2 T. dry yeast
2 cups warm water
1/3 cup sugar
1/3 cup shortening
2 1/2 tsp. Salt
2/3 cup nonfat dry milk
5-6 cups flour
1 egg
In the large bowl of an electric mixer, combine yeast and water. Let stand 5 minutes. Add sugar, shortening, salt, dry milk, 2 cups flour and egg. Beat together until very smooth. Add 2 more cups flour, one at a time, and beat until smooth. Add about one more cup flour, 1/2 cup at a time until well mixed. Turn dough onto a lightly floured board and knead until it is smooth and satiny (I simply use my very-well-loved Bosch mixer to knead for me). Return dough to an oiled bowl and cover to let rise until about triple in size.
Use last of the flour as needed on the board for rolling and shaping the dough. Let dough rest on board for 10 minutes so it will be easier to manage if you roll it. Separate dough into three portions. Roll out each portion into a circle and cut into 8 pie-shaped pieces (or 12 pieces if you want smaller rolls). Roll up crescent-style and place on baking sheet (I line mine with a silpat liner or parchment paper). Bake at 350 degrees for 12 minutes. Makes 2-3 dozen rolls.
Monday, March 30, 2009
Impossible Quiche
3 eggs
1/2 c biscuit mix
1/2 c melted butter (I always cut it in half)
1 1/2 c milk
1/4 tsp salt
dash pepper
1 to 2 c shredded swiss cheese
1/2 to 1 c cooked ham or bacon, cut in small pieces
(I also add green onion)
Mix all ingredients, EXCEPT cheese and meat, in a blender. Pour into a 9
inch pie pan. Sprinkle cheese and meat on top and push down into liquid.
Bake 45 minutes at 350. Let set for 10 minutes before cutting. American or
Jack cheese or any combination can be used. (This recipe is almost too easy!)
(I often double the recipe)
1/2 c biscuit mix
1/2 c melted butter (I always cut it in half)
1 1/2 c milk
1/4 tsp salt
dash pepper
1 to 2 c shredded swiss cheese
1/2 to 1 c cooked ham or bacon, cut in small pieces
(I also add green onion)
Mix all ingredients, EXCEPT cheese and meat, in a blender. Pour into a 9
inch pie pan. Sprinkle cheese and meat on top and push down into liquid.
Bake 45 minutes at 350. Let set for 10 minutes before cutting. American or
Jack cheese or any combination can be used. (This recipe is almost too easy!)
(I often double the recipe)
Cheesy Potato and Corn Chowder
(I have left out the green chiles when I don't have them)
2 tablespoons margarine
1 cup chopped celery
1 cup chopped onion
2 (14.5 ounce) cans chicken broth
3 cups peeled and cubed potatoes
1 (15 ounce) can whole kernel corn
1 (4 ounce) can diced green chiles
1 (2.5 ounce) package country style gravy mix
2 cups milk
1 cup shredded Mexican-style processed cheese food (I have used any cheese)
DIRECTIONS
In large saucepan, melt margarine over medium high heat. Add celery and onion; cook and stir until tender, about 5 minutes.
Add chicken broth; bring to a boil. Add potatoes; cook over low heat for 20 to 25 minutes or until potatoes are soft, stirring occasionally.
Stir in corn and chiles; return to boiling. Dissolve gravy mix in milk; stir into boiling mixture. Add cheese; cook and stir over low heat until cheese is melted.
2 tablespoons margarine
1 cup chopped celery
1 cup chopped onion
2 (14.5 ounce) cans chicken broth
3 cups peeled and cubed potatoes
1 (15 ounce) can whole kernel corn
1 (4 ounce) can diced green chiles
1 (2.5 ounce) package country style gravy mix
2 cups milk
1 cup shredded Mexican-style processed cheese food (I have used any cheese)
DIRECTIONS
In large saucepan, melt margarine over medium high heat. Add celery and onion; cook and stir until tender, about 5 minutes.
