Arrange: 4 cups thinly sliced apples in the bottom of 9 x 13 baking dish.
Sprinkle with: 1 teaspoon cinnamon
Pour over apples: 1/2 cup water
Mix together and crumble over apples:
1 cup sugar
1/2 cup butter
3/4 cup flour
Bake @ 400 for 30-35 minutes.
Wednesday, November 19, 2014
Cynthia's Hot Fudge Sauce
1 cup chocolate chips
1/2 cup butter
2 cups powdered sugar
1 can evaporated milk
1 teaspoon vanilla
Melt chocolate and butter together. Add powdered sugar and evaporated milk. Boil on medium heat for 10 - 15 minutes stirring constantly until the sauce is the desired consistency. Add vanilla and serve.
1/2 cup butter
2 cups powdered sugar
1 can evaporated milk
1 teaspoon vanilla
Melt chocolate and butter together. Add powdered sugar and evaporated milk. Boil on medium heat for 10 - 15 minutes stirring constantly until the sauce is the desired consistency. Add vanilla and serve.
President Ham's Smoked Salmon
1 quart apple juice
1 quart water
1/2 cup brown sugar
1 Tablespoon kosher salt
Lemon pepper
Marinate salmon for 3 - 6 hours. Pat dry. Sprinkle lemon pepper generously on both sides of salmon.
Cook for 20-30 minutes @ 250 - 300.
1 quart water
1/2 cup brown sugar
1 Tablespoon kosher salt
Lemon pepper
Marinate salmon for 3 - 6 hours. Pat dry. Sprinkle lemon pepper generously on both sides of salmon.
Cook for 20-30 minutes @ 250 - 300.
Ice Cream Cake Roll
3 eggs
1 cup sugar
1/3 cup water
1 teaspoon vanilla
3/4 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup cocoa
Powdered sugar
1/2 gallon ice cream (might require slightly less)
Heat oven to 375. Line jelly roll pan (15 1/2 x 10 1/2 x 1 inch) with aluminum foil and grease generously. Beat eggs in a small mixer bowl on high speed until very thick and lemon colored, about 5 minutes. Pour eggs into large mixer bowl. Beat in sugar gradually. Beat in water and vanilla on low speed. Add flour, baking powder, salt and cocoa gradually beating just until batter is smoorth. Pour into pan. Bake until wooden pick inserted in center comes out clean, 12 to 15 minutes. Immediately loosen cake from edges of pan; invert on kitchen towel sprinkled generously with powdered sugar. Carefully remove foil. Trim off stiff edges if necessary.
While hot, carefully roll cake and towel from narrow end. Cool at least 30 minutes. Unroll cake, remove towel. Spread with softened ice cream. Roll up again, wrap in foil, and freeze.
1 cup sugar
1/3 cup water
1 teaspoon vanilla
3/4 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup cocoa
Powdered sugar
1/2 gallon ice cream (might require slightly less)
Heat oven to 375. Line jelly roll pan (15 1/2 x 10 1/2 x 1 inch) with aluminum foil and grease generously. Beat eggs in a small mixer bowl on high speed until very thick and lemon colored, about 5 minutes. Pour eggs into large mixer bowl. Beat in sugar gradually. Beat in water and vanilla on low speed. Add flour, baking powder, salt and cocoa gradually beating just until batter is smoorth. Pour into pan. Bake until wooden pick inserted in center comes out clean, 12 to 15 minutes. Immediately loosen cake from edges of pan; invert on kitchen towel sprinkled generously with powdered sugar. Carefully remove foil. Trim off stiff edges if necessary.
While hot, carefully roll cake and towel from narrow end. Cool at least 30 minutes. Unroll cake, remove towel. Spread with softened ice cream. Roll up again, wrap in foil, and freeze.
Rolo Cookies
Rolos (unwrapped)
1/2 cup sugar
1/2 packed brown sugar
1/2 cup shortening
1/2 cup peanut butter
1 egg
1 1/4 cups flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
Heat oven to 375. Mix sugars, butter, peanut butter and egg. Mix in flour, baking soda, baking powder and salt. Shape dough into a ball around a rolo. Place 2 inches apart on ungreased cookie sheet. Bake until slightly golden, about 10 minutes. Cool slightly before removing from cookie sheet.
