TURTLE PECAN PIE

Ingredients

3 cups chocolate wafer crumbs
1/2 cup butter or margarine, melted
1 1/4 cups semisweet chocolate morsels
1 cup evaporated milk
1 cup mini marshmallows
1/8 tsp salt
1 quart vanilla ice cream, slightly softened, divided
1 cup pecan halves, toasted

How to prepare

Combine chocolate crumbs and butter; press into a 9 inch deep dish pie plate. Freeze for 15 minutes. Combine chocolate morsels and the next 3 ingredients in a saucepan. Cook over low heat, stirring constantly, until thickened and smooth. Remove from heat and set aside. Spread 2 cups of the ice cream into pie plate; cover with foil and freeze about 30 minutes. Spread the remaining chocolate mixture over ice cream and top with the pecans. Cover again and freeze. Let defrost slightly at least 1/2 hour before serving.

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World’s Best Sugar Cookies

Ingredients

1 cup butter
1 cup powdered sugar
1 cup granulated sugar
2 eggs
1 cup oil
2 tsp vanilla
1 tsp baking soda
1 tsp cream of tarter
1/2 tsp salt
5 cup flour

How to prepare

Cream butter with granulated and powdered sugars. Beat in eggs until smooth. Slowly stir in oil, vanilla, baking soda, cream of tarter, salt and flour. Chill dough for easy handling. Shape into walnut size balls and press down. Bake at 350

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Mexican crema – creme fraiche

Ingredients

1 cup heavy cream
1 tbsp buttermilk

How to prepare

Place cream and buttermilk in a clean container and cover with cheesecloth, and place overnight in a warm location to set. The consistency of the crema the following day should be of a loose sour cream. If any mold develops, toss the mixture out and start again. Once set, the crema can be stored refrigerated for about one week. Yield: 1 cup

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Oatmeal cookies

Ingredients

3/4 cup shortening
1 cup brown sugar (packed)
1/2 cup granulated sugar
1 egg
1/4 cup water
1 tsp vanilla
1 cup all-purpose flour
1 tsp salt
1 tsp cinnamon
1/2 tsp soda
1/2 tsp cloves
1 cup raisins
1 cup chopped nuts
3 cups quick cooking oats

How to prepare

Preheat oven to 350f. Mix together the flour, salt, cinnamon, soda, and the cloves. In a separate bowl, mix together thoroughly the shortening, sugars, egg, water and vanilla. Add the flour mixture and then stir in the raisins, nuts and the oats. Drop dough by rounded teaspoonful about 1″ apart onto a greased baking sheet. Bake for 12 – 15 minutes or until almost no imprint remains when touched with the finger. Immediately remove from baking sheet. Store tightly in a covered container when cooled. Makes about 5 dozen

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Buttermilk Pie

Ingredients

4 tbsp flour
1 3/4 cup sugar
1/2 tsp salt
1/2 cup butter, melted
3 egg, beaten
1 cup buttermilk
1/2 tsp vanilla
1/2 tsp lemon extract
1 pie shell, 9″, unbaked
cinnamon, to taste (opt)
nutmeg, to taste (opt)

How to prepare

Combine flour, sugar and salt in a mixing bowl. Add melted butter and beaten eggs and whisk until well blended. Stir in buttermilk, vanilla and lemon extract and mix well. Pour into pie shell and dust with cinnamon or nutmeg, if desired.
Bake in the center of a 350 F. oven for 55 to 60 min, or until filling is set and lightly browned.

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Fantastic Hot Fudge Sauce

Ingredients

1 1/2 cups corn syrup
3/4 cup cocoa
1/4 tsp salt
2/3 cup butter
1 tsp Vanilla

How to prepare

In a saucepan, combine corn syrup, cocoa and salt. Stir constantly over med heat until mixture begins to boil. Reduce heat and simmer for 3 minutes. Remove pan from heat and stir in butter and vanilla. Makes 2 cups of sauce. Keeps well in the fridge and can be re-heated. Great with vanilla ice cream.

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Indonesian soy sauce

Ingredients

1/3 cup dark-brown sugar, packed
1/3 cup soy sauce
2 tbsp light molasses
1 tsp finely minced, peeled fresh ginger
1/4 tsp ground coriander
1/8 tsp freshly ground white pepper

How to prepare

Place brown sugar and 1/3 cup water in small saucepan and cook, stirring over low heat 1 minute to dissolve sugar. Increase heat to medium and cook at slow boil until mixture thickens slightly, about 2 minutes.
Reduce heat to low and stir in soy sauce, molasses, ginger, coriander and white pepper. Simmer about 2 minutes, stirring frequently. Sauce may be stored tightly covered in refrigerator up to 2 months.

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Plum sauce #2

Ingredients

1 cup plums
1 cup apricots
1/2 cup pimiento
1 cup sugar
1/2 cup vinegar
1/2 cup applesauce

How to prepare

Peel and pit fresh plums and apricots, chop pimiento; combine in saucepan with remaining ingredients. Bring slowly to boil, stirring; simmer covered 1 hour. Pour into jars while still warm and cap tightly. Store at least 1 month in a cool, dark place before using. If too thick, thin slightly with water before serving; sweeten if desired with additional sugar.

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Aebleskiver

Ingredients

2 cups of flour
1/2 tsp salt
2 tsp sugar
1 tsp cardamom, ground
1 tsp baking soda
3 eggs
1 3/4 cup of buttermilk, more or less
The peel of 1 lemon, shredded
4 tbsp oil (for the baking)
Thin slices of apple or dollops of apple sauce

How to prepare

Mix flour, salt, sugar, cardamom, baking soda and the shredded lemon peel beat egg Yolks and buttermilk and mix with the flour add the oil and let the batter rest for 30 minutes then whip the egg whites and flip them into the batter, which is then Poured into a pitcher heat the aebleskive pan and pour a little oil into each Depression for the first batch of aebleskiver (with the oil in already the batter You won’t need to add further oil into the depressions) fill 3/4 of the depression With batter turn the aebleskiver with a fork when they begin to set/stiffen and Raise at the edge before you turn them, you may add a thin slice of apple or a Dollop of apple sauce in each turn the aebleskiver several times while baking to Make sure they’re done you poke a wooden stick or a knitting-needle (!) Into the Aebleskiver – if the batter sticks to the pin, you’ll have to bake them a bit longer Serve the aebleskiver with strawberry jam and sugar on the side.

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