2 sticks butter (melt and stir in 1 cup sugar in a non-stick pan, slightly browning to caramelize. Makes a syrup. Cook on medium heat to boil slowly. Don't stir too much.)
Place a full sheet of foil covering a jelly roll style pan and grease with butter.
Place 1 full sleeve of Saltines close together evenly on bottom of greased pan.
Once butter mixture is done cooking take off heat and stir in 1 t. vanilla extract. Pour mixture over top of crackers evenly and place in a preheated 350 degree oven and bake 5 minutes. Remove from oven and sprinkle a 12 oz. bag of chocolate chips over top and wait a minute and begin spreading til chips are melted. Be sure to spread evenly. Top with chopped nuts and press nuts down into chocolate. Place pan in frig to cool. Cut into squares and serve. Can make a day ahead and store in frig.
Thursday, April 29, 2010
Lime Chiffon Pie
2/3 cup boiling water, 2 (3 oz.) boxes sugar-free Lime Jello, Juice from one fresh squeezed Lime, 1/2 cup cold water, 1/2 cup crushed ice, one 12 oz. tub Lite Cool Whip, 1 Ready to use Graham cracker crumb crust.
Stir boiling water into dry jello in a large bowl at least 2 minutes to totally dissolve jello. Add fresh lime juice, cold water and crushed ice. Stir until completely melted. Whisk in Cool Whip (thoroughly blending). Mixture will start to thicken as whipping. Once well blended empty into graham cracker crust and refrigerate 3 - 4 hours or overnight. Store leftovers in refrigerator. Approximately 130 calories per slice.
Stir boiling water into dry jello in a large bowl at least 2 minutes to totally dissolve jello. Add fresh lime juice, cold water and crushed ice. Stir until completely melted. Whisk in Cool Whip (thoroughly blending). Mixture will start to thicken as whipping. Once well blended empty into graham cracker crust and refrigerate 3 - 4 hours or overnight. Store leftovers in refrigerator. Approximately 130 calories per slice.
Pulled BBQ Chicken Bake in Ranch dressing
2 (8 oz.) cream cheese, 2 (19 oz.) bottles BBQ sauce, 8 - 10 boneless skinless chicken breast, 1 cup Ranch dressing, 2 cups shredded sharp cheese.
Spread cream cheese evenly on bottom of a large baking pan. Cook chicken breast in BBQ sauce in covered pot approx 1 hour. Remove chicken from sauce and pull apart and shred chicken and layer it on cream cheese. Spread more BBQ sauce from pot over chicken until well coated. Spread Ranch dressing over top. Layer top with shredded sharp cheese. Bake in 45 - 50 minutes in a 350 degree oven.
Serve with either chips or scoop out and put in a roll as a hot sandwich.
Spread cream cheese evenly on bottom of a large baking pan. Cook chicken breast in BBQ sauce in covered pot approx 1 hour. Remove chicken from sauce and pull apart and shred chicken and layer it on cream cheese. Spread more BBQ sauce from pot over chicken until well coated. Spread Ranch dressing over top. Layer top with shredded sharp cheese. Bake in 45 - 50 minutes in a 350 degree oven.
Serve with either chips or scoop out and put in a roll as a hot sandwich.
Three Bean Potluck Casserole
1 lb. lean ground beef, 1 sweet onion (chopped), 1/2 cup ketchup, 3/4 cup brown sugar, 1 T. vinegar, 1 t. dry mustard powder, 1 (16 oz.) can baked beans, 1 (15.5 oz.) can kidney beans, 1 (15 oz.) can butter beans, 1/2 lb. bacon.
Cook bacon & drain, break into medium pieces, set aside. Brown beef & onion, drain off fat. Preheat oven 350 degrees.
In a large bowl mix bacon & beef mixture with all other ingredients. Do not drain liquid from canned beans. Mix well.
Place mixture in 13" x 9" baking dish and bake for 1 hour uncovered.
Cook bacon & drain, break into medium pieces, set aside. Brown beef & onion, drain off fat. Preheat oven 350 degrees.
In a large bowl mix bacon & beef mixture with all other ingredients. Do not drain liquid from canned beans. Mix well.
Place mixture in 13" x 9" baking dish and bake for 1 hour uncovered.
Ice Cream Cone Cup Cakes
One Box Cake Mix, 24 - 30 Ice Cream Cone Cups, 1 container of your favorite ready to spread frosting, Sprinkles (optional).
1. Prepare cake mix according to directions.
2. Fill Ice Cream Cone Cups approximately 2/3 full with cake batter.
3. Place filled Ice Cream Cone Cups in a 13" x 9" pan and gently place in oven.
4. Bake 20 - 25 minutes in a 350 degree oven (testing for doneness with a toothpick.)
5. Cake will mound slightly. Remove from oven and cool completely.
6. Frost generously when cool and decorate with sprinkles if desired.
1. Prepare cake mix according to directions.
2. Fill Ice Cream Cone Cups approximately 2/3 full with cake batter.
3. Place filled Ice Cream Cone Cups in a 13" x 9" pan and gently place in oven.
4. Bake 20 - 25 minutes in a 350 degree oven (testing for doneness with a toothpick.)
5. Cake will mound slightly. Remove from oven and cool completely.
6. Frost generously when cool and decorate with sprinkles if desired.
Friday, April 23, 2010
Apple Crisp Pie ~ with custard!
3 cups sliced peeled apples, 1 1/4 cups water, 2/3 cup sugar, 1/2 cup cornstarch, 1/2 t. salt, 1 1/2 t. cinnamon, 1 1/3 cups undiluted Carnation evaporated milk, 2 beaten eggs, 1 1/2 t. vanilla, 1/3 cup packed brown sugar, 1/4 cup flour, 1/4 cup quick oats, 1/2 t. nutmeg, 3 T. butter, 1 9" baked pie crust.
Cook apples in 1/2 cup boiling water in covered saucepan 10 minutes. Drain.
Combine sugar, cornstarch, salt and 1 T. cinnamon in a medium saucepan. Stir in evaporated milk and remaining 3/4 cup water. Cook over medium heat, stirring constantly until mixture comes to a boil and thickens. Stir small amount into eggs and empty into custard mixture stirring to blend. Return to heat and cook stirring constantly, just until mixture comes to a boil. Stir in vanilla and cook slightly.
Next combine brown sugar, flour, oats, 1/2 t. cinnamon and nutmeg in a small bowl. Cut in butter. Place apple slices in bottom of the pie crust. Pour custard over apples. Sprinkle brown sugar mixture over top. Bake in a preheated 350 degree oven for 15 minutes. Cool, then chill in frig for a least 2 hours or more before serving. Can make a day ahead.
Cook apples in 1/2 cup boiling water in covered saucepan 10 minutes. Drain.
Combine sugar, cornstarch, salt and 1 T. cinnamon in a medium saucepan. Stir in evaporated milk and remaining 3/4 cup water. Cook over medium heat, stirring constantly until mixture comes to a boil and thickens. Stir small amount into eggs and empty into custard mixture stirring to blend. Return to heat and cook stirring constantly, just until mixture comes to a boil. Stir in vanilla and cook slightly.
Next combine brown sugar, flour, oats, 1/2 t. cinnamon and nutmeg in a small bowl. Cut in butter. Place apple slices in bottom of the pie crust. Pour custard over apples. Sprinkle brown sugar mixture over top. Bake in a preheated 350 degree oven for 15 minutes. Cool, then chill in frig for a least 2 hours or more before serving. Can make a day ahead.
Penne alla Vodka
Drain 1 (28 oz.) can tomatoes (reserve juice). Divide can of tomatoes in half. Puree half in blender or food processor and chop the other half up into small chunks. In a 2 cup measuring cup place both pureed & chopped tomatoes in and add some of the reserved juice to make 2 full cups. Put 2 T. olive oil in pan and saute 1/4 cup sliced & diced onions 3 minutes. Add 2 T. tomato paste and saute more. Add 2 cloves minced garlic, 1/2 t. hot red pepper flakes. Saute 30 seconds. Add 2 cups tomatoes, 1/2 t. salt, 1/3 cup Vodka; simmer for 10 minutes.
