| Welcome Home My Florida |
| New Beginnings! |
I've been sneaking peeks into women's Recipes boxes and have been spreading the word in
networking groups and struck gold! Below you'll see a few and if you have one you'd like to
share, please do so! I think my girlfriends are on to me because I'm no longer allowed in their
kitchens unsupervised! So I need your help!
networking groups and struck gold! Below you'll see a few and if you have one you'd like to
share, please do so! I think my girlfriends are on to me because I'm no longer allowed in their
kitchens unsupervised! So I need your help!
Dad's Fudge
3 Cups Sugar
2/3 c Hershey's Cocoa
1/8 tsp Salt
1- 1/2 cups Milk
1/4 cup Butter (1/2 stick)
1 tsp Vanilla Extract
Butter the plate that you intend on using for the
fudge. We always used a platter about 12" long.
2/3 c Hershey's Cocoa
1/8 tsp Salt
1- 1/2 cups Milk
1/4 cup Butter (1/2 stick)
1 tsp Vanilla Extract
Butter the plate that you intend on using for the
fudge. We always used a platter about 12" long.
Mix Sugar, Cocoa and Salt in a Heavy 4 qt sauce pan. Stir in
Milk. Cook over medium heat, stirring constantly
until it comes to a full rolling boil. Boil without stirring until
mixture forms soft ball when placed in a very cold cup of
water. Have a couple of inches of cold water in a clean sink
waiting for you and once the mixture is ready, put in your
Butter and Vanilla. Stirring constantly, and vigorously, place
the pan into the standing water while stirring until the
mixture begins to thicken and it just begins to loose some
of it's gloss. Quickly, pour mixture on to the buttered dish.
For best results do not double this recipe. It is oh so good!
My Home And Garden
Milk. Cook over medium heat, stirring constantly
until it comes to a full rolling boil. Boil without stirring until
mixture forms soft ball when placed in a very cold cup of
water. Have a couple of inches of cold water in a clean sink
waiting for you and once the mixture is ready, put in your
Butter and Vanilla. Stirring constantly, and vigorously, place
the pan into the standing water while stirring until the
mixture begins to thicken and it just begins to loose some
of it's gloss. Quickly, pour mixture on to the buttered dish.
For best results do not double this recipe. It is oh so good!
My Home And Garden
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7 c. sliced, peeled Macintosh
or good cooking apples (about 7)
1/2 c. packed light brown sugar
1/2 tsp. nutmeg
Dash of ground cloves
1 tbsp. lemon juice or
1/2 tsp. cinnamon
1 tbsp. cornstarch or flour
CRUMB TOPPING:
1/3 c. butter
1/3 c. brown sugar
3/4 c. flour
or good cooking apples (about 7)
1/2 c. packed light brown sugar
1/2 tsp. nutmeg
Dash of ground cloves
1 tbsp. lemon juice or
1/2 tsp. cinnamon
1 tbsp. cornstarch or flour
CRUMB TOPPING:
1/3 c. butter
1/3 c. brown sugar
3/4 c. flour
Preheat oven to 425 degrees. In large bowl, combine sugar and cornstarch (or flour). Mix together with
apples, brown sugar, spices, and lemon juice. Spoon apple mixture into a 9 by 13 inch pan that has been
dotted with butter approximately 12 pats of butter.
Make French Crumb Topping by mixing 1/3 cup butter and 1/3 cup brown sugar together. Cut in 3/4 cup
flour. Stir in nuts. Sprinkle topping over apples. Bake for 50 minutes or until topping is golden and apples
are tender.
Rochelle,The Cinnamon Lady
apples, brown sugar, spices, and lemon juice. Spoon apple mixture into a 9 by 13 inch pan that has been
dotted with butter approximately 12 pats of butter.
Make French Crumb Topping by mixing 1/3 cup butter and 1/3 cup brown sugar together. Cut in 3/4 cup
flour. Stir in nuts. Sprinkle topping over apples. Bake for 50 minutes or until topping is golden and apples
are tender.
