Banana Pie Recipe

(c) 2015, Linda Pogue

Banana Pie Recipe

I mentioned in a previous post that my son, Scott, had an independent living skills class all through homeschool high school. One of the things he learned is what is necessary to a recipe and what can be changed to make up a new recipe.

Not long ago, Scott decided he wanted a banana pie, but not a banana cream pie. He came up with the following recipe that is really good. Not too sweet, and not too rich, but just sweet enough. The texture is a little like the texture of a traditional pumpkin pie, but the flavor is definitely banana!

Christmas Day, he made two of these pies. There were seven of us there, and after pie was served, it didn't take long for everyone to request seconds. In no time at all, the pies were gone.

We played Monopoly for hours. When the pie was ready to slice, Jesse, my grandson, couldn't wait for his slice. The game was put on hold while everyone enjoyed the pie.

Scott has graciously shared the recipe with me, so that I can share it with you. Enjoy!

Banana Pie Recipe

Jesse ignores Monopoly until after the pie is served.
(c) 2015, Linda Pogue

Ingredients:

• 6 bananas, mashed
• 6 eggs
• 1 can evaporated milk
• 1 cup sugar
• 1 tsp. vanilla or banana extract
• 2 tbsp. cornstarch
• 2 unbaked pie crusts

Instructions:

Blend it all smooth and place into two unbaked pie crusts. Bake for 40 minutes on 350 degrees, then cool for 20  minutes. Chill for 1 hour.

Before serving, top with Banana Whipped Cream or Cool Whip.

Note: For deep dish pie plates, add two additional bananas.

Banana Whipped Cream

Ingredients:

• 15 oz. heavy whipping cream
• 1/2 cup powdered sugar
• 1 tsp. banana extract 

Instructions:

Whip with immersion blender or mixer till stiff peaks form. Top the pies, slice and serve.

Recipes (c) 2015, Scott Pogue

Mom's Coconut Pie Recipe

Created from photo bymconnors

Mom's Coconut Pie for the Holidays

As far back as I can remember, my family has enjoyed Mom's Coconut Pie at Christmas dinner.  All our visitors and guests look forward to the pies. Whether there are two or four pies makes no difference--they all disappear!

The recipe below is an easy coconut pie--you don't even have to make or buy a crust. It makes its own crust!  There are many Coconut Pie recipes, including cream pies with meringue, but this one is more a custard pie. You might think that Texans would prefer pecan pies, and many do.  However, most of our acquaintances find room for both a slice of pecan and coconut.

Fresh Coconuts

Mom's Coconut Pie Recipe

• 4 eggs, well beaten
• 1/2 cup self-rising flour
• 1 1/3 cup sugar
• 1/2 stick melted butter
• 1 tsp. Watkins double-strength vanilla
• 1/2 tsp. coconut extract
• 2 cups milk
• 1 1/2 cups shredded coconut

Preheat the oven to 350 degrees F.  Combine all ingredients in a large mixing bowl and mix well. Pour into an empty pie pan. Bake for 30 minutes or until golden brown. This pie makes its own tender, flaky crust.

For 3 deep dish pies, double the recipe and add another cup of coconut (total of 4 cups). Good served with or without a dollop of whipped cream or whipped topping.  It is even better served with a scoop of vanilla ice cream on the side.

If you have never had coconut pie, enjoy the recipe above and make a new tradition for your family.

This article was featured at This Momma's Meandering Mondays! Thank You!

Low-carb Eggplant and Spinach Lasagna Recipe

Photo: U.S. Dept. of Agriculture

Eggplant is Delicious

Eggplants, also known as aubergines,  are a species of nightshade plant, so those with nightshade allergies should avoid them. 

For the rest of us, there are some really delicious recipes to use with eggplant, including the Low-carb Eggplant and Spinach Lasagna Recipe below. 

My eggplant lasagna dishes have been received very well. I hope you enjoy the following recipe.

 

Low-carb Eggplant and Spinach Lasagna Recipe

Click edit above to add content to this empty capsule.

A healthy low-carb meal!

