Ingredients for Chicken or veggie stock:
Rock sugar or brown sugar
Soya sauce Westchester sauce (lea and perreins)
Hot sauce, hoisin sauce, Ginger cumin powder, garlic, onions paprika powder, salt, pepper (put anything in the soup that you think can make it taste better)
Then In a soup pot for 4 slabs of ribs braises them. Meaning let them simmer for 2 hours.
Then drain and grill with the following bbq sauce. Can be used as a standard for yr basic BBQ sauce
Remove the ribs or meat or chicken from broth and grill. With the following sauce
BBQ sauce
Dried apricot or fresh or jam about 250gm or more (go to taste I don't measure)
4 whole cloves garlic
4table brown sugar
Lea and Perrin sauce, soya sauce orange or mandarin juice
Hot sauce maak niet uit!!!!!! What type
Rose wine or white not red, tomato paste big helping tablespoon coca powder, cumin and fennel seed
Mix that together in pot for 30 minutes.
That's it
Grill to when done. Can be done ahead of time. And for our 4th It's re-cooked and we just add the sauce.
From: Linette
Friday, March 11, 2011
Steamed Fish Recipe (Chinese Steamed Fish)
Link: http://rasamalaysia.com/steamed-fish-recipe/
By rasamalaysia
Ingredients:
1 live fish (about 1.5 lb or less)
2 inches ginger (peeled and cut into thin strips)
1 stalk scallion (cut into 2-inch length, and then cut into thin silken threads)
Some cilantro leaves
2 tablespoons cooking oil
1 tablespoon shaoxing wine or rice wine
Steamed Fish Soy Sauce Mixture:
4 tablespoons light soy sauce
2 tablespoons shaoxing wine or rice wine
2 tablespoons water
1/4 teaspoon sesame oil
3 dashes white pepper powder
2 tablespoons rock sugar (grind into powder form) or to taste
Method:
Clean the fish properly (remove scales, guts, gills, etc.) and pat dry. Blend the soy sauce mixture in a small bowl and set aside.
Lay the fish on a plate and drizzle 1 tablespoon shaoxing (or rice) wine on top of the fish. Top the fish with 1/2 of the cut ginger strips.
Heat up a wok with enough water for steaming. Wait for the water to boil. As soon as it boils, place your fish inside the wok, propped up with a small inverted bowl or a couple of wooden blocks (meant for steaming). Cover your wok tightly and set your kitchen alarm for 8 minutes.
As soon as the fish is done steaming, transfer it out from the wok. Discard the fish water and ginger strips. Lay the remaining ginger strips on top of the fish.
Heat up a pan over high heat and add 2 tablespoons of cooking oil, swirl around until it’s hot. Pour the hot oil over the steamed fish. Put the pan back onto the stove, add the soy sauce mixture and stir well. As soon as the sauce bubbles up and boils, pour the soy sauce over the fish. Topped with scallions and cilantro leaves and serve the steamed fish immediately with white rice.
From: Meg
By rasamalaysia
Ingredients:
1 live fish (about 1.5 lb or less)
2 inches ginger (peeled and cut into thin strips)
1 stalk scallion (cut into 2-inch length, and then cut into thin silken threads)
Some cilantro leaves
2 tablespoons cooking oil
1 tablespoon shaoxing wine or rice wine
Steamed Fish Soy Sauce Mixture:
4 tablespoons light soy sauce
2 tablespoons shaoxing wine or rice wine
2 tablespoons water
1/4 teaspoon sesame oil
3 dashes white pepper powder
2 tablespoons rock sugar (grind into powder form) or to taste
Method:
Clean the fish properly (remove scales, guts, gills, etc.) and pat dry. Blend the soy sauce mixture in a small bowl and set aside.
Lay the fish on a plate and drizzle 1 tablespoon shaoxing (or rice) wine on top of the fish. Top the fish with 1/2 of the cut ginger strips.
Heat up a wok with enough water for steaming. Wait for the water to boil. As soon as it boils, place your fish inside the wok, propped up with a small inverted bowl or a couple of wooden blocks (meant for steaming). Cover your wok tightly and set your kitchen alarm for 8 minutes.
As soon as the fish is done steaming, transfer it out from the wok. Discard the fish water and ginger strips. Lay the remaining ginger strips on top of the fish.
Heat up a pan over high heat and add 2 tablespoons of cooking oil, swirl around until it’s hot. Pour the hot oil over the steamed fish. Put the pan back onto the stove, add the soy sauce mixture and stir well. As soon as the sauce bubbles up and boils, pour the soy sauce over the fish. Topped with scallions and cilantro leaves and serve the steamed fish immediately with white rice.