Cook Penne pasta 10 minutes and drain. Cook & stir in 1/2 cup cream to tomatoes and add penne and 2 T. chopped basil (fresh) last. Cook another 2 - 3 minutes before serving. Garnish with Parmesan cheese.
Cook Penne pasta 10 minutes and drain. Cook & stir in 1/2 cup cream to tomatoes and add penne and 2 T. chopped basil (fresh) last. Cook another 2 - 3 minutes before serving. Garnish with Parmesan cheese.
Chicken Pillows
2 packages Crescent rolls, 1 (6 oz.) cream cheese (regular or chives flavor), 2/3 cup chopped mushrooms (optional), 4 T. butter (softened), 1 small package herb seasoned stuffing (finely crushed), 1/2 cooked chicken breast (cut up in small pieces).
Cream together butter and cream cheese and fold in mushrooms. Unroll crescent rolls and divide at perforations. Place on top of waxed paper stretching each triangle dough out a bit.
In the middle of each triangle place a dollop of butter mixture in center with a few pieces of chicken. Fold over long end together and carefully pinch sides closed sealing together. Melt 1 - 2 T. butter in a small bowl. Brush each pillow with melted butter and roll into crushed stuffing in a shallow plate or bowl. Place on a lightly greased cooking sheet about an inch apart and bake in a preheated 375 degree oven for about 15 - 20 minutes or until lightly browned. Serve immediately. This is a great horderves or snack.
Cream together butter and cream cheese and fold in mushrooms. Unroll crescent rolls and divide at perforations. Place on top of waxed paper stretching each triangle dough out a bit.
In the middle of each triangle place a dollop of butter mixture in center with a few pieces of chicken. Fold over long end together and carefully pinch sides closed sealing together. Melt 1 - 2 T. butter in a small bowl. Brush each pillow with melted butter and roll into crushed stuffing in a shallow plate or bowl. Place on a lightly greased cooking sheet about an inch apart and bake in a preheated 375 degree oven for about 15 - 20 minutes or until lightly browned. Serve immediately. This is a great horderves or snack.
Challah Bread
This is a rich egg yeast bread and it is out of this world delicious!
1 3/4 cups hot water (120 degrees), 2 packets (2 T.) yeast, 1/2 cup honey.
Mix hot water with yeast and honey in a bowl. Set aside and let bubble up (approximately 10 minutes).
4 large eggs (beaten), 1/2 cup butter (1 stick) melted, 1 T. salt, 5 1/2 - 6 cups flour.
In a large bowl mix salt with 4 cups flour, add melted butter and eggs and bubbly yeast mixture. Add more flour (up to the 6th cup if necessary and kneed 10 - 15 minutes. Turn out into a very large oiled bowl and cover. let rise about 1 1/2 hours or when it doubles in size. Deflate and punch down and divide up into 6 portions. Roll into balls and then make long ropes. Attach 3 at one end and pinch together. Brain and pinch end together. Continue with the other 3 to make another braided loaf. Place loaves on a lightly greased baking sheet. Glaze with the following:
Glaze: 1 egg (beaten) with 1 T. Half & Half. Brush over the top of each loaf and let rise again on greased baking sheet for about 45 minutes - 1 hour. Bake for about 25 - 30 minutes in a preheated 350 degree oven or until top is lightly browned. Note: bread will continue to rise while baking.
Remove from baking sheet and wrap in foil to keep warm. Store wrapped up to keep fresh and moist.
1 3/4 cups hot water (120 degrees), 2 packets (2 T.) yeast, 1/2 cup honey.
Mix hot water with yeast and honey in a bowl. Set aside and let bubble up (approximately 10 minutes).
4 large eggs (beaten), 1/2 cup butter (1 stick) melted, 1 T. salt, 5 1/2 - 6 cups flour.
In a large bowl mix salt with 4 cups flour, add melted butter and eggs and bubbly yeast mixture. Add more flour (up to the 6th cup if necessary and kneed 10 - 15 minutes. Turn out into a very large oiled bowl and cover. let rise about 1 1/2 hours or when it doubles in size. Deflate and punch down and divide up into 6 portions. Roll into balls and then make long ropes. Attach 3 at one end and pinch together. Brain and pinch end together. Continue with the other 3 to make another braided loaf. Place loaves on a lightly greased baking sheet. Glaze with the following:
Glaze: 1 egg (beaten) with 1 T. Half & Half. Brush over the top of each loaf and let rise again on greased baking sheet for about 45 minutes - 1 hour. Bake for about 25 - 30 minutes in a preheated 350 degree oven or until top is lightly browned. Note: bread will continue to rise while baking.
Remove from baking sheet and wrap in foil to keep warm. Store wrapped up to keep fresh and moist.
Russian Tea Balls
1 cup soft butter (2 sticks), 1 cup powdered sugar, 1 T. vanilla extract, 2 1/4 cups flour 1/4 t. salt, 1 cup chopped nuts.
Mix butter, sugar, vanilla. Sift flour & salt together and add to butter mixture. Fold in nuts. Chill dough about an hour. Roll into balls (about a teaspoon full) and place on an ungreased cookie sheet. Bake in a preheated 400 degree oven for 10 minutes. Remove cookies from cookie sheet and roll warm cookies in powdered sugar. Roll again when cool in more powdered sugar to coat. Store in an airtight container.
Mix butter, sugar, vanilla. Sift flour & salt together and add to butter mixture. Fold in nuts. Chill dough about an hour. Roll into balls (about a teaspoon full) and place on an ungreased cookie sheet. Bake in a preheated 400 degree oven for 10 minutes. Remove cookies from cookie sheet and roll warm cookies in powdered sugar. Roll again when cool in more powdered sugar to coat. Store in an airtight container.
Thursday, April 22, 2010
Chicken Fricassee
In a plastic bag combine 1/2 cup flour, 1 t. salt, 1 t. paprika, 1/4 t. pepper. Coat one 2 1/2 - 3 lb (cut up) chicken with flour mixture, 2 or 3 pieces at a time.
In a Dutch oven heat 2 T. oil or butter. Brown chicken pieces over medium heat about 15 minutes turning as necessary to brown evenly.
In the same Dutch oven cook 1/2 cup chopped celery, 1/2 cup chopped onion and 1/2 cup sliced mushrooms; cook until tender but not browned. Stir in one 10 3/4 ounce can of either Cream of Celery soup or Cream of Chicken soup, 1 cup milk, 2 T. chopped pimiento, 1 T. lemon juice, 1/2 t. dried thyme.
Return chicken to Dutch oven. Cover; cook over medium heat 40 minutes or until chicken is tender, stirring occasionally. Serve over cooked rice or mashed potatoes along with a side serving of mixed vegetables. Great too with buttermilk biscuits.
In a Dutch oven heat 2 T. oil or butter. Brown chicken pieces over medium heat about 15 minutes turning as necessary to brown evenly.
In the same Dutch oven cook 1/2 cup chopped celery, 1/2 cup chopped onion and 1/2 cup sliced mushrooms; cook until tender but not browned. Stir in one 10 3/4 ounce can of either Cream of Celery soup or Cream of Chicken soup, 1 cup milk, 2 T. chopped pimiento, 1 T. lemon juice, 1/2 t. dried thyme.
Return chicken to Dutch oven. Cover; cook over medium heat 40 minutes or until chicken is tender, stirring occasionally. Serve over cooked rice or mashed potatoes along with a side serving of mixed vegetables. Great too with buttermilk biscuits.
Consumer Reports Beef Stew
3 T. oil, 2 lbs stew beef cut in 1" chunks (soak chunks in Italian dressing overnight in a covered container in refrigerator.), 1 t. garlic powder, 1 medium onion (chopped), 2 T. flour, 1 t. Worcestershire sauce, 1/4 t. pepper, 4 cubes beef bouillon, 4 cups water, 4 cups potatoes (cubed), 2 cups carrots (chunks), 1 cup sliced celery, 1 cup frozen peas, 1 cup frozen corn (optional, I don't add this), 1 cup barley, 1 (28 oz.) can crushed tomatoes.
Brown beef in dutch oven in oil with onions. Add spices and flour. Soften the bouillon in boiling water and stir in with the vegetables. (Don't put the peas or corn in until the last 10 minutes). Cook on the stove at medium for about 2 hours until done. Be sure to check and stir a few times taking care not to overcook or burn the bottom.
