If you have a recipe to share, post it at the keeping room and we will save it here! Low cal welcome too!
strawberry pie lo cal
4 cups fresh strawberries
1 (6-ounce) graham cracker crust
1 (4-ounce) package JELL-O® Vanilla Sugar-Free Cook & Serve Pudding
1 (4-ounce) package JELL-O® Strawberry Sugar-Free Gelatin
1 ½ cups water
1 cup Reduced-Calorie or Fat-Free Cool Whip
½ tsp. vanilla extract (optional)
Arrange strawberries in pie crust.
In large saucepan, combine dry pudding mix dry gelatin and water.
Cook over medium heat until mixture thickens and starts
to boil.
Stir often.
Spoon hot sauce over strawberries.
Refrigerate at least 2 hours.
Mix topping and vanilla and cover pie evenly. Serves 8
Amish Peach Upside Down Cake
See a Healthier Food Plan. Go Now!
100 YEAR OLD CAKE RECIPE
Strawberry cake
Ingredients:
Lemon Pudding Cake
4 eggs - separated
1/3 cup lemon juice
1 tsp grated lemon rind
1 Tbls melted butter
1 1/2 cup sugar
1/2 cup flour
1/2 tsp salt
1 1/2 cups milk
Beat egg yolks, lemon juice, rind and butter till thick. I use a whisk.
Combine sugar, flour and salt. Add to egg mixture alternating with milk. Beat egg whites until stiff and blend into batter. Pour into 8x8 baking dish and set in pan of hot water. Bake 350 for 35-40 minutes until golden. I cover mine with a small piece of foil. I use a small oblong baking dish that fits into my glass cake pan. This is good either hot, warm and very good cold! Depending on the day I may put a dollop of whipped cream and a strawberry...and I serve it upside down so the lemon pudding is on top. It is magical!
Kathleen's candy recipe
Kathleen's Lemon Cake
Betty's pumpkin muffins
Ingredients:
1 cup Pumpkin (canned or fresh )
2 eggs ,slightly beaten
1/4 cup canola oil and 1/4 cup applesauce and 1 Tablespoon of water
1 3/4 cups all purpose flour
1/4 Teaspoon salt
1 cup white sugar
1/2 cup brown sugar
1 Teaspoon baking soda
1/4 Teaspoon baking powder
1 Teaspoon ground Cinnamon
1/2 Teaspoon ground nutmeg
1/2 Teaspoon ground ginger
1/4 Teaspoon ground cloves
MIX: Pumpkin , eggs,water and canola oil in bowl. (do Not use a mixer ) Sift together the dry ingredients and add to the Pumpkin mix. Fill Greased muffin tins about 3/4 full and Bake at 350* for 25 -30 minutes OR tillthey test done with a toothpick or cake tester ( Don't over-bake. )
*NOTE: I added a small handful each of Dried Cranberries and Golden Raisins which I plumped up in the microwave with a bit of water for a few seconds. Then drained them and added. And when the muffins were ready to be baked , I sprinkled a bit of Cinnamon and Sugar mixture on the tops first . (could use a crumbly topping too ... of oats , brown sugar, butter and flour , which I sometimes do on some of my muffins )
Glo's prize winning pie crust at fairs ( P&R recipe)
2 C. all purpose flour
1 C. cake flour
1/2 C. shortening. (I use butter flavor)
1/2 tsp. salt
1/2 tsp sugar
1 egg
1 scant tbs of cider vinegar
1/3 C. ice water
Be sure to keep shortening, water, egg, ice cold.
I also let my dough set in the fridge for at least couple hours or overnight. Then let it set out on counter for about 1/2 hour to warm slightly, before rolling.
Pumpkin Sheet Cake Bake: 350* 25-35 min
15oz can of pumpkin
2 C. - flour
2 C. - sugar
2tsp. - baking soda
1 C. - veg oil
1 tsp. - cinnamon
4 - eggs beaten 1/2 tsp. - salt
1/4 tsp. - nutmeg
1/8 tsp. - ginger
1/8 tsp. - ground cloves
Beat together pumpkin, sugar and oil. Add eggs and mix well. Mix dry ingredients and add to pumpkin mixture until well blended. Pour into greased 10 x 15 sheet pan. Bake at 350* for 25 to 30 min. Cool and frost with cream cheese frosting.
Cream Cheese Frosting
8 oz - cream cheese
1 - stick butter
1 1/2 - tsp. vanilla
2 1/4 C. powdered sugar
2 - 3 TBSP. milk
Beat softened cream cheese and butter until well blended. Add vanilla and mix. Beat in powdered sugar. Add milk to desired consistency. Spread on cooled cake.
Apple Pie Filling
6 quarts sliced fresh apples (firm crisp apples are best)(about 30 apples)
5 cups sugar
1 1/2 cups Clear Jel
1 Tablespoon cinnamon
2 1/2 cups water
5 cups apple juice
3/4 cup bottled lemon juice
Combine sugar, Clear Jel, cinnamon, water and apple juice in a large pot. Stir and cook on medium high heat until the mixture thickens and begins to bubble. Add lemon juice and boil for 1 minute, stirring constantly. Add drained apple slices to sauce.
Fill jars with mixture, leaving 1 -inch head space. I packed the jars with the apples and then divided sauce among the jars.
Wipe jar rims clean, tighten lids and process immediately. Place jars in pot of water with water 1 inch above top of jar lids and boil for 25 minutes (For 0-1,000 ft altitude. See download for other times). Remove from water and let jars cool 12 to 24 hours. Lids should be indented if properly sealed. Now they are ready to be saved for later or wrapped for gifts.
I felt the apples were a little soft for pie, but they made the most delicious Apple Crisp.
Apple Crisp
Mix together:
3/4 cups old fashioned oats
1/2 cup flour
1/3 cup brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 cup butter (use a 1/2 cup to make it over the top)
Pour pie filling into a 9 X 13 pan (or smaller for thicker crisp). Spread topping on top of apples. Bake at 375 degrees for about 35 minutes until bubbly.
Serve warm with ice cream. Yum!
Carrot cake ( all recipes)
Ingredients
2 cups white sugar 1 cup vegetable oil 4 eggs 2 (4.5 ounce) jars carrot baby food 1 teaspoon vanilla extract 2 cups all-purpose flour 1/2 teaspoon salt 1 1/2 teaspoons baking soda 2 teaspoons ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1 (8 ounce) package cream cheese, softened 1/2 cup butter, softened 1 tablespoon vanilla extract 4 cups confectioners' sugar 1 1/4 cups chopped pecans
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round pans.
In a large bowl, combine sugar and oil; beat well. Add eggs, carrots, and 1 teaspoon vanilla; beat mixture until smooth. Combine flour, salt, soda, and spices; add to creamed mixture, beating well. Pour batter into prepared pans.
Bake for 30 minutes, or until cake tests done. Cool in pans for 10 minutes, and then transfer layers to wire racks.
To Make Cream Cheese Frosting: Combine cream cheese and butter or margarine, beating until light and fluffy. Add 1 tablespoon vanilla and confectioners' sugar; beat until smooth. Stir in chopped pecans. Fill and frost the cake with cream cheese frosting. Garnish with pecans, if desired.
Nutritional Information
Amount Per Serving Calories: 518
Total Fat: 25.9g
Cholesterol: 84mg
Nutritional Information
Carrot Cake V
Servings Per Recipe: 16
Amount Per Serving
Calories: 518
Total Fat: 25.9g
Cholesterol: 84mg
Sodium: 297mg
Total Carbs: 68.6g
Dietary Fiber: 0.9g
Protein: 4.4g
Chocolate Zucchini Cake
1/2c butter or margarine, soft
1/2c oil
1-3/4c sugar
2 eggs
1t vanilla
1/2c sour cream
2c grated zucchini
2/1/2c flour
1/4t baking powder
1t baking soda
pinch of salt and cinnamon
4t cocoa
1/2c chocolate chips
1/2c chopped nuts
Cream butter, oil and sugar. Add eggs one at a time. Add all other ingredients except chocolate chips and nuts. Pour into greased 9 x 13 pan. Sprinkle with chocolate chips and nuts. Bake at 325 for 45 min.
Gail
Hershey Bar Pie
HERSHEY BAR PIE
9 Hershey bars with almonds
12 oz. carton Cool Whip
1 graham cracker pie crust
Melt Hershey bars in microwave. Mix in Cool Whip. Pour in pie crust. Cover and refrigerate for 2 hours before serving.
Fresh Strawberry Cake ( Blondie)
8 oz. miniature marshmallows
1 box (18.25 oz) white cake mix
4 c fresh strawberries
1 box (3oz) strawberry gelatin
Preheat oven to 350. Cover bottom of a greased 9"x13" pan w/ marshmallows. Prepare cake mix according to package directions. Pour cake batter evenly over marshmallows. Crush strawberries & mix w/dry gelatin, stirring until gelatin dissolves. Spoon strawberry mixture evenly over cake batter. Bake at 350 for 45 to 50 minutes. Strawberries sink to bottom & marshmallows rise to top to create a glaze. Store leftover cake in fridge. *** This cake is equally good made w/ fresh peaches & peach gelatin.
GRANNY GREGG'S FRESH APPLE CAKE
2 Cups raw apples, peeled, cored, and sliced thin
1 Cup sugar
1 Egg, lightly beaten
1 1/2 Cups flour - sifted with 1 teaspoon baking soda
1/2 Cup oil
1 teaspoon cinnamon
1/2 teaspoon allspice
2 Cups chopped pecans
1 Cup coconut flakes (optional)
Cover raw apples with sugar and let stand for 20 minutes. Add beaten egg, stir well. Add remaining ingredients, stir well. Pour into buttered pan and bake 1 hour in a preheated 350 degree oven. Store in refrigerator.
7-Up Cherry Dessert
2 cans ready to use cherry pie filling
1 can regular 7-Up (not diet)
1 (18.25 ounce) box white cake mix
Preheat oven to 350 degrees F.
