how to make a English Butter TART Ingredients 35 m 12 servings 270 cals 12 (2 inch) unbaked tart shells 1/2 cup packed brown sugar 1/2 cup light corn syrup 1/4 cup shortening 1 egg 1 teaspoon vanilla extract 1/4 teaspoon salt 3/4 cup raisins Add all ingredients to list Directions Add a note Print Prep 20 m Cook 15 m Ready In 35 m Preheat oven to 400 degrees F (200 degrees C). Arrange tart shells on a baking sheet. Distribute raisins evenly into shells. In a large bowl, combine brown sugar, corn syrup, shortening, egg, vanilla and salt. Mix until smooth, and pour over raisins in shells. Bake in preheated oven for 12 to 15 minutes or until done. Be careful not to over bake.
A Easy Strawberry Blonde Tart Ingredients Serves: 8 150g (5 oz) caster sugar 225ml (8 fl oz) water 4 tablespoons strawberry jam 4 tablespoons cornflour 1kg (2 1/4 lb) sliced fresh strawberries 1 (23cm / 9 in) digestive biscuit base Method Prep:20min › Cook:1min › Ready in:21min Mix together the sugar, water, jam and cornflour in a medium large saucepan. Boil for one minute. Remove from heat. Stir in the sliced strawberries, and toss until well coated. Pour into the digestive biscuit base. Chill until well set. Serve topped with whipped cream.
The Best Banana Cake cakes, desserts | sweets, spendwithpennies 325 mL 1-1/3 cups banana; mashed 37 mL 2-½ tbsp lemon juice; divided 375 mL 1-¼ cups milk 750 mL 3 cups flour 7 mL ½ tbsp baking soda 2 mL ¼ tsp salt 175 mL 2/3 cup butter; softened 250 mL 1 cup white sugar 125 mL ½ cup brown sugar 3 eggs 5 mL 1 tsp vanilla ---: FROSTING :--- 250 mL 1 cup 8 oz cream cheese 75 mL 1/3 cup butter; softened 750 mL 3 cups sugar; powder 5 mL 1 tsp lemon juice 8 mL 1-½ tsp lemon zest * Preheat oven to 350°. * Grease and flour a 9 x 13 pan. * Place 1 1/2 tablespoons lemon juice in a measuring cup. * Top to 1 1/2 cups with milk. Set aside. * Mix together mashed banana with 1 tablespoon lemon juice, set aside. * Beat together butter, brown and white sugar until combined. * Add in eggs one at a time and vanilla. * Mix on high until light and fluffy (almost the texture of frosting). * Combine flour, baking soda and salt in a medium bowl. Alternate adding flour mixture and milk to egg mixture stirring just until combined. (Do not overmix). * Fold in bananas. Pour into prepared pan. * Put into the oven and reduce heat to 300°F. * Bake 60 – 70 minutes (see note below) or just until toothpick inserted in center comes out clean (do not over bake). * Remove from oven and place in the freezer for 45 minutes to make the cake extra moist. Cool completely before frosting. FROSTING * Cream together butter & cream cheese until fluffy. * Add in lemon zest and juice. * Add powdered sugar a little at a time until you reach desired consistency. * Spread over cooled cake. TOTAL TIME: 1 HOUR 35 MINUTES | PREP TIME: 20 | MINUTES COOK TIME: 1 HOUR 15 MINUUTES | Notes: https://www.spendwithpennies.com Yield: 15 Servings
POACHED TURKEY BREAST with lemon and thyme gravy INGREDIENTS 1 TABLESPOON EXTRA VIRGIN OLIVE OIL 50G UNSALTED BUTTER 1 X 1.5KG TURKEY BREAST FILLET, SKIN ON SEA SALT AND CRACKED BLACK PEPPER 4 ESCHALOTS (FRENCH SHALLOTS), PEELED AND HALVED 3 CUPS (750ML) CHICKEN STOCK 10 SPRIGS LEMON THYME 1 TABLESPOON FINELY SHREDDED LEMON ZEST 1 TEASPOON BLACK PEPPERCORNS 50G UNSALTED BUTTER, EXTRA ¼ CUP (35G) PLAIN (ALL-PURPOSE) FLOUR METHOD Heat the oil and butter in a large heavy-based saucepan over medium heat. Sprinkle the turkey with salt and pepper and add to the pan, skin-side down, with the eschalots. Cook the turkey for 5 minutes or until golden, turn and cook for a further 5 minutes or until golden. Add the chicken stock, lemon thyme, lemon zest and peppercorns and bring to a simmer. Reduce the heat to low and cook, covered, for 30 minutes or until cooked through. Remove the turkey from the poaching liquid, cover with aluminium foil and set aside to keep warm. Strain the turkey stock into a jug, discarding the solids. Melt the extra butter in a large saucepan over high heat until bubbling. Add the flour and cook, stirring, for 2–3 minutes or until golden. Slowly pour in the turkey stock, stirring until smooth. Cook, stirring continuously, for a further 2 minutes or until thickened. Slice the turkey and serve with the gravy. Serves 6–8.
