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FC: DIANE'S COOKBOOK

1: Created by: Albert Patricia Jacinthe

2: Contents | CarrotCake........................................Page 1 Galet au Beurres D'arachides...................Page 2 Omelette..........................................Page 3 Ragout Pate de Cochon.........................Page 4 Peanut Butter Cups..............................Page 5 Croute de Pizza..................................Page 6 Mini Pizzas........................................Page 7 Carmel Rice Cripies..............................Page 8 Nanaimo Bars.....................................Page 9 Skinny Cream Soup.............................Page 10 Cherry Cheesecake.............................Page 11 Maple Sugar Pie.................................Page 12 Mixed-Up Meatballs............................Page 12 English Trifle....................................Page 13 Chicken Fried Rice.............................Page 14 Cannelloni.......................................Page 15 Winter Soup.....................................Page 16 Chocolate Chip Cookies........................Page 17 Chocolate Peanut Butter Chip Cookies......Page 18 Chocolate Marshmallow Treats...............Page 19 Tartes aux Raisins..............................Page 20 Vignaigrette.....................................Page 21

3: Contents | Gallette aux Chocolat.........................Page 22 Punch.............................................Page 23 Pain a Viande....................................Page 24 Egg Rolls.........................................Page 25 Gallette..........................................Page 26 Cherry Cake.....................................Page 27 White Cakes.....................................Page 28 Crépes............................................Page 29 Sauce Spaghatte Italian.......................Page 30 Recette Dilles...................................Page 31 Butter Tarts.....................................Page 32 Butter Tarts II...................................Page 33 Icing..............................................Page 34 Chocolate Chews...............................Page 35 Standard Plain Cake............................Page 36 Pour Spareribs...................................Page 37 Banana Bread...................................Page 38 Spanish Rice.....................................Page 39 Apple Pie Topping..............................Page 40 Angel Cookies...................................Page 41 fhgdfgfdhg.......................................Page 42 fdjhfkdghfldghfdkghfdk........................Page 43

4: Icing 1/4 Cup Butter 1 PKG Cream Cheese 1 3/4 Cup Icing Sugar 1 TSP Vanilla | Carrot Cake 1 Cup White Sugar 3 Eggs 1 Cup cooking Oil 2 Cups Grated Carrots 1 1/2 TSP Cinnamon 1 1/2 TSP Baking Powder 1/2 Cup Chopped Walnuts 1 1/4 Cup Flour 1 1/2 TSP Salt 1 1/2 TSP Baking Soda 1 Tsp Vanilla Directions Combine oil and sugar, add eggs and beat well. Add dry ingredients, add nuts, carrots and beat well. Bake in a 9X12 inch pan for 45 minutes at 350F

5: Galets au Beures D'Archides 1 1/4 Tasse de Farine Tout Usage Tamisée 3/4 De Cuiller a Thé de Powdre a Pate 1/4 De Cullier a The de Soda a Pate 1/4 De Cullier a The de Sel 1/2 Tasse de Beurre ou de Margarine 1/2 Tasse de Sucre 1/2 Tasse de Beurre D'Arachide 1/2 Tasse de Cassanade 1 Oeuf bien battie Directions 1. Tamser ensemble la farine, la podre a pate, le soda pate et le sel 2. Defaure le beurre ou la margarine en creme ajouter em meme temps le sucre, le beure a'arachide at la cassonade, peu a peu jusqu a consistance legere et mousseuse 3. M'jouter l'oeuf, bien melanger 4. Mijouter peu a peu le melange de fariner en remuant sans arret juqu a consistance legere 5. Lassier tomber d'une culler a the, sur une tabe non beurre a 2 pouces les un des authres 6.Apletir et marquer avec une fauchette enfarne 7. Cure au four moyen (350F) de 8 o 10 minutes au jusque a ce que les bisbuicts soint dores 8. Retirer immeditemments les biscuit avec une spatula lasser refroidr

6: Omlette (Single) 1/2 Tasse de Flour 3 Cuil a Table Powder a Pate 1 Cuil a The de Sel 2 Oeufs 1/2 Tasse de Lait 3 Cuil a Table de heule Mazola ou Grasse | Omlette (Double) 1 Tasse de Flour 6 Cuil a Table Powder a Pate 2 Cuil a The de Sel 4 Oeufs 1 Tasse de Lait 6 Cuil a table de heile Mazola ou Grasse

