Apple Crisp
Baking apples (like Macintosh)
1 1/4 cup packed brown sugar
1 cup flour
3/4 cup old fashioned oats
1 tsp. ground cinnamon
3/4 cup butter
Heat oven to 375 degrees.
Peel, core and slice apples until you have filled a pie dish.
Mix brown sugar, flour, oats and cinnamon in a large bowl. Cut butter, using a pastry blender or crisscrossing two knives, until mixture looks like coarse crumbs; sprinkle over apples.
Bake about 30 minutes or until topping is golden brown. Cool at least
20 minutes. Eat warm or cold.
Peanut Butter Fudge
2 cups sugar (half brown sugar if desired)
1/2 cup evaporated milk
2 tablespoons light corn syrup
1/4 teaspoon salt
1 teaspoon vanilla
1/2 cup peanut butter
1/2 to 1 cup chopped pecans or walnuts, optional
Mix sugar, salt, syrup and milk in pan. Bring to boil slowly. Cook until small amount forms soft ball in cold water, about 235 degrees on a candy thermometer. Remove from heat, add peanut butter and vanilla. Do not stir. Cool to lukewarm then beat just until creamy, losing gloss and beginning to hold shape. Stir in nuts if used. Pour into a buttered loaf pan or 8- x 8-inch pan and cool. Cut in small squares.
Crispy Coconut-Oatmeal Cookies
1 cup shortening
1 cup sugar
1 cup firmly packed brown sugar
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups regular oats, uncooked
2 cups crisp rice cereal
1 cup flaked coconut
BEAT first 3 ingredients at medium speed of an electric mixer until blended; add eggs and vanilla, beating well.
COMBINE flour and next 3 ingredients; add to creamed mixture, mixing well. Stir in oats and remaining ingredients.
SHAPE dough into 1-inch balls. and place 2 inches apart on lightly greased cookie sheets; flatten slightly with a fork. Bake at 350 degrees for 12 minutes or until done.
Transfer to wire racks to cool.
Yield: 7 dozen.
Saltine Cracker Treats
Saltine crackers
3/4 Cup Brown Sugar
1 stick of Butter
1 package of: White Chocolate Chips or Peanut butter chips or butter scotch; your choice.
1 package of: Chocolate Chips
1 package of: Toffee bits
Coconuts shavings
Small Marshmallows
If using more than one type of chips, use about 1 cup of each and pre mix in a plastic zip baggie. It's easier to handle and pour later.
Heat oven 350 degrees
Grease and flour cookie sheet or line with foil. ( I find that greasing and flouring the pan works better for me, again your choice).
Lay crackers in a single layer on sheet next to each other.
Melt 1 stick of Butter in sauce pan.
Add 3/4 cup Brown Sugar. You'll notice the Brown Sugar will not completely dissolve.
Pour/drizzle the butter/brown sugar mixture over the crackers.
Cover all crackers if possible, spread with a spoon if necessary.
Place cookie sheet in over for about 5 minutes. Remove from oven when sugar mixture is bubbly. Evenly sprinkle/spread the chocolate chips over the mixture. Add toffee, coconut and small marshmallows or other such topping of your choice over the chips.
Place back in the oven for a few minutes to melt the chips if desired. Place in the freezer for approximately 30 minutes or more. Break crackers into pieces and enjoy.
Cinderella Ice Box Cookies
Cream:
1 cup butter
1 cup white sugar
1 cup brown sugar
add:
3 eggs
1 tsp. soda
1 tsp. vanilla
1 cup chopped dates
1 cup chopped nuts (any nut to your liking)
mix together Chill 1 hour then roll into logs, place in wax paper(should have 2 1/2 logs)
Chill overnight
slice and bake 350 10 to 12 min.
enjoy!
Orange Julius
1/2 c. water
1/2 c. milk
1/3 c. orange juice concentrate
1/4 c. sugar
1 tsp. vanilla
6-7 ice cubes
Blend together. Serves one.
Christmas Ginger Snaps
1/2 cup shortening
1 cup sugar
1 egg
1/3 cup molasses
2 cups flour
2 teaspoons baking soda
2 teaspoons ginger
1 teaspoon cinnamon
Preheat oven to 350 degrees. Put shortening and sugar in a large bowl. Beat well. Add eggs and molasses and beat until light. Stir flour, baking soda, ginger and cinnamon. Roll pieces of dough into small balls. Place into a greased cookie sheet. Sprinkle the tops with a little white sugar. Bake 12-14 minutes. Let cool and enjoy!
Spingi
An Italian Term for Deep Fried Dough Rolled in Sugar
Oil, for deep frying
1 cup all-purpose flour
1 pound ricotta cheese
2 eggs
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
Pinch ground nutmeg
1 tablespoon baking powder
1 to 2 cups granulated or cinnamon sugar, for rolling
Heat the oil to 350 to 365 degrees F.
Combine all ingredients, except the rolling sugar, with an electric mixer until smooth. Roll the dough into biscuit shaped rolls and put into the oil. Wait a few minutes for it to brown then turn it over to brown on the other side. The longer you leave it in, the crunchier it gets.
Remove from oil with tongs and drain on a cookie sheet lined with paper towels to soak up some extra oil then roll in sugar.
Once you've done all of that, you get to eat it and admire your amazing cooking skills.
Zimsterne or Cinnamom Stars
2 cups flour
2/3 cup margarine
2 tsp. cinnamon
2/3 cup sugar or Splenda
4 eggs
Combine and cream butter and sugar. Separate egg whites and yolks. Beat egg yolks and add to butter and sugar mix. Combine flour and cinnamon, sift and sit into mxiture. Work dough on floured board. Roll out and cut stars. Bake at 350 until light brown (10-12 minutes). Cover with thin glaze.
Death By Chocolate
1 pkg of brownie mix
1/2 cup of chocolate chips
2 large containers of instant chocolate pudding mix
1 large container of cool whip
6 SKOR candy bars
4 tbsp of sweetened coffee
Mix brownie mix according to directions. Stir chocolate chips into the mix. Bake according to directions. Pour coffee over cooled brownies. Mix instant pudding. Crumble half the brownies into the bottom of large glass bowl. Pour half the pudding on top. Crumble 3 SKOR candy bars on top of the pudding and cover with half the whipped topping. Repeat layers and enjoy!!!
Apple and Cinnamon Muffins
1 Cup of flour
1 TableSpoon of baking powder
2 teaspoons of cinnamon
2 Apples
55g of butter (melted)
1/4 of a cup of brown sugar
1 egg
1 cup of milk
1 preheat oven to 200c/400F.
2 Sift flour, baking powder, cinnamon in a large bowl.
3 mix melted butter, sugar, egg and milk in another bowl.
4 pour over flour mixture and fold together (be careful not to over mix as it will result in heavy muffins)
5 Spoon impact into muffin tray. bake for 20 minutes or until risen and golden.
Artichoke-Olive Souffle
3 tablespoons butter or margarine
3 tablespoons all-purpose flour
1/2 teaspoon salt
3/4 cup nonfat milk
1 cup (4 oz.) shredded Swiss cheese
One 6-oz. jar marinated artichoke hearts, drained and coarsely chopped
One 2 1/4 oz. can sliced ripe olives, well drained
5 eggs, separated
Vegetable oil cooking spray
1 tablespoon grated Parmesan cheese
Melt butter in a 2-quart pan over medium heat. Add flour and salt and cook, stirring constantly, until bubbly. Remove from heat and gradually blend in the milk until smooth. Return to heat and cook, stirring constantly, until mixture boils and thickens. Add Swiss cheese and stir until cheese is melted. Blend in artichokes and olives. Remove from heat. With a wooden spoon, beat in egg yolks.
Spray bottom and sides of a 1 1/2 to 2-quart souffle dish with cooking spray, then coat with Parmesan cheese. In a bowl, whip egg whites until moist, soft peaks form. Gently fold egg whites into cheese sauce. Pour mixture into prepared baking dish. Bake at 375 degrees F. until souffle is puffy and golden brown and a long pick inserted in center (through a surface crack) comes out clean (30 to 35 minutes).
GREEK SANDWICH
1/2 cup minced onion
1 clove garlic, minced
1/2 pound ground lamb
2 tablespoons lemon juice
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 cup seeded and pared cucumber, diced
1/4 cup non-fat yogurt
1 tablespoon fresh mint, chopped
2 pitas
1/2 cup shredded lettuce
1/2 cup diced tomato
Spray skillet with non-stick spray and add onion and garlic. Cook until soft over low heat stirring constantly. Place in mixing bowl with lamb, lemon juice, oregano and cumin and mix thoroughly. Shape into 2 patties. Place on rack of broiler and broil 3 to 5 minutes on each side, turning once, or until desired doneness. Combine cucumber, yogurt and mint in small bowl and mix. Cut around edge of each pita bread and pull open to form pocket. Fill each pita with half the lettuce and tomato, 1 lamb patty and half the yogurt mixture.