Brown beef in dutch oven in oil with onions. Add spices and flour. Soften the bouillon in boiling water and stir in with the vegetables. (Don't put the peas or corn in until the last 10 minutes). Cook on the stove at medium for about 2 hours until done. Be sure to check and stir a few times taking care not to overcook or burn the bottom.
Kopp's Canteen Pumpkin Bread
3 cups sugar, 1 cup vegetable oil, 4 eggs 3 1/2 cups flour, 1/2 t. baking powder, 2 t. baking soda, 1 1/2 t. salt, 1 t. ginger, 1 t. cinnamon, 1 t. nutmeg, 1 t. cloves, 2/3 cup water, 2 cups canned pumpkin, 1/2 cup chopped walnuts.
Mix sugar, oil and eggs; beat until mixed. Sift flour, baking powder, baking soda salt and spices together. Add to egg mixture, alternating with water. Stir in pumpkin and walnuts. Pour into two greased 9" x 5" and one 8" x 3 " bread pans. Bake in a preheated 350 degree oven for 1 1/2 hours. Makes 3 loaves (2 regular and one smaller).
Mix sugar, oil and eggs; beat until mixed. Sift flour, baking powder, baking soda salt and spices together. Add to egg mixture, alternating with water. Stir in pumpkin and walnuts. Pour into two greased 9" x 5" and one 8" x 3 " bread pans. Bake in a preheated 350 degree oven for 1 1/2 hours. Makes 3 loaves (2 regular and one smaller).
Potato Chip Cookies
1 cup butter flavored shortening, 1 cup each brown and white sugar, 2 eggs, 1 t. baking soda, 1 t. vanilla, 1 cup crushed potato chips, 2 cups flour, 3/4 cup chopped pecans.
Cream together shortening & sugars, beat in eggs. Continue beating adding baking soda, vanilla and crushed potato chips and flour. Fold in chopped nuts.
Drop on lightly greased cookie sheet scant round teaspoonfuls. Place in a preheated 350 degree oven and bake about 9 - 10 minutes. Tastes like the best homemade pecan sandies ever!
Cream together shortening & sugars, beat in eggs. Continue beating adding baking soda, vanilla and crushed potato chips and flour. Fold in chopped nuts.
Drop on lightly greased cookie sheet scant round teaspoonfuls. Place in a preheated 350 degree oven and bake about 9 - 10 minutes. Tastes like the best homemade pecan sandies ever!
Zapple Pie Filling
This filling tastes just like apples and can be used in pies, crisps and cobblers. It can be frozen for later use.
1 large baseball-bat size zucchini, peeled, seeded and cut into 1" chunks (about 8 cups), 1/3 cup lemon juice, 1 1/2 cups sugar (divided), 2 t. cinnamon, 1/2 t. nutmeg, 1/2 cup flour.
Mix zucchini chunks and lemon juice in a saucepan over medium heat. Cook and stir for several minutes until tender. Add 1 cup sugar, cinnamon and nutmeg to zucchini. Stir and cook for 2 minutes more. Turn the heat to low; add the additional 1/2 cup sugar and flour and stir until thickened. Ready to use in your dessert recipe or freeze for a later use in a freezer bag or Tupperware style container with a lid.
1 large baseball-bat size zucchini, peeled, seeded and cut into 1" chunks (about 8 cups), 1/3 cup lemon juice, 1 1/2 cups sugar (divided), 2 t. cinnamon, 1/2 t. nutmeg, 1/2 cup flour.
Mix zucchini chunks and lemon juice in a saucepan over medium heat. Cook and stir for several minutes until tender. Add 1 cup sugar, cinnamon and nutmeg to zucchini. Stir and cook for 2 minutes more. Turn the heat to low; add the additional 1/2 cup sugar and flour and stir until thickened. Ready to use in your dessert recipe or freeze for a later use in a freezer bag or Tupperware style container with a lid.
Party Time Cereal Snack
6 cups of your favorite cereal (choose 6 different types of cereal ie..Cheerios, Rice Chex, Corn Chex, Golden Grahams, Honeynut O's, Crispix, Kix, Quaker Oh's ), 1/2 cup brown sugar, 1/2 cup Karo syrup, 12 oz. dry roasted seasoned peanuts, 1/4 cup butter, 1 1/2 cups small knot pretzels, 1 cup popped popcorn.
Preheat oven 325 degrees. In a large pan melt butter, add Karo syrup, brown sugar stirring to dissolve and blend. Stir in cereals, peanuts, pretzels and popcorn tossing to evenly coat. In a large jelly roll pan spread a thin coating of butter over jelly roll pan and evenly spread coated cereal mixture on pan. Bake for 15 minutes. Remove from oven and cool about 5 minutes. Loosen in pan and break up in chunks, continue cooling. Remove from pan and store in a large Tupperware party size bowl with a lid to insure freshness.
Preheat oven 325 degrees. In a large pan melt butter, add Karo syrup, brown sugar stirring to dissolve and blend. Stir in cereals, peanuts, pretzels and popcorn tossing to evenly coat. In a large jelly roll pan spread a thin coating of butter over jelly roll pan and evenly spread coated cereal mixture on pan. Bake for 15 minutes. Remove from oven and cool about 5 minutes. Loosen in pan and break up in chunks, continue cooling. Remove from pan and store in a large Tupperware party size bowl with a lid to insure freshness.
Refreshing Broccoli Salad
4 cups fresh broccoli florets, 1 1/2 cups seedless green grapes (halved), 1 cup chopped celery, 1 medium apple cubed in small pieces, 1 cup raisins, 1/4 cup salted sunflower seed kernels.
Combine above ingredients in a large bowl.
In another bowl whisk together: 1/3 cup light mayonnaise, 1/2 cup plain or vanilla light or fat-free yogurt, 3 T. sugar or Splenda, 1 T. white vinegar.
Pour dressing over broccoli mixture and toss well. Chill at least 1 hour before serving. Recipe doubles easily.
Combine above ingredients in a large bowl.
In another bowl whisk together: 1/3 cup light mayonnaise, 1/2 cup plain or vanilla light or fat-free yogurt, 3 T. sugar or Splenda, 1 T. white vinegar.
Pour dressing over broccoli mixture and toss well. Chill at least 1 hour before serving. Recipe doubles easily.
Extraordinary Blueberry Pie!
(4 oz.) cream cheese, 1 (9") baked pastry shell or 1 (9") graham cracker shell, 4 cups fresh blueberries, 3/4 cup water, 3/4 cup sugar or Splenda, 2 T. cornstarch, 2 T. fresh lemon juice.
Bake pastry shell and cool. Soften cream cheese and gently spread on bottom and up sides of pie shell.
Fill shell with 3 cups of blueberries.
To remaining 1 cup blueberries add 3/4 cup water in a saucepan. Bring to a boil and simmer 2 minutes mashing blueberries.
Combine sugar or Splenda and cornstarch; gradually add to cooked blueberries. Cook stirring constantly until thickened.
Cool slightly; add lemon juice. Pour over fresh blueberries evenly and chill in frig to firm at least 4 hours or overnight.
Bake pastry shell and cool. Soften cream cheese and gently spread on bottom and up sides of pie shell.
Fill shell with 3 cups of blueberries.
To remaining 1 cup blueberries add 3/4 cup water in a saucepan. Bring to a boil and simmer 2 minutes mashing blueberries.
Combine sugar or Splenda and cornstarch; gradually add to cooked blueberries. Cook stirring constantly until thickened.
Cool slightly; add lemon juice. Pour over fresh blueberries evenly and chill in frig to firm at least 4 hours or overnight.
Wednesday, April 21, 2010
Neiman-Marcus Cookies
1 cup butter (softened), 12 oz. bag chocolate chips, 2 cups flour, 1 cup brown sugar, 1 t. baking soda, 1/2 t. salt, 1 cup sugar.
9 oz. of dark chocolate bar (grated), 2 1/2 cups oatmeal, 2 eggs, 1 t. baking powder, 1 t. vanilla extract, 1 1/2 cups chopped nuts.
Measure oatmeal & blend in a blender to a fine flour. Cream the butter and both sugars together. Add eggs and vanilla. Mix together with flour, oatmeal flour, salt, baking powder & baking soda.
