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Post by NancyRogers on Jan 17, 2003 19:53:37 GMT -6
RED LOBSTER FRIED SOFT SHELL CRAB Post by marlaoh on Dec 12th, 2002, 07:51am
Serves: 4 servings
18 live soft shell crabs 1 tsp. salt 1/4 tsp. ground black pepper 1/4 tsp. garlic powder 1/4 tsp. onion powder 2 oz. lemon Juice 3 dashes soy sauce 1 C. all-purpose flour 3 eggs, beaten 2 C. plain breadcrumbs
Clean crabs but do not remove top shell. Rinse well in cool water.
Place the crabs on a sheet pan and season with salt, pepper, lemon, soy sauce, garlic power and onion powder, then refrigerate for at least two hours.
Place flour in one bowl, eggs in another, and bread crumbs in the last. Roll crab in the flour, dip in the eggs, and then coat with the bread crumbs.
Preheat oven to 450 degrees F. Heat a skillet with about 1 inch of oil.
Sauté crab on one side for 4 to 5 minutes; turn and continue until crab is crispy. Place browned crabs in oven for 8 minutes until hot all the way through and crispy. Serving Suggestions: Serve with thingytail sauce, remoulade, a green sauce, or a creamy Dijon sauce. Always serve the sauce on the side.
Chef's Tip: For a great variation, top the crab with some toasted almonds and melted butter.
Moved to Red Lobster Copycat Recipes
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Post by NancyRogers on Sept 25, 2002 7:26:04 GMT -6
Hi all! I found this one on CopyKat web site. Actually, it doesn't look too difficult. I will still go to Red Lobster's site and look for one they post.
Red Lobster Shrimp Scampi
Notes: They now use a prepackaged mix for this, I hope you find that this tastes very similar. A former Red Lobster Chef suggested this. Thanks Greg !
Ingredients: 1 C. White Wine 1/2 C. unsalted Butter do not use Margarine 3 tsp. minced Garlic 1 lb. Shrimp, peeled and deveined
Preparation: Bake at 350-degree oven for about 6 to 7 minutes. Be careful not to overcook the Shrimp. The shrimp is done when it has turned pink.
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Post by NancyRogers on Aug 23, 2002 11:55:08 GMT -6
Cake
3/4 c. butter, cut in 1/2" pieces 3 oz. unsweetened chocolate, chopped 3 eggs, separated 1 1/4 c. sugar 1/2 c. plus 2 tbsp. flour 1/2 c. chopped pecans 1/2 tsp. vanilla 12 caramels, melted 1/2 c. pecan halves
Preheat oven to 350 degrees. Grease bottom and sides of 9 inch heart pan with solid vegetable shortening; line bottom with waxed paper. Melt butter in top of double boiler or in microwave, add chocolate; stir until melted and smooth. Remove from heat, cool slightly. In a large mixing bowl mix egg yolks and sugar until just blended; stir in chocolate mixture. Add flour, chopped pecans, vanilla and stir. Do not use mixer or over mix. In a large mixer bowl beat egg whites with salt until stiff, not dry. Mix one fourth of egg whites into chocolate mixture to lighten; fold into remaining egg white. Pour into prepared pan, drizzle melted caramel over batter, sprinkle with pecan halves. Bake 30 to 35 minutes. Cool 10 minutes, remove from pan. Cool. Glaze with chocolate topping. 10 servings.
Chocolate Topping 1 pkg. (14 oz.) light or dark sweet chocolate chips 1/2 c. whipping cream, unwhipped 1/2 c. pecan halves
Finely chop chocolate chips (this can be done in food processor with metal blade). Heat whipping cream to boiling point, do not boil. To make in food processor; pour hot cream into machine after chocolate has been chopped and process until smooth. To make on top of range, heat cream in saucepan; add chopped chocolate and stir until smooth. Place cake on rack over pan. Pour glaze over cake. Garnish with pecan halves.
