Irisheyes Mud Pie
- (and yes this is MY homepage)
1/4 Cup (1/2 Stick) Butter Or Margarine -- softened
1/2 Gal Coffee Ice Cream -- slightly softened
1/4 Cup Fudge Topping (11 Oz Jar)
Whipped Cream
Toasted Sliced Almonds
fork to cut in butter. Press firmly over bottom and sides of
9" pie plate and chill.
Soften ice cream slightly in a chilled bowl, just enough to spread.
Spoon into chilled crust, smoothing surface. Freeze until firm.
Drizzle fudge topping over pie and freeze.
To serve: Top with whipped cream and sliced almonds.
- U.S. Government
Serving Size : 72 Preparation Time :0:35
- 1 cup brown sugar, packed
1/2 cup granulated sugar
1/2 cup shortening
1 cup butter -- softened
2 large eggs
1 1/2 teaspoons vanilla extract
2 1/2 cups all purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
Guidance
After procurement actions, de-containerize
inputs. Perform
measurement tasks on a case-by-case basis.
In a mixing-type
bowl, impact heavily on brown sugar, granulated
sugar,
softened butter and shortening. Coordinate
the interface
of eggs and vanilla, avoiding an overrun
scenario to the best
of your skills and abilities. At this point
in time, leverage flour,
baking soda and salt into a bowl and aggregate.
Equalize with
prior mixture and develop intense and continuous
liaison among
inputs until well-coordinated. Aggregate
chocolate subsystem with
mixture and execute stirring operations.
Within this time frame,
take action to prepare the heating environment
by manually
setting the oven baking unit by hand to
a temperature of 375
degrees Fahrenheit (190 degrees Celsius).
Drop mixture in an
ongoing fashion from a teaspoon implement
onto an ungreased
cookie sheet at intervals sufficient enough
apart to permit total
and permanent separation of throughputs
to the maximum extent
practicable under operating conditions.
Position cookie sheet in
a bake situation and surveil for 8 to 10
minutes or until cooking
action terminates. Initiate coordination
of outputs within the
cooling rack function. Containerize,
wrap in red tape and
disseminate to authorized staff personnel
on a timely and
expeditious basis.
**I NEVER put nuts in my cookies and always
put in two bags
of chocolate chips. Also needed more
butter, Official gov't
cookies don't skimp on the good stuff,
especially with our new
donut swilling Commander in Chief.
(Probably the only issue the prez and I
could agree on!)
Output: Six dozen official government chocolate
chip cookie units.
- Ingredients:
2 tbsp. shortening
1/4 cup sugar
1/2 tsp. salt
1/2 cup evaporated milk
1/2 package yeast
1/4 cup warm water
1 egg, beaten
3 3/4 cups silted flour (approximately)
Confectioners sugar
Cooking Instructions
1. Pour boiling water over shortening, sugar and salt.
2. Add milk and let stand until warm.
3. Dissolve yeast in warm water and add to milk mixture
with the beaten egg.
4. Stir in 2 cups flour. Beat Add enough flour to make
a soft dough.
5. Place in a greased bowl; grease top of dough, cover
with waxed paper and a cloth; chill until ready to use.
6. Roll dough to 1/8 inch thickness.
7. Do not let dough rise before frying.
8. Cut into squares and fry, a few at a time, in
deep hot fat (360 F); brown on one side, turn and
brown on other.
9. Drain on absorbent paper.
10. Sprinkle with confectioners sugar.
Yields 2 1/2 dozen
"Coffee as strong as Cafe' du Monde,
Donuts are too hot to touch.
Just like a fool, when those sweet
goodies cool,
I eat till I eat way too much."
Jimmy Buffett, "The Wino and I Know"
(on his album "Living and Dying in Three-Quarter
Time")
Buffett's on the mark on this one. It's
more than possible to
eat way too much coffee and donuts, that's
for sure. He's also
right about the terminology, also: locals
usually refer to beignets
as "donuts," as in "coffee and donuts."
The phrase "coffee
and donuts" doesn't mean stopping at the
Dunkin' or Tastee
place. It means something very specific,
either Cafe du Monde
or Morning Call.
- Canach's Nanaimo Bars
- In saucepan, put:
½ cup margarine or butter
5 tbsp white sugar
5 tbsp cocoa
1 beaten egg
1 tsp. vanilla.
Cook until mixture begins to thicken. Remove from heat and add
1 cup desiccated coconut
½ cup chopped walnuts
1 ¾ cups graham wafer crumbs.
Mix well. Pat firmly into 9" greased cake pan. Chill
Filling: Cream ¼ cup margarine. Add 2 tbsp Bird's Custard
powder, 3 tbsp milk, 2 cups icing sugar. Blend then beat at
high speed until smooth and creamy. Spread over bottom layer
in pan. Chill until firm. Top with chocolate frosting.
Keep refrigerated.
- 1 lb. ground meat(i use turkey)
1 med onion
1 can black beans (drained)
3 cups spaghetti sauce
11/2 cups water
3 tbsp chili powder
1 tbsp cumin
1 small green pepper
Brown meat and onions. Add rest and simmer 10 minutes
1 box corn muffin mix
1 31/2 oz. can creamed corn
1 can green chilies
1 egg
1/3 cup milk
3 tbsp minced onion
Mix above ingredients and pour over chili. Cover and cook
over low heat for about 30 minutes
Earth's Stirred Steak and
Veggies
Microwave
1-3/4 lbs sirloin steak cut in bite size
pieces
1 small onion. sliced thinly
1 green pepper, sliced thinly
1 can whole mushrooms, drained
8 oz tomato sauce
1/4 cup soya sauce
1 tbsp vinegar, white
garlic
ginger
Cook meat on 'roast' in microwave for 4-5
minutes, or until
no longer pink. Stir occasionally. Top
beef with vegetables.
