Thursday, January 28, 2010
At 7 pm on Wednesday night i still had no idea what i wanted to make. Finally i remembered I had Lynn's cookbook. So I opened it up and was again stumped... on which pies to make. I finally picked the triple chocolate mouse pie and the blueberry banana creme pie.
Both were amazing. I got rave review on both. The bigger hit of the two was the blueberry banana cream pie. Everyone loved unique yet obvious combination of flavors. Both are definite hits that i will make again.
For the recipe.... See her newer cookbook (the one we got at Grandma Nell's 100th b-day party). I did have to slightly modify the recipes both nothing that would drastically alter the taste. (My pans were too small and I had to reduce the amount of blueberry pie filling on top)
Side Note: Our lunch together was great and we ended up with a ton of leftovers. We could easily have a second meal with all of the food present. We are already planning out next luncheon together.
Monday, January 18, 2010
I hope you all enjoy. If you want to look it up on recipezaar, it is recipe #249793.
Key Lime Bread
2/3 c butter, softened (i used margarine)
2T lime zest (because i only had juice, i skipped this)
2 T key lime juice (I added 3 to make up for zest)
3t baking powder
1 t salt
1c milk (we were out so i reconstituted some dry milk)
1c chopped nuts
2/3c confectioners sugar
1-2T key lime juice
In a large bowl cream butter and sugar. Add eggs and mix well. Add lime peel, juice, and vanilla and mix well. Combine dry ingredients in a separate bowl. Add to creamed mixture alternating with milk. Fold in nuts
Pour into 2 greased 9x5 pans and bake for 50-55 mins at 350 or until a toothpick comes out clean.
Cool for 10 minutes and then remove from pan and place on wire rack to cool completely. Make glaze and top when cooled.
Notes: I did not remove my from the pan (it was late) and they turned out fine.
Thursday, January 14, 2010
4t baking powder
3/4t baking soda
1/4c margarine, softened
1 2/3c rolled oats
1 1/4c grapefruit juice
1 walnuts, chopped
In a medium size bowl mix the dry ingredients. Set aside. In another bowl cream margarine and honey. Add egg and mix. Add oats, juice, and flour. Mix together. Fold in nuts. Pour into 1 9x5 loaf pan and bake for ~1 hour at 350 until a toothpick comes out clean.
Note: When I made it, I added the oats to the liquid mixture (honey, margarine, egg, and juice) and let it sit for a minute to soften them. I then added the flour mixture.
Note: If you let the dough sit for a minute before baking (like while waiting for the oven to heat up), your dough will get really big. The texture will seem a little funny too, but don't worry it's still good. It's just all the baking powder working.
1lb lean ground beef
1/2lb pork sausage (we used 1 lb accidentally)
1 onion, chopped
1 egg, beaten
1/4t garlic powder
1/4c fresh basil, chopped
1/2c corn meal
6-14oz cans beef broth (we used beef bullion to make the equivalent)
1-8oz jar salsa
1 onion, chopped
2-14.5oz canned peeled and diced tomatoes
1/2t black pepper
1/2 white rice (not instant)
Mix together beef broth, salsa, 1 onion, tomatoes, dried basil, oregano, and pepper. Bring to a boil and simmer for 20 mins.
Mix together the ground beef, sausage, onion, egg, salt, 1/2t pepper, garlic pepper, milk, fresh basil, and cornmeal. Mix well. Form into tiny bite-sized meatballs.
Add the meatballs and rice to the broth. Simmer covered very slowly for 1 1/2 hours.
Note: I would add the rice for the last 30 minutes instead of the entite 1 1/2 hours. Its was a little mushy for my taste.
This is great with corn bread, day old bread, and cheese quesadillas.
So, here is the recipe as found online with our changes in the parentheses.
Creamy Tomato Soup
4c chopped tomatoes (2 cans diced tomatoes. We used one regular and one Italian)
1 sliced onion
4 whole cloves (minced garlic)
2c chicken broth
2t white sugar
In a pot over medium heat, add tomatoes, onion, garlic, and chicken broth. Simmer for 20 minutes. Remove the tomato mixture and put through a food mill. (We pureed it in the blender and then ran it through a fine mesh sieve to remove the chunks).
In the empty pot melt the butter. Add flour and mix until a light brown. Slowly add the tomato puree into the pot. Season with salt and sugar.