Carmalized Cocktail Sausages
1 package of cocktail sausages
1 package of bacon
brown sugar
toothpicks
1. Preheat oven to 350 degrees.
2. Wrap the cocktail sausages in bacon (I usually cut each slice of bacon into fourths).
3. Place toothpick through sausage to hold bacon in place.
4. Line pan (9x12 usually works best) with wrapped sausages.
5. Sprinkle desired amount of brown sugar over sausages.
6. Bake in the oven until the brown sugar begins to boil (until it has carmalized)
7. Enjoy!
Tank(ed) Holiday Punch
1- 12oz can frozen Orange Juice concentrate
1- 12 oz can frozen Lemonade concentrate
1- 64 oz bottle of Red Hawiian Punch
1- 2 liter bottle of Ginger Ale
Mix all ingredients above in a large punch bowl. Make a decorative ice ring (a jello mold works well) with extra Red Hawiian Punch and float it in the center. If the recipe is used for an 'adult's only' party, Captain Morgan Spiced Rum adds a festive taste.
Rainbow Cookies
2 boxes of pound cake mix
2 boxes semi-sweet baker's chocolate
2 tablespoons olive oil
Red, yellow and blue food coloring
1 small bottle of Almond Extract
1 large jar of Apricot or Raspberry fruit preserves
Sprinkles (optional)
-Preheat oven to 350 degrees
-Mix pound cake batter as instucted on box. add the entire bottle of Almond extract to the batter and mix throughly. Seperate the batter into three seperate mixing bowls evenly (approx. 2 1/2 cups each.). Using the food coloring add a few drops of red and blue to one bowl to make green, yellow to another, and red to the last.
-Pour each bowl of batter onto greased cookie sheets, and bake for 8-12 minutes while watching closely. It is most important to remove the cakes from the oven just as soon as they are fully cooked. When tooth pick just comes out clean, remove from the oven and set aside to cool completely.
-Pour the contents of the fruit preserves into a medium saucepan, and place on low heat. Stir occasionally, and heat until preserves are liquefied and loose. Remove from the heat and strain all the seeds/fruit peices out, leaving only the liquefied preserves in a small bowl. Set aside.
-Double boil the baker's chocolate over medium heat, adding olive oil to chocolate to keep chocolate smoot and shiny. When completely melted, remove from heat. and set aside. Loosen cakes using a large spatula, but be careful not to crack or break the cakes. Coat the top of the green layer with half of the preserves. Flip the yellow cake layer onto the top of the preserve-covered green layer-tricky, but is best done in one quick motion to avoid breakage. Adjust the yellow layer so that it lies exctly on top of the green layer. Coat the top of the yellow layer with the remaining preserves. Flip the red layer on top of the yello layer.
-Top the red layer with the melted chocolate, spreading as even as possible. Remember to set aside part of the melted chocolate for the bottom and sides of cookie as well. Place in the fridge until chocolate is firm. Remove cookies from the fridge, and overlap with a piece of wax paper into clean cookie sheet. Place cookie sheet wax paper down on top of the hardened chocolate side of cookie and completely flip the tray of cookies onto the cookie sheet with wax paper. Coat top of the green layer and all sides of your cookies with remaining chocolate. Top with sprinkles if desired. Place back in fridge for 30-40 minutes or until chocolate is completely hardened.
-Remove cookies from fridge and let then rise to room temp. Cut rows approx. 1/4-1/2inch by 1/2 inch or as desired. Best cut as you wish to serves them and no all together, to preserve the freshness.
Chocolate Spiders
340 grams of cooking chocolate
142 grams of chow mein noodles
1 cup of crunchy peanut butter
Line a baking sheet with waxed paper.
Melt chocolate. remove from the heat. Add the noodles and peanut butter and stir and fold until the noodles are well coated.
Drop by teaspoonfuls onto the prepared pan. Chill for at least 8 hours, or until ready to serve.
Pineapple Cheese Casserole
2 Large can chunky (I use tidbits or crushed)¬Ýpineapple, drained
1 cup sugar
2 cups of grated cheddar cheese
1 stick margarine/butter, melted
6 tablespoons plain flour
2 tablespoons pineapple juice
1 sleeve Ritz crackers, crushed
Put drained pineapple chunks in casserole dish. Mix together the flour, sugar, pineapple juice; pour over pineapple. Sprinkle grated cheese over top. Top with crushed Ritz crackers. Pour margarine over top. Bake uncovered for 20 minutes at 375 degrees F. Sounds strange but is very gooooooooood!
Chai Tea Mix
1 cup nonfat dry milk powder
2 cups powdered non-dairy creamer
2 teaspoons vanilla powder*
2-1/2 cups sugar
1-1/2 cups unsweetened instant tea
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground cardamom
In a large bowl, combine all ingredients and mix thoroughly. In a blender or food processor bowl, place 1 cup at a time, and process until mixture is blended and the particles are fine.
Add 2 heaping serving tablespoons Chai Tea mixture to a mug of boiling water and stir to mix well.
*If you can't find vanilla powder, mix 2 tsp. Vanilla extract with some of the sugar until blended and dry. Then process with remaining ingredients in blender or food processor.
Note: If you're watching calories like I am try subbing out the sugar for Splenda. I tried it that way and it was wonderful. You would never know the difference and it significantly reduced the calories.
Rolo Pecan Caramel Candies
Rolo's candy
traditional pretzels
and pecans
You will need the same number of each ingredient
Place a one Rolo on all pretzels until you run out. Then smush the Rolos into the pretzel with the pecan on top. Place all pretzels on a baking pan. Place in the oven at 350 degrees and take out when the chocolate and Caramel have melted (like 3 min). Place on a festive plate and enjoy!
Must Have Easy Chocolate Trifle
1 box of chocolate cake mix
2 small boxes of instant chocolate pudding
4 cups of milk
1 large container of cool whip
Chocolate Heath bar bites
Prepare cake mix accoording to directions and bake. After baking the cake, let the cake cool. Mix both instant pudding boxes with the 4 cups of milk, let pudding set up. After pudding thickens, cut the cake into small squares. In a trifle bowl or any bowl began to layer small cake squares ( covering bottom of bowl), half the pudding mix, half the cool whip, and heath bar bites. Repeat layers.
Spinach-Feta Strata
6 croissants, cut in half horizontally
6 eggs, beaten
1 1/2 c milk
1 pkg (10 oz) frozen chopped spinach, thawed & well drained
1/2 tsp salt
1/4 tsp ground black pepper
1/4 tsp ground nutmeg
1 1/2 c (6 oz) shredded Monterey Jack cheese
7 oz crumbled feta cheese
Arrange croissant halves with sides overlapping in a greased 9x13 baking dish. In medium bowl, combine eggs, milk, spinach, salt, pepper, and nutmeg. Pour over croissants. Sprinkle cheeses over spinach mixture. Cover & refrigerate 8 hours or overnight.
Preheat oven to 350 degrees. Uncover and bake 50 minutes or until lightly browned. Serve warm.
Quick Cake
3 eggs (beaten)
125g baking flour (or plain flour and a teaspoon of baking pouder)
125g soft butter
125g sugar.
Mix all ingredients until smooth. Put in the oven in a loaf pan, for 40-45 minutes at 180/200 degrees C. Ymmy !
For a super yummy, you can put dark chocolate in the preparation or top the cake when it's still hot with some dark chocolate.
Baked Macaroni
2 Tbsp Butter
2 cups raw macaroni
Salt & Pepper
4 cups milk
10 oz of cheese (I like to use the Mexican blend for extra kick; cheddar is just fine, too)
Melt butter in a 9x13 pan. Add macaroni. Stir to coat with butter. Salt and pepper to taste. Distribute the macaroni evenly on the bottom of the ban. Slowly pour in milk. Sprinkle cheese on top. When you really need a pick-me-up, add an extra couple of ounces of cheese. Bake for 50-60 minutes at 350 degrees.
Lasagna
1 pound lean ground beef
1 (32 ounce) jar spaghetti sauce
32 ounces cottage cheese
3 cups shredded mozzarella cheese
2 eggs
1/2 cup grated Parmesan cheese
2 teaspoons dried parsley
salt to taste
ground black pepper to taste
9 lasagna noodles
1/2 cup water
In a large skillet over medium heat brown the ground beef. Drain the grease. Add spaghetti sauce and simmer for 5 minutes.
In a large bowl, mix together the cottage cheese, 2 cups of the mozzarella cheese, eggs, half of the grated Parmesan cheese, dried parsley, salt and ground black pepper.
To assemble, in the bottom of a 9x13 inch baking dish evenly spread 3/4 cup of the sauce mixture. Cover with 3 uncooked lasagna noodles, 1 3/4 cup of the cheese mixture, and 1/4 cup sauce. Repeat layers twice. Top with 3 noodles, remaining sauce, remaining mozzarella and Parmesan cheese. Add 1/2 water to the edges of the pan. Cover with aluminum foil.
