Saturday, March 20, 2010

Recipes

I just got back from the Venice Quilt Guild Show and have to go to dog park so will share that tomorrow but due to popular demand, I will quickly add a couple recipes you will all enjoy. Sorry about the spacing. I can't seem to fix it.

Corn Casserole

1 egg

1c. sour cream

1 stick butter

1 8 oz. can creamed corn

1 8 oz. can corn

1 box Jiffy corn muffin

Mix all ingredients together and pour into an 8x8 buttered casserole dish. Bake at 350º for 40-50 minutes.

I doubled it fit in a 13 x9 and used low fat sour cream.

Banoffee Pie

14 oz. can sweetened cond. Milk

2 c. graham cracker crumbs (about two paks out of 3)

½ c. unsalted butter, melted

4 ripe bananas

2 c. heavy cream

¼ c. powdered sugar

12 t. cinnamon

2 oz. bittersweet chocolate

Take label off can and put in a pan of water that covers the can by a few inches. Keeping the water at that level boil can for three hours, turning the can a bit with tongs. Remove from pan and let rest for at least 30 minutes. Carefully open the can.

Add melted butter to the crumbs in the processor and pulse until it sticks together. Press into 9 in. spring form pan using a one cup measure. Chill to set.

Pour on caramel over cracker base. Spread evenly.

Slice bananas over the caramel evenly. Whip cream with sugar and cinnamon and whip until firm. Top with chocolate and refrigerate until service.

Grasshopper Bars

Bon Appetit Favorite Cookies Cookbook Nov 1983

1 ½ C Flour

2C Sugar

¾ C plus 2 Tbsp instant cocoa mix

1 ½ tsp salt

1 tsp baking powder

1 1/3C Butter

4 Eggs

2 tsp Vanilla Extract

2 Tbsp Light corn syrup

2 C Coarsely chopped toasted walnuts

TIP: To toast nuts-place on a cookies sheet and bake

350 for 5-10 minutes

Preheat oven to 350

Sift the first 5 ingredients into mixer bow.

Add Butter, eggs, vanilla and corn syrup, mixing thoroughly, fold in toasted nuts

Spread batter in oiled 9X13X2 inch pan

Bake for 40 to 45 min until soft in center and edges are slightly firm

DO NOT OVERBAKE COOL

MINT FROSTING

2C 10X sugar

¼ stick Butter softened

2 Tbsp Milk

1 tsp Green food coloring

1 tsp mint extract (Crème De Mint also works)

Combine all ingredients for mint frosting. Mixing thoroughly. Spread over the cooled pastry. Place in the freezer for 15-20 minutes to harden. Cut into 40 bars.

Do not remove form pan. (Note: I think we place in refrigerator again after cutting and before next step)

Chocolate Glaze

2 oz unsweetened chocolate

2 Tbsp Butter

Heat chocolate and butter for glaze, blending thoroughly. When softened, brush evenly on top of mint frosting using a pastry brush. Allow chocolate to harden

(Refrigeration) will speed the process. Carefully recut bars and remove from pan

4 comments:

Anonymous said...

Thanks for all the good recipes!

xxx

JanW said...

Finally tuned in to your blog. Fun. Will check tomorrow for Quilt show report. Gained several lbs. just reading the recipes. See you tomorrow at dog park.

Karen said...

Whew man, I can feel my hips expanding already...great recipes. I guess the secret is invite lots of people so you don't have to finish off the leftovers!!!

K said...

Thank for the recipes. Especially the pie, Soooo good.