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Recipes
Vanilla Wafer Cake IV
By Caryl
Preheat oven to 325 degrees F (165 degrees C)
- 1 (8 ounce) package flaked coconut
- 1 cup ground pecans
- 3/4 cup butter
- 1 1/2 cups white sugar
- 6 eggs
- 1 (12 ounce) package vanilla wafers, crushed very fine
- 1/2 cup milk
Collard Green and Artichoke Dip
By Caryl
Recipe courtesy The Neelys
- 4 tablespoons butter
- 2 cloves garlic, chopped
- 1 shallot, chopped
- 1/4 cup all-purpose flour
- 1 pint heavy whipping cream
- 2/3 cup freshly grated Parmesan
- 1/2 cup shredded Cheddar
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 lemon, juiced
- Dash hot sauce
- Dash Worcestershire sauce
- 2 (10-ounce) boxes collard greens, thawed and drained
- 1 (14-ounce) jar artichoke hearts, drained and coarsely chopped
Ginger-Pear Crumble
By Caryl
Make the Pecan Brown Sugar Crust: Preheat oven to 375° F
- Pecan Brown Sugar Crust:
- 3 1/2 pounds Anjou or Bosc pears, peeled, cored, and quartered
- 1/2 teaspoon orange zest
- 1/3 cup sugar
- 1/4 cup flour
- 1 prebaked Pecan Brown Sugar Crust, plus extra unbaked crust mixture for the crumble
- 1/4 cup flour
- 1/4 cup light brown sugar
- pinch ground cinnamon
- 2 teaspoons freshly grated ginger
- 2 tablespoons all-purpose flour
- 1 1/4 cups all-purpose flour
- 3/4 cup pecans
- 1/4 cup light brown sugar
- 1/2 teaspoon salt
- 6 tablespoons unsalted butter, softened
- 1 egg, slightly beaten
I Found My Thrill--Blueberry Pizza!
By Caryl
Combine cake mix, 1 cup oats and 6 tablespoons butter in mixer bowl; beat at low speed until crumbly
- •1 (2-layer) package white cake mix
- •1 cup quick-cooking rolled oats
- •6 tablespoons butter
- •1 egg
- •1 (21 ounce) can blueberry pie filling
- •1/4 cup quick-cooking rolled oats
- •2 tablespoons butter
- •1/2 cup chopped pecans
- •1/4 cup packed brown sugar
- •1/2 teaspoon cinnamon
Savory Orange-Roasted Tofu and Asparagus
By Caryl
Preheat oven to 450 degrees F
- 1 package(s) (14-ounce) extra-firm water-packed tofu, rinsed
- 2 tablespoon(s) red miso (see Tips & Techniques), divided
- 2 tablespoon(s) balsamic vinegar, divided
- 4 teaspoon(s) extra-virgin olive oil, divided
- 1 pound(s) asparagus, trimmed and cut into 1-inch pieces
- 3 tablespoon(s) chopped fresh basil
- 1 teaspoon(s) freshly grated orange zest
- 0.25 cup(s) orange juice
- 0.25 teaspoon(s) salt
Pineapple Fluff Pie Recipe
By Caryl
Directions In a large bowl, combine the pineapple and pudding mix until thickened; fold in the whipped topping
- 1 can (20 ounces) unsweetened crushed pineapple, drained
- 1 package (3.4 ounces) instant lemon pudding mix
- 1 carton (8 ounces) frozen whipped topping, thawed
- 1 graham cracker crust (9 inches)
Eclair Cake
By Caryl
I have made this numerous times, anyone trying this for the first time wants the recipe to serve at one of their ow
- 2 (3.5 ounce) packages instant vanilla pudding mix
- 1 (8 ounce) container frozen whipped topping, thawed
- 3 cups milk
- 1 (16 ounce) package graham cracker squares
- 1 (16 ounce) package prepared chocolate frosting
Oreo Cookies
By Caryl
Prepare the dough: Sift together the cocoa powder, flour and salt in a large bowl
- For the Dough:
- 1 1/3 cups Dutch-process cocoa powder
- 1 1/2 cups all-purpose flour, plus more for dusting
- 1/4 teaspoon salt
- 2 sticks unsalted butter, softened
- 2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- For the Filling:
- 1 stick unsalted butter, softened
- 1/2 cup vegetable shortening
- 3 cups confectioners' sugar, sifted
- 1 teaspoon vanilla extract
Bacon, Egg, and Toast Cups
By Caryl
1.Preheat oven to 375 degrees
- 3 tablespoons unsalted butter, melted
- 8 slices white or whole-wheat sandwich bread
- 6 slices bacon
- 6 large eggs
- Coarse salt and ground pepper
Dutch Oven Lasagna
By Caryl
Magnificent- This is a great meal to prepare on cold nights
- 1-1/2 lb. lean ground beef
- 23 oz spaghetti sauce
- ham or sausage
- 3 eggs
- 2-1/4 c cottage or ricotta cheese
- 1/4 cup grated Parmesan cheese
- 13 lasagna noodles
- 1-1/2 tsp. oregano
- 3/4 c hot water
- 12 oz shredded mozzarella cheese