Home | GG News | Events   | Cartoons |  Membership | Recipes | E-Newsletters Blue Willow
 

 
     




Please send us your favorite
recipes to add to this page.


 



Epicurious, the World's Greatest Recipe Collection
    From Kay Fulmer



Happy Days
Every kid in the neighborhood will say "You're the greatest!" when you have a birthday party using these recipes...

     

Need a recipe? - just look here.
 
from Kay Fulmer

Here are a few favorite recipe & cooking sites:

Cyber Soup

Welcome to Cyber Soup, where you'll find tons of recipes from all over the World Wide Web. I didn't think I could find any more fabulous cooking sites, but I did. Unlike some of the other sites that I've run this one is an international recipe database. You can get recipes here from all over the world.

I also really loved the conversion table that they had built into the sidebar - be sure to try it out.

I'm sure you'll love their international cooking links, as well as their easy interface for finding
that elusive perfect recipe. Happy Cooking!

http://www.netcooks.com/ --  http://www.recipegoldmine.com/house/house.html

http://www.copykat.com/asp/recipes.asp  -- www.thecookinginn.com/

 
__________________________________________________________________________________
       
     

CRÈME de MENTHE BROWNIES
from Kay Fulmer
Southern Living

Bake 350 F                                                                         
Yield 4 dozen
4 (1 oz.) square unsweetened chocolate           1 cup all-purpose flour
1 cup butter                                                 ½ t salt
4 eggs                                                          1 t vanilla
2 cups sugar

FROSTING

4 cups sifted powdered sugar                                 
¼ cup Green crème de menthe
½ cup butter, softened at room temp.                      
1 cup finely chopped pecans
¼ cup half and half
1/2c semisweet morsels, melted

Combine unsweetened chocolate and butter in a small, heavy saucepan; cook over low heat, stirring constantly, until melted.  Let stand 10 minutes.

Beat eggs at medium speed of electric mixer until lemon colored; gradually add sugar, beating well until thick.  Add flour, salt, vanilla and cooled chocolate mixture; beat at low speed 1 minute.

Spoon mixture into a lightly greased and floured 13x9x2 inch pan.  Bake 350 degrees for 25-30 minutes or until a toothpick inserted in the center comes out clean.  Cool 10 minutes; spread with Crème de Menthe Frosting over warm top.  Chill at least 4 hours.

Drizzle melted chocolate morsels over frosting.  Cut into bars.  Remove from pan, and chill at least 1 hour.  Store in an airtight container.

FROSTING DIRECTIONS

Combine all ingredients except nuts in mixer bowl; beat at high speed until smooth.  Stir in nuts.  (If you use clear crème de menthe you can add a few drops of green food coloring to add color to the frosting.)

______________________________________________________________

       
     

1st Lady Laura Bush's Cowboy Cookies


Pass it On!



 

3 Sticks of Butter
1 12 cups of sugar
1 1/2 cups brown sugar
3 eggs
1 tbsp. vanilla
3 cups flour
1 tbsp. baking powder

1 tbsp. baking soda
1 tbsp. salt
1 tbsp. cinnamon
3 cups of chocolate chips
3 cups oats
2 cups coconut
2 cups pecans
 

Cream butter and sugars. add eggs and vanilla. Beat. add dry ingredients until blended. Stir in remaining ingredients . Bake at 350 degrees for 10-12 minutes.       

 

                PASS IT ON !!!!
 


     


Yummy Dessert Recipes

    E-Mail From Berna Spencer


      Italian Cream Cake Recipe

The Girls ask that I send my recipe for Italian Cream Cake to you to print in the next newsletter so here goes.

(Berna served this at her home following our luncheon at the Blue Rooster in Lilburn.)
 

Italian Cream Cake
1/2 cup butter or margarine
1/2 cup shortening
2 cups sugar

5 eggs, separated
2 cups sifted flour
1 teaspoon soda
1 cup buttermilk
1 teaspoon vanilla
1 1/3 cups flaked coconut
1 cup chopped nuts
Cream butter, shortening and sugar until light and fluffy; beat in egg yolks.  Sift together  flour and soda; add to creamed mixture alternately with buttermilk.  Stir in vanilla, coconut and nuts.  Beat egg whites until stiff; fold into batter.  Turn into 3 greased and floured 9-inch layer pans.  Bake in 350 gas oven 30 to 35 minutes or until done. 

     

Icing:
1 8-ounce package cream cheese, softened
1/4 cup butter or margarine
1 1-pound box confectioners' sugar, sifted
1 teaspoon vanilla

Cream together cream cheese and butter; add sugar and vanilla,  mixing well.  (If too stiff, add milk to spreading consistency.)  If desired, garnish with pecans, candied fruit or tinted coconut.

* I use an electric oven; this recipe came from
the Blue Flame Kitchen.

 

       
     

    ____________________________________________________________________


Avonel and Lisa Burris enjoying a GG Luncheon
 

 

_____________________________________________________________________

       
     

E-Mail from Margaret Floyd -

Peaches and Cream Recipe


Since several  of our members asked for the recipe for Peaches and Cream, I'm
enclosing it so you can include this in the
newsletter.

Step 1 -
2 cups of self-rising flour
2 sticks of melted margarine
1 cup of chopped pecans
Mix together and press into a 9 x 12" pan.  Bake at 350 degrees for 25 minutes.  Let cool. 
 (This can be done the day before)

Step 2 -
8 oz. pkg. cream cheese
l box conf. sugar
12 oz. tub cool-whip
Mix until smooth.  Spread onto first layer.

Step 3 -
Slice 4 cups fresh peaches and spread onto second layer.

Step 4 -
1 cup sugar
2 teaspoons corn starch
1 box peach Jello
2 cups water

Mix in saucepan and cook over medium heat a few minutes.  Let it come to a boil and remove from heat.  Let set for few minutes.  Then pour over third layer and refrigerate.

(Margaret served this at her home following our July luncheon in Snellville)


 

     

      3Back to top of page

 

Retired Business Education and
 Home Economics Teachers

 DeKalb County, Georgia

              
 "The Survivors" 



 

©2003 - All rights reserved

 

 Home | GG News | Events | Cartoons |  Membership | Recipes | E-Newsletters | Blue Willow