PUMPKIN GINGER PECAN LOAF

1/2 cup soft un-salted sweet butter plus 2 tbsp of warm honey
1 1/2 cup of pure cane sugar plus 2 tbsp of dark brown sugar
2 eggs
1 3/4 cup of unsifted flour
3/4 tsp of sea salt
1 tsp of baking soda
1/2 tsp of baking powder
1 tbsp of ground ginger
1 tbsp of ground cinnamon
1/2 tsp of ground nutmeg
1 tsp of ground cloves
1/3 cup warm water
1 1/2 cups of cooked, mashed pumpkin
1/2 cup finely chopped pecans

Cream together honey butter and sugars with electric mixer. Combine in the eggs, one at a time, and beat until mixture is light and fluffy.

Sift together dry ingredients, combine into creamed mixture alternately with water.

Beat well after each addition. Combine in the pumpkin and beat until well blended. Stir in chopped pecans.

Turn into greased 9x5x3 inch loaf pan and spread smooth.

Bake in moderate oven (350°F) 60 to 70 minutes, or until toothpick inserted in center comes out clean.

Cool in pan 10 minutes, then turn out on rack to cool thoroughly.

Serve with a brick of cream cheese (soft, for spreading) and fruit.

They say eating this on New Years is very good luck. So good luck and enjoy.



NEW YEARS BLACK EYED PEAS

1 Cup of black eyed peas
1 med. Red onion, chopped
2 cloves garlic, minced
1 yellow bell pepper, chopped
1 red bell pepper, chopped
2 c. (1 lg. can) whole tomatoes, chopped
3 tbsp. Butter Buds
1 tbsp. Worcestershire sauce
1 tbsp. of red chili powder
1 tsp. of grounded cumin
Pepper to taste

Wash black-eyed peas; cover with water (4 cups) and soak overnight (or bring to boil - boil 3 minutes and let stand 1 hour). Drain and throw away soak water.

Cover peas with fresh water and boil gently until tender. Drain.

While peas are cooking; sauté onion, peppers, and garlic in Butter Buds for 5 minutes.

Combine in the tomatoes and seasonings; simmer 3/4 to 1 hour. Combine with black-eyed peas and reheat.

Had to UP this since I'm copying some recipes. :)

Tazz, I've heard that about black eyed peas. I'm gonna try it in 2013.

Always eat black eyed on News Years. Love them. with corn bread.

Crockpot Chocolate Mess

Ingredients:

1 pkg. two layer chocolate cake mix
3 oz. pkg. instant chocolate pudding mix
4 eggs
1 cup water
2 cups sour cream
3/4 cup vegetable oil
3/4 cup semisweet chocolate chips
1/4 cup milk chocolate chips
Preparation:

Spray a 4 quart crockpot with non-stick cooking spray and set aside. In a large bowl, combine the cake mix and pudding mix. In a medium bowl, beat the eggs with the water, then add the sour cream and oil and beat until smooth. Add to the dry ingredients and beat well. Stir in the chocolate chips.

Pour into crockpot. Cover slow cooker and cook on low for 6-8 hours, until top springs back when touched very lightly with finger. 8-10 servings

I'll let you guys know how this turns out tonight.

I must of missed this somehow. Black eye Peas are indeed very good. I enjoy them all year long.

Thanks Ruth I will have to give it a try indeed. I like crock pot cooking.

Polish Sugar Titty...(no joke)

Take a pair of pantyhose or grandma's old knee highs...

Pour about two cups of sugar into one toe...tie it off and cut it from the hose...

Dip it for 1-2 seconds into boiling water then bring it out to cool and crystallize.

Then let a baby suckle on it.

Not even kidding.....it was what Dad fed me on.

I turned out completely healthy and normal.

Eggs Benedict
4 egg yolks
3 1/2 tablespoons lemon juice
1 pinch ground white pepper
1/8 teaspoon Worcestershire sauce
1 tablespoon water
1 cup butter, melted
1/4 teaspoon salt
8 eggs
1 teaspoon distilled white vinegar
8 strips Canadian-style bacon
4 English muffins, split
2 tablespoons butter, softened
Directions

To Make Hollandaise: Fill the bottom of a double boiler part-way with water. Make sure that water does not touch the top pan. Bring water to a gentle simmer. In the top of the double boiler, whisk together egg yolks, lemon juice, white pepper, Worcestershire sauce, and 1 tablespoon water.
Add the melted butter to egg yolk mixture 1 or 2 tablespoons at a time while whisking yolks constantly. If hollandaise begins to get too thick, add a teaspoon or two of hot water. Continue whisking until all butter is incorporated. Whisk in salt, then remove from heat. Place a lid on pan to keep sauce warm.
Preheat oven on broiler setting. To Poach Eggs: Fill a large saucepan with 3 inches of water. Bring water to a gentle simmer, then add vinegar. Carefully break eggs into simmering water, and allow to cook for 2 1/2 to 3 minutes. Yolks should still be soft in center. Remove eggs from water with a slotted spoon and set on a warm plate
While eggs are poaching, brown the bacon in a medium skillet over medium-high heat and toast the English muffins on a baking sheet under the broiler.
Spread toasted muffins with softened butter, and top each one with a slice of bacon, followed by one poached egg. Place 2 muffins on each plate and drizzle with hollandaise sauce. Sprinkle with chopped chives and serve immediately.

I haven't made it yet. Saw it on Masterchef and will need to make this sometime.

I prepared this yesterday for the recipe club meeting last night. I wish I could of had seconds.



KAHLUA CHOCOLATE TRIFLE

1 box of chocolate fudge cake mix
1 cup of Kahlua or chocolate sauce recipe below
4 boxes prepared chocolate mousse instant pudding
4 Skor bars, broken up
1 large bar of dark chocolate for shaving on top
1 cup of Skor toffee bits
2 med. size tubs Cool Whip

Bake cake in a 13 x 9 inch glass baking dish. When cooled, poke with a fork.

