Paula Deen’s Peach Cobbler

Paula Deen's Peach Cobbler
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Paula Deen's Peach Cobbler
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Ingredients
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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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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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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Peter Pumpkin Squares

Peter Pumpkin Squares
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Peter Pumpkin Squares
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Ingredients
Frosting
Instructions
  1. Mix first four ingredients.
  2. Add dry ingredients. Mix well.
  3. Bake in greased jelly roll ran at 350° for 25-30 minutes.
  4. Mix all ingredients for frosting.
  5. Cool and frost.
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Lemon Bars

Lemon Bars
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Lemon Bars
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Ingredients
Crust
Filling
Instructions
  1. Mix crust and press into 9x13” baking pan.
  2. Bake at 350° for 20 min.
  3. Meanwhile, in small bowl beat eggs until light.
  4. Gradually add sugar beat until mixture is thick and lemon-colored.
  5. Add lemon zest, juice, and remaining 1/3 c. flour, and baking powder.
  6. Pour lemon mixture over baked crust and return to oven, bake for 15 to 20 min, or until topping is pale golden.
  7. Place on a rack to cool. While still warm sift powdered sugar lightly over top.
  8. Cut in 2 ½ in. bars. Store in airtight container.
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Lemon Bars

Lemon Bars
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Lemon Bars
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Ingredients
Crust
Filling
Instructions
  1. Mix ingredients for crust and press into an 8 x 8 inch pan.
  2. Bake at 350°F. for 20 minutes.
  3. Mix ingredients for filling.
  4. Pour on crust and bake 20-25 minutes or until set.
  5. Sprinkle with confectioner's sugar and cut into squares.
  6. This recipe is easily doubled. Note: To prepare lemon zest, you can use a zester or a knife beingmcareful not to get the white part. The white part is bitter.
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Blondies

Blondies
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Blondies
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Ingredients
Instructions
  1. Preheat the oven to 350°F. Lightly butter and flour an 8X8 pan.
  2. Whisk together the melted butter and sugar in a bowl.
  3. Add the egg and vanilla extract and whisk.
  4. Add the flour, baking soda, baking powder, and salt, mix it all together.
  5. Add the butterscotch chips or other mix-ins.
  6. Pour into the pan and spread evenly.
  7. Bake for 20-25 minutes or until a toothpick comes out clean. Allow to cool. Cut into squares and serve. Yield: Makes 9 blondies.
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Raspberry Citrus Bars

Raspberry Citrus Bars
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Raspberry Citrus Bars
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Ingredients
Instructions
  1. A takeoff on all-time favorite lemon bars, these cookies make a tempting snack or dessert for large get-togethers. For the crust, beat butter with an electric mixer on medium speed for 30 seconds to soften.
  2. Add the 3/4 cup powdered sugar. Beat till combined.
  3. Add the 2 cups flour; beat till combined. Press mixture onto the bottom of a greased 13x9x2-inch baking pan.
  4. Bake in a 350 F. oven for 20 minutes or till golden.
  5. Meanwhile, for filling, in a large mixing bowl combine eggs, granulated sugar, lemon juice, orange peel, the 1/4 cup flour, and baking powder. Beat for 2 minutes with an electric mixer till combined.
  6. Sprinkle berries over crust. Pour filling over berries, arranging berries evenly with a spoon.
  7. Bake in a 350 F. oven for 30 to 35 minutes or till light brown and filling is set. Cool thoroughly in the pan on a wire rack.
  8. Cut into triangles and/or bars. Just before serving, sprinkle with powdered sugar.
  9. To store, cover and chill for up to 2 days. Makes about 30 bars. Make-Ahead Tip: Up to 3 months ahead, make, bake, and cut into bars. Place cut bars into a storage container or freezer bag and freezes. Thaw, covered, in the refrigerator for 24 hours or till no longer frozen.
Recipe Notes

Exported from MasterCook II

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