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---------- Recipe via Meal-Master (tm) v8.06
Title: Minted Iced Tea
Categories: Beverages
Yield: 12 Servings
4 c Boiling Water
1 c Sugar
1/2 c Instant Tea Mix
4 tb Crushed Mint Leaves
8 c Cold Water
6 oz Frozen Lemonade
- Concentrate, thawed
In 4-quart casserole, mix boiling water, sugar,
tea and mint leaves; let stand 15 minutes.
Stir in cold water and lemonade. Serve over
ice.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Honeyed Fruit Salad
Categories: Salads
Yield: 8 Servings
1/2 c Bottled Coleslaw Dressing
3 tb Honey
1 ts Grated Lime Peel
1 1/2 ts Fresh Lime Juice
8 c Fresh Fruit Salad
In small bowl, mix coleslaw dressing, honey,
lime peel and lime juice until well blended.
Just before serving, in large serving bowl,
gently mix fruit salad and dressing mixture
to coat.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Asian Grilled Tuna
Categories: Main Dish, Fish
Yield: 4 Servings
AIOLI:
1/2 c Mayonnaise
1 ts Wasabi Powder
TUNA:
2 lb Tuna Steaks, 1" thick
1/2 c Vegetable Oil
1/3 c Soy Sauce
2 tb Packed Brown Sugar
2 ts Sesame Oil
2 ts Grated Gingerroot
2 Cloves Garlic, minced
2 ts Sesame Seeds
In small bowl, mix the aioli ingredients.
Cover and refrigerate until serving.
If tuna steaks are large, cut into 8 serving
pieces. In shallow glass or plastic dish or
resealable food-storage plastic bag, mix the
vegetable oil, soy sauce, brown sugar, sesame
oil, gingerroot and garlic. Add tuna; turn to
coat with marinade. Cover dish or seal bag and
refrigerate, turning once, at least 2 hours
but no longer than 4 hours.
Heat coals or gas grill for direct heat. Remove
tuna from marinade; reserve marinade. Cover and
grill tuna about 4 inches from medium heat 10
to 15 minutes, brushing 2 to 3 times with
marinade and turning once, until tuna flakes
easily with fork. Discard any remaining
marinade. Sprinkle tuna with sesame seeds.
Serve with aioli.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Grilled Cheesy Potatoes
Categories: Side Dish, Vegetables
Yield: 6 Servings
4 c Potatoes O'Brien
1 tb Vegetable Oil
1/2 ts Seasoned Salt
3/4 c Shredded Cheddar Cheese
Heat gas or charcoal grill. Spray 1 (18x13-inch)
sheet of heavy-duty foil with cooking spray.
Place potatoes on center of foil. Drizzle with
oil; sprinkle with seasoned salt.
Bring up 2 sides of foil over potatoes so edges
meet. Seal edges, making tight 1/2-inch fold;
fold again, allowing space for heat circulation
and expansion. Fold other sides to seal.
Place packet on grill over medium heat. Cover
grill; cook 30 minutes, turning once. Carefully
open packet; sprinkle cheese over potatoes. Cover
loosely; let stand 4 to 5 minutes or until
cheese is melted.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Chocolate Pecan Pie Bars
Categories: Desserts
Yield: 48 Bars
1 1/2 c All-Purpose Flour
1/2 c Packed Brown Sugar
1/2 c Butter, softened
1 c Chopped Pecans
3/4 c Granulated Sugar
3/4 c Corn Syrup
2 tb Butter, melted
1 tb Bourbon
1/2 ts Vanilla
3 Eggs, beaten
1 c Semisweet Chocolate Chips
Heat oven to 350°F. Beat flour, brown sugar
and 1/2 cup butter in large bowl with electric
mixer on medium speed. Press the mixture
on bottom and 1/2 inch up sides of ungreased
rectangular pan, 13x9x2 inches. Bake 15 to 20
minutes or until golden brown.
Stir remaining ingredients in medium bowl until
well mixed. Pour over partially baked crust.