Ingredients:

• 20 ounces part skim ricotta cheese
• 8 ounces part skim mozzarella cheese, grated
• 1/2 lb. cooked, lean hamburger, drained
• 2 medium eggplants
• 1 egg
• 10 ounces of cooked frozen or fresh spinach, drained
• 16 ounces of crushed tomatoes
• 2 tbsp. minced garlic
• 1 tbsp. olive oil
• 1 medium onion
• 2 tbsp. fresh chopped parsley
• 2 tsp. Italian seasoning

Instructions:

1. Do not peel eggplant. Cut the eggplant lengthwise into 1/2 inch slices, and place the slices on cookie sheets that have been sprayed with Pam. Salt and pepper. Bake 7 minutes at 350 degrees, then turn and bake another 7 minutes.
2. While that is baking, in a saucepan, heat the olive oil, and saute the diced onion and minced garlic. Add the pre-cooked hamburger, tomato sauce and spinach. Simmer for 30 minutes.
3. In a bowl, mix the egg, ricotta cheese, 1/2 the mozzarella, Italian seasoning, parsley and salt and pepper.
4. In a large baking dish, layer the tomato sauce, eggplant slices, cheese mixture, and repeat. Top with the remaining mozzarella cheese. Cover and bake at 375 degrees for 1 hour.
5. Remove the cover and brown the cheese for 5 to 10 minutes, then let the lasagne rest for 10 to 15 minutes before serving. Serve with a salad.

Mom's Texas Pecan Pie Recipe: My Mistake That Caused A Pecan Pie Fiasco!

Photo: akiraxander

My Pecan Pie Fiasco: Understanding the Recipe is Vital

Thanksgiving Day, 2008, I had Thanksgiving dinner at my house. My children and their families were there, as well as my husband's two uncles. Everyone else was out of town for the holiday.

I made a traditional meal, turkey, dressing, all the trimmings, and pecan pie. I used my Mom's Texas Pecan Pie recipe. It is so rich and delicious that she never failed to gain high praise for it. Mom has made this pie for so many years, I don't even know how old the recipe is. I can definitely remember it from the middle 1960's.

Unfortunately, I didn't understand her instructions very well. The instructions said to bake until a knife inserted in the center comes out clean. What it should have said was until the knife inserted comes out with a clear coating instead of dark coating.

Needless to say, I way overbaked the pie. It wasn't even chewy. It had the consistency of hard candy, and was very difficult to cut into slides, even more so to chew.

While the flavor was wonderful, and everyone loved the taste, I couldn't wait to get my mother on the phone to find out what I did wrong. When she explained what 'until a knife inserted in the center comes out clean' meant, I knew what I did wrong.

The next pies I baked using this recipe were perfect. Mom's recipe is below. The flavor of this pecan pie is divine. I hope you enjoy it!

In case you don't know, shelling pecans stains your hands brown and tears your cuticles. Buying your pecans saves your hands, and makes baking a pecan pie much faster!

 Mom's Texas Pecan Pie Recipe
Delicious--Even when cooked too long!

 

Raw Georgia Pecans Jumbo 2 Pound Bag

Ingredients:

• 4 eggs, beaten
• ½ cup light corn syrup
• ½ cup dark corn syrup
• 2/3 cup sugar
• 2 tbsp. butter or margarine, melted
• 1 tsp. vanilla
• 1 cup coarsely chopped pecans
• 1 unbaked (9 inch) deep dish pie crust

 Instructions:

1. Combine the first 5 ingredients, and then beat with an electric mixer until blended. 
2. Stir in pecans and mix well.
3. Pour mixture into pie crust.
4. Bake at 350 degrees for 50-55 minutes, or until knife inserted in the center comes out clean (until the coating on the knife is clear).

---

Pecan Pie Shopping List

 

Pecans (fresh and already shelled are better!)
Dark Karo Syrup
Light Karo Syrup
Sugar
Vanilla
Eggs
Flour
Butter
Pie crust (or ingredients to make it yourself)

---

Pecan Pie Recipe Demonstration

Here is another pecan pie recipe for you to consider:

Do you have a favorite pecan pie recipe?

Raisin Pie Recipe: A Wonderful Childhood Memory

Photo: Connormah

Raisin Pie Recipe

When I was a child, living in the Ozarks of Arkansas, my mom would bake us raisin pies. I simply loved them, and often got into trouble for trying to sneak a piece before dinner.

Over the years, though, Mom lost her recipe. She and I looked through all her cookbooks and recipes boxes, but could not find it.

Several years ago, I mentioned mom's raisin pie to my grown daughter and her husband. They instantly decided they would like to have some. Together we searched the Internet looking for the type of pie I remembered. It was a syrupy pie, similar to a pecan pie. All we could find were raisin pie recipes with sour cream or some other ingredient that I absolutely knew was not in mom's original recipe.

After thinking about it for a while, I mentioned that the pie I remembered was very similar to a pecan pie, and we decided to experiment and make one up. Using the best pecan pie recipe I had, we replaced the pecans with raisins and popped the pie into the oven. Because we were having such a crowd for that family meal, we baked two pies.

It smelled heavenly while baking. When it was served, with a scoop of vanilla ice cream on the side, there was a collective sigh of satisfaction and enjoyment. Everyone loved it! One of my guests loved it so much, she went back for seconds, then thirds.

