October 2, 2011 at 1:01 pm (7 ingredients or less, Appetizers, baking soda, brown sugar, butter, cream of tartar, Desserts, Holiday, light corn syrup, oven, salt, stovetop, walnuts)
4 C walnuts
1 C brown sugar
1 stick butter
1/4 C white corn syrup
1/8 t cream of tartar
1/4 t salt
1/2 t baking soda
~~~~~~~~~~~~~~~~~~~~~~~
1. Mix together brown sugar, margarine, corn syrup, cream of tartar and salt.
2. Bring to a boil for 3 minutes stirring often. Remove from heat.
3. Add baking soda and stir well until settled.
4. Pour over walnuts and stir until well coated.
5. Pour into a large pan. Bake at 200 degrees for 1 1/2 hours, stirring every 15 minutes.
June 17, 2010 at 10:30 am (all-purpose flour, baking powder, eggs, evaporated milk, granulated sugar, leche media crema, light corn syrup, Mexican, milk, oven, rum, stovetop, sweetened condensed milk)
de mi amiga, Belen.
8 personas.
2 tazas de harina
1 taza de azucar
6 huevos
1 cucharada de vainilla
4 cucharadas de polvo para hornear
1/2 taza de leche
~~~
3 yemas
1 taza de leche condenzada
1 taza de leche evaporada
1 taza de leche media crema
1 copa chica de ron
Merengue para el pastel:
3 claras
1/2 taza de azucar
1/2 botella de miel de mais
1/4 taza de agua
~~~~~~~~~~~~
Batir las claras de los huevos a punto de turon.
Agregar las 6 yemas, el azucar, la leche, la harina. Sernida con el polvo par hornear y la vainilla.
Engrasa el molde. Vacia la mezcla picarlo con el tenedor y agregar la siguiente mezcla.
Batir 3 yemas y mesclar una lata de leche condenzada, evaporada y media crema y una copa chica de ron. Refrigera.
Merengue:
Se vatan las claras de huevo a punto le turon. Hervir media taza de azucar con un cuarto de taza calientede agua a punto de miel añadirlo caliente a las claras seguir batíendo agregar media botella de miel de mais asta que el betur tome consisencia.
March 1, 2010 at 3:20 pm (9" unbaked deep dish pie crust, butter, dark corn syrup, eggs, granulated sugar, light corn syrup, oven, pecans, pie, semisweet chocolate chips, shredded coconut, vanilla)
Prep Time: 15 minutes
Bake Time: 50 to 55 minutes
Yield: 1 pie
3 eggs
1 C sugar
1 C light or dark corn syrup
2 T butter, melted
2/3 C shredded coconut, toasted
1/3 C semisweet chocolate chips
1 t vanilla extract
1/2 C coarsely chopped pecans
1 (9″) unbaked deep dish pie crust
~~~~~~~~~~~~~~~~~~~
Preheat oven to 350 degrees.
Slightly beat eggs with a fork in a medium bowl. Add sugar, corn syrup, coconut, chocolate chips and vanilla; stir until blended. Stir in pecans. Pour into pie crust.
Bake for 50 to 55 minutes or until center of pie appears barely set. Cool on wire rack.
March 1, 2010 at 3:11 pm (7 ingredients or less, 9" unbaked deep dish pie crust, butter, dark corn syrup, eggs, granulated sugar, light corn syrup, oven, pecans, vanilla)
Prep time: 15 minutes
Bake time: 55 to 60 minutes
Yield: 1 pie
3 eggs
1 C sugar
1 C light or dark corn syrup
2 T butter, melted
1 t vanilla extract
1 1/2 C (6 oz) pecans
1 (9″) unbaked deep-dish pie crust
~~~~~~~~~~~~~~
Preheat oven to 350 degrees.
Beat eggs slightly with fork in medium bowl. Add sugar, corn syrup, butter and vanilla; stir until blended. Stir in pecans. Place pie dough into pie pan. Pour pecan filling into pie crust. Bake 55 to 60 minutes or until knife inserted halfway between center and edge comes out clean. Cool on wire rack.
March 1, 2010 at 3:01 pm (9" unbaked pie crust, almond extract, butter, canned tart red cherries, cornstarch, granulated sugar, lemons, light corn syrup, oven, pie, red food coloring, salt, vanilla ice cream)
Prep Time: 30 minutes
Bake Time: 50 minutes
Yield: 1 pie
2 cans (14.5 oz each) tart red cherries
1/4 C cornstarch
1/2 C sugar
1 t grated lemon peel
1/4 t salt
1 C light corn syrup
1 T butter, melted
1/2 t almond extract
4 drops red food coloring
2 (9″) unbaked pie crusts
Vanilla ice cream, optional
~~~~~~~~~~~~~~~~
Preheat oven to 400 degrees.
