Favorite Recipes

[kho]

carmel corn

Pop about 7 1/2-8 quarts of popcorn. Spray two 9x13 cake pans with pam and pour popcorn into pans. Preheat oven to 200. In a saucepan melt 2 sticks of butter, add 1/2 cup white corn syrup, and 2 cups brown sugar and one teaspoon of salt. Cook for 5 minutes, stirring constantly. Add 1 teaspoon of baking soda. Mix well. Pour over popcorn and stir. bake for one hour and stir every 15 minutes. My bil likes it after 45 minutes-we wait till the hour is up. Can be frozen. We have never done that. I don't add the salt and it's just fine.

[MastiffMomQlt]

Strawberry Shortcake

2 cups all purpose flour
3.5 teaspoons baking powder
5 Tablespoons sugar
6 Tablespoons cold unsalted butter, cut into small
pieces
¾ cup heavy cream
2 egg yolks
2 Tablespoons unsalted butter, melted

Filling:

3 pints fresh strawberry’s, cleaned and halved
2 Tablespoons sugar
1 cup heavy cream

Preheat oven to 375. Line baking sheet with parchment
& butter parchment paper.

In the bowl of a food processor, add flour, baking
powder & 4 Tablespoons of the sugar. Pulse to mix.
Add the cold butter & pulse until the mixture
resembles a fine crumb. With the machine running, add
the heavy cream & egg yolks. Mix just until the dough
comes together. Do not overmix. The less you work
this dough, the more tender & airy it will be.

Turn the dough out onto a floured surface. Knead the
dough just till it’s smooth, again, do not overwork.
Roll out to ¾ inch thickness & cut out with biscuit
cutter or simple cookie cutter shape. Should make 6
biscuits depending on how large of a cutter you are
using.

Place cut out biscuits on buttered parchment paper
baking sheet. Brush with melted butter & sprinkle
with remaining 1Tablespoon sugar. Bake 12-15 minutes
or until golden but not brown.

Wash the strawberries, trim off tops & cut into
halves. Place into a large bowl. Sprinkle 2
Tablespoons of sugar on berry’s & mix gently. Chill.

In a chilled bowl with chilled beaters, whip one cup
of heavy cream. Keep chilled until ready to use.

To serve, carefully split biscuits in half. Place a
generous amount of sweetened strawberry’s on the
bottom biscuit, a dollop of whipped cream & then the
top of the biscuit. Serve immediately with extra
whipped cream on the side.

Serves 6

[Joannequilts]

There was a peach recipe that I used about 35 years ago, I had found it in the newspaper and I have lost it (not a surprise!!lol!). It was for a glaze for a ham and made a side dish also. All I can remember was that it called for peach halves, marashino cherries chopped up, and lemon juice and orange juice. I've searched on Taste of Home and various web sites, but can't find it.

Maybe someone on here has made it...if anyone is that old!! lol!!

Joanne:0)

PS - man, that stawberry shortcake looks awesome!!

[SueSwan]

I don't know if I have shared this recipe, but it is so good it is worth being in here twice.

My rhubarb is ready ... yummy and tender.


Rhubarb Sheetcake
Makes 12 servings
Preheat oven to 350°. Grease and flour a 9 x 13-inch baking pan.

3/4 cup unsalted butter (1 1/2 sticks)
2 cups dark-brown sugar (firmly packed)
2 large eggs
3 cups sifted all-purpose flour
3/4 tsp salt
1 1/2 tsp baking soda
1 1/2 cup milk
1 1/2 tsp vanilla extract
3 cups rhubarb, cut into 3/4-inch pieces, or use 1 1lb bag frozen
1 Bose pear or apple, chopped
grated rind of 1 lemon
1 Tbs sugar
1 tsp cinnamon
1 Tbs fresh lemon juice

confectioners’ sugar, for serving
vanilla ice cream, optional, for serving


Cream butter with sugar
Beat eggs into butter mixture
Sift flour again with salt and baking soda
Add flour to butter mixture, alternating with milk, beating well after each addition
Stir in vanilla, rhubarb, pear or apple, and lemon rind

Spread batter in prepared pan

Mix sugar and cinnamon together

Sprinkle the top of batter with sugar cinnamon mixture and lemon juice

Bake on middle rack for 1 hour, or until toothpick comes clean when inserted into middle of cake

Dust with confectioners’ sugar just before serving. Delicious with a scoop of vanilla ice cream

[morgans4]

Joanne, I know this can't be THE ONE, because it doesn't have any o.j. or cherries, however, you could substitute the vinegar for o.j. as both are acidic and add chopped cherries. I see that you eat the peaches as a side dish. It sure sounds delicious to me. Hope this works. It's nice that the internal temps are given for other things besides the ham.

