Jim's Holiday Spice Cake: 1 pkg. Spice Cake Mix, 1 pkg. Lemon instant puddin, 2/3 C apricot nectar, 1/4 C apricot brandy, 1/2 C Cooking oil, 4 eggs, 1 C raisins, 1 C candied fruit, 1 C chopped walnuts. Frosting: 1 C sifted powdered sugar 2 - 3 Tbsp Apricot Brandy, 6-8 marachino cherries.
In large bowl combine cake mix, pudding mix (dry), apriot nectar, 1/4 C apricot brandy and oil. Beat on medium speed for 2 minutes or til mix is smooth. Add eggs one at a time, beating well after each addition. Fold in nuts and fruit. Turn into well greased and floured bundt pan. Bake in 350 oven for 50 - 55 min or until cake tester comes out clean. Cool 15 min in pan and then remove from pan and cool thoroughly on rack. Wrap and store in refrigerator 24 hours or more. Before serving drizzle with a mixture of the powdered sugar and remaining 2 - 3 Tbsp brandy. Optional: decorate alternating cake top indents with marachino cherries cut in half.
Some people call it fruit cake : ) don't get the wrong idea - it's yummy!
Caramel Bars: 1-14 oz pkg Caramels, 5 Tbsp Evaporated Milk, 1 C Flour, 3/4 C Brown Sugar, 1/4 tsp salt, 1 C Oatmeal (Quick Oats), 1/2 tsp baking soda, 3/4 C Butter (melted), 2 C Chocolate Chips.
Unwrap caramels and combine with Milk in a saucepan over low/Med heat until melted, then set aside. Next Combine the rest of the ingredients except the chocolate chips. Take half of that mixture and press into 13X9 sprayed pan. Bake 10min at 350 Degrees. Remove from oven and pour caramel mixture over spreading evenly. Then sprinkle entire bag of chocolate chips over caramel. Next crumble remainder of oatmeal mixture on top of chips. Return pan to oven and bake 12 min more. Cool thouroughly.
Mexican Chocolate Streusel Cake: 1-18 oz pkg Mexican Chocolate roughly chopped(Abuelita is what I use - it's near the hot cocoa at my G store but it could be in baking by yours - it's got the grandma on the pkg) For the Struesel Topping: 1 lg egg yolk, Salt, 7 Tbsp Butter (room temp), or C Sugar, 1/4 C Brown
sugar, 1/2 C (1 stick) butter, 1 C Flour. For the Cake: 1 & 3/4 C Flour, 1 & 1/4 tsp Baking powder, 1 - 8oz pkg cream cheese (room temp) 1 C unsalted Butter (room temp) 2/3 C Sugar, 4 lg eggs (at room temp)
For the Struesel Topping: In a food processor, pulse half of the mexican chocolate until it's the consistency of coarse crumbs. Remove and set aside for the batter. Add the remaining chocolate to the processor and process it to the cosistency of coarse crumbs. Mix the egg yolk and 1/2 tsp salt (if using salted butter then omit salt) in a small bowl, stirring to dissolve the salt. Add to the processor along with the butter and the flour. Pulse just until everything is thoroughly combined-- it should look crumbly, not be processed to a paste. Set aside.
For the Cake: Heat oven to 350. Butter and flour a 13X9 baking pan. Sift together flour and baking powder. In the bowl of an elextric mixer, beating on medium speed, combine the cream cheese, butter, adn granulated sugar. Beat until light and fluffy, 2 -3 min. One at a time, add the eggs, beating until each on is thoroughly incorporated before adding the next. Add the sifted flour mixture,scrape down the sides of the bowl and beat for 1 minute, just until the flour is incorporated. Last, use a large spoon to stir the reserved chopped chocolate into the batter.
Scrape the batter into the prepared pan and smooth the toop. Crumble the streusel topping evenly over the batter, making sure there are no large lumps - - lumps may sink during baking. Bake in the center of the oven until springy (the edges will have just begun to pull away from the sides of the pan) and a toothpick inserted in the center comes out clean, 35 - 40 min.
