Butterscotch Peach Pie
2 cups all-purpose flour
1 teaspoon salt
3/4 cup shortening
4 to 5 tablespoons cold water
3/4 cup packed brown sugar
2 tablespoons all-purpose flour
1/3 cup light corn syrup
3 tablespoons butter, melted
2 tablespoons lemon juice
1/4 teaspoon almond extract
8 medium peaches, peeled and sliced
In a large bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Cover and refrigerate for 30 minutes or until easy to handle.
For filling, in a small saucepan, combine brown sugar and flour. Stir in corn syrup and butter until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in lemon juice and extract. Place peaches in a large bowl; add syrup mixture and toss to coat.
Divide dough in half so one ball is slightly larger than the other. Roll out larger ball to fit a 9-in. pie plate. Transfer to pie plate; trim pastry to 1/2 in. beyond rim of plate. Add filling. Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges. Cover edges loosely with foil.
Bake at 375° for 25 minutes. Uncover; bake 20-25 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack. Yield: 8 servings.
Recipe found here: Butterscotch Peach Pie
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Pineapple-Caramel Sponge Cakes
1 can (8 ounces) unsweetened crushed pineapple, drained
1/2 cup caramel ice cream topping
4 individual round sponge cakes
1 pint vanilla ice cream, softened
In a small saucepan, combine pineapple and caramel topping. Cook over medium heat for 2-3 minutes or until heated through, stirring occasionally.
Place sponge cakes on dessert plates. Top each with a scoop of ice cream and 1/4 cup pineapple sauce. Serve immediately. Yield: 4 servings
Recipe found here: Pineapple-Caramel Sponge Cakes
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Heirloom Tomato & Zucchini Salad
7 large heirloom tomatoes (about 2-1/2 pounds), cut into wedges
3 medium zucchini, halved lengthwise and thinly sliced
2 medium sweet yellow peppers, thinly sliced
1/3 cup cider vinegar
3 tablespoons olive oil
1 tablespoon sugar
1-1/2 teaspoons salt
1 tablespoon each minced fresh basil, parsley and tarragon
In a large bowl, combine tomatoes, zucchini and peppers.
In a small bowl, whisk vinegar, oil, sugar and salt until blended.
Stir in herbs.
Just before serving, drizzle dressing over salad; toss gently to coat.
Yield: 12 servings (3/4 cup each).
Recipe found here: Heirloom Tomato & Zucchini Salad
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Boston Cream Angel Cake
2 cups plus 1 tablespoon cold milk, divided
1 package (3.4 ounces) instant French vanilla pudding mix
1 prepared angel food cake (8 to 10 ounces)
1 cup hot fudge ice cream topping
In a large bowl, whisk 2 cups milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Split cake into three horizontal layers; place bottom layer on a serving plate. Spread with half of the pudding. Repeat layers. Replace cake top. Cover and refrigerate until serving.
In a small microwave-safe bowl, heat hot fudge topping; stir in remaining milk. Drizzle over cake, allowing it to drip down the sides. Refrigerate leftovers. Yield: 8 servings.
Recipe found here: Boston Cream Angel Cake
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Ham & Broccoli Pasta
4-1/2 cups uncooked bow tie pasta (12 ounces)
1 package (16 ounces) frozen broccoli florets
3 cups cubed fully cooked ham
1 carton (8 ounces) spreadable chive and onion cream cheese
1/3 cup milk
1/4 teaspoon salt
1/2 teaspoon pepper
In a Dutch oven, cook pasta according to package directions, adding broccoli during the last 5 minutes of cooking; drain and set aside.
In same pan, combine remaining ingredients; cook and stir over medium heat until heated through and cream cheese is melted. Return pasta mixture to pan and toss to combine. Yield: 6 servings.
Recipe found here: Ham & Broccoli Pasta
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Stuffed Chicken Rolls
6 boneless skinless chicken breast halves (8 ounces each)
6 slices fully cooked ham
6 slices Swiss cheese
1/4 cup all-purpose flour
1/4 cup grated Parmesan cheese
1/2 teaspoon rubbed sage
1/4 teaspoon paprika
1/4 teaspoon pepper
1/4 cup canola oil
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/2 cup chicken broth
Chopped fresh parsley, optional
Flatten chicken to 1/4-in. thickness; top with ham and cheese. Roll up and tuck in ends; secure with toothpicks.
In a shallow bowl, combine the flour, cheese, sage, paprika and pepper; coat chicken on all sides. In a large skillet, brown chicken in oil over medium-high heat.
Transfer to a 5-qt. slow cooker. Combine soup and broth; pour over chicken. Cover and cook on low for 4-5 hours or until chicken is tender. Remove toothpicks. Garnish with parsley if desired.
Freeze option: Cool chicken mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet, stirring occasionally, until a thermometer inserted in chicken reads 165°. Yield: 6 servings.
Recipe found here: Stuffed Chicken Rolls
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S’more Ice Cream Pie
2/3 cup graham cracker crumbs
2 tablespoons sugar
3 tablespoons butter, melted
2-1/2 cups rocky road ice cream, softened
2/3 cup marshmallow creme
3/4 cup miniature marshmallows
Preheat oven to 325°. In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom and up the sides of a 7-in. pie plate coated with cooking spray. Bake 7-9 minutes or until lightly browned. Cool on a wire rack.
Carefully spread ice cream into crust; freeze until firm. Spread marshmallow creme over ice cream. Top with marshmallows; gently press into creme. Cover and freeze 4 hours or overnight.
Just before serving, broil 6 in. from the heat for 1-2 minutes or until marshmallows are golden brown. Yield: 4 servings.
Recipe found here: S’more Ice Cream Pie
Posted in desserts, Recipe of the Day | Tagged dessert, pie, Recipe of the Day | 1 Comment »