7: Ragout Pate de Cochon Griller de la flour jusqu'a temps qu'elle vienemt brune Melange avec l'eau froide Sel- poivre-clou-canelle au gout Peanut Butter Cups 1 Cup Melted Butter 1 Cup Peanut Butter 1 1/2 Cup Graham Wafer Crumbs 3 Cups Icing Sugar Directions Mix all ingredients and pat into 9x3 pan. Melt 2 cups chocolate ships and spread on top. Cut after chilling or use 3 squares semi-sweet chocolate with 3tbsp butter.

8: Mini Pizzas Package of English Muffins Spaghetti Sauce Pepperoni Sliced Thin Mozzarella Cheese Grated | Directions 1. Split Muffins in half and place on cookie Sheet 2. Spread spaghetti sauce over top of each muffin- enough to cover but not too sloppy | 3. Place s couple of slices of pepperoni on top of each muffin 4. Sprinkle on some grated cheese to cover 5. Bake at 450F for 10 minutes, just until cheese is melted and bubbly 6. Serve Warm

9: Pizza Crust (One) 1 3/4 to 1/2 Cup Flour 1 Egg 1/2 Teaspoon of Salt 1 Tablespoon Butter or Vegetable Oil 1 Teaspoon Baking Powder 1/2 Cup of Milk | Pizza Crust (Two) 2 1/2 to 3 cups of Flour 1 Egg 1/2 Teaspoon Salt 2 Tablespoon Butter or Vegetable Oil 2 Teaspoon Baking Powder 1 Cup of Milk Directions Preheat oven at 350F and Cooking for 10 to 15 minutes.

10: 6 Toffee/ Carmel/6 Boxes 1 Can Condensed Milk 1/2 Cup Margarine 1 Bag (400gr) Marshmallow Simmer Keep Hot Roll it into Rice Krispie Cereal

11: Topping: 1. Melt 4 squares semi- sweet chocolate with 1 Tablespoon butter in the microwave. 2. Spread over chilled custard layer. Chill Makes about 3 dozen bars | Nanaimo Bars Base: 1. Melt 2 squares semi-sweet chocolate and 1/2 Cup Butter Together in the Microwave 2. Add 2 Tablespoon Sugar, 1 Teaspoon Vanilla and 1 Egg Mix Well 3. Add 2 Cups Graham Wafer Crumbs and 1 Cup Flaked Coconut Mix Well 4. Press into a 9" Square Pan. Chill Center: 1. Combine 2 Tablespoon Custard Powder with 3 Tablespoon Milk Add to 1/4 Cups Butter and Mix 2. Beat in 2 Cups Icing Sugar until smooth. Spread over base. Chill for 15 minutes.

12: Skinny Cream Soup 1/2 Onion Chopped Finley 1 Carrot Chopped 1 Celery Stalk Chopped 1 1/4 Cup Chicken Broth 3 1/2 Cup Water 4 Cups Chopped Vegetable of Choice 1/2 Cup Minute Rice 1-2 Teaspoon Chili Powder 1-2 Teaspoon Curry Powder 1-2 Teaspoon Ginger 1-2 Teaspoon Garlic Salt and Pepper to taste 1 1/4 Cup Milk Directions 1. Combine first 5 ingredients in a larger pot. Bring to a boil and cook for 5-10 minutes or until vegetables are tender. 2. Add 4 cups vegetable, rice and seasonings. Cook over medium heat for 10-15 minutes or until vegetables or tender 3. Poor in the milk and stir. 4. Puree soup in batches in a blender or food processor; return to pot and gently heat on low until warm. Makes 4-5 Servings