Mix tomato sauce, soya sauce, vinegar,
garlic, and ginger. Pour
over veggies.
Cover. Cook at 3/4 temp (roast) in microwave
for 5 to 6 minutes
until veggies are crisp/tender. Let stand
5 minutes. Arrange
veggies in center of platter. Ring with
meat and top with sauce.
- From Twotone
2/3 cup sugar
2 eggs
6 tablespoons butter -- melted
1 teaspoon vanilla extract
2 cups flour
2 tablespoons baking soda
1/2 cup butter milk
2/3 cup semisweet chocolate chips
with a fork. Add sugar and eggs and mix well. Stir in melted
butter and vanilla.
Add flour, baking soda, and buttermilk. Stir with a fork just
enough to combine. Stir in chocolate chips. Spoon batter into
lightly greased non-stick 6 muffin tin, filling almost full.
Bake 22-25 minutes, or until golden and a cake tester inserted
in center comes out clean. Let stand 5 minutes, then transfer
to rack to cool, or just eat!!!
- 2 (1-ounce squares) unsweetened chocolate
1/2 cup butter
2 eggs, beaten
1 cup sugar
1 teaspoon vanilla
1/2 cup sifted flour
1/8 teaspoon salt
3/4 cup chopped walnuts
- Melt chocolate and butter over low heat.
Cool slightly.
Beat eggs in a small bowl with electric beater.
Gradually beat in sugar until mixture is fluffy and thick.
Gradually stir in chocolate and vanilla.
Fold in flour and salt until well blended.
Stir in nuts.
Spread evenly in a greased 8 x 8 x 2 inch pan.
Bake at 350 for 30 minutes.
Cool in pan on rack.
Cut into 16 bars.
- From Lucim
1 cup butter or oleo
1 cup sugar
2 eggs
2 cups flour
1 tsp. baking powder
1 cup buttermilk
1 tsp. vanilla
1 tsp. baking soda
lightly greased pan.
Cover with half of cinnamon topping. Pour remaining
half of batter over the mixture then cover with rest of topping.
CINNAMON TOPPING
1/3 cup packed brown sugar
1 cup chopped pecans
1 tsp. cinnamon
1/4 cup white sugar
ICING
1 TBS. milk
1 TBS. butter or oleo
1 cup powdered sugar
Use either 9X9 or 13X9X2 pan. Cool cake about 15 minutes
then swirl frosting on top.
Sour cream can be used instead of buttermilk (I have always used
buttermilk)
Bake 40 minutes at 325 degrees..
From UproarIsaac
Godiva's Tiramisu
5
Ounces Godiva Liqueur -- Divided
1/2 Cup
Strong Black Coffee Or Expresso
16
Ladyfingers
1
Pound Mascarpone Cheese
2
Eggs -- Separated
1/3 Cup
Confectioner's Sugar
4
Ounces Dark Chocolate -- Grated
For each serving, trim 4 ladyfingers to fit along the sides
and bottom of a 1 cup souffle dish. Pour 1 oz. of the
reserved coffee into each souffle dish and set
aside. Beat together the mascarpone cheese, egg yolks,
sugar and remaining 2 oz. of Godiva Liqueur until smooth.
Whip the egg whites until stiff, and fold into the cheese.
Divide the filling evenly among the souffle dishes;
sprinkle with chocolate and refrigerate overnight.
- 1 package (10 ounces) frozen artichoke
hearts
1 1/4 cups water
2 tbs lemon juice
5 cloves of garlic, minced
2 tbs olive oil, divided
2 ouces sun-dried tomatoes in oil, drained
2 small dried hot red peppers, crushed
2 tbs chopped fresh parsley
1/4 tsp salt
1/4 tsp black pepper
3/4 cup fresh bread crumbs
1 tbs chopped garlic
12 ounces uncooked penne, hot cooked and drained
1 tbs grated Romano cheese
over medium heat until tender. Cool artichokes, then cut into
quarters. Reserve artichoke liquid. Cook and stir 5 cloves
minced garlic in 1 1/2 tbs olive oil in large skillet over medium
high heat until golden. Reduce heat to low. Add artichokes
and tomatoes; simmer 1 minute. Stir in artichoke liquid,
red peppers, parsley, salt and black pepper. Simmer 5 minutes.
Meanwhile, in small skillet, cook and stir bread crumbs and
1 tbs chopped garlic in remaining 1/2 tbs oil. In large bowl,
pour artichoke sauce over penne; toss gently to coat. Sprinkle
with bread crumb mixture and cheese.
Makes 4 to 6 servings
Uproar Poot's Mint Julep
Ingredients:
4 sprigs fresh mint
3 oz. Jack Daniel's (or more to taste)
1 tsp. powdered sugar
2 tsp. spring water
Instructions:
Muddle mint, sugar and water in a
pint glass like
you know you can.
Fill glass with shaved or crushed ice and
add that Jack.
Oh yeah.
Throw more ice on top and drop another
mint sprig
on it, baby.
Serve with a straw. Sit outside.
Listen to Barry White.
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