Add grated dark chocolate blending in and nuts and chocolate chips. Roll into balls and place 2" apart on a cookie sheet. Bake in a preheated 375 degree oven for about 10 minutes depending on oven. May need a minute or two extra.
9 oz. of dark chocolate bar (grated), 2 1/2 cups oatmeal, 2 eggs, 1 t. baking powder, 1 t. vanilla extract, 1 1/2 cups chopped nuts.
Measure oatmeal & blend in a blender to a fine flour. Cream the butter and both sugars together. Add eggs and vanilla. Mix together with flour, oatmeal flour, salt, baking powder & baking soda.
Add grated dark chocolate blending in and nuts and chocolate chips. Roll into balls and place 2" apart on a cookie sheet. Bake in a preheated 375 degree oven for about 10 minutes depending on oven. May need a minute or two extra.
Rice Chex Ice Cream Pie
3 1/2 cups Rice Chex crushed into 1 cup, 7 T.butter (melted), 1/3 cup sugar, 6 T. sugar, 1/3 cup coconut, 2 cups or 1 pt. each vanilla ice cream and orange sherbet, 3 egg whites (room temperature), 1/4 t. cream of tarter, 1/2 t. vanilla extract.
Butter a 9" pie plate. Toast Rice Chex in a shallow baking pan 10 minutes @ 350 degrees. In a small bowl combine melted butter, 1/3 cup sugar, add Rice Chex crumbs and coconut. Mix and press in pie plate to form a crust.
In a large bowl use electric mixer to combine ice cream and orange sherbet. Combine to make creamy thick (NOT runny). Spread over Rice Chex crust.
Place in freezer. In a small bowl beat egg whites, cream of tarter and vanilla extract until thick. Gradually add 6 T. sugar and beat stiff! Spread over pie. Freeze at least 6 hours or overnight.
When you're ready to serve bake in a preheated oven @ 475 degrees for about 2 - 2 1/2 minutes to toast meringue top ONLY! Serve immediately.
Butter a 9" pie plate. Toast Rice Chex in a shallow baking pan 10 minutes @ 350 degrees. In a small bowl combine melted butter, 1/3 cup sugar, add Rice Chex crumbs and coconut. Mix and press in pie plate to form a crust.
In a large bowl use electric mixer to combine ice cream and orange sherbet. Combine to make creamy thick (NOT runny). Spread over Rice Chex crust.
Place in freezer. In a small bowl beat egg whites, cream of tarter and vanilla extract until thick. Gradually add 6 T. sugar and beat stiff! Spread over pie. Freeze at least 6 hours or overnight.
When you're ready to serve bake in a preheated oven @ 475 degrees for about 2 - 2 1/2 minutes to toast meringue top ONLY! Serve immediately.
Flank Steak Marinate
In a blender combine 6 T. olive oil, 2 T. minced rosemary, 1 minced shallot, 6 cloves pressed garlic. Blend until smooth. Place a large flank steak in a 13" x 9" dish and salt both sides of steak and rub in. Pour marinate over steak and turn over coating both sides. Cover with plastic wrap and refrigerate overnight.
Wipe off marinate before grilling and sprinkle with Steak spices before grilling. Cook on first side about 5 minutes and flip over cooking on 2nd side a little less (about 4 minutes but for those that like it more done cook another minute or two). Place in a covered dish and let rest about 10 minutes before slicing to serve.
Wipe off marinate before grilling and sprinkle with Steak spices before grilling. Cook on first side about 5 minutes and flip over cooking on 2nd side a little less (about 4 minutes but for those that like it more done cook another minute or two). Place in a covered dish and let rest about 10 minutes before slicing to serve.
Busy Day Bean Soup
1/4 cup each of the following: Black eyed peas, Split green peas, Butter beans or large Lima beans, Small Lima beans, Pinto beans, Red beans, Navy beans, Great Northern beans, Pearl barley, Lentils.
1 (29 oz.) can tomatoes, 1/2 lb. ham hock, 1 large onion (chopped), 1 t. chili powder, juice of one lemon, salt and pepper to taste.
Wash beans thoroughly and place in a large pot. Cover with water and add 2 T. salt and soak overnight. Next morning drain, add 2 quarts water and ham hocks. Bring to a boil then simmer for 2 - 2 1/2 hours stirring occasionally. Then add tomatoes, onion, chili powder, lemon juice and salt and pepper. Simmer another 30 minutes. Makes a very large pot of soup. Even better made a couple of days ahead and aged in frig.
1 (29 oz.) can tomatoes, 1/2 lb. ham hock, 1 large onion (chopped), 1 t. chili powder, juice of one lemon, salt and pepper to taste.
Wash beans thoroughly and place in a large pot. Cover with water and add 2 T. salt and soak overnight. Next morning drain, add 2 quarts water and ham hocks. Bring to a boil then simmer for 2 - 2 1/2 hours stirring occasionally. Then add tomatoes, onion, chili powder, lemon juice and salt and pepper. Simmer another 30 minutes. Makes a very large pot of soup. Even better made a couple of days ahead and aged in frig.
Monday, April 19, 2010
Mixed Berry Medely Jello salad
2 (16oz.)bags of frozen mixed berries, 1 box each of the following 3oz. sugar-free Jello: Strawberry, Raspberry, Strawberry-Kiwi and 2 boxes Red Cherry, 2 cups boiling water, 2 1/2 cups cold water, a 13" x 9" Pyrex glass bake ware pan.
Empty both bags of frozen berries into glass pan. Remove strawberries to slice up and place back in pan with berries. Evenly distribute berries covering bottom of pan.
In a 6 cup glass bowl boil 2 cups of water in the microwave. Remove bowl from the microwave and carefully empty all 5 packages of Jello into the boiling water and stir 2 minutes. Yes 2 minutes! It really takes that long to completely dissolve the Jello. Add 2 1/2 cups of cold water to hot Jello and stir. Empty Jello into glass pan with berries and stir a little to be sure all berries are covered.
Caution: Sets really fast! Once you have berries covered do not touch anymore. This can be made in a flash and brought with you to a picnic or party without worry of melting. Stays cold unrefrigerated for a couple hours. Bring a copy of this recipe with you too if going to a party. Everyone wants this recipe that eats this Jello. Even the people that say, "I don't like Jello, I only eat it when I don't feel good!" I say, "Really!!?"
Empty both bags of frozen berries into glass pan. Remove strawberries to slice up and place back in pan with berries. Evenly distribute berries covering bottom of pan.
In a 6 cup glass bowl boil 2 cups of water in the microwave. Remove bowl from the microwave and carefully empty all 5 packages of Jello into the boiling water and stir 2 minutes. Yes 2 minutes! It really takes that long to completely dissolve the Jello. Add 2 1/2 cups of cold water to hot Jello and stir. Empty Jello into glass pan with berries and stir a little to be sure all berries are covered.
Caution: Sets really fast! Once you have berries covered do not touch anymore. This can be made in a flash and brought with you to a picnic or party without worry of melting. Stays cold unrefrigerated for a couple hours. Bring a copy of this recipe with you too if going to a party. Everyone wants this recipe that eats this Jello. Even the people that say, "I don't like Jello, I only eat it when I don't feel good!" I say, "Really!!?"
Sunday, April 18, 2010
Pesto Sauce
4 cups (packed basil leaves), 1 cup olive oil, 3 cloves garlic, 6 T. toasted pine nuts, 2 cups grated Parmesan cheese.
Toast pine nuts in a non-stick pan in a little olive oil. (Toss while cooking to toast and only lightly brown!)
Blend (in blender) basil leaves & garlic, add pine nuts. Carefully & slowly add olive oil and continue to blend thoroughly.
Place Parmesan cheese in a large bowl and empty basil mixture into bowl with Parmesan cheese and stir together. Store in an air-tight container in refrigerator if using within a week. If not using soon store in freezer. Place small batches either in small plastic containers or use ice cube trays and freeze in cubes. Empty frozen cubes into ziplock plastic bags and put in freezer. When needed pull out a cube or two for recipes asking for pesto sauce.
Toast pine nuts in a non-stick pan in a little olive oil. (Toss while cooking to toast and only lightly brown!)
