2 eggs
1 small pkg. orange jello
1 1/2 c. pineapple juice
1/2 c. sugar
12 oz. can evaporated milk, chilled
1 cookie crumb crust
Beat eggs. Add sugar and juice. Bring to a boil. Dissolve jello and cool whip. Whip milk until stiff and add cooled ingredients. Pour into pie crust and refrigerate until ready to serve,
Friday, October 28, 2016
Lemonade Pie
1 can Eaglebrand milk
1 small can frozen lemonade
16 oz. whipped topping, thawed
graham cracker crust
Combine milk, lemonade. and 1/2 of whipped topping well. Pour into graham cracker crust. Freeze several hours before serving with additional whipped topping.
1 small can frozen lemonade
16 oz. whipped topping, thawed
graham cracker crust
Combine milk, lemonade. and 1/2 of whipped topping well. Pour into graham cracker crust. Freeze several hours before serving with additional whipped topping.
Milky Way Cake
8 regular size milky way candy bars
1 stick butter
1 c. crisco, I used oil instead
2 c. sugar
4 eggs
2 1/2 c. SR flour
1 1/2 c. buttermilk*
1 t. salt
2 t. vanilla
1 c. chopped pecans, optional
Frosting:
2 1/2 c. sugar
1 c. evaporated milk
1 stick butter
6 oz. chocolate chips
1 stick butter
1 c. crisco, I used oil instead
2 c. sugar
4 eggs
2 1/2 c. SR flour
1 1/2 c. buttermilk*
1 t. salt
2 t. vanilla
1 c. chopped pecans, optional
Frosting:
2 1/2 c. sugar
1 c. evaporated milk
1 stick butter
6 oz. chocolate chips
caramel bits, optional
Melt candy and butter. Do not burn! Cream shortening/oil and sugar. Add eggs. Beat well. Alternate flour & buttermilk*. Add salt, vanilla and pecans. Fold in candy mixture**. Pour in 9x13 pan (or 2 8x8 pans) and bake at 350 for 25 minutes. Cool cake completely. Cook frosting ingredients to a soft ball stage, until all chips and bits are thoroughly melted and spread over cooled cake.You can poke holes in the cake if desired before adding frosting. Serve with ice cream if desired.
Melt candy and butter. Do not burn! Cream shortening/oil and sugar. Add eggs. Beat well. Alternate flour & buttermilk*. Add salt, vanilla and pecans. Fold in candy mixture**. Pour in 9x13 pan (or 2 8x8 pans) and bake at 350 for 25 minutes. Cool cake completely. Cook frosting ingredients to a soft ball stage, until all chips and bits are thoroughly melted and spread over cooled cake.You can poke holes in the cake if desired before adding frosting. Serve with ice cream if desired.
*I used 6 T. buttermilk blend added to dry ingredients & 1 1/2 c. water next. (This makes up 1 1/2 c. buttermilk)
**The candy mixture was still warm when I folded it into the batter so it hardened up. Be sure it has cooled down, or the rest of the batter is warmed up to prevent this from happening.
1st picture: melting milky way bars in butter. 2nd picture: creaming other cake ingredients. 3rd picture: after baking. Frosting on cooled cake. 4th picture: ready to eat! Yum!
Chocolate Angel Dessert
12 oz. pkg chocolate chips
2 eggs, divided
1 1/2 c. chopped pecans
1/2 c. cream, whipped
1 angel food cake, brown edges trimmed off
Melt chocolate chips. Add beaten egg yolks. This becomes very stiff. Add 2 beaten egg whites (stiff but not dry). Cool. Add nuts and whipped cream. Cover bottom of 8x11 pan with pieces of cake. Cover with chocolate mixture. Repeat. Refrigerate for 8 hours or longer. Top with additional whipped cream if desired. Serve chilled.
2 eggs, divided
1 1/2 c. chopped pecans
1/2 c. cream, whipped
1 angel food cake, brown edges trimmed off
Melt chocolate chips. Add beaten egg yolks. This becomes very stiff. Add 2 beaten egg whites (stiff but not dry). Cool. Add nuts and whipped cream. Cover bottom of 8x11 pan with pieces of cake. Cover with chocolate mixture. Repeat. Refrigerate for 8 hours or longer. Top with additional whipped cream if desired. Serve chilled.
Pecan Tassies
1 c. flour
1 stick butter, softened
3 oz. cream cheese, softened
Filling
1 egg
1 T. softened butter
1 t. vanilla
dash of salt
3/4 c. brown sugar
3/4 c. coarsely broken pecans
Blend butter and cream cheese. Stir in flour and mix. Shape in 2 dz. 1" balls. Place in muffin tins. Press down against bottom and sides. Combine egg, sugar, vanilla, & salt until smooth. Divide pecans among tins. Add egg mixture. Bake at 325 degrees for 25 minutes. Remove from tins.
1 stick butter, softened
3 oz. cream cheese, softened
Filling
1 egg
1 T. softened butter
1 t. vanilla
dash of salt
3/4 c. brown sugar
3/4 c. coarsely broken pecans
Blend butter and cream cheese. Stir in flour and mix. Shape in 2 dz. 1" balls. Place in muffin tins. Press down against bottom and sides. Combine egg, sugar, vanilla, & salt until smooth. Divide pecans among tins. Add egg mixture. Bake at 325 degrees for 25 minutes. Remove from tins.
Pineapple Cheese Cake
1 jiffy cake mix
8 oz. pkg cream cheese, softened
1 c. milk
1 small pkg instant pineapple pudding mix
12 oz. crushed pineapple, drained
8 oz. cool whip, thawed
1 c. chopped pecans, optional
Bake cake as directed. Combine 1/2 c. milk and cream cheese. Combine remaining milk and pudding. Combine both mixtures. Put on top of cooled cake. Add layer of pineapple. Top with cool whip and nuts if desired.
8 oz. pkg cream cheese, softened
1 c. milk
1 small pkg instant pineapple pudding mix
12 oz. crushed pineapple, drained
8 oz. cool whip, thawed
1 c. chopped pecans, optional
Bake cake as directed. Combine 1/2 c. milk and cream cheese. Combine remaining milk and pudding. Combine both mixtures. Put on top of cooled cake. Add layer of pineapple. Top with cool whip and nuts if desired.
Orange Chiffon Cake
2 egg whites
1/3 c. sugar
2 c. SR flour
1 c. sugar
1/2 c. oil
2 t. orange peel
1/2 c. orange juice
1/2 c. milk
2 egg yolks
Beat egg whites with 1/3 c. sugar until thick and glossy. Combine flour & sugar. Add peel, juice, milk, oil, & egg yolks. Mix at medium speed for 3 minutes. Fold egg whites into batter. Pour into sprayed 9x13 pan or 2 sprayed round cake pans. Bake at 350 for 25-30 minutes. Cool 10 minutes (20 minutes for round pans, before removing). Dust cooled cake with powdered sugar before serving, if desired.
1/3 c. sugar
2 c. SR flour
1 c. sugar
1/2 c. oil
2 t. orange peel
1/2 c. orange juice
1/2 c. milk
2 egg yolks
Beat egg whites with 1/3 c. sugar until thick and glossy. Combine flour & sugar. Add peel, juice, milk, oil, & egg yolks. Mix at medium speed for 3 minutes. Fold egg whites into batter. Pour into sprayed 9x13 pan or 2 sprayed round cake pans. Bake at 350 for 25-30 minutes. Cool 10 minutes (20 minutes for round pans, before removing). Dust cooled cake with powdered sugar before serving, if desired.
Oatmeal Cake
1 1/4 c. boiling water
1 c. quick oats
1 stick butter or margarine
1 c. sugar
1 c. brown sugar
3 well beaten eggs
1 1/3 c. SR flour
1/2 t. nutmeg
1 t. cinnamon
Frosting
6 T. melted margarine
1/4 c. milk
2 c. brown sugar
1 c. coconut
2 c. chopped pecans
Pour water and oats over margarine. Cover and let stand 20 minutes. Add sugars and mix well. Add eggs, flour, and spices. Mix and place in sprayed 12x8x2 pan. Bake at 350 degrees for 40 minutes. Combine frosting ingredients and spread over cooled cake. Place in oven for a few minutes if desired.
1 c. quick oats
1 stick butter or margarine
1 c. sugar
1 c. brown sugar
3 well beaten eggs
1 1/3 c. SR flour
1/2 t. nutmeg
1 t. cinnamon
Frosting
6 T. melted margarine
1/4 c. milk
2 c. brown sugar
1 c. coconut
2 c. chopped pecans
Pour water and oats over margarine. Cover and let stand 20 minutes. Add sugars and mix well. Add eggs, flour, and spices. Mix and place in sprayed 12x8x2 pan. Bake at 350 degrees for 40 minutes. Combine frosting ingredients and spread over cooled cake. Place in oven for a few minutes if desired.