I suppose you know that raisins are chock full of fiber. With the fiber in the raisins and the sugar cooked with them, within a few hours, there was a slight laxative effect--for everyone but the one guest who had three slices. She experienced a more definite laxative effect! To this day, if you mention raisin pie to her, she will look wistful and tell you she wishes she could because it's just so good, but she's afraid to indulge.

Moral of the story: A little overindulgence sometimes brings unforseen consequences!

According to Raisin Research,
raisins and walking can lower your
risk of cardio vascular disease!

Raisin Pie Recipe

This pie is delicious, but should be eaten in moderation!

Ingredients:

•  4 eggs, beaten
•  1/2 cup dark corn syrup
•  1/2 cup light corn syrup
•  2/3 cup sugar
•  2 tbsp. butter, melted
• 1 tsp. vanilla
• 2 cups raisins
• 1 tbsp. flour
• 1 unbaked (9") pie crust (for lattice top, you will need two)

Instructions:

Combine all ingredients but the raisins and the pie crust, and then beat with an electric mixer until blended. Stir in raisins. Pour mixture into the pie crust. If desired, cut second pie crust into strips and create a lattice top. Bake at 350 degrees for 50 to 55 minutes until a knife inserted in the center comes out clear.

Visit the Links Below for More Great Raisin Pie Recipes!

• Simple Raisin Pie
• Old-Fashioned Raisin Pie
• Raisin Pie Recipe
• Mom's Very Old Recipe of Sour Cream Raisin Pie
• Raisin Pie Recipes (including a Lemon Raisin Pie)
• Apple Raisin Pie

Have you ever tried raisin pie?

Refrigerator Bread and Butter Pickles Recipe

Photo: Scarletina

Do you like bread and butter pickles? 

My dad and step-mom used to make B & B pickles every year. They made dozens of jars at a time, and had them ready for months ahead. They were delicious.

My daughter, Susan, loves to make refrigerator bread and butter pickles, too.

Her family enjoys them so much, she has trouble keeping them in the fridge. Susan does not make dozens of jars. Instead, she makes them as she needs them.

Her recipe for refrigerator bread and butter pickles is below.

Suze's Refrigerator Bread and Butter Pickles

1 cup string vinegar
1 ½ cup sugar, or Splenda ®
1 tbsp. canning salt
6 sliced cucumbers
1 head onion-sliced
1 green pepper-sliced
1 tbsp. jamaican allspice
1 tbsp. peppercorn mélange

Heat first three items, and allspice until dissolved and let cool.
Slice cucumbers, onions, and peppers and place in a jar or container that will close tightly.
Pour cooled vinegar mixture over these and store in refrigerator. Sprinkle top with peppercorns.

The bread and butter pickles keep indefinitely, but they don't last long enough to have concerns over them.

Do you enjoy bread and butter pickles, too?

Tex-Mex Enchilada Bake Recipe and Salsa Salad Dressing Recipe

Tex-Mex Food

If you are from Texas, you understand the difference in Tex-Mex and Mexican cuisine. Mexican cuisine is the food actually served in Mexico and therefore is authentic to the country.

Tex-Mex, however, is not authentic Mexican cuisine but is instead food cooked with Mexican flavors and tastes.

The Tex-Mex Enchilada Bake recipe is one I found in a magazine sometime in the mid-1980s.

My family loved it the first time I baked it, and it became a staple dish to take to family get-togethers and all other types of covered dish dinners, too. While it is not authentic Mexican cuisine, it is delicious!

Tex-Mex Enchilada Bake Recipe

Ingredients:

•  1 lb. hamburger meat
•  1-15 oz can tomato sauce
•  1 pkg taco mix
•  12 flour tortillas
•  1-4 oz can of chopped green chilies
•  1 can cream of mushroom soup
•  1 cup sour cream
•  2 cups grated sharp cheddar or Monterey Jack cheese
•  Canola baking oil spray

Instructions: 

1. Brown hamburger meat drain. 
2. Add tomato sauce and taco mix. Stir well and simmer to 15-20 minutes. 
3. Spray a 9"x13" pan with the canola oil. 
4. Place a small amount of meat mixture into a tortilla and roll. Repeat until you have filled the pan. 
5. Mix soup and chilies in a medium bowl. Pour over enchiladas. 
6. Top with grated cheese. 
7. Bake at 350° until cheese melts about 20 minutes.

 
This is wonderful served with a lettuce salad, Salsa Salad Dressing, and a pan of Jalapeño cornbread.

Note: The instructions have been rewritten to adhere to copyright law for recipes.

