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Citizen
Member # 10616
March 22, 2005 06:08 AM loops
Asparagus and Egg Casserole
1. 2 c asparagus, cut in 1 inch pcs, cooked
1 tsp butter or marg, melted
8 oz fresh mushrooms, sliced
Saute mushrooms in butter
2. 3 tblsp. butter or marg
3 tblsp flour
1 clove garlic, minced
1 1/2 cup milk
Melt butter or marg in saucepan. Stir in flour and garlic. Add milk and cook and stir until bubbly. Cook one minute more. Stir in asparagus and remove from heat.
3. 6 hard-cooked eggs, sliced
3/4 cup shredded cheese, cheddar or monterey jack.
2 slices bread, cubed
In greased one-quart baking dish, layer sauce, egg slices, mushrooms and sauce. Top with cheese and bread cubes. Bake at 350 for 15 minutes. Serves 6
Enjoy!
member # 15368
posted March 22, 2005 09:16 AM NancyJ
Lemon Cake
(courtesy of the Barefoot Contessa)
1/2 pound (2 sticks) unsalted butter, at room temperature
2 1/2 cups granulated sugar, divided
4 extra-large eggs, at room temperature
1/3 cup grated lemon zest (6 to 8 large lemons)
3 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
3/4 cup freshly squeezed lemon juice, divided
3/4 cup buttermilk, at room temperature
1 teaspoon pure vanilla extract
For the glaze:
2 cups confectioners' sugar, sifted
3 1/2 tablespoons freshly squeezed lemon juice
Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans. You may also line the bottom with parchment paper, if desired.
Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest.
Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves. When the cakes are done, allow to cool for 10 minutes. Remove the cakes from the pans and set them on a rack set over a tray or sheet pan; spoon the lemon syrup over them. Allow the cakes to cool completely.
For the glaze, combine the confectioners' sugar and the lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the tops of the cakes and allow the glaze to drizzle down
NancyJ
Member # 15368
March 22, 2005 09:29 AM NancyJ
Nancy J's Ambrosia
2 cans Mandarin oranges (chilled)
1 lg can of Dole pineapple tidbits (chilled)
2 C green grapes halved
1 C purple grapes halved
1 C flaked coconut (I use more )
1 jar of Maraschino cherries (drained and halved)
I halve the cherries and drain again on paper
towels so the juice does not color the cream.
1/2 pt sour cream
1 Tub of Cool Whip and/or 2C of fresh whipped
cream
2 C Miniature marshmallows
Refrigerate the canned fruit and cherries until good and cold. Drain in a colander while halving the grapes. Mix the cool whip and sour cream together. In a large bowl add all of the fruit, coconut, and marshmallows, adding the cherries last.
Fold in the cream mixture and refigerate. This serves quite a few people.
I refrgerate all the fruit so that everything is added cold.
Enjoy. This is a nice dessert for the summertime too!
--------------------------------------------------
Member # 5636
March 23, 2005 10:21 AM grandma2
ok peeps, i baked yesterday, and mi revise de bun recipe fi mek it easier fi yu guys.....ya yu knoh mi always a tink bout unno.
here goes
Jamaican Spiced Bun
1 bottle beer or stout (i use beer)
1 teaspoon mixed spice (optional,but good)
1 teaspoon cinnamon
1 Teaspoon ground mace
OR
1 teaspoon grated nutmeg
1/2 teaspoon ground ANISE SEED (a must)
11/2 cups brown sugar
1 desert-spoon butter or margarine
1 desert-spoon honey
Place these 9 ingredients in a saucepan and heat on low temp. until it all melts.
ALLOW TO COOL.
1 cup raisins
add to cooled beer mixture
2 eggs
1 teaspoon vanilla
1 desert-spoon browning
Add these 3 ingredients to cooled beer mixture
ADD
2 teaspoon baking powder
1/2 teaspoon salt
TO
3 cups flour
Add the cooled beer mixture to the flour mixture bake at 350'
Set timer for 50 mins.depending on your oven, check doneness with a cake tester at approximately 45 minutes.