Add chicken broth; bring to a boil. Add potatoes; cook over low heat for 20 to 25 minutes or until potatoes are soft, stirring occasionally.
Stir in corn and chiles; return to boiling. Dissolve gravy mix in milk; stir into boiling mixture. Add cheese; cook and stir over low heat until cheese is melted.
Sweet and Sour Chicken
Chicken:
3-4 boneless, skinless chicken breasts
Salt and pepper
1 cup cornstarch
2 eggs, beaten
1/4 cup canola oil
Cut boneless chicken breasts into chunks. Season with salt and pepper. Dip chicken in cornstarch and then in egg. Fry in a little oil until brown but not cooked through. Place in a single layer in a baking dish. Mix sauce ingredients (below) together and pour over chicken.
Sauce:
¾ cup sugar
4 tablespoons ketchup
½ cup vinegar
1 tablespoon soy sauce
1 teaspoon garlic salt
Bake for one hour at 325 degrees. Turn chicken every 15 minutes. If you like extra sauce, make another batch of sauce and bring it to a boil on the stovetop. Stir constantly and let cook over medium heat until thickened and reduced - about 6-8 minutes.
3-4 boneless, skinless chicken breasts
Salt and pepper
1 cup cornstarch
2 eggs, beaten
1/4 cup canola oil
Cut boneless chicken breasts into chunks. Season with salt and pepper. Dip chicken in cornstarch and then in egg. Fry in a little oil until brown but not cooked through. Place in a single layer in a baking dish. Mix sauce ingredients (below) together and pour over chicken.
Sauce:
¾ cup sugar
4 tablespoons ketchup
½ cup vinegar
1 tablespoon soy sauce
1 teaspoon garlic salt
Bake for one hour at 325 degrees. Turn chicken every 15 minutes. If you like extra sauce, make another batch of sauce and bring it to a boil on the stovetop. Stir constantly and let cook over medium heat until thickened and reduced - about 6-8 minutes.
YUMMY ROLLS
I often do them in crescents
1 cup warm water
1 cup warm milk (I just heat it in the microwave for 30 seconds and let it sit while the yeast bubbled)
1/3 cup sugar
1 package yeast(2 1/4 teaspoon)
1/3 cup oil
1/2 T salt
1 egg
flour (I think I ended up use 4 1/2 cups)
In mixer combine yeast, sugar, and warm water; let grow until bubbly(about 5 minutes). Add milk and mix. Mix in oil and egg. Slowly add 2 cups flour, mix and then add salt. Add 1/2 cup flour at a time until it comes away from side of bowl. Let rise in mixing bowl for about 30 minutes. Form rolls as desired and place on a greased cookie sheet. Let rise and additional 30 minutes. Bake at 400 degrees for 10-12 minutes. Brush hot rolls with melted butter. I made 2 dozen with this
1 cup warm water
1 cup warm milk (I just heat it in the microwave for 30 seconds and let it sit while the yeast bubbled)
1/3 cup sugar
1 package yeast(2 1/4 teaspoon)
1/3 cup oil
1/2 T salt
1 egg
flour (I think I ended up use 4 1/2 cups)
In mixer combine yeast, sugar, and warm water; let grow until bubbly(about 5 minutes). Add milk and mix. Mix in oil and egg. Slowly add 2 cups flour, mix and then add salt. Add 1/2 cup flour at a time until it comes away from side of bowl. Let rise in mixing bowl for about 30 minutes. Form rolls as desired and place on a greased cookie sheet. Let rise and additional 30 minutes. Bake at 400 degrees for 10-12 minutes. Brush hot rolls with melted butter. I made 2 dozen with this
Banana Bread
I usually double the recipe and make 4 mini loves in my stone ware pan... I have tried other recipe but always come back to this basic recipe.