Bake 30 to 35 minutes or until set. Cool about
15 minutes. Refrigerate at least 1 hour until
firm. For bars, cut into 8 rows by 6 rows. Store
covered in refrigerator.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Maple Drummettes
Categories: Appetizers
Yield: 20 Appetizers
1/4 c Real Maple Syrup
1/4 c Chili Sauce
2 tb Chopped Fresh Chives
1 tb Soy Sauce
1/2 ts Ground Mustard
1/4 ts Ground Cayenne
20 Chicken Drummettes
Heat oven to 375°F. Mix all ingredients except
chicken. Place chicken in ungreased jelly roll
pan, 15 1/2x10 1/2x1 inch. Pour syrup mixture
over chicken; turn chicken to coat.
Bake uncovered 45 to 55 minutes, turning once
and brushing with sauce after 30 minutes, until
juice of chicken is no longer pink when centers
of thickest pieces are cut. Serve chicken with
sauce.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Mango Berry Toss
Categories: Salads
Yield: 4 Servings
DRESSING:
1/3 c Plain Yogurt
1 tb Frozen Orange Juice
- Concentrate, thawed
1 ts Honey
SALAD:
6 c Mixed Salad Greens, torn
8 c sliced strawberries
1 Mango, peeled, pitted
- and cut into 1" cubes
Mix all dressing ingredients. In large serving
bowl, toss all salad ingredients; serve with
dressing.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Parmesan Dijon Chicken
Categories: Main Dish, Poultry
Yield: 6 Servings
1/4 c Butter, melted
2 tb Dijon Mustard
3/4 c Dry Bread Crumbs
1/4 c Grated Parmesan Cheese
6 Chicken Breast Halves,
- boneless and skinless
Heat oven to 375°F. Mix butter and mustard in
shallow dish until well mixed. Mix bread crumbs
and cheese in large plastic bag.
Dip one piece of chicken at a time into butter
mixture, coating all sides. Then place in bag
of bread crumbs, seal bag and shake to coat with
crumb mixture. Place chicken in single layer in
ungreased rectangular pan, 13x9x2 inches.
Bake uncovered 20 to 30 minutes, turning once,
until juice of chicken is no longer pink when
centers of thickest pieces are cut.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Coconut Ginger Rice
Categories: Side Dish, Rice
Yield: 8 Servings
2 1/2 c Chicken Broth
2/3 c Coconut Milk
1 tb Grated Gingerroot
1/2 ts Salt
1 1/3 c Uncooked Long-Grain Rice
1 ts Grated Lime Peel
3 md Green Onions, chopped
3 tb Flaked Coconut, toasted
Heat broth, coconut milk, gingerroot and salt
to boiling in 3-quart saucepan over medium-high
heat. Stir in rice. Heat to boiling; reduce
heat. Cover and simmer about 15 minutes or
until rice is tender and liquid is absorbed;
remove from heat.
Add lime peel and onions. Fluff rice, lime
peel and onions lightly with fork to mix.
Garnish with coconut.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Strawberry Lime Ice
Categories: Desserts
Yield: 6 Servings
4 c Strawberries
1 1/2 c Crushed Ice
1/4 c Powdered Sugar
2 tb Lime Juice
Place half of the strawberries, ice, powdered
sugar and lime juice at a time into a food
processor. Cover and process until smooth.
Pour into loaf pan, 9x5x3 inches. Freeze at
least 2 hours or until icy.
Break strawberry mixture into chunks into bowl.
Beat with electric mixer on low speed about 2
minutes or until smooth. Pour back into loaf
pan. Freeze about 4 hours or until almost firm.