Bake in a preheated 350 degree F(175 degrees C) oven for 45 minutes. Uncover and bake an additional 10 minutes. Let stand 10 minutes before serving.
Norwegian Chocolate Pizza
4 cups of oatmeal
1 cup butter or margarine
3/4 cups pressed brown sugar
Mix together and press into a cookie sheet. Bake until brown, approximately 15 minutes or until it bubbles.
1 bag Chocolate Chip Morsels
3/4 cups to 1 cup Creamy Peanut Butter
Melt slowing stirring often. Pour on top of the oatmeal crust. Refrigerate and let cool until hardened. Cut or break into pieces and enjoy.
Chocolate Fudge Oatmeal Cookies
No baking required for these fudgy oatmeal cookies!
2 cups granulated sugar
1/2 cup evaporated milk
2 tablespoons cocoa
4 ounces butter
1 teaspoon vanilla extract
1/2 cup chopped pecans
2 1/2 cups quick-cooking oats
Combine sugar, milk, cocoa, and butter in a medium saucepan. Bring to a boil over medium heat, stirring constantly; boil for 1 minute. Remove from heat; stir in vanilla and chopped nuts. Add oatmeal and stir to blend thoroughly. Drop by teaspoonfuls onto waxed paper. Makes about 4 dozen no bake chocolate oatmeal cookies.
Swedish Pineapple Cake
2 cups flour
2 cups sugar
1 tsp. baking soda
1 tsp salt
2 eggs
(1) 20 oz can crushed pineapple, DO NOT drain
1 tsp vanilla
1 cup chopped pecans
1 cup chopped coconut
Mix all of the ingredients together and pour into a 9x13" lightly greased pan. Bake for 35 mins @ 350 degrees. Let cool & frost.
1- 8 oz pkg cream cheese (room temp)
1 box powdered sugar or 2 cups
1 stick butter, slightly melted
1 tsp vanilla
1 cup pecans
1 cup coconut
Combine butter and cream cheese until smooth, beat in powdered sugar, add vanilla, pecans, and coconut.
No Roll Sugar Cookies
1 cup butter
1 cup shorting
1 cup sugar
1 cup powder sugar
2 eggs
4 cups flour
1 1/2 tsp Cream of Tarter
1 tsp soda
1 tsp vanilla
salt
cream shorting & sugars. add egg & rest of ingredients & roll into balls. flatten with glad dipped in sugar. bake at 350 degrees 8-10 mins
Buckeye Candies
2 cups creamy peanut butter, (not all-natural)
1/4 cup (1/2 stick) butter or margarine, softened
3 3/4 cups (16-oz. box) powdered sugar
2 cups (12-oz. pkg.) chocolate chips
1/2 bar paraffin, melted over low heat
LINE baking sheets with wax paper.
BEAT peanut butter and butter in large mixer bowl until creamy. Beat in powdered sugar until mixture holds together and is moistened. Shape into 1-inch balls; place on prepared baking sheets. Freeze for 1 hour.
MELT¬Ýparaffin in double boiler on low heat, then add chocolate chips¬Ýto double boiler on medium.
STIR.¬ÝChocolate¬Ýchips¬Ýmay retain some of their shape.¬ÝStir just until melted.
DIP peanut butter centers into melted chocolate using a toothpick, leaving a small portion of the center uncovered. Shake off excess chocolate and scrape bottom of candy on side of bowl. Return to baking sheets; refrigerate until chocolate is set. Store in covered container in refrigerator.
Crumb Cake
2 tablespoons canola oil, plus more for pan
4cups all purpose flour, plus more for pan
1/2 cup granulated sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 egg
1/2 cup milk
2teaspoons vanilla extract
1 cup packed light brown sugar
1 1/2 teaspoons cinnamon
1 cup unsalted butter (melted and cooled)
Confectioners' sugar for dusting
1. Place rack in center of oven-heat to 325 degrees. Brush pan lightly with canola oil, dust with flour-tapping to remove excess. Set aside. In a medium bowl, sift together 1 1/2 cups flour, granulated sugar, baking powder and salt-set aside. In a second bowl, whisk together egg, milk, canola oil, and vanilla. Using a rubber spatula, fold dry ingredients in to egg mixture.
2. Spread batter evenly into prepared pan, and set aside. In a medium bowl, combine remaining 2 1/2 cups flour, brown sugar, and cinnamon. Pour melted butter over mixture, and toss with a rubber spatula until large crumbs form. Sprinkle crumbs over batter.
3. Transfer to oven, and bake, rotating pan every 10 minutes. Continue baking until a cake tester comes out clean, about 10 minutes more.
4. Transfer pan to a wire rack to cool. Sprinkle with confectioners' sugar. Using a knife cut into desired size squares.
Cream Scones
2 cups flour
1 tbsp baking powder
1/4 tsp salt
1/4 cup sugar
1/3 cup butter, cut up
1 cup whipping cream
Heat oven to 375
combine first 4 ingredients
cut in butter w/pastry blender until crumbly
add cream, stir until moistened
turn onto floured surface knead 5 times
pat to 1/2 inch thickness circle
cut into pie pieces
bake on greased pan for 15 mins or until golden
Pumpkin Cheesecake
2 packages cream cheese (16 oz total)
1/2 cup pumpkin pie mix
1/2 cup sugar
1/2 teaspoon vanilla extract
2 large eggs
Dash each of
-cinnamon
-cloves
-nutmeg
Prepared pie crust (either graham cracker or plain crust)
Whip cream for topping
Preheat oven to 350. Combine cream cheese, sugar, vanilla and spices. Mix at medium speed until well blended. Add eggs, mixing well after each addition. Scoop out 1/4 of the mixture and spread into bottom of pie crust. Then to the remaining mixture in bowl, add the cup pumpkin mix and blend well. Then pour remaining mixture in crust. Bake at 350 for about 35-45 minutes.
Remove from oven, cool, then refrigerate for several hours. Spread room temp whip cream topping over top of cheesecake, drizzle with caramel sauce (optional, recipe below
I decided to make a caramel sauce with mine, which turned out really super yummy.
1 cup sugar
6 tbsp butter
1/2 cup heavy cream
1 teaspoon vanilla
First, make sure all ingredients are measured out and ready to go into pan. Caramel making is fast and burns easily so make sure everything is in easy reach. Also, use a pan that is at least 2 or 3 quarts as the mixture will bubble and foam.
Pour sugar in pot and let melt over high heat. Stir constantly with whisk. As soon as sugar is dark amber in color and bubbling, add the butter. Continually whisk until butter is melted. As soon as butter is completely melted, remove pan from heat. Add the heavy cream and vanilla, continue to whisk until mixture is smooth and creamy.
Pour into mason jar to let cool (jar will be HOT!) Caramel can be kept in fridge for up to 2 weeks. Pop in microwave to warm before serving. This is also really yummy over vanilla ice cream!
I drizzled the caramel sauce over the cheesecake before the whip cream. Then after I spread the whip cream, I drizzled some more on top to make a pretty presentation.
Pumpkin Chip Cookies
2 teaspoons cinnamon
4 cups self-rising flour
2 cups sugar
2 eggs
2 tablespoons milk
1 cup oil
2 teaspoons vanilla
1 bag chocolate chips
1 large (30 ounces) can of pumpkin
Mix all ingredients together. Drop by spoonful onto cookie sheet. Bake at 375 for 10-12 minutes.
Pumpkin Roll
CAKE
1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup LIBBY'S 100% Pure Pumpkin
1 cup walnuts, chopped (optional)
FILLING
1 pkg. (8 oz.) cream cheese, at room temperature
1 cup powdered sugar, sifted
6 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
Powdered sugar (optional for decoration)
FOR CAKE:
PREHEAT oven to 375 degrees F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.
COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.
BAKE for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.
FOR FILLING:
BEAT cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.
COOKING TIP:
Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.
Gooey Butter Cookies
1 box yellow butter cake mix
1 stick butter (softened)
1 8oz. package cream cheese
1 pound powdered sugar
2 eggs
Mix cake mix and butter and press into 13x9 pan. Beat remaining ingredients and pour over crust. Bake at 350 degrees for 40 minutes. Wait until cool to cut into squares. Enjoy!
Baked Cinnamon Apples
4 Baking Apples
6 Tbsp Packed Brown Sugar
4 Tsp Butter
1/2 Tsp Ground Cinnamon
Core apples.Pare about 1-1/2 inch from top. set in un- greased baking pan. Add 1 tbsp of butter, a tsp of sugar, and about 1/8 tsp of cinnamon in the center of each apple. Add 1/4 cup water and bake at 375 degrees for 3- to 35 minutes or until tender with a toothpick. Baste occasionally with it's syrup as it bakes. Serve warm with it's own syrup atop.
Kix Snack Mix
4 C Kix Cereal
1 bag Fritos
1 bag white chocolate, melted
2 bags microwave popcorn, popped
2 C pretzle sticks
Mix all dry ingredients first, then toss with melted chocolate. This recipe is easily adjusted to taste. Can add more chocolate, M & M's or nuts if desired. A great munchy.
