| Welcome Home My Florida |
| New Beginnings! |
Since I've been banned from my friend's kitchens, I need your help for our November's Feast
Issue! Turkey cooking ideas? Great Recipes? Come on! Share your knowledge with us. I've
picked some great recipes this month, so take some time and read what others have shared.
Issue! Turkey cooking ideas? Great Recipes? Come on! Share your knowledge with us. I've
picked some great recipes this month, so take some time and read what others have shared.
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1 ¼ Cup boiling water
1 stick margarine (butter)
1 Cup heaping Oatmeal
Mix together and let stand 20
minutes
2 eggs
1 Cup white sugar
1 Cup brown sugar
1 ¼ Cup all purpose flour
½ tsp. Cinnamon
1 tsp. Soda
Beat eggs well, add remaining
ingredients and mix thoroughly.
Add Oatmeal mixture and stir.
Pour into oblong greased cake
pan.
Bake at 350 degrees for
approximately 35 minutes.
For icing –
1 stick margarine (butter) melted
¾ Cup white sugar
½ Cup milk
1 Cup pecans
1 tsp. Vanilla
1 Cup coconut
Mix ingredients and beat slightly.
Pour and spread over cake while
hot and place under broiler just
long enough to crust over slightly.
'Spread icing on cake while hot'.
Cathy Williams
Slim Patch
1 stick margarine (butter)
1 Cup heaping Oatmeal
Mix together and let stand 20
minutes
2 eggs
1 Cup white sugar
1 Cup brown sugar
1 ¼ Cup all purpose flour
½ tsp. Cinnamon
1 tsp. Soda
Beat eggs well, add remaining
ingredients and mix thoroughly.
Add Oatmeal mixture and stir.
Pour into oblong greased cake
pan.
Bake at 350 degrees for
approximately 35 minutes.
For icing –
1 stick margarine (butter) melted
¾ Cup white sugar
½ Cup milk
1 Cup pecans
1 tsp. Vanilla
1 Cup coconut
Mix ingredients and beat slightly.
Pour and spread over cake while
hot and place under broiler just
long enough to crust over slightly.
'Spread icing on cake while hot'.
Cathy Williams
Slim Patch
Oatmeal Cake
20 oz frozen broccoli (or cauliflower
or 1/2 each)
3 tbsp butter
3 tbsp flour
1/2 tsp salt
1 3/4 cups milk
1/3 cup grated Parmesan Cheese
2 tbsp finely chopped onion
1/4 tsp pepper
1 egg yolk
2 tbsp melted butter
1/2 cups fine, dry bread crumbs
or 1/2 each)
3 tbsp butter
3 tbsp flour
1/2 tsp salt
1 3/4 cups milk
1/3 cup grated Parmesan Cheese
2 tbsp finely chopped onion
1/4 tsp pepper
1 egg yolk
2 tbsp melted butter
1/2 cups fine, dry bread crumbs
Cook broccoli until nearly done. Fry onion in 3
tbsp butter. Blend in flour, salt & pepper. Add
milk and cook until boiling, thickened and
smooth, stirring constantly. Beat egg yolk lightly
and add about half of the hot mixture to it
gradually. Add rest of hot mixture and then
cheese. Lay vegetables in a buttered
casserole and pour sauce over. Mix melted
butter and bread crumbs with a fork. Sprinkle
over all. Bake for 15-20 minutes at 375F or until
crumbs are lightly browned and mixture is very
hot. Serves 4-6.
Wendy Kennedy
Canadian Country Gifts
tbsp butter. Blend in flour, salt & pepper. Add
milk and cook until boiling, thickened and
smooth, stirring constantly. Beat egg yolk lightly
and add about half of the hot mixture to it
gradually. Add rest of hot mixture and then
cheese. Lay vegetables in a buttered
casserole and pour sauce over. Mix melted
butter and bread crumbs with a fork. Sprinkle
over all. Bake for 15-20 minutes at 375F or until
crumbs are lightly browned and mixture is very
hot. Serves 4-6.