Cool on a wire rack then cut into squares and serve dusted with powdered sugar. It's best slightly warm and goes great with vanilla or caramel icecream. Serves 12
My brother starting making this one from one of his Rick Bayless cookbooks and it quickly became a family hit. My sis and I have added it to our books as one of our favorites. It doesn't look that pretty but it's so so good. I like it warmed up in the microwave and served with a hot cup of Joe for breakfast - really!
Best Simple
Banana Bread: 1 cup sugar 1/2 cup butter
3 very ripe bananas 2 eggs 1 1/4 cups flour 1/2 tsp salt 1 tsp baking
soda, 1/2 tsp vanilla, (1 cup crushed walnuts - optional) Preheat
oven to 350 degrees,Cream sugar and butter. Add bananas, vanillia,
and eggs beaten. Sift flour,salt and baking soda 3 times. Blend and
add to banana mixture. Pour patter into a 9x5 loaf pan. Bake for 55
min. Cool on rack.
Bec's Baked
Oatmeal : 1/4 C Sugar, 1/4 C Brown
sugar, 1/2 C (1 stick) butter, 1 tsp vanilla, 1 & 1/2 C Milk,
2 & 1/2 tsp baking powder, 4 eggs, 1 tsp salt, 3 C Oats (Quaker
Oatmeal - quick or reg), 3/4 - 1 C fresh blueberries. Cream the butter
and sugar, and vanilla. Beat in eggs, add salt, baking powder, and
oatmeal. Add milk, and blueberries. Pour into greased 2 Qt casserole
dish (that's the round glass one that's a little deep - if you don't
have it I would suggest a bread pan - but bake a little longer). Bake,
uncovered, at 325 for 45 minutes or so - center should be set. Let
cool/set for 10 minutes. Serve hot - put a scoop in a mug or bowl
and hot milk pour over it , sprinkle w/ cinnamon & brown sugar
to taste. mmmmmmmm. Becky uses soy milk and a little less sugar -
it's totally up to you! This is the best oatmeal I've ever eaten!
Yummy
Crumb Cake (from the kitchen of Jean Finn through
her fabulous daughter Joanie): 1 Box Duncan Hines Butter Cake
Mix (you can use yellow cake mix if you can't find the butter flavor
and it's fine, but the cake is really much better if you can get
the butter cake mix), 4 eggs, 2/3 C milk, 2/3 C oil, Blend together
with mixer. Grease an 11 x 17 cookie pan. Bake 18 mins. at 350 degrees.
Let cool.
Crumb Topping: 4 C flour, 2/3 C brown sugar, 2/3 C granulated sugar,
1 Tbsp cinnamon, 2 sticks melted margarine, 1 stick melted butter,
1 Tbsp. Vanilla
Put the flour, sugars and cinnamon
in a big bowl and set aside. Melt margarine and butter, add vanilla.
Let cool. Pour the butter mixture into the flour mixture and stir
by hand, this should make crumbs form. Put the crumb topping all
over the cake, and bake another 20 mins at 350 degrees. Sprinkle
the cake withconfectioners sugar when cool.
Caramel
Corn Snack Mix: 8 c. popped popcorn, 4 c. oven-toasted
rice cereal squares, 2 c. miniature pretzel twists, 1 c. pecan halves
(can substitute favorite nut) ,1 c. packed brown sugar ,1/2 c. butter
or margarine, 1/4 c. light corn syrup, 1 t. vanilla , 1/2 t. baking
soda
Preheat oven to 300 degrees. Combine
popcorn, cereal, pretzels and pecans in Rectangular Lid/Bowl (or Roasting
Pan). Combine brown sugar, butter and corn syrup in 2-quart saucepan.
Cook and stir with Bamboo Spoon over medium heat until mixture comes
to a boil over entire surface. Reduce heat to medium-low. Cook without
stirring 5 minutes. Mixture should continue to bubble over surface.
Remove saucepan from heat. Quickly stir in vanilla and baking soda,
stirring carefully. Pour over popcorn mixture, stirring until well
coated. Bake 30 minutes, stirring after 15 minutes. Transfer popcorn
to large piece of Parchment Paper. Cool completely, breaking mixture
into clusters as it cools. (If using Roasting Pan, I find it large
enough to leave mixture in the pan to cool.)
