Best American Recipes

Sunday, March 1, 2015

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

1 cover 2 cookie sheets with waxed paper; place 12 wafers 2-inches apart on each sheet.
2 heat sugar, brown sugar, cream and water in 3-quart saucepan on medium heat, stirring constantly until sugar dissolves. cook without stirring until temperature reaches 235°f (soft ball stage).
3 add margarine; do not stir. cool mixture to 150°f, about 30 minutes. add pecans and vanilla to cooled sugar mixture.
4 with wooden spoon, beat 2 to 3 minutes until candy begins to thicken, but is still glossy. quickly pour 1 tablespoonful praline mixture over each wafer. (if mixture becomes stiff, stir in a few drops water.)
5 cool pralines completely until firm; peel from waxed paper. store in airtight container.

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

1 preheat oven to 350°f.
2 crust:.
3 place first 5 ingredients in a medium bowl; beat with a mixer at medium speed until creamy (about 2 minutes).
4 gradually add 1 cup flour to butter mixture, beating at low speed until mixture resembles coarse meal.
5 gently press two-thirds of mixture (about 1 1/3 cups) into bottom of an 8-inch square baking pan coated with cooking spray; set remaining 2/3 cup flour mixture aside.
6 bake for 12 minutes or until just beginning to brown.
7 filling:.
8 combine 2/3 cup sugar, 3 tablespoons flour, baking powder, and 1/8 teaspoon salt in a medium bowl, stirring with a whisk.
9 add lime juice and eggs, stirring with a whisk until smooth.
10 pour mixture over crust.
11 bake for 12 minutes.
12 remove pan from oven (do not turn oven off); sprinkle remaining 2/3 cup flour mixture evenly over egg mixture.
13 bake an additional 8 to 10 minutes or until set.
14 remove from oven; cool in pan on a wire rack.
15 sprinkle evenly with powdered sugar.

Total Time: 27 hrs Preparation Time: 24 hrs Cook Time: 3 hrs

1 rub meat thoroughly with salt and pepper; place in a large, nonreactive dish.
2 add onion, bay leaves and peppercorns.
3 mix an equal portion of vinegar and water; pour over meat.
4 let stand in the refrigerator for 24 hours.
5 drain meat, reserving the vinegar; place in a roasting pan and brown well in a hot oven (400f).
6 when well browned, add a little of the spiced vinegar.
7 reduce heat to 300°f.
8 cover pan tightly and cook for approximately 3 hours or until meat is tender.
9 add more of the vinegar, if necessary.
10 when cooked, remove meat to a platter and thicken liquid with a tablespoon flour mixed to a paste with a little cold water.

Total Time: 74 hrs Preparation Time: 72 hrs Cook Time: 2 hrs

1 making the starter: whisk 1st 6 ingredients together into a batter and store for 2 days. it will rise, go down and then separate.
2 making the cracker dough: knead enough flour into 1 cup of starter dough to make a firm ball of dough. cover and let rise 1 hour.
3 in another bowl, mix the lard, salt, potato flakes, brown sugar and baking soda
4 mix in lemon juice and 3 tablespoons water.
5 knead this liquid into dough using paddle attachment of mixer.
6 add more flour changing to dough hook as dough stiffens.
7 after 5 minutes you should have a stiff smooth ball of dough.
8 rolling out dough: cut the dough into 1/4s.
9 one at time, roll dough into a rectangle 3/8-inch thick.
10 starting at one end, put through pasta roller.
11 fold in thirds like a business letter.
12 give a quarter turn and roll again.
13 repeat the process 6 times. going down to position # 6 on machine.
14 use as little flour as possible.
15 the final dough should be 1/4 inch thick.
16 preheat the oven to 425 degrees.
17 cut 1 1/2 inch rounds.
18 press tines of table fork through the rounds in 2 places.
19 arrange on parchment paper.
20 bake 8 minutes until the crackers have risen and are light golden brown.
21 lower the temperature to 200 degrees and then let the crackers dry out in oven for 2 hours.

Total Time: 13 mins Preparation Time: 3 mins Cook Time: 10 mins

1 mix sugar and cocoa together in saucepan. stir in milk. add butter. cook over low heat and stir until butter melts. continue to cook over low heat until mixture comes to a rapid boil. cook 3 minutes more. remove from heat. add vanilla. place pan in cold water and continue to stir until it begins to thicken. pour over 9 x 13 cake in which holes have been punched with a toothpick, fork or skewer.

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

1 cook potatoes in boiling water for about 15 minutes.
2 drain, peel, slice and arrange in a buttered baking dish.
3 add syrup and butter; bake at 350f until tender and well-glazed, about 45 minutes, turning occasionally in the syrup.

Total Time: 42 mins Preparation Time: 7 mins Cook Time: 35 mins

1 in a small bowl, combine the raisins and rum; set aside.
2 combine the rice and salt with 1-1/2 cups water in a medium heavy-bottomed stainless steel saucepan.
3 bring it to a boil, stir once, and simmer, covered on the lowest heat for 8-0 minutes, until most of the water is absorbed.(if your stove is very hot, pull the pan halfway off the burner).
4 stir in 4 cups of half-and-half and sugar and bring to a boil.
5 simmer uncovered for 25 minutes, until the rice is very soft.
6 stir often, particularly toward the end.
7 slowly stir in the beaten egg and continue to cook for 1 minute.
8 off the heat, add the remaining cup of half and half, the vanilla, and then the raisins with any remaining rum; stir well.
9 top with almonds, if desired.
10 pour into a bowl, and place a piece of plastic wrap directly on top of the pudding to prevent a skin from forming.
11 serve warm or chilled.