Dec.
5 Dec.
12 Dec.
19 Dec.
26
Cake:
2-1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/3 cup (5-1/3 tablespoons) unsalted
butter, at room temperature
1-1/4 cups sugar
1 cup milk
1 egg
1 teaspoon vanilla
Filling:
1/2 cup sugar
1/3 cup all-purpose flour
1/2 teaspoon salt
1-1/4 cups milk
3 egg yolks
1 teaspoon vanilla
CHOCOLATE GLAZE:
3 tablespoons butter or margarine
1 square (1 ounce) unsweetened
chocolate, chopped
1 cup sifted confectioners' sugar
2-1/2 tablespoons boiling water
Cake:
Heat oven to 375. Grease 2 straight-sided 8-inch round baking pans. Line bottoms with waxed paper; grease paper. Mix flour, powder, salt in a bowl. Beat butter, sugar, milk, egg, vanilla in large bowl on medium 2 minutes. Add flour mixture all at once; beat 2 minutes, until smooth (few lumps may remain). Divide among pans. Bake in 375 degrees F oven 25 to 30 minutes, until toothpick tests clean. Cool in pans on racks 10 minutes. Unmold cakes; remove paper. Cool.
Filling: Mix sugar, flour, salt in small saucepan. Stir in milk. Cook over medium heat, stirring, until thickened, 10 to 15 minutes; cook 2 more minutes, stirring. Remove from heat. Using a fork, beat yolks slightly in small bowl. Stir in about 1/2 cup hot milk mixture. Stir yolk mixture into milk mixture in pan; cook over low heat, stirring, 1 minute (do not overcook or eggs will begin to set up). Remove from heat. Stir in vanilla. Place plastic wrap directly on surface. Let cool. Invert cake layer on platter. Stir cooled filling; spread over top of layer. Invert second layer on top.
Glaze: Melt butter and chocolate in saucepan over low, stirring. Scrape into bowl. Add sugar; beat just until mixed. Stir in water; beat until smooth. Let stand until good coating consistency, 10 minutes. Slowly pour over top, spreading, allowing some to flow over edge.
ONE HUNDRED YEAR OLD MOLASSES COOKIE (nov67pg4) 12-5-09
¾ cup melted shortening
¾ cup molasses (Bre'r Rabbit
or Wauconia)
5 tablespoons boiling water
2 well beaten eggs
4½ cups sifted flour
2 teaspoons soda
½ teaspoons salt
½ teaspoons ginger
½ teaspoons cinnamon
Mix shortening, molasses and water together, add eggs and sifted dry ingredients. This makes a lovely waxen dough, does not need chilling. Roll at least 1/4 inch thick (the secret of keeping them soft is not to roll them too thick) and bake on greased cookie sheet about 12 minutes at 375°. (Mrs. Art Dempsey, Oelwein, Iowa)
Tips, hints and helps: To control weeping on meringue, reduce the amount of sugar by 2 tbsps. in the pie filling. Could also be overcooked meringue. Make sure filling is very hot. 12-5-09
STAINED GLASS COOKIES 12-5-09
2/3 cup (10 Tbsp plus 2 tsp) unsalted
butter, softened
1 cup sugar
1 tsp baking powder
1/2 tsp salt
1 large egg
1 tsp vanilla extract
2 cups plus 2 Tbsp all-purpose
flour
3 rolls (1.14 oz each) regular
5-flavors-a-roll Life Savers candies, each color crushed separately
1. Beat butter, sugar, baking powder and salt in a large bowl with mixer on medium speed 3 minutes or until fluffy. Beat in egg and vanilla until well blended.
2. On low speed, gradually beat in flour until just blended. Divide dough in half, shape each into a 1-in.-thick disk and wrap separately. Refrigerate 30 minutes or up to 4 days (warm slightly before using).
3. Heat oven to 350°F. Line baking sheet(s) with foil; coat with nonstick spray. Have ready 61/4- and 31/4-in. Christmas tree cookie cutters and 3- and 11/2-in. round cookie cutters.
