T

 Tenderizer

 Tenderize chicken, beef and lamb, by sprinkling with fresh lemon juice.

Temperature

 Remember that every time you open the oven door, the temperature drops about 25 degrees. The coldest part of any refrigerator is the top back shelf. Never freeze more than four pounds of fresh food per cubic foot of freezer capacity at one time. For highest refrigerator efficiency, air should circulate around each container.

Thin Cream

 More properly termed "light cream." It is called "light" because it has a lesser percentage of milk fat than heavy cream. Heavy cream (also called heavy whipping cream) contains 36 to 40 percent milk fat by volume, and light cream normally contains around 20 percent milk fat. If you can only find heavy cream and need a substitute for "light cream," an approximate equivalent would be a mixture of 2 parts heavy cream to 1 part whole milk by volume.

Thyme

 A Mediterranean herb that thrives in poor soil. Using pebbles as mulch keeps the crown from rotting.

Tofu

 It is important to read the label on foods to be sure of the nutrition value. Tofu can be an excellent source of calcium, but not all types of tofu are. Most tofu that is processed with calcium sulfate has about 260mg of calcium per cup. The body absorbs calcium sulfate just like it takes calcium from milk.

 The alternative is tofu that is processed with nigiri, which has very little calcium. Similarly, calcium-fortified soy milk contains 300mg of calcium-equal to a cup of milk-but again you want to double check the label before you purchase soy milk because not all brands are fortified.

Tomatoes

 Peeling

 Fill a saucepan with enough water to cover tomatoes; bring to a boil. Immerse tomatoes about 30 seconds; drain and cool. Remove stem ends and slip off skins. Use a melon baller to take the stems off tomatoes for less waste.

 Seeding

 Cut tomatoes in half crosswise. Gently squeeze each half, using your fingers to remove seeds. To reserve the juice for use in dressings, sauces or soups, seed the tomato into a strainer held over a bowl.

 Tomato Equivalents:

 1 small tomato = 3 to 4 oz.

 1 medium tomato = 5 to 6 oz.

 1 large tomato = 7 or more oz.

 1 lb. of tomatoes = 2 1/2 C. chopped or 1 1/2 C. pulp

What to do about green tomatoes

 If you grow tomatoes you are most likely left with green tomatoes when the frost is about to hit. Try bringing them inside to ripen! They need to be kept around 55-70 degrees while they ripen. The cooler the temperature, the longer it will take. You can lay them individually in straw or shredded paper. The tomatoes won't need light. Also try covering them lightly with newspaper. The tomatoes have to be mature or they won't ripen. Look for the tomatoes that are green with white or pinkish tinges as the mature one. Tomatoes should not be refrigerated before eating for the best taste. You can use your green tomatoes in recipes as well.

Cooking Green Tomatoes

 Instead of breading and frying those wonderful green tomatoes (which is a perfectly delicious way of enjoying them), cut off the outside meaty part leaving the skin on. Cut into bite sized pieces and sauté in extra virgin olive oil with onion pieces of about the same size. Season with salt and pepper. Phil Brady of Evanston, Indiana

Tomato Concasse

 Occasionally you may see the term "Tomato Concasse" in a recipe. This simply means to coarsely chop fresh tomatoes. It is often used in Italian-style pasta dishes.

Health Benefits of Tomatoes: see Lycopene

Tomato Sauce

When preparing meatless tomato sauce, use beef broth to dillute the cans of tomatoes instead of water. The beef broth gives the sauce much more flavor.

Truffle Oil

 Though the texture of fresh truffles is unmistakable in dishes, if you cannot find or afford whole truffles, a small amount of truffle oil can often provide a nice truffle flavor at a fraction of the cost. Look for truffle oil in upscale gourmet shops or through mail order at places such as Dean and DeLuca (NYC) or Williams-Sonoma. A small bottle will still be expensive, but if kept refrigerated it will last for up to 4 months. Truffle oil is delicious drizzled over simple pasta, rice, or potato dishes.

Tuna

Canned Tuna Options

 Albacore, the most expensive tuna. Canned tuna made from albacore is labeled 'white'. It has the mildest flavor and is easily substituted for canned chicken in most recipes.

 Yellow fin tuna and other varieties are labeled 'light' on cans. It has a slightly stronger flavor than albacore. 'Light' tuna can contain several different varieties of tuna.

