Please visit my Etsy site at www.sweetandflour.etsy.com . I am trying to get more items added. It has hand made items as well as antiques. I have just started doing an antique booth at a place in town.
I will try to add some more recipes soon. Please leave a comment or email if there is a special recipe you would like me to ad because I probably have it or can find it.
Sunday, October 30, 2011
Tuesday, December 9, 2008
Caramel-Coconut Pie
This is very good and can be frozen ahead.
Ingredients:
1/4 cup butter or margarine
1 (7 ounce) pkg flaked coconut
1/2 cup chopped pecans
1 (8 ounce) cream cheese, softened
1 can Eagle Brand condensed milk
1 (16 ounce) frozen Cool Whip, thawed
2 baked 9 inch pastry shells
1 (12 ounce) jar caramel ice cream topping
Garnish: Pecan halves
Directions:
1. Melt butter in a large skillet. Add coconut and 1/2 cup pecans, cook until golden, stirring frequently.
2. Set aside to cool.
3. Combine cream cheese and condensed milk, beat at medium speed until smooth. Fold in whipped topping.
4. Layer 1/4 of cream cheese mixture in each shell. Drizzle 1/4 of caramel mixture over each pie.
5. Sprinkle 1/4 coconut on top.
6. repeat layer of cream cheese, caramel, and coconut.
7. Cover and freeze at least 8 hours. Let pie stand at room temperature at least 5 minutes before serving.
Ingredients:
1/4 cup butter or margarine
1 (7 ounce) pkg flaked coconut
1/2 cup chopped pecans
1 (8 ounce) cream cheese, softened
1 can Eagle Brand condensed milk
1 (16 ounce) frozen Cool Whip, thawed
2 baked 9 inch pastry shells
1 (12 ounce) jar caramel ice cream topping
Garnish: Pecan halves
Directions:
1. Melt butter in a large skillet. Add coconut and 1/2 cup pecans, cook until golden, stirring frequently.
2. Set aside to cool.
3. Combine cream cheese and condensed milk, beat at medium speed until smooth. Fold in whipped topping.
4. Layer 1/4 of cream cheese mixture in each shell. Drizzle 1/4 of caramel mixture over each pie.
5. Sprinkle 1/4 coconut on top.
6. repeat layer of cream cheese, caramel, and coconut.
7. Cover and freeze at least 8 hours. Let pie stand at room temperature at least 5 minutes before serving.
Pineapple Dip
Ingredients:
2 egg yolks
1 Tblspn plain flour
2/3 cup sugar
1 Tblspn butter
3 Tblspn real lemon juice
2/3 cup pineapple juice
Directions:
1. Beat egg yolks, add flour and mix well.
2. Add sugar, butter, lemon juice, and pineapple juice and cook on medium heat til thickens.
3. Serve with fresh fruit.
Note: You can also fold in 1/2 whipping cream (whipped).
2 egg yolks
1 Tblspn plain flour
2/3 cup sugar
1 Tblspn butter
3 Tblspn real lemon juice
2/3 cup pineapple juice
Directions:
1. Beat egg yolks, add flour and mix well.
2. Add sugar, butter, lemon juice, and pineapple juice and cook on medium heat til thickens.
3. Serve with fresh fruit.
Note: You can also fold in 1/2 whipping cream (whipped).
Monday, December 8, 2008
Ritz Cracker Pie
This is absolutely the best dessert ever.
Ingredients:
3 egg whites
1 cup sugar
1 cup chopped pecans
23 Ritz crackers, finely crushed
Topping:
1/2 pint whipping cream
3 tblspns Nestle's Quik (cocoa won't work)
1/4 cup sugar
Directions:
1. Preheat oven to 325 degrees.
2. Butter a glass pie pan.
3. Beat egg whites til stiff, gradually add 1 cup sugar til dissolved.
4. Mix in vanilla.
5. Fold in cracker crumbs and pecans.
6. Bake at 325 for 25 minutes.
7. Cool completely. (I usually put in refrigerator til cold).
8. Mix Nestle's Quik and 1/4 cup sugar together in a small bowl.
9. Whip cream and add Quik and sugar when peaks.
10. Spread on pie and refrigerate.
Ingredients:
3 egg whites
1 cup sugar
1 cup chopped pecans
23 Ritz crackers, finely crushed
Topping:
1/2 pint whipping cream
3 tblspns Nestle's Quik (cocoa won't work)
1/4 cup sugar
Directions:
1. Preheat oven to 325 degrees.
2. Butter a glass pie pan.
3. Beat egg whites til stiff, gradually add 1 cup sugar til dissolved.
4. Mix in vanilla.
5. Fold in cracker crumbs and pecans.
6. Bake at 325 for 25 minutes.
7. Cool completely. (I usually put in refrigerator til cold).
8. Mix Nestle's Quik and 1/4 cup sugar together in a small bowl.
9. Whip cream and add Quik and sugar when peaks.
10. Spread on pie and refrigerate.
Easy Red Velvet Cake
This is made from a cake mix and my mother says it is very good and hard to tell it isn't made from scratch.
