Quick and Easy Yema Balls Recipe

 Ingredients:

6 egg yolks

1/2 kilo white sugar

1 can sweetened condensed milk (14oz)

1 teaspoon vanilla essence

Procedure:

1. In a frying pan, combine sweetened condensed milk, egg yolks and vanilla essence. Mix well and bring to a boil in low heat.

2. Stir constantly as if you are scraping the bottom of the pan to prevent mixture from burning.

3. The mixture is ready when its texture is not too soft nor too hard.

4. Refrigerate the mixture for 30 minutes to cool it down and so that it will be easier for you to form balls from it.

5. When the mixture cooled down, form balls from it using your palms.

6. Roll the balls on wide a plate with white sugar for coating.

7. Optional: Wrap the balls in cellophane before serving.

Old Fashioned Salmon Patties

 

INGREDIENTS:

6 oz. can skinless/boneless pink salmon, drained

2 T. diced onion

good pinch each of salt and pepper

1 large egg

1 T. buttermilk

2 T. cornmeal

4 T. all purpose flour

Veg. oil for frying

INSTRUCTIONS:

In a bowl, combine the salmon, onion, salt and pepper. Stir in the egg, buttermilk, cornmeal and flour. Combine well. Heat about 1/4″ oil in the bottom of a med. size iron skillet over med. high heat. Drop spoonfuls of the salmon mixture into the hot oil and flatten out just a tad. Fry, in batches, about a minute per side or until golden brown. Drain on a paper sack or paper towel lined plate. Makes 10 patties.

Kolochkys

 Ingredients:

3 oz cream cheese, softened

1⁄2 cup butter, softened

1 cup all-purpose flour

1⁄2 cup fruit jam or preserves, any flavor

1⁄3 cup powdered sugar, for decoration

Directions:

Beat together cream cheese and butter until smooth. Gradually add flour until well blended. Shape dough into a ball and chill for several hours or overnight.

Preheat oven to 350 degrees F (180 degrees C).

Roll out dough to 1/8 inch thickness on a floured work surface. Cut into 2 1/2 inch squares and place about 1/2 teaspoon of jam or preserves in the center of each square. Bring 2 opposite corners toward the middle so they slightly overlap and pinch them together to seal. Place cookies on ungreased baking sheets.

Bake for 12 to 15 minutes or until lightly golden. Leave cookies on the baking sheets for about 2 minutes, then transfer to wire racks. Cool and lightly dust with powdered sugar.

Creamy Rice Pudding

 

Ingredients

3/4 cup uncooked white rice

2 cups milk, divided

1/3 cup white sugar

1/4 teaspoon salt

1 egg, beaten

2/3 cup golden raisins

1 tablespoon butter

1/2 teaspoon vanilla extract

Directions

Prep 25 m Cook 20 m Ready In 45 m

Bring 1 1/2 cups water to a boil in a saucepan; stir rice into boiling water. Reduce heat to low, cover, and simmer for 20 minutes.

In a clean saucepan, combine 1 1/2 cups cooked rice, 1 1/2 cups milk, sugar and salt. Cook over medium heat until thick and creamy, 15 to 20 minutes. Stir in remaining 1/2 cup milk, beaten egg, and raisins; cook 2 minutes more, stirring constantly. Remove from heat and stir in butter and vanilla.

Browned Butter Squash Pasta: A Cozy, Comforting Fall Dish

 Ingredients

1 medium butternut squash, peeled, seeded, and cubed

12 oz pasta (fettuccine, linguine, or your choice)

6 tablespoons unsalted butter

1/4 teaspoon ground nutmeg

1/4 teaspoon cinnamon (optional)

1/4 cup grated Parmesan cheese

1/4 cup fresh sage leaves (or 1 tablespoon dried sage)

Salt and pepper to taste

Olive oil, for roasting

1 tablespoon lemon juice (optional, for brightness)

Fresh parsley or additional Parmesan for garnish

Directions

Roast the Squash: Preheat the oven to 400°F (200°C). Toss the cubed butternut squash in olive oil, salt, and pepper, and spread evenly on a baking sheet. Roast for 25-30 minutes, or until tender and caramelized, flipping halfway through.

Cook the Pasta: While the squash is roasting, bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of the pasta cooking water before draining.

Brown the Butter: In a large skillet over medium heat, melt the butter. Add the fresh sage leaves and cook until the butter foams and turns golden brown, about 3-5 minutes. The sage will crisp up as the butter browns, infusing the sauce with its earthy flavor. Remove from heat and discard the sage leaves if desired.

Add the Squash and Pasta: Add the roasted butternut squash to the browned butter. Toss in the cooked pasta and mix well to coat. If the sauce is too thick, add some reserved pasta water, one tablespoon at a time, to create a silky sauce.

Season and Finish: Stir in the ground nutmeg, cinnamon (if using), and Parmesan cheese. Add lemon juice for a touch of brightness, if desired. Season with salt and pepper to taste.

Serve: Transfer the pasta to serving bowls and garnish with additional Parmesan cheese and fresh parsley. Serve immediately.

SMOTHERED CHICKEN IN GRAVY FOR THE SLOW COOKER

 

Ingredients

1 pound boneless skinless chicken breast or thighs

3 medium carrots — sliced or diced

1/3 cup onion — chopped

1 cup chicken broth

2 tablespoons butter or margarine (I used light)

1/4 teaspoon salt

1/4 teaspoon pepper

1 bay leaf

2 teaspoons Herbs de Provence seasoning, divided

1/2 teaspoon poultry seasoning

1 package roasted chicken gravy mix ( I use McCormick’s Roasted Chicken Gravy mix, nice seasoning blend)

1/3 cup buttermilk or 2 % milk

2 teaspoons flour

1 cup frozen peas

How to make it

In a 4 to 6 quart crock pot, combine chicken, carrots, onion, chicken broth, butter, salt, pepper, 1 teaspoon Herbs de Provence and bay leaf; mix well.

Cover; cook on low setting for 6 to 8 hours or on high setting for 3 to 4 hours.

About 20 minutes before serving, stir gravy mix into crock pot, remove the chicken breast and using two forks shred

the meat and return to the crock pot. Remove and discard bay leaf.

In a measuring cup, blend buttermilk or milk and flour until smooth. Stirde Provence; mix well.

Cover, increase heat to high; cover and cook an additional 25-20 minutes or until peas are cooked. If the gravy is too thick add a little more milk or chicken broth.

Serve with rice or biscuits, mashed potatoes, baked potatoes or noodles.

Yield: 4 very large servings or 6 smaller ones.

PUMPKIN DELIGHT

 Ingredients

1 cup Flour

½ cup Butter (softened)

½ cup plus ¼ cup Pecans, chopped

8 oz. Cream cheese, softened

1 cup Powdered sugar

3 cups Whipped topping, divided

2½ cups Milk

3 sm pkgs. White chocolate instant pudding mix (or vanilla) – 3.4 oz. boxes

1 – 15 oz can Pumpkin puree

1 tsp. Pumpkin spice

Instructions

Layer 1: Mix flour, butter and ½ cup pecans together. Press into a sprayed 9×9 OR 9×13 pan. Bake for 15 minutes at 350 degrees, then remove and let cool.

Layer 2: Blend cream cheese and powdered sugar, add 1 cup of the whipped topping then spread over cooled crust.

Layer 3: Mix milk, pudding mix, canned pumpkin, pumpkin spice and 1 cup whipped topping until smooth. Spread over top of layer 2.

Layer 4: Spread remaining 1 cup of whipped topping and sprinkle pecans.

Let chill for 3 hours or until set.