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Post by NancyRogers on Aug 23, 2002 11:56:29 GMT -6
1 (8 oz.) pkg. cream cheese, softened 1 egg 1/4 c.sugar 3 tbsp. milk 2 tbsp. margarine, softened 1 tbsp. cornstarch 1/2 tsp. vanilla 4 (1 oz.) squares unsweetened chocolate 1/2 c. margarine, softened 2 c. sugar 2 eggs 2 c. all purpose flour 1 tsp. baking powder 1/2 tsp. baking soda 1/4 tsp. salt 1 1/3 c. milk 1 tsp. vanilla Fudge Frosting
Combine cream cheese, 1 egg and 1/4 cup sugar in medium mixing bowl; beat at high speed until smooth. Gradually add 3 tablespoons milk and next 3 ingredients, beating well. Set aside. Melt baking chocolate in top of double boiler or in microwave; let cool. Cream 1/2 cup butter; gradually add 2 cups sugar, beating well. Add 2 eggs, one at a time, beating well after each. Combine flour, baking powder, soda and salt and add to creamed mixture alternately with 1 1/3 cups milk, mixing well after each addition. Stir in melted chocolate and 1 teaspoon vanilla. Spread half of chocolate batter in greased and floured 13"x9"x2" baking pan. Spoon reserved cream cheese mixture evenly over chocolate batter; top with remaining half of chocolate batter. Bake at 350 degrees for 55 to 60 minutes or until wooden pick inserted in center comes out clean. Let cool completely in pan on a wire rack. Spread frosting over cake. Yield: 15 servings.
Fudge Frosting 2 (1 oz.) squares unsweetened chocolate 1/4 c. margarine 3 1/2 c. sifted powdered sugar 1/3 c. milk 1 tsp. vanilla
Melt chocolate and butter together in top of double boiler or microwave, let cool. Add powdered sugar and milk to chocolate mixture, beating until smooth. Stir in vanilla. Yield: 2 cups.
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Post by NancyRogers on Aug 23, 2002 11:57:37 GMT -6
1 pkg. Jello chocolate pie filling (not instant) 1 box Devil's Food cake mix 6 oz. semi-sweet chocolate chips Chopped nuts
Mix and cook chocolate pudding according to directions on package. Stir the dry cake mix into the pudding while hot. Pour into 9 1/2 x 13 cake pan. Cover with chocolate chips and nuts. Bake 25-30 minutes at 350 degrees
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Post by NancyRogers on Aug 23, 2002 11:58:58 GMT -6
16 oz. chocolate chips 3 (8 oz.) pkg. cream cheese, softened 1 (14 oz.) can condensed milk 4 eggs 2 tsp. vanilla
Crust 1 1/2 c. graham crackers 1/3 c. cocoa 1/2 c. powdered sugar 1/3 c. melted butter
CRUST: Mix and press firmly onto bottom of pie pan.
FILLING: Melt chips in microwave on high 2 minutes. Mix cream cheese and milk until fluffy. Add eggs, vanilla and melted chocolate. Bake at 350 degrees for 1 hour or until done. Chill.
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Post by NancyRogers on Sept 16, 2002 7:47:46 GMT -6
Hi Nancy, this is for Gina in the 11 Sep letter, WHOOPIE PIES 4 cups flour 2 cups sugar 2 tsp soda 1/2 tsp salt 1 cup shortening . 1 cup cocoa 2 eggs 2 tsp vanilla 1 cup thick sour milk 1 cup cold water Cream together: sugar, salt, shortening, vanilla and eggs. Sift together: flour, soda and cocoa. Add this to the first mixture alternately with water and sour milk. Add slightly more flour if milk is not thick. Drop by teaspoons onto cookie sheet and bake at 400 degrees. FILLING: 1 egg white 1 tbsp vanilla 2 tbsp flour 2 cups confectioners sugar 3/4 cup crisco or margarine 2 tsp milk Beat egg white, sugar and vanilla, then add the remaining ingredients. Beat well. A few drops of peppermint flavor may be used in place of vanilla. You may add more sugar if needed. Put between baked chocolate cookies and wrap in waxed paper or cellophane wrap.
