Monday, April 30, 2007

Old-fashion Sour Cream Walnuts



Old-fashion Sour Cream Walnuts


6 cups sugar
2 cups sour cream
2 Tablespoons vanilla ( I prefer Taitian Vanilla)
12 cup walnuts- (the light ones are preferable)


In a dutch oven stir together sugar and sour cream.
On medium heat stir constantly until dissolved
Then, cook over the medium heat until a candy thermonter reaches 242 degrees
Remove from heat .
Add Vanilla
Then stir in nuts until well coated
Pour into a large rimmed cookie sheet that has been sprayed lightly with Pam.
Break into peices and store in airtight container in refrigerator.
Makes a great hostess gift when put in a decorative bag with a ribbon.

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Monday, April 23, 2007

Chocolate Mint Brownies


But, what do people waiting in line for a turn on the trampoline have to do with Chocolate Mint Brownies?


What do the future gossip columnists have to do with Chocolate Mint Brownies?


What do Chocolate Mint Brownies have to do with strawberries, coffee cakes and quiches? Ok, that was easy, food.
The other pictures are related to the party we had after Caroline and Bryan's wedding when all the aunt, uncles, cousins, grandmas , great-grandma and friends came together to keep on celebrating the beautiful time.
Oh, I forgot, we ate the Chocolate Mint Brownies as part of the fun.
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Chocolate Mint Brownies

1 cup all-purpose flour
1/2 cup un-salted butter
1/2 teaspoon salt
4 eggs
1 teaspoon vanilla
1 can (16 oz.) chocolate flavored syrup
1 cup sugar
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Filling
2 cups confectioner's sugar
1/2 cup butter softened
1 tablespoon water
1/2 teaspoon mint extract
3 drops green food coloring
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Topping
1 package (10 ozs) mint chocolate chips (or regular chips with 1/2 teaspoon mint extract)
9 tablespoons butter
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Directions
Combine the first seven ingredients in a large mixing bowl; beat at medium speed for 3 minutes. Pour batter into a greased 13 x 9 inch baking pan. Bake at 350 degres for 30 minutes (top of brownies will appear wet.) Cool completely. Conbine filling ingredients in a medium bowl: beat until creamy. Spread over cooled brownies. Refrigerate until set. For topping, melt chocolate chips and butter in a small saucepan. Let cool for 30 minutes or until lukewarm. Spread over filling. Chill before cutting. These are great if served cold or even frozen.
Yields: 3 doz. (It just depends on the size you wish)

They get moister if stored in the refrigerator a day or two. (If they can last that long!!!)

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Saturday, April 14, 2007

Pooh's Side Dish with His Honey Pot



Pooh's Side Dish with His Honey Pot


Here is the most delicious corn bread recipe.
I choose this recipe because it calls for 1 cup of corn meal. The most I could find in any recipe. Then I played with the ingredients a bit and voila!!!


Sweet Corn Bread


1/2 cup butter, melted
1 cup sugar
2 eggs
1 cup of yellow corn mean
1 1/2 cups buttermilk
1 1/2 cups flour
2 Teaspoons baking powder
1 Teaspoon baking soda
1/2 Teaspoon salt

Mix all of the ingredients together, pour into a 9 x9 or 8 x8 inch pan sprayed with pam
Bake at 350 for 35 minutes if you have a convection oven, or 375 for regular oven
Serve with butter and honey


Pooh bear recommends this along with his honey pot

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Friday, April 13, 2007

The Jolly Green Giant's Dish



The Jolly Green Giant's Dish

The month is April and the farmer's market is starting to brim with the delicious produce grown here in California.
So today I went there and bought 6 pounds of asparagus. I could not wait to go home and make Cream of Asparagus Soup.


Here are the pictures and the recipe. Enjoy!!!

I doubled the recipe so as to give some to my Mom and to freeze for later use. It makes a mighty pot full!!!


