I made these yesterday and both Hannah and Jeff really liked them. Hannah said I should put the recipe on my blog so here it is. I saw it on Facebook.
1 cup peanut butter
2/3 cup honey
1/2 cup coconut oil, do not substitute, this is what gives it the creamy texture and flavor
2 cups oats, not instant
1-1/4 cup chocolate chips (I used chocolate stars I had)
3/4 dried cranberries
In medium saucepan I melted the peanut butter, honey and coconut oil. I then added the chocolate. I then added just a little more coconut oil. That helps the chocolate not to become a big glob. Then I added the oats and cranberries. I mixed this up real good and put in a pan. It called for a 9X13 pan but I thought that would make them too thin so I used a smaller rectangle pan. Refrigerate until set. Store in the refrigerator.
This recipe is healthier because the fat is coconut oil which is good for you and instead of sugar it uses honey.
Showing posts with label dessert. Show all posts
Showing posts with label dessert. Show all posts
Tuesday, May 17, 2016
Tuesday, August 4, 2015
Czech Kolaches.
Czech Kolaches.
Recipe makes 56
Ingredients
2 cups whole milk
3/4 cup butter, cut up...
3/4 cup shortening, cut up
1/2 cup sugar
1/2 teaspoon salt
2 eggs, lightly beaten
6 cups all-purpose flour
2 packages active dry yeast envelopes
Desired filling (see below)
Powdered Sugar Icing (see below)
directions
Recipe makes 56
Ingredients
2 cups whole milk
3/4 cup butter, cut up...
3/4 cup shortening, cut up
1/2 cup sugar
1/2 teaspoon salt
2 eggs, lightly beaten
6 cups all-purpose flour
2 packages active dry yeast envelopes
Desired filling (see below)
Powdered Sugar Icing (see below)
directions
In a large saucepan, heat and stir milk, butter, shortening, sugar and salt just until warm (120 degreesF to 130 degrees F) and butter and shortening almost melt. Set aside and cool for 5 minutes. Stir in eggs.
In a large mixing bowl, combine 3 cups of the flour and the yeast. Add milk mixture. Beat with an electric mixer on low speed for 30 seconds or until combined. Beat on high speed for 3 minutes. Gradually add remaining flour, switching to a wooden spoon if necessary to stir in last amount of flour. (Dough will be very soft.) Cover bowl with plastic wrap and chill overnight.
Shape chilled dough into 1 1/2-inch balls. Place 2 inches apart on baking sheets lined with parchment paper. Cover; let rise in a warm place 30 minutes. Use your thumb or the back of a round measuring teaspoon to make a deep indentation in center of a few balls at a time. Spoon about 1 teaspoon filling into each indentation. Repeat with remaining balls and filling.
Bake one or two pans of kolaches at a time at 325 degrees for 12 to 15 minutes or until lightly golden on the bottoms. Immediately remove to racks; cool slightly. If you like, drizzle with icing before serving.
Poppy Seed Filling: In a coffee grinder or small food processor blend 3/4 cup (4 ounces) poppy seeds until fine. Set aside. In a small saucepan combine 1/2 cup milk, 1/3 cup sugar, 2 tablespoons butter, 1 tablespoon honey and a dash of salt. Cook and stir over medium heat until butter is melted. Remove from heat. In a small bowl, lightly beat 2 egg yolks. Gradually stir about half of the warm milk mixture into beaten yolks. Return the yolk mixture to milk mixture in saucepan and stir to combine. Cook and stir over medium heat just until mixture thickens and coats a spoon. Remove from heat. Stir in poppy seeds and 1/2 teaspoon lemon zest. Transfer to a bowl and chill, covered, for at least 2 hours or up to 2 days. Makes 1 1/2 cups.
Raspberry Filling: In a medium saucepan, combine 2 cups frozen raspberries, 3/4 cup sugar, 2 tablespoons water, 1 tablespoon cornstarch and 1 teaspoon lemon juice. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Transfer to a bowl and chill, covered, for at least 2 hours or up to 2 days. Makes 1 1/2 cups.