In large bowl mix well the pie filling and 7-Up.
After thoroughly mixed, pour into an ungreased 9 x 13-inch baking pan.
Sprinkle DRY cake mix over the top and and very lightly stir ONLY until slightly moistened.
Do not over-mix.
Bake for about 30 minutes.
Cool and serve.
May be served with whipped cream if desired.
Rhubarb dream dessert
Crust:
1 cup sifted flour
½ cup softened butter
5 tablespoons powdered sugar
Topping:
2 eggs, beaten
¼ cup flour
1 cup sugar
3 cups rhubarb, finely chopped
Preheat oven to 350 degrees. Sift together flour and powdered sugar, blend together with butter. Press mixture into 8 x 10-inch pan. Bake 10 to 15 minutes until lightly browned. Combine all topping ingredients and spoon onto baked crust. Bake 30 minutes until browned and set. Serve warm with whipped cream or ice cream.
DAY AHEAD CAKE...no baking!
1 stick butter
3/4 c. sugar
1 egg
1 - 16 oz. can chunk pineapple, drained
9 oz. Cool Whip
1 c. nuts
Vanilla wafers
Combine sugar, eggs, and butter. Mix and add pineapple. Fold in Cool Whip and nuts. Alternate layers of mix and vanilla wafers in a 9 x 13 pan
MAKE AHEAD BLUEBERRY DESSERT(carole)
1/2 lb. crushed graham crackers
1/4 c. sugar
1/3 c. butter, melted
36 lg. marshmallows
3/4 c. milk
1 1/2 c. heavy cream, whipped
1/2 pkg. (approx. 5 oz.) miniature marshmallows
1 can blueberry pie filling
Mix crushed crackers, sugar and soft butter. Reserve approximately 1/4 cup crumb mixture. Press remaining crumb mixture into bottom of 9 x 13 inch pan. Melt large marshmallows in milk in top of double boiler placed over hot water. When melted, remove from heat; cool mixture. Fold miniature marshmallows into whipped cream and blend into cooled milk mixture. Pour over crust; top with blueberry pie filling and sprinkle reserved crumbs on top. Refrigerate overnight. Yield 24 pieces.
Cherry Twinkie Dessert Recipe
14 Hostess Twinkies ( individual cream filled sponge cakes )
2 pkgs of cherry gelatin
2 cups hot water
2 pkgs instant vanilla pudding
1 cup cold milk
1 container of whipped topping
1 jar maraschino cherries
Place 14 Twinkies in a 9 x 13 pan.
Dissolve the cherry gelatin in the hot water and pour evenly over the Twinkies.
Sprinkle on some chopped cherries.
Mix the milk with the pudding.
The mixture will be thick.
Carefully spread pudding over the Twinkies.
Spread the whipped topping over the pudding.
Garnish with more chopped cherries.
Chill overnight then cut into pieces.
Note: You can even sprinkle on some flaked coconut.
No bake Cherry Cheese Pie
1 9-inch graham cracker pie shell
3/4 cup sugar
1 large package (8-ounce) cream cheese, softened
1 teaspoon vanilla
1 cup whipping cream
1 can (1 lb., 5 oz.) cherry pie filling
Combine sugar, cream cheese and vanilla. Beat well. Whip cream and fold in gently. Pour into prepared shell. Cover with cherry pie filling and refrigerate for several hours before serving.
Apple Dumplings...this is a very easy and yummy recipe! It sounds a bit different but, I promise once you try it...you'll like it! Promise!
4 Granny Smith apples 1 cup sugar (I use about 3/4)
2 cans Crescent Rolls 1 T cinnamon
1 1/2 sticks butter 1 can Mountain Dew
Peel, core and cut apples into 16 slices. Use a 9x13 inch casserole dish. Roll 1 slice
apple in each crescent roll and place in casserole dish. Melt butter in sauce pan
and add sugar and cinnamon. Pour over rolls.
Pour Mountain Dew over mixture. Bake uncovered at 350 for about
45 minutes or until nice and brown...
Serve warm with a little ice cream or whipped topping! I know, this is not
a very healthy dessert, but it's for special occasions~Oh and if by chance
there are any leftovers, stick in the frig~ it's even better the next day! Thank you all sweet friends for stopping by to visit~
Chocolate Pie
mix dry ingredients:
2 1/2- 3 tbsp coco
1 1/2 cups sugar
1/4 cups flour
pinch salt
add to above:
3 egg yolks
1 1/2 cups milk
Microwave on high..that's right
3 1/2 minutes
take out and stir real good and cook another
3 1/2 minutes again
take out and beat in:
1 tbsp butter
1 tsp vanilla
Pour mixture into a cooked pie shell or graham cracker crust
Make your meringue with your 3 egg whites
Cooking time is 7 minutes!
And YUMMY too!
juju-judy
Better Than Pumpkin Pie Cake
This was a Pillsbury Bake Off Grand Prize winner ~10-15 years ago, and my family's never gone back to regular pumpkin pie if they have a choice.
Preheat oven to 350 degrees F.
1 pkg. yellow cake mix
1/2 cup oil
1 egg
1 can (30 oz) Libby's Pumpkin Pie MIX
2 eggs
2/3 cup evaporated milk
1/2 cup sugar
1/4 cup butter
1 cup chopped pecans
Pour the dry cake mix into a bowl. Remove and reserve 1 cup of the mix.
To the mix left in the bowl, add the oil and one egg. Blend well and pat down onto the bottom of a greased 9" X 13" baking dish.
In a larger bowl, blend pumpkin pie MIX [NOT plain canned pumpkin], two eggs and evaporated milk. Pour over the cake mix dough.
In a small bowl, combine sugar, butter and the one cup of reserved dry cake mix. Crumble over the top of the pumpkin. [The recipe says "crumble" but this stuff is like putty, so I pinch off small pieces and scatter them over the top.] Sprinkle with the nuts.
Bake for 75 minutes at 350 degrees. Serve with whipped cream or vanilla ice cream.
Here's the cake ready to go into the oven. You can be like my mother and place the chopped pecans on the pumpkin mixture with almost surgical precision, or you can do like I do and shake the bag over the cake.
4 cups fresh strawberries
1 (6-ounce) graham cracker crust
1 (4-ounce) package JELL-O® Vanilla Sugar-Free Cook & Serve Pudding
1 (4-ounce) package JELL-O® Strawberry Sugar-Free Gelatin
1 ½ cups water
1 cup Reduced-Calorie or Fat-Free Cool Whip
½ tsp. vanilla extract (optional)
Arrange strawberries in pie crust.
In large saucepan, combine dry pudding mix dry gelatin and water.
Cook over medium heat until mixture thickens and starts
to boil.
Stir often.
Spoon hot sauce over strawberries.
Refrigerate at least 2 hours.
Mix topping and vanilla and cover pie evenly. Serves 8
Amish Peach Upside Down Cake
Ingredients:
- 1 quart sliced peaches, drained
- 6 tablespoons butter
- 2/3 cup vegetable shortening
- 1 cup brown sugar
- 1 cup white sugar
- 2 - 1 /2 teaspoons baking powder
- 1 teaspoon salt
- 2 cups flour
- 2 teaspoons vanilla
- 2 eggs
Instructions:
- Drain peaches and reserve syrup.
- Melt butter in a skillet.
- Add brown sugar and 2 tablespoons syrup and drained peaches to skillet.
- Add water to remaining syrup to make 1 cup and set aside.
- Cream together shortening and sugar until light and crumbly.
- Add eggs and vanilla.
- Beat until fluffy.
- Sift together the baking powder, salt, and flour.
- To the creamed mixture, add the dry mixture and 1 cup of syrup alternately, stirring after each addition till smooth.
- Use slotted spoon to remove peaches from skillet and spread peaches in bottom of greased 13×9 inch cake pan.
- Spread batter over peaches and bake at 350 degrees for 35-40 minutes, until brown and toothpick inserted in center comes out clean
Amish Blueberry Cake
A sumptuously moist cake bursting with blueberries!
Ingredients
- 3/4 c. sugar
- 1/4 c. vegetable oil
- 1 egg
- 1/2 c. milk
- 2 c. flour
- 2 tsp. baking powder
- 1/2 tsp. salt
- 2 c. blueberries, well drained
- TOPPING:
- 1/4 c. butter
- 1/2 c. sugar
- 1/3 c. flour
- 1/2 tsp. cinnamon
Instructions
- Cream together sugar, oil and egg until lemon colored.
- Stir in milk.
- Sift together flour, baking powder and salt and stir into creamed mixture.
- Gently fold in blueberries.
- Spread batter into greased and floured 9x9 square pan.
- Sprinkle with topping.
Ingredients
- 1 cup unsalted butter (2 sticks)
- 1 cup sugar
- 1 tsp Kosher salt
- 3 eggs
- 1 cup Bailey’s (or Irish cream liqueur of choice)
- 2¼ cups flour
- 2½ tsp baking powder
See a Healthier Food Plan. Go Now!
Instructions
- Preheat oven to 350 degrees & grease and flour loaf or bundt pan*.
- Cream butter, sugar and salt together.
- Whisk the eggs, then add to bowl, pour in the Bailey’s. Mix well.
- Add the flour and baking powder (preferably mixed together first) a bit at a time. Make sure the batter is well beaten and silky smooth.
- Pour batter into prepped pan.
- I made this in a bundt pan (35 minute bake time), but would recommend using a loaf pan instead *(around 50-60 minutes)
Notes
* The cake puffs up quite a bit & is better suited for baking in a loaf pan, which is how I will make it in the future.
