Buttermilk Blueberry Breakfast Cake

Found this simple blueberry breakfast cake (think coffee cake only more dense and yummy!) that’s made with buttermilk. VERY tasty…

Buttermilk Blueberry Breakfast Cake
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Delicious Buttermilk Blueberry Breakfast Cake. Quick and Simple.
Buttermilk Blueberry Breakfast Cake
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Delicious Buttermilk Blueberry Breakfast Cake. Quick and Simple.
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Paula Deen’s Peach Cobbler

Paula Deen's Peach Cobbler
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Paula Deen's Peach Cobbler
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Instructions
  1. Preheat oven to 350 degrees F.
  2. Combine the peaches, 1 cup sugar, and water in a saucepan and mix well.
  3. Bring to a boil and simmer for 10 minutes.
  4. Remove from the heat.
  5. Put the butter in a 3-quart baking dish and place in oven to melt.
  6. Mix flour, baking power, and salt thoroughly in bowl.
  7. Add remaining 1 cup sugar and milk slowly to prevent clumping.
  8. Pour mixture over melted butter. Do not stir.
  9. Spoon fruit on top, gently pouring in syrup.
  10. Sprinkle top with ground cinnamon, if using.
  11. Batter will rise to top during baking.
  12. Bake for 30 to 45 minutes.
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Lemon Chicken & Asparagus Foil Packs

Lemon Chicken & Asparagus Foil Packs
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Simple lemon chicken & asparagus foil packs are an easy and incredibly delicious 30-minute meal you can either grill, or bake any time of the year.
Lemon Chicken & Asparagus Foil Packs
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Simple lemon chicken & asparagus foil packs are an easy and incredibly delicious 30-minute meal you can either grill, or bake any time of the year.
Ingredients
Instructions
  1. Lay four 12x12 inch squares of foil out on a flat surface. Place one chicken breasts (or 1-2 thighs) in the middle of each piece of foil.
  2. Trim the flat end of the asparagus at 1-2 inches from the end and discard. Cut the remaining spears in half and divided them between the foil packs.
  3. Thinly slice one of the lemons and divide the slices between the foil packs, tucking the slices in, around, and between the chicken and asparagus.
  4. Stir together butter, garlic, juice of the remaining lemon, and Italian seasoning. Brush over chicken and asparagus. Sprinkle with salt and pepper to taste.
  5. Fold the foil over the chicken and asparagus to close off the pack, pinch the ends together so the pack stays closed.
  6. Grill over medium-high heat for 7-9 minutes on each side OR bake at 400 for 15-20 minutes or until chicken is cooked through and asparagus is tender. Serve immediately.
Recipe Notes

Chicken thighs tend to be smaller than most chicken breasts so if you are going to use thighs, use 1-2 depending on the size of the thigh - for smaller, you'll probably want two in a single foil pack, if they are larger you could get away with using one in a foil pack. Just remember each pack is for one person so you want as much chicken as will fill that person!

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Coconut Cream Pie

Coconut Cream Pie
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Coconut Cream Pie
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Ingredients
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Spread the coconut on a baking sheet and bake it, stirring occasionally, until golden brown, about 5 minutes.
  3. In a medium saucepan, combine the half-and-half, eggs, sugar, flour and salt and mix well. Bring to a boil over low heat, stirring constantly. Cook, stirring constantly, for 2 minutes more. Remove the pan from the heat, and stir in 3/4 cup of the toasted coconut and the vanilla extract. Reserve the remaining coconut to top the pie.
  4. Pour the filling into the pie shell and chill until firm, about 4 hours.
  5. Top with whipped topping and with the reserved coconut.
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Lemon Meringue Pie

Lemon Meringue Pie
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Lemon Meringue Pie
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Ingredients
First
Second
Third
Servings:
Units:
Instructions
  1. Mix sugar, corn starch, salt, and water and put in microwave on high until thick (3 min. or more)
  2. Combine Egg Yolks and Butter, and mix a little of the hot mix into the eggs, to keep yolks from curdling. Return to microwave for 1 more minute.
  3. Stir in Lemon Juice and Zest and place in baked pie shell
  4. (For lime pie, reduce corn starch to 1/3 c.)
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Pumpkin Pie