Honey Bun Cake 1 (18 ounce) package yellow cake mix 2⁄3 cup vegetable oil 4 eggs 1 (8 ounce) container sour cream 1 cup packed brown sugar 1⁄3 cup chopped pecans 2 teaspoons ground cinnamon 1 cup powdered sugar 1 tablespoon milk 1 teaspoon vanilla Add cake mix, oil, eggs, and sour cream to a large mixing bowl. Beat with an electric mixer on medium speed until well mixed. Spread half of the batter into a greased 13x9 inch baking pan. In a smaller bowl, add the brown sugar, pecans, and cinnamon; stir to mix. Sprinkle mixture evenly over the batter. Spread the remaining batter over the pecan mixture. Bake at 350 degrees for about 45 minutes or until golden brown. In a bowl, stir the powdered sugar, milk, and vanilla until it is thin enough to spread. Take a toothpick and prick the surface of the warm cake several times. Spread the sugar glaze over the cake. Let cool for 1 hour.
Turkey With Gravy n' Dressing dressings, fancy's | family | friends, gravy, main course, stuffings turkey 1 ---: TURKEY :--- 1 onion; sliced ---: DRESSING :--- 1 loaf bread; cut into cubes DRIED 1 medium onion; chopped 125 mL ½ cup butter or margarine; melted 5 mL 1 tsp salt 5 mL 1 tsp pepper 5 mL 1 tsp sage; ground ---: GRAVY :--- 125 mL ½ cup all purpose flour water DRESSING: * Chop or cut bread night before or longer, idea is drier the better. * Mix all ingredients and stuff into turkey, chicken cavity TURKEY: * Put stuff turkey in roaster and cut 1 onion in bottom of roaster with 1 - 2 cups of water. * Roast at 350°F until bird is done depending on size of turkey. * MAKE SURE Onions at bottom of the roaster are brown, if not take turkey out and brown them in the oven. GRAVY: * Place roaster on top of front and back burner on medium heat. * Take a bottle with tight lid and add 1/3 cup of flour, * Add water to make a liquid, place lid and SHAKE WELL to make liquid paste. * Add Potatoes water if have any to drippings in roaster. * When this boils add your flour paste from bottle. * Stir constantly until mixture thickness. * Add salt and Pepper to taste. Notes: Thelma Sheeha, Lashburn Saskatchewan
I cooked it for Christmas and it was delicious. Cooking time was longer though and the gravy was to die for. You could also use chicken breasts too.