100 YEAR OLD CAKE RECIPE
Ingredients.. yellow
cake
Cake:
2 cups all-purpose flour, spooned
and leveled, sifted after measuring
1 + 1/4 cup sugar
1 tablespoon baking powder
1 teaspoon salt
1/2 cup butter, softened
1 cup milk
1 teaspoon vanilla extract
2 eggs
Cream Cheese
Frosting:
8 ounces cream cheese, room
temperature
8 tablespoons unsalted butter,
cut into pieces, room temperature
1 teaspoon pure vanilla
extract
1 cup confectioners’ sugar, plus
extra if needed
Whipped Cream
Frosting:
1 cup heavy whipping cream
1/2 teaspoon pure vanilla
extract
1 tablespoon sugar
Instructions
- Preheat oven to 350 degrees F. Grease and flour two 8-inch cake pans.
- In a large mixing bowl sift together flour, sugar, baking powder and salt.
- Add butter, milk and vanilla. Beat with a hand mixer on medium speed for 3-4 minutes, occasionally scraping sides of bowl. Add eggs, beat for 3 more minutes.
- Pour batter into prepared pans, dividing equally among both. Bake 30 to 35 minutes or until toothpick comes out clean.
- Cool in pans on wire racks 10
minutes. Turn out and cool thoroughly on wire racks. Frost with cream cheese or
whip cream frosting. If using whip cream frosting the cake must be refrigerated.
Cream Cheese Frosting:
- In a medium mixing bowl beat cream cheese on low until light and fluffy, gradually beating in the butter until light and fluffy. Beat in vanilla.
- Add confectioners’ sugar and
beat until well blended and fluffy. Add more confectioners’ sugar if needed to
get it to the right spreading consistency.
Whipped Cream Frosting:
- Combine all ingredients in a large mixing bowl, cover and chill in refrigerator 30 minutes with the beaters.
- Beat on medium speed until stiff peaks form.
Strawberry cake
Ingredients:
FOR THE
CAKE:
1 box vanilla, white or
yellow cake mix
1 (3 oz.) box strawberry
gelatin mix (Jell-O)
4 eggs
1 cup vegetable
oil
1/4 cup water
1 pint fresh strawberries
(or 1 cup crushed fresh strawberries)
FOR THE
ICING:
1/2 block (4 oz.) cream
cheese, softened
1/3 cup butter,
softened
2 cups powdered
sugar
1
tsp. vanilla extract
1 tbsp.
milk
cheese, softened
1/3 cup butter,
softened
2 cups powdered
sugar
1
tsp. vanilla extract
1 tbsp.
milk
Lemon Pudding Cake
4 eggs - separated
1/3 cup lemon juice
1 tsp grated lemon rind
1 Tbls melted butter
1 1/2 cup sugar
1/2 cup flour
1/2 tsp salt
1 1/2 cups milk
Beat egg yolks, lemon juice, rind and butter till thick. I use a whisk.
Combine sugar, flour and salt. Add to egg mixture alternating with milk. Beat egg whites until stiff and blend into batter. Pour into 8x8 baking dish and set in pan of hot water. Bake 350 for 35-40 minutes until golden. I cover mine with a small piece of foil. I use a small oblong baking dish that fits into my glass cake pan. This is good either hot, warm and very good cold! Depending on the day I may put a dollop of whipped cream and a strawberry...and I serve it upside down so the lemon pudding is on top. It is magical!
Kathleen's candy recipe
| I found this recipe online
before Christmas...maybe it was even here! Anyway, I made these, in
fact I made them several times. They are so good... 24 ounce package vanilla almond bark 12 ounces milk chocolate bar/chips 6 ounce semi-sweet choclate chips 2# salted peanuts Melt bark and choc in microwave, add peanuts, mix and drop. Kathleen |
Kathleen's Lemon Cake
| Here it is....Enjoy! Lemon Pudding Cake 4 eggs - separated 1/3 cup lemon juice 1 tsp grated lemon rind 1 Tbls melted butter 1 1/2 cup sugar 1/2 cup flour 1/2 tsp salt 1 1/2 cups milk Beat egg yolks, lemon juice, rind and butter till thick. I use a whisk. Combine sugar, flour and salt. Add to egg mixture alternating with milk. Beat egg whites until stiff and blend into batter. Pour into 8x8 baking dish and set in pan of hot water. Bake 350 for 35-40 minutes until golden. I cover mine with a small piece of foil. I use a small oblong baking dish that fits into my glass cake pan. This is good either hot, warm and very good cold! Depending on the day I may put a dollop of whipped cream and a strawberry...and I serve it upside down so the lemon pudding is on top. It is magical! |
Betty's pumpkin muffins
Ingredients:
1 cup Pumpkin (canned or fresh )
2 eggs ,slightly beaten
1/4 cup canola oil and 1/4 cup applesauce and 1 Tablespoon of water
1 3/4 cups all purpose flour
1/4 Teaspoon salt
1 cup white sugar
1/2 cup brown sugar
1 Teaspoon baking soda
1/4 Teaspoon baking powder
1 Teaspoon ground Cinnamon
1/2 Teaspoon ground nutmeg
1/2 Teaspoon ground ginger
1/4 Teaspoon ground cloves
MIX: Pumpkin , eggs,water and canola oil in bowl. (do Not use a mixer ) Sift together the dry ingredients and add to the Pumpkin mix. Fill Greased muffin tins about 3/4 full and Bake at 350* for 25 -30 minutes OR tillthey test done with a toothpick or cake tester ( Don't over-bake. )
*NOTE: I added a small handful each of Dried Cranberries and Golden Raisins which I plumped up in the microwave with a bit of water for a few seconds. Then drained them and added. And when the muffins were ready to be baked , I sprinkled a bit of Cinnamon and Sugar mixture on the tops first . (could use a crumbly topping too ... of oats , brown sugar, butter and flour , which I sometimes do on some of my muffins )
Glo's prize winning pie crust at fairs ( P&R recipe)
2 C. all purpose flour
1 C. cake flour
1/2 C. shortening. (I use butter flavor)
1/2 tsp. salt
1/2 tsp sugar
1 egg
1 scant tbs of cider vinegar
1/3 C. ice water
Be sure to keep shortening, water, egg, ice cold.
I also let my dough set in the fridge for at least couple hours or overnight. Then let it set out on counter for about 1/2 hour to warm slightly, before rolling.
Pumpkin Sheet Cake Bake: 350* 25-35 min
15oz can of pumpkin
2 C. - flour
2 C. - sugar
2tsp. - baking soda
1 C. - veg oil
1 tsp. - cinnamon
4 - eggs beaten 1/2 tsp. - salt
1/4 tsp. - nutmeg
1/8 tsp. - ginger
1/8 tsp. - ground cloves
Beat together pumpkin, sugar and oil. Add eggs and mix well. Mix dry ingredients and add to pumpkin mixture until well blended. Pour into greased 10 x 15 sheet pan. Bake at 350* for 25 to 30 min. Cool and frost with cream cheese frosting.
Cream Cheese Frosting
8 oz - cream cheese
1 - stick butter
1 1/2 - tsp. vanilla
2 1/4 C. powdered sugar
2 - 3 TBSP. milk
Beat softened cream cheese and butter until well blended. Add vanilla and mix. Beat in powdered sugar. Add milk to desired consistency. Spread on cooled cake.
Apple Pie Filling
6 quarts sliced fresh apples (firm crisp apples are best)(about 30 apples)
5 cups sugar
1 1/2 cups Clear Jel
1 Tablespoon cinnamon
2 1/2 cups water
5 cups apple juice
3/4 cup bottled lemon juice
Combine sugar, Clear Jel, cinnamon, water and apple juice in a large pot. Stir and cook on medium high heat until the mixture thickens and begins to bubble. Add lemon juice and boil for 1 minute, stirring constantly. Add drained apple slices to sauce.
Fill jars with mixture, leaving 1 -inch head space. I packed the jars with the apples and then divided sauce among the jars.
Wipe jar rims clean, tighten lids and process immediately. Place jars in pot of water with water 1 inch above top of jar lids and boil for 25 minutes (For 0-1,000 ft altitude. See download for other times). Remove from water and let jars cool 12 to 24 hours. Lids should be indented if properly sealed. Now they are ready to be saved for later or wrapped for gifts.
I felt the apples were a little soft for pie, but they made the most delicious Apple Crisp.
Apple Crisp
Mix together:
3/4 cups old fashioned oats
1/2 cup flour
1/3 cup brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 cup butter (use a 1/2 cup to make it over the top)
Pour pie filling into a 9 X 13 pan (or smaller for thicker crisp). Spread topping on top of apples. Bake at 375 degrees for about 35 minutes until bubbly.
Serve warm with ice cream. Yum!
Carrot cake ( all recipes)
Ingredients
2 cups white sugar 1 cup vegetable oil 4 eggs 2 (4.5 ounce) jars carrot baby food 1 teaspoon vanilla extract 2 cups all-purpose flour 1/2 teaspoon salt 1 1/2 teaspoons baking soda 2 teaspoons ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1 (8 ounce) package cream cheese, softened 1/2 cup butter, softened 1 tablespoon vanilla extract 4 cups confectioners' sugar 1 1/4 cups chopped pecans
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round pans.
In a large bowl, combine sugar and oil; beat well. Add eggs, carrots, and 1 teaspoon vanilla; beat mixture until smooth. Combine flour, salt, soda, and spices; add to creamed mixture, beating well. Pour batter into prepared pans.
Bake for 30 minutes, or until cake tests done. Cool in pans for 10 minutes, and then transfer layers to wire racks.
To Make Cream Cheese Frosting: Combine cream cheese and butter or margarine, beating until light and fluffy. Add 1 tablespoon vanilla and confectioners' sugar; beat until smooth. Stir in chopped pecans. Fill and frost the cake with cream cheese frosting. Garnish with pecans, if desired.