Apricot Filling: In a medium saucepan, combine 1 1/2 cups chopped dried apricots and 1 1/2 cups apricot nectar. Cook and stir over medium-high heat until boiling. Reduce heat and simmer, covered, for 15 minutes. Remove from heat and stir in 1/4 teaspoon ground cinnamon. Cool slightly. Place in a blender and blend until smooth. (Mixture should be thicker than applesauce.) Transfer to a bowl and chill, covered, for several hours or up to 2 days. Makes 1 1/2 cup.
Powdered Sugar Icing: In a small bowl, combine 2 cups powdered sugar, 2 tablespoons milk and 1/2 teaspoon vanilla. Stir in additional milk, 1 teaspoon at a time, until icing reaches drizzling consistency. Makes 2/3 cup.
storage
Store unglazed kolaches in an airtight container at room temperature for up to 2 days, or freeze for up to 3 months.
In a large mixing bowl, combine 3 cups of the flour and the yeast. Add milk mixture. Beat with an electric mixer on low speed for 30 seconds or until combined. Beat on high speed for 3 minutes. Gradually add remaining flour, switching to a wooden spoon if necessary to stir in last amount of flour. (Dough will be very soft.) Cover bowl with plastic wrap and chill overnight.
Shape chilled dough into 1 1/2-inch balls. Place 2 inches apart on baking sheets lined with parchment paper. Cover; let rise in a warm place 30 minutes. Use your thumb or the back of a round measuring teaspoon to make a deep indentation in center of a few balls at a time. Spoon about 1 teaspoon filling into each indentation. Repeat with remaining balls and filling.
Bake one or two pans of kolaches at a time at 325 degrees for 12 to 15 minutes or until lightly golden on the bottoms. Immediately remove to racks; cool slightly. If you like, drizzle with icing before serving.
Poppy Seed Filling: In a coffee grinder or small food processor blend 3/4 cup (4 ounces) poppy seeds until fine. Set aside. In a small saucepan combine 1/2 cup milk, 1/3 cup sugar, 2 tablespoons butter, 1 tablespoon honey and a dash of salt. Cook and stir over medium heat until butter is melted. Remove from heat. In a small bowl, lightly beat 2 egg yolks. Gradually stir about half of the warm milk mixture into beaten yolks. Return the yolk mixture to milk mixture in saucepan and stir to combine. Cook and stir over medium heat just until mixture thickens and coats a spoon. Remove from heat. Stir in poppy seeds and 1/2 teaspoon lemon zest. Transfer to a bowl and chill, covered, for at least 2 hours or up to 2 days. Makes 1 1/2 cups.
Raspberry Filling: In a medium saucepan, combine 2 cups frozen raspberries, 3/4 cup sugar, 2 tablespoons water, 1 tablespoon cornstarch and 1 teaspoon lemon juice. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Transfer to a bowl and chill, covered, for at least 2 hours or up to 2 days. Makes 1 1/2 cups.
Apricot Filling: In a medium saucepan, combine 1 1/2 cups chopped dried apricots and 1 1/2 cups apricot nectar. Cook and stir over medium-high heat until boiling. Reduce heat and simmer, covered, for 15 minutes. Remove from heat and stir in 1/4 teaspoon ground cinnamon. Cool slightly. Place in a blender and blend until smooth. (Mixture should be thicker than applesauce.) Transfer to a bowl and chill, covered, for several hours or up to 2 days. Makes 1 1/2 cup.
Powdered Sugar Icing: In a small bowl, combine 2 cups powdered sugar, 2 tablespoons milk and 1/2 teaspoon vanilla. Stir in additional milk, 1 teaspoon at a time, until icing reaches drizzling consistency. Makes 2/3 cup.
storage
Store unglazed kolaches in an airtight container at room temperature for up to 2 days, or freeze for up to 3 months.
5 Minute Peach Crisp Recipe
5 Minute Peach Crisp Recipe
1 (29 oz.) can sliced peaches, drained
2 envelopes (1.6 oz.) cinnamon spice instant oatmeal
1/4 cup flour...
1/4 cup (1/2 stick) margarine, melted
1 (29 oz.) can sliced peaches, drained
2 envelopes (1.6 oz.) cinnamon spice instant oatmeal
1/4 cup flour...
