Tuesday, September 29, 2009

Glace Icing

From Kate Jones, 2009

1/2 pound powdered sugar (16 oz.)
1/4 c. plus 2 T milk
1/4 c. plus 2 T light corn syrup
1 t. of extract (vanilla, almond, etc.)

With a whisk, combine sugar and milk until smooth (no lumps). Then stir in corn syrup and extract.

To thicken for piping, add more powdered sugar.

For sugar cookies.

Cafe Rio Ranch Dressing

From Kate Jones, 2009

1 packet of Hidden Valley Ranch dressing
1 C. of mayo
1/2 C. milk
1/4 C. Herdez green salsa
2-3 cloves chopped garlic
1/2 C. chopped cilantro
Juice of 1 lime
Hot sauce to taste

Combine all ingredients except for hot sauce in a blender and blend until smooth. Taste, if you want it a little more spicy, add hot sauce to taste. Transfer to a storage bowl and cover; allow to stand at least one hour in frige.

Serve on salad of romaine, cojita cheese, tomatoes, avocados, etc.


From Kate Jones, 2009

1 medium avocado, pitted and mashed
Pico de Gallo to taste
Lime juice to taste, about 1/2 lime
Small spoonful of sour cream, to taste
Salt to taste

Combine ingredients.

Tuesday, September 8, 2009


(From Kate Jones, 2009)

1 rack babyback ribs (about 2-2.5 pounds; 1 rack feeds two adults; another rack of ribs will work with the marinade if your crockpot can fit them)
3 c. pineapple juice
1 ½ c. brown sugar
1 ½ tsp. mustard powder
1/3 c. ketchup
1/3 c. red wine vinegar
1 ½ Tbsp. lemon juice
2 Tbsp. soy sauce
½ tsp. ground cloves
2 tsp. ground ginger
4 cloves garlic, minced
½ tsp. cayenne pepper
Your favorite barbecue sauce

Using a sharp knife or a pair of kitchen shears, cut each rack into about 4 portions (it ends up being about 3-4 rib bones each).

Place in crockpot. Mix pineapple juice, brown sugar, mustard powder, ketchup, red wine vinegar, lemon juice, soy sauce, cloves, ginger, garlic, and cayenne pepper. Pour over ribs and cover.

This step can be done the night before. Set to low for 6-7 hours. You can poke 'em occasionally to make sure they all get exposed to the braising liquid and that they're not getting too tender (like totally falling off the bone; these babies still have to make it onto the grill!)

Remove ribs from liquid and heat grill to medium. Place ribs on the grill, brush one side with barbecue sauce, and close the lid for 3-4 minutes. Carefully turn the ribs, brush other side with sauce, close the lid, and wait another 3-4 minutes. Repeat.


Apple Dumplings

(From Kate Jones, 2009)
Jeni's variation

1 can cresent rolls
1 granny smith apple, peeled and cored, divided into eighths
1 stick of butter
1/2 cup sugar
1/2 t. vanilla
1/2 cup Mountain Dew
Cinnamon for sprinkling

Spray an 8x8 baking dish with cooking spray and preheat oven to 350.

Wrap apple wedges with one triangle cresent dough. Repeat for all wedges.

Place in baking dish and melt one stick of butter in saucepan over medium heat.
Gradually whisk in sugar. Remove from heat and stir in vanilla.

Pour butter/sugar mixture over dumplings. Pour Mountain dew on the dumplings next.

Sprinkle with cinnamon and bake uncovered 40 minutes in oven until browned and bubbly.

Serve with vanilla ice cream:)