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INGREDIENTS:
3 cups regular rolled oats
1 cup shredded unpeeled apple
1/2 cup wheat germ
1/4 cup honey
1/4 cup water
1 tsp. ground cinnamon
1 tsp. vanilla or 1/2 tsp. almond extract
Nonstick spray coating
DIRECTIONS:
* In a large bowl combine oats, apple, and wheat germ; mix well.
* In a small saucepan stir together honey, water, and cinnamon.
* Heat to boiling; remove from heat.
* Stir in vanilla or almond extract.
* Pour over oat mixture; mix well.
* Spray a 15x10x1-inch baking pan with nonstick spray coating.
* Spread oat mixture evenly in pan.
* Bake in a 325 degree F. oven about 45 minutes or until golden brown, stirring occasionally.
* Spread onto foil to cool.
* Store in an airtight container in the refrigerator up to 2 weeks.
INGREDIENTS:
4 cup mashed ripe bananas
1 cup oil
1 1/2 cup sugar
4 eggs
4 cup flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
chopped nuts (optional)
DIRECTIONS:
Preheat oven to 350 degrees.
* In large mixing bowl, mix first 4 ingredients until well blended.
* Add next 4 ingredients, mix well.
* Stir in nuts if desired.
* Spoon into greased loaf pans 2/3 full.
* Bake 45 to 50 mins. for regular loaves or 30 to 35 mins. for mini loaves.
* Toothpick inserted in center comes out clean when done.
INGREDIENTS:
1/4 cup butter, softened
2/3 cup sugar
1 egg
1/3 cup milk
1 & 1/2 tsp. baking powder
1 & 2/3 cup flour
1/2 tsp. salt
1/2 tsp. cinnamon
2 cups fresh blueberries
Juice of 1 lemon
1 Tbsp. lemon zest
DIRECTIONS:
* Cream together butter and sugar.
* Add remaining ingredients and blend well.
* Pour into a well greased loaf pan.
* Bake at 350 degrees for 50 - 60 minutes.
* Allow to cool for 5 - 10 minutes before slicing and serving.
INGREDIENTS:
4 cups peanut butter
1 cup melted butter or margarine
6 cups powdered sugar
4- 6 oz. pkgs. chocolate chips
1/2 bar paraffin wax
DIRECTIONS:
* In large mixing bowl, mix peanut butter with melted butter or margarine until blended.
* Stir in powdered sugar.
* Roll into 1 inch balls and place in freezer.
* In top of double boiler melt chips and wax.
* Stick a toothpick into a ball then holding by the toothpick dip about 3/4 of the ball into chocolate.
* Place on wax paper to cool.
INGREDIENTS:
4 egg yolks
1 cup sugar
1 cup milk
1/3 cup melted butter
1/2 tsp. cinnamon
4 cups flour, sifted
4 tsp. baking powder
1/2 tsp. salt
1/2 tsp. nutmeg
GLAZE:
1/3 cup boiling water
1 c. confectioners' sugar
DIRECTIONS:
Use strictly level measurements!
* Beat egg yolks; gradually add sugar.
* Beat until they're thick (use mixer).
* By hand, add milk, stirring slowly. DO NOT BEAT.
* Add melted butter slowly.
* Then add flour sifted together with salt, cinnamon, and nutmeg.
* Let stand about 10 minutes.
* Take portion at a time and pat out on lightly floured board.
* Cut out and drop in hot fat (325 degrees) on deep fryer.
INGREDIENTS:
2 boxes creamy cherry or vanilla frosting mix
2 pounds powdered sugar
1/2 cup (1 stick) margarine
2 tablespoons vanilla (or maraschino cherry juice)
1 can condensed (not evaporated) milk
1 large jar (16 ounces) maraschino cherries,drained and coarsely chopped
DIRECTIONS
For fondant:
* In large mixing bowl, combine frosting mix, powdered sugar, margarine, vanilla (or maraschino cherry juice), condensed milk and cherries.
* Blend well.
* Chill mixture, covered, in refrigerator.