4. On lightly floured surface, with floured rolling pin, roll out 1 disk dough (keep other refrigerated) to 1/4 in. thick. Using large cutter cut out trees. Place 2 in. apart on lined baking sheet(s). Using small tree cutter cut a “window” in center of each. Repeat with round cutters. Reroll and cut scraps once.
5. Bake 1 sheet at a time 6 to 8 minutes until just barely tinged brown at edges. Using a drinking straw, punch out holes on sides of trees as shown (ornaments) and hanging holes on top of cookies, if desired. Using a small spoon, fill cutouts, except hanging holes, with candy until level with top of dough. Brush off stray bits. Bake 4 minutes or until candy melts.
6. Cool on sheets on wire rack 7 to 10 minutes until \\\"glass\\\" cools and hardens. Transfer cookies with a broad metal spatula to wire rack to cool completely.
7. To display cookies, hang in a window or on a Christmas tree.
STAINED GLASS COOKIES (jan/feb94pg4, didn't give) 12-5-09
2¾ cups flour
½ tsp. baking powder
½ tsp. salt
2 sticks butter, softened
2/3 cup sugar
2 tsp. egg (half a large egg, lightly
beaten)
1½ tsp. vanilla extract
1/8 tsp. lemon extract
1 cup assorted sour ball candies
Whisk together first 3 ingredients. Set aside. Cream butter and sugar until fluffy Add extracts and egg. Beat until blended. At low speed, gradually beat in dry ingredients until dough can be gathered into a ball. Form dough into large, flat disk, wrap in plastic wrap, and refrigerate at least 30 minutes, but no longer than 3 hours. Line cookie sheets with aluminum foil, and lightly butter the foil. Separate candy into colors, and pulverize. Keep each color separate. Using ¼ of the dough at a time, roll to 1/8" thickness between two sheets of plastic wrap or a lightly floured board. Cut out with 3" cookie cutter. Transfer to cookie sheets. Cut out shapes for the stained glass with small cutters or a small, sharp knife. Use tip of small knife to fill the holes with candy pieces, filling just to the top of the dough. Brush away excess candy. Bake in preheated 350° oven 10-12 minutes until cookies are lightly browned and the candy has melted. (Watch carefully at the end so that candy does not caramelize and turn brown.) Cool on sheets and remove.
OREO BALLS 12-5-09
8 ounces softened cream cheese or whipped cream cheese
18 ounces package of Oreo cookies, crushed
2 cups semi-sweet or milk chocolate chips
1 tablespoon shortening
Mix cream cheese with electric mixer until fluffy. Add the crushed Oreos and beat on high until well mixed. Chill for at least 2 hours in the freezer. Then roll Oreo cookie mix into one inch Oreo Balls. Melt the chocolate chips and shortening with a double boiler or in the microwave. Dip the Oreo balls completely into the melted chocolate using tongs or a toothpick. Put on wax paper. After the Oreo balls harden, keep them in the refrigerator. Makes about 3 or 4 dozen Oreo Balls, depending on the size.
OREO TRUFFLES (11-25-06, didn't give) 12-5-09
1 pkg. Oreo cookies
8 oz. cream cheese, softened
6 squares almond bark or mint chips or cherry chips
Crush cookies very fine in food processor or by hand. Mix with cream cheese. Roll into small balls about the size of walnuts. Freeze for 1 hour. Dip into almond bark or chips of choice. Must refrigerate to store.
PORK AND BEANS CAKE (didn't give) 12-5-09
2 cups white sugar
1 cup vegetable oil
3 eggs
1 (15 ounce) can baked beans with
pork
2 cups all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 cup raisins (optional)
1 teaspoon vanilla extract
Preheat oven to 325. Grease and flour five 16 ounce cans OR two 8 x 4 inch loaf pans. In a large bowl, mix sugar, oil, eggs, and beans until smooth. In a separate bowl combine flour, cinnamon, baking powder, and soda. Add to bean mixture, stirring just until combined. Stir in raisins and vanilla. Fill cans 2/3 full with batter, or divide batter into prepared loaf pans. Place cans or pans on a baking sheet. Bake for 45 to 50 minutes, or until a tester inserted in the center of the cake comes out clean. Cool completely on wire racks before removing bread from cans or pans.