Scoop or spoon into dessert dishes. If mixture
becomes too firm to scoop, remove from freezer
about 1 hour before serving.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Polenta Crostini
Categories: Appetizers, Italian
Yield: 8 Servings
1 oz Dried Porcini Mushrooms
4 tb Olive Oil
1 lg Red Onion, finely minced
1 lb Fresh mushrooms, sliced
3 sm Ripe Plum Tomatoes, chopped
1 tb Parsley
Salt, to taste
Pepper, to taste
6 c Water
2 1/2 ts Salt
2 c Cornmeal, finely ground
Olive Oil
Soak the porcini mushrooms in warm water to
cover for at least 45 minutes. Carefully remove
from liquid and rinse well under cold water.
Chop roughly & pat dry. Heat 4 tablespoons olive
oil in a heavy saute pan and saute onion until
it is translucent and soft. Add the garlic and
all the mushrooms. Reduce heat to low and cook,
stirring intermittently, for 20 to 25 minutes,
until tender. Add the tomatoes, parsley, and
salt and pepper to taste, and cook for another
5 minutes.
Bring the water and 2 1/2 teaspoons salt to a
vigorous boil in a large pot. Reduce heat to
low and slowly sprinkle in the cornmeal in a
thin stream, first whisking it in and then
stirring constantly, being careful to eliminate
any lumps. Keep the water at a steady simmer
and stir frequently. When it comes away from
the side of the pot, after 20 or 25 minutes,
then it is cooked. Check for salt. Allow to
cool by pouring onto a baking sheet and
patting until it is as smooth as possible.
Cut the polenta into slices that are 2" wide
and 3-4" long. Brush lightly with the olive
oil. Broil until they are firm and lightly
crisp on both sides. Place a spoonful of
the hot mushroom sauce on the top of each
crostini and serve.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Cream Of Broccoli Soup
Categories: Soups, Vegetables
Yield: 8 Servings
1 Bunch Broccoli
1 Vegetable Bouillon Cube
1/2 c Butter
2 tb Soy Sauce
3/4 lb Swiss Cheese, grated
16 oz Sour Cream
1 lb Cheddar Cheese, grated
6 c Water
1 c Cashews, ground
Saute broccoli in butter for 10 minutes. Using
a blender, combine all of the ingredients
together. As blender fills, transfer liquid
to soup pot and simmer for 20 to 30 minutes.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Stuffed Cabbage Rolls
Categories: Main Dish
Yield: 6 Servings
12 lg Cabbage Leaves
1/2 c Dry Bread Crumbs
1/2 c Milk
1 Onion; finely minced
1 tb Butter
1 tb Dried Thyme
1 Egg
1 lb Ground Beef
Salt, to taste
Pepper, to taste
1 c Canned Tomatoes, chopped
1 c Sour Cream
1 ts Flour
Preheat oven to 350F degrees.
To separate the cabbage leaves, bring a pot
of salted water to boil and plunge in a whole
head of cabbage. As soon as the water returns
to the boil, drain the cabbage. Carefully
remove the outer leaves.
Combine the bread crumbs and milk in a large
bowl and set aside. Cook the onion in the
butter until soft and add it to the bread
crumbs. Add the thyme, egg, ground beef,
salt and pepper and mix well. Place a cabbage
leaf on a work surface and place a heaping
tablespoon or 2 of stuffing in the center.
Roll up the cabbage to enclose the stuffing.
Pack the stuffed leaves into a lidded casserole.
Place in 350F degree oven and bake for 1 hour.
Meanwhile, mix the tomatoes, flour and sour
cream together. Pour this over the cabbage,
replace the cover and cook another 15 minutes.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Breadsticks
Categories: Breads
Yield: 32 Breadsticks
2/3 c 110F Degree Water
1/2 ts Sugar
1 pk Dry Yeast
1 ts Salt
2 tb Olive Oil
2 c All-Purpose Flour
Preheat oven to 325F degrees.
Combine the water, sugar, and yeast in a small
bowl and let sit until foamy, about 10 minutes.
In the large bowl of electric mixer, combine yeast
mixture, salt, oil, and 1 1/4 cups flour. Beat 4
to 5 minutes on medium speed. Change to dough
hook and, on low speed, continue to add remainder
of flour as needed to make medium stiff dough.
