Recipes WebPage

Main Dishes

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Title

Ingredients:


Instructions:

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Side Dishes

Pineapple Habanero Sauce

Vegan - Gluten Free

Ingredients

2 Cans of Pineapple Chunks in it's own juice 1 16oz Frozen Mango Chunks
1 Cup of Sugar
1/3 cup lime juice
2 Habaneros, deseeded
1 Red Bell Pepper, diced
1 Yellow Bell Pepper, diced

Instructions

1. Add pineapple, mango, sugar, lime juice and habaneros in blended and blend to desired consistency. I like mine with a small chunks.
2. Pour into bowl and add red and yellow bell peppers.

Notes

Makes 2 Quarts
Online Recipe

Pineapple Habanero Sauce

9 Ingredients:

Produce
4 cloves Garlic
1 tsp Ginger, fresh root
2 Habanero peppers
1 Mango, large
1 Peach, small fresh

Condiments
2 tsp Worcestershire sauce

Baking & Spices
1/2 cup Brown sugar
1 Salt and ground black pepper

Dairy
1/4 cup Butter, unsalted

Online Recipe

Desserts

Baklava

Ingredients:
1 box Filo dough
1 cup honey
1 cup melted butter
1 cup sugar
2 cups finely ground walnuts
1 cup water
1/4 cup sugar
3/4 teaspoon cinnamon
1 teaspoon ground cinnamon
1 teaspoon grated orange peel

Instructions:
Brush half the pastry, one at a time with butter, fitting them into 9x13 pan (not glass).
Combine walnuts, sugar, and cinnamon.
Sprinkle pastry with a half cup of mixture.
Cover with two more filo sheets and repeat process until all of the nut mixture is used up.
Brush and use remaining filo.
Score and cut pastry diagonally to form 12 diamond shaped pieces.
Top with remaining butter.
Bake at 350 degrees for 50 minutes to 1 hour.
Pour honey syrup over immediately.
When sizzling stops, do not pour syrup (pastry will be too sticky).
Combine honey, sugar, water, cinnamon, orange peel, and salt in a small pan.
Heat to boiling stirring constantly.
Lower heat and simmer 10 minutes.
Keep syrup at simmer temperature until ready to use.

Mom's-Recipes-AgnesHowell.doc

Betty Fackler's Velveeta Fudge

Ingredients:
1 pound Velveeta Cheese
1 pound butter
4 pounds Powdered Sugar
1 Cup Unsweetened Hershey's Cocoa
2 Teaspoons Vanilla Extract
2 Cups Chopped Nuts

Directions:
Sift & Mix Sugar and Cocoa in large bowl
Make a well in the Sugar/Cocoa mixture
Melt Velveeta Cheese and Butter in the Microwave 6-7 minutes
Stir mixture until smooth
Pour Cheese mixture into the Sugar mixture
When it's about 2/3's mixed, add Nuts and Vanilla Extract
The result will be very stiff
Pat onto cookie sheet and cut into smaller pieces

Makes 5 pounds of candy

Dessert-BettyFackler-VelveetaCheeseFudge.doc

Cherry Pie Filling

Ingredients:

• 5 Cups of Cherries
• 2/3 Cup of Sugar
• 1/4 Teaspoon of Salt
• 2 Tablespoons of Corn Starch
• 2 Tablespoons of Lemon Juice
• 1/4 Teaspoon of Almond Extract
• 1 Teaspoon of Vanilla Extract

Instructions:

• Blend Into Large Cooking Pot
• Bring To A Boil
• Simmer On Medium Heat Until Desired Consistency

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Coconut Lemon Squares

This recipe fills a 160-square-inch (12"x16") cookie sheet.

Crust:
3 cups flour
1 1/2 cup butter
4 tablespoons sugar
Mix and pat down in bottom of pan. Bake until light brown for 15 to 20 minutes in 350 degree oven.

Filling:
4 eggs beaten
2 cup brown sugar
2 cup coconut
2 cup chopped nuts
1 teaspoon baking powder
4 tablespoons flour
Mix and spread over crust. Bake 20 minutes.

Frosting:
Wait until Crust and Filling are cool.
2 cup powdered sugar
2 tablespoon butter
Rind and juice of 2 lemon

Mom's-Recipes-AgnesHowell.doc

Date Squares

Ingredients:
1 pounds dates
3/4 cup sugar
Cook dates, sugar and water to a jelly-like consistency.

Crust:
1 cup sifted flour
1 teaspoon baking powder
1 cup brown sugar, firmly packed
2 cups rolled oats, uncooked
3/4 cup melted butter

Instructions:
Sift flour and baking powder together.
Add brown sugar, rolled oats and mix.
Pour melted butter over this and blend.
Divide into two portions.
Pat half of this mixture into the bottom of a 9-inch square pan.
Cover with date filling.
Top with the remaining portion.
Bake at 350 degrees for 25-30 minutes.
Cut into squares immediately after removing from oven.
Cool before removing from pan.

