A must-have at our Thanksgiving table! My husband is a big oyster fan.
1 qt oysters, undrained
5 c crushed Ritz crackers, divided
1/2 tsp salt
1/2 tsp ground red pepper
2 tsp worcestershire sauce
2 c half and half
1/4 c unsalted butter, cut into pieces
Drain oysters, reserving 3 tbs of the liquid. Place half of the cracker crumbs in greased 9x13 baking dish. Arrange oysters over crumbs then sprinkle with salt, red pepper and worcestershire sauce. Top with the rest of the cracker crumbs. Drizzle with reserved oyster liquid and half and half. Top with butter. Bake at 400 for 30 minutes.
Wednesday, December 30, 2009
Corn Pudding
29 oz can of whole kernel corn, drained
29 oz can of creamed corn
1 stick of butter, melted
1/2 c milk
1 box Jiffy corn muffin mix
8 oz sour cream
Mix all together. Pour into a greased 9x13 baking dish. Bake at 350 for one hour.
29 oz can of creamed corn
1 stick of butter, melted
1/2 c milk
1 box Jiffy corn muffin mix
8 oz sour cream
Mix all together. Pour into a greased 9x13 baking dish. Bake at 350 for one hour.
Banana Bread
1 1/4 c sugar
1/2 c stick butter, softened
2 large eggs
3-4 medium bananas, mashed
1/2 c buttermilk
1 tsp vanilla
2 1/2 c all purpose flour
1 tsp baking soda
1 tsp salt
Move oven racks to the lowest position, so the tops of the loaf pans will be in the center of the oven. Preheat oven to 350. Grease bottoms of two loaf pans. Mix sugar and butter together. Stir in eggs. Add bananas, buttermilk and vanilla and stir until smooth. Stir in flour, soda and salt until they are moistened. Pour into pans. For 8 inch pans, bake one hour; 9 inch pans need to bake one hour and fifteen minutes. When the loaves are done, cool in the pans on a wire rack for 5 minutes, then loosen the sides of the loaves from pans. Then remove from pans and cool completely before slicing.
1/2 c stick butter, softened
2 large eggs
3-4 medium bananas, mashed
1/2 c buttermilk
1 tsp vanilla
2 1/2 c all purpose flour
1 tsp baking soda
1 tsp salt
Move oven racks to the lowest position, so the tops of the loaf pans will be in the center of the oven. Preheat oven to 350. Grease bottoms of two loaf pans. Mix sugar and butter together. Stir in eggs. Add bananas, buttermilk and vanilla and stir until smooth. Stir in flour, soda and salt until they are moistened. Pour into pans. For 8 inch pans, bake one hour; 9 inch pans need to bake one hour and fifteen minutes. When the loaves are done, cool in the pans on a wire rack for 5 minutes, then loosen the sides of the loaves from pans. Then remove from pans and cool completely before slicing.
Thursday, December 24, 2009
Eggnog Mini-Cakes
These little cakes make great gifts!
1 pkg (16 oz) pound cake mix
3/4 cup eggnog
1/2 tsp ground nutmeg
2 large eggs
Combine ingredients in a large mixing bowl and beat with electric mixer for a few minutes. Pour batter into four greased mini loaf pans. Bake at 350 for 30 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.
Next, prepare a simple icing using 1 cup powdered sugar and 1 tbs eggnog. Drizzle over the cooled cakes.
1 pkg (16 oz) pound cake mix
3/4 cup eggnog
1/2 tsp ground nutmeg
2 large eggs
Combine ingredients in a large mixing bowl and beat with electric mixer for a few minutes. Pour batter into four greased mini loaf pans. Bake at 350 for 30 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.
Next, prepare a simple icing using 1 cup powdered sugar and 1 tbs eggnog. Drizzle over the cooled cakes.
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