Chocolate-stuffed
crescent roll: 2 oz bittersweet chocolate (I
use chocolate chips), 1- 4 count pkg crescent rolls, 1 egg yolk, 1
Tbsp milk, 2 Tbsp sugar. Cut chocolate into 4 pieces about 3 inches
long. Unfold crescent roll dough. Place 1 piece of chocolate (or sprinkle
on chips) at the wide end of dough and roll up. Place on lightly greased
cookie sheet . Mix egg yolk, milk, and sugar in small bowl. Brush
on rolls and bake according to pkg - 375* for 11-13 min. Cool for
15min before eating.
Dessert Crepes
(Ben Mesker's specialty): 2 large eggs, 3/4 C Milk,
1/2 C. Water, 1 C. Flour, 3 Tblsp melted butter, 1 tsp vanilla, 2 &
1/2 Tblsp Sugar. Put all ingredients into pitcher of blender. Blend on high for 7 – 10 seconds. Put into refrigerator and let mix rest
for 1 hour.
Use a 10" non-stick skillet over medium heat. Butter pan. Butter should bubble, not burn. Add 1/3 cup of batter and keep the batter moving to spread it evenly over the bottom of the pan. When the edges turn in and are golden brown, flip the crepe. Cook for 15 seconds on this side. Top with melted butter and sugar or your choice of fillings. Fold into quarters and enjoy.
Blueberry
Buckle (Thanks to Kathy
Stracka and her sister Mary): Preheat oven to 350F.
Grease 8x8 pan. Mix thoroughly 3/4 C Sugar, 1/4 C. Margarine,
1 egg. Then stir in 1/2 C. Milk. In a separate bowl combine
2 C. Flour, 2 tsp baking powder, 1/2 tsp salt and stir into wet mixture.
Lastly gently stir in 1 pint fresh blueberry's (if you use frozen, thaw
completely). The batter will be quite thick. Spread in pan and
even out (batter may be purple). Next top with Crumb mixture: Mix until
it crumbles - 1/2 C. Sugar, 1/3 C. flour, 1/2 tsp cinnamon, 1/4 C. soft
butter. Bake 45-50min ('til toothpick stuck in middle comes out
clean).
Note: If you use 9X13 pan then double recipe and bake 60min
Pumpkin Bars: Preheat oven to 350F. Grease a jelly roll pan (that's the big cookie sheet with sides). In medium bowl combine 2 cups flour, 2 C sugar, 2 tsp Cinnamon, 2 tsp baking soda, 1 tsp baking powder, 1/2 tsp salt, 4 eggs, 1 C. vegetable oil, and 1 (15oz) can of Pumpkin.
Bake 25 - 30min, cool and frost
Frosting: 8 oz cream cheese (softened), 1/2 stick butter (softened), 2 tsp vanilla, 2 C. Powdered Sugar - beat well
Apple Crisp: Preheat oven to 350F. Grease 9x13 pan. In medium bowl combine 2 cups flour, 1 C brown sugar, 3/4 C melted butter and 1/2 C rolled oats. Reserve 1 cup oat mixture; set aside. Press remaining oat mixture into prepared pan. Spread 6 apples (peeled and chopped) over crust In medium saucepan combine 1 C granulated sugar, 1 tsp vanilla, 1 tsp cinnamon, 1/4 C flour and 1 cup water until well combined. Cook over medium-low heat until thick, stirring often. Pour over apples. Sprinkle top with reserved oat mixture. Bake until golden, about 45 minutes.
Amish Sugar Cookies (compliments of Nicole's Grandma Betty): Blend and beat well: 1 cup sugar, 1 C Powdered Sugar, 1 C Butter, and 1 C Corn Oil (it absolutely has to be corn oil, no substitutions), 1 tsp Vanilla. In a separate bowl, sift together: 3 & 3/4 C Flour, 1 tsp Cream of Tartar, 1 tsp baking soda, 1 tsp salt. Add sifted dry mixture to blended mixture.
Roll dough into small balls and place on cookie sheet. Press balls down with the bottom of a glass that has been dipped in sugar. Do not overbeat.
