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Re: Kopy Kat Recipes - A
by justmecookin on Sat Jul 12, 2008 4:36 am
Amy Ruth's Home-Style Southern Cuisine Potato Souffle
4 cups mashed sweet potatoes
4 tablespoons butter (1/2 stick)
2 eggs, lightly beaten
1/2 cup brown sugar
1/4 teaspoon nutmeg
1/2 teaspoon salt
3/4 cup milk
Topping
1/3 stick margarine
1 cup brown sugar
1 cup flaked coconut
1 cup chopped walnuts
1/3 cup all-purpose flour
Preheat oven to 350 degrees. Mix all ingredients in a mixing bowl. Beat the mixture until fluffy. Pour into buttered baking dish. Sprinkle with topping.
Topping: Mix all ingredients. Bake in 350 degree oven for 35 to 40 minutes. Serves 6
4 cups mashed sweet potatoes
4 tablespoons butter (1/2 stick)
2 eggs, lightly beaten
1/2 cup brown sugar
1/4 teaspoon nutmeg
1/2 teaspoon salt
3/4 cup milk
Topping
1/3 stick margarine
1 cup brown sugar
1 cup flaked coconut
1 cup chopped walnuts
1/3 cup all-purpose flour
Preheat oven to 350 degrees. Mix all ingredients in a mixing bowl. Beat the mixture until fluffy. Pour into buttered baking dish. Sprinkle with topping.
Topping: Mix all ingredients. Bake in 350 degree oven for 35 to 40 minutes. Serves 6
Re: Kopy Kat Recipes - A
by justmecookin on Sat Jul 12, 2008 4:37 am
Amy Ruth's Home-Style Southern Cuisine Corn Pudding
2 cups corn kernels (fresh, canned or thawed frozen)
2 eggs
2 tablespoons granulated sugar
1 tablespoon all-purpose flour
1/2 teaspoon salt
1 cup milk
1/2 teaspoon nutmeg
4 teaspoons melted butter (1/2 stick)
Dash cayenne
Preheat oven to 350 degrees. Lightly grease a 1-quart baking dish. In a mixing bowl, beat the eggs. Add the melted butter, milk and sugar. Combine well.
Add the remaining ingredients and mix well. Pour pudding into the the greased baking dish. Bake for 45 minutes or until a knife inserted in the center comes out clean.
If using canned corn, make sure all liquid is drained.
2 cups corn kernels (fresh, canned or thawed frozen)
2 eggs
2 tablespoons granulated sugar
1 tablespoon all-purpose flour
1/2 teaspoon salt
1 cup milk
1/2 teaspoon nutmeg
4 teaspoons melted butter (1/2 stick)
Dash cayenne
Preheat oven to 350 degrees. Lightly grease a 1-quart baking dish. In a mixing bowl, beat the eggs. Add the melted butter, milk and sugar. Combine well.
Add the remaining ingredients and mix well. Pour pudding into the the greased baking dish. Bake for 45 minutes or until a knife inserted in the center comes out clean.
If using canned corn, make sure all liquid is drained.
Re: Kopy Kat Recipes - A
by justmecookin on Sat Jul 12, 2008 4:37 am
Acapulco's Mexican Rice
1 large onion
2 cups long grain rice
2 ounces lard or chicken fat
2 cups chicken broth
1 cup tomato juice
1 cup diced tomatoes
1 tablespoon chopped parsley
1 teaspoon minced garlic
1 dash ground cumin
1 teaspoon salt
1 dash white pepper
Sauté onion and rice in lard until browned, 6 to 10 minutes, stirring constantly. Turn into baking dish.
In large saucepan, combine broth, tomato juice, tomatoes, parsley, garlic, cumin and salt and pepper. Bring to boil. Add broth to rice. Cover and bake at 350 degrees for 20 to 30 minutes or until rice is fluffy. Use fork to fluff rice. Serve. Serves 6
1 large onion
2 cups long grain rice
2 ounces lard or chicken fat
2 cups chicken broth
1 cup tomato juice
1 cup diced tomatoes
1 tablespoon chopped parsley
1 teaspoon minced garlic
1 dash ground cumin
1 teaspoon salt
1 dash white pepper
Sauté onion and rice in lard until browned, 6 to 10 minutes, stirring constantly. Turn into baking dish.
In large saucepan, combine broth, tomato juice, tomatoes, parsley, garlic, cumin and salt and pepper. Bring to boil. Add broth to rice. Cover and bake at 350 degrees for 20 to 30 minutes or until rice is fluffy. Use fork to fluff rice. Serve. Serves 6
Re: Kopy Kat Recipes - A
by justmecookin on Sat Jul 12, 2008 4:38 am
Acapulco Princess Black Forest Cake
1/4 cup butter or margarine
1/3 cup sugar
2 eggs
10 tablespoons milk
1 cup cake flour
1/2 teaspoon salt
2 tablespoons cocoa
1 teaspoon baking powder
1/2 teaspoon baking soda
1 tablespoon water
2 tablespoons kirsch
1/2 cup raspberry preserves
2 17 ounce cans dark sweet cherries, drained
3 1/2 cups whipped cream (3 1/2-4 cups) chocolate
Cream butter and 1/3 cup sugar until light and fluffy. Beat in eggs, then milk. Beat until smooth.
