Ingredients
3 fluid ounces light rum
1 1/2 tablespoons lime juice
1 tablespoon white sugar
2 cups cracked ice
Directions
Pour the rum, lime juice, sugar and ice into the container of a blender. Blend for 10 seconds, or until ice is fine. Pour into two daiquiri glasses.
Wednesday, August 10, 2011
Cooking : Blackberry Peach Pie
Ingredients
3 cups fresh blackberries
3 fresh peaches - peeled, pitted and sliced
3 tablespoons cornstarch
3/4 cup white sugar
1 double crust ready-to-use pie crust
2 tablespoons butter, melted
1 tablespoon ground cinnamon
1/2 teaspoon ground nutmeg
Directions
Preheat oven to 450 degrees F (230 degrees C).
Mix the blackberries, peaches, cornstarch, and sugar in a large bowl.
Press one of the pie crusts into the bottom of a 9-inch pie pan. Pour the blackberry mixture into the pie crust. Cover with the remaining pie crust. Crimp the edges of the two crusts together to seal. Cut slits in the top of the pie to vent. Brush the top with the melted butter. Sprinkle the cinnamon and nutmeg over the top.
Bake in preheated oven for 15 minutes. Reduce the oven temperature to 350 degrees F (175 degrees C) and continue to cook until top crust is golden brown, 35 to 40 minutes.
3 cups fresh blackberries
3 fresh peaches - peeled, pitted and sliced
3 tablespoons cornstarch
3/4 cup white sugar
1 double crust ready-to-use pie crust
2 tablespoons butter, melted
1 tablespoon ground cinnamon
1/2 teaspoon ground nutmeg
Directions
Preheat oven to 450 degrees F (230 degrees C).
Mix the blackberries, peaches, cornstarch, and sugar in a large bowl.
Press one of the pie crusts into the bottom of a 9-inch pie pan. Pour the blackberry mixture into the pie crust. Cover with the remaining pie crust. Crimp the edges of the two crusts together to seal. Cut slits in the top of the pie to vent. Brush the top with the melted butter. Sprinkle the cinnamon and nutmeg over the top.
Bake in preheated oven for 15 minutes. Reduce the oven temperature to 350 degrees F (175 degrees C) and continue to cook until top crust is golden brown, 35 to 40 minutes.
Cooking : Aunt Lydia's Apple Cake
Ingredients
7 apples - peeled, cored and sliced
2 cups all-purpose flour
1 teaspoon salt
1 cup butter
1 (.25 ounce) package active dry yeast
1/4 cup warm water
1 teaspoon white sugar
2 egg yolks
1/2 cup tapioca
3/4 cup white sugar
1 teaspoon ground cinnamon
Directions
Preheat oven to 350 degrees F (175 degrees C).
Sift flour and salt together into a medium bowl. Cut in butter as for pie crust to pea sized pieces. Set aside.
Put warm water and 1 teaspoon sugar in a large bowl. Add yeast. Let dissolve. Add slightly beaten egg yolks to yeast mixture.
Add flour mixture and gently mix until mixture forms a ball. Divide in half. Use one-half for bottom and one-half for top crust. Roll out one crust to fit a 9x13 inch ungreased pan. Sprinkle tapioca over dough.
Fill with sliced apples, piled high. Sprinkle with mixture of 3/4 cup sugar and 1 teaspoon cinnamon.
Roll top crust to fit pan. Put top over apples, seal in around pan, tucking top under (do not flute). Do not prick.
Bake at 350 degrees F (175 degrees C) for 45 minutes. While still slightly warm, frost with butter frosting.
7 apples - peeled, cored and sliced
2 cups all-purpose flour
1 teaspoon salt
1 cup butter
1 (.25 ounce) package active dry yeast
1/4 cup warm water
1 teaspoon white sugar
2 egg yolks
1/2 cup tapioca
3/4 cup white sugar
1 teaspoon ground cinnamon
Directions
Preheat oven to 350 degrees F (175 degrees C).
Sift flour and salt together into a medium bowl. Cut in butter as for pie crust to pea sized pieces. Set aside.
Put warm water and 1 teaspoon sugar in a large bowl. Add yeast. Let dissolve. Add slightly beaten egg yolks to yeast mixture.