1/4 cup (1/2 stick) margarine, melted
Place peaches in 1 1/2 quart greased baking dish or pan. Mix all the rest together and sprinkle on top of peaches. Bake at 425° for 15 minutes or until golden.
http://www.livingonadime.com/menu-ham-dinner-peach-crisp/
http://www.livingonadime.com/menu-ham-dinner-peach-crisp/
Sunday, June 7, 2015
Easy Peach Crisp
Must try!
5 Minute Peach Crisp Recipe
1 (29 oz.) can sliced peaches, drained...
2 envelopes (1.6 oz.) cinnamon spice instant oatmeal
1/4 cup flour
1/4 cup (1/2 stick) margarine, melted
5 Minute Peach Crisp Recipe
1 (29 oz.) can sliced peaches, drained...
2 envelopes (1.6 oz.) cinnamon spice instant oatmeal
1/4 cup flour
1/4 cup (1/2 stick) margarine, melted
Then I drizzle olive oil and bake. I want to try this with the oatmeal.
Friday, July 13, 2012
Peachy Keen Bars
Peachy Keen Bars:
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Ingredients:
1pkg dry cake mix, yellow, or french vanilla
1/3 c butter room temperature
2 lg eggs ~ divided
... 29 oz can light peach slices, drained
8 oz cream cheese, room temperature
1/3 c sugar
1 tsp pure vanilla extract
Directions:
Preheat oven to 350 degrees.
Spray a 9x13” pan with nonstick cooking spray. In a large bowl combine cake mix, butter and 1 egg; mix with fork just until crumbly. Set aside 1 ½ c. crumbs for topping. Press the remaining crumbs on bottom of prepared pan; Bake 10 minutes. Cut peach slices into 1” pieces; Spoon onto partially-baked crust. In a large bowl, combine cream cheese, sugar, 1 egg and vanilla extract; beat with mixer until creamy. Spread over top of peaches. Sprinkle with reserved crumbs; Bake 30 minutes. Chill at least 30 minutes before serving; Serves 12. Store leftovers in refrigerator.
recipe source: facebook
Ingredients:
1pkg dry cake mix, yellow, or french vanilla
1/3 c butter room temperature
2 lg eggs ~ divided
... 29 oz can light peach slices, drained
8 oz cream cheese, room temperature
1/3 c sugar
1 tsp pure vanilla extract
Directions:
Preheat oven to 350 degrees.
Spray a 9x13” pan with nonstick cooking spray. In a large bowl combine cake mix, butter and 1 egg; mix with fork just until crumbly. Set aside 1 ½ c. crumbs for topping. Press the remaining crumbs on bottom of prepared pan; Bake 10 minutes. Cut peach slices into 1” pieces; Spoon onto partially-baked crust. In a large bowl, combine cream cheese, sugar, 1 egg and vanilla extract; beat with mixer until creamy. Spread over top of peaches. Sprinkle with reserved crumbs; Bake 30 minutes. Chill at least 30 minutes before serving; Serves 12. Store leftovers in refrigerator.
recipe source: facebook
Homemade ice cream recipe
HOMEMADE VANILLA ICE CREAM
Printed from COOKS.COM
--------------------------------------------------------------------------------
2 c. sugar
1/3 c. all-purpose flour
1 1/2 tsp. salt
9 c. cream
6 eggs
3 tbsp. vanilla extract
About 10-20 lbs. cracked ice
About 3 c. ice cream & cooling rock salt or 2 c. table salt
Early in day or up to 1 month ahead:
1. In heavy 3 quart saucepan with wire whisk, combine sugar, flour and salt. Beat in cream and eggs until well blended. Cook over medium low heat, stirring frequently, until mixture thickens and coats spoon, about 30 to 45 minutes. (Do not boil or mixture will curdle.) Cover surface with plastic wrap; cool completely, about 3 hours.
2. Pour cooled egg mixture, cream and vanilla into 5 or 6 quart ice cream freezer can. Place dasher in can; cover; place can in freezer bucket; attach motor or hand crank. Add 2 cups water to bucket.
3. Fill bucket half full with ice; sprinkle with 1/4 cup rock salt or 3 tablespoons table salt. Add about an inch of ice and 1/4 cup rock salt or 3 tablespoons table salt. Repeat layers of ice and salt until 1" below can lid. Freeze as manufacturer directs, adding more ice and salt as needed. Freezing takes about 35 minutes.