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Post by NancyRogers on Sept 16, 2002 7:52:07 GMT -6
Pat was looking for a Creme Brulee recipe. I have not tried this one yet, but got it from Razzle Dazzle recipes newsletter. It calls for Butterfinger candy to be placed in the bottom of custard cups, but I think that could be omitted and just follow the rest of the recipe, since the rest of the ingredients are basic. Donna BUTTERFINGER CRèME BRûLéE<br> 1/4 C. (about half 2.1 oz bar) finely chopped Nestle® Butterfinger® Candy Bar, divided 2 C. heavy whipping cream 10 T. granulated sugar, divided pinch of salt 4 large egg yolks 1 t. vanilla extract Preheat oven to 300°F. Place 1 tablespoon Butterfinger pieces into each of four 6 ounce custard cups. Place cream, 7 tablespoons sugar and salt in medium saucepan. Cook over medium heat, stirring occasionally, for 5 to 6 minutes or until sugar is dissolved. Beat egg yolks in medium bowl; gradually whisk cream mixture into egg yolks. Stir in vanilla extract. Pour cream mixture through a fine sieve into prepared cups. Place cups in 9-inch-square baking pan; fill pan with hot water to 1-inch depth. Loosely cover with foil. Bake for about 1 hour and 30 minutes or until knife inserted in centers comes out clean. Remove to wire rack to cool slightly. Refrigerate for several hours or overnight. Sprinkle each crème brûlée evenly with remaining sugar. Broil until sugar is melted and caramelized. Refrigerate for 10 to 15 minutes or until caramel has hardened.
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Post by NancyRogers on Sept 17, 2002 7:42:18 GMT -6
For Cindy C.
Whoopie Pies
1/2 Cup Shortening 1 Cup Sugar 1 Egg 1 Cup Milk 1 Teaspoon Vanilla 2 Cups Flour 1/2 Teaspoon Salt 1/2 Cup Cocoa Powder 1/2 Teaspoon Baking Powder 1 1/2 Teaspoons Baking Soda
-----Filling----- 1/2 Cup Shortening 1 Cup Powdered Sugar 1 Cup Marshmallow Fluff 1/2 Teaspoon Vanilla Few Drops Of Milk
Preheat oven to 375. Cream shortening and sugar. Mix in egg, milk, and vanilla. Sift dry ingredients together and add. Drop by teaspoonful on a cookie sheet, flatten with the bottom of a glass and and bake for 8 minutes. Cool and put filling between cakes. Makes 3 dozen pies.
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Post by NancyRogers on Sept 17, 2002 8:05:12 GMT -6
Cream Cheese Pie Crust 3 oz softened cream cheese 1 stick maragarine 1 cup all purpose flour
mix together and pat in pie pan. Bake 350 until brown I found this recipt on line and have not tried it Brenda
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Post by NancyRogers on Sept 19, 2002 5:37:27 GMT -6
Here is the recipe that was requested for the Pistachio Pudding Cake. I made this recipe a lot and my family enjoyed it. Nancy M.
Pistachio Pudding Cake
1 package (2-layer size) yellow cake mix 1 package (3 oz.) Jell-O Brand Pistachio Flavor Instant Pudding& Pie Filling 4 eggs 1 1/4 cups water 1/4 cup oil 1/2 teaspoon almond extract 7 drops green food coloring dusting of powdered sugar
Preheat oven to 350 F.
Place all ingredients except powdered sugar in large bowl. Beat with electric mixer at low speed just to moisten. Beat on medium speed 4 minutes. Pour into greased and floured 10-inch fluted tube or tube pan.
Bake 50 to 55 minutes or until toothpick inserted in center comesout clean.
Remove cake from oven. Cool 15 minutes; remove from pan. Cool completely on wire rack. Dust withpowdered sugar just before serving.
Makes 12 servings
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Post by NancyRogers on Sept 22, 2002 8:10:42 GMT -6
Bonnie from Bama requested a recipe for Coconut Pound Cake using frozen coconut. Hope this is what she's looking for. Donna COCONUT-CREAM CHEESE POUND CAKE 1/2 cup butter; softened 1 8 oz pkg cream cheese; softened 1/2 cup shortening 3 cups sugar 6 large eggs 3 cups all purpose flour 1/4 tsp baking soda 1/4 tsp salt 1 6 oz pkg frozen coconut; thawed 1 tsp vanilla 1 tsp coconut flavoring Beat butter, shortening, and cream cheese at medium speed for 2 minutes or until creamy. Gradually add sugar and beat 5 to 7 minutes. Add eggs one at a time beating after each. Combine flour, baking soda, and salt. Add to butter mixture slowly and beat at low speed just until blended. Stir in coconut, vanilla, and coconut flavoring. Pour into greased and floured 10 inch tube pan and bake at 325 degrees for 1 1/2 hour or until done. Cool in pan for 10 to 15 minutes. Remove from pan and cool on wire rack.
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Post by NancyRogers on Sept 22, 2002 7:39:07 GMT -6
Hi all,
I love your newsletter. My mother has asked me to ask you and your readers if someone has a recipe for a pie that has chopped pecans, raisins, and coconut in it. She said it taste sort of like pecan pie, except the pecans are chopped instead of on top. Thanks in advance for all your help.