Salsa Salad Dressing

• 8 oz. Picante or Salsa (Medium or Hot depending on your family's taste for heat)
• 8 oz. Sour Cream

Mix the picante or salsa with the sour cream and serve over salad. Makes 1 pint of dressing. Refrigerate.


The salsa salad dressing is especially delicious on homemade taco salad!

Jalapeno Cornbread Recipe

Photo: Vegan Feast Catering [Public Domain]

Jalapeño Cornbread

As a Texas gal, I have to admit that Tex-Mex is one of my favorite cuisines. Don't get me wrong, I love authentic Mexican food, too, but Tex-Mex has a solid place in my heart.


This delicious Jalepeño Cornbread is the perfect complement to the Tex-Mex Enchilada Bake I will be posting tomorrow.

It is also great served with homemade chili, or any other Mexican food meal.

This recipe came from my mother-in-law, Dorothy Pogue.

 Jalapeno Cornbread Recipe

Ingredients:

• 2 cups cornmeal (I prefer yellow, but white cornmeal works, too.)
• 1 cup flour
• 1 tbsp. salt
• 3 tbsp. baking powder
• 2 eggs
• ¼ canola cup oil
• 1 ½ cups milk
• 1 medium onion, diced
• 1 cup cream-style corn
• 2 or 3 chopped jalapeños
• 1 chopped red bell pepper
• 2 cups grated cheddar or Monterey Jack cheese
• Canola baking oil spray

Instructions:

1. Pre-heat oven to 420°. 
2. Mix cornmeal, flour, salt and baking powder in a medium sized mixing bowl. 
3. In a small bowl, mix eggs, oil, milk, and cream-style corn and stir well. 
4. Pour the liquid mixture into the dry mixture and stir just until moistened well. If the mixture is too moist, add flour 1 tbsp. at a time until it has a good batter consistency. 
5. Fold peppers, onion, and cheese into the batter. 
6. Spray a 10" to 12" iron skillet or 10" to 12" pan with the canola oil spray. 
7. Pour batter into pan and spread to cover bottom evenly&mdashbe sure not to touch sides or bottom, as this may cause bread to stick in the pan.
8.  Bake at 420° about 20 minutes or until the top is golden brown and the center is done. Test with a sharp knife or toothpick, if necessary.  

What's For Supper? Nightshade Free Mexican Food

What's For Supper? Nightshade Free Mexican Meal

For some of us, this question isn't that hard. A quick review of the contents of the fridge or the kitchen pantry and we can come up with something good.

For people with nightshade allergies, the answer is not always as easily come by. My husband and I do not have a nightshade allergy, so we can eat pretty much whatever we can find.

However, my daughter does have a nightshade allergy. When she and her family come to visit, meal times have to be planned more carefully to make sure we don't accidentally poison her. Aside from the danger of serving her nightshades, trips to the emergency room really cut into the family time, so we are very careful not to make her sick by serving her something she shouldn't eat.

Nightshade Free Mexican Menu

Click the link for the recipes. The homemade tortilla chips and refried beans videos are below the menu list.

• Nightshade Free Carnitas
• Nightshade Free Guacamole
• Homemade Tortilla Chips from Homemade Corn Tortillas
• Refried Beans
• Shredded Lettuce with Sour Cream
• Homemade Flour Tortillas
• Mexican Pralines

Homemade Tortilla Chips 

Refried Beans

 

Yum! Mexican food! 

Do you like cooking homemade Mexican food?

Hot Cinnamon Cider Recipe

Photo: George Hodan

Hot Cinnamon Cider Recipe

When my kids were very small, Aunt Nancy used to have us over during the holidays. It never failed that there would be a clear glass coffee pot on the stove with hot cinnamon cider waiting for us.

When cooked in a glass percolator, it is fascinating to watch it cook, with the beautiful red from the Red Hots disseminating into the apple cider.

A few years ago, I started making hot cinnamon cider for my kids and grandkids at holiday times. They loved it, too. I know they are disappointed if we don't have it.

Here is Aunt Nancy's recipe for hot cinnamon cider:

Red Hots

Hot Cinnamon Cider Recipe

• 8 cups of apple cider
• ¼ to ½ cup of Red Hots cinnamon imperials, to taste

Put apple cider into a clear, glass coffee percolator. Pour the cinnamon candies into the coffee basket. Perk the apple cider until all the cinnamon candies have dissolved into the cider.

This makes a beautiful drink that smells as wonderful as it tastes. My grown children and my grandchildren would drink gallons of it, if we had it!

Fresh Pressed Apple Cider

As the cider perks, the aromatic fragrance of cinnamon apples fills the entire house. Children and adults alike enjoy watching this beverage percolate almost as much as they enjoy drinking it! However, if you don't have a glass percolator, you can still make it.