From: Meg
Colonial Times Apple-Cranberry Pie with Cornmeal Crust
http://www.epicurious.com/recipes/food/printerfriendly/Colonial-Times-Apple-Cranberry-Pie-with-Cornmeal-Crust-827
Thanks to the native Wampanoags, the Pilgrims who landed at Plymouth Rock in 1620 were quickly introduced to such important New World foods as cranberries and corn. The newcomers returned the favor by planting apples, which flourished and were soon available in many American varieties. This wonderful holiday pie, with its cornmeal crust and mixed-fruit filling, celebrates that early culinary sharing. It's a delicious combination of some of our most traditional American flavors.Yield: Serves 6
Ingredients:
Crust
2 cups all purpose flour
3/4 cup yellow cornmeal
5 tablespoons sugar
1 1/4 teaspoons pumpkin pie spice
1/2 teaspoon salt
3/4 cup plus 2 tablespoons solid vegetable shortening, room temperature
6 tablespoons (about) buttermilk
Filling
1 cup fresh cranberries
1 cup plus 2 tablespoons sugar
2 teaspoons pumpkin pie spice
3 pounds Pippin apples, peeled, cored, cut into 1/2-inch thick slices
1/2 cup dried currants
5 tablespoons all purpose flour
Buttermilk and Rum raisin ice cream
Preparation:
For crust: Mix first 5 ingredients in processor. Add shortening and cut in until mixture resembles coarse meal. Blend in enough buttermilk by tablespoons to form dough that begins to clump together. Gather dough into ball; divide in half. Flatten each half into disk. Wrap each disk in plastic and chill 45 minutes. (Can be made 1 day ahead.)
For filling: Position rack in lowest third of oven and preheat to 375°F. Coarsely chop cranberries with sugar and pumpkin pie spice in processor. Transfer mixture to large bowl. Add apples, currants and flour and toss well.
Roll out 1 dough disk between sheets of waxed paper to 13-inch round. Peel off top sheet of paper; invert dough into 9 1/2-inch-diameter deep-dish glass pie dish. Peel off paper. Fold under overhanging dough to form double-thick edge. Crimp edge. Roll out remaining dough disk on lightly floured surface to 1/8-inch-thick round. Using 3-inch-long leaf cookie cutter, cut out leaves. Using knife, mark veins in leaves. Slightly mound filling in pie dish. Arrange leaves around edge of pie and all over top, overlapping decoratively. Brush pastry all over with buttermilk.
Place pie on baking sheet. Bake 45 minutes. Cover pie with foil and continue baking until juices bubble thickly and crust browns, about 35 minutes more. Transfer pie to rack and cool 1 hour. Serve warm or at room temperature with ice cream.
Contributed by Terry B.
Thanks to the native Wampanoags, the Pilgrims who landed at Plymouth Rock in 1620 were quickly introduced to such important New World foods as cranberries and corn. The newcomers returned the favor by planting apples, which flourished and were soon available in many American varieties. This wonderful holiday pie, with its cornmeal crust and mixed-fruit filling, celebrates that early culinary sharing. It's a delicious combination of some of our most traditional American flavors.Yield: Serves 6
Ingredients:
Crust
2 cups all purpose flour
3/4 cup yellow cornmeal
5 tablespoons sugar
1 1/4 teaspoons pumpkin pie spice
1/2 teaspoon salt
3/4 cup plus 2 tablespoons solid vegetable shortening, room temperature
6 tablespoons (about) buttermilk
Filling
1 cup fresh cranberries
1 cup plus 2 tablespoons sugar
2 teaspoons pumpkin pie spice
3 pounds Pippin apples, peeled, cored, cut into 1/2-inch thick slices
1/2 cup dried currants
5 tablespoons all purpose flour
Buttermilk and Rum raisin ice cream
Preparation:
For crust: Mix first 5 ingredients in processor. Add shortening and cut in until mixture resembles coarse meal. Blend in enough buttermilk by tablespoons to form dough that begins to clump together. Gather dough into ball; divide in half. Flatten each half into disk. Wrap each disk in plastic and chill 45 minutes. (Can be made 1 day ahead.)
For filling: Position rack in lowest third of oven and preheat to 375°F. Coarsely chop cranberries with sugar and pumpkin pie spice in processor. Transfer mixture to large bowl. Add apples, currants and flour and toss well.
Roll out 1 dough disk between sheets of waxed paper to 13-inch round. Peel off top sheet of paper; invert dough into 9 1/2-inch-diameter deep-dish glass pie dish. Peel off paper. Fold under overhanging dough to form double-thick edge. Crimp edge. Roll out remaining dough disk on lightly floured surface to 1/8-inch-thick round. Using 3-inch-long leaf cookie cutter, cut out leaves. Using knife, mark veins in leaves. Slightly mound filling in pie dish. Arrange leaves around edge of pie and all over top, overlapping decoratively. Brush pastry all over with buttermilk.