Nutritional Information
Amount Per Serving Calories: 518
Total Fat: 25.9g
Cholesterol: 84mg
Nutritional Information
Carrot Cake V
Servings Per Recipe: 16
Amount Per Serving
Calories: 518
Total Fat: 25.9g
Cholesterol: 84mg
Sodium: 297mg
Total Carbs: 68.6g
Dietary Fiber: 0.9g
Protein: 4.4g
Chocolate Zucchini Cake
1/2c butter or margarine, soft
1/2c oil
1-3/4c sugar
2 eggs
1t vanilla
1/2c sour cream
2c grated zucchini
2/1/2c flour
1/4t baking powder
1t baking soda
pinch of salt and cinnamon
4t cocoa
1/2c chocolate chips
1/2c chopped nuts
Cream butter, oil and sugar. Add eggs one at a time. Add all other ingredients except chocolate chips and nuts. Pour into greased 9 x 13 pan. Sprinkle with chocolate chips and nuts. Bake at 325 for 45 min.
Gail
Hershey Bar Pie
HERSHEY BAR PIE
9 Hershey bars with almonds
12 oz. carton Cool Whip
1 graham cracker pie crust
Melt Hershey bars in microwave. Mix in Cool Whip. Pour in pie crust. Cover and refrigerate for 2 hours before serving.
Fresh Strawberry Cake ( Blondie)
8 oz. miniature marshmallows
1 box (18.25 oz) white cake mix
4 c fresh strawberries
1 box (3oz) strawberry gelatin
Preheat oven to 350. Cover bottom of a greased 9"x13" pan w/ marshmallows. Prepare cake mix according to package directions. Pour cake batter evenly over marshmallows. Crush strawberries & mix w/dry gelatin, stirring until gelatin dissolves. Spoon strawberry mixture evenly over cake batter. Bake at 350 for 45 to 50 minutes. Strawberries sink to bottom & marshmallows rise to top to create a glaze. Store leftover cake in fridge. *** This cake is equally good made w/ fresh peaches & peach gelatin.
GRANNY GREGG'S FRESH APPLE CAKE
2 Cups raw apples, peeled, cored, and sliced thin
1 Cup sugar
1 Egg, lightly beaten
1 1/2 Cups flour - sifted with 1 teaspoon baking soda
1/2 Cup oil
1 teaspoon cinnamon
1/2 teaspoon allspice
2 Cups chopped pecans
1 Cup coconut flakes (optional)
Cover raw apples with sugar and let stand for 20 minutes. Add beaten egg, stir well. Add remaining ingredients, stir well. Pour into buttered pan and bake 1 hour in a preheated 350 degree oven. Store in refrigerator.
7-Up Cherry Dessert
2 cans ready to use cherry pie filling
1 can regular 7-Up (not diet)
1 (18.25 ounce) box white cake mix
Preheat oven to 350 degrees F.
In large bowl mix well the pie filling and 7-Up.
After thoroughly mixed, pour into an ungreased 9 x 13-inch baking pan.
Sprinkle DRY cake mix over the top and and very lightly stir ONLY until slightly moistened.
Do not over-mix.
Bake for about 30 minutes.
Cool and serve.
May be served with whipped cream if desired.
Rhubarb dream dessert
Crust:
1 cup sifted flour
½ cup softened butter
5 tablespoons powdered sugar
Topping:
2 eggs, beaten
¼ cup flour
1 cup sugar
3 cups rhubarb, finely chopped
Preheat oven to 350 degrees. Sift together flour and powdered sugar, blend together with butter. Press mixture into 8 x 10-inch pan. Bake 10 to 15 minutes until lightly browned. Combine all topping ingredients and spoon onto baked crust. Bake 30 minutes until browned and set. Serve warm with whipped cream or ice cream.
DAY AHEAD CAKE...no baking!
1 stick butter
3/4 c. sugar
1 egg
1 - 16 oz. can chunk pineapple, drained
9 oz. Cool Whip
1 c. nuts
Vanilla wafers
Combine sugar, eggs, and butter. Mix and add pineapple. Fold in Cool Whip and nuts. Alternate layers of mix and vanilla wafers in a 9 x 13 pan
MAKE AHEAD BLUEBERRY DESSERT(carole)
1/2 lb. crushed graham crackers
1/4 c. sugar
1/3 c. butter, melted
36 lg. marshmallows
3/4 c. milk
1 1/2 c. heavy cream, whipped
1/2 pkg. (approx. 5 oz.) miniature marshmallows
1 can blueberry pie filling
Mix crushed crackers, sugar and soft butter. Reserve approximately 1/4 cup crumb mixture. Press remaining crumb mixture into bottom of 9 x 13 inch pan. Melt large marshmallows in milk in top of double boiler placed over hot water. When melted, remove from heat; cool mixture. Fold miniature marshmallows into whipped cream and blend into cooled milk mixture. Pour over crust; top with blueberry pie filling and sprinkle reserved crumbs on top. Refrigerate overnight. Yield 24 pieces.
Cherry Twinkie Dessert Recipe
14 Hostess Twinkies ( individual cream filled sponge cakes )
2 pkgs of cherry gelatin
2 cups hot water
2 pkgs instant vanilla pudding
1 cup cold milk
1 container of whipped topping
1 jar maraschino cherries
Place 14 Twinkies in a 9 x 13 pan.
Dissolve the cherry gelatin in the hot water and pour evenly over the Twinkies.
Sprinkle on some chopped cherries.
Mix the milk with the pudding.
The mixture will be thick.
Carefully spread pudding over the Twinkies.
Spread the whipped topping over the pudding.
Garnish with more chopped cherries.
Chill overnight then cut into pieces.
Note: You can even sprinkle on some flaked coconut.
No bake Cherry Cheese Pie
1 9-inch graham cracker pie shell
3/4 cup sugar
1 large package (8-ounce) cream cheese, softened
1 teaspoon vanilla
1 cup whipping cream
1 can (1 lb., 5 oz.) cherry pie filling
Combine sugar, cream cheese and vanilla. Beat well. Whip cream and fold in gently. Pour into prepared shell. Cover with cherry pie filling and refrigerate for several hours before serving.
Apple Dumplings...this is a very easy and yummy recipe! It sounds a bit different but, I promise once you try it...you'll like it! Promise!
4 Granny Smith apples 1 cup sugar (I use about 3/4)
2 cans Crescent Rolls 1 T cinnamon
1 1/2 sticks butter 1 can Mountain Dew
Peel, core and cut apples into 16 slices. Use a 9x13 inch casserole dish. Roll 1 slice
apple in each crescent roll and place in casserole dish. Melt butter in sauce pan
and add sugar and cinnamon. Pour over rolls.
Pour Mountain Dew over mixture. Bake uncovered at 350 for about
45 minutes or until nice and brown...
Serve warm with a little ice cream or whipped topping! I know, this is not
a very healthy dessert, but it's for special occasions~Oh and if by chance
there are any leftovers, stick in the frig~ it's even better the next day! Thank you all sweet friends for stopping by to visit~
Chocolate Pie
mix dry ingredients:
2 1/2- 3 tbsp coco
1 1/2 cups sugar
1/4 cups flour
pinch salt
add to above:
3 egg yolks
1 1/2 cups milk
Microwave on high..that's right
3 1/2 minutes
take out and stir real good and cook another
3 1/2 minutes again
take out and beat in:
1 tbsp butter
1 tsp vanilla
Pour mixture into a cooked pie shell or graham cracker crust
Make your meringue with your 3 egg whites
Cooking time is 7 minutes!
And YUMMY too!
juju-judy
Better Than Pumpkin Pie Cake
This was a Pillsbury Bake Off Grand Prize winner ~10-15 years ago, and my family's never gone back to regular pumpkin pie if they have a choice.
Preheat oven to 350 degrees F.
1 pkg. yellow cake mix
1/2 cup oil
1 egg
1 can (30 oz) Libby's Pumpkin Pie MIX
2 eggs
2/3 cup evaporated milk
1/2 cup sugar
1/4 cup butter
1 cup chopped pecans
Pour the dry cake mix into a bowl. Remove and reserve 1 cup of the mix.
To the mix left in the bowl, add the oil and one egg. Blend well and pat down onto the bottom of a greased 9" X 13" baking dish.
In a larger bowl, blend pumpkin pie MIX [NOT plain canned pumpkin], two eggs and evaporated milk. Pour over the cake mix dough.
In a small bowl, combine sugar, butter and the one cup of reserved dry cake mix. Crumble over the top of the pumpkin. [The recipe says "crumble" but this stuff is like putty, so I pinch off small pieces and scatter them over the top.] Sprinkle with the nuts.
Bake for 75 minutes at 350 degrees. Serve with whipped cream or vanilla ice cream.
Here's the cake ready to go into the oven. You can be like my mother and place the chopped pecans on the pumpkin mixture with almost surgical precision, or you can do like I do and shake the bag over the cake.
Caramel Pie: JOYCE
2 cans sweet condensed milk (eagle brand)---for shallow pie or 3 cans for deep dish pie ( called extra serving) Thats what I make. TURTLE PUMPKIN PIE (Deb H)
1 graham cracker crust --shallow or extra serving
8 oz. cool whip, unthawed
1/3 to 1/4 bag of heath English toffee bits
Take the paper off the cans of milk and put unopened into a deep
soup pot, fill pot with water--making sure cans are covered. Put lid
on pot and boil for 2 1/2 hours--keep an eye on it and make sure
the cans stay completely covered.
After 2 1/2 hours drain alittle of the water out so you can take the
cans out with a pot holder. Place hot cans on a towel and let
them cool a few minutes. Put a paper towel over the can and
puncture with a hand held can opener to release the pressure--
some of the caramel may come out of the hole. Take away the
paper towel and finish opening cans. The cans are very hot--
using a pot holder turn the can over and dump into crust. Spread
evenly. Let cool completely. Top with cool whip and toffee bits.
1/4 Cup plus 2 Table. Caramel Topping, divided
1 Graham Cracker Pie Crust
1/2 Cup plus 2 Table. Pecan Pieces, divided
1 Cup Cold Milk
2 Packages (4 oz.) Vanilla Pudding/Pie Filling
1 Cup Canned Pumpkin
1 Teaspoon Cinnamon
1/2 Teaspoon Nutmeg
1 Tub (8 oz.) Cool Whip, thawed and divided
POUR 1/4 cup caramel topping into graham cracker crust. Sprinkle with 1/2 cup pecan pieces.
