1 c. brown sugar
1 8-oz. can crushed pineapple
1 Tbsp. prepared mustard
1/4 tsp. salt
2 Tbsp. lemon juice
1 Tbsp. cornstarch or flour
Mix brown sugar (packed) and salt in a small saucepan. Stir in one can crushed pineapple, lemon juice, and mustard. Cook over medium heat, stirring occasionally, until mixture comes to a boil. Thicken with cornstarch or flour.
Monday, July 23, 2012
Italian Soda
for a 16-oz cup:
2 shots flavoring
1 shot half & half
Fill the rest with club soda.
Add ice.
Top with whipped cream!
2 shots flavoring
1 shot half & half
Fill the rest with club soda.
Add ice.
Top with whipped cream!
Hot Spiced Tea
8 c. water
8 tea bags (orange tea)
1 1/2 c. sugar
1 can frozen lemonade, reconstituted
1 can frozen orange juice, reconstituted
2 cinnamon sticks
6-8 cloves
Heat water. Turn off fire and place tea bags in water. Steep for 5 minutes. Remove tea bags. Stir in sugar until dissolved. Mix the lemonade and orange juice in a separate pitcher. Pour 1/2 the total juice into the tea (about 8 cups). Add cinnamon and cloves and heat over very low heat.
8 tea bags (orange tea)
1 1/2 c. sugar
1 can frozen lemonade, reconstituted
1 can frozen orange juice, reconstituted
2 cinnamon sticks
6-8 cloves
Heat water. Turn off fire and place tea bags in water. Steep for 5 minutes. Remove tea bags. Stir in sugar until dissolved. Mix the lemonade and orange juice in a separate pitcher. Pour 1/2 the total juice into the tea (about 8 cups). Add cinnamon and cloves and heat over very low heat.
Updated recipe (11/6/22):
8 c. water
16 tea bags (Celestial Seasonings) - I use 10-12 Citrus Sunrise & 4-6 Cinnamon Apple Spice
3 frozen juices (I like orange mango, pink lemonade, & limeade)
1 cinnamon stick
6-8 cloves
Place water in largest soup pot and bring to a boil. Reduce heat to a simmer and add tea bags. Allow tea bags to steep for 5-10 minutes before removing them from the water. Add frozen juices and water as directed on can. Add cinnamon sticks & cloves. Allow to simmer on very low heat. Store in refrigerator.
Flour Tortillas
2 c. white flour
1 1/2 tsp. baking powder
1 tsp. salt
2 tsp. vegetable oil
3/4 c. warm water
Combine the flour, baking powder and salt in a bowl. In another bowl combine the warm water and oil. Add the water/oil mixture to the flour mixture ONE tablespoon at a time and mix the dough with a fork. Once the water is mixed in, add another tablespoon and repeat the process until all the water is mixed into the dough. The dough will be sticky.
Lightly flour a wooden cutting board and knead the dough. If the dough sticks to the cutting board, scrape up the dough and dust the board with a little flour and continue kneading. Eventually the stickiness will go away and you will have a nice smooth dough. Place the dough back into the bowl and cover it with a damp towel or damp paper towel. Let the dough rest for 20 minutes.
Divide the dough into golf-ball-size balls by pinching off the dough with your thumb and for finger. Form each ball into a nice ball shape. Place the balls on a flat dish making sure they don't touch each other and cover with a damp cloth. Let the dough rest again for 10 minutes.
Preheat a skillet or cast iron pan on medium high heat. Lightly dust your wooden cutting board with flour. Take one of the balls of dough and flatten it out on the cutting board to a 4 inch circle. Rub flour on your rolling pin and begin to roll out the dough starting from the center out. Roll the tortilla until it is 6 or 7 inches in diameter and about 1/8 inch thick.
Once you rolled out the tortilla, place it on a preheated skillet. You dont' need to add any oil or butter. Cook the tortilla for about 30 seconds. Flip it over and cook for an additional 30 seconds.
Keep your tortillas warm by covering them in a towel on a plate or in a tortilla warmer.
Tortillas are best eaten hot right off the griddle but you can refrigerate or freeze them too. If you freeze the tortillas, wrap tightly in plastic wrap and put them in ziploc bag. When you are ready to use them, first thaw at room temperature and then wrap them in foil. Place them in a 250 degree oven for 10-15 minutes.
1 1/2 tsp. baking powder
1 tsp. salt
2 tsp. vegetable oil
3/4 c. warm water
Combine the flour, baking powder and salt in a bowl. In another bowl combine the warm water and oil. Add the water/oil mixture to the flour mixture ONE tablespoon at a time and mix the dough with a fork. Once the water is mixed in, add another tablespoon and repeat the process until all the water is mixed into the dough. The dough will be sticky.
Lightly flour a wooden cutting board and knead the dough. If the dough sticks to the cutting board, scrape up the dough and dust the board with a little flour and continue kneading. Eventually the stickiness will go away and you will have a nice smooth dough. Place the dough back into the bowl and cover it with a damp towel or damp paper towel. Let the dough rest for 20 minutes.
Divide the dough into golf-ball-size balls by pinching off the dough with your thumb and for finger. Form each ball into a nice ball shape. Place the balls on a flat dish making sure they don't touch each other and cover with a damp cloth. Let the dough rest again for 10 minutes.
