Kathy’s Vintage Modern Recipes🍕🍔🍝!!

Saturday, December 12, 2015

••••JASMINE TEA BREAD••••

(Source: Dorothy Dean & iffoodtv & whatshehaving.com photos)

••••LOOKS GOOD!!

••••JASMINE TEA BREAD

•1/4 cup butter

•3/4 cup brown sugar

•1 egg

•1 teaspoon grated lemon rind

•1 teaspoon grated orange rind

•1 teaspoon grated lime rind

•1/2 teaspoon salt

•1/4 teaspoon cinnamon

•1/4 teaspoon ginger

•1 teaspoon baking powder

•1 teaspoon soda

•3 cups flour, sifted

•3/4 cup orange juice

•1/2 cup jasmine tea infusion

•3/4 cup blanched almonds, chopped

1. Cream butter and brown sugar. Beat in egg, lemon, lime and orange peel. Add salt, cinnamon, ginger, baking powder, soda and flour, alternately with orange juice and tea. Add almonds. Bake in loaf pan at 350 degrees for 50 minutes.

••••ORANGE SWEET POTATOES••••

(Source: Dorothy Dean & kappboom wallpaper & crisco.com photos)

••••THIS IS FOR YOU SUZANNE!!!!

••••ORANGE SWEET POTATOES••••

•6 medium sweet potatoes

•4 slices bacon, diced

•1/2 cup hot water

•3 tablespoons orange marmalade
1. Cook potatoes in salted water until tender. Peel and slice lengthwise in thick slices. In a large skillet, brown bacon lightly; add hot water and potato slices, sprinkle lightly with salt.

2. Cover skillet; heat slowly until potatoes are thoroughly hot. Remove potatoes to hot serving dish. Add marmalade to liquid in skillet; heat to boiling and pour over potatoes. Six servings.

Friday, December 11, 2015

••••BACON TIP :)••••

(Source: wikihow photos & Jim & EVANA)

••••SO GOOD!!!

••••Put bacon on a baking sheet and bake at 350 degrees until desired crispness!!

••••JAMIE'S MANICOTTI :)••••

(Source: Jamie Ayers, daughter of Jim, courtesy of both of them & tasteofhome.com & Italiangoodnews.com & sju.edu)

••••THIS IS A MUST TRY!!!

••••JAMIE'S MANICOTTI••••

INGREDIENTS

•4 teaspoons olive oil

•1 medium onion, coarsely chopped

•1/3 pound ground beef and 1/3 pound Italian sausage

•+Salt and freshly ground pepper

•14 (8-ounce package) manicotti

•1 large container cottage cheese (mix 1 large egg in cheese)

•3 cups shredded mozzarella

•1 cup grated Parmesan

•2 tablespoons chopped fresh Italian parsley leaves (optional)

•2 garlic cloves, minced

•3 cups marinara sauce ( Hunts Roasted Garlic and Onion)

•2 tablespoons butter, cut into pieces

DIRECTIONS

1. Heat a heavy medium skillet over medium heat. Add 1 teaspoon of the olive oil, onion and ground beef and sausage. Season with salt and pepper. Sauté until the meat browns and the onion is translucent, about 5 minutes. Remove from the heat, and cool.

2. Brush 1 teaspoon of oil over a large baking sheet. Cook the manicotti in a large pot of boiling salted water until slightly softened, but still very firm to the bite, about 4 to 6 minutes. Using a slotted spoon, transfer the manicotti from the pot to the oiled baking sheet and cool.

3. Meanwhile, combine the cottage cheese mix, 1-1/2 to 2 cups mozzarella cheese, 1/2 cup Parmesan, and parsley. Add the garlic, salt, and pepper to taste, and mix. Stir the cooled meat mixture into the cheese mixture.

4. Preheat the oven to 350 degrees F.

5. Brush the remaining 2 teaspoons of oil over a 13 by 9 by 2-inch glass baking dish. Spoon 1-1/2 cups of the marinara sauce over the bottom of the prepared dish. Fill the manicotti with the cheese-meat mixture. Arrange the stuffed pasta in a single layer in the prepared dish and spoon the remaining sauce over.

6. Sprinkle the remaining 1-1/2 cups of the mozzarella cheese, then the remaining 1/2 cup Parmesan over the stuffed pasta. Dot entire dish with the butter pieces. Bake the manicotti uncovered until heated through and the sauce bubbles on the sides of the dish, about 30 to 35 minutes. Let the manicotti stand 5 minutes and serve.

Wednesday, December 9, 2015

••••DAD'S TURKEY NOODLES :)••••

(Source: cheap eats.com & savingmoneyinmissouri & my dad & my grandma Annabelle)

••••SO GOOD!!!

•I grew up with this dish, so easy and simple and so good!!

••••DAD'S TURKEY NOODLES••••

•1 large bag egg noodles, uncooked or homemade egg noodles

•1 large bowl of leftover turkey, dark and white meat

•2 large cans of chicken broth

1. Pour large cans of chicken broth into a large pan or Dutch oven. Add the turkey and heat well, fusing the flavors together.

2. Let turkey and broth simmer together for a few hours. Then add the bag of uncooked egg noodles. Cook until egg noodles are tender.

••ENJOY!!

••••FOOD TIP••••

(photo-Google+, Eve Heart)

Tuesday, December 8, 2015

••••SNOWFLAKE FILLED SNOWMAN COOKIES••••

••••THESE LOOK SO AMAZING!!

CHECK OUT

hungryhappenings.com for the recipe!!

••••SALTED CARAMEL SHORTBREAD••••

(Source: decrumbdelacrumb.com & photos also)

••••THIS LOOKS DEVINE!!!