BEAT milk, dry pudding mixes, pumpkin and spices with a whisk until blended. Stir in 1-1/2 cups Cool Whip and spread into crust. Top with remaining Cool Whip.
REFRIGERATE for 2 hours. Top with pecans and drizzle remaining caramel with a fork. Store leftovers in fridge
Impossible Pumpkin Pie
Impossible Pumpkin Pie
1can (15 ounces) pure pumpkin (not pumpkin pie filling)
1 can (12 ounces) fat-free evaporated milk
1 tablespoon light butter, softened
2 eggs
1/2 cup sugar
1/2 cup reduced-fat biscuit mix (Bisquick)
1 1/2 teaspoons pumpkin pie spice
2 teaspoons vanilla extract
1. Preheat oven to 350 degrees F. Coat a 9 inch deep dish pie plate with nonstick cooking spray.
2. Blend all ingredients in a large bowl and beat 2 minutes with a hand beater. Pour mixture into pie plate.
3. Bake 1 hour, or until a knife inserted in center comes out clean.
4 Let cool then cover and chill at least 2 hours before serving.
Serving suggestionn: If you want to fancy this up a bit, top with dollops of light whipped cream and a cinnamon stick.
Coca-Cola Cake Sayrah
I made this cake yesterday and it is so good. Very moist, and just the right amount of sweetness. Serve it over ice cream to cut the sugar LoL.
**You could substitute splenda for the sugar in the recipe if you wanted to!**
Ingredients
2 cups sugar (or splenda)
2 cups flour
1 cup butter
3 Tbs. cocoa
1 cup coca-cola
1 tsp. baking soda
1/2 cup buttermilk
2 eggs, beaten
1 tsp. vanilla
1 1/2 cups mini marshmallows, optional ( I didn't add this yesterday)
Preheat the oven to 350 degrees. Sift sugar and flour together. Boil butter, cocoa & coca-cola; pour over flour & sugar. Dissolve baking soda in buttermilk and pour in with above ingredients. Then add eggs, vanilla, & marshmallows. Pour into greased 13 x 9 pan and bake 30-45 minutes (**My oven is so stinkin' old it only took about 30 minutes for me!**)
Now, Here's the best part...
Icing
1/2 cup butter
3 Tbs. cocoa
6 Tbs. coca-cola
1 box confectioner's sugar
1 tsp. vanilla
1 cup chopped pecans (I didn't add this yesterday, either)
Bring to boil butter, cocoa and coca-cola once again. Add sugar, vanilla & pecans. Pour over cake in the pan while icing is still hot.
Serve with ice cream & enjoy!
Servings--never enough! :)
Donices apple Pie ( pictured above)
I had baked two of these wonderful pies yesterday , using a favorite recipe of my late sister in law. I made one for my brother Don, who left some pretty big hints for me to make him a pie.... like his beloved Donice used to make... and one for my son and husband for this weekend. I delivered Don's pie yesterday but this is all that was left for a picture tonight! I just went upstairs to snap a photo to show how beautiful a crust it made, but this was what was left...Needless to say, Aunt Donice's apple pie was a huge hit! this is easy to make and worth the effort..Your families will love it! I was asked if you can use peaches with this recipie?..I haven't tried it yet, but was wondering the same thing..since peaches make more juice I am thinking double the flour or add tapico to the mix to thicken it more. I think with the sour cream this would be delicious , made with peaches!
Pumpkin Pie Cake
Cake:
1 box yellow cake mix
1 egg
8 Tablespoons (one stick) butter, melted
1/2 - 3/4 cup finely chopped pecans (optional)
Filling:
1 8oz. pkg. Philadelphia Cream Cheese, softened at room temperature
1 15oz. can of real pumpkin (NOT pumpkin pie filling)
3 eggs
1 teaspoon pure vanilla extract
8 Tablespoons (one stick) butter,melted
3/4 box powdered sugar
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice (or, nutmeg)
Preheat oven to 350 degrees, F.
Combine the cake mix, egg, butter, and (if desired) pecans and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 X 9 inch pan.
To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, and pumpkin pie spice and mix well. Spread the pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to over-bake, as the center should be a little gooey.
Serve with fresh whipped cream.
Berry Cobbler~ Crock Pot Style Vanessa
16oz. pkg. frozen mixed berries
12oz. tube refrigerated biscuits
1/2c. sugar
cinnamon to taste
Pour frozen berries into a crockpot and stir in sugar. Arrange biscuits on top. Sprinkle with cinnamon to taste. Cover with lid and cook on high for 3 hours. Serve warm. Makes 8 - 12 servings
Apple Walnut Cobbler
Cinnamon mix:
½ cup sugar
½ tsp. cinnamon
¾ c. coarse chopped walnuts
Mix and set aside
Cobbler mix:
8 cups thinly sliced apples
1 c. flour
1 ½ c. sugar
1 tsp. baking powder
¼ tsp, salt
1 well beaten egg
½ c. evaporated milk
1/3 cup melted butter
¼ c. chopped walnuts
Place apples in the bottom of a 9X13 inch pan. Sprinkle with the cinnamon mixture. Combine dry ingredients. Combine egg, milk and butter and add dry ingredients all at once. Mix until smooth. Pour over apples. Sprinkle with remaining walnuts. Bake at 325 for 50-60 minutes. Can substitute pecans for walnuts if desired.
Deb Leffler's Crustless Pumpkin Pie ..a healthy choice!
Ingredients
1 egg slightly beaten
1 cup sugar
1 1/2 cup sour cream
3 T all purpose flour
1/2 tsp vanilla extract
3 cups thinly slice apples ( she used cortlands)
one 9 inch pastry shell
Crumb topping
1/2 cup packed brown sugar
1/2 cup allpurpose flour
1/4 cup cold butter
( I added 1/2 tsp cinnamon)
a) In a large blowl combine the egg, sour cream, sugar, and vanilla. Stir in apples. Pour into pastry shell bake 375 degrees for 30 minutes
b)Meanwhile combine brown sugar and flour, cut in butter until mixture resmbles course crumbs. Sprinkle over pie. Return to the over for 10-15 min. or until filling is set and topping is golden brown. Cool completely on wire rack, Refrigerate leftovers. Yields 6-8 servings
Ingredients:
1 can pumpkin (15 oz)
1 can evaporated skim milk (12 oz) (We used soy milk since Frank can't do the dairy)
3/4 cup egg substitute (or 3 egg whites) (we used whole eggs)
1/2 tsp salt
3 tsp pumpkin pie spice
1 tsp vanilla
2/3 C. Splenda (or sugar) or to taste (i thought it was to sweet so I would decrease the Splenda to about a 1/2 cup)
Instructions:
Combine all ingredients and beat until smooth.
Pour into a 9" sprayed pie pan
Bake at 400 for 15 minutes, and then at 325 for 45 minutes or until a knife inserted in center comes out clean.
Serves 8
Whole Pie: 8 points (or ONE pt. for 1/8 pie)
TIP!
Top this pie with a little fat free Cool-Whip for even more of a treat! Counts as a vegetable serving and high in fiber!
1 can pumpkin (15 oz)
1 can evaporated skim milk (12 oz) (We used soy milk since Frank can't do the dairy)
3/4 cup egg substitute (or 3 egg whites) (we used whole eggs)
1/2 tsp salt
3 tsp pumpkin pie spice
1 tsp vanilla
2/3 C. Splenda (or sugar) or to taste (i thought it was to sweet so I would decrease the Splenda to about a 1/2 cup)
Instructions:
Combine all ingredients and beat until smooth.
Pour into a 9" sprayed pie pan
Bake at 400 for 15 minutes, and then at 325 for 45 minutes or until a knife inserted in center comes out clean.
Serves 8
Whole Pie: 8 points (or ONE pt. for 1/8 pie)
TIP!
Top this pie with a little fat free Cool-Whip for even more of a treat! Counts as a vegetable serving and high in fiber!
Pumpkin Cheesecake Deluxe! ( Taste of Home)
Prep: 35 min. Bake: 1 hour + chilling
Ingredients
3/4 cup chopped pecans, toasted
32 gingersnap cookies, coarsely crushed
3 tablespoons brown sugar
6 tablespoons butter, melted
FILLING:
3 packages (8 ounces each) cream cheese, softened
1 cup packed brown sugar
1-1/2 cups canned pumpkin
1/2 cup heavy whipping cream
1/4 cup maple syrup
3 teaspoons vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
4 eggs, lightly beaten
Sweetened whipped cream, optional
Pecan brittle, optional
Directions
Place a greased 9-in. springform pan on a double thickness of heavy-duty foil; securely wrap foil around pan. Place pecans in a food processor; cover and process until ground. Add gingersnaps, brown sugar and butter; cover and pulse until blended. Press onto the bottom and 2 in. up the sides of prepared pan; set aside.
In a large bowl, beat cream cheese and brown sugar until smooth. Beat in the pumpkin, cream, syrup, vanilla and spices. Add eggs; beat on low speed just until combined. Pour into crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.
Bake at 325° for 60-70 minutes or until center is just set and top appears dull. Remove pan from water bath. Cool on wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Chill overnight.
Remove sides of pan. Garnish with whipped cream and pecan brittle if desired. Yield: 12 servings.
Nutrition Facts: 1 slice (calculated without optional garnishes) equals 548 calories, 38 g fat (20 g saturated fat), 162 mg cholesterol, 368 mg sodium, 46 g carbohydrate, 3 g fiber, 9 g protein.