 Bonita has the strongest flavor and highest fat content. This tuna is usually sold canned. If the can you're purchasing doesn't say 'white' or 'light, it's probably bonita or skipjack tuna.

 Make sure that the tuna you purchase is labeled 'dolphin-safe.'

 

U

Utensils

Utensils, flatware and place settings for formal occasions

 Generally, the more formal the occasion, the more courses are served, which of course means more flatware. There should be a different set of utensils for each course: salad fork, dinner fork; dinner knife, bread knife; and so on.

 Some special dishes such as oysters have special utensils. These can be served at the presentation of the food, but generally are placed on the table in order of course. When oysters are served as an appetizer, for example, set the oyster fork to the right of the spoon.

 Building from the basic set-up (dinner fork on the left of the plate; knife to the right of the plate, dinner spoon to the right of the knife):

 On the left side of the plate put the salad fork to the left of the dinner fork. On the right add a soup spoon to the outside of the dinner spoon if soup will be served. Place the soup bowl above the soup spoon and to the right. The bread plate goes to the left, about two inches above the fork. Place the butter knife across the bread plate at a diagonal, upper left to lower right. Small salad plates go to the left and a little below the bread plate. Dessert spoons, or in some cases knife and fork, are placed about an inch above the top of the plate with the handle(s) on the right side.

 The largest glass on the table is the water glass which goes on the right side above the dinner knife. It may be filled and iced when guests arrive or left empty to be filled at each diner's request. If wine or some other beverage is served, set the appropriate glass to the right and a little down from the water glass.

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V

Vegetables

Getting kids to eat fruits and vegetables

 If the kids turn up their noses at fruits and vegetables, you may be surprised to find that all you need to do is present the same foods in a different way and suddenly they won't be able to get enough produce. Kids love anything they can dip! A baggie full of carrot and celery sticks, cucumber and bell pepper slices, sugar snap peas and cherry tomatoes will isappear like magic if there's a tub of dip to go with them.

 Make some ranch dressing using low fat ingredients, or make a batch of nutritious hummus, bean dip or salsa. Baked tortilla chips and whole wheat crackers or pita triangles are perfect, nutritious and kid-pleasing accompaniments for dips, too. Sliced fruit takes on a whole new appeal as well when it's accompanied by a sweet, creamy dip. Good fruit dips include flavored yogurt, applesauce, low fat sour cream sweetened with honey or brown sugar, and caramel ice cream topping.

Storing Vegetables

 Store fresh vegetables such as broccoli with plenty of air circulation. Wrap them in a damp towel or place in a perforated plastic bag. Putting them in an unventilated plastic bag will cause humidity to build and decay to set in.

Vegetable Water

 Whenever you cook vegetables (broccoli, carrots, etc.), save the cooking water and keep it in a plastic freezer container. You can keep this in the freezer and add to it every time you cook vegetables and always have vegetable stock on-hand for cooking.

Enhancing Flavor and Cutting Fat

When making vegetables, always put a little lemon on them, it works the best on green vegetables. Brings out flavor and cuts fat.

 Also see individual listings for: Broccoli, Cabbage, Cauliflower, Corn, Lettuce, Peppers, Potatoes, Squash, Sweet Potatoes, Tomatoes

W

Walnuts

 Store shelled nuts in the refrigerator on the upper shelf will last about a year. Frozen walnuts will be good up to two years. If shelling your own, remove the papery section that is between the two halves-it's bitter.

Wasabi Powder

 Wasabi comes from the "mountain hollyhock" plant which only grows by cold mountain streams in Japan. Although it's not related to Western horseradish, it is an edible root with a strong aroma and a biting taste. It's generally served as a paste with sushi or sashimi. To make a paste, add equal amounts of wasabi powder and tepid water. Mix well and let stand for at least 10 minutes for the flavor to develop. Mix the paste with soy dipping sauce and add as a condiment with your meal. Wasabi's light green color pleases the eye and its taste stimulates the palate. It's ideal for hors d'oeuvres and Japanese cuisine. You can buy Wasabi Powder on eBay, Amazon.com or other online health food stores.

 

Water

 

Prevent from boiling over

 

Rub olive oil around the rim of the pot.

 

Watermelon

 Americans purchase and consume about 3 billion pounds of watermelon annually.