Enchilada caserole
corn tortillas
chili
ground hamburger meat
velveta
shredded cheddar
layer. start with tortillas on the bottom then chilli then meat then velveta. repeat. but instead of velveta, put shredded cheddar on top. bake at 350 til cheese is melted
Homemade Noodles
1 and 1/2 cup flour
1/4 teaspoon salt
1 stick butter softened
3 large eggs
Mix together flour and salt. Cut in butter with pastry blender till it's the consistancy of small pebbles. Add eggs and mix well. On heavily floured surface, roll out mixture, a few tablespoons at a time, as thin as you can. Cut into strips. I freeze mine for about an hour to make handling easier. Drop into boiling chicken or turkey broth. Cook at a rolling boil for 20 minutes, or until tender.
Love Dreams
1. Pre-heat oven to 350 before beginning to mix the ingredients.
2. Collect three egg whites
3. Whip with an electric mixer until the egg whites are frothy.
4. Add three-six drops of wintergreen flavoring and two teaspoons of water.
Optional: 2-4 drops of food coloring to compliment the season.
5. Whip in approximately 1/2 cup confectioners (powdered) sugar - if the mixture does not begin to form stiff ¬Ýpeaks in a few minutes add more confectioners sugar by teaspoonfuls until the mixture stiffens.
6. Fold one cup of dark chocolate chips
7. Place a sheet of waxed paper on a cookie sheet and drop mixture by teaspoonfuls onto the paper.
8. IMPORTANT: TURN THE OVEN OFF
9. Place cookie sheet with the love dreams into the oven and let sit over night
10. Remove from oven after the tray has cooled.
Toffee Squares
1 cup butter
1 cup brown sugar
2 cups flour
1 egg yolk, beaten
1/2 lb. Milk chocolate or semi-sweet chips
1 cup chopped walnuts or pecans
Cream the butter and sugar until light. Add the beaten egg yolk, vanilla and sifted flour. Spread thinly on a 10x15 inch edged cookie sheet and press with your fingers. Bake at 350 degrees for 15-20 minutes. Melt the chocolate and spread on the cookie surface while warm. Sprinkle the top with the chopped nuts. Cut into squares when cool.
Jane's Date Balls
1 stick margarine
1 cup sugar
1 egg
1/2 lb. chopped dates
1 cup chopped nuts (any kind)
2 cups Rice Krispies
1 cup coconut
Melt margarine over low heat, stir in sugar. Add egg, beat well. Add dates, return to heat. Cook over medium heat for 5-7 minutes stirring constantly. Remove from heat, add nuts. Stir well. Let cool just bit. Add Rice Krispies. Form into balls, while still warm. Roll in coconut. Makes approximately 60 balls. Store in an air tight container.
Butternut Squash Lobster Soup
1 Large Butternut Squash
1 small Onion
5 cloves Garlic
2 Yams
1 quart Chicken Stock
1/2 cup Heavy Cream
1 Lobster Tail (cooked and broken in chunks)
4 stalks Dill
3 Tbsp Olive Oil
Step 1:
Peel the yams and squash and chop into chunks. Roughly chop the garlic and onion.
Step 2:
In a large stockpot, sweat the garlic and onions (add a couple drops of oil to the pan and spread it; then over low heat and covered, let the onions and garlic cook in their own juices until soft.
Step 3:
Add the squash, yams and stock. Simmer for about 40 minutes or until soft. Let cool for 30 minutes.
Step 4:
Puree in a blender, adding the cream slowly, and return to a pot. Simmer until hot.
Cinnamon Sugared Pecans
1 egg white
4 cups (1 pound) Texas pecans
1/4 cup sugar
1 Tbsp. cinnamon
Preheat oven to 300 degrees F. Slowly add the egg white to the pecans in a large mixing bowl, tumbling them gently until all the nuts glisten with the egg white. Mix the cinnamon and sugar well in a separate small cup. Dust the pecans with the cinnamon sugar, adding the sugar in several steps rather than all at one time, stirring well after each addition. Spread the coated nuts on an aluminum foil-lined 10x13 inch baking sheet. Bake 30 minutes (without turning). Remove from oven and allow to cool thoroughly before placing the nuts in a container which will seal tightly.
Peppermint Cake
CAKE MIX
1 box white cake mix
ICING
1/2 teaspoon red food color
1/2 teaspoon peppermint extract
1 cup powdered sugar
1 tablespoon milk or water
1/2 teaspoon vanilla
DECORATIONS
Crushed candy canes or crushed peppermint candies
Morrelliliscious Chocolate Cake
1 (18.25 oz) package Devil's food chocolate cake mix
1/2 (14oz) can sweetened condensed milk
6 oz caramel ice cream topping
1 1/2 cup chocolate chunks or chips
1 cup toffee chips
1 (8oz) container frozen whipped topping, thawed
1.bake cake according to package directions in a 9x13 inch pan; cool on a wire rack for 5 minutes. Make slits across the top of the cake making sure not to go through the bottom.
2. In a sauce pan over low heat, combine condenced milk and caramel topping, stirring until smooth and blended. Slowly pour the warm mixture over top of the still warm cake, with a butter knife gently push open the slits letting the mixture sink into the slits.
3. Sprinkle the chocolate chunks or chips and the toffee chips liberally across the entire cake while still warm
4. Let the cake cool completely and top with whipped topping. Sprinkle some chocolate and toffee chips over the cake and drizzle with some caramel topping.
Refrigerate and serve right from the pan.
Sausage Cheese Balls
3 c. baking mix (I use reduced fat Bisquick to try to counterattack the rest of the ingredients)
1 # bulk pork sausage
4 c. shredded cheddar cheese
1/2 c. grated parmesan
1/2 c. milk
Preheat oven to 350. Grease a jelly roll pan. Mix all ingredients well, using hands or spoon. Shape into 1"balls and bake for 20-25 min. Enjoy!
No Bake Cookies
2 cups granulated sugar
1 stick margarine or butter
1/3 cup baking cocoa
3 cups quick cooking oats (NOT instant)
1/2 cup milk
In large saucepan mix sugar, margarine, milk & cocoa. Bring to boil over med heat, stirring frequently. Boil for 3 minutes while stirring.
Remove from heat stir in oats, drop spoons full onto waxed paper, let stand until firm, store covered.
Chocolate Chip Cookies
2-2/3 cups sifted all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
3/4 cup dark brown sugar
1/2 cup white granulated sugar
1/2 cup salted butter - softened
2 tsp. vanilla extract
2 eggs
1 bag (12 oz) semi-sweet chocolate chips (Toll-House makes a bag of holiday
colored chips that are a fun holiday add-in!)
Can't Fail Fudge
4 cups mini marshmallows
2/3 cup evaporated milk
1/4 cup butter or margarine
1 1/2 cups sugar
1/4 teaspoon salt
12 oz (2 cups) semi-sweet chocolate chips (you can also use other flavored chips)
1 teaspoon vanilla
1/2 cup chopped nuts (optional)
Combine marshmallows, milk, butter, sugar and salt in a LARGE sauce pan. Cook and stir over medium/high heat till mixture comes to a full rolling boil. Boil for an additional 5 minutes over medium heat, stirring constantly. (mixture should boil down to about half volume, this may take slightly longer than 5 mintues). Remove from heat and stir in chocolate chips, beating until melted. Do not overbeat. Fold in vanilla and nuts (nuts are optional). Pour into greased 9 inch square pan. Chill until firm. Makes about 2 1/2 pounds.
Cranberry Cider
12 oz. can frozen orange juice
12 oz can frozen apple juice
12 oz can frozen lemmonade
1 1/2 quarts cranberry juice
1 cup sugar
12 drops cinnamon oil
In a large 2 gallon container, mix frozen juices as directed on labels. Add remaining ingredients, heat and serve.
DESSERT CHEESE BALL
2pkgs. cream cheese
1(3 oz.) pkg. vanilla instant pudding
1(8oz.) can crushed pineapple (drained)
Mix ingredients. Roll into a ball and chill overnight.
Serve with cinnamon graham crackers
Mom's Peanut Butter Golden Brownies with A Twist
2 1/2 cups flour
2 1/2 tsps baking powder
1/2 tsp salt
2/3 cup softened butter or margarine
2/3 cup creamy peanut butter
1 1/2 cup sugar
1 1/2 cup firmly packed brown sugar
1 tsp vanilla
3 eggs
2/3 cup milk chocolate chips
2/3 cup peanut butter chips
2/3 cup caramel chips
Preheat oven to 350 degrees.
In small bowl, combine flour, baking powder, and salt. Set aside.
In large bowl combine butter (margarine), peanut butter, sugar, brown sugar and vanilla. Beat until creamy with electric mixer. Add eggs - one at a time - beating well after each egg.
Gradually beat in flour mixture.
After well mixed, stir in all the chips.
Spread mixture into well greased 9 x 13 pan.
Bake for 35-40 minutes.
