Happy Easter!!! :)




Thank you Red_lace. Hope you indeed had a wonderful Easter. I myself did indeed have a wonderful grand day, and night.

DRY FRUIT PIE

1 cup of sun dried dark raisins
1 cup of Sun dried golden raisins
6 sun dried figs diced
6 sun dried prunes diced
1 green apple diced
1 cup of boiling water
2 eggs beaten
2 tbsp. of white flour
1/2 cup of white sugar
1/2 cup of dark brown sugar
1 tsp of cinnamon
1 tsp of ginger
3 tbsp. of sweet un-salted butter
Grated lemon rind (1 lemon)
2 tbsp. of lemon juice
Pastry for bottom and top

Pre-heat oven to 425 degrees

Line a 9 inch pie plate with pastry.

Place raisins, figs, prunes, apple, cinnamon, ginger, in small saucepan; cover with boiling water. Bring to a slow boil, then turn down heat to a simmer and cook slowly for 8 minutes. Remove from heat, cool to room temperature.

Combine flour, sugars, and gradually combine into the beaten eggs. Cut butter into little pieces, and then combine into the mixture.

Combine egg mixture with raisins, lemon zest, and lemon juice. Fold the ingredients till well combined.

Turn into the lined pie plate. Cut pastry strips for top. Place the strips in a lattice pattern. Or place the pastry top on and cut small round circles out. Brush top of the pastry with melted butter.

Bake 10 minutes at 425 degrees then turn oven down to 350 degrees and bake 20 minutes longer. Remove from the oven onto a cooling rack.

HOMEMADE MACARONI & CHEESE

3 tbsp. of sweet un-salted butter
1/4 cup of white flour
1 tsp. of sea salt
1/2 tsp. dry mustard
1/4 tsp. of black pepper
1 tsp of onion powder
1 tsp of garlic powder
Pinch of cayenne pepper
2 2/3 cup of whole milk
4 oz of cream cheese cubed
1 tbsp of minced jalapeno pepper with seeds and veins removed
1/4 cup of diced red bell pepper
2 cups of extra sharp Cheddar cheese, shredded
1/2 lb. Velveeta cheese small cubed
1/2 cup of Mozzarella cheese shredded
1/2 cup of shredded pepper jack cheese
1 (16 oz.) box of large elbow macaroni cooked

In large saucepan, melt butter over low heat. Stir in flour, salt, onion powder, garlic powder, cayenne pepper, mustard and pepper until smooth; take off heat.

Little by little, stir in milk until smooth. Stir in the jalapeno, and diced red bell pepper. Stir in the cream cheese.

Place saucepan back on the low heat. Stir constantly for 10 minutes on heat until thick; take off heat.

Stir in 1 1/2 cups of extra sharp cheddar cheese, Velveeta cheese, Mozzarella cheese, and pepper jack cheese until melted.

Put cooked macaroni in a greased casserole dish, pour cheese mixture over and combine very well.

Sprinkle smoked paprika and leftover extra sharp cheddar cheese on top.

Bake at 375°F for 20 minutes.

OATMEAL RAISIN COOKIES

1/2 cup of Crisco shortening
1/4 cup of sweet unsalted butter
1 cup dark brown sugar
1/2 cup white sugar
1 whole egg
1 egg separated using just the egg white
1/4 cup of apple juice
1 tbsp of molasses
1 tbsp of clove honey
1 tsp. vanilla
1 tsp. cinnamon
1 tsp of grounded ginger
1 tsp of grounded cloves
3 cups oatmeal (quick or old-fashioned)
2/3 cup of golden raisins
1 cup of pastry flour
1/2 tsp. baking soda
1 tsp. sea salt
1/2 cup of slivered almonds

Preheat oven at 350 degrees

In the bowl of an electric mixer, beat together shortening, butter, sugars, 1 egg, plus 1 egg whites, apple juice, molasses, honey, and vanilla for 1 minute.

Sift flour, baking soda, salt, ginger, cloves, and cinnamon. Stir until no streaks remain. Combine gradually into the sugar mixture.

Stir in oats, almonds, and raisins. Mix well.

Drop by teaspoonfuls onto well greased cookie sheets.

Bake at 350°F for 12-15 minutes.

Bake till they are light brown on the bottom. Cookies will firm up while cooling. Place onto cooling racks.

Be careful not to over-bake or the cookies will be dry.