Mom's-Recipes-AgnesHowell.doc

Dream Candy - August 17, 2021

Ingredients:

• White Chocolate
• Caramel
• Coconut
• Pecans

Instructions:

• Coat a Casserole Dish with Non-Stick
• Melt the White Chocolate into a Casserole Dish
• Sprinkle Coconut and Pecans over the White Chocolate
• Melt Caramel (Not Too Hot or It Will Turn Brittle) and Pour Over Ingredients
• Melt More White Chocolate and Pour Over the Top and Let Cool

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Fruit Cake

Ingredients:
2 cans sweetened condensed milk
2 cans coconut
2 cans dates
1/2 pound candied cherries
1/2 pound candied pineapple
1 pound nuts

Instructions:
Dice fruit and nuts.
Mix with milk and add coconut.
Bake at 275 degrees for 1 hour.
Line pan with wax paper.

Mom's-Recipes-AgnesHowell.doc

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Lemon Sponge Cups

Ingredients
1 cup sugar
1/4 cup sifted all-purpose flour
2 tablespoons melted butter
2 tablespoons grated lemon peel
1/3 cup lemon juice
1 1/2 cups milk (scalded)
3 egg yolks (beaten to blend)
3 stiff beaten egg whites

Instructions
Combine sugar, flour, butter, and salt.
Add lemon peel and juice.
Stir milk into egg yolks and add to lemon mixture.
Fold in egg whites.
Pour into eight ungreased 5-ounce custard cups.
Set cups in shallow pan. Pour hot water around them 1" deep.
Bake at 325 degrees for 30 minutes or till cake part (atop the sauce) is done.
Top with cream.

Mom's-Recipes-AgnesHowell.doc

Mocha Rum Balls

Ingredients
1/4 cup Maxim Freeze-Dried Coffee 1 cup chopped walnuts
1/4 cup rum
3 tablespoons light corn syrup
1 tablesppon water
1 cup unsifted confectioners' sugar
2 tablespoons cocoa
2 cups fine vanilla wafer crumbs
Dash of salt

Instructions
Dissolve coffee in rum and water in a bowl.
Add remaining ingredients and mix thoroughly.
Roll into balls, using a rounded teaspoon of mixture for each.
Store in tightly covered container for several days.
Then roll in additional confectioners' sugar.
Makes about 4 dozen rum balls.

Mom's-Recipes-AgnesHowell.doc

Never-Fail English Toffee

Ingredients:
1 Cup Sugar
3 Tablespoons Water
1 Package Chopped Almonds
1 Large Symphony Bar
2 Squares Butter
1 Tablespoon Karo Syrup

Directions:
Combine sugar, butter, water and Karo in electric fry pan.
Heat at hottest temperature; cook, stirring in one direction until candy becomes thick and caramel colored.
Candy should follow spoon at least.
Add almonds.
Stir well and pour onto oiled cookie sheet.
While still hot, put chocolate on top.
Then spread with chopped almonds.
When it melts, spread over toffee.
Cool 1 to 2 hours.
Break apart.

Recipe-NeverFailEnglishToffee.txt

Pecan Log

Ingredients:
1 Package Fudge Nugget Frosting Mix
3 Tablespoons Soft Butter
2 Tablespoons Milk
28 Vanilla Carmels
1/4 Cup milk
1 1/4 Cups Chopped Pecans

Directions:
Melt 3 Tablespoons soft butter with 2 Tablespoons Milk in top of double boiler.
Add frosting mix.
Stir until smooth.
Heat over rapidly boiling water for 5 minutes, stirring occasionly.
Cool slightly.
Roll into 4 rolls about 1 inch thick.
Place the rolls on waxed paper.

View Dessert-PecanLog-Recipe.txt

    Peanut Butter Fudge

This old-fashioned style of peanut butter fudge is not that easy to find out there. The ones I tend to run across always seem to be the soft, creamy version, which is not what I'm into. If it's going to feel like peanut butter in my mouth, then what's the point? No, I want something that feels dense and firm in my fingers but will almost instantly liquefy in when it hits my tongue.

Prep: 15 mins
Cook: 5 mins
Additional: 1 hr
Total: 1 hr 20 mins
Servings: 64
Yield: 64 small cubes

5 Ingredients:

Condiments
1 1/2 cups Peanut butter, creamy (Chunky is great too!)

Baking & Spices
1/2 tsp Kosher salt
1 lb Powdered sugar
1 1/2 tsp Vanilla extract

Dairy
1 1/4 cups Butter, unsalted

Instructions:

Step #1
Sift sugar through a fine-mesh strainer into a large bowl.

Step #2
Heat butter and peanut butter in a saucepan over medium heat. Whisk to combine and cook until bubbles appear on the edges, 3 to 5 minutes. Stir in salt and vanilla extract. Pour over powdered sugar in the bowl. Mix together using a spatula until smooth.

Step #3
Spread mixture into an 8x8-inch baking pan lined with plastic wrap. Wrap fully and refrigerate until firm enough to cut but not too hard, 1 to 3 hours.

