| 54 | 55 | 56 | 57 | 58 |
| 1 | 17 | 34 | 51 | 68 |
|
2
/3 cup Sour cream
1/4 cup Confectioner's Sugar
3
2
Tablespoons sweet white onion, chopped fine
Tablespoons sweet pickle relish from jar
with the relish juice
3
Teaspoons carrot, chopped fine
1/4 Teaspoon salt
Chop the sweet white onion in food processor, put in small container
and set aside. Chop carrot in food processor, and add to onion.
Mix in remaining ingredients and stir to blend thoroughly.
Do not use electric mixer. Refrigerate for at least 2 hours or overnight
to let flavors blend. Reese's Peanut Butter Cups
6
oz Pkg semi sweet chocolate chips
Nestles milk chocolate bars
1/4 c Peanut butter
4
1
Put chocolate chips, chocolate bars, and 1/4 c peanut butter in top
of double boiler over HOT, not boiling water, stirring till smooth.
Use small muffin tin liners, or cut regular cupcake liners down to a
1
" depth. Spoon HALF of the chocolate mixture equally into the
liners. Melt the rest of the peanut butter over hot water, and spoon
this equally over the chocolate layer. Top with remaining chocolate.
Refrigerate to allow cups to set up before serving.
Makes: 24 tiny/12 large Ruby Tuesday Apple Pie
1
(9-inch) frozen deep-dish apple pie
double crust or old-fashioned)
stick Butter
C. Light Brown Sugar
1/2 tsp. Cinnamon
(
1
1
3
1
1
/4 tsp. Allspice
1/4 tsp. Ground Clove
1/2 tsp. Lemon Juice
3
/4 C. flour
1/2 C. sugar
1
1
0 Tbsp. frozen butter (see Note)
1/3 C. chopped walnuts
Ice cream (optional)
Let pie thaw at room temperature for 30 to 45 minutes.
Preheat oven to 350 degrees. In a small saucepan, melt the stick of
butter over medium heat. Add 1/2 cup brown sugar, 1 1/2 teaspoons cinnamon,
allspice, cloves and lemon juice. Stir until well blended and sugar is
melted, about 3 minutes. Make an X in the center of the top crust of the
pie and fold back the crust.
Pour the butter mixture evenly into the pie and then replace the crust.
Leave 4 vent holes, sealing the rest of the pastry.
Bake for 30 minutes.
Remove from the oven and set aside. Reduce heat to 325 degrees.
Grate frozen butter into a medium-sized bowl. Toss the grated butter with
flour, remaining sugars, remaining cinnamon and walnuts.
Carefully wrap an aluminum foil band around the edge of the pie,
creating a lip to hold topping. Sprinkle topping evenly over pie.
Bake for 30 to 40 minutes. Let rest for 10 minutes then
serve with ice cream, if desired.
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