Oatmeal raisins cookies are awesome, good comfort food, but you got to have a glass of milk to go with that, I am using this recipe tazz.

Hope you do and you enjoy. This is one of my favorite cookie. I have even replaced the oats with a trail mix.

Since you like raisins try the dry fruit pie. Yummy and keeps you regular.

Sounds yummy I am going to try it, and like you said, ummm keeps me regular.

Let me know how you like them. Yes indeed they do keep you regular. Enjoy.

LEMON PUDDING CAKE

4 medium eggs
1/3 cup freshly squeezed lemon juice
1 teaspoon finely grated lemon peel (yellow portion only)
1/2 tsp. lemon extract or 2-3 drops pure lemon oil
2 tbsp of un-salted butter
1 1/2 cups granulated sugar
1/2 cup all-purpose flour (sifted)
1/2 teaspoon sea salt
1 1/2 cups whole milk

Have eggs at room temperature. Separate yolks and whites into separate bowls.

Beat egg yolks, lemon juice, lemon peel, lemon extract or oil and butter until thick and lemony colored.

Mix together sugar, flour, salt. On sheet of wax paper, or parchment paper. Stir half of the flour mixture into the egg yolk mixture.
Stir in the milk, and then add the remaining flour. Beat well.

Using perfectly clean beaters, beat egg whites until stiff peaks form (any of the egg yolk remaining on the beaters will cause the whites not to beat up as well!). Gently fold egg whites into the batter.

Spread batter evenly in an 8-inch square baking pan.
Set batter filled baking pan into the center of a large pan of hot water (bain-marie) in the oven so that the water reaches half-way up the sides of the baking pan.
Bake at 350°F for 45 minutes.

BLACKBERRY COBBLER

1/2 cup of sweet un-salted butter
1 cup of fine sugar
1 cup of water
1 1/2 cup of self-rising flour
1/2 cup of sweet un-salted butter
1/3 cup of whole milk (room temperature)
2 cups of blackberries, fresh or frozen
1 tsp. of cinnamon
1 tsp of ginger
2 tbsp. sugar

Preheat oven at 350 degrees.

Melt 1/2 cup butter in 10 inch round or oval baking dish; set aside.

For syrup, heat sugar and water until sugar melts. Set aside.

Make cobbler dough by cutting butter into flour until particles are like fine crumbs. Combine milk and stir with a fork until dough leaves sides of bowl. Turn out on floured board. Knead 3 or 4 times.

Roll out to 11 x 9 x 1/4 inch thick rectangle.

Spread berries over dough, sprinkle with cinnamon, ginger, and roll up like jelly roll.

Cut into 1 1/4 inch thick slices. Place in pan over melted butter. Pour sugar syrup over them.

Bake at 350 degrees for 1 hour and 15 minutes before removing from oven. Sprinkle 2 tablespoons of sugar over crust.

I will let you know, I am taking the blackberry cobbler recipe, sounds so good.

Please do and let me know how you like it.

SMOTHERED BURRITOS

4 cans of green chili enchilada sauce
4 lbs. pork roast, all fat removed & cubed
1 lg. jar hot taco sauce
2 cans enchilada sauce
1 can of tomatoes & green chilies
4 fresh jalapenos, finely chopped
1 large red onion, chopped
1 tbsp. oil

Place pork cubes, onions and oil in pan and brown. Place in crock pot and add all other ingredients. Simmer on low at least 24 hours. (High 8 hours.) Meanwhile make burritos. Sauce will keep in air tight bowls in the refrigerator for weeks. Pour sauce in small freezer bags, so you can remove and cook what you need.

BURRITOS:
2 dozen lg. flour tortillas
2 lg. cans black refried beans
3 lb. beef roast with much of the fat removed
1 jar of hot picante sauce
1 small can diced green chilies
Shredded cheddar cheese, or American cheese slices
1 red onion, chopped
Lettuce
Tomatoes, chopped
Shredded extra sharp cheddar cheese

Boil beef in 2 cups of beef broth, and picante sauce, diced green chilies until it falls apart easily (4 hours). Drain. Discard liquid.

Take 1 tortilla; add a heaping spoonful of beans, a heaping spoonful of beef, spoonful of cheese, and onions to taste.

Fold and wrap in heavy foil. Repeat until all burritos are done. These are grand to make ahead. If you want to freeze, wrap them in freezer paper.