Let cool - then cut into approx. 30 pieces.
Chocolate Chip Cheesecake spread
1-8oz. pkg. cream cheese, softened
1 stick of butter, softened
3/4 c. powdered sugar
2 T brown sugar
3/4 c. mini chocolate chips (but I usually use 1 c.)
Mix cream cheese, butter, powdered sugar, and brown sugar together until well blended. Mix in chocolate chips. Chill for at least one hour. Serve with graham crackers.
Mor Mor's Peanut Brittle
2 cups white sugar
1 cup light corn syrup
1/2 cup water
3 Tbs. margarine
2 tsp. baking soda
1 tsp. salt
1 pound (2 1/2 cups) raw peanuts
Mix the first 3 ingredients and bring to a boil. Add the peanuts and stir over medium heat to the hard crack stage. (Use a candy thermometer - it is worth the investment....) Remove and add the baking soda, margarine and salt. Mix well.
Immediately pour onto a greased cookie sheet. Cool and crack. Store in an air-tight container.
PIZZA DIP
8 ounces cream cheese
1 tsp. Italian Seasoning
1/8 tsp. garlic powder
2 cups (8 ounces) mozzarella cheese (low moisture/part skim)
1/2 cup pizza sauce
Beat cream cheese & seasoning. Spread on bottom of pie plate. Add half mozzarella. Dump pizza sauce & rest of mozzarella.
Bake at 350 for 20 minutes
Chess Pie
2 cups brown sugar
2 tblsp. flour
1 cup canned cream
1 tsp. vanilla
2 eggs
2 tblsp. melted butter
Preheat oven to 350 degrees. Mix all ingredients and pour inot deep dish unbaked pie shell. Bake at 350 degrees for 30 minutes to 1 hour. (When a knife inserted in the middle comes out clean.)
Banana Pecan Muffins
1/2 cup butter
1 cup sugar
2 eggs, slightly beaten
2 large ripe bananas, mashed
1 tsp salt
1 tsp baking powder
1/2 tsp baking soda
2 cups flour
1/3 cup buttermilk
1/2 cup chopped pecans
1 tsp vanilla extract
Cream butter and sugar until light. Add eggs and bananas- beat until fluffy. Combine salt, baking powder, baking soda, and flour. Add dry ingredients to the creamed mixture alternately with the buttermilk. Mix just until dry ingredients are moistened. Stir in pecans and vanilla extract.
Line or grease about 12 muffin cups, and divide batter evenly among them. Bake at 400 degrees for 15 to 18 minutes or until golden. Serve hot.
TREASURE BALLS
3 Tbsp. brown sugar
1/2 cup chocolate chips
1 stick oleo
1 cup minus 2 Tbsp. flour
1 tsp. vanilla
Cream butter, sugar and vanilla. Add chocolate chips and flour. Roll in 1 inch balls and bake at 350 degrees for 15 to 20 minutes. Cool and roll in bag of powdered sugar.
Jean's Chocolate Covered Chewy Peanut Butter Bars
1 cup white karo syrup
1 cup sugar
2 cups crunchy peanut butter
7 cups Special K cereal
Chocolate Topping:
1 cup chocolate chips
1 cup butterscotch chips
Put 7 cups Special K cereal in a ziplock bag, seal, and crush to size of rice grains.
Bring karo syrup and sugar just to a boil in large microwave safe bowl (about 2 minutes on high) The longer it boils the "harder" the candy gets, so if you want it "chewy" just barely boil.
Add in 2 cups crunchy peanut butter and mix completely with strong (preferably wooden) mixing spoon.
Add Special K to sugar / karo / and peanut butter and mix well with strong mixing spoon.
Press into 10 1/2" x 15 1/2" baking pan with edges. Spread evenly over the sheet. The mixture will be thick rough and should be "smoothed" and compressed into the pan by using the back side of a large METAL spoon (moistened fequently with water to avoid sticking) in back and forth and diagonal motions across the surface until it is even.
Gently (barely) melt the chocolate and butterscotch chips in a microwave safe bowl in the microwave for ~ 1 1/2 to 2 minutes on 50% power. (check every 30 seconds by stirring with a spoon) When done, the chips will still retain their shape until stirred with a spoon, but should easily blend together as a smooth mixture.
Pour and spread over top of Peanut Butter Bars with back of the metal spoon. Store in refrigerator. Cut and serve.
Caution: Addictive
New Year Nourishment
2 lbs ground beef
1/2 cup chopped onions
1 can tomato paste
1 can cream of mushroom soup
1 can cream of chicken soup
1 can chopped green chilli
1 lb* shredded cheese (any you like. we prefer the Mexican mix)
1 jar taco sauce (we usually use medium so its not to hot for everyone)
1 pkg flour tortillas
In a skillet brown the meat with the onion then drain. Add the rest of the ingredients except the cheese and tortillas. Simmer for a few minutes. Using your crock pot, layer everything. First the meat mix then some tortillas and cheese. Continue layering until all is used, ending with cheese on top. Cook in crock pot on low for about 3 hours
*Grandma says use only 1 lb of cheese but we like it really cheesy and grab 2 of the 1 lb bags (usually colby jack for the other) so it's really cheesy.
Pineapple Delight
1 box Angel Food Cake Mix
1 28oz can crushed pineapple (in its own juice)
1 small can crushed pineapple
1 container sugar free cool whip
1 box sugar free vanilla pudding
Preheat oven to 350 degrees.
grease a rectangular cake pan
CAKE
Mix Angel Food cake mix with 28oz can of crushed pineapple. Mix well until cake mix is dissolved (about 5 minutes).
Pour mix into cake pan. Mixture should come to the top of pan.
Bake at 350 for 30 minutes or until top is golden and toothpick comes out clean.
Remove cake from pan and cool.
TOPPING
Mix softened coolwhip, small can of crushed pineapple and vanilla pudding with mixer until smooth and pudding is dissolved.
Cut angel food cake into squares, top with pineapple topping and serve.
Pumpkin Bread
3 cups sugar
1 cup oil
4 eggs
3 cups flour
1/2 tsp salt
2 tsp baking soda
1 tsp Cinnamon
1 tsp nutmeg
2/3 cup water
1 cup canned pumpkin
Mix together sugar, oil, and eggs. Add the flour, baking soda, salt, and spices. Then add the water and pumpkin, mixing well. Grease 3- 1lb coffee tins (or about 2 loaf pans). Fill cans (or pans) a little over 1/2 full. Bake in a 350 deg. oven for 1 hour or until toothpick inserted in center comes out clean.
Pumpkin Cranberry Bread
4 eggs
2 cups canned pumpkin
1 cup vegetable oil
4 cups sugar
4 1/2 cups flour
2 Tbsp pumpkin pie spice
2 tsp baking soda
1 tsp salt
12 oz fresh cranberries
OVEN: Preheat oven to 350 degrees
CRANBERRIES: Rinse cranberries and pick out any that look like they have gone bad. Pat them dry using paper or dish towels.
PANS: You can use 2 regular, 3 medium or 4 small loaf pans. If you use two regular size pans it can sometimes be difficult to get the bread to bake thoroughly all the way through but not impossible. I use 3 medium pans. Prepare the pans by greasing them with Crisco.
DIRECTIONS: This is easier with a mixer but you can mix it by hand as well.
Combine eggs, pumpkin, sugar and oil in a very large bowl and set aside. In a medium bowl combine the flour, pumpkin pie spice, baking soda and salt. Adding 1/3 at a time mix the dry ingredients into the wet ingredient bowl. When everything is well combined fold in the cranberries. Divide the batter equally among the prepared pans. Bake for 50 minutes or until a toothpick comes out clean.
Let the pans cool just until you can get the bread out (10-20 minutes, no more).
Pumpkin Crunch Cake
1 Can Pumpkin
1 Can Evaporated Milk
3 eggs
1 Cup Sugar
1/2 teaspoon cinnamon
1 Box Butter Cake Mix
2 Sticks Butter (real butter)
1 to 2 Cups Chopped Walnuts
Topping
8 oz. Cream Cheese (softened)
1 Bowl Cool Whip (thawed)
2 Cups Confectioners Sugar
Mix Pumpkin, Evaporated Milk, Sugar, Eggs, & Cinnamon until well blended. Pour into an ungreased 13"x9" Glass Baking Dish (mixture will be thin). Sprinkle dry cake mix over top of pumpkin mixture. Next sprinkle enough walnuts to cover top of cake. Slice butter evenly over walnuts. Bake on 350 degrees for 1 hour. Let cool completely.
For Topping mix cream cheese, cool whip and confectioners sugar together until smooth. Spread over completely cooled cake and serve.
