January 2007

January 2007



Fried Green Tomatoes

mix yellow cornmeal with spices 
(I like salt, pepper, onion powder, garlic powder, and oregano)
slice tomatoes about 1/4" thick
dip tomato slices in beaten egg, then dip in cornmeal mixture
fry in a little bit of hot oil until crispy on each side
serve with a dab of mayonnaise


Reece's Peanut Butter Cup Cheesecake

Crust - I used a package of Girl Scout peanut butter sandwich cookies (Do-Si-Dos). 
I crushed them and patted them in the bottom of a cheesecake pan. You can also do the
 traditional graham cracker crust.

Filling -

3 8oz packages of cream cheese
1 can condensed milk
3 eggs
2 tsp. vanilla
1 bag Reece's Peanut Butter Cups - or use regular size and cut them in bite size pieces
1 tsp. flour
In large mixing bowl, beat cream cheese until fluffy. Add condensed milk; beat until smooth. 
Add eggs and vanilla mix well. In small bowl, toss peanut butter cups with flour (this keeps 
them from sinking to bottom), stir into cheesemixture. Pour over crust in pan, bake 
1 hour at 300 degrees or until cake springs back when lightly touched. Cool
to room temperature, Chill, remove sides.

8 oz. pkg. cream cheese
1/3 c. sugar
1 egg
1/8 tsp. salt
2 drops each red and yellow food color
1 c. chocolate chips
1 1/2 c. unsifted all purpose flour
1 c. sugar
1/3 baking cocoa
1 tsp. baking soda
1/2 tsp. salt
1/3 c. vegetable oil
1 c. water
1 TBS. vinegar
1 tsp. vanilla
Filling: Combine cream cheese, sugar, eggs, salt, food color in small bowl. Beat until smooth.
Add chocolate chips. Set aside.
Cupcakes: Combine ingredients in order listed in large mixing bowl. Blend well on low speed.
Fill 24 paper muffin cups 2/3 full with batter. Spoon about 1 tablespoon cheese filling onto
each cupcake. Bake at 350 degrees for about 20 minutes or until toothpick inserted in cake
portion comes out clean.
Variation - use spice cake mix or any other flavor.  Add plain or flavored frosting. I added
cinnamon to buttercream frosting and used it on spice cupcakes.

Lemon Lavender Shortbread recipe

4 sticks (1 lb) unsalted butter, at room temperature
1 1/2 cups sifted confectioner's sugar
1 1/2 teaspoons vanilla extract
4 cups sifted all-purpose flour
3/4 teaspoon salt
1 1/2 tablespoons dried lavender, finely chopped or ground
finely ground zest of 2 lemons

Beat the butter and sugar together until fluffy. Add the vanilla, flour, and salt. Beat on low speed 
well combined. Stir in lavender and lemon. Divide dough evenly into 4 pieces, wrap each in 
plastic wrap. Press each piece into a flat disc. (This makes it easier to roll out.) Chill at least 
30 minutes or up to 1 day.
Heat oven to 300 F. Line a baking sheet with parchment paper. Remove dough from refrigerator 
and let warm 3 - 4 minutes. Roll out 1 piece at a time on floured surface. Using a cookie cutter 
dipped in flour, cut out desired shapes and transfer to baking pan. 
Bake on center rack 15 - 20 minutes or until edges are golden brown. 

Blackberry Cobbler

  • 4 cups fresh blackberries
  • 1 large egg
  • 1 cup sugar
  • 1 cup all-purpose flour
  • 1 tsp cinnamon
  • 6 tablespoons butter, melted
Preheat oven to 375°. Place blackberries in a lightly greased 8-inch square baking dish.
Stir together egg, sugar, and flour, and cinnamon in a medium bowl until mixture
resembles coarse meal. Sprinkle over fruit. Drizzle melted butter over topping.
Bake at 375° for 35 minutes or until lightly browned and bubbly. Serve warm with
whipped cream, or even better - vanilla ice cream.

Blackberry Freezer Jelly

2 cups blackberry juice (either use a juicer or sieve to get the juice)
2 TBS lemon juice
4 cups sugar
1 pouch CERTO

Measure juice into large bowl (one with a spout is great.) Measure exact amount of sugar
and stir into juice. Mix well, let stand 10 minutes; stir occasionally. Stir pectin into lemon juice.
Stir mixture into juice mixture. Stir constantly for 3 minutes. Pour into jelly containers.
Let stand at room temperature before putting in freezer or refrigerator.
Note: Sure-Jell or Fruit Pectin can be used for lower sugar recipe or no sugar recipe -
follow their directions.

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