Heavenly Butterscotch Cashew Bars ( Cindy)
For The Crust:
1 1/2 cups flour
3/4 cup firmly packed brown sugar
1/2 cup butter or regular margarine, softened
1/4 tsp salt
For The Topping:
1/4 cup light corn syrup
1 (6 oz pkg) butterscotch flavored chips (1 cup)
2 tbsp butter or regular margarine
1 tbsp water
1/4 tsp salt
1 1/2 cup cashew halves and pieces Heat oven to 350 F. Grease and
lightly flour a 13 x 9 inch baking dish. Combine all the crust
ingredients
in a large bowl. Beat at low speed, scraping the bowl often, until
the
mixture resembles coarse crumbs. Press the crumb mixture into the
prepared baking dish. Bake for 10 minutes. Meanwhile, place all the
topping
ingredients except the cashews in a 2 quart saucepan. Cook over low
heat, stirring constantly, until the chips are melted and the
mixture is
smooth. This will take between 4 and 7 minutes. Stir in the cashews
until well coated. Spread cashew mixture over the hot, partially
baked
crust. Continue baking for an additional 10 to 12 minutes or until
golden
brown. Cool completely. Cut into bars. Yield: 36 bars
Apple Crunch Desert (Dawn)
Well, it is getting to be Apple Season again and this one of my favorites. This week's recipe is for an old fashioned Apple Crunch ...Dawn
1 quart of peeled, cored and sliced apples.
1/2 cup of sugar
1 tablespoon of flour
1 teaspoon of cinnamon
2 tablespoons of lemon juice
Topping:
3/4 cup rolled oats, not instant
1/2 cup brown sugar
1/4 cup melted butter
1/4 teaspoon baking soda
1/2 cup chopped pecans (optional)
Mix the apple mixture and put into your baking dish of choice. I use a 9 x 13 dish. Sprinkle mixed topping over the top. Bake at 375 for about 40 minutes. Serve warm. Yum!
Milky Way Cake~ Linda
1 stick margarine
8 Milky Way bars
2 C. sugar
4 eggs
1 stick margarine
2 1/2 C. flour
1/2 tsp. soda
1 1/4 C. buttermilk
1 C. chopped pecans.
>
Melt candy bars with 1 stick of margarine. Cream sugar and 1 stick of
margarine. Add eggs to sugar mixture. Combine flour and soda. Alternately
add flour and buttermilk to the sugar and egg mixture. Add candy and
margarine mixture. Finally, stir in pecans. Pour into tube pan to bake 1
hour and 10 minutes at 325 degrees.
I love The Pioneer Woman Cooks...here is one of her latest recipies and what she says...
"It’s probably in my Top Five Recipes of all time.
And it would make Grandma Iny so, so happy I’m sharing it with you."
Grandma Iny’s Prune Cake
Cake
1 cup prunes
1 cup sugar
3 eggs
1 cup canola oil
1 ½ cups flour, sifted
1 teaspoon baking soda
1 teaspoon nutmeg
1 teaspoon allspice
1 teaspoon cinnamon
1 cup buttermilk
1 teaspoon vanilla extract
Preheat oven to 300 degrees.
Cover prunes with water. Bring to a boil and cook until soft and mashable, about eight minutes.
Remove from heat, drain water, and mash on a plate. Set aside.
Sift together dry ingredients.
Mix together oil, sugar, and eggs.
Combine wet and dry ingredients, add buttermilk, and stir gently until just combined.
Throw in the mashed pruned and stir gently to combine.
DO NOT OVERMIX.
Pour batter into buttered baking dish (9 x 13 or so) and bake for 35 to 40 minutes. DO NOT OVERBAKE OR INY WILL PADDLE YOUR BOTTOM
While cake has five minutes remaining, make the icing:
Icing
1 cup sugar
½ cup buttermilk
½ teaspoon baking soda
1 tablespoon white corn syrup
¼ cup butter
½ teaspoon vanilla
Combine all ingredients in a medium saucepan over medium heat and bring to a slow boil. Boil without stirring for 5 to 7 minutes, or until icing starts to turn dark. Do NOT allow icing to reach soft ball stage; icing should be caramel in color, but not sticky like caramel. Icing should be easily pourable.
Remove cake from oven and pour on icing immediately.
Allow to rest on the counter. Serve warm.
NOTE: There is absolutely zero “prune effect” associated with this cake. The end.
"Thank you, Grandma Iny. I love and miss you every Christmas"
Dawn's Home made Peach Cobbler
5 slices white bread, cut the crust off and cut each piece in 4-5 strips
1 1/2 cups sugar
2 tablespoons flour
1 egg, beaten
1 stick margarine, melted
Cinnamon
Preheat oven to 350 degrees. Place fruit in baking dish 8x8 or larger.
Place strips of bread over peaches. Mix sugar, flour, egg and margarine.
Blend well and pour over bread strips. Sprinkle cinnamon over batter. (I
usually sprinkle a little bit of sugar over it also) and bake 35-45 minutes
or until golden brown.
Joyce's Covered Bridge Apple Dumplings are here!!
"This is the recipe I used at Covered Bridge Festival"
4 cups flour, 2 cups Crisco, 1 cup milkDivided dough in to 2 parts. Roll out and cut into 4 wedges
Peel and core 8 apples (I used Johnathon) excuse sp.
Mix cinnamon and sugar. I don't have any measurements for this. Just mixed it with lots of cinnamon. Pour this into the apple hole
Cover the apple completely with dough and bake for about 40 minutes at 425 degrees. Poke apple with knife to check for doneness.
What really makes them good is to use baker's flour if you can find it. I bought it at Sam's but it comes in 25 lb bags.
If you want a suace to pour over them. Just melt sugar and cinnamon in water until it's as thick as you would like (sorry, no measurements for this either)
Enjoy!!
Coconut Cake by Joy Of Baking ( instrauctions at this site. )
Swedish Apple Crisp
This recipe came from a book called Historically Delicious.
8 apples, pared, cored and sliced [approx. 4 cups]
1 teaspoon cinnamon
1/2 cup water
1 cup sugar, divided
1/2 cup flour, sift before measuring
1/2 cup oatmeal
1/2 cup cold butter
Zest from one orange
Place sliced apples in a lightly greased 8" X 12" pan and sprinkle with 3/4 cup sugar. Sift flour again with cinnamon and remaining sugar. Add oatmeal. Cut in butter until the mixture is crumbly and spread it over the apples. Sprinkle orange zest evenly over the top. Bake at 375 degrees F for 40-50 minutes. Cut into squares and serve hot or cold with whipped cream or vanilla ice cream.
Angie's Quickie Pie
One apple and one cherry. YUMMY !!!! Angie
Here is the recipe for "Quickie Pie"
1/2 stick butter (1/4 cup)
1 cup SELF RISING FLOUR
1 cup sugar
1 cup milk
1 21 oz. can of fruit pie filling ( your choice)
Melt butter and pour into a 2 qt. casserole dish
Combine flour, sugar and milk together, stir til well blended
Pour over melted butter (DO NOT BLEND)
Add fruit filling. (DO NOT BLEND)
Bake at 350 degrees for about an hour. Use toothpick in the center to check for doneness.
Grandma's Green Tomato Pie ( from Cookie)
(says it taste just like apple pie)
6-8 medium-large green tomatoes
2 tablespoons lemon juice
1 1/2 teaspoon lemon peel
1/2 teaspoon salt
1/4 -1/2 teaspoon cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 cup granulated sugar
3 tablespoons corn starch
2-4 tablespoons butter
Pastry for two pie crusts.
Wash the green tomatoes and blanch them in hot water till the skin starts to loosen. Remove from water and drain.
Peel when cool enough to handle. If you have trouble use a grater.
Cut the tomatoes into fourths after slicing them into 1/4 inch rounds.
Saute them in the butter with lemon juice, peel, salt, cinnamon and nutmeg.
Combining cornstarch with the sugar add to the tomato mixture.
Cook the mixture until the juices become clear. Not to long you still want a crunch or you will get a soggy mess which is not good for this version.
Take off heat and set aside to cool somewhat.
Line a 9 inch pie pan with one of the pie crusts.
Pour tomato mixture on top.
Top with the second pie crust, seal edges, crimp and cut any extra .
Cut a few slits in the top of the pie.
Bake at a 425 degree oven for 45 minutes. Watch to make sure it doesn’t get too brown before the time is up.
If does cover with foil while the pie finishes in the oven.
Cool slightly and serve warm.
"Blackberry Cobbler " by Betty
Mix in a Saucepan: 2/3 to 1 cup of Sugar
1 Tablespoon of Cornstarch
1 cup of Water
Stir in Gradually: 3 cups fresh Blackberries with any Juice
there might be with them.
Bring to a boil and boil 1 minute, stirring constantly.
Pour into a 1 1/2 quart baking dish and dot with Butter.
Sprinkle with Cinnamon.
Sift together : 1 cup white sifted flour
1 Tablespoon of sugar
1 1/2 Teaspoons Baking Powder
1/2 Teaspoon of Salt
Cut in with a pastry blender OR 2 knives until mixture
looks like "meal" ... 3 Tablespoons of shortening .
Stir in: 1/2 cup of milk
Drop by spoonfuls onto the Hot berries. Bake until golden brown.
Serve warm with cream or whipped cream if desired.
Temperature: 400* degrees (Mod. hot oven) .
Time: Bake 25 to 30 Minutes .
Amount: 6 to 8 Servings. ((I got this from my Betty Crocker Cookbook)) .... Betty
EGGNOG PUMPKIN PIE
(The splenda should help cut some of the calories!)
Preheat oven to 375*
1--15 ounce can solid pack Pumpkin
1 1/4 cup eggnog
3 eggs
2/3 cup sugar or Splenda
1 1/2 Tsp, Pumpkin Pie Spice
1/8 Tsp salt
1 unbaked pie shell (9 inch)
In large bowl combine all ingredients (except pie shell) and mix well. Pour into unbaked pie shell. Bake at 375* for 60-65 minutes. Cool on wire rack. Refrigerate until serving.
Serves 6-8
Great for Thanksgiving dinner.
