Friday, January 14, 2011
Cook in 4-6 cups boiling water until slightly tender for aprox 4 minutes or until desired tenderness (I under cook so the final product is not mushy)
Drain and save the liquid.
Melt in large soup kettle, 1 cup butter. Add 1 cup finely chopped onion and cook until transparent. Blend 1 cup flour into butter and onions. Add 4-6 cups chicken broth and cook, stirring constantly until it comes to a boil. Stir in 2 cups liquid from broccoli and 4 cups light cream. Add 2 teaspoons salt or to taste. Add reserved broccoli -- stir until boiling.
Makes aprox one gallon
Top with favorite cheeses and or crisp bacon bits and home made croutons.
Friday, August 21, 2009
In small sauce pan bring to boil the following and set aside...
1 Cup butter
1 Cup water
4 T. heaping cocoa
Sift together the following:
2 Cups flour
2 Cups sugar
1/2 t. salt
Pour chocolate over dry ingredients, gently mix
In separate bowl combine the following:
2 Eggs, lightly beaten
1 t. soda -- dissolved in little water
1 t. vanilla
Combine with chocolate ingredients... then add
1/2 Cup sour cream
Gently mix. Do not over mix.
Can be baked how you like... cup cakes, 8.5 X11 pan, 8 or 9 in rounds, cookie sheet to get brownie like cakes... you decide. You can also decide how to bake it. The author of this cake could be anyone... *it is said that it is the Magleby's Restaurant cake... and well... if you bake it at 325 for 50 to 60 minutes then you can call it that. Or you can bake at 375 for 20-40 minutes. This cake can also be called Texas Fudge... some people use sour cream (Magleby's) or you can use buttermilk or regular milk with a tablespoon of vinegar, or just regular old milk.
Below I will also give you tips on making a basic buttercream / chocolate frosting recipe into a Magleby's recipe. Basically, do it by hand. Let your butter sit out and become room temperature, then gently work the ingredients by hand. You can also melt the butter and milk in a sauce pan and get yet another Texas fudge like consistency. You decide!
Have fun, enjoy!
1 cup butter -- let sit until room temperature
1/2 cup milk
3 T cocoa
3 1/2 cup pd sugar
Alternate ingredients while stirring by hand with whisk or your favorite hard spoon
Saturday, August 8, 2009
Wednesday, July 29, 2009
1 Cup soft butter
1 Cup flour
1 Cup finely chopped nuts (walnuts or pecans)
Mix then pat into bottom of 9X13 glass pyrex pan. Bake 20 minutes at 350. Cool completely
1 8oz package Philadelphia Cream Cheese, room temperature
1 Cup powdered sugar, beat until fluffy
Fold 1 cup Cool Whip into fluffy mixture - spread over crust
1 Large package Instant Chocolate pudding (5.9 oz)
3 Cups milk
Mix with wire wisk for 2 minutes
Immediately spread over 1st layer
Spread the remainder of the cool whip you have left over 2nd layer
Grate 1 large Milk Chocolate or Semi Sweet Chocolate bar. Sprinkle top of all layers. Chill
Mom made this for Allie on Sunday, July 26, 2009. She told me it would be the last time she made it because...” it took too long and dirtied too many dishes.” Hummm So dear Allie, I’m posting it so you can make it yourself next time you get a craving. :)
Sunday, July 12, 2009
1/8 to 1/4 teaspoon kosher salt (use less table salt)
1 cup mayonnaise (Hellman’s or Best Foods preferred)
1/2 cup sour cream
1/4 to 1/2 cup buttermilk or regular milk, to taste
1/4 cup chopped flat leaf parsley
1 to 2 tablespoons chopped fresh chives
1 to 2 teaspoons chopped fresh dill, more if desired
Directions: With a fork, make a paste with garlic and salt. Mix all other ingredients, adding optional ingredients as you wish, tasting frequently and adjusting seasonings as needed. Chill for a couple of hours before serving, thin with milk or buttermilk if desired.
(Don’t overdo the garlic or you’ll be up all night, emailing me about your heartburn.)
1/2 to 1 head sliced Napa cabbage
1/2 to 1 head sliced purple cabbage
1/2 to 1 bag baby spinach
1 red bell pepper, sliced thin
1 yellow bell pepper, sliced thin
1 orange bell pepper, sliced thin (if available)
1 small bag bean sprouts (also called “mung bean sprouts”)
3 sliced scallions
3 peeled, sliced cucumbers (I didn’t have a cucumber for the photos above, but they’re yummy in the salad)
LOTS of chopped cilantro—up to one bunch
1 can whole cashews, lightly toasted in skillet
Juice of 1 lime
8 tablespoons olive oil
2 tablespoons sesame oil
6 tablespoons soy sauce
1/3 cup brown sugar
3 tablespoons fresh ginger, chopped (I leave the ginger out...)
2 cloves chopped garlic
2 hot peppers or jalapenos, chopped
More chopped cilantro—LOTS
Mix together salad ingredients. Whisk together dressing ingredients and pour over salad. Mix with tongs or hands and serve on platter.
*Dressing keeps up to three days before serving, WITHOUT cilantro.