CUCUMBER SALAD
Syrup: combine 2 cups sugar and 1 cup white vinegar, cook for 2-3 minutes stirring constantly. Set aside and let cool.
Thinly slice 3 large cucumbers and one onion. Add to syrup and chill.
Wednesday, June 30, 2010
Saturday, June 26, 2010
CHERRY ALMOND BLONDIES
CHERRY ALMOND BLONDIES
Melt together in a large pot:
1 stick butter
2 cups brown sugar
remove from heat and let cool slightly
In a small bowl stir 2 eggs with a fork
Add eggs to brown sugar/butter mixture
Add:
2 tsp baking powder
1 tsp salt
1 tsp almond extract
1/2 tsp vanilla
Stir until just blended, then add:
1/2 slivered almonds
1/2 cup dried cherries (chopped)
1/4 - 1/2 cup chocolate chips (optional)
Stir until just blended, then add:
2 cups flour
Pour into 13"x 9" greased baking pan.
Bake at 350 for about 40 minutes or until toothpick shows blondies are done.
Cool before cutting.
Melt together in a large pot:
1 stick butter
2 cups brown sugar
remove from heat and let cool slightly
In a small bowl stir 2 eggs with a fork
Add eggs to brown sugar/butter mixture
Add:
2 tsp baking powder
1 tsp salt
1 tsp almond extract
1/2 tsp vanilla
Stir until just blended, then add:
1/2 slivered almonds
1/2 cup dried cherries (chopped)
1/4 - 1/2 cup chocolate chips (optional)
Stir until just blended, then add:
2 cups flour
Pour into 13"x 9" greased baking pan.
Bake at 350 for about 40 minutes or until toothpick shows blondies are done.
Cool before cutting.
Thursday, June 17, 2010
Lemon Filled Cupcakes
Cupcakes - OK I use a box mix. The trick is not to cook them too long. I have NEVER cooked a cupcake for more than 16 minutes... You may use a white, yellow or lemon mix.
Filling -
1 jar of lemon curd (10oz)
marscapone cheese (80z)
mix together until smooth, cut the end off a gallon-sized ziplock freezer bag and insert a wilton #230 fillilng tip. Spoon mixture into bag. Squeeze into top of cooled cupcakes. It's OK if the filling bubbles up a bit on the top of the cupcake.
Frosting -
1 stick of butter (room temperature)
1 1lb box of powdered sugar
all of the remaining filling (just squeeze it right into the frosting bowl)
juice of one lemon
Mix together until smooth and creamy. Prepare another bag for the icing using a wilton #1M
Starting on the outer edge of the cupcake pipe the icing around the top while swirling in towards the center. Finish off with a sprinkling of yellow-dyed sugar.
Filling -
1 jar of lemon curd (10oz)
marscapone cheese (80z)
mix together until smooth, cut the end off a gallon-sized ziplock freezer bag and insert a wilton #230 fillilng tip. Spoon mixture into bag. Squeeze into top of cooled cupcakes. It's OK if the filling bubbles up a bit on the top of the cupcake.
Frosting -
1 stick of butter (room temperature)
1 1lb box of powdered sugar
all of the remaining filling (just squeeze it right into the frosting bowl)
juice of one lemon
Mix together until smooth and creamy. Prepare another bag for the icing using a wilton #1M
Starting on the outer edge of the cupcake pipe the icing around the top while swirling in towards the center. Finish off with a sprinkling of yellow-dyed sugar.
Strawberry Rhubarb Pie
STRAWBERY RHUBARB PIE
Filling:
2 cups strawberries, halved (quartered if large)
1 cup rhubarb (cut into 1/2" pieces)
toss with 1 cup sugar, 1/2 cup flour and 1/2 tbs orange juice
Prepare Grandma B's pie crust (See November 2009 for recipe)
Bake at 425 for 45 minutes crust should be golden and filling should be bubbling
Filling:
2 cups strawberries, halved (quartered if large)
1 cup rhubarb (cut into 1/2" pieces)
toss with 1 cup sugar, 1/2 cup flour and 1/2 tbs orange juice
Prepare Grandma B's pie crust (See November 2009 for recipe)
Bake at 425 for 45 minutes crust should be golden and filling should be bubbling
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