¼ C butter
¾ C confectioners xxx powdered sugar
1 TBS bourbon
1/3 C pecans (finely chopped)
Temperature:
Beat softened butter till light and fluffy. Gradually beat in sugar and bourbon till smooth. Stir in pecans. Store refrigerated but bring to room temperature before serving. Serve with brownies, cake, puddings, poached fruit etc.
2½ C cake flour
1 C light brown sugar
1 C granulated sugar
2 TSP baking powder
1 TSP baking soda
1 TSP salt
1 TSP cinnamon
4 eggs
2 TBS lemon peel (grated)
2 TBS orange peel (grated)
3 C carrots (grated)
2 TBS lemon juice
1 C butter or margarine
2 TBS orange juice
1 C nuts (chopped)
1 C raisins (optional)
Icing:
8 OZ cream cheese
1 LB box confectioners XXX powdered sugar
½ C butter
1 TSP vanilla
Temperature: 350
Cream butter and sugars for 4 minutes. Add eggs one at a time. Mix all dry ingredients. Add in 3 parts alternately with juices. Beat on low only till smooth. Stir in carrots, nuts, peels and raisins with a spoon. Grease and flour a 10” tube pan. Pour batter. Bake for 60 minutes. Cool in the pan. Frost with cream cheese icing.
2 C sugar
2 C cake flour
1 TSP baking soda
2 TSP cinnamon
1 TSP salt
1½ C vegatable oil
3 C carrots (very finely grated)
4 eggs
1 TSP vanilla
1 C pecans or walnuts (coarsely chopped)
Icing:
8 OZ cream cheese
½ C butter
1 LB box confectioners XXX powdered sugar
1 TSP vanilla
Temperature: 350
Mix all dry ingredients together. Add eggs & oil and mix well. Add Carrots and beat on medium speed for 2 minutes. Add vanilla. Fold in nuts. Pour into three 9” round cake pans (floured and greased or lined with parchment on bottom). Bake for 25-30 minutes. Cool completely. Frost with cream cheese icing.
1 14 OZ can artichoke hearts or bottoms in water
1 C sharp cheddar (grated)
1 C mayonnaise
½ C parmesan cheese
Dash cayenne
Paprika (sprinkle on top)
½ PKG Good Seasons italian dressing mix (dry)
Temperature:
Chop and mash artichokes. Add remaining ingredients. Place into an oven-proof baking dish. Sprinkle with paprika. Bake for 10 minutes or until hot and bubbly. Serve with crisp crackers.
2 14 OZ cans artichoke hearts or bottoms in water
1 TBS olive oil
1 C parmesan cheese
1 onion (chopped)
¾ C margarine or butter (1½ sticks)
1 TBS flour
1½ C italian bread crumbs
1 pint oysters
4-6 cloves garlic (minced or crushed)
Salt & pepper to taste
Temperature:
Sauté onion and garlic in olive oil. Add flour and brown slightly. Chop oysters, add and cook till edges curl. Quarter artichokes, drain and add to saute. Mix all dry ingredients and add to the hot saute. Mix well, adding oyster water or water from artichokes to attain a dip-like consistency (if using oyster water, heat it to a boil for a few minutes).
1 14 OZ can artichoke hearts or bottoms in water
1 C italian bread crumbs
¼ C parmesan cheese
2 eggs (slightly beaten)
6-8 cloves garlic (chopped or minced)
1½ onion (grated or chopped)
2 TBS olive oil
Temperature:
Sauté onion and garlic in olive oil. Mash or chop artichokes and mix with remaining ingredients. Roll into small (TSP sized) balls. Roll balls in extra bread crumbs. Chill.