4. After freezing, ice cream will be soft. Remove motor or crank; wipe lid clean. Remove dasher; with spoon, pack down ice cream. Cover surface of ice cream with waxed paper. Replace lid and put cork in hole in center; add more ice and salt to cover lid. Let stand to harden, about 2 to 3 hours, adding ice as needed. Or, place container in home freezer for 2 to 3 hours. Makes about 3 1/2 quarts or 28 servings.
Strawberry Ice Cream: Prepare egg mixture as in Step 1 for Homemade Vanilla Ice Cream. While egg mixture is cooling, in medium bowl with potato masher or slotted spoon, crush 1 1/2 pints strawberries, hulled with 1 cup sugar and 2 tablespoons lemon juice; let stand about 1 hour.
In freezer can, as above, stir cooled mixture, heavy or whipping cream, vanilla, strawberries and 1/4 teaspoon red food color. Freeze and harden as above. Makes about 4 quarts or 32 servings.
Chocolate-Rich Ice Cream: Prepare egg mixture as in Step 1 for Homemade Vanilla Ice Cream except use 3 cups sugar. Remove egg mixture from heat; stir in 1 (8 oz.) package unsweetened chocolate squares until chocolate is melted.
In freezer can, as above, stir cooled egg mixture, heavy or whipping cream, and 1 tablespoon vanilla extract. Freeze and harden as above. Makes about 4 quarts or 32 servings.
Printed from COOKS.COM
--------------------------------------------------------------------------------
2 c. sugar
1/3 c. all-purpose flour
1 1/2 tsp. salt
9 c. cream
6 eggs
3 tbsp. vanilla extract
About 10-20 lbs. cracked ice
About 3 c. ice cream & cooling rock salt or 2 c. table salt
Early in day or up to 1 month ahead:
1. In heavy 3 quart saucepan with wire whisk, combine sugar, flour and salt. Beat in cream and eggs until well blended. Cook over medium low heat, stirring frequently, until mixture thickens and coats spoon, about 30 to 45 minutes. (Do not boil or mixture will curdle.) Cover surface with plastic wrap; cool completely, about 3 hours.
2. Pour cooled egg mixture, cream and vanilla into 5 or 6 quart ice cream freezer can. Place dasher in can; cover; place can in freezer bucket; attach motor or hand crank. Add 2 cups water to bucket.
3. Fill bucket half full with ice; sprinkle with 1/4 cup rock salt or 3 tablespoons table salt. Add about an inch of ice and 1/4 cup rock salt or 3 tablespoons table salt. Repeat layers of ice and salt until 1" below can lid. Freeze as manufacturer directs, adding more ice and salt as needed. Freezing takes about 35 minutes.
4. After freezing, ice cream will be soft. Remove motor or crank; wipe lid clean. Remove dasher; with spoon, pack down ice cream. Cover surface of ice cream with waxed paper. Replace lid and put cork in hole in center; add more ice and salt to cover lid. Let stand to harden, about 2 to 3 hours, adding ice as needed. Or, place container in home freezer for 2 to 3 hours. Makes about 3 1/2 quarts or 28 servings.
Strawberry Ice Cream: Prepare egg mixture as in Step 1 for Homemade Vanilla Ice Cream. While egg mixture is cooling, in medium bowl with potato masher or slotted spoon, crush 1 1/2 pints strawberries, hulled with 1 cup sugar and 2 tablespoons lemon juice; let stand about 1 hour.
In freezer can, as above, stir cooled mixture, heavy or whipping cream, vanilla, strawberries and 1/4 teaspoon red food color. Freeze and harden as above. Makes about 4 quarts or 32 servings.
Chocolate-Rich Ice Cream: Prepare egg mixture as in Step 1 for Homemade Vanilla Ice Cream except use 3 cups sugar. Remove egg mixture from heat; stir in 1 (8 oz.) package unsweetened chocolate squares until chocolate is melted.
In freezer can, as above, stir cooled egg mixture, heavy or whipping cream, and 1 tablespoon vanilla extract. Freeze and harden as above. Makes about 4 quarts or 32 servings.