Rhonda
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Post by NancyRogers on Nov 21, 2002 6:34:30 GMT -6
Trifle info for Betty in Indiana
My friend Josie is from England and makes a very delicious traditional trifle for me for every holiday - including my birthday. Just the other night I ran across a site for trifles, but nothing even close to hers. The first layer is ladyfingers (spread w/strawberry jam and sprinkled with Harveys Bristol Cream Sherry or any sherry), then strawberry jello filled with pears and peaches (she drains the juices and uses them to make the jello). The next layer is a thin layer of custard (we use Bird's Custard Powder - some markets carry it in their specialty item section if you don't have a British market). And the top is a layer of whipped Nestle Table Cream. And it has to be made in a trifle bowl or a nice glass mixing bow. Delicious.....I can hardly wait for Thanksgiving. Tori aka PaMaBears@aol.com
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Post by NancyRogers on Sept 1, 2002 20:09:02 GMT -6
Thanks, I know you will do a great job of moderating these sections. I love the Southwestern flavor of food. Actually I think it would be safe to say I am addicted to Mexican food. Nancy
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Post by NancyRogers on Sept 22, 2002 7:54:25 GMT -6
Chicken Tortilla Soup
Boil 2 whole chicken breast (4 halves) with finely chopped celery, onion and bell pepper. Use chicken boullion or your other favorite spices.
Debone chicken and return to chicken stock.
At this point you may add cubed vegetables if you desire. 1 carrot, 1 potato and 1 chayote. Cook until tender.
Add 10 tortillas cut into fours. Cook until tortillas are soft. Be careful to not over cook once you have added the tortillas or they will become too soft.
***Instead of tortillas you may also use corn fritters.
Beat 5 eggs with 5 tablespoons of masa (finely ground corn flour) salt and pepper. Pour into hot lightly greased fry pan. Cook as if it were an omelett or crepe. When the mixture is no longer soft or runny, remove and cut into slices or cubes. Place in the soup.Continue cooking for 5 minutes on low heat. May be served with chopped cilantro on top.
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Post by NancyRogers on Sept 22, 2002 8:24:08 GMT -6
Carnitas for Nicole
1 lb. pork tenderloin (approximately 1 tenderloin) 1 large clove garlic (pressed) 1/2 cup mesquite marinade 1/2 teaspoon cumin 2 to 3 dashes chili powder - optional 1/4 of a fresh whole lime - optional aluminum foil cooking spray 1 package tortillas Salsa Monterey Jack cheese, grated
1/2 to 3/4 cup sour cream
1. Trim all possible fat from tenderloin. In a nonmetallic bowl or container large enough to hold length of tenderloin, mix mesquite marinade with cumin, chili powder and garlic. Place tenderloin in container, covering all sides with marinade; marinate for 2 to 24 hours, turning occasionally.
2. Place pork tenderloins on a sheet of aluminum foil and wrap meat up into a tight package. Cook package on grill or in a 400º F. oven for approximately 30 minutes or until a meat thermometer inserted into pork reads 150º . Remove meat from foil and brush with remaining marinade. If grilling, lightly spray grill with cooking spray. Grill tenderloin 4 to 5 minutes on each side, or until thermometer reads 160º. <br> 3. Remove meat from grill, squeeze with lime and slice into thin pieces. Serve meat with warm flour tortillas, Monterey Jack cheese, sour cream and salsa.
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Post by NancyRogers on Sept 22, 2002 9:58:33 GMT -6
Hi Nancy, I am looking for a Peach Salsa recipe. My husband and I took a vacation to Texas and bought some peach salsa from a store and really liked it. It was only sold locally, so I'm out of it and would like to try to make my own. If anyone could help me. Thanks, Carol
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Post by NancyRogers on Sept 22, 2002 7:42:13 GMT -6
Hi, Nancy,
Really enjoy the website. Anyone out there have a good recipe for Chopped Meat Soup in the Crock Pot? Thanks for your help. Pat32490@AOL.com
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Post by NancyRogers on Sept 22, 2002 9:26:03 GMT -6
When in New Orleans, I dined at a restaurant called Houstons and fell in love with the tortilla soup that they serve. It is the best I've had, in fact it was so good that my sister and I ate there both nights and had the soup each night......even took a ' to go' serving back to the hotel with us for a midnight snack ! Thanks in advance, Merry in Texas
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Post by NancyRogers on Sept 22, 2002 9:47:10 GMT -6
I was wondering if anyone has a recipe for Tortilla soup made with chicken. It is made here in my city at a mexican resturant. With cooler weather coming, I would like that recipe. So, if anyone out there has one it would be much appreciated. Thanks again. Shirley
Tortilla Soup Makes 16 8 ounce servings
½ Gallon of Chicken Stock ½ Teaspoon of white or regular pepper
Combine these ingredients and bring to a boil
To thicken make a roux
½ cup butter ½ cup flour
Melt butter. Stir in flour. Cook over low low heat, stirring constantly until mixture is smooth and thickened.
