 |
| Welcome to the family clara anne! Congratulations Aaron and Stephanie! |
Tuesday, February 3, 2015
.jpg)
Monday, December 8, 2014
Happy Birthday Dear Daughter
The cake was Angel food cake, lite cherry filling and whipped cream. Enjoyed by all of us!
May the bluebird of happiness land on your windowsill and stay awhile. Love your mom!
.jpg)
Tuesday, December 2, 2014
Sweet Potato Pecan Pie
2 prepared, unbaked pie crusts
Filling:
1 lb. peeled, cooked sweet potatoes
4 Tablespoons butter
1 14-oz can sweetened condensed milk
2 large eggs
1 teaspoon orange peel, grated
1 teaspoon cinnamon
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1 teaspoon vanilla extract
Topping:
2 large eggs
6 TB. dark corn syrup
6 TB. brown sugar
2TB. butter, melted
1 tsp. vanilla extract
1 cup pecans
Directions:
Preheat oven to 3250. In a large bowl, mash the sweet potatoes with the butter. Add the peel, cinnamon, salt, nutmeg, allspice and vanilla. Beat on medium speed until smooth. Divide the filling between the two pie crusts. Cover the edges of the crust with foil to prevent burning. Bake at 350 for 30 minutes. Remove from the oven while preparing the topping.
Fore the topping, combine the eggs, corn syrup, sugar, butter and vanilla. Mix well. Fold in the pecans. Divide the toppping between the two pies. Return to the oven and bake 20-25 minutes or until the topping has set. Serve at room temperature.
Prep time: 15 minutes plus time to cook sweet potatoes
Baking Time: 50-55 minutes.
Serves : 16
Each serving is 270 calories. fat 110, sugars 27g.
Rachel Reynolds Luster from Penzey Spices Holiday 2014
Filling:
1 lb. peeled, cooked sweet potatoes
4 Tablespoons butter
1 14-oz can sweetened condensed milk
2 large eggs
1 teaspoon orange peel, grated
1 teaspoon cinnamon
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1 teaspoon vanilla extract
Topping:
2 large eggs
6 TB. dark corn syrup
6 TB. brown sugar
2TB. butter, melted
1 tsp. vanilla extract
1 cup pecans
Directions:
Preheat oven to 3250. In a large bowl, mash the sweet potatoes with the butter. Add the peel, cinnamon, salt, nutmeg, allspice and vanilla. Beat on medium speed until smooth. Divide the filling between the two pie crusts. Cover the edges of the crust with foil to prevent burning. Bake at 350 for 30 minutes. Remove from the oven while preparing the topping.
Fore the topping, combine the eggs, corn syrup, sugar, butter and vanilla. Mix well. Fold in the pecans. Divide the toppping between the two pies. Return to the oven and bake 20-25 minutes or until the topping has set. Serve at room temperature.
Prep time: 15 minutes plus time to cook sweet potatoes
Baking Time: 50-55 minutes.
Serves : 16
Each serving is 270 calories. fat 110, sugars 27g.
Rachel Reynolds Luster from Penzey Spices Holiday 2014
Tuesday, November 11, 2014
Barilla Manicotti with Spinach,Cheese and Mushrooms
Ingredients:
1 box manicotti
1 jar marinara sauce
2T. extra virgin olive oil
1 clove garlic, chopped
12 oz. fresh ricotta cheese
12 oz. mushrooms, chopped
12 oz. fresh spinach
salt and pepper
1 cup Parmigiano Reggiano cheese, divided
2 T. water
Preparation:
1. Preheat oven to 400 F.
2. Cook manicotti according to package directions.
3. In a skillet, heat olive oil with garlic; before garlic turns yellow add mushrooms then season with salt and pepper and brown.
4. Steam the spinach, chop well.
5. Mix ricotta, mushrooms, spinach, salt, pepper and half the pramigiano. Fill the manicotti
6. In a 9 x 13 inch greased pan place half of the marinara sauce and water, arrange the manicotti, cover with remaining sauce and Parmigiano cheese.
7. Cover with aluminum foil and bake for 30 minutes.
1 box manicotti
1 jar marinara sauce
2T. extra virgin olive oil
1 clove garlic, chopped
12 oz. fresh ricotta cheese
12 oz. mushrooms, chopped
12 oz. fresh spinach
salt and pepper
1 cup Parmigiano Reggiano cheese, divided
2 T. water
Preparation:
1. Preheat oven to 400 F.
2. Cook manicotti according to package directions.
3. In a skillet, heat olive oil with garlic; before garlic turns yellow add mushrooms then season with salt and pepper and brown.
4. Steam the spinach, chop well.
5. Mix ricotta, mushrooms, spinach, salt, pepper and half the pramigiano. Fill the manicotti
6. In a 9 x 13 inch greased pan place half of the marinara sauce and water, arrange the manicotti, cover with remaining sauce and Parmigiano cheese.
7. Cover with aluminum foil and bake for 30 minutes.
Saturday, October 18, 2014
Mrs. Fields Cookies
Cream:
1 cup butter
1 cup sugar
Add:
2 eggs
1 tsp vanilla
Mix together:
2 cups flour
2 1/2 cups oatmeal
Mix flour and oatmeal in blender or food processor until it is well blended.
To the oatmeal flour mixture:
Add:
1/2 tsp salt
1 tsp baking powder
1 tsp baking soda
Blend and add to the creamed mixture.
Add:
12 oz bag of chocolate chips
1 4 oz Hershey bar, grated
1 1/2 cups chopped nuts.
Make golf ball size cookies and place 2" apart on cookie sheet.
Bake at 375 degrees for 9 minutes. Let stand until set.
1 cup butter
1 cup sugar
Add:
2 eggs
1 tsp vanilla
Mix together:
2 cups flour
2 1/2 cups oatmeal
Mix flour and oatmeal in blender or food processor until it is well blended.
To the oatmeal flour mixture:
Add:
1/2 tsp salt
1 tsp baking powder
1 tsp baking soda
Blend and add to the creamed mixture.
Add:
12 oz bag of chocolate chips
1 4 oz Hershey bar, grated
1 1/2 cups chopped nuts.
Make golf ball size cookies and place 2" apart on cookie sheet.
Bake at 375 degrees for 9 minutes. Let stand until set.
Subscribe to:
Posts (Atom)