Increase mixer speed to medium and continue to
mix until dough cleans bowl completely. Turn into
greased bowl and flip so that greased side is up.
Cover bowl with plastic wrap and let rise until
doubled in bulk.
When rising is complete, punch dough down. Cover
bowl with plastic wrap and let rest for 10 to 15
minutes. Turn out onto lightly floured surface,
divide into 32 pieces and lay plastic wrap over
them. Roll one at a time to form ropes about 7-8"
long. Place on lightly greased baking sheets and
let rise once more until doubled.
Bake on rack in center of oven until stick are
nicely browned all over. After 5 minutes, and
without removing from oven, spray with water.
Repeat after 5 more minutes, then complete
baking. Cool.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Green Tea Brownies
Categories: Desserts
Yield: 25 Bars
2 ts Green Tea/Matcha Powder
2 ts Hot Water
8 oz Cream Cheese, room temp
1 Egg
3 tb Sugar
1/2 c Butter, in 1" pieces
5 oz White Chocolate, chopped
5 tb Sugar
2 Eggs
1 ts Vanilla
3/4 c Flour
Preheat the oven to 325F degrees.
Mix the green tea powder with the hot water to
form a paste. Mix the cream cheese, 1 egg, 3
tablespoons sugar, and green tea paste until
smooth.
Melt the butter with the white chocolate. Mix
in the 5 tablespoons sugar, 2 eggs, vanilla,
and flour. Whisk until smooth but do not overmix.
Line an 8 x 8" square baking dish with a sheet
of foil or grease and flour it. Pour in half of
the white chocolate batter. Then drop half of the
cream cheese mixture on top in spoonfuls. Top the
batter with the rest of the white chocolate
brownie batter, then finally add the remaining
half of the cream cheese mixture on top. Use a
knife and swirl the brownie and cream cheese
together to create a marbled pattern.
Bake the brownies at 325F degrees for 40-45
minutes, or until a toothpick inserted in the
center comes out with moist crumbs. The center
should be almost set. Cool in the pan for 5 then
lift the brownies out and cool to room
temperature. Chill 3 hours before serving.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Watermelon Lemonade
Categories: Beverages
Yield: 12 Servings
4 Kiwifruit, peeled & quartered
1 tb Sugar
8 c Cubed Seedless Watermelon
24 oz Frozen Lemonade Concentrate
4 c Water
Place kiwifruit and sugar in blender. Cover and
blend on medium speed just until smooth. Freeze
1 to 2 hours or until firm.
Place watermelon in blender or food processor
(blender will be full until blended). Cover and
blend on medium speed until smooth. Place frozen
lemonade concentrate and water in large pitcher.
Add watermelon mixture; mix well.
Pour watermelon lemonade into glasses. Spoon
dollop of frozen kiwifruit on top. Serve
immediately.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Mandarin Salad
Categories: Salads
Yield: 6 Servings
ALMONDS:
1/4 c Sliced Almonds
4 ts Sugar
DRESSING:
1/4 c Vegetable Oil
2 tb Sugar
2 tb White Vinegar
1 tb Chopped Fresh Parsley
1/2 ts Salt
1 ds Pepper
1 ds Red Pepper Sauce
SALAD:
6 c Torn Lettuce
1 c Chopped Celery
2 md Green Onions, sliced
11 oz Can Mandarin Segments,
- drained
In 1-quart saucepan, cook almonds and 4 teaspoons
sugar over low heat about 10 minutes, stirring
constantly, until sugar is melted and almonds are
coated; cool and break apart.
In tightly covered container, shake all dressing
ingredients. Refrigerate until serving time.
