Recipes Joe grew up with!
Oh no, I’m out of brown sugar. What can I do? With two simple ingredients you can make your own. No more worries about having that hard lump of brown sugar in the refrigerator wondering how to soften it. Mix some regular granulated sugar and molasses together and you are set to go.
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Growing up in the middle of Pennsylvania Dutch Country and the Pennsylvania Coal Region, pickled eggs (red beet eggs) were served at any picnic or major get together. Hard boiled eggs are pickled in a mixture of vinegar, sugar and red beet juice along with red beets and additional water. Sure the eggs with be red in color in a few hours, but for the best flavor leave them infuse for at least three days. Nothing beets a pickled egg when the white has turned red all the way through to the yolk and it is infused with the sweet pickle flavor. Give it a try. Don’t throw out the left over pickle juice, It taste great by itself.
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Eating Chinese? Bet you did not eat the rice because of everything else. What is a person to do with leftover rice? Make Rice Pudding!
Sure you can start it from scratch, but the next time you cook rice, cook extra just so you can make Rice Pudding with it. It’s a piece of cake. . . well okay a grains of rice.
Read moreThe difference between a pie shell and a pie crust is all about cooking. An pie shell is unbaked thus once it is baked it becomes a crust. This recipe makes enough dough for 2 9-inch pie crusts.
Read morePie Dough, Pie Shells and Pie Crusts, is there a difference? Pie dough is the base recipe. A pie shell is the lining of a pie before it is baked. If the pie shell gets bakes for use in like a cream pie, the baked pie shell is called a pie crust. Never fear though, here we will explain how to make pie dough and form a pie shell.
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Growing up mom would always but Creamy French, Thousand Island, Russian and a Ranch salad dressings. Those were the stands in the house until one of the local steak houses had French Catalina Salad Dressing. . . Well guess what became the new standard and eventually replace the Creamy French dressing. . . You got it, Catalina. Well I think […]
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This is the traditional recipe off of the Kraft Philadelphia cream cheese package. Since we are baking this is a shallow glass 9-inch pie dish we only needed 1 pound of cream cheese. This can be baking right in the pie dish without a crust or with a traditional graham cracker crust as shown in the pictures here. The choice is yours. Enjoy.
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You’re looking for the most Beautiful Burger Bun for those burgers you have on the grill. But the store was out of your usual buns. What’s a person to do? Make you own. Beautiful Burger Buns are easy to make. They can be made into any size you want. From small slider size to large 1/2 pounder buns. Putting the topping you like on top. Need some plain, some with sesame seeds, some with poppy seeds, any way you want. Try them today.
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I’m a big pizza fan and no one makes a better pizza than me. Well most of the time that is. Sure I can not do everything but with copycat recipes like this one you can be on your way. Toppings are what you want, and as much as you want. Just do not over do it or the pizza may not cook correctly. This dough has a 90 minute proof so plan on almost 2-1/4 hours to make a pizza to the table. It’s well worth it the effort.
Read moreMom loved the cheesecake recipe off the package of Philadelphia® Cream Cheese. Of course it was always topped with sour cream. The crust, well most of the time this was baked in a glass pie dish with out one,
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