Home and Garden Blogazine

Fresh Fruit Ice Cream

Wed, 21 May 2008 14:09:38 +0000

Fresh Fruit Ice Cream recipe

2 quarts
Ice Cream
Uncategorized
Dessert Fruit Ice Cream Uncategorized

3 cups Half-and-half cream (1 1/2 pints) half-and-half
1 (14-ounce) can EAGLE BRAND Sweetened Condensed Mil (NOT evaporated milk)
1 tablespoon vanilla extract
1 cup pureed or mashed fresh fruit such as peaches, strawberries, bananas and raspberries.
Food coloring

In ice cream freezer container, combine all ingredients; mix well. Freeze according to manufacturer?s instructions. Freeze leftovers. Notes: Refrigerator-freezer Method: Omit half-and half. In large bowl, combine EAGLE BRAND? and vanilla; stir in 1 cup pureed fruit and food coloring (optional). Fold in 2 cups (1 pint) whipping cream (do not use non-dairy whipped topping). Pour into 9x5-inch loaf pan or a 2-quart freezer container; cover. Freeze 6 hours or until firm. Freeze leftovers.

This Fresh Fruit Ice Cream recipe was posted via BigOven Recipe Software to the BigOven Social Network about Food with 160,000+ recipes.

Toll House Chocolate Chip Cookies

Wed, 21 May 2008 14:09:36 +0000

Toll House Chocolate Chip Cookies recipe

4 Dozen
Cookies
American
Kid Friendly Cookies American

2 1/4 cups All purpose flour
1 teaspoon Baking soda
1 teaspoon Salt
1 cup Butter softened
3/4 cup Granulated sugar
3/4 cup Brown sugar
1 teaspoon Vanilla
2 Eggs
2 cups Semisweet chocolate
1 cup Walnuts chopped

Preheat oven to 375? Combine flour, baking soda and salt in a small bowl. Beat butter, granulated sugar, brown sugar and vanilla in a large mixing bowl. Add eggs one at a time, beating well after each addition; gradually beat in the flour mixture. Stir in chocolate chips and nuts. Drop by rounded tablespoon onto ungreased baking sheets. Bake for 9 to 11 minutes or until golden brown. Let stand for 2 minutes.

This Toll House Chocolate Chip Cookies recipe was posted via BigOven Recipe Software to the BigOven Social Network about Food with 160,000+ recipes.

Potato, Celery Root and Ham Gratin

Wed, 21 May 2008 14:09:34 +0000

Potato, Celery Root and Ham Gratin recipe

1 Servings
Potato
Uncategorized

8 tb Unsalted butter
2 md Onions, thinly sliced
6 tb Flour
3 1/2 c Milk, scalded
Salt and pepper
1 1/2 lb Boiling potatoes, peeled and
1 md Celery root, peeled and cut
2 c Coarsely grated sharp
1 lb Baked ham, cut into 1/4-inch
1/2 c Dry bread crumbs

In a saucepan melt two tablespoons of butter over moderate heat and cook the onions until soft and golden brown. In a heavy saucepan melt the remaining butter over moderate heat, whisk in the flour, and cook the roux, whisking, for 3 minutes. Add the milk in a stream, continuing to whisk while bringing the sauce to a boil for 1 minute. Season with salt and pepper and reduce heat to low. In a large buttered baking dish, at least 2 1/2-inches deep, spread the white sauce over the bottom of the dish and then arrange potato slices in a single layer, slightly overlapping. Spread the onions over the potatoes and top with the celery root. Spread more sauce over the celery root and sprinkle with the Cheddar. Arrange the ham slices and continue to layer the remaining sauce, potatoes, onions, celery root, ham, Cheddar in the same manner ending with a layer of potatoes and sauce on top. Sprinkle the top with the remaining bread crumbs and Cheddar and cover with aluminum foil. Bake in a preheated 400 Degree oven for 20 minutes. Remove foil and continue to bake for 30-35 minutes more, or until the potatoes are tender and the top is golden brown. Yield: 6-8 servings NOTES : Cooking Live Recipe by: Cooking Live Show #CL8800 Posted to MC-Recipe Digest V1 #382 by Angele Freeman and lt;jfreeman and at;netusa1.net and gt; on Jan 20, 1997.

This Potato, Celery Root and Ham Gratin recipe was posted via BigOven Recipe Software to the BigOven Social Network about Food with 160,000+ recipes.

Recessed Lighting for Living Rooms

Wed, 21 May 2008 14:09:26 +0000

Adding properly located recessed can lights in your living room ceiling can create a completely new ambience if you follow a few simple design guidelines.

Croatian Bribirski Prisnats

Tue, 20 May 2008 17:51:26 +0000

Croatian Bribirski Prisnats recipe

1 Recipe
Pork
Uncategorized
Appetizers Cheese Butter Onion Green Onion Ham Pork

1 lb Ham
1/4 lb Bacon; cubed
1 1/2 lb Jack cheese; cubed
3 bn Green onions
cut into small pieces
12 Eggs
1 Cake of yeast
1/2 c Butter
1/4 c Warm water
Salt
Pepper
Flour

Dissolve yeast in warm water with 1 tablespoon flour; stir and set aside to rise. Fry bacon in butter or margarine for 2 minutes. Add ham and the green onions; set aside to cool. Beat eggs and add enough flour to make a soft batter. Add the raised yeast and mix. Add ham, bacon and onions and mix. Add Jack cheese, salt and pepper to taste. Put into a large bowl to rise for about 2 or 3 hours. Grease and flour pan; bake at 350 F for about 1-1/2 hours or until top is nice and brown. Source: Mary Plovanic "Our Favorite Recipes" St. Anthony Croatian Catholic Church Typed for you by Karen Mintzias From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

This Croatian Bribirski Prisnats recipe was posted via BigOven Recipe Software to the BigOven Social Network about Food with 160,000+ recipes.

