PEACH OATMEAL BARS

PEACH OATMEAL BARS


Makes about 4 Dozen Bars





1-1/4 cups firmly packed light brown sugar

3/4 cup Butter Flavor Crisco all-vegetable shortening or 3/4 Butter Flavor Crisco stick

1 egg

2 tablespoons milk

1 teaspoon vanilla

1/2 teaspoon almond extract

3 cups quick oats, uncooked

1 cup all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground ginger

1 can (16 ounces) sliced peaches, drained and finely chopped

1 cup SMUCKER'S Peach Preserves or jam, stirred





Heat oven to 350ºF. Grease 15-1/2 x 10-1/2 x 1-inch jelly-roll pan.

Place brown sugar, shortening, egg, milk, vanilla and almond extract in large bowl. Beat at medium speed of electric mixer until well blended.

Combine oats, flour, baking soda, salt and ginger. Add to shortening mixture; beat at low speed just until blended. Stir in chopped peaches.

Spread 1/2 of dough onto bottom of prepared pan. Spread preserves over dough. Drop remaining dough by spoonfuls over preserves. Spread dough.

Bake at 350ºF for 30 to 35 minutes or until golden brown. DO NOT OVERBAKE. Loosen from sides of pan with knife. Cool completely on cooling rack. Cut into 2 x 1-1/2-inch bars.

PEACH-TOPPED COFFEE CAKE

PEACH-TOPPED COFFEE CAKE


9 servings



1/4 cup CRISCO all-vegetable shortening or 1/4 CRISCO stick

1/2 cup granulated sugar

1 egg

1 teaspoon vanilla

1 cup sifted flour

1 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 cup milk

1 can (16 ounces) peach slices, thoroughly drained

1/3 cup sifted flour

1/4 cup firmly packed brown sugar

1/4 teaspoon ground cinnamon

2 tablespoons CRISCO all-vegetable shortening or 2 tablespoons CRISCO Stick

1/4 cup chopped nuts





Preheat oven to 350ºF.

In mixing bowl, cream the 1/4 cup Crisco and the granulated sugar together. Beat in the egg and vanilla. Combine the 1 cup flour, baking powder, salt, and 1/2 teaspoon cinnamon. Stir into the creamed mixture alternately with milk. Spread batter evenly in a greased and floured 9 x 9 x 2-inch baking pan.

Cut large peach slices in half lengthwise. Arrange peaches atop batter. Combine the 1/3 cup flour, brown sugar, and 1/4 teaspoon cinnamon. Cut in the 2 tablespoons Crisco till mixture resembles coarse crumbs.

Stir in the nuts. Sprinkle mixture over fruit. Bake at 350ºF about 30 to 35 minutes or till done.

PEACH YOGURT PIE WITH RASPBERRY SAUCE

PEACH YOGURT PIE WITH RASPBERRY SAUCE


Makes 1 (9 inch) pie (8 servings)



Crust

1 cup graham cracker crumbs

1/4 cup sugar

3 tablespoons CRISCO Oil*

1-1/4 teaspoon water



Filling

1 quart peach flavor frozen yogurt, softened



Sauce

1 package (12 ounces) frozen unsweetened raspberries, thawed

1/3 cup sugar

1 teaspoon cornstarch

1/8 teaspoon salt

1/4 teaspoon almond extract





Heat oven to 350ºF. Place cooling rack on countertop.



Crust

Combine graham cracker crumbs, sugar, oil and water in 9-inch pie plate. Mix with fork. Press firmly against bottom and up side of pie plate.

Bake at 350ºF for 8 minutes. Do not overbake. Remove pie plate to cooling rack. Cool completely.



Filling

Spread softened yogurt into cooled crust. Freeze 2-1/2 to 3 hours or until firm.



Sauce

Combine raspberries, sugar, cornstarch and salt in small saucepan. Cool and stir over medium heat until mixture comes to a boil and is thickened. Press through sieve to remove seeds. Stir in almond extract. Cool to room temperature. Refrigerate. Drizzle over pie just before serving. Garnish, if desired.



*Use your favorite Crisco Oil product.

