cream and vanilla extract. Beat at medium speed until stiff; pour in gelatine mixture, beating until well blended. Spread evenly over peanut butter layer. Refrigerate several hours.
Garnish with remaining chips.
Makes 6 to 8 servings.
Store leftovers in refrigerator.
Nothing is quite so wretchedly corrupt as an aristocracy which has lost its power but kept its wealth and which still has endless leisure to devote to nothing but banal enjoyments. All its great thoughts and passionate energy are things of the past, and nothing but a host of petty, gnawing vices now cling to it like worms to a corpse. — Alexis Charles Henri Clrel de Tocqueville
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Posted by admin on 4th March 2010
Sweet
Sour Tomato Salad
7 tomatoes, thinly sliced
1 small yellow onion
1/2 cup granulated sugar
1/2 cup distilled white vinegar
1/2 cup vegetable oil
Salt and freshly ground pepper to taste
Thinly slice the tomatoes. Cut the onion in half through root end, then thinly slice into half-circles.
In a large bowl, toss together tomatoes, onion, sugar, vinegar, oil, salt and pepper. If desired, adjust the amounts of vinegar and sugar according to your taste. Serve at room temperature.
N.B. This quote refers to the British disarmament of the Indian Army. Gandhi never advocated the individual right to bear arms. — Mahatma Gandhi
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Posted by admin on 4th March 2010
Buttermilk Cream Pie
1 cup granulated sugar minus 2 tablespoons
1/4 cup flour plus 2 tablespoons
1 (5 ounce) can evaporated milk
1 1/3 cups buttermilk
3 egg yolks
1 teaspoon vanilla extract
1 (9-inch) pie shell, baked
Mix sugar and flour and add evaporated milk, buttermilk and egg yolks. Stir until smooth. Place in medium-size saucepan over medium heat and stir constantly until it thickens and begins to boil. Remove from heat, let cool, and add vanilla extract. Pour into baked 9-inch pie shell.
Meringue
3 egg whites
6 tablespoons granulated sugar
1/4 teaspoon baking powder
Beat egg whites until stiff. Add sugar gradually. Beat well and fold in baking powder. Place on top of pie filling and bake at 325 degrees F for 15 minutes.
Do not … hope wholly to reason away your troubles do not feed them with attention, and they will die imperceptibly away. Fix your thoughts upon your business, fill your intervals with company, and sunshine will again break in upon your mind. — Samuel Johnson
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