The polka you are listening to is CASCADA composed in honor of IGUAZU
PEPPERMINT BARK
1 dozen peppermint candy canes
2 pounds white chocalate (crushed into 1/4 inch pieces)
1/2 teaspoon natural peppermint flavoring
Brake up the white chocolate and place in the top of a double
boiler, place over medium heat and the water in the lower half
of the double boiler should be simmering gently. Stir the
chopped candy cane pieces and the pepperment flavoring into
the melted chocolate.
Line an 11 X 17 baking pan with either parchment paper or
wax paper, pour chocolate mixture onto pan, spread evenly and
chill till firm. Break into pieces and refrigerate until ready to
package up as gifts or serving.
Ludovic's cookies
1-1/2 cup of butter or margarin softened at room temperature
1 cup of packed brown sugar
1 large egg
1/2 tsp of vanila flavoring
all-purpose flour 1 cup
quick rolled oats 1 cup
1/2 tsp of baking soda
1/4 tsp of salt
1 cup of chocolat chips
1. preheat oven to 350 degrees F (175 degrees C)
2.Put butter ,brown sugar,egg and vanila into large bowl beat until smoth
3.Add rest of ingredients and beat until it is a dough,grease cookie sheet with butter
drop by rounded table spoonfuls onto cookie sheet 2 inches apart.
Bake on center rack for 10-12 minutes.
Makes about 3 dozen.
Heath Bar Coffee Cake
Place in mixing bowl:
2 cups flour
1 cup brown sugar
1/2 cup white sugar
1 stick butter or margarine (1/2 cup)
Mix together with pastry blender or fork to fine, corn meal consistency. Save 1/2 cup of this mixture.
Add to above mixture:
1 egg
1 cup buttermilk
1 tsp. baking soda
1 tsp. vanilla
Beat well, and pour into a greased and floured 13" x 9" pan. Crush 5 or 6 Heath bars and stir into the 1/2 cup
crumbs saved. (You can now buy Heath bar pieces in the baking section of your grocery. I use 2 bags.)
Sprinkle over batter before placing in oven. Bake at 350 for 40 minutes.
This cake is good for breakfast, snacks, or dessert. Great served with ice cream.
MAGIC COOKIE BARS
1/2 cup (1 stick) butter or margarine
1 1/2 cups graham cracker crumbs or chocolate
cookie crumbs
1 can (14oz.) Eagle Brand Sweetened condensed
Milk
2 cups (12 oz.) semi-sweet chocolate chips
1 1/3 cups flaked coconut
1 cup chopped nuts
Preheat oven to 350 F., use 13x9 inch pan to melt
butter in
the oven. Sprinkle graham cracker crumbs over
butter. Pour
Eagle Brand evenly over crumbs. Top with
remaining
ingredients. Press down firmly with fork.
Bake 25 minutes or until lightly browned. Cool.
Cut into bars
or diamonds.
(Variations: substitute chocolate
chips with
mini candy, dried cranberries, raisins, mini
marshmallows or
butterscotch chips.) (contributed by John
Slowikowski)
SNICKERDOODLES
1/2 cup butter or margarine, softened
1/2 cup shortening
1 1/2 cups sugar
2 eggs
2 3/4 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sugar
1/2 cup cinnamon
Heat oven to 350. Mix thoroughly butter, shortening, 1 1/2 cups sugar, and the eggs. Blend in flour, cream of
tartar, baking soda, and salt. Shape dough by rounded teaspoonfuls into balls.
Mix 1/2 cup sugar and 1/2 cup cinnamon together, and roll balls in sugar/cinnamon mixture. Place 2 inches apart
on ungreased cookie sheet. Bake 8 to 10 minutes, or until set. Remove from baking sheet to cooling rack
immediately.
Makes about 6 dozen.
Sugar-free jello salad
1 small pkg of sugar free Jello..( I use mixed-fruit)
1 cup boiling water
Mix with Jello until dissolved
Add:
1 cup chunky applesauce ( I like the apple-cherry)
1/2 pkg frozen berry medley from Kroger
( this is a mix of blackberry, raspberry, blueberry and strawberry)
mix well and chill
serve with sugar free or lite cool-whip..
simple and really good for diebetics! or any diet really!
if you have any questions..just e-mail me!