Nestle Quick Cake
2 c. sugar
2 c. SR flour
4 T. Nestle Quick
1/2 t. cinnamon
1 t. vanilla
2 sticks butter or margarine
1 c. water
1/2 c. buttermilk*
2 eggs
Frosting
1 stick butter or margarine
4 T. Nestle Quick
6 T. milk
1 box confectioners sugar
Bring water and butter to a boil. Combine all dry ingredients. Add butter mixture. Add eggs, buttermilk, and vanilla. Place in sprayed 9x13 pan. Bake at 350 for 20 minutes. Bring butter, milk, & Nestle Quick to a boil. Add powdered sugar. Spread over cooled cake.
*If you don't have any buttermilk, you can make some by adding 1/2 T. vinegar or lemon juice to 1/2 c. milk. Allow to stand for 5 minutes after combining and then use as directed for buttermilk.
2 c. SR flour
4 T. Nestle Quick
1/2 t. cinnamon
1 t. vanilla
2 sticks butter or margarine
1 c. water
1/2 c. buttermilk*
2 eggs
Frosting
1 stick butter or margarine
4 T. Nestle Quick
6 T. milk
1 box confectioners sugar
Bring water and butter to a boil. Combine all dry ingredients. Add butter mixture. Add eggs, buttermilk, and vanilla. Place in sprayed 9x13 pan. Bake at 350 for 20 minutes. Bring butter, milk, & Nestle Quick to a boil. Add powdered sugar. Spread over cooled cake.
*If you don't have any buttermilk, you can make some by adding 1/2 T. vinegar or lemon juice to 1/2 c. milk. Allow to stand for 5 minutes after combining and then use as directed for buttermilk.
Saturday, October 15, 2016
Lemon Cheese-Filled Cake
1 pkg. yellow cake mix
3/4 c. apricot nectar
1/4 c. butter, softened
3 eggs
Filling:
2, 8 oz. pkgs cream cheese, softened
1/2 c. sugar
2 T. lemon juice
1 c. coconut
Glaze:
2 c. confectioners sugar
2 T. lemon juice
2 T. apricot nectar
Combine 1st 4 ingredients. Beat as directed on cake box. Spray a Bundt or angel food cake pan. Spoon batter into pan. Combine all filling ingredients. Beat until smooth. Spoon over batter. Be careful not to let it touch the sides of pan. Bake at 350 degrees for 50-55 minutes. Cool in pan for 1/2 hour. Make glaze while cake is cooling. Invert onto plate and top with glaze.
3/4 c. apricot nectar
1/4 c. butter, softened
3 eggs
Filling:
2, 8 oz. pkgs cream cheese, softened
1/2 c. sugar
2 T. lemon juice
1 c. coconut
Glaze:
2 c. confectioners sugar
2 T. lemon juice
2 T. apricot nectar
Combine 1st 4 ingredients. Beat as directed on cake box. Spray a Bundt or angel food cake pan. Spoon batter into pan. Combine all filling ingredients. Beat until smooth. Spoon over batter. Be careful not to let it touch the sides of pan. Bake at 350 degrees for 50-55 minutes. Cool in pan for 1/2 hour. Make glaze while cake is cooling. Invert onto plate and top with glaze.
Yogurt Fruit Dip
6-8 oz. any fruit yogurt
3/4 c. thawed cool whip
Combine ingredients until well blended. Cover. Refrigerate at least 1 hour. Serve with fresh fruit.
3/4 c. thawed cool whip
Combine ingredients until well blended. Cover. Refrigerate at least 1 hour. Serve with fresh fruit.
Italian Cream Cake
2 sticks butter, softened
2 c. sugar
5 eggs, separated
2 c. SR flour
1 c. chopped pecans
1 c. coconut
1 t. vanilla
egg whites, beaten to a peak
Frosting:
1 stick butter, softened
8 oz, cream cheese, softened
1 t. vanilla
1 box powdered
Combine butter and sugar. Beat well. Add yolks to mixture, one at a time, beating well after each addition. Combine flour, nuts, and coconut. Add to batter. Beat well. Add vanilla. Fold, do not beat, beaten egg whites into batter. Line 3, 9" pans with waxed paper. Pour in batter. Bake at 325 degrees for 45 minutes. Cool 10 minutes before removing from pans & adding frosting.
2 c. sugar
5 eggs, separated
2 c. SR flour
1 c. chopped pecans
1 c. coconut
1 t. vanilla
egg whites, beaten to a peak
Frosting:
1 stick butter, softened
8 oz, cream cheese, softened
1 t. vanilla
1 box powdered
Combine butter and sugar. Beat well. Add yolks to mixture, one at a time, beating well after each addition. Combine flour, nuts, and coconut. Add to batter. Beat well. Add vanilla. Fold, do not beat, beaten egg whites into batter. Line 3, 9" pans with waxed paper. Pour in batter. Bake at 325 degrees for 45 minutes. Cool 10 minutes before removing from pans & adding frosting.
Oreo Ice Cream Cake
20 oz. pkg, oreo cookies, crushed
1 stick butter, melted
8 oz. cool whip, thawed
16 oz. Hershey's hot fudge
1 1/2 gallons vanilla ice cream, softened*
Spray a 9x13 pan. Combine the cookies and butter. Layer half the cookie crumbs in the bottom of pan. Spread ice cream over crumbs. Warm the fudge and pour over ice cream. Spread cool whip over the fudge. Cover with remaining oreo crumbs. Place in freezer for at least 2 hours or until firm. Take out of freezer 20 minutes before you want to serve.
*can also use chocolate, chocolate chip, mint chocolate chip or any other flavor ice cream. The possibilities are endless!
1 stick butter, melted
8 oz. cool whip, thawed
16 oz. Hershey's hot fudge
1 1/2 gallons vanilla ice cream, softened*
Spray a 9x13 pan. Combine the cookies and butter. Layer half the cookie crumbs in the bottom of pan. Spread ice cream over crumbs. Warm the fudge and pour over ice cream. Spread cool whip over the fudge. Cover with remaining oreo crumbs. Place in freezer for at least 2 hours or until firm. Take out of freezer 20 minutes before you want to serve.
*can also use chocolate, chocolate chip, mint chocolate chip or any other flavor ice cream. The possibilities are endless!
Ice Cream Cake
1 box chocolate cookies, crushed
2/3 c. butter, melted
1/2 gallon vanilla ice cream
3 sq. semi sweet chocolate*
2 T. butter
1 c. sugar
1 c. evaporated milk
Combine cookies and butter. Place in sprayed 9x13 pan. Refrigerate. Melt ice cream until soft. Pour on top of crust. Boil and stir remaining ingredients in saucepan for 10 minutes. Cool and pour over ice cream. Add pecans if desired. Freeze until firm.
*Or use chocolate chips in a microwave. Heat on medium power for 1 minute, then stir. Be sure what you use to stir with is dry. Continue heating in 10-15 second intervals, stirring between each one, until melted. Add other ingredients at this point and continue as directed.
2/3 c. butter, melted
1/2 gallon vanilla ice cream
3 sq. semi sweet chocolate*
2 T. butter
1 c. sugar
1 c. evaporated milk
Combine cookies and butter. Place in sprayed 9x13 pan. Refrigerate. Melt ice cream until soft. Pour on top of crust. Boil and stir remaining ingredients in saucepan for 10 minutes. Cool and pour over ice cream. Add pecans if desired. Freeze until firm.
*Or use chocolate chips in a microwave. Heat on medium power for 1 minute, then stir. Be sure what you use to stir with is dry. Continue heating in 10-15 second intervals, stirring between each one, until melted. Add other ingredients at this point and continue as directed.
Holiday Gift Cake
8 oz. cream cheese, softened
1 c. butter, softened
1 1/2 c. sugar
1 1/2 t. vanilla
4 eggs
1/2 c. chopped pecans (reserve a few halves)
2 1/4 c. SR flour, divided
8 oz. maraschino cherries, drained, chopped (reserve a few halves)
Glaze:
1 1/2 c. powdered sugar
2 T. milk
Thoroughly blend cream cheese, butter, sugar, and vanilla. Add eggs, one at a time, mixing well after each addition. Gradually add 2 c. flour. Combine remaining flour with cherries & nuts. Pour batter into sprayed angel food cake pan. Bake at 325 degrees for 1 hour 20 minutes. Cool 10 minutes. Invert onto plate. Glaze with mixture of powdered sugar and milk. Garnish with cherry & pecan halves.
