Sweet Potato Queens have nothing on us
toot’s hot bacon swiss dip
i got the recipe from my sister catherine, my kids call her “toots”,
i call her “princess”. she is the best cook i know and she won’t give
me her pound cake recipe because i am not worthy of it. but a dip
recipe, i can handle…
8 oz. cream cheese
1/2 cup mayo
1 cup grated swiss cheese
2 tbls chopped onions
mix these together in an oven dish
top with 8 slices crisp crumbled bacon
add 1/2 cup ritz crackers crumbled on the top
bake at 350 for 20 minutes until hot and bubbly
serve with crackers, apple slices or fresh baguette
recipe serves 8 self controlled adults OR me and 3 friends….
profiteroles
when i lived in stratford, UK the little old lady that ran the
boarding house made these for dessert one night- they were
incredible! she also made steak and kidney pie once for dinner and i
ran in the snow with no shoes on to the rubbish pail outside to dump
it out before she came back in the dining room. she gave me the
recipe for the profiterole (not the steak and kidney pie), but it
included several items not available to people living in the great
country of america who have their food pasteurized for them. i kind
of made this up and it is almost as good as hers IF you eat it and
speak in the queen’s english and use words from jane austin’s era….
1 package pepperidge farm frozen puff pastry shells
1 1/2 cups heavy whipping cream (this is where it gets yummy)
1 package (6 squares) white baking chocolate
fresh berries
milk chocolate chips
bake pastry shells as indicated on the package. microwave white
chocolate and 1/4 cup of the cream for 30 second burst (stir between
bursts) until melted and creamy. cool to room temp. beat remaining
cream until soft peaks form or your hand cramps. fold whipped cream
and white chocolate mixture together. spoon into pastry shells. lick
the spoon. run your finger along the side of the empty bowl and lick
that too. garnish the shells with berries and drizzle milk chocolate
on top.
serve and say things like, “it vexes me that no one serves
profiteroles any more. they do so set a nice finish to a meal”.
-Lea (because Liz asked nicely)
Add comment October 19th, 2007
