Ingredients
1 teaspoon instant coffee granules
2 tablespoons boiling water
1 (7 ounce) bar milk chocolate candy bar with almonds
1 (8 ounce) container frozen whipped topping, thawed
1 (9 inch) pastry shell, baked
Chocolate curls and additional whipped topping (optional)
Directions
In a small bowl, dissolve coffee in boiling water; set aside.
In a microwave or saucepan, melt the candy bar; cool slightly. Fold in half of the whipped topping. Fold in coffee and remaining whipped topping. Pour into pastry shell; freeze.
Remove from the freezer 15 minutes before serving. Garnish with chocolate curls and additional whipped topping if desired.
Wednesday, May 4, 2011
Recipe : Buttermilk Raisin Pie
Ingredients
1 1/2 cups sugar
6 tablespoons cornstarch
1/4 teaspoon salt
3 egg yolks
3 cups buttermilk
3/4 cup raisins
3 tablespoons lemon juice
1 tablespoon butter or margarine
1 teaspoon vanilla extract
1 (9 inch) pastry shell, baked
3 egg whites
1/4 teaspoon cream of tartar
6 tablespoons sugar
Directions
In a saucepan, combine sugar, cornstarch and salt. Beat egg yolks and buttermilk; stir into the sugar mixture until smooth. Add raisins and lemon juice; cook and stir over medium heat until mixture comes to a gentle boil. Cook and stir 2 minutes longer. Remove from the heat; stir in butter and vanilla. Pour into pie shell.
For meringue, beat egg whites and cream of tartar in a mixing bowl until soft peaks form. Gradually add sugar, beating until stiff peaks form. Spread over hot filling and seal to the edges. Bake at 350 degrees F for 12-15 minutes or until lightly browned. Store in the refrigerator.
1 1/2 cups sugar
6 tablespoons cornstarch
1/4 teaspoon salt
3 egg yolks
3 cups buttermilk
3/4 cup raisins
3 tablespoons lemon juice
1 tablespoon butter or margarine
1 teaspoon vanilla extract
1 (9 inch) pastry shell, baked
3 egg whites
1/4 teaspoon cream of tartar
6 tablespoons sugar
Directions
In a saucepan, combine sugar, cornstarch and salt. Beat egg yolks and buttermilk; stir into the sugar mixture until smooth. Add raisins and lemon juice; cook and stir over medium heat until mixture comes to a gentle boil. Cook and stir 2 minutes longer. Remove from the heat; stir in butter and vanilla. Pour into pie shell.
For meringue, beat egg whites and cream of tartar in a mixing bowl until soft peaks form. Gradually add sugar, beating until stiff peaks form. Spread over hot filling and seal to the edges. Bake at 350 degrees F for 12-15 minutes or until lightly browned. Store in the refrigerator.
Recipe : Best Black Beans
Ingredients
1 (16 ounce) can black beans
1 small onion, chopped
1 clove garlic, chopped
1 tablespoon chopped fresh cilantro
1/4 teaspoon cayenne pepper
salt to taste
Directions
In a medium saucepan, combine beans, onion, and garlic, and bring to a boil. Reduce heat to medium-low. Season with cilantro, cayenne, and salt. Simmer for 5 minutes, and serve.
1 (16 ounce) can black beans
1 small onion, chopped
1 clove garlic, chopped
1 tablespoon chopped fresh cilantro
1/4 teaspoon cayenne pepper
salt to taste
Directions
In a medium saucepan, combine beans, onion, and garlic, and bring to a boil. Reduce heat to medium-low. Season with cilantro, cayenne, and salt. Simmer for 5 minutes, and serve.
Recipe : Annex Theater Champagne Cocktail
Ingredients
1 sugar cube
1 dash bitters (such as Angostura�)
5 fluid ounces Champagne
Directions
Place the sugar cube into a Champagne flute, and drop the bitters onto the sugar. Fill the flute with Champagne, and serve. Do not stir.
1 sugar cube
1 dash bitters (such as Angostura�)
5 fluid ounces Champagne
Directions
Place the sugar cube into a Champagne flute, and drop the bitters onto the sugar. Fill the flute with Champagne, and serve. Do not stir.
Recipe : Bacon and Macaroni Salad
Ingredients
1 pound sliced bacon
1 (16 ounce) package elbow macaroni
1 cup mayonnaise
1/2 cup sour cream
2 tablespoons prepared yellow mustard
1/4 cup white sugar
1/4 cup cider vinegar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3 tomatoes, seeded and chopped
1 large cucumber, peeled and chopped
4 hard-cooked eggs, chopped
1/2 cup chopped celery
1/2 cup sliced green olives
Directions
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Bring a large pot of lightly salted water to a boil. Add the macaroni pasta, and cook until al dente, 8 to 10 minutes. Drain and rinse with cold water.
Whisk the mayonnaise, sour cream, mustard, sugar, vinegar, salt, and pepper in a large bowl until the sugar has dissolved. Add the bacon, pasta, tomato, cucumber, egg, and celery. Gently fold until the salad is evenly covered with the dressing. Sprinkle with the sliced olives to serve.
1 pound sliced bacon
1 (16 ounce) package elbow macaroni
1 cup mayonnaise
1/2 cup sour cream
2 tablespoons prepared yellow mustard
1/4 cup white sugar
1/4 cup cider vinegar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3 tomatoes, seeded and chopped
1 large cucumber, peeled and chopped
4 hard-cooked eggs, chopped
1/2 cup chopped celery
1/2 cup sliced green olives
Directions
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Bring a large pot of lightly salted water to a boil. Add the macaroni pasta, and cook until al dente, 8 to 10 minutes. Drain and rinse with cold water.
Whisk the mayonnaise, sour cream, mustard, sugar, vinegar, salt, and pepper in a large bowl until the sugar has dissolved. Add the bacon, pasta, tomato, cucumber, egg, and celery. Gently fold until the salad is evenly covered with the dressing. Sprinkle with the sliced olives to serve.
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