BARB'S RECIPES
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| DESSERTS | ||||
| Chocolate Eclair Torte | Payday Bars | 
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| Pesto Sauce |
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More to come.
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graham crackers 3 1/2 cups milk(white) 8 ounces cool whip 2 small boes french vanilla instant pudding chocolate frosting Butter a 9x13 pan and line the bottom with graham crackers. Mix milk and pudding and beat at medium speed for 2 minutes. Blend in cool whip. Pour half the mixture over graham cracker. Add another layer of graham crackers over pudding. Top with remaining pudding and another layer of crackers. Refrigerate for 2 hours then frost with your favorite chocolate frosting. Back to top |
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1 1/2 cups flour 2/3 cup brown sugar 1/2 teaspoon baking powder 1/2 teaspoon salt 1/2 cup butter 1/4 teaspoon baking soda 1 teaspoon vanilla 2 egg yolks 3 cups mini marshmellows Mix above ingredients together and press into a greased 9x13 pan. Bake at 350 degrees fro 15 minutes. Immediately sprinkle on 3 cups mini marshmellows and return to oven for 1 to 2 minutes. TOPPING 1/2 cup butter 2 teaspoons vanilla 1 cup corn syrup 12 ounces peanut butter chips 2 cups Rice Krispies 3 cups dry roasted peanuts In sauce pan heat butter, vanilla, corn syrup and peanut butter chips. Remove from heat and stir in Rice Krispies and peanuts. Spoon over marshmellows and chill. Back to top |
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Great on pasta, grilled & roasted meats and veggies. This recipes is done strictly by taste. Equipment: food processor/blender or mortar & pestle: small frying pan. chopped garlic, start with 1 or 2 "toes" of galic (add more if needed and remember that garlic is quite strong when raw) 3 good handfuls of fresh basil leaves (I use the fresh-bagged basil-amount to use is to taste) 1 handful of lightly roasted pine nuts, cooled (when doing this, be very careful-pine nuts burn very easily-put a drop of olive oil in small frying pan-add nuts and stir constantly until lightly browned) 1 good handful of freshly grated parmesan cheese (not the Kraft stuff) lemon juice (optional) extra-virgin olive oil salt and freshly ground black pepper Lightly roast pine nuts. Put on paper toweling. Put garlic in food processor/blender and pulse. Put in a bowl and add 1.2 parmesan cheese, stirring gently. Slowly add olive oil, just enough to bind the sauce and get it to the right consistency-semi wet but firm. Taste the mixture, adding a little salt, pepper and the rest of the cheese. Add more oil. You will keep adding a little bit of this and a little bit of that until you get it the way you want it. This is the best way to make pesto but the ingredients need to be fresh. I like to toss a small handful of roasted pine nuts with the pasta immediately at serving time. Keeps well in refrigerator. Back to top |
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