Stir roux into chicken stock.
1-2 cups of Monterey Jack and Cheddar cheese mixed. 1 pint of half and half 2 teaspoons diced Jalapenos Optional 1 10 ounce can Rotel tomatoes with chilies 1-2 cups cooked diced chicken meat You can first marinate chicken in fahita seasoning if you like…<br>Add cheese to stock and stir until melted. Add remaining ingredients to stock and heat. To hold, place soup in top of double boiler over hot water. To serve sprinkle individual servings with strips of flour torillas that have been deep fried. Garnish with a dollop of guacamole and mixed cheese. Excellent and keeps well in fridge if covered. Folks seem to like this version much much better than the tomato version.
Hugs, CAT
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Post by NancyRogers on Nov 21, 2002 6:08:43 GMT -6
For Marilyn.
Corn Chowder 1 cup canned corn, drained 1/2 cup skim milk 1/3 cup skim milk powder 1/4 cup chopped onion Fresh pepper to taste Pinch of fresh nutmeg 1 tablespoon pimiento (optional) Pinch of salt (optional) Blend together 1/2 cup corn with all other ingredients except pimiento in blender or food processor, until smooth. Add it to saucepan. Then add the other 1/2 cup corn. Add 1 tablespoon pimiento for color. Gently heat until hot. Add salt if desired. 4 servings. Athena
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Post by NancyRogers on Sept 22, 2002 8:09:02 GMT -6
Dear Nancy, Hello to all of your super subscribers! I love Nancy's Kitchen! Here are two recipes for Brenda - she was looking for Pear Salad. And I am also sending my favorite Granola recipe for Laura L. I know, I know she asked for a Granola Bar recipe but believe me this is the BEST GRANOLA you have ever eaten!! It is named after my Aunt. Cindy C.
LIME PEAR SALAD 1 pkg. Lime gelatin 29 oz. can of pears, drain and reserve juice 8 oz. cream cheese, softened 1/4 cup Sue Bee Honey 1/2 teaspoon lemon flavoring
1/2 cup quartered maraschino cherries, drained 1 cup whipped cream topping 1/2-cup chopped pecans
Dissolve gelatin in a cup of pear juice, which has been heated to boiling. Mash pears. Beat softened cream cheese, honey and pears in gelatin. Refrigerate until cool and syrupy. Fold in whipped topping, lemon juice, cherries and pecans. Refrigerate until firm.
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SUMMERTIME FRUIT SALAD W/POPPY SEED DRESSING 1 pear (cored and sliced) 1 apple (cored and sliced) 1 banana (cored and sliced) 1/2 cup seedless grapes (halved) 6 large strawberries (sliced) 1/3 cup Crisco oil 2 Tbls. lime juice 2 Tbls. honey 1/2 tsp. soy sauce 1/2 tsp. poppy seed 1/4 tsp. ground ginger 1/4 tsp. dry mustard Dash salt
Combine pear, apple, banana, grapes and strawberries in medium serving bowl. Blend remaining ingredients in small mixing bowl. Pour over fruit. Toss to coat. Serve immediately. Makes 4 to 6 servings. ======================== GAIL'S GRANOLA 3/4-cup canola oil (must be canola) 1/2-cup of real maple syrup - I said real. I also added another 1/4 cup of syrup in my 2nd batch (Cindy's note). 1-teaspoon of real vanilla extract
In a large mixing bowl: 4-cups of rolled oats-My aunt uses Bob's Natural Oats, but I couldn't find them so I just used Quaker Old Fashioned...don't get the quick cooking kind. 2-cups of coarsely chopped pecans or almonds (I used whole almonds and slivers, but I personally like the pecan best) 2-cups of coconut-no more than that. 1/2-cup wheat germ 1-cup sunflower seeds (I like the salted kind but raw works well too)
1-cup each Craisins, golden raisins, dried cherries, chopped dried apricots, etc. Whatever combination you prefer. I wasn't crazy about the apricots so I left them out of the Almond batch and added cherries, golden raisins and Craisins. I suppose regular raisins would work also but I would soak them in some warm water and dry them out real good before I used them.
