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.
Monday, October 10, 2016
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.
(picture from facebook)
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 (Microwave 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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