Posted on 11/15/2008 7:45:57 AM PST by tsmith130
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I have used less sugar than it called for, and last year I used half splenda/half sugar. It was okay, but the sugar is better!
Just buy cotton twine, has worked for me for 35 years.
according to the gals at the Dr Pepper Museum when we were last there, yeah, a holiday Dr Pepper is just a hot Dr Pepper. We asked all the employees in the soda fountain and gift shop area since we were so curious, but none of them admitted to liking it hot...one even whispered that she detested Dr Pepper in all forms! LOL
Will have to try your recipe. thanks! I will add a recipe when I find and unpack the box containing my cookbooks. Moving is such a fun adventure! :)
And if I don’t find my cookbooks before Turkey Day...I’ll just use all y’all’s recipes! On that note...the daughter requests fewer green things (veggies), and more deserts! LOL
Cook until tender.Smother them in Velvetta Cheese. A family favorite.
Hi: My daughter came up with this recipe and even submitted it to one of those food magazines and they published it.
GINGER LIME-PEAR COBBLER
Fruit Filling
2/3 to 3/4 cup granulated sugar (depending on the sweetness of the pears)
1/8 teaspoon ground ginger
2 tbs diced crystallized ginger
5 cups sliced, peeled, firm fresh pears
2 tbs fresh lime juice (1 lime) reserve zest for topping.
Topping
1/2 cup butter or margarine, melted
1/2 cup granulated sugar
Pinch of ground ginger
Zest of 1 lime (about 1 tsp)
3/4 cup all-purpose flour
2 tsps baking powder
Pinch of salt
3/4 cup milk
For filling: In large bowl combine sugar and the 1/8 tsp ground ginger. Whisk until ginger is well incorporated (no small lumps of ginger remain). Add crystallized ginger and pears. Stir well to combine. Sprinkle with lime juice and mix well. Set aside.
For topping: Pour butter into an 8x11-1/2” baking dish (1 quart). Set aside. In small bowl combine sugar and pinch of ground ginger. Stir well (no lumps of ginger remain). Add lime zest, flour, baking powder and pinch of salt. Mix well. Whisk in the milk until smooth. Pour evenly over butter (do not stir). Top with pear mixture. Bake at 350 degrees F for 50 to 60 minutes until pears are tender and topping is golden brown. Yield: 8 servings.
I’m not a big fan of ginger but that sound delicious!
Here’s a light salad that is delicious with a heavy meal.
JELLO-O SALAD
2 16-oz cans pear halves
1 6-oz pkg lime jello
2 cups boiling water
2 tbs lemon juice
4 3-oz pkgs cream cheese
1/2 tsp ginger
Drain pears. Save 1-1/2 cups syrup. Coarsely dice pears. Set aside. Dissolve jell-o in boiling water. Add 1-1/2 cups pear juice and lemon juice. Measure 2-1/2 cups into bowl. Chill till set-not firm. Soften cream cheese until creamy. Slowly blend in rest of gelatin. Beat until smooth. Blend in ginger. Stir in pears. Spoon over gelatin. Chill until firm.
NOTE: If you want a red salad (for Christmas maybe) substitute peaches for pears, cinnamon for ginger and use red jell-o instead of lime.
It is. I guarantee it....smile! Maybe you’d like the red jell-o salad I just posted....cinnmon instead of ginger.
10 oz Semisweet chocolate; chopped or 1 2/3 cup chocolate chips
2 oz Unsweetened chocolate; chopped
3/4 c Unsalted butter cut into 12 pieces
1/3 c Water
6 Eggs
1 c Granulated sugar
1 ts Vanilla extract
3 tb Chambord or other raspberry liqueur
Sweetened whipped cream
Preheat oven to 325 degrees; grease and flour a 9-inch springform pan. Melt the semisweet chocolate, unsweetened chocolate and butter with the water in a medium saucepan over low heat, stirring with a wire whisk until smooth. Cool slightly. In a large mixing bowl, beat the eggs, sugar and vanilla extract on high speed for 10 minutes. Fold in the chocolate and liqueur. Transfer the batter to the prepared pan. Place the pan in a shallow baking pan. Bake for 35 to 40 minutes, or until the cake is slightly puffed on the outer one-third of the top and the center doesn't shake when you move the pan gently. The cake should feel firm all over, except in the center.
Remove the springform pan to a wire rack to cool for 20 minutes. Loosen and release the sides of the pan, but leave the cake in the pan until completely cool. Remove the cake from the pan. Cover and chill for 6 to 48 hours. Serve with whipped cream. Store in the refrigerator.
Note: This fudgy cake will dip in the center after it is baked.
ULTIMATE RASPBERRY CHOCOLATE SAUCE
12oz Frozen raspberries (individually quick-frozen)defrosted
3/4 c Dutch-process cocoa
3/4 c Heavy cream
4 tb Unsalted butter -- softened
1 1/2 c Sugar
1/3 c Light corn syrup
Puree the raspberries in a food processor fitted with a steel blade, then pass them through a fine strainer. Or pass them through a food mill. Set aside.
In a medium-size heavy saucepan, whisk together the cocoa and heavy cream. Add the butter, sugar, corn syrup and raspberries and stir until well blended. Place the pan over medium heat and slowly bring the mixture to a boil, stirring often. Once it reaches a boil, let it continue to boil slowly for 8 minutes without stirring.