To make in a pan, use the ingredients above. Place the cider and Red Hots in a 3 quart pan. Simmer the cider, stirring frequently, until all the Red Hots have dissolved. Lower the heat to warm, and let sit until ready to serve.

This recipe is especially great for the holidays.

What's for Supper? Cheesy Meatballs Recipe, Roasted Potatoes, Fried Cabbage, and Mashed Carrots



Photo: Michael Newton

Cheesy Meatballs Recipe

The cheesy meatballs recipe is another I got from my mother-in-law.

It works well to use a slow cooker instead of the oven to finish it up, too.

To make in a crockpot or slow cooker, layer the meatballs and cheese sauce mixture, ending with a layer of cheese sauce on top. Cook on high 3-4 hours.

Tonight's Menu

Cheesy Meatballs (recipe below)

Roasted Potatoes with Garlic & Parsley (video below)

Southern Fried Cabbage & Onions (video below)

Mashed Carrots (video below)

Lemon Bisque

Iced Tea

Cheesy Meatballs Recipe

This recipe is easy to make and a crowd-pleaser.

• 1½ lbs. ground meat
• ½ cup bread crumbs
• 1 egg
• ¼ cup milk
• 1 large onion, chopped finely
• Salt and pepper to taste

Mix all ingredients in a large bowl. Make slightly flattened meatballs using 1/3 cup of the mixture. Brown meatballs in oil. Drain meatballs and place in a 9X13 inch baking dish.

In a small bowl, combine:

• 1 can cream of mushroom soup
• 1 can cheese soup

Pour the soup mixture over the meatballs. Bake in 350 degrees F oven for 20 minutes or until soup bubbles.

Southern Fried Cabbage

 Healthy Mashed Carrots

Roasted Potatoes with Garlic & Parsley

Click here for the Lemon Bisque Recipe.

Mamaw's Broccoli Cheese Rice Casserole Recipe

Photo: jppi

Broccoli Casserole Recipe

In many families, getting kids to eat broccoli is a struggle. With the recipe below, this has not been an issue in our family. We just serve up Mamaw's Broccoli Cheese Rice Casserole and they scarf it down.

With broccoli, rice, and cheese in the dish, it hits several of the food groups, too. This recipe has been a family favorite for more than 20 years.

Mamaw's Broccoli Cheese Rice Casserole Recipe

• 2-10 oz. packages chopped frozen broccoli
• 3 cups instant rice
• 1 can cream of mushroom soup
• 1 can cream of chicken soup
• 2 ½ water
• 16 oz. American cheese-stir in gradually
• 1 tbsp. butter
• 1 bunch celery, chopped
• 1 large onion, chopped
• salt and pepper to taste

Cook broccoli until bubbly. Cook instant rice in a separate pan. Melt butter in a skillet, sauté celery and onion in the butter until soft, add salt and pepper.

Combine broccoli, rice, soup and cheese mixture, and celery and onion and pour into a sprayed 9x13 inch baking dish. Bake at 350 degrees F until bubbly and lightly brown.

Homemade Mile High Apple Pie



Photo: snowbear

Delicious Apple Pie

Many years ago, my family spent Thanksgiving with my sister's family at her home.

In addition to the usual turkey and trimming, she served the most delicious apple pie I had ever eaten.

Come to think of it, I think it was was the first apple pie I had eaten that was made with fresh apples instead of apple pie filling. I made sure to get the recipe before we went home.

As an added benefit, there is no sugar in the recipe, so it works well for diabetic dessert, too.

Mile High Apple Pie

Delicious with a Scoop of Vanilla Ice Cream!

Ingredients:

• Pastry for 9 inch pie (double crust)
• 3 tbsp. cornstarch
• 7 ¼ tsp. equal
• ¾ tsp. ground cinnamon
• ¼ tsp. ground nutmeg
• ¼ tsp. salt
• 8 cups sliced cored peeled Granny Smith or other baking apples (about 8 medium)

Combine cornstarch, equal, cinnamon, nutmeg, and salt. Sprinkle over apples in large bowl and toss. Arrange apples in pie crust. Top with second crust and crimp the top crust into the bottom crust to seal it. Cut holes into the top to allow the steam to vent. If desired, cut left over pie pastry into shapes and decorate the top of the pie.

 

Bake in preheated oven at 425 degrees F until apples are tender 40-50 minutes. Serve warm with vanilla ice cream.

