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Summer Recipes from Razzle Dazzle Recipes
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Banana Pound Cake
2 cups unsalted butter (4 sticks)
2 cups sugar
4 large eggs
4 cups self-rising flour, divided
2 cups mashed bananas (6 to 7 medium bananas)
Preheat oven to 350°. Heavily grease and flour a 10-inch bundt pan.
In a large bowl, cream together the butter and sugar; beat in the eggs.
Beat in 2 cups of the flour, then beat in the bananas. Beat in the
remaining 2 cups of flour.
Pour the batter into the prepared pan and bake for 1 hour or until a
wooden pick inserted into the middle comes out clean. Turn onto a rack
to cool. |
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Brazilian Lemonade
The condensed milk adds an unusual creamy touch to an
otherwise classic lemonade recipe.
2 lemons
1/2 cup sugar
3 tbs condensed milk
3 cups water
Ice
Slice off the ends of the lemons, then cut into wedges. Put lemon and
the other ingredients in a blender and blend until liquefied. Strain out
pieces of rind and seeds, and serve over ice. |
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Did You Know?
Serving punch, lemonade
etc. from a large punch bowl. Freeze the ice to be used in muffin tins.
The large rounds of ice won't melt so quickly. Or, to prevent any
watering down at all, freeze the juices along with a cherry of mint leaf
in the tins, or in ice cube trays. They'll chill the mixture and look
pretty at the same time.
Fresh fish freeze well in a milk carton
filled with water.
Lemon juice or vinegar added to the boiling water
will make your cauliflower snowy white.
When separating eggs, break them into a funnel. The
whites will go through leaving the yellow intact in the funnel.
You'll get far more
juice from a lemon if you first warm it slightly in the oven or
microwave. |
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Recipes Inspired in
Grandma's Kitchen
Everyone has something they do well and
for me, it's cooking and baking. I can remember when I was
about 4 years old sitting on a red stool in my Grandmother's
kitchen watching her make Strawberry Jam. I can still see
her in my mind as she showed me (as if every 4 year old
should know how to make jam) how to tell when the jam was
done by the way it dripped off the spoon.
Extra good cooking (and baking) was an everyday occurrence
as I was growing up. But without a doubt my sister and 5
brothers were accustomed to good cooking and baking. We all
agree the best of the best were the Cinnamon Rolls our
Grandmother made, no matter what,
every Saturday morning of her life. It was one of those old
family recipes that was made with a little bit of this and a
little bit of that and flour till it felt right. Some family
favorite recipes come from my Great Grandmother, especially
the
Chili Sauce and
Molasses Cookies recipes. Mom was my teacher, giving me many of the basics
I use today and so much more. In my family, I guess it just
comes naturally. And so it is, I invite you to:
Stroll
down Main Street and browse through the restaurants and
shops. Cooking has been a passion for me for many years now
and I would like to share my adventure of cooking with you.
My hope is that you will find recipes that will be
to your liking, recipes that could be served at a family
outing, when friends come to visit, holiday time or any time of day.
Mary Ellen
Search That's My Home for Recipes
You may search by Recipe or Ingredient
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Fresh Peach
Muffins With Pecan Crumb Topping
2 cups finely chopped fresh or frozen
peaches (about 1 pound)
1 1/2 cups sugar
1/2 cup butter, at room temperature
2 eggs
1 1/2 cups milk
4 cups flour
4 teaspoons baking powder
1 teaspoon salt
1/4 cup brown sugar
1/4 cup ground pecans
1/4 teaspoon ground cinnamon
4 tablespoons cold butter
Preheat the oven to 400° F. Lightly grease 24 (2 3/4-inch by
1 3/8-inch) muffin cups.
Place the peaches in a bowl and cover with 1/2 cup of the
sugar. Mix thoroughly. Allow the peaches to sit for one
hour.
Using an electric mixer fitted with the paddle attachment,
cream the butter and remaining one cup of sugar until smooth
and pale in color, about three minutes. Add the eggs, one at
a time, and beat until fluffy, about two minutes.
In a mixing bowl, combine 3 1/2 cups of the flour, baking
powder and salt. Remove the bowl from the mixer and
alternately fold in one-third of the milk and one-third of
the flour mixture. Repeat until the milk and flour mixtures
are both incorporated, being careful not to over mix. Fold
in the peaches. Spoon 1/4 cup of the filling into each
prepared muffin cup.
In a small bowl, combine the remaining flour, brown sugar,
pecans and cinnamon. Mix well. Add the butter. Using your
hands, mix until the mixture resembles coarse crumb like
mixture.
Divide the crumb mixture between the muffin tops, about 1
tablespoon each. Place in the oven and bake for about 18
minutes to 20 minutes or until golden brown.
Makes 2 dozen muffins |
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I now have a food blog called
Recipes,
Food and Cooking with all tried and true recipes.
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Chunky Salsa Cheesecake
1 cup crushed tortilla chips
1/2 cup butter, melted
2 packages (8 oz. each) cream cheese, softened
1 container (16 oz.) sour cream
2 eggs
2 cups shredded cheddar cheese
1/2 cup green onions, chopped
1 to 2 cloves garlic, minced
1/8 t. ground black pepper
16 oz. chunky salsa
Mix the tortilla chips with the butter in a small bowl. Press the
mixture into the bottom of a 9-inch springform pan.
Beat the cream cheese, sour cream and eggs in a medium bowl with an
electric mixer at medium speed. Stir in the cheese, onions, garlic and
black pepper. Pour into the prepared pan.
Bake at 350 degrees for 30 minutes or until the center is set. Cool the
cheesecake on a wire rack. Cover and refrigerate at least 3 hours before
serving. Run a sharp knife around the edges of the springform pan and
remove the side. Top with the salsa. Cut into wedges to serve. Makes: 12
servings. |
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Bouquet Garni
1 tablespoon dried parsley
1 tablespoon dried thyme
1 teaspoon dried oregano
1 teaspoon dried rosemary
1 teaspoon dried basil
1/2 teaspoon ground bay leaves
Combine parsley, thyme, oregano, rosemary, basil, and
bay leaves; store in an airtight container. Use in stews, soups seafood,
chicken or vegetables. Makes 3 tablespoons. Store covered tightly. |
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Side Dish
Recipes