Drain cherries and reserve juice. Combine 1/2 C cherry juice with cornstarch. Add sugar, lemon peel, salt, corn syrup, butter, almond extract and food coloring; stir until combined. Stir in cherries.
Place one crust in pie pan. Pour in filling. Place remaining pie crust over filling. Flute edges and cut slits in top crust. Bake for 10 minutes; reduce heat to 350 degrees and bake 40 minutes longer or until lightly browned. Serve warm with vanilla ice cream, if desired.
August 21, 2009 at 11:55 am (7 ingredients or less, buttermilk, coarse kosher salt, Desserts, food processor, freezer, granulated sugar, ice-cream maker, lemon juice, light corn syrup, milk, peaches, stovetop, Summer)
Makes about 1 quart
4 large ripe yellow peaches (about 1 3/4 pounds), pitted and quartered
3/4 cup sugar
1/4 cup light corn syrup
3 tablespoons fresh lemon juice
1/2 teaspoon coarse salt
1 1/2 cups buttermilk
1 cup whole milk
~~~~~~~~~~~~~~~~~~~~
1. Bring peaches and sugar to a gentle simmer in a medium saucepan over medium heat. Cover, and cook, stirring occasionally, until peaches are soft, about 20 minutes. Let cool 10 minutes. Puree peaches and their syrup in a food processor. Pass through a medium sieve into a bowl; discard solids.
2. Whisk together corn syrup, lemon juice, and salt, and pour into peach puree. Whisk in buttermilk and milk. Cover, and refrigerate 30 minutes.
3. Freeze in an ice cream maker according to the manufacturer’s instructions, until thick and creamy, 35 to 45 minutes. Transfer to an airtight container. Sherbet can be frozen for up to 1 week.
April 29, 2009 at 10:25 am (7 ingredients or less, almonds, baking soda, butter, candy, chipotle chili powder, granulated sugar, light corn syrup, peanuts, pecans, stovetop, vegetable cooking spray)
Cooking spray
1 C sugar
1 C light corn syrup
1 T butter
11.5-oz container salted, dry-roasted peanuts
1 1/2 t baking soda
1 t chipotle chile powder
~~~~~~~~~~~~~~~~~~~~~~~~~~~~
1. Line a large baking sheet with parchment paper; coat paper with cooking spray.
2. Combine sugar, corn syrup and butter in a large, heavy saucepan over medium heat. Cook 18 minutes or until a candy thermometer registers 275 degrees, stirring frequently. Add peanuts; cook 3 minutes or until a candy thermometer registers 295 degrees, stirring constantly. Remove from heat; stir in baking soda and chile powder. (The baking soda will cause the mixture to bubble and become opaque.)
3. Quickly pour mixture onto prepared pan; cover with a sheet of parchment paper. Using a rolling pin, quickly roll mixture to an even thickness. Discard top parchment sheet. Cool mixture completely; break into pieces. Store in an airtight container. Yield: 28 servings of 1 oz each.
Variation: Substitute pecans or almonds for the peanuts if you prefer.
April 13, 2009 at 3:05 pm (7 ingredients or less, brandy, butter, dark brown sugar, dessert sauces, light corn syrup, peanuts, pecans, raisins, rum, stovetop, vanilla, walnuts, whisky)
Makes about 3/4 cup.
1/2 C light corn syrup
1/2 C dark brown sugar
2 T butter
1 t vanilla extract
~~~~~~~~~~~~~~
1. In a small saucepan, combine the corn syrup and brown sugar. Stir over medium heat until sugar has dissolved and mixture is translucent, about 5 minutes.
2. Stir in the butter until melted.
3. Stir in vanilla extract until well mixed.
Variations: If you have no vanilla extract, add 1 T rum or whisky to make a flavored caramel sauce, though even then the vanilla is desirable. To make a buttered raisin-rum sauce, add 2 T plumped raisins, using brandy or rum to plump them, if desired. For a caramel-nut sauce, add 3 or 4 T coarsely chopped toasted walnuts or pecans, or chopped unsalted roasted peanuts.
April 13, 2009 at 2:57 pm (7 ingredients or less, butter, dessert sauces, granulated sugar, light corn syrup, salt, stovetop, unsweetened chocolate, vanilla)
Makes 1 1/2 cups.
3 oz unsweetened chocolate
3 T butter
1/2 C water
3/4 C sugar
3 T light corn syrup
Big pinch of salt
2 t vanilla extract
~~~~~~~~~~~~~~~~~
1. In a small saucepan, over low heat, combine the chocolate, butter and water. Stir until smooth.
2. Add the sugar, corn syrup and salt. Increase heat to medium and bring to a boil, stirring constantly until sugar in dissolved.
3. Let simmer gently for about 8 minutes.
4. Remove from heat and stir in vanilla.
5. Serve hot or warm.
