Easy Recipes | Everyday recipes using everyday ingredients |
Easy and simple to prepare recipes using everyday ingredients.

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Nancy, Here are the two recipes that Martha was asking for. Fried Coke and Crème Brulee Pie.

DEEP FRIED COCA-COLA
As served at the Arizona State Fair

3-4 cups all purpose flour
3 eggs
2 cups Coca-Cola
½ cup granulated sugar
2 tsp. baking powder
½ tsp. salt
Vegetable oil (for deep frying)
Confectioners sugar (for topping)
Pure Coca-Cola syrup
Whipped cream
Maraschino cherries

Beat the eggs, then add the sugar and Coca-Cola. Sift 2 cups flour the salt, and the baking powder and add to the Coca-Cola, sugar and egg mixture. Mix while adding more flour until the batter is smooth and not too thick. Put vegetable oil into deep fryer and heat to 375º. Pour batter into the fryer and cook up a mass of doughy strings. Stuff into a Coca-Cola cup, sprinkle with confectioners’ sugar and douse with pure Coca-cola syrup. Top with whipped cream and a cherry.

CRÈME BRULEE PIE
3 Tbls. cornstarch
1 2/3 cups heavy cream
1 (14oz) can sweetened condensed milk
3 egg yolks, beaten
1Tbls. butter
1 Tbls. vanilla extract
1 (9”) pastry shell, baked and cooled
¼-1/3 cup sugar
Sweetened whipped Cream, to garnish

In a heavy saucepan, dissolve the cornstarch in the cream, stir in sweetened condensed milk and egg yolks. Cook and stir until thick and bubbly.

Remove from the heat, add butter and vanilla. Pour into pastry shell and chill for 2 or more hours. Top with sugar and brown under the broiler. Watch carefully, as sugar can burn quickly. Garnish with sweetened whipped cream around the edge.
Refrigerate leftovers.
Harriet/AZ

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In Wednesdays letter D was asking for Sugar Pie Recipes here are 3 that I have and they are from Quebec where I am from I hope this is what you are looking for.

Sugar Pie # 1
1 cup Maple Syrup (The real one)
1/2 cup water
3 tablespoons corn starch
2 tablespoons cold water
2 tablespoons butter
Boil maple syrup and water together for 5 minutes. Dissolve cornstarch in cold water. add to syrup. Cook and stir constantly until smooth and transparent, add butter. Cool. Fill pie shell. Bake in 400F. oven for 25 to 30 minutes.

Sugar Pie # 2
1 stick butter
1 cup brown sugar
2 cups light cream
1/3 cup flour
1 teaspoon vanilla
nutmeg
Thoroughly mix the flour and brown sugar and spread evenly in the bottom of unbaked pie shell.
Add the cream and the vanilla.
Slice the stick of butter into 12 or 16 pieces and distribute evenly over top of pie, sprinkle with nutmeg.
Bake in preheated 350F. oven for 40 to 45 minutes or until firm.

Sugar Pie # 3
2 cups brown sugar
1 cup heavy cream (35%)
3 tablespoons flour
1 pie shell, unbaked
In a small saucepan, combine the sugar with the cream until dissolved. Add the flour and let simmer for a few minutes until the mixture thickens. Pour into pie shell.
Bake in a preheated 350F. oven for about 20 minutes. Remove from the oven until just warm and serve.
Peggy from Belleville Ontario, Canada

Mini Brownie Treats
1 package fudge brownie mix (13-inch x 9-inch pan size)
48 striped chocolate kisses

Prepare brownie mix according to package directions for fudge-like brownies. Fill paper-lined miniature muffin cups two-thirds full. Bake at 350° for 18-21 minutes or until a toothpick comes out clean. Immediately top each with a chocolate kiss. Cool for 10 minutes before removing from pans to wire racks to cool completely. Yield: 4 dozen.
Bur

For Margaret in Syracuse

Dutch Apple Pie
1 unbaked 9" pastry shell

TOPPING: 2/3 cup flour
1/3 cup firmly packed light brown sugar
1/3 cup butter

FILLING: 2 lbs tart cooking apples
1 tbsp fresh lemon juice
2 tbsp flour
3/4 cup sugar
Dash of salt
1 tsp ground cinnamon

