Baking with Betty
This week's column is dedicated to Paula. We were very happy to see you again!
Pecan Pie Muffins
1/2 cup (1 Stick) butter softened
3/4 cup packed light brown sugar
2 eggs, beaten
1/2 cup flour
1/4 cup chopped pecans
Preheat oven to 350 degrees Fahrenheit. Grease and flour eight muffin cups. In a medium bowl, cream the butter and sugar. Add the eggs and mix well. Add the flour and stir until just combined. Stir in the pecans. Spoon the batter into the prepared muffin cups, filling about two-thirds full. Bake for 25 minutes. Serve with butter.
3 cups sugar
2 cups fresh lemon juice
1 lemon, sliced
mint sprigs, for garnish
Put the sugar and 1 cup hot water in a 1-gallon container and stir until the sugar is dissolved. Add the lemon juice. Fill the container with cold water. Stir until well mixed. Serve over ice, with a squeezed lemon slice on top and garnish with mint.
Tomatoes with Blue cheese
1 head romaine or 2 heads Boston lettuce, washed, dried, and chopped
2 ripe tomatoes, sliced
1 cup crumbled blue cheese
1 cup fresh basil leaves, cut into ribbons
3 tablespoons fresh lemon juice
1/2 cup vegetable oil
2 tablespoons sugar
1 small clove garlic, crushed
1/2 teaspoon salt
1/2 teaspoon dry mustard
Arrange lettuce on a large platter. Distribute the tomato slices, blue cheese, and basil attractively over the lettuce. Make the dressing: in a glass jar with a tight fitting lid, combine the dressing ingredients and shake well. Drizzle the dressing over the salad just before serving.
Peanut Butter 'n' Jelly Pie
1 package (8oz.) cream cheese, softened
1/2 cup confectioners sugar
1/3 cup peanut butter
1 chocolate crumb crust (9 inch)
1/2 cup strawberry preserves
2 cups whipped topping
In large bowl, beat the cream cheese, sugar and peanut butter until smooth. Spoon into crust. Top with preserves and whipped topping. Cover and refrigerate for 4 hours or overnight.
Strawberry Dream Pie
1 tablespoon water
1 envelope unsweetened strawberry Kool-Aid
1 tablespoon strawberry ice cream topping
2 packages (3 ounces each) cream cheese, softened
1 cup confectioners sugar
1 teaspoon vanilla
1 1/2 cups heavy whipping cream, whipped
1 graham cracker crust (9 inch)
2 tablespoons hot fudge ice cream topping, warmed
In a small bowl, combine the water and Kool-Aid mix until dissolved. Stir in strawberry topping. In a bowl, beat the cream cheese, confectioners sugar, vanilla and strawberry mixture until fluffy. Fold in whipped cream. Spread into crust. Chill for at least one hour or until set. Drizzle hot fudge topping onto desert plates, top with a piece of pie. Then top with fresh strawberry, if desired. Refrigerate leftovers.
Our thought for the week: "Most people have friends like concrete: mixed up or permanently set."