*Make it really festive by using red cherries for berries and green cherries for leaves.
1 c. butter, softened
1 1/2 c. sugar
1 1/2 t. vanilla
4 eggs
1/2 c. chopped pecans (reserve a few halves)
2 1/4 c. SR flour, divided
8 oz. maraschino cherries, drained, chopped (reserve a few halves)
Glaze:
1 1/2 c. powdered sugar
2 T. milk
Thoroughly blend cream cheese, butter, sugar, and vanilla. Add eggs, one at a time, mixing well after each addition. Gradually add 2 c. flour. Combine remaining flour with cherries & nuts. Pour batter into sprayed angel food cake pan. Bake at 325 degrees for 1 hour 20 minutes. Cool 10 minutes. Invert onto plate. Glaze with mixture of powdered sugar and milk. Garnish with cherry & pecan halves.
*Make it really festive by using red cherries for berries and green cherries for leaves.
Thursday, October 13, 2016
Coconut Milk Frosting
2 sticks butter, softened
2 t. coconut flavor
1 c. powdered sugar
7 T. canned coconut milk (shake well)
Combine butter and flavor until creamy. Gradually add powdered sugar. Slowly beat in coconut milk. Beat until thick and fluffy, about 5 minutes.
2 t. coconut flavor
1 c. powdered sugar
7 T. canned coconut milk (shake well)
Combine butter and flavor until creamy. Gradually add powdered sugar. Slowly beat in coconut milk. Beat until thick and fluffy, about 5 minutes.
Coconut Buttercream Frosting
3 sticks butter, softened
2 t. coconut flavor
1/2 t. almond extract
3 boxes powdered sugar
1 c. canned coconut milk (be sure to shake well before opening)
Beat butter and flavorings together until fluffy. Add powdered sugar gradually, alternating with milk. Beat until smooth. Males 8 cups.
*This frosting freezes well for future use.
For a smaller amount I would use:
1 stick butter, softened
2 t. coconut flavor
1 box powdered sugar
1/3 c. canned coconut milk (shake well)
Follow same directions as above.
2 t. coconut flavor
1/2 t. almond extract
3 boxes powdered sugar
1 c. canned coconut milk (be sure to shake well before opening)
Beat butter and flavorings together until fluffy. Add powdered sugar gradually, alternating with milk. Beat until smooth. Males 8 cups.
*This frosting freezes well for future use.
For a smaller amount I would use:
1 stick butter, softened
2 t. coconut flavor
1 box powdered sugar
1/3 c. canned coconut milk (shake well)
Follow same directions as above.
Coconut Pound Cake with Coconut Glaze
3 sticks butter, softened
3 c. sugar
6 eggs
3 c. SR flour
1 c. milk
7 oz. flaked coconut
1 t. coconut flavor
1 t. almond extract
Beat butter and sugar on medium until light and fluffy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour, alternating with milk, on low speed. Stir in coconut and flavorings. Pour in sprayed Bundt or angel food cake pan. Bake at 350 degrees for 1 hour and 15 minutes. Cool in pan for 10 minutes, then invert onto plate.
Coconut Glaze
1-1 1/2 c. powdered sugar
3/4 c. canned coconut milk (shake milk well before opening)
1 t. coconut flavoring
Place items in saucepan and heat to a boil until sugar is dissolved. Brush over warm cake, after inverting.
3 c. sugar
6 eggs
3 c. SR flour
1 c. milk
7 oz. flaked coconut
1 t. coconut flavor
1 t. almond extract
Beat butter and sugar on medium until light and fluffy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour, alternating with milk, on low speed. Stir in coconut and flavorings. Pour in sprayed Bundt or angel food cake pan. Bake at 350 degrees for 1 hour and 15 minutes. Cool in pan for 10 minutes, then invert onto plate.
Coconut Glaze
1-1 1/2 c. powdered sugar
3/4 c. canned coconut milk (shake milk well before opening)
1 t. coconut flavoring
Place items in saucepan and heat to a boil until sugar is dissolved. Brush over warm cake, after inverting.
Mom's Easy Saucepan Chocolate Cake
2 c. SR flour
2 c. sugar
1 stick margarine
1/2 c. shortening
1 c. water
3 T. cocoa
2 eggs, well beaten
1/2 c. buttermilk
1 T. vanilla
Sift flour and sugar. Combine together. In a saucepan, place margarine, shortening, water, and cocoa. Bring this to a boil and pour over flour mixture. Add eggs, buttermilk, and vanilla. Mix well (it will be thin). Place in sprayed 9x13 pan. Bake for 30 minutes or until done.
Frosting:
1 stick margarine
3 T. cocoa
6 T. milk
1 t. vanilla
1 box powdered sugar
1 1/2 -2 c. chopped pecans
Melt margarine in saucepan. Add cocoa and milk. Bring to a boil. Remove from heat and add powdered sugar, vanilla, and nuts. Spread on cake while hot. (Poke holes in cake, before frosting, if desired.) Cut into squares to serve.
2 c. sugar
1 stick margarine
1/2 c. shortening
1 c. water
3 T. cocoa
2 eggs, well beaten
1/2 c. buttermilk
1 T. vanilla
Sift flour and sugar. Combine together. In a saucepan, place margarine, shortening, water, and cocoa. Bring this to a boil and pour over flour mixture. Add eggs, buttermilk, and vanilla. Mix well (it will be thin). Place in sprayed 9x13 pan. Bake for 30 minutes or until done.
Frosting:
1 stick margarine
3 T. cocoa
6 T. milk
1 t. vanilla
1 box powdered sugar
1 1/2 -2 c. chopped pecans
Melt margarine in saucepan. Add cocoa and milk. Bring to a boil. Remove from heat and add powdered sugar, vanilla, and nuts. Spread on cake while hot. (Poke holes in cake, before frosting, if desired.) Cut into squares to serve.
Mom's Chocolate Squares
3/4 c. SR flour
3/4 sugar
1/4 c. cocoa
1/3 c. chopped pecans
1 egg
1/4 c. milk
1/3 c. margarine, melted
1 t. vanilla
Sift flour, sugar, and cocoa. Combine together. Add nuts. Combine egg, milk, butter, and vanilla. Add all at once to dry ingredients. Stir until blended. Spread in sprayed 9x9 pan. Bake at 350 degrees for 35 minutes. Cool 10 minutes. Cut into squares.
3/4 sugar
1/4 c. cocoa
1/3 c. chopped pecans
1 egg
1/4 c. milk
1/3 c. margarine, melted
1 t. vanilla
Sift flour, sugar, and cocoa. Combine together. Add nuts. Combine egg, milk, butter, and vanilla. Add all at once to dry ingredients. Stir until blended. Spread in sprayed 9x9 pan. Bake at 350 degrees for 35 minutes. Cool 10 minutes. Cut into squares.
Mom's Chocolate Chip Cake
1 yellow cake mix
4 eggs
1 small box instant vanilla pudding
1 c. oil
1 c. milk
4 oz. grated German chocolate
12 oz. pkg. chocolate chips
1/4 c. powdered sugar
Combine cake mix, eggs, dry pudding, oil, and milk on medium speed for 5 minutes. Add 2 T. grated chocolate and chocolate chips. Fold gently. Pour into sprayed Bundt or angel food cake pan. Bake at 350 degrees for 1 hour. Cool in pan for 10 minutes then invert onto plate. Sprinkle with powdered sugar and remaining grated chocolate before serving.
4 eggs
1 small box instant vanilla pudding
1 c. oil
1 c. milk
4 oz. grated German chocolate
12 oz. pkg. chocolate chips
1/4 c. powdered sugar
Combine cake mix, eggs, dry pudding, oil, and milk on medium speed for 5 minutes. Add 2 T. grated chocolate and chocolate chips. Fold gently. Pour into sprayed Bundt or angel food cake pan. Bake at 350 degrees for 1 hour. Cool in pan for 10 minutes then invert onto plate. Sprinkle with powdered sugar and remaining grated chocolate before serving.
Chocolate Pudding Cake
3/4 c. sugar
1 c. SR flour
2 T. cocoa
1/2 c. milk
3 T. margarine, melted
1 T. vanilla
Topping:
1/2 c. sugar
1/2 c. brown sugar
1/2 c. cocoa
1 1/2 c. water
Sift sugar, flour and cocoa. Add milk, margarine, and vanilla. Mix well. Spread in sprayed 9" pan. Combine topping sugars & cocoa. Sprinkle over batter. Pour water over top. Bake at 350 degrees for 45 minutes.