WHITE TRASH POPCORN
3 BAGS OF MICROWAVE POPCORN (POPPED AND COOLED)
1 & 1/2 PACKAGES OF WHITE ALMOND BARK
4 CUPS CRISPEX CEREAL
3 TABLESPOONS OF PEANUT BUTTER
OPTIONAL ADD-INS 1 CUP OF PRETZELS OR ROASTED PEANUTS
1 SMALL WHITE TRASH BAG
WAXPAPER
PUT POPCORN AND CRISPEX CEREAL (AND OPTIONAL ADD-IN) IN WHITE TRASH BAG
MELT WHITE ALMOND BARK AND PEANUT BUTTER IN MICROWAVE IN 30 SECOND INTERVALS UNTIL SMOOTH AND CREAMY
POUR OVER POPCORN MIXTURE AND CLOSE BAG TIGHTLY AND SHAKE FOR ABOUT A MINUTE OR UNITL MIXTURE IS COMPLETELY COATED
SPREAD MIXTURE OUT EVENLY ON WAXPAPER AND LET DRY FOR ABOUT AN HOUR THEN BREAKUP AND ENJOY!
BRACIOLLI
stuffed and rolled FLANK steak
2-3 pounds of flank steak (ask your butcher to 'butterfly' cut it)
Fresh or dry parsley
Chopped garlic (fresh or jarred in oil)
Parmesan cheese
Salt
Pepper
Olive oil (about 1/2 cup)
Preparation:
In a heavy frying pan, slowly heat the olive oil.
Rinse the flank steak under cold water and pat dry. Cut the flank steak into three or four pieces, length-wise, then cut the long pieces in half, cross-wise.
On each piece of flank steak, spread a thin layer of each: chopped garlic, parsley, and parmesan cheese. Add salt and pepper to taste.
Roll each piece tightly into tubes, length-wise (along the grain), secure with toothpicks
Cooking directions:
Place the tubes in the hot oil and brown thoroughly on all sides, over medium heat.
Add the browned braciolli tubes to your already-cooking gravy (your favorite tomato sauce recipe) and cook gravy and braciolli for two to three hours, or until meat is tender.
When ready to serve, remove toothpicks and cut each tube into two or three pieces. The meat should be tender and stringy!
Mangia!
Absolutely Delicious Holiday Cornbread
1-1/4 cups of unbleached flour
3/4 cups of yellow corn meal
1/4 cup of natural sugar
2 teaspoon baking powder
1/2 teaspoon of salt
1 cup soy milk
1/4 cup vegetable oil
1 tablespoon corn starch (mixed with 1 tablespoon of water)
1 can of whole kernel sweet corn (optional)
1/2 cup of pimentos (optional)
Heat oven to 400 degrees. Grease muffin pan. Combine and mix dry ingredients. Stir in soy milk, oil and cornstarch, mixing just until dry ingredients are moistened. If using the sweet corn and pimentos pour into mixture at this time and mix well.
Pour batter into prepared pan. Bake 20 to 25 minutes or until light golden brown and wooden pick inserted in center comes out clean.
Serve warm.
Serves: 12
Rice Crispie Cheese Balls
2 sticks of butter
4oz sharp cheese grated
2 cups plain flour
1/2 tsp salt
few drops of tabasco (if you want them to be spicy)
2 cups rice crispies
Mix all together. Roll into balls (tsp size). Put on ungreased cookie sheet. Bake at 375 degrees fior 15 minutes. You can serve them hot or cold.
Strawberry yoghurt cake
125g unsalted butter, softened
1/4 cup caster sugar
2 eggs
1 cup canned apples
1/2 cup strawberry yoghurt
1 cup self-raising flour
1/2 tsp ground cinnamon
1 large green apple, peeled
2 tsp melted unsalted butter
1 tsp cinnamon sugar
2 tbs strawberry jam, warmed, sieved
Extra strawberry yoghurt and sliced strawberries, to serve
1. Grease a 20cm springform cake pan. Line base and side.
2. Beat butter and sugar in a small bowl with electric mixer until light and fluffy. Beat in eggs, one at a time, until combined. Stir in pie apples and yoghurt, then fold in flour and cinnamon. Spoon mixture into prepared pan. Smooth surface.
3. Cut apple into quarters. Remove core and cut apple into thin slices. Arrange apple, slightly overlapping, over top of cake. Brush with melted butter. Sprinkle with cinnamon sugar.
4. Cook in a moderate oven (180 C) for about 1-1/2 hours or until cooked through. Brush with jam. Stand cake for 5 minutes in pan on a rack before removing sides.
5. Serve cake warm with extra yoghurt. Decorate with strawberries.
Easy Fudge
Here is a recipe for microwave fudge that is so easy
that even cooking impaired Stephanie could do it:
1. dump 3 bags of chocolate chips in microwave safe bowl
2. dump one stick of butter (real stuff...nothing beats butter...ask Lula!) in bowl with chocolate chips
3. dump one can of sweetened condensed milk in on top of everything else.
4. zap in microwave til its all melted
5. stir
6. dump in previously greased with butter pan and refrigerate til set (about an hour)
7. cut and eat...and eat...and eat!
PEPPERMINT MARSHMALLOWS
Great with hot chocolate!
3 tablespoons unflavored powdered gelatin
1/2 cup cold water
2 cups granulated sugar
2/3 cup corn syrup
1/4 cup water
1/4 teaspoon salt
1 tablespoon peppermint extract
Red or green food coloring
In a large bowl, sprinkle gelatin over 1/2 cup cold water. Allow to seep for 10 minutes. In a medium saucepan, combine sugar, corn syrup, and 1/4 cup water. Bring to a vigorous boil and boil for 1 minute. Pour boiling syrup into gelatin and mix at high speed for 1 minute. Add the salt and beat for 11 minutes. Add peppermint and beat for 1 minute. Pour into pan lined with waxed paper, spreading if needed. Drop several drops of food coloring around the pan and stir with toothpick. Allow to rest 3 hours. Remove and cut into small squares. Store in an air tight container.
HOLIDAY MOMENTS
1 cup butter or margarine, softened
3/4 cup cornstarch
1/3 cup powdered sugar
1 cup all purpose flour
3 tablespoons powdered sugar
2 tablespoons red decorator sugar crystals
2 tablespoons green decorator sugar crystals
1. In large bowl, beat butter with electric mixer until light and fluffy. Add cornstarch and 1/3 cup powdered sugar; beat on low speed until moistened. Beat on high speed until light and fluffy. Add flour; mix until dough forms. Cover with plastic wrap; refrigerate at least 1 hour for easier handling.
2. Heat oven to 350 degrees. Shape dough into 1-inch balls, place 1 inch apart on ungreased cookie sheets.
3. Bake 9 to 15 minutes or until cookies are very light golden brown. Cool 1 minute; remove from cookie sheet.
4. In small bowl, mix 3 tablespoons powdered sugar and both decorator sugars; carefully roll warm cookies in mixture.
Everything but the kitchen sink cookies
1 1/2 cups all-purpose flour
1 1/4 teaspoons baking soda
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 cup butter, softened
1 1/2 cups packed brown sugar
1 cup white sugar
2 eggs
1 tablespoon milk
1 1/2 teaspoons vanilla extract
1 cup frosted flakes cereal, crumbled
3 cups rolled oats
1/2 cup flaked coconut
2 cups semisweet chocolate chips
1 cup chopped walnuts
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Sift together flour, baking soda, salt, cinnamon, nutmeg, and cloves; set aside.
In a large bowl, cream together butter, brown sugar, and white sugar until smooth. Beat in the eggs one at a time, then stir in milk and vanilla. Gradually mix in the sifted ingredients until well blended. Using a wooden spoon, stir in the cornflakes, oats, coconut, chocolate chips, and walnuts. Roll the dough into walnut sized balls, and place 2 inches apart on prepared cookie sheets; flatten slightly.
Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. I found that slightly under baking these yields wonderfully chewy cookies!
Toffee Cream Pie
Crust
1/12 cups graham cracker crumbs
5 tbsps butter melted
2 tbsps sugar
Mix ingrediens together in a 9 or 10" springform pan. Press crust up sides (1") and bake in 350f oven for 10 mins. Cool to room temp. Or use a chocolate ready made crumb crust.
Filling
6oz/170g milk chocolate, chopped
3/4 cup heavy cream (1/2 cup&1/4 cup)
8oz cream cheese softened
1/4 cup (packed) brown sugar
1tsp vanilla
3 Skor bars, chopped
Place chocolate in a small bowl. In a small pan simmer 1/2 cup of cream. Pour over chocolate and cover. Let stand for 5 mins, then stir until smooth. In a medium bowl, beat the cream cheese, sugar and vanilla. Beat in 1/4 cup of cream and cooled chocolate mixture. Fold in 2 of the chopped Skor bars. Pour into crust and sprinkle remaining Skor bar over the top. Chill for 2 hours.
My family beg me to make this one, i usually make two at a time at Christmas and freeze them. Then when i need a desert i have one at hand.
