1 pound ground beef
3 cups water
2 cans (11 1/2 oz each) tomato juice (about 2 3/4 cups)
1 (6 ounces) tomato paste
2 T. dried dried minced onion
1-2 T. chili powder
1 1/2 t. dried oregano
1 t. sugar
1 t. salt
1 t. garlic salt
1 package (7 oz.) spaghetti
grated Parmesan cheese
In a skillet, cook beef over medium heat no longer pink; drain. Add the water, tomato juice, tomato paste, and seasonings. Bring to a boil. Add uncooked spaghetti. Cover and simmer for 30 minutes or until the spagetti is tender. Sprinkle with Parmesan cheese, if desired.
Yield: 4-6 servings
Monday, June 28, 2010
Chicken Salad
6 cups cooked cut up chicken
2 cups Swiss cheese grated
3 ribs celery chopped
1 ½ cups slivered almonds
Salt, pepper
1 to 1 ½ cups Salad dressing(miracle whip)
2 Tbsp dried or fresh onion
Bake in 9 X 13 Pan at 350 for 25-25 minute until cheese melts
Cool
Fold in:
2 cups halved red or green grapes
1 cup Craisins
Cover and refrigerate overnight
Serve on lettuce or in a roll.
2 cups Swiss cheese grated
3 ribs celery chopped
1 ½ cups slivered almonds
Salt, pepper
1 to 1 ½ cups Salad dressing(miracle whip)
2 Tbsp dried or fresh onion
Bake in 9 X 13 Pan at 350 for 25-25 minute until cheese melts
Cool
Fold in:
2 cups halved red or green grapes
1 cup Craisins
Cover and refrigerate overnight
Serve on lettuce or in a roll.
Italian Green Salad
Italian Salad Mix (Romaine & Rachicchio)
Mandarin Oranges
Fresh strawberries sliced
Sunflower seeds
Craisins
Mozzarella Cheese (grated)
Pre-cooked chicken (optional)
Dressing
1 container strawberry yogurt
1 cup salad oil
1/2 tsp. Salt
1/3 cup vinegar
1/4 cup sugar
1 Tbsp. Dry mustard
1 1/2 Tbsp. Poppy seeds
1 Tbsp. Onion juice or onion powder
Combine sugar, mustard, salt, onion juice & vinegar in a medium bowl. Beat oil in gradually until mixture is thick and smooth. Mix in Yogurt and poppy seeds. Store covered in refrigerator. Makes 2 cups
Mandarin Oranges
Fresh strawberries sliced
Sunflower seeds
Craisins
Mozzarella Cheese (grated)
Pre-cooked chicken (optional)
Dressing
1 container strawberry yogurt
1 cup salad oil
1/2 tsp. Salt
1/3 cup vinegar
1/4 cup sugar
1 Tbsp. Dry mustard
1 1/2 Tbsp. Poppy seeds
1 Tbsp. Onion juice or onion powder
Combine sugar, mustard, salt, onion juice & vinegar in a medium bowl. Beat oil in gradually until mixture is thick and smooth. Mix in Yogurt and poppy seeds. Store covered in refrigerator. Makes 2 cups
Potato Vegetable Quiche
Of all the recipes my mom used to make, this was the best. Now whenever I make it, I'm reminded of the comforts of home.
3 cups frozen shredded hash brown potatoes, thawed
1 egg lightly beaten
1/4 cup grated Parmesan cheese
1-1/2 cups sliced zucchini
3/4 cup diced sweet red pepper
1 tablespoon butter
1/2 cup diced fully cooked ham
2 eggs, lightly beaten
1/4 cup milk
1-1/2 teaspoons dried basil
salt and pepper to taste
3/4 cup shredded Monterey Jack cheese
In a bowl, combine the hash browns, egg and Parmesan cheese. Press onto the bottom and up the sides of a greased 9-in. pie plate. Bake at 400 for 16-20 minutes or until golden brown. Meanwhile, in a skillet, sauté the zucchini and red pepper in butter until crisp-tender. Remove sautethe heat. Stir in the ham, eggs) milk, basil) salt and pepper. Pour into crust. Sprinkle with Monterey Jack cheese.
Bake at 400 for 15-20 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting. Yield: 4-6 servings.
3 cups frozen shredded hash brown potatoes, thawed
1 egg lightly beaten
1/4 cup grated Parmesan cheese
1-1/2 cups sliced zucchini
3/4 cup diced sweet red pepper
1 tablespoon butter
1/2 cup diced fully cooked ham
2 eggs, lightly beaten
1/4 cup milk
1-1/2 teaspoons dried basil
salt and pepper to taste
3/4 cup shredded Monterey Jack cheese
In a bowl, combine the hash browns, egg and Parmesan cheese. Press onto the bottom and up the sides of a greased 9-in. pie plate. Bake at 400 for 16-20 minutes or until golden brown. Meanwhile, in a skillet, sauté the zucchini and red pepper in butter until crisp-tender. Remove sautethe heat. Stir in the ham, eggs) milk, basil) salt and pepper. Pour into crust. Sprinkle with Monterey Jack cheese.
Bake at 400 for 15-20 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting. Yield: 4-6 servings.
Hawaiian Chicken
1/3 cup oil
1/2 tsp. Parsley flakes
1/4 tsp. Garlic salt
1/2 tsp. Pepper
1/4 cup water
2 T. brown sugar
1 tsp. Worcestershire
2 tsp. vinegar
1/2 cup catsup
3 chicken breasts
Place chicken in pan, meat side down, with other ingredients. Cook 20 minutes on each side. Add a can of pineapple chunks with juice and ½ of green bell pepper. Cook 15 minutes longer. Serve with rice.
1/2 tsp. Parsley flakes
1/4 tsp. Garlic salt
1/2 tsp. Pepper
1/4 cup water
2 T. brown sugar
1 tsp. Worcestershire
2 tsp. vinegar
1/2 cup catsup
3 chicken breasts
Place chicken in pan, meat side down, with other ingredients. Cook 20 minutes on each side. Add a can of pineapple chunks with juice and ½ of green bell pepper. Cook 15 minutes longer. Serve with rice.
Chicken Mostaccioli
4-5 boneless, skinless chicken breasts
Basil
Garlic
Oil
Salt & Pepper
1 small carton Fresh already sliced Mushrooms
1 can whole olives
1 qt. half and half
16oz. Penne or Mostaccioli
½ cup Parmesan
3-4 cups Mozzarella
Optional: artichoke hearts
-Use a large frying pan!
-Fry chicken in oil w/garlic, basil, salt & pepper. Cube chicken
-When chicken is golden brown add olives and mushrooms.
-When mushrooms are soft add ¾ qt. of half and half, boil add more salt, pepper & basil.
-Cook noodles; simmer chicken sauce until noodles are ready.
-Add sauce & noodles together.
-Add mozzarella & parmesan use left of half and half to thin out sauce.
-Optional you can also add in artichoke hearts
Serve with garlic bread and salad or vegetable--it’s so yummy!
Basil
Garlic
Oil
Salt & Pepper
1 small carton Fresh already sliced Mushrooms
1 can whole olives
1 qt. half and half
16oz. Penne or Mostaccioli
½ cup Parmesan
3-4 cups Mozzarella
Optional: artichoke hearts
-Use a large frying pan!
-Fry chicken in oil w/garlic, basil, salt & pepper. Cube chicken
-When chicken is golden brown add olives and mushrooms.
-When mushrooms are soft add ¾ qt. of half and half, boil add more salt, pepper & basil.
-Cook noodles; simmer chicken sauce until noodles are ready.
-Add sauce & noodles together.
-Add mozzarella & parmesan use left of half and half to thin out sauce.
-Optional you can also add in artichoke hearts
Serve with garlic bread and salad or vegetable--it’s so yummy!
Chicken & Broccoli
3-4 chicken breast halves
2 lbs fresh broccoli, well trimmed cooked until tender crisp (I use frozen it works just as well)
1 can cream of chicken
1/2 cup milk
1/4 cup sour cream
1/4 cup miracle whip
1 cup grated cheese
2 teaspoons lemon juice
1/2 cup buttered crumbs or Parmesan cheese
Simmer chicken breasts in water just to cover for about 30 min. or until tender.
Remove chicken from broth and cool enough to handle.
Cut or shred chicken into bite size pieces.
In a 9x13x2 inch pan spread broccoli and chicken out to cover the pan.
Make sauce: soup, milk, mayo, sour cream, & cheese. Stir until smooth. Add milk if necessary. Add lemon juice.
Pour over chicken and broccoli.
Sprinkle the buttered crumbs or Parmesan cheese over the top. Cover and heat @ 350 for 1 hour. Serve with rice.
2 lbs fresh broccoli, well trimmed cooked until tender crisp (I use frozen it works just as well)
1 can cream of chicken
1/2 cup milk
1/4 cup sour cream
1/4 cup miracle whip
1 cup grated cheese
2 teaspoons lemon juice
1/2 cup buttered crumbs or Parmesan cheese
Simmer chicken breasts in water just to cover for about 30 min. or until tender.
Remove chicken from broth and cool enough to handle.
Cut or shred chicken into bite size pieces.
In a 9x13x2 inch pan spread broccoli and chicken out to cover the pan.
Make sauce: soup, milk, mayo, sour cream, & cheese. Stir until smooth. Add milk if necessary. Add lemon juice.
Pour over chicken and broccoli.
Sprinkle the buttered crumbs or Parmesan cheese over the top. Cover and heat @ 350 for 1 hour. Serve with rice.
Homemade Pizza
Pizza Dough
1 cup water
2 Tablespoons Oil
2 1/2 cups flour
1 tsp salt
1 tsp sugar
1 Tablespoon Yeast
Mix wet with dry and let sit for 5 minutes. Put on the pizza sauce and toppings. Bake for 15 minutes on bottom rack @ 425 degrees.
Pizza Sauce you can either buy pizza sauce or make your own
1 small can of tomato sauce
a pinch of italian seasoning
1 garlic clove minced
Mix together and pour evenly over the crust
Add any desired toppings!
Monday, May 31, 2010
Award Winning White Bean Chili
1 lb. shredded pepper jack cheese
1 can green chilies
2 cans northern white beans
16 oz. salsa
16 oz. sour cream
4 oz. chicken broth
1 lb. shredded chicken (cooked)
1 pkg. frozen corn
Mix all the above ingredients into a pot or crockpot. Eat when hot!
1 can green chilies
2 cans northern white beans
16 oz. salsa
16 oz. sour cream
4 oz. chicken broth
1 lb. shredded chicken (cooked)
1 pkg. frozen corn
Mix all the above ingredients into a pot or crockpot. Eat when hot!
Fettucine Alfredo (Olive Garden)
8 ounces of Cream cheese (cut into bits)
3/4 cup Parmesan cheese (grated)
1/2 cup butter or margarine
1/2 cup milk
8 ounces of fettucine, cook, drain
3-4 cooked chicken breasts (I mix them in a little sauce too for flavoring)
In large saucepan, combine cream cheese, parmesan, butter and milk stirring constantly until smooth. Toss pasta lightly with sauce, coating well. Leftovers freeze well.
3/4 cup Parmesan cheese (grated)
1/2 cup butter or margarine
1/2 cup milk
8 ounces of fettucine, cook, drain
3-4 cooked chicken breasts (I mix them in a little sauce too for flavoring)
In large saucepan, combine cream cheese, parmesan, butter and milk stirring constantly until smooth. Toss pasta lightly with sauce, coating well. Leftovers freeze well.
Easy Parmesan Garlic Chicken
1/2 cup KRAFT Grated Parmesan Cheese
1 env. GOOD SEASONS Italian Dressing Mix
1/2 tsp. garlic powder
6 boneless skinless chicken breast halves (2 lb.)
PREHEAT oven to 400°F. Mix cheese, dressing mix and garlic powder.
MOISTEN chicken with water; coat with cheese mixture. Place in shallow baking dish.
BAKE 20 to 25 min. or until chicken is cooked through (165°F).
1 env. GOOD SEASONS Italian Dressing Mix
1/2 tsp. garlic powder
6 boneless skinless chicken breast halves (2 lb.)
PREHEAT oven to 400°F. Mix cheese, dressing mix and garlic powder.
MOISTEN chicken with water; coat with cheese mixture. Place in shallow baking dish.