* Shape into walnut-sized balls. (If mixture is too sticky to form balls, add more powdered sugar.)
* Chill balls 1 hour or freeze for dipping in chocolate later.
INGREDIENTS:
4- 6 oz. pkgs chocolate chips
1/2 bar paraffin wax
1/2 cup cold mashed potatoes
8 cup powdered sugar
1/2 gallon maraschino cherries, drained
DIRECTIONS:
* In top of double boiler melt chocolate and paraffin.
* Keep chocolate warm for dipping and during dipping.
* Mix potatoes with sugar until stiff enough to handle and form.
* Form into a small ball then flatten in palm, place cherry in middle and form around the cherry.
* Place a toothpick in it then dip in chocolate and place on wax paper to cool.
TIP: "You have to make them one at a time. You can't make the cherries ahead of time they will get runny and you can't dip them."
* After they have cooled remove toothpicks and fill in hole with melted chocolate.
* If any white shows through on the bottom re-dip the bottom.
INGREDIENTS:
1/4 cup unsalted butter
3 Tbs. heavy whipping cream
4 squares semisweet chocolate, chopped (each square is 1 oz or 30g)
2 Tbs. orange liqueur
1 tesp. orange zest
DIRECTIONS:
* In a medium saucepan, bring butter and cream to a boil over medium high heat and then remove from heat.
* Add half of the chopped chocolate (4 squares), orange liqueur, and orange peel; stir until melted and smooth.
* Pour truffle mixture into a shallow bowl, or loaf pan.
* Chill in the refrigerator until firm. This will take about 2 hours.
* Line 2 baking sheets with waxed paper.
* Roll rounded teaspoons (or a little more) into small balls and place on the baking sheets.
* Chill until firm, about 30 minutes.
* Dip into prepared chocolate in double boiler.
Yeild: 36 truffles
INGREDIENTS:
3/4 cup cold mashed potatoes
4 cups powdered sugar
1 1/2 tsp. vanilla
1/2 tsp. salt
4 cups shredded coconut
2- 6 oz. bags chocolate chips
1/4 bar paraffin wax
DIRECTIONS
* In large mixing bowl, mix potatoes, sugar, vanilla and salt until well blended.
* Stir in coconut.
* Shape into balls and put in freezer.
* In top of double boiler melt chocolate chips and paraffin.
* Dip balls into chocolate and place on wax paper to cool.
Note: "I sometimes make them oblong shape and put an almond on top."
INGREDIENTS:
1 cup roasted almonds, chopped
1 cup butter (no substitutes)
1 cup sugar
2 oz Miniature chocolate chips (or any semi-sweet chocolate, chopped fine)
DIRECTIONS:
* Spread half the chopped almonds in the bottom of a 9 x 13 in pan, set aside.
* Combine butter and sugar in a heavy saucepan and cook, stirring constantly, until mixture reaches 300 degrees on a candy thermometer.
* Pour over the chopped almonds in pan.
* Let stand about 5 minutes, until top is set.
* Sprinkle chocolate chips over top of candy, and let the heat of the candy melt the chocolate. Smooth chocolate over candy.
* Sprinkle remaining almonds over chocolate.
* Let stand until cool.
* Break into pieces.
Makes about 1 1/2 pounds. (Can be doubled successfully)
INGREDIENTS:
2 cups Baking mix (Bisquick, jiffy or store bought brand)
1/2 cup shredded cheddar cheese
2/3/cup milk
2 Tbs. butter or margarine melted
1/8 tsp. garlic powder
DIRECTIONS:
* Heat oven to 450 degrees F.
* In medium bowl, mix together baking mix, cheese and milk until soft dough forms.
* Drop by spoonfuls onto ungreased baking sheet.
* Bake 8 to 10 mins. or until golden brown.
* Mix melted butter and garlic powder; brush over warm biscuits.
* Serve warm.
INGREDIENTS:
"This popular food from the 1970's is enjoying a renaissance. It can be eaten as a cereal, a snack, or sprinkled over yogurt."