Place pie on baking sheet. Bake 45 minutes. Cover pie with foil and continue baking until juices bubble thickly and crust browns, about 35 minutes more. Transfer pie to rack and cool 1 hour. Serve warm or at room temperature with ice cream.
Contributed by Terry B.
Pumpkin Pie Recipe
Pumpkin Pie Recipe
http://www.joyofbaking.com/pumpkinpie.html
Ingredients:
Pate Brisee (Short Crust Pastry):
1 1/4 cups (175 grams) all-purpose flour
1/2 teaspoon salt
1 tablespoon (14 grams) granulated white sugar
1/2 cup (113 grams) unsalted butter, chilled, and cut into 1 inch (2.54 cm) pieces
1/8 to 1/4 cup (30 - 60 ml) ice water
Pecan and Gingersnap Layer: (optional)
1/4 cup (25 grams) pecans, toasted and ground
1/4 cup (25 grams) gingersnap cookies, crushed
Pumpkin Filling:
3 large eggs
2 cups fresh pumpkin puree or 1 - 15 ounce can (425 grams) pure pumpkin
1/2 cup (120 ml) heavy whipping cream
1/2 cup (110 grams) light brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
1/2 teaspoon salt
Maple Whipped Cream:
1 cup (240 ml) heavy whipping cream
1 1/2 tablespoons pure maple syrup
Preparation:
Pate Brisee: In a food processor, place the flour, salt, and sugar and process until combined. Add the butter and process until the mixture resembles coarse meal (about 15 seconds). Pour 1/8 cup (30 ml) water in a slow, steady stream, through the feed tube until the dough just holds together when pinched. If necessary, add more water. Do not process more than 30 seconds.
Turn the dough onto your work surface and gather into a ball. Flatten into a disk, cover with plastic wrap, and refrigerate for 30 minutes to one hour before using. This will chill the butter and relax the gluten in the flour.
After the dough has chilled sufficiently, place on a lightly floured surface, and roll into a 13 inch (33 cm) circle. (To prevent the pastry from sticking to the counter and to ensure uniform thickness, keep lifting up and turning the pastry a quarter turn as you roll (always roll from the center of the pastry outwards).) Fold the dough in half and gently transfer to a 9 inch (23 cm) pie pan. Brush off any excess flour and tuck the overhanging pastry under itself. Use a fork to make a decorative border. Alternatively, you can trim the pastry to the edge of the pie pan. With the remaining pastry make decorative cut-outs (leaves, pumpkins, etc.) and with a little water, attach them around the lip of the pie pan. Refrigerate the pastry, covered with plastic wrap, for about 30 minutes before pouring in the filling
Pecan and Gingersnap Layer: Toast pecans in a 350 degree F (180 degree C) oven for 8 minutes or until lightly browned and aromatic. Cool and then place the pecans in a food processor and process until finely ground. Combine the ground pecans with the crushed gingersnap cookies. Press this mixture evenly onto the bottom and up the sides of the unbaked pie crust. Cover and return the pastry to the refrigerator while you make the pumpkin filling.
Increase the oven temperature to 375 degrees F (190 degrees C) and place rack in bottom third of the oven.
Make the Pumpkin Filling: In a large bowl lightly whisk the eggs. Add the remaining ingredients and stir to combine. Pour the mixture into the prepared pie shell and place on a large baking pan to catch any spills. Bake the pie for about 45 to 55 minutes or until the filling is set and the crust has browned (the center will still look wet). (A knife inserted about 1 inch (2.54 cm) from side of pan will come out almost clean.)
Place the baked pie on a wire rack to cool. Serve at room temperature with maple whipped cream. Store any leftovers in the refrigerator.
Makes one 9 inch (23 cm) pie.
Make the Maple Whipped Cream:
Place the heavy whipping cream and maple syrup in bowl of your electric mixer. With the whisk attachment, whip the cream until soft peaks form
Contributed by Terry B.