BAKE 20 to 25 min. or until chicken is cooked through (165°F).
Pirate's Stew
¾ cup sliced onion
1 lb ground beef
½ cup uncooked, long grain rice
3 cups diced raw potatoes
1 cup sliced raw carrots
1 cup diced celery
2 cups caned light red kidney beans drained
1 tsp salt
1/8 tsp pepper
¼ tsp chili powder
¼ tsp Worcestershire sauce
1 ½ cup tomato sauce
½ cup water
In a pan brown beef and onions. If needed, drain off fat from beef. Layer ingredients in slow cooker in the order given. Cover and cook on low for 6 hours, or until potatoes and rice are cooked.
1 lb ground beef
½ cup uncooked, long grain rice
3 cups diced raw potatoes
1 cup sliced raw carrots
1 cup diced celery
2 cups caned light red kidney beans drained
1 tsp salt
1/8 tsp pepper
¼ tsp chili powder
¼ tsp Worcestershire sauce
1 ½ cup tomato sauce
½ cup water
In a pan brown beef and onions. If needed, drain off fat from beef. Layer ingredients in slow cooker in the order given. Cover and cook on low for 6 hours, or until potatoes and rice are cooked.
Parmesan-Crusted Chicken in Cream Sauce
2 cups instant brown rice, uncooked
1 can (14 oz.) fat-free reduced-sodium chicken broth, divided
6 RITZ Crackers, finely crushed
2 Tbsp. Grated Parmesan Cheese
4 small boneless skinless chicken breast halves (1 lb.)
2 tsp. oil
1/3 cup Chive & Onion Light Cream Cheese Spread
3/4 lb. asparagus spears, trimmed, steamed
COOK rice as directed on package, using 1-1/4 cups of the broth and 1/2 cup water.
MEANWHILE, mix cracker crumbs and Parmesan cheese on plate. Rinse chicken with cold water; gently shake off excess water. Dip chicken in crumb mixture, turning each piece over to evenly coat both sides. Discard any remaining crumb mixture.
HEAT oil in large nonstick skillet on medium heat. Add chicken; cook 5 to 6 min. on each side or until golden brown on both sides and cooked through (165°F). Place chicken on serving plate; cover to keep warm. Add remaining 1/2 cup broth and the cream cheese spread to skillet. Cook on medium heat just until mixture comes to boil, stirring constantly. Simmer 3 min. or until sauce is thickened, stirring frequently. Spoon sauce over chicken. Serve with the rice and asparagus.
1 can (14 oz.) fat-free reduced-sodium chicken broth, divided
6 RITZ Crackers, finely crushed
2 Tbsp. Grated Parmesan Cheese
4 small boneless skinless chicken breast halves (1 lb.)
2 tsp. oil
1/3 cup Chive & Onion Light Cream Cheese Spread
3/4 lb. asparagus spears, trimmed, steamed
COOK rice as directed on package, using 1-1/4 cups of the broth and 1/2 cup water.
MEANWHILE, mix cracker crumbs and Parmesan cheese on plate. Rinse chicken with cold water; gently shake off excess water. Dip chicken in crumb mixture, turning each piece over to evenly coat both sides. Discard any remaining crumb mixture.
HEAT oil in large nonstick skillet on medium heat. Add chicken; cook 5 to 6 min. on each side or until golden brown on both sides and cooked through (165°F). Place chicken on serving plate; cover to keep warm. Add remaining 1/2 cup broth and the cream cheese spread to skillet. Cook on medium heat just until mixture comes to boil, stirring constantly. Simmer 3 min. or until sauce is thickened, stirring frequently. Spoon sauce over chicken. Serve with the rice and asparagus.
Manicotti
12 large manicotti
4 cups shredded mozzarella cheese , divided
2 cups ricotta cheese
6 tablespoons chopped fresh basil or
2 tablespoons dried basil
1 (26ounce)jar prepared spaghetti sauce, divided (I have used Prego or made my own)
1/2 cup grated parmesan cheese or Romano cheese
1. Preheat oven to 350 degrees F. Spray 13×9-inch baking dish with nonstick cooking spray.
2. Cook pasta according to package directions(be sure to not over cook, they need to be a little chewey for easier stuffing). Carefully remove each shell and rinse with cool water. Let pasta dry on paper towels.
3. For the filling, in a large ziplock bag (seriously!), put in 3 cups mozzarella with the ricotta and fresh basil. Seal the bag tightly. Smush the bag around with your hands until the ingredients are thoroughly mixed (it’s a nice stress reliever too!).
4. Snip off the bottom corner of the ziplock bag (the point is to have the hole a tad smaller than the manicotti opening, where you can just barely slip it into the shell). Use this method to squeeze the cheese mixture into each manicotti.
See, that wasn’t so bad! ;).
5. Spoon 2 cups spaghetti sauce into prepared baking dish. Arrange stuffed pasta over sauce. Pour remaining spaghetti sauce over top of pasta. Sprinkle with remaining mozzarella.
6. Bake manicotti for 15 minutes. Sprinkle with the Parmesan; bake for 10 minutes longer. Serve immediately.
4 cups shredded mozzarella cheese , divided
2 cups ricotta cheese
6 tablespoons chopped fresh basil or
2 tablespoons dried basil
1 (26ounce)jar prepared spaghetti sauce, divided (I have used Prego or made my own)
1/2 cup grated parmesan cheese or Romano cheese
1. Preheat oven to 350 degrees F. Spray 13×9-inch baking dish with nonstick cooking spray.
2. Cook pasta according to package directions(be sure to not over cook, they need to be a little chewey for easier stuffing). Carefully remove each shell and rinse with cool water. Let pasta dry on paper towels.
3. For the filling, in a large ziplock bag (seriously!), put in 3 cups mozzarella with the ricotta and fresh basil. Seal the bag tightly. Smush the bag around with your hands until the ingredients are thoroughly mixed (it’s a nice stress reliever too!).
4. Snip off the bottom corner of the ziplock bag (the point is to have the hole a tad smaller than the manicotti opening, where you can just barely slip it into the shell). Use this method to squeeze the cheese mixture into each manicotti.
See, that wasn’t so bad! ;).
5. Spoon 2 cups spaghetti sauce into prepared baking dish. Arrange stuffed pasta over sauce. Pour remaining spaghetti sauce over top of pasta. Sprinkle with remaining mozzarella.
6. Bake manicotti for 15 minutes. Sprinkle with the Parmesan; bake for 10 minutes longer. Serve immediately.
Chicken Pillows
1 tube refrigerated crescent rolls
1 package herb cream cheese
1 c. cooked chicken, cubed
1 can cream of chicken soup
1/2 cup sour cream
1/2 cup milk
1 stick butter (melted)
Bread crumbs
Cooked white rice
Mix together cubed chicken and cream cheese. Roll out crescent rolls on baking sheet. Put chicken mixture in center of triangle. Fold up sides and pinch together the ends. Roll ball in butter, then in bread crumbs. Place on baking sheet. Bake according to crescent roll directions. Warm up cream of chicken soup, sour cream and milk to form a gravy. Pour gravy over chicken pillows and rice.
1 package herb cream cheese
1 c. cooked chicken, cubed
1 can cream of chicken soup
1/2 cup sour cream
1/2 cup milk
1 stick butter (melted)
Bread crumbs
Cooked white rice
Mix together cubed chicken and cream cheese. Roll out crescent rolls on baking sheet. Put chicken mixture in center of triangle. Fold up sides and pinch together the ends. Roll ball in butter, then in bread crumbs. Place on baking sheet. Bake according to crescent roll directions. Warm up cream of chicken soup, sour cream and milk to form a gravy. Pour gravy over chicken pillows and rice.
Saturday, May 1, 2010
Pierogies
5 C flour
2 tsp. salt
3 eggs
1 C water
Mashed potatoes (about 5-6 medium potatoes)
2 onions, sautéed in butter
Pour half of sautéed onions into mashed potatoes; mix.
Combine flour, salt, water, and eggs. Knead slightly. Roll out 1/8-inch thick. Cut in squares or circles. (can use cup rims) Fill with one tablespoon potato mixture. Fold over, seal shut. Place in boiling water until pirogi rises to the top. Drain in colander. Pour remainder of sautéed onions over pierogies, stir. Best served warm.
2 tsp. salt
3 eggs
1 C water
Mashed potatoes (about 5-6 medium potatoes)
2 onions, sautéed in butter
Pour half of sautéed onions into mashed potatoes; mix.
Combine flour, salt, water, and eggs. Knead slightly. Roll out 1/8-inch thick. Cut in squares or circles. (can use cup rims) Fill with one tablespoon potato mixture. Fold over, seal shut. Place in boiling water until pirogi rises to the top. Drain in colander. Pour remainder of sautéed onions over pierogies, stir. Best served warm.
Crockpot Cream Cheese Chicken
4 FROZEN chicken breasts
1 packet powdered Good Seasons Italian Dressing
8oz cream cheese
1 can cream of chicken
1 stick butter
Place frozen chicken breasts, Good Seasons Italian Dressing packet, and 1 stick of butter into crockpot. Turn settings to high for 4-5 hours (until chicken easily falls apart). Then shred chicken and add 1 can cream of chicken and 8oz cream cheese. Stir and return to high settings for 1 hour. In the meantime, make egg noodles or rice and set aside. When crockpot is done, stir and then spoon contents onto egg noodles or rice (personal preference). Enjoy!!! Makes 4 servings.
1 packet powdered Good Seasons Italian Dressing
8oz cream cheese
1 can cream of chicken
1 stick butter
Place frozen chicken breasts, Good Seasons Italian Dressing packet, and 1 stick of butter into crockpot. Turn settings to high for 4-5 hours (until chicken easily falls apart). Then shred chicken and add 1 can cream of chicken and 8oz cream cheese. Stir and return to high settings for 1 hour. In the meantime, make egg noodles or rice and set aside. When crockpot is done, stir and then spoon contents onto egg noodles or rice (personal preference). Enjoy!!! Makes 4 servings.
Taco Casserole
One of the few casserole that kids love!
Tortillas
1/2 lb. ground meat, browned with onions
1 bottle of Pace medium picante sauce
1 1/2 c. shredded light Cheddar
1 container of light sour cream
Shredded lettuce, diced avocados, chopped tomatoes, sliced black olives as topping
Preheat oven to 350 degrees. Layer in casserole dish the following: tortillas, ground meat, sour cream, picante sauce, shredded Cheddar. Repeat the layers until dish is filled. Cover with foil. Bake in oven until mixture is bubbly, about 30 minutes. Serve with shredded lettuce, chopped tomatoes, diced avocados and sliced black olives as a topping. This is also great with tortilla chips in place of the tortillas.
Tortillas
1/2 lb. ground meat, browned with onions
1 bottle of Pace medium picante sauce
1 1/2 c. shredded light Cheddar
1 container of light sour cream
Shredded lettuce, diced avocados, chopped tomatoes, sliced black olives as topping
Preheat oven to 350 degrees. Layer in casserole dish the following: tortillas, ground meat, sour cream, picante sauce, shredded Cheddar. Repeat the layers until dish is filled. Cover with foil. Bake in oven until mixture is bubbly, about 30 minutes. Serve with shredded lettuce, chopped tomatoes, diced avocados and sliced black olives as a topping. This is also great with tortilla chips in place of the tortillas.
Roasted Lemon chicken
This is a great money saving recipe. Whole chickens are the least expensive way to purchase your chicken.
Ingredients:
3-4 pound whole chicken
2 lemons
6 cloves garlic
1 teaspoon salt
1 teaspoon dried thyme leaves
1/4 teaspoon pepper
2 cups chicken broth
Preparation:
Preheat oven to 400 degrees F. Remove the giblets and any fat from the chicken cavity. Roll the lemons on the counter with your hand to soften them, then prick thoroughly with a fork, going all the way through the rind to the flesh.
In a small bowl, mash the garlic with the salt until a paste forms. Rub half this paste inside the chicken and then stuff the lemons into the cavity.
Add thyme and pepper to remaining paste and rub on the outside of the chicken. Place in a shallow roasting pan, on a rack (you can use sliced onions for a rack for even more flavor), and pour the chicken broth around the chicken.