Salted Caramel Shortbread

Prep time

15 mins

Cook time

25 mins

Total time

40 mins

Buttery shortbread crust layered with thick, chewy, rich caramel and topped with sea salt!

Author: Tiffany

Recipe type: Dessert

Ingredients

crust

¼ cup granulated sugar
1 stick butter (8 tablespoons or ½ cup)
1¼ cups flour
1 tablespoon milk

caramel

1½ sticks butter (12 tablespoons)
½ cup granulated sugar
3 tablespoons light corn syrup
1 14-oz can sweetened condensed milk
1 tablespoon coarse sea salt

Instructions

Preheat oven to 350 and line an 8x8 inch pan with parchment paper or lightly greased nonstick foil.
First prepare the shortbread crust. In a medium bowl combine the sugar and butter and cream together until smooth. Add flour and mix. Stir in milk. Mixture will resemble crumbs. Press into the pre-lined pan and bake 20 minutes until golden. Remove and allow to cool.
While crust is cooling, prepare the caramel layer.
In a medium sauce pan melt 1½ sticks of butter with ½ cup sugar. Add corn syrup and condensed milk. (Continue to stir throughout the entire process) Bring to a rapid boil over medium-high heat, and then decrease to medium heat (should still be bubbling) 6-8 minutes or until mixture achieves deep golden color, stirring constantly. (I recommend a whisk! - see note)
Pour caramel onto cooled shortbread, sprinkle immediately with coarse sea salt. Allow to sit at room temperature 1-2 hours or until caramel has cooled and set. I have had success with placing in the fridge to cool to speed up the process. Cut into squares and serve or store chilled in airtight container.

Notes

If your caramel starts to separate (the butter pools on top of the caramel in the pan), remove from heat and whisk whisk whisk like crazy til it comes back together. Then return to heat and continue to whisk until golden color is achieved.

Prep time does not include cooling time.

Saturday, December 5, 2015

••••MORE CHRISTMAS IS COMING!!!••••

(photo-kappboom wallpaper)

••••YEAH-CHRISTMAS!!!

Wednesday, December 2, 2015

••••HAPPY BIRTHDAY BRITNEY•••

(Source: Google+ & vevo & kappboom wallpaper)

••••HAVE A GREAT DAY!!!

Tuesday, December 1, 2015

••••EGGNOG CUPCAKES••••

(Source: meatloafandmelodrama.com & photos also)

••••SO GOOD!!

Ingredients for Eggnog Cupcakes

1 1/4 cups all purpose flour
1 1/2 cups granulated sugar
1 teaspoon sea salt
1/4 teaspoon nutmeg
3 1/2 teaspoons baking powder
1 1/4 cups eggnog
1/2 cup softened butter
3 large eggs, beaten

Ingredients for Eggnog Buttercream Frosting

4 cups powdered sugar
1/2 cup eggnog
2/3 cup softened butter
1/2 teaspoon vanilla extract
1/4 teaspoon nutmeg

Directions

In a large mixing bowl, add the flour, sugar, salt, baking powder, nutmeg and stir.

Add the butter, eggs and eggnog, and mix until combined.

Pour batter into muffin tins, which have been lined with paper baking cups, about 2/3 full, and bake at 350 degrees for about 20 minutes, or until tops are set and a toothpick comes out clean.

Remove from oven, and let cool completely before frosting. Makes 24 cupcakes.

For the frosting, mix the butter and vanilla together until creamy.
Gradually add the sugar and eggnog, and beat until fluffy. You can gradually add a little more eggnog to get the right consistency to frost the cupcakes. If the frosting seems runny, it will firm up in the refrigerator after the cupcakes have been frosted.

Monday, November 30, 2015

••••FOOD TIP••••

(Source: Google+)

••••WOW!!!

Sunday, November 29, 2015

••••MORE CHRISTMAS••••

(photo-kappboom wallpaper)

••••MORE CHRISTMAS!!!

••••APPLE FRITTERS••••

(Source: lovefoodies.com & photos also)

••••DELICIOUS!!

Apple Fritters

Prep Time: 5 minutes

Cook Time: 3 minutes

Total Time: 8 minutes

Yield: 2

Apple Fritters

Ingredients

3/4 Cup plus 2 Tablespoons or 100 All Purpose Flour
2 teaspoons baking powder
pinch of salt
1/4 Pint or 150 ml water
1 Tablespoon vegetable oil
2 Apples, I prefer Granny Smiths.
Sugar and / or ground cinnamon, nutmeg etc for coating

Instructions

In a bowl, add the flour, baking powder and salt.
Add the water and oil and combine with a hand whisk. The consistency should be thick, like heavy cream and be able to coat a spoon. If it is too thick, add a drop more water, too thin, add a little more flour. Set aside.
Heat a pan with vegetable oil until it reaches 180 C or 350 F. Make sure you do not over fill the pan with oil. I use a small saucepan and cook in batches, filling the pan 1/3rd deep with cooking oil.
Whilst the oil is heating up, peel and core the apple, then cut in to rings about 1 1/2 cm or 1/2 inch thick. Dip each apple slice in the batter so it is fully coated and carefully place in the pan, cooking both sides until golden brown. ** To tell if the oil is hot enough, drop a tiny bit of batter, the size of a pea in to the oil. If it sizzles and floats to the top immediately, the oil is hot enough.
Place the fritters on some kitchen paper then dip into a bowl with sugar and cinnamon if using, to coat.
Serve immediately as they are or with some syrup drizzled over the top or a blob of ice cream!