timberland kids shoes Colonial Williamsburg Recipes
cup ( stick) unsalted butter, softened cup raisins
Preheat the oven to 400 degrees and butter 24 mini muffin cups, each 1 inches wide by 1 inch deep. Into a large bowl, sift the flour with the baking powder, salt, cinnamon and nutmeg.
In a separate bowl, beat the butter with the sugar until light and fluffy. Beat in the eggs, sweet potatoes and milk. Add the wet ingredients to the dry ingredients and mix just until blended. Stir in the nuts and raisins. Fill the muffin cups two thirds full and bake for about 20 minutes or until a toothpick inserted into the center comes out clean. Turn out onto wire wracks and serve at once. n
King’s Arms Tavern filet mignon stuffed with oysters
6 1 inch thick beef tenderloin filets 3 tablespoons unsalted butter, divided
(6 8 ounces each) 6 slices bacon
12 medium shucked oysters 1 teaspoon finely chopped fresh parsley
Salt and freshly ground black pepper to taste
Insert a sharp knife into the side of each filet. With a short sawing motion, make a deep pocket without puncturing the opposite side.
Season the oysters with salt and pepper. In a small skillet over medium high heat, melt 1 tablespoon of the butter. Add the oysters and cook only until the edges begin to curl, 1 2 minutes. Drain on paper towels.
Stuff each filet with 2 oysters. (If the filets are being prepared in advance, drain and cool the oysters before stuffing.) Wrap a slice of bacon around each filet and secure with a toothpick. Broil or saut to the desired doneness, 5 7 minutes on each side for medium rare.
In a small saucepan, heat the remaining butter until lightly browned.
Stir in the parsley and pour over the cooked filets. n
Black bottom chocolate pecan pie
(Makes one 9 inch pie)
For the pie crust: For the filling:
1 cups chocolate cookie crumbs 4 large eggs
2 tablespoons sugar 1/3 cup sugar
6 tablespoons (3/4 stick) unsalted butter, teaspoon salt
melted and cooled cup light corn syrup
1 tablespoon unsalted butter, melted
1 teaspoon vanilla
1 cup pecan halves
12 ounces bittersweet chocolate, melted
cup toasted coconut
Preheat the oven to 350 degrees. To make the crust, in a small bowl, mix the cookie crumbs, sugar and melted butter. Press this mixture evenly over the bottom and sides of a 9 inch pie pan and bake for 10 minutes. Cool.
For the filling, in a large bowl, mix the eggs, sugar, salt, corn syrup, melted butter and vanilla. Add the pecans, melted chocolate and coconut. Pour into the pie shell and bake until firm in the center, 40 45 minutes. Cool before serving. n