1 c. SR flour
2 T. cocoa
1/2 c. milk
3 T. margarine, melted
1 T. vanilla
Topping:
1/2 c. sugar
1/2 c. brown sugar
1/2 c. cocoa
1 1/2 c. water
Sift sugar, flour and cocoa. Add milk, margarine, and vanilla. Mix well. Spread in sprayed 9" pan. Combine topping sugars & cocoa. Sprinkle over batter. Pour water over top. Bake at 350 degrees for 45 minutes.
Wednesday, October 12, 2016
Chocolate Pound Cake
1 pkg. Devil's food cake mix
4 eggs, beaten
1 c. water
1/2 c. oil
1 pkg chocolate instant pudding
Blend all ingredients in large bowl. Beat on medium speed for 2 minutes. Spread batter in sprayed bundt pan. Bake at 350 degrees for 45-50 minutes. Cool 15 minutes before removing from pan.*Beating eggs before adding to batter will result in a less stiff batter.
4 eggs, beaten
1 c. water
1/2 c. oil
1 pkg chocolate instant pudding
Blend all ingredients in large bowl. Beat on medium speed for 2 minutes. Spread batter in sprayed bundt pan. Bake at 350 degrees for 45-50 minutes. Cool 15 minutes before removing from pan.*Beating eggs before adding to batter will result in a less stiff batter.
Pineapple Dessert #2
1/2 lb. pkg. crushed vanilla wafers, reserve some for garnish
1 lb. box powdered sugar
2 eggs
3/4 c. margarine
4-6 T. orange juice
1/2 pt. whipping cream
20 oz. can crushed pineapple, well drained
3/4 c. chopped pecans
1st layer:
Cream sugar, eggs, margarine, orange juice, and vanilla wafer crumbs. Press in sprayed 9x13 dish.
2nd layer:
Whip cream and spread on crust.
3rd layer:
Add pineapple and nuts. Sprinkle rest of vanilla wafers on top. Cover with aluminum foil and store in refrigerator. This will keep for several days.
1 lb. box powdered sugar
2 eggs
3/4 c. margarine
4-6 T. orange juice
1/2 pt. whipping cream
20 oz. can crushed pineapple, well drained
3/4 c. chopped pecans
1st layer:
Cream sugar, eggs, margarine, orange juice, and vanilla wafer crumbs. Press in sprayed 9x13 dish.
2nd layer:
Whip cream and spread on crust.
3rd layer:
Add pineapple and nuts. Sprinkle rest of vanilla wafers on top. Cover with aluminum foil and store in refrigerator. This will keep for several days.
Lime Chocolate Fascination
1 large can evaporated milk
3 oz. pkg lime jello
2 c. hot water
1 c. sugar
1/4 c. lime juice
2 t. lemon juice
green food coloring
2 c. chocolate wafer crumbs, divided
1/2 c. melted butter
Chill milk at least 1 day in refrigerator. Dissolve jello in hot water. Chill until mixture is partly congealed. Whip until fluffy. Stir in sugar, lime and lemon juices and a few drops of food coloring. Whip milk until light and fluffy. Fold into jello mixture. Combine cookie crumbs and melted butter. Reserve 1/2 c. crumbs. Press remaining in bottom of angel food cake pan. Add gelatin, milk mixture, Crumbs on top. Chill overnight.
3 oz. pkg lime jello
2 c. hot water
1 c. sugar
1/4 c. lime juice
2 t. lemon juice
green food coloring
2 c. chocolate wafer crumbs, divided
1/2 c. melted butter
Chill milk at least 1 day in refrigerator. Dissolve jello in hot water. Chill until mixture is partly congealed. Whip until fluffy. Stir in sugar, lime and lemon juices and a few drops of food coloring. Whip milk until light and fluffy. Fold into jello mixture. Combine cookie crumbs and melted butter. Reserve 1/2 c. crumbs. Press remaining in bottom of angel food cake pan. Add gelatin, milk mixture, Crumbs on top. Chill overnight.
Crunchy Ice Cream Bars
1/2 c. corn syrup
1/2 c. peanut butter
4 c. cocoa krispies
1 pt brick ice cream
Combine syrup with peanut butter. Add cocoa krispies. Stir until well coated. Press firmly into sprayed 9x13 dish. Place in freezer until firm. Cut into 12 3" squares and place slice of ice cream between two squares. Cut each square into bars. Wrap individually in aluminum foil and store in freezer.
1/2 c. peanut butter
4 c. cocoa krispies
1 pt brick ice cream
Combine syrup with peanut butter. Add cocoa krispies. Stir until well coated. Press firmly into sprayed 9x13 dish. Place in freezer until firm. Cut into 12 3" squares and place slice of ice cream between two squares. Cut each square into bars. Wrap individually in aluminum foil and store in freezer.
Chocolate Toffee Crescent Bars
1 can 8 ct crescent rolls or use Pillsbury sheet
2/3 c. firmly packed brown sugar
2/3 c. margarine
1 1/2 c. chopped pecans
6 oz. chocolate chips
1/2 bag toffee bits
Place large rectangle of dough in ungreased 15x10 jelly roll pan. Combine sugar and butter. Boil 1 minute. Pour over dough. Sprinkle nuts over top. Bake at 375 degrees for 14-18 minutes until golden brown. Remove from oven and sprinkle with chocolate chips & toffee bits.
2/3 c. firmly packed brown sugar
2/3 c. margarine
1 1/2 c. chopped pecans
6 oz. chocolate chips
1/2 bag toffee bits
Place large rectangle of dough in ungreased 15x10 jelly roll pan. Combine sugar and butter. Boil 1 minute. Pour over dough. Sprinkle nuts over top. Bake at 375 degrees for 14-18 minutes until golden brown. Remove from oven and sprinkle with chocolate chips & toffee bits.
Tea Punch
15 Tea bags
3/4 c. sugar
2 qt. cranberry juice'1/2 c. lemon juice
4 (6 oz.) orange juice concentrate, thawed
1 bottle gingerale
Bring 1 qt. cold water to a boil and add tea bags. Let stand 5 minutes. Add sugar and dissolve. Cool and add juices and 2 qts water. Refrigerate until ready to serve. Add gingerale. Serves 50.
3/4 c. sugar
2 qt. cranberry juice'1/2 c. lemon juice
4 (6 oz.) orange juice concentrate, thawed
1 bottle gingerale
Bring 1 qt. cold water to a boil and add tea bags. Let stand 5 minutes. Add sugar and dissolve. Cool and add juices and 2 qts water. Refrigerate until ready to serve. Add gingerale. Serves 50.
Cranberry Punch
1 qt. cranberry juice
1 qt. apple juice
1/2 c. sugar
4 qts. gingerale
Mix juices. Add sugar & stir until dissolved. Refrigerate. Add gingerale just before serving.
1 qt. apple juice
1/2 c. sugar
4 qts. gingerale
Mix juices. Add sugar & stir until dissolved. Refrigerate. Add gingerale just before serving.
Golden Wedding Punch
12 oz. can frozen orange juice
46 oz. sweetened pineapple juice
1 3/4 c. lemon juice
1 gallon water
2 c. sugar
1 bottle gingerale
Combine all ingredients. Serve. Great for receptions and celebrations.
46 oz. sweetened pineapple juice
1 3/4 c. lemon juice
1 gallon water
2 c. sugar
1 bottle gingerale
Combine all ingredients. Serve. Great for receptions and celebrations.
3 Fruit Punch
12 oz. can frozen lemonade
6 cans water
46 oz. can orange juice
46 oz. can pineapple juice
1 qt. gingerale
Mix all ingredients except gingerale. Add gingerale just before serving. Makes 2 gallons.
6 cans water
46 oz. can orange juice
46 oz. can pineapple juice
1 qt. gingerale
Mix all ingredients except gingerale. Add gingerale just before serving. Makes 2 gallons.
Bohemian Tea
3 qt boiling water
1 c. sugar
1 t. whole cloves
juice of 2 lemons
1 stick cinnamon
2 T. black tea, or 1 tea bag
3/4 c. orange juice
Tie spices in cheesecloth. Add sugar to hot water. Boil 10 minutes. Turn off heat and add tea tied in cloth bag. Cover and let set for 5 minutes. Remove spices and tea. Add fruit juices and serve hot.
1 c. sugar
1 t. whole cloves
juice of 2 lemons
1 stick cinnamon
2 T. black tea, or 1 tea bag
3/4 c. orange juice
Tie spices in cheesecloth. Add sugar to hot water. Boil 10 minutes. Turn off heat and add tea tied in cloth bag. Cover and let set for 5 minutes. Remove spices and tea. Add fruit juices and serve hot.
