Recipe submitted by Mary Beth H.
http://www.stretcher.com/stories/01/011217h.cfm
Vanilla Pudding Mix
1 cup dry powdered milk
1/3 cup cornstarch
1/3 cup sugar
Good dash of salt
Chocolate Pudding Mix
1 cup dry powdered milk
1/3 cup cornstarch
2/3 cup sugar
1/3 cup unsweetened cocoa
Good dash of salt
Choose either the vanilla recipe or the chocolate recipe. Combine all of the dry ingredients in a small container or plastic sandwich bag. Seal and store in the cupboard until needed. I use plastic sandwich bags closed with a twist-tie. Normally I prepare about 6 or 8 bags worth at a time.
To cook: In a sauce pan, slowly whisk together 3 cups of tap water and the contents of one bag of Pudding Mix. Stir and stir until the mixture is smooth. Cook and stir the pudding over medium heat until it begins to boil. This will take a few minutes. I used to be tempted to make the cooking time go faster by turning up the heat. It took many batches of burned pudding for me to realize that a few extra minutes of cooking and stirring over medium heat give much better results than risking the ruination of the whole batch over high heat. After the pudding boils, count to 60. Remove the pudding from the heat. It may seem thin, but rest assured, it will thicken as it cools.
If desired you can quickly whisk in an egg now. I almost always do this for the Vanilla Pudding. Without the egg, vanilla flavor tastes like sweet milk gravy to me. With the egg though, it rivals some of the most exquisite custards I have ever eaten. Usually I crack the egg right into the pan and whisk very quickly until it is incorporated. If you stir too slowly, you will end up with cooked egg, instead of smooth pudding, so be sure to stir quickly. Next mix in 3 tablespoons of margarine and a teaspoon of vanilla. Allow the mixture to cool a little before serving.
I turn the slightly cooled mixture into small resealable plastic containers and send it with the children for lunches. It also makes a great after school snack.
Showing posts with label Dessert. Show all posts
Showing posts with label Dessert. Show all posts
Friday, March 19, 2010
Custard (Junket Rennet)
Recipe submitted by Jacquie L.
2 cups milk (water & powdered milk equivalent)
2 Tbsp sugar
2tsp rennet, or 1 junket tablet
½ tsp vanilla
2 tsp lukewarm water
Reconstitute powdered milk in cold water and mix well. Then heat water to lukewarm (99 degrees) and add sugar and flavoring and still until dissolved. Disolve junket tablet in 2 tsp lukewarm water, then add to milk mixture. Immediately pour mixture into dishes custard will be served from and let stand until set (10-30 min). Then chill and serve. Serve with fruit, fruit syrup. Cinnamon, nutmeg, coconut, chocolate, cocoa, or other flavor may be substituted for vanilla.
Serves 6.
2 cups milk (water & powdered milk equivalent)
2 Tbsp sugar
2tsp rennet, or 1 junket tablet
½ tsp vanilla
2 tsp lukewarm water
Reconstitute powdered milk in cold water and mix well. Then heat water to lukewarm (99 degrees) and add sugar and flavoring and still until dissolved. Disolve junket tablet in 2 tsp lukewarm water, then add to milk mixture. Immediately pour mixture into dishes custard will be served from and let stand until set (10-30 min). Then chill and serve. Serve with fruit, fruit syrup. Cinnamon, nutmeg, coconut, chocolate, cocoa, or other flavor may be substituted for vanilla.
Serves 6.
Truffles
Recipe submitted by Jacquie L.
(hashworks.com)
Make sweetened condensed milk and stir in 12oz bag of chocolate chips. Chill, then shape into balls (melon baller works nicely).
(hashworks.com)
Make sweetened condensed milk and stir in 12oz bag of chocolate chips. Chill, then shape into balls (melon baller works nicely).
Peanut Butter Balls
Recipe submitted by Jacquie L.
(hashworks.com)
Mix together:
½ cup honey
½ cup peanut butter
1 cup powdered milk
Form into balls (melon baller works nicely).
(hashworks.com)
Mix together:
½ cup honey
½ cup peanut butter
1 cup powdered milk
Form into balls (melon baller works nicely).