 Watermelon, considered one of America's favorite fruits, is really a vegetable (Citrullus lanatus). Cousin to the cucumber and kin to the gourd, watermelons can range in size from 7 to 100 pounds. The world record for the largest watermelon grown is 255 pounds, grown by Vernon Conrad of Bixby, Oklahoma! The world record for watermelon seed-spitting is 66'11", held by Jack Dietz of Chicago.

 Melons may be kept at room temperature, un-cut, for about two weeks. Store whole melons at 50-60 degrees. Cut melons should be wrapped and stored at 40-50 degrees. If you need a small amount of watermelon, it is best to buy a piece of a larger one. It may be more expensive per pound, but you will be more likely to get good flavor.

Health Benefits of Watermelon: see Lycopene

De-seeding

 Cut watermelon in half, then in quarters. Cut through the flesh of the melon along the seed line with a pairing knife. Now, lift off the piece of the melon you just cut. Using a fork, scrape the seeds from the piece you just removed and the remaining flesh on the rind.

Choosing a good watermelon

 - Choose a firm, symmetrical fruit that is free of bruises, cuts and dents.

 - Before you buy, pick up your melon. The heavier it feels, the better – a good watermelon is 92% water, which makes up most of its weight.

 - On the underside of the watermelon, there should be a creamy yellow spot from where it sat on the ground and ripened in the sun.

Whipped Cream

To prevent whipped cream from deflating, store in the fridge with a paper towel covering the container. I usually use a Tupperware container and put the paper towel under the lid before closing. You'll be amazed at how long you can keep whipped cream this way.

 Stabilizing Whipped Cream

 Dissolve 1 teaspoon unflavored gelatin in a little bit of water and beat it into whipping cream to keep it from turning watery. Betty Brotherton of Williamstown, New Jersey

Wine

How to store wine

 All white and pink wines are served chilled. Dry and medium-dry Sherries and light reds, such as Beaujolais and Gamay, can be served slightly chilled. All other red wines are served at room temperature (ideally 65 to 68 degrees). Many red wines, especially less mature ones, improve if opened an hour or so before serving.

 Older red wines often contain sediment. The bottle should be set upright several hours before pouring. It's a good idea also to decant an older wine by pouring it into a clean carafe. Set a strong light or candle behind the wine so that you can see the sediment. Stop pouring as soon as sediment approaches the bottle's neck.

What to do with leftover wine

 Don't throw it out. Freeze into ice cubes for future use in casseroles and sauces.

Chilling Wine

 If you don't have time to cool your white or red wines before serving, add 2-3 frozen grapes in your glass. White grapes for white wine and red grapes for red wine. It will cool your wine and you will have a treat at the bottom of the glass.

Weed Killer

 The vinegar is what kills the weeds, but the dish soap holds the vinegar in place so it stays on the plant instead of running off. This works great on grass or weeds in sidewalk or driveway cracks, too. Best time to spray is in the middle of the day when the sun is hottest.

 Ingredients

 1 C. of vinegar

 1/2 C. of regular dish soap (not dishwasher detergent)

 Fill the rest of the bottle up with water.

 Directions

 Use a funnel to place the following ingredients in a medium spray bottle approximately the size of a quart, but it doesn't have to be exact. Shake well before each use. Spray mixture directly on the weed itself; if weed is out in the yard, be careful not to spray

 the grass!

Wraps

Keeping Hot Wraps Warm

 If a wrap is meant to be enjoyed warm but won't be consumed until the lucky recipient reaches her destination, it can be wrapped in foil and slid into most travel mugs. The wrap will stay warm and fresh.

Margarine or butter (for baking)

1 cup

1 cup hard shortening, or 7/8 cup vegetable oil

Shortening

equal

Butter or margarine

Asiago cheese

equal

Parmesan cheese

Ricotta cheese

equal

Cottage cheese

Baking Needs

Flour (for thickening)

1 tbsp

1 1/2 tsp cornstarch, rice flour, or tapioca

Self rising flour

1 cup

1 cup all-purpose flour plus 1 1/2 tsp baking powder and 1/2 tsp salt

Cake flour

1 cup

1 cup minus 2 tbsp all-purpose flour

Baking mix (like Bisquick)

1 cup

1 cup flour plus 1 1/2 tsp baking powder plus 1/2 tsp salt plus 3 tbsp solid shortening

