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Recipes

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Laura’s 4th of July Salad 

 

Here is the recipe for my salad - the one that I brought to the picnic:

 

4 cups coleslaw

2 cups sugar snap peas

2 cups green peppers

1/4 cup dry roasted peanuts

1/2 cup Kraft Zesty Italian Dressing

1/4 cup sliced green onions

1 15 oz. can of tropical fruit, drained.

 

Mix and serve.

Phyl's THREE BERRY PIE

 

1 pkg.refrigerated pie crusts, softened as package directs

1 1/2 c. plus 2 tsp. sugar, (do not mix the 2 tsp. in with the 1 1/2 cups)

5 T. cornstarch

2 T. quick cooking tapioca

1/4 tsp. salt

3 c. fresh or frozen (thawed and drained) blackberries

2 c. fresh or frozen (thawed and drained) raspberries

2 c. fresh or frozen (thawed and drained blueberries)

1 T. milk

 

(At least 4 hours before you plan to start baking the pies, drain the berries.  The longer the better because I drained mine from 8 a.m. and didn't make the pies until about 7 p.m. in the evening and I still had a ton of juice once they are mixed with the sugar.) 

Preheat oven to 450.  Make pie crusts as directed on package for 2 crust pie using 9" glass pie pan (I ended up using a large capacity aluminum pie pan and a smaller aluminum pie pan because I ended up doubling the recipe).  

In large bowl, stir together 1 1/2 c. sugar, cornstarch, tapioca, and salt.  Gently toss with berries and let stand 15 minutes.  Spoon into crust lined pan and top with second crust and seal edges and flute. 

Brush crust with milk and sprinkle with remaining 2 tsp. sugar.  Cut slits in several places in top crust. 

Place on middle rack of preheated oven.  Be sure to place a large cookie sheet with sides on the rack below because there will be spillage.  Bake pie 15 minute then reduce oven temperature to 375.  At this point, cover edges of crust with foil to prevent excess browning.  Bake 40 to 45 minutes longer or until crust is golden brown and filling is bubbly.  Let stand 2 hours before serving.

Phyl's CHOCOLATEY RASPBERRY CRUMB BARS

 

1 C. (2 sticks) butter or margarine (I used butter)

2 c. all-purpose flour

1/2 c. packed light brown sugar (I used dark brown)

1/4 tsp. salt

2 c. (12 oz. pck.) semi-sweet chocolate morsels, divided

1 can (14 ozs.) sweetened condensed milk (I used the lower cal. version)

1/2 c. chopped nuts (I used walnuts)

1/3 c. seedless raspberry jam

 

Preheat oven to 350.  Grease 13 x 9 pan. 

Beat butter in large mixer bown until creamy.  Beat in flour, sugar and salt until crumbly.  With floured fingers, press 1 3/4 c. crumb mixture onto bottom of prepared baking pan; reserve remaining mixture. 

Bake for 10-12 minutes or until edges are golden brown. 

Microwave 1 c. morsels and sweetened condensed milk in medium, uncovered, microwave safe bown on HIGH (100)) power for 1 minute.  Stir.  Morsels may retain some of their original shape.  If necessary, microwave at additional 10-15 second intervals, stirring just until morsels are melted.  Spread over hot crust. 

Stir nuts into reserved crumb mixture; sprinkle chocolate layer.  Drop teaspoonfuls of raspberry jam over crumb mixture.  Sprinkle with remaining morsels. 

Bake for 25 to 30 minutes or until center is set.  Cool in pan on wire rack.  Cut into bars. 

Makes 3 doz. bars. 

Notes: (this is the mistake the neighbor that gave me this recipe made but I liked it her way, too, so either way is fine)

 

I melted the whole bag of chocolate morsels with the sweetened condensed milk and did not sprinkle the balance of the morsels over the top.  I also used red raspberry preserves with the seeds.

 Carolyn's Zucchini Cake
 
2 cups flour

2 cups sugar

1½ teaspoons baking powder

1½ teaspoons baking soda

2 teaspoons cinnamon

 

Mix dry ingredients in large bowl

Add:

3 cups shredded zucchini, unpeeled

2 eggs, slightly beaten

¾ cup oil

Mix with dry ingredients.  Pour into a greased jelly roll pan (15x10x1).  Bake at 350 for 20 minutes, or until lightly brown.  Makes a pan full.

 

Melly's  Cinnabuns

3 tubes (8 oz each) refrigerated crescent rolls

Unroll each tube of crescent roll dough into a rectangle; seal seams and perforations.  Spread each rectangle with:

1 ½ tablespoons softened butter (or margarine)

Mix the following and spread on each rectangle:

¼ cup sugar

1 teaspoon cinnamon

Roll up lengthwise and seal edges.  Using a serrated knife cut each roll into 6 slices (18 total) and place in a greased 13x9 pan.  Press each down slightly.  Bake at 350 for 13-15 min.  Frost with cream cheese frosting while still warm.