Saturday, June 30, 2012
Chocolate ‘bark’ with Virgin coconut oil
4 T. (1/4 cup) Virgin Coconut Oil
1-T. Cocoa Powder
1/4 t. lowcarb sweetener, such as stevia
2 oz sliced almonds optional
2 oz coconut flakes optional
Melt the coconut oil to a liquid LOW heat, add in cocoa powder and sweetener. Stir to combine and blend well. Blend nuts and flakes into chocolate mixture (Optional). Pour onto a plate with wax paper on it put in refrigerator or freezer on LEVEL shelf and let set 10 minutes or so. It will harden quickly and breaks up easy, put in a plastic bag and keep in refrigerator or freezer.
source: http://www.onegoodthingbyjillee.com/2012/03/homemade-toothpaste-with-coconut-oil.html
Monday, June 25, 2012
Elvis Presley Cake by Pamela Cassada
ELVIS PRESLEY CAKE
9x13 inch pan
Ingredients:
1 white cake mix
1 (8 ounce) can crushed pineapple with juice
... 1 cup white sugar
1 (8 ounce) package cream cheese
1/2 cup butter, softened
4 cups confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped pecans
Directions:
Prepare cake according to instructions on package. Bake in a 9x13 inch pan. Allow to cool. Make holes in cake with fork. Combine pineapple and sugar in saucepan. Bring to a boil. Spoon over cooled cake.
In a large bowl, cream butter and cream cheese until smooth. Add powdered sugar and beat until smooth. Add vanilla. Add pecans and mix well. Spread cream cheese frosting over cake.See more
9x13 inch pan
Ingredients:
1 white cake mix
1 (8 ounce) can crushed pineapple with juice
... 1 cup white sugar
1 (8 ounce) package cream cheese
1/2 cup butter, softened
4 cups confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped pecans
Directions:
Prepare cake according to instructions on package. Bake in a 9x13 inch pan. Allow to cool. Make holes in cake with fork. Combine pineapple and sugar in saucepan. Bring to a boil. Spoon over cooled cake.
In a large bowl, cream butter and cream cheese until smooth. Add powdered sugar and beat until smooth. Add vanilla. Add pecans and mix well. Spread cream cheese frosting over cake.See more
Chocolate Mayonnaise Cake by Pamela Cassada
Chocolate Mayonnaise Cake
Ingredients:
2 cups flour
1 cup sugar
1 1/2 tsp. baking powder
... 1 1/2 tsp. baking soda
4 heaping Tbsp. cocoa
1 cup water
1 cup mayonnaise
2 tsp. vanilla
Directions:
Add all ingredients in a large bowl and mix well. Pour into 9x13 pan and bake at 350 degrees for about 35 minutes.
Frost cake when cooled with your favorite icing. I use Cream Cheese Frosting.
Cream Cheese Frosting:
8 ounces cream cheese
1 stick unsalted butter
2 teaspoons vanilla extract
4 cups confectioners' sugar
Beat together til creamy
Thursday, May 3, 2012
Homemade cake mix-bulk
INGREDIENTS:
8 cups all-purpose flour
5 cups sugar
1/4 cup baking powder
1 tablespoon salt
2 cups solid shortening (that does not require refrigeration)
DIRECTIONS:
In a large bowl stir together the flour, sugar, baking powder, and salt. With pastry blender, cut in shortening until mixture resembles very fine crumbs.
Divide mix into 5 equal portions (about 19 oz. or 3-1/2 cups each). Place in airtight containers; label. Store in a cool, dry place up to 6 weeks.
One batch makes five cakes.
To use:
Yellow Cake:
1/5 recipe Basic Cake Mix; 3/4 cups milk; 2 eggs; 1 teaspoon vanilla;
Preheat oven to 350 degreesF. Grease and lightly flour two 8 x 1-1/2 inch round cake pans. Set aside. In mixer bowl, combine the Basic Cake Mix and the milk. Beat at low speed of electric mixer till moistened. Beat 1 minute at medium speed. Add eggs and vanilla. Beat 2 minutes at medium speed. Spread batter evenly in prepared pans.
Bake for about 20 minutes or till wooden pick inserted near center comes out clean. Cool in pans on wire rack for 10 minutes.