Chocolate Mayonnaise Cake
This is very moist and my kids always loved it:
Chocolate Mayonnaise Cake
2 (9 inch) layers
2 cups flour
2/3 cup unsweetened cocoa
1 1/4 teaspoons baking soda
1/4 teaspoon baking powder
3 eggs
1 2/3 cups sugar
1 teaspoon vanilla
1 cup Hellmann's or Best Foods Mayonnaise
1 1/3 cups water
1. Preheat oven to 350`F. Grease and flour bottom of 2 (9 x 1-1/2 inch) round cake pans.
2. In medium bowl combine flour, cocoa, baking soda and baking powder; set aside.
3. In large bowl with mixer at high speed, beat eggs, sugar and vanilla 3 minutes or until light and fluffy.
Reduce speed to low; beat in mayonnaise until blended. Add flour mixture in 4 additions, alternately with
water (begin and end with flour). Pour into prepared pans.
4. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool in pans on wire racks
10 minutes. Remove; cool completely on racks. Frost as desired.
PIE CRUST
If anyone has trouble rolling out pie crust, this is the easiest recipe I have ever used. It rolls out easy and does
not fall apart when picked up on rolling pin. It is real flaky and delicious.
6 Cups Flour )Mix well with
l tsp. Salt )in pastry blender
Cut in 3 Cups Shortening (Crisco)
Put l egg in cup and beat slightly. Fill cup to l-l/2 cups with water. Add l Tbs vinegar. Mix well.
Make well in flour mixture and pour water and vinegar mixture in center. Stir until mixed well, using your hands
to get it mixed up. Divide dough into 5 or 6 single crusts. Make a patty out of each piece of dough and put
each in small zip lock bags. Stays frozen for several months. Thaw before using. Roll out on floured surface for
a pie. This can be used immediately also.
This crust is easy to handle, as long as you don't get it too dry.
Enjoy - Norma
HOMEMADE PIE FILLING
I make this about every year with apples. They are in season now and thought some of you might like to try it.
It can also be used with peaches, only you might have to adjust it to your taste you want for peaches.
6-8 lbs. fruit = 28 cups (peel, core and slice)
l. ll cups water
2. 4-l/2 cups sugar
3. l cup corn starch
4. 2 Tbs cinnamon
5. l/2 tsp. nutmeg
6. 3 Tbs. lemon juice
7. dash salt
Add first 5 ingredients, not fruit, and bring to boil, add lemon juice. Pour over fruit and process 20 min. in
water bath in jars. This fills about 8 qt. jars.
You should fill your jars with fruit really packed tight and pour filling over fruit in jars, then take a knife and
work the filling down around the fruit.
To freeze just pour mixture on fruit in pan and stir. Put in seal-a-meal bags and freeze. This makes about 5 or
6 bags with 5 cups per bag, enough for one pie.
Takes almost a whole box of apples to make 3 batches.
QUICK FRUIT COBBLER
l/4 lb. butter or oleo l tsp. Baking Powder
l Cup sugar l Cup Milk
l cup flour dash of salt
Melt butter in glass measuring cup and pour in 9 x l3 pan. Combine remaining ingredients and pour over
melted butter.
Add l quart fruit pie filling. Don't spread it, just blob it all over. l qt. is 2 cans of prepared fruit filling. If you use
fresh fruit put your fruit, flour and sugar in pan and warm on low until it is almost thick. Do not use the flour
and sugar above. Use 4 cups of fruit, sugar, depending on what you use for fruit, sweeter fruit use about l-l/2
cups sugar, for rhubarb use 2 cups of sugar, and about 6 Tbs. flour. Pour the dry ingredients over the fruit and
then warm until thick. Then pour the fruit over the butter and batter mix.
Bake l hour at 350 degrees.
For larger pan make l-l/2 times or double this recipe.
Angel's Bread Pudding
2 eggs well beaten
2 cups milk
1 tsp vanilla
1/2 tsp cinnamon
3 to 3 1//2 day old bread (cubed or torn up)
1/2 cup brown sugar
1/2 cup raisins (optional)
Mix all ingredents in order given. Pour into 8-9 inch pan and bake at 350 for 45 minutes or until knife inserted
half way comes out clean.
