What are some recipes for Mexican wedding cakes,seafood gumbo, and pumpkin pie?
I plan on making this for thanksgiving
Mexican Wedding Cakes
2 cups butter (no substitutes), softened
1 cup confectioners’ sugar
4 cups all-purpose flour
1 teaspoon vanilla extract
1 cup finely chopped pecans
Additional confectioners’ sugar
In a mixing bowl, cream butter and sugar. Gradually add flour; mix well. Beat in vanilla. Stir in pecans.
Shape tablespoonfuls into 2-in. crescents. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 12-15 minutes or until lightly browned. Roll warm cookies in confectioners’ sugar; cool on wire racks. Yield: about 6 dozen.
http://recipes.tasteofhome.com/eRMS/recp.aspx?recid=16765
Seafood Gumbo
1 cup all-purpose flour
1 cup vegetable oil
4 cups chopped onion
2 cups chopped celery
2 cups chopped green pepper
1 cup sliced green onion and tops
4 cups chicken broth
8 cups water
4 cups sliced okra
2 tablespoons paprika
2 tablespoons salt
2 teaspoons oregano
1 teaspoon ground black pepper
6 cups small shrimp, rinsed and drained, or seafood of your choice
1 cup minced fresh parsley
2 tablespoons Cajun seasoning
In a heavy Dutch oven, combine flour and oil until smooth. Cook over medium-high heat for 5 minutes, stirring constantly. Reduce heat to medium. Cook and stir about 10 minutes more, or until mixture is reddish-brown. Add onion, celery, green pepper and green onions; cook and stir for 5 minutes. Add chicken broth, water, okra, paprika, salt, oregano and pepper. Bring to boil; reduce heat and simmer, covered, for 10 minutes. Add shrimp and parsley. Simmer, uncovered, about 5 minutes more or until seafood is done. Remove from heat; stir in Cajun seasoning. Yield: about 6 quarts.
http://recipes.tasteofhome.com/eRMS/recp.aspx?recid=3415
OLGA’s PUMPKIN PIE:
1 cup sugar
1/2 teaspoon salt
1 1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1 1/2 cups pumpkin puree, canned or fresh
1 2/3 cups evaporated milk (I use 1 (12oz.) can)
2 eggs, lightly beaten
1 unbaked pastry shell (9-inch)
Combine sugar, salt, and spices in a large mixing bowl. Add pumpkin, evaporated milk, and eggs; mix well. Pour into pastry-lined pie pan. Bake at 425 degrees for 15 minutes. Shield the crust edge with a pie shield ring or fashion one with aluminum foil and place over edge. Reduce heat to 350 degrees and bake 40 minutes or until center is set.
try allrecipes.com
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foodnetwork.com
References :
Mexican Wedding Cakes
Ingredients
(6 servings)
1 c Butter, room temperature
1/2 c Powdered sugar
1/4 ts Salt
1 ts Vanilla extract
2 c Sifted flour
Instructions
More powdered sugar
Cream butter; add sugar gradually. Blend in salt, vanilla, & flour. If too soft, chill until firm. Scoop small pieces of dough, roll in hand to make a small ball, & place on ungreased cookie sheets. Bake in preheated 400 degree oven about 12 minutes, or until golden brown. Roll cookies in powdered sugar while hot. Cool on wire rack. Freeze well.
Creole Seafood Gumbo
1 pound shrimp, shell-on (if using peeled shrimp, replace part of water with bottled clam juice)
8 cups water
2 tablespoons fresh thyme (or 2 teaspoons dried)
1 tablespoon black pepper
1 tablespoon white pepper
½ teaspoon cayenne pepper (or to taste)
3-4 bay leaves
2 cups diced onion
1 cup diced celery
1 cup diced green bell pepper
1 pound andouille sausage (or kielbasa), cut into ¾-inch slices
1 cup peanut oil (vegetable oil will do in a pinch)
1 cup all-purpose flour
2 cups okra, cut into half-moons (optional, but important)
2 cups diced tomato (optional)
12 oz. claw crabmeat, picked over
12 oz. crawfish tail meat (see note)
12 oz. shucked oysters in their liquor
Cooked white rice (about ¾ cup per serving)
(Note: crawfish tail meat is available frozen in many supermarkets. If you can’t find it or don’t want to use it, just add more shrimp and/or crabmeat.)
Make shrimp stock: peel shrimp and place shells into a large soup pot along with water and/or clam juice over high heat; place peeled shrimp back in the refrigerator. When water boils, reduce heat to medium and simmer for 30 minutes.
While shrimp stock simmers, combine spices and set aside. Combine onion, celery and bell pepper in a bowl and keep handy.