Wednesday, March 17, 2010
Oatmeal cookies
Pat T. submitted this recipe.
Makes 5 dozen
¾ cup shortening
1 cup brown sugar
½ cup granulated sugar
1 egg
¼ cup water
1 tsp. vanilla
1 cup sifted whole-wheat flour
½ -1 tsp. salt
½ tsp. baking soda
3 cups oatmeal
Beat thoroughly the shortening, sugar, egg, water and vanilla in mixing bowl. Sift together flour, salt and baking soda; add to shortening mixture; mix well. Blend in oats and drop by the teaspoon onto greased cookie sheets. Bake at 350° for 12-15 minutes. Do not over bake.
Variety—add chopped nuts, raisins or currants.
Makes 5 dozen
¾ cup shortening
1 cup brown sugar
½ cup granulated sugar
1 egg
¼ cup water
1 tsp. vanilla
1 cup sifted whole-wheat flour
½ -1 tsp. salt
½ tsp. baking soda
3 cups oatmeal
Beat thoroughly the shortening, sugar, egg, water and vanilla in mixing bowl. Sift together flour, salt and baking soda; add to shortening mixture; mix well. Blend in oats and drop by the teaspoon onto greased cookie sheets. Bake at 350° for 12-15 minutes. Do not over bake.
Variety—add chopped nuts, raisins or currants.
Prize Sponge Cake
Pat T. submitted this recipe.
6 eggs, separated
1 ½ cups sugar
½ cup water
½ tsp. vanilla
½ tsp. lemon juice or lemon extract
½ tsp. almond extract
1 ½ cup sifted whole-wheat flour
¼ tsp. salt
1 tsp. cream of tartar
In a small bowl, beat with mixer the yolks, water, sugar and flavorings for 5-7 minutes. Transfer to a larger bowl. Mixture will be very thick and creamy. Sift flour and salt together twice. Add to above mixture gradually continually beating with mixer. Beat egg whites and cream of tartar together until stiff. Do not allow egg whites to stand, but fold immediately into first mixture.
Bake in ungreased angel food pan at 325° for 1 hour to 1 hour and 10 minutes (or until top springs back when lightly touched).
Remove from oven; invert pan and cool thoroughly before removing from pan.
Sprinkle with sifted powdered sugar to garnish. Serve.
6 eggs, separated
1 ½ cups sugar
½ cup water
½ tsp. vanilla
½ tsp. lemon juice or lemon extract
½ tsp. almond extract
1 ½ cup sifted whole-wheat flour
¼ tsp. salt
1 tsp. cream of tartar
In a small bowl, beat with mixer the yolks, water, sugar and flavorings for 5-7 minutes. Transfer to a larger bowl. Mixture will be very thick and creamy. Sift flour and salt together twice. Add to above mixture gradually continually beating with mixer. Beat egg whites and cream of tartar together until stiff. Do not allow egg whites to stand, but fold immediately into first mixture.
Bake in ungreased angel food pan at 325° for 1 hour to 1 hour and 10 minutes (or until top springs back when lightly touched).
Remove from oven; invert pan and cool thoroughly before removing from pan.
Sprinkle with sifted powdered sugar to garnish. Serve.
Blueberry Coffee Cake
Pat T. submitted this recipe.
¾ cup packed brown sugar
1/3 cup butter
2 eggs
2 cups sifted whole-wheat flour
2 tsp. baking powder
½ tsp. salt
1/3 cup milk
2 cups fresh or frozen blueberries
Topping—
½ cup packed brown sugar
1/3 cup whole-wheat flour
½ tsp. cinnamon
¼ cup butter
Cream sugar, butter and eggs; Mix flour, baking powder and salt. Add flour alternately with milk, beginning and ending with flour. Then, stir in 1 cup blueberries.
Spread in a greased 9-inch square pan. Sprinkle remaining 1 cup of blueberries, then follow with topping after mixing it together.
Bake at 375° for 40 to 50 minutes.
¾ cup packed brown sugar
1/3 cup butter
2 eggs
2 cups sifted whole-wheat flour
2 tsp. baking powder
½ tsp. salt
1/3 cup milk
2 cups fresh or frozen blueberries
Topping—
½ cup packed brown sugar
1/3 cup whole-wheat flour
½ tsp. cinnamon
¼ cup butter
Cream sugar, butter and eggs; Mix flour, baking powder and salt. Add flour alternately with milk, beginning and ending with flour. Then, stir in 1 cup blueberries.