Add flour mixture and gently mix until mixture forms a ball. Divide in half. Use one-half for bottom and one-half for top crust. Roll out one crust to fit a 9x13 inch ungreased pan. Sprinkle tapioca over dough.
Fill with sliced apples, piled high. Sprinkle with mixture of 3/4 cup sugar and 1 teaspoon cinnamon.
Roll top crust to fit pan. Put top over apples, seal in around pan, tucking top under (do not flute). Do not prick.
Bake at 350 degrees F (175 degrees C) for 45 minutes. While still slightly warm, frost with butter frosting.
Cooking : Best Easy Chicken Croquettes
Ingredients
1 (10.75 ounce) can condensed cream of chicken soup
1 1/2 cups finely chopped, cooked chicken meat
1/4 cup Italian-style dry bread crumbs
2 tablespoons minced celery
1 tablespoon minced onion
1/4 teaspoon poultry seasoning
1 tablespoon shortening
1/2 cup milk
1/8 tablespoon poultry seasoning
1/2 cup Italian-style dry bread crumbs, for rolling
Directions
Combine 1/3 cup of the soup, chicken, bread crumbs, celery, onion and 1/4 teaspoon poultry seasoning. Mix well and shape into 6 croquettes (I make patties). Chill in refrigerator for about 1 hour.
Remove croquettes from refrigerator and roll in additional bread crumbs. In a large skillet, melt 1 to 2 tablespoons shortening. Brown the croquettes in the shortening. Meanwhile, in a small saucepan, combine the remaining soup, milk and 1/8 teaspoon poultry seasoning. Heat over low, stirring occasionally. Serve sauce over croquettes.
1 (10.75 ounce) can condensed cream of chicken soup
1 1/2 cups finely chopped, cooked chicken meat
1/4 cup Italian-style dry bread crumbs
2 tablespoons minced celery
1 tablespoon minced onion
1/4 teaspoon poultry seasoning
1 tablespoon shortening
1/2 cup milk
1/8 tablespoon poultry seasoning
1/2 cup Italian-style dry bread crumbs, for rolling
Directions
Combine 1/3 cup of the soup, chicken, bread crumbs, celery, onion and 1/4 teaspoon poultry seasoning. Mix well and shape into 6 croquettes (I make patties). Chill in refrigerator for about 1 hour.
Remove croquettes from refrigerator and roll in additional bread crumbs. In a large skillet, melt 1 to 2 tablespoons shortening. Brown the croquettes in the shortening. Meanwhile, in a small saucepan, combine the remaining soup, milk and 1/8 teaspoon poultry seasoning. Heat over low, stirring occasionally. Serve sauce over croquettes.
Cooking : Bok Choy Beef Soup
Ingredients
1 tablespoon olive oil
1 clove garlic, minced
1/2 onion, chopped
1 pound beef sirloin tips
1 teaspoon salt
1 teaspoon ground black pepper
1 (10.5 ounce) can chicken broth
2 1/2 cups water
2 tablespoons lime juice
1 jalapeno pepper, chopped
1 head bok choy, chopped
2 tablespoons chile-garlic sauce (such as Sriracha�), or to taste
Directions
Heat the olive oil in a large pot over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the beef, and continue cooking until the beef is evenly browned. Season with salt and pepper. Add the chicken broth, water, lime juice, and jalapeno. Increase heat to medium-high, and bring to a boil. Stir in bok choy, and simmer until tender, about 5 minutes. Mix in chile-garlic sauce.
1 tablespoon olive oil
1 clove garlic, minced
1/2 onion, chopped
1 pound beef sirloin tips
1 teaspoon salt
1 teaspoon ground black pepper
1 (10.5 ounce) can chicken broth
2 1/2 cups water
2 tablespoons lime juice
1 jalapeno pepper, chopped
1 head bok choy, chopped
2 tablespoons chile-garlic sauce (such as Sriracha�), or to taste
Directions
Heat the olive oil in a large pot over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the beef, and continue cooking until the beef is evenly browned. Season with salt and pepper. Add the chicken broth, water, lime juice, and jalapeno. Increase heat to medium-high, and bring to a boil. Stir in bok choy, and simmer until tender, about 5 minutes. Mix in chile-garlic sauce.
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