Rochelle,The Cinnamon Lady
Cinna-Minnies Apple Crisp
1/2 cup shortening
(Grandmother probably used lard)
1/3 cup molasses
1/3 cup sugar
1 egg, well beaten
1/2 cup buttermilk
3 1/2 cups flour
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. soda
1 tsp. vanilla
1 tsp. ginger
Cream the sugar and shortening. Add egg, molasses and
buttermilk. Sift flour, baking powder, soda and ginger. Add to
creamed mixture and mix well. It makes a dough. Add enough
flour to roll as thin as pastry. Divide it into thirds or fourths and roll
and cut it into 9 inch circles. It makes at least 5 layers, maybe six.
Bake on a cookie sheet at 350 degrees for 10-15 minutes. Just
until it starts to be crispy. When cool, stack layers with highly
spiced and sweetened old fashioned dried apples or apple
sauce, about 4 cups. Grandmother used apples that she had
dried in the sun, but I have made it with "boughten" dried apples
and even with applesauce. Let it stand at least 24 hours, but
longer is better. This freezes well.
Nancy's Fancies
buttermilk. Sift flour, baking powder, soda and ginger. Add to
creamed mixture and mix well. It makes a dough. Add enough
flour to roll as thin as pastry. Divide it into thirds or fourths and roll
and cut it into 9 inch circles. It makes at least 5 layers, maybe six.
Bake on a cookie sheet at 350 degrees for 10-15 minutes. Just
until it starts to be crispy. When cool, stack layers with highly
spiced and sweetened old fashioned dried apples or apple
sauce, about 4 cups. Grandmother used apples that she had
dried in the sun, but I have made it with "boughten" dried apples
and even with applesauce. Let it stand at least 24 hours, but
longer is better. This freezes well.
Nancy's Fancies
Old Fashioned Dried
Apple Stack Cake
Apple Stack Cake
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1 pkg of Oreo Cookies
3T melted butter
1 sm. pkg lime jello
1/2 c. hot water
1/4 c lemon juice
1/2 c sugar
1 Tall can of Carnation Evaporated
Milk - well chilled
8 drops of green food coloring
3T melted butter
1 sm. pkg lime jello
1/2 c. hot water
1/4 c lemon juice
1/2 c sugar
1 Tall can of Carnation Evaporated
Milk - well chilled
8 drops of green food coloring
Mix hot water, jello, sugar and lemon juice together. Let
stand until ready to mix with the rest of the ingredients.
Roll the cookies with a rolling pin until they are
completely into crumbs. Add melted butter and mix
thoroughly. Beat the milk until thick & frothy. Add the
jello mixture and beat well. Add food coloring and mix.
Butter the glass pan and sprinkle half of the cookie
crumbs on the bottom. Pour the jello mixture into the
dish and sprinkle the rest of the cookies on top. Set in
fridge overnight.
Baby-Lane
stand until ready to mix with the rest of the ingredients.
Roll the cookies with a rolling pin until they are
completely into crumbs. Add melted butter and mix
thoroughly. Beat the milk until thick & frothy. Add the
jello mixture and beat well. Add food coloring and mix.
Butter the glass pan and sprinkle half of the cookie
crumbs on the bottom. Pour the jello mixture into the
dish and sprinkle the rest of the cookies on top. Set in
fridge overnight.
Baby-Lane
Chocolate Lime
M & J's Sloppy Joes!
Combine all above ingredients in medium bowl. Mix well. Brown 1
1/2 lbs hamburger, drain fat. Add ingredients to browned
hamburger. Bring to a simmer, and simmer 20-30 minutes. Serve
over toasted hamburger rolls.
Mary Haber's Designs
1/2 lbs hamburger, drain fat. Add ingredients to browned
hamburger. Bring to a simmer, and simmer 20-30 minutes. Serve
over toasted hamburger rolls.