This is my version of Beef Stroganov. Adjust quantities to suit serving numbers. I'm quoting a meal for 2. I also have no idea about imperial measures so you will have to do the conversions yourself. 1 steak about 500grams 1 onion - large 2-3 large or 5-6 medium mushrooms 500ml fresh creme Cooking time, 30 mins I start with a nice piece of rump or porterhouse steak, cut up into small pieces then marinate with Worcestershire sauce for an hour in the fridge. Finely chop white onions and fresh mushrooms. Warm a fry-pan to about 180C and add the steak and left-over marinade. Turn it frequently for a minute or two to brown and seal it. Reduce the heat to about 140C, add the onions and mushrooms, stir in well then cover with a lid for about 30 minutes and stir occasionally, checking it isn't drying out. Add a little water if it is. At 20 minutes, start the pasta cooking, I use fettuccine. I allow 8 mins so it ends up a bit 'aldente' With 2 minutes to go, remove the lid, increase the heat back to 180C and add the creme. Stir in well till creme starts to bubble then serve on a bed of pasta. This serves two. Bon appitite' Lakeside xx
Baked Mexican Pinwheels appetizers, calorie wise | low calories, kraft, mexican, snacks 250 mL 1 cup cream cheese; light 250 mL 1 cup tex mex cheese; light shredded 250 mL 1 cup chicken; cooked chopped 45 mL 3 tbsp cilantro; fresh chooped 2 green onion; finely chopped 6 large tortilla; whole wheat * Heat oven to 375°F. * Mix cream cheese product and shredded cheese in medium bowl until well blended. * Stir in next 4 ingredients. * Spread onto tortillas; roll up. * Wrap individually in plastic wrap. Refrigerate 2 hours. * Heat oven to 375°F. Unwrap roll-ups. * Trim and discard ends. Cut each roll-up into 10 diagonal slices. * Place on baking sheet sprayed with cooking spray. * Bake 10 min., turning after 5 min. Prep Time 15min | Total Time 2hr. 25min | Servings 30 servings, 2 pinwheels (24 g) each | Nutritional Information Serving Size 30 servings, 2 pinwheels (24 g) each AMOUNT PER SERVING Calories 70 % Daily Value Total fat 2.5g | Saturated fat 1.5g | Cholesterol 10mg | Sodium 160mg | Carbohydrate 6g | Dietary fibre 1g | Sugars 1g | Protein 4g | Vitamin A 2 %DV | Vitamin C 0 %DV | Calcium 4 %DV | Iron 2 %DV | Notes: http://www.kraftcanada.com
Potatoe-Topped Mini Meatloaves calorie wise | low calories, cheese | eggs, gravy, ground beef, kraft main course, meatloaf 454 gr 1 lb ground beef; extra lean 120 gr 1 pkg stove top lower sodium stuffing mix; for chicken 250 mL 1 cup water 125 gr ½ of 250 gr pkg philadelphia brick cream cheese; cubed 2 cloves garlic; minced 500 mL 2 cups mashed potatoes; hot 60 mL ¼ cup parsley; fresh chooped 284 mL 1 can 10 oz beef gravy; warmed * Heat oven to 375ºF. Mix meat, stuffing mix and water; * Press into 8 muffin cups sprayed with cooking spray. * Bake 20 to 25 min. or until done (160°F). * Add cream cheese and garlic to potatoes; stir until cream cheese is melted. * Stir in parsley. * Scoop over meatloaves. * Serve with gravy. Prep Time : 15 min | Cooking time : 25 min | Makes : 4 servings, 2 topped meatloaves (360 g) each Nutrition information Calories 440 | Total fat 17 | Saturated fat 9 | Cholesterol 95 | Sodium 1110 | Carbohydrate 45 | Dietary fibre 3 | Sugars 5 | Protein 27 | Vitamin A 10 | Vitamin C 25 | Calcium 8 | Iron 25 | Makes 4 servings, 2 topped meatloaves (360 g) each Notes: Kraft Yield: 4 Serving Preparation Time: 00:15
