Sunday, January 13, 2008

I hope there are LeFtOvErS!!!

Candy or Ham...Why not both!

I know that this title might sound questionable! And just to put your mind to ease, there is no candy in this Ham Recipe. But there is definitely enough sugar for it to be considered cAnDy! Even if you don't love have to try it like this!

{Country Style Candied Ham}

1 Bone-in Ham {uncut}
1 cup honey
1 cup brown sugar
1 cup orange juice

In a small mixing bowl mix together honey, sugar & juice. Set aside. Place 1 TBSP flour in oven bag & set in large casserole dish {Pyrex}. Place ham into bag & pour honey mixture over meat. Cook in a 325 degree oven for 4-6 hours.

Slice ham & let sit in juices until ready to serve.

BeRrY, bErRy delicious!

These are 2 of my FavOriTe Berry DeSsErTs! One a Cake & One a Custard. I figure that way you have 2 of the 3 bases covered... the 3rd of course being ChOcoLaTe!

Raspberry Buckle {Everyday Food}


1/2 cup (1 stick) unsalted butter, room temperature, plus more for baking dish
1 cup granulated sugar
3 large eggs
1 cup all-purpose flour (spooned and leveled)
1/2 teaspoon salt
1/2 teaspoon baking powder
2 containers (1/2 pint each) raspberries (2 3/4 cups)
Confectioners' sugar, for dusting (optional)
Whipped cream (optional)


Preheat oven to 350 degrees. Butter a 2-quart oval or square baking dish. In a large bowl, cream butter and sugar with an electric mixer until fluffy. Add eggs, one at a time, beating after each addition to combine. In a large bowl, whisk together flour, salt, and baking powder; with mixer on low speed, gradually add flour mixture until incorporated.
Spread batter in baking dish. Scatter raspberries on top. Bake until a toothpick inserted in center of cake comes out clean and top is golden brown, 45 to 60 minutes. Let cool 20 minutes; dust with confectioners' sugar, if desired. With a large spoon, scoop out onto serving plates; serve with a dollop of whipped cream, if desired.

SeRvEs 6

Anne's Swedish Creme {Favorites Cookbook}


1 pint heavy heavy whipping cream
1 TBSP Knox gelatin
1 cup sugar
1 pint sour cream

Combine whipping cream, gelatin & sugar in top of a double boiler(fancy way to say-a bowl on the top of a pot of boiling water). Cook over medium heat, stirring occasionally. Heat until all is dissolved. Remove from heat & let cool. Add sour cream & pour into buttered molds. Chill in refrigerator until firm.

Raspberry Sauce

1 (10-ounce) box Birds Eye frozen raspberries
1 TBSP cornstarch
1 tsp lemon juice
2 teaspoons sugar

Thaw & separate berries from juice, save berries. Put juice in saucepan with sugar, cornstarch & lemon juice; heat until thickened. Add berries back to sauce; cool. Unmold Creams & drizzle with berry sauce.

MaKeS~ 10 :1/4 cup molds

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