http://www.joyofbaking.com/pumpkinpie.html
Ingredients:
Pate Brisee (Short Crust Pastry):
1 1/4 cups (175 grams) all-purpose flour
1/2 teaspoon salt
1 tablespoon (14 grams) granulated white sugar
1/2 cup (113 grams) unsalted butter, chilled, and cut into 1 inch (2.54 cm) pieces
1/8 to 1/4 cup (30 - 60 ml) ice water
Pecan and Gingersnap Layer: (optional)
1/4 cup (25 grams) pecans, toasted and ground
1/4 cup (25 grams) gingersnap cookies, crushed
Pumpkin Filling:
3 large eggs
2 cups fresh pumpkin puree or 1 - 15 ounce can (425 grams) pure pumpkin
1/2 cup (120 ml) heavy whipping cream
1/2 cup (110 grams) light brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
1/2 teaspoon salt
Maple Whipped Cream:
1 cup (240 ml) heavy whipping cream
1 1/2 tablespoons pure maple syrup
Preparation:
Pate Brisee: In a food processor, place the flour, salt, and sugar and process until combined. Add the butter and process until the mixture resembles coarse meal (about 15 seconds). Pour 1/8 cup (30 ml) water in a slow, steady stream, through the feed tube until the dough just holds together when pinched. If necessary, add more water. Do not process more than 30 seconds.
Turn the dough onto your work surface and gather into a ball. Flatten into a disk, cover with plastic wrap, and refrigerate for 30 minutes to one hour before using. This will chill the butter and relax the gluten in the flour.
After the dough has chilled sufficiently, place on a lightly floured surface, and roll into a 13 inch (33 cm) circle. (To prevent the pastry from sticking to the counter and to ensure uniform thickness, keep lifting up and turning the pastry a quarter turn as you roll (always roll from the center of the pastry outwards).) Fold the dough in half and gently transfer to a 9 inch (23 cm) pie pan. Brush off any excess flour and tuck the overhanging pastry under itself. Use a fork to make a decorative border. Alternatively, you can trim the pastry to the edge of the pie pan. With the remaining pastry make decorative cut-outs (leaves, pumpkins, etc.) and with a little water, attach them around the lip of the pie pan. Refrigerate the pastry, covered with plastic wrap, for about 30 minutes before pouring in the filling
Pecan and Gingersnap Layer: Toast pecans in a 350 degree F (180 degree C) oven for 8 minutes or until lightly browned and aromatic. Cool and then place the pecans in a food processor and process until finely ground. Combine the ground pecans with the crushed gingersnap cookies. Press this mixture evenly onto the bottom and up the sides of the unbaked pie crust. Cover and return the pastry to the refrigerator while you make the pumpkin filling.
Increase the oven temperature to 375 degrees F (190 degrees C) and place rack in bottom third of the oven.
Make the Pumpkin Filling: In a large bowl lightly whisk the eggs. Add the remaining ingredients and stir to combine. Pour the mixture into the prepared pie shell and place on a large baking pan to catch any spills. Bake the pie for about 45 to 55 minutes or until the filling is set and the crust has browned (the center will still look wet). (A knife inserted about 1 inch (2.54 cm) from side of pan will come out almost clean.)
Place the baked pie on a wire rack to cool. Serve at room temperature with maple whipped cream. Store any leftovers in the refrigerator.
Makes one 9 inch (23 cm) pie.
Make the Maple Whipped Cream:
Place the heavy whipping cream and maple syrup in bowl of your electric mixer. With the whisk attachment, whip the cream until soft peaks form
Contributed by Terry B.
Maple Pumpkin Pie with Walnut Crust
For the crust
1 cup walnuts, toasted lightly and cooled
2 Tbsp firmly packed dark brown sugar
1 cup all-purpose flour
3/4 stick (6 Tbsp/ 90 grams) cold unsalted butter, cut into bits
1/2 tsp salt
raw rice for weighing the shell
Make the crust:
In a food processor, grind coarse the walnuts with the sugar and transfer the mixture to a bowl. In the food processor blend together the flour, the butter and the salt until the mixture resembles meal and add it to the mixture. Add 3 Tbsp ice water, toss the mixture until the water is incorporated, and press the dough onto the bottom and up the side of a 10-inch pie plate, crimping the edge decoratively. Prick the crust with fork and chill for 30 minutes. The crust may be made 2 weeks in advance and kept wrapped well and frozen.
Preheat the oven to 425 F (200 Celsius). Line the crust with foil, fill the foil with the rice, and bake the crust in the middle of the oven for 7 minutes. Remove the rice and foil carefully, bake the crust for 5 minutes more, and let it cool.
Reduce the oven temp to 350 F (175 Celsius).
For the filling:
2 1/2 cups canned pumpkin puree (I use fresh pureed pumpkin, too)
1 cup half and half (slagroom?)
4 large eggs, beaten lightly
1/2 cup firmly packed dark brown sugar
3/4 cup pure maple syrup (preferably dark)
1 1/2 tsp maple extract (I use a really good vanilla)
1 1/2 tsp cinnamon
1 1/2 tsp ground ginger
1/4 tsp ground allspice
1/2 tsp salt
Make the filling:
In a large bowl whisk together the pumpkin puree, the half and half, the eggs, the sugar, the maple syrup, the maple extract, the cinnamon, the ginger, the allspice, and the salt until the filling is smooth.