Tuesday, November 18, 2014
Rainbow Jello
Small boxes of jello:
lime
lemon
orange
cherry
strawberry
black cherry
2 cups sour cream
Dissolve lime jello in 1 1/2 cups water (heat in microwave until boiling). Divide into two bowls. Add 1/3 cup sour cream to one half and 3 Tablespoons cold water to the other half. Pour jello into 9x13 pan and refrigerate until set. Pour the other half over the set jello and refrigerate until set. Continue with the remaining jello in the order listed above. If you get the first few layer of jello set well and really cold, it is easier to add the remaining layers. I usually have two flavors mixed and ready to be layered sitting on the counter. If you work too far ahead the jello may set, even sitting on the counter.
lime
lemon
orange
cherry
strawberry
black cherry
2 cups sour cream
Dissolve lime jello in 1 1/2 cups water (heat in microwave until boiling). Divide into two bowls. Add 1/3 cup sour cream to one half and 3 Tablespoons cold water to the other half. Pour jello into 9x13 pan and refrigerate until set. Pour the other half over the set jello and refrigerate until set. Continue with the remaining jello in the order listed above. If you get the first few layer of jello set well and really cold, it is easier to add the remaining layers. I usually have two flavors mixed and ready to be layered sitting on the counter. If you work too far ahead the jello may set, even sitting on the counter.
Overnight Breakfast Rolls
24 frozen Rhodes rolls
sm. package butterscotch cook (non-instant) pudding
1/2 cup butter
3/4 cup brown sugar
3/4 teaspoon cinnamon
1/2 cup chopped nuts (optional)
Melt together butter, brown sugar and cinnamon. Set aside. Arrange frozen rolls into greased bundt pan. Sprinkle the rolls with the pudding. Pour melted butter mixture over rolls. Sprinkle with nuts. Cover with foil and let sit overnight. Remove foil and bake at 350 fro 30 minutes. Let stand for 5 minutes and then turn onto plate to serve.
sm. package butterscotch cook (non-instant) pudding
1/2 cup butter
3/4 cup brown sugar
3/4 teaspoon cinnamon
1/2 cup chopped nuts (optional)
Melt together butter, brown sugar and cinnamon. Set aside. Arrange frozen rolls into greased bundt pan. Sprinkle the rolls with the pudding. Pour melted butter mixture over rolls. Sprinkle with nuts. Cover with foil and let sit overnight. Remove foil and bake at 350 fro 30 minutes. Let stand for 5 minutes and then turn onto plate to serve.
Grandma Page's Cinnamon Muffins
2 cups flour
3 teaspoons baking powder
2 eggs
1 cup milk
1/2 cup butter
3 tsp. cinnamon
1/2 teaspoon salt
1 cup brown sugar
Mix together flour and baking powder in mixing bowl. Combine remaining ingredients in a blender. Pour blender mixture over flour mixture and stir with a fork until blended but do not overmix. Pour into greased muffin tins and bake @ 375 for 15-20 minutes. After removing from oven turn muffins out of pan onto a kitchen towel to cool...or eat warm:)
3 teaspoons baking powder
2 eggs
1 cup milk
1/2 cup butter
3 tsp. cinnamon
1/2 teaspoon salt
1 cup brown sugar
Mix together flour and baking powder in mixing bowl. Combine remaining ingredients in a blender. Pour blender mixture over flour mixture and stir with a fork until blended but do not overmix. Pour into greased muffin tins and bake @ 375 for 15-20 minutes. After removing from oven turn muffins out of pan onto a kitchen towel to cool...or eat warm:)
Aunt Jeannette's Oatmeal Rolls
Cook one minute uncovered:
2 cups boiling water
1 cup quick oats (I have used fresh oats and just cooked it a little longer, 2 minutes?)
Add to oatmeal mixture:
2/3 cup brown sugar
3 Tablespoons butter
1 1/2 teaspoon salt
1/3 cup cold water
Cool above mixture until cool enough to add yeast and stir in:
2 Tablespoons yeast
3 cups flour
Beat well, adding enough flour to make a soft dough that is sticky. Knead 6 - 8 minutes. Let rise until double. Shape into rolls (balls). (I flour my hands)
Cover and let rise for 30 minutes Bake @ 350 for 20-25 minutes.