Pineapple and Strawberries with Mango Sauce

Tue, 20 May 2008 17:51:14 +0000

Pineapple and Strawberries with Mango Sauce recipe

8 Servings
Pineapple
Uncategorized
Desserts Apple Lime Pineapple

2 c Peeled cubed fresh mango
1 tb Fresh lime juice
4 c Fresh pineapple chunks
2 c Sliced fresh strawberries

Position knife blade in food processor bowl; add cubed mango, and process until smooth. Combine mango puree and lime juice in a bowl, and stir well. Cover and chill. Yield: 8 servings. Per serving: 90 Calories; 1g Fat (7% calories from fat); 1g Protein; 23g Carbohydrate; 0mg Cholesterol; 2mg Sodium NOTES : To serve, spoon 1/2 cup pineapple chunks into each of 8 dessert compotes, and top with 1/4 cup sliced strawberries and 2 tablespoons of mango mixture. Recipe by: Cooking Light, Jul/Aug 1994, page 125 Posted to MC-Recipe Digest V1 #405 by igor and at;digex.net on Jan 28, 1997.

This Pineapple and Strawberries with Mango Sauce recipe was posted via BigOven Recipe Software to the BigOven Social Network about Food with 160,000+ recipes.

Design Trend: Zebra Print

Tue, 20 May 2008 14:23:12 +0000

Designs by Shelly Riehl David

While designers like Shelly Riehl David are no stranger to designing with zebra, it seems like the rest of the design world is hopping on the safari bandwagon. I've seen spreads in recent design magazines devoted to the stripes and for good reason: zebra print is fun, unexpected and a conversation piece.

The best part is, any style is eligible. Check out how these contemporary, modern and even traditional rooms use the black and white to their advantage — and how you can, too!

Southern Apple Cobbler

Tue, 20 May 2008 08:27:32 +0000

Southern Apple Cobbler recipe

8 Servings
Apples
American-South
Desserts milk Shortening AP flour Lemon peel Lemon juice nutmeg cinnamon Sugar apples Bake Apples American-South unsalted butter baking powder

-- Filling --
4 pounds tart apples (such as Granny Smith)
1/2 cup sugar
2 teaspoons ground cinnamon
1 teaspoon nutmeg, freshly grated
1 tablespoon lemon juice, fresh squeezed
1 teaspoon dried lemon peel (fresh lemon zest is ok)
2 tablespoons unsalted butter, cold and cut into small pieces
-- Topping --
2 cups all-purpose flour
3 tablespoons sugar
1 tablespoon baking powder
5 tablespoons solid shortening
3/4 cup milk

Preheat oven to 425 degrees F. Butter a deep dish baking pan. Peel, core and thinly slice apples. Slice apples as uniform as possible to ensure even baking in the cobbler. In a large bowl sprinkle apples with lemon juice. Mix cinnamon, nutmeg, sugar and dried lemon peel; sprinkle on apples and toss gently to coat. Set aside. In a medium bowl, mix flour, sugar and baking powder; cut in shortening until mixture is crumbly. Add milk and stir with fork. Form dough into a ball; turn out onto floured board and roll to about a 1/2- to 1-inch larger than baking dish. Pour apple mixture into buttered baking dish, dot with the cut up butter. Place dough over top and seal edges. Cut vents in crust. Bake for 10 minutes, reduce oven temperature to 350 degrees F and continue baking for another 30 to 40 minutes or until crust is lightly browned and apples are tender. Let cobbler rest for 10 to 15 minutes before serving. Variation: You can brush unbaked crust with milk and/or eggwash and sprinkle with turbinado sugar before placing in the oven.

This Southern Apple Cobbler recipe was posted via BigOven Recipe Software to the BigOven Social Network about Food with 160,000+ recipes.

Key Lime White Chocolate Chippers

Mon, 19 May 2008 21:02:17 +0000

Key Lime White Chocolate Chippers recipe

6 Dozen
Lime
American
Cookies Yummy! Bake Lime American

1/2 cup butter softened
1 cup sugar
1 large egg
1 large egg yolk
1 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup lime juice
1 1/2 teaspoons lime zest
3/4 cup white chocolate chips

Cream butter, sugar, egg, egg yolk in a large bowl. Blend in flour, baking powder, salt, lime juice and lime zest. Fold in white chocolate chips. Roll dough into walnut sized balls; place on ungreased cookie sheet. Bake at 350? for 8-10 minutes.

This Key Lime White Chocolate Chippers recipe was posted via BigOven Recipe Software to the BigOven Social Network about Food with 160,000+ recipes.

Fruit Punch

Mon, 19 May 2008 21:02:09 +0000

Fruit Punch recipe

0
Pineapple Juice
Drink
Punch Picnics Summer Pineapple Juice Drink

2 3 oz Jello (any flavor)
1 3 oz orange/pineapple jello
7 cups boiling water
3 cups sugar
16 oz lemon juice concentrate
2 46 oz cans Pineapple juice
2 2 liter Ginger Ale

Add 3 packages of jello with 3 cups boiling water. Dissolve 3 cups sugar with 4 cups boiling water. Combine the two. Add lemon and pineapple juice. Freeze. Add ginger ale to frozen juice/jello mix.

This Fruit Punch recipe was posted via BigOven Recipe Software to the BigOven Social Network about Food with 160,000+ recipes.