Pour the filling into the crust, bake the pie in the middle of the oven for 55 minutes to 1 hour, or until it is just set in the middle, and let it cool on a rack.
Serve the pie topped with whipped cream and drizzled with maple syrup.
Contributed by Terri Thompson-Burgers
1 cup walnuts, toasted lightly and cooled
2 Tbsp firmly packed dark brown sugar
1 cup all-purpose flour
3/4 stick (6 Tbsp/ 90 grams) cold unsalted butter, cut into bits
1/2 tsp salt
raw rice for weighing the shell
Make the crust:
In a food processor, grind coarse the walnuts with the sugar and transfer the mixture to a bowl. In the food processor blend together the flour, the butter and the salt until the mixture resembles meal and add it to the mixture. Add 3 Tbsp ice water, toss the mixture until the water is incorporated, and press the dough onto the bottom and up the side of a 10-inch pie plate, crimping the edge decoratively. Prick the crust with fork and chill for 30 minutes. The crust may be made 2 weeks in advance and kept wrapped well and frozen.
Preheat the oven to 425 F (200 Celsius). Line the crust with foil, fill the foil with the rice, and bake the crust in the middle of the oven for 7 minutes. Remove the rice and foil carefully, bake the crust for 5 minutes more, and let it cool.
Reduce the oven temp to 350 F (175 Celsius).
For the filling:
2 1/2 cups canned pumpkin puree (I use fresh pureed pumpkin, too)
1 cup half and half (slagroom?)
4 large eggs, beaten lightly
1/2 cup firmly packed dark brown sugar
3/4 cup pure maple syrup (preferably dark)
1 1/2 tsp maple extract (I use a really good vanilla)
1 1/2 tsp cinnamon
1 1/2 tsp ground ginger
1/4 tsp ground allspice
1/2 tsp salt
Make the filling:
In a large bowl whisk together the pumpkin puree, the half and half, the eggs, the sugar, the maple syrup, the maple extract, the cinnamon, the ginger, the allspice, and the salt until the filling is smooth.
Pour the filling into the crust, bake the pie in the middle of the oven for 55 minutes to 1 hour, or until it is just set in the middle, and let it cool on a rack.
Serve the pie topped with whipped cream and drizzled with maple syrup.
Contributed by Terri Thompson-Burgers
Kentucky Derby Pie Recipe
INGREDIENTS:
Single pie crust, which you can make from your very own recipe. If you're too rushed for that, we recommend those wonderful Pillsbury crusts that you merely have to put in the pie pan and crimp! Find them in the refrigerated biscuit section of the supermarket.
Filling:
1/2 cup butter, melted and cooled
2 eggs
1 cup sugar
1/2 cup all-purpose flour
1 cup semi-sweet chocolate chips
1 1/2 cups chopped pecans
2 tablespoons Kentucky Bourbon or vanilla
Beat eggs with cooled butter. Add flour & sugar. Beat until mixed well. Stir in pecans, chocolate & bourbon. Pour mixture into pie shell. Bake at 350° for about 30 minutes, or until set. Serve with fresh whipped cream or vanilla ice cream, or both!
Contributed by Meg Brew-Termote
Single pie crust, which you can make from your very own recipe. If you're too rushed for that, we recommend those wonderful Pillsbury crusts that you merely have to put in the pie pan and crimp! Find them in the refrigerated biscuit section of the supermarket.
Filling:
1/2 cup butter, melted and cooled
2 eggs
1 cup sugar
1/2 cup all-purpose flour
1 cup semi-sweet chocolate chips
1 1/2 cups chopped pecans
2 tablespoons Kentucky Bourbon or vanilla
Beat eggs with cooled butter. Add flour & sugar. Beat until mixed well. Stir in pecans, chocolate & bourbon. Pour mixture into pie shell. Bake at 350° for about 30 minutes, or until set. Serve with fresh whipped cream or vanilla ice cream, or both!
Contributed by Meg Brew-Termote
Cherry Pie Recipe
Ingredients
• 4 cups cherries, pitted (I used cherries in jars; need to drain really well or it will be soggy)
• 1 cup sugar (1 1/4 cups for sour cherries) (I used _ - _ cup sugar and was enough!)
• 1/4 cup flour
• 1/2 teaspoon cinnamon
• pastry for a double-crust 9-inch pie
Directions
Mix ingredients for filling.
Place in pastry-lined pie pan.
Put top crust on. Cut vent slits in top crust, and flute edges.
Brush with milk and sprinkle with sugar.
