Ingredients:
1 cup butter, softened
1 cup packed light brown sugar
1/2 cup white sugar
2 eggs
2 teaspoons vanilla extract
1 1/4 cups all-purpose flour 1/2 teaspoon baking soda
1 teaspoon salt
3 cups quick-cooking oats
1 cup chopped walnuts
1 cup semisweet chocolate chips
Directions:
1. Preheat the oven to 325 degrees F (165 degrees C).
2. In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in eggs one at a time, then stir in vanilla. Combine the flour, baking soda, and salt; stir into the creamed mixture until just blended. Mix in the quick oats, walnuts, and chocolate chips. Drop by heaping spoonfuls onto ungreased baking sheets.
3. Bake for 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Monday, October 26, 2009
Sunday, October 25, 2009
My Amish Friend's Caramel Corn
from all recipes..
I LOVED THIS!!!!!!
7 quarts plain popped popcorn (I even used microwave buttered popcorn and it turned out great - oh yes I used 2 bags)
2 cups dry roasted peanuts (optional)
2 cups brown sugar
1/2 cup light corn syrup
1 teaspoon salt
1 cup margarine
1/2 teaspoon baking soda
1 teaspoon vanilla extract
Directions:
1.
Place the popped popcorn into two shallow greased baking pans. You may use roasting pans, jelly roll pans, or disposable roasting pans. Add the peanuts to the popped corn if using. Set aside.
2.
Preheat the oven to 250 degrees F (120 degrees C). Combine the brown sugar, corn syrup, margarine and salt in a saucepan. Bring to a boil over medium heat, stirring enough to blend. Once the mixture begins to boil, boil for 5 minutes while stirring constantly.
3.
Remove from the heat, and stir in the baking soda and vanilla. The mixture will be light and foamy. Immediately pour over the popcorn in the pans, and stir to coat. Don't worry too much at this point about getting all of the corn coated.
4.
Bake for 1 hour, removing the pans, and giving them each a good stir every 15 minutes. Line the counter top with waxed paper. Dump the corn out onto the waxed paper and separate the pieces. Allow to cool completely, then store in airtight containers or resealable bags.
I LOVED THIS!!!!!!
7 quarts plain popped popcorn (I even used microwave buttered popcorn and it turned out great - oh yes I used 2 bags)
2 cups dry roasted peanuts (optional)
2 cups brown sugar
1/2 cup light corn syrup
1 teaspoon salt
1 cup margarine
1/2 teaspoon baking soda
1 teaspoon vanilla extract
Directions:
1.
Place the popped popcorn into two shallow greased baking pans. You may use roasting pans, jelly roll pans, or disposable roasting pans. Add the peanuts to the popped corn if using. Set aside.
2.
Preheat the oven to 250 degrees F (120 degrees C). Combine the brown sugar, corn syrup, margarine and salt in a saucepan. Bring to a boil over medium heat, stirring enough to blend. Once the mixture begins to boil, boil for 5 minutes while stirring constantly.
3.
Remove from the heat, and stir in the baking soda and vanilla. The mixture will be light and foamy. Immediately pour over the popcorn in the pans, and stir to coat. Don't worry too much at this point about getting all of the corn coated.
4.
Bake for 1 hour, removing the pans, and giving them each a good stir every 15 minutes. Line the counter top with waxed paper. Dump the corn out onto the waxed paper and separate the pieces. Allow to cool completely, then store in airtight containers or resealable bags.
Apple Enchiladas
1 (21 ounce) can apple pie filling
6 (8 inch) flour tortillas
1 teaspoon ground cinnamon
1/2 cup butter
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup water
Directions:
1.
Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart baking dish.
2.
Spoon about one heaping quarter cup of pie filling evenly down the center of each tortilla. Sprinkle with cinnamon; roll up, tucking in edges; and place seam side down in prepared dish.
3.
In a medium saucepan over medium heat, combine butter, white sugar, brown sugar and water. Bring to a boil, stirring constantly; reduce heat and simmer 3 minutes. Pour sauce over enchiladas and let stand 30 minutes.
4.
Bake in preheated oven 20 minutes, or until golden.
We love to top with ice cream or whip cream....
6 (8 inch) flour tortillas
1 teaspoon ground cinnamon
1/2 cup butter
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup water
Directions:
1.
Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart baking dish.
2.
Spoon about one heaping quarter cup of pie filling evenly down the center of each tortilla. Sprinkle with cinnamon; roll up, tucking in edges; and place seam side down in prepared dish.
3.
In a medium saucepan over medium heat, combine butter, white sugar, brown sugar and water. Bring to a boil, stirring constantly; reduce heat and simmer 3 minutes. Pour sauce over enchiladas and let stand 30 minutes.
4.
Bake in preheated oven 20 minutes, or until golden.
We love to top with ice cream or whip cream....
