Peel and dice 4 C apples and cover with 2 tsp baking soda. Let set while mixing other ingredients.
2 C sugar
1/2 C shortening
2 eggs
Creamed together.
2 C flour
t tsp salt
1 tsp cinnamon
Sifted together
Add sifted dry ingredients to the creamed mixture. Add raw apples and 1/2 C nuts if desired.
Bake in 9x12" pan 350F for 45 minutes
Tuesday, November 10, 2009
Monday, November 9, 2009
Pineapple Coffee Cake
1/2 C margarine, softened
1 C brown sugar, firmly packed
2 eggs
1 tsp baking soda
1 C sour cream
2 C flour
1/4 tsp salt
1 tsp baking powder
1 tsp vanila
1 C crushed pineapple dreained
1/4 c sugar
1/3 C brown sugar firmly packed
1/2 C chopped walnuts
1/4 tsp cinnamon
1/4 tsp nutmeg
Cream together margarine and 1 c brown sugar. Add eggs, and beat well. Combine soda, sour cream. Mix together flour, salt & b. powder. Add alternately to margarine mixture with sour cream mixture. Add vanilla mix well.
Grease a 9x13 pan. Pour in half of batter. Sread pineapple over batter and then top with remaining batter.
Make topping by combining sugar, 1/3 C brown sugar, walnuts, cinnamon and nutmeg. Sprinkle topping over batter.
Bake at 350 for 25 to 30 minutes.
1 C brown sugar, firmly packed
2 eggs
1 tsp baking soda
1 C sour cream
2 C flour
1/4 tsp salt
1 tsp baking powder
1 tsp vanila
1 C crushed pineapple dreained
1/4 c sugar
1/3 C brown sugar firmly packed
1/2 C chopped walnuts
1/4 tsp cinnamon
1/4 tsp nutmeg
Cream together margarine and 1 c brown sugar. Add eggs, and beat well. Combine soda, sour cream. Mix together flour, salt & b. powder. Add alternately to margarine mixture with sour cream mixture. Add vanilla mix well.
Grease a 9x13 pan. Pour in half of batter. Sread pineapple over batter and then top with remaining batter.
Make topping by combining sugar, 1/3 C brown sugar, walnuts, cinnamon and nutmeg. Sprinkle topping over batter.
Bake at 350 for 25 to 30 minutes.
Cheery Cherry Cheese Pie
1 (8 oz) package cream cheese, softened
1 can Eagle Brand Milk
1/3 c lemon juice
1 tsp vanilla
1 graham cracker crust
Cherry pie filling, chilled.
In medium bowl, beat 8 oz cream cheese until light and fluffy, add milk, blend thoroughly. Stir in lemon and vanilla. Pour into crust. Chill 3 hours or until firm. Top with pie filling (Refrigerate leftovers, if any).
1 can Eagle Brand Milk
1/3 c lemon juice
1 tsp vanilla
1 graham cracker crust
Cherry pie filling, chilled.
In medium bowl, beat 8 oz cream cheese until light and fluffy, add milk, blend thoroughly. Stir in lemon and vanilla. Pour into crust. Chill 3 hours or until firm. Top with pie filling (Refrigerate leftovers, if any).
4 Layer Delight
1st Layer:
1 C flour
1 1/2 tsp baking powder
1 stick oleo (melted)
1/2 C nuts (optional)
Mix and press into bottom of pan. Bake 15 min at 375F. Cool Well.
2nd Layer:
8 oz cream cheese softened
1 C Cool Whip
1C powdered sugar
Mix well and spread on crust.
3rd Layer:
2 regular sized instant chocolate or butterscotch pudding mix.
3 C milk.
Beat until consistency of regular pudding and spread on 2nd later.
4th Layer:
Cool whip, as thick as you like it. over the 3rd layer.
Refrigerate.
1 C flour
1 1/2 tsp baking powder
1 stick oleo (melted)
1/2 C nuts (optional)
Mix and press into bottom of pan. Bake 15 min at 375F. Cool Well.
2nd Layer:
8 oz cream cheese softened
1 C Cool Whip
1C powdered sugar
Mix well and spread on crust.
3rd Layer:
2 regular sized instant chocolate or butterscotch pudding mix.
3 C milk.
Beat until consistency of regular pudding and spread on 2nd later.
4th Layer:
Cool whip, as thick as you like it. over the 3rd layer.
