Brandy Slush Boil 7 cups water - add 2 cups sugar. In seperate pan boil 2 cups water. add teabags. Steep 15-20 minutes. Mix together. Add 1 large 12 ounce lemonade and 12 ounce orange juice. add 1 1/2 cups apricot brandy and freeze. Mix 1/1 and 1/2 with Squirt. 3 1/2 cups water 1 cup sugar boil together 1 cup water 2 tea bags 1 small lemonade 1 small orange 1 1/4 cup brandy
Dip for Fruit 12 ounces cool whip 1 package instant french vanilla pudding - mix with 1 cup cold milk - fold into cool whip. add 1/4 cup liqueor and fold I used cantelope, honeydew, strawberries, and fresh pineapple
Fruit Pizza Crust 1 cup flour 1/4 cup powder sugar 1/2 cup soft butter Press in cookie sheets bake 325 degrees for 15 minutes cool Spread with 8 ounces soft cream cheese spread strawberrrie glaze over cheese Put fruit on Kiwi-strawberrys-blueberrys-pineapple
German Apple Pancakes use a big 9 or 10 inch iron skillet. Place in 475 degree oven for at least 5 minutes. saute 1 1/2 cups apples in 2 Tablespoons butter. Set aside. In blender in order given 1 cup flour 1 cup milk 6 eggs 1 tsp. vanilla 1/2 tsp. salt 1/4 tsp. nutmeg Blend well. Scrape down sides of blender, blend again. Add 2 Tablespoons butter to hot skillet. Add chopped appls. Work quickly so skillet doesn't cool off. Add batter over apples. Bake 475 degrees for 15 minutes. Reduce heat to 375 degrees. Bake 10 minutes. Sprinkle with confectioners sugar. Cut in wedges.
Herb Toast ~ Recipe from the kitchen of Phyllis Dausman 2 loaves Pepperage farm bread 1 pound butter cut each slice bread in 1/3rds melt butter add 1 Tablespoon chives 1 Tablespoon dried parsley 1 Tablespoon thyme 1 Tablespoon basil Mix well and keep mixing while spreading on each side of bread with pastry brush. Place on cookie sheet. Bake at 250 degrees for about 1 hour. May be frozen. Best served slightly warm.
Homemade Almond Paste 1 1/2 cup blanched almonds 1 1/2 cup confectioner's sugar 1 egg white 1 1/2 teaspoons almond extract 1/4 teaspoon salt Place almonds in a food processor, cover and process until smooth. Add the sugar, egg white, extract, and salt. Cover and process until smooth. Divide into 1/2 cup portions. Place in airtight container. Refrigerate up to 1 month or freeze up to 3 months. Yield 1 1/2 cups.
Weight Watchers Marinara Sauce 1 Tablespoons olive oil 2 Tablespoons minced garlic 4 cups canned plum tomatoes, crushed and strained 1 Tablespoon basil 1/2 teaspoon salt Heat oil. Add garlic, saute. Add tomatoes. Simmer 20 minutes.
Soup Stock - Linda Peck tomatoes 3-4 onions 1 bunch celery 1 green pepper 1/4 cup salt 3/4 cup sugar Cook open kettle about 2 hours or til done (thick) Equals 6 quarts
Veggie Pizza 2 packages cresent rolls - bake according to directions 2 8 ounce packages cream cheese 2/3 cup mayonnaise 1 tsp. dill weed 1/4 tsp. garlic salt mix and spread over crust toppings: cauliflower, mushrooms, broccoli, tomatoes, carrots, onion, green pepper, olives, cheese, etc.