Blend (in blender) basil leaves & garlic, add pine nuts. Carefully & slowly add olive oil and continue to blend thoroughly.
Place Parmesan cheese in a large bowl and empty basil mixture into bowl with Parmesan cheese and stir together. Store in an air-tight container in refrigerator if using within a week. If not using soon store in freezer. Place small batches either in small plastic containers or use ice cube trays and freeze in cubes. Empty frozen cubes into ziplock plastic bags and put in freezer. When needed pull out a cube or two for recipes asking for pesto sauce.
Asparagus au Gratin
2 (10 oz.) packages frozen asparagus spears (thawed), 4 oz of potato chips (crushed), 1 can (low fat & low sodium) Cream of Mushroom soup, 1/2 cup water, 1 cup shredded sharp cheddar cheese, 1/2 cup dry bread crumbs, 1/4 t. paprika.
Preheat oven 350 degrees & grease a 11" x 17" baking dish. Arrange asparagus in the greased prepared dish & top with half of the crushed potato chips. Cover with half soup and the remaining potato chips. Mix the water into the remaining soup and pour evenly over the potato chips. Sprinkle with sharp Cheddar cheese, bread crumbs and paprika. Bake for 30 minutes or until bubbly.
Preheat oven 350 degrees & grease a 11" x 17" baking dish. Arrange asparagus in the greased prepared dish & top with half of the crushed potato chips. Cover with half soup and the remaining potato chips. Mix the water into the remaining soup and pour evenly over the potato chips. Sprinkle with sharp Cheddar cheese, bread crumbs and paprika. Bake for 30 minutes or until bubbly.
Baked Artichokes
1 can artichoke hearts (drain & cut up a little), 1 can drained sliced mushrooms, 1 cup Italian seasoned bread crumbs, 1/4 cup oil, 1/2 cup water (or milk), 1/2 t. salt, 1 t. grated cheese, dash of garlic powder, dash black pepper. Toss together. Put in a baking dish & cover. Dot with butter, sprinkle with paprika. Bake in a preheated 350 degree oven for 30 minutes. Serve hot.
Gorgeous Onions!
4 cups sliced sweet onions, 5 T. butter, 2 eggs, 1 cup heavy cream, 1 t.salt & 1/2 t. pepper, 2/3 cup grated Parmesan cheese.
Saute sliced onions in butter until transparent in large non-stick pan. Place cooked onions in shallow 6 cup baking dish. In a medium bowl beat eggs until light, mix in cream and salt & pepper. Pour mixture over onions. Sprinkle Parmesan cheese on top. Bake in a preheated 450 degree oven for 15 - 20 minutes or until lightly browned.
Saute sliced onions in butter until transparent in large non-stick pan. Place cooked onions in shallow 6 cup baking dish. In a medium bowl beat eggs until light, mix in cream and salt & pepper. Pour mixture over onions. Sprinkle Parmesan cheese on top. Bake in a preheated 450 degree oven for 15 - 20 minutes or until lightly browned.
Creamed Potato Bake!
This dish must be started first thing in the morning.
Cook 6 or 7 medium - large potatoes with skins on - cool & put in large ziplock plastic bag in refrigerator until cold & firm (approximate 2 + hours or more). Once potatoes are cold carefully peel off skins. On a large coarse grater grate potatoes into a large bowl.
Thinly slice one large sweet onion and chop into pieces. In a skillet carefully brown onion in 2 T. butter until yellow & limp, add to grated potatoes with 2 cans of Cream of Celery soup plus 1 cup Half & Half. Combine thoroughly and place in a baking dish, cover dish with lid to let stand all day in refrigerator. (very important for soaking in moisture!) Prepare cracker crumb topping as follows:
Cracker Crumb Topping: combine in a bowl 1 cup crushed buttery flavored cracker crumbs (either Ritz or Town House type crackers), 1 T. melted butter, 2 T. grated Parmesan cheese. Sprinkle cracker crumb topping over top of potato mixture. Bake in a preheated 350 degree oven for 45 minutes. Either serve hot from oven or cold from frig next day.
Cook 6 or 7 medium - large potatoes with skins on - cool & put in large ziplock plastic bag in refrigerator until cold & firm (approximate 2 + hours or more). Once potatoes are cold carefully peel off skins. On a large coarse grater grate potatoes into a large bowl.
Thinly slice one large sweet onion and chop into pieces. In a skillet carefully brown onion in 2 T. butter until yellow & limp, add to grated potatoes with 2 cans of Cream of Celery soup plus 1 cup Half & Half. Combine thoroughly and place in a baking dish, cover dish with lid to let stand all day in refrigerator. (very important for soaking in moisture!) Prepare cracker crumb topping as follows:
Cracker Crumb Topping: combine in a bowl 1 cup crushed buttery flavored cracker crumbs (either Ritz or Town House type crackers), 1 T. melted butter, 2 T. grated Parmesan cheese. Sprinkle cracker crumb topping over top of potato mixture. Bake in a preheated 350 degree oven for 45 minutes. Either serve hot from oven or cold from frig next day.
Acini di Pepe salad
1/2 lb Acini di Pepe macaroni, 1 can Tidbits pineapple chunks, 1 can fruit cocktail, 1 can Mandarin oranges, 1 (12 oz.) tube Cool Whip, 2 ripe bananas.
Drain fruit & reserve juices. Refrigerate fruit until ready to mix together. Cook macaroni.
In a medium sauce pan mix juices with 2 beaten eggs, 3 T. flour & 3/4 cup sugar or Splenda. Cook & stir over medium heat until thick. Mix with cooked macaroni. Place is a large covered Tupperware style bowl and refrigerate overnight or for at least 6 hours before continuing with recipe.
In the morning or when ready to serve slice up 2 ripe bananas (but not soft). Mix fruit, macaroni and bananas together in a favorite large serving bowl. Fold in Cool Whip. Refrigerate until ready to serve or serve immediately.
Note: Every time I've brought this to a dinner party or picnic, everyone wants the recipe! Bring a copy of it with you!
Drain fruit & reserve juices. Refrigerate fruit until ready to mix together. Cook macaroni.
In a medium sauce pan mix juices with 2 beaten eggs, 3 T. flour & 3/4 cup sugar or Splenda. Cook & stir over medium heat until thick. Mix with cooked macaroni. Place is a large covered Tupperware style bowl and refrigerate overnight or for at least 6 hours before continuing with recipe.
In the morning or when ready to serve slice up 2 ripe bananas (but not soft). Mix fruit, macaroni and bananas together in a favorite large serving bowl. Fold in Cool Whip. Refrigerate until ready to serve or serve immediately.
Note: Every time I've brought this to a dinner party or picnic, everyone wants the recipe! Bring a copy of it with you!
Oatmeal Pancakes
1 1/2 cups Quick Oatmeal (grind into oat flour in a blender), 3/4 cup milk, 1 egg, 2 T. oil, 2 T. honey, 1 T. baking powder.
Grind oats into flour (empty dry oat flour into a bowl & set aside).
Put all remaining ingredients in blender and blend for about 20 seconds. Add dry oat flour in heaping scoops while blender is running. Blend completely into pancake batter. Let set for at least 5 minutes to thicken in blender container (shut off).
Preheat griddle or non-stick pan and coat with some cooking oil. Cook pancakes on medium high heat. Yields: 10 medium pancakes.
Note: CANNOT double recipe in blender. If necessary to double recipe, grind all oats first and divide. Repeat recipe for more pancakes.
Grind oats into flour (empty dry oat flour into a bowl & set aside).
Put all remaining ingredients in blender and blend for about 20 seconds. Add dry oat flour in heaping scoops while blender is running. Blend completely into pancake batter. Let set for at least 5 minutes to thicken in blender container (shut off).
Preheat griddle or non-stick pan and coat with some cooking oil. Cook pancakes on medium high heat. Yields: 10 medium pancakes.
Note: CANNOT double recipe in blender. If necessary to double recipe, grind all oats first and divide. Repeat recipe for more pancakes.
Baked Pancakes (in the oven!)
1 egg, 1/3 cup flour, pinch of cinnamon, pinch nutmeg, 2 t. sugar, 2 drops vanilla extract, 1/2 cup milk, 2 T. butter.