Tapioca

1 tbsp

1 1/2 tbsp all-purpose flour

Cornstarch

1 tbsp

2 tbsp all-purpose flour

Sugar

1 cup

1 cup honey but reduce liquid in recipe by 1/2 cup

Powdered (confectioner’s) sugar

1 cup

1 cup sugar plus 1 cup cornstarch mixed in food processor

Light brown sugar

1 cup

1 cup granulated sugar plus 2 tbsp molasses

Dark brown sugar

1 cup

3/4 cup of granulated sugar plus 1/4 cup molasses

Palm sugar

equal

Maple sugar, or brown sugar blended with maple syrup to moisten

Honey

1 cup

1 1/4 cups sugar plus 1/4 cup water

Molasses

equal

1 cup honey

Corn syrup

1 cup

2/3 cup sugar plus 1/3 cup hot water and cool to room temperature before using

Chocolate, semisweet

1 oz

1 oz unsweetened chocolate plus 1 tbsp sugar, or 3 tbsp chocolate chips

Chocolate, semisweet chips

1/2 cup

3 oz semisweet chocolate

Chocolate, unsweetened

1 oz

3 tbsp unsweetened cocoa plus 1 tbsp margarine or oil

            

1 tsp onion powder, or 1 tbsp minced dried onion re-hydrated

Lemon, fresh juice

1 medium lemon

2-3 tbsp bottled lemon juice

Lemon juice

1 tsp

1/2 tsp vinegar

Lemon peel

1 tsp

1/2 tsp lemon extract

Lemon grass

equal

Grated lemon zest mixed with a bit of fresh lemon juice

Orange, fresh juice

1 medium orange

1/4 to 1/3 cup orange juice

Amaretto

2 tbsp

1/4 to 1/2 tsp almond extract

Sherry

2 tbsp

1 to 2 tsp vanilla extract

Marsala

1/4 cup

1/4 cup dry wine plus 1 tsp brandy

White wine

equal

White grape juice or apple juice

Red wine

1/4 cup

1 tbsp balsamic or red wine vinegar

Tomato sauce

2 cups

3/4 cup tomato paste plus 1 cup water

Tomato juice

1 cup

1/2 cup tomato sauce plus 1/2 cup water

Tomatoes, canned

1 cup

Simmer 1 1/3 cup fresh tomato wedges for 10 minutes

Cocktail sauce

1 cup

1 cup ketchup plus 2 tbsp horseradish (or to taste)

Ketchup

1 cup

1 cup tomato sauce plus 1/4 cup sugar plus 2 tbsp vinegar

Crockpot Sausage & Egg Casserole

Serving Size / Yield

12 servings

Ingredients

■1 dozen beaten eggs

■14 slices of bread

■2 1/4 C milk (low-fat or skim is ok)

■2 1/2 C grated cheddar or Monterey Jack cheese

■1 lb. sausage, cooked and drained

■½ tsp. salt

■1 tsp. pepper (more or less to taste)

■2 tsp. mustard, optional

Directions

Grease the sides of the crock with butter. If desired, spread mustard on one side of the bread and cut bread into large squares. Make layers in the crockpot of bread, followed by sausage, followed by cheese, ending with a cheese layer. Beat eggs, milk, salt and pepper together. Pour over crockpot mixture, cover and turn on low. Cook for 8-12 hours.

Deluxe Crockpot Oatmeal

Ingredients

■2 C. milk

■1/4 C. brown sugar

■1 Tbs. butter, melted

■1/4 tsp. salt

■1/2 tsp. cinnamon

■1 C. quick cooking oats

■1 C. finely chopped apple

■1/2 C. raisins and/or dates

■1/2 C. chopped walnuts or almonds

Directions

Grease the inside of crockpot. Put ingredients inside crockpot and mix well. Cover and turn on low heat. Cook overnight or 8-9 hours. Stir before serving. Makes 4 C. (6-8 servings)

First-Class Breakfast Bread Pudding Recipe

Ingredients

■4 1/2 C. cubed French or Italian bread

■3 large cooking apples (such as Granny Smith), peeled, cored and chopped

■1 tsp. ground cinnamon

■1/2 tsp. ground allspice

■1/4 C. firmly packed light brown sugar

■1/4 tsp. salt

■2 C. milk or soy milk

■1/4 C. maple syrup

■12 oz. cooked sausage, crumbled

Directions

Lightly oil the inside of a 4-quart slow cooker. Press half of the bread cubes into the bottom of the cooker. In a large mixing bowl, combine the apples, cinnamon, allspice, brown sugar and salt. Add the milk and maple syrup and mix well. Pour half of the apple mixture over the bread in the slow cooker. Gently press down on the apples to ensure the liquid is absorbed by the bread.

