MudFlaps

Mudloggerone · Joined: 24 Mar 2009 Posts: 29716 Location: Franklin Parish

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I'm a happy Deplorable that likes my Crumbs!
Cat 2-15, Lil' 3-20, 13 yr 3-21 (lace)

Lori Beth · Posted: Tue Nov 19, 2019 12:57 pm Post subject:

~ i've made this B4 *Salmon* . . .

~ *FiRST! time to use this *Beets* Recipe . . .
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Mudloggerone · Joined: 24 Mar 2009 Posts: 29716 Location: Franklin Parish

Air's them beets again.
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I'm a happy Deplorable that likes my Crumbs!
Cat 2-15, Lil' 3-20, 13 yr 3-21 (lace)

Lori Beth · Posted: Tue Nov 19, 2019 1:09 pm Post subject:

funny!!! ~ ha! can hardly wait to taste after cooking Razz

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Mudloggerone · Joined: 24 Mar 2009 Posts: 29716 Location: Franklin Parish

Just the smell makes me want to run for the hills. Shocked

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I'm a happy Deplorable that likes my Crumbs!
Cat 2-15, Lil' 3-20, 13 yr 3-21 (lace)

Lori Beth · Posted: Tue Nov 19, 2019 3:17 pm Post subject:

~ so EARTHy aroma *SHORE* Wink

& mighty tastey, too . . . *yum* Razz

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Mudloggerone · Joined: 24 Mar 2009 Posts: 29716 Location: Franklin Parish

Can't convince me, lol. Laughing

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I'm a happy Deplorable that likes my Crumbs!
Cat 2-15, Lil' 3-20, 13 yr 3-21 (lace)

Lori Beth · Posted: Wed Nov 20, 2019 12:06 pm Post subject:

~

... speaking-of: *EARTHY*

~ *Black Walnut Pie* ~

Ingredients:

1 unbaked deep-dish 9-inch piecrust
1 cup dark corn syrup
3 eggs
1 cup sugar
2 tablespoons butter, melted
1 teaspoon vanilla extract
1 1/2 cups black walnuts (about 6 ounces)

Instructions:

Heat the oven to 350 degrees F.
Stir together the syrup, eggs, sugar, melted butter, and vanilla in a medium bowl, using a fork or a whisk to combine everything smoothly, evenly and well. Mix in the black walnuts and stir well. Pour this filling into the piecrust and bake in the center of the 350 degree F oven, until the filling is puffed up and fairly firm, with a little softness remaining in the very center, 45 to 60 minutes. Place on a cooling rack or a folded kitchen towel and let cool for two hours.

black walnuts seldom appear on standard lists/menus, were familiar as a Southern pantry ingredient for baking and sweets, given the ordeal of extracting the treasure from the proverbial tough nut to crack, their distinctive flavor, in fudge/ pound cakes, pecan pie recipe, use 1 1/2 cups of black walnuts in place of the pecans, the combination of earthy black walnuts and silken chess-pie filling made for a worthy autumn dessert. {October 11, 2019}

https://nanciemcdermott.com/black-walnut-pie-for-october-7th/?fbclid=IwAR3pX3KIIiamdqvutglq6509bEAvkR4ZqoTlIP9mxCifI33jGVk25jYXVVI
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Mudloggerone · Joined: 24 Mar 2009 Posts: 29716 Location: Franklin Parish

I was scared to open this post thinking it'd be something else written about big, red beets. Shocked

The pie sounds interesting.
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I'm a happy Deplorable that likes my Crumbs!
Cat 2-15, Lil' 3-20, 13 yr 3-21 (lace)

Lori Beth · Posted: Wed Nov 20, 2019 1:16 pm Post subject:

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We don't have much, what we have, we share.