Preheat oven 375 degrees. Combine egg, flour, cinnamon, nutmeg, sugar, vanilla & milk. Mix well. Melt butter in a 7 - 8" oven-proof skillet pan until bubbly (but not brown). Quickly pour all of the batter into pan and scoot it into the preheat oven. Bake 8 - 10 minutes or until golden brown and firm. Sides will be high and dry; center will be shallow and soft.
Slip the pancake onto a plate and fill center with your favorite topping. (ie...fruit, maple syrup, sour cream, whipped cream, jam etc...)
Yields one large serving but recipe (batter) can easily be doubled or tripled. Obviously only bake one pancake at a time!
Preheat oven 375 degrees. Combine egg, flour, cinnamon, nutmeg, sugar, vanilla & milk. Mix well. Melt butter in a 7 - 8" oven-proof skillet pan until bubbly (but not brown). Quickly pour all of the batter into pan and scoot it into the preheat oven. Bake 8 - 10 minutes or until golden brown and firm. Sides will be high and dry; center will be shallow and soft.
Slip the pancake onto a plate and fill center with your favorite topping. (ie...fruit, maple syrup, sour cream, whipped cream, jam etc...)
Yields one large serving but recipe (batter) can easily be doubled or tripled. Obviously only bake one pancake at a time!
Crustless Quiche
1/2 cup butter (melted), 10 eggs, 1/2 cup flour, 1 t. baking powder, 1 lb. cottage cheese, 1 lb. Monterey Jack cheese (shredded).
Whip eggs until fluffy in a large bowl, add flour then baking powder, cottage cheese (blend). Then add melted butter and 1/2 Monterey Jack cheese. (** can add additional choices at this point).
Place mixture in a well greased 9" x 13" baking dish. Top with remaining Monterey Jack cheese. Bake @ 400 degrees for 15 minutes then reduce temperature to 350 degrees and continue to bake for 35 - 40 minutes more or until top is lightly browned. Remove from oven and let set for 10 - 15 minutes after baking to cool a bit and then cut into squares for serving.
**suggested optional additions: chopped ham, bacon bits, or spinach.
Whip eggs until fluffy in a large bowl, add flour then baking powder, cottage cheese (blend). Then add melted butter and 1/2 Monterey Jack cheese. (** can add additional choices at this point).
Place mixture in a well greased 9" x 13" baking dish. Top with remaining Monterey Jack cheese. Bake @ 400 degrees for 15 minutes then reduce temperature to 350 degrees and continue to bake for 35 - 40 minutes more or until top is lightly browned. Remove from oven and let set for 10 - 15 minutes after baking to cool a bit and then cut into squares for serving.
**suggested optional additions: chopped ham, bacon bits, or spinach.
Orange Creamsicle Salad
2 boxes each fat-free Tapioca (cook & serve), 2 boxes each Vanilla pudding (cook & serve; can use sugar-free), 2 boxes each orange jello (can use sugar-free), 1 can Mandarin oranges (drained & chopped), 1 (12 oz.) tube Cool Whip, 6 cups boiling water.
Empty all boxes (Tapioca, pudding & jello) into boiling water & stir. Turn off heat and stir until thickened. Cool completely and add chopped Mandarin oranges and Cool Whip. Empty into your best serving dish and chill until ready to serve.
Empty all boxes (Tapioca, pudding & jello) into boiling water & stir. Turn off heat and stir until thickened. Cool completely and add chopped Mandarin oranges and Cool Whip. Empty into your best serving dish and chill until ready to serve.
Pumpkin Pecan Muffins
1 1/4 cups quick oats, 1 cup flour, 1/3 cup chopped pecans, 1 t. baking powder, 1 t. cinnamon, 1/2 t. baking soda, 1/2 t. salt, 1/2 t. nutmeg, 1 cup pumpkin, 3/4 cup light brown sugar, 1/2 cup oil, 1/4 cup milk, 1 egg, 1 t. vanilla.
Combine wet ingredients, then add all dry ingredients mixing thoroughly. Grease 18 muffin cups. Pour muffin mixture in 3/4 full then top each muffin batter with about 1 t. each of topping:
Topping: 1/4 cup oats, 1/4 cup flour, 1/4 cup chopped pecans, 1 t. cinnamon, 1/4 cup softened butter.
Bake 15 - 20 minutes @ 400 degrees.
Combine wet ingredients, then add all dry ingredients mixing thoroughly. Grease 18 muffin cups. Pour muffin mixture in 3/4 full then top each muffin batter with about 1 t. each of topping:
Topping: 1/4 cup oats, 1/4 cup flour, 1/4 cup chopped pecans, 1 t. cinnamon, 1/4 cup softened butter.
Bake 15 - 20 minutes @ 400 degrees.
Shortcut Italian Cheesecake
1 (30 oz.) low fat Ricotta cheese, 3/4 cup sugar (or Splenda), 1-1/4 cup liquid egg substitute (or 6 beaten eggs in a measuring cup that measures 1-1/4 cups), 1 box (20 oz.) Lemon cake mix, 1-1/3 cup water, 3 T. confectioner's sugar.
In a medium bowl combine Ricotta cheese, sugar (or Splenda), 3/4 cup eggs substitute (or 3 beaten eggs). Using electric mixer on medium speed beat smooth.
In a large bowl combine cake mix, water and remaining egg substitute (or 3 beaten eggs). Beat on low 30 seconds. Then beat on medium 2 minutes. Pour into a greased 13" x 9"pan. Spoon Ricotta mixture evenly over top of cake batter. Bake at 350 degrees for 60 - 65 minutes until edges are lightly browned and; center is only slightly wiggly. Cool until room temperature and place in frig for several hours before cutting. Before serving sprinkle confectioner's sugar evenly over top. Best if made a day ahead.
In a medium bowl combine Ricotta cheese, sugar (or Splenda), 3/4 cup eggs substitute (or 3 beaten eggs). Using electric mixer on medium speed beat smooth.
In a large bowl combine cake mix, water and remaining egg substitute (or 3 beaten eggs). Beat on low 30 seconds. Then beat on medium 2 minutes. Pour into a greased 13" x 9"pan. Spoon Ricotta mixture evenly over top of cake batter. Bake at 350 degrees for 60 - 65 minutes until edges are lightly browned and; center is only slightly wiggly. Cool until room temperature and place in frig for several hours before cutting. Before serving sprinkle confectioner's sugar evenly over top. Best if made a day ahead.
Grandmother's Lemon Pound Cake
2 cups sugar, 1 lb. butter, 6 eggs, 3 t. baking powder, 3 cups flour, 1 cup evaporated milk, 1T. lemon extract, 1 lemon sliced thin.
Preheat oven 325 degrees. Grease & flour bundt pan.
In a large bowl cream sugar, butter & eggs. In a separate bowl sift together baking powder & flour. Add the flour mixture to the butter mixture 1 cup at a time. Add the milk & extract; beat well. Pour into bundt pan and bake 1 hour. When cake cools glaze with lemon glaze & garnish with lemon slices.
Lemon Glaze: 1 cup sugar, 1/4 cup cornstarch, 1 cup fresh lemon juice, 2 T. butter, 2 T. grated lemon peel. In a sauce pan combine 1st 3 ingredients & cook, stirring constantly over medium heat until sugar dissolves and is smooth. Add butter & grated lemon. Continue to cook over low heat until thick & glossy. Drizzle over cake while warm.
Preheat oven 325 degrees. Grease & flour bundt pan.
In a large bowl cream sugar, butter & eggs. In a separate bowl sift together baking powder & flour. Add the flour mixture to the butter mixture 1 cup at a time. Add the milk & extract; beat well. Pour into bundt pan and bake 1 hour. When cake cools glaze with lemon glaze & garnish with lemon slices.
Lemon Glaze: 1 cup sugar, 1/4 cup cornstarch, 1 cup fresh lemon juice, 2 T. butter, 2 T. grated lemon peel. In a sauce pan combine 1st 3 ingredients & cook, stirring constantly over medium heat until sugar dissolves and is smooth. Add butter & grated lemon. Continue to cook over low heat until thick & glossy. Drizzle over cake while warm.
Cherry Clafouti
1 can (12oz.) evaporated milk, 3/4 cup flour, 1/2 cup sugar, 1 egg, 3 egg whites, 2 t. vanilla, 1 t. cinnamon, 1/8 t. salt, 1 (16oz.) pkg frozen unsweetened pitted Bing cherries (thawed & drained).