CARROT PINEAPPLE CAKE 12-5-09
2 cups sugar
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
2 cups grated carrots
1 1/3 vegetable oil
2 eggs, beaten
1 cup chopped pecans
1 cup drained crushed pineapple
2 teaspoons vanilla extract
1/2 teaspoon lemon extract
1/2 teaspoon almond extract
Combine dry ingredients in a large mixing bowl. Add carrots, oil, and eggs. Beat until well mixed. Stir in remaining ingredients. Put batter in two 9x5x3-inch loaf pans. Bake at 350° for 1 hour. Frost with cream cheese frosting or glaze as desired.
POPCORN BALLS (12-27-08, didn't give) 12-12-09 Top of page
1 stick butter
1 pound marshmallows
1 3 oz. pkg. orange or peach jello
3 batches of popped popcorn in a large bowl
Melt butter, add marshmallow and stir until melted together. Add jello. Stir until well dissolved. Pour over popcorn and wait a minute before stirring to coat. Form into balls.
QUICK CARAMEL POPCORN BALLS 12-12-09
1 stick margarine
2/3 cup brown sugar
40 marshmallows
Bring to a boil, pour over popcorn and stir. Form into balls.
BUCKEYES 12-12-09
1 stick margarine
3 cups powdered sugar
2 cups peanut butter
Mix and chill. Roll into 1 inch balls. Dip 1/2 of the buckeye into a 12 oz. bag of melted chocolate chips. Place on waxed paper to let set up.
POPCORN BALLS 12-12-09
1 pound marshmallows
1 stick butter
3 batches of popped microwave popcorn in a large bowl
(9 cups)
food coloring
Melt butter, add marshmallow and stir until melted together. Add coloring. Stir until well dissolved. Pour over popcorn in a large buttered bowl and wait a minute before stirring to coat. Form into balls.
POPCORN BALLS 12-12-09
6 tbsps. margarine
3 cups mini marshmallows
1/2 pkg. jello
3 quarts popcorn
Melt margarine and marshmallows, stir in jello. Pour over popcorn and stir, form into balls.
JELLO POP CORN BALLS (jan69pg1) 12-12-09
Bring 1 cup sugar, 1 cup white syrup and 1 package Jello to boil. Pop 1 cup corn. Pour boiled mixture over popped corn.
MARSHMALLOW PUDDING 12-12-09
12 oz. cool whip
1 1/2 cups crushed pineapple
1 pound of marshmallows (large)
1 cup milk
1 jar maraschino cherries, drained
2 cups graham crackers, crushed
3 tbsps. butter
1/3 cup sugar
Mix 1 1/2 cups graham crackers, 3 tbsps. melted butter and 1/3 cup sugar. Make into crust in the bottom of a 9x13 pan. Bake at 350 for 6 minutes. Let cool. Melt marshmallows in milk. Let cool. Add mixture to pineapple, cherries and coolwhip. Spoon over crust and sprinkle with remaining crumbs. Garnish with cherries and refrigerate.
BUTTERMILK PECAN PIE 12-12-09
1 cup sugar
1/3 cup brown sugar
2 tbsps. flour
3 eggs
6 tbsps. melted butter or margarine
3/4 cup buttermilk
vanilla or maple flavoring
1 cup chopped pecans
Mix dry ingredients and whip in the eggs. Beat well, add butter, stir in buttermilk. Put pecans in the bottom of an 8 or 9 inch crust and pour the mixture over top. Bake at 325 for an hour or so depending on your oven.
CHRISTMAS CANDY 12-19-09 Top of page
2 cups Captain Crunch
2 cups Rice Krispies
2 cups peanuts
2 cups mini marshmallows
Melt 1 pkg almond bark and add the above ingredients together. Put onto cookie sheet.
CANDY CANE COCOA 12-19-09
4 cups milk
3 (1 ounce) squares semisweet chocolate, chopped
4 peppermint candy canes, crushed
1 cup whipped cream
4 small peppermint candy canes
In a saucepan, heat milk until hot, but not boiling. Whisk in the chocolate and the crushed peppermint candies until melted and smooth. Pour hot cocoa into four mugs, and garnish with whipped cream. Serve each with a candy cane stirring stick. In a saucepan, heat milk until hot but not boiling. Pour hot cocoa into 4 cups. Garnish with whipped cream. Serve with candy cane.