Ingredients:
1 1/2 cups flour (can use whole wheat flour for up to half of amount)
1 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp ground cinnamon
1/8 tsp salt
1 egg
1 cup mashed ripe bananas (3 medium)
3/4 cup sugar (or less)
1/4 cup cooking oil
1/2 cup chopped walnuts (optional)
1/3 cup cranberries (optional)
1/3 cup chocolate chips (optional)
Preparation:
Grease the bottom and 1/2 inch up the sides of an 8x4x2-inch loaf pan; set aside. In a medium mixing bowl combine the flour, baking powder, baking soda, cinnamon, and salt. Make a well in the center of dry mixture; set aside.
In another bowl combine the egg, bananas, sugar and cooking oil. Add egg mixture all at once to dry mixture. Stir just till moistened (batter should be lumpy). Fold in nuts, cranberries and chocolate chips.
Spoon batter into the prepared pan. Bake in a 350 degree oven for 50-55 minutes or till a wooden toothpick inserted near center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove loaf from pan; cool on rack. Wrap and store overnight before slicing. Makes 1 loaf (16 servings).
Ingredients:
1 1/2 cups flour (can use whole wheat flour for up to half of amount)
1 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp ground cinnamon
1/8 tsp salt
1 egg
1 cup mashed ripe bananas (3 medium)
3/4 cup sugar (or less)
1/4 cup cooking oil
1/2 cup chopped walnuts (optional)
1/3 cup cranberries (optional)
1/3 cup chocolate chips (optional)
Preparation:
Grease the bottom and 1/2 inch up the sides of an 8x4x2-inch loaf pan; set aside. In a medium mixing bowl combine the flour, baking powder, baking soda, cinnamon, and salt. Make a well in the center of dry mixture; set aside.
In another bowl combine the egg, bananas, sugar and cooking oil. Add egg mixture all at once to dry mixture. Stir just till moistened (batter should be lumpy). Fold in nuts, cranberries and chocolate chips.
Spoon batter into the prepared pan. Bake in a 350 degree oven for 50-55 minutes or till a wooden toothpick inserted near center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove loaf from pan; cool on rack. Wrap and store overnight before slicing. Makes 1 loaf (16 servings).
Chocolate Turtle Waffle Cookies
(oh now these are good - I remember having them as a kid)
1 ½ cups sugar
1 cup butter, softened
4 eggs
2 tsp Vanilla
2 cups flour
½ cup cocoa powder
¼ tsp salt
Turn waffle maker on and allow to “preheat”. Cream sugar and butter together. Beat eggs into creamed mixture, adding vanilla. Sift flour cocoa and salt together and mix into the creamed mixture. Spoon mixture into greased and hot waffle iron and cook 1-2 minutes.
Now, I like to eat them as soon as I blow on them to cool them down a bit.
1 ½ cups sugar
1 cup butter, softened
4 eggs
2 tsp Vanilla
2 cups flour
½ cup cocoa powder
¼ tsp salt
Turn waffle maker on and allow to “preheat”. Cream sugar and butter together. Beat eggs into creamed mixture, adding vanilla. Sift flour cocoa and salt together and mix into the creamed mixture. Spoon mixture into greased and hot waffle iron and cook 1-2 minutes.
Now, I like to eat them as soon as I blow on them to cool them down a bit.
Almond Bark Candy
1 lb. white chocolate
1/2 c. raisins
1/2 c. almonds, chopped
Melt chocolate until smooth. Add raisins and almonds. Pour onto wax paper - this will be a thin candy. Let cool then break into pieces.
1/2 c. raisins
1/2 c. almonds, chopped
Melt chocolate until smooth. Add raisins and almonds. Pour onto wax paper - this will be a thin candy. Let cool then break into pieces.
Super Easy Rocky Road Fudge
Rich and truly divine fudge! The easy way is the microwave method.
2 cups (12-oz. pkg.) NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Morsels
1 can (14 oz.) CARNATION Sweetened Condensed Milk
1 teaspoon vanilla extract
3 cups miniature marshmallows
1 1/2 cups coarsely chopped walnuts
LINE 13 x 9-inch baking pan with foil; grease lightly.