Remove from pans; cool thoroughly on wire rack. Frost as desired.
Yield: 12 servings.
recipe source: http://www.cdkitchen.com/recipes/recs/126/Homemade-Cake-Mix106026.shtml
8 cups all-purpose flour
5 cups sugar
1/4 cup baking powder
1 tablespoon salt
2 cups solid shortening (that does not require refrigeration)
DIRECTIONS:
In a large bowl stir together the flour, sugar, baking powder, and salt. With pastry blender, cut in shortening until mixture resembles very fine crumbs.
Divide mix into 5 equal portions (about 19 oz. or 3-1/2 cups each). Place in airtight containers; label. Store in a cool, dry place up to 6 weeks.
One batch makes five cakes.
To use:
Yellow Cake:
1/5 recipe Basic Cake Mix; 3/4 cups milk; 2 eggs; 1 teaspoon vanilla;
Preheat oven to 350 degreesF. Grease and lightly flour two 8 x 1-1/2 inch round cake pans. Set aside. In mixer bowl, combine the Basic Cake Mix and the milk. Beat at low speed of electric mixer till moistened. Beat 1 minute at medium speed. Add eggs and vanilla. Beat 2 minutes at medium speed. Spread batter evenly in prepared pans.
Bake for about 20 minutes or till wooden pick inserted near center comes out clean. Cool in pans on wire rack for 10 minutes.
Remove from pans; cool thoroughly on wire rack. Frost as desired.
Yield: 12 servings.
recipe source: http://www.cdkitchen.com/recipes/recs/126/Homemade-Cake-Mix106026.shtml
Tuesday, May 1, 2012
Cake Balls
1 pkg. of Oreos ( crushed to powder)
1 pkg. soft cream cheese (8oz)
Mix both items together really well.
Roll into balls - normally half dollar size which ever size you prefer. Poke a sucker stick in them. Then put then in the fridge to firm up.
While you wait.... Soften up the chocolate Almond bark (ready to dip). Sprinkle which your choice of toppings! Then cool again and enjoy!
1 pkg. soft cream cheese (8oz)
Mix both items together really well.
Roll into balls - normally half dollar size which ever size you prefer. Poke a sucker stick in them. Then put then in the fridge to firm up.
While you wait.... Soften up the chocolate Almond bark (ready to dip). Sprinkle which your choice of toppings! Then cool again and enjoy!
Recipe by Christina Derixson
Monday, April 16, 2012
Homemade Twix bars
For a great tutorial on making homemade Twix bars click on the link below.http://craftscakesandcats.blogspot.com/2012/04/twix-time.html
Thursday, March 29, 2012
Amazing Cookies
1 cup sugar
1 cup corn syrup
1 jar (18 oz) peanut butter
6 cups of cornflakes
3 oz good quality choc
Combine sugar & corn syrup, bring to boil, add peanut butter mix well, add corn flakes, mix well, drop on wax paper, drizzle with melted choc. When cooled eat these cookies with reckless abandonment..
1 cup corn syrup
1 jar (18 oz) peanut butter
6 cups of cornflakes
3 oz good quality choc
Combine sugar & corn syrup, bring to boil, add peanut butter mix well, add corn flakes, mix well, drop on wax paper, drizzle with melted choc. When cooled eat these cookies with reckless abandonment..
3.2.1. Cake
Ingredients:
1 box Angel Food Cake Mix
1 box Cake Mix - Any Flavor
2 Tbsp Water
Directions:
In a ziploc bag, combine the two cake mixes together and mix well. For each individual cake serving, take out 3 Tablespoons of the cake mix combination and mix it with 2 Tablespoons of water in a small microwave-safe container. Microwave on high for 1 minute, and you have your own instant individual little cake! Keep remaining cake mixture stored in the ziploc bag and use whenever you feel like a treat! You can top each cake with a dollop of fat free whipped topping and/or some fresh fruit.