Step #4
Unwrap fudge and cut into small cubes. Let warm up on the counter before cutting if needed.

Chef's Notes:
This technique will work with other nut butters, smooth or chunky, like almond or cashew.



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    White Chocolate Mix

Ingredients:

• 6 Cups of Cheerios Cereal
• 6 Cups of Corn Chex Cereal
• 3 Cups of Salted Peanuts
• 1 Pound of M&M's
• 2 12-ounce Bags of Vanilla Chips
• 3 Tablespoons of Vegetable Oil

Instructions:

• Mix the first five ingredients and set aside.
• Use a Microwave-Safe bowl to heat Vanilla Chips and Vegetable Oil on Medium/High for 2 minutes (Stirring once until smooth).
• Pour over Cereal mixture and mix well.
• Spread onto wax paper lined cookie sheets and let cool.
• Break apart and store in Air-Tight containers.

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Yorkshire Pudding

Ingredients:
2 Cups Sifted Flour
1 Teaspoon Salt
2 Cups Milk
4 Eggs

Instructions:
Mix dry ingredients.
Add milk gradually, then the eggs
Beat thoroughly.
Place hot drippings from Roast Beef in frying pan
Pour in batter 1/2 inch deep pan
Bake in 425 degree oven

Skateboard Caramel Bar

YouTube Video

YouTube - 3:00

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Liquor

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Bailey's Irish Cream


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Root Beer Float

Ingredients:

• Spiced Rum
• French Vanilla Coffee Creamer
• Root Beer

Instructions: Mix To Taste

Maple Cream Whiskey Liqueur

Web Site

INGREDIENTS
1 cup 18% cream
1 can sweetened condensed milk 300 ml
1 tsp vanilla extract
1 tsp cocoa powder (unsweetened)
1/4 cup Maple Syrup
1 1/4 cup Canadian Whisky

INSTRUCTIONS
In medium saucepan, heat 1/2 cup cream with condensed milk and whiskey in vanilla extract and cocoa powder.
Continue to heat until cocoa is fully incorporate and no flecks remain.
Mix in Maple syrup and stir unless melted and completely combined.
Remove from heat and mix remaining cream and whiskey.
Cool for 5 minutes on counter top and whisk once more.
Using a funnel, immediately pour mixture into bottles that have a seal.
Chill in refrigerator for minimum 1 hour before serving.
Drink within 10 days of making and shake well before serving.

NOTES
Make sure to use freshly purchased and opened cream to ensure best results an longevity of the liqueur.
Drink within 10 days of making.
If giving bottles as gifts, I recommend creating tags with instructions to shake well before serving and 'best by' date.

Rum Chata

To make homemade RumChata, simply blend 1 can (14 oz) of sweetened condensed milk, 1 cup of heavy cream, 1.5 cups of spiced rum, 1/4 cup of coffee liqueur, 2 tsp vanilla extract, 1/2 tsp cinnamon, and 1/4 tsp nutmeg until smooth, then chill in the fridge for at least 2 hours.

Ingredients

• 1 can (14 oz) sweetened condensed milk
• 1 cup heavy cream
• 1 1/2 cups spiced rum (or dark rum)
• 1/4 cup coffee liqueur (such as Kahlua)
• 2 teaspoons vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg

Instructions

1. Blend: Place all ingredients into a high-speed blender. Blend on high for about 1 minute until the mixture is completely smooth and the spices are fully incorporated.
2. Bottle: Pour the creamy mixture into a large glass bottle or airtight jar.
3. Chill: Refrigerate for at least 2 hours to allow the flavors to meld together. It tastes even better after 24 hours.
4. Serve: Shake the bottle very well before serving, as natural separation can occur. Serve chilled, over ice, or mix it into your coffee!

Storage & Tips

• Shelf Life: Because of the dairy, keep the bottle stored in your refrigerator. It will stay fresh for up to 1 to 2 weeks.
• Customization: If you prefer it less sweet, you can replace the condensed milk and cream with 3 cups of half-and-half or a store-bought dairy coffee creamer mixed with a bit of simple syrup.

For a visual demonstration of a from-scratch horchata method that combines real rice with rum and cream

Add 1/2 Cup of Cream of Coconut to make it Cream of Coconut Rum Chata.

Whipped Sunset Cocktail

Ingredients:
Whipped Cream Vodka, Pineapple Juice, and Grenadine

Instructions:
Blend All Ingredients Together and Add Ice

Add Whipped Cream for Garnish

                       
$14$5.34 for 6-Pak$4.47$2.56

Fun Food Photos

Bubble Juice Solution - For Blowing Bubbles

Ingredients:
1. Dawn Dishwashing Soap
2. Water

Directions:
The basic formula is 6 cups water to 2 cups Dawn.
Increase or decrease the formula depending on how much you need.
Blow bubbles with toilet paper tubes, berry baskets, 6-Pak rings,
the trays that flower come in, PVC pipe, straws and even your hands.

Helpful Hints:
1. Clean up spills with a mixture of vinegar and water.
2. If your bubbles are popping too soon -- add more soap.