MICROWAVE morsels and sweetened condensed milk in large,
uncovered, microwave-safe bowl on HIGH (100%) power for
1 minute; STIR. Morsels may retain some of their shape.
If necessary, microwave at additional 10- to 15-second
intervals, stirring until smooth. Stir in vanilla extract.
Fold in marshmallows and nuts.
PRESS mixture into prepared baking pan. Refrigerate until
ready to serve. Lift from pan; remove foil. Cut into pieces.
2 cups (12-oz. pkg.) NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Morsels
1 can (14 oz.) CARNATION Sweetened Condensed Milk
1 teaspoon vanilla extract
3 cups miniature marshmallows
1 1/2 cups coarsely chopped walnuts
LINE 13 x 9-inch baking pan with foil; grease lightly.
MICROWAVE morsels and sweetened condensed milk in large,
uncovered, microwave-safe bowl on HIGH (100%) power for
1 minute; STIR. Morsels may retain some of their shape.
If necessary, microwave at additional 10- to 15-second
intervals, stirring until smooth. Stir in vanilla extract.
Fold in marshmallows and nuts.
PRESS mixture into prepared baking pan. Refrigerate until
ready to serve. Lift from pan; remove foil. Cut into pieces.
S'mores Fudge
1-1/3 cups milk chocolate chips
2/3 cup sweetened condensed milk
1 teaspoon vanilla
1-1/3 cups miniature marshmallows
2 graham crackers -- broken into small pieces
Line an 8-inch square pan with aluminum foil; grease foil. Cook the chips and the condensed milk in bowl in microwave until melted and smooth. Stir frequently. Let cool 2 minutes, then stir in vanilla and 1 cup of the marshmallows. Pour into lined pan. Stick graham cracker pieces and remaining marshmallows into fudge. Refrigerate 3 hours or until firm. Invert pan, peel off foil, invert fudge and cut in 1" squares
2/3 cup sweetened condensed milk
1 teaspoon vanilla
1-1/3 cups miniature marshmallows
2 graham crackers -- broken into small pieces
Line an 8-inch square pan with aluminum foil; grease foil. Cook the chips and the condensed milk in bowl in microwave until melted and smooth. Stir frequently. Let cool 2 minutes, then stir in vanilla and 1 cup of the marshmallows. Pour into lined pan. Stick graham cracker pieces and remaining marshmallows into fudge. Refrigerate 3 hours or until firm. Invert pan, peel off foil, invert fudge and cut in 1" squares
Peanut Brittle
This is the best ever.
1 1/2 cup white sugar
1/ cup Karo white Sypup
1 1/2 cup Unsalted Peanuts
1 tsp. baking soda
1/4 cup water
Grease a large cookie sheet ( I use butter)
In a heavy 2- quart saucepan, Comibne sugar, syrup, and water.
Set candy thermometer in place over medium heat.
Boil until 280 drgrees.
Add the peanuts and stir contantly until 300 degrees.
Remove saucepan from heat and immediately, stir in baking soda.
Mix well and pour on cookie sheet. You have to work real fast after you mix it with the baking soda.
Cool 1 hour . With your hands snap candy into small pieces.
Store tightly, covered.
1 1/2 cup white sugar
1/ cup Karo white Sypup
1 1/2 cup Unsalted Peanuts
1 tsp. baking soda
1/4 cup water
Grease a large cookie sheet ( I use butter)
In a heavy 2- quart saucepan, Comibne sugar, syrup, and water.
Set candy thermometer in place over medium heat.
Boil until 280 drgrees.
Add the peanuts and stir contantly until 300 degrees.
Remove saucepan from heat and immediately, stir in baking soda.
Mix well and pour on cookie sheet. You have to work real fast after you mix it with the baking soda.
Cool 1 hour . With your hands snap candy into small pieces.
Store tightly, covered.