BUTTERMILK PECAN PIE (12-12-09) 12-19-09
1 cup sugar
1/3 cup brown sugar
2 tbsps. flour
3 eggs
6 tbsps. melted butter or margarine
3/4 cup buttermilk
vanilla or maple flavoring
1 cup chopped pecans
Mix dry ingredients and whip in the eggs. Beat well, add butter, stir in buttermilk. Put pecans in the bottom of an 8 or 9 inch crust and pour the mixture over top. Bake at 325 for an hour or so depending on your oven.
CARAMEL APPLE CAKE 12-19-09
3-4 apples, sliced
1/4 - 1/2 cup brown sugar (or brown sugar splenda)
1 tsp. cinnamon
yellow cake mix, mixed per pkg. directions
1/2 - 1 cup walnuts, chopped
Grease or spray a 9x13" pan. Put apples in the bottom of the pan. Mix all together. Bake 30-35 minutes until apples are tender. Top with a 1/2 jar caramel ice cream topping.
POPCORN BALLS (12-12-09) 12-19-09
1 pound marshmallows
1 stick butter
3 batches of popped microwave popcorn in a large bowl
(9 cups)
food coloring
Melt butter, add marshmallow and stir until melted together. Add coloring. Stir until well dissolved. Pour over popcorn in a large buttered bowl and wait a minute before stirring to coat. Form into balls.
BUCKEYES (12-12-09) 12-19-09
1 stick margarine
3 cups powdered sugar
2 cups peanut butter
Mix and chill. Roll into 1 inch balls. Dip 1/2 of the buckeye into a 12 oz. bag of melted chocolate chips. Place on waxed paper to let set up.
MARSHMALLOW PUDDING 12-19-09
12 oz. cool whip
1 1/2 cups crushed pineapple
1 pound of marshmallows (large)
1 cup milk
1 jar maraschino cherries, drained
2 cups graham crackers, crushed
3 tbsps. butter
1/3 cup sugar
Mix 1 1/2 cups graham crackers, 3 tbsps. melted butter and 1/3 cup sugar. Make into crust in the bottom of a 9x13 pan. Bake at 350 for 6 minutes. Let cool. Melt marshmallows in milk. Let cool. Add mixture to pineapple, cherries and coolwhip. Spoon over crust and sprinkle with remaining crumbs. Garnish with cherries and refrigerate.
FANTASY FUDGE & VARIATIONS 12-19-09
3 cups granulated sugar
3/4 cup unsalted real butter
2/3 cup evaporated milk
12 oz. bag semi-sweet chocolate chips
7 oz. jar marshmallow cream
1 tsp. vanilla extract
1 cup chopped walnuts OR pecans - optional
In a 2-quart saucepan, bring sugar, butter, and milk to a rolling boil (240 degrees) for 5 minutes, stirring constantly; remove from heat. Stir in chocolate chips, marshmallow cream, vanilla, then nuts. Pour into a greased 13" X 9" X 2" pan. Cool to room temperature before slicing.
Variations:
Peanut Butter Fudge: Substitute peanut butter chips for
the chocolate chips; omit the nuts.
Cookies and Cream Fudge: Substitute white chocolate chips
for the chocolate chips; substitute 1 cup crushed Oreos® for the nuts.
Dreamsicle Fudge: Substitute white chocolate chips for
the chocolate chips; substitute 2 tsp. orange extract for the vanilla;
omit the nuts; pour half the prepared fudge into the pan, then stir in
4 drops yellow food coloring and 3 drops red food coloring into the remaining
fudge; pour the orange fudge over the plain fudge and gently marble in
with a butter knife.
Mocha Fudge: Stir 1/4 cup instant coffee granules into
pan with the chocolate chips; omit the nuts.
Chocolate Mint Fudge: Substitute 2 tsp. peppermint extract
for the vanilla; substitute 1/4 - 1/2 cup crushed candy canes for the nuts
(optional).
Almond Fudge: Substitute 2 tsp. almond extract for the
vanilla; substitute 1/2 cup chopped almonds for the walnuts (optional).