Pour kahlua over to saturate. Cover with plastic wrap and refrigerate overnight. Assemble in trifle bowl. In a 3 1/2 quart trifle bowl layer the ingredients.

Cut the half the cake in half, break into chunks.

Second half layer the pudding mousse.

The third layer, half the candy pieces.

The fourth layer is half the cool whip.

Repeat layering in the above order, and top with chocolate shavings.

Top the chocolate shavings with toffee bits.
Refrigerate until serving.

CHOCOLATE SAUCE:

3 tbsp of unsalted sweet butter
4 oz. unsweetened chocolate
2/3 c. boiling water
1 1/2 cups of fine pure cane sugar
7 tbsp of dark corn syrup
1 tbsp of vanilla

Melt the butter and chocolate in a heavy saucepan over low heat; add boiling water and stir well. Mix in the sugar and corn syrup, until sauce is smooth.

Boil the sauce, on a slow boil without stirring for 10 minutes; remove from heat; cool 20 minutes, then combine in the vanilla.

Spoon the sauce over the warm Chocolate Cake.

I was asked to bring this up. So here it is. Enjoy dear Lady StudentPrecious this should keep you busy for some time.

I hadn't seen this thread before.

50% Five Spice +
50% Ground Szechuan Peppers

Totally rocks ...


Sprinkle on, for example Battered Pork balls, chicken balls, prawns etc etc ... Moreish ...

1

Thanks so much for the Blackberry Recipes. I've got 10 gallon bags of frozen blackberries that I picked. They are all wild blackberries. I need to start baking. lol

I this thread I will have to share some of my faves.

Cochinita pibil

1/4 tsp salt
1/4 pepper
3 cloves garlic
1 boneless pork shoulder
1 cup sour orange juice
2 ounces achiote paste
1 package fresh or frozen banana leaves if using frozen banana leaves make sure to thraw them out first
some corn tortillas

Blend achiote paste, garlic, salt, pepper and sour orange juice, until smooth. Place pork in a large bowl and toss with achiote marinade to coat. Cover and refrigerate overnight, mixing again before you go to sleep.

Heat oven to 400 degrees F. Place marinated pork in the bottom of a deep roasting pan. Cover with banana leaves. Cook until tender, about 1 hour.

then serve with pickled onions

Pickled Onions

1/2 cups apple cider vinegar or any vinegar
1 tablespoon sugar
1 1/2 teaspoons salt
1 red onion, thinly or thick sliced which ever you prefer

Whisk first 3 ingredients and 1 cup water in a small bowl until sugar and salt dissolve. Place onion in a jar; pour vinegar mixture over. Let sit at room temperature for 1 hour.

Sopes

3 cups masa harina
2 1/2 cups warm water
1 1/2 tsp salt

1. In a large bowl, mix masa harina and salt together.
2. Pour 2 1/4 cups of the warm water and mix together to form a ball of dough. The dough should be firm and springy when touched, not dry or super sticky. Add more water in small amounts, if needed, until the dough is the right consistency.
3. Divide the dough into 16 small balls and cover them with a damp paper towel to keep them from drying out.
4. Preheat a nonstick griddle over medium-high heat.
5. To form the sopes, grab a ball of dough and flatten it in between two pieces of parchment paper or a cut plastic gallon-sized food storage bag using a tortilla press. If you don't have a tortilla press, do your best to form a circle using a regular rolling pin.
6. Gently remove the flattened dough from the parchment paper and cook on the hot griddle for about 1 minute, depending on how hot the surface of the griddle is. You want the sope to have beautiful brown marks.
7 .Flip the sope over and cook for another 30 seconds to 1 minute.
8. Remove the sope and let it cool for about 30 seconds. When the sope is cool enough to handle (it should still be hot but manageable), pinch the edges using your thumb and index finger to create a little boat.
9. Cover the sope with a towel and repeat steps 5-8 until all the sopes have been formed.
10. Top the sopes with desired toppings

Carne Asada Taco

3/4 lb Flank Steak – marinated
8 Corn Tortillas
1/4 Cup Cotija Cheese
1 Medium White Onion – chopped
1/8 Cup Fresh Cilantro – chopped
1 Lime

Marinade Ingredients

5 Cloves garlic – minced
1 Cup Fresh Cilantro (leaves and stems) – chopped
1 Jalapeño pepper, seeded and minced
2 Limes – freshly squeezed
1 Orange – freshly squeezed
2 Tablespoons white vinegar
1/2 Cup olive oil
1 teaspoon cumin
1/2 teaspoon black pepper
1 teaspoon salt


Place flank steak in a flat baking dish. In a medium bowl, whisk together vinegar, garlic, jalapeño, lime juice, orange juice, and olive oil. Season with salt, black pepper, cumin and cilantro. Whisk until well blended, then pour over the steak in the dish. Turn over once to coat both sides. Cover with plastic wrap, and marinate for 4 to 8 hours.
While waiting for carne asada to marinate, in 4 separate bowls, Grate cheese, chop white onion, cilantro, and quarter 1 lime. Set aside to use as topping for the tacos.
Heat vegetable oil in a large skillet over medium-high heat. Cut the marinated flank steak into cubes or strips. Cook, stirring constantly, until the meat is cooked through and most of the liquid has evaporated.
Warm the tortillas in a skillet or on cooktop for about a minute on each side to make them pliable.
Arrange two sets of two layers of tortillas on a plate, and lay a generous amount of beef over them. Top with a sprinkle of the onion and cilantro. Add as much cheese as you like. Garnish with lime wedges, and serve.