Cream of Asparagus Soup
3-4 pounds asparagus
3 tablespoons unsalted butter or olive oil
1/2 onion, chopped (I never skimp on these-more is always better)
1 clove garlic, minced ( ok, so I put in about 5)
1/8 cup basil (fresh is best if possible)
6 cups of chicken broth
(Now I did not have enough broth from the chicken so I used the water from steaming the asparagus- I recommend this even if you do have enough)
1 cup of half and half (milk will do to)
Salt and pepper to taste
1. Steam the asparagus, cut into 2 inch slices reserving some tips
2. Saute onion in oil for 5 minutes over medium hear. Add the garlic and basil and continue cooking until garlic is tender. Add flour and 1/2 cup of broth , making a roux. Add remaining asparagus. Simmer for one hour. (I was running late so I shortened that to 1/2 hour.)
3. Blend soup in blender. Return to soup pot, add cream and heat thoroughly. Place in bowls and garnish with reserved asparagus tips.
You will not find taste like this in a can.
Yields 8-10 servings

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Wednesday, April 04, 2007

Lemon-Raspberry Bread Pudding


Lemon- Raspberry Bread Pudding
Serves 8
1 pint raspberries
8 ozs of Brioche Bread (cut int ¾ inch pieces) about 4 ½ cups (baguette will do)
2 ¼ cups milk
2 ¼ cups heavy cream
2/3 cups sugar plus 1 ½ tablespoons
¼ teaspoon salt
Grated peel of 3 lemons or more
3 large eggs
3 egg yolks
¼ teaspoon cinnamon
Preheat the oven to 350 degrees
Evenly spread the raspberries into the bottom of a 9 x 13 inch pan. Place the bread pieces on top of the raspberries.
Warm the milk, cream, 2/3 cup sugar, salt, and lemon peel in a medium saucepan over medium heat, stirring frequently, until the liquid is very hot and the sugar has dissolved, about 5 minutes
Whisk together the eggs. Whisk the hot cream mixture, a little at a time, into the eggs. Pour the custard into the pan over the raspberries and bread pieces. Using a metal spatula, press the bread pieces into the custard, coating them with the custard.
Bake the custard for 40 minutes. While the custard is baking combine the cinnamon and the remaining 1 ½ tablespoons of sugar in a small bowl. After 40 minutes, sprinkle the cinnamon and the sugar over the top of the bread pudding and continue baking until the tips of the bread pieces are golden brown and a small knife inserted in the middle is coated with thickened custard. About 10 more minutes. Let cool a little and serve with Lemon Sauce.

Lemon Sauce Recipe

½ cup sugar
1 Tablespoon cornstarch
¼ teas. Salt
1 cup boiling water
1 Tablespoon finely grated lemon peel (or more)
2 Tablespoon lemon Juice
1 Tablespoon butter
In a saucepan combine sugar, cornstarch and salt. Add boiling water. Cook, stirring constantly, until mixture is thick and clear. Stir in lemon peel, juice and butter. Serve Warm over bread pudding.


Salmon Cakes


Salmon Cakes

1 pound poached or baked salmon-skinless, boneless
1 ½ cups bread crumbs
2 large eggs
2 rounded teaspoons Old Bay Seasoning
½ red bell pepper, chopped
20 blades fresh chives, snipped or chopped
A bunch of parsely or cilantro, chopped finely
2 - 3 tablespoons fresh dill , chopped
1 teaspoon cayenne pepper sauce
Extra-virgin olive oil
Heat a large, heavy skillet with 1 olive oil over a monerate heat.
Flake the cooked salmon with a fork.
Add the rest of the ingredients except olive oil.
Shape into patties--about 8 to 10
Fry on each side about 3-4 minutes
Sauce
Combine ½ cup mayonnaise, ½ cup chili sauce and 2 Tablespoons dill pickle relish in a small dish.
Serve over cakes
----Cook's Note: I suggest if the cake does not hold together well for you , that you add an additional egg----

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