GINGER SPARKLES
3/4 cup shortening
1 cup white sugar
1 egg
1/4 cup molasses
2 cups all purpose flour
2 tsps. baking soda
1 tsp. ginger
1 tsp. cinnamon
1/2 tsp. salt
sugar for rolling in
Cream shortening and sugar. Add egg and molasses. Blend dry ingredients together and add gradually stirring well. Roll in walnut size balls and roll in white sugar.(don't forget this step).Place on lightly sprayed cookie sheet (Don't flatten).They will spread. Bake 350 degrees till crackled and light brown 7-8 min. May look soft in middle but will cook more when taken out.
1 cup white sugar
1 egg
1/4 cup molasses
2 cups all purpose flour
2 tsps. baking soda
1 tsp. ginger
1 tsp. cinnamon
1/2 tsp. salt
sugar for rolling in
Cream shortening and sugar. Add egg and molasses. Blend dry ingredients together and add gradually stirring well. Roll in walnut size balls and roll in white sugar.(don't forget this step).Place on lightly sprayed cookie sheet (Don't flatten).They will spread. Bake 350 degrees till crackled and light brown 7-8 min. May look soft in middle but will cook more when taken out.
Caramels
Caramels
• 1c. (2 sticks) Butter
• 1 can Sweetened, condensed milk (8oz.)
• 1c. Light brown sugar, packed
• 1c. Light corn syrup
• Cooking spray
You will need the following:
• A good, heavy pan- preferably not a Teflon coated pan. It needs to be at least a 2 quart pan, preferably a little bigger.
• Either a wooden spoon or a metal spoon with a wooden handle (heat will travel through a metal spoon). Do not use any type of plastic spoon as it will most likely melt.
• A cake pan or cookie sheet. For thicker caramels, use a cake pan, for thinner caramels, use a cookie sheet.
• A candy thermometer.
• Wax paper for wrapping the finished caramels.
Follow these steps in order to ensure success.
1. Coat your cookie sheet or cake pan with a light coating of cooking spray. Try not to apply it too thick or the bottoms of your caramels will be greasy.
2. Combine all of the ingredients in your pan and heat over medium heat. Be sure to put the thermometer in before the mixture gets hot so the thermometer does not break.
3. Continually stir the mixture; make sure to scrape the bottom of the pan so it does not stick or burn.
4. Once the mixture begins to boil, you may need to adjust the temperature of your stove a little so as not to scorch it.
5. Boil until you reach 248 degrees which is “soft ball” on the thermometer. The caramels will be a medium amber color.
6. Immediately pour the caramels into your pre-greased cookie sheet or cake pan.
7. Allow to cool completely before cutting. If it is cold outside, I usually set them out on the porch for a half hour or so.
8. While the caramels are cooling, get your wax paper ready. I usually tear it in 6 inch pieces and then cut those in halves or thirds depending on how big you want your individual caramels to be.
9. Cut the caramels into individual sizes. When cutting, a good tip is to grease the knife you are going to use with cooking spray so it does not stick. It is also easier to use a pizza cutter; just use a knife to finish the cuts near the edges of the pan.
10. Wrap the caramels in wax paper to keep them fresh.
11. Store in an air tight container and enjoy!
• 1c. (2 sticks) Butter
• 1 can Sweetened, condensed milk (8oz.)
• 1c. Light brown sugar, packed
• 1c. Light corn syrup
• Cooking spray
You will need the following:
• A good, heavy pan- preferably not a Teflon coated pan. It needs to be at least a 2 quart pan, preferably a little bigger.
• Either a wooden spoon or a metal spoon with a wooden handle (heat will travel through a metal spoon). Do not use any type of plastic spoon as it will most likely melt.
• A cake pan or cookie sheet. For thicker caramels, use a cake pan, for thinner caramels, use a cookie sheet.
• A candy thermometer.
• Wax paper for wrapping the finished caramels.
Follow these steps in order to ensure success.
1. Coat your cookie sheet or cake pan with a light coating of cooking spray. Try not to apply it too thick or the bottoms of your caramels will be greasy.