Spread in a greased 9-inch square pan. Sprinkle remaining 1 cup of blueberries, then follow with topping after mixing it together.
Bake at 375° for 40 to 50 minutes.
Streusel Coffee Cake
Pat T. submitted this recipe.
1/12 cups sifted whole-wheat flour
1/12 tsp. baking powder
½ tsp. salt
½ tsp. nutmeg
1/3 cup powdered milk
¼ cup butter
¼ cup black walnuts (or favorite nut)
1 large egg
½ cup milk
½ cup packed brown sugar
1 tsp. vanilla
Topping
Mix together.
2 Tbsp. whole-wheat flour
½ cup packed brown sugar
2 Tbsp. butter
½ cup black walnuts (or favorite nut)
Combine in a bowl, flour, baking powder, salt nutmeg and powdered milk. Cut butter into this mixture until fine. Stir in nuts.
Mix together egg, milk, brown sugar, and vanilla; add liquids all at once to dry ingredients. Stir until moistened.
Spread half of the batter into a well-greased 8x8x2 glass-baking pan. Sprinkle with half of the topping. Spread remaining batter evenly over topping and sprinkle remaining topping over the top.
Bake at 375° for 25 to 30 minutes. Cool and serve warm.
Variations—
Cinnamon streusel: omit all black walnuts. Add 2 tsp. cinnamon and ½ cup pecans to filling and topping mixture.
Wheat-less—
Substitute ¾ cup sifted brown rice flour and ¾ cup sifted oat flour in place of the 1/12 cups of whole-wheat flour. Also, substitute 2 Tbsp. brown rice flour for the whole-wheat in the topping.
1/12 cups sifted whole-wheat flour
1/12 tsp. baking powder
½ tsp. salt
½ tsp. nutmeg
1/3 cup powdered milk
¼ cup butter
¼ cup black walnuts (or favorite nut)
1 large egg
½ cup milk
½ cup packed brown sugar
1 tsp. vanilla
Topping
Mix together.
2 Tbsp. whole-wheat flour
½ cup packed brown sugar
2 Tbsp. butter
½ cup black walnuts (or favorite nut)
Combine in a bowl, flour, baking powder, salt nutmeg and powdered milk. Cut butter into this mixture until fine. Stir in nuts.
Mix together egg, milk, brown sugar, and vanilla; add liquids all at once to dry ingredients. Stir until moistened.
Spread half of the batter into a well-greased 8x8x2 glass-baking pan. Sprinkle with half of the topping. Spread remaining batter evenly over topping and sprinkle remaining topping over the top.
Bake at 375° for 25 to 30 minutes. Cool and serve warm.
Variations—
Cinnamon streusel: omit all black walnuts. Add 2 tsp. cinnamon and ½ cup pecans to filling and topping mixture.
Wheat-less—
Substitute ¾ cup sifted brown rice flour and ¾ cup sifted oat flour in place of the 1/12 cups of whole-wheat flour. Also, substitute 2 Tbsp. brown rice flour for the whole-wheat in the topping.
WHOLE-WHEAT COFFEE CAKE
Pat T. submitted this recipe.
2 ½ cups all-purpose flour
1 cup whole-wheat flour
½ tsp. salt
1 pkg. yeast (2 tsp.)
1 ½ cups milk
½ cup butter
1 egg
1 cup honey
Topping
Combine topping in a small bowl.
½ cup finely chopped nuts
2 tsp. cinnamon
¼ cup flour
1/3 cup honey
Glaze
1 cup powdered sugar
1-2 Tbsp. milk
Reserve 1 cup of all-purpose flour and set aside. Combine remaining flours and yeast in a large bowl. In saucepan, heat milk, butter and honey until very warm. Add warm liquid and egg to flour mixture. Blend with a mixer on low speed until moist; beat two minutes on medium speed. By hand, stir in remaining 1 cup of flour.
Spread evenly into greased 13x9 pan. Spoon the topping over dough. Cover and let rise until double. Bake at 350° for 25-30 minutes.