Wendy Kennedy
Canadian Country Gifts
Parmesan Broccoli
1 Bag of coleslaw mix
2 packages of Ramen chicken
soup mix
3 scallions sliced including tops
1 jar of sunflower seeds
6 ounces sliced almonds
caramelized
Dressing…..
1cup oil
cup sugar
4 tablespoons of balsamic vinegar
2 packages of the soup seasoning
mix from the Ramen soup
2 packages of Ramen chicken
soup mix
3 scallions sliced including tops
1 jar of sunflower seeds
6 ounces sliced almonds
caramelized
Dressing…..
1cup oil
cup sugar
4 tablespoons of balsamic vinegar
2 packages of the soup seasoning
mix from the Ramen soup
How to caramelize almonds …….
In a pan heat 4 tables spoons of sugar and almonds
over med high heat-
Stir until brown and coated- be careful it gets sticky
and it can burn- I usually shut the heat when it starts
to melt and continue to stirs until covered.
Mix Dressing ingredients well.
Last crumple soup noodles in a large bowl, add rest
of ingredients-almonds, shredded coleslaw and
dressing
Mix well, refrigerate for several hours or over night.
Toss or mix well and Enjoy!!!
Sherry Backman
Loose Lips New York
In a pan heat 4 tables spoons of sugar and almonds
over med high heat-
Stir until brown and coated- be careful it gets sticky
and it can burn- I usually shut the heat when it starts
to melt and continue to stirs until covered.
Mix Dressing ingredients well.
Last crumple soup noodles in a large bowl, add rest
of ingredients-almonds, shredded coleslaw and
dressing
Mix well, refrigerate for several hours or over night.
Toss or mix well and Enjoy!!!
Sherry Backman
Loose Lips New York
Asian Coleslaw
Sizzlin Garlic Shrimp
In a sauté pan over medium heat, warm the grape seed oil. Add
the garlic, hot chili pepper and garlic blend, and sauté for 1 minute.
Increase the heat to high, add the shrimp, lemon juice and sherry,
stir well, and sauté until the shrimp turn pink, about three minutes.
Sprinkle with parsley. Serve over rice or pasta.
Jennifer from
Wildtree
the garlic, hot chili pepper and garlic blend, and sauté for 1 minute.
Increase the heat to high, add the shrimp, lemon juice and sherry,
stir well, and sauté until the shrimp turn pink, about three minutes.
Sprinkle with parsley. Serve over rice or pasta.
Jennifer from
Wildtree
* 4-5 tablespoons Wildtree Garlic
Grape seed Oil
* 4 garlic cloves, finely minced
* 1 teaspoon Wildtree Hot Chili
Pepper and Garlic Blend
* 1 pound medium shrimp, peeled
and de veined
* 1 tablespoon fresh lemon juice
* 2 tablespoons dry sherry
* 2 tablespoons fresh parsley, finely
chopped
Grape seed Oil
* 4 garlic cloves, finely minced
* 1 teaspoon Wildtree Hot Chili
Pepper and Garlic Blend
* 1 pound medium shrimp, peeled
and de veined
* 1 tablespoon fresh lemon juice
* 2 tablespoons dry sherry
* 2 tablespoons fresh parsley, finely
chopped
1 lb. ground beef
1 onion, chopped
1 pkg. Ranch-style dressing mix
1 pkg. taco seasoning mix
1 cup water
2 (14.5 oz) cans diced tomatoes with green chilies
2 (15 oz) cans pinto beans
1 (15 oz) can black beans
1 (15 oz) can corn
1 onion, chopped
1 pkg. Ranch-style dressing mix
1 pkg. taco seasoning mix
1 cup water
2 (14.5 oz) cans diced tomatoes with green chilies
2 (15 oz) cans pinto beans
1 (15 oz) can black beans
1 (15 oz) can corn
Brown beef with onions in medium-sized soup pot. Drain. Add
remaining ingredients and simmer for 20 minutes before serving.