Keep pastry shell refrigerated until ready to use. Preheat oven to 375 degrees.
To prepare topping: combine flour and sugar in medium bowl. Cut in butter with a pastry blender or two knives until mixture is the consistency of coarse cornmeal. Refrigerate.
To prepare filling: Pare and core apples. Thinly slice into large bowl. Sprinkle apples with lemon juice. Combine flour, sugar, salt and cinnamon; mixing well. Toss lightly with apples. Turn filling into pastry, spreading evenly. Cover with topping. Bake 40-45 minutes or until topping is golden brown and apples are tender. Serve warm or cold.

Here are three of my FAVORITE holiday cookies for Sally in PA and Esther in PA.

Old-Fashioned Raisin Bars (from my sister Suzanne)
1/2 cup shortening or salad oil
1 cup sugar
1 egg, lightly beaten
1-3/4 cups flour
1/4 tsp salt
1 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp grated nutmeg
1/2 tsp ground allspice
1/4 tsp ground cloves
1/2 cup chopped walnuts
1 cup raisins
1 cup water

Combine raisins and water in saucepan. Bring to a boil. Remove from heat. Stir in shortening; cool to lukewarm. Stir in sugar and egg. Sift together dry ingredients. Beat into raisin mixture. Stir in nuts. Pour batter into greased jelly-roll pan. Bake in moderate oven, 375 degrees, 12 minutes or until done. When cool, cut into bars. Dust lightly with powdered sugar or frost while warm.
Makes about 4 dozen.

Sesame Christmas Cookies (from my sister Marcie)
1 cup butter, softened
1/4 cup sugar
1 tsp almond extract
1/2 tsp salt
2 cups flour
Sesame seeds
Strawberry preserves

Preheat oven to 400 degrees. Cream butter and sugar. Blend in almond extract and salt. Add flour; mix well. Shape tablespoons of dough into balls and roll in sesame seeds. Place on ungreased cookie sheets. Indent center of each cookie and fill with preserves. Bake
10-12 minutes or just until beginning to brown.
Makes approximately 3 dozen.

Sour Cream Cookies (cake like)
2 cups sifted cake flour (I use all-purpose flour with no problem)
1 egg
1/2 tsp grated nutmeg
1/4 tsp baking soda
2 tsp baking powder
1/2 cup butter
1 cup firmly packed brown sugar
1 tsp grated orange rind
1 cup chopped nuts
1/2 cup sour cream

Sift flour, nutmeg, baking soda and baking powder together. Cream butter with brown sugar. Add egg and beat until fluffy. Stir in orange rind and nuts. Add sifted dry ingredients to creamed mixture alternately with sour cream. Drop by teaspoonfuls on a greased cookie sheet. Bake 12-15 minutes.

To Annee in Pa, the recipe titled, Breakfast, is actually Scrambled Eggs With Cheese and Chives. Really delicious!
grannym IL

Cherry Salad
1 can ( 21 oz ) Cherry pie filling
1/2 cup water
6 oz box cherry jello
1/4 cup sugar
1/2 to 2/3 cup pecans, according to taste
3/4 cup cola
1 small can ( 6-8 oz) crushed pineapple, undrained

Mix pie filling, water, sugar and jello together in a small saucepan and heat on low for five minutes. Let cool and add nuts, cola and pineapple. Refrigerate until firm. Best made the day before. Enjoy
Bur

For Chris in NH

Here is a crustless pumpkin pie that my family thinks is as good as a
regular one. I have also put it in a crust

Crustless Pumpkin Pie

1 can pumpkin (15 oz)
1 can evaporated skim milk (12 oz)
3/4 cup egg substitute (or 3 egg whites)
1/2 tsp salt
3 tsp pumpkin pie spice
1 tsp vanilla
2/3 C. Splenda (or sugar) or to taste
Instructions:
Combine all ingredients and beat until smooth. Pour into a 9"
sprayed pie pan. Bake at 400 for 15 minutes, and then at 325 for 45
minutes or until a knife inserted in center comes out clean. Serves 8
Whole Pie: 8 points (or ONE pt. for 1/8 pie)
TIP!
Top this pie with a little fat free Cool-Whip for even more of a
treat! Counts as a vegetable serving and high in fiber!