Cheesy Low Carb Spinach Stuffed Meatloaf Recipe

Photo: Nourbese

Cheesy Spinach Stuffed Meatloaf Recipe

Spinach is one of those nutritional powerhouses that many kids refuse to eat. Even some adults don't care for spinach. Personally, I love it. I love it raw, I love it cooked, I love it in casseroles, quiche, salads, and more.

 

This Cheesy Low Carb Spinach Stuffed Meatloaf recipe was one of my mother-in-law's favorite meatloaf meals. I don't know where she got it. I was so happy to find it in the recipes my father-in-law gave to me after she passed away. I hope you enjoy it as much as we do.

 

 

Leafy green vegetables, including spinach,

 have lots of antioxidants and are

good for your health!

 

Cheesy Low Carb Spinach Stuffed Meatloaf

Combine: 

• 1 ½ lbs. ground beef
• ¾ cups bread crumbs
• ¼ cup egg substitute
• 1/8 tsp. pepper

Mix lightly but thoroughly. Put waxed paper put into bottom of 14x10 rectangle baking dish.

Add and mix well:

• 1 pkg. drained chopped spinach
• ½ cup mozzarella cheese low fat
• 3 tbsp. grated parmesan cheese
• 1 tsp. Italian seasoning
• 1/8 tsp. garlic powder

Spread mixture over dish leaving ¾” around the edges. Start at short end and roll up in jelly roll fashion to seal, making sure not to roll waxed paper inside. Place log seam side down on a roasting pan. Bake uncovered 1 hour at 350 degrees F.

Spread on top:

• 4 tbsp. ketchup on top

Sprinkle with:

• ¼ cup low fat mozzarella cheese

Bake 15 minutes. Let stand a few minutes. Cut into 1” slices to serve.

5 More Spinach Recipes:

Spinach Fritata

 

 

How to Make Crustless Spinach Quiche

 

 

Spinach Balls

 

 

Creamed Steakhouse Spinach

 

 

Spinach and Feta Filo Triangles

 

What's for supper? Lemon Chicken, Squash Casserole, Green Beans, and Lemon Meringue Cake

Photo: gleangenie

What's For Supper? Lemon Chicken, Yellow Squash Casserole, Green Beans with Potatoes, and Lemon Meringue Cake

Does a mom ever go a day without hearing, "What's for supper?"

Sometimes, having to stop and think about a menu is difficult, especially after a hard day. Below I have offered another suggestion for what to say when the "what's for supper?" question comes up.

What's For Supper?

• Easy and Moist Lemon Chicken
• Yellow Squash Casserole
• Old Fashioned Green Beans with Potatoes Recipe
• Homemade Lemonade
• Lemon Meringue Cake

See the videos and recipes below:

Easy and Moist Lemon Chicken Recipe - How to Make Lemon Chicken  

 

 

Photo: Mike Mozart

 Yellow Squash Casserole

• Yellow squash (6 large)
• 2 tbsp. butter melted in skillet
• 1 chopped onion
• 1 clove garlic
• 1/4 cup fresh parsley
• Salt and pepper to taste
• 1 egg
• 1/2 cup cracker crumbs
• 2 slices of bread
• 1/4 cup butter

Instructions:

Spray casserole dish with cooking spray. Cook cubed squash 6-7 minutes in salt water. Drain. Melt butter in skillet. Dip 2 slices of bread in cold water. Squeeze and crumble up in skillet. Add squash cubes and cook 2-3 minutes. Remove from heat.

In a mixing bowl, mix eggs, parsley, and salt and pepper. Add egg mixture to squash, stir well and pour in casserole dish. Top with cracker crumbs and dot with butter. Bake at 350 degrees F for 20-25 minutes.

How to Make the Best Lemonade 

Lemon Meringue Cake

(Makes 12-16 servings)

• 1 pkg. Duncan Hines Lemon Supreme Deluxe Cake Mix
• 1 regular-size package lemon pudding and pie filling
• 2 egg whites
• 1/4 cup sugar

Photo: Annie Mole

Using 8 inch round cake pans, make and cool cake as directed on the label.

Cook lemon pudding and pie filling as directed for pie filling. Cool 30 minutes; stir several times.

Beat egg whites until frothy; gradually add sugar; beat until stiff but not dry. Split each cake layer into 2 thin layers.

Stack on cookie sheet or oven-proof plate; spread lemon pudding between layers and on top of cake. Spread meringue around sides of cake.

Bake at 450 degrees for about 5 minutes, until light brown. Cool to room temperature before serving. Store cake in the refrigerator.

Cherry Pie Recipes and Lattice Top Instructions

Photo: Benny Mazur

Delicious Cherry Pie Recipes!

Who doesn't love the sweet, tart taste of cherry pie?

