1/4 teaspoon salt
1 cup sugar
1/2 teaspoon cinnamon
6 tablespoons milk
1/2 cup pecans -- (1/2 to 3/4)
1 tablespoon vanilla
Mix first 4 ingredients and bring to a boil over medium heat, stirring
occasionally. A heavy pan does better as thinner pans sometimes cause it to
burn. Cook to soft ball stage. Remove from heat; add vanilla and pecans.
Stir until all are coated well and until coating crystallizes. Quickly pour
onto waxed paper and separate with 2 forks.
See salad recipe "Pear & Craisin Salad"
Tuesday, May 5, 2009
Pear and Craisin Salad
4 Bags Salad Greens (50/50 Spinach and Spring Mix)
2 Bags Craisins
2 1/2 Cups Crumbled Gorgonzola Cheese
3 Cups Candied Pecans
4 Pears Sliced
1 Bottle Cranberry Vinaigrette Dressing (LiteHouse Brand)
Mix all ingredients together just before serving. See recipe for Nuts in the blog under appetizers.
Note: This could easily be cut in half for a smaller salad.
2 Bags Craisins
2 1/2 Cups Crumbled Gorgonzola Cheese
3 Cups Candied Pecans
4 Pears Sliced
1 Bottle Cranberry Vinaigrette Dressing (LiteHouse Brand)
Mix all ingredients together just before serving. See recipe for Nuts in the blog under appetizers.
Note: This could easily be cut in half for a smaller salad.
Monday, May 4, 2009
Cindy's Banana Bread
3 1/2 cups all-purpose flour
3 cups sugar
2 teaspoons baking soda
1 teaspoon salt
4 large eggs
4 large ripe bananas -- (1 cup mashed)
1 cup vegetable oil
1/2 cup buttermilk -- plus 1 tablespoon
2 teaspoons vanilla extract
2 cups chopped nuts
In a large bowl stir together flour, sugar, baking soda and salt. In another mixing bowl combine eggs, bananas, oil, buttermilk and vanilla. Add to flour mixture, stirring just until combined. Fold in nuts. Pour into greased 9"X 5"X 3" baking pan. Bake at 325 degrees for 1 hour and 20 minutes or until bread tests done. Cool on wire rack.
Makes two loaves.
3 cups sugar
2 teaspoons baking soda
1 teaspoon salt
4 large eggs
4 large ripe bananas -- (1 cup mashed)
1 cup vegetable oil
1/2 cup buttermilk -- plus 1 tablespoon
2 teaspoons vanilla extract
2 cups chopped nuts
In a large bowl stir together flour, sugar, baking soda and salt. In another mixing bowl combine eggs, bananas, oil, buttermilk and vanilla. Add to flour mixture, stirring just until combined. Fold in nuts. Pour into greased 9"X 5"X 3" baking pan. Bake at 325 degrees for 1 hour and 20 minutes or until bread tests done. Cool on wire rack.
Makes two loaves.
Chicken Tetrazzini
1 pound spaghetti -- broken in thirds
3 cans cream of mushroom soup -- or any "cream of" variety
12 ounces shredded cheddar cheese
6 cups shredded boiled chicken breast meat
1 pound fresh mushrooms -- sauteed in butter
4 ounces sliced pimiento
Preheat oven to 350 degrees F . Bring a large pot of salted water to a boil. Add uncooked spaghetti (broken into thirds) to the pot and cook for 8 to 10 minutes or until al dente. Drain and set aside, reserving some of the broth.
In a large saucepan, heat soup over low heat. Add shredded cheese (reserve some for topping) and stir together. Then add the cooked shredded chicken, mushrooms, pimento and cooked spaghetti and stir all together. Add enough of the reserved broth to make it 'sloppy' and mix all together.
Pour mixture into a 9x13 inch baking dish. Sprinkle reserved shredded cheese on top and bake in the preheated oven for 25 to 35 minutes or until bubbly.
NOTES : This makes a bunch. You won't get it into a normal 9 X 13 pan. You will have some left over to share or freeze for a later use. This is really flavorful and a good potluck dish. I feel the chicken is best shredded - It blends well with the broken spaghetti. It can easily be cut in half also.
