Page107,Babylove's

PAGE 107

ANOTHER CUSTARD PIE

INGREDIENTS:

2 large Eggs,slightly beaten
2 Cup Sugar
1Tsp Vanilla
2 Tsp Milk
1/2 Cup Flour
4 Cup Rhubarb

DIRECTIONS:

Combine ingredients;pour into 9" pastry-lined pan or pie plate. Bake @ 400 degrees 10 minutes.Then bake @ 300 degrees 50 to 60 minutes.Cool.Top with whipped cream.

ANOTHER EGG CUSTARD PIE

INGREDIENTS:

8 Large Eggs
2/3 Cup Sugar
1/4 Tsp Salt
2 Big cans (13 Ounce each) evaporated milk, undiluted
2 Tsp Vanilla

DIRECTIONS:
br> Traditionally this is made with a layer of caramelized sugar on the bottom of the pan: heat white sugar in a heavy pan until it melts and turns light brown, then quickly and carefully pour it into the baking pan and tilt the pan so it runs all over the bottom. Beat eggs, mix in sugar and salt, then milk and vanilla. Pour into a glass baking dish and set the dish in a pan of hot water in the oven at 350 degrees. Bake uncovered for 1 hour or until solid. I think it comes out better if you don't stir it while it's cooking.

CARAMEL CUSTARD PIE

INGREDIENTS:

3/4 Cup Sugar

The custard:

1qt Milk
1 Pinch Of sea salt
1/2 Cup Sugar
2 Inch cinnamon stick or vanilla bean
Small piece of orange or lemon rind (optional)
4 Eggs
6 Egg yolks

DIRECTIONS:

The caramel: Heat the sugar for the caramel in a small, heavy frying pan over low heat until it begins to dissolve. Shake the pan slightly (do not stir) until all the sugar has melted. Increase the flame and let the sugar bubble and color. Pour the caramel into the mold and quickly turn it around in all directions, tipping it up in a circular motion until the surface - bottom and 2 inches up the sides - has been lightly coated with the caramel. If the caramel thickens and becomes sluggish, gently heat the mold in a pan of hot water or over low heat, depending on the material, and continue the coating action. Set aside to cool. Put the milk, salt, sugar, and cinnamon or vanilla into a saucepan and bring slowly to a boil, stirring until the sugar has dissolved. Continue boiling slowly, taking care that it does not boil over, until the milk has reduced by about 2/3 cup. Set aside to cool. Place an oven rack on the lowest rung of the oven and heat to 325 F. Beat the eggs and yolks together and stir into the tepid milk. Pour the mixture through a strainer into the flan mold and place it in a hot water bath in the oven. Test after 2 hours with a skewer or cake tester; if it comes out quite clean, the flan is cooked. Remove from the oven, but allow to sit in the water bath for about 15 minutes longer. Remove and set aside to cool completely before refrigerating.

CROCKPOT CHICKEN AND SAUSAGE GUMBO

INGREDIENTS:

1/3 Cup All-purpose flour
1/3 Cup Cooking oil
3 Cup Water
12 oz Fully cooked smoked sausage, links, sliced 1/2 inch thick
2 Cup Chopped cooked chicken
2 Cup Sliced okra OR one 10-oz,Pkg frozen whole
1 Cup Chopped onion
1/2 Cup Chopped green pepper
1/2 Cup Chopped celery
4 Clove garlic, minced
1 Tsp Salt
1/2 Tsp Pepper
1/4 Tsp Ground red pepper
Hot cooked rice

DIRECTIONS:

For roux, in a heavy 2-quart saucepan stir together flour and oil till smooth. Cook over medium-high heat 5 minutes, stirring constantly. Reduce heat to medium. Cook and stir constantly about 15 minutes more or till a dark, reddish brown roux forms. Cool. In a 3 1/2, 4-, 5-, or 6-quart crockery cooker place water. Stir in roux. Add sausage, chicken, okra, onion, green pepper, celery, garlic, salt, pepper, and red pepper. Cover; cook on low-heat setting for 10-12 hours or on high-heat setting for 4 1/2 to 5 hours. Skim off fat. Serve over rice. Makes 6 servings.

JUSTIN WILSON'S HUSH PUPPIES

INGREDIENTS:

2 Cup Cornmeal
1 Cup Plain flour
1 Tsp Baking powder
1 Tsp Salt
1/2 Tsp Soda
1/2 Cup Parsley, finely chopped
1 tsp. ground cayenne peppr (to taste)
1/2 tsp. garlic powder (to taste)
1 med. onion, miced
2 eggs,beaten
1 cup buttermilk
2 Tbls. bacon drippings,hot
Deep fat for frying

DIRECTIONS:

Combine all dry ingredients. Add eggs, buttermilk, onions, and oil or bacon drippings. Mix well. Drop in deep hot fat by spoonfuls and brown on all sides. Now, I said above that this makes 48, I've never counted, so I don't know for sure. But it sure does make a bunch. The main reason why I said 48 is because the program, MenuMaster, won't let you past that field unless you tell it something. Justin Wilson says, "Hush puppy is an old Southern term that originated after the Civil War. People didn't have enough for themselves to eat let alone feed their dogs, so when the old hounds started barking from hunger, they would throw pieces of fried corn bread to them, yelling, 'Shut up, dog! Hush puppy!"