Quick Chicken Tostadas calorie wise | low calories, chicken, kraft, main course, salsa tortillas 6 small flour tortilla 450 gr 1 lb chicken breast; boneles skinless ½ in 125 mL ½ cup salsa 175 mL ¾ cup mexican cheese blend; finely shredded 1 large tomato; chopped 90 mL 6 tbsp sour cream 60 mL ¼ cup cilantro; fresh chooped Chicken and cheese tostadas that are ready in 20 minutes? You may say no way, but we say way. And also, olé! * Heat oven to 400°F. * Place tortillas in single layer on baking sheet; spray with cooking spray. * Bake 7 to 8 min. or until crisp. * Meanwhile, cook and stir chicken in large nonstick skillet on medium-high heat 5 min. or until done. * Stir in salsa and chili powder; cook 2 min. or until heated through, stirring occasionally. * Remove from heat. * Add cheese; stir until melted. * Spoon chicken mixture onto tortillas; top with remaining ingredients. Prep Time 20min | Total Time 20min | Servings 6 servings, 1 tostada (163 g) each | Nutritional Information Serving Size 6 servings, 1 tostada (163 g) each AMOUNT PER SERVING Calories 260 | % Daily Value Total fat 9g | Saturated fat 4g | Cholesterol 60mg | Sodium 410mg | Carbohydrate 21g | Dietary fibre 2g | Sugars 3g | Protein 24g | Vitamin A 10 %DV | Vitamin C 15 %DV | Calcium 10 %DV | Iron 10 %DV | Notes: http://www.kraftcanada.com
Easy 4 Cheese Lasagna calorie wise | low calories, cheese | eggs, ground beef, kraft, lasagna main course 450 g 1 lb ground beef; extra lean 1 onion; chopped 1 green pepper; chopped 650 mL 1 jar tomato & basil sauce; divided 250 mL 1 cup water 500 mL 2 cups cracker barrel 4 cheese italiano; divided 125 mL ½ cup parmesan cheese; shredded 9 oven ready lasagna noodle; uncooked This lasagna recipe is a keeper. With an ooey-gooey cheesy melt, ground beef and pasta sauce, our Easy 4 Cheese Lasagna is a tried and true crowd-pleaser. * Heat oven to 400°F. * Brown meat with vegetables in large nonstick skillet. * Add 2 cups pasta sauce, water, 1 cup 4 Cheese Italiano Cheese and Parmesan; mix well. * Spread remaining (plain) pasta sauce onto bottom of 13x9-inch baking dish sprayed with cooking spray. * Cover with 3 noodles and 1/3 of the meat sauce; repeat layers twice. Cover. * Bake 30 min. * Top with remaining 4 Cheese Italiano Cheese; bake, uncovered, 15 min. or until lasagna is heated through and cheese is melted. Let stand 10 min. before cutting to serve. Nutritional Information Serving Size 8 servings, 1 piece (215 g) each AMOUNT PER SERVING Calories 330 | % Daily Value | Total fat 13g | Saturated fat 7g | Cholesterol 55mg | Sodium 540mg | Carbohydrate 28g | Dietary fibre 3g | Sugars 6g | Protein 26g | Vitamin A 10 %DV | Vitamin C 30 %DV | Calcium 25 %DV | Iron 25 %DV | Prep Time 20min. | Total Time 1hr. 5min | Servings 8 servings, 1 piece (215 g) each |
Bailey's Irish Cream Brownies alcohol, brownies, desserts | sweets, spendwithpennies 1 box fudge brownie mix ---: BAILEYS FROSTING :--- 175 mL ¾ cup unsalted butter; softened 75 mL 1/3 cup bailey irish cream 750 mL 3 cups powder sugar ---: BALEYS CANACHE :--- 175 mL ¾ cup chocolate chip; semi sweet 30 mL 2 tbsp heavy cream 125 mL ½ cup bailey irish cream Baileys Brownies! Rich fudgy brownies with a fluffy buttery Baileys Irish Cream frosting and topped with a rich boozy Baileys chocolate ganache. These are definitely the best brownies we’ve ever had! * Prepare brownies according to package directions. Cool completely. BAILEYS FROSTING * Beat butter on medium speed until fluffy. Add in Baileys and mix well. * Add powdered sugar a little at a time until completely incorporated. * Beat until soft and fluffy. * Spread over brownies and refrigerate while making the Baileys ganache. GANACHE * Combine Baileys and heavy cream in a sauce pan over medium high heat. * Bring just to a boil and immediately pour over chocolate chips. * Let sit 5 minutes without stirring. * Whisk until smooth and spread over frosted brownies. * Let sit at room temperature about 30 minutes. * Refrigerate until set. Notes: https://www.spendwithpennies.com