Preheat a skillet or cast iron pan on medium high heat. Lightly dust your wooden cutting board with flour. Take one of the balls of dough and flatten it out on the cutting board to a 4 inch circle. Rub flour on your rolling pin and begin to roll out the dough starting from the center out. Roll the tortilla until it is 6 or 7 inches in diameter and about 1/8 inch thick.
Once you rolled out the tortilla, place it on a preheated skillet. You dont' need to add any oil or butter. Cook the tortilla for about 30 seconds. Flip it over and cook for an additional 30 seconds.
Keep your tortillas warm by covering them in a towel on a plate or in a tortilla warmer.
Tortillas are best eaten hot right off the griddle but you can refrigerate or freeze them too. If you freeze the tortillas, wrap tightly in plastic wrap and put them in ziploc bag. When you are ready to use them, first thaw at room temperature and then wrap them in foil. Place them in a 250 degree oven for 10-15 minutes.
Sunday, February 12, 2012
Sister Davis' Soup
1 can kidney beans or red beans, not drained
1 onion, chopped
carrots, peeled and chopped
1 can baked beans
1 kielbasa
2 Tbs. brown sugar
2 Tbsp. ketchup
1 Tbs. mustard
1 Tbsp. cidar vinegar
1 can corn, not drained
Place all ingredients in crockpot and mix. Cook on high for 4 hours or low for 7-8. Eat!
1 onion, chopped
carrots, peeled and chopped
1 can baked beans
1 kielbasa
2 Tbs. brown sugar
2 Tbsp. ketchup
1 Tbs. mustard
1 Tbsp. cidar vinegar
1 can corn, not drained
Place all ingredients in crockpot and mix. Cook on high for 4 hours or low for 7-8. Eat!
Fruit Dip
8 oz. light cream cheese, softened
3/4 c. brown sugar
1 c. light sour cream
2 tsp. vanilla
2 tsp. lemon juice
1 c. milk
1 pkg. vanilla instant pudding
Combine cream cheese and brown sugar. Mix well. Stir in remaining ingredients. Refrigerate before serving and keep stored in the refrigerator.
3/4 c. brown sugar
1 c. light sour cream
2 tsp. vanilla
2 tsp. lemon juice
1 c. milk
1 pkg. vanilla instant pudding
Combine cream cheese and brown sugar. Mix well. Stir in remaining ingredients. Refrigerate before serving and keep stored in the refrigerator.
Monday, January 9, 2012
Pumpkin Cream Cheese Muffins
makes 24 muffins
INGREDIENTS
For the filling:
8 oz. cream cheese, softened
1 cup confectioners’ sugar
8 oz. cream cheese, softened
1 cup confectioners’ sugar
For the muffins:
3 cups all-purpose flour
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1 tsp. ground cloves
1 tbsp. plus 1 tsp. pumpkin pie spice
1 tsp. salt
1 tsp. baking soda
4 large eggs
2 cups sugar
2 cups pumpkin puree
1¼ cups vegetable oil
3 cups all-purpose flour
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1 tsp. ground cloves
1 tbsp. plus 1 tsp. pumpkin pie spice
1 tsp. salt
1 tsp. baking soda
4 large eggs
2 cups sugar
2 cups pumpkin puree
1¼ cups vegetable oil
For the topping:
½ cup sugar
5 tbsp. flour
1½ tsp. ground cinnamon
4 tbsp. cold unsalted butter, cut into pieces
½ cup sugar
5 tbsp. flour
1½ tsp. ground cinnamon
4 tbsp. cold unsalted butter, cut into pieces
DIRECTIONS
- To prepare the filling, combine the cream cheese and confectioners’ sugar in a medium bowl and mix well until blended and smooth. Transfer the mixture to a piece of plastic wrap and shape into a log about 1½-inches in diameter. Smooth the plastic wrap tightly around the log, and reinforce with a piece of foil. Transfer to the freezer and chill until at least slightly firm, at least 2 hours.
- To make the muffins, preheat the oven to 350˚ F. Line muffin pans with paper liners. In a medium bowl, combine the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt and baking soda; whisk to blend. In the bowl of an electric mixer combine the eggs, sugar, pumpkin puree and oil. Mix on medium-low speed until blended. With the mixer on low speed, add in the dry ingredients, mixing just until incorporated.
- To make the topping, combine the sugar, flour and cinnamon in a small bowl; whisk to blend. Add in the butter pieces and cut into the dry ingredients with a pastry blender or two forks until the mixture is coarse and crumbly. Transfer to the refrigerator until ready to use.
- To assemble the muffins, fill each muffin well with a small amount of batter, just enough to cover the bottom of the liner (1-2 tablespoons). Slice the log of cream cheese filling into 24 equal pieces. Place a slice of the cream cheese mixture into each muffin well. Divide the remaining batter among the muffin cups, placing on top of the cream cheese to cover completely. Sprinkle a small amount of the topping mixture over each of the muffin wells.
- Bake for 20-25 minutes. Transfer to a wire rack and let cool completely before serving. (It may be hard to resist immediate consumption, but the cream cheese filling gets very hot!)
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