In large bowl, toss salad ingredients, dressing
and almonds. Serve immediately.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Chicken Curry
Categories: Main Dish, Poultry
Yield: 4 Servings
4 Skinless Bone-In Chicken
- Breast Halves
15 oz Can Garbanzo Beans, rinsed
- and drained
1 sm Onion, thinly sliced
1 sm Bell Pepper, chopped
1 c Sugar Snap Pea Pods
9 oz Jar Mango Chutney
3/4 c Water
2 tb Cornstarch
1 1/2 ts Curry Powder
1/4 ts Salt
1/4 ts Pepper
2 c Uncooked Instant Rice
In 3 1/2- to 4-quart slow cooker, layer chicken,
beans, onion, bell pepper and pea pods.
In small bowl, mix remaining ingredients except
rice; pour over mixture in slow cooker. Cover
and cook on Low heat setting 6 to 7 hours.
About 10 minutes before serving, cook rice as
directed on package. Serve chicken mixture
over rice.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Leeks Au Gratin
Categories: Vegetables
Yield: 8 Servings
8 md Leeks With Tops
2 tb Butter
2 tb Plus 2 Teaspoons
- All-Purpose Flour
1/2 ts Salt
1/8 ts Pepper
1 1/3 c Milk
1 c Shredded Gruyere Cheese
1/4 c Dry Bread Crumbs
2 ts Butter, melted
Heat oven to 325°F. Grease bottom and side
of shallow 2-quart casserole. Cut leeks into
1/2-inch pieces. In 3-quart saucepan, heat 2
inches water to boiling. Add leeks. Cover and
cook over medium heat about 5 minutes or until
crisp-tender; drain.
In 2-quart saucepan, melt 2 tablespoons butter
over low heat. Cook flour, salt and pepper over
low heat, stirring constantly, until smooth
and bubbly; remove from heat. Gradually stir
in milk. Heat to boiling, stirring constantly.
Boil and stir 1 minute. Stir in cheese until
melted. Stir in leeks. Pour into casserole.
In small bowl, mix bread crumbs and 2
teaspoons butter until crumbly. Sprinkle
evenly over casserole.
Bake uncovered about 25 minutes or until
golden brown.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Strawberry Rhubarb Squares
Categories: Desserts
Yield: 20 Servings
CRUST/TOPPING:
1 c Butter, softened
1 c Packed Brown Sugar
1 ts Vanilla
2 c All-Purpose Flour
1 1/2 c Quick-Cooking Oats
2/3 c Chopped Nuts
1/2 ts Baking Soda
1/4 ts Salt
FILLING:
2 c Granulated Sugar
2/3 c All-Purpose Flour
2 tb Milk
4 Eggs
4 c Sliced Strawberries
4 c Sliced Rhubarb
Heat oven to 375°F. In medium bowl, mix
butter, brown sugar and vanilla with spoon.
Stir in 2 cups flour, the oats, nuts, baking
soda and salt until crumbly. Reserve 2 cups
crumbly mixture. Press remaining crumbly
mixture in ungreased 15x10x1-inch pan.
In large bowl, mix granulated sugar, 2/3 cup
flour, the milk and eggs with spoon until
smooth. Fold in strawberries and rhubarb.
Spoon filling onto crust. Sprinkle with
reserved crumbly mixture.
Bake 40 to 50 minutes or until topping is
golden brown and filling is set. Cool
slightly, about 30 minutes. For serving
pieces, cut into 5 rows by 4 rows.
Store covered in refrigerator.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Artichoke Triangles
Categories: Appetizers
Yield: 24 Appetizers
16 oz Can Artichoke Hearts, well
- drained and chopped
1/2 c Mayonnaise
1/4 c Shredded Swiss Cheese
1/4 c Grated Parmesan Cheese
1 Clove Garlic, minced
1/8 ts Cracked Black Pepper
17.3 oz Pkg. Frozen Puff Pastry,
- thawed
2 tb Half-And-Half
Heat oven to 400°F. Line large cookie sheet with
foil or cooking parchment paper; lightly spray foil
or paper with cooking spray. In medium bowl, mix all
ingredients except pastry and half-and-half.
On lightly floured surface, roll 1 sheet of pastry
into 12x9-inch rectangle, trimming edges if necessary.