For topping just add PUDDING. Reg or sugar free. It make a great sauce.
For less
firm use less bread.
It is easy to double the recipe and make a large 9 x 13 pan instead. Good Luck
Caramel Flavored Peanut or Almond Brittle
2 cups either chopped peanuts or almonds
or mix a cup of each
1 cup molasses
1 cup sugar
In a 2 quart heavy pan, heat sugar while stirring, add molasses
and cook until sugar is dissolved. Add vanilla, the sugar should
start to smell like caramel within five minutes from starting.
Add nut and stir in well, cooking for one more minute.
You
need to really watch this mixture does not begin to burn.
Spread mixture quickly on a well greased baking sheet and roll
with a slightly oiled rolling pin to about 1/4 inch thick. Let cool,
break into pieces. Store refirgerated in an air tight can.
CHOCOLATE ICE CREAM SYRUP
Ready in 30 minutes or less
Yield: 2-1/2 cups
6 squares (1 oz., each) unsweetened chocolate
3 T. butter (NO SUBSTITUTES), cubed
2 c. sugar
1 can (12 oz.) evaporated milk
Ice cream
In a heavy saucepan over low heat or double boiler over simmering water, melt the
chocolate. Add butter; cook and stir until melted. Add sugar alternately with milk; stirring
occasionally.
Cook for 15 minutes, stirring often. Serve warm over ice cream. Refrigerate leftovers.
***NOTE*** If desired add 1 tsp. vanilla extract OR 1/2 tsp. orange or peppermint
extracts. Stir into syrup after removing from the heat.
NO-STICK GINGERBREAD DOUGH
1 cup molasses
1 cup shortening
1 cup sugar
1 egg
1 tsp. vanilla
2 tsp. baking soda
1/2 cup hot water
6 cups flour
1/2 tsp. cloves
1 tsp. cinnamon
1 tsp. salt
1/2 tsp. ginger
Simmer molasses and shortening together for 15
minutes. While it
simmers, cream together sugar, egg and vanilla.
Mix hot water with the
baking soda and add to sugar mixture, slowly
blend in molasses and
shortening mix when ready. Sift together flour,
cloves, cinnamon, salt
and ginger. Slowly sift dry ingredients into wet
ingredients, about
one cup at a time, and blend well (kneading a
little at the end will
help).
Roll out thin and cut with cookie cutters, shape
or place in a mold.
Bake at 375 degrees for about 10 minutes (adjust
time for molded dough
if needed). This dough does not stick to the pan,
even a child can
handle it.
GINGER SNAPS
Flatten 2" balls of dough with the bottom of a
glass dipped in sugar,
or cinnamon and sugar, if desired, and bake as
above.
ROYAL ICING
4 cups powdered sugar
3 egg whites*
1/8 tsp. cream of tartar*
Place all ingredients in a medium, non-plastic,
mixing bowl. Beat with
an electric mixer, on medium, for 5-7 minutes, or
until icing is
glossy and holds peaks. The icing dries very
quickly; cover with a
damp towel when not being used. To store for
later use, place in an
airtight container and refrigerate. Mix
thoroughly before using. Icing
can be tinted with food coloring (liquid, paste
or powder), if
desired.
*Note: 3 Tablespoons of meringue powder,
available at stores that
sell cake decorating supplies, can be substituted
for egg whites. Add
to the powdered sugar along with 6 tablespoons of
warm water. Omit egg
whites and cream of tartar.
STANDARD ICING
1 cup powdered sugar
1 Tbs. water
1/2 tsp. vanilla
Blend together until smooth. Tint with food
coloring if desired. Treat
in the same fashion as the Royal Icing.
Fresh Figs Baked with Honey and Cream
15-20 fresh figs, peeled and sliced in half
Honey
Orange-flavored liqueur (We used Grand Marnier)
Heavy cream
Spray some non-stick spray on a baking sheet. Place figs on a
baking sheet
and drizzle abit of honey, liqueur and heavy cream on each fig half.
Place
under a hotbroiler until bubbly. Serve warm with vanilla ice cream.
