1/2 c Sugar 1/4 c Butter or Margarine 2 ea Large Eggs 1 c Unbleached All-purpose Flour 1 ts Ground Cinnamon 1/2 ts Baking Soda 1/4 ts Ground Cloves 1/4 ts Ground Nutmeg 1/3 c Butter/Sour Milk 1/2 c Seedless Blackberry Jam 1/4 c Chopped Walnuts --------------------------------CARMEL ICING-------------------------------- 2 tb Butter or Margarine 1/2 c Packed Brown Sugar 3 tb Milk 1 3/4 c Sifted Powdered Sugar Cream together sugar and butter or margarine. Beat in eggs. Stir together flour, and spices; add to creamed mixture alternately with butter/sour milk, beating til well blended after each addition. Fold in blackberry jam or preserves and nuts leaving swirls of jam. (DO NOT OVERMIX) Turn into greased and lightly floured 9 x 9 x 2-inch baking pan. Bake at 350 degree F. oven 25 minutes or until done. Cool completely. Frost with Carmel Icing. CARMEL ICING: In small saucepan, melt butter or margarine; stir in brown sugar. Cook stirring constantly, til mixture bubbles; remove from heat. Cool 5 minutes. Stir in milk and blend in powdered sugar; beat til spreading consistancy is reached. |
2 Whole heads garlic 8 lb Three rib beef roast 10 Onions 1 1/2 lb Carrots 1 lb Parsnips 3 tb Chopped parsley 1 t Cracked black pepper 1 t Minced fresh tarragon Butter or margarine Salt 1/4 c Dry red wine 1 Beef bouillon cube Remove any loose papery skin from garlic,leaving heads intact.In a large roasting pan,place roast,fat side up,and garlic.Insert a meat thermometer into center of roast,being careful that the point does not touch the bone. Roast beef in a 325 degree oven until thermometer reaches 140 degrees for rare,23 to 25 minutes per pound or until of desired doneness. Meanwhile,cut each onion,lengthwise,in half.Peel carrots and parsnips;cut each lengthwise in half,if large.After roast has roasted 1 hour,remove garlic and cool until easy to handle.After beef has roasted 1 1/2 hours,add onions to drippings in roasting pan,turning to coat with drippings.Roast 45 minutes,turning onions occasionally,until fork tender.While beef and onions are roasting,press soft,cooked garlic from each clove into a bowl.Stir in parsley and black pepper;set aside. In a 12" skillet over high heat,heat 3/4" water and carrots to boiling.Reduce heat to low;cover and simmer about 15 minutes or until tender.Drain;add minced tarragon,1 tablespoon butter and 1/4 teaspoon salt.Keep warm.In a 10" skillet over high heat,cook 3/4" water and parsnips to boiling.Reduce heat to low;cover and simmer about 15 minutes or until tender.Drain parsnips;remove to plate.In the same skillet over medium heat,cook 2 tablespoons butter and 1/4 teaspoon salt until butter turns golden brown,stirring.Return parsnips to skillet,turning them to coat with butter.Keep warm. When onions are done,remove to a bowl;keep warm.Evenly,spread garlic paste mixture over beef.Roast about 30 minutes longer or until coating is golden and beef is of desired doneness. When beef is done,place on a warm large platter with carrots,parsnips and onions.Keep warm while preparing red wine au jus gravy.Skim any fat from meat drippings;add red wine,bouillon and 1 1/4 cups water.Over medium heat,heat mixture to boiling,stirring constantly and scraping until brown bits are loosened from bottom of pan.Serve beef roast with red wine au jus. |
2 1/4 c Unsifted all-purpose flour 1 ts Baking soda 1 ts Salt 1 c Butter, softened 3/4 c Granulated sugar 3/4 c Firmly packed brown sugar 1 ts Vanilla extract 2 lg Eggs 12 oz Pkg.nestle's semi-sweet -chocolate morsels 1 c Walnuts or pecans, chopped Source: Nestle's Chocolate -Semi-sweet Chocolate Morsels package Preheat oven to 375 Baked Goods / 6
Polish Noodles
Spanish Style Rice
Marinara Sauce (Cleary)
Crisp Bread & Butter Pickles
Vegetables / 10
Parmesan Bread (Eating Well)
Quick Upside-Down Pizza
Angel Hair Pasta with Tomato-Scallop Sauce
About UsSections© 2017 Quench Magazine | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||