13: Cherry Cheese Cake 1/2 Cup Butter 1 1/2 Cups Graham Cracker Crumbs 8oz Cream Cheese Softened 1 Cup Granulated Sugar 1 Tablespoon Lemon Juice 1 Package of Envelope Topping 1/2 Cup Milk 19oz Cherry Pie Filling Directions: Crust: Melt butter in saucepan over medium heat. Stir in crumbs. Press into a 9x9 pan. Bake at 350F for 10 minutes. Cool Filling: Beat cheese, sugar and lemon juice together to dissolve sugar. Topping: Whip topping with milk, as package directs, until stiff. Fold into cheese mixture and spread over base. Chill Spread Cherry filling over top. Chill. Makes 9 Servings

14: Maple Sugar Pie 3/4 Cup Maple Syrup 1/2 Cup Whipping Cream 1/2 Teaspoon Baking Soda 1 Cup Flour 1 Cup Brown Sugar 1 Square Margarine 2 Unbaked Pie Crust | Directions: 1. Mix maple sugar, whipping cream and baking soda together and pour into 2 unbaked pie crust 2. Mix flour, brown sugar and margarine with fingers well | 3. Pour second step on top of maple syrup mixture. 4. Bake at 350F for 30 minutes

15: English Trifle 1 Pound Cake 2 Boxes of instant Vanilla Pudding 2 Boxes of Frozen Raspberries 1-2 Tablespoon of Cocoa 1 Cup Whipping Cream Directions: 1. Slice cake into thin pieces 2. Prepare pudding according to package 3. Thaw Berries, reserve juice 4. Whip Cream 5. Layer the cake in 1/3 with all the ingredients 6. The trifle may be garnished with chocolate curls or fresh berries 7. Refrigerate for several hours or overnight before serving

16: Mixed-Up Meatballs 1 1/2 Pounds lean ground turkey or chicken 1/2 Cup unseasoned dry bread crumbs 1/3 cup minced onions 1/4 Cup chopped fresh parsley 1 Egg white 1/2 Teaspoon each garlic powder and ground sage 1/4 Teaspoon each salt and black pepper 1 Cup seedless raspberry jam 1/4 Cup prepared mustard 1-1/2 Tablespoon prepared horseradish Directions: 1. Combine Turkey or chicken, bread crumbs, onions, parsely, egg white, garlic powder, sage, salt, and peper in a medium bowl. Should Make 60-70 Meatball. 2. Preheat Oven at 400F and cook meatballs for 12-15 minutes. 3. In a small saucepan stir together jam, mustard, and horseradish. Cook for 2-3 minutes on medium heat. Poor sauce over meatballs when the sauce is thick and bubbly.

17: Chicken Fried Rice 3 Green onions chopped 3 Tablespoon of vegetable oil 3-4 Boneless chicken pieces, cut into bite sized chunks 4 Cups cooked rice 1 Cup frozen peas thawed 1 Can mushroom pieces optional 5 Tablespoon soy sauce 3 Eggs beaten Directions: 1. Cook chicken pieces throughly. Set aside in casserole 2. Fry onion in vegetable oil until tender (Not Browned) 3. Stir in rice and soy sauce (Mushrooms if desired) 4. Cook over low heat for 10 minutes, stir frequently 5. Stir in beaten eggs, cook and stir for 2-3 minutes or longer. Add extra soy sauce if desired. 6. Stir in thawed peas 7. Spoon into casserole dish with chicken

18: Chocolate Chip Chocolate 2/3 Cup shortening 2/3 Cup Margarine 1 Cup White Sugar 1 Cup packed brown sugar 2 Eggs 2 Teaspoon Vanilla 3 Cup flour 1 Baking Soda 1 Teaspoon Salt 2 Cup Chocolate Chips Directions: 1. Mix shortening, margarine, sugar, egg and vanilla together 2. Blend in remaining ingredients.( For softer cookies add 1/2 cup flour) 3. Drop by teaspoons on to ungreased cookie sheet 4. Bake at 375F for 10-12 minutes.