Oatmeal Carmelitas
Crust/Topping:
1 and 2/3 cups all-purpose flour
2 and 1/3 cups quick-cooking oatmeal
1 cup brown sugar
1/2 tsp. cinnamon
Pinch of salt
1 tsp. baking soda
1 cup butter, softened
Filling:
1 cup caramel syrup
1/4 cup flour
1/3 cup pecans, chopped
1 cup semi-sweet chocolate chips
Combine all crust ingredients in a large bowl and mix well. Place half of the mixture in the bottom of a greased 13 x 9-inch baking pan. Press evenly along bottom of pan. Bake at 350 degrees for 10 minutes. Meanwhile, combine caramel, flour, pecans and chocolate chips and mix. Remove crust from oven and pour caramel mixture over crust and spread evenly. Sprinkle remaining crust mixture over the top and bake for about 20 minutes more at 350 degrees. Allow to cool and refrigerate for several hour before cutting into squares and serving.
PEANUT BUTTER FLUFF
Take:
2 cups of Graham Cracket Crumbs
1 cup peanut butter
1 cup powdered sugar.
Mix well together. Press into the bottom of a 9 x 13 pan.
Make 1 large or 1 small boxes of Vanilla instant pudding as directed on the box.
Pour over crust
Cover with cool whip
Refrigerate till ready to serve
Mystery Salad
1 Can Eagle brand sweetened condensed milk
1 20oz Can crushed pineapple, drained
1 Can cherry pie filling
1 Can mandarin orange, drained
2 Cups mini marshmallows
1 8oz cool whip
Mix all ingredients together. Pour into a 9X13
dish. Refrigerate till set.
*MY* CHOCOLATE FUDGE!
I have never tasted anything so good that
was so easy!
18 oz semi-sweet chocolate chips
1 can sweetened condensed milk
2 Tablespoons of vanilla
Heat all ingredients in a pot on *MEDIUM-LOW* heat, stirring ocasionally. Heat until all chocolate is melted. It
will looks smooth and creamy. Pour into buttered dish. Cut when cool.
HOME
BREAD PUDDING CAKE WITH STRAWBERRY OR APRICOT JAM
Take a loaf of Egg Bread and cover the bottom of a rectangle cake pan
Mix together in bowl 2-3 cups of milk and 8-10 eggs, 3/4 cup sugar, 1 tsp vanilla and mix well.
Pour a little of mixture over bread slices in pan, press down with spatula, spread jam of your choice in a layer,
put another layer of bread on top and repeat until finished. Dont stuff the pan too much, this will rise. Top with
dried fruit and jam. Bake 350 for 40 min...yummy winter dessert..ENJOY
MAGIC COOKIE BARS
1/2 cup (1 stick) butter or margarine
1 1/2 cups graham cracker crumbs or chocolate
cookie crumbs
1 can (14oz.) Eagle Brand Sweetened condensed
Milk
2 cups (12 oz.) semi-sweet chocolate chips
1 1/3 cups flaked coconut
1 cup chopped nuts
Preheat oven to 350 F., use 13x9 inch pan to melt
butter in
the oven. Sprinkle graham cracker crumbs over
butter. Pour
Eagle Brand evenly over crumbs. Top with
remaining
ingredients. Press down firmly with fork.
Bake 25 minutes or until lightly browned. Cool.
Cut into bars
or diamonds.
(Variations: substitute chocolate
chips with
mini candy, dried cranberries, raisins, mini
marshmallows or
butterscotch chips.)
APPLE CINAMMON DELIGHT
2 cans of apple pie filling
10 count of cinnamon rolls
cinnamon candies
butter (about two tablespoons)
brown sugar (about a cup, not packed)
In dutch oven melt butter and brown sugar.
Add
apple pie
filling and cinnamon candies. Place rolls on top
of filling.
Cover and cook over medium heat until rolls are
firm.
Serve
hot with vanilla ice cream -- frosting optional.
Apple Peanut Butter Pie
1 pie crust
8 tarts baking apples, cored and sliced thin
1 teaspoon cinnamon
Pinch of fresh nutmeg
1/2 cup sugar
Peanut Butter Topping
1/2 cup flour
3/4 cup dark brown sugar
1 cup rolled oats
1/2 to 3/4 cup peanut butter
Preheat oven to 375 degrees.
Place sliced apples in piecrust; sprinkle the sugar, cinnamon and nutmeg over the top of the apples and toss
with hands.