2. Combine all of the ingredients in your pan and heat over medium heat. Be sure to put the thermometer in before the mixture gets hot so the thermometer does not break.
3. Continually stir the mixture; make sure to scrape the bottom of the pan so it does not stick or burn.
4. Once the mixture begins to boil, you may need to adjust the temperature of your stove a little so as not to scorch it.
5. Boil until you reach 248 degrees which is “soft ball” on the thermometer. The caramels will be a medium amber color.
6. Immediately pour the caramels into your pre-greased cookie sheet or cake pan.
7. Allow to cool completely before cutting. If it is cold outside, I usually set them out on the porch for a half hour or so.
8. While the caramels are cooling, get your wax paper ready. I usually tear it in 6 inch pieces and then cut those in halves or thirds depending on how big you want your individual caramels to be.
9. Cut the caramels into individual sizes. When cutting, a good tip is to grease the knife you are going to use with cooking spray so it does not stick. It is also easier to use a pizza cutter; just use a knife to finish the cuts near the edges of the pan.
10. Wrap the caramels in wax paper to keep them fresh.
11. Store in an air tight container and enjoy!
Chex Muddy Buddies
1 teaspoon vanilla
1 1/2 cups powdered sugar
1/2 cup Skippy® peanut butter
1 package (6 ounces) semisweet chocolate chips (1 cup)
1/4 cup margarine or butter*
9 cups Chex® cereal (any variety)
Measure cereal into large bowl; set aside. Microwave chocolate chips, peanut butter and margarine in 1-quart microwavable bowl, uncovered on High 1 minute; stir. Microwave 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour chocolate mixture over cereal in bowl, stirring until evenly coated. Pour into large plastic food-storage bag; add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator. 9 cups snack.
1 1/2 cups powdered sugar
1/2 cup Skippy® peanut butter
1 package (6 ounces) semisweet chocolate chips (1 cup)
1/4 cup margarine or butter*
9 cups Chex® cereal (any variety)
Measure cereal into large bowl; set aside. Microwave chocolate chips, peanut butter and margarine in 1-quart microwavable bowl, uncovered on High 1 minute; stir. Microwave 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour chocolate mixture over cereal in bowl, stirring until evenly coated. Pour into large plastic food-storage bag; add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator. 9 cups snack.
toll house pie
melt 1 cup butter (try to use the real thing - if not it has to be real margarine not spread) while it is cooling, beat 2 eggs; add 1/2 cup flour, 1/2 cup sugar, and 1/2 cup brown sugar to the egg. stir in the cool butter. stir in 6 oz. (1 cup) semi sweet chocolate chips and 1 cup walnuts. bake in an unbaked pie shell for 1 hour at 325 degrees.
don't try using this recipe without the nuts. i have substituted almonds because my brother would not eat walnuts, and that worked, but the walnuts are better. if you don't use the nuts, it just kind of sinks into a gooey sort of stuff in the pie shell.
don't try using this recipe without the nuts. i have substituted almonds because my brother would not eat walnuts, and that worked, but the walnuts are better. if you don't use the nuts, it just kind of sinks into a gooey sort of stuff in the pie shell.
Texas Sheet Cake
2 cups flour
2 cups sugar
1 cup butter
4 Tbsp cocoa
1 cup water
2 eggs, slightly beaten
1 tsp vanilla
1/2 cup buttermilk
1 tsp soda
1 tsp cinnamon
Mix and set aside your flour and sugar.
In a large pan, bring the butter, cocoa, and water to a boil. Take the pan off the burner and add the vanilla, buttermilk, soda and cinnamon, and the slightly beaten eggs. (I always add the eggs last because if you aren't stirring fast enough they can cook in the heat of the butter/cocoa mixture!) Mix in the sugar and the flour and pour all into a Pam sprayed jelly roll pan. Bake at a preheated 400' oven for 20 minutes.
Frosting
1 1/2 cups white sugar
6 Tbsp butter
6 Tbsp milk
1/2 to 1 cup chocolate chips.