Lemon Cream Cheese Cake
12 oz. can evaporated milk, refrigerate
6 oz. lemon jello
1 c, boiling water
8 oz. cream cheese, softened
1/2 c. lemon juice
2 c. graham cracker crumbs
1/4 c. sugar
5 T. butter, melted
Make crust by combining the last 3 ingredients. Press into 9x13 sprayed dish. Combine lemon jello, water and juice. Chill and fold in whipped milk. Pour in crust and chill several hours.
6 oz. lemon jello
1 c, boiling water
8 oz. cream cheese, softened
1/2 c. lemon juice
2 c. graham cracker crumbs
1/4 c. sugar
5 T. butter, melted
Make crust by combining the last 3 ingredients. Press into 9x13 sprayed dish. Combine lemon jello, water and juice. Chill and fold in whipped milk. Pour in crust and chill several hours.
Mom's Lemon Jello Pie
1 c. sugar
1 1/2 c. pineapple juice
2 eggs, beaten
1 box lemon jello
12 oz. can evaporated milk
2 graham cracker crusts, store bought or homemade
Bring juice, sugar, and eggs to a boil. Dissolve jello in mixture and cool. Chill milk until icy. Whip until stiff. Fold cooled mixture into whipped milk. Pour into crusts. Chill until pie holds shape when cut.
1 1/2 c. pineapple juice
2 eggs, beaten
1 box lemon jello
12 oz. can evaporated milk
2 graham cracker crusts, store bought or homemade
Bring juice, sugar, and eggs to a boil. Dissolve jello in mixture and cool. Chill milk until icy. Whip until stiff. Fold cooled mixture into whipped milk. Pour into crusts. Chill until pie holds shape when cut.
Imperial Chicken
10 boneless, skinless chicken breasts
2 c. bread crumbs
3/4 c. Parmesan cheese
1/4 c. chopped parsley
1 clove garlic, crushed
2 t. salt
1/8 t. pepper
melted butter
Combine crumbs with cheese, parsley, garlic, salt, and pepper. Dip each piece of chicken into melted butter, then crumb mixture. Place is sprayed casserole dish. Bake at 350 for 1 hour.
2 c. bread crumbs
3/4 c. Parmesan cheese
1/4 c. chopped parsley
1 clove garlic, crushed
2 t. salt
1/8 t. pepper
melted butter
Combine crumbs with cheese, parsley, garlic, salt, and pepper. Dip each piece of chicken into melted butter, then crumb mixture. Place is sprayed casserole dish. Bake at 350 for 1 hour.
Mostaccioli
2 lb. ground chuck
1 lb. onion, chopped
1 stick margarine
2 c. uncooked mostaccioli or penne pasta
1 large can sliced mushroom, drained
15 oz. can Italian style tomato sauce
1 can diced tomato with basil, oregano, and garlic, undrained
1 c. mozzarella cheese, shredded
1 lb. onion, chopped
1 stick margarine
2 c. uncooked mostaccioli or penne pasta
1 large can sliced mushroom, drained
15 oz. can Italian style tomato sauce
1 can diced tomato with basil, oregano, and garlic, undrained
1 c. mozzarella cheese, shredded
- Heat oven to 350. Spray 8-inch baking dish with nonstick cooking spray. Cook mostaccioli as directed on package. Drain. In 12" skilletbrown meat over medium-high heat until thoroughly cooked, stirring frequently. Rinse & drain. Stir in tomato sauce, tomatoes and mushrooms. Bring to a boil. Remove from heat; pour into sprayed baking dish. Add cooked pasta. Stir gently to mix. Cover with foil and seal tightly. Bake for 15 minutes. Uncover, sprinkle with cheese. Bake uncovered 5-10 minutes to melt cheese. Serve with salad and bread.
Sweet and Sour Meatballs
1 1/2 lbs. ground chuck
3/4 c. quick oats
1/2 c. chopped onion
1/3 c. milk
1 egg
2 T. soy sauce
3/4 t. salt
1/8 t. pepper
1/8 t. garlic powder
Combine all ingredients. Form 1" balls. Bake at 425 degrees in a sprayed jelly roll pan for 12 minutes.
Sauce:
20 oz. chunk pineapple, drained
1 can beef broth
2 green peppers, chopped
8 oz. can sliced water chestnuts, drained
2/3 c. maple syrup
2 T. soy sauce
1/8 t. garlic powder
1/2 c. vinegar
1/3 c. cornstarch
Combine all ingredients, except vinegar and cornstarch in 12" skillet. Bring to a boil over medium high heat. Reduce heat. Cover. Simmer 5 minutes. Gradually add combined vinegar and cornstarch. Cook over medium heat, stirring constantly until thickened and clear. Stir in hot meatballs. Transfer to chafing dish or lined crockpot, set on keep warm, to serve.
3/4 c. quick oats
1/2 c. chopped onion
1/3 c. milk
1 egg
2 T. soy sauce
3/4 t. salt
1/8 t. pepper
1/8 t. garlic powder
Combine all ingredients. Form 1" balls. Bake at 425 degrees in a sprayed jelly roll pan for 12 minutes.
Sauce:
20 oz. chunk pineapple, drained
1 can beef broth
2 green peppers, chopped
8 oz. can sliced water chestnuts, drained
2/3 c. maple syrup
2 T. soy sauce
1/8 t. garlic powder
1/2 c. vinegar
1/3 c. cornstarch
Combine all ingredients, except vinegar and cornstarch in 12" skillet. Bring to a boil over medium high heat. Reduce heat. Cover. Simmer 5 minutes. Gradually add combined vinegar and cornstarch. Cook over medium heat, stirring constantly until thickened and clear. Stir in hot meatballs. Transfer to chafing dish or lined crockpot, set on keep warm, to serve.
Tuesday, October 11, 2016
Berry Patch Coffeecake
1 c. sugar
8 oz. cream cheese, softened
1/2 c. margarine or butter
2 eggs
1/2 T. vanilla
1/2 c. raspberry preserves
2 c. SR flour
1/4 c. milk
Combine sugar, cream cheese, & margarine. Add 1 egg at a time, mixing well after each. Blend in vanilla. Add flour. Pour into sprayed 9x13 pan. Dot with preserves. Cut through batter for a marble effect. Bake at 350 degrees for 35-40 minutes.
8 oz. cream cheese, softened
1/2 c. margarine or butter
2 eggs
1/2 T. vanilla
1/2 c. raspberry preserves
2 c. SR flour
1/4 c. milk
Combine sugar, cream cheese, & margarine. Add 1 egg at a time, mixing well after each. Blend in vanilla. Add flour. Pour into sprayed 9x13 pan. Dot with preserves. Cut through batter for a marble effect. Bake at 350 degrees for 35-40 minutes.
Wedding Cookies
1 c. melted shortening
1/3 c. sugar
1 2/3 c. flour
2/3 c. ground almonds
confectioner's sugar
Combine all ingredients. except confectioner's sugar. Roll in hands to make balls. Place on cookie sheet. Bake at 325 degrees for 12-15 minutes. Roll in confectioner's sugar before serving.
1/3 c. sugar
1 2/3 c. flour
2/3 c. ground almonds
confectioner's sugar
Combine all ingredients. except confectioner's sugar. Roll in hands to make balls. Place on cookie sheet. Bake at 325 degrees for 12-15 minutes. Roll in confectioner's sugar before serving.
Chocolate Chip Pie
2 pastry pie shells
1 stick butter, melted
4 eggs, beaten
1 c. sugar
1 c. light corn syrup
1 small pkg. chocolate chips
1 c. broken pecans, optional
Divide nuts and chips on bottom of crusts. (Place crusts on top of covered cookie sheet.) Combine butter, eggs, sugar, & syrup. Pour over chips & nuts in crusts. Bake 30-40 minutes at 350 degrees. Cool. Serve warm with ice cream, if desired.
1 stick butter, melted
4 eggs, beaten
1 c. sugar
1 c. light corn syrup
1 small pkg. chocolate chips
1 c. broken pecans, optional
Divide nuts and chips on bottom of crusts. (Place crusts on top of covered cookie sheet.) Combine butter, eggs, sugar, & syrup. Pour over chips & nuts in crusts. Bake 30-40 minutes at 350 degrees. Cool. Serve warm with ice cream, if desired.
Chocolate Scotch Pie
1 1/2 c. packed brown sugar
1/4 c. margarine
3 eggs
1 square chocolate, melted & cooled
1/2 c. milk
1 t. vanilla
cool whip, thawed
Cream together margarine and brown sugar. Add eggs, 1 at a time, beating on low until just combined. Blend in chocolate. Stir in milk and vanilla. (May look curdled). Bake at 350 degrees for 40 minutes. Cool. Top with whipped topping if desired.