Bake at 425°F for 25 minutes, reduce heat to 350°F and bake for 25-30 minutes more.
TIP: put sugar, flour and cinnamon in a large zip-loc bag. Add the cherries and toss to coat. This coats them more even than doing it in a bowl and the filling is firmer.
Contributed by Susan Ailleris
• 4 cups cherries, pitted (I used cherries in jars; need to drain really well or it will be soggy)
• 1 cup sugar (1 1/4 cups for sour cherries) (I used _ - _ cup sugar and was enough!)
• 1/4 cup flour
• 1/2 teaspoon cinnamon
• pastry for a double-crust 9-inch pie
Directions
Mix ingredients for filling.
Place in pastry-lined pie pan.
Put top crust on. Cut vent slits in top crust, and flute edges.
Brush with milk and sprinkle with sugar.
Bake at 425°F for 25 minutes, reduce heat to 350°F and bake for 25-30 minutes more.
TIP: put sugar, flour and cinnamon in a large zip-loc bag. Add the cherries and toss to coat. This coats them more even than doing it in a bowl and the filling is firmer.
Contributed by Susan Ailleris
The Carrot Cake Recipe
20cm round baking pan; 1.5-2 hours at 150C
1.
175 g dark brown (basterd) sugar
175g light brown (basterd) sugar
55ml sour cream
3 eggs
175ml sunflower oil
2 teaspoons vanilla essence
2.
250g wholewheat (volkoren) flour
1 teasp nutmeg
2 teasp cinnamon
1 teasp baking soda
300g grated carrots
75g coconut
Topping
110 g cream cheese
50g powdered sugar
50g butter
juice of 1/2 lemon
Mix first ingredients in one bowl, mix second ingredients in another bowl, mix both together, put in pan and put in oven. Ice when cooled.
1.
175 g dark brown (basterd) sugar
175g light brown (basterd) sugar
55ml sour cream
3 eggs
175ml sunflower oil
2 teaspoons vanilla essence
2.
250g wholewheat (volkoren) flour
1 teasp nutmeg
2 teasp cinnamon
1 teasp baking soda
300g grated carrots
75g coconut
Topping
110 g cream cheese
50g powdered sugar
50g butter
juice of 1/2 lemon
Mix first ingredients in one bowl, mix second ingredients in another bowl, mix both together, put in pan and put in oven. Ice when cooled.
Walnut Pear Sour Cream Cake
Prep: 30 mins
Bake: 55 mins
Serves 12
1 cup broken walnuts
1/3 cup packed brown sugar
1 tsp. ground cinnamon
1/4 cup butter
1/3 cup all-purpose flour
2 medium pears, peeled, cored and sliced (about 2 cups)
2 tsp. lemon juice
1 3/4 cups all-purpose flour (+ 2 tbsp if you're using Dutch flour)
3/4 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup butter, softened
1 cup granulated sugar
1 tsp. vanilla
2 eggs
1 8-oz. carton sour cream
1/2 cup broken walnuts (optional)
Note: for extra "wow" add whipped cream, edible fowers, fresh fig and fresh bay leaves to each serving.
Preheat oven to 350 degrees.
Grease a 9-inch springform pan or 9x9x2-inch baking pan.
Combine the 1 cup nuts, brown sugar, and cinnamon. For topping, cut the 1/4 cup butter into 1/3 cup flour to make coarse crumbs. Stir in 3/4 cup of the nut mixture. Set nut mixture and topping aside.
Toss pears with lemon juice; set aside. In a medium bowl combine the 1 3/4 cups flour, baking powder, soda, and salt; set aside. In a large bowl beat 1/2 cup butter with electric mixer 30 seconds. Beat in granulated sugar and vanilla. Add eggs, one at a time, beating well after each. Add flour mixture and sour cream alternately to batter. Beat on low speed after each addition until combined.
Spread 2/3 batter into the prepared pan. Sprinkle with reserved nut mixture. layer pears over top. Gently spread remaining batter of pears. Sprinke with reserved topping. Bake 10 minutes. for a chunky top, sprinkle with 1/2 cup more nuts. Bake 45 to 50 minutes more or until a wooden toothpick inserted in the center comes out clean. Cool in pan on a rack 10 minutes. Remove side of springform pan. Cool at least 1 hour. Serve warm with whipped cream, if desired.
History: With these ingredients, Stephanie Hurt of Greencastle, Indiana, baked a cake for her town's 1999 Heritage Fair Baker's Challenge and garnered first place in the cake division. "Pearfect" for breakfast, coffee break, or dessert, it will bring praises galore from your own tough judges. This cake is one of over 50 recipes that appear in the premier issue of the new Better Homes and Gardens Hometown Cooking magazine. Every issue will showcase the best-of-the-best recipes from hometown cookbooks across America, along with the delightful people who share the recipes.