Roast for 60-65 minutes, until a meat thermometer inserted into the thickest part of the thigh registers 180 degrees F, juices run clear when pricked with a fork, and the drumstick moves easily in its socket. Cover the chicken and let rest for 10 minutes before carving. Serve with the pan juices (don't eat the lemons!). Serves 4
Ingredients:
3-4 pound whole chicken
2 lemons
6 cloves garlic
1 teaspoon salt
1 teaspoon dried thyme leaves
1/4 teaspoon pepper
2 cups chicken broth
Preparation:
Preheat oven to 400 degrees F. Remove the giblets and any fat from the chicken cavity. Roll the lemons on the counter with your hand to soften them, then prick thoroughly with a fork, going all the way through the rind to the flesh.
In a small bowl, mash the garlic with the salt until a paste forms. Rub half this paste inside the chicken and then stuff the lemons into the cavity.
Add thyme and pepper to remaining paste and rub on the outside of the chicken. Place in a shallow roasting pan, on a rack (you can use sliced onions for a rack for even more flavor), and pour the chicken broth around the chicken.
Roast for 60-65 minutes, until a meat thermometer inserted into the thickest part of the thigh registers 180 degrees F, juices run clear when pricked with a fork, and the drumstick moves easily in its socket. Cover the chicken and let rest for 10 minutes before carving. Serve with the pan juices (don't eat the lemons!). Serves 4
Meat Loaf
This is what my family asks for most on birthdays.
1 beaten eggs
3/4 cup milk
2/3 cup fine dry bread crumbs
2 Tbls. grated onion
1 tsp. Salt
1/2 tsp. ground sage
Dash pepper
1 1/2 pounds ground beef
1/4 cup catsup
2 Tbls. brown sugar
1 tsp. dry mustard
1/4 tsp. ground nutmeg
Combine eggs, milk, bread crumbs, onion, salt, sage, and pepper. Add beef and mix well. Pat mixture into 8x4 loaf pan. Bake at 350 degrees for an hour. Combine remaining ingredients. Spread over meat loaf. Bake 15 minutes longer.
Makes 6 servings.
1 beaten eggs
3/4 cup milk
2/3 cup fine dry bread crumbs
2 Tbls. grated onion
1 tsp. Salt
1/2 tsp. ground sage
Dash pepper
1 1/2 pounds ground beef
1/4 cup catsup
2 Tbls. brown sugar
1 tsp. dry mustard
1/4 tsp. ground nutmeg
Combine eggs, milk, bread crumbs, onion, salt, sage, and pepper. Add beef and mix well. Pat mixture into 8x4 loaf pan. Bake at 350 degrees for an hour. Combine remaining ingredients. Spread over meat loaf. Bake 15 minutes longer.
Makes 6 servings.
Thursday, April 29, 2010
Chicken Divan
3-4 chicken breast, cooked and cubed
1 pkg. Cooked broccoli
Sauce:
1 can golden mushroom soup
1 cup mayo
1/2 tsp curry powder
PLACE cooked broccoli in the bottom of 9x13 pan; then put chicken on top. Place sauce on top of broccoli and chicken.
BAKE 350 degrees for 25 minutes.
*Serve over rice.
1 pkg. Cooked broccoli
Sauce:
1 can golden mushroom soup
1 cup mayo
1/2 tsp curry powder
PLACE cooked broccoli in the bottom of 9x13 pan; then put chicken on top. Place sauce on top of broccoli and chicken.
BAKE 350 degrees for 25 minutes.
*Serve over rice.
Enchilada Stuffed Shells
15 Uncooked Jumbo Pasta Shells
1 Pound Ground Beef
1 Can (10 ounces) Enchilada Sauce
1/4 tsp Dried Basil
1/2 tsp. Dried Minced Onion
1/4 tsp. Ground Cumin
1/2 C. Refried Beans
1 C. Shredded Cheddar Cheese
Cook pasta according to package directions; drain. In a nonstick skillet, cook ground beef over medium heat until no longer pink; drain. Stir in Enchilada Sauce and seasonings; set aside. Place a rounded teaspoonful of refried beans in each past shell, then fill with ground beef mixture. Place in a baking dish coated with non-stick cooking spray. Cover and bake at 350 for 25 minutes. Uncover and sprinkle with cheese. Bake 5 minutes longer or until cheese is melted. Yield: 5 servings.
Note: Ground turkey can be substituted for ground beef.
1 Pound Ground Beef
1 Can (10 ounces) Enchilada Sauce
1/4 tsp Dried Basil
1/2 tsp. Dried Minced Onion
1/4 tsp. Ground Cumin
1/2 C. Refried Beans
1 C. Shredded Cheddar Cheese
Cook pasta according to package directions; drain. In a nonstick skillet, cook ground beef over medium heat until no longer pink; drain. Stir in Enchilada Sauce and seasonings; set aside. Place a rounded teaspoonful of refried beans in each past shell, then fill with ground beef mixture. Place in a baking dish coated with non-stick cooking spray. Cover and bake at 350 for 25 minutes. Uncover and sprinkle with cheese. Bake 5 minutes longer or until cheese is melted. Yield: 5 servings.
Note: Ground turkey can be substituted for ground beef.
Green Sauce Chicken Enchilada Casserole
4 chicken breast cooked and cubed
(I like to cook chicken with onion for more flavor)
1 28oz can Green chilies enchilada sauce
1 4oz can green chilies
1 4 1/4oz can of chopped olives
1/2 pint sour cream
3 cups cheese, divided
Flour tortillas
Combine the first 5 ingredients and 1 1/2cups of the cheese together in mixing bowl. In a 9x13 pan, Put a layer of tortillas, then a layer of the mixture, do this 4 times. Put the remaining cheese on top (1 1/2c)
Bake in a 350-degree oven for approximately 30-40 minutes.
(I like to cook chicken with onion for more flavor)
1 28oz can Green chilies enchilada sauce
1 4oz can green chilies
1 4 1/4oz can of chopped olives
1/2 pint sour cream
3 cups cheese, divided
Flour tortillas
Combine the first 5 ingredients and 1 1/2cups of the cheese together in mixing bowl. In a 9x13 pan, Put a layer of tortillas, then a layer of the mixture, do this 4 times. Put the remaining cheese on top (1 1/2c)
Bake in a 350-degree oven for approximately 30-40 minutes.
Hot Chicken Salad
2 Cups cooked chicken, cubed
2 Tbsp Chopped onion
2 Cups cooked rice
¼ tsp Pepper
½ tsp Salt
1 Cup chopped celery
¾ Cup Mayo
1 Tbsp lemon juice
1 Can cream of chicken
¼ Cup water
Mix all ingredients together and put in a 9x13 pan.
Bake 30 minutes at 350 Degrees
Crumble a bag of Sour Cream & Onion potato chips on top and cook for 5-10minutes.
2 Tbsp Chopped onion
2 Cups cooked rice
¼ tsp Pepper
½ tsp Salt
1 Cup chopped celery
¾ Cup Mayo
1 Tbsp lemon juice
1 Can cream of chicken
¼ Cup water
Mix all ingredients together and put in a 9x13 pan.
Bake 30 minutes at 350 Degrees
Crumble a bag of Sour Cream & Onion potato chips on top and cook for 5-10minutes.
Saturday, March 13, 2010
Apple Dumplings
2 tubes of crescent rolls
2 large granny smith apples cut into 8 slices each
¾ can of 7-up, sprite, fresca, etc.
1 stick melted butter
1 cup sugar
1 T. cinnamon (I use more)
Roll each slice of apple into a crescent roll starting at wide end. Place 8 in a 9x13 glass pan. Mix butter, sugar and cinnamon well. Drizzle over the tops of the dumplings. Next, gently pour the 7up over all of the dumplings. Bake at 350 for 25 minutes. Serve warm with ice cream.
Strawberry Pizza
6 tablespoons butter, softened
1/2 cup sugar
1 egg
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1-1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
FILLING:
1 package (8 ounces) cream cheese, softened
1/2 cup confectioners' sugar
2 cups sliced fresh strawberries
1 cup sugar
1/4 cup cornstarch
2 cups crushed strawberries
1. In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in egg and extracts. Combine flour, baking powder and salt; gradually add to creamed mixture. Cover and refrigerate for 1 hour.
2. On a floured surface, roll dough into a 13-in. circle. Transfer to an ungreased 12-in. pizza pan. Build up edges slightly. Bake at 350° for 18-22 minutes or until lightly browned. Cool completely.
3. In a large mixing bowl, beat cream cheese and confectioners' sugar until smooth. Spread over crust. Arrange sliced strawberries on top.
4. In a large saucepan, combine the sugar, cornstarch and crushed berries until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool slightly. Spoon over strawberries. Refrigerate until serving.
Yield: 12-16 servings.
Rocky Road Fudge
1 can (14 oz.) NESTLÉ® CARNATION® Sweetened Condensed Milk
1 teaspoon vanilla extract
3 cups miniature marshmallows
1 1/2 cups coarsely chopped walnuts
Directions:
LINE 13 x 9-inch baking pan with foil; grease lightly.
MICROWAVE morsels and sweetened condensed milk in large, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. Stir in vanilla extract. Fold in marshmallows and nuts.
PRESS mixture into prepared baking pan. Refrigerate until ready to serve. Lift from pan; remove foil. Cut into pieces.
Yields: 48 pieces (4 dozen)
Double Doozies
Heat oven to 350 degrees
Combine:
1 1/4 c. butter
2 cups sugar
2 t vanilla
2 eggs
Add:
2 cups flour
1/2 t salt
1 t baking soda
1/3 cup cocoa
Use a small ice cream/cookie scooper, or a full teaspoon to spoon cookies onto the cookie sheet. Bake 8-10 minutes.
Frosting for the centers:
1/4 cup shortening
1 pound box (4 c.) of powdered sugar
1/3 cup milk
1/4 t. vanilla
Best Ever Rice Krispie Treats
1 bag 16oz marshmellows (Large ones makes it even better)
3/4 stick of margerine or butter
7 1/2cups Rice Crispies
Try not to flatten them out in the pan...fluffier the better!
3/4 stick of margerine or butter
7 1/2cups Rice Crispies
Try not to flatten them out in the pan...fluffier the better!
Chocolate Yummies
3 cups rice crispy cereal
7 whole pieces honey graham crackers
2 1/2 cups mini marshmallows
1 package (12 oz. or 2 cups) semi-sweet chocolate morsels
2/3 cup light corn syrup
3 Tbsp. margarine
1/2 cup peanut butter
Grease 9x13 microwaveable pan. Place 6 whole graham crackers in a single layer in the bottom, cutting remaining piece to fit and cover bottom of pan. Sprinkle marshmallows over crackers. Microwave on high 1 minute or until marshmallows are puffy. Let cool. In a 2 quart microwavable bowl combine chocolate, corn syrup, and margarine. Microwave on high about 1 1/2 minutes or until melted. Stir in peanut butter. Add rice crispies and coat. Spread over marshmallows. Cover and chill about 1 hour. Cut and store in airtight container in fridge.
Pumpkin Pecan Chocolate Chunk Cookies
2 1/4 cup self-rising flour
3 tsp pumpkin pie spice
3/4 cup butter, room temperature
1 1/4 cup light brown sugar
1 cup sugar
2 tsp vanilla
2 eggs
1 cup canned pumpkin
1 cup chopped pecans
1 1/2 cups semi-sweet chocolate chunks
Whisk together flour and pumpkin pie spice. Set aside.
In a large mixing bowl, cream butter.
Add both sugars and beat until light and fluffy.
Add vanilla.
Add eggs one at a time and beat until combined.
Add flour/spice mixture to sugar mixture in three additions. Alternate with pumpkin in two additions, ending with flour mixture.
Stir in chopped pecans and chocolate chunks.
Drop on cookie tray lined with parchment paper.
Bake at 350 degrees for 10-12 minutes. Makes about four dozen cookies.
Let cool.
Maple Brown Butter Frosting
3 cups sifted confectioners sugar
1/2 cup butter
1/4 cup milk
2 tsp maple flavoring
Sift sugar and set aside.
Melt butter over medium heat until golden brown. Watch closely so it does not burn.
Add butter to sugar, scraping all the butter into the bowl.
Add milk and maple flavoring. Stir until smooth.
Spread on top of cookies with an knife or offset spatula.