In a medium bowl, combine flour and peanut butter until it resembles peas. Stir in brown sugar and oats and
sprinkle over the pie.
Bake for 45 minutes or until apples are tender.
PEPPERMINT BARK
1 dozen peppermint candy canes
2 pounds white chocalate (crushed into 1/4 inch pieces)
1/2 teaspoon natural peppermint flavoring
Brake up the white chocolate and place in the top of a double boiler, place over medium heat and the water in the lower half of the double boiler should be simmering gently. Stir the chopped candy cane pieces and the pepperment flavoring into the melted chocolate.
Line an 11 X 17 baking pan with either parchment paper or wax paper, pour chocolate mixture onto pan, spread evenly and chill till firm. Break into pieces and refrigerate until ready to package up as gifts or serving.
Ludovic's cookies
1-1/2 cup of butter or margarin softened at room temperature
1 cup of packed brown sugar
1 large egg
1/2 tsp of vanila flavoring
all-purpose flour 1 cup
quick rolled oats 1 cup
1/2 tsp of baking soda
1/4 tsp of salt
1 cup of chocolat chips
1. preheat oven to 350 degrees F (175 degrees C)
2.Put butter ,brown sugar,egg and vanila into large bowl beat until smoth
3.Add rest of ingredients and beat until it is a dough,grease cookie sheet with butter drop by rounded table spoonfuls onto cookie sheet 2 inches apart.
Bake on center rack for 10-12 minutes.
Makes about 3 dozen.
Heath Bar Coffee Cake
Place in mixing bowl:
2 cups flour
1 cup brown sugar
1/2 cup white sugar
1 stick butter or margarine (1/2 cup)
Mix together with pastry blender or fork to fine, corn meal consistency. Save 1/2 cup of this mixture.
Add to above mixture:
1 egg
1 cup buttermilk
1 tsp. baking soda
1 tsp. vanilla
Beat well, and pour into a greased and floured 13" x 9" pan. Crush 5 or 6 Heath bars and stir into the 1/2 cup crumbs saved. (You can now buy Heath bar pieces in the baking section of your grocery. I use 2 bags.)
Sprinkle over batter before placing in oven. Bake at 350 for 40 minutes.
This cake is good for breakfast, snacks, or dessert. Great served with ice cream.
MAGIC COOKIE BARS
1/2 cup (1 stick) butter or margarine
1 1/2 cups graham cracker crumbs or chocolate
cookie crumbs
1 can (14oz.) Eagle Brand Sweetened condensed
Milk
2 cups (12 oz.) semi-sweet chocolate chips
1 1/3 cups flaked coconut
1 cup chopped nuts
Preheat oven to 350 F., use 13x9 inch pan to melt
butter in
the oven. Sprinkle graham cracker crumbs over
butter. Pour
Eagle Brand evenly over crumbs. Top with
remaining
ingredients. Press down firmly with fork.
Bake 25 minutes or until lightly browned. Cool.
Cut into bars
or diamonds.
(Variations: substitute chocolate
chips with
mini candy, dried cranberries, raisins, mini
marshmallows or
butterscotch chips.) (contributed by John
Slowikowski)
SNICKERDOODLES
1/2 cup butter or margarine, softened
1/2 cup shortening
1 1/2 cups sugar
2 eggs
2 3/4 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sugar
1/2 cup cinnamon
Heat oven to 350. Mix thoroughly butter, shortening, 1 1/2 cups sugar, and the eggs. Blend in flour, cream of tartar, baking soda, and salt. Shape dough by rounded teaspoonfuls into balls.
Mix 1/2 cup sugar and 1/2 cup cinnamon together, and roll balls in sugar/cinnamon mixture. Place 2 inches apart on ungreased cookie sheet. Bake 8 to 10 minutes, or until set. Remove from baking sheet to cooling rack immediately.
Makes about 6 dozen.
Sugar-free jello salad
1 small pkg of sugar free Jello..( I use mixed-fruit)
1 cup boiling water
Mix with Jello until dissolved
Add:
1 cup chunky applesauce ( I like the apple-cherry)
1/2 pkg frozen berry medley from Kroger
( this is a mix of blackberry, raspberry, blueberry and strawberry)
mix well and chill
serve with sugar free or lite cool-whip..
simple and really good for diebetics! or any diet really! if you have any questions..just e-mail me!