Especially with a huge dollop of vanilla ice cream and a hot cup of coffee?

Today, I spent some time looking for cherry pie recipes, and thought I would share what I found with you.

Cherry Pie Recipes

• Classic Sour Cherry Pie with Lattice Crust Recipe | Epicurious.com—Find the recipe for Classic Sour Cherry Pie with Lattice Crust and other cherry recipes at Epicurious.com
• Easy Cherry Pie Recipe—Lightly sweetened filling with cherries, vanilla and almond extract. It’s to die for. This one is easy, too — Mix, Fill and Bake. That’s it.
• Cherry Pie Recipe - Food.com—I got this recipe from my sister-in-law when I got married and my husbands aunt had a cherry tree. It is our favorite! Prep time does not include the time it takes to pit the cherries or make the pie crust. ;) I use the Pie Crust recipe in the Fanny...
• Cherry Pie Recipe | Taste of Home—A traditionally delicious treat is a slice of this pretty cherry pie.—Frances Poste, Wall, South Dakota

Cherry Pie Recipe Demonstration - Joyofbaking.com

How to Make a Lattice Top Pie Crust

This video demonstrates with pre-made pie crust, but you can make your own using recipes found here and here.

 

 

Enjoy!

Family Recipe: Sausage, Rice, and Beans Recipe

Photo: Sausage, Rice, & Beans by Linda Pogue

Family Recipe: Sausage, Rice, and Beans

Years ago, before my first grandchild was born, I was trying to decide what to fix for supper. There were five us to eat that night, my husband, son, daughter, her husband, and I. I hadn't been to the store for a while, and didn't want to go that night.

I found the sausage in my freezer, canned tomatoes, canned kidney beans, and rice in my cabinet. I only had one ring of sausage, not enough for everyone, so I decided to make a rice dish out of it without knowing if it would be good. The family loved it so much, we have been making this dish ever since.

Sausage, Rice, and Beans Recipe

Ingredients:

• 4 cups rice, washed, drained, and put in large pot (I use an 8 quart stock pot.)
• water
• 2 cans diced tomatoes
• 1 can tomatoes with chilies
• 1 can kidney beans, thoroughly rinsed
• 1/4 cup minced garlic (if using fresh garlic, use 2 or 3 cloves minced)
• 1 onion chopped
• sausage ring sliced into coins
• salt and pepper to taste

Instructions:

1. Slice the sausage into 1/4" wide coins and put in pot.
2. Rinse and drain rice and put into the pot.
3. Open all diced tomatoes and tomatoes with chilies. Drain the liquid into a large measuring cup and set aside. Add the solids to the pot.
4. Open kidney beans and drain. Rinse, drain, and put the beans in the pot.
5. Add garlic to the pot.
6. Add chopped onions to the pot.
7. Add enough water to the liquid off the tomatoes to make 8 cups of liquid.
8. Add salt and pepper to taste. Stir all contents.
9. Bring to boil. Stir. Turn heat down to medium heat. Cover and simmer 20 minutes until rice is done.

Serve with salad or green vegetables.

Coconut Macaroons Recipe



Photo: Coconut Macaroons by Stacy

Coconut Macaroons

Coconut macaroons are one of my favorite desserts. I can't really tell if they are cookies or candies. It doesn't matter. They are delicious.

If you like coconut, chances are, you will like coconut macaroons. In fact, the inside of a Mounds or Almond Joy candy bar is basically a coconut macaroon.

Coconut macaroons are delicious just as the recipe makes them, but there are so many ways you can umph-up the flavor. If you really like the candy bars mentioned above, melt some dark chocolate chips (for Mounds lovers) and dip the baked and cooled macaroons in it, or if you like Almond Joy, press an almond into the top of each macaroon before it cools, allow them to cool, and then dip in melted milk chocolate chips. Set them in the freezer for a while to let the chocolate harden, then share or enjoy all for yourself (watch out, calorie alert here!).

Coconut Macaroons Recipe

Before mixing:

• Butter and flour baking sheet and knock off extra flour
• Put oven rack in the middle of the oven
• Preheat oven to 300 degrees F.

Ingredients:

• 1 large egg white
• 1 tablespoon sugar
• 1/4 teaspoon vanilla
• 1/8 teaspoon almond extract
• 3/4 cup sweetened flaked coconut

Instructions:

1. In a medium mixing bowl, stir together egg white, sugar, vanilla, almond extract, and a pinch of salt, then stir in coconut.
2. Drop by rounded tablespoons onto baking sheet (at least two inches apart).
3. Bake until tops are light gold in spots, 15 to 20 minutes.
4. Cool for a few minutes, then use a spatula to lift the macaroons from the pan onto a cooling rack.