PINEAPPLE CASSEROLE 12-19-09
1/2 cup butter, softened
2 cups sugar
8 eggs
2 cans, 20 oz. crushed pineapple, drained
3 tbsps. lemon juice
3 cups sweet french bread, torn into bigger than bite
size pieces
Cream butter, sugar and add eggs one at a time, beating well after each addition. Stir in pineapple and lemon juice. Fold in bread. Pour into greased 9x13" pan. Bake in a preheated 325 oven for 35-40 minutes.
HASH BROWN CASSEROLE 12-19-09
1 pkg. frozen hasbrowns (country style - 30oz)
1 cup sour cream
1 stick margarine (4 oz)
1 can cream of chicken soup
1 T. instant minced onion (or freshly chopped onion to
taste)
2 cups shredded sharp cheddar or colby cheese
Melt margarine. Place hasbrowns in 9 x 13 dish. Pour margarine over and mix well. Mix sour cream, soup, onion, and cheese in a large mixing bowl. Pour hashbrowns in the bowl and mix all together well. Then put all back in the 9 x 13 pan. Bake uncovered at 350 degrees for one hour. (You may cover with crushed cornflakes if desired before cooking.)
ALMOND BARK KRISPIE TREATS 12-19-09
1 (12 oz.) pkg. almond bark
1/3 c. Peanut butter
2 c. Miniature marshmallows
3 c. Rice Krispies
1/2 can peanuts, dry roasted or Spanish
Melt bark in microwave in a glass container 5 minutes at medium power. Add peanut butter; cook 1 minute more. Mix up good. Mix in large bowl marshmallows, Krispies, and peanuts. Pour almond bark over dry ingredients and stir. Pour in greased 13x9-inch pan (can add Fruit Loops along with Krispies).
CHRISTMAS CANDY (12-19-09) 12-26-09 Top of page
2 cups Captain Crunch
2 cups Rice Krispies
2 cups peanuts
2 cups mini marshmallows
Melt 1 pkg almond bark and add the above ingredients together. Put onto cookie sheet.
Ham topping (pineapple and brown sugar) request
CHEETOS SNACK MIX 12-26-09
2 12 oz. pkgs. cheetos
2 cans salted nuts or peanuts
1 small package pretzels
1 pound butter
1/2 cup corn syrup
2 cups brown sugar
1/2 tsp. baking soda
1/2 tsp. vanilla
Preheat to 250. Put cheetos, nuts and pretzels in large roasting pan. Use a 2 quart pan and add the butter, syrup, sugar, and bring to boil. Boil 5 minutes. Keep stirring to avoid burning. Remove from heat and add baking soda and vanilla. Stir. Pour over mix in roaster and stir. Bake for 1 hour, stir every 15 minutes. Pour out to cool.
HAM 12-26-09
Bake a ham at 300 for 15-18 minutes per pound to an internal temperature of 180.
HAM GLAZE 12-26-09
1 cup honey
2 cups cherry juice
1 tsp. dry mustard
Mix together and brush over the ham close to the end of cooking it.
HAM GLAZE 12-26-09
cloves
brown sugar
pineapple slices and cherries
Keep juice from pineapple and stick slices on the ham with toothpicks. Put a cherry in each slice. Combine the juice, brown sugar and cloves and brush over ham.
EASY CHEESY POTATOES 12-26-09
1 16 oz. pkg frozen hashbrowns
1 can cream of chicken soup
1 8 oz. pkg. processed cheese
16 oz. sour cream
1 tbsp. butter
Preheat oven to 350. Combine hash browns, soup and sour cream. Mix well and pour into 4 quart casserole dish. Top with cubed cheese and butter. Bake for 30 minutes or until cheese is melted and hot.
POTATO PANCAKES 12-26-09
Peel 4 or 5 potatoes, cut up and put in blender and grate. Or to do the old fashion way, grate with a hand grater. Add 1 egg, salt and pepper to taste and enough flour to thicken to a good pancake batter. Add chopped onion and/or onion powder, if desired. Cook on well buttered hot pan, turning over once. Top with butter, applesauce, or sour cream.