3 cups rolled oats (NOT quick or instant)
1 cup pecan pieces
1 cup coconut, shredded
1/4 cup sunflower seeds, shelled, unsalted
1/2 cup honey
1/2 cup brown sugar
1/4 cup vegetable oil
1 ounce water
1/2 cup raisins
1/2 cup dried apricots, diced
DIRECTIONS:
Pre-heat the oven to 275 F.
* Lightly oil a cookie sheet.
* Toss together the oats, pecans, coconut, and sunflower seeds.
* In a separate bowl, mix together the honey, sugar, oil, and water.
* Pour over the oats mixture and toss well.
* Spread on cookie sheet.
* Bake for one hour or until evenly browned (stir often).
* Cool.
* Toss in raisins and apricots.
* Store at room temperature in an airtight container.
INGREDIENTS:
4 fresh apricots, peeled, cored and sliced
3 granny smith apples, peeled, cored and sliced
3/4 cup sugar
1 tsp. cinnamon
3 Tbs. flour
2 Tbs. lemon juice
1/2 tsp. nutmeg
1 9-inch piecrust
Crumb topping:
2/3 cup flour
1 tsp. cinnamon
1/4 cup brown sugar
2 Tbs. lemon juice
1/4 cup butter, melted
DIRECTIONS:
* Combine all pie ingredients in a large bowl and mix well.
* Place in piecrust and bake at 350 degrees for 30 minutes.
* Combine crumb-topping ingredients, except for butter, and mix to form a crumb-like consistency.
* Sprinkle over pie and pour melted butter on top.
* Bake an additional 30 minutes at 350 degrees.
INGREDIENTS:
1 1/2 cups flour
1/2 cup sugar, divided
1/2 cup firmly packed brown sugar, divided
1 1/2 Tbs. NESTL� CARNATION� Nonfat Dry Milk
3 tsp. baking powder
1 1/2 tsp. ground cinnamon, divided
1/4 tsp. salt
1/2 cup shortening
1/2 cup water
1 egg, beaten
3 peaches, peeled, pitted and chopped
2/3 cup flour
2 Tbs. unsalted butter
2 tsp. shortening
DIRECTIONS:
Preheat oven to 375�F.
* Grease a muffin tin; set aside.
* In a large bowl combine first addition of flour, half the sugar, half the brown sugar, powdered milk, baking powder, 1 teaspoon cinnamon and salt.
* Cut or rub in the first addition of shortening until mixture resembles coarse meal.
* Add water and egg and mix just until absorbed.
* Drop into prepared muffin tins, filling each cup about two-thirds.
* In a medium bowl, combine second addition of flour, remaining sugar, remaining brown sugar,1/2 teaspoon cinnamon, butter and second addition of shortening.
* Cut or rub together until mixture resembles peas or large granules.
* If too moist, rub in several teaspoons of flour.
* Sprinkle streusel on top of batter.
* Bake until browned and the center springs bake when gently pressed with the fingers, 15 to 20 minutes.
INGREDIENTS:
4 1/2 cups sugar
1 1/2 cups oil
6 eggs
1 can pumpkin (29oz.)
1 cup water
5 1/2 cups flour
3 tsp. salt
3 tsp. baking soda
1 1/2 tsp. baking powder
1 Tbsp. cinnamon
1 tsp. nutmeg
DIRECTIONS:
Preheat oven to 350 degrees.
* In very large mixing bowl, mix sugar and oil.
* Blend in eggs, pumpkin and water.
* Add remaining ingredients and mix well.
* Spoon into greased loaf pans 2/3 full.
* Makes 4 regular loaves or 9 or 10 mini loaves.
* Bake 50 to 60 mins. for regular and 30 to 35 for mini.
* Tooth pick inserted in center should come out clean when done.
