Ingredients
1/2 cup sugar
2 tablespoons all-purpose flour
1/8 teaspoon salt
1 1/2 cups half-and-half cream
1 teaspoon grated lemon peel
3 egg yolks, lightly beaten
2 tablespoons butter or margarine
1 tablespoon vanilla extract
1 (15 ounce) can blueberries
1 tablespoon cornstarch
Directions
In a saucepan, combine the sugar, flour and salt. Gradually add cream and lemon peel until blended. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat. Stir a small amount of hot mixture into egg yolks. Return all to pan; bring to a gentle boil, stirring constantly. Remove from the heat; stir in butter and vanilla. Pour into four parfait glasses or dessert dishes. Cool. Drain blueberries, reserving juice. Spoon blueberries over custard. In a saucepan, combine cornstarch and blueberry juice until smooth. Bring to a boil over medium heat; cook and stir for 1-2 minutes or until thickened. Spoon over berries.
Sunday, July 3, 2011
Recipe : Banana Bread - Quick Bread for Machines
Ingredients
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 cup white sugar
3 tablespoons vegetable oil
2 bananas, peeled and halved lengthwise
Directions
Place ingredients in the pan of the bread machine.
Select the Dough setting, and press Start. Mix the bread for 3 to 5 minutes until the bananas are mashed and all ingredients are thoroughly combined. If necessary, use a rubber spatula to push the dough from the sides of the bread pan. When 3 to 5 minutes have passed on the clock display, press Stop. Do not continue mixing. Smooth out the top of the loaf with the rubber spatula.
Select the Bake setting, and press Start. The Bake cycle time may vary with machines, but should be about 50 minutes. To test the bread for doneness, insert a toothpick into the center top. Remove the toothpick. If the bread is done, the toothpick will come out clean. If there is dough on the toothpick, reset the machine on Bake and continue to bake an additional 10 to 15 minutes. Test again with the toothpick to assure the bread is completely baked. Remove the pan from the machine, but allow the bread to remain in the pan for 10 minutes. Remove the bread to cool completely on a wire rack.
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 cup white sugar
3 tablespoons vegetable oil
2 bananas, peeled and halved lengthwise
Directions
Place ingredients in the pan of the bread machine.
Select the Dough setting, and press Start. Mix the bread for 3 to 5 minutes until the bananas are mashed and all ingredients are thoroughly combined. If necessary, use a rubber spatula to push the dough from the sides of the bread pan. When 3 to 5 minutes have passed on the clock display, press Stop. Do not continue mixing. Smooth out the top of the loaf with the rubber spatula.
Select the Bake setting, and press Start. The Bake cycle time may vary with machines, but should be about 50 minutes. To test the bread for doneness, insert a toothpick into the center top. Remove the toothpick. If the bread is done, the toothpick will come out clean. If there is dough on the toothpick, reset the machine on Bake and continue to bake an additional 10 to 15 minutes. Test again with the toothpick to assure the bread is completely baked. Remove the pan from the machine, but allow the bread to remain in the pan for 10 minutes. Remove the bread to cool completely on a wire rack.
Recipe : Breaded Ranch Chicken
Ingredients
3/4 cup crushed cornflakes
3/4 cup grated Parmesan cheese
1 (1 ounce) package ranch salad dressing mix
8 (4 ounce) skinless, boneless chicken breast halves
1/2 cup butter or margarine, melted
Directions
In a shallow bowl, combine the cornflakes, Parmesan cheese and salad dressing mix. Dip chicken in butter, then roll in cornflake mixture to coat. Place in a greased 13-in. x 9-in. x 2-in. baking dish. Bake, uncovered, at 350 degrees F for 45 minutes or until chicken juices run clear.
3/4 cup crushed cornflakes
3/4 cup grated Parmesan cheese
1 (1 ounce) package ranch salad dressing mix
8 (4 ounce) skinless, boneless chicken breast halves
1/2 cup butter or margarine, melted
Directions
In a shallow bowl, combine the cornflakes, Parmesan cheese and salad dressing mix. Dip chicken in butter, then roll in cornflake mixture to coat. Place in a greased 13-in. x 9-in. x 2-in. baking dish. Bake, uncovered, at 350 degrees F for 45 minutes or until chicken juices run clear.