NEW ORLEANS BREAKFAST PUFFS

NEW ORLEANS BREAKFAST PUFFS


Makes 32 puffs



CRISCO Oil for deep frying

1-1/2 cups all-purpose flour

1/2 cup confectioners sugar

1 teaspoon baking powder

1 teaspoon salt

3/4 teaspoon nutmeg

1/2 cup milk

1/2 cup water

1/4 cup CRISCO Oil

1-1/2 teaspoons grated lemon peel

3 eggs

Confectioners sugar





Heat 2 or 3 inches Crisco Oil to 365ºF in deep fryer or deep saucepan.

Combine flour, 1/2 cup confectioners sugar, baking powder, salt and nutmeg in small bowl.

Combine milk, water, oil and lemon peel in medium saucepan. Heat to boiling on medium-high heat. Add flour mixture all at once. Beat by hand until mixture pulls away from side of pan and forms ball. Remove from heat. Cool slightly.

Add eggs, one at a time, beating after each addition.

Drop dough by tablespoonfuls into oil heated to 365ºF. Fry 3 or 4 at a time for 4 to 6 minutes or until golden brown. Turn as needed for even browning. Drain on paper towels. Sprinkle with confectioners sugar.

PARTY PEANUT BUTTER COOKIES

PARTY PEANUT BUTTER COOKIES


Makes about 2 Dozen Cookies



1 -1/2 cups all-purpose flour

1/2 cup sugar

1/2 teaspoon baking soda

3/4 cup Jif Creamy Peanut Butter, divided

1/2 cup Butter Flavor CRISCO

1/4 cup light corn syrup

1 teaspoon vanilla





Combine flour, sugar and baking soda in medium bowl. Cut in 1/2 cup of the peanut butter and Butter Flavor Crisco until mixture resembles coarse meal. Stir in syrup and vanilla until blended.

Form dough into 2-inch roll. Wrap in waxed paper. Refrigerate 1 hour.

Heat oven to 350ºF.

Cut dough into 1/4-inch slices. Place 1/2 of the slices 2 inches apart on ungreased baking sheet. Spread 1/2 teaspoon peanut butter on each slice. Top with remaining slices. Seal edges with fork.

Bake at 350ºF for 10 minutes, or until lightly browned. Cool completely on baking sheet.

PEACH CAKE WITH BROWN SUGAR GLAZE

PEACH CAKE WITH BROWN SUGAR GLAZE


Makes one ring cake

Prep time: 10 minutes

Bake time: 50 minutes



Cake:

1 (18.25 oz.) box Pillsbury® Moist Supreme® Yellow Cake Mix with pudding, divided

1 8-ounce can diced peaches, well drained

1 tablespoon pumpkin pie spice



Glaze:

1/2 cup confectioners' sugar

2 tablespoons packed brown sugar

3 to 4 teaspoons milk (or reserved peach juice)





Preheat oven to 350ºF. Grease and flour 12-cup fluted ring pan. Set aside.

Remove ¼ cup of dry cake mix. In a small bowl, combine the ¼ cup reserved cake mix with the peaches. Set aside. Prepare Pillsbury Yellow cake mix according to package directions, adding 1 tablespoon pumpkin pie spice. Gently fold in the peach mixture. Pour into prepared pan.

Bake 50 to 55 minutes, or until wooden pick inserted in center comes out clean and center springs back when touched lightly. Cool on wire rack for 5 minutes. Invert onto serving dish. Cool completely.

For glaze combine confectioners’ sugar and brown sugar in a small mixing bowl. Stir in milk, 1 teaspoon at a time until glaze is smooth and of desired consistency. Drizzle over cooled cake.

MY BEST APPLE PIE

MY BEST APPLE PIE


Makes One 9-inch Pie

8 Servings



Crust

1 cup all-purpose flour

1 cup whole wheat flour

1 teaspoon salt

1/2 teaspoon cinnamon

3/4 cup CRISCO all-vegetable shortening or 3/4 CRISCO Stick

5 tablespoons cold water

Filling

4 cups sliced, peeled (1/4-inch slices) Golden Delicious apples (about 1-1/3 pounds or 4 medium)

3 cups sliced, peeled (1/4-inch slices) Granny Smith apples (about 1 pound or 3 medium)

1/4 cup apple juice

2 tablespoons lemon juice

1/2 cup granulated sugar

1/2 cup firmly packed light brown sugar

3/4 teaspoon cinnamon

1/2 teaspoon nutmeg

2 tablespoons plus 1-1/2 teaspoons quick-cooking tapioca

1 teaspoon vanilla





For crust, combine all-purpose flour, whole wheat flour, salt and 1/2 teaspoon cinnamon in large bowl. Cut in Crisco. See Classic Crisco Pie Crust recipe for remaining preparation. Roll and press bottom crust into 9-inch pie plate. Cover. Do not bake.