Crustless Pumpkin Pie bake in oven
Serving Size : 8
4 POINTS TOTAL FOR REVISED RECIPE
(USING SUGAR; TOTAL WOULD BE 12 PTS ENTIRE RECIPE)

1 can pumpkin -- (15 oz) (not pie mix 0 POINTS)
2 eggs -- lightly beaten(use 2 egg whites instead 0 pts)
1 C evaporated skim milk (4 points)
1/2 C sugar (use Splenda instead 0 points) (8 PTS WITH SUGAR)
1/8 tsp salt -- (1/8 to 1/4)
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
1/4 tsp ground cloves
1/4 tsp ground allspice (adds nice flavor if you have it)

Mix everything together with a whisk. Pour in a pie plate sprayed with Pam. Bake 15 minutes at 425 degrees, then reduce to 350 for an additional 30-45 minutes (if you used a bigger pie pan, like 10
inch, pie will be thinner and take less time to bake, about 30 minutes, an 8 or 9 inch pie pan will need a little more time.) Test for doneness when knife inserted in center comes out clean.
2 points for 1/8 pie.

Focaccia Bread
1 pound loaf frozen bread dough

Topping
1 (6-ounce) can tomato paste
1 teaspoon Italian seasoning
1 teaspoon honey
3 Roma tomatoes, thinly sliced
Olive oil
Parmesan cheese
Fresh ground pepper
Fresh rosemary, chopped

Thaw loaf of bread dough. Let rise till double in bulk. Punch down and roll out into an 11 x 14-inch rectangle. Dipple top of dough with fork. Lightly brush with olive oil. In a small bowl, mix together
tomato paste, honey and Italian seasoning. Brush on tomato mixture. Place tomatoes slices on top. Sprinkle with fresh ground pepper, chopped rosemary and Parmesan cheese. Bake in a preheated 375-degree oven for 25 minutes. Cool on wire rack.

Tona in Bama

Red Cabbage Slaw
1 head red cabbage, shredded
1 small sweet yellow onion, minced
2 Jonathan apples, peeled, cored and finely diced

In a large serving bowl, toss together the cabbage, onion and apples.

Dressing
1 cup mayonnaise
1 tablespoon lemon juice
1 tablespoon milk
2 teaspoons granulated sugar
1 teaspoon caraway seed (I use celery seed instead of caraway)
½ teaspoon fresh ground pepper
½ teaspoon salt

In a small bowl, whisk together the dressing ingredients. Pour dressing over the cabbage mixture and toss to coat. Chill before serving. Yield: 8 servings.

Tona in Bama

I'm looking for a recipe for hamburger soup. I think it's a beef vegetable soup but made with hamburger instead of stew meat or chopped meat. I don't want it to be greasy but I guess that's controlled by the leanness of the burger? I tried this once at a Lenten Soup Supper at church but forgot to ask for the recipe. But you guys are such a great source I'm sure you can help me out. Thanks in advance.
Linda Boyles, Fairborn Ohio

Creamy Lemon Filling
5 eggs yolks
3/4 cup sugar
1/3 cup fresh lemon juice
zest of 3 lemons
1/2 cup heavy whipping cream
1/2 tsp vanilla extract
1/2 cup ( 1 stick) unsalted butter, cut into pieces

In top of double boiler, whisk together egg yolks, sugar, juice and zest until blended.
Over simmering water, cook mixture 7-8 minutes, whisking constantly, until thickened. Add cream and cook 2 minutes. Remove from heat, add vanilla. Whisk in butter, 1 tbsp at a time. Cove with plastic wrap, touching the surface of filling to prevent skin from forming. Can be stored up to 1 month in fridge. Yield 1 cup.

To candy zest, mix 1/2 cup sugar and 1/2 cup water in a saucepan over high heat. Heat to a boil and add zest. Cook for 5 minutes, until translucent in appearance.
Linda in NM

Grilled Pork Tenderloin with Bourbon Peach Barbecue Sauce

OLD BAY is the flavor secret for grilling the pork and in the Bourbon-Peach Barbecue Serve the sliced pork tenderloin with extra sauce.