2 cups boiling water
1 cup quick oats (I have used fresh oats and just cooked it a little longer, 2 minutes?)
Add to oatmeal mixture:
2/3 cup brown sugar
3 Tablespoons butter
1 1/2 teaspoon salt
1/3 cup cold water
Cool above mixture until cool enough to add yeast and stir in:
2 Tablespoons yeast
3 cups flour
Beat well, adding enough flour to make a soft dough that is sticky. Knead 6 - 8 minutes. Let rise until double. Shape into rolls (balls). (I flour my hands)
Cover and let rise for 30 minutes Bake @ 350 for 20-25 minutes.
Pumpkin Chocolate Chip Cookies
1 cup butter
3 cups sugar
2 eggs
5 cups flour
2 tsp. baking powder
2 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
2 tsp. nutmeg
2 cups Libby's pumpkin
2 cups semi sweet chocolate chips
2 tsp. vanilla
Cream shortening and sugar together until light and fluffy. Add eggs and mix well. Sift flour, baking powder, soda, salt, cinnamon, and nutmeg. Add to creamed mixture alternately with pumpkin. Beat after each addition until smooth. Fold in chocolate chips and vanilla. Drop on greased cookie sheet. Bake at 375 for 10-12 minutes. These cookies freeze well.
3 cups sugar
2 eggs
5 cups flour
2 tsp. baking powder
2 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
2 tsp. nutmeg
2 cups Libby's pumpkin
2 cups semi sweet chocolate chips
2 tsp. vanilla
Cream shortening and sugar together until light and fluffy. Add eggs and mix well. Sift flour, baking powder, soda, salt, cinnamon, and nutmeg. Add to creamed mixture alternately with pumpkin. Beat after each addition until smooth. Fold in chocolate chips and vanilla. Drop on greased cookie sheet. Bake at 375 for 10-12 minutes. These cookies freeze well.
Black Bottom Cake
Topping (optional):
1/3 cup nuts, chopped
1/3 cup sugar
Filling:
8 oz. cream cheese
1/3 cup sugar
1 egg
1/2 tsp. salt
6 oz. semi sweet chocolate chips
Cake:
1 1/2 cups flour
1 cup sugar
1/4 cup cocoa
1 tsp. baking soda
1/2 tsp. salt
1/3 cup vegetable oil
1 tsp. vanilla
1 tsp. vinegar
1 cup water
For topping combine chopped nuts and 1/3 cup sugar. Set aside. Cream together cream cheese, 1/3 cup sugar, egg, and 1/2 teaspoon salt. Fold in chocolate chips. Set aside. In a large bowl mix together four, 1 cup sugar, cocoa, baking soda, and 1/2 teaspoon salt. Add oil, vanilla, vinegar, and water. Mix well. Pour chocolate batter into greased 9x13 pan. Spoon cream cheese mixture on top then cover with sugar and nut topping.
Bake at 350 for 30 minutes.
1/3 cup nuts, chopped
1/3 cup sugar
Filling:
8 oz. cream cheese
1/3 cup sugar
1 egg
1/2 tsp. salt
6 oz. semi sweet chocolate chips
Cake:
1 1/2 cups flour
1 cup sugar
1/4 cup cocoa
1 tsp. baking soda
1/2 tsp. salt
1/3 cup vegetable oil
1 tsp. vanilla
1 tsp. vinegar
1 cup water
For topping combine chopped nuts and 1/3 cup sugar. Set aside. Cream together cream cheese, 1/3 cup sugar, egg, and 1/2 teaspoon salt. Fold in chocolate chips. Set aside. In a large bowl mix together four, 1 cup sugar, cocoa, baking soda, and 1/2 teaspoon salt. Add oil, vanilla, vinegar, and water. Mix well. Pour chocolate batter into greased 9x13 pan. Spoon cream cheese mixture on top then cover with sugar and nut topping.
Bake at 350 for 30 minutes.
Subscribe to:
Comments (Atom)