For filling, combine apples, apple juice and lemon juice in large saucepan. Cook and stir on high heat 5 minutes or until apples are slightly tender. Pour into large shallow dish. Place in refrigerator, uncovered, until cool, about 20 minutes.

Heat oven to 400ºF.

Spoon apples and any liquid into large bowl. Add granulated sugar, brown sugar, 3/4 teaspoon cinnamon, nutmeg, tapioca and vanilla. Toss to coat. Spoon into unbaked pie crust. Moisten pastry edge with water.

Roll top crust same as bottom. Lift onto filled pie. Trim 1/2 inch beyond edge of pie plate. Fold top edge under bottom crust. Flute. Cut slits in top crust to allow steam to escape.

Bake at 400ºF for 15 minutes. REDUCE OVEN TEMPERATURE TO 350ºF. Bake 1 hour or until filling in center is bubbly and crust is golden brown. Cool to room temperature before serving.

STONE GROUND GRITS WITH VIRGINIA HAM AND PARMESAN BISCUITS

STONE GROUND GRITS WITH VIRGINIA HAM AND PARMESAN BISCUITS




Grits:

4 cups stock (chicken or vegetable)

2 teaspoons sea salt

1 cup Stone Ground grits

1 tablespoon butter

8 ounces shredded Virginia ham

Parmesan Biscuits

2 cups flour (soft winter wheat preferred)

2-1/2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup aged Parmigiano-Reggiano

3 tablespoons Crisco all-vegetable shortening

3 tablespoons unsalted butter

1/2 cup half and half





For the grits, bring the stock and salt to a boil. Stir in the grits. Simmer slowly for 30-40 minutes, stirring often. If you need more liquid, add more stock. Stir, stir, stir. Add (cold) butter and Virginia Ham. Mix well.

For the biscuits, mix the dry ingredients. Add the Crisco all-vetable shortening and butter (small chunks) and cut in with a pastry blender. Add the half and half and mix briefly, until it just comes together. Sprinkle flour onto the counter and roll out the biscuit dough to 1-inch thick. Use round cookie cutter to make biscuits. You can brush tops with milk or melted butter for a browner top. Sprinkle with a bit of sugar if you wish. Bake at 450ºF for 10 minutes or so.

SPICY BUTTERMILK BATTERED FRIED CHICKEN

SPICY BUTTERMILK BATTERED FRIED CHICKEN


Serves 4

Prep time: 15 minutes

Cook time: 30 minutes (plus 2 to 24 hours marinating time)





2 cups buttermilk

3 teaspoons red pepper sauce

1 3-4 pound chicken cut into 8 pieces, rinsed and patted dry

2 -1/2 cups flour

1 tablespoon dried oregano

1 tablespoon garlic powder

1 teaspoon paprika

1 teaspoon cayenne pepper

1 tablespoon salt

1 teaspoon freshly ground pepper

CRISCO Canola Oil as needed





In a shallow baking dish, whisk together the buttermilk and red pepper sauce. Add chicken pieces and turn to coat. Cover and refrigerate for 2 hours and up to 24.



In a shallow baking dish, whisk together the flour, oregano, garlic powder, paprika, cayenne pepper, salt and black pepper. Toss the chicken pieces in the seasoned flour, a few at a time, until well coated. Dip chicken in the buttermilk, then coat again in flour mixture.



In a large heavy skillet, pour Crisco Pure Canola Oil to a depth of 1 inch. Heat the oil to 350ºF. (Use a deep fryer thermometer to measure the temperature.)



Carefully add chicken pieces in a single layer, skin side down. Fry about 4 minutes; turn over and fry the other side for about 4 minutes. Turn again, frying a total of about 15 minutes, or until chicken is evenly golden brown and crisp.



