Apricot White Fudge

Ingredients

• 1-1/2 teaspoons plus 1/2 cup butter, divided
• 2 cups sugar
• 3/4 cup sour cream
• 12 ounces white baking chocolate, chopped
• 1 jar (7 ounces) marshmallow creme
• 3/4 cup chopped dried apricots
• 3/4 cup chopped walnuts

Directions

• Line a 9-in. square pan with foil and grease with 1-1/2 teaspoons butter; set aside. In a heavy saucepan, combine sugar, sour cream and remaining butter. Bring to a boil over medium heat, stirring constantly. Cook and stir until a candy thermometer reads 234° (soft-ball stage), about 5-1/2 minutes.
• Remove from the heat. Stir in chocolate until melted. Stir in marshmallow creme until blended. Fold in apricots and walnuts. Pour into prepared pan. Cover and refrigerate overnight. Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Yield: about 2 pounds.

Buttermilk Cornbread

 

Ingredients

• 6 tablespoons unsalted butter, melted, plus butter for baking dish
• 1 cup cornmeal
• 3/4 cup all-purpose flour
• 1 tablespoon sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 large eggs, lightly beaten
• 1 1/2 cups buttermilk

Directions

Preheat the oven to 425 degrees F. Lightly grease an 8-inch baking dish.

In a large bowl, mix together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, mix together the eggs, buttermilk, and butter. Pour the buttermilk mixture into the cornmeal mixture and fold together until there are no dry spots (the batter will still be lumpy). Pour the batter into the prepared baking dish.
Bake until the top is golden brown and tester inserted into the middle of the corn bread comes out clean, about 20 to 25 minutes. Remove the cornbread from the oven and let it cool for 10 minutes before serving.

Super Easy Chicken Tortilla Soup

Ingredients

• 2-3 cups cooked chicken
• 1 can black beans
• 1 carton or two cans chicken broth
• 1 can roasted tomatoes
• 1 bag frozen corn
• 5 totillas
• cheese

Directions

1. Add broth to a pot and turn on high. Chop chicken into bite sized chunks and add to pot.
2. Add beans and tomatoes (undrained) Add corn
3. Cook until heated through, about ten minutes.
4. Line cookie sheet with tortillas and bake at 325º for 10-15 minutes until crispy. Allow to cool and cut into strips then place in bowl. Ladle soup over tortillas and top with cheese, sour cream or avocado.

Free Coupons

It's free to sign up and print coupons.

Cool Cakes

THE CAKES...WHO WOULD WANT TO CUT THEM UP??? THESE ARE INCREDIBLE WORKS OF ART!!!

You can eat the box after you finish eating the chocolate.

Hard to believe they are ...... Cakes.

Coupons

Lemon Tart

Ingredients

Candied Zest:

·         1 cup lemon zest, julienned

·         1 cup sugar

Crust:

·         1 1/2 cups flour

·         1/2 teaspoon salt

·         1/2 cup (1 stick, or 1/4 pound) unsalted butter, softened at room temperature

·         1/2 cup sugar

·         1 large egg, beaten

·         1/4 teaspoon almond extract

·         1 Tbsp lemon juice

Lemon curd:

·         1/2 cup (1 stick) unsalted butter

·         1/4 cup creme fraiche

·         2 large eggs

·         3 large egg yolks

·         3/4 cup fresh lemon juice

·         3/4 cup sugar

·         1 1/2 teaspoon lemon zest

Equipment needed:

·         10-inch tart pan with a removable bottom

·         Pastry blender or two blunt dinner knives

·         Double boiler and several metal mixing bowls

Method

Candied Citrus Zest

1 Place lemon zest in a saucepan and cover with water by 1/2 inch. Bring to a boil. Remove from heat, drain the water. Fill up with water again and repeat. Bring to a boil, remove from heat, then drain. Add water again, this time adding the sugar as well. Simmer for 30 minutes, drain.

2 Spread the zest out on a sheet of parchment paper. Let dry overnight at room temperature (do not put in the refrigerator). The next day toss the zest with a little more sugar.

Make the Crust

3 Combine flour, salt, butter, and sugar in a bowl. Use a pastry blender, or two blunt dinner knives, to cut the butter into the flour until the dough forms flaky crumbs and lumps. You can also just mix with your fingers. With a wooden spoon, mix in the egg, almond extract, and lemon juice. Continue to mix until the dough clumps; at first it may seem very dry. Shape into a ball, flatten into a disk, wrap in plastic, refrigerate at least an hour.

4 Pre-heat oven to 350°F.

5 Let the dough sit at temperature for at least 10-15 minutes before attempting to work with it. Allow the dough to relax enough to become somewhat pliable before rolling out. Roll out the disk between two sheets of parchment paper (or wax paper), to a circle 2 inches larger in diameter than your tart pan (about a 12-inch round).

6 Press the dough into the tart pan. Use your rolling pin to level the dough along the edges of the pan. Place aluminum foil over the foil and gently mold it to the dough in the pan. Add pie weights (dried beans work well, though after you use them once for pie weights, keep them as your pie weight beans and don't try to cook with them.) Bake for 20 minutes. Remove from oven and let cool. 

Lemon Curd

7 Melt butter and creme fraiche together over a double boiler, stirring to combine. (If you don't have a double boiler, bring a couple inches of water to simmer in a saucepan, place a stainless steel bowl on top of the saucepan, making sure the bottom of the bowl is not touching the simmering water.) Remove top pan from heat and set aside.

8 In a bowl over a double boiler, whisk the eggs and egg yolks just long enough to warm them. Remove from heat and beat in the butter mixture, then the lemon juice. Strain the mixture through a sieve into a clean bowl and place over the simmering water. Add the sugar and zest and whisk until warm to touch, about 4 minutes. 

Assemble the Tart

9 Pour the lemon curd into the crust and bake at 350°F for 25 minutes or until set in the middle. Let cool on a rack. Chill in the refrigerator. When ready to serve, top the tart with candied lemon zest. Garnish with fresh mint.

Banana Nut Bars

Ingredients

• 1 cup butter, cubed
• 1/2 cup water
• 1-1/2 cups sugar
• 1/2 cup packed brown sugar
• 1 cup mashed ripe bananas (about 2 medium)
• 1/2 cup buttermilk
• 2 eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 cup chopped pecans or walnuts
• FROSTING:
• 1 package (8 ounces) cream cheese, softened
• 1/2 cup butter, softened
• 1 teaspoon vanilla extract
• 3-1/2 cups confectioners' sugar

Directions

• In a small saucepan, bring butter and water to a boil. Remove from the heat; set aside. In a large bowl, beat the sugars, bananas, buttermilk, eggs and vanilla until blended. Combine flour and baking soda; gradually add to sugar mixture. Beat in butter mixture until blended. Stir in nuts.
• Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
• For frosting, in a large bowl, beat cream cheese and butter until light and fluffy. Beat in vanilla. Gradually add confectioners' sugar until smooth. Spread over bars. Store in the refrigerator. Yield: 3 dozen.