Mary Haber's Designs
1 cup tomato sauce
1/2 cup ketchup
1/2 cup bottled chili sauce
2 tablespoons Worcestershire
sauce
2 tablespoons pickle relish
1 teaspoon yellow mustard
1/2 teaspoon garlic powder
1/2 teaspoon seasoning salt
1/4 teaspoons salt
1/4 teaspoon pepper
1/2 teaspoon cayenne pepper
1 cup white onion, diced
1/2 cup ketchup
1/2 cup bottled chili sauce
2 tablespoons Worcestershire
sauce
2 tablespoons pickle relish
1 teaspoon yellow mustard
1/2 teaspoon garlic powder
1/2 teaspoon seasoning salt
1/4 teaspoons salt
1/4 teaspoon pepper
1/2 teaspoon cayenne pepper
1 cup white onion, diced
6 T butter
1 T minced onion
1/2 c flour
3 c chicken broth
1/2 t salt
1 c half and half
1/3 c shredded carrots
1/2 c finely chopped ham
3 T chopped slivered almonds
2 c cooked wild rice (1 c uncooked equals 3 to 4 c cooked) I
used one package of the wild rice mixes.
1 T minced onion
1/2 c flour
3 c chicken broth
1/2 t salt
1 c half and half
1/3 c shredded carrots
1/2 c finely chopped ham
3 T chopped slivered almonds
2 c cooked wild rice (1 c uncooked equals 3 to 4 c cooked) I
used one package of the wild rice mixes.
About 1 hour prior to preparation of the soup, cook the wild rice per
the package instructions. Melt the butter in a saucepan and sauté the
onion till tender. Gradually stir in the flour till you have a small pasty
mixture. Gradually stir in the broth. Cook, stirring constantly till the
mixture comes to a boil. Boil and stir for 1 minute. Stir in almonds,
carrots, ham, rice and salt. Simmer for 5 minutes. Blend in half and
half. Heat to serving temperature.
Celebrate Heritage
the package instructions. Melt the butter in a saucepan and sauté the
onion till tender. Gradually stir in the flour till you have a small pasty
mixture. Gradually stir in the broth. Cook, stirring constantly till the
mixture comes to a boil. Boil and stir for 1 minute. Stir in almonds,
carrots, ham, rice and salt. Simmer for 5 minutes. Blend in half and
half. Heat to serving temperature.
Celebrate Heritage
Wild Rice Soup
2/3 cup balsamic vinegar
1/3 cup olive oil
2 Tbs soy sauce
4 1/2 tsp firmly packed golden brown sugar
3/4 tsp freshly ground pepper
1/2 cup finely chopped fresh rosemary
5 garlic cloves, chopped
2 pork tenderloins, about 2 1/2 lb total, trimmed
salt to taste
1/3 cup olive oil
2 Tbs soy sauce
4 1/2 tsp firmly packed golden brown sugar
3/4 tsp freshly ground pepper
1/2 cup finely chopped fresh rosemary
5 garlic cloves, chopped
2 pork tenderloins, about 2 1/2 lb total, trimmed
salt to taste
In a food processor, combine the vinegar, olive oil, soy sauce, brown
sugar, and pepper and pulse until blended. With the motor running,
drop the rosemary and garlic through the feed tube and continue to
process until fairly smooth. Place the tenderloins in a nonreactive dish
and pour the marinade over them. Cover and let stand at room
temperature, turning occasionally, for up to 2 hours.
Prepare a charcoal or gas grill for direct grilling over medium-high heat
Remove the tenderloins from the marinade, reserving the marinade
Grill the meat over the heat elements, turn meat every 4-5 minuets and
bast with the marinade for up to 5 minuets before the meat is done
until cooked to your liking, about 20 min total for medium.
To test for doneness, insert an instant-read thermometer into the
thickest part of the tenderloins; it should read 140 F. The temp will rise
another 5 to 10 F while the meat is resting.