Sift together flour, salt, cocoa, baking powder and baking soda. Fold dry ingredients into egg mixture until blended. Pour into greased and floured 8-inch round cake pan. Bake at 350 degrees for 30 minutes. Cool 10 minutes then remove from pan. Cool thoroughly on wire rack.
Slice cake crosswise twice to make 3 layers. Layers will be thin. Mix together 1 tablespoon sugar, water, and kirsch, then sprinkle top 2 layers (not bottom) with mixture. Spread all 3 layers with raspberry preserves. Cover each layer with cherries, then spread with whipped cream. Place second and third layers atop bottom layer. Sprinkle top with chocolate shavings. Chill until ready to serve.
1/4 cup butter or margarine
1/3 cup sugar
2 eggs
10 tablespoons milk
1 cup cake flour
1/2 teaspoon salt
2 tablespoons cocoa
1 teaspoon baking powder
1/2 teaspoon baking soda
1 tablespoon water
2 tablespoons kirsch
1/2 cup raspberry preserves
2 17 ounce cans dark sweet cherries, drained
3 1/2 cups whipped cream (3 1/2-4 cups) chocolate
Cream butter and 1/3 cup sugar until light and fluffy. Beat in eggs, then milk. Beat until smooth.
Sift together flour, salt, cocoa, baking powder and baking soda. Fold dry ingredients into egg mixture until blended. Pour into greased and floured 8-inch round cake pan. Bake at 350 degrees for 30 minutes. Cool 10 minutes then remove from pan. Cool thoroughly on wire rack.
Slice cake crosswise twice to make 3 layers. Layers will be thin. Mix together 1 tablespoon sugar, water, and kirsch, then sprinkle top 2 layers (not bottom) with mixture. Spread all 3 layers with raspberry preserves. Cover each layer with cherries, then spread with whipped cream. Place second and third layers atop bottom layer. Sprinkle top with chocolate shavings. Chill until ready to serve.
Re: Kopy Kat Recipes - A
by justmecookin on Sat Jul 12, 2008 4:57 am
American Bounty Restaurant's Green Apple Cobblers
1 teaspoon butter
3/4 teaspoon granulated sugar
1 cup granulated sugar, divided
1 cup all-purpose flour
1 1/2 teaspoon baking powder
1/2 cup milk
2 eggs, lightly beaten
1 1/2 cup peeled, cored and thinly sliced Granny Smith apples
Missouri River Valley Sauce
1 cup semi-dry wine
1 cup heavy (40 percent) cream
2/3 cup granulated sugar
1 egg, beaten
2 egg yolks, beaten
Prepare sauce; cover and chill. Preheat oven to 350 degrees. Butter 6 (6-ounce) ramekins or custard cups; dust with 3/4 teaspoon sugar. Set aside.
In a medium bowl, combine flour, remaining 1 cup sugar and baking powder. Add milk and eggs; beat just until smooth. Do not overbeat.
Divide apple slices among ramekins; spoon batter over apples. (Ramekins should be about 3/4 full.) Bake 30 to 35 minutes, until a toothpick inserted in the center comes out clean. Serve hot cobblers with cold sauce.
Missouri River Valley Sauce - In a small pan over medium heat, simmer wine until reduced to slightly less than 1/4 cup; set aside.
Combine cream, sugar, egg and yolks in the top of a double boiler; cook over simmering water, stirring constantly, until mixture thickens and coats the back of a spoon. Stir in reduced wine. Cover and chill. Serve cold sauce with hot cobblers. Makes 6
1 teaspoon butter
3/4 teaspoon granulated sugar
1 cup granulated sugar, divided
1 cup all-purpose flour
1 1/2 teaspoon baking powder
1/2 cup milk
2 eggs, lightly beaten
1 1/2 cup peeled, cored and thinly sliced Granny Smith apples
Missouri River Valley Sauce
1 cup semi-dry wine
1 cup heavy (40 percent) cream
2/3 cup granulated sugar
1 egg, beaten
2 egg yolks, beaten
Prepare sauce; cover and chill. Preheat oven to 350 degrees. Butter 6 (6-ounce) ramekins or custard cups; dust with 3/4 teaspoon sugar. Set aside.
In a medium bowl, combine flour, remaining 1 cup sugar and baking powder. Add milk and eggs; beat just until smooth. Do not overbeat.
Divide apple slices among ramekins; spoon batter over apples. (Ramekins should be about 3/4 full.) Bake 30 to 35 minutes, until a toothpick inserted in the center comes out clean. Serve hot cobblers with cold sauce.
Missouri River Valley Sauce - In a small pan over medium heat, simmer wine until reduced to slightly less than 1/4 cup; set aside.
Combine cream, sugar, egg and yolks in the top of a double boiler; cook over simmering water, stirring constantly, until mixture thickens and coats the back of a spoon. Stir in reduced wine. Cover and chill. Serve cold sauce with hot cobblers. Makes 6
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