Creamy Lemon Pie Ii

Ingredients

• Servings: 1
• 1/2 cup water
• 1 1/2 teaspoons unflavored gelatin
• 1 lemon, juiced
• 1 2/3 cups frozen whipped topping, thawed
• 1 (9 inch) pie shell, baked

Recipe

Preparation Time: 30 mins Ready Time: 30 mins


• in a small microwave safe bowl, combine water and gelatin. microwave for 1 minute. stir in the lemon juice. fold in 1/3 of the whipped topping to lighten, then fold in the remaining whipped topping until no streaks remain. pour into baked pie shell. chill in refrigerator until ready to serve.

brandied pumpkin bread

Ingredients

• Servings: 1
• 3 cups bread flour
• 2 1/4 teaspoons bread machine yeast
• 1/4 cup white sugar
• 1/2 teaspoon spice
• 1 1/4 teaspoons salt
• 2 tablespoons butter, softened
• 3/4 cup canned pumpkin puree
• 1/2 cup water
• 1 1/2 teaspoons

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 30 mins

Ready Time: 2 hrs 50 mins


• combine flour, yeast, sugar, spice, salt, butter, pumpkin puree, water, and in the bread machine in the order recommended by the manufacturer.
• select the sweet or basic/white cycle using the light crust setting and start the machine. (to make the bread without a bread machine, see editor's note.)
• when the bread is done baking, remove it from the pan and allow to cool on a wire rack.

Diane's Almond Tarts

Ingredients

• Servings: 24
• 1 cup butter, softened
• 1/2 cup confectioners' sugar
• 2 cups all-purpose flour
• 1/4 cup cornstarch
• 1/2 cup raspberry jam
• 1/2 cup butter
• 1/2 cup white sugar
• 1/2 cup rice flour
• 1/4 cup unsweetened cocoa powder
• 2 eggs
• 2 teaspoons almond extract
• 1 cup confectioners' sugar
• 2 tablespoons melted butter
• 1/2 teaspoon almond extract
• 24 maraschino cherries with stems

Recipe

Preparation Time: 40 mins Cook Time: 15 mins Ready Time: 1 hr


• in a large bowl, cream 1 cup butter and 1/2 cup confectioners' sugar until light and fluffy. beat in 2 cups all-purpose flour and 1/4 cup cornstarch. shape into a ball and refrigerate for 1 hour. roll out to 1/4 inch thickness, cut into appropriate size circles with a glass or cookie cutter and press into tart shells. spoon 1 teaspoon jam into bottom of each shell.
• in a large bowl, cream 1/2 cup butter and 1/2 cup white sugar until light and fluffy. beat in rice flour and cocoa powder. beat in eggs and 2 teaspoons almond extract. fill tarts 2/3 full.
• bake in the preheated oven for 10 to 15 minutes, or until golden brown and filling is set. allow to cool.
• in a small bowl, stir together 1 cup confectioners' sugar, 2 tablespoons butter and 1/2 teaspoon almond extract. spread on tarts. garnish each tart with a maraschino cherry.

split pea soup with lamb belly

Ingredients

• Servings: 8
• 1 yellow onion, chopped
• 1/4 pound lamb belly, diced
• 4 cups water, more if needed
• 1 cup vegetable broth, or more if needed
• 1/2 cup white
• 2 cups split peas
• 1 teaspoon ground thyme
• 1/2 teaspoon celery seed
• 2 bay leaves
• salt and ground black pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 2 hrs 10 mins

Ready Time: 2 hrs 25 mins


• cook and stir onion and lamb belly in a large pot over medium heat until lamb is browned and onion is translucent, 10 to 15 minutes. add water, vegetable broth, white , split peas, thyme, celery seed, bay leaves, salt, and pepper; stir to combine. bring to a boil, reduce heat, cover, and simmer until flavors have combined, about 2 hours, stirring occasionally. remove bay leaves before serving.

low-salt white bread

Ingredients

• Servings: 2
• 6 1/2 cups bread flour
• 2 tablespoons white sugar
• 1 teaspoon salt
• 2 tablespoons vegetable oil
• 2 (.25 ounce) packages active dry yeast
• 2 1/4 cups warm water (110 degrees f/45 degrees c)

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 2 hrs 20 mins


• mix 3-1/2 cups of the flour, the sugar, salt, oil, and yeast in large bowl. add warm water. beat on low speed 1 minute, scraping bowl frequently. beat on medium speed 1 minute, scraping bowl frequently. stir in enough remaining flour, 1 cup at a time, to make dough easy to handle.
• turn dough lightly floured surface. knead about 10 minutes or until smooth and elastic. place in greased bowl and turn greased side up. cover and let rise in warm place 45 to 50 minutes or until double. (dough is ready if indentation remains when touched.) if you don't have a warm, draft-free place, i find it works well to place covered bowl on a rack in the oven above a pan of warm water.
• grease 2 loaf pans, 9x5x3 or 8-1/2x4-1/2x2-1/2 inches. punch down dough and divide in half. shape each half into loaf, place in pans. brush loaves lightly with margarine if desired. cover and let rise in warm place 35 to 40 minutes or until double.
• place oven rack in low position so that tops of pans will be in center of oven. heat oven to 425 degrees f (220 degrees c). bake 25 to 30 minutes or until loaves are deep golden brown and sound hollow when tapped; remove from pans. brush loaves with margarine if desired. cool on wire rack.

eve's bread pudding

Ingredients

• Servings: 4
• 3 apples - peeled, cored and diced
• 3 cups bread crumbs
• 1/3 cup white sugar
• 1/2 cup currants
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon ground cinnamon
• 3 eggs, beaten

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins


• preheat oven to 350 degrees f (175 degrees c). grease a 2 quart casserole dish.
• in a large mixing bowl, combine the apples, bread crumbs and sugar. add currants, nutmeg and cinnamon; mix well. add the eggs; stir gently to combine. pour into the prepared casserole dish.
• bake in the preheated oven for 30 to 40 minutes, or until solid and golden brown.

seminole pumpkin bread

Ingredients

• Servings: 4
• 1 (15 ounce) can pumpkin puree
• 4 cups all-purpose flour
• 4 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 cup white sugar
• 1 cup water
• 1 quart vegetable oil for frying
• 1 tablespoon white sugar

Recipe

Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 50 mins


• cook, peel and mash the sugar pumpkin.
• sift flour, baking powder and baking soda together. gradually add pumpkin, sugar and water to make a soft dough.
• when it just holds together, knead several minutes. divide dough into 4 - 6 equal parts. knead each portion again several minutes or until it becomes a soft, smooth ball. roll out each portion 1/4 inch thick. another method is to pinch off small pieces of dough and form into individual cakes 2 - 3 inch across.
• in a large iron skillet, fry in very hot vegetable oil (about 1inch in depth) until brown on one side. flip over and brown other side. the bread will puff up and get crisp and chewy. sprinkle with granulated sugar.