Bake: 55 mins
Serves 12
1 cup broken walnuts
1/3 cup packed brown sugar
1 tsp. ground cinnamon
1/4 cup butter
1/3 cup all-purpose flour
2 medium pears, peeled, cored and sliced (about 2 cups)
2 tsp. lemon juice
1 3/4 cups all-purpose flour (+ 2 tbsp if you're using Dutch flour)
3/4 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup butter, softened
1 cup granulated sugar
1 tsp. vanilla
2 eggs
1 8-oz. carton sour cream
1/2 cup broken walnuts (optional)
Note: for extra "wow" add whipped cream, edible fowers, fresh fig and fresh bay leaves to each serving.
Preheat oven to 350 degrees.
Grease a 9-inch springform pan or 9x9x2-inch baking pan.
Combine the 1 cup nuts, brown sugar, and cinnamon. For topping, cut the 1/4 cup butter into 1/3 cup flour to make coarse crumbs. Stir in 3/4 cup of the nut mixture. Set nut mixture and topping aside.
Toss pears with lemon juice; set aside. In a medium bowl combine the 1 3/4 cups flour, baking powder, soda, and salt; set aside. In a large bowl beat 1/2 cup butter with electric mixer 30 seconds. Beat in granulated sugar and vanilla. Add eggs, one at a time, beating well after each. Add flour mixture and sour cream alternately to batter. Beat on low speed after each addition until combined.
Spread 2/3 batter into the prepared pan. Sprinkle with reserved nut mixture. layer pears over top. Gently spread remaining batter of pears. Sprinke with reserved topping. Bake 10 minutes. for a chunky top, sprinkle with 1/2 cup more nuts. Bake 45 to 50 minutes more or until a wooden toothpick inserted in the center comes out clean. Cool in pan on a rack 10 minutes. Remove side of springform pan. Cool at least 1 hour. Serve warm with whipped cream, if desired.
History: With these ingredients, Stephanie Hurt of Greencastle, Indiana, baked a cake for her town's 1999 Heritage Fair Baker's Challenge and garnered first place in the cake division. "Pearfect" for breakfast, coffee break, or dessert, it will bring praises galore from your own tough judges. This cake is one of over 50 recipes that appear in the premier issue of the new Better Homes and Gardens Hometown Cooking magazine. Every issue will showcase the best-of-the-best recipes from hometown cookbooks across America, along with the delightful people who share the recipes.
Easy Lord Baltimore Cake
Ingredient
1 pack 2-layer-size yellow cake mix
1 teaspoon Orange extract
1 cup Sugar
1 teaspoon Cream of tartar
1 cup Water
dash Salt
3 Egg whites
1 teaspoon Vanilla
1 cup Crumbled soft coconut macaroons (3 cookies)
1 cup Chopped pecans
1 cup Chopped, drained, marachino cherries
CAKE FROSTING Prepare cake mix according to package directions EXCEPT add orange extract. Divide batter into three greased and floured 9" round baking pans. Bake at 350 F 14-16 minutes. Cool 10 minutes, remove layers from pans. Cool on racks Mix sugar, cream of tartar,water and salt. Bring to boiling, stir until sugar is dissolved. SLOWLY add sugar to egg whites, beat with electric mixer until stiff peaks form, about 7 minutes. Beat in vanilla. To 2 cups of frosting add remaining ingredients. Spread first layer of cake with half of the fruit frosting, cover with second layer. Spread with remaining fruit mixture. Top with third layer. Frost entire cake with remaining plain frosting. Posted to MM-Recipes Digest V4 #2 by Beynong@... on Jan 3, 1999
1 pack 2-layer-size yellow cake mix
1 teaspoon Orange extract
1 cup Sugar
1 teaspoon Cream of tartar
1 cup Water
dash Salt
3 Egg whites
1 teaspoon Vanilla
1 cup Crumbled soft coconut macaroons (3 cookies)
1 cup Chopped pecans
1 cup Chopped, drained, marachino cherries
CAKE FROSTING Prepare cake mix according to package directions EXCEPT add orange extract. Divide batter into three greased and floured 9" round baking pans. Bake at 350 F 14-16 minutes. Cool 10 minutes, remove layers from pans. Cool on racks Mix sugar, cream of tartar,water and salt. Bring to boiling, stir until sugar is dissolved. SLOWLY add sugar to egg whites, beat with electric mixer until stiff peaks form, about 7 minutes. Beat in vanilla. To 2 cups of frosting add remaining ingredients. Spread first layer of cake with half of the fruit frosting, cover with second layer. Spread with remaining fruit mixture. Top with third layer. Frost entire cake with remaining plain frosting. Posted to MM-Recipes Digest V4 #2 by Beynong@... on Jan 3, 1999
Best hot crab dip
Ingredients
• 2 cups crabmeat
• 1 cup sour cream
• 1 (8 ounce) package cream cheese, softened
• 1 cup buttermilk
• 1 cup mayonnaise
• 1 cup shredded Monterey Jack cheese
• 1 cup white Cheddar cheese
• 1/2 cup capers, drained
• 2 (8 ounce) cans artichoke hearts, drained and chopped
• 2 tablespoons minced garlic
• 1/2 teaspoon ground black pepper, or to taste
• 1/2 teaspoon dried dill, or to taste
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon Old Bay Seasoning TM, or to taste
• 1 (8 ounce) round loaf sourdough bread
Directions
1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 8x8 inch square baking pan.