Spread half of the soy sausage over the apples, followed by the remaining bread. Top the bread with the remaining sausage, followed by the remaining apple mixture. Press on the apple to ensure the liquid is absorbed. Cover and cook on low for 6 hours.

Bread Pudding Surprise

 

Ingredients

■8 eggs

■4 C. Half & Half or buttermilk (any milk will do, however the more cream the richer the taste and texture)

■1 loaf crust hard bread (French is best)

■1 C. any veggie (bell pepper)

■1 1/2 C. any leftover meat (sausage, ham, steak)

■1/4 C. onion (cooked)

■1 Tbs. garlic (cooked)

■2 Tbs. olive oil or butter

■Kosher salt and pepper to taste

■Any favorite spice: this is where you can make it Mexican, Italian, etc.

■

■Crust:

■Break up any of your favorite crackers

■1/4 C. chasse

■

■If you make it sweet, add:

■1 C. brown sugar

■1/4 cinnamon

Directions

In a big bowl, whisk together eggs and Half & Half. Cut bread in 1-inch cubes and put bread into mix. Let soak for 10 minutes. Meanwhile, in a sauce pan, heat olive oil or butter. Cook onion and garlic and other veggies until just tender. This should only take a few minutes. It also brings out wonderful flavors. Stir in meat, veggies. Add favorite spices to taste. Put in casserole dish. Can put in fridge for a day ahead of time or add crust (crackers and cheese mix). Put in 400 degrees oven for about 45 minutes.

Note: You can make this sweet instead of savory. Do the same, add the brown sugar. Put into casserole dish, top with cinnamon (check time at 30 minutes.)

Cool Crockpot Banana Bread Recipe

Serving Size / Yield

6 servings

Ingredients

■1 3/4 C. flour

■2 tsp. baking powder

■1/4 tsp. baking soda

■1/2 tsp. salt

■1/3 C. shortening

■2/3 C. sugar

■2 eggs

■1 1/2 C. bananas, mashed

■1/2 C. walnuts, chopped

Directions

Sift together the flour, baking powder, baking soda and salt. With the electric beater on low, fluff the shortening in a small bowl, until soft and creamy. Add the sugar gradually. Beat in the eggs in a slow stream. With a fork, beat in 1/3 of the flour mixture, 1/2 the bananas, another 1/3 of the flour mixture, then the rest of the bananas, and finally the last of the flour mixture. Fold in the walnuts. Turn into a greased and floured baking unit or a 2 1/2 quart mold and cover. Place on a rack in the slow cooker. Cover the cooker, but prop the lid open with a toothpick or a twist of foil to let the excess steam escape. Cook on high for 4 to 6 hours. Cool on a rack for 10 minutes. Serve Warm.

Pumpkin-Ginger Pie with Golden Marshmallow Topping

Ingredients

■Crust:

■1 refrigerated pie crust (from 15 oz. box), softened as directed on box

■

■Streusel:

■1/2 C. crushed gingersnap cookies (9 cookies)

■1/4 C. chopped pecans

■2 Tbs. packed light brown sugar

■2 Tbs. all-purpose flour

■2 Tbs. butter or margarine, softened

■

■Filling:

■1 15 oz. can pumpkin (not pumpkin pie mix)

■1 C. evaporated milk

■1/2 C. packed light brown sugar

■2 tsp. grated fresh gingerroot

■1 tsp. pumpkin pie spice

■1/4 tsp. salt

■2 eggs, slightly beaten

■

■Topping:

■2-2 1/2 C. miniature marshmallows

Directions

Heat oven to 425 degrees. Place cookie sheet on middle oven rack. Unroll pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie. In small bowl, mix streusel ingredients. Sprinkle streusel in crust-lined pie plate. In large bowl, mix filling ingredients. Pour into pie crust on top of streusel. Place pie plate on cookie sheet in oven. Bake 15 minutes. Reduce oven temperature to 350 degrees. Bake 35 to 45 minutes longer or until knife inserted in center comes out clean. Cool completely on cooling rack, about 3 hours.Just before serving, set oven control to broil. Spread marshmallows evenly over top of pie, completely covering filling. Broil pie with top about 5 inches from heat about 30 seconds, watching carefully, until marshmallows are lightly browned. Marshmallows will brown quickly. Cover and refrigerate any remaining pie.