Serve with shredded cheese, tortilla chips, sour cream, etc.
Great with Hint of Lime Tortilla chips!!
Theresa Reeise
Now and Forever Creations
remaining ingredients and simmer for 20 minutes before serving.
Serve with shredded cheese, tortilla chips, sour cream, etc.
Great with Hint of Lime Tortilla chips!!
Theresa Reeise
Now and Forever Creations
Taco Soup
Crust:
Mix together 1-1/4 cups graham crackers, 1/2 cup melted
butter, 3 tablespoons sugar, and 1/2 teaspoon cinnamon. Pat
this mixture into the bottom of a 9 inch spring form pan that
has been sprayed with a cooking spray.
Filling:
Beat 24 ounces of cream cheese and 5 eggs until creamy.
Gradually add mixture of 1 cup sugar, 1 teaspoon salt, and 1
teaspoon vanilla. Pour on top of crust, and bake for 50
minutes at 325 degrees.
Mix together 1-1/4 cups graham crackers, 1/2 cup melted
butter, 3 tablespoons sugar, and 1/2 teaspoon cinnamon. Pat
this mixture into the bottom of a 9 inch spring form pan that
has been sprayed with a cooking spray.
Filling:
Beat 24 ounces of cream cheese and 5 eggs until creamy.
Gradually add mixture of 1 cup sugar, 1 teaspoon salt, and 1
teaspoon vanilla. Pour on top of crust, and bake for 50
minutes at 325 degrees.
Topping:
Mix 16 ounces sour cream, 1 teaspoon vanilla, and 6 tablespoons
sugar. Pour on cooled cake.
Bake 10 minutes at 325 degrees. Refrigerate
This is the best cheesecake I have ever tasted! I have been making
this recipe since the late 1970s. It was always the favorite choice for
birthdays - even for my kids! It tastes great plain or with fresh
strawberries or raspberries.
Recipes From Grandma
Jeanne Stuemke, who also makes
Victorian Cards from Antique Cards
Victorian Cards
Mix 16 ounces sour cream, 1 teaspoon vanilla, and 6 tablespoons
sugar. Pour on cooled cake.
Bake 10 minutes at 325 degrees. Refrigerate
This is the best cheesecake I have ever tasted! I have been making
this recipe since the late 1970s. It was always the favorite choice for
birthdays - even for my kids! It tastes great plain or with fresh
strawberries or raspberries.
Recipes From Grandma
Jeanne Stuemke, who also makes
Victorian Cards from Antique Cards
Victorian Cards
World's Best Cheesecake
Chess Pie
3 cups flour
2 cups sugar
6 Table. cocoa
2 teas. baking soda
1 teas. salt
2 cups water
2 Table. vinegar
1/4 lb. butter
Mix flour, sugar, cocoa, baking soda, & salt in pan.
Melt butter and add to mixture along with water and then add vinegar.
Bake at 350 degrees for 30-40 minutes in a 10x13" pan.
Tastes great with chocolate icing!
Daydreamer Crafts
The Slate Lady
2 cups sugar
6 Table. cocoa
2 teas. baking soda
1 teas. salt
2 cups water
2 Table. vinegar
1/4 lb. butter
Mix flour, sugar, cocoa, baking soda, & salt in pan.
Melt butter and add to mixture along with water and then add vinegar.
Bake at 350 degrees for 30-40 minutes in a 10x13" pan.
Tastes great with chocolate icing!