HAM GLAZE 12-26-09
1/2 cup honey
1/4 tsp. ginger
1/8 tsp. cloves
1 tbsp. yellow mustard
Coat ham in the last 15 minutes of baking.
RASPBERRY RHUBARB COFFEE CAKE (Taste of Home Carol Ross, Anchorage, Alaska) 12-26-09
1 cup sugar
1/3 cup cornstarch
3 cups chopped fresh or frozen rhubarb
1 cup fresh or frozen raspberries, mashed
2 teaspoons lemon juice
BATTER:
3/4 cup butter-flavored shortening
1-1/2 cups sugar
3 eggs
3 cups all-purpose flour
1-1/2 teaspoons baking powder
3/4 teaspoon baking soda
1-1/2 cups (12 ounces) sour cream
TOPPING:
1/2 cup all-purpose flour
1/2 cup sugar
1/2 cup quick-cooking oats
1/2 teaspoon ground cinnamon
1/4 cup cold butter, cubed
1/2 cup flaked coconut
1/2 cup chopped walnuts
In a large saucepan, combine sugar and cornstarch;
stir in rhubarb and raspberries. Bring to a boil over medium heat;
cook for 2 minutes or until thickened, stirring constantly. Remove from
the heat. Stir in lemon juice. Cool slightly. In a large bowl, cream shortening
and sugar until light and fluffy. Beat in eggs. Combine the flour, baking
powder and baking soda; add to creamed mixture alternately with sour cream.
Spread two-thirds of the batter into a greased 13-in. x 9-in. baking dish.
Top with rhubarb mixture. Drop remaining batter by tablespoonfuls over
filling. In a small bowl, combine the flour, sugar, oats and cinnamon.
Cut in butter until crumbly. Stir in coconut and walnuts. Sprinkle over
batter. Bake at 350° for 60-65 minutes or until a toothpick inserted
near the center comes out clean. Cool on a wire rack. Yield: 12 servings.
Nutrition Facts: 1 piece equals 636 calories, 27 g fat
(11 g saturated fat), 83 mg cholesterol, 196 mg sodium, 90 g carbohydrate,
3 g fiber, 9 g protein.
FETA AND RICOTTA FONDUE 12-26-09
3 tbsp. Butter or margarine
4 oz Feta cheese 1/2" cubes
1/8 tsp. Pepper, black
Juice of 1 lemon
1 tbsp. Parsley, minced (optional)
1 cup Ricotta cheese
Melt the butter in a heavy 8-inch skillet or a 1 quart saucepan over low-heat. Add the feta and ricotta cheese, and pepper. Cook, stirring constantly, and mashing the cheeses slightly, until they soften and begin to bubble - about 5 minutes. Stir in lemon juice, and garnish with the parsley if desired. Serve at once; as the fondue cools, it loses flavor. Substitute Fontina cheese for the Feta Cheese or you can substitute cottage cheese for the ricotta. You can make both of these substitutions.
CREAMY BUTTERSCOTCH FONDUE 12-26-09
1 3/4 cups sugar
1/2 cup water
2 tsps. lemon juice
6 tbsps. cold, unsalted butter
1/2 cup heavy cream
1/2 cup chopped toasted pecans or walnuts
Possible Dipping Items:
Cubed pound cake
Soft ladyfingers
Cubed brownies
Banana chunks
Fresh strawberries
Orange segments
Sliced pears or apples
Dried fruits
Chocolate chunks
Chocolate chip cookies
In a medium saucepan combine the sugar and water and cook over medium-high heat until the sugar is dissolved. Use a pastry brush dipped in hot water to brush down any crystals from the sides of the pan. Increase the heat to high and continue to cook until the sugar is a medium-dark amber color, about 8 minutes. (The length of time will vary depending on the stovetop as well as on the saucepan you are using.)
Remove fondue from the heat and carefully add the butter. Using caution, slowly add the heavy cream -- the mixture will splatter and bubble up. Swirl the pan until the sauce is smooth and the heavy cream is thoroughly combined. Remove from the heat and stir in the pecans or walnuts.
Let cool for 15 to 20 minutes, then transfer to a fondue pot over a low flame and serve warm, with dipping items of choice.
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