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Friday, August 26, 2016

All-day Apple Butter

Ingredients

  • Servings: 4
  • 5 1/2 pounds apples - peeled, cored and finely chopped
  • 4 cups white sugar
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt

Recipe

    Preparation Time: 30 mins Cook Time: 11 hrs

    Ready Time: 11 hrs 30 mins

  • place the apples in a slow cooker. in a medium bowl, mix the sugar, cinnamon, cloves and salt. pour the mixture over the apples in the slow cooker and mix well.
  • cover and cook on high 1 hour.
  • reduce heat to low and cook 9 to 11 hours, stirring occasionally, until the mixture is thickened and dark brown.
  • uncover and continue cooking on low 1 hour. stir with a whisk, if desired, to increase smoothness.
  • spoon the mixture into sterile containers, cover and refrigerate or freeze.

Bok Choy With Carrot

Ingredients

  • Servings: 2
  • 1 tablespoon butter
  • 1 small beet, peeled and thinly sliced
  • 3 ounces carrots, peeled and thinly sliced
  • 3 1/2 ounces daikon radishes, thinly sliced
  • 2 crimini mushrooms, thinly sliced
  • 3 1/2 ounces bok choy
  • 1/4 teaspoon ground cardamom

Recipe

    Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 25 mins

  • melt butter in a skillet over medium-high heat; saute beet, carrots, daikon radishes, and mushrooms until slightly tender, about 5 minutes. cover skillet.
  • cut bottom half off bok choy and chop. slice bok choy leaves into ribbons.
  • stir chopped bok choy into beet mixture; cook and stir until bok choy is tender, about 5 minutes. add cardamom and bok choy leaves; cook and stir for 1 minute more.

kentucky biscuits

Ingredients

  • Servings: 12
  • 2 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 dash salt
  • 1 tablespoon white sugar
  • 1/2 cup butter
  • 3/4 cup buttermilk

Recipe

    Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins

  • preheat oven to 400 degrees f (200 degrees c).
  • in a bowl, mix the flour, baking powder, baking soda, salt, and sugar. cut in 1/2 cup butter until the mixture resembles coarse crumbs. mix in the buttermilk. turn out a lightly floured surface, and knead 2 minutes. transfer to an ungreased baking sheet, roll into a 6x6 inch square, and cut into 12 even sections. do not separate.
  • bake 15 minutes in the preheated oven, until a knife inserted in the center of the square comes out clean. separate into biscuits, and serve hot.

Pecan Pie Cake Ii

Ingredients

  • Servings: 1
  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 1/2 cups white sugar
  • 1/2 cup butter
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup light corn syrup
  • 1 1/4 cups white sugar
  • 1/4 cup butter
  • 3 eggs, beaten
  • 1 cup chopped pecans

Recipe

  • preheat oven to 350 degrees f (175 degrees c). grease and flour a 9x13 inch pan.
  • in a large bowl, combine flour, salt, soda and baking powder. add 1 1/2 cup sugar, 1/2 cup margarine, 2 eggs and vanilla; mix well. reserve 2/3 cup of batter for filling. spread remaining batter in 9x13 inch pan. bake the cake base for 15 minutes.
  • in a saucepan, heat corn syrup, 1 1/4 cups sugar and 1/4 cup margarine until melted and hot. remove from heat and beat in reserved 2/3 cup of cake batter. stir in 3 eggs and add pecans. pour on top of cake. return to oven and bake an additional 40 minutes.

froghopper's candied ginger carrots

Ingredients

  • Servings: 4
  • 1 (12 ounce) package baby carrots
  • 1 cup water
  • 3 tablespoons butter
  • 2 tablespoons brown sugar
  • 1 1/2 teaspoons ground ginger
  • 1/4 teaspoon salt

Recipe

    Preparation Time: 5 mins Cook Time: 15 mins Ready Time: 20 mins

  • bring carrots and water to a boil in a saucepan, reduce heat to low, and simmer until the carrots are tender, about 10 minutes. drain carrots; stir in butter until carrots are coated. stir in brown sugar, ginger, and salt; bring to a boil, and cook the carrots, stirring often, until the carrots are glazed, 2 to 3 minutes.

bananas foster ii

Ingredients

  • Servings: 4
  • 1/4 cup butter
  • 2/3 cup dark brown sugar
  • 3 1/2 tablespoons
  • 1 1/2 teaspoons vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 3 bananas, peeled and sliced lengthwise and crosswise
  • 1/4 cup coarsely chopped walnuts
  • 1 pint vanilla ice cream

Recipe

    Preparation Time: 5 mins Cook Time: 15 mins Ready Time: 20 mins

  • in a large, deep skillet over medium heat, melt butter. stir in sugar, , vanilla and cinnamon. when mixture begins to bubble, place bananas and walnuts in pan. cook until bananas are hot, 1 to 2 minutes. serve at once over vanilla ice cream.

Baked Asparagus With Balsamic Butter Sauce

Ingredients

  • Servings: 4
  • 1 bunch fresh asparagus, trimmed
  • cooking spray
  • salt and pepper to taste
  • 2 tablespoons butter
  • 1 tablespoon soy sauce
  • 1 teaspoon balsamic vinegar

Recipe

    Preparation Time: 10 mins Cook Time: 12 mins Ready Time: 25 mins

  • preheat oven to 400 degrees f (200 degrees c).
  • arrange the asparagus on a baking sheet. coat with cooking spray, and season with salt and pepper.
  • bake asparagus 12 minutes in the preheated oven, or until tender.
  • melt the butter in a saucepan over medium heat. remove from heat, and stir in soy sauce and balsamic vinegar. pour over the baked asparagus to serve.