2 pork tenderloins (about 2 pounds)
1 tablespoon vegetable oil
1 tablespoon OLD BAY Seasoning
1 tablespoon chopped fresh garlic

Bourbon Peach Barbecue Sauce:
1 cup peach preserves
1/4 cup bourbon
1/4 cup ketchup
1 1/2 teaspoons OLD BAY Seasoning

Rub pork with vegetable oil, then season with 1 tablespoon Old Bay and garlic. Heat grill to medium. Combine preserves, bourbon, ketchup and 1 1/2 teaspoons Old Bay in a small bowl.

Grill pork over medium heat about 25-30 minutes, or until internal temperature reaches 160°F. Brush with sauce during the last 2 minutes of cooking. Slice and serve with remaining sauce. Makes 8 servings.

Nutritional Info Calories: 246, Fat: 6 g, Cholesterol: 55 mg, Sodium: 430 mg, Carbohydrates: 30 g, Fiber: 1 g, Protein: 18 g
Tona in Bama

Dinner Rolls
1 (1/4 -ounce) package active dry yeast
1/2 cup warm water
1/4 cup butter, softened
1 tablespoons granulated sugar
1 large egg, beaten
2 cups all-purpose flour
1/4 teaspoon salt

In a large bowl, dissolve yeast in water. Let stand for 5 minutes. Stir in butter, sugar, egg and salt. Stir in flour ½ cup at a time until dough is too stiff to mix. Coat bowl with cooking spray and form dough into a smooth ball. Cover tightly with plastic wrap and chill for at least 2 hours. Remove dough from the refrigerator and divide into 12 rolls. Place in a baking pan coated with cooking spray. Preheat oven to 400-degrees. Lightly spray rolls with cooking spray. Cover and let rise for 1 hour. Bake for 20 minutes or till golden brown. Remove pan from oven and place on cooling rack. Baste with melted butter. Yield: 1 dozen small dinner rolls.

Tona in Bama

Beananza Bars
32 to 36 bars
Preparation Time: 10 to 15 minutes,
Baking Time: 20 to 25 minutes

1/2 cup all-purpose flour
2/3 cup packed light brown sugar
2/3 cup quick-cooking oats
1 cup natural wheat and barley cereal (Grape Nuts)
1 can (15 ounces each) Pinto or Great Northern beans or 1 1/2 cups cooked dry-packaged Pinto or Great Northern beans, rinsed, well drained, coarsely chopped
3/4 cup dark raisins
3/4 cup chopped dates
1 cup flaked coconut
1/2 cup chopped walnuts or almonds
7 tablespoons melted margarine
1/2 cup honey
1 teaspoon vanilla
1 teaspoon ground cinnamon
1/8 teaspoon salt

Combine flour, brown sugar, oats, cereal, beans, raisins, dates, coconut, and walnuts in large bowl. Add remaining ingredients, mixing well. Press mixture evenly into greased 13x9-inch baking pan.
Bake at 350º F. until bars are browned and firm to touch in center, 20 to 25 minutes. Cool completely before cutting.

TIPS: 1 2/3 cups low-fat granola cereal can be substituted for oats and natural wheat and barley cereal. Use a pastry cutter to chop beans quickly and easily.

NOTE: Although B.E.A.N. recipes usually call for a specific variety, any canned or dry-packaged bean variety can be easily substituted for another.
Nutrient Information

Per serving: Calories 134; Fat 4g; % Calories from Fat 27; Carbohydrate 23g; Folate 13mcg; Sodium 103mg; Protein 2g; Dietary Fiber 2g; Cholesterol 0mg
Treva in Eastern Tenn.

Nancy,
For those wondering what kind of apple to buy, we have an apple reference chart on our web site. Of course it doesn’t have every variety but it has a lot. Folks can print it out before going shopping.
http://www.preparedpantry.com/index.asp?PageAction=Custom&ID=236

Dennis Weaver
www.preparedpantry.com

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