Friday, October 23, 2009
Hamburger Stew
1lb. ground beef
1tsp. salt
1/8tsp. pepper
1/2c. chopped celery
3/4c. chopped onion
1/3c. uncooked rice
1/4tsp. chili powder
1tsp. Worcestershire sauce
1c. chopped carrots
2c. tomato juice
Brown beef, salt, pepper, celery and onion. Drain fat. Add all remaining ingredients and cook over low heat about 1 hour, stirring occasionally. Add water as needed.
1tsp. salt
1/8tsp. pepper
1/2c. chopped celery
3/4c. chopped onion
1/3c. uncooked rice
1/4tsp. chili powder
1tsp. Worcestershire sauce
1c. chopped carrots
2c. tomato juice
Brown beef, salt, pepper, celery and onion. Drain fat. Add all remaining ingredients and cook over low heat about 1 hour, stirring occasionally. Add water as needed.
Friday, October 9, 2009
Great Pumpkin Dessert
I had this about 5 years ago... and loved it. Have been wondering what the recipe was... then last night at my cooking group someone broght it! I was in heaven! YUMMY!
"This is a very easy cake made with canned pumpkin and yellow cake mix. Serve with vanilla ice cream or whipped cream."
Ingredients:
1 (15 ounce) can pumpkin puree
1 (12 fluid ounce) can evaporated milk
3 eggs
1 cup white sugar 4 teaspoons pumpkin pie spice
1 (18.25 ounce) package yellow cake mix
3/4 cup butter, melted
1 1/2 cups chopped walnuts
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
2. In a large bowl, combine pumpkin, milk, eggs, sugar and spice. Mix well, and pour into a 9x13 inch pan.
3. Sprinkle dry cake mix over the top, then drizzle with melted butter. Top with walnuts.
4. Bake at 350 degrees F (175 degrees C) for 1 hour or until a knife inserted near the center comes out clean.
"This is a very easy cake made with canned pumpkin and yellow cake mix. Serve with vanilla ice cream or whipped cream."
Ingredients:
1 (15 ounce) can pumpkin puree
1 (12 fluid ounce) can evaporated milk
3 eggs
1 cup white sugar 4 teaspoons pumpkin pie spice
1 (18.25 ounce) package yellow cake mix
3/4 cup butter, melted
1 1/2 cups chopped walnuts
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
2. In a large bowl, combine pumpkin, milk, eggs, sugar and spice. Mix well, and pour into a 9x13 inch pan.
3. Sprinkle dry cake mix over the top, then drizzle with melted butter. Top with walnuts.
4. Bake at 350 degrees F (175 degrees C) for 1 hour or until a knife inserted near the center comes out clean.
Thursday, October 8, 2009
PERFECT PUMPKIN BARS
3 eggs
1 2/3 cups white sugar
1 cup vegetable oil
2 cups pumpkin puree
2 cups all-purpose flour
1 teaspoons baking powder
1/2 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1/4 teaspoon ground ginger
1 teaspoon salt
1 tub cream cheese frosting (or make your own!)
Preheat oven to 350 degrees.
In a medium bowl, mix the eggs, sugar, oil, and pumpkin with an electric mixer until light and fluffy. Sift together the flour, baking powder, baking soda, spices, and salt. Stir into the pumpkin mixture until thoroughly combined.
Spread the batter evenly into an ungreased jellyroll pan. Bake for 25 to 30 minutes in preheated oven until toothpick inserted near center comes out clean.
Cool before frosting.
1 2/3 cups white sugar
1 cup vegetable oil
2 cups pumpkin puree
2 cups all-purpose flour
1 teaspoons baking powder
1/2 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1/4 teaspoon ground ginger
1 teaspoon salt
1 tub cream cheese frosting (or make your own!)
Preheat oven to 350 degrees.
In a medium bowl, mix the eggs, sugar, oil, and pumpkin with an electric mixer until light and fluffy. Sift together the flour, baking powder, baking soda, spices, and salt. Stir into the pumpkin mixture until thoroughly combined.
Spread the batter evenly into an ungreased jellyroll pan. Bake for 25 to 30 minutes in preheated oven until toothpick inserted near center comes out clean.
Cool before frosting.
PUMPKIN FLUFF DIP
1 16 oz. container whipped topping
1 5 oz. package instant vanilla pudding mix
1 15 oz can pumpkin
1 tsp. pumpkin pie spice
Mix together pudding mix, pumpkin & pumpkin pie spice.
Fold in serve with graham crackers, ginger cookies, apples etc
1 5 oz. package instant vanilla pudding mix
1 15 oz can pumpkin
1 tsp. pumpkin pie spice
Mix together pudding mix, pumpkin & pumpkin pie spice.
Fold in serve with graham crackers, ginger cookies, apples etc
Sunday, October 4, 2009
AMISH PUMPKIN CINNAMON ROLLS W/ CARAMEL ICING
from...Recipe Girl
ROLLS:
1/3 cup milk
2 Tbs butter
½ cup canned pumpkin or mashed cooked pumpkin
2 Tbs granulated sugar
½ tsp salt
1 large egg, beaten
1 package active dry yeast
1 cup unbleached all-purpose flour (I only used all purpose flour but I used nearly 3 c.)
