Kat Food

Things we like to eat.

Random

  • Ice Cream

    1 quart milk
    2 c. sugar
    4 Tbs. flour
    4 eggs
    1 quart mashed berries (20 oz. frozen fruit)
    1/2 pint half & half
    Juice of 1/2 a lemon
    1 tsp. vanilla

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  • Peanut Butter Cups

    1/4 c. peanut butter, crunchy or smooth
    1/3 c. melted dark chocolate

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  • Fancy Cashew Brittle

    1 (9.5-ounce) can (2 cups) roasted, salted cashew halves with pieces (see Notes below)
    1 cup granulated sugar
    1/2 cup light corn syrup
    1 teaspoon butter, plus more for the pan
    1 teaspoon vanilla
    1 teaspoon baking soda

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  • Pasta Crisps

    1 lb. pasta
    Peanut oil for deep frying
    1 Tb. of your favorite seasoning (Cajun spice, Caribbean, etc.)
    2 c. toasted walnuts

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  • Soup Nazi’s Crab Bisque Clone

    4 pounds snow crab clusters (legs)
    4 quarts water (16 cups)
    1 small onion, chopped
    1 1/2 stalks celery, chopped
    2 cloves garlic, quartered
    2 potatoes, peeled and chopped
    1/4 cup fresh chopped Italian parsley
    2 teaspoons mustard seed
    1 tablespoon chopped pimento
    1/2 teaspoon coarse ground pepper
    2 bay leaves
    1/3 cup tomato sauce
    2 tablespoons half and half
    1/4 cup unsalted butter
    1/4 teaspoon thyme
    1/8 teaspoon basil
    1/8 teaspoon marjoram

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  • Lemon Curd

    2 large eggs plus 2 large egg yolks
    3/4 cup granulated sugar
    2/3 cup freshly squeezed lemon juice (about three lemons)
    2 teaspoons grated lemon peel
    Few grains salt
    5 1/3 tablespoons ( 2/3 stick) unsalted butter, chilled and cut into small pieces

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  • Fruit Medley Punch

    20 oz. frozen strawberries in syrup, thawed
    3 c. each apricot nectar & cold water
    1 c. lemon juice
    6 oz. frozen orange juice concentrate, thawed
    1 c. sugar
    36 oz. ginger ale, chilled

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  • Pumpkin Swirl Cheesecake

    2 c. vanilla wafer crumbs
    1/4 c. margarine, melted
    16 oz. Light Neufchatel Cheese, softened
    3/4 c. sugar
    1 tsp. vanilla
    3 eggs
    1 c. canned pumpkin
    3/4 tsp. cinnamon
    1/4 tsp. ground nutmeg

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  • Upside Down Pineapple Zucchini Cake

    1 c. crushed pineapple, drained
    1 1/4 c. zucchini, finely diced
    1/2 c. brown sugar, firmly packed
    1/2 c. granulated sugar
    3 eggs, separated
    2 Tbs. pineapple juice, reserved
    1 c. flour
    1/4 tsp. salt
    1 tsp. baking powder
    1/4 c. powdered sugar for dusting

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  • Almond Poppy Seed Muffins

    1 egg, beaten
    3/4 c. milk
    1/2 c oil
    1 1/2 tsps. almond extract
    2 c. self-rising flour, unsifted
    1/3 c sugar
    1 Tb. poppy seeds

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