Chocolate Mayonnaise Cake
This is very moist and my kids always loved it:
Chocolate Mayonnaise Cake
2 (9 inch) layers
2 cups flour
2/3 cup unsweetened cocoa
1 1/4 teaspoons baking soda
1/4 teaspoon baking powder
3 eggs
1 2/3 cups sugar
1 teaspoon vanilla
1 cup Hellmann's or Best Foods Mayonnaise
1 1/3 cups water
1. Preheat oven to 350`F. Grease and flour bottom of 2 (9 x 1-1/2 inch) round cake pans.
2. In medium bowl combine flour, cocoa, baking soda and baking powder; set aside.
3. In large bowl with mixer at high speed, beat eggs, sugar and vanilla 3 minutes or until light and fluffy. Reduce speed to low; beat in mayonnaise until blended. Add flour mixture in 4 additions, alternately with water (begin and end with flour). Pour into prepared pans.
4. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove; cool completely on racks. Frost as desired.
PIE CRUST
If anyone has trouble rolling out pie crust, this is the easiest recipe I have ever used. It rolls out easy and does not fall apart when picked up on rolling pin. It is real flaky and delicious.
6 Cups Flour )Mix well with
l tsp. Salt )in pastry blender
Cut in 3 Cups Shortening (Crisco)
Put l egg in cup and beat slightly. Fill cup to l-l/2 cups with water. Add l Tbs vinegar. Mix well.
Make well in flour mixture and pour water and vinegar mixture in center. Stir until mixed well, using your hands to get it mixed up. Divide dough into 5 or 6 single crusts. Make a patty out of each piece of dough and put each in small zip lock bags. Stays frozen for several months. Thaw before using. Roll out on floured surface for a pie. This can be used immediately also.
This crust is easy to handle, as long as you don't get it too dry.
Enjoy - Norma
HOMEMADE PIE FILLING
I make this about every year with apples. They are in season now and thought some of you might like to try it. It can also be used with peaches, only you might have to adjust it to your taste you want for peaches.
6-8 lbs. fruit = 28 cups (peel, core and slice)
l. ll cups water
2. 4-l/2 cups sugar
3. l cup corn starch
4. 2 Tbs cinnamon
5. l/2 tsp. nutmeg
6. 3 Tbs. lemon juice
7. dash salt
Add first 5 ingredients, not fruit, and bring to boil, add lemon juice. Pour over fruit and process 20 min. in water bath in jars. This fills about 8 qt. jars.
You should fill your jars with fruit really packed tight and pour filling over fruit in jars, then take a knife and work the filling down around the fruit.
To freeze just pour mixture on fruit in pan and stir. Put in seal-a-meal bags and freeze. This makes about 5 or 6 bags with 5 cups per bag, enough for one pie.
Takes almost a whole box of apples to make 3 batches.
QUICK FRUIT COBBLER
l/4 lb. butter or oleo l tsp. Baking Powder
l Cup sugar l Cup Milk
l cup flour dash of salt
Melt butter in glass measuring cup and pour in 9 x l3 pan. Combine remaining ingredients and pour over melted butter.
Add l quart fruit pie filling. Don't spread it, just blob it all over. l qt. is 2 cans of prepared fruit filling. If you use fresh fruit put your fruit, flour and sugar in pan and warm on low until it is almost thick. Do not use the flour and sugar above. Use 4 cups of fruit, sugar, depending on what you use for fruit, sweeter fruit use about l-l/2 cups sugar, for rhubarb use 2 cups of sugar, and about 6 Tbs. flour. Pour the dry ingredients over the fruit and then warm until thick. Then pour the fruit over the butter and batter mix.
Bake l hour at 350 degrees.
For larger pan make l-l/2 times or double this recipe.
Angel's Bread Pudding
2 eggs well beaten
2 cups milk
1 tsp vanilla
1/2 tsp cinnamon
3 to 3 1//2 day old bread (cubed or torn up)
1/2 cup brown sugar
1/2 cup raisins (optional)
Mix all ingredents in order given. Pour into 8-9 inch pan and bake at 350 for 45 minutes or until knife inserted half way comes out clean.