Chocolate Cream Filled Cupcakes (These are my grandson's favorites! )
Larger sized cupcakes with cream filling piped in
Frosting the cream filled cupcakes
Piping on the finishing touch (like Hostess cupcakes look)
1 package (18-1/4 ounces) devils food cake mix
2 tsp hot water
1/4 tsp salt
1 jar (7 ounces) marshmallow cream
1/2 cup shortening
1/3 cup confectioner's sugar
1/2 tsp vanilla extract
GANACHE FROSTING
1 cup ( 6 ounces) semisweet chocolate chips
3/4 cup heavy whipping cream
Prepare and bake cupcakes according to package directions, using paper lined medium cups or larger sized(shown) Coll for 5 monutes before removing to wire racks to cool completely
For filling, in a small bowl, combine water and dslt until salt is dissoved. Cool. In a small mixing bowl, beat the marshmallow cream, shortening, confectioners sugar and vanilla on high until light and fluffy...add the salt mixture and mix.
Insert a small round pastry tip into a pastry or plastic bag. Fill with cream filling. Insert the tip halfway into the center of each cupcake and fill with a small amount.
In a heavy sauce pan, melt the chocolate chips with cream. Coll . Dip cupcake tops into frosting and swirl the icing around to cover cupcake. Chill 20 minutes or until set ( refrig works well) Pipe on a design on top, like you see on cupcakes at the store .
These have a delicious light filling and shiny chocolate frosting...they disappear in a flash!
Store in covered container in refrigerator. Yield 2 dozen.
1 3/4 cup all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, room temperature
3/4 cup sugar
2 eggs, room temperature
1 teaspoon vanilla
1 large ripe banana (or almost 1 cup)
1/2 cup whole milk, room temperature
Preheat oven to 350 degrees and line cupcake tray with 12 baking cups.
Sift together flour, baking powder and salt in a medium bowl with a wire whisk.
Cream butter and sugar in a mixer for about four minutes.
Add banana and mix until combined.
Add eggs and vanilla and mix until combined.
Add half the flour in three additions alternating with milk in two additions. Scrape down the sides with each addition.
Bake for about 12-15 minutes or until done.
Creamy Cream Cheese Frosting
1/2 cup butter, room temperature
8 oz cream cheese, room temperature
1 teaspoon vanilla
1 box (1lb) of confectioner's sugar
Buttercup yellow icing color (optional)
Cream butter and cream cheese in mixer until thoroughly combined
Add vanilla. Then Add sugar in small batches until combined and creamy.
Add a small amount of buttercup yellow icing color to frosting and mix.
Apple Walnut Cake
INGREDIENTS
2 cups white sugar
1/2 pound butter
3 eggs
3 cups sifted all-purpose flour
1 1/2 teaspoons salt
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 teaspoons vanilla extract
1 cup chopped walnuts
3 cups sliced Macintosh apples
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Butter and flour one 10 inch tube pan.
Cream together the butter and sugar. Add eggs one at a time beating well after each addition. Set aside.
Sift together the flour, salt, baking soda, cinnamon and nutmeg. Add to wet ingredients and mix well.
Stir in vanilla, walnuts and apples. Mix well and pour into prepared pan.
Bake at 350 degrees F (175 degrees C) for approximately 1 hour or until toothpick inserted in center comes out clean. Set aside to cool. Slide knife along outer edges to release bottom of tube pan. Slide knife along bottom of tube pan and inner tube to release cake.
For glaze to drizzle on top...1/2 c confectionery sugar, 1/2 tsp maple extract, pinch salt whole milk to mix in for a glaze consistency
This is so delicious but so rich… I made it for potluck and everyone loved it. I took the few left over pieces and wrapped them up individually for the freezer. I’m trying to be good otherwise they would be gone too!
¾ cup margarine
½ cup white sugar
½ cup brown sugar
2 eggs
1 teaspoon vanilla
1 ¾ cups flour
½ teaspoon salt
1 ½ teaspoon baking powder
¾ cup coconut
¾ cup chopped maraschino cherries
¾ chopped walnuts
2 cups shredded zucchini
Icing
approximately 7 ounce jar marshmallow crème
1 cup white chocolate chips
preheat oven to 350. spray pam a 9 x 13 pan.
Cream butter, sugars together. Mix in eggs and vanilla. Sift flour, salt and baking powder and stir into creamed mixture. Stir in coconuts, maraschinos, zucchini and walnuts. Spread into pan.
Bake for 35 to 40 minutes. While warm carefully spread marshmallow crème on top. Using a warm spoon helps not to tear up the cake. Melt chips and drizzle on top. Sprinkle a few nuts on top of desired.
1/3 C margarine
1 tsp cinnamon
1 C self rising flour
1/3 C evaporated milk
2/3 C sugar
5-6 apples, sliced and peeled.
3 T additional melted margarine
1/3 C sugar
1/4 tsp cinnamon
1 egg, well beaten
1/3 C water
pecans
Melt butter in skillet. Stir in 2/3 C sugar and 1 tsp cinnamon. Top with apple slices; cover over medium heat for ten minutes. Top with pecans. In separate bowl, stir together flour, 1/3 C sugar, and 3/4 tsp cinnamon. Combine 3 T melted margarine, egg, milk, and water in separate bowl. Add to flour mixture and mix until just moistened. Spoon over hot apples and pecans. Cover and cook on stove eye for twenty minutes on low heat or until firm to the touch. Turn out onto large plate. DEVOUR!
Chai Tea Cupcakes (Gail)
1c milk
4 black teabags (I used Darjeeling)
1/4c canola oil
1/2c plain or vanilla yogurt
3/4c sugar
1t vanilla
1-1/3c flour
1/4t baking soda
1/2t baking posder
1/2t salt
2t cinnamon
1t cardamom
1/2t ginger
1/4t cloves
pinch of pepper
For topping:
1/2c confectioners sugar
2T cocoa powder
1t cinnamon
1/4t nutmeg or mace
Preheat ove to 375 and line muffin tin with cupcake liners. Heat milk till almost boiling, add teabags, cover and remove from heat. Let sit for 10 minutes. When ready to use, stir teabags and thoroughly squeeze to insure as much tea is dissolved in milk as possible. In a large bowl whisk together oil, yogurt, sugar, vanilla, and tea mixture. Sift flour, baking powder, baking soda, salt, and spices into wet ingredients. Mix till large lumps disappera, some small lumps are okay. Fill tins full (these don't rise much) and bake about 20 to 22 minutes until a sharp knife inserted comes out clean.
Make sure cupcakes are completely cooled before adding topping, or the sugar will melt. (Will also happen in high humidity.) Sift confectioners sugar over cupcakes. Mix cocoa and spices and sift over cupcakes.
Makes 1 dozen
One change I might make, would be to frost with a cream cheese frosting and then sift the cocoa powder and spices over that. Gail
Coal Miner's Cake
1- box Devil's food cake mix
1- 21 oz. can cherry pie filling
2- large eggs
2- tsp. almond extract
Directions:
Mix all ingredients in large mixing bowl. Mix with mixer on low speed until well blended. Grease and flour a 9 x 13 inch cake pan. Bake for 30-35 minutes in 350 degree oven.
Frost with your favorite chocolate frosting or dust with powedered sugar. (Char)
FRUIT SALAD PIE
*32 large marshmallows, cut into pieces
*1/2 cup milk
*1 large can fruit cocktail, drained
*1/2 c. chopped nuts
*1 c. whipping cream, whipped
*graham cracker crust
Heat milk & stir in marshmallows until light and fluffy. Let cool. Add fruit cocktail, nuts, and whipped cream. Blend together. Pour into graham cracker crust. Freeze until hardened. (char)
Rhubarb Dessert ( may substitue Peaches and Blueberries also)
Mix a yellow cake mix just like the directions say and pour it into a greased 9X13 pan. Cut up four cups or so of rhubarb and put it on top of the cake batter. Sprinkle the rhubarb( or other) with 1 Cup sugar. Pour over everything 1 Cup half and half. Put into a preheated 350 degree oven for 50 to 60 minutes. A toothpick should come out clean. Serve with whipped cream or ice cream if you wish.
Christmas Fruit Cake, Best ever!
This is my favorite fruitcake recipe...
3 cups flour
1 cup water
1 cup sugar
4 large eggs
2 cups dried fruit
1 teaspoon baking soda
1 teaspoon salt
1 cup brown sugar lemon juice nuts
1 gallon whiskey
(Sample the whiskey to check for quality.)
Take a large bowl. Check the whiskey again to be sure it is of the highest quality.
Pour one level cup and drink. Repeat. Turn on the electric mixer;
beat 1 cup butter in a large, fluffy bowl. Add 1 teaspoon sugar and beat again.
Make sure the whiskey is still OK.
Calf another rup. Turn off mixer.
Break 2 legs and add to the bowl and chuck in the cup of dried fruit.
Mix on the turner. If the fried druit gets stuck in the beaterers, pry it loose
with a drewscriver.
Sample the whiskey to check for tonsisticity. Next, sift 2 cups of salt. Or
something. Who cares? Check the whiskey.
Now sift the lemon juice and strain your nuts. Add one table..Spoon........ of sugar or something.
Whatever you........ can find.
Grease the oven. Turn the cake tin to 350 degrees. Don't forgot to beat off the turner.
Throw the bowl out of the window. Check the whiskey again.
Forget it! Take Whiskey to couch and relax.
Who the hell likes fruitcake anyway !
Sheet Cake
(My kids grew up eating this, always a favorite...cindy)
2C. sugar ½ C. vegetable oil
2C. flour --edited to correct 4 Tblsp. cocoa
1tsp. soda 2 slightly beaten eggs
1 tsp. cinnamon 1/2Cup buttermilk
1 Stick margarine 1 tsp. vanilla
1 Cup water
Sift together and set aside the sugar, flour, soda and cinnamon.
Bring to boil water, margarine, oil and cocoa. Pour chocolate
Mixture over dry ingredients and mix with wooden spoon. Set
Aside. Mix eggs, buttermilk and vanilla. Add this to chocolate
Batter and mix with a wooden spoon. Pour into greased 13X9 inch
Pan. Bake at 350 degrees for 25 minutes until done in the center.
