Graham Cracker Crust I Recipe. Old Fashioned Pumpkin Pie Recipe. Ingredients 2 cups of pumpkin pulp purée from a sugar pumpkin* or from canned pumpkin purée1 1/2 cup heavy cream or 1 12 oz. can of evaporated milk1/2 cup packed dark brown sugar1/3 cup white sugar1/2 teaspoon salt2 eggs plus the yolk of a third egg2 teaspoons of cinnamon1 teaspoon ground ginger1/4 teaspoon ground nutmeg1/4 teaspoon ground cloves1/4 teaspoon ground cardamon1/2 teaspoon of lemon zest1 good crust (see pâte brisée recipe) * To make pumpkin purée from a sugar pumpkin: start with a small-medium sugar pumpkin, cut out the stem and scrape out the insides, discard (save the seeds, of course).
Cut the pumpkin in half and lay cut side down on a rimmed baking sheet lined with silpat or aluminum foil. Bake at 350°F until fork tender, about an hour to an hour and a half. Remove from oven, let cool, scoop out the pulp. Method 1 Preheat oven to 425°F. 2 Mix sugars, salt, and spices, and lemon zest in a large bowl. 3 Pour into pie shell and bake at 425°F for 15 minutes. A Retro Dessert and A "Green" White Elephant Gift. This is one of two desserts that I made for the Christmas buffet at my aunts house.
I was going to make a sausage, apple, cornbread dressing but my mom said she wanted to make the dressing so she handed off her dessert to me. I also made a cake, but today I will share with you a lovely retro dessert- a Jello mold :-) I've made many a Jello salad in my lifetime but I've never put it into a mold before.
I thought this would be fun though since it was for a special occasion. As if you need a special occasion to put Jello into a pretty dish. ha ha! It was really good and I liked the combination of these flavors in this fluffy salad. Ambrosia Jello Mold from Kraft 1 can (8 oz.) crushed pineapple in juice, undrained cold water 2 cups boiling water 1 pkg. (6 oz.) orange Jello Gelatin 1-1/2 cups thawed Cool Whip 1 can (11 oz.) mandarin oranges, drained 1-1/2 cups miniature marshmallows 1/2 cup sweetened shredded coconut Drain pineapple, reserving juice. Refrigerate 3 hours or until firm.
Free Pressure Cooker Recipe. Banana Bread Recipe. Photography Credit: Elise Bauer This banana bread has been the most popular recipe on Simply Recipes for over 10 years.
Thousands of people make it every day. Why? Because it really is the best banana bread recipe, period. You can mix everything in one bowl, you can vary the amount of sugar or bananas. The beauty of this banana bread recipe is you don’t need a fancy mixer! You can toss in a cup of chopped nuts, raisins, or chocolate chips if you want, or put the batter into muffin tins and make banana nut muffins instead. I was given this banana bread recipe years ago from my friend Heidi H, who, many years before, had begged the recipe from a ski buddy’s mother—Mrs. Here’s a quick little video I put together on how to make this banana bread, please check it out! Banana Bread Recipe Print No need for a mixer for this recipe! The best bananas to use for banana bread are those that are over-ripe. Ingredients Method 1 Preheat the oven to 350°F (175°C), and butter a 4x8-inch loaf pan. Moroccan chickpea soup recipe. Moroccan chicken with lemon couscous recipe. Chicken, Snow Pea and Corn Stir-Fry.
Cooking Time: 20 minutes Serves: 4 Servings Ingredients: 1 tablespoon oyster sauce¼ cup chicken or vegetable stock¼ cup (60 ml) vegetable oil1 tablespoon black mustard seeds1 onion, thinly sliced3 large garlic cloves, crushed400 g chicken breast fillets, cut into thin strips200 g snow peasFresh corn kernels1 tablespoon sesame seedsBean Shoots Directions: Mix the oyster sauce and stock together in a small bowl, then set aside.
Heat a wok or large frying pan over a high heat, add 1 tablespoon of the vegetable oil and heat until it is very hot. Immediately add the remaining oil, onion and garlic and stir-fry for 1 minute. Add the snow peas and corn to the wok and stir in the reserved oyster sauce mixture. Sprinkle with sesame seeds and fresh bean shoots over the top just before serving. Vary the vegetables as much as you like, small broccoli florets, mushrooms, red or green capsicums etc. To keep your snow peas snappy – pop them in a bowl of cold water in the fridge!!