Combine sugar, butter, and milk in saucepan, and bring to a boil - boil for one minute. Remove from heat and add the chocolate chips. Beat until smooth and spread over cooled cake. Yumm!
2 cups sugar
1 cup butter
4 Tbsp cocoa
1 cup water
2 eggs, slightly beaten
1 tsp vanilla
1/2 cup buttermilk
1 tsp soda
1 tsp cinnamon
Mix and set aside your flour and sugar.
In a large pan, bring the butter, cocoa, and water to a boil. Take the pan off the burner and add the vanilla, buttermilk, soda and cinnamon, and the slightly beaten eggs. (I always add the eggs last because if you aren't stirring fast enough they can cook in the heat of the butter/cocoa mixture!) Mix in the sugar and the flour and pour all into a Pam sprayed jelly roll pan. Bake at a preheated 400' oven for 20 minutes.
Frosting
1 1/2 cups white sugar
6 Tbsp butter
6 Tbsp milk
1/2 to 1 cup chocolate chips.
Combine sugar, butter, and milk in saucepan, and bring to a boil - boil for one minute. Remove from heat and add the chocolate chips. Beat until smooth and spread over cooled cake. Yumm!
Favorite Coffee Cake
this is my mom's recipe - I love it! - I often double it!
1 1/2 cups flour -------- 1/4 cup sugar
2 1/2 tea. bak. pow. -------- 3/4 tea. salt
1/4 cup short. --------- 1 egg
¾ c milk
topping (below)
Heat oven to 375. Grease round layer pan (9 x 1 1/2) or square pan (8x8) Blend all ingredients except Topping. Beat vigorously .....spread in pan.
Sprinkle topping over batter. Bake 25 to 30 min. or until wooden pick inserted in center comes out clean. serve warm. ................... Serves 9-12
Topping
Mix 1/3 cup brown sugar, 1/4 cup flour, 1/2 tea. cinnamon and 3 tab. firm butter until crumbly
1 1/2 cups flour -------- 1/4 cup sugar
2 1/2 tea. bak. pow. -------- 3/4 tea. salt
1/4 cup short. --------- 1 egg
¾ c milk
topping (below)
Heat oven to 375. Grease round layer pan (9 x 1 1/2) or square pan (8x8) Blend all ingredients except Topping. Beat vigorously .....spread in pan.
Sprinkle topping over batter. Bake 25 to 30 min. or until wooden pick inserted in center comes out clean. serve warm. ................... Serves 9-12
Topping
Mix 1/3 cup brown sugar, 1/4 cup flour, 1/2 tea. cinnamon and 3 tab. firm butter until crumbly
Pumpkin Sheet Cake Recipe
Mix together:
4 eggs -1 2/3 cup sugar - 1 cup oil - 2 cups pumpkin (15oz can) - 2 cups flour -
2 tsp baking powder - 2 tsp cinnamon - 1 tsp salt - 1 tsp baking soda
Pour onto a greased cookie sheet and bake at 350 degrees for 20 - 25 minutes.
Frost with cream cheese icing.
Cream Cheese Frosting
Beat together one 8oz package cream cheese, softened; 1/2 cup butter, softened; and 2 tsp vanilla till light and fluffy.
Gradually add 2 cups sifted powdered sugar, beating well. Gradually beat 1-2 additional cups powdered sugar to reach spreading consistency. Cover and store cake in refrigerator.
4 eggs -1 2/3 cup sugar - 1 cup oil - 2 cups pumpkin (15oz can) - 2 cups flour -
2 tsp baking powder - 2 tsp cinnamon - 1 tsp salt - 1 tsp baking soda
Pour onto a greased cookie sheet and bake at 350 degrees for 20 - 25 minutes.
Frost with cream cheese icing.
Cream Cheese Frosting
Beat together one 8oz package cream cheese, softened; 1/2 cup butter, softened; and 2 tsp vanilla till light and fluffy.