BYU Mint Brownies
1 c. margarine
1/2 c. cocoa
2 Tbsp. honey
4 eggs
2 c. sugar
1 3/4 c. flour
1/2 Tbsp. baking powder
1/2 tsp. salt
1 c. chopped walnuts
12 oz. chocolate icing (Use your own icing recipe or purchase some chocolate frosting. You can also search the Internet for chocolate icing recipes.)
MINT ICING
5 Tbsp. margarine
dash of salt
3 Tbsp. milk
1 Tbsp. light corn syrup
2 1/3 c. powdered sugar
1/2 tsp. mint extract
1-2 drops green food coloring
1. Melt margarine and mix in cocoa. Allow to cool. Add honey, eggs, sugar, flour, baking powder, and salt. Mix well. Add nuts. Pour batter into a greased 9-by-13 baking pan. Bake at 350 degrees for 25 minutes. Cool.
2. Prepare mint icing: Soften margarine. Add salt, corn syrup, and powdered sugar. Beat until smooth and fluffy. Add mint extract and food coloring. Mix. Add milk gradually until the consistency is a little thinner than cake frosting.
3. Spread mint icing over brownies. Place brownies in the freezer for a short time to stiffen the icing. Remove from the freezer and carefully add a layer of chocolate icing.
Tuesday, March 9, 2010
Syrian Oriental Cake
2 cups light brown sugar (packed)
½ cup butter or margarine (1 cube)
2 cups all-purpose flour
1 egg
1 cup sour cream
1 tsp. nutmeg
1 tsp. soda
½ cup chopped nuts (pecans)
Work by hand the sugar, flour and butter. Sprinkle half of this mixture into a well-greased spring form pan 7x3 (I use a tube pan). Mix sour cream, soda, and nutmeg together. Pour into the remaining sugar, flour, and butter mixture. Add the egg and beat all well. Pour over mixture in pan. Sprinkle the top with nuts. Bake at
300 degrees for 1 1/4 hours or tested as done.
From the kitchen of Wanita K. Weimer
½ cup butter or margarine (1 cube)
2 cups all-purpose flour
1 egg
1 cup sour cream
1 tsp. nutmeg
1 tsp. soda
½ cup chopped nuts (pecans)
Work by hand the sugar, flour and butter. Sprinkle half of this mixture into a well-greased spring form pan 7x3 (I use a tube pan). Mix sour cream, soda, and nutmeg together. Pour into the remaining sugar, flour, and butter mixture. Add the egg and beat all well. Pour over mixture in pan. Sprinkle the top with nuts. Bake at
300 degrees for 1 1/4 hours or tested as done.
From the kitchen of Wanita K. Weimer
Poppy Seed Cake
1 box yellow cake mix
2 pkg. instant vanilla pudding (small)
4 eggs
1/3 cup poppy seeds
½ cup (1 cube) melted butter
1 cup sour cream
1 tbsp. almond extract
Combine all and beat about 5 minutes. Bake in greased bundt pan about 1 hour at 350 degrees.
From the kitchen of Erena Levin – Sierra Club Singleaires.
Texas Sheet Cake
1 c. water
2 cubes butter
4 Tbsp. cocoa
2 c. flour
2 c. sugar
2 tsp. lemon juice
1/2 c. milk
1 tsp. baking soda
1/2 tsp. salt
2 eggs
1 Tbsp. vanilla
1 tsp. cinnamon
Bring to a boil the butter, water, and cocoa. Then pour over the flour and sugar. Beat together well. Add the lemon juice to the milk then add to the 1st mixture along with baking soda, salt, cinnamon, eggs, and vanilla. Mix well then pour into a large greased cookie sheet (jelly roll pan). Bake at 375˚ for 20-25 minutes.
Icing
1 cube butter
4 Tbsp. cocoa
1/3 c. milk
1 box powdered sugar (3 3/4 cups)
1 c. chopped nuts
1 tsp. vanilla
Mix the butter and cocoa together and bring to a boil. Remove from heat and add milk, powdered sugar and vanilla. Beat well. Mix in nuts and spread on the warm cake.
2 cubes butter
4 Tbsp. cocoa
2 c. flour
2 c. sugar
2 tsp. lemon juice
1/2 c. milk
1 tsp. baking soda
1/2 tsp. salt
2 eggs
1 Tbsp. vanilla
1 tsp. cinnamon
Bring to a boil the butter, water, and cocoa. Then pour over the flour and sugar. Beat together well. Add the lemon juice to the milk then add to the 1st mixture along with baking soda, salt, cinnamon, eggs, and vanilla. Mix well then pour into a large greased cookie sheet (jelly roll pan). Bake at 375˚ for 20-25 minutes.
Icing
1 cube butter
4 Tbsp. cocoa
1/3 c. milk
1 box powdered sugar (3 3/4 cups)
1 c. chopped nuts
1 tsp. vanilla
Mix the butter and cocoa together and bring to a boil. Remove from heat and add milk, powdered sugar and vanilla. Beat well. Mix in nuts and spread on the warm cake.
Cheesecake
2 c. flour
1/2 c. sugar
2 tsp. grated lemon peel
1 c. butter
2 slightly beaten eggs
1/2 tsp. vanilla
Combine flour, sugar, and lemon peel. Cut in butter until mixture is crumbly. Add eggs and vanilla. Blend thoroughly. Pat 1/3 of dough on the bottom of 12 inch spring pan, sides removed. Bake at 400˚ about 6 minutes. Pat (golden brown) remaining dough evenly on sides of a height of 2 inches. Butter sides of pan first, while bottom is cooling.
Filling:
6 (8 oz.) cream cheese
1/4 tsp. vanilla
3/4 tsp. grated lemon peel
1 3/4 c. sugar
3 T. flour
1/4 tsp. salt
5 eggs
2 egg yokes
1/4 c. heavy cream
Stir cream cheese to soften. Beat until fluffy. Add vanilla and lemon peel. Mix sugar, flour, and salt; gradually blend into cheese. Fold eggs and yoke, one at a time, beating well after each time. Gently stir in cream. Turn into crusted lined pan. Bake in very hot oven 500˚ for 5-8 minutes or until top edge of crust is golden. Reduce oven heat to 200˚, bake for 1 hour longer. Remove oven from pan and about 3 hours remove sides of pan. Glaze.
Strawberry Glaze
2-3 c. fresh strawberries
1 c. water
1 1/2 Tbsp. Cornstarch
1/2 to 3/4 c. sugar
Crush 1 cup berries and water and cook 2 minutes sieve. Mix cornstarch with sugar, stir in hot berries. Bring to boiling stir constantly. Cook and stir until thick and clear. (Add red color). Cool to room temperature. Place remaining berries on top of cooled cheesecake circle with pineapple rings. Pour glaze over strawberries. Chill about 2 hours.
Pineapple Glaze
Mix 3 Tbsp. Sugar and 1 Tbsp. cornstarch, stir in 1 cup of unsweetened pineapple juice, then add 1/4 t. grated lemon peel. Stirring until mixture thickens, boiling. Cool to room temperature. Trim cake with red pineapple rings, spoon glaze. Chill 2 hours.
1/2 c. sugar
2 tsp. grated lemon peel
1 c. butter
2 slightly beaten eggs
1/2 tsp. vanilla
Combine flour, sugar, and lemon peel. Cut in butter until mixture is crumbly. Add eggs and vanilla. Blend thoroughly. Pat 1/3 of dough on the bottom of 12 inch spring pan, sides removed. Bake at 400˚ about 6 minutes. Pat (golden brown) remaining dough evenly on sides of a height of 2 inches. Butter sides of pan first, while bottom is cooling.
Filling:
6 (8 oz.) cream cheese
1/4 tsp. vanilla
3/4 tsp. grated lemon peel
1 3/4 c. sugar
3 T. flour
1/4 tsp. salt
5 eggs
2 egg yokes
1/4 c. heavy cream
Stir cream cheese to soften. Beat until fluffy. Add vanilla and lemon peel. Mix sugar, flour, and salt; gradually blend into cheese. Fold eggs and yoke, one at a time, beating well after each time. Gently stir in cream. Turn into crusted lined pan. Bake in very hot oven 500˚ for 5-8 minutes or until top edge of crust is golden. Reduce oven heat to 200˚, bake for 1 hour longer. Remove oven from pan and about 3 hours remove sides of pan. Glaze.
Strawberry Glaze
2-3 c. fresh strawberries
1 c. water
1 1/2 Tbsp. Cornstarch
1/2 to 3/4 c. sugar
Crush 1 cup berries and water and cook 2 minutes sieve. Mix cornstarch with sugar, stir in hot berries. Bring to boiling stir constantly. Cook and stir until thick and clear. (Add red color). Cool to room temperature. Place remaining berries on top of cooled cheesecake circle with pineapple rings. Pour glaze over strawberries. Chill about 2 hours.
Pineapple Glaze
Mix 3 Tbsp. Sugar and 1 Tbsp. cornstarch, stir in 1 cup of unsweetened pineapple juice, then add 1/4 t. grated lemon peel. Stirring until mixture thickens, boiling. Cool to room temperature. Trim cake with red pineapple rings, spoon glaze. Chill 2 hours.
Dessert
Part 1:
1 c. flour
1c. finely chopped nute
1 cube margarine
Press into 9x13 inch pan and bake for 20 minutes at 350˚. Cool.
Part 2:
1 (8oz) pkg. cream cheese
1 c. powdered sugar
1 c. Cool Whip
Mix well and pour into cooled crust.
Part 3:
1 pkg. instant pudding
1 pkg. vanilla pudding
3 c. milk
Beat until thickened and pour over top. With remaining Cool Whip spread evenly over top.
1 c. flour
1c. finely chopped nute
1 cube margarine
Press into 9x13 inch pan and bake for 20 minutes at 350˚. Cool.
Part 2:
1 (8oz) pkg. cream cheese
1 c. powdered sugar
1 c. Cool Whip
Mix well and pour into cooled crust.
Part 3:
1 pkg. instant pudding
1 pkg. vanilla pudding
3 c. milk
Beat until thickened and pour over top. With remaining Cool Whip spread evenly over top.
Snickerdoodles
Mix thoroughly:
1 c. soft shortening, part butter
1 1/2 c. sugar
2 eggs
Sift together and stir in:
2 3/4 c flour
2 tsp. cream of tartar
1 tsp. soda
1/4 tsp. salt
Roll into balls the size of walnuts. Roll mixture of 2 tablespoons sugar and 2 teaspoons cinnamon. Place 2 inches apart on ungreased baking sheet. Bake until lightly browned but still soft. (These cookies puff up at first, then flatten out.)
Bake at 400˚ for 8-10 minutes.
Yields: 5 dozen
1 c. soft shortening, part butter
1 1/2 c. sugar
2 eggs
Sift together and stir in:
2 3/4 c flour
2 tsp. cream of tartar
1 tsp. soda
1/4 tsp. salt
Roll into balls the size of walnuts. Roll mixture of 2 tablespoons sugar and 2 teaspoons cinnamon. Place 2 inches apart on ungreased baking sheet. Bake until lightly browned but still soft. (These cookies puff up at first, then flatten out.)
Bake at 400˚ for 8-10 minutes.
Yields: 5 dozen
Zucchini Cookies
Mix:
3 c. zucchini
3 tsp. soda
1 1/2 c. margarine
Add:
3 eggs
3 c. sugar
6 c. flour
3 tsp. cinnamon
3 tsp. nutmeg
1 1/2 tsp. cloves
1 1/2 tsp. salt
Mix well. Add:
3 c. nuts
3 c. raisins
Bake at 375˚ for 12-15 minutes.
3 c. zucchini
3 tsp. soda
1 1/2 c. margarine
Add:
3 eggs
3 c. sugar
6 c. flour
3 tsp. cinnamon
3 tsp. nutmeg
1 1/2 tsp. cloves
1 1/2 tsp. salt
Mix well. Add:
3 c. nuts
3 c. raisins
Bake at 375˚ for 12-15 minutes.
Persimmon Cookies
Cream Together:
1 1/2 c. sugar
1/2 c. shortening
Then add:
2 eggs
1 c. persimmon pulp
Then sift together:
2 scant c. flour
1 tsp. soda
1/2 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. nutmeg
1/2 tsp. salt
1 tsp. vanilla
Mix well with electric mixer. Drop by teaspoons onto greased cookie sheet, and bake in a 400˚ oven for 15 to 20 minutes or until done.