Daydreamer Crafts
The Slate Lady
Mystery Cake
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
2 cups granulated sugar
1 cup firmly packed brown sugar
1 cup vegetable oil
4 eggs
2/3 cup water
1 can (16 ounces) pumpkin
1 cup raisins
1 cup chopped pecans
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
2 cups granulated sugar
1 cup firmly packed brown sugar
1 cup vegetable oil
4 eggs
2/3 cup water
1 can (16 ounces) pumpkin
1 cup raisins
1 cup chopped pecans
Preheat oven to 350 degrees. In a medium bowl, stir together first 8
ingredients. In a large bowl, mix together sugars and oil. Add eggs
and water; stir until well blended. Stir in pumpkin. Add dry
ingredients to sugar mixture; stir until smooth. Stir in raisins and
pecans. Spoon batter into 7 greased and floured 16-ounce cans,
filling each can 2/3 full. Place cans on a baking sheet and bake 50
to 55 minutes or until a toothpick inserted in center of bread comes
out clean. Transfer to a wire rack; cool in cans 10 minutes.
Remove bread from cans; cool completely. Store in an airtight
container or wrap tightly.
Yield: 7 mini loaves of bread
Susan W. Marney LLC Public Accountant
This recipe found in Tasty Holiday Gifts
ingredients. In a large bowl, mix together sugars and oil. Add eggs
and water; stir until well blended. Stir in pumpkin. Add dry
ingredients to sugar mixture; stir until smooth. Stir in raisins and
pecans. Spoon batter into 7 greased and floured 16-ounce cans,
filling each can 2/3 full. Place cans on a baking sheet and bake 50
to 55 minutes or until a toothpick inserted in center of bread comes
out clean. Transfer to a wire rack; cool in cans 10 minutes.
Remove bread from cans; cool completely. Store in an airtight
container or wrap tightly.
Yield: 7 mini loaves of bread
Susan W. Marney LLC Public Accountant
This recipe found in Tasty Holiday Gifts
Pumpkin Bread
| November Issue THE HOLIDAY FEAST I would love to hear from our readers about your holiday traditions from food to decor to events. Some of us need help getting encouraged to cook and decorate and for me... to clean... ! ha! Share for the holiday season! |
I have used this recipe for at least 20 years and I'm
not sure where it originated as I just have it typed on
a sheet of paper. I love it and it's so simple. The
cake is nice and moist and you can mix it and bake it
in one pan and you don't need any eggs!
Mix, bake & serve in one pan without greasing or
flouring the pan!
Great for the cook with no time!
not sure where it originated as I just have it typed on
a sheet of paper. I love it and it's so simple. The
cake is nice and moist and you can mix it and bake it
in one pan and you don't need any eggs!
Mix, bake & serve in one pan without greasing or
flouring the pan!
Great for the cook with no time!
2 cups sugar
1 cup melted butter
2 tbs flour (all purpose)
5 egg yolks
1 tsp vanilla
1 unbaked pie shell
Heat oven to 375 degrees
Combine all the ingredients, using a whisk, spoon, or
fork in this order. (DO NOT USE MIXER)
Sugar and flour
melted butter
egg yolks (one at a time)
vanilla
Pour into unbaked pie shell
bake for 40-60 minutes until pie is
almost firm. Watch closely. Should
have slight jiggle in the middle, like
Jell-O. Let cool.
Elizabeth Sebree
A Frayed Knot
1 cup melted butter
2 tbs flour (all purpose)
5 egg yolks
1 tsp vanilla
1 unbaked pie shell
Heat oven to 375 degrees
Combine all the ingredients, using a whisk, spoon, or
fork in this order. (DO NOT USE MIXER)
Sugar and flour
melted butter
egg yolks (one at a time)
vanilla
Pour into unbaked pie shell
bake for 40-60 minutes until pie is
almost firm. Watch closely. Should
have slight jiggle in the middle, like
Jell-O. Let cool.