3 cans cream of mushroom soup -- or any "cream of" variety
12 ounces shredded cheddar cheese
6 cups shredded boiled chicken breast meat
1 pound fresh mushrooms -- sauteed in butter
4 ounces sliced pimiento
Preheat oven to 350 degrees F . Bring a large pot of salted water to a boil. Add uncooked spaghetti (broken into thirds) to the pot and cook for 8 to 10 minutes or until al dente. Drain and set aside, reserving some of the broth.
In a large saucepan, heat soup over low heat. Add shredded cheese (reserve some for topping) and stir together. Then add the cooked shredded chicken, mushrooms, pimento and cooked spaghetti and stir all together. Add enough of the reserved broth to make it 'sloppy' and mix all together.
Pour mixture into a 9x13 inch baking dish. Sprinkle reserved shredded cheese on top and bake in the preheated oven for 25 to 35 minutes or until bubbly.
NOTES : This makes a bunch. You won't get it into a normal 9 X 13 pan. You will have some left over to share or freeze for a later use. This is really flavorful and a good potluck dish. I feel the chicken is best shredded - It blends well with the broken spaghetti. It can easily be cut in half also.
Hot and Sweet Pickles
1 gallon dill pickles -- firm, not kosher
5 pounds granulated sugar
6 cloves garlic
1 1/2 bottles tabasco sauce -- (6 Tablespoons)
Drain and chunk the pickles. Put pickles back into jar and add remaining ingredients. Roll on top of counter several times a day for 7 days. Divide pickles into pint jars and pour juice over. Place lid on top and store in refrigerator.
NOTES : These are so much fun to make. I buy the 4 pound sack of sugar and that works fine. The pickles are firm, hot and sweet. Everyone who has tried them wants to make them.
5 pounds granulated sugar
6 cloves garlic
1 1/2 bottles tabasco sauce -- (6 Tablespoons)
Drain and chunk the pickles. Put pickles back into jar and add remaining ingredients. Roll on top of counter several times a day for 7 days. Divide pickles into pint jars and pour juice over. Place lid on top and store in refrigerator.
NOTES : These are so much fun to make. I buy the 4 pound sack of sugar and that works fine. The pickles are firm, hot and sweet. Everyone who has tried them wants to make them.
Roger's Bloody Mary
2 ounces vodka
6 ounces clamato Juice
1/8 teaspoon horseradish -- or less
1 pinch dill weed
salt and pepper -- small amount
2 shakes tabasco sauce
1 dash worcestershire sauce
1 wedge lemon -- squeezed
1 lg pinch celery salt
GARNISH WITH:
celery stalk
pickled green bean
pickled asparagus
Place all ingredients in high-ball glass and stir to combine. Add ice and garnish
6 ounces clamato Juice
1/8 teaspoon horseradish -- or less
1 pinch dill weed
salt and pepper -- small amount
2 shakes tabasco sauce
1 dash worcestershire sauce
1 wedge lemon -- squeezed
1 lg pinch celery salt
GARNISH WITH:
celery stalk
pickled green bean
pickled asparagus
Place all ingredients in high-ball glass and stir to combine. Add ice and garnish
Cinnamon Snaps
1 1/2 cups shortening
2 cups packed brown sugar
2 large eggs
4 1/2 cups all-purpose flour
1/2 cup molasses
4 teaspoons soda
4 teaspoons ground cinnamon
1 teaspoon salt
granulated sugar for rolling (Prefer Raw or Coarse Sugar)
In a mixing bowl, cream shortening and brown sugar. Add eggs and molasses. Combine the flour, baking soda, cinnamon and salt; gradually add to creamed mixture. Roll in 1" balls, then roll in additional sugar.
Place 2 inches apart on ungreased baking sheets. Bake at 350° for 10-12 minutes, or until cookies are set and tops are cracked. Remove to wire racks to cool.
Makes 7 dozen
2 cups packed brown sugar
2 large eggs
4 1/2 cups all-purpose flour
1/2 cup molasses
4 teaspoons soda
4 teaspoons ground cinnamon
1 teaspoon salt
granulated sugar for rolling (Prefer Raw or Coarse Sugar)
In a mixing bowl, cream shortening and brown sugar. Add eggs and molasses. Combine the flour, baking soda, cinnamon and salt; gradually add to creamed mixture. Roll in 1" balls, then roll in additional sugar.
Place 2 inches apart on ungreased baking sheets. Bake at 350° for 10-12 minutes, or until cookies are set and tops are cracked. Remove to wire racks to cool.
Makes 7 dozen
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