New York Times Chocolate Chip Cookies

Ingredients

■2 C. minus 2 Tbs. (8 1/2 oz.) cake flour

■1 2/3 C. (8 1/2 oz.) bread flour

■1 1/4 tsp. baking soda

■1 1/2 tsp. baking powder

■1 1/2 tsp. coarse salt

■2 1/2 sticks (1 1/4 C.) unsalted butter

■1 1/4 C. (10 oz.) light brown sugar

■1 C. plus 2 Tbs. (8 oz.) granulated sugar

■2 lg. eggs

■2 tsp. vanilla extract

■1 1/4 lb. bittersweet chocolate disks ( at least 60 percent cacao content)

■sea salt

Directions

Sift flours, baking soda, baking powder and salt into a bowl. Set aside.

Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.

When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.

Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin

Apple Pie Matzoh Brie

Ingredients

■Topping:

■2 Tbs. butter

■1 Tbs. vanilla extract

■2 lg. apples, peeled, cored and cut into 1/2" dice

■1/4 C. light brown sugar

■1/4 tsp. cinnamon

■pinch of kosher salt

■

■Matzoh Brie:

■3 egg matzohs

■2 C. apple juice

■2 lg. eggs

■3/4 C. egg substitute (i.e.: Egg Beaters)

■3/4 tsp. kosher salt

■1 tsp. vanilla extract

■2 Tbs. butter

■whipped cream, for serving

Directions

Prepare the topping:

Melt the butter with the vanilla extract over medium heat in a 10-inch non-stick skillet. Add the apples and saute for 2 minutes, then stir in the brown sugar, cinnamon and salt. Cover, then cook for 2-3 minutes until the apples are tender. Place the apples into a bowl and set aside, reserving the skillet.

Prepare the matzoh brie:

While the apples are cooking, place the matzohs into an 8x8-inch baking dish and cover with the juice; soak for 5 minutes, flipping the matzohs once to make sure that all of them are absorbing the juice. Drain the juice, reserving the baking dish. Break the matzohs into quarters, then break each piece into quarters again; place into the baking dish. Combine the eggs, egg substitute, salt and vanilla extract, and pour over the matzohs. Soak the matzohs for 10 minutes, stirring occasionally.

Melt the butter over medium heat in the reserved skillet; add the egg/matzoh mixture all at once and press to flatten it and spread it to the edges of the pan. Cook undisturbed for 5 minutes, then carefully flip the eggs (if they break up, just put them back together as best you can) and cook undisturbed for another 5 minutes.

Place the matzoh brie onto a serving plate, and top with the apple mixture and whipped cream. Serve hot.

 

Classic Pecan Pie

Ingredients

■1 C. brown sugar

■1 Tbs. butter, melted

■1 C. dark corn syrup

■3 eggs, beaten

■1 tsp. vanilla

■1 C. pecan pieces

■1 pie shell, regular depth

Directions

Pre-heat the oven to 375 degrees. Beat together the sugar, syrup and melted butter. Add the eggs and pecans. Pour into the pie shell. Place on cookie sheet. Bake for 45 minutes or until firm in the middle.

Make Potpourri


 

 

1. Combine the dried spices you love, such as bay leaves, thinly slice dried citrus with cinnamon sticks, rose sprigs and allspice berries. To bring out the fragrance, sprinkle almond or vanilla extract over the top.

2. Put bowls of potpourri in the warmest part of the room (up and away from pets and small children), around a candle or on a mantelpiece or close to a lamp to bring out the aroma.

Ihop Buttermilk Pancakes

 

 Time needed

5 min preparation + 10 min cooking

Serving Size / Yield

8-10 servings

Ingredients

■1 1/4 C. all-purpose flour

■1 egg

■1 1/4 C. buttermilk

■1/4 C. granulated sugar

■1 tsp. baking powder

■1 tsp. baking soda

■1/4 C. cooking oil

■1 pinch salt

Directions

1.Preheat a skillet over medium heat.

2.Mix all of the ingredients until combined.

3.Melt butter in the pan.

4.Pour the batter into the pan and cook until golden brown.