When ready to cook the burritos. Place on a cookie sheet, in a 375 degree oven for 25 minutes. If using a grill cook them for 20 minutes turning them every 5 minutes. Allow them to remain in the foil. For 5 minutes. Remove burritos from the foil, placing them in a shallow plate.

Then spoon sauce over top to smother, add lettuce, tomatoes and more cheese on top. Make sure sauce is hot when smothering burrito. Serve with nacho jalapeno slices if desired.

Smothered burritos, I love the title, I will let you know how it turns out.

Please do Christine. I indeed hope you enjoy dear lady.

Tazz, do you have a tried and tested pesto recipe? One that is versatile and can be used for either pasta or bread?

I hope you can use these Red_Lace. I prepare these for bread or for pasta. I like to spread them on a French bread and toast them in the oven.




PESTO SAUCE

2 cups fresh basil leaves, tightly packed
1 cup of parsley leaves
4 cloves garlic, minced
1/2 cup pine nuts I like to use almonds
1 tsp of sea salt
1/2 cup of first press olive oil
3/4 cup of freshly grated Parmesan cheese
olive oil (for covering)

Put all ingredients except olive oil into a blender or food processor and process, scraping down side of bowl once or twice, until mixture is smooth.
Transfer to a freezer container or jar and cover with 1/2 inch of olive oil on top.
Keep several weeks in the refrigerator. Freeze for longer storage (several months).
Scoop olive oil off top, with spoon before using. Pour it back over any unused portion and return to refrigerator or freezer.
For pasta combine more olive oil, for bread spread combine one tsp of olive oil. Mix well with a folk or whisk. Toast in oven for 10 minutes at 350 degrees. I cut a slice of, fresh Parmesan cheese to top the bread in the oven.


PESTO GENOVESE

For pasta or soups toasted bread

1 cup of fresh basil leaves, washed and dried
6 spinach leaves, washed and dried
1/2 cup of parsley leaves
3 marjoram sprigs
1/2 cup of pine nuts (I like to use almonds)
4 cloves garlic, pressed (use garlic press)
1/2 cup of grated Parmesan cheese
1/4 cup of olive oil
2 tbsp butter, softened
1/4 tsp. of sea salt

In the blender, or food processor; briefly pulse. Combine all ingredients, except the olive oil.

Once the sauce is blended, combine in the olive oil slowly. When combined stop the blender or food processer.


GRAMS PESTO SAUCE

8 oz basil leaves, stalks removed and torn into pieces
1/2 tsp of sea salt
1/2 tsp of ground pepper
3-4 cloves garlic minced
2 oz pine kernels or walnuts or almonds
1/4 cup of Parmesan
1/4 cup of Pecorino Romano
1 1/4 cup of first press olive oil

Put everything except oil in food processor. Stir in oil. Serve on bread or your favorite pasta.

Thanks, Tazz!!! :)

Copied!

CLASSIC BASIL PESTO

2 cups of fresh basil leaves
3 lg. garlic cloves
1/2 cup of freshly grated Parmesan cheese
1/4 cup of freshly grated Pecorino Romano cheese
1/4 cup of pine nuts or walnuts or almonds
1/2 cup of first pressed olive oil
Salt & freshly ground pepper

Combine the basil, garlic, cheeses and nuts in a food processor or blender. Process ingredients with machine running, slowly combine the olive oil. Salt and ground pepper to taste. Process the sauce; to the desired consistency. Let stand 5 minutes before serving.

Pesto has many uses such as pasta sauce, topping for fish or chicken, or simply spread on good, crusty Italian bread.



WHITE CLAM SAUCE WITH PESTO:

1 lb. fresh or frozen chopped clams (with juices)
1/4 cup of olive oil
1/4 cup of sweet un-salted butter
3 cloves garlic minced
1/4 cup of minced onion
2 tbsp. fresh parsley or 1 tbsp. dried
1/4-1/2 cup of basil pesto, depending on taste
1/4 cup of white wine or clam broth
1 lb. cooked linguine

In large saucepan heat olive oil and butter over medium low heat.

When butter is melted add minced onion, minced garlic and parsley. Sauté for 2-3 minutes then add pesto, clams and water.

Cook until clams are heated through. The entire cooking process should not take more than 10 minutes. Serve over hot pasta with lots of freshly grated cheese.

Hope dear lady that the recipes work out for you.