Cut into twelve 3-inch squares.
Place 1 tablespoon artichoke mixture on each square.
Lightly brush edges with half-and-half. Fold pastry
over filling to make triangles. Crimp edges with fork
to seal. Place on cookie sheet. Repeat with remaining
pastry and artichoke mixture. Brush tops of triangles
with half-and-half. Refrigerate 20 minutes.
Bake 20 to 25 minutes or until golden brown. Serve
warm.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Apple-Almond Salad
Categories: Salads
Yield: 6 Servings
4 c Torn Romaine Lettuce
1/4 c Diced Dried Apricots
1/4 c Glazed Sliced Almonds
1 Red Apple, unpeeled,
- cored and cubed
4 Green Onions, sliced
1/4 c Orange Marmalade
2 tb Olive Oil
1 tb Lemon Juice
In large bowl, mix lettuce, apricots, almonds, apple
and onions.
In small bowl, mix marmalade, oil and lemon juice
until well blended. Drizzle over salad; toss to mix.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Oven Barbecue Chicken
Categories: Main Dish, Poultry
Yield: 6 Servings
1 c Buttermilk
1 c All-Purpose Flour
1 ts Salt
1 ts Pepper
3 lb Broiler-Fryer Chicken,
- cut in serving pieces
Nonstick Cooking Spray
1/2 c Barbecue Sauce
2 tb Honey
Heat oven to 400°F. Pour buttermilk into large
shallow dish. In large plastic food-storage bag, mix
flour, salt and pepper. Dip each chicken piece in
buttermilk, then place in bag with flour. Hold bag
closed and shake until chicken is coated. Place skin
side down in ungreased 15x10x1-inch pan. Spray
chicken generously with cooking spray. Turn chicken;
spray other sides generously with cooking spray.
Bake uncovered 45 to 50 minutes or until chicken is
crisp and juice is no longer pink when centers of
thickest pieces are cut.
Meanwhile, in small bowl, mix barbecue sauce and honey.
Just before serving, brush chicken with sauce mixture.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Chive Smashed Potatoes
Categories: Side Dish
Yield: 8 Servings
3 lb Small Red Potatoes
1/3 c Water
8 oz Chive Sour Cream
2 tb Ranch Dressing Mix
1/4 c Chopped Fresh Chives
1/3 c Half-And-Half
Cut potatoes into halves or fourths as needed to make
similar-size pieces. Place in 5- to 6-quart slow
cooker. Add water; mix well to coat all pieces. Cover
and cook on Low heat setting 5 to 6 hours.
Gently mash potatoes with fork or potato masher. Stir
in potato topper, dressing mix (dry) and chives. Stir
in half-and-half until potatoes are soft consistency.
Potatoes will hold on Low heat setting up to 1 hour;
stir occasionally.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Tres Leches Muffins
Categories: Desserts
Yield: 12 Servings
1/2 c Butter, softened
2/3 c Sugar
1/2 ts Vanilla
2 Eggs
2 c All-Purpose Flour
2 ts Baking Powder
1/3 c Sweetened Condensed Milk
1/3 c Whipping Cream
1/3 c Milk
3/4 c Sliced Almonds
Additional Sweetened
- Condensed Milk
Heat oven to 400°F. Grease 12 regular-size muffin
cups with shortening or line with paper baking cups.
In large bowl, beat butter and sugar with electric
mixer on medium speed until smooth. Beat in almond
extract and eggs. With spoon, stir in flour, baking
powder, 1/3 cup condensed milk, the whipping cream,
milk and 1/2 cup of the almonds just until moistened.
Divide batter evenly among muffin cups (3/4 full).
Sprinkle remaining 1/4 cup almonds evenly over batter
in cups.
Bake 15 to 20 minutes or until light golden brown.
Remove muffins from pan to cooling rack. Cool 10
minutes. Drizzle 1 teaspoon additional sweetened
condensed milk over top of each muffin. Serve warm.
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