19: Chocolate Peanut Butter Chip Cookies 8 (1ounce) Squares semi-sweet chocolate 3 Tablespoons margarine or butter 1 Can eagle brand sweetened condensed milk (Not evaporated milk) 2 Cups biscuit baking mix 1 Teaspoon vanilla extract 1 Cup peanut butter chips | Directions: 1. Preheat oven at 350F 2. In a large saucepan, over low heat, melt chocolate and margarine with milk and remove from heat 3. Add biscuit mix and vanilla, with mixer, beat until smooth and well blended 4. Cool to room temperature. Stir in peanut butter chips 5. Shape into 1 1/4 inch balls place 2inches apart on ungreased baking sheets. 6. Bake 6-8 minutes or until tops are slightly crusted(Do not over bake)

20: Cannelloni 1 Box oven-ready cannelloni Sauce: 2 Cups Pasta Sauce 2 Cups Water Stuffing: 3/4-1 lb Ground Beef 1 small onion 1 Garlic clove 1 Egg beaten 1/4 Cup Bread crumb 2 Tablespoon Parmesan 1/4 Teaspoon Oregano 1/2 Teaspoon Salt | Directions: 1. Combine Sauce and water. Set aside 2.In large pot, brown meat with onion and garlic. Drain grease, add egg, bread crumbs, parmesan cheese, oregano and salt.Stir in 1/2 cup of sauce mixture. 3. Stuff cannelloni 4. Spread 1 cup of sauce in bottom of pan. 5. Place Cannelloni at the bottom of the pan and cover completely with remaining sauce and sprinkle with grated cheese. 6. Cover pan with foil. Bake at 350F for 60-70 minutes or until cannelloni is tender

21: Winter Soup 3 Tablespoon butter 3 Cups chopped leeks (white parts only) 1-1/2 cups chopped onion 6 Cups chicken stock 3 Cups diced peeled squash 3 Cups peeled potato 3/4 tsp Salt 1-1/2 Cups light cream White pepper to taste Directions: 1. In large heavy saucepan, heat butter over medium-high heat cook leeks and onion cover for 10 minutes Do Not Brown. 2. Add chicken stock bring to boil. Add squash, potatoes and salt, return to boil. Reduce heat. cover and simmer for 20 minutes or until vegetables are tender. 3. Remove to blender puree in batches, until smooth. Return to saucepan and add cream and salt and pepper to taste.

22: Chocolate Marshmallow Treats 3/4 Cups Flour 1 Teaspoon Baking Powder 1/2 Teaspoon Salt 2 Eggs 1-1/4 Cups Lightly Packed Brown Sugar 1/2 Cup Flaked Coconut 1 Square Unsweetened Chocolate 2 Tablespoon Butter 1/3 Cup Chopped Walnuts 20 Regular Sized Marshmallows Glaze: 2 Squares Unsweetened Chocolate 2 Tablespoons Butter 1 Cup Sifted Icing Sugar 1 Egg Beaten 1 Teaspoon Vanilla

23: Directions: 1. Combine flour, baking powder and salt. Stir well to blend 2. Beat eggs and brown sugar in mixing bowl until light and fluffy. Stir in dry ingredients until well blended. 3. Put half the butter in a small bowl and add the coconut. 4. Melt chocolate and butter together and add to the other half of butter. Stir in walnuts. 5. Spread coconut batter at the bottom of a square cake pan. 6. Drop chocolate batter on top by small spoonfuls and spread. Bake at 375F for 25-30 minutes. 7. Cut marshmallow in half and place them on top of the hot bar. Return to oven for 2 minutes to soften marshmallows. Cool. 8. Melt chocolate and butter for gaze in small saucepan until smooth. Remove from heat and add remaining ingredients. Beat until thick and smooth. 9. Spread quickly over marshmallow layer. Cool and cut into bars. Makes about 2 dozen bars.

24: Tartes aux Raisins Eau egale aux raisins les laisser gonfler 1 Tasse Sucre Brun Meltre de la fleur pour epaissir 1 Cuil a table de beurre 1 Pince de sel fin 1 Cuil a table de vinaigre | Tortieres 2 ognions en faissant cuire la viande avec un peut d'eau Sel et pouivre et clou et cannelle au gout 2 Pqs Lard 4 Pqs Bouef Tartes 2 lives Graisse 10 Tasses de fleur 1 lives Graisse 8 Tasses de fleur

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  • By: Jacinthe G.
  • Joined: almost 6 years ago
  • Published Mixbooks: 0
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About This Mixbook

  • Title: Blank Canvas
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  • Started: almost 6 years ago
  • Updated: over 5 years ago

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