2. In a large bowl, combine crabmeat, sour cream, cream cheese, buttermilk, mayonnaise, Monterey Jack cheese, Cheddar cheese, capers, artichoke hearts, garlic, black pepper and dill. Stir until well mixed. Spoon dip into prepared baking pan. Sprinkle with Parmesan cheese and Old Bay Seasoning TM.
3. Bake in preheated oven until top is crusty, about 15 to 20 minutes.
4. Cut the top off the loaf of bread. Hollow out the loaf and cube the top and the removed pieces so that they may be used for dipping. Spoon hot dip into hollow bread loaf. Serve immediately with bread pieces for dipping.
• 2 cups crabmeat
• 1 cup sour cream
• 1 (8 ounce) package cream cheese, softened
• 1 cup buttermilk
• 1 cup mayonnaise
• 1 cup shredded Monterey Jack cheese
• 1 cup white Cheddar cheese
• 1/2 cup capers, drained
• 2 (8 ounce) cans artichoke hearts, drained and chopped
• 2 tablespoons minced garlic
• 1/2 teaspoon ground black pepper, or to taste
• 1/2 teaspoon dried dill, or to taste
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon Old Bay Seasoning TM, or to taste
• 1 (8 ounce) round loaf sourdough bread
Directions
1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 8x8 inch square baking pan.
2. In a large bowl, combine crabmeat, sour cream, cream cheese, buttermilk, mayonnaise, Monterey Jack cheese, Cheddar cheese, capers, artichoke hearts, garlic, black pepper and dill. Stir until well mixed. Spoon dip into prepared baking pan. Sprinkle with Parmesan cheese and Old Bay Seasoning TM.
3. Bake in preheated oven until top is crusty, about 15 to 20 minutes.
4. Cut the top off the loaf of bread. Hollow out the loaf and cube the top and the removed pieces so that they may be used for dipping. Spoon hot dip into hollow bread loaf. Serve immediately with bread pieces for dipping.
Hot Crab Dip
Ingredients:
1/2 pound Maryland crabmeat
8 ounces cream cheese, softened
1/2 cup sour cream
2 tbsp. mayonnaise
1 tbsp. lemon juice
1 1/4 tsp. Worcestershire sauce
1/2 tsp. dry mustard
1/4 cup grated cheddar cheese
pinch garlic salt
paprika, for garnish
Instructions:
Remove cartilage from crabmeat. In a large bowl, mix cream cheese, sour cream, may, lemon juice, Worcestershire sauce, mustard and garlic salt until smooth. Add enough milk to make mixture creamy. Stir in 2 tbsp. of grated cheese. Fold crabmeat into mixture.
Pour mixture into a 1 quart casserole dish. Top with remaining cheese. Bake at 325° until mixture is bubbly and browned on top, about 30 minutes. Serve with crackers. Makes about 4 cups of dip.
Courtesy Maryland Department of Agriculture
1/2 pound Maryland crabmeat
8 ounces cream cheese, softened
1/2 cup sour cream
2 tbsp. mayonnaise
1 tbsp. lemon juice
1 1/4 tsp. Worcestershire sauce
1/2 tsp. dry mustard
1/4 cup grated cheddar cheese
pinch garlic salt
paprika, for garnish
Instructions:
Remove cartilage from crabmeat. In a large bowl, mix cream cheese, sour cream, may, lemon juice, Worcestershire sauce, mustard and garlic salt until smooth. Add enough milk to make mixture creamy. Stir in 2 tbsp. of grated cheese. Fold crabmeat into mixture.
Pour mixture into a 1 quart casserole dish. Top with remaining cheese. Bake at 325° until mixture is bubbly and browned on top, about 30 minutes. Serve with crackers. Makes about 4 cups of dip.
Courtesy Maryland Department of Agriculture
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