Mix the dry material (NO fruit yet!) really well with a wooden spoon (or your clean hands) and then pour the already mixed oil and syrup over all. Stir with wooden spoon until everything is coated. Divide into 2-9"x13" pans and bake at 300° for 45 minutes, stirring every 15 minutes. Cool completely, then add Craisins, Golden raisins, chopped apricots or your choice of dried fruit. Any dried fruit that your family enjoys would be ok. Start out with 1 cup of each, but the amounts are your choice also. Dried cherries are good but for some reason I liked the Craisins better (my aunt's note).
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Post by NancyRogers on Mar 10, 2004 7:18:55 GMT -6
All-Star Pork Meatballs « Thread started on: Mar 9th, 2004, 08:33am by marlaoh»<br> All-Star Pork Meatballs
1 lb ground pork 1 Tbs onion flakes 3/4 cup crushed corn flakes 1/2 tsp salt 1/8 tsp ground black pepper 1 egg 1/4 cup ketchup 3 Tbs brown sugar 1 tsp dry mustard
Heat oven to 375 degrees F. In a large bowl, combine ground pork, onion flakes, corn flakes, salt, pepper and egg. In a small bowl stir together ketchup, brown sugar and dry mustard. Spoon 2 tablespoons of the ketchup mixture into the pork and mix well. Spray muffin tin with vegetable cooking spray. Form 6 meatballs and place in muffin tin. Coat the top of each meatball with the remaining ketchup mixture. Bake for 30 minutes at 375 degrees F., until nicely browned and glazed. Servings: 6
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Post by NancyRogers on Sept 22, 2002 9:21:00 GMT -6
Read your newsletter every day and just love it. Hope you can find a recipe for me. My sister used to make a German dish with spareribs and turnips. Her mother-in-law had taught her. All I remember is she would boil the spareribs and turnips and then make some kind of roux as the gravy. Hope someone can help as it is so delicious and brings back fond memories. Helen
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Post by NancyRogers on Oct 13, 2002 13:06:50 GMT -6
Buckeyes - for Joyce 2 lb Peanut Butter 3 lb Powdered Sugar 1 lb Butter, melted Semi-sweet chocolate, melted Mix together above ingredients well and roll into balls; chill 1/2 hour. Dip into melted semi-sweet chocolate by holding w/toothpick.
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Post by NancyRogers on Oct 13, 2002 13:06:13 GMT -6
Joyce-- These are very popular in the Buckeye State of Ohio. But I'll bet you peanut fudge lovers will like these. Donna
Buckeyes
1/2 to 3/4 cup softened butter 1 lb. confectioner's sugar 1 1/2 cups creamy peanut butter (Jif) 1 pkg. (12 oz.) semi-sweet chocolate chips 2 Tablespoons Crisco
Cream 1/2 cup butter, sugar and peanut butter with hands into balls slightly smaller than a walnut. If batter doesn't roll well, add more butter, a little at a time. Place balls on cookie sheet covered with wax paper. Place in refrigerator 45 minutes. Melt chocolate and crisco, stirring till mixed. Place toothpick in top of each ball and dip down into chocolate mixture so about two-third's of candy ball is covered with chocolate. Let excess chocolate drip for a few seconds, then place back on wax paper covered cookie sheet and refrigerate at least 1 hour before serving. The chocolate should be dry. Remove toothpicks and repair holes with the back side of a teaspoon. Keep stored in refrigerator.
BUCKEYES:
1 1/2 cup peanut butter 1 stick butter or margerine, softened 1 box (16 oz) powdered sugar 1 teaspoon vanilla 6 oz. chocolate chips 2 tablespoons solid shortening
Mix peanut butter, butter, sugar, and vanilla together and form into balls. Refrigerate till cool. Melt chocolate and shortening together, stir to blend well. Dip balls into chocolate with toothpicks, leaving about 1/4 of peanut butter ball uncoated. Place on waxed- paper-lined cookie sheet and refrigerate till set. Store in air-tight container.
Here is a slightly different one.