Elizabeth Sebree
A Frayed Knot
1 large can of diced tomatoes
1 large container of chicken stock
(resealable paper container)
½ of a large stick of pepperoni diced
1lb bulk ground Italian sausage
1 large onion diced
6 lrg cloves of garlic minced
1 lrg clove of garlic cracked
1 green bell pepper chopped
1 red bell pepper chopped
2 cups of uncooked small shell pasta
1 bag of mixed baby greens
1 day old baguette cut into large cubes
1 wedge of parmigano reggiano cheese
Olive oil
Salt and Pepper
1 large container of chicken stock
(resealable paper container)
½ of a large stick of pepperoni diced
1lb bulk ground Italian sausage
1 large onion diced
6 lrg cloves of garlic minced
1 lrg clove of garlic cracked
1 green bell pepper chopped
1 red bell pepper chopped
2 cups of uncooked small shell pasta
1 bag of mixed baby greens
1 day old baguette cut into large cubes
1 wedge of parmigano reggiano cheese
Olive oil
Salt and Pepper
Directions:
In a deep soup pot over medium high heat, add
enough olive oil to coat the bottom of the pot.
Add the ground Italian sausage. Break it up
using your spoon, and let it brown, about 6
minutes. Once sausage has cooked through,
add the pepperoni and cook for another 2
minutes. Add the bell peepers, onion, and
garlic, salt and pepper to taste and sauté for 3-5
minutes until slightly tender. Next, add the diced
tomatoes and chicken stock, stir to combine.
Adjust seasoning, and allow to simmer for
about 20 minutes.
Optional: At this point, I like to add the rind from
the wedge of Parmesan cheese. It adds a
delicious flavor in the background of the soup,
and is completely edible once it has softened in
the soup…it’s actually my favorite part!
In a deep soup pot over medium high heat, add
enough olive oil to coat the bottom of the pot.
Add the ground Italian sausage. Break it up
using your spoon, and let it brown, about 6
minutes. Once sausage has cooked through,
add the pepperoni and cook for another 2
minutes. Add the bell peepers, onion, and
garlic, salt and pepper to taste and sauté for 3-5
minutes until slightly tender. Next, add the diced
tomatoes and chicken stock, stir to combine.
Adjust seasoning, and allow to simmer for
about 20 minutes.
Optional: At this point, I like to add the rind from
the wedge of Parmesan cheese. It adds a
delicious flavor in the background of the soup,
and is completely edible once it has softened in
the soup…it’s actually my favorite part!
Add dried pasta to simmering pot and cook for 10 minutes. Once pasta is cooked through,
add the bag of mixed baby greens. Turn off the heat and fold the greens into the soup and
allow them to wilt.
Cheesy Bread Topping:
Place a large skillet over medium heat and add about an inch of olive oil, and the cracked
garlic clove. Allow to heat through for about a minute. Add the cubed bread and allow to
toast in the garlic oil. Once the bread is toasted, add about a half cup of grated Parmesan
cheese to the pan and quickly toss the bread around to coat. Add a liberal amount of black
pepper, and a dash of salt.
Serve yourself up a bowl of this delicious soup, and place three or four toasted cheesy
bread cubes on top.
Jennifer Maddox
Super Smarty Pants A children’s website specializing in unique products for kids!
add the bag of mixed baby greens. Turn off the heat and fold the greens into the soup and
allow them to wilt.
Cheesy Bread Topping:
Place a large skillet over medium heat and add about an inch of olive oil, and the cracked
garlic clove. Allow to heat through for about a minute. Add the cubed bread and allow to
toast in the garlic oil. Once the bread is toasted, add about a half cup of grated Parmesan
cheese to the pan and quickly toss the bread around to coat. Add a liberal amount of black
pepper, and a dash of salt.
Serve yourself up a bowl of this delicious soup, and place three or four toasted cheesy
bread cubes on top.
Jennifer Maddox
Super Smarty Pants A children’s website specializing in unique products for kids!
A girlfriend of mine has been making these meatballs for the last 20
years every Super Bowl and they are so good and so very easy!
