1 gal Hawaiian Punch
2 liters Canada Dry Ginger Ale
1 can frozen lemonade concentrate
Combine, stir and enjoy
Notes: This is Dave's grandmother's recipe for punch for family holiday gatherings.
(from memory plus Rhonda)
Showing posts with label Dave's Favorites. Show all posts
Showing posts with label Dave's Favorites. Show all posts
11/25/2011
7/31/2008
Cheddar-Dill Scones
1999, The Barefoot Contessa Cookbook, All Rights Reserved
Serves: 16 large scones
Ingredients
4 cups plus 1 tablespoon all-purpose flour, divided
2 tablespoons baking powder
2 teaspoons salt
3/4 pound cold unsalted butter, diced
4 extra-large eggs, beaten lightly
1 cup cold heavy cream
1/2 pound extra-sharp yellow Cheddar, small-diced
1 cup minced fresh dill
1 egg beaten with 1 tablespoon water or milk, for egg wash
Directions
Preheat the oven to 400 degrees F.
Combine 4 cups of flour, the baking powder, and salt in the bowl of an electric mixer fitted with a paddle attachment. Add the butter and mix on low speed until the butter is in pea-sized pieces. Mix the eggs and heavy cream and quickly add them to the flour-and-butter mixture. Combine until just blended. Toss together the Cheddar, dill, and 1 tablespoon of flour and add them to the dough. Mix until they are almost incorporated.
Dump the dough onto a well-floured surface and knead it for 1 minute, until the Cheddar and dill are well distributed. Roll the dough 3/4-inch thick. Cut into 4-inch squares and then in half diagonally to make triangles. Brush the tops with egg wash. Bake on a baking sheet lined with parchment paper for 20 to 25 minutes, until the outside is crusty and the inside is fully baked.
Serves: 16 large scones
Ingredients
4 cups plus 1 tablespoon all-purpose flour, divided
2 tablespoons baking powder
2 teaspoons salt
3/4 pound cold unsalted butter, diced
4 extra-large eggs, beaten lightly
1 cup cold heavy cream
1/2 pound extra-sharp yellow Cheddar, small-diced
1 cup minced fresh dill
1 egg beaten with 1 tablespoon water or milk, for egg wash
Directions
Preheat the oven to 400 degrees F.
Combine 4 cups of flour, the baking powder, and salt in the bowl of an electric mixer fitted with a paddle attachment. Add the butter and mix on low speed until the butter is in pea-sized pieces. Mix the eggs and heavy cream and quickly add them to the flour-and-butter mixture. Combine until just blended. Toss together the Cheddar, dill, and 1 tablespoon of flour and add them to the dough. Mix until they are almost incorporated.
Dump the dough onto a well-floured surface and knead it for 1 minute, until the Cheddar and dill are well distributed. Roll the dough 3/4-inch thick. Cut into 4-inch squares and then in half diagonally to make triangles. Brush the tops with egg wash. Bake on a baking sheet lined with parchment paper for 20 to 25 minutes, until the outside is crusty and the inside is fully baked.
7/15/2008
No Bake Cookies
½ cup (1 stick) butter
½ cup milk
2 cups sugar
1 tsp vanilla
½ cup cocoa*
½ cup peanut butter
2½ cups uncooked oats
Add butter, milk, sugar and vanilla together. Boil 2 minutes. Stir in peanut butter until well incorporated. Stir in oats and cocoa until well mixed. Spoon drop onto wax paper.
*chocolate chips can be melted and used in lieu of cocoa.
½ cup milk
2 cups sugar
1 tsp vanilla
½ cup cocoa*
½ cup peanut butter
2½ cups uncooked oats
Add butter, milk, sugar and vanilla together. Boil 2 minutes. Stir in peanut butter until well incorporated. Stir in oats and cocoa until well mixed. Spoon drop onto wax paper.
*chocolate chips can be melted and used in lieu of cocoa.
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