1/4 c. margarine
3 eggs
1 square chocolate, melted & cooled
1/2 c. milk
1 t. vanilla
cool whip, thawed
Cream together margarine and brown sugar. Add eggs, 1 at a time, beating on low until just combined. Blend in chocolate. Stir in milk and vanilla. (May look curdled). Bake at 350 degrees for 40 minutes. Cool. Top with whipped topping if desired.
Lemon Lush Pie
graham cracker crust
8 oz. cream cheese, softened
1 c. confectioner's sugar
8+ oz. cool whip, thawed
1 pkg. instant lemon pudding mix, prepared, (I used sugar free)
Combine cream cheese, confectioner's sugar, and cool whip. Spread in crust. Spread lemon pudding on top of that layer. Top with more cool whip and chill before serving.
8 oz. cream cheese, softened
1 c. confectioner's sugar
8+ oz. cool whip, thawed
1 pkg. instant lemon pudding mix, prepared, (I used sugar free)
Combine cream cheese, confectioner's sugar, and cool whip. Spread in crust. Spread lemon pudding on top of that layer. Top with more cool whip and chill before serving.
Orange Pound Cake
3 c. SR flour
1 c. milk
2 sticks butter, or margarine
1 oz. orange extract (add to milk)
3 c. sugar
1/2 c. crisco
6 eggs
Frosting:
1 box confectioner's sugar
8 oz. cream cheese, softened
1 small can coconut
1 stick butter or margarine
1 c. nuts, chopped
2 t. orange extract
Cream sugar, butter, & crisco until well blended. Add eggs, one at a time. Alternate milk and orange extract mixture with flour. Pour into sprayed bundt or angel food cake pan. Place in Cold oven. Turn oven to 300 and bake for 1 1/2 hours. Cool 10 minutes before inverting onto plate. Combine frosting ingredients and spread over cooled cake.
1 c. milk
2 sticks butter, or margarine
1 oz. orange extract (add to milk)
3 c. sugar
1/2 c. crisco
6 eggs
Frosting:
1 box confectioner's sugar
8 oz. cream cheese, softened
1 small can coconut
1 stick butter or margarine
1 c. nuts, chopped
2 t. orange extract
Cream sugar, butter, & crisco until well blended. Add eggs, one at a time. Alternate milk and orange extract mixture with flour. Pour into sprayed bundt or angel food cake pan. Place in Cold oven. Turn oven to 300 and bake for 1 1/2 hours. Cool 10 minutes before inverting onto plate. Combine frosting ingredients and spread over cooled cake.
Scotch Broth
8 oz. middle neck mutton
1 pt. water
1/2 t. salt
1 oz. finely chopped onion
1 carrot , diced
1/2 swede, (turnip, rutabega), diced
2 stalks celery, shredded
1 t. parsley
Wipe the meat and discard any surplus fat. Remove meat from bones and shred finely. Place the meat and bone in a large saucepan. Cover with water. Add salt. Place the barley in a small saucepan. Cover with water. Bring to a boil. Strain and add to the soup water. Bring soup to a boil, skim, cover with a lid and simmer for 1 hour. Add vegetables, except the parsley, and simmer for 1 hour. Remove the bone. Check the seasoning. Sprinkle with chopped parsley and serve.
1 pt. water
1/2 t. salt
1 oz. finely chopped onion
1 carrot , diced
1/2 swede, (turnip, rutabega), diced
2 stalks celery, shredded
1 t. parsley
Wipe the meat and discard any surplus fat. Remove meat from bones and shred finely. Place the meat and bone in a large saucepan. Cover with water. Add salt. Place the barley in a small saucepan. Cover with water. Bring to a boil. Strain and add to the soup water. Bring soup to a boil, skim, cover with a lid and simmer for 1 hour. Add vegetables, except the parsley, and simmer for 1 hour. Remove the bone. Check the seasoning. Sprinkle with chopped parsley and serve.
Green Bean Relish
12 oz. can shoepeg corn, drained, reserve liquid
17 oz. can Leseur sweet peas, drained, reserve liquid
16 oz. can french style beans, drained, reserve liquid\
2 T chopped pimentos
1 green pepper, chopped
2 small minced onions
Dressing:
1 1/4 c. sugar
3/4 c. vinegar
1 t. salt
3/4 c. oil
dash of pepper
Add drained liquids from first 3 ingredients to the next 3 ingredients on list. Bring all dressing ingredients to a boil and let cool. Add vegetables. Stir.
*This relish is better if marinated in dressing overnight in a covered dish.
17 oz. can Leseur sweet peas, drained, reserve liquid
16 oz. can french style beans, drained, reserve liquid\
2 T chopped pimentos
1 green pepper, chopped
2 small minced onions
Dressing:
1 1/4 c. sugar
3/4 c. vinegar
1 t. salt
3/4 c. oil
dash of pepper
Add drained liquids from first 3 ingredients to the next 3 ingredients on list. Bring all dressing ingredients to a boil and let cool. Add vegetables. Stir.
*This relish is better if marinated in dressing overnight in a covered dish.
Spaghetti Sauce
1/2 c. chopped onion
1 T. oil
1 lb. ground chuck
1/2 clove garlic
1 lb. can tomatoes
8 oz. can tomato juice, optional
1 can sliced mushrooms, drained
1 bay leaf
1/2 t. oregano
1/2 t. thyme
2 t. parsley flakes
1/2 t. pepper
dash of basil
Brown meat in oil with onion. Drain, rinse, and add all other ingredients. Cover. Simmer 1 hour. Serve over cooked pasta.
1 T. oil
1 lb. ground chuck
1/2 clove garlic
1 lb. can tomatoes
8 oz. can tomato juice, optional
1 can sliced mushrooms, drained
1 bay leaf
1/2 t. oregano
1/2 t. thyme
2 t. parsley flakes
1/2 t. pepper
dash of basil
Brown meat in oil with onion. Drain, rinse, and add all other ingredients. Cover. Simmer 1 hour. Serve over cooked pasta.
Pineapple Cranberry Salad
3 oz. raspberry jello
1 c. hot water
1/2 c. cranberry juice
1 small can crushed pineapple, drained
1 can whole cranberries, drained
1/4 c. chopped pecans
Combine jello, water and juice. Add remaining ingredients. Chill thoroughly.
1 c. hot water
1/2 c. cranberry juice
1 small can crushed pineapple, drained
1 can whole cranberries, drained
1/4 c. chopped pecans
Combine jello, water and juice. Add remaining ingredients. Chill thoroughly.
Almond Frosting
6 T. crisco
3 T. butter
1 egg white
1 t. almond flavoring
3 T. boiling water
1 box confectioners sugar
Combine all ingredients and mix well. Spread on cooled cake.
3 T. butter
1 egg white
1 t. almond flavoring
3 T. boiling water
1 box confectioners sugar
Combine all ingredients and mix well. Spread on cooled cake.
Spiced Toasted Pecans
1 egg white
1 T. water
1/2 c. sugar
3/4 t. salt
1 t. cinnamon
1/4 t. cloves
1/4 t. nutmeg
3 c. pecan halves
Beat egg white and water together. Combine all other ingredients. Mix together egg mixture and & cinnamon mixture. Stir in pecans. Spread in shallow pan. Bake at 250 degrees for 1 hour. Stir occasionally. Enjoy!
*this is a yummy snack by itself, or used as a topping on homemade ice cream.
1 T. water
1/2 c. sugar
3/4 t. salt
1 t. cinnamon
1/4 t. cloves
1/4 t. nutmeg
3 c. pecan halves
Beat egg white and water together. Combine all other ingredients. Mix together egg mixture and & cinnamon mixture. Stir in pecans. Spread in shallow pan. Bake at 250 degrees for 1 hour. Stir occasionally. Enjoy!
*this is a yummy snack by itself, or used as a topping on homemade ice cream.
Monkey Bread
2 pkgs. yeast
1/2 c. oil
1/2 c. sugar
1 1/2 t. salt
1 stick butter or margarine, melted
5 1/2 c. SR flour, divided
3 eggs
1 c. scalded milk
1/4 c. lukewarm water
Place yeast in water. Add eggs. Add oil, sugar, and salt to scalded milk. Cool. Add yeast mixture. Add 4 1/2 c. flour. Let rise for 30 minutes. Turn dough out and knead with 1 c. flour. Roll out to biscuit thickness. Cut with biscuit cutter. Dip in butter and stand up around inside edge of sprayed Bundt pan. Let rise for 1 hour. Bake at 350 degrees for 25-30 minutes. There will be more than enough for the bundt pan. The remaining may be folded and baked on a cookie sheet.