Helpful Tips:
This recipe is called 3, 2, 1 Cake because all you need to remember is "3 tablespoons mix, 2 tablespoons water, 1 minute in the microwave!" Try various flavors of cake mix like carrot, red velvet, pineapple, lemon, orange, etc. Just remember that one of the mixes has to be the angel food mix; the other is your choice. The flavor possibilities are endless!
source: http://cake.betterrecipes.com/3-2-1-cake.html
1 box Angel Food Cake Mix
1 box Cake Mix - Any Flavor
2 Tbsp Water
Directions:
In a ziploc bag, combine the two cake mixes together and mix well. For each individual cake serving, take out 3 Tablespoons of the cake mix combination and mix it with 2 Tablespoons of water in a small microwave-safe container. Microwave on high for 1 minute, and you have your own instant individual little cake! Keep remaining cake mixture stored in the ziploc bag and use whenever you feel like a treat! You can top each cake with a dollop of fat free whipped topping and/or some fresh fruit.
Helpful Tips:
This recipe is called 3, 2, 1 Cake because all you need to remember is "3 tablespoons mix, 2 tablespoons water, 1 minute in the microwave!" Try various flavors of cake mix like carrot, red velvet, pineapple, lemon, orange, etc. Just remember that one of the mixes has to be the angel food mix; the other is your choice. The flavor possibilities are endless!
source: http://cake.betterrecipes.com/3-2-1-cake.html
Butterscotch Pudding
This pudding is simple to make and absolutely to die for! You will love it!Recipe Ingredients:
1 quart raw milk
1/3 cup non-GMO cornstarch (or arrowroot powder)
1 cup Rapadura (or Organic Sucanat)
1/4 teaspoon unrefined sea salt
1 Tablespoon pure vanilla extract
1 Tablespoon butter
3 eggs
Recipe Instructions:
Beat the eggs very well in a small bowl, set aside.
In a heavy-bottomed saucepan, combine all the ingredients except the eggs, and whisk together. Then, on low heat, cook the pudding, stirring constantly, until it thickens. Remove from heat. Mix 1/4 cup of the pudding into the eggs very well and then pour it back into the pan of pudding and whisk it in well.
Allow to cool for at least 20 minutes before serving or store it in your refrigerator.
.source: http://eatnourishing.com/recipe/butterscotch-pudding-recipe/
I dont have some of the fancy ingredients so I will just use what I have. I bet it will still be good.
This recipe is by my friend Yolanda. She was featured at this other web site, isnt that cool?
Sunday, March 25, 2012
Snack Cake Recipes
1 2/3 cups all purpose flour
1 cup packed brown sugar
¼ cup unsweetened cocoa
1 teaspoon baking soda
½ teaspoon salt
1 cup water
1/3 cup oil
1 teaspoon vinegar
½ teaspoon vanilla
Mix dry ingredients. Stir in liquid ingredients completely. Pour into an ungreased 8-inch square pan. Bake at 350°F for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Cool. Dust with powdered sugar just before serving.
Applesauce Cake: Omit cocoa and vanilla. Stir 1 ½ teaspoons ground allspice into the flour mixture. Reduce water to ½ cup and stir in ½ cup applesauce.
Chocolate Chip: Omit cocoa and vanilla. Stir in 1/3 cup chopped nuts into flour mixture. Sprinkle 1/3 cup mini chocolate chips over the batter in pan.
Double Chocolate: Sprinkle ½ cup semi-sweet chocolate chips over the batter in pan.
Maple Nut: Omit cocoa and vanilla. Stir ½ cup chopped pecans into the flour mixture and ½ teaspoon maple extract in with the water.
Recipe submitted by Christine, Lawrence 1st Ward, Topeka, KS Stake.
source: http://www.mormonchic.com/recipe/recipebox/pages/foodstorage.asp
I have been wanting recipes for small cakes. When I make a regular 9x13 cake much of it goes bad before we can get it eaten.
1 cup packed brown sugar
¼ cup unsweetened cocoa
1 teaspoon baking soda
½ teaspoon salt
1 cup water
1/3 cup oil
1 teaspoon vinegar
½ teaspoon vanilla
Mix dry ingredients. Stir in liquid ingredients completely. Pour into an ungreased 8-inch square pan. Bake at 350°F for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Cool. Dust with powdered sugar just before serving.
Applesauce Cake: Omit cocoa and vanilla. Stir 1 ½ teaspoons ground allspice into the flour mixture. Reduce water to ½ cup and stir in ½ cup applesauce.