Ingredients:
1 pkg fudge marble cake mix
1 tsp baking soda
2 eggs
1 1/2 cups buttermilk
1 bottle (1 ounce) red food coloring
1 tsp vanilla
Directions:
1. In mixing bowl, combine cake mix and baking soda.
2. Add eggs, buttermilk, food coloring, and vanilla and blend on low until moistened,
3. Beat on high for 2 minutes.
4. Bake in 2 greased and floured (9 inch) cake pans at 350 for 30-35 minutes.
Ingredients:
1 pkg fudge marble cake mix
1 tsp baking soda
2 eggs
1 1/2 cups buttermilk
1 bottle (1 ounce) red food coloring
1 tsp vanilla
Directions:
1. In mixing bowl, combine cake mix and baking soda.
2. Add eggs, buttermilk, food coloring, and vanilla and blend on low until moistened,
3. Beat on high for 2 minutes.
4. Bake in 2 greased and floured (9 inch) cake pans at 350 for 30-35 minutes.
Cherry Pound Cake
This is my grandmother's recipe. It is delicious and very pretty for Christmas. Be sure to look below at frosting ingredients when getting your ingredients together.
Ingredients:
3 cups sugar
1 1/2 cups Crisco
3 3/4 cups plain flour
3/4 cup milk
6 eggs
1 1/2 tsp vanilla
1 1/2 tsp almond
1 (10ounce) bottle red cherries, drained & chopped
Directions:
1. Preheat oven to 275. Grease and flour bundt pan.
2. Cream sugar and Crisco. Add eggs, one at a time, beating well after each one.
3. Add flour and milk, beginning and ending with flour. Add vanilla and almond flavors.
4. Fold in half of chopped cherries.
5. Bake at 275 for 2 hours.
Frosting
Ingredients:
1 (8 ounce) cream cheese, softened
1/2 stick margarine
1/2 cup flaked coconut
1/2 cup chopped pecans
2 cups 10x Powdered sugar
Directions:
1. Cream margarine and cream cheese til fluffy.
2. Add powdered sugar and mix well.
3. Stir in coconut and pecans.
4. Put on warm cake.
Ingredients:
3 cups sugar
1 1/2 cups Crisco
3 3/4 cups plain flour
3/4 cup milk
6 eggs
1 1/2 tsp vanilla
1 1/2 tsp almond
1 (10ounce) bottle red cherries, drained & chopped
Directions:
1. Preheat oven to 275. Grease and flour bundt pan.
2. Cream sugar and Crisco. Add eggs, one at a time, beating well after each one.
3. Add flour and milk, beginning and ending with flour. Add vanilla and almond flavors.
4. Fold in half of chopped cherries.
5. Bake at 275 for 2 hours.
Frosting
Ingredients:
1 (8 ounce) cream cheese, softened
1/2 stick margarine
1/2 cup flaked coconut
1/2 cup chopped pecans
2 cups 10x Powdered sugar
Directions:
1. Cream margarine and cream cheese til fluffy.
2. Add powdered sugar and mix well.
3. Stir in coconut and pecans.
4. Put on warm cake.
Sunday, December 7, 2008
Pecan Pie Mini Muffins
These little muffins taste just like pecan pie.
Ingredients:
1 cup packed light brown sugar
1/2 cup butter or margarine, melted
2 lg eggs
1 tsp vanilla
1 cup chopped pecans
1/2 cup all purpose flour
Directions:
1. Combine brown sugar, butter, eggs, and vanilla in a bowl, beating with wire whisk til smooth.
2. Stir in pecans and flour.
3. Spoon batter into miniature muffin pan coated with cooking spray, filling to within 1/8 inch from top.
4. Bake at 375 for 12 minutes.
5. Cool in pan on wire rack for 1 minute. Remove from pans and cool completely.
Yield: 40 muffins
Ingredients:
1 cup packed light brown sugar
1/2 cup butter or margarine, melted
2 lg eggs
1 tsp vanilla
1 cup chopped pecans
1/2 cup all purpose flour
Directions:
1. Combine brown sugar, butter, eggs, and vanilla in a bowl, beating with wire whisk til smooth.
2. Stir in pecans and flour.
3. Spoon batter into miniature muffin pan coated with cooking spray, filling to within 1/8 inch from top.
4. Bake at 375 for 12 minutes.
5. Cool in pan on wire rack for 1 minute. Remove from pans and cool completely.
Yield: 40 muffins
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