INGREDIENTS:
Crust:
3 cups flour
2/3 cup sugar
1 tsp. cinnamon
2 tsp. baking powder
1 cup butter
1 egg
1 cup milk
1 tsp. vanilla
Filling:
2 cups frozen raspberries
3/4 cup sugar
2 tsp. lemon juice
3 Tbs. cornstarch
1/2 cup water
Topping:
1/2 cup flour
1/3 cup brown sugar
1/3 cup butter
DIRECTIONS:
* Combine crust ingredients together and mix until crumbly.
* Place on the bottom of a 13 x 9 inch baking pan.
* Place filling ingredients together in a saucepan and heat until mixture starts to thicken.
* Pour over crumb mixture.
* Combine topping ingredients together a sprinkle over raspberry mixture.
* Bake at 350 degrees for 45-50 minutes.
INGREDIENTS:
1 cup sugar
3 eggs
1 cup sour cream
1 tsp. vanilla
2 Tbs. veg. oil
3 1/2 cups flour
1 tsp. soda
1 tsp. baking powder
1/2 tsp. salt
Dash of nutmeg
DIRECTIONS:
* Beat sugar and eggs thoroughly.
* Add sour cream, oil and vanilla.
* Mix well.
* Add dry ingredients and mix well.
* Turn onto floured board and knead.
* Then roll to 1/4 inch thickness.
* Cut with floured donut cutter.
* Dough should be fairly soft.
Fry in deep fat, 375 degrees.
* Turn donuts as soon as they rise to top of fat and occasionally as they fry so that they will cook uniformly on both sides.
* Drain on paper towel.
Makes 24-28 doughnuts.
INGREDIENTS:
1 cup sugar
3 Tbs. butter
2 eggs
1 cup sour milk (put 3 Tbs. vinegar or lemon juice to equal 1 cup milk)
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. nutmeg
4 cups flour
3 lbs. "lard"
DIRECTIONS:
* Put butter in bowl with sugar.
* Let sit until soft, then mix with wooden spoon until well mixed.
* Add eggs.
* Mix well.
* Add baking soda to sour milk, then add to sugar, butter and egg mixture.
* Add salt and nutmeg.
* Mix well.
* Add 3 cups of flour.
* Mix by hand.
* Add about 1/2 cup more flour on surface and roll dough out.
* Melt 3 pounds of lard on stove.
*Carefully put donuts in lard to cook until golden brown.
INGREDIENTS:
2 cups sugar
1/2 cup milk
pinch of salt
1 Tbs. butter or margarine
2 Tbs. cornstarch
2 tsp. vanilla
2 Tbs. cocoa
DIRECTIONS:
* In heavy saucepan bring all ingredients to a rolling boil, boil 2 minutes.
* Remove from heat.
* Add 2 tsp. vanilla and 2 Tbsp. cocoa.
* Beat until it starts to lose its gloss and pour into a buttered 8 x 8 in. pan.
INGREDIENTS:
2 cups sugar
1/2 cup milk
pinch of salt
1 Tbs. butter or margarine
2 Tbs. cornstarch
1/2 cup peanut butter
DIRECTIONS:
* In heavy saucepan bring all ingredients (not the peanut butter) to a rolling boil, boil 2 minutes.
* Remove from heat.
* Add 1/2 c peanut butter.
* Beat until it starts to lose its gloss and pour into a buttered 8" x 8" pan.
INGREDIENTS:
3 eggs
1 cup oil
2 cups grated zucchini
1 tsp. vanilla
3 cups flour
2 tsp. cinnamon
1 tsp. soda
1/2 tsp. baking powder
1 tsp. salt
1 cup chopped nuts (opt.)
DIRECTIONS:
* In large mixing bowl, beat eggs and oil.
* Blend in zucchini and vanilla.
* Sift together dry ingredients then blend in a little at a time until well blended.
* Stir in nuts.
* Pour batter in well greased bread pans.
* Bake in preheated 350 degree oven for 50-60 mins. for regular loaves,or 35-40 mins. for mini loaves.
* Bread is done when toothpick inserted in center comes out clean.