For topping just add PUDDING. Reg or sugar free. It make a great sauce.
For less firm use less bread.
It is easy to double the recipe and make a large 9 x 13 pan instead. Good Luck
Caramel Flavored Peanut or Almond Brittle
2 cups either chopped peanuts or almonds
or mix a cup of each
1 cup molasses
1 cup sugar
In a 2 quart heavy pan, heat sugar while stirring, add molasses and cook until sugar is dissolved. Add vanilla, the sugar should start to smell like caramel within five minutes from starting.
Add nut and stir in well, cooking for one more minute.
You need to really watch this mixture does not begin to burn.
Spread mixture quickly on a well greased baking sheet and roll with a slightly oiled rolling pin to about 1/4 inch thick. Let cool, break into pieces. Store refirgerated in an air tight can.
CHOCOLATE ICE CREAM SYRUP
Ready in 30 minutes or less
Yield: 2-1/2 cups
6 squares (1 oz., each) unsweetened chocolate
3 T. butter (NO SUBSTITUTES), cubed
2 c. sugar
1 can (12 oz.) evaporated milk
Ice cream
In a heavy saucepan over low heat or double boiler over simmering water, melt the chocolate. Add butter; cook and stir until melted. Add sugar alternately with milk; stirring occasionally.
Cook for 15 minutes, stirring often. Serve warm over ice cream. Refrigerate leftovers.
***NOTE*** If desired add 1 tsp. vanilla extract OR 1/2 tsp. orange or peppermint extracts. Stir into syrup after removing from the heat.
NO-STICK GINGERBREAD DOUGH
1 cup molasses
1 cup shortening
1 cup sugar
1 egg
1 tsp. vanilla
2 tsp. baking soda
1/2 cup hot water
6 cups flour
1/2 tsp. cloves
1 tsp. cinnamon
1 tsp. salt
1/2 tsp. ginger
Simmer molasses and shortening together for 15 minutes. While it simmers, cream together sugar, egg and vanilla. Mix hot water with the baking soda and add to sugar mixture, slowly blend in molasses and shortening mix when ready. Sift together flour, cloves, cinnamon, salt and ginger. Slowly sift dry ingredients into wet ingredients, about one cup at a time, and blend well (kneading a little at the end will help).
Roll out thin and cut with cookie cutters, shape or place in a mold. Bake at 375 degrees for about 10 minutes (adjust time for molded dough if needed). This dough does not stick to the pan, even a child can handle it.
GINGER SNAPS
Flatten 2" balls of dough with the bottom of a glass dipped in sugar, or cinnamon and sugar, if desired, and bake as above.
ROYAL ICING
4 cups powdered sugar
3 egg whites*
1/8 tsp. cream of tartar*
Place all ingredients in a medium, non-plastic, mixing bowl. Beat with an electric mixer, on medium, for 5-7 minutes, or until icing is glossy and holds peaks. The icing dries very quickly; cover with a damp towel when not being used. To store for later use, place in an airtight container and refrigerate. Mix thoroughly before using. Icing can be tinted with food coloring (liquid, paste or powder), if desired.
*Note: 3 Tablespoons of meringue powder, available at stores that sell cake decorating supplies, can be substituted for egg whites. Add to the powdered sugar along with 6 tablespoons of warm water. Omit egg whites and cream of tartar.
STANDARD ICING
1 cup powdered sugar
1 Tbs. water
1/2 tsp. vanilla
Blend together until smooth. Tint with food coloring if desired. Treat in the same fashion as the Royal Icing.
Fresh Figs Baked with Honey and Cream
15-20 fresh figs, peeled and sliced in half
Honey
Orange-flavored liqueur (We used Grand Marnier)
Heavy cream
Spray some non-stick spray on a baking sheet. Place figs on a baking sheet and drizzle abit of honey, liqueur and heavy cream on each fig half. Place under a hotbroiler until bubbly. Serve warm with vanilla ice cream.