1 1/2 c. sugar
1/2 c. shortening
Then add:
2 eggs
1 c. persimmon pulp
Then sift together:
2 scant c. flour
1 tsp. soda
1/2 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. nutmeg
1/2 tsp. salt
1 tsp. vanilla
Mix well with electric mixer. Drop by teaspoons onto greased cookie sheet, and bake in a 400˚ oven for 15 to 20 minutes or until done.
Raspberry Cheesecake
2.5 cups graham cracker crumbs
2 Tbsp sugar
1/2 cup butter, melted
4 (8oz.) packages cream cheese
1.5 cups sugar
3 Tbsp flour
5 eggs
1 cup sour cream
1 Tbsp vanilla
1 Tbsp lemon juice
Optional:
raspberry jelly
fresh raspberries
1 cup heavy whipping cream + 2 Tbsp powdered sugar
white chocolate
Preheat oven to 325 degrees
Combine graham cracker crumbs and sugar.
Stir in melted butter until moistened.
Pour the mixture into a 9-inch springform pan (3 inches tall). Press the crumbs into the bottom and 1 inch up the sides of the pan.
Bake for about 10 minutes. Remove and cool to room temperature.
To make the cheesecake filling, cream the sugar, cream cheese and flour with an electric mixer on medium until light and fluffy.
On medium low, add eggs one at a time, mixing well with each addition.
On low, add sour cream, lemon juice and vanilla just until combined.
Bake for about 1 hour and 15 minutes at 325.
Make sure to take it out of the oven before the center looks done. It will be kind of wobbly and it will move in one piece. The center will look more shiny than the edges. That’s ok because it will continue to cook a little while it’s in the pan.
Remove from the oven and let cool completely to room temperature.
Hope that it doesn’t crack.
Go ahead and separate the cheesecake from the sides of the pan by running a knife around the edges. I also opened and reclosed the springform pan to help separate.
Chill in the refrigerator overnight. That’s right. It’s best to make this the day before because it needs plenty of time to chill and firm up.
Before serving: Heat up some raspberry jelly on low heat until the consistency is thin. Spread on top of the cheesecake. Refrigerate while you do the following.
Melt some white chocolate and put it in a ziploc bag or squeeze bottle. Draw abstract shapes on wax paper and let dry.
Pour some heavy whipping cream in a small chilled metal bowl. Add 2 Tbsp powdered sugar and beat the cream on high until it becomes firm and thick.
Remove the cheesecake from the refrigerator and spoon on whipped cream or use a decorating bag with a 1M tip to decorate.
Top with fresh raspberries and white chocolate decorations.
2 Tbsp sugar
1/2 cup butter, melted
4 (8oz.) packages cream cheese
1.5 cups sugar
3 Tbsp flour
5 eggs
1 cup sour cream
1 Tbsp vanilla
1 Tbsp lemon juice
Optional:
raspberry jelly
fresh raspberries
1 cup heavy whipping cream + 2 Tbsp powdered sugar
white chocolate
Preheat oven to 325 degrees
Combine graham cracker crumbs and sugar.
Stir in melted butter until moistened.
Pour the mixture into a 9-inch springform pan (3 inches tall). Press the crumbs into the bottom and 1 inch up the sides of the pan.
Bake for about 10 minutes. Remove and cool to room temperature.
To make the cheesecake filling, cream the sugar, cream cheese and flour with an electric mixer on medium until light and fluffy.
On medium low, add eggs one at a time, mixing well with each addition.
On low, add sour cream, lemon juice and vanilla just until combined.
Bake for about 1 hour and 15 minutes at 325.
Make sure to take it out of the oven before the center looks done. It will be kind of wobbly and it will move in one piece. The center will look more shiny than the edges. That’s ok because it will continue to cook a little while it’s in the pan.
Remove from the oven and let cool completely to room temperature.
Hope that it doesn’t crack.
Go ahead and separate the cheesecake from the sides of the pan by running a knife around the edges. I also opened and reclosed the springform pan to help separate.
Chill in the refrigerator overnight. That’s right. It’s best to make this the day before because it needs plenty of time to chill and firm up.
Before serving: Heat up some raspberry jelly on low heat until the consistency is thin. Spread on top of the cheesecake. Refrigerate while you do the following.
Melt some white chocolate and put it in a ziploc bag or squeeze bottle. Draw abstract shapes on wax paper and let dry.
Pour some heavy whipping cream in a small chilled metal bowl. Add 2 Tbsp powdered sugar and beat the cream on high until it becomes firm and thick.
Remove the cheesecake from the refrigerator and spoon on whipped cream or use a decorating bag with a 1M tip to decorate.
Top with fresh raspberries and white chocolate decorations.
Brownie Yummy
1 pan of brownies
1 cool whip
1 pkg. frozen raspberries
1 large pkg. of chocolate pudding prepared
In a trifle bowl layer:
Brownie, pudding, raspberries and cool whip. Continue layers until trifle is full. On the last/top layer of cool whip, garnish the top with a few raspberries and chocolate syrup drizzled over the top.
1 cool whip
1 pkg. frozen raspberries
1 large pkg. of chocolate pudding prepared
In a trifle bowl layer:
Brownie, pudding, raspberries and cool whip. Continue layers until trifle is full. On the last/top layer of cool whip, garnish the top with a few raspberries and chocolate syrup drizzled over the top.
Pumpkin Layer Cheesecake
Prep: 10 minutes Bake: 40 minutes
2pkg. (8oz. Each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1/2 tsp. vanilla
2 eggs
1/2 cup canned pumpkin
1/2 tsp. ground cinnamon
Dash each ground cloves and nutmeg
1 ready-to-use graham cracker crust (6 oz. or 9 oz.)
MIX cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix until blended.
STIR pumpkin and spices into 1 cup of the batter; pour remaining plain batter into crust. Top with pumpkin batter.
BAKE at 350°F for 35 to 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Makes 8 servings.
2pkg. (8oz. Each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1/2 tsp. vanilla
2 eggs
1/2 cup canned pumpkin
1/2 tsp. ground cinnamon
Dash each ground cloves and nutmeg
1 ready-to-use graham cracker crust (6 oz. or 9 oz.)
MIX cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix until blended.
STIR pumpkin and spices into 1 cup of the batter; pour remaining plain batter into crust. Top with pumpkin batter.
BAKE at 350°F for 35 to 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Makes 8 servings.
Texas Fudge Cake
Pre-heat oven @ 355°
Mix dry ingredients in bowl and set aside.
2 cups flour
2 cups sugar
½ tsp. salt
Bring the following ingredients to a boil, and mix with dry ingredients
2 sticks butter
4 Tbsp. cocoa
1 cup water
Add to dry & boiled mixture the following
1/2 cup buttermilk
1 tsp. baking soda
2 eggs
1 tsp. vanilla
Bake @ 355° for 30-35 minutes
Frosting
Bring to boil in saucepan the following
1 stick butter
4 Tbsp. cocoa
4-6 Tbsp. buttermilk
1 tsp. vanilla
-Add to boil mixture the following
3 1/2 cups powdered sugar
**Frost cake while still hot
***Make buttermilk by adding small amounts of vinegar to regular or canned milk***
(Some things I’ve learned from making this cake a dozen times: If you sift the powder sugar for the frosting, it doesn’t make lumps in the frosting. I add the baking soda to the other dry ingredients. And ½ pint of buttermilk is the exact amount you need for this cake.)
Mix dry ingredients in bowl and set aside.
2 cups flour
2 cups sugar
½ tsp. salt
Bring the following ingredients to a boil, and mix with dry ingredients
2 sticks butter
4 Tbsp. cocoa
1 cup water
Add to dry & boiled mixture the following
1/2 cup buttermilk
1 tsp. baking soda
2 eggs
1 tsp. vanilla
Bake @ 355° for 30-35 minutes
Frosting
Bring to boil in saucepan the following
1 stick butter
4 Tbsp. cocoa
4-6 Tbsp. buttermilk
1 tsp. vanilla
-Add to boil mixture the following
3 1/2 cups powdered sugar
**Frost cake while still hot
***Make buttermilk by adding small amounts of vinegar to regular or canned milk***
(Some things I’ve learned from making this cake a dozen times: If you sift the powder sugar for the frosting, it doesn’t make lumps in the frosting. I add the baking soda to the other dry ingredients. And ½ pint of buttermilk is the exact amount you need for this cake.)
Monday, March 8, 2010
Lemon Jell-o Cake
1 pkg. yellow cake mix
1 small pkg. lemon Jell-O
¾ cup hot water
¾ cup salad oil
1 tsp. lemon extract
4 eggs
Mix Jell-O with hot water and cool. Place all ingredients in a bowl and mix well. Grease and flour a tube pan. Bake 1 hour at 350 degrees.
Lemon Jell-o Cake Icing
1 cup powdered sugar
3 tbsp. lemon juice
Lemon zest of 1 lemon
Mix and pour on cake while warm.
From the kitchen of Angie Ryan, my grandmother.
1 small pkg. lemon Jell-O
¾ cup hot water
¾ cup salad oil
1 tsp. lemon extract
4 eggs
Mix Jell-O with hot water and cool. Place all ingredients in a bowl and mix well. Grease and flour a tube pan. Bake 1 hour at 350 degrees.
Lemon Jell-o Cake Icing
1 cup powdered sugar
3 tbsp. lemon juice
Lemon zest of 1 lemon
Mix and pour on cake while warm.
From the kitchen of Angie Ryan, my grandmother.
Lemon Meringue Pie
1 1/2 cups sugar
7 T. cornstarch
1/4 t. salt
2 cups water
3 eggs- separated
2 T. butter
2 t. grated lemon rind
1/3 cup lemon juice
Reserve 6 T. of sugar for meringue. . Combine sugar, cornstarch, and salt in top of a double broiler. Stir in water. Cook over boiling water until thickened, stirring constantly. Cover and cook 15 minutes longer. Stir in a little of the hot mixture into the slightly beaten egg yokes; add to remaining hot mixture and cook 2 minutes over hot water, stirring constantly. Add butter, lemon rind and juice.
Meringue:
Beat 3 egg whites with dash salt until stiff but not dry. Gradually beat in 6 T. of sugar, sprinkling a little at a time. Continue beating until very smooth and glossy.
Bake in 325° oven for 15-30 minutes.
(From Woman's home Companion Cookbook, 1946)
7 T. cornstarch
1/4 t. salt
2 cups water
3 eggs- separated
2 T. butter
2 t. grated lemon rind
1/3 cup lemon juice
Reserve 6 T. of sugar for meringue. . Combine sugar, cornstarch, and salt in top of a double broiler. Stir in water. Cook over boiling water until thickened, stirring constantly. Cover and cook 15 minutes longer. Stir in a little of the hot mixture into the slightly beaten egg yokes; add to remaining hot mixture and cook 2 minutes over hot water, stirring constantly. Add butter, lemon rind and juice.
Meringue:
Beat 3 egg whites with dash salt until stiff but not dry. Gradually beat in 6 T. of sugar, sprinkling a little at a time. Continue beating until very smooth and glossy.
Bake in 325° oven for 15-30 minutes.
(From Woman's home Companion Cookbook, 1946)
Cake Balls or Pops
1 box red velvet cake mix or any flavor (cook as directed on box for 13 X 9 cake)
1 can cream cheese frosting (16 oz.)
1 package chocolate bark (regular or white chocolate)
wax paper
1. After cake is cooked and cooled completely, crumble into large bowl.
2. Mix thoroughly with 1 can cream cheese frosting. (It may be easier to use fingers to mix together, but be warned it will get messy.)
3. Roll mixture into quarter size balls and lay on cookie sheet. (Should make 45-50. You can get even more if you use a mini ice cream scooper, but I like to hand roll them.)
4. Chill for several hours. (You can speed this up by putting in the freezer.)
5. Melt chocolate in microwave per directions on package.
6. Roll balls in chocolate and lay on wax paper until firm. (Use a spoon to dip and roll in chocolate and then tap off extra.)
I also only melt a few pieces of chocolate bark at a time because it starts to cool and thicken. It’s easier to work with when it’s hot.
Fresh Apple Cake
3 cups flour
2 cups sugar
1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1 1/2 cup oil
2 eggs
4 cups diced apples
1 cup chopped nuts
Mix all ingredients together. Bake in a greased and floured 9x13 pan at 350° for 50-55 minutes.
Frosting:
1/2 cup margarine
1- 8 oz pkg. cream cheese
1 tsp. vanilla
1 box powdered sugar
2 cups sugar
1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1 1/2 cup oil
2 eggs
4 cups diced apples
1 cup chopped nuts
Mix all ingredients together. Bake in a greased and floured 9x13 pan at 350° for 50-55 minutes.
Frosting:
1/2 cup margarine
1- 8 oz pkg. cream cheese
1 tsp. vanilla
1 box powdered sugar
Make, Bake, and Take Cake
Melt 1/3 cup oil and 2 squares chocolate in 9" cake pan. Cool. Add one egg, 1 cup sugar, 1 1/4 cup flour, 1/2 tsp. soda, 1/2 tsp. salt, 1/2 tsp. vanilla, 3/4 cup water.
Beat until smooth. Sprinkle with 1/3 chocolate chips on top.
Bake at 375° for 25-30 minutes.
Beat until smooth. Sprinkle with 1/3 chocolate chips on top.
Bake at 375° for 25-30 minutes.
Caramel Cookies
Mix Together:
1 1/2 cup oatmeal
1 1/2 cup flour
1 cup brown sugar
2 cubes melted butter
1 1/2 tsp. soda
1 1/2 tsp. salt
Using 2/3 of the batter, pat into 9x13 pan. bake at 350º for 10 minutes
Melt one bag of caramels with 1/2 cup of evaporated milk...stir together until smooth. Pour over cooked batter. Crumble remaining 1/3 batter over top and spinkle with 1/2-3/4 cup of chocolate chips.
Bake at 350° for 15 minutes. Cut while warm.
1 1/2 cup oatmeal
1 1/2 cup flour
1 cup brown sugar
2 cubes melted butter
1 1/2 tsp. soda
1 1/2 tsp. salt
Using 2/3 of the batter, pat into 9x13 pan. bake at 350º for 10 minutes
Melt one bag of caramels with 1/2 cup of evaporated milk...stir together until smooth. Pour over cooked batter. Crumble remaining 1/3 batter over top and spinkle with 1/2-3/4 cup of chocolate chips.
Bake at 350° for 15 minutes. Cut while warm.
Cherry Cake
3 cans cherry pie filling
1 tbsp. lemon juice
1 tsp. almond extract
Mix and put into 9”x13” pan.
3/4 pkg. yellow cake mix
Sprinkle over the pie filling mixture.
1 cup chopped walnuts
Add over the cake mix.
Remaining 1/4 pkg. cake mix
Sprinkle over the nuts.
Over all, pour 1 1/2 cubes of melted butter.
Bake 1 hour at 350 degrees.
From the kitchen of Frankie Goss
1 tbsp. lemon juice
1 tsp. almond extract
Mix and put into 9”x13” pan.
3/4 pkg. yellow cake mix
Sprinkle over the pie filling mixture.
1 cup chopped walnuts
Add over the cake mix.
Remaining 1/4 pkg. cake mix
Sprinkle over the nuts.
Over all, pour 1 1/2 cubes of melted butter.
Bake 1 hour at 350 degrees.
From the kitchen of Frankie Goss
Sunday, March 7, 2010
Éclair Cake
1 cube butter (a whole stick)
1 cup water
1/4 teaspoon salt (critical, don't omit)
1 cup flour
4 eggs
1 pkg. cream cheese (Philly)
3 cups milk
2 packages (small) instant white chocolate pudding mix
16 ounces whipped cream (mix up some whipping cream)
Chocolate syrup
Crust:
Bring water and butter to boil. Remove from heat. Add salt. Add flour and stir into a ball. Add one egg at a time, beating in with a wooden spoon. Pour and spread out with a rubber spatula onto a greased (12x17x1 inch) cookie sheet (jelly roll pan). Bake at 425 degrees for 18-20 minutes or until golden. Let cool completely.
Creamy pudding layer:
Beat cream cheese and some (maybe one cup) of the milk until smooth(er). Add the rest of the milk and the 2 boxes of pudding. Mix until it thickens like pudding would be. Spread this on the cooled crust. Mix up some whipping cream (you'll probably need 16 oz. to cover this size cake). Spread this as the top layer. Drizzle chocolate syrup in lines back and forth and then take a knife and drag it through those lines the opposite way for effect. Voila!
1 cup water
1/4 teaspoon salt (critical, don't omit)
1 cup flour
4 eggs
1 pkg. cream cheese (Philly)
3 cups milk
2 packages (small) instant white chocolate pudding mix
16 ounces whipped cream (mix up some whipping cream)
Chocolate syrup
Crust:
Bring water and butter to boil. Remove from heat. Add salt. Add flour and stir into a ball. Add one egg at a time, beating in with a wooden spoon. Pour and spread out with a rubber spatula onto a greased (12x17x1 inch) cookie sheet (jelly roll pan). Bake at 425 degrees for 18-20 minutes or until golden. Let cool completely.
Creamy pudding layer:
Beat cream cheese and some (maybe one cup) of the milk until smooth(er). Add the rest of the milk and the 2 boxes of pudding. Mix until it thickens like pudding would be. Spread this on the cooled crust. Mix up some whipping cream (you'll probably need 16 oz. to cover this size cake). Spread this as the top layer. Drizzle chocolate syrup in lines back and forth and then take a knife and drag it through those lines the opposite way for effect. Voila!
Hot Fudge Sauce
1/3 cup baking cocoa
1 cup sugar
1/4 cup milk
1/2 cup butter
Pinch of salt
Mix all ingredients and boil on medium-high heat for 1 minute, until sauce is a little thicker, but not a lot. (You can test it by drizzling a small amount on ice cream. If it's too chewy, put the sauce back on the stove and add a little more milk.)
1 cup sugar
1/4 cup milk
1/2 cup butter
Pinch of salt
Mix all ingredients and boil on medium-high heat for 1 minute, until sauce is a little thicker, but not a lot. (You can test it by drizzling a small amount on ice cream. If it's too chewy, put the sauce back on the stove and add a little more milk.)
Taffy
2 cups sugar
1/2 cup vinegar
1/4 cup water
Butter
Food coloring
Boil sugar, vinegar, and water to hard crack. Pour on buttered plate. Cool. While cooling, take knife and turn edges in. If color is desired, drop 4 drops food coloring into center of candy AFTER pouring onto plate. Stretch with knives (NOT hands).
1/2 cup vinegar
1/4 cup water
Butter
Food coloring
Boil sugar, vinegar, and water to hard crack. Pour on buttered plate. Cool. While cooling, take knife and turn edges in. If color is desired, drop 4 drops food coloring into center of candy AFTER pouring onto plate. Stretch with knives (NOT hands).
Penuche
1 cup brown sugar (firmly packed)
2 cups cream
2-3 tablespoons corn syrup
1 teaspoon vanilla extract
Stir rapidly until it boils; cook to 226°. (Stirring rapidly prevents it from curdling and washed down the sides.) Cool. Just before you beat it, add 1 tsp. vanilla.
Raspberry Squares
3/4 cup butter
3/4 cup powdered sugar
1 1/2 cups flour
1 cup raspberry jam
3 eggs whites
3/4 cup sugar
1/2 cup flaked coconut
1 cup almonds (sliced)
Preheat oven to 350°. Cream butter and powdered sugar. Blend in flour. Press in ungreased oblong pan. Bake 12-15 minutes. Spread jam over that. Beat egg whites until foamy. Beat in sugar ONE TABLESPOON AT A TIME. Continue beating until stiff and glossy. Do NOT overbeat! Fold in coconut and 1/2 of the almonds. Spread over jam; sprinkle rest of almonds over it. Bake for 20 minutes. Cool and cut into squares.
3/4 cup powdered sugar
1 1/2 cups flour
1 cup raspberry jam
3 eggs whites
3/4 cup sugar
1/2 cup flaked coconut
1 cup almonds (sliced)
Preheat oven to 350°. Cream butter and powdered sugar. Blend in flour. Press in ungreased oblong pan. Bake 12-15 minutes. Spread jam over that. Beat egg whites until foamy. Beat in sugar ONE TABLESPOON AT A TIME. Continue beating until stiff and glossy. Do NOT overbeat! Fold in coconut and 1/2 of the almonds. Spread over jam; sprinkle rest of almonds over it. Bake for 20 minutes. Cool and cut into squares.
Cinnamon Taffy Apples
8 cups sugar
1/3 cup vinegar
1 tablespoon red food coloring
2 cups water
10 drops cinnamon oil
25-30 medium red delicious apples (or will dip 40 small apples)
4 1/2 inches wooden skewers
Prepare apples by washing and drying. Remove stems and put in sticks (wooden skewers). Prepare day before and keep at room temperature.
Cook ingredients, except cinnamon oil, to crack stage (my thermometer: 298°). Add cinnamon oil and dip apples. Put on plastic wrap.
1/3 cup vinegar
1 tablespoon red food coloring
2 cups water
10 drops cinnamon oil
25-30 medium red delicious apples (or will dip 40 small apples)
4 1/2 inches wooden skewers
Prepare apples by washing and drying. Remove stems and put in sticks (wooden skewers). Prepare day before and keep at room temperature.
Cook ingredients, except cinnamon oil, to crack stage (my thermometer: 298°). Add cinnamon oil and dip apples. Put on plastic wrap.
Peanut Brittle
1/2 cup brown sugar
1/2 cup white sugar
1 cup shortening
1/2 teaspoon salt
2 teaspoons vanilla extract
2 eggs
1 cup flour
1 cup rolled oats (quick)
1 package semisweet chocolate chips
Chopped nuts
Coconut (optional)
Combine sugars and shortening; beat well. Add salt, vanilla, and eggs. Add flour and oats. Put in greased pan (8x8 inch) and bake at 350° for 55 min., or until light brown. When done, leave in pan and put 1 pkg. chocolate chips on top; let melt. Spread chocolate and sprinkle with chopped nuts or coconut. Cool.
1/2 cup white sugar
1 cup shortening
1/2 teaspoon salt
2 teaspoons vanilla extract
2 eggs
1 cup flour
1 cup rolled oats (quick)
1 package semisweet chocolate chips
Chopped nuts
Coconut (optional)
Combine sugars and shortening; beat well. Add salt, vanilla, and eggs. Add flour and oats. Put in greased pan (8x8 inch) and bake at 350° for 55 min., or until light brown. When done, leave in pan and put 1 pkg. chocolate chips on top; let melt. Spread chocolate and sprinkle with chopped nuts or coconut. Cool.
Chocolate Hazelnut Pudding
4 cups whole milk
4 eggs
6 yolks
2/3 cup sugar
2.5 ounces 70% dark chocolate
12 ounces Nutella
DIRECTIONS:
1) Bring milk to a boil.
2) Remove from the heat, add Nutella and dark chocolate. Let stand for 5 minutes, and then blend together with a hand blender or whisk.
3) In a separate bowl, whip eggs, yolks and sugar together by hand until well blended. Temper hot milk mixture slowly into egg mixture while whisking. Make sure to add to the milk mixture slowly so they do not scramble.
4) Strain the mixture through a sieve and pour into ramekins and place them on a baking dish.
5) Create a water bath by filling a baking dish with hot water, half way up the side of the ramekins.
6) Cover the whole pan with aluminum foil; bake at 325°F for approximately 30-40 minutes or until just set.
7) Remove from the oven and let cool 30 minutes before refrigerating them.
*This recipe is really yummy served with meringue cookies made with the extra egg whites and fresh strawberries on the side. See the recipe for the meringue cookies.
Meringue Kisses
Ingredients:
6 large egg whites
1/4 tsp cream of tartar
1 1/2 cup superfine sugar
2-3 drops of extract ~ almond, vanilla, orange, peppermint, etc. (optional)
How To Make Meringue Cookies
1) Preheat oven to 225 degrees F. Line 2 baking sheets with parchment paper.
2) Fit a pastry bag with a large star or round tip and set aside.
3) Using a clean, dry mixing bowl, whip egg whites on medium speed until foamy in a
4) Kitchen Aid mixer or a similar high-speed mixer.
5) Add cream of tartar and whip until meringue starts to form soft peaks.
6) Add sugar a little at a time. Continue to whip until meringue forms very stiff peaks that hold their shape.
7) Add extract and coloring if desired and whip just until mixed.
8) Transfer to the pastry bag.
9) Get creative and pipe swirls and swans and mushrooms!
Bake at 225 degrees for 60-70 minutes, or until meringues are light in color, crisp and dry. Turn oven off and let the meringues sit in the oven for another hour or more. Cool completely. Store in an airtight container.
Yields A LOT!
6 large egg whites
1/4 tsp cream of tartar
1 1/2 cup superfine sugar
2-3 drops of extract ~ almond, vanilla, orange, peppermint, etc. (optional)
How To Make Meringue Cookies
1) Preheat oven to 225 degrees F. Line 2 baking sheets with parchment paper.
2) Fit a pastry bag with a large star or round tip and set aside.
3) Using a clean, dry mixing bowl, whip egg whites on medium speed until foamy in a
4) Kitchen Aid mixer or a similar high-speed mixer.
5) Add cream of tartar and whip until meringue starts to form soft peaks.
6) Add sugar a little at a time. Continue to whip until meringue forms very stiff peaks that hold their shape.
7) Add extract and coloring if desired and whip just until mixed.
8) Transfer to the pastry bag.
9) Get creative and pipe swirls and swans and mushrooms!
Bake at 225 degrees for 60-70 minutes, or until meringues are light in color, crisp and dry. Turn oven off and let the meringues sit in the oven for another hour or more. Cool completely. Store in an airtight container.
Yields A LOT!
Scandinavian Almond Bars
1/2 cup butter
1 cup white sugar
1 egg
1/2 teaspoon almond extract
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup sliced almonds
2 tablespoons milk
1 cup confectioners' sugar
1/4 teaspoon almond extract
1/4 cup milk
Directions:
1. Preheat oven to 325 degrees F (165 degrees C).
2. In a medium bowl, cream butter and sugar. Add egg and almond extract; mix until fluffy. Stir in flour, baking powder and salt; mix well.
3. Divide dough into 4 pieces, and roll each one into a log about 12 inches long. Place 2 logs per cookie sheet 4 to 5 inches apart. Flatten each roll by hand until it is about 3 inches wide. Brush flattened roll with milk and sprinkle with sliced almonds.
4. Bake in preheated oven 12 to 15 minutes or until edges are slightly browned. While the cookies are still warm, cut them crosswise at a diagonal, into slices about 1 inch wide. When cool, drizzle with almond icing. 5. Almond icing: In a small bowl, stir together powdered sugar, almond extract, and milk until smooth. Drizzle over the cookies.
Peach Crisp
1 to 1 1/2 quarts peaches
1 Tablespoon tapioca (if you use fresh peaches, use 2 Tablespoon tapioca)
2/3 cup packed brown sugar
1/2 cup flour
1/2 cup oats
1/3 cup margarine or butter
1 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
Arrange drained peaches in greased 8 x 8 square pan. Sprinkle tapioca over top and stir in. Let set while you mix the remaining ingredients.
Cut the margarine into the brown sugar and flour. Mix in oats, cinnamon and nutmeg. Sprinkle this mixture over the peaches and bake in a 375 degree oven for about 30 minutes.
Makes 4-6 servings. Delicious served with cool whip, ice cream or cream.
1 Tablespoon tapioca (if you use fresh peaches, use 2 Tablespoon tapioca)
2/3 cup packed brown sugar
1/2 cup flour
1/2 cup oats
1/3 cup margarine or butter
1 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
Arrange drained peaches in greased 8 x 8 square pan. Sprinkle tapioca over top and stir in. Let set while you mix the remaining ingredients.
Cut the margarine into the brown sugar and flour. Mix in oats, cinnamon and nutmeg. Sprinkle this mixture over the peaches and bake in a 375 degree oven for about 30 minutes.
Makes 4-6 servings. Delicious served with cool whip, ice cream or cream.
Butterscotch Bars
A Better Homes and Garden Cookbook favorite of ours!
1/2 cup margarine or butter
2 cups brown sugar
2 eggs
1 teaspoon vanilla
2 cups sifted all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup shredded coconut (optional but yummy.)
1 cup (or more) chopped walnuts (also optional but really good!!!)
In saucepan combine butter and brown sugar; cook over low heat till bubbly, stirring constantly. Cool. Add eggs to cooled mixture, one at a time, beating well after each; add vanilla.
Sift together dry ingredients; add with coconut and nuts to brown sugar mixture; mix thoroughly. Spread in greased 15 1/2 x 10 1/2 x 1 inch pan. (I use a 10 x 13 oblong cake pan). Bake in a moderate oven (350) about 25 minutes. Cut in bars while warm.
Remove from pan when almost cool. I cut into 24. These are good, moist and delicious without or with nuts and coconut.
1/2 cup margarine or butter
2 cups brown sugar
2 eggs
1 teaspoon vanilla
2 cups sifted all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup shredded coconut (optional but yummy.)
1 cup (or more) chopped walnuts (also optional but really good!!!)
In saucepan combine butter and brown sugar; cook over low heat till bubbly, stirring constantly. Cool. Add eggs to cooled mixture, one at a time, beating well after each; add vanilla.
Sift together dry ingredients; add with coconut and nuts to brown sugar mixture; mix thoroughly. Spread in greased 15 1/2 x 10 1/2 x 1 inch pan. (I use a 10 x 13 oblong cake pan). Bake in a moderate oven (350) about 25 minutes. Cut in bars while warm.
Remove from pan when almost cool. I cut into 24. These are good, moist and delicious without or with nuts and coconut.
Poppy Seed Dressing
3/4 CUP GRANULATED SUGAR
1/3 CUP VINEGAR
1 TEASPOON SALT
1 T. GRATED ONION
1 T. DRY MUSTARD
1 CUP VEGETABLE OIL (I use canola oil)
1 T. POPPY SEEDS
Mix sugar and vinegar in blender. Add salt, grated, onion and dry mustard. Slowlyadd oil. Stire in poppy seed or blend with blender on lowest speed. Chill. Be sure to add oil very slowly or the mixture will separate over time.
1/3 CUP VINEGAR
1 TEASPOON SALT
1 T. GRATED ONION
1 T. DRY MUSTARD
1 CUP VEGETABLE OIL (I use canola oil)
1 T. POPPY SEEDS
Mix sugar and vinegar in blender. Add salt, grated, onion and dry mustard. Slowlyadd oil. Stire in poppy seed or blend with blender on lowest speed. Chill. Be sure to add oil very slowly or the mixture will separate over time.
Nestlé’s Oatmeal Scotchies
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1 cup butter, softened
3/4 cups packed brown sugar
3/4 cup granulated sugar
2 eggs
1 tsp vanilla extract
3 cups Old-fashioned oats
1 cup butterscotch-flavored chips
Preheat oven at 375.
Combined flour, baking soda, salt and cinnamon in a small bowl; set aside.
Beat butter, sugars, eggs, and vanilla extract in large bowl. Gradually beat in flour mixture. Stir in oats and morsels. Drop by rounded tablespoon on ungreased baking sheet. Bake 7-8 min
Chocolate Raspberry Truffle Brownies
Brownie Layer
1 1/4 cups semisweet chocolate chips
1/2 cups butter
3/4 cup packed brown sugar
2 large eggs
3/4 cup flour
1/2 tsp baking powder
Truffle Filling
1 cup semi sweet chocolate chips
1 8 oz package cream cheese, softenened
1/3 cup seedless red raspberry preserves
1/4 cup powdered sugar
Glaze
1/4 cup semisweet chocolate chips
1 tsp solid vegetable shortening
1. Heat oven at 350. Grease a 9 x 9 baking pan
2. Brownie layer. Melt chocolate with butter. Meanwhile beat brown sugar and eggs with an electric mixer. Add melted chocolate mixture. Mix well. Stir in flour and baking powder. Pour in greased pan. Bake 30 to 35 min until toothpick inserted in center comes out clean. Cool on wire rack
3. Truffle layer. Melt chocolate chips. Meanwhile beat cream cheese and raspberry preserves with electric mixer. One a low speed beat in chocolate and powdered sugar. Beat until fluffy. Spread over cooled brownie
4. Glaze. Melt chocolate chips with shortening. Drizzle over filling. Chill 2 hours and cut into bars.
Makes 24 small brownies.
Adapted from a recipe by Mary King
1 1/4 cups semisweet chocolate chips
1/2 cups butter
3/4 cup packed brown sugar
2 large eggs
3/4 cup flour
1/2 tsp baking powder
Truffle Filling
1 cup semi sweet chocolate chips
1 8 oz package cream cheese, softenened
1/3 cup seedless red raspberry preserves
1/4 cup powdered sugar
Glaze
1/4 cup semisweet chocolate chips
1 tsp solid vegetable shortening
1. Heat oven at 350. Grease a 9 x 9 baking pan
2. Brownie layer. Melt chocolate with butter. Meanwhile beat brown sugar and eggs with an electric mixer. Add melted chocolate mixture. Mix well. Stir in flour and baking powder. Pour in greased pan. Bake 30 to 35 min until toothpick inserted in center comes out clean. Cool on wire rack
3. Truffle layer. Melt chocolate chips. Meanwhile beat cream cheese and raspberry preserves with electric mixer. One a low speed beat in chocolate and powdered sugar. Beat until fluffy. Spread over cooled brownie
4. Glaze. Melt chocolate chips with shortening. Drizzle over filling. Chill 2 hours and cut into bars.
Makes 24 small brownies.
Adapted from a recipe by Mary King
Toffee Bars
1/2 cup brown sugar
1/2 cup white sugar
1 cup shortening
1/2 teaspoon salt
2 teaspoons vanilla extract
2 eggs
1 cup flour
1 cup rolled oats (quick)
1 package semisweet chocolate chips
Chopped nuts
Coconut (optional)
Combine sugars and shortening; beat well. Add salt, vanilla, and eggs. Add flour and oats. Put in greased pan (8x8 inch) and bake at 350° for 55 min., or until light brown. When done, leave in pan and put 1 pkg. chocolate chips on top; let melt. Spread chocolate and sprinkle with chopped nuts or coconut. Cool.
1/2 cup white sugar
1 cup shortening
1/2 teaspoon salt
2 teaspoons vanilla extract
2 eggs
1 cup flour
1 cup rolled oats (quick)
1 package semisweet chocolate chips
Chopped nuts
Coconut (optional)
Combine sugars and shortening; beat well. Add salt, vanilla, and eggs. Add flour and oats. Put in greased pan (8x8 inch) and bake at 350° for 55 min., or until light brown. When done, leave in pan and put 1 pkg. chocolate chips on top; let melt. Spread chocolate and sprinkle with chopped nuts or coconut. Cool.
English Toffee
2 1/2 cups sugar
1/4 cup white corn syrup
1/2 cup water
1 pound butter (NOT margarine!)
12-16 ounces pecans
2 giant hersheys chocolate bars
1 pound walnuts
Mix ingredients in pan. Stir until it boils right good on high heat. Turn to med-low to finish cooking. When it gets quite thick, DON'T STIR. (When done, will be a little darker than the color of brown sugar.) Cold water test: it will be hard in cold water and when you put it between your teeth, it crumbles. If it is the LEAST bit chewy, it is NOT done. My thermometer: 290°.
Line and butter a 12x18 inch cookie sheet with pecans. Pour candy over pecans. Cool. Melt 2 giant size Hershey's chocolate bars. Spread 1 bar over the one side and then sprinkle with ground walnuts. Turn over and spread the other side with chocolate; sprinkle with another 1/2 lb. ground walnuts. Keep at room temperature until after it sets and is broken into pieces.
1/4 cup white corn syrup
1/2 cup water
1 pound butter (NOT margarine!)
12-16 ounces pecans
2 giant hersheys chocolate bars
1 pound walnuts
Mix ingredients in pan. Stir until it boils right good on high heat. Turn to med-low to finish cooking. When it gets quite thick, DON'T STIR. (When done, will be a little darker than the color of brown sugar.) Cold water test: it will be hard in cold water and when you put it between your teeth, it crumbles. If it is the LEAST bit chewy, it is NOT done. My thermometer: 290°.
Line and butter a 12x18 inch cookie sheet with pecans. Pour candy over pecans. Cool. Melt 2 giant size Hershey's chocolate bars. Spread 1 bar over the one side and then sprinkle with ground walnuts. Turn over and spread the other side with chocolate; sprinkle with another 1/2 lb. ground walnuts. Keep at room temperature until after it sets and is broken into pieces.
Divinity
3 cups sugar
3/4 cup white karo syrup
3/4 cup water
3 eggs whites
1 1/2 teaspoons vanilla extract
CAN ADD:
Nuts
Candied red maraschino cherry
Boil on high until temperature reaches 236°. Pour 1/4 - 1/3 into 3 egg whites, stiffly beaten. Continue cooking to 250° and pour rest of syrup into egg white and syrup mixture. Add vanilla while beating. Beat until quite stiff in electric mixer, then beat by hand until loses shine and slick feel.
Add nuts, or candied cherries, chopped (if desired). Put on waxed paper to finish setting up.
3/4 cup white karo syrup
3/4 cup water
3 eggs whites
1 1/2 teaspoons vanilla extract
CAN ADD:
Nuts
Candied red maraschino cherry
Boil on high until temperature reaches 236°. Pour 1/4 - 1/3 into 3 egg whites, stiffly beaten. Continue cooking to 250° and pour rest of syrup into egg white and syrup mixture. Add vanilla while beating. Beat until quite stiff in electric mixer, then beat by hand until loses shine and slick feel.
Add nuts, or candied cherries, chopped (if desired). Put on waxed paper to finish setting up.
Crystal’s Chocolate Chip Cookies
1 cup butter (can lesson amount a bit, if desired)
1 cup white sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
1 cup oats
1 teaspoon baking soda
2 teaspoons hot water
1/2 teaspoon salt
2 cups semisweet chocolate chips
1 cup chopped walnuts
1/2 cup flax meal (can add more- it adds a different texture that I enjoy.)
(Yields 4 dozen cookies)
Preheat oven to 350 degrees F
Cream together butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, oats, flax meal, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pan.
Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.
1 cup white sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
1 cup oats
1 teaspoon baking soda
2 teaspoons hot water
1/2 teaspoon salt
2 cups semisweet chocolate chips
1 cup chopped walnuts
1/2 cup flax meal (can add more- it adds a different texture that I enjoy.)
(Yields 4 dozen cookies)
Preheat oven to 350 degrees F
Cream together butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, oats, flax meal, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pan.
Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.
Favorite Sugar Cookies
COOKIES:
3 cups flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon soda
1 cup sugar
1 cup shortening
2 eggs
1/4 cup half and half
ICING:
1 egg (optional)
4 tablespoons butter
1 pound powdered sugar
1/2 - 3/4 teaspoon orange extract
Half and half
Cookies: Sift or mix together dry ingredients. Cut in shortening. Add eggs and half & half. Stir together. Do NOT use mixer. Chill dough. Roll on floured board. Bake on ungreased cookie sheet at 400° for 6-8 minutes.
Icing: Cream egg and butter. Add powdered sugar and enough half & half to spreading consistency. Add orange flavoring. Spread on cool cookies.
3 cups flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon soda
1 cup sugar
1 cup shortening
2 eggs
1/4 cup half and half
ICING:
1 egg (optional)
4 tablespoons butter
1 pound powdered sugar
1/2 - 3/4 teaspoon orange extract
Half and half
Cookies: Sift or mix together dry ingredients. Cut in shortening. Add eggs and half & half. Stir together. Do NOT use mixer. Chill dough. Roll on floured board. Bake on ungreased cookie sheet at 400° for 6-8 minutes.
Icing: Cream egg and butter. Add powdered sugar and enough half & half to spreading consistency. Add orange flavoring. Spread on cool cookies.
Scalloped Potatoes
1 CAN CHEDDAR CHEESE, CREAM OF CELERY, CHICKEN OR MUSHROOM SOUP
1/2 CUP MILK
DASH PEPPER
4 CUPS THINLY SLICED POTATOES
1 SMALL ONION THINLY SLICED
1 TABLESPOON MARGARINE OR BUTTER
Blend soup, milk and pepper in buttered 1 1/2 qt. Casserole. Arrange alternate layers of potatoes, onions and sauce. Tot top with butter. Cover and bake at 375 degrees for one hour. Makes 4 cups
1/2 CUP MILK
DASH PEPPER
4 CUPS THINLY SLICED POTATOES
1 SMALL ONION THINLY SLICED
1 TABLESPOON MARGARINE OR BUTTER
Blend soup, milk and pepper in buttered 1 1/2 qt. Casserole. Arrange alternate layers of potatoes, onions and sauce. Tot top with butter. Cover and bake at 375 degrees for one hour. Makes 4 cups
Lion House Rolls
2 tablespoons yeast
2 cups warm water
1/2 cup sugar
1/2 cup shortening, margarine or butter
1 teaspoon salt
2/3 cups nonfat dry milk
1 egg
5 1/2 cups flour
In large bowl, mix yeast and water and let stand 5 minutes. Add sugar, shortening, salt, milk egg & 2 cups flour and beat. Gradually add remaining flour until soft dough is formed. Knead unto smooth and elastic. Place in greased bowl and let rise until double in bulk. Punch down and divide in 3 pieces. Roll out each piece into circle and cut into 12 pie shaped pieces. Brush with melted butter. Roll up each piece into crescent. Place on greased pan and let rise until double. Bake at 400 degrees for 15 minutes. Makes 2-3 dozen rolls
2 cups warm water
1/2 cup sugar
1/2 cup shortening, margarine or butter
1 teaspoon salt
2/3 cups nonfat dry milk
1 egg
5 1/2 cups flour
In large bowl, mix yeast and water and let stand 5 minutes. Add sugar, shortening, salt, milk egg & 2 cups flour and beat. Gradually add remaining flour until soft dough is formed. Knead unto smooth and elastic. Place in greased bowl and let rise until double in bulk. Punch down and divide in 3 pieces. Roll out each piece into circle and cut into 12 pie shaped pieces. Brush with melted butter. Roll up each piece into crescent. Place on greased pan and let rise until double. Bake at 400 degrees for 15 minutes. Makes 2-3 dozen rolls
Italian Green Salad
Italian Salad Mix (Romaine & Rachicchio)
Mandarin Oranges
Fresh strawberries sliced
Sunflower seeds
Craisins
Mozzarella Cheese (grated)
Pre-cooked chicken (optional)
Dressing
1 container strawberry yogurt
1 cup salad oil
1/2 tsp. Salt
1/3 cup vinegar
1/4 cup sugar
1 Tbsp. Dry mustard
1 ½ Tbsp. Poppy seeds
1 Tbsp. Onion juice or onion powder
Combine sugar, mustard, salt, onion juice & vinegar in a medium bowl.
Beat oil in gradually until mixture is thick and smooth. Mix in Yogurt
And poppy seeds. Store covered in refrigerator. Makes 2 cups
Mandarin Oranges
Fresh strawberries sliced
Sunflower seeds
Craisins
Mozzarella Cheese (grated)
Pre-cooked chicken (optional)
Dressing
1 container strawberry yogurt
1 cup salad oil
1/2 tsp. Salt
1/3 cup vinegar
1/4 cup sugar
1 Tbsp. Dry mustard
1 ½ Tbsp. Poppy seeds
1 Tbsp. Onion juice or onion powder
Combine sugar, mustard, salt, onion juice & vinegar in a medium bowl.
Beat oil in gradually until mixture is thick and smooth. Mix in Yogurt
And poppy seeds. Store covered in refrigerator. Makes 2 cups
Broccoli Salad
INGREDIENTS:
8 ounces bacon, chopped
5 pounds broccoli
1 cup sliced red onion
1/4 cup golden raisins
1/4 cup dark raisins
3 cups mayonnaise
1-1/2 cups sugar
1/4 cup white wine vinegar
1-1/2 teaspoons salt
1/2 teaspoon pepper
TO PREPARE:
Fry the bacon in a skillet until crispy; drain.
Separate the broccoli stems from the florets. Process the stems and onion in a food processor until shredded. Cut the florets into small pieces. Mix the florets, onion mixture, bacon and raisins in a bowl.
Combine the mayonnaise, sugar, wine vinegar, salt and pepper in a bowl and mix well. Add to the broccoli mixture, stirring until mixed.
Chill, covered, until serving time.
8 ounces bacon, chopped
5 pounds broccoli
1 cup sliced red onion
1/4 cup golden raisins
1/4 cup dark raisins
3 cups mayonnaise
1-1/2 cups sugar
1/4 cup white wine vinegar
1-1/2 teaspoons salt
1/2 teaspoon pepper
TO PREPARE:
Fry the bacon in a skillet until crispy; drain.
Separate the broccoli stems from the florets. Process the stems and onion in a food processor until shredded. Cut the florets into small pieces. Mix the florets, onion mixture, bacon and raisins in a bowl.
Combine the mayonnaise, sugar, wine vinegar, salt and pepper in a bowl and mix well. Add to the broccoli mixture, stirring until mixed.
Chill, covered, until serving time.
Breakfast Casserole
6 Eggs
24 oz frozen hash browns
2/3 cup milk
1 onion chopped
1/4 green pepper chopped
2 cups bacon, ham, or sausage
1 cup shredded cheese (mix cheddar & jack)
2 Tablespoons melted butter
Preparation: Layer in the following order: Spray 8 X 13 inch pan with Pam Pour in frozen hash browns Drizzle butter over hash browns Sprinkle cheese over all Sprinkle meat over all Sprinkle onion and green pepper Mix eggs and milk together and pour over Cover and refrigerate overnight. Bake at 350 for 45 minutes to 1 hour
24 oz frozen hash browns
2/3 cup milk
1 onion chopped
1/4 green pepper chopped
2 cups bacon, ham, or sausage
1 cup shredded cheese (mix cheddar & jack)
2 Tablespoons melted butter
Preparation: Layer in the following order: Spray 8 X 13 inch pan with Pam Pour in frozen hash browns Drizzle butter over hash browns Sprinkle cheese over all Sprinkle meat over all Sprinkle onion and green pepper Mix eggs and milk together and pour over Cover and refrigerate overnight. Bake at 350 for 45 minutes to 1 hour
Blackberry Pie
4 cups fresh/frozen blackberries
1 cup sugar
5 T. flour
dash cinnamon
Bake at 375 for 35-45 minutes or until juices start bubbling through crust.
(See No Fail Pie Crust recipe)
1 cup sugar
5 T. flour
dash cinnamon
Bake at 375 for 35-45 minutes or until juices start bubbling through crust.
(See No Fail Pie Crust recipe)
No Fail Pie Crust
Mix to size of peas:
1 1/4 c. shortening
3 c. flour
1 t. salt
In a cup, stir with fork:
1 egg
5 1/2 T. cold water
2 t. vinegar
Make a hole in flour mixture, pour in liquid, stir 4-5 times, mix the rest with hands pushing gently into one ball. Divide into 4 balls (beginners, 3 balls). Roll out as needed. Balls can be frozen.
Preheat oven to 425
Cook 10-12 minutes watching carefully
1 1/4 c. shortening
3 c. flour
1 t. salt
In a cup, stir with fork:
1 egg
5 1/2 T. cold water
2 t. vinegar
Make a hole in flour mixture, pour in liquid, stir 4-5 times, mix the rest with hands pushing gently into one ball. Divide into 4 balls (beginners, 3 balls). Roll out as needed. Balls can be frozen.
Preheat oven to 425
Cook 10-12 minutes watching carefully
Jan's Bundt Cake
Mix wet ingredients on low
1 cup light sour cream
1 cup softened butter
1 t. vanilla
3 large eggs
1 cup light sour cream
1 cup softened butter
1 t. vanilla
3 large eggs
Add dry ingredients
2 1/4 c. flour
1/2 t. salt
1/2 t. baking soda
2 cup sugar
Mix on medium for 3 minutes. Spray pan well with Pam.
Cook 325 for 60 min. or until toothpick comes out clean. Add lemon juice and zest to about 1 cup powdered sugar. Drizzle over cake.
This cake gets moister 2nd day, if there is any left.
(You can substitute orange juice and zest for lemon)
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