Make glaze and drizzle over cake while warm. Serve.
2 ½ cups all-purpose flour
1 cup whole-wheat flour
½ tsp. salt
1 pkg. yeast (2 tsp.)
1 ½ cups milk
½ cup butter
1 egg
1 cup honey
Topping
Combine topping in a small bowl.
½ cup finely chopped nuts
2 tsp. cinnamon
¼ cup flour
1/3 cup honey
Glaze
1 cup powdered sugar
1-2 Tbsp. milk
Reserve 1 cup of all-purpose flour and set aside. Combine remaining flours and yeast in a large bowl. In saucepan, heat milk, butter and honey until very warm. Add warm liquid and egg to flour mixture. Blend with a mixer on low speed until moist; beat two minutes on medium speed. By hand, stir in remaining 1 cup of flour.
Spread evenly into greased 13x9 pan. Spoon the topping over dough. Cover and let rise until double. Bake at 350° for 25-30 minutes.
Make glaze and drizzle over cake while warm. Serve.
Tuesday, February 16, 2010
Chewy Cocoa Brownies
Recipe submitted by April R.
1 2/3 cups sugar
¾ cup butter/margarine (or mashed beans)
2 Tbsp. water
2 eggs
2 tsp. vanilla
1 1/3 cups white flour (can split with whole-wheat)
¾ cup cocoa
½ tsp. baking powder
¼ tsp. salt
¾ c. chopped nuts (optional)
Stir together sugar, water & butter in large bowl. Stir in eggs. Stir in vanilla. Combine flour, cocoa, baking powder & salt in a separate bowl. Stir into sugar mixture. Stir in nuts.
Spread onto greased 13X9 inch baking pan. Bake in preheated 350 degree oven for 18-22 min. or until wooden toothpick inserted in center comes out slightly sticky. Cool in pan.
1 2/3 cups sugar
¾ cup butter/margarine (or mashed beans)
2 Tbsp. water
2 eggs
2 tsp. vanilla
1 1/3 cups white flour (can split with whole-wheat)
¾ cup cocoa
½ tsp. baking powder
¼ tsp. salt
¾ c. chopped nuts (optional)
Stir together sugar, water & butter in large bowl. Stir in eggs. Stir in vanilla. Combine flour, cocoa, baking powder & salt in a separate bowl. Stir into sugar mixture. Stir in nuts.
Spread onto greased 13X9 inch baking pan. Bake in preheated 350 degree oven for 18-22 min. or until wooden toothpick inserted in center comes out slightly sticky. Cool in pan.
Chocolate Chip Cookies
Recipe submitted by April R.
This recipe uses wheat and bean flour, adding white bean flour when using whole wheat boosts the nutrition of the item
Cream together:
1 lb. Butter or margarine
2 c. white sugar (I cut both sugars back to 1 ½ c. each)
2 c. brown sugar
4 eggs
Add:
2 tsp. baking soda
2 tsp. baking powder
2 tsp. vanilla
¼ cup white bean flour
2 ¼ cup whole-wheat flour
2 cups white flour
3 c. oats, quick or rolled
1 12 oz. pkg. chocolate chips
1 8 oz. pkg. Hershey Almond Bar cut into pieces (Optional)
Bake at 400 degrees for 8-9 minutes. Do not over bake.
This recipe uses wheat and bean flour, adding white bean flour when using whole wheat boosts the nutrition of the item
Cream together:
1 lb. Butter or margarine
2 c. white sugar (I cut both sugars back to 1 ½ c. each)
2 c. brown sugar
4 eggs
Add:
2 tsp. baking soda
2 tsp. baking powder
2 tsp. vanilla
¼ cup white bean flour
2 ¼ cup whole-wheat flour
2 cups white flour
3 c. oats, quick or rolled
1 12 oz. pkg. chocolate chips
1 8 oz. pkg. Hershey Almond Bar cut into pieces (Optional)
Bake at 400 degrees for 8-9 minutes. Do not over bake.
Whole Wheat Banana Cake
Recipe submitted by Janet R.