Oatmeal Carmelitas
Crust/Topping:
1 and 2/3 cups all-purpose flour
2 and 1/3 cups quick-cooking oatmeal
1 cup brown sugar
1/2 tsp. cinnamon
Pinch of salt
1 tsp. baking soda
1 cup butter, softened
Filling:
1 cup caramel syrup
1/4 cup flour
1/3 cup pecans, chopped
1 cup semi-sweet chocolate chips
Combine all crust ingredients in a large bowl and mix well. Place half of the mixture in the bottom of a greased 13 x 9-inch baking pan. Press evenly along bottom of pan. Bake at 350 degrees for 10 minutes. Meanwhile, combine caramel, flour, pecans and chocolate chips and mix. Remove crust from oven and pour caramel mixture over crust and spread evenly. Sprinkle remaining crust mixture over the top and bake for about 20 minutes more at 350 degrees. Allow to cool and refrigerate for several hour before cutting into squares and serving.
PEANUT BUTTER FLUFF
Take:
2 cups of Graham Cracket Crumbs
1 cup peanut butter
1 cup powdered sugar.
Mix well together. Press into the bottom of a 9 x 13 pan.
Make 1 large or 1 small boxes of Vanilla instant pudding as directed on the box.
Pour over crust
Cover with cool whip
Refrigerate till ready to serve
Mystery Salad
1 Can Eagle brand sweetened condensed milk
1 20oz Can crushed pineapple, drained
1 Can cherry pie filling
1 Can mandarin orange, drained
2 Cups mini marshmallows
1 8oz cool whip
Mix all ingredients together. Pour into a 9X13 dish. Refrigerate till set.
*MY* CHOCOLATE FUDGE!
I have never tasted anything so good that was so easy!
18 oz semi-sweet chocolate chips
1 can sweetened condensed milk
2 Tablespoons of vanilla
Heat all ingredients in a pot on *MEDIUM-LOW* heat, stirring ocasionally. Heat until all chocolate is melted. It will looks smooth and creamy. Pour into buttered dish. Cut when cool.
HOME
Take a loaf of Egg Bread and cover the bottom of a rectangle cake pan
Mix together in bowl 2-3 cups of milk and 8-10 eggs, 3/4 cup sugar, 1 tsp vanilla and mix well.
Pour a little of mixture over bread slices in pan, press down with spatula, spread jam of your choice in a layer, put another layer of bread on top and repeat until finished. Dont stuff the pan too much, this will rise. Top with dried fruit and jam. Bake 350 for 40 min...yummy winter dessert..ENJOY
MAGIC COOKIE BARS
1/2 cup (1 stick) butter or margarine
1 1/2 cups graham cracker crumbs or chocolate
cookie crumbs
1 can (14oz.) Eagle Brand Sweetened condensed
Milk
2 cups (12 oz.) semi-sweet chocolate chips
1 1/3 cups flaked coconut
1 cup chopped nuts
Preheat oven to 350 F., use 13x9 inch pan to melt butter in the oven. Sprinkle graham cracker crumbs over butter. Pour Eagle Brand evenly over crumbs. Top with remaining ingredients. Press down firmly with fork.
Bake 25 minutes or until lightly browned. Cool.
Cut into bars or diamonds.
(Variations: substitute chocolate chips with mini candy, dried cranberries, raisins, mini marshmallows or butterscotch chips.)
APPLE CINAMMON DELIGHT
2 cans of apple pie filling
10 count of cinnamon rolls
cinnamon candies
butter (about two tablespoons)
brown sugar (about a cup, not packed)
In dutch oven melt butter and brown sugar.
Add
apple pie
filling and cinnamon candies. Place rolls on top
of filling.
Cover and cook over medium heat until rolls are
firm.
Serve
hot with vanilla ice cream -- frosting optional.
Apple Peanut Butter Pie
1 pie crust
8 tarts baking apples, cored and sliced thin
1 teaspoon cinnamon
Pinch of fresh nutmeg
1/2 cup sugar
Peanut Butter Topping
1/2 cup flour
3/4 cup dark brown sugar
1 cup rolled oats
1/2 to 3/4 cup peanut butter
Preheat oven to 375 degrees.
Place sliced apples in piecrust; sprinkle the sugar, cinnamon and nutmeg over the top of the apples and toss with hands.
In a medium bowl, combine flour and peanut butter until it resembles peas. Stir in brown sugar and oats and sprinkle over the pie.
Bake for 45 minutes or until apples are tender.