Pumpkin Pie
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Pumpkin Pie
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Ingredients
Instructions
  1. Measure out 2 cups pumpkin for pie, put into bowl.
  2. Add in bowl sugar, salt, spices, eggs. Mix then carefully add milk and stir.
  3. Pour into pie shell, foil edges, and place on foiled, cookie sheet and bake 350°F for 50-60 minutes. Give knife clean test. If not clean, bake longer.
  4. Leftover pumpkin pie mix I place into a greased 1 qt. ovenproof dish and bake in a water bath like, custard.
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High Altitude Pecan Pie

High Altitude Pecan Pie
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High Altitude Pecan Pie
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Ingredients
Instructions
  1. Position rack in lower third of oven. Preheat oven to 425 degrees and set cookie sheet on rack to get hot.
  2. Line 9-inch pie plate with crust. Line crust with foil and fill with pie weights. Place on cookie sheet in oven. Prebake crust 15-20 minutes.
  3. Remove cookie sheet with pie plate on it, gather up edges of foil with pie weights inside and lift out. Set aside pie shell.
  4. Reduce oven temperature to 375 degrees at 5,000 feet, 325 degrees at 10,000 feet. Move oven rack to center of oven.
  5. Melt butter in medium saucepan, then stir in brown sugar, corn syrup, molasses and salt. In cup, combine lemon juice and 1 teaspoon vanilla; stir in cornstarch until dissolved, then stir mixture into pan.
  6. Bring to full, bubbling boil over medium-high heat, stirring constantly with wooden spoon, about 3 minutes. Stir down bubbles, then remove from heat. Stir in remaining vanilla. Whisk eggs in mixing bowl. While continuing to whisk, add a few tablespoons hot syrup to eggs, then whisk eggs into hot syrup, beating well as you do so (strain mixture if lumpy).
  7. Pour hot filling into partially baked pastry shell and arrange nuts on top. Bake about 30 minutes, or until knife inserted in center comes out clean or coated with clear syrup.
  8. Cool pie on wire rack and serve at room temperature.
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First Cousins Reunion 2016

We finally got a page up from the First Cousins Reunion.  Here are some videos, pictures, and a link to the Jeopardy game.

If you have any additional photos we can post here, send them to thecures@thecures.com. Enjoy!

Karen and Chuck

Here is the memorial video from the reunion: Cure Memoriam

And the First Cousins Reunion video: First Cousins Reunion

Take a look at our jeopardy game: /reunion_jeopardy

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Really cute “kids”
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Ed earned some Big Money  in the Jeopardy Game!
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Fellow contestants, Jim and Dave didn’t fare as well
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Cynthia, Aunt LaRita, and Judy have lots of answers.
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More “fun” kids…
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Wes Cure (not a FIRST cousin) made a perfect go-fer guy. Thanks.

 

Toll House Slice & Bake

Toll House Slice & Bake
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Toll House Slice & Bake
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Ingredients
Instructions
  1. Preheat oven to 375°.
  2. Combine butter, sugars, and vanilla. Beat until creamy.
  3. Beat in eggs.
  4. Gradually add dry ingredients. Mix well.
  5. Stir in chocolate chips and nuts.
  6. Divide dough into halves.
  7. Bake immediately or shape in rolls and wrap in waxed paper. Refrigerate up to one week or freeze up to 8 weeks.
  8. To bake preheat oven to 375°.
  9. Cut each chilled roll into 1 inch slices and then into 4 quarters.
  10. Place on ungreased cookie sheets.
  11. Total recipe makes 12 dozen cookies.
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Margie’s Scottish Shortbread

Margie’s Scottish Shortbread
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Margie’s Scottish Shortbread
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Ingredients
Instructions
  1. Beat butter and sugar ‘til soft and creamy.
  2. Add flour very slowly but don’t over beat.
  3. Turn out on floured board and knead very lightly until smooth.
  4. Roll ¼ - ½ in. thick, cut into bars.
  5. Prick top of bars with a fork.
  6. Refrigerate at LEAST one hour.
  7. Bake in 375° for 5 minutes, turn down to 325° for 30 minutes until golden brown.
  8. When removed from oven, immediately sprinkle with a little sugar.
  9. Enjoy!
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