Honey Pecan Triangles
crust:
2 tsp. and 1/2 c. butter - NO SUBSTITUTES - softened and divided
1/2 c. packed brown sugar
1 egg yolk
1 1/2 c. flour
Line 13x9x2 pan with foil. Butter foil with 2 tsp. butter. In a bowl, cream remaining butter with brown sugar. Add egg yolk and mix well. Gradually add flour. Press into the pan. Bake at 350 for 15 minutes or until golden brown.
filling mix:
1 c packed brown sugar
1/2 c butter
1/4 c honey
1/2 c whipping cream
4 c chopped pecans
While crust is baking, combine the brown sugar, butter and honey in a sauce pan. Bring to a boil using medium heat. Cook and stir for 3 minutes. Remove from stove and stir in cream and pecans. Pour over crust and bake 30 minutes or until hot and bubbly. Cool completely. When cool, use the foil to lift out of the pan and place on a cutting board. Remove foil and cut into 24 bars, then cut the bars in 1/2 diagonally.
Better Than Sex
Crust
1 cup unbleached flour
1/2 cup melted butter
1 cup chopped pecans
Pre-heat oven to 350o. Combine flour, melted butter, and pecans. Press into a 13X9 pan. Bake for 30-35 minutes or until golden brown. DON'T BURN! Let cool.
Filling
1 cup granulated sugar
8 ounces softened cream cheese
Two (2) tubs of 8 ounce Cool Whip
1 large package chocolate pudding
1 large package vanilla pudding
4 cups cold milk
Topping (optional)
1/2 cup chopped pecans
or
chocolate shavings
Beat together the sugar and cream cheese. Fold in 8 ounces of Cool Whip. Spread on cooled crust. Beat milk and pudding mixes till thickened. Carefully spread on top of cream cheese mixture. Spread remaining Cool Whip on pudding. Sprinkle pecans or chocolate shavings on top (optional). Cover and chill for at least 45 minutes.
Sweet Party Mix
4 cups Corn Chex
4 cups Rice Chex
2 cups pretzel knots
1 cup sliced almonds
3/4 cup packed brown sugar
6 tablespoons butter
3 tablespoons light corn syrup
1/4 tsp baking soda
1 cup dried cranberries
1. In a large roasting pan, combine Corn Chex, Rice Chex, pretzels and almonds.
2. In a medium saucepan, combine brown sugar, butter, and corn syrup. Cook and stir over medium heat until mixture boils. Continue boiling at a moderate, steady rate, without stirring, for 5 more minutes. Remove saucepan from heat; stir in baking soda. Pour over cereal mixture; stir gently to coat.
3. Bake in 300 degree oven for 15 minutes; stir cereal mixture and bake 5 more minutes. Remove from oven; stir in dried cranberries. Spread on large piece of buttered foil to cool.
**I recommend increasing the pretzels to 4 cups and decreasing the Rice Chex and Corn Chex by 1 cup each. The pretzels are my favorite part but feel free to make your own variation!
Mulled Cider
1 gallon cider
1 cup brown sugar
2 teaspoons whole cloves
2 teaspoons whole allspice
1/2 teaspoon salt
dash of ground nutmeg
1 6" cinnamon stick
splash of orange juice (optional)
In a saucepan combine above ingredients(except cinnamon stick). Bring everything to a boil, then reduce heat and simmer for 15 to 20 minutes. Strain and serve with cinnamon stick.
Rum Cake
1 box yellow cake mix
1 box (small) vanilla instant pudding
4 eggs
1/2 cup water
1/2 cup oil
1/2 cup light rum
Preheat oven to 325 degrees. Mix all ingredients together. Grease a tub or bundt pan. Bake at 325 degrees for 50-60 minutes.
Bon Bons
2 sticks butter (softened)
2 cups pecans
2 cups coconut
2 pounds powdered sugar
1 can eagle brand milk
Mix all the ingredients together and form into balls about the size of a half dollar. (They can be dipped in melted chocolate also....they are very good!)
Just like "thin mints" cookies
1/2 tsp vegetable oil
6 oz chocolate chips
14 drops of peppermint oil
1 sleeve of Ritz crackers
Melt chocolate & oil in double boiler, add oil , and stir well. Dip Ritz crackers one at a time in chocolate and let dry on wax paper for 1 hour before storing in covered container.
Marbled Brownies
1/2 cup (1 stick) unsalted butter, plus more for the pan
3 ounces finely chopped semisweet chocolate
3 ounces finely chopped unsweetened chocolate
1 cup all-purpose flour
1/8 teaspoon fine salt
3 large eggs
1 1/2 cups sugar
1 teaspoon pure vanilla extract
Cream Cheese Marble (optional):
8 ounces cream cheese, softened (the microwave for 45 seconds at 50 percent power is a great way to do this)
1/2 cup sugar
1 large egg
1 teaspoon pure vanilla extract
Position a rack in the middle of the oven and preheat to 350 degrees F. Line a 9 by 13-inch baking pan with parchment paper, so that the edges of the paper come up the sides. Lightly butter the paper. Put both the semisweet and unsweetened chocolates and the butter in a heatproof medium bowl. Fill a medium saucepan with a couple inches of water and bring to a simmer over medium heat. Turn off the heat; set the bowl of chocolate over the water to melt. Whisk until smooth. (Alternatively, melt in a microwave at half power, for 1 minute, stir and then heat for another minute or until melted.) Whisk the flour and salt in a bowl.
In a large bowl whisk together the eggs, sugar, and vanilla. Stir the chocolate mixture into the egg mixture until smooth. Add the dry ingredients and mix until just blended. Take care not to over mix the batter. Transfer the batter to the prepared pan.
For the marble swirl: Whisk the cream cheese with the sugar, egg, and vanilla until smooth. Drop very large spoonfuls of the cream cheese mixture onto the surface of the brownie batter. Insert a butter knife through the batter to the bottom of the pan. With the flat edge of the knife, make swirling motions through the batters, occasionally lifting the knife through the top, until the dark and light batters are marbled. Bake until a toothpick inserted into the center of the brownies comes out coated with a fudge-y crumb, 30 to 35 minutes. Cool the brownies in the pan on a rack.
To take the brownies out of the pan, lift the edges of the paper. Cut the brownies into squares. Serve.
Russian Tea
1 cup Instant tea with lemon
2 cups sugar
1 tsp. cloves
2 tsp. cinnamon
1/2 tsp nutmeg
1 (14 oz.) container Tang
Mix up and store in tightly sealed container. Add 1 tsp (at a time, to taste) to 1 cup hot water for a quick and easy "warm me up" treat!
Ranger Crispies
1/2 cup margarine
1/3 c shortening
1 c sugar
1 c firmly packed brown sugar
2 eggs
1 t vanilla
2 1/4 c flour
1 t baking powder
1 t baking soda
1 t salt
3 c rice crispies
heat oven to 375. lightly grease cookie sheets (or use parchment paper) Combine margarine, shortening, sugar ,brown sugar, eggs and vanilla. mix well. stir in flour, baking powder, baking soda, salt. add cereal. mix well. drop dough by rounded teaspoonfuls onto prepared pans. bake for 8-12 minutes until golden brown. Allow cookies to cool on pans for 1 minute before removing from cookie sheets. cool completely. makes approx. 5 doz. One cookie = 80 calories. (I think Ranger would give up 80 calories for Christmas...especially if they were from Stephanie!!!)
Salsa Cheeze Dip
Blend together:
8oz of cream cheeze
1 cup of your favorite salsa
(we use Pace thick and chunky - medium or hot depending on whose coming over for dinner)
Mix in 8oz of shredded cheddar cheeze
This is best when made a day in advance so the flavors can mingle in the fridge over night.
Spread on Ritz or any favorite cracker
Chocolate Nut Fudge
2c. semi-sweet chocolate chips
1c. milk chocoalte chips
1 (14oz) can of sweetened condensed milk
1c. of nuts
1 tsp of vanilla extract
In a heavy sauce pan melt the choc. chips with the condensed milk over low heat stiring constantly. Remove from heat stir in nuts. Spread in foil lined pan and refridgerate until firm about 2 hours. Remove foil, cut on cutting board store tightly covered at room temperature. Makes about 4 doz pieces of 2 pounds.
Almond Crescents
Ingredients:
2 cups flour
1 tsp. Vanilla
2 sticks margarine
1 tsp. Almond extract
5 T sugar
1 cup nuts chopped fine (we use pecans)
Mix ’Äì form into crescents. Bake 15-20 min at 325 degrees. Cover in powdered sugar. Real good ’Äì from Gram
Super Easy Chocolate Bars
1 cup butter or margarine
1/2 cup sugar
1/8 teaspoon salt
2 cups all-purpose flour
1 14-ounce can sweetened condensed milk
1 cup semisweet chocolate pieces
1/2 cup chopped walnuts (optional)
1/2 teaspoon vanilla
For crust, beat butter or margarine in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add sugar and salt; beat till combined. Beat in the flour on low speed till combined. Press two-thirds of the mixture into the bottom of an ungreased 13x9x2-inch baking pan.
For filling, combine sweetened condensed milk and chocolate in a medium saucepan. Stir over low heat till chocolate melts and mixture is smooth. Remove from heat. Stir in nuts and vanilla. Spread hot mixture over the crust. Dot with remaining crust mixture.