Mudloggerone · Joined: 24 Mar 2009 Posts: 29716 Location: Franklin Parish

_________________
I'm a happy Deplorable that likes my Crumbs!
Cat 2-15, Lil' 3-20, 13 yr 3-21 (lace)

Lori Beth · Posted: Fri Nov 22, 2019 9:36 am Post subject:

~ *Chocolate Pie*

Ingredients:

1 c sugar
1/2 c flour
1/4 tsp salt
3 c milk
1/2 c cocoa
3 egg yolks, slightly beaten
2 Tbsp butter
1 tsp Vanilla
1 baked pie shell

Instructions:

Mix sugar, flour, salt, and cocoa in top of double boiler.
Stir in milk and cook for 15 minutes over hot water, stirring constantly until thick.
Add egg yolks and cook 3 minutes.
Add butter, cool.
Add vanilla and pour into baked 9″ pie shell.
Make meringue from remaining 3 egg whites, using 6 tablespoons sugar and 1 tablespoon lemon juice or 3/4 teaspoon cream of tartar.
Spread on pie and bake at 350 degrees for about 15 to 20 minutes.

http://tenrecipes.com/chocolate-pie/?fbclid=IwAR2KhHUhZVmMMcsCpKQXtrpsmkT52HZAp9Ps2_QQIIYN58W32gvhnpjZQpE#.Xc33Za4yjcA.facebook

~ Idea

... was planning-on baking-one today; might just try-out this-here recipe Smile

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We don't have much, what we have, we share.

Mudloggerone · Joined: 24 Mar 2009 Posts: 29716 Location: Franklin Parish

_________________
I'm a happy Deplorable that likes my Crumbs!
Cat 2-15, Lil' 3-20, 13 yr 3-21 (lace)

Lori Beth · Posted: Tue Nov 26, 2019 8:47 am Post subject:

~ *Lemon Meringue Pie*

Ingredients:

1 9-inch pre-baked pie crust
1 cup granulated sugar
2 Tablespoons all-purpose flour
3 Tablespoons cornstarch
1/4 teaspoon salt
1 1/2 cups water
1/2 cup lemon juice
1 Tablespoon lemon zest (about 1 large lemon)
2 Tablespoons unsalted butter
4 large egg yolks , beaten

For the Meringue:

1 Tablespoon cornstarch
1/3 cup water
1/4 teaspoon cream of tartar
1/3 cup granulated sugar
4 large egg whites , room temperature*

Instructions:

For the Lemon Filling:

Separate egg yolks and whites and set aside.
In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest.
Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Remove from heat and stir in butter.
In a small bowl, beat the egg yolks. Add a spoonful of the hot sugar mixture into the egg yolk mixture and whisk together. (The idea is to temper the egg mixture by adding a little bit of the hot mixture at a time so that the eggs yolks don't start to cook).
Repeat, adding a few more spoonfuls at a time. Whisk the egg yolk mixture back into remaining sugar mixture in the pot.
Bring to a boil and continue to cook while stirring constantly, until thick. Remove from heat. Pour filling into baked pie shell.

For the Meringue:

Preheat oven to 350 degrees F.
In a small saucepan, whisk together cornstarch and water.
Cook over medium heat, stirring constantly as the mixture thickens, until it begins to simmer. Remove from heat and set aside.
In a small bowl stir together cream of tarter and sugar. In a large bowl beat the egg whites with electric mixers until frothy.
With the mixtures running, add the sugar, a spoonful at a time, until fully incorporated. Continue beating until soft peaks.
Add the cornstarch mixture while beating, a spoonful at a time. Mix until stiff peaks form, about 1-2 minutes.
Pour the meringue onto the hot lemon filling in the pie shell. Spoon the meringue around the edge of the pie first, and then add spoonfuls to the center until the entire surface is covered.
Make sure the meringue is touching the outer pie crust so that it doesn't shrink away while baking. Use the back of your spoon to create decorative peaks in the meringue.
Bake in preheated oven for 10 minutes or until the meringue is lightly browned.
Transfer to a wire rack and cool to room temperature. This pie is best served the same day.
Store leftover lemon meringue pie in the refrigerator for 2-3 days, covered with aluminum foil.