Turn out of tin and brush with 2 tablespoon of honey diluted with 1 teaspoon water.
now dats de bomb, fi real....enjoy
Member # 10616
March 22, 2005 06:08 AM loops
Asparagus and Egg Casserole
1. 2 c asparagus, cut in 1 inch pcs, cooked
1 tsp butter or marg, melted
8 oz fresh mushrooms, sliced
Saute mushrooms in butter
2. 3 tblsp. butter or marg
3 tblsp flour
1 clove garlic, minced
1 1/2 cup milk
Melt butter or marg in saucepan. Stir in flour and garlic. Add milk and cook and stir until bubbly. Cook one minute more. Stir in asparagus and remove from heat.
3. 6 hard-cooked eggs, sliced
3/4 cup shredded cheese, cheddar or monterey jack.
2 slices bread, cubed
In greased one-quart baking dish, layer sauce, egg slices, mushrooms and sauce. Top with cheese and bread cubes. Bake at 350 for 15 minutes. Serves 6
Enjoy!
member # 15368
posted March 22, 2005 09:16 AM NancyJ
Lemon Cake
(courtesy of the Barefoot Contessa)
1/2 pound (2 sticks) unsalted butter, at room temperature
2 1/2 cups granulated sugar, divided
4 extra-large eggs, at room temperature
1/3 cup grated lemon zest (6 to 8 large lemons)
3 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
3/4 cup freshly squeezed lemon juice, divided
3/4 cup buttermilk, at room temperature
1 teaspoon pure vanilla extract
For the glaze:
2 cups confectioners' sugar, sifted
3 1/2 tablespoons freshly squeezed lemon juice
Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans. You may also line the bottom with parchment paper, if desired.
Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest.
Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves. When the cakes are done, allow to cool for 10 minutes. Remove the cakes from the pans and set them on a rack set over a tray or sheet pan; spoon the lemon syrup over them. Allow the cakes to cool completely.
For the glaze, combine the confectioners' sugar and the lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the tops of the cakes and allow the glaze to drizzle down
NancyJ
Member # 15368
March 22, 2005 09:29 AM NancyJ
Nancy J's Ambrosia
2 cans Mandarin oranges (chilled)
1 lg can of Dole pineapple tidbits (chilled)
2 C green grapes halved
1 C purple grapes halved
1 C flaked coconut (I use more )
1 jar of Maraschino cherries (drained and halved)
I halve the cherries and drain again on paper
towels so the juice does not color the cream.
1/2 pt sour cream
1 Tub of Cool Whip and/or 2C of fresh whipped
cream
2 C Miniature marshmallows
Refrigerate the canned fruit and cherries until good and cold. Drain in a colander while halving the grapes. Mix the cool whip and sour cream together. In a large bowl add all of the fruit, coconut, and marshmallows, adding the cherries last.
Fold in the cream mixture and refigerate. This serves quite a few people.
I refrgerate all the fruit so that everything is added cold.
Enjoy. This is a nice dessert for the summertime too!
--------------------------------------------------
Member # 5636
March 23, 2005 10:21 AM grandma2
ok peeps, i baked yesterday, and mi revise de bun recipe fi mek it easier fi yu guys.....ya yu knoh mi always a tink bout unno.
here goes
Jamaican Spiced Bun
1 bottle beer or stout (i use beer)
1 teaspoon mixed spice (optional,but good)
1 teaspoon cinnamon
1 Teaspoon ground mace
OR
1 teaspoon grated nutmeg
1/2 teaspoon ground ANISE SEED (a must)
11/2 cups brown sugar
1 desert-spoon butter or margarine
1 desert-spoon honey
Place these 9 ingredients in a saucepan and heat on low temp. until it all melts.
ALLOW TO COOL.
1 cup raisins
add to cooled beer mixture
2 eggs
1 teaspoon vanilla
1 desert-spoon browning
Add these 3 ingredients to cooled beer mixture
ADD
2 teaspoon baking powder
1/2 teaspoon salt
TO
3 cups flour
Add the cooled beer mixture to the flour mixture bake at 350'
Set timer for 50 mins.depending on your oven, check doneness with a cake tester at approximately 45 minutes.
Turn out of tin and brush with 2 tablespoon of honey diluted with 1 teaspoon water.
now dats de bomb, fi real....enjoy