Gradually add 2 cups sifted powdered sugar, beating well. Gradually beat 1-2 additional cups powdered sugar to reach spreading consistency. Cover and store cake in refrigerator.
TACO SOUP
1lb Hamburger meat
1 can stewed tomatos (undrained)
2 can corn (undrained)
2 cans of pinto or kidney beans (undrained)
1 can diced green chilies
1 medium onion
1 package taco seasoning
1 package ranch dressing
2 cups water
In a large pot add tomatos, corn, beans, water, and both packs of the seasonings. Simmer on medium. In a skillet brown the hamburger. Drain. Add to pot. In the skilled add the diced chilies and onion. Cook until the onion is soft. Add to the pot. Simmer for 30 min to an hour. Top with Cheese, sour cream, salsa, or olives.
1 can stewed tomatos (undrained)
2 can corn (undrained)
2 cans of pinto or kidney beans (undrained)
1 can diced green chilies
1 medium onion
1 package taco seasoning
1 package ranch dressing
2 cups water
In a large pot add tomatos, corn, beans, water, and both packs of the seasonings. Simmer on medium. In a skillet brown the hamburger. Drain. Add to pot. In the skilled add the diced chilies and onion. Cook until the onion is soft. Add to the pot. Simmer for 30 min to an hour. Top with Cheese, sour cream, salsa, or olives.
GERMAN PANCAKES
This fluffy pancake should be eaten
as soon as it comes out of the oven!
1 cup milk
1 cup all-purpose flour
6 large eggs
Dash Salt
1 teaspoon vanilla
4 tablespoons butter or margarine
Preheat oven to 400°F. Mix milk, flour, eggs, salt, and vanilla in a blender until smooth. Melt 1 tablespoon butter or margarine in each of four 9" pie pans in oven. Remove pans as soon as butter melts and tilt to grease entire pan.
Divide batter into each of the four pie pans. Bake 10 to 15 minutes or until golden brown. The edges will puff up, and the pancake will form a well in the center. Remove from oven when golden and serve immediately. Serves 4.
as soon as it comes out of the oven!
1 cup milk
1 cup all-purpose flour
6 large eggs
Dash Salt
1 teaspoon vanilla
4 tablespoons butter or margarine
Preheat oven to 400°F. Mix milk, flour, eggs, salt, and vanilla in a blender until smooth. Melt 1 tablespoon butter or margarine in each of four 9" pie pans in oven. Remove pans as soon as butter melts and tilt to grease entire pan.
Divide batter into each of the four pie pans. Bake 10 to 15 minutes or until golden brown. The edges will puff up, and the pancake will form a well in the center. Remove from oven when golden and serve immediately. Serves 4.
Chicken Noodle Soup
YUMMY!
Ingredients:
4 cups chopped, cooked chicken meat
1 cup chopped celery
1/4 cup chopped carrots
1/4 cup chopped onion
1/4 cup butter
8 ounces egg noodles
12 cups water
9 cubes chicken bouillon
1/2 teaspoon dried marjoram
1/2 teaspoon ground black pepper
1 bay leaf
1 tablespoon dried parsley
Directions:
1.
In a large stock pot, saute celery and onion in butter or margarine.
2.
Add chicken, carrots, water, bouillon cubes, marjoram, black pepper, bay leaf, and parsley. Simmer for 30 minutes.
3.
Add noodles, and simmer for 10 more minutes.
Ingredients:
4 cups chopped, cooked chicken meat
1 cup chopped celery
1/4 cup chopped carrots
1/4 cup chopped onion
1/4 cup butter
8 ounces egg noodles
12 cups water
9 cubes chicken bouillon
1/2 teaspoon dried marjoram
1/2 teaspoon ground black pepper
1 bay leaf
1 tablespoon dried parsley
Directions:
1.
In a large stock pot, saute celery and onion in butter or margarine.
2.
Add chicken, carrots, water, bouillon cubes, marjoram, black pepper, bay leaf, and parsley. Simmer for 30 minutes.
3.
Add noodles, and simmer for 10 more minutes.
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