Place a package of frozen meatballs in a crock pot and put equal
amounts of KETCHUP AND GRAPE JELLY, (Yes, you heard me) into
the pot. Use enough to cover the balls. Simmer... and watch your
guests devour these little guys. I'm telling you, it's a winner!
Deborah
My Home And Garden
years every Super Bowl and they are so good and so very easy!
Place a package of frozen meatballs in a crock pot and put equal
amounts of KETCHUP AND GRAPE JELLY, (Yes, you heard me) into
the pot. Use enough to cover the balls. Simmer... and watch your
guests devour these little guys. I'm telling you, it's a winner!
Deborah
My Home And Garden
One Pot Soup
Happy Fall!
I don't know about you, but I love
this time of year! The cool
breezes, the turning leaves, the
decorating... I just love it all.
Thank you for visiting our Recipe
page and if you'd like to help by
submitting your favorite recipe,
please jump right in!
Fall... Don't you just love it!
I don't know about you, but I love
this time of year! The cool
breezes, the turning leaves, the
decorating... I just love it all.
Thank you for visiting our Recipe
page and if you'd like to help by
submitting your favorite recipe,
please jump right in!
Fall... Don't you just love it!
Game Day Meatballs
| How's that for a Carmel Apple?? These girls have taken the traditional and turned it into WOW! Click the Photo to see how to make them. |
Combine sugar, butter, and corn syrup in pan and bring to a
boil stirring constantly. Turn heat low and boil 5 minutes. Stir
occasionally. Remove from heat and add vanilla.
In a separate dish, combine powdered sugar, salt, and
powdered milk. Add all at once to the mixture in the pan. Add
food coloring if desired. Stir until cool enough to handle.
Shape.
Makes 1 3/4 pounds of candy.
boil stirring constantly. Turn heat low and boil 5 minutes. Stir
occasionally. Remove from heat and add vanilla.
In a separate dish, combine powdered sugar, salt, and
powdered milk. Add all at once to the mixture in the pan. Add
food coloring if desired. Stir until cool enough to handle.
Shape.
Makes 1 3/4 pounds of candy.
1 cup sugar
2/3 cup white corn syrup
1/3 cup butter
1 tsp. vanilla
2 1/2 cup powdered sugar
1/4 tsp. salt
1/3 cup powdered milk
food coloring
2/3 cup white corn syrup
1/3 cup butter
1 tsp. vanilla
2 1/2 cup powdered sugar
1/4 tsp. salt
1/3 cup powdered milk
food coloring
| Candy Corn |
4 cups pumpkin seeds
1 teaspoon salt
1/2 teaspoon ground cinnamon
vegetable oil cooking spray
Preheat the oven to 350 degrees F (175 degrees C).
Grease a cookie sheet and spread the seeds out in an even layer.
Lightly sprinkle with salt and cinnamon.
Bake for about 5 minutes, then stir the seeds. Season with salt and
cinnamon again. Continue baking, stirring occasionally, for about 20
minutes, or until seeds are toasted.
1 teaspoon salt
1/2 teaspoon ground cinnamon
vegetable oil cooking spray
Preheat the oven to 350 degrees F (175 degrees C).
Grease a cookie sheet and spread the seeds out in an even layer.
Lightly sprinkle with salt and cinnamon.
Bake for about 5 minutes, then stir the seeds. Season with salt and
cinnamon again. Continue baking, stirring occasionally, for about 20
minutes, or until seeds are toasted.
| Popcorn Balls 3 quarts popped popcorn, unsalted 1 (1-lb.) pkg. Marshmallows 1/4 cup butter or margarine Place popped popcorn in a large bowl. In a large saucepan, cook marshmallows and butter or margarine over low heat until melted and smooth*. Pour over popcorn, tossing gently to mix well. Cool five minutes. Butter hands well and form 2 1/2 inch balls. Makes about 14 balls. *To color the popcorn balls, add a few drops of food coloring to the smooth marshmallow mixture. Mix well to distribute color evenly, then pour over popcorn as instructed. Yield: Makes about 14 balls. |
Cinnamon Pumpkin Seeds
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup butter, softened
1 1/2 cups white sugar
1 cup canned pumpkin puree
1 egg
1 teaspoon vanilla extract
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup butter, softened
1 1/2 cups white sugar
1 cup canned pumpkin puree
1 egg
1 teaspoon vanilla extract
1. Preheat oven to 350 degrees F (175 degrees C).
Combine flour, baking powder, baking soda, cinnamon,
nutmeg, ground cloves, and salt; set aside.