Notes:

*Fresh eggs work the best for the meringue to whip properly.

https://tastesbetterfromscratch.com/lemon-meringue-pie/

~ Idea

... was planning-on baking-one today; might just try-out this-here recipe Very Happy

:
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Lori Beth · Posted: Wed Nov 27, 2019 11:02 am Post subject:

~ *Copycat Hidden Valley Ranch Mix* ~

INGREDIENTS:

1/2 Cup Dry Buttermilk

1 Tbsp Dried Parsley Flakes

1 Tsp Dried Minced Onions

1 Tsp Dill Weed

1 Tsp Garlic Salt

1 Tsp Onion Powder

1 Tsp MSG (Accent!) – optional

1/2 Tsp Salt

1/2 Tsp Sugar

1/4 Tsp Black Pepper

DIRECTIONS:

Blend in food processor or blender until well mixed.
Store in dry airtight container
When recipe calls for 1 packet of mix, use 2 Tbsp of this mixture
This is a great way to save money and always have your favorite salad dressing, dip or seasoning blend on hand. This Copycat Hidden Valley Ranch Mix also makes a great gift for newlyweds, teachers and holiday gift giving!

We absolutely LOVE Ranch Dressing. Who doesn’t? Of course, we prefer the homemade variety, but the seasoning packets can get pricey with as much as we go through. This Copycat Hidden Valley Ranch Mix was the perfect solution. Much less expensive and so easy to make a big batch to go in the pantry and use as needed. You can add this to everything from hamburger to sour cream on our baked potatoes! - https://www.couponsandfreebiesmom.com/2014/08/copycat-hidden-valley-ranch-mix.html?fbclid=IwAR3D5wCgvB06nMVaCTUHtic9JYDjPyYqE_tUQN9UGYR9YpELgNlKVSEDdLU
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Lori Beth · Posted: Wed Nov 27, 2019 11:18 am Post subject:

~ *Candied Cinnamon-Sugar Pecans* ~

Ingredients:

4 cup pecan halves
1 large egg white
1 Tbsp pure vanilla extract
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 1/2 tsp ground cinnamon plus 1 tsp pumpkin pie spice OR 2 tsp ground cinnamon
1/4 tsp salt

Instructions:

Preheat the oven to 250°F. Butter the bottom and sides of a 15x10x1.5-inch jelly roll pan.
In a mixing bowl, beat together the egg white and vanilla extract until frothy and light beige in color.
Coat the pecan pieces in the beaten egg white stirring until evenly coated.

Place the granulated sugar, brown sugar, spices and salt in a large plastic storage bag. Seal the bag and shake to combine.
Drop the pecans into the sugar mixture.
Seal the bag and shake until the pecans are coated on all sides.
Spread the nuts in a single layer on the jelly roll pan.
Bake for 1 hour stirring every 15 minutes.
Spread on wax paper and cool completely.
Store tightly covered at room temperature for up to one week.
Servings: 4 cups

You’ll take the favored nut of the South to another level with this recipe for sweet and spicy Candied Cinnamon Sugar Pecans. Be warned, it’s virtually impossible to stop at only one, and they tend to disappear very quickly. You may consider making a double batch or hiding a few for safe keeping. It’s no secret pecans are the nut of choice in the South closely followed by walnuts. Often, when we think of candied nuts, it’s typically around the holidays when they can be enjoyed by the handful or given as gifts. While I acknowledge this as the norm, I confess, I make them year-round. Candied pecans have so many uses apart from the holidays, they can be used as a garnish for desserts, pies, cakes, cookies or ice cream. Sometimes, I whip-up a batch just for snacking. My mantra is simple, life is short why wait until a special occasion to enjoy the flavors you love. Cinnamon Spice and Everything Nice.
I really love using a combination of cinnamon and pumpkin pie spice to flavor these nuts. If you prefer, you can of course, use ground cinnamon alone without any other adjustments. These candied pecans do make terrific gifts packaged in a decorative glass jar or mason jar, and tied with a pretty ribbon. Don’t forget to attach a note with a warning, they are absolutely 100% addictive. In a good way. Don’t skip the step of stirring the pecans. while they roast, it’s imperative for them to bake evenly. You can store these pecans in an airtight container at room temperature or chilled for up to 1 week.