COUNTRY PORK CHOPS WITH MUSHROOM GRAVY

INGREDIENTS:

8 pork chop, (1 1/2-inch thick)
salt and pepper
2 Cup onion, (2 medium) sliced
10 1/2 oz canned chicken broth
1/4 Tsp ground thyme
1/4 Tsp garlic powder
1/4 Cup water
3 Tbsp all-purpose flour
1/4 Tsp salt
1/8 Tsp pepper
2 Cup mushroom, (8 ounces) sliced
1 8 oz. Land O'Lakes light sour cream, (1 cup)

DIRECTIONS:

1. Heat oven to 350 degrees F.
2. In 10-inch skillet brown pork chops over medium-high heat (1 to 2 minutes per side). Season both sides with salt and pepper; place in 13x9-inch baking pan and cover with onions.
3. Add chicken broth, thyme and garlic powder to drippings in skillet. Stir; pour over pork chops and onions.
4. Cover with foil; bake for 60 to 70 minutes or until tender. Place on serving platter; keep warm.
5. Pour liquid from baking pan into 10-inch skillet. Cook over medium heat until mixture just comes to a boil (1 to 2 minutes).
6. Meanwhile, in jar with lid, combine water, flour, salt and pepper; shake to mix. Slowly stir flour mixture into hot liquid in skillet.
7. Continue cooking, stirring constantly, until mixture comes to a full boil; boil 1 minute. Add mushrooms; cook 2 minutes. Reduce heat to low.
8. Stir in Light Sour Cream. Continue cooking, stirring constantly until heated through (1 to 2 minutes). Serve gravy over pork chops.

POTATO CANDY

1 large potato, peeled and coarsely chopped
3 tsp (45 ml) butter
1 lb (450 g) powdered (confectioner's) sugar
1 tsp (5 ml) vanilla extract
1 cup (250 ml) shredded coconut
1 oz (25 g) semi-sweet chocolate

Boil the potato in salted water until tender. Mash the potato and while still hot add 2 teaspoons (10 ml) butter, sugar, vanilla, and coconut, stirring to combine thoroughly. Pat evenly into a greased 8x8-inch (20x20 cm) pan and set aside to cool. Melt the chocolate and combine with the remaining butter. Spread on top of the potato mixture and cut into squares before the chocolate hardens. Serves 8 to 12.

EXTA CRISPY FRIED CHICKEN

Tempura Coating

Ingredients (for 3 lbs choicken - serves 6):

3 lbs chicken cut into pieces
1 1/2 cup all-purpose flour
1/2 cup corn meal
1 tsp paprika
1 tsp black pepper
3 large eggs
1/2 cup evaporated milk
1/2 tsp Cayenne pepper
peanut oil fpr frying
your favorite marinade

Directions:

In a deep fryer heat oil to 400F. While oil is heating let chicken pieces lie in your favorite marinade. In a large bowl combine other ingredients. Once oil reaches desired temperature, coat pieces of chicken with the batter and then gently (to avoid spashing and a nasty burn) place chicken pieces inthe oil. Several pieces can be cooked together, but too much load on the oil at once can reduce temperature and result in inferior results. Let each piece cook for about 15 minutes or until no longer pink inside. Using tongs, remove cooked pieces and place them in a large bowl that has been lined with several thicknesses of paper towel.

ANOTHER EXTRA CRISPY FRIED CHICKEN

In a pie pan, pour about 1½ to 2 cups buttermilk. Put a good forkful or two of baking powder in the buttermilk and whip until frothy. Set aside.

In about 2 cups flour, add salt, pepper, paprika, garlic powder, Mrs. Dash and/or any other seasonings that you might like. To this, add about 1 to 2 Tablespoons of sugar. Stir well to mix seasonings.

Dip chicken pieces in buttermilk, then dip in flour mixture. (You can double dip if you like, but it really makes a thick crust - personally, I don't like it this thick. You can also dip in the flour mixture first, then in the buttermilk and back in the flour, but the single dip works just fine, and is quite crispy.) Preheat deep fryer to 375 deg. and when hot, add chicken pieces one at a time. Do not overload fryer. Small pieces (drumsticks, backs, wings) take about 8 to 10 minutes. Thicker pieces (breast, thighs) take about 12 to 15 minutes, sometimes up to 20 minutes, especially the bigger breast pieces. This is also a good way to do chicken strips.