Cool completely, store tightly covered.

Stand Mixers Make it Fun to Bake Cookies: Snickerdoodle Cookie Recipe

Photo: Alcione

Stand Mixers Make it Fun to Bake Cookies!

 

A few years ago, my sister-in-law mentioned that she burned up her mixer before Christmas making divinity. A good friend who baked and decorated cakes for the public had the same thing happen to her mixer a few years back while she was making icing.

In my case, it was cookie dough that caused the demise of my hand mixer. My husband surprised me with a KitchenAid Artisan stand mixer to replace the one I burned up. Wow, what a difference. I've used the stand mixer since 2008, and absolutely love the ease in preparing cookie dough and other stiff dough.

Over a recent holiday season, my daughter-in-law and I made dozens of cookie recipes, several bread recipes, and a couple of pies using the mixer.

KitchenAid 5 Qt.
Artisan Stand Mixer

The stand mixer made it possible to continue other food preparation tasks while waiting for the dough to mix. It really is helpful for someone with painful hands and shoulders not to have to mix and stir heavy cookie batters and bread dough. It really does make cooking and baking a joy, again.

A quality stand mixer will out perform and outlast hand mixers. They are heavier and are able to handle heavier batters and dough.

One of the recipes that we used so much over the holidays was the Snickerdoodle Cookies Recipe. Our family loves them so much we are asked to bake them quite often, even when the holiday season has passed. I hope you enjoy them as much as we do.

 

 

A stand mixer makes it possible to

continue other food preparation tasks

while waiting for the dough to mix.

 

Snickerdoodles Cookie Recipe 

A Great Recipe for Any Occasion!

 

• 2 3/4 cups all-purpose flour
• 1 tsp baking soda
• 1 1/2 cups sugar
• 1 tsp Watkins double-strength vanilla
• 1 tbsp Watkins cinnamon, more if desired
• 2 tsp cream of tartar
• 1/4 tsp salt
• 1/2 cup shortening
• 1/2 cup butter, softened
• 2 eggs
• 1/4 cup white sugar

Preheat the oven to 400 degrees F. Mix flour, cream of tartar, baking soda and salt in a medium bowl and set aside. In the stand mixer bowl, beat 1 1/2 cups sugar, butter, shortening and eggs until well-blended and smooth. Turn mixer to low speed and mix in flour mixture.

Refrigerate dough, if needed, until firm enough to shape. Shape level tablespoons of dough into 1 1/2" balls. Mix cinnamon and 1/4 cup sugar in small bowl. Roll balls in cinnamon mixture. Place 2" apart on ungreased cookie sheet. Bake for 8 to 10 minutes or until lightly browned and tops are crinkled. Remove to wire rack to cook. Makes 48 cookies.
 

 

Making Snickerdoodles Makes Memories—Betty Makes Snickerdoodles with Her Grandson Carter

 

 

 

 

What is your favorite cookie recipe? 

 

Brown Sugar Caramel Pound Cake



I use my Nordic Bundt cake pan for this recipe.

Brown Sugar Caramel Pound Cake

One of my favorite desserts is pound cake. The brown sugar caramel pound cake recipe listed below is delicious.

Years ago, I sold Watkins products, and got some caramel extract in one of my monthly sales products collections. I tried it and loved it.

For a while, every dessert I served had caramel flavoring in it.  My family enjoyed it, too. I am no longer a representative of Watkins products. Happily, I can get my favorite Watkins products online.

This is one of our favorite caramel desserts:

Brown Sugar Caramel Pound Cake Recipe

Great with Coffee!

• 1 cup butter, softened
• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 2 teaspoons baking powder
• 2 cups packed dark brown sugar
• 3 large eggs
• 1 cup evaporated milk
• 1 teaspoon caramel extract
• powdered sugar—optional

Preheat oven to 350 degrees F. Grease 9-inch (10-cup) tube pan and flour with 3 tablespoons flour.

Sift 2 1/2 cups flour, baking powder and salt into medium bowl. Beat butter in large mixer bowl until creamy. Add brown sugar gradually and continue beating until light and loose, about 4 to 5 minutes. Beat in eggs, one at a time, beating well after each addition. Add caramel extract and gradually beat in flour mixture alternately with 1 cup evaporated milk. Spoon batter into prepared pan.

Bake for 55 to 60 minutes or until knife inserted in center comes out clean. Cool completely in pan on wire rack. Invert onto plate. Dust with powdered sugar prior to serving, if desired. Store in refrigerator. Makes 12 servings.

NOTE: A 10- to 12-cup Bundt cake pan can also be used. Follow recipe above and bake for 50 to 55 minutes.