by RRAdmin | Jan 2, 2012 | Uncategorized
Banana Crème Brûlée (A recipe using a kitchen torch” — handy tool for caramelizing sugar atop a crème brûlée — If you do not have one, check alternate instructions under e.g. Clinkerdaggers Burnt Crème) Banana Crème Brûlée 2 ripe bananas 4 egg yolks...
by RRAdmin | Jan 2, 2012 | Uncategorized
Carol Lahey’s FRESH STRAWBERRY PIE3 pints strawberries3/4 cup sugar¼ teaspoon salt4 tablespoons cornstarch2 teaspoons lemon juicered food coloringHave ready and cooled, a nine-inch baked pie shell.Clean berries. Line bottom of pie shell with the biggest berries....
by RRAdmin | Jan 2, 2012 | Uncategorized
BEEF RICE BALLS(from Nancy Klocks little red cookbook)1 pound ground beef3 tablespoons chopped onion¼ cup uncooked rice¼ cup cracker crumbs1/3 cup milk1 teaspoon salt1/8 teaspoon pepper2 tablespoons fat1 can mushroom soup½cup hot water1 cup canned mushrooms Mix...
by RRAdmin | Jan 2, 2012 | Uncategorized
CRUMB-TOPPED APPLE PIE Many of our family traditionalists favor Judy’s Apple Pie, but if you are looking for a slightly different apple pie, try this: N.B. Filling ingredients must be combined and refrigerated overnight or at least three hours in advance!...
by RRAdmin | Jan 2, 2012 | Uncategorized
Standard Bar Measurements 1 part = any equal part 1 dash/splash = 1/32 ounce 1 teaspoon (tsp) = 1/8 ounce 1 tablespoon (tbs) = 3/8 ounce 1 pony = 1 ounce 1 jigger/bar glass = 1 1/2 ounces 1 shot (*) = 1 1/2 ounces 1 snit = 3 ounces 1 wineglass = 4 ounces 1 split = 6...
by RRAdmin | Jan 2, 2012 | Uncategorized
Old and easy family favorites BISCUIT TORTONI Whip 1/2 pt. heavy cream until it softly mounds. Gradually fold in 2 T. sugar and 1/2 tsp. almond extract. Fold in 1/2 c. macaroon crumbs. Put mixture into paper cupcake cups, garnish with more macaroon crumbs....