ANOTHER 7-UP CAKE

Ingredients:

1 box cake mix. {either weith pudding in the mix or a supermoist} yellow. orange. vanilla. lemon, or pineapple mix.
1- 3oz box instqant pudding. vanilla, coconut, or pineapple
3/4 cup of oil
4 large eggs
10oz. bottle of 7-up soda. ( or sprite)
1/2 cup chopped nuts. (optional) walnuts, macadamia nuts, or almonds
br> Directions:

Preheat oven to 350 degrees. Mix together the cake mix and pudding, oil, and eggs until the batter is smooth. Gently fold in the soda and nuts. Bake in a greased 9x13 pan for 45 minutes or until a toothpick inserted in the center comes out clean.

ICING;

: 1 1/2 cups of sugar
1/2cup margarine
1 cup coconut
2 eggs
1 can crushed pineapple
2 tbsp flour

. Melt the margarine in either a saucepan or in a mug in the microwave...add in the flour and stir till smooth. place the sugar, eggs, undrained pineapple, and coconut in a saucepan. Heat over medium heat. as the mixture warms, add the margarine/ flour mixture. continue stirring over medium heat until it begins to boil and thicken...pour the icing over the cooled cake and allow the icing to cool before serving....

SUGAR-FREE NOG

Ingredients:

1 pk (.9 oz) sugar-free instant vanilla pudding mix
7 c Skim milk, divided
1 ts (to 2 tsp.) vanilla extract or rum flavoring
2 - 4 packets sugar substitute
1 c Evaporated skim milk

Instructions:

Combine pudding mix, 2 cups of milk, vanilla and sugar substitute in a bowl; Mix according to pudding directions. Pour into a half-gallon container with a tight-fitting lid. Add 3 cups milk; shake well. Add evaporated milk and shake. Add remaining milk; shake well. Chill.Makes 8 servings.

PAN REESES PEANUT BUTTER

2 Sticks butter or margarine
1 (1 lb) box powdered sugar–4 cups
1 2/3 cup graham crackers
1 3/4 cup creamy peanut butter

Mix all above with hands;Press in 9x13 inch pan Melt a 12 ounce package ofChoc. chips and pour over top

NOTHIN' COOKIES OR CLOUD COOKIES

3 egg whites
1/8 tsp. cream of tartar
1/8 tsp. salt
1 tsp. vanilla
3/4 cup superfine granulated sugar (NOT powdered)
1/4 cup chopped nuts
2 cups chocolate chips

Beat egg whites, cream of tartar & salt until soft peaks form. Add vanilla. Gradually add sugar, beat until stiff. Fold in chocolate chips & nuts. Drop by teaspoonful on a cookie sheet covered with parchment paper or foil Bake until dry at 300 degrees, about 25 minutes (sometimes this takes 35-45 minutes) *you can also add 2 Tbls of cocoa to make Chocolate Clouds. .

PEPPERMINT CANDY

4 oz. cream cheese, softened
1 tablespoon margarine
1 tablespoon light corn syrup
1/4 teaspoon peppermint extract or few drops peppermint oil
4 cups powdered sugar
Green and red food coloring
Sifted powdered sugar
Green, red and white decorating icing (optional)

Beat cream cheese, margarine, corn syrup and extract in large mixing bowl at medium speed with electric mixer until well blended. Gradually add 4 cups powdered sugar; mix well. Divide mixture into thirds. Knead few drops green food coloring into one third; repeat with red food coloring and second third. Wrap each third in plastic wrap. Working with one color mixture at a time, shape into 3/4-inch balls. Place on waxed paper-lined cookie sheet. Flatten each ball with bottom of glass that has been lightly dipped in sugar. Repeat with remaining mixtures. Decorating with icing. Chill. Makes 5 dozen.

"DUTCH BABY" PANCAKE FOR ONE

1 egg, beaten
1/4 cup (60 ml) all-purpose flour
1/4 cup (60 ml) milk
1/2 tsp (2 ml) lemon juice
A pinch of salt
2 Tbs (30 ml) butter
1/2 apple, peeled and thinly sliced
1 tsp (5 ml) sugar mixed with 1/4 tsp (1 ml) cinnamon

Beat together the egg, flour, milk, lemon juice, and salt until well combined but not completely smooth - there should be small lumps in it. Melt the butter in an 8-inch (20 cm) skillet over moderate heat. Remove from the heat and pour in the batter. Quickly arrange the apple slices over the batter and bake in a preheated 425F (220C) oven until the pancake is golden and puffed up. Sprinkle with the sugar mixture and serve immediately. Serves 1.