Chocolate Chip: Omit cocoa and vanilla. Stir in 1/3 cup chopped nuts into flour mixture. Sprinkle 1/3 cup mini chocolate chips over the batter in pan.
Double Chocolate: Sprinkle ½ cup semi-sweet chocolate chips over the batter in pan.
Maple Nut: Omit cocoa and vanilla. Stir ½ cup chopped pecans into the flour mixture and ½ teaspoon maple extract in with the water.
Recipe submitted by Christine, Lawrence 1st Ward, Topeka, KS Stake.
source: http://www.mormonchic.com/recipe/recipebox/pages/foodstorage.asp
I have been wanting recipes for small cakes. When I make a regular 9x13 cake much of it goes bad before we can get it eaten.
Wednesday, March 21, 2012
Easy double pie crust
Please be sure to note that this is not my recipe and I did not write the article, it is from the Hillbilly Housewife. I do not use shortening, I use olive oil or lard. Just wanted to make sure you all knew this.
■2-1/2 cups flour
■1 teaspoon salt
■3/4 cup shortening
■6 or 7 tablespoons of water
■waxed paper or pastry cloths
■1 teaspoon salt
■3/4 cup shortening
■6 or 7 tablespoons of water
■waxed paper or pastry cloths
I have a confession to make. Pie crust intimidated me for many years. I never actually witnessed my own mother make pie crust, and when my Granny made it, it seemed to just magically appear on her rolling pin. So many recipes were unavailable to me though, as long as I avoided pie crusts, that finally, I decided I would just learn how to make it. That is when I discovered the secret: The crust is easier to manage when it is rolled out between waxed paper or pastry cloths. Eureka! With this one discovery, I have taken the pie crust bull by the horns and made it my own. Pie crust is fun and easy for me now. And if I can tackle this small bit of culinary success, believe me, everyone can.
First get out your trusty big bowl. Measure the flour and salt into it. Stir it up, to evenly distribute the salt. Measure the shortening with a 1/4-cup measuring cup. Scoop up a full quarter cup of shortening and level off the top. Your fingers will get messy. It is just a fact of nature, once I accepted this, making pie crust got a lot easier. Now scoop the shortening out of the cup and plop it into the bowl of flour. Measure the shortening again, 2 more times, making 3/4 cup all together, be sure to level off the top of it each time.
Now, use a fork or your fingers to mix the fat into the flour. I will use my new pastry blender. You don’t want it too well mixed, but it should be in small crumbly pieces. Then add your water. Mix the dough up with the fork, or your hands until it forms a ball of dough. Knead it a few times to make sure it holds together well. Add a little more water if you need to.
Divide the dough in half, forming it into two balls. Rip off two sheets of (roughly) square shaped waxed paper. Lay the first sheet down and pat out a pie crust ball into a thick circle on top of it. Lay the second sheet of waxed paper over the pie crust. Now you have a sandwich, the pie crust is the filling, and the waxed paper is the bread. Use a rolling pin or a sturdy jar or glass to roll out the dough between the sheets of waxed paper. The dough is quite manageable in this state. Roll it out as thin and big as you like, 12″ diameter is standard. Now, gently peel off the top sheet of waxed paper, being careful not to rip the crust. It should peel off quite easily, despite the wrinkles in the paper. Place the waxed paper back down on the crust, and flip it over. Peel the other side of waxed paper off too, again being careful. Do not replace the second sheet of waxed paper. Now get your pie pan and lay it upside down over the pie crust. Slip your hand under the waxed paper lined side of the pie crust,and place your other hand on the pie plate. Gently invert the two together. Remove the final sheet of waxed paper and you should have the pie crust nicely centered in the upright pie pan. Gently adjust the crust in the pan, being careful no to stretch it into shape, but only to coax it carefully. If you stretch pie crust, it will shrink back while it bakes. Sad but true. This means you have to get the pie crust plenty large enough to fit into the pie pan when you roll it out.
Let the extra crust hang over the sides of the pan. Roll out the other half of the crust the same way you did the top half. You can reuse the same waxed paper. When the second crust is thin, set it aside.
Fill up your pie crust, using the filling of your choice. Mound the fruit slightly in the center if you like a pretty peaked top on your pie. Loosen both layers of waxed paper on the second crust. