1 package yellow cake mix -- 18 ounces
1 1/2 cups old-fashioned rolled oats
1/2 cup all-purpose flour
2 teaspoons cinnamon
1/2 cup brown sugar
2 large eggs
1 teaspoon vanilla
1 cup unsalted butter -- melted
1 cup raisins or craisins
1 cup walnut pieces
Preheat oven to 375°. Combine cake mix, oats, flour and cinnamon in a large bowl. Beat brown sugar, eggs and vanilla in medium bowl until well blended. Add egg mixture and melted butter to dry ingredients; stir until combined. Fold in raisins and walnuts. Drop by tablespoonfuls of dough 2 inches apart onto cookie sheets. Press down slightly with dampened fingers. Bake 12 minutes or until bottoms are golden brown. Makes approximately 4 dozen.
Saturday, October 24, 2009
Sunday, October 4, 2009
German Chocolate Toffee Cookies
1 cup butter or margarine -- softened
1 cup shortening
2 1/2 cups sugar
1/2 cup packed brown sugar
4 ounce package German sweet chocolate -- melted
4 large eggs
2 teaspoons water
2 teaspoons vanilla
6 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 1/2 cups English toffee bits or almond brickle chips
1 1/2 cups chopped walnuts
In a large bowl, cream butter, shortening and sugars until light and fluffy. Beat in melted chocolate. Add eggs, one at a time, beating well after each addition. Beat in water and vanilla. Combine the flour, baking soda and salt; gradually add to the cremed mixture and mix well. Stir in toffee bits and walnuts.
Drop by tablespoons 2" apart onto baking sheets. Bake at 350° for 12-15 minute or until golden brown. Remove to wire racks to cool.
Yield: "15 dozen"
1 cup shortening
2 1/2 cups sugar
1/2 cup packed brown sugar
4 ounce package German sweet chocolate -- melted
4 large eggs
2 teaspoons water
2 teaspoons vanilla
6 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 1/2 cups English toffee bits or almond brickle chips
1 1/2 cups chopped walnuts
In a large bowl, cream butter, shortening and sugars until light and fluffy. Beat in melted chocolate. Add eggs, one at a time, beating well after each addition. Beat in water and vanilla. Combine the flour, baking soda and salt; gradually add to the cremed mixture and mix well. Stir in toffee bits and walnuts.
Drop by tablespoons 2" apart onto baking sheets. Bake at 350° for 12-15 minute or until golden brown. Remove to wire racks to cool.
Yield: "15 dozen"
Thursday, October 1, 2009
Black Olive Spread
4 1/2 ounces chopped black olives
1 cup mayonnaise
1 tablespoon chopped onion
2 1/2 cups shredded Cheddar cheese
1 pound bacon -- fried and crumbled
1 loaf party rye or pumpernickel bread
Mix together first 4 ingredients. Spread mixture on bread. Sprinkle with crumbled bacon (can be frozen at this point). When ready to serve, broil until cheese is melted and bubbly.
NOTES : I found this recipe in a church cookbook and tried it. It is a hit wherever i take it. I freeze them up ahead of time on cookie sheets and then bag them for storage and use at a later date.
1 cup mayonnaise
1 tablespoon chopped onion
2 1/2 cups shredded Cheddar cheese
1 pound bacon -- fried and crumbled
1 loaf party rye or pumpernickel bread
Mix together first 4 ingredients. Spread mixture on bread. Sprinkle with crumbled bacon (can be frozen at this point). When ready to serve, broil until cheese is melted and bubbly.
NOTES : I found this recipe in a church cookbook and tried it. It is a hit wherever i take it. I freeze them up ahead of time on cookie sheets and then bag them for storage and use at a later date.
Rocky Road Cheesecake
1 1/2 cups Oreo Baking Crumbs
1/4 cup melted butter
3 8 ounce packages cream cheese -- softened
3/4 cup granulated sugar
3 large eggs
6 squares melted semi-sweet baking chocolate
handful caramels
miniature marshmallows
semi-sweet chocolate chunks
pecans -- coarsely chopped
Combine the Oreo crumbs and the melted butter together and press on bottom and 1: up sides of a 9" springform pan.
Beat cream cheese and sugar until well blended. Add eggs, one at a time, and mix on low speed after each addition just until blended. Stir in 6 squares melted baking chocolate and a handful of chopped caramels; pour into crust.
Bake at 350° for 45-50 minutes, or until center is almost set. Cover cake with marshmallows, chocolate chunks and chopped pecans. Broil to brown slightly. Cool to room temperature, then refrigerate 3 hours or overnight.
1/4 cup melted butter
3 8 ounce packages cream cheese -- softened
3/4 cup granulated sugar
3 large eggs
6 squares melted semi-sweet baking chocolate
handful caramels
miniature marshmallows
semi-sweet chocolate chunks
pecans -- coarsely chopped
Combine the Oreo crumbs and the melted butter together and press on bottom and 1: up sides of a 9" springform pan.
Beat cream cheese and sugar until well blended. Add eggs, one at a time, and mix on low speed after each addition just until blended. Stir in 6 squares melted baking chocolate and a handful of chopped caramels; pour into crust.
Bake at 350° for 45-50 minutes, or until center is almost set. Cover cake with marshmallows, chocolate chunks and chopped pecans. Broil to brown slightly. Cool to room temperature, then refrigerate 3 hours or overnight.
Pumpkin Spice Dessert
1 cup Bisquick® baking mix
1/2 cup quick-cooking oatmeal
1/2 cup brown sugar
1/4 cup margarine -- well chilled
FILLING
16 ounce can pumpkin
1 can evaporated milk
2 large eggs
3/4 cup granulated sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 cup chopped pecans
1/2 cup brown sugar
2 tablespoons margarine -- firm
SPICED WHIPPED TOPPING:
1 cup whipping cream -- chilled
1 tablespoon sugar
1 teaspoon grated orange peel
1/2 teaspoon cinnamon
Heat oven to 350°. Mix Bisquick, oatmeal, 1/2 cup brown sugar and 1/4 cup margarine until crumby (food processor works great). Press into a 9 X 13 pan. Bake for 10 minutes; cool slightly. To prepare filling, beat pumpkin, milk, eggs, sugar, salt and spices; pour over baked layer. Bake for 20 minutes. Mix the pecans, 1/2 cup brown sugar and 2 tablespoons margarine until crumbly, sprinkle over filling. Bake until set, 15 to 20 minutes. Cool Completely. Serve with spiced whipped cream topping,.
To make topping, beat cream in chilled bowl until soft peaks form. Beat in sugar, grated peel and cinnamon and beat until stiff peaks form.
Notes: I love this topping recipe - use it for any pumpkin dessert.
1/2 cup quick-cooking oatmeal
1/2 cup brown sugar
1/4 cup margarine -- well chilled
FILLING
16 ounce can pumpkin
1 can evaporated milk
2 large eggs
3/4 cup granulated sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 cup chopped pecans
1/2 cup brown sugar
2 tablespoons margarine -- firm
SPICED WHIPPED TOPPING:
1 cup whipping cream -- chilled
1 tablespoon sugar
1 teaspoon grated orange peel
1/2 teaspoon cinnamon
Heat oven to 350°. Mix Bisquick, oatmeal, 1/2 cup brown sugar and 1/4 cup margarine until crumby (food processor works great). Press into a 9 X 13 pan. Bake for 10 minutes; cool slightly. To prepare filling, beat pumpkin, milk, eggs, sugar, salt and spices; pour over baked layer. Bake for 20 minutes. Mix the pecans, 1/2 cup brown sugar and 2 tablespoons margarine until crumbly, sprinkle over filling. Bake until set, 15 to 20 minutes. Cool Completely. Serve with spiced whipped cream topping,.
To make topping, beat cream in chilled bowl until soft peaks form. Beat in sugar, grated peel and cinnamon and beat until stiff peaks form.
Notes: I love this topping recipe - use it for any pumpkin dessert.
Pumpkin Pie Squares
1 cup all-purpose flour
1/2 cup oatmeal
1/2 cup brown sugar
1/2 cy butter or margarine -- melted
FILLING:
1 large can pumpkin
2 cans evaporated milk
4 large eggs
1 1/2 cups granulated sugar
2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon cloves
1 teaspoon salt
TOPPING:
1/2 cup brown sugar
1/2 cup chopped pecans
2 tablespoons butter or margarine -- softened
Combine first 4 ingredients until crumbly; press into a greased 9 X 13 pan. Bake at 350° for 20 minutes or until golden brown. Meanwhile, beat filling ingredient in a mixing bowl until smooth; pour over crust. Bake for 45 minutes.
Combine pecans, brown sugar and butter; sprinkle over top. Bake an additional 15 to 20 minutes longer or until knife inserted near the center comes out clean. Cool and store in the refrigerator. Makes 16 to 20 minutes
1/2 cup oatmeal
1/2 cup brown sugar
1/2 cy butter or margarine -- melted
FILLING:
1 large can pumpkin
2 cans evaporated milk
4 large eggs
1 1/2 cups granulated sugar
2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon cloves
1 teaspoon salt
TOPPING:
1/2 cup brown sugar
1/2 cup chopped pecans
2 tablespoons butter or margarine -- softened
Combine first 4 ingredients until crumbly; press into a greased 9 X 13 pan. Bake at 350° for 20 minutes or until golden brown. Meanwhile, beat filling ingredient in a mixing bowl until smooth; pour over crust. Bake for 45 minutes.
Combine pecans, brown sugar and butter; sprinkle over top. Bake an additional 15 to 20 minutes longer or until knife inserted near the center comes out clean. Cool and store in the refrigerator. Makes 16 to 20 minutes
Pumpkin Gingerbread Trifle
2 14 oz. packages gingerbread mix
1 5.1 ounce package cooked vanilla pudding
1 30 ounce can pumpkin pie filling
1/2 cup brown sugar
1/3 teaspoon cardamon or cinnamon
12 ounces whipped topping
1/3 cup gingersnaps -- optional
Bake the gingerbread according to the package directions; cool completely. Meanwhile, prepare the pudding and set aside to cool. Stir the pumpkin pie filling, sugar and cardamon into pudding. Crumble 1 batch of gingerbread into the bottom of a large, pretty bowl. Pour 1/2 of the pudding mixture over the gingerbread, then add a layer of whipped topping. Repeat with the remaining gingerbread, pudding, and whipped topping. Sprinkle on the top with crushed gingersnaps, if desired. Refrigerate overnight
NOTES : This makes a bunch. I think one box of gingerbread is enough, or make your own in a 9 X 9 pan. Will overflow a trifle bowl, so I would use a larger bowl. Very tasty and easy to make. I don't feel the sugar is necessary - seems to be sweet enough without it.
1 5.1 ounce package cooked vanilla pudding
1 30 ounce can pumpkin pie filling
1/2 cup brown sugar
1/3 teaspoon cardamon or cinnamon
12 ounces whipped topping
1/3 cup gingersnaps -- optional
Bake the gingerbread according to the package directions; cool completely. Meanwhile, prepare the pudding and set aside to cool. Stir the pumpkin pie filling, sugar and cardamon into pudding. Crumble 1 batch of gingerbread into the bottom of a large, pretty bowl. Pour 1/2 of the pudding mixture over the gingerbread, then add a layer of whipped topping. Repeat with the remaining gingerbread, pudding, and whipped topping. Sprinkle on the top with crushed gingersnaps, if desired. Refrigerate overnight
NOTES : This makes a bunch. I think one box of gingerbread is enough, or make your own in a 9 X 9 pan. Will overflow a trifle bowl, so I would use a larger bowl. Very tasty and easy to make. I don't feel the sugar is necessary - seems to be sweet enough without it.
Homemade Noodles
1 1/2 cups all-purpose flour
2 large eggs
1/4 teaspoon salt
Combine ingredients in food processor. Process until grain-like. Transfer to bowl and press crumbs together. Knead a few time to incorporate and set aside in a covered bowl to rest while you're assembling the pasta machine. Divide dough in halve and cover the rest up. On the thickest setting (1) run the pasta through that setting several times to knead the dough. Fold it over itself and feed it. After you feel it is correct, narrow the thickeness each time and stop after you've ran it through #4. Cut the dough using the machine and lay it out to dry (hanging is best).
NOTES : This recipe made making the noodles a breeze. It was so easy.
NOTES : This recipe made making the noodles a breeze. It was so easy.
2 large eggs
1/4 teaspoon salt
Combine ingredients in food processor. Process until grain-like. Transfer to bowl and press crumbs together. Knead a few time to incorporate and set aside in a covered bowl to rest while you're assembling the pasta machine. Divide dough in halve and cover the rest up. On the thickest setting (1) run the pasta through that setting several times to knead the dough. Fold it over itself and feed it. After you feel it is correct, narrow the thickeness each time and stop after you've ran it through #4. Cut the dough using the machine and lay it out to dry (hanging is best).
NOTES : This recipe made making the noodles a breeze. It was so easy.
NOTES : This recipe made making the noodles a breeze. It was so easy.
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