Refrigerate.
Stripe it Rich Cake
1 package (2 layer) Cake Mix
2 packages (4 serving size) Instant Pudding
4 cups cold milk
1 cup powdered sugar
1. Prepare cake mix as directed on 13x9 pan.
2. Remove from oven. Poke holes at once down thru cake with round handle of wooden spoon or straw using turning motions to make large holes at 1" intervals.
3. Only after poking holes combine pudding mix with sugar in large bowl. Gradually stir in milk. Beat on low speed for not more than 1 minute.
4. Quickly, before pudding thicken pour about half over warm cake and into holes.
5. Allow remaining pudding to thicken slightly. then spoon over the top swirling to "frost" the cake.
Chill at least 1 hour. Store in Fridge.
2 packages (4 serving size) Instant Pudding
4 cups cold milk
1 cup powdered sugar
1. Prepare cake mix as directed on 13x9 pan.
2. Remove from oven. Poke holes at once down thru cake with round handle of wooden spoon or straw using turning motions to make large holes at 1" intervals.
3. Only after poking holes combine pudding mix with sugar in large bowl. Gradually stir in milk. Beat on low speed for not more than 1 minute.
4. Quickly, before pudding thicken pour about half over warm cake and into holes.
5. Allow remaining pudding to thicken slightly. then spoon over the top swirling to "frost" the cake.
Chill at least 1 hour. Store in Fridge.
Pie Crust
2 C flour
1 C shortening (or lard)
1 tsp salt
1 tsp sugar
1/2 C COLD water
Mix flour, lard, salt and sugar by and until crumbly, add water and mix until just holds together. DO NOT OVER WORK. Mold into ball and roll on floured surface
Will make a 2 crust pie.
(Blind baking 425F for 12-15 minutes - weigh it down)
1 C shortening (or lard)
1 tsp salt
1 tsp sugar
1/2 C COLD water
Mix flour, lard, salt and sugar by and until crumbly, add water and mix until just holds together. DO NOT OVER WORK. Mold into ball and roll on floured surface
Will make a 2 crust pie.
(Blind baking 425F for 12-15 minutes - weigh it down)
Tuesday, November 3, 2009
Microwave Peanut Brittle
1 C sugar
1/2 c white corn syrup
1 c peanuts (salted, roasted)
1 tsp butter
1 tsp vanilla
1 tsp baking soda
Stir together sugar, syrup in 1 and 1/2 qt microwave dish. Microwave on "High" 4 minutes, mixture should come to a boil. Boil vigorously for 1 minute 15 seconds. (2018 note watch for the beginning boil go exactly 1 minute 15 seconds, this microwave should have about 40 seconds remaining)
Stir in nuts and boil on "high" for an additional 3 minutes. (2018 note dropped to 2 minutes for this microwave)
Add butter, vanilla and stir to blend.
Microwave 1 to 2 minutes longer until nuts are lightly brown and syrup is very thick. (Threads should form when syrup is dripped off wooden spoon). (2018 note 1 minute 15 seconds for this microwave)
Carefully remove from microwave and add baking soda. Gently stir until light and foamy.
Pour onto lightly buttered cookie sheet. Let cool until hard and brittle, about 30 minutes. Release from sheet by slightly bending cookie sheet. Break into pieces. Store in air tight container.
1/2 c white corn syrup
1 c peanuts (salted, roasted)
1 tsp butter
1 tsp vanilla
1 tsp baking soda
Stir together sugar, syrup in 1 and 1/2 qt microwave dish. Microwave on "High" 4 minutes, mixture should come to a boil. Boil vigorously for 1 minute 15 seconds. (2018 note watch for the beginning boil go exactly 1 minute 15 seconds, this microwave should have about 40 seconds remaining)
Stir in nuts and boil on "high" for an additional 3 minutes. (2018 note dropped to 2 minutes for this microwave)
Add butter, vanilla and stir to blend.
Microwave 1 to 2 minutes longer until nuts are lightly brown and syrup is very thick. (Threads should form when syrup is dripped off wooden spoon). (2018 note 1 minute 15 seconds for this microwave)
Carefully remove from microwave and add baking soda. Gently stir until light and foamy.
Pour onto lightly buttered cookie sheet. Let cool until hard and brittle, about 30 minutes. Release from sheet by slightly bending cookie sheet. Break into pieces. Store in air tight container.
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