Recipe : Beefy Tomato Soup
Ingredients
2 pounds lean ground beef
1 onion, chopped
2 stalks celery, chopped
1 (14.5 ounce) can diced tomatoes
2 cups water
2 cups tomato-vegetable juice cocktail
2 cups tomato juice
1/2 teaspoon garlic powder
salt and pepper to taste
Directions
Place beef, onion, celery and diced tomatoes in a stock pot. Add water, bring to a boil and then simmer for 1 hour.
Add tomato-vegetable juice, tomato juice, garlic powder and season with salt and pepper. Bring to boil, simmer for 1 1/2 hours and then serve.
2 pounds lean ground beef
1 onion, chopped
2 stalks celery, chopped
1 (14.5 ounce) can diced tomatoes
2 cups water
2 cups tomato-vegetable juice cocktail
2 cups tomato juice
1/2 teaspoon garlic powder
salt and pepper to taste
Directions
Place beef, onion, celery and diced tomatoes in a stock pot. Add water, bring to a boil and then simmer for 1 hour.
Add tomato-vegetable juice, tomato juice, garlic powder and season with salt and pepper. Bring to boil, simmer for 1 1/2 hours and then serve.
Recipe : Alaska Sheet Cake
Ingredients
2 cups all-purpose flour, plus
2 tablespoons all-purpose flour
1 teaspoon salt
1 cup butter
1 cup water
2 cups white sugar
1/2 cup buttermilk
1 1/2 teaspoons baking soda
1/2 teaspoon baking powder
1 teaspoon vanilla extract
1 teaspoon almond extract (optional)
1/2 cup butter
5 tablespoons milk
1 (16 ounce) package confectioners' sugar, sifted
1 cup chopped pecans
1 teaspoon vanilla extract
Directions
Preheat oven to 400 degrees F (200 degrees C), and grease and flour a 10x15 inch sheet pan.
Stir together the flour and salt in a large mixing bowl.
Place 1 cup butter with the water in a saucepan, and bring to a boil over medium heat. Remove from the heat, and set aside to cool.
Beat eggs in a separate mixing bowl, and stir in the sugar, buttermilk, boiled butter mixture, baking soda, baking powder, vanilla extract, and almond extract until well combined.
Pour the egg mixture into the flour mixture, and stir until the batter is well mixed. Pour the batter into the prepared baking sheet.
Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 15 minutes. Let the cake cool before icing.
To make icing, place 1/2 cup of butter and the milk into a saucepan, and bring to a boil over medium-low heat. Remove from the heat, and beat in the confectioners' sugar, chopped pecans, and vanilla extract. Ice the cooled cake with the warm frosting.
2 cups all-purpose flour, plus
2 tablespoons all-purpose flour
1 teaspoon salt
1 cup butter
1 cup water
2 cups white sugar
1/2 cup buttermilk
1 1/2 teaspoons baking soda
1/2 teaspoon baking powder
1 teaspoon vanilla extract
1 teaspoon almond extract (optional)
1/2 cup butter
5 tablespoons milk
1 (16 ounce) package confectioners' sugar, sifted
1 cup chopped pecans
1 teaspoon vanilla extract
Directions
Preheat oven to 400 degrees F (200 degrees C), and grease and flour a 10x15 inch sheet pan.
Stir together the flour and salt in a large mixing bowl.
Place 1 cup butter with the water in a saucepan, and bring to a boil over medium heat. Remove from the heat, and set aside to cool.
Beat eggs in a separate mixing bowl, and stir in the sugar, buttermilk, boiled butter mixture, baking soda, baking powder, vanilla extract, and almond extract until well combined.
Pour the egg mixture into the flour mixture, and stir until the batter is well mixed. Pour the batter into the prepared baking sheet.
Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 15 minutes. Let the cake cool before icing.
To make icing, place 1/2 cup of butter and the milk into a saucepan, and bring to a boil over medium-low heat. Remove from the heat, and beat in the confectioners' sugar, chopped pecans, and vanilla extract. Ice the cooled cake with the warm frosting.
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