Transfer the tenderloins to a carving board, cover loosely with
aluminum foil and let rest for 5 min. Carve into slices across the grain
and at an angle to the cutting board. Season with salt. Serve hot or at
room temperature. Serves 4-6
Wine Shop At Home
sugar, and pepper and pulse until blended. With the motor running,
drop the rosemary and garlic through the feed tube and continue to
process until fairly smooth. Place the tenderloins in a nonreactive dish
and pour the marinade over them. Cover and let stand at room
temperature, turning occasionally, for up to 2 hours.
Prepare a charcoal or gas grill for direct grilling over medium-high heat
Remove the tenderloins from the marinade, reserving the marinade
Grill the meat over the heat elements, turn meat every 4-5 minuets and
bast with the marinade for up to 5 minuets before the meat is done
until cooked to your liking, about 20 min total for medium.
To test for doneness, insert an instant-read thermometer into the
thickest part of the tenderloins; it should read 140 F. The temp will rise
another 5 to 10 F while the meat is resting.
Transfer the tenderloins to a carving board, cover loosely with
aluminum foil and let rest for 5 min. Carve into slices across the grain
and at an angle to the cutting board. Season with salt. Serve hot or at
room temperature. Serves 4-6
Wine Shop At Home
Marinated Pork Tenderloins
1 #303 can crushed pineapple
1 can cherry pie filling
1 yellow cake mix
1/2 cup chopped nuts
1 stick butter or margarine
Grease 9 x 13 inch pan. Dump in the undrained
pineapple, then the cherry pie filling. Spread to all
corners of the pan. Sprinkle dry cake mix on top - DO
NOT stir in. Sprinkle nuts on top of cake mix. Melt
butter and pour over nuts. Bake at 350 degrees for
about one hour (depending on your individual oven).
Let cool thoroughly before cutting. Serve with or
without whipped cream.
Nancy's Embroidery
1 can cherry pie filling
1 yellow cake mix
1/2 cup chopped nuts
1 stick butter or margarine
Grease 9 x 13 inch pan. Dump in the undrained
pineapple, then the cherry pie filling. Spread to all
corners of the pan. Sprinkle dry cake mix on top - DO
NOT stir in. Sprinkle nuts on top of cake mix. Melt
butter and pour over nuts. Bake at 350 degrees for
about one hour (depending on your individual oven).
Let cool thoroughly before cutting. Serve with or
without whipped cream.
Nancy's Embroidery
Dump Cake
2 eggs, separated
1/4 cup sugar
1/2 cup maple syrup, divided use
3/4 cup whipping cream
Bowl 1: Beat egg yolks with sugar and 1/4 cup maple syrup until light
and fluffy.
Heat remaining 1/4 cup maple syrup until boiling. Set aside to cool
until just warm.
Bowl 2: Beat egg whites until stiff; gradually add warm syrup.
Bowl 3: Whip cream into stiff peaks.
Mix all 3 bowls and fill individual serving dishes.
Freeze for at least 4 hours.
Treats From The 45th Parallel
1/4 cup sugar
1/2 cup maple syrup, divided use
3/4 cup whipping cream
Bowl 1: Beat egg yolks with sugar and 1/4 cup maple syrup until light
and fluffy.
Heat remaining 1/4 cup maple syrup until boiling. Set aside to cool
until just warm.
Bowl 2: Beat egg whites until stiff; gradually add warm syrup.
Bowl 3: Whip cream into stiff peaks.
Mix all 3 bowls and fill individual serving dishes.
Freeze for at least 4 hours.