Remove the pan from the heat and pour the sauce into a container. Let it cool for 15 minutes if serving hot, or cover and refrigerate until needed. It will last for at least 1 month. The sauce may be reheated slowly.
Makes 2 1/2 Cups
RASPBERRY SAUCE
2 cups fresh raspberries
1 tablespoon confectioners’ sugar
2 tablespoons fresh lemon juice
In food processor, combine the raspberries, sugar, and lemon juice. Process to blend. Strain through a fine mesh sieve to remove seeds. Transfer to a sealed container. The sauce may be refrigerated for 2 to 3 days, or frozen up to a month.
Thank you./Just Asking - seoul62......
That sounds yum....I just cut off the ends, coat them with olive oil (EVOO), salt and pepper and roast them for 30 minutes in a 400 degree oven....plain, simple but delish.
Marinated Asparagus
Serves 6-8
2 pounds fresh asparagus
3/4 cup olive oil
1 tablespoon sugar
1/2 cup white balsamic vinegar
4 garlic cloves, minced
1 teaspoon red pepper flakes
Preparation:
Snap off tough ends of asparagus, and cook asparagus in boiling water to cover 3 minutes or until asparagus is crisp-tender; drain.
Plunge asparagus into ice water to stop the cooking process; drain. Arrange asparagus in a 13- x 9-inch baking dish.
Whisk together olive oil, sugar, balsamic vinegar, garlic, and red pepper flakes until well blended; pour over asparagus. Cover and chill 8 hours. Drain before serving.
I like that I can make it ahead.
My heavens...I’m ready to eat! ;-) Everything looks and sounds wonderful!
Thank you for the thread! ;-)
years ago I used to make deliveries to an old man who would always have hot Dr. Pepper waiting for me on cold mornings.. it was really good! I think he used to heat it in his coffee pot and just keep it warm. I seem to remember him adding something to it... like lemon (but that doesn’t sound quite right)
One butternut squash cut into 1" cubes. Lay out on parchment paper.
Brush with butter.
Bake at 400 degrees for a 30-45 minutes.
Brush with butter again, sprinkle freely with brown sugar and cardamon. Salt to taste.
Bake another 15 minutes.
Lemons are right! (I googled it lol)
Hot Dr Pepper
*
Dr Pepper
*
Thin lemon slices
Pour Dr Pepper into saucepan. Heat* to simmering temperature about 180 degrees F or just below boiling point, (The beverage will appear to be boiling long before if is hot due to the carbonation.) Place a thin slice of fresh lemon in bottom of cup and pour steaming hot Dr Pepper over it.
Serve at once. This drink will be hot - sipping hot or should be about 170 degrees F. when ready to drink.
NOTE: A fresh slice of lemon is required to give the proper taste of Hot Dr Pepper
*Dr. Pepper should only be heated if it is made with pure cane sugar.
I saw this very early this morning on Food Network.
I think I’ll make it for Thanksgiving this year.
It looked very yummy!!!
Rum Pumpkin Praline Pie; by Johnnie Gabriel
Ingredients
* 1 (9-inch) premade pie shell
* 1 (15-ounce) can unsweetened pumpkin puree
* 3 large eggs, at room temperature
* 1 cup firmly packed light brown sugar
* 2 tablespoons unsalted butter, melted and cooled
* 2 1/2 cups heavy cream, divided
* 1/3 cup sour cream
* 1 1/2 teaspoons ground cinnamon
* 1 1/2 teaspoons ground ginger
* Pinch ground cloves
* Pinch ground nutmeg
* Pinch salt
* 2 tablespoons dark rum
* 2 teaspoons vanilla extract
* 1/4 cup confectioners’ sugar
* 1/4 cup Praline Pecans, recipe follows
Directions
Preheat the oven to 375 degrees F.
Partially bake the pie shell, according to the package directions.
In the large bowl of an electric mixer, whisk the pumpkin puree, eggs, brown sugar, melted butter, 1 1/2 cups of the heavy cream, sour cream, cinnamon, ginger, cloves, nutmeg, salt, dark rum, and vanilla. Pour into the shell. Bake for 10 minutes, and then reduce the oven temperature to 300 degrees F. Continue baking for 35 to 45 minutes. Cool to room temperature and refrigerate until ready to serve.
With the whisk attachment of an electric mixer, whip the remaining cup of heavy cream on high speed until the cream starts to froth. Gradually add the confectioners’ sugar and whip on high until the cream stands in peaks. Either spoon or pipe the whipped cream around the edges of the pie and garnish with Praline Pecans.
A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
Praline Pecans:
* 2 tablespoons butter or margarine
* 1/4 cup firmly packed dark brown sugar
* 1/2 cup chopped pecans
In a small skillet melt the butter and sugar over medium heat. Add the pecans, stirring until bubbly; about 5 minutes. Remove from the heat and pour onto aluminum foil. When the pecans are cool, crumble into small pieces and sprinkle the topping on top of the whipped cream.
Between your recipe, my rum/sweet potato recipe above and a sweet potato pie recipe I make that has bourbon in it, we’ll be drunk before dessert is served!
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