Preheat oven to 350 degrees and grease 10" pie plate.
In a blender combine milk, flour, sugar, egg, egg whites, vanilla, cinnamon & salt. Blend until smooth. Pour a thin layer of batter into prepared pie plate. Bake for 8 minutes. Remove pie plate from oven and place on a baking sheet. Spoon cherries evenly over the bottom. Pour the remaining batter evenly over the top. Bake for 1 hour or until Clafouti is puffed up and browned. Cool for 30 minutes.
Serve warm with vanilla ice cream, whipped cream or Cool Whip.
Preheat oven to 350 degrees and grease 10" pie plate.
In a blender combine milk, flour, sugar, egg, egg whites, vanilla, cinnamon & salt. Blend until smooth. Pour a thin layer of batter into prepared pie plate. Bake for 8 minutes. Remove pie plate from oven and place on a baking sheet. Spoon cherries evenly over the bottom. Pour the remaining batter evenly over the top. Bake for 1 hour or until Clafouti is puffed up and browned. Cool for 30 minutes.
Serve warm with vanilla ice cream, whipped cream or Cool Whip.
Spud & Spice Cake
1 3/4 cup sugar, 1 cup cold mashed potatoes, 3/4 cup shortening, 1 t. cinnamon, 1/2 t. salt, 1/2 t. nutmeg (cream thoroughly about 4 minutes). Beat in 3 eggs. Add 1 t. baking soda, 1 cup buttermilk. Add alternately with 2 cups flour. Beat into smooth batter. Add 3/4 cup chopped walnuts (blend into batter).
Empty batter into a prepared (well greased & lightly floured) cake pan. Bake 50 - 60 minutes. Cool completely and frost....
Quick Caramel Frosting: Melt 1/4 cup butter in a sauce pan, stir in 3/4 cup firmly packed brown sugar. Continue cooking over low heat 2 minutes. Add 3T. milk,. Bring to a full boil. Cool to lukewarm without stirring. Add 2 cups sifted powdered sugar; beat until smooth & spreading consistency. Frost cooled cake.
Empty batter into a prepared (well greased & lightly floured) cake pan. Bake 50 - 60 minutes. Cool completely and frost....
Quick Caramel Frosting: Melt 1/4 cup butter in a sauce pan, stir in 3/4 cup firmly packed brown sugar. Continue cooking over low heat 2 minutes. Add 3T. milk,. Bring to a full boil. Cool to lukewarm without stirring. Add 2 cups sifted powdered sugar; beat until smooth & spreading consistency. Frost cooled cake.
Caroline's Apple Cake
A popular cake all over Scandinavia!
4 - 5 medium Golden Delicious apples, 3/4 cup butter (room temp.), 3/4 cup sugar, 3 eggs (room temp.), 1/4 t. salt, 1 t. vanilla extract, 1 1/2 cups flour, 2 T butter (melted), 2 T. sugar
Butter an 11" tart pan with a removable bottom or a 9" square cake pan; set aside. Peel and halve apples. Use a melon baller or a teaspoon to remove cores. Preheat oven 425 degrees. In a large bowl, cream 3/4 cup butter and 3/4 cup sugar. Beat in eggs, salt and vanilla until light and fluffy. Stir in flour to make a stiff batter. Spread batter in prepared pan. Arrange apples on a flat surface, cut-side down. Cut crosswise incisions almost all the way through each apple half, 1/16" to 1/8" apart. Do not cut all the way through! Press apple halves, core-side down, into batter. Brush apples with 2 T. melted butter; sprinkle with 2 T. sugar. Bake 30 minutes or until apples are tender and cake is golden brown. Makes 6 - 8 servings.
4 - 5 medium Golden Delicious apples, 3/4 cup butter (room temp.), 3/4 cup sugar, 3 eggs (room temp.), 1/4 t. salt, 1 t. vanilla extract, 1 1/2 cups flour, 2 T butter (melted), 2 T. sugar
Butter an 11" tart pan with a removable bottom or a 9" square cake pan; set aside. Peel and halve apples. Use a melon baller or a teaspoon to remove cores. Preheat oven 425 degrees. In a large bowl, cream 3/4 cup butter and 3/4 cup sugar. Beat in eggs, salt and vanilla until light and fluffy. Stir in flour to make a stiff batter. Spread batter in prepared pan. Arrange apples on a flat surface, cut-side down. Cut crosswise incisions almost all the way through each apple half, 1/16" to 1/8" apart. Do not cut all the way through! Press apple halves, core-side down, into batter. Brush apples with 2 T. melted butter; sprinkle with 2 T. sugar. Bake 30 minutes or until apples are tender and cake is golden brown. Makes 6 - 8 servings.
Crustless sugar-free Cheesecake
3 (8oz.) bricks low-fat cream cheese (do not use fat-free), Whip to soften, 2 t. vanilla extract, 1/2 c. Splenda, 1 c. lite sour cream (do not use fat-free). Whip together then add 3 eggs (One at a time!) beating continuously. Should be well beaten.
Spray a pie plate with non-stick cooking spray.
Empty beaten mixture into pie plate and set into a large baking pan, big enough for the pie plate to set easily into, with a couple inches of water under pie plate taking care not to over fill water level too high. Carefully place in preheated 375 degree oven and bake for 45 minutes. Remove from oven and take pie plate out of large pan to cool. Cheesecake will rise very high when done baking but will fall as it cools. Let cool to room temperature then refrigerate to chill. Best to make a day ahead.
Spray a pie plate with non-stick cooking spray.
Empty beaten mixture into pie plate and set into a large baking pan, big enough for the pie plate to set easily into, with a couple inches of water under pie plate taking care not to over fill water level too high. Carefully place in preheated 375 degree oven and bake for 45 minutes. Remove from oven and take pie plate out of large pan to cool. Cheesecake will rise very high when done baking but will fall as it cools. Let cool to room temperature then refrigerate to chill. Best to make a day ahead.
Mom's Quick & Moist Cake
1 package Duncan Hines cake mix, 1 (4oz.) box instant pudding (regular or sugar-free), 4 large eggs, 1/3 cup oil, 1 cup water.
Note: Chocolate cake mix with Chocolate pudding / Vanilla cake mix with Vanilla pudding / French Vanilla cake mix with French Vanilla pudding (or any other of your favorite choice).
Beat together with mixer and pour (thick batter) into desired cake pan and bake 350 degrees for 45 minutes.
Special note: If you have a checkerboard cake pan set, this recipe works great for a layered cake. It is moist and close to a pound cake consistency which holds together great.
Note: Chocolate cake mix with Chocolate pudding / Vanilla cake mix with Vanilla pudding / French Vanilla cake mix with French Vanilla pudding (or any other of your favorite choice).
Beat together with mixer and pour (thick batter) into desired cake pan and bake 350 degrees for 45 minutes.
Special note: If you have a checkerboard cake pan set, this recipe works great for a layered cake. It is moist and close to a pound cake consistency which holds together great.
Sour Cream Coffee Cake with Chocolate Bits
10" tube pan, well greased & floured (set aside), 1 stick butter (softened), 1 cup sugar, 2 eggs, 1 cup sour cream, 1 t. baking soda, 1 t. baking powder, 1 t. vanilla extract, 2 cups flour, 1 (12oz.) pkg chocolate chips (divided 3/4 into cake batter - reserve 1/4 for topping).
Cream butter with sugar, add eggs and beat. Add remaining ingredients one at a time beating batter well. Spoon batter into tube pan evenly (batter will be thick). Sprinkle reserved chocolate chips on top of batter evenly covering entire top. Lastly sprinkle topping on just before baking.
Topping: 1/3 cup brown sugar, 1 t. cinnamon, 1/4 cup chopped walnuts.
Blend topping ingredients in a small bowl and sprinkle evenly over top of chips on cake batter. Bake in a preheated 350 degree oven for 45 minutes. Cool completely in tube pan before removing. Store in an air-tight container to insure freshness.
Cream butter with sugar, add eggs and beat. Add remaining ingredients one at a time beating batter well. Spoon batter into tube pan evenly (batter will be thick). Sprinkle reserved chocolate chips on top of batter evenly covering entire top. Lastly sprinkle topping on just before baking.