Bake 350 degrees for 10min
Lemon Pineapple
Pie (compliments of Elsie Jones):
8 oz pkg. cream cheese, softened,
14 oz can sweetened condensed milk, 1/3 cup
lemon juice, 8 oz carton cool whip (thawed),
1/2 cup chopped pecans, 1 cup
pineapple tid-bits, crushed, or chunks, well drained, 2
Keebler graham cracker pie crusts
Combine cream cheese, condensed milk, and lemon juice beat until smooth. Fold in cool whip. Stir in l/2 cup of pecans and drained pineapple. Pour into pie shells and refrigerate for several hours. Makes 2 pies. Yum! Yum!
Harvey Wallbanger Supreme Cake (thanks to Nicole Funk): 1 pkg. Duncan Hines Orange Supreme Deluxe Cake Mix, 1 pkg. Vanilla instant pudding mix (3 & 3/4 oz), 1/2 C. oil, 4 oz. frozen orange juice, 4 oz water, 4 eggs, 4 oz Galliano (liquor), 1 oz vodka.
Blend all ingredients in a large bowl; beat 5 min. Pour into greased and floured bundt pan. Bake at 350 degrees for 45-55 min. Cool in pan 15 min.
Glaze: Blend well 1 C. Powdered Sugar, 1 Tbsp orange juice, 1 & 1/2 Tbsp Galliano, 1 Tbsp Vodka. Pour over warm cake.
Texas Sheet
Cake (or buttermilk brownies in the Wells/Allis home):
In a bowl set aside 2 C. flour,
2 C. sugar, 1/2 t salt. Next, in a saucepan combine 1 C. water,
1 C. butter, 4Tbsp cocoa - bring to a boil, stirring constantly. Once
a boil is reached pour hot mixture into bowl of flour, sugar, salt mixture
and stir. Next add 2 eggs, 1/2 C. buttermilk, 1 t baking soda,
1 t. vanilla - stir well. Pour batter into 10X17 cookie sheet (with
at least 1inch sides) which is sprayed with Pam. Cook for 20-25 min
at 350*
Frost cake while cake and frosting are both still hot.
Frosting - In a bowl pour 1 lb powdered sugar and set aside. Next, in
a saucepan combine 1/2 C. butter, 3 Tbsp cocoa, 1/4 C. milk, 1 t. vanilla.
Stir constantly as you bring it to a boil. Pour hot mixture into bowl
of powdered sugar and beat until most lumps are gone. Pour hot
frosting onto warm cake and spread. Let it thicken as it cools
on cake.
It's not good for you....but they're the best brownies in the world!!
Scones: 2.5 C flour, ¼ C sugar, 1 T baking powder, 1/2 t salt, ½ stick ( ¼ C) cold unsalted margarine , ½ stick ( ¼ C) cold unsalted butter, 2 large eggs, beaten lightly, ¼C + 2T milk , 2/3 C currants, raisins, or dried cherries
Preheat oven to 425F and grease a large baking sheet. In a large bowl, whisk together dry ingredients. Microwave butter and margarine at low power in a small bowl until mostly melted (not boiling). Add butter mixture to dry ingredients. Stir until mixture sticks together and butter is mostly absorbed. Add eggs, milk and dried fruit. Mix until just combined. Turn dough out onto lightly floured board and knead gently a few times until dough is well mixed (a little more flour may be necessary. Pat dough out into a ½ inch thick round (about 10 inches in diameter). Using a 2 inch cutter, cut out as many rounds as possible, transferring to baking sheet. Gather scraps together and re-roll. Continue cutting out rounds until dough is used up. Bake in the middle of the oven 15 minutes or until golden in color. (Check the bottoms for color. They should be slightly golden to light brown.) Makes 18 scones.
Jeff Strouf's Baileys: 6 eggs (I use egg beaters), 1 quart half and half, 4 tablespoons Hershey's chocolate, 2 cups brandy, 2- 14 oz. cans of sweetened condensed milk,1 1/2 teaspoons vanilla
Mix all with mixer for 2 minutes. The calories are HIGH but worth it.
|