Start making the icing 5 minutes before the cake is done. Frost
Cake in the pan while hot.
Frosting:
1 stick margarine 1 box powdered sugar
4 Tblsp. Cocoa 1 tsp. vanilla
6 Tblsp. Milk 1 C. nuts
Bring the first 3 ingredients to a boil in a sauce pan and add the
Last 3 ingredients mix and spread on cake.
Swedish Sour Cream Coffee Cake
1/2 lb oleo (margarine-butter) which ever , 1-1/4 c sugar, - 2 eggs ,- 1/2 pt sour cream, - 2 c sifted flour, - 1/2 tsp baking soda, 1 1/2 tsp baking powder, - 1 tsp vanilla
Mix and set aside, 3/4 c chopped nuts, -2 TBSp sugar, 1 tsp cinnamon
combine oleo,sugar,eggs,vanilla, mix with mixer until light and fluffy, add sourcream and mix by hand into creamed mixture. Fold in flour, mix well. spread 1/2 mixture into a greased & floured 9" tube pan, sprinkle half of the nut mixture over batter, spread remaining batter in pan and sprinkle with remaining nut mixture.
Put in cold oven, set temperature at 350 degrees, bake 55 min. can be served warm or cold.
APPLE DUMPLINGS
2 cans crescent rolls
2 Granny Smith Apples
2 sticks butter
1 1/2 cups sugar
1 tsp. vanilla extract
Cinnamon to taste
1 (12 oz) can Sprite
Preheat oven to 350. Grease bottom of a 9x13 pan. Peel and core apples and slice each into 8 pieces. Unroll crescent rolls and separate. Place 1 apple slice on top of each slice and roll up. Place seam side down in pan. Sprinkle with cinnamon. In small saucepan melt butter over low heat. Stir in sugar and vanilla. Mix well. Pour over cinnamon topped rolls. Pour can of sprite over rolls. Bake for 30-35 minutes. Let sit 45-60 minutes to absorb liquid after removing from oven.
these are yummy!!
PEACH COBBLER
1 large can sliced peaches, with syrup
2 sticks margarine
1 & 1/2 cups water
2 cups sugar
1 cup Bisquick
1 pie crust, unbaked
sugar and cinnamon to taste
Combine peaches (undrained), margarine, water, and sugar. Bring to a boil. Stir and remove from heat. Stir in Bisquick. Pour all into a greased 9X13 dish. Lay strips of uncooked pie crust on top. Sprinkle sugar and cinnamon on. Bake at 350 to 375 F. until top is slightly browned, approx. 45 to 50 minutes, or no longer than 1 hour, ever.
SouthbeaBaked Custard
3 C heated skim milk
1 C eggbeater
1/2 C. Splenda
1 tsp. vanilla
grated nutmeg (optional)
Add 3 cups heated skim milk to 1 cup eggbeater that has been mixed with 1/2 cup splenda. Stir in 1 teaspoon vanilla (or more if you really like it). Pour into custard cups, place in water bath, and bake at 350 for 25 mins or knife inserted comes out clean. Grate nutmeg on the top for a special taste.
When I make it I end up filling up 7 custard cups. This amounts to 56 calories, 7.7 grams of protein each, no fat. They are so creamy and delicious it feels like cheating.
A water bath is when you place the custard cups in a baking dish. I use a 9x11 pan with 2" high sides. Then pour hot water into the baking pan till it comes halfway up the outsides of the custard cups. This keeps the temperature of the custard steady so there are no hot spots and the custard comes out smoother. It also keeps the oven more humid so the custard has no cracks in the top. Refrigerate whatever you don't eat while warm. I prefer them cold.ch Custard..low calorie
Rum Cake
Ingredients
1 package yellow cake mix 1/2 cup oil
1 package instant vanilla pudding 4 eggs
1/2 cup light rum (or coconut rum) 1/2 cup crushed pecans
1/2 cup water
Place all ingredients except pecans into a bowl. Beat until creamy about 2 minutes. Grease and flour large tube pan. Spread nut's over bottom of pan. Pour in batter. Bake 60 minutes at 325 degrees. Glaze while hot.
Glaze
1/4 c light rum (or coconut rum) 1/2 c butter
1/4 c water 1 cup sugar
Cook butter, water, and sugar in small panfor 3 to 4 minutes bringing to a boil. Add rum. Pour hot glaze over cake while still hot. Let stand in pan 2 hours. Invert onto plate.
You could also split the recipe up amoungst mini loaf pans and wrap individually for mailing or to give neighbors as a x-mas gift or hostess gift. I always put one out in my mailbox with a restaurant gift card for x-mas for the mail lady.
Sheet Cake
(My kids grew up eating this, always a favorite...cindy)
2C. sugar ½ C. vegetable oil
2C. flour --edited to correct 4 Tblsp. cocoa
1tsp. soda 2 slightly beaten eggs
1 tsp. cinnamon 1/2Cup buttermilk
1 Stick margarine 1 tsp. vanilla
1 Cup water
Sift together and set aside the sugar, flour, soda and cinnamon.
Bring to boil water, margarine, oil and cocoa. Pour chocolate
Mixture over dry ingredients and mix with wooden spoon. Set
Aside. Mix eggs, buttermilk and vanilla. Add this to chocolate
Batter and mix with a wooden spoon. Pour into greased 13X9 inch
Pan. Bake at 350 degrees for 25 minutes until done in the center.
Start making the icing 5 minutes before the cake is done. Frost
Cake in the pan while hot.
Frosting:
1 stick margarine 1 box powdered sugar
4 Tblsp. Cocoa 1 tsp. vanilla
6 Tblsp. Milk 1 C. nuts
Bring the first 3 ingredients to a boil in a sauce pan and add the
Last 3 ingredients mix and spread on cake.
Swedish Sour Cream Coffee Cake
1/2 lb oleo (margarine-butter) which ever , 1-1/4 c sugar, - 2 eggs ,- 1/2 pt sour cream, - 2 c sifted flour, - 1/2 tsp baking soda, 1 1/2 tsp baking powder, - 1 tsp vanilla
Mix and set aside, 3/4 c chopped nuts, -2 TBSp sugar, 1 tsp cinnamon
combine oleo,sugar,eggs,vanilla, mix with mixer until light and fluffy, add sourcream and mix by hand into creamed mixture. Fold in flour, mix well. spread 1/2 mixture into a greased & floured 9" tube pan, sprinkle half of the nut mixture over batter, spread remaining batter in pan and sprinkle with remaining nut mixture.
Put in cold oven, set temperature at 350 degrees, bake 55 min. can be served warm or cold.
APPLE DUMPLINGS
2 cans crescent rolls
2 Granny Smith Apples
2 sticks butter
1 1/2 cups sugar
1 tsp. vanilla extract
Cinnamon to taste
1 (12 oz) can Sprite
Preheat oven to 350. Grease bottom of a 9x13 pan. Peel and core apples and slice each into 8 pieces. Unroll crescent rolls and separate. Place 1 apple slice on top of each slice and roll up. Place seam side down in pan. Sprinkle with cinnamon. In small saucepan melt butter over low heat. Stir in sugar and vanilla. Mix well. Pour over cinnamon topped rolls. Pour can of sprite over rolls. Bake for 30-35 minutes. Let sit 45-60 minutes to absorb liquid after removing from oven.
these are yummy!!
PEACH COBBLER
1 large can sliced peaches, with syrup
2 sticks margarine
1 & 1/2 cups water
2 cups sugar
1 cup Bisquick
1 pie crust, unbaked
sugar and cinnamon to taste
Combine peaches (undrained), margarine, water, and sugar. Bring to a boil. Stir and remove from heat. Stir in Bisquick. Pour all into a greased 9X13 dish. Lay strips of uncooked pie crust on top. Sprinkle sugar and cinnamon on. Bake at 350 to 375 F. until top is slightly browned, approx. 45 to 50 minutes, or no longer than 1 hour, ever.
SouthbeaBaked Custard
3 C heated skim milk
1 C eggbeater
1/2 C. Splenda
1 tsp. vanilla
grated nutmeg (optional)
Add 3 cups heated skim milk to 1 cup eggbeater that has been mixed with 1/2 cup splenda. Stir in 1 teaspoon vanilla (or more if you really like it). Pour into custard cups, place in water bath, and bake at 350 for 25 mins or knife inserted comes out clean. Grate nutmeg on the top for a special taste.
When I make it I end up filling up 7 custard cups. This amounts to 56 calories, 7.7 grams of protein each, no fat. They are so creamy and delicious it feels like cheating.
A water bath is when you place the custard cups in a baking dish. I use a 9x11 pan with 2" high sides. Then pour hot water into the baking pan till it comes halfway up the outsides of the custard cups. This keeps the temperature of the custard steady so there are no hot spots and the custard comes out smoother. It also keeps the oven more humid so the custard has no cracks in the top. Refrigerate whatever you don't eat while warm. I prefer them cold.ch Custard..low calorie
Rum Cake
Ingredients
1 package yellow cake mix 1/2 cup oil
1 package instant vanilla pudding 4 eggs
1/2 cup light rum (or coconut rum) 1/2 cup crushed pecans
1/2 cup water
Place all ingredients except pecans into a bowl. Beat until creamy about 2 minutes. Grease and flour large tube pan. Spread nut's over bottom of pan. Pour in batter. Bake 60 minutes at 325 degrees. Glaze while hot.
Glaze
1/4 c light rum (or coconut rum) 1/2 c butter
1/4 c water 1 cup sugar
Cook butter, water, and sugar in small panfor 3 to 4 minutes bringing to a boil. Add rum. Pour hot glaze over cake while still hot. Let stand in pan 2 hours. Invert onto plate.
You could also split the recipe up amoungst mini loaf pans and wrap individually for mailing or to give neighbors as a x-mas gift or hostess gift. I always put one out in my mailbox with a restaurant gift card for x-mas for the mail lady.
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