2. In a medium bowl, cream together the 1/2 cup of butter
and white sugar. Add pumpkin, egg, and 1 teaspoon
vanilla to butter mixture, and beat until creamy. Mix in dry
ingredients. Drop on cookie sheet by tablespoonfuls;
flatten slightly.
3. Bake for 15 to 20 minutes in the preheated oven. Cool
cookies, then drizzle glaze with fork.
4. To Make Glaze: Combine confectioners' sugar, milk, 1
tablespoon melted butter, and 1 teaspoon vanilla. Add
milk as needed, to achieve drizzling consistency.
Combine flour, baking powder, baking soda, cinnamon,
nutmeg, ground cloves, and salt; set aside.
2. In a medium bowl, cream together the 1/2 cup of butter
and white sugar. Add pumpkin, egg, and 1 teaspoon
vanilla to butter mixture, and beat until creamy. Mix in dry
ingredients. Drop on cookie sheet by tablespoonfuls;
flatten slightly.
3. Bake for 15 to 20 minutes in the preheated oven. Cool
cookies, then drizzle glaze with fork.
4. To Make Glaze: Combine confectioners' sugar, milk, 1
tablespoon melted butter, and 1 teaspoon vanilla. Add
milk as needed, to achieve drizzling consistency.
Iced Pumpkin Cookies
The Glaze Ingredients
2 cups confectioners' sugar
3 tablespoons milk
1 tablespoon melted butter
1 teaspoon vanilla extract
2 cups confectioners' sugar
3 tablespoons milk
1 tablespoon melted butter
1 teaspoon vanilla extract
Ingredients:
2-3 Pound Beef Brisket
Large Yellow Onion
Salt
Pepper
Garlic Powder
Paprika
1 8 ounce can Tomato Sauce
Ginger Snaps (the secret to this recipe, don’t leave ‘em out!)
Vegetable Oil
2-3 Pound Beef Brisket
Large Yellow Onion
Salt
Pepper
Garlic Powder
Paprika
1 8 ounce can Tomato Sauce
Ginger Snaps (the secret to this recipe, don’t leave ‘em out!)
Vegetable Oil
| Grandma Selma’s World’s Best Brisket Best if made 1 day ahead |
Step 1: Season the meat with salt, pepper, garlic powder, and paprika. Rub spices on both sides of the meat.
Step 2: Heat vegetable oil on high heat on the bottom of the pan. Sear the meat. Brown the meat on both sides until you see nice dark
flecks.
Step 3: Cut up the onion. Stand the meat on end and place the onion on the bottom of the pan. Cover the onion with meat. Cook until
the onions get soft.
Step 4: Pour 8 ounce can of tomato sauce and 1 can of water on the meat. Lower the flame to a simmer. Put the lid on the pot.
Step 5: Cook for 2 1/2 – 3 hours. During this time, every half hour flip the meat over. Watch the gravy! It should be close to the top of the
meat, add water if necessary. Brisket is done when the meat feels very soft when you stick a fork into it. Take meat and place it on a
plate.
Step 6: Crumble 7-8 Ginger Snap cookies into the gravy until it thickens up. Add water if necessary.
Step 7: Wrap meat tightly in aluminum foil. Store the gravy in a separate container and place in the fridge.
Step 8: Once well chilled, skim the excess fat off the meat. Slice the meat AGAINST THE GRAIN. When done properly, this should
produce a marbleized affect.
