Monthly Archives: May 2012

PECAN ROLLS

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SYRUP:

2 tbs butter
1/2 cup brown sugar
1/4 cup molasses
1 1/2 cup pecans

ROLLS:

1 1/4 oz pkg yeast
1/4 cup warm water
1 cup scalded milk, cooled to lukewarm
1/4 cup sugar
1 tsp salt
1 egg, beaten
3 1/2 cups flour, divided
1/4 cup margarine, melted
butter and cinnamon

SYRUP: heat butter, sugar, and molasses until sugar is dissolved; stir in nuts. pour syrup into two 9″x13″ pans; set aside.

ROLLS: dissolve yeast in warm water. stir in milk, sugar, and salt. add beaten eggs, 1 3/4 cup flour, and melted margarine; mix well. stir in remaining flour. knead dough; let rise until double in size. roll dough out to 3/4″ thickiness; spread with butter and cinnamon. roll up and cut into 18 rolls. place on top of syrup in prepared pans; let rise for 2 hours.

bake rolls at 375 degrees for 25-30 minutes. remove from oven; invert pans over a cookie sheet, allowing the remaining topping to drizzle over rolls.

BLUEBERRY CHEESECAKE ICE CREAM

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1/2 cup sugar
1 tbs cornstarch
1/2 cup water
1 1/4 cup fresh OR frozen blueberries
1 tbs lemon juice

GRAHAM CRACKER MIXTURE:

2 1/4 cups graham cracker crumbs (about 36 squares)
2 tbs sugar
1/2 cup butter, melted

ICE CREAM:

1 1/2 cups sugar
1 (3.4 oz) pkg instant cheesecake OR vanilla pudding mix
1 qt heavy whipping cream
2 cups milk
2 tsp vanilla extract

in a small saucepan, combine sugar and cornstarch. gradually, stir in water until smooth. stir in blueberries and lemon juice. bring to a boil. reduce heat; simmer, uncovered, for 5 minutes or until slightly thickened, stirring occasionally. cover and refrigerate until chilled

in a large bowl, combine the cracker crumbs, sugar and cinnamon. stir in the butter. pat into an ungreased 15×10″x1″ baking pan. bake at 350 degrees for 10-15 minutes or until lightly browned. cool completely on a wire rack.

meanwhile, in a large bowl, whisk the ice cream ingredients. fill ice cream freezer cylinder two-thirds full; freeze according to manufacturer’s directions. refrigerate remaining mixture until ready to freeze. whisk before adding to ice cream freezer (mixture will have some lumps).

crumble the graham cracker mixture. in a large container, layer the ice cream, graham cracker.mixture and blueberry sauce three times; swirl. freeze.

16 servings

HOMEMADE LEMONADE

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3/4 cup sugar
1/2 cup water
1/4 cup lemon peel strips (about 1 1/2 lemons)
3/4 cup lemon juice (about 3 lemons)
1 cup club soda, chilled

in a small saucepan, heat sugar and water over medium heat until the sugar is dissolved, stirring frequently. stir in the lemon strips. bring to a boil. reduce heat; simmer, uncovered for 5 minutes. cool slightly.

transfer to a pitcher. stir in lemon juice; cover and refrigerate until chillled. discard lemon strips. stir in club soda. serve over ice.

2 servings

MILKY WAY RICE KRISPY TREATS

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4 (2.05 oz) milky way bars
3/4 cup butter OR margarine, divided
3 cups rice krispies cereal
1 cup milk chocolate chips

in the microwave or in top of a double boiler, melt the milky ways and 1/2 cup of the butter, stirring occasionally until smooth. stir in rice krispies until well blended. press into a greased 11″x7″ pan.

melt chocolate chips and remaining 1/4 cup butter or margarine, stirring until smooth. remove from heat and spread over the top of the bars. refirgerate for 1 hour, or until firm; cut into squares.

SHRIMP LOUIE SPREAD

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8 oz softened cream cheese
1/2 cup mayonnaise
1/4 cup chili sauce
1 tbs horseradish
1/8 tsp pepper
6 green onions
2 cups finely chopped cooked salad shrimp (measure AFTER chopping)*
salt to taste

*IT’S BEST TO USE FROZEN COOKED SALAD SHRIMP THAT YOU’VE THAWED ACCORDING TO PKG DIRECTIONS AND DRIED ON PAPER TOWELS. YOU CAN ALSO USE CANNED SALAD SHRIMP, BUT THEY WILL BE MORE SALTY, WHICH IS WHY YOU SHOULD SALT TO TASTE AFTER EVERYTHING IS MIXED UP TOGETHER.

mix the cream cheese with the mayonnaise. add the chili sauce, horseradish, and pepper. mix it up into a smooth sauce.

clean the green onions and cut off the bottoms. use all of the white part and up to an inch of the green part. throw the tops away.

mince the onions as finely as you can and add them to the sauce. stir them in well.

chop the salad shrimp into fine bits. you can do this with a sharp knife, or in the food processor using the steel blade and an on-and-off motion.

mix in the shrimp and check to see how salty the spread is. add salt if needed.

chill the spread in a covered bowl in the refrigerator for at least 4 hours. you can make it in the morning if you plan to serve it that night.

makes approx 3 cups

CHOCOLATE CHIP PIZZA

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1/2 cup sugar
1/2 cup brown sugar
1/2 cup peanut butter
1 egg
1/2 cup flour
2 cups mini marshmallows
6 oz chocolate chips
other toppings as desired

mx first four ingredients until blended. add flour and stir. press into a 12″-14″ pizza pan, forming a rim. bake at 350 degrees for 10 minutes. remove and sprinkle with remainng toppings. return to the oven for 5-8 minutes, or until puffy and lightly browned. cool and cut.

FLUFFY RICE DESSERT

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1 (3 oz) pkg cherry jello
1 cup boiling water
1 (20 oz) can crushed pineapple
1 1/2 cups hot cooked rice
1 cup cool whip

in a bowl, dissolve jello in boilng water. drain pineapple, reserving juice; set pineapple aside. add juice to jello. stir in rice. chill until mixture begins to thicken. fold in cool whip and pineapple. chill for 1 hour.

10 servings

SAUCES & SEASONINGS

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USE WINE TO ADD A UNIQUE FLAVOR TO DISHES – Wine is another way of flavoring your dishes, just like herbs and spices. There are really no rules except those dictated by your own taste. Generally, the kind of wine you use in a dish is the kind you would most enjoy drinking with it. White wines are usually served with fish and white meats, and red wines with dark meats. Don’t worry about the finished dish containing alcohol. Wine loses it’s alcohol when simmered long enough so no trace of alcohol remains. An easy way to create such a sauce is to deglaze your pan using wine. If needed, thicken with a little cornstarch.