Yield: 2 regular loaves or 6-8 mini loaves
INGREDIENTS:
2 1/2 cups all-purpose flour
2 cups sugar
1 1/2 tsp. ground cinnamon
1 tsp. salt
1/2 tsp. baking powder
1/2 tsp. baking soda
1 cup vegetable oil
4 eggs
2 cups shredded zucchini
1/2 cup chopped walnuts, optional
Frosting:
1 package cream cheese, (3 ounces) softened
1/4 cup butter or margarine, softened
1 Tbs. milk
1 tsp. vanilla extract
2 cups confectioner's sugar
Additional chopped walnuts, optional
DIRECTIONS:
* In a mixing bowl, combine flour, sugar, cinnamon, salt, baking powder and baking soda.
* Combine oil and eggs; add to dry ingredients and mix well.
* Add zucchini; stir until thoroughly combined.
* Fold in walnuts if desired.
* Pour into a greased 13" x 9" x 2" baking pan.
* Bake at 350 degrees for 35-40 minutes or until a toothpick inserted near the center comes out clean.
* Cool.
* For frosting, in a small mixing bowl, beat cream cheese, butter, milk and vanilla until smooth.
* Add confectioner's sugar and mix well.
* Frost cake.
* Sprinkle with nuts if desired.
* Store in the refrigerator.
"I had to make rolls for my family reunion this year. (My Aunt Shirley made me...lol) I made them for my family reunion around 15 years or so ago. I had purchased cracked wheat by accident and didn't know what to do with it. There was a recipe on the side of the box for bread so I made rolls. I made a whole lot of them and people were putting them in bags and taking them home with them. Anyhow, my aunt pulled my hair and told me I had to make rolls this year like I did back then. (YEAH RIGHT!!!) First of all I had to find cracked wheat which I did find at a health food store. Do you think there was a recipe on there?? Well of course there wasn't!! I hadn't saved that recipe. I had never intended to make them again, it was a mistake. So, I get online and my cooking disks and try to find a good recipe for this bread. I did remember that I soaked the cracked wheat in boiling water so that aided in the search. I finally found 4 recipes that were all similar in some ways and different in others. I made two batches that I did not like. At the same time I was using my bread machine making "Wheat 'n' Rye Onion" dough which turned out really good. I ended up making up my own recipe for the cracked wheat rolls and again they were bagging them up and taking them home. This time I saved the recipe. They are absolutely wonderful. I very seldom have milk on hand because I don't like it so, in my dough I used the instant milk and water."
INGREDIENTS:
1/2 cup cracked wheat
1 1/2 cups boiling water
1/4 cup butter
2 Tbls. instant dry yeast
3 Tbls. brown sugar
2 Tbls. molasses
1 Tbl. salt
1 cup milk or 1/3 c. dry milk powder and 1 cup water
2 Tbls. vital wheat gluten
5 cups un-bleached flour
DIRECTIONS:
* Place cracked wheat in boiling water, cover and let cool till luke warm.
* Stir butter, molasses, brown sugar, and yeast into cracked wheat, let set for a few minutes.
* Stir in salt and milk.
* Start to stir in flour.
* When dough is stiff, turn out onto floured board and knead 10-12 minutes, working in as much flour as necessary.
* When smooth and elastic shape into ball and put in greased bowl.
* Turn to coat.
* Cover and let rise 30 minutes.
* Punch down and shape into 2 loaves.
* Put in well greased pans, cover and let rise 30 minutes until doubled.
* Bake at 350 degrees F. for 30-50 minutes until golden brown.
INGREDIENTS:
1 cup whole wheat flour
1/2 cup rye flour
1 pkg. yeast
2 Tbls. wheat gluten (if you have it)
1 Tbl. cocoa powder (for color, has no taste)
1 Tbl. oil
2 Tbls. molasses
3 Tbls. brown sugar
9 oz. water
1 tesp. salt
2 Tbls. dried onions
DIRECTIONS:
* Put the dry ingredients in first and mix it a bit, then add the water and other liquids.
* Proceed as you do with other bread recipes; bake at 350 degrees F. for about 40-45 minutes.
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