Step 9: Place half of the gravy into the pan, if necessary thin it down with water. Place the slices of brisket in the gravy. Pour the rest of
the gravy on top of the meat. Simmer for 20-30 minutes. Place gravy in a boat and serve the meat on the platter.
Enjoy! Note from Deborah... Gale, From NYC, Grandma Selma's granddaughter, was gracious to let us use her recipe! Thank you!
Step 2: Heat vegetable oil on high heat on the bottom of the pan. Sear the meat. Brown the meat on both sides until you see nice dark
flecks.
Step 3: Cut up the onion. Stand the meat on end and place the onion on the bottom of the pan. Cover the onion with meat. Cook until
the onions get soft.
Step 4: Pour 8 ounce can of tomato sauce and 1 can of water on the meat. Lower the flame to a simmer. Put the lid on the pot.
Step 5: Cook for 2 1/2 – 3 hours. During this time, every half hour flip the meat over. Watch the gravy! It should be close to the top of the
meat, add water if necessary. Brisket is done when the meat feels very soft when you stick a fork into it. Take meat and place it on a
plate.
Step 6: Crumble 7-8 Ginger Snap cookies into the gravy until it thickens up. Add water if necessary.
Step 7: Wrap meat tightly in aluminum foil. Store the gravy in a separate container and place in the fridge.
Step 8: Once well chilled, skim the excess fat off the meat. Slice the meat AGAINST THE GRAIN. When done properly, this should
produce a marbleized affect.
Step 9: Place half of the gravy into the pan, if necessary thin it down with water. Place the slices of brisket in the gravy. Pour the rest of
the gravy on top of the meat. Simmer for 20-30 minutes. Place gravy in a boat and serve the meat on the platter.
Enjoy! Note from Deborah... Gale, From NYC, Grandma Selma's granddaughter, was gracious to let us use her recipe! Thank you!
Equipment: Heavy bottom dutch oven pot
| October 2007 |
Yuca Root
Doesn't sound appealing, but instead of French fries,
try the yuca root! Between myself and my friends, we
think it's great! Very Tasty and can be fried, thinly
sliced for a chip or 1/4" thick for a meatier taste. I've
also seen it in thick strips fried and looking more like
dinner fries. Any way you slice it, it's got a unique
flavor. As for the 'woody' that's in the center, I didn't
notice it... so I wouldn't worry about it! The suggested
dip is garlic & mayonnaise. Try it and tell me what you
find to be unique about it and try different dips. I've
seen a raspberry dip used too! Have fun!
Doesn't sound appealing, but instead of French fries,
try the yuca root! Between myself and my friends, we
think it's great! Very Tasty and can be fried, thinly
sliced for a chip or 1/4" thick for a meatier taste. I've
also seen it in thick strips fried and looking more like
dinner fries. Any way you slice it, it's got a unique
flavor. As for the 'woody' that's in the center, I didn't
notice it... so I wouldn't worry about it! The suggested
dip is garlic & mayonnaise. Try it and tell me what you
find to be unique about it and try different dips. I've
seen a raspberry dip used too! Have fun!
| My favorite time of year is Halloween! I just love seeing all the kids in their costumes, giving them candy and playing right alongside of them. I’ve been known to come to the door as Shrek, The Hulk, and many more! To tell you the truth, I don't know who has more fun... The kids or me! Happy Halloween! |
| If you're in need of refinancing, give me a call. CLICK HERE to find the location nearest you! |
Yummy Easy Rice Pilaf
4 cups Water
2 cups Rice
1 cup Gold
Boil water, add Rice and the Gold, reduce
heat, cover and simmer until done!
Easy and nutritious!
4 cups Water
2 cups Rice
1 cup Gold
Boil water, add Rice and the Gold, reduce
heat, cover and simmer until done!
Easy and nutritious!
| CLICK HERE to find out how to get your GOLD! |