Treats From The 45th Parallel
Frozen Maple Mousse
3-4 Chicken Breast cut up in strips or pieces
1 Green Pepper cut in strips
1 Red Pepper cut in strips
1 Small Onion
Olive Oil (small amount)
Teriyaki sauce
Garlic Pepper
Chicken Montreal Seasoning or Roasted
Garlic Seasoning
Fajitas Wraps
1 Green Pepper cut in strips
1 Red Pepper cut in strips
1 Small Onion
Olive Oil (small amount)
Teriyaki sauce
Garlic Pepper
Chicken Montreal Seasoning or Roasted
Garlic Seasoning
Fajitas Wraps
Cook chicken in olive oil until it’s no longer pink. Season with garlic pepper and
Montreal or Garlic seasoning, as you go. Once chicken is no longer pink, add
veggies and Teriyaki sauce and stir fry until chicken and veggies are done to
your liking. About 10 minutes. Place in fajitas wraps and enjoy!!!
These wraps are awesome and so healthy!! You could also experiment with
other seasonings and sauces, there are tons of possibilities.
Lori’s Personalized Party Creations
Montreal or Garlic seasoning, as you go. Once chicken is no longer pink, add
veggies and Teriyaki sauce and stir fry until chicken and veggies are done to
your liking. About 10 minutes. Place in fajitas wraps and enjoy!!!
These wraps are awesome and so healthy!! You could also experiment with
other seasonings and sauces, there are tons of possibilities.
Lori’s Personalized Party Creations
Yummy Teriyaki Chicken Wraps
Beginning in October, these recipes will be archived in a August/September 2007 Page, so
you can view them at any time... and new ones will be on line to share. Be a part of it all and
share your favorite recipes! Oh... come on! We'd love to have you! You don't have to have a
website, or anything special... so give us a try. We need your help!
you can view them at any time... and new ones will be on line to share. Be a part of it all and
share your favorite recipes! Oh... come on! We'd love to have you! You don't have to have a
website, or anything special... so give us a try. We need your help!
From The Florida Department Of Agriculture
with permission...
THE FLORIDA CHEF!
With
Chef Justin Timineri
Paint Your Plate
A new way to think about food! You
pick the color listed, to discover
more about the benefits and find
recipes too! I think this is a pretty
creative way at how we should look
for certain attributes of food before
putting it into our bodies. Click the
photo and take a peek into the site
and let us know if it was helpful.
with permission...
THE FLORIDA CHEF!
With
Chef Justin Timineri
Paint Your Plate
A new way to think about food! You
pick the color listed, to discover
more about the benefits and find
recipes too! I think this is a pretty
creative way at how we should look
for certain attributes of food before
putting it into our bodies. Click the
photo and take a peek into the site
and let us know if it was helpful.
 |
From The Florida Department of
Agriculture with permission...
This is terrific! This cookbook has
been designed to help you teach
your children about all aspects of
cooking.... Cooking tips ~ Safety
~ Definitions ~ Recipes and a
whole lot more. Click the Picture
above to download the cookbook
for FREE!
Agriculture with permission...
This is terrific! This cookbook has
been designed to help you teach
your children about all aspects of
cooking.... Cooking tips ~ Safety
~ Definitions ~ Recipes and a
whole lot more. Click the Picture
above to download the cookbook
for FREE!
 |
October's just around the corner! Yikes! Where did this year go? I've have a lot of new, great recipes headed here
for October, along with a little homework of mine! The Yuca Root. Ever hear of it? I just had it out dining this
afternoon, so my homework assignment is to find out all I can to bring it here. I was pleasantly surprised at how
flavorful it was. So I'm off to my neighbors kitchen to see if she can help me find more on this tasty little treat. Keep
checking back! Food... Don't you just love it! (Yes, Yuca is spelled correctly, just in case you were wondering).
for October, along with a little homework of mine! The Yuca Root. Ever hear of it? I just had it out dining this
afternoon, so my homework assignment is to find out all I can to bring it here. I was pleasantly surprised at how
flavorful it was. So I'm off to my neighbors kitchen to see if she can help me find more on this tasty little treat. Keep
checking back! Food... Don't you just love it! (Yes, Yuca is spelled correctly, just in case you were wondering).