| Recipes Memphis Corn Puddin' Blue Cheese Pasta Salad Sour Cream Coffee Cake Best Blueberry Pie |
MEMPHIS CORN PUDDIN’ by Penny Mitchell 1 box Jiffy Corn Muffin Mix 1 15 oz can whole kernel corn 1 15 oz can cream corn 8 oz cream cheese (I prefer the whipped version) 4 Tbsp melted butter Preheat oven to 375o Combine
all ingredients in mixing bowl. Mix
until creamy. An electric mixer works
best but a thorough stir will work in a pinch. Pour mix into pan and bake for approximately 45 minutes. After about 30 minutes in the oven, periodically check the mix to make sure the top is not getting too brown. If it is, cover with foil while continuing to cook through. Check mix with a toothpick to see if it’s ready. You’ll know.. BLUE CHEESE PASTA
SALAD ¾ cup slivered almonds 1 ½ cups mayonnaise (approximately) 1 bunch scallions, sliced 5 cloves garlic, chopped 4-5 oz crumbled blue cheese 1 ½ cup golden raisins Cook pasta according to package directions. When done, immediately rinse under cold water to stop the cooking process. While pasta cooks, spread almonds on a baking sheet and place in 350-degree oven for about 7 minutes. When you can smell them, they are done. Once pasta has cooled, mix in mayonnaise to coat well. Do not oversaturate. Stir in almonds and remaining 4 ingredients. For best results, chill for several hours to allow flavors to meld. SOUR CREAM COFFEE CAKE by Heather Baria Topping
- Mix together First
Mixture - Cream/mix together Second
Mixture - Sift together 1
cup sour cream Add the Second Mixture to the First Mixture, alternating with the sour cream. Pour half of the mixture into a greased 9 x 13 pan. Sprinkle half of the topping mixture onto batter. Spoon remaining batter into pan (it will spread as it bakes). Add remaining topping. Bake at 350 degrees for 25 minutes or until golden brown. WORLD'S BEST BLUEBERRY PIE by Mia Alioto This great recipe is from our lovely Mia! If you haven’t met Mia by now, well, you probably haven’t been to a St. Mary’s Park event lately. She is always there helping out with a big smile and chasing around her rambunctious little ones. Thanks for everything you do Mia! What makes it different from other blueberry pies is: it's mostly blueberries, not crust or sugar; and the combination of spices is superb! It doesn't matter if you're not a chef or have never made a pie before. Following these directions ANYONE can cook a perfect blueberry pie! Pie filling: 3 to 4 cups of Blueberries - fresh or frozen (without syrup) 7 Tbsp corn starch 3 Tbsp water (or grape juice) 2 Tbsp lemon juice One 9 inch pie crust OR One Graham Cracker pie crust # 1/2 tsp Cinnamon 1/4 tsp allspice 2/3 cup granulated (ordinary table) Sugar OR 1/3 cup sugar and 1/3 cup Splenda (Splenda works in pie recipes, but not by itself. The pie turns out heavy and with much less flavor). One 9 inch deep-dish Pie Plate Topping: Crumb topping: 1/4 cup sugar (OR 1/8 cup sugar and 1/8 cup Splenda) 1/2 cup flour 1/4 cup butter or margarine OR Dough topping: One 9 inch pie crust Preheat the oven to 375 degrees F. Rinse the blueberries in a colander or sieve in cold water. Pick out and remove any bits of stems, leaves and soft or mushy berries. (It is easiest to do this in a large bowl of water and gently run your hands through the berries as they float. With your fingers slightly apart, you will easily feel any soft or mushy berries get caught in your fingers.) In a large bowl, combine the sugar (or sugar/Splenda blend), the corn starch and mix well! Some people like 1/2 teaspoon of cinnamon and/or 1/4 teaspoon of allspice also. That's optional, but it is nice! In a separate bowl, combine the liquid ingredients. Add the lemon juice, and 3 Tablespoons of water (or grape juice) and stir it up. Add to the sugar mix. (If you use Splenda, it will be pretty gloppy, rather than drier crumbs, but it still works the same!) Add the blueberries to the pie crust. Just pour them in! There's lots of air space and it will cook down, so don't worry if they mound up about an inch (2.5 cm) above the edge of the plate. Pour the liquid mix into the pie. If it is a gloppy liquid, don’t worry, just pour it somewhat evenly over the top. it will smooth itself out in the oven. Make and add your topping If you want the crumb topping, just mix the ingredients above with a fork or pastry cutter until they form small crumbs and sprinkle over the pie. If you want to use the dough topping instead, roll out a circular section of dough that you made in step 1, to 1/8 inch thick, then place it over the pie. Seal it against the edges with the pie crust, and make decorative slits with a knife. Put the pie in the oven! Cook the pie at 375 F for 1 hour. Remove when the pie is golden and pie filling is bubbling. Enjoy! |