Brown the sausage over medium-high heat in a heavy skillet; remove from pan, leaving any fat that renders out, and keep warm. Turn heat to high.
Make a roux: heat oil in the skillet you used to brown the sausage until very hot; dump flour in all at once and whisk vigorously, breaking up any lumps, until the roux is chocolate brown. (note: you can’t walk away from this step – whisk continuously.) As soon as the roux reaches the desired color, remove the pan from the heat; dump in the onion, celery, and bell pepper and stir with a wooden spoon until the mixture stops sizzling.
Strain shrimp stock and return to pot; add spices. When it reaches a rolling boil, start adding the roux/vegetable mixture by large spoonfuls, stirring between additions until incorporated. When all of the roux mixture is incorporated, lower heat to medium-low and add sausage, crabmeat, okra, and tomato (if using). Simmer for 20-30 minutes.
To finish the gumbo, return it just to a boil and turn off heat. Add shrimp, crawfish, and oysters (including oyster liquor); stir and cover. In about five minutes, the seafood will be perfectly cooked.
To plate the gumbo, mound ¾ cup of rice in a shallow bowl and ladle gumbo around it, being sure to give everyone a mix of seafood. Serve hot with French bread or cornbread.
Pumpkin Pie
Two 9-inch crusts
2 eggs
1 lg. can pumpkin (not pie mix)
1/2 c. sugar
1/2 c. brown sugar, packed
1 1/2 tsp. pumpkin pie spice
1 tsp. salt
1 can evaporated milk
Beat eggs slightly in large bowl. Stir in remaining ingredients. Pour into pie shells. Bake at 425F for 15 min. Lower temperature to 375F., and bake 30 min. Don’t overcook, custard will set as it cools. Cool completely on rack. Garnish with whipped topping if desired.
Variation: Cream 3 T. butter, 2/3 c. brown sugar (packed), and then stir in 2/3 c. firmly chopped pecans (this is for 1 pie – I generally do one with praline and one plain.) Bake pies at the 375F lower temperature for 20 min., Remove one (or both if you double the topping recipe), spoon topping around the edges, and bake for 10 more minutes. Spoon this around the edges of the pie.
References :
Happy new year
how are you ?
References :
Mexican Wedding Cakes
2 cups butter (no substitutes), softened
1 cup confectioners’ sugar
4 cups all-purpose flour
1 teaspoon vanilla extract
1 cup finely chopped pecans
Additional confectioners’ sugar
In a mixing bowl, cream butter and sugar. Gradually add flour; mix well. Beat in vanilla. Stir in pecans.
Shape tablespoonfuls into 2-in. crescents. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 12-15 minutes or until lightly browned. Roll warm cookies in confectioners’ sugar; cool on wire racks. Yield: about 6 dozen.
http://recipes.tasteofhome.com/eRMS/recp.aspx?recid=16765
Seafood Gumbo
1 cup all-purpose flour
1 cup vegetable oil
4 cups chopped onion
2 cups chopped celery
2 cups chopped green pepper
1 cup sliced green onion and tops
4 cups chicken broth
8 cups water
4 cups sliced okra
2 tablespoons paprika
2 tablespoons salt
2 teaspoons oregano
1 teaspoon ground black pepper
6 cups small shrimp, rinsed and drained, or seafood of your choice
1 cup minced fresh parsley
2 tablespoons Cajun seasoning
In a heavy Dutch oven, combine flour and oil until smooth. Cook over medium-high heat for 5 minutes, stirring constantly. Reduce heat to medium. Cook and stir about 10 minutes more, or until mixture is reddish-brown. Add onion, celery, green pepper and green onions; cook and stir for 5 minutes. Add chicken broth, water, okra, paprika, salt, oregano and pepper. Bring to boil; reduce heat and simmer, covered, for 10 minutes. Add shrimp and parsley. Simmer, uncovered, about 5 minutes more or until seafood is done. Remove from heat; stir in Cajun seasoning. Yield: about 6 quarts.
http://recipes.tasteofhome.com/eRMS/recp.aspx?recid=3415
OLGA’s PUMPKIN PIE:
1 cup sugar
1/2 teaspoon salt
1 1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1 1/2 cups pumpkin puree, canned or fresh
1 2/3 cups evaporated milk (I use 1 (12oz.) can)
2 eggs, lightly beaten
1 unbaked pastry shell (9-inch)
Combine sugar, salt, and spices in a large mixing bowl. Add pumpkin, evaporated milk, and eggs; mix well. Pour into pastry-lined pie pan. Bake at 425 degrees for 15 minutes. Shield the crust edge with a pie shield ring or fashion one with aluminum foil and place over edge. Reduce heat to 350 degrees and bake 40 minutes or until center is set.
References :