chex mix

Jan 1, 2012 by

christmas time is definitely a time of year for an excessive amount of sweets.  if you’re like me, you usually need a salty snack to immediately counteract a sweet snack, or vice versa.   chex mix does the trick, every time.  make a large batch and package it up to share with family and friends! this is my mom’s recipe, which was handed down for a few generations.  according to my mom, this recipe comes from the days before store-bought chex mix.  it is much better than the store bought stuff, as most every kind of homemade chex mix is.  it does call for an ingredient called accent… which is pure msg.  i couldn’t not find it in the store (i can’t imagine why! ;))  i did notice a difference in taste w/out the...

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egg nog waffles

Dec 24, 2011 by

it’s the time of year for… egg nog, among other things.  i wanted to find a way to incorporate egg nog into our breakfast.  i first tried egg nog french toast, which was a massive fail.  they were very blah.  we went to ihop and devoured egg nog pancakes, which were AWESOME.  so i decided to try egg nog in another one of our favorite breakfast dishes: waffles.  these are a bit cakey, but most definitely egg-noggy and wonderful.  the recipe yields two average sized waffles; double and quadruple, as needed. source: cake and allie 3/4 c flour 1/4 c cornstarch 1/2 tsp baking powder 1/2 tsp salt 2 tsp sugar 1/2 tsp nutmeg 1/2 tsp cinnamon 1 c egg nog 1/3 c vegetable oil 1 egg in a large bowl, whisk together the...

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pecan pie

Dec 24, 2009 by

this pie is one of tom’s favorite desserts, if not his absolute favorite dessert.   it’s frequently served at thanksgiving and Christmas.  but i make it several times during the year, dressing it up with mini pie crust cutters. it is very simple to make, especially if you use ready-made pie dough.   however, i am not a cheater. 🙂 here’s the recipe, courtesy of the 1953 edition of “better homes and gardens new cook book”: plain pastry (for an 8-9 inch double crust pie) 1 1/2 cups sifted enriched flour 1/2 tsp salt 1/2 c shortening 4-5 tbsp cold (COLD) water sift together the flour and salt.  cut in half the shortening with a pastry blender until the mixture looks like cornmeal.  then cut in the remaining half until the pieces are sizes...

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