Tag Archives: sugar

Creamed Peas

Ingredients

  • 2 cups frozen green peas, thawed
  • 2/3 cup water
  • 1/8 teaspoon salt
  • 3 tablespoons butter
  • 1/3 cup heavy cream
  • 2 tablespoons all-purpose flour
  • 1 tablespoon white sugar
  • Maybe add baby onions

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Directions

1. In a medium saucepan, combine peas, water, and salt. Bring to a boil, then stir in butter.

2. In a small bowl, whisk together cream, flour, and sugar. Stir mixture into peas. Cook over medium-high heat until thick and bubbly, about 5 minutes.

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Luscious, Frothy Eggnog

By Carolyn

Ingredients

  • 3 eggs, lightly beaten
  • 1/3 cup white sugar
  • salt to taste
  • 2 1/2 cups milk
  • 1 teaspoon vanilla extract
  • 1 cup heavy cream
  • 2 tablespoons confectioners’ sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 cup rum (optional)
  • 2 drops yellow food coloring
  • 1 pinch ground nutmeg
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Directions

  1. In a heavy, saucepan, combine eggs, white sugar, and salt; gradually stir in milk. Stirring constantly, cook for 10 to 15 minutes over medium heat, until mixture just coats a metal spoon. Remove from heat, and stir in 1 teaspoon vanilla extract. Place saucepan over ice water until custard cools, and then refrigerate until chilled.
  2. In a chilled bowl, combine heavy cream, confectioners’ sugar, and 1/2 teaspoon vanilla extract. Beat until stiff peaks form. Stir in rum and yellow food coloring. Fold whipped cream mixture into the cooled custard. Pour into serving bowl, and sprinkle with nutmeg. Serve immediately.

Cranberry Hootycreeks (Holiday Gift)

Goodies in a jar.  Good for gift giving.

Ingredients

  • 5/8 cup all-purpose flour
  • 1/2 cup rolled oats
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/3 cup packed brown sugar
  • 1/3 cup white sugar
  • 1/2 cup dried cranberries
  • 1/2 cup white chocolate chips
  • 1/2 cup chopped pecans
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Directions
  1. Layer the ingredients in a 1 quart or 1 liter jar, in the order listed.
  2. Attach a tag with the following instructions: Cranberry Hootycreeks 1. Preheat oven to 350 degrees F (175 degrees C). Grease a cookie sheet or line with parchment paper. 2. In a medium bowl, beat together 1/2 cup softened butter, 1 egg and 1 teaspoon of vanilla until fluffy. Add the entire jar of ingredients, and mix together by hand until well blended. Drop by heaping spoonfuls onto the prepared baking sheets. 3. Bake for 8 to 10 minutes, or until edges start to brown. Cool on baking sheets, or remove to cool on wire racks.

Beer-Basted Pulled Pork Sliders

by KC Masterpiece

Want to up the ante this weekend? Put your barbecue skills to the test with this recipe for Beer-Basted Pulled Pork Sliders! This delicious recipe is sure to be a fan favorite.

Makes:  12 servings

Ingredients:

  • 1          7 to 8 pound pork butt
  • 24        slider buns
  • 1          bottle KC Masterpiece® Original Barbecue Sauce

Dry rub

1          tablespoon dark brown sugar ¾         teaspoons chili powder
2          tablespoons granulated sugar ¼         teaspoon oregano
1          tablespoon paprika ¼         teaspoon cayenne pepper
4          teaspoons kosher salt ¼         teaspoon ground cumin
3½       teaspoons garlic salt ¼         teaspoon black pepper

Baste

1          bottle (12-ounce) dark beer 3          tablespoons chili powder
1¼       cup cider vinegar 2          tablespoons salt
1¼       cup distilled white vinegar 1          tablespoons sugar
1          cup (2 sticks) butter 2          teaspoons black pepper
½         cup Worcestershire 2          teaspoons dry mustard
¼         cup soy sauce 2          teaspoons paprika
1½       tablespoon fresh lemon juice 1          teaspoon ground cumin
  1. Build a charcoal fire for indirect cooking by situating the coals on only one side of the grill, leaving the other side void. Add a small aluminum pan to the void side of the grill and fill it halfway with water.
  2. In a small bowl, combine the dry rub ingredients. Coat the pork evenly with dry rub, patting gently until the mixture adheres to the meat.
  3. When the grill reaches 250 degrees Fahrenheit, place pork butt on the void side of the grill over the water pan, close the lid, and cook over indirect heat for four hours.
  4. While the pork is cooking, combine all of the baste ingredients in a medium saucepan and mix well. Place over medium-low heat and simmer until the butter melts. Keep baste on low heat until ready to use.
  5. Cook pork an additional three hours basting the pork every hour until the internal temperature of the pork reaches 190 degrees Fahrenheit. Continually monitor the grill temperature and add hot charcoal as needed, to maintain the grill temperature of 250 degrees Fahrenheit.
  6. Remove the pork butt from the charcoal grill and let it rest for 15 minutes. Pull the cooked meat from the bone and serve mounded high on slider buns topped with your favorite barbecue sauce.

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