~ https://www.melissassouthernstylekitchen.com/candied-cinnamon-sugar-pecans?fbclid=IwAR1SO3Sk_Qcn3hmT8NeNyw8hKqiHlT89iNYEuCsEbmEIFTVgcQqzw3Q_bFQ
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Lori Beth · Posted: Wed Nov 27, 2019 11:33 am Post subject:

~ Got - Gone - Quick Razz

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Lori Beth · Posted: Sun Dec 22, 2019 8:53 am Post subject:

~ *Mini Pecan Tartlets*

1 TBS butter, melted
1 large egg
4 tsp. brown sugar
2 TBS honey
1/4 tsp. vanilla
1/2 cup pecans, chopped
15 mini phyllo shells Preheat the oven to 350 degrees.

Mix all the ingredients together except for the chopped pecans.
Mix well and then stir in the chopped pecans.

Arrange the phyllo shells on a baking tray.
Spoon approximately 1 tsp of the mixture into each phyllo shell.
If you have extra mixture left over, just distribute evenly to the shells.

Bake for 10 to 15 minutes.
Let cool completely before serving.

~ ( Walking on Sunshine ) ----> Walking on Sunshine Recipes - a quick and easy dessert. - https://walkingonsunshinerecipes.com/mini-pecan-tartlets/
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We don't have much, what we have, we share.

Mudloggerone · Joined: 24 Mar 2009 Posts: 29716 Location: Franklin Parish

If the honey were skipped that could almost be made sugar free. Razz

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I'm a happy Deplorable that likes my Crumbs!
Cat 2-15, Lil' 3-20, 13 yr 3-21 (lace)

Lori Beth · Posted: Thu Jan 09, 2020 12:30 pm Post subject:

~

Mr. Mud and imagine13 be ova*yonner 'talking' shrimp:

LEMON BUTTER BAKED SHRIMP IS A SUPER EASY SHRIMP APPETIZER RECIPE. JUST A LITTLE PREP AND A QUICK BAKE IN THE OVEN AND YOU’VE JUST FOUND DELICIOUSNESS. PERFECT FOR WHEN YOU HAVE TO HIT THE KITCHEN RUNNING, THIS TASTY SHRIMP APPETIZER TAKES JUST TWENTY MINUTES TO MAKE AND THERE’S BARELY ANY CLEAN-UP. SERVE WITH PLENTY OF NAPKINS.

INGREDIENTS:

1 lb. raw shrimp, cleaned, peeled and deveined

8 Tbs. butter (1 stick), melted

3 cloves garlic, minced (my addition)

1 packet of Good Seasons Italian all natural seasoning

1 1/2 lemon, sliced into circles

1 Tbs. dried parsley leaves

1 tsp. black pepper, ground

DIRECTIONS:

In a small bowl, mix the melted butter with minced garlic, and pour into a 9×111 inch glass casserole dish, spreading it all over the bottom of the dish.

Arrange the lemon slices on top of butter, forming a single layer.

Arrange the cleaned and deveined shrimp on top of the lemon slices.

Sprinkle the Italian Seasoning over the shrimp.

Sprinkle the parsley flakes and pepper on top of that.

Bake uncovered in the preheated oven for 15 minutes.

~ copied: http://www.bestrecipesww.com/lemon-butter-baked-shrimp?fbclid=IwAR3FzdRwt7JwsK6hkgO2zZBbGjE0LZ-nv0tX-fNa3DWgFU_X0kyXkdtLeyo
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