BAKED HAM WITH PEACH GLAZE
Ingredients
1 ham
whole cloves

Peach Glaze:
1 (28 ounce) can peach halves in syrup, reserving 1/4 cup syrup from peaches
1 cup brown sugar
2 tablespoons vinegar
1/2 teaspoon ground cloves
1/4 teaspoon cinnamon

Directions
Bake ham, fat side up, in a roasting pan, at 325 degrees F. with a little water, in a covered roaster. Allow maximum time for small hams.
Forty-Five minutes before the cooking time is up, remove ham from oven and pour off fat drippings.
Score fat surface in diamond shapes, cutting only 1/4-inch deep.
Stud with whole cloves.
Make glaze and spoon most of it over ham and return to oven for about 45 minutes to complete cooking. Brush ham occasionally with remaining glaze.

Meat Thermometer should read:
170 F for picnic shoulder or cottage ham
160 F for other hams
130 F to 140 F for "Ready to Serve" hams
Cooking Time: Listed in minutes per pound ,
Ready to Serve 15-18
Whole Ham, (bone in) 18-20
Whole ham, (boneless) 20-25
Half leg of ham, (bone-in) 25-30
Half leg of ham, (boneless) 30-35
Picnic Shoulder, (bone-in) 30-35
Picnic Shoulder, (boneless) 35-40
Rolled Cottage, (midget) 40-45
Rolled Cottage ham, 30-35

[farmlady]

Pork Chop Casserole

Ingredients:

4 to 6 pork chop
2/3 cup rice (uncooked)
1-med. Onion (sliced Thin)
1 can Beef broth
Salt & Pepper
Flour

Instructions:
Season chop with salt and pepper, Dredge with flour. Brown in skillet with small amount of oil, (Fry) Grease a 9 X 13 casserole dish, Place rice in bottom, Scatter out evenly. Layer Onion on top of rice. Place pork chops on top of onions. Pour soup around. Cover and Bake at 350 degrees for 45 minutes.

God Bless,
farmlady/Zada

[farmlady]

Macaroni & Cheese Casserole

Ingredients:

1 8oz. Macaroni (cooked)
¼ cup Onion (finely chopped)
¼ cup Bell Pepper (chopped)
¼ cup Pimientos
1 cup Mayonnaise
1 can Cream of Mushroom Soup
1 lb. Velveeta Cheese

Instructions:
Mix everything together. Bake at 350 degrees for 45 minutes.

God Bless,
farmlady/Zada

[QuiltinKay]

This was a new thread to me and I just finished reading all l4 pages.
I noticed that there were very few Mexican recipes and I must correct that right now. Of course you Northern ladies This a main meal dish not just cornbread.

Mexican Cornbread

1 cup Yellow cornmeal
2 eggs, beaten
l cup milk
1/2 tsp soda
1/2 tsp salt
1 small can chopped green chilies
1 can cream style corn
1/4 cup shortening or cooking oil
, Mix above ingredients and set aside.

Brown 1or2 pounds ground beef and
1 small onion.

Grate 1/2 lb of cheese. ( I use Cheddar) save

Sprinkle the bottom of a heavy iron skillet or Dutch oven with
cornmeal.Pour batter enough to generously cover the bottoom of
pan.
Cover this with ground beef and onion mixture.
Cover meat and onion with a generous layer of cheese.
Pour remaining better on top of cheese.

Bake in 350 degree oven for 45 minutes to an hour. Should be a
golden brown on top when done.

I serve this with pinto beans and Spanish rice. I also serve
some chopped jalepeno on the side for those (like ) who like it H
Also Ilike a little Tabasco on mine..


Hope you will try this. It is delicious.....well I've never
met a Texan who didn't love it and I'm sure getting a lot of
Floridians begging for more..

Happy Cooking....Kay

[QuiltinKay]

This is for morgans4 but you all may read it.
An old Mexican friend taught me to make enchiladas and she always softened her tortillas in a red sauce made of chile powder and water.
There is not a recipe just put about a half cup or more of water in a shallow pan and heat. When it is hot add chili powder to make a good slightly thick sauce. Dip your tortills in this for a few seconds and you avoid a lot grease.....and your tortilla stay soft and easy to roll. Just don't get the sauce too thick....If you are making a big pan you might want to start with more water.

Hope you like the idea....Kay

[QuiltinKay]

Someone asked for a Peanut Brittle recipe..
this is my favorite and I have used it for years. I have made as much as 30 pounds at Christmas time.
Kays Peanut Brittle
Before beginning grease a cookie sheet with butter.
1 cup of white Karo
1/2 cup sugar
1/4 cup water
1 cup raw peanuts
1 tsp soda
Mix Karo, sugar and water in heavy pan. (I use the bottom of a 4 qt.
pressure cooker.)Place over heat and cook till sugar is dissolved.
Add peanuts and cook to 300 degrees. It is best to stir almost
constantly while cooking. When it reaches 300 degrees remove from
fire immediately and add the 1 tsp of soda. Stir quickly and when
mixed well pour onto cookie sheet. When candy is cool I lift the
whole piece and turn it over. With the handle of a big or a wooden
spoon I gently hit the candy to break into pieces.

It is best to use a wooden spoon when stirring while cooking.
You will ned a candy thermometer. I have made it by the soft ball
method but it just doesn't turn out as good.

Hope you like it....I've been making it this way for
about forty years and never had a bad batch.

Kay