Bake in 350 oven about 35 minutes or till golden. Cool in pan on a wire rack. Cut into bars. Makes 25 large bars (can be cut smaller).
APRICOTS 'N CREAM COOKIES
3/4 cup sugar
1/2 cup butter softened
1/2 cup sour cream
1 egg
1/2 teaspoon almond extract
2 cups all-purpose flour
1 1/2 teaspoon salt
1 cup chopped dried apricots
large grain sugar or sliced almonds, if desired
Heat oven to 350 degrees. Combine sugar and butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add sour cream, egg and almond exract; continue beating until well mixed. Reduce speed to low; add flour, baking soda and salt. Beat, scraping bowl often, until well mixed. Stir in chopped apricots.
Drop dough by rounded teaspoonfuls, 2 inches apart, onto ungreased cookie sheets. Sprinkle with sugar, if desired. Bake for 10 to 12 minutes or until lightly browned.
Christmas Cheese Ball
6 oz. blue cheese crumbles
2 jars (5 oz. each) cheese spread, Old English flavor
12 oz. cream cheese
2 tablespoons dried minced onion
1 teaspoon worchestershire sauce
1/4 cup dried parsley
Mix together all of the above ingredients, form into one or two balls, and roll in
1 cup chopped pecans
Chocolate Pie
2 4 ounce chocolate pudding mixed to package
instructions
3 1/2 cups of Cool Whip
1 Oreo Cookie Crust
Mix pudding and cool whip together and pour into crust. Let set for 4-6 hours. Serve cold... Yummy!
Cream Wafers
1 c butter or margarine
1/3 c whipping cream (35 % butterfat)
2 c flour
granulated sugar
Creamy Butter Filling (below)
-Mix butter and cream into flour. Chill one hour.
-Heat oven to 375 degrees.
-Roll dough to 1/8" thickness on lightly floured board.
-Cut into 1 1/2 " rounds; transfer to waxed paper heavily sprinkled with sugar, turning to coat both sides.
-Place on ungreased cookie sheet. Prick 4 times with a fork.
-Bake 7-9 minutes or until slightly fluffy.
-When cool put two cookies together with filling. Store in refrigerator after filled (raw egg yolk in filling).
Creamy Butter Filling
1/4 c soft butter
3/4 c sifted confectioners sugar
1 egg yolk
1tsp vanilla
optional pink or green food coloring
Blend together.
Peppermint Cheesecake
1 1/4 C. chocolate wafer cookie crumbs (about 24 wafers)
1/4 C. sugar
1/4 C. margarine or butter, melted
Combine crumbs, sugar, and margarine. Press on bottoms and halfway up sides of two 9-inch springform pan or pie pan.
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can sweetened condensed milk (not evaporated milk)
1 C. crushed hard peppermint candy
Red food coloring, optional
2 C. whipping cream (or non-dairy whipped topping)
In a large mixing bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk. Stir in crushed candy and food coloring if desired. Fold in whipped cream. Pour into prepared pan, and cover. Freeze 6 hours or until firm.
Cream Puffs
For the pate a choux pastry:
1 cup water
8 tablespoons (1 stick) unsalted butter
1/2 teaspoon salt
1 1/2 teaspoons granulated sugar
1 cup all-purpose flour
3 to 4 eggs, plus 1 egg for egg wash
For the filling:
2 cups heavy cream
2 tablespoons sugar
1/4 teaspoon vanilla
To make the cream puffs: Preheat the oven to 425 degrees F. In a large saucepan, bring the water, butter, salt, and granulated sugar to a rolling boil over medium-high heat. When it boils, immediately take the pan off the heat. Stirring with a wooden spoon, add all the flour at once and stir hard until all the flour is incorporated, 30 to 60 seconds. Return the pan to the heat and cook, stirring, 30 seconds to evaporate some of the moisture.
Scrape the mixture into a mixer fitted with a paddle attachment. Mix at medium speed. With the mixer running, and working 1 egg at a time, add 3 of the eggs, stopping after each addition to scrape down the sides of the bowl. Mix until the dough is smooth and glossy and the eggs are completely incorporated. The dough should be thick, but should fall slowly and steadily from the beaters when you lift them out of the bowl. If the dough is still clinging to the beaters, add the remaining egg and mix until incorporated.
Using a pastry bag fitted with a large plain tip, pipe the dough onto the baking sheet, in 2-inch diameter rounds or balls. Whisk the remaining egg with 1 1/2 teaspoons water. Brush the surface of the rounds with the egg wash to knock down the points (you may not use all the egg wash). Bake 15 minutes, then reduce the heat to 375 degrees F and bake until puffed up, and light golden brown, about 20 minutes more. Try not to open the oven door too often during the baking. Let cool on the baking sheet.
To fill the cream puffs, place a pastry tip on your finger and poke a whole in the bottom of each puff. Whip the cream with the sugar and vanilla until stiff. Pipe whipped cream into each cream puff and chill until ready to serve, no more than 4 hours.
Grandma Barbara Christmas Hazelnut Cake
3 cups of shelled hazelnuts
1 cup of raw sugar
1 tablespoon of cocoa powder
200 grams (it will be about 7 ounces) of unsalted butter
4 separated eggs
3/4 cup of flour
First, toast the hazelnuts in a 175 C (about 350F) oven, stirring occasionally with a wooden spoon. Cool. Rub the hazelnuts between your hands to remove the skin. Chop them. Add 1 tablespoon of sugar and the cocoa and chop again.
Next, pre-heat the oven to 175 C (350F). Beat the sugar and butter for 20 minutes. Add the egg yolks, still beating. Mix the flour with the hazelnuts and fold them into the sugar mixture. In a separate bowl whisk the egg whites to stiff peaks. Add the egg whites into the sugar mixture.
Then, place in a buttered and floured cake pan. Bake for 1 hour at 175 C (350F).
Cool before turning out.
HOT BUTTERED RUM
2 CUPS BROWN SUGAR (FIRMLY PACKED)
1/2 CUP BUTTER
PINCH OF SALT
6 WHOLE CLOVES
3 CINNAMON STICKS
1/2 TSP GROUND NUTMEG
2 CUPS RUM (+/- TO TASTE)
WHIPPED CREAM - FOR TOPPING
GROUND NUTMEG - FOR TOPPING
Put all ingredients except rum and whipped cream in a crockpot. Add two quarts of hot water. Cover pot and cook on LOW for 3 to 4 hours. Add rum; stir to blend. Serve from pot in warm mugs with whipped cream and a dusting of nutmeg on top.
Ranger Cookies
1 cup margarine
1 cup brown sugar
1 cup white sugar
2 eggs
2 cups flour
1 tsp. baking soda
1 1/2 tsp. baking powder
1/4 tsp. salt
1 cup oatmeal (optional)
1 cup coconut (optional)
1 cup chopped nuts (optional)
1 cup chocolate chips (optional)
Mix together margarine, sugars, and eggs. Mix together flour, soda, baking powder and salt. Add to first mixture. Mix well and add remaining ingredients as desired. Spoon on cookie sheet. Bake at 350 degrees for 12 to 15 minutes or until golden brown.
Spunkin Muffins
1 box spice cake mix
1 small (15 ounce) can of pumpkin
Mix cake mix and pumpkin together with a hand mixture. Divide evenly into a lined cupcake tin. Bake at 350 for 22 minutes. Easy and somewhat healthy - enjoy!
HOT BUTTERED RUM
Cream together:
1/2 lb. butter
1/2 lb. brown sugar
Add:
Nutmeg - to taste
Cinnamon - to taste
In a mixer, blend the above mixture with 1/2 of a half gallon of softened vanilla ice cream
Put one scoop of the mix in a mug, add rum (how ever much you want!) and pour hot water over it all. Add a cinnamon stick for added flavor and because it looks pretty!
Shrimp Toast
1 stick of butter
1/4 cup parsley flakes
1 red bell pepper diced
4 cloves garlic, minced
2 lbs. steamed shrimp, peeled, cut into thirds
8 oz. pk. cream cheese
3 1/2 dz. toasted bread rounds
large skillet, melt butter. Stir in parsley, red pepper, and garlic. Cook for 5 minutes, stir frequently. Stir in shrimp. Let cook 3-5 minutes longer. Add cream cheese, allow to melt. Stir frequently until thickens. Spoon shrimp mixture onto toast rounds and serve.
Coffee Liqueur
2 cups of water
2 cups of granulated sugar
2 cups of brown sugar
3 cups of Vodka
2/3 cup of Instant Freeze Dried Coffee
1 vanilla bean or 2 teaspoons of vanilla
Make a simple syrup by boiling the water and the granulate and brown sugars. Cool. In a large container add the syrup, vodka, coffee and vanilla. Let this stand,covered, for at least 2 weeks in a cool place. After 2 weeks; remove the vanilla bean and bottle the liqueur. It makes about 7 1/2 cups.