1 box powdered sugar. 1 jar crunchy peanut butter 18 oz 1 stick butter or margerine, softened 2 to 3 cups Rice Krispies 12 oz chocolate chips 1/2 stick paraffin
Melt the butter, peanut butter, add powdered sugar & Rice Krispies. Then cool. Pat into balls (very firmly). Melt together chocolate paraffin. Dip balls into chocolate mixture covering all but top (so it looks like a buckeye) put on waxed paper until chocolate is hard.
I need the recipe for peanutbutter balls or Buckeyes as they are called. I wanted to make them this weekend & can't find my recipe. Thanks so much, Joyce
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Post by NancyRogers on Oct 13, 2002 13:03:55 GMT -6
Hello Nancy, this is in response to Joyce in today's letter who wants the recipe for :
================================= Buckeyes 1 stick of butter softened 1 lb. powdered sugar 2 cups crunchy peanut butter 3 cups of rice crispies 1 12oz. pkg of chocolate chips ======== Cream butter, sugar and peanut butter until smooth. Add rice krispies and form into balls. Melt 12 oz. chocolate chips in double boiler. Dip balls into chocolate and place on waxed paper. ================================== Thanks Nancy for all of your hard work on the news letters, I am really enjoying it. Mary Lou Dunn
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Post by NancyRogers on Oct 13, 2002 13:02:00 GMT -6
Christmas Buckeye Balls
1 1/2 cups creamy peanut butter ½ cup lightly salted butter or margarine, at room temperature 1 teaspoon Vanilla Extract 1 16 oz. Package confectioners sugar 1 6 oz. Package semi-sweet chocolate pieces 2 tablespoons solid shortening Line a baking sheet with wax paper. In a medium-sized bowl mix peanut butter, butter, vanilla and sugar with hands to form a smooth dough. Mixture will be very stiff. Shape dough into little balls, using two teaspoons for each.
Place on waxed paper in fridge. In the top of a double boiler over simmering NOT boiling water melt chocolate and shortening together.. When smooth pour into a small bowl or measuring cup. Remove peanut butter balls from fridge. Insert a wooden tooth pick into the ball and dip into melted chocolate till ¾ of the ball is covered. Return to waxed paper with the chocolate side down. . Repeat with all the balls. Refrigerate on waxed paper 30 minutes, until chocolate is firm not sticky. ( I freeze them first) then put in a plastic container with waxed paper separating the layers.
Recipe copied from a Red Book magazine. They were first made in December of 1978.
The Buckeye, or horse chestnut tree, is the state tree of Ohio. These candies while deliciously edible, resemble the buckeye’s dark-brown, glossy but inedible fruit that children love to play with.
Carole with an "E"
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Post by NancyRogers on Nov 21, 2002 6:06:35 GMT -6
This is for Debbie
FROZEN HEAVEN:
Serves: 12 Effort: easy
INGREDIENTS: 9 ice cream sandwiches 1 (8 oz.) carton Cool Whip 3 Heath bars, crumbled 5 Reese's peanut butter cups, crumbled
INSTRUCTIONS: Cover the bottom of a 13x9" glass dish with the ice cream sandwiches, cutting to make them fit snugly. Spread Cool Whip over sandwiches. Crumble the candy over the Cool Whip. Place in freezer. Cut into square to serve
"Worry is interest paid on trouble before it's due"
ICE CREAM SANDWICH DESSERT:
Serves: 12-15 Source: Quick Cooking 2001 Annual Cookbook pg. 118 Effort: Easy Comments: Vicki, from kids church, also adds a jar of caramel ice cream topping.
INGREDIENTS: 19 ice cream sandwiches 1 carton (12 oz.) frozen whipped topping, thawed 1 jar (11 3/4 oz.) hot fudge ice cream topping 1 c. salted peanuts
INSTRUCTIONS: Cut one ice cream sandwich in half. Place one whole and one half sandwich along a short side of an ungreased 13/9x2" pan. Arrange eight sandwiches in opposite direction in pan. Spread with half of the whipped topping. Spoon fudge topping by teaspoonfuls onto whipped topping. Sprinkle with 1/2 c. peanuts. Repeat layers with remaining ice cream sandwiches, whipped topping and peanuts (pan will be full). Cover and freeze for up to 2 months. Remove from the freezer 20 minutes before serving. Cut into squares. Yield: 12-15 servings.
?Doing what you like is freedom?liking what you do is happiness?
hugs~smiles
LaDonna
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