Topping: 1/3 cup brown sugar, 1 t. cinnamon, 1/4 cup chopped walnuts.
Blend topping ingredients in a small bowl and sprinkle evenly over top of chips on cake batter. Bake in a preheated 350 degree oven for 45 minutes. Cool completely in tube pan before removing. Store in an air-tight container to insure freshness.
Heavenly Chocolate Layered Pie
Layers: 1. Crust, 2. Meringue, 3. Dark Chocolate, 4. Cream, 5. Chocolate Cream. 6. Sprinkles
Make a pie crust, bake & cool it.
Meringue Filling: 2 egg whites, 1/2 t. white vinegar, 1/4 t. cinnamon, 1/4 t. salt. Beat together until stiff but not dry. Gradually add 1/3 - 1/2 cup sugar (scant!) and beat until stiff. Spread over bottom & up sides of pie crust. Bake @ 325 degrees for 15 - 18 minutes (until lightly browned).
Cool & fill with next contents:
Chocolate-Cream Filing: 1 (6oz.) pkg chocolate chips + 1 oz. bitter chocolate, 2 egg yolks, 1/4 cup water, 1 cup heavy cream, 1/4 cup sugar (scant!), 1/4 t. cinnamon.
Melt chocolate chips & bitter chocolate in microwave or on stove top over hot (not boiling) water. Blend in egg yolks & water until smooth. Spread 4 1/2 T. of this dark chocolate mixture over cooled meringue. Chill remainder until it begins to thicken.
Beat together heavy cream, sugar & cinnamon until thick! Spread 1/2 of this whipped cream mixture over dark chocolate layer in pie shell.
Fold chilled chocolate mixture into remaining whipped cream in mixing bowl, then spread it over top of whipped cream in pie shell. Lastly (if desired) sprinkle grated bitter chocolate on top for decoration. Chill for at least 4 hours or overnight before serving. (Can prepare a day ahead & double recipe easily.)
Make a pie crust, bake & cool it.
Meringue Filling: 2 egg whites, 1/2 t. white vinegar, 1/4 t. cinnamon, 1/4 t. salt. Beat together until stiff but not dry. Gradually add 1/3 - 1/2 cup sugar (scant!) and beat until stiff. Spread over bottom & up sides of pie crust. Bake @ 325 degrees for 15 - 18 minutes (until lightly browned).
Cool & fill with next contents:
Chocolate-Cream Filing: 1 (6oz.) pkg chocolate chips + 1 oz. bitter chocolate, 2 egg yolks, 1/4 cup water, 1 cup heavy cream, 1/4 cup sugar (scant!), 1/4 t. cinnamon.
Melt chocolate chips & bitter chocolate in microwave or on stove top over hot (not boiling) water. Blend in egg yolks & water until smooth. Spread 4 1/2 T. of this dark chocolate mixture over cooled meringue. Chill remainder until it begins to thicken.
Beat together heavy cream, sugar & cinnamon until thick! Spread 1/2 of this whipped cream mixture over dark chocolate layer in pie shell.
Fold chilled chocolate mixture into remaining whipped cream in mixing bowl, then spread it over top of whipped cream in pie shell. Lastly (if desired) sprinkle grated bitter chocolate on top for decoration. Chill for at least 4 hours or overnight before serving. (Can prepare a day ahead & double recipe easily.)
Chocolate Eclair Cake
2 small or 1 large package(s) French vanilla instant pudding (regular or sugar-free), 3 cups milk, 1 (8oz.) tube Cool Whip (regular or Lite), 1 box graham crackers (either regular or Chocolate) *(can substitute Sheila G's Brownie Brittle for graham crackers for a new and exciting flavor!), 9 x 13 pan.
Chocolate topping: 1/4 cup milk, 1/3 cup unsweetened cocoa powder, 1 cup sugar, 1/8 t. salt, 1 stick butter, 1 t. vanilla.
Mix pudding with milk well. Fold in Cool Whip. Butter 9 x 13 pan. Place a single layer of graham crackers * in pan. Spread half of pudding mixture over crackers. Add second layer of crackers *. Spread remaining pudding over crackers and top with 3rd layer of crackers *.
Combine topping (milk, cocoa powder, sugar, & salt in a saucepan.) Constantly stirring, bring to a boil and boil one minute longer to dissolve sugar completely. Remove from heat, add whole stick of butter & vanilla mixing well. While mixing butter will totally melt and start cooling topping. Set aside to cool and once cooled to room temperature spread over top layer of crackers. Refrigerate to set overnight. Chocolate topping will firm up and graham crackers will soften to a thin cake-like layer. Best if made a day ahead or two.
* Sheila G's Brownie Brittle (substitute for graham crackers)
Chocolate topping: 1/4 cup milk, 1/3 cup unsweetened cocoa powder, 1 cup sugar, 1/8 t. salt, 1 stick butter, 1 t. vanilla.
Mix pudding with milk well. Fold in Cool Whip. Butter 9 x 13 pan. Place a single layer of graham crackers * in pan. Spread half of pudding mixture over crackers. Add second layer of crackers *. Spread remaining pudding over crackers and top with 3rd layer of crackers *.
Combine topping (milk, cocoa powder, sugar, & salt in a saucepan.) Constantly stirring, bring to a boil and boil one minute longer to dissolve sugar completely. Remove from heat, add whole stick of butter & vanilla mixing well. While mixing butter will totally melt and start cooling topping. Set aside to cool and once cooled to room temperature spread over top layer of crackers. Refrigerate to set overnight. Chocolate topping will firm up and graham crackers will soften to a thin cake-like layer. Best if made a day ahead or two.
* Sheila G's Brownie Brittle (substitute for graham crackers)
Crustless Apple-Berry Brumble
Empty 2 (16oz.) bags of frozen mixed berries into a large bowl. Remove strawberries and quarter them and put back into bowl.
Peel 2 large apples, cut in half and cut out cores. With a large grater grate apple halves into mixed berries.
Melt 1 T. butter and combine with fruit. Add 1 T. honey, 1/2 t. salt, 1 t. vanilla extract, and 1 T. cinnamon. Mix. Add 1 cup granulated real maple sugar (can substitute with 1 cup Splenda if desired). Combine thoroughly. Add 3 heaping T. corn starch and finish blending together. Empty into a Corningware casserole dish with a lid.
In a medium glass (Pyrex) bowl melt 6 T.butter. Add 1 t. vanilla extract, 1/2 t. salt, 1 T. Cinnamon. Blend together. Add 1/4 cup real maple sugar (can substitute with brown sugar or brown sugar Splenda). Mix together. Add 1 3/4 cup Quick Oatmeal combining together to a moist crumbly mixture. Carefully toss over top of apple-berry mixture evenly.
Place in a preheat 375 degree oven and bake covered 30 minutes. Remove lid and bake another 30 minutes. (For a thicker consistency, do not cover and bake 60 minutes uncovered). Cool at least 3 hours before serving. Can easily make a day ahead refrigerated. Always refrigerate leftovers.
Peel 2 large apples, cut in half and cut out cores. With a large grater grate apple halves into mixed berries.
Melt 1 T. butter and combine with fruit. Add 1 T. honey, 1/2 t. salt, 1 t. vanilla extract, and 1 T. cinnamon. Mix. Add 1 cup granulated real maple sugar (can substitute with 1 cup Splenda if desired). Combine thoroughly. Add 3 heaping T. corn starch and finish blending together. Empty into a Corningware casserole dish with a lid.
In a medium glass (Pyrex) bowl melt 6 T.butter. Add 1 t. vanilla extract, 1/2 t. salt, 1 T. Cinnamon. Blend together. Add 1/4 cup real maple sugar (can substitute with brown sugar or brown sugar Splenda). Mix together. Add 1 3/4 cup Quick Oatmeal combining together to a moist crumbly mixture. Carefully toss over top of apple-berry mixture evenly.
Place in a preheat 375 degree oven and bake covered 30 minutes. Remove lid and bake another 30 minutes. (For a thicker consistency, do not cover and bake 60 minutes uncovered). Cool at least 3 hours before serving. Can easily make a day ahead refrigerated. Always refrigerate leftovers.
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