1 cup bread flour
FILLING:
1/3 cup brown sugar, packed
1 tsp ground cinnamon
2 Tbs melted butter
FROSTING:
¼ cup (4 Tbsp.) butter
½ cup brown sugar, packed
2 Tbs milk
¼ tsp vanilla extract
dash of salt
½ to ¾ cup sifted powdered sugar
1. Prepare rolls: In a small saucepan, heat milk and 2 Tbsp. butter just until warm (120 – 130°) and butter is almost melted, stirring constantly.
2. In large mixer bowl, combine pumpkin, sugar and salt. Add milk mixture and beat with an electric mixer until well mixed. Beat in egg and yeast. In a separate mixing bowl, combine flours. Add half of flour mixture to pumpkin mixture. Beat mixture on low speed for 5 minutes, scraping sides of bowl frequently. Add remaining flour and mix thoroughly (dough will be very soft). Turn into lightly greased bowl, then grease surface of dough lightly. Cover and let rise in warm place until doubled, about 1 hour.
3. Punch dough down. Turn onto floured surface. Knead a few turns to form a smooth dough, sprinkling with enough additional flour to make dough easy to handle. On lightly floured surface, roll dough into 12×10-inch rectangle.
4. In a small bowl, combine brown sugar and cinnamon. Brush surface of dough with melted butter. Sprinkle with brown sugar mixture. Beginning with long side of dough, roll up jelly-roll style. Pinch seam to seal. With a sharp serrated knife, gently cut roll into twelve 1-inch slices. Place rolls cut-side-up in greased 9-inch-square baking pan.
5. Cover and let rise until nearly doubled, 30 to 45 minutes.
6. Preheat oven to 350°F. Bake rolls about 20 minutes, or until golden. Remove from pan to waxed paper-lined wire rack. Cool 10 to 15 minutes.
7. While rolls are cooling, prepare icing: In small saucepan, heat butter until melted. Stir in brown sugar and milk. Cool over medium-low heat for 1 minute. Transfer to a small mixing vowl and cool mixture slightly. Stir in vanilla, salt and powdered sugar. Beat with an electric mixer until well blended. If necessary, add more powdered sugar for desired consistency.
8. Drizzle icing over warm rolls.
Yield: 12 rolls
ROLLS:
1/3 cup milk
2 Tbs butter
½ cup canned pumpkin or mashed cooked pumpkin
2 Tbs granulated sugar
½ tsp salt
1 large egg, beaten
1 package active dry yeast
1 cup unbleached all-purpose flour (I only used all purpose flour but I used nearly 3 c.)
1 cup bread flour
FILLING:
1/3 cup brown sugar, packed
1 tsp ground cinnamon
2 Tbs melted butter
FROSTING:
¼ cup (4 Tbsp.) butter
½ cup brown sugar, packed
2 Tbs milk
¼ tsp vanilla extract
dash of salt
½ to ¾ cup sifted powdered sugar
1. Prepare rolls: In a small saucepan, heat milk and 2 Tbsp. butter just until warm (120 – 130°) and butter is almost melted, stirring constantly.
2. In large mixer bowl, combine pumpkin, sugar and salt. Add milk mixture and beat with an electric mixer until well mixed. Beat in egg and yeast. In a separate mixing bowl, combine flours. Add half of flour mixture to pumpkin mixture. Beat mixture on low speed for 5 minutes, scraping sides of bowl frequently. Add remaining flour and mix thoroughly (dough will be very soft). Turn into lightly greased bowl, then grease surface of dough lightly. Cover and let rise in warm place until doubled, about 1 hour.
3. Punch dough down. Turn onto floured surface. Knead a few turns to form a smooth dough, sprinkling with enough additional flour to make dough easy to handle. On lightly floured surface, roll dough into 12×10-inch rectangle.
4. In a small bowl, combine brown sugar and cinnamon. Brush surface of dough with melted butter. Sprinkle with brown sugar mixture. Beginning with long side of dough, roll up jelly-roll style. Pinch seam to seal. With a sharp serrated knife, gently cut roll into twelve 1-inch slices. Place rolls cut-side-up in greased 9-inch-square baking pan.
5. Cover and let rise until nearly doubled, 30 to 45 minutes.
6. Preheat oven to 350°F. Bake rolls about 20 minutes, or until golden. Remove from pan to waxed paper-lined wire rack. Cool 10 to 15 minutes.
7. While rolls are cooling, prepare icing: In small saucepan, heat butter until melted. Stir in brown sugar and milk. Cool over medium-low heat for 1 minute. Transfer to a small mixing vowl and cool mixture slightly. Stir in vanilla, salt and powdered sugar. Beat with an electric mixer until well blended. If necessary, add more powdered sugar for desired consistency.
8. Drizzle icing over warm rolls.
Yield: 12 rolls
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