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Mar 31, 2008 18:39:28 GMT -5
Post by reinagirl on Mar 31, 2008 18:39:28 GMT -5
I love nanner pudding. You're right, rowdee. The bananas need to be ripe.
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Post by sisser on Apr 1, 2008 9:35:34 GMT -5
MMM naner pudding does sound good. Think I'll check out sisters pantry and see if we have the fixins.
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Apr 1, 2008 18:53:18 GMT -5
Post by brandywine on Apr 1, 2008 18:53:18 GMT -5
You gotta share!
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Apr 1, 2008 19:22:51 GMT -5
Post by reinagirl on Apr 1, 2008 19:22:51 GMT -5
Yeah, share with your sistas.
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Apr 3, 2008 14:37:06 GMT -5
Post by brandywine on Apr 3, 2008 14:37:06 GMT -5
One of these days (when I find it) I'll post my recipe for Strawberry Delight. Ohhhhhhhh it's so good!!! I may have to bring that to the next lunch. Hmmmmm.
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Apr 3, 2008 19:04:07 GMT -5
Post by reinagirl on Apr 3, 2008 19:04:07 GMT -5
I have one for chocolate delight that is wonderful.
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Apr 3, 2008 19:11:47 GMT -5
Post by brandywine on Apr 3, 2008 19:11:47 GMT -5
Looks like we have dessert covered!
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Apr 3, 2008 19:32:06 GMT -5
Post by reinagirl on Apr 3, 2008 19:32:06 GMT -5
Isn't that the best part of the meal?
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Apr 3, 2008 20:02:06 GMT -5
Post by brandywine on Apr 3, 2008 20:02:06 GMT -5
Absolutely!!
Unless you count the steak. And mashed taters. And gravy. ;D
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Apr 3, 2008 21:14:13 GMT -5
Post by reinagirl on Apr 3, 2008 21:14:13 GMT -5
True. But, eat dessert first, so you have room for it.
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Apr 4, 2008 19:53:40 GMT -5
Post by brandywine on Apr 4, 2008 19:53:40 GMT -5
I like that idea!
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Apr 4, 2008 21:07:34 GMT -5
Post by reinagirl on Apr 4, 2008 21:07:34 GMT -5
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Post by brandywine on Apr 5, 2008 0:15:38 GMT -5
We need some deviled eggs too. And a coke cake.
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Post by reinagirl on Apr 5, 2008 9:26:04 GMT -5
I can do deviled eggs. Sista can make the coke cake. We have cooks here. We can have a party!!!
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Apr 5, 2008 21:28:09 GMT -5
Post by brandywine on Apr 5, 2008 21:28:09 GMT -5
I'm ready! When?
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Apr 6, 2008 10:41:15 GMT -5
Post by reinagirl on Apr 6, 2008 10:41:15 GMT -5
Before Wednesday. Sista leaves Wednesday.
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Apr 8, 2008 19:09:04 GMT -5
Post by Expatriate on Apr 8, 2008 19:09:04 GMT -5
Pecan Butter Tart Bars
The butter tart is a Canadian specialty. Think of it as a pecan pie without the pie crust, and you're getting close to the flavor. This version is a shortcut. The regular one features teeny tiny little pies, about two bites worth.
These offer all the pleasures of butter tarts but with less fiddling with the pastry. Servings: 36 (Trust me, you do not want bigger pieces. This is rich beyond belief.)
Ingredients: • 1/4 cup (50 mL) butter, softened • 3/4 cup (175 mL) packed brown sugar • 1/4 cup (50 mL) corn syrup • 2 eggs • 2 tsp (10 mL) vanilla • 2 tbsp (25 mL) all-purpose flour • Pinch salt • Base: • 1 cup (250 mL) all-purpose flour • 1/4 cup (50 mL) packed brown sugar • 1/2 cup (125 mL) cold butter, cubed • 3/4 cup (175 mL) chopped pecans
Preparation: Line 9-inch (2.5 L) square metal cake pan with parchment paper; set aside. Base: In large bowl, mix flour with brown sugar. With pastry blender, cut in butter until mixture is moist and crumbly. Press firmly over prepared pan. Bake in centre of 350°F (180°C) oven for 10 minutes. Sprinkle with pecans and press lightly; bake for 5 minutes. Meanwhile, in bowl, beat butter, sugar and corn syrup until smooth; beat in eggs and vanilla. Stir in flour and pour over base. Bake at 375°F (190°C) until darkened and slightly jiggly when shaken, about 20 minutes. Let cool on rack. Cut into 1" square pieces. (Make-ahead: Wrap and store in airtight container for up to 1 week or freeze for up to 3 weeks.)
Nutritional Info Per square: about cal 98 pro 1g total fat 6g sat. fat 3g carb 11g fibre trace chol 22mg sodium 48mg
% RDI: calcium 1% iron 3% vit A 4% folate 3%
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Apr 8, 2008 19:19:41 GMT -5
Post by reinagirl on Apr 8, 2008 19:19:41 GMT -5
Oh, this looks good. I love pecan pie.
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Apr 8, 2008 19:35:10 GMT -5
Post by brandywine on Apr 8, 2008 19:35:10 GMT -5
XP, this sounds delicious!! Pecan pies don't do well up here - the altitude doesn't let them "gel". Will I have the same problem with these?
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Apr 8, 2008 19:36:55 GMT -5
Post by reinagirl on Apr 8, 2008 19:36:55 GMT -5
I bet you would. Looks like it's made almost the same.
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Apr 8, 2008 22:51:32 GMT -5
Post by brandywine on Apr 8, 2008 22:51:32 GMT -5
Well, dang it
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Apr 8, 2008 22:54:21 GMT -5
Post by reinagirl on Apr 8, 2008 22:54:21 GMT -5
Sorry.
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Post by rowdeeace on Apr 9, 2008 9:34:28 GMT -5
Reina can make you some, Brandy, and fed ex them to you..
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Apr 9, 2008 13:35:23 GMT -5
Post by brandywine on Apr 9, 2008 13:35:23 GMT -5
Ohhhhh, Rowdee, what a great idea!!! Ohhh, Reinasis .....
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Apr 9, 2008 18:16:49 GMT -5
Post by reinagirl on Apr 9, 2008 18:16:49 GMT -5
LOL, guess I better find out where the stores are around here. ;D
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Apr 9, 2008 18:47:00 GMT -5
Post by brandywine on Apr 9, 2008 18:47:00 GMT -5
"Around here"?? Where are you??
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Apr 9, 2008 18:56:21 GMT -5
Post by reinagirl on Apr 9, 2008 18:56:21 GMT -5
Home. You know I don't cook much any more.
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Apr 9, 2008 19:22:08 GMT -5
Post by brandywine on Apr 9, 2008 19:22:08 GMT -5
LOL! I know there's a Super Wally World not too far from you!
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Apr 9, 2008 20:22:15 GMT -5
Post by reinagirl on Apr 9, 2008 20:22:15 GMT -5
Yeah, but I'm not sure what aisle all those ingredients are on. Be a true GRITS, you know I go there to check out the ammo. ;D
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Apr 10, 2008 20:56:00 GMT -5
Post by Expatriate on Apr 10, 2008 20:56:00 GMT -5
I grew up at 4000 feet above sea level (above 3600 is considered high altitude for cooking purposes), and never had a problem with pecan pies. You do have to alter the cooking temp and time. Google high altitude cooking and study up on the problem. Good luck.
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