Carefully remove cooked chicken from pan. Place on a paper towel lined plate to drain. Serve warm or at room temperature.

WHOLE GRILLED SNAPPER WITH PINEAPPLE-RED PEPPER SALSA

WHOLE GRILLED SNAPPER WITH PINEAPPLE-RED PEPPER SALSA


Makes 2 servings



Pineapple-Red Pepper Salsa

2 tablespoons Crisco Pure Canola Oil

1 cup chopped fresh pineapple

1/2 cup chopped red bell pepper

1/2 cup chopped red onion

1 tablespoon chopped garlic

1/2 cup chopped ripe tomatoes

2 tablespoons chopped cilantro

Salt and pepper to taste





For Pineapple-Red Pepper Salsa, in a large bowl, combine the Crisco Pure Canola Oil, pineapple, red bell pepper, red onion, and garlic. Stir to mix well. Add the tomatoes and cilantro and stir gently to mix. Taste and add salt and pepper. Let stand at least 1 hour before serving. Can be made 1 day in advance and stored in the refrigerator.



Whole Grilled Snapper

Crisco No-Stick Cooking Spray

1 (1-1/2 to 2 pound) whole red snapper

Crisco Pure Canola Oil

Salt and pepper



For Whole Grilled Snapper, spray the fish grilling basket with Crisco No-Stick Cooking Spray. Brush the fish with Crisco Pure Canola Oil and season with salt and pepper to taste. Grill the fish over medium heat until almost half done. Turn over once and finish cooking. Serve topped with the Pineapple-Red Pepper Salsa. Enjoy!

ROASTED POTATOES WITH ROSEMARY

ROASTED POTATOES WITH ROSEMARY


Makes about 8 servings



4 pounds potatoes, peeled and cut into 1-inch cubes

1/3 cup Crisco Pure Canola Oil

3-4 cloves garlic, chopped

1 cup chopped onion

2 tablespoons chopped fresh rosemary

Salt and pepper to taste





Heat the oven to 350ºF.

Place the potatoes, Crisco Pure Canola Oil, garlic, onion, rosemary, and salt and pepper in a large baking pan.

Toss well to mix ingredients. Bake 45 to 60 minutes, stirring occasionally and gently until the potatoes are cooked and lightly browned. Enjoy!

Tea-riffic

Tea-riffic


6 oz Triple sec

6 oz sweet Tea

5 cubes Ice cubes

2 wedges Lemon

Unknown glass type



Pour in the 6 oz. of triple sec to the sweet tea and add the juice of 2 lemon wedges to it. Leave lemon wedges in drink then add 5 ice cubes. Stir gently.

Finlandia Coffee

Finlandia Coffee


2 cl Finladia Vodka

2 cl Lapponia Lakka

Coffee

Float double Cream

Irish coffee cup



Pour vodka and Lapponia Lakka into an irish coffee cup. Fill with hot coffee and float fresh cream or whipped cream on top.

Coffee Nudge

Coffee Nudge


3/4 oz Dark Creme de Cacao

3/4 oz Coffee liqueur

1/2 oz Brandy

6-8 oz hot Coffee

Top with Whipped cream

Irish coffee cup



Combine all with coffee and top with whipped cream.

Cubano Coffee

Cubano Coffee


30 cl White rum (Bacardi)

10 cl white Creme de Cacao (Bols)

30 cl hot Coffee

3 tsp Sugar

20 cl double Cream

Irish coffee cup



Warm up rum, creme cacao, sugar and coffee. Float the double fresh cream floating on top. Optionally sprinkle some grated chocolate on top of the cream.

Aqualung

Aqualung


2 shots Kahlua

2 shots Espresso

1 shot Chocolate syrup

Old-fashioned glass



Brew espresso, mix in shots of kaluha and syrup

Monte Cristo

Monte Cristo


1 oz Kahlua

1/2 oz Grand Marnier

Fill with hot Coffee

Top with Whipped cream

Irish coffee cup



Moisten rim of glass with lemon juice: dip in sugar Pour Kahlua and Grand Marnier in glass Fill, almost to the top, with coffee Top with Whipped Cream and grated chocolate