1/2 c. oil
1/2 c. sugar
1 1/2 t. salt
1 stick butter or margarine, melted
5 1/2 c. SR flour, divided
3 eggs
1 c. scalded milk
1/4 c. lukewarm water
Place yeast in water. Add eggs. Add oil, sugar, and salt to scalded milk. Cool. Add yeast mixture. Add 4 1/2 c. flour. Let rise for 30 minutes. Turn dough out and knead with 1 c. flour. Roll out to biscuit thickness. Cut with biscuit cutter. Dip in butter and stand up around inside edge of sprayed Bundt pan. Let rise for 1 hour. Bake at 350 degrees for 25-30 minutes. There will be more than enough for the bundt pan. The remaining may be folded and baked on a cookie sheet.
Squash Casserole
1 qt. squash, sliced, cooked, and drained
1 onion, chopped, optional
1 stick margarine or butter
16 oz. pkg. Pepperidge Farm herb or cornbread stuffing mix
1 can sliced water chestnuts, drained, optional
1 onion, chopped, optional
1 stick margarine or butter
16 oz. pkg. Pepperidge Farm herb or cornbread stuffing mix
1 can sliced water chestnuts, drained, optional
1 c. shredded carrots, optional
8 oz. sour cream
1 can cream of chicken or mushroom soup
1 small jar pimentos, drained
Melt margarine & mix with stuffing. Add onions. Put half in bottom of sprayed 9x13 dish. Combine squash, soup, sour cream, pimentos, carrots, & water chestnuts. Pour on top of stuffing. Add rest of stuffing on top and bake at 350 degrees for 35 minutes until heated through.
8 oz. sour cream
1 can cream of chicken or mushroom soup
1 small jar pimentos, drained
Melt margarine & mix with stuffing. Add onions. Put half in bottom of sprayed 9x13 dish. Combine squash, soup, sour cream, pimentos, carrots, & water chestnuts. Pour on top of stuffing. Add rest of stuffing on top and bake at 350 degrees for 35 minutes until heated through.
Monday, October 10, 2016
Mom's Million Dollar Pie
15 oz. can mandarin oranges, drained (I used no sugar added)
20 oz. crushed pineapple, drained (I used NSA or in its own juice)
15 oz. can sliced peaches, drained
1 can Eaglebrand milk (I used reduced fat)
juice of 1 lemon
16 oz. cool whip, thawed
3 graham cracker crusts (or homemade)
Add juice to milk. Mix well. Add fruit. Fold in cool whip. Pour in pie crusts and refrigerate until ready to serve.
*Pies may also be frozen
20 oz. crushed pineapple, drained (I used NSA or in its own juice)
15 oz. can sliced peaches, drained
1 can Eaglebrand milk (I used reduced fat)
juice of 1 lemon
16 oz. cool whip, thawed
3 graham cracker crusts (or homemade)
Add juice to milk. Mix well. Add fruit. Fold in cool whip. Pour in pie crusts and refrigerate until ready to serve.
*Pies may also be frozen
Mom's Fancy Cake
1 box cake mix, any flavor
1 box (3 3/4 oz) instant pudding mix, any flavor
1/2 c. melted margarine or butter
1 c. hot water
4 eggs
Combine all ingredients on medium speed for 5 minutes. Pour in sprayed Bundt or angel food cake pan. Bake at 350 degrees for 40-45 minutes. Cool in pan 10-15 minutes. Invert onto plate. Sprinkle confectioners sugar over cooled cake. Serve.
1 box (3 3/4 oz) instant pudding mix, any flavor
1/2 c. melted margarine or butter
1 c. hot water
4 eggs
Combine all ingredients on medium speed for 5 minutes. Pour in sprayed Bundt or angel food cake pan. Bake at 350 degrees for 40-45 minutes. Cool in pan 10-15 minutes. Invert onto plate. Sprinkle confectioners sugar over cooled cake. Serve.
Mom's Foolproof Fudge
12 oz. can evaporated milk
3, 4 oz. bars Baker's baking chocolate
4 1/2 c. sugar
1 pt. marshmallow cream
2 T. margarine or butter
12 oz. chocolate chips
pinch of salt
Bring margarine, sugar, milk and salt to a vigorous boil, stirring often. Reduce heat and simmer 6 minutes. Place chocolate chips, baker's chocolate, and marshmallow cream in large bowl. Slowly pour boiling syrup over chocolate marshmallow mixture and beat until chocolate melts. Spread in sprayed pan and refrigerate until set.
3, 4 oz. bars Baker's baking chocolate
4 1/2 c. sugar
1 pt. marshmallow cream
2 T. margarine or butter
12 oz. chocolate chips
pinch of salt
Bring margarine, sugar, milk and salt to a vigorous boil, stirring often. Reduce heat and simmer 6 minutes. Place chocolate chips, baker's chocolate, and marshmallow cream in large bowl. Slowly pour boiling syrup over chocolate marshmallow mixture and beat until chocolate melts. Spread in sprayed pan and refrigerate until set.
Fresh Apple Cake with Caramel Icing
1 1/2 c. oil
2 eggs, beaten
1 t. vanilla
2 t. apple pie spice
1 c. chopped pecans, optional
2 c. sugar
3-4 c. chopped apples, peeled, if desired, (I leave the peeling on)
2 1/2 c. SR flour
Place oil in large mixing bowl. Add sugar and eggs. Beat at low speed until creamy. Add flour in small amounts. Add vanilla and apple pie spice. Beat. When batter becomes very stiff, remove beaters and fold in apples and nuts. Spread in sprayed angel food or Bundt pan**. Bake at 350 degrees for 1 hour. Cool for 10 minutes before inverting onto plate. Serve plain or with caramel frosting.*Beating eggs before adding to batter will result in a less stiff batter.
2 eggs, beaten
1 t. vanilla
2 t. apple pie spice
1 c. chopped pecans, optional
2 c. sugar
3-4 c. chopped apples, peeled, if desired, (I leave the peeling on)
2 1/2 c. SR flour
Place oil in large mixing bowl. Add sugar and eggs. Beat at low speed until creamy. Add flour in small amounts. Add vanilla and apple pie spice. Beat. When batter becomes very stiff, remove beaters and fold in apples and nuts. Spread in sprayed angel food or Bundt pan**. Bake at 350 degrees for 1 hour. Cool for 10 minutes before inverting onto plate. Serve plain or with caramel frosting.*Beating eggs before adding to batter will result in a less stiff batter.
**I find when I make this cake in a Bundt pan, it doesn't all want to come out when I invert it..probably because the cake is so moist.
Caramel Icing:
2 T. butter
3-4 T. milk
1/2 c. brown sugar
1 c. confectioners sugar
1/2 t. vanilla
Melt butter in pan and add brown sugar. Add 3 T. milk. Boil for 1 minute. Remove from heat and add 1/2 confectioners sugar and vanilla. Add remaining confectioners sugar, mixing well, and spread over cake. *I had to add a little more milk to make it spreading consistency. (This was my dad's favorite cake!)
Caramel Icing:
2 T. butter
3-4 T. milk
1/2 c. brown sugar
1 c. confectioners sugar
1/2 t. vanilla
Melt butter in pan and add brown sugar. Add 3 T. milk. Boil for 1 minute. Remove from heat and add 1/2 confectioners sugar and vanilla. Add remaining confectioners sugar, mixing well, and spread over cake. *I had to add a little more milk to make it spreading consistency. (This was my dad's favorite cake!)
1st picture: cooling in pan; 2nd picture: inverted onto plate; 3rd picture: with caramel icing; 4th picture: inside apple cake--so moist-- yum!
Mom's Lemon Pie #1
1 cookie crumb crust
1/2 c. lemon juice
1 can condensed milk
2 eggs, separated
1/2 t. cream of tartar
4 T. sugar
Combine juice, milk and egg yolks. Stir until well blended. Pour into pie crust.* Beat egg whites, adding sugar and cream of tartar gradually. Beat until stiff. Add to pie and place in oven to brown. (350 for 10-12 minutes) Chill thoroughly before serving.
*The citric acidity sets the egg yolks. No need for baking.
1/2 c. lemon juice
1 can condensed milk
2 eggs, separated
1/2 t. cream of tartar
4 T. sugar
Combine juice, milk and egg yolks. Stir until well blended. Pour into pie crust.* Beat egg whites, adding sugar and cream of tartar gradually. Beat until stiff. Add to pie and place in oven to brown. (350 for 10-12 minutes) Chill thoroughly before serving.
