Archive for May, 2006

Basic Background on Grape Flowers

Wednesday, May 31st, 2006

Basic Background on Grape Flowers ; Making crosses is all about flowers. Like many other organisms, grapes reproduce sexually. In other words, each seedling is a unique combination of the genes from a female and the genes from a male. Pollen from a male fertilizes the female ovary, and a seed develops. Depending on the […]

Big Boy Cookies

Saturday, May 27th, 2006

Big Boy Cookies ; Cream the butter and sugar in the bowl of an electric mixer fitted with a paddle on medium speed, scraping down the sides of the bowl as necessary. Cream the mixture until it is smooth and fluffy. Add the yolks, 1 at a time, mixing in between each addition. Scrape down […]

Raspberry Crumb Coffee Cake with Vermont Maple Frosting

Saturday, May 27th, 2006

Raspberry Crumb Coffee Cake with Vermont Maple Frosting ;Grease an 11 by 7 by 2-inch rectangular pan with the teaspoon of butter. In a saucepan, combine the raspberries, 1/2 cup of the sugar and lemon juice. Bring the mixture to a boil and reduce to a simmer. Simmer the mixture for 3 minutes. In a […]

Andouille Cheese Bread

Saturday, May 27th, 2006

Andouille Cheese Bread; Combine the yeast, sugar, and 2 tablespoons of the oil in the bowl of an electric mixer fitted with a dough hook. Add the water. With the mixer on low speed, beat the mixture for about 4 minutes to dissolve the yeast. If the yeast mixture doesn’t begin to foam after a […]

Dogs & Puppies for all Dog Breeds

Tuesday, May 23rd, 2006

Dogs & Puppies for all Dog Breeds: We supply dog lovers with detailed breed information for all dog breeds including pictures of dogs, contact information for dog breeders with a puppy for sale and of course dog names to assist you in naming your new puppy or adult dog.

Stuffed Pork Chops

Tuesday, May 23rd, 2006

Stuffed Pork Chops: Set up grill for direct grilling. When coals are white hot, spread them evenly and place grate on top to heat. Meanwhile, stuff each pork chop with sausage and rub meat liberally with House Seasoning. Secure each pork chop with a wooden skewer or toothpicks (remember to remove before serving). Brush […]

Country Fried Steak with Biscuits and Gravy

Tuesday, May 23rd, 2006

Country Fried Steak with Biscuits and Gravy: Steak and Gravy: Combine 1 1/2 cups flour and 1/4 teaspoon of pepper in a small bowl. Sprinkle 1 side of the meat with the House Seasoning and the other side with the seasoning salt, and then dredge the meat in buttermilk and then flour. Heat 1/2 […]

Key Lime Pie

Sunday, May 14th, 2006

Key Lime Pie: Preheat oven to temperature 350°F. Beat egg yolks in a bowl with an electric mixer. Add condensed milk, lime juice and zest, and food coloring, if using. Pour into pie shell and bake 15-20 minutes or until set. Chill before spreading topping over top and serving. Refrigerate leftovers.

Traditional New Orleans

Sunday, May 14th, 2006

Traditional New Orleans King Cake: A delicious danish dough, braided with cinnamon and sugar, baked to perfection and topped with fondant icing adorned with Mardi Gras colors of purple, green and gold sugar. Package also includes Arthur Hardy’s Mardi Gras Guide, a king cake history scroll, one pack of PJ’s Coffee & Tea brand French […]

Cajun Pork Burgers with Spicy Remoulade Sauce

Sunday, May 14th, 2006

Cajun Pork Burgers with Spicy Remoulade Sauce: For the burgers: In a large mixing bowl, combine ground pork, Cajun seasoning, scallions, hot sauce, and salt and pepper, to taste. Wet your hands to prevent sticking and shape into 4 patties slightly larger than the size of the buns. Cover with plastic wrap and set […]