2 1/3 cups whole-wheat flour
1 2/3 cups sugar
1 1/4 cups mashed bananas (about 3 medium)
2/3 cup applesauce (can rehydrate ddry apples and puree)
2/3 cup buttermilk (can use prepared Saco Cultured Buttermilk Blend)
3 eggs
1 1/4 teaspoons baking powder
1 1/4 teaspoons baking soda
1 teaspoon salt
Heat oven to 350 degrees. Grease and flour rectangular pan, 13x9x2 inches.
Beat all ingredients on low speed, scraping bowl constantly, 30 seconds. Beat on high speed, scraping bowl occasionally, 3 minutes. Pour into pan.
Bake until wooden pick inserted in center comes out clean, about 40-45 minutes. Frost with creamy vanilla frosting or cream cheese frosting.
2 1/3 cups whole-wheat flour
1 2/3 cups sugar
1 1/4 cups mashed bananas (about 3 medium)
2/3 cup applesauce (can rehydrate ddry apples and puree)
2/3 cup buttermilk (can use prepared Saco Cultured Buttermilk Blend)
3 eggs
1 1/4 teaspoons baking powder
1 1/4 teaspoons baking soda
1 teaspoon salt
Heat oven to 350 degrees. Grease and flour rectangular pan, 13x9x2 inches.
Beat all ingredients on low speed, scraping bowl constantly, 30 seconds. Beat on high speed, scraping bowl occasionally, 3 minutes. Pour into pan.
Bake until wooden pick inserted in center comes out clean, about 40-45 minutes. Frost with creamy vanilla frosting or cream cheese frosting.
APPLE CRISP
Recipe obtained from the Mesa Home Storage Center
Use "Apple Pie Filling" recipe
Put pie filling in a buttered pan.
1/4 cup flour (whole-wheat or all-purpose)
1/4 cup butter
1/4 tsp. salt
1/4 cup rolled oats
2 Tbsp. sugar
Mix together thoroughly and spread over pie filling. bake in 375' F oven for 25 minutes.
Use "Apple Pie Filling" recipe
Put pie filling in a buttered pan.
1/4 cup flour (whole-wheat or all-purpose)
1/4 cup butter
1/4 tsp. salt
1/4 cup rolled oats
2 Tbsp. sugar
Mix together thoroughly and spread over pie filling. bake in 375' F oven for 25 minutes.
APPLE PIE FILLING
Recipe obtained from the Mesa Home Storage Center
1 2/3 cups dry apple slices
2 1/2 cups water
2 Tbsp. cornstarch
2/3 cup sugar
1/4 Tbsp. salt
2 Tbsp. lemon juice
1/2 tsp. cinnamon
1/4 tsp nutmeg
Mix all dry ingredients together, then add water and mix well. Bring to a rolling boil, stirring occasionally. Preheat oven to 425' F, place in oven and bake 40 minutes or until golden brown in pastry shell.
1 2/3 cups dry apple slices
2 1/2 cups water
2 Tbsp. cornstarch
2/3 cup sugar
1/4 Tbsp. salt
2 Tbsp. lemon juice
1/2 tsp. cinnamon
1/4 tsp nutmeg
Mix all dry ingredients together, then add water and mix well. Bring to a rolling boil, stirring occasionally. Preheat oven to 425' F, place in oven and bake 40 minutes or until golden brown in pastry shell.
CRUNCHY WHEAT CEREAL
Recipe from Mesa Home Storage Center
Makes approximately 5 cups cereal and 2 cups crumbs
6 cups whole-wheat flour
1/2 tsp. salt
1 tsp. baking soda
1 1/2 cup packed brown sugar
2 cups buttermilk (may rehydrate shelf-stable buttermilk solids *)
Mix ingredients thoroughly. Press or roll evenly to fit two un-greased cookie sheets.
Bake at 350' F. until golden brown around the edges. Turn over with spatula. Break into small pieces and return to 200' oven to dry out thoroughly.
Grind chunks in food or meat chopper on course blade. Put ground chunks in strainer and sift out small granular pieces. Larger pieces may be used for cereal and casseroles. Finer pieces may be used as you would graham cracker crumbs for pie crusts and other desserts.