*The citric acidity sets the egg yolks. No need for baking.
Mrs. Buffington's Cheesecake
Graham Cracker Crust:
1 1/4 c. graham cracker crumbs (about 18 crackers)
1/3 c. soft margarine or butter
1/4 c. sugar
Combine and press in bottom & 1" up side of sprayed springform pan.
3, 8 oz. pkgs. cream cheese, softened (total 24 oz)
3 eggs
1 c. sugar
1 t. vanilla
Beat all ingredients together on high speed for 10 minutes, until very smooth. Pour into crust and bake at 350 degrees for 30 minutes. Remove from oven and let stand for 5 minutes. Increase oven temperature to 450 degrees.
4 T. sugar
1 pt. sour cream
fruit topping, optional
Combine sour cream and sugar. Spread over cake and return to oven for 5 minutes. Allow to cool completely before serving with fruit topping, if desired. Store in refrigerator.
1 1/4 c. graham cracker crumbs (about 18 crackers)
1/3 c. soft margarine or butter
1/4 c. sugar
Combine and press in bottom & 1" up side of sprayed springform pan.
3, 8 oz. pkgs. cream cheese, softened (total 24 oz)
3 eggs
1 c. sugar
1 t. vanilla
Beat all ingredients together on high speed for 10 minutes, until very smooth. Pour into crust and bake at 350 degrees for 30 minutes. Remove from oven and let stand for 5 minutes. Increase oven temperature to 450 degrees.
4 T. sugar
1 pt. sour cream
fruit topping, optional
Combine sour cream and sugar. Spread over cake and return to oven for 5 minutes. Allow to cool completely before serving with fruit topping, if desired. Store in refrigerator.
Mom's Martha Washington Candy
1/2 lb margarine or butter
1/2 can Eaglebrand milk
2 boxes confectioners sugar
1 t. vanilla
1 c. finely chopped pecans, optional
chopped maraschino cherries, drained
peanut butter, optional
coconut, optional
6 oz. chocolate chips*
1/8 lb. paraffin*
chocolate or vanilla candy coating*, melted as directed on pkg.
pecan halves
candy sprinkles
Cream margarine and milk. Add sugar, vanilla, and nuts (or cherries, peanut butter, or coconut). Mix by hand and roll in tiny balls. Melt chocolate chips* & paraffin* over hot water, or just use melted almond bark instead, if desired. Place a toothpick in candy ball and dip in chocolate. Place dipped candy onto wax paper lined cookie sheet. Press pecan half lightly on candy or add candy sprinkles. Place in refrigerator for 30 minutes to 1 hour to set up. Store in air tight container.
*This is my mother's recipe and she used chocolate chips & paraffin. I use melted almond bark instead.
1/2 can Eaglebrand milk
2 boxes confectioners sugar
1 t. vanilla
1 c. finely chopped pecans, optional
chopped maraschino cherries, drained
peanut butter, optional
coconut, optional
6 oz. chocolate chips*
1/8 lb. paraffin*
chocolate or vanilla candy coating*, melted as directed on pkg.
pecan halves
candy sprinkles
Cream margarine and milk. Add sugar, vanilla, and nuts (or cherries, peanut butter, or coconut). Mix by hand and roll in tiny balls. Melt chocolate chips* & paraffin* over hot water, or just use melted almond bark instead, if desired. Place a toothpick in candy ball and dip in chocolate. Place dipped candy onto wax paper lined cookie sheet. Press pecan half lightly on candy or add candy sprinkles. Place in refrigerator for 30 minutes to 1 hour to set up. Store in air tight container.
*This is my mother's recipe and she used chocolate chips & paraffin. I use melted almond bark instead.
Mom's Pecan Pie with Meringue
6 whole eggs, reserve whites for meringue
1 c. sugar
2 c. light corn syrup
1/4 c. margarine or butter, melted
1 T. vanilla
1 c. broken pecans
1 baked pie shell, deep dish
Meringue:
egg whites
1 c. sugar
pinch of salt
Beat egg yolks until foamy. Add syrup. Beat again. Add sugar, margarine, salt, & vanilla. Add pecans. Place pie shell on parchment paper covered cookie sheet. Pour mixture into baked pie shell. Bake at 350 degrees for 45 minutes.
Make meringue by beating egg whites, in a metal or glass bowl, on high until stiff and foamy, gradually add 1 c. sugar, 1 T. at a time, until sugar is dissolved. Add pinch of salt. Carefully place on baked pie and place in oven to brown, if desired.
1 c. sugar
2 c. light corn syrup
1/4 c. margarine or butter, melted
1 T. vanilla
1 c. broken pecans
1 baked pie shell, deep dish
Meringue:
egg whites
1 c. sugar
pinch of salt
Beat egg yolks until foamy. Add syrup. Beat again. Add sugar, margarine, salt, & vanilla. Add pecans. Place pie shell on parchment paper covered cookie sheet. Pour mixture into baked pie shell. Bake at 350 degrees for 45 minutes.
Make meringue by beating egg whites, in a metal or glass bowl, on high until stiff and foamy, gradually add 1 c. sugar, 1 T. at a time, until sugar is dissolved. Add pinch of salt. Carefully place on baked pie and place in oven to brown, if desired.
Saturday, October 1, 2016
Easy Way to Shuck Corn on the Cob
Cut off the stalk of each ear, 1" above the last row of corn kernels. Microwave 2-4 minutes. Holding the uncut end (silks), shake and squeeze the husk until corn slides out.
Store bought corn will need to be cooked for 5 minutes. Fresh corn only 2 minutes.
I store mine inside an insulated cooler while others are cooking so that they are all still hot when ready to serve.
Yummy!
Store bought corn will need to be cooked for 5 minutes. Fresh corn only 2 minutes.
I store mine inside an insulated cooler while others are cooking so that they are all still hot when ready to serve.
Yummy!
Oatmeal Scotchies
1 1/4 c. SR flour
1/2 t. cinnamon
2 sticks butter, softened
3/4 c. sugar
3/4 c. packed brown sugar
2 eggs
1 t. vanilla
3 c. quick oats
11 oz. pkg. butterscotch chips
Preheat oven to 375. Combine flour and cinnamon. Beat butter, sugar, brown sugar, eggs, and vanilla. Gradually add in flour mixture. Stir in oats and chips. Drop by rounded tablespoon onto ungreased cookie sheets. Bake 7-8 minutes for chewy cookies, 9-10 minutes for crispy. Cool 2 minutes. Remove to wire racks.
*May also be made as oatmeal scotchies bars by spreading in a greased jelly roll pan (15x10) Bake 18-22 minutes or until light brown. Cool completely before slicing into bars.
1/2 t. cinnamon
2 sticks butter, softened
3/4 c. sugar
3/4 c. packed brown sugar
2 eggs
1 t. vanilla
3 c. quick oats
11 oz. pkg. butterscotch chips
Preheat oven to 375. Combine flour and cinnamon. Beat butter, sugar, brown sugar, eggs, and vanilla. Gradually add in flour mixture. Stir in oats and chips. Drop by rounded tablespoon onto ungreased cookie sheets. Bake 7-8 minutes for chewy cookies, 9-10 minutes for crispy. Cool 2 minutes. Remove to wire racks.
*May also be made as oatmeal scotchies bars by spreading in a greased jelly roll pan (15x10) Bake 18-22 minutes or until light brown. Cool completely before slicing into bars.
Butterscotch Toffee Bars
2 1/2 c. SR flour
2 sticks butter, softened
1 3/4 c. brown sugar, packed
1 T. vanilla
2 eggs
11 oz. pkg butterscotch chips, divided
1 c. Heath toffee bits, or chopped nuts
Preheat oven to 350 degrees. Spray 9x13 pan. Combine butter, sugar, and vanilla. Add eggs. Gradually add in flour. Beat well. Stir in 1 c. butterscotch chips & toffee bits. Spread in pan and top with remaining butterscotch chips. Bake for 35-40 minutes until browned and wooden pick comes out clean. Cool completely and cut into squares.
*These are very sweet!
2 sticks butter, softened
1 3/4 c. brown sugar, packed
1 T. vanilla
2 eggs
11 oz. pkg butterscotch chips, divided
1 c. Heath toffee bits, or chopped nuts
Preheat oven to 350 degrees. Spray 9x13 pan. Combine butter, sugar, and vanilla. Add eggs. Gradually add in flour. Beat well. Stir in 1 c. butterscotch chips & toffee bits. Spread in pan and top with remaining butterscotch chips. Bake for 35-40 minutes until browned and wooden pick comes out clean. Cool completely and cut into squares.
*These are very sweet!
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