*Note--This product is sold in the shelf-stable/powdered milk section at your local grocery store by brand name of "Saco Cultured Buttermilk Blend"
Makes approximately 5 cups cereal and 2 cups crumbs
6 cups whole-wheat flour
1/2 tsp. salt
1 tsp. baking soda
1 1/2 cup packed brown sugar
2 cups buttermilk (may rehydrate shelf-stable buttermilk solids *)
Mix ingredients thoroughly. Press or roll evenly to fit two un-greased cookie sheets.
Bake at 350' F. until golden brown around the edges. Turn over with spatula. Break into small pieces and return to 200' oven to dry out thoroughly.
Grind chunks in food or meat chopper on course blade. Put ground chunks in strainer and sift out small granular pieces. Larger pieces may be used for cereal and casseroles. Finer pieces may be used as you would graham cracker crumbs for pie crusts and other desserts.
*Note--This product is sold in the shelf-stable/powdered milk section at your local grocery store by brand name of "Saco Cultured Buttermilk Blend"
NAVY BEAN BUNDT CAKE
Juanita Smith tried this recipe for her family and discovered it was terrific! It tasted like a spice cake and was tender in texture.
1 2/3 cups navy beans. already cooked
1 cup sugar
1 cup butter (softened)
1 Tbsp. vanilla
1 tsp. baking soda
2 tsp. cinnamon
1 1/2 tsp. baking powder
1 1/2 tsp. nutmeg
1/2 cup applesauce
2/3 cup packed brown sugar
2 eggs
1/3 cup water
2 cups whole-wheat flour
1/3 cup milk
Puree beans in blender or mash with fork. Set aside.
In large bowl combine butter, sugars and vanilla; beat until creamy. Add eggs, mix at high speed until well blended, add milk and water and mix thoroughly. Stir in beans, set aside. I n medium bowl combine flour, baking powder, baking soda, nutmeg and cinnamon. Stir half of dry ingredients into bean mixture until well blended. Add applesauce. Blend in remaining dry ingredients. Pour into greased bundt pan.
Bake at 3S0' F. for 50-55 minutes. or pour into 13x9x2-inch greased pan and bake for 25- 30 minutes.
*note--Could substitute prepared powdered milk for fresh milk and puree reconstituted dried apples for the applesauce, if desired.
1 2/3 cups navy beans. already cooked
1 cup sugar
1 cup butter (softened)
1 Tbsp. vanilla
1 tsp. baking soda
2 tsp. cinnamon
1 1/2 tsp. baking powder
1 1/2 tsp. nutmeg
1/2 cup applesauce
2/3 cup packed brown sugar
2 eggs
1/3 cup water
2 cups whole-wheat flour
1/3 cup milk
Puree beans in blender or mash with fork. Set aside.
In large bowl combine butter, sugars and vanilla; beat until creamy. Add eggs, mix at high speed until well blended, add milk and water and mix thoroughly. Stir in beans, set aside. I n medium bowl combine flour, baking powder, baking soda, nutmeg and cinnamon. Stir half of dry ingredients into bean mixture until well blended. Add applesauce. Blend in remaining dry ingredients. Pour into greased bundt pan.
Bake at 3S0' F. for 50-55 minutes. or pour into 13x9x2-inch greased pan and bake for 25- 30 minutes.
*note--Could substitute prepared powdered milk for fresh milk and puree reconstituted dried apples for the applesauce, if desired.
APPLE UPSIDE DOWN CAKE
Serves 16
3 cups dried apple slices
1 cup sugar
1 3/4 cups hot water
2 eggs
3 Tbsp. butter or margarine
1 cup milk
1 1/4 cups sugar
1 tsp. vanilla
1/4 tsp. lemon juice
2 cups flour
3/4 tsp. cinnamon, ground
2 1/4 tsp. baking powder
1 cup pecans, chopped
1/2 cup butter or margarine
1 tsp. salt
Whipped cream, if desired
Combine apples and hot water. Set aside. Sift together salt, baking powder and flour. Set aside.
Combine soaked apples and remaining juice, 1 1/4 cup sugar, 3 Tbsp. butter, lemon juice and cinnamon in a sauce pan and simmer just until tender and moist. Pour into well-greased 9"x13" pan. Sprinkle with pecans.
Cream together 1/2 cup butter and 1 cup sugar; blend in eggs, beat well. Combine milk and vanilla, add alternately with dry ingredients to creamed mixture, beginning and ending with dry ingredients. Spread over apple mixture in pan.
Bake at 350' F. for 30 - 40 minutes or until done. Remove from oven. Turn cake upside down over large serving plate. Let stand a few minutes, then remove pan. Serve warm with whipped cream, if desired.
3 cups dried apple slices
1 cup sugar
1 3/4 cups hot water
2 eggs
3 Tbsp. butter or margarine
1 cup milk
1 1/4 cups sugar
1 tsp. vanilla
1/4 tsp. lemon juice
2 cups flour
3/4 tsp. cinnamon, ground
2 1/4 tsp. baking powder
1 cup pecans, chopped
1/2 cup butter or margarine
1 tsp. salt
Whipped cream, if desired
Combine apples and hot water. Set aside. Sift together salt, baking powder and flour. Set aside.
Combine soaked apples and remaining juice, 1 1/4 cup sugar, 3 Tbsp. butter, lemon juice and cinnamon in a sauce pan and simmer just until tender and moist. Pour into well-greased 9"x13" pan. Sprinkle with pecans.
Cream together 1/2 cup butter and 1 cup sugar; blend in eggs, beat well. Combine milk and vanilla, add alternately with dry ingredients to creamed mixture, beginning and ending with dry ingredients. Spread over apple mixture in pan.
Bake at 350' F. for 30 - 40 minutes or until done. Remove from oven. Turn cake upside down over large serving plate. Let stand a few minutes, then remove pan. Serve warm with whipped cream, if desired.
Super Chocolate Chunk Cookies
Recipe submitted by Juanita Smith
Makes about 2 dozen cookies
1 pkg (8 oz) Nestle semi-sweet chocolate chunks
1/2 cup (1 stick) butter
1/2 cup granulated sugar
1/4 cup firmly packed brown sugar
1 egg
1 teaspoon vanilla
1 cup all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking powder
1 cup chopped pecans or walnuts
Melt 1 ounce chocolate chunks; set aside.
Beat butter, sugars, egg and vanilla until light and fluffy. Stir in 1 ounce of melted chocolate. Mix in
flour, baking powder and salt. Stir in chocolate chunks and nuts. Refrigerate 30 minutes.
Heat oven to 375*F. Drop dough by heaping tablespoonfuls (or freeze dough and slice), about 2 inches apart, onto greased cookie sheets. Bake for 8 minutes or until lightly browned.
Cool 5 minutes on cookie sheets. Remove cookies and finish cooling on wire racks.
*Melt an additional 4 oz. of chocolate to dip cookies into, if desired. Dip 1/2 of each cookie into melted
chocolate. Let stand on waxed paper until chocolate is firm.
*You may substitute wheat flour for the all-purpose flour.
Makes about 2 dozen cookies
1 pkg (8 oz) Nestle semi-sweet chocolate chunks
1/2 cup (1 stick) butter
1/2 cup granulated sugar
1/4 cup firmly packed brown sugar
1 egg
1 teaspoon vanilla
1 cup all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking powder
1 cup chopped pecans or walnuts
Melt 1 ounce chocolate chunks; set aside.
Beat butter, sugars, egg and vanilla until light and fluffy. Stir in 1 ounce of melted chocolate. Mix in
flour, baking powder and salt. Stir in chocolate chunks and nuts. Refrigerate 30 minutes.
Heat oven to 375*F. Drop dough by heaping tablespoonfuls (or freeze dough and slice), about 2 inches apart, onto greased cookie sheets. Bake for 8 minutes or until lightly browned.
Cool 5 minutes on cookie sheets. Remove cookies and finish cooling on wire racks.
*Melt an additional 4 oz. of chocolate to dip cookies into, if desired. Dip 1/2 of each cookie into melted
chocolate. Let stand on waxed paper until chocolate is firm.
*You may substitute wheat flour for the all-purpose flour.
Sunday, April 5, 2009
Holiday Fudge
Juanita S. shared this at Church with rave reviews!
2 T. butter
2/3 cups evaporated milk (try powdered milk recipe)
1 1/2 cups sugar
1/4 tsp. salt
2 cups mini marshmallows
2 cups Nestle milk chocolate chips
1/2 cup chopped nuts (of your choice)
1 tsp. vanilla
Combine butter, evaporated milk, sugar and salt in a medium saucepan. Bring to a boil over medium heat; stirring constantly. Boil 4-5 minutes; stirring constantly. Remove from heat. Stir in marshmallows, chocolate chips, nuts and vanilla. Stir vigorously for 1 minute or until marshmallows are melted. Pour into foil lined 8” square pan. Chill until firm. Cut into 1 1/2” squares.
Variation:
Cookies and Cream Fudge—
Substitute:
white chocolate chips
1 1/2 cups Oreo cookies, crushed
Omit:
Milk chocolate
Nuts
Pinto Bean Fudge—
Adds fiber to the fudge
Add:
1 cup cooked pinto beans, drained &
mashed.
2 T. butter
2/3 cups evaporated milk (try powdered milk recipe)
1 1/2 cups sugar
1/4 tsp. salt
2 cups mini marshmallows
2 cups Nestle milk chocolate chips
1/2 cup chopped nuts (of your choice)
1 tsp. vanilla
Combine butter, evaporated milk, sugar and salt in a medium saucepan. Bring to a boil over medium heat; stirring constantly. Boil 4-5 minutes; stirring constantly. Remove from heat. Stir in marshmallows, chocolate chips, nuts and vanilla. Stir vigorously for 1 minute or until marshmallows are melted. Pour into foil lined 8” square pan. Chill until firm. Cut into 1 1/2” squares.
Variation:
Cookies and Cream Fudge—
Substitute:
white chocolate chips
1 1/2 cups Oreo cookies, crushed
Omit:
Milk chocolate
Nuts
Pinto Bean Fudge—
Adds fiber to the fudge
Add:
1 cup cooked pinto beans, drained &
mashed.
Super Chocolate Chunk Cookies
Juanita S. shared this recipe...looks really nice after it is frozen and shaped like a biscotti rather than a cookie.
Makes about 2 dozen cookies
1 pkg (8 oz) Nestle semi-sweet chocolate chunks
1/2 cup (1 stick) butter
1/2 cup granulated sugar
1/4 cup firmly packed brown sugar
1 egg
1 teaspoon vanilla
1 cup all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking powder
1 cup chopped pecans or walnuts
Melt 1 ounce chocolate chunks; set aside.
Beat butter, sugars, egg and vanilla until light and fluffy. Stir in 1 ounce of melted chocolate. Mix in flour, baking powder and salt. Stir in chocolate chunks and nuts. Refrigerate 30 minutes. May be frozen in wax paper and foil for later use.
Heat oven to 375*F. Drop dough by heaping tablespoonfuls, about 2 inches apart, onto greased cookie sheets. Bake for 8 minutes or until lightly browned. Cool 5 minutes on cookie sheets. Remove cookies and finish cooling on wire racks.
*Melt an additional 4 oz. of chocolate to dip cookies into, if desired. Dip 1/2 of each cookie into melted chocolate. Let stand on waxed paper until chocolate is firm.
Makes about 2 dozen cookies
1 pkg (8 oz) Nestle semi-sweet chocolate chunks
1/2 cup (1 stick) butter
1/2 cup granulated sugar
1/4 cup firmly packed brown sugar
1 egg
1 teaspoon vanilla
1 cup all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking powder
1 cup chopped pecans or walnuts
Melt 1 ounce chocolate chunks; set aside.
Beat butter, sugars, egg and vanilla until light and fluffy. Stir in 1 ounce of melted chocolate. Mix in flour, baking powder and salt. Stir in chocolate chunks and nuts. Refrigerate 30 minutes. May be frozen in wax paper and foil for later use.
Heat oven to 375*F. Drop dough by heaping tablespoonfuls, about 2 inches apart, onto greased cookie sheets. Bake for 8 minutes or until lightly browned. Cool 5 minutes on cookie sheets. Remove cookies and finish cooling on wire racks.
*Melt an additional 4 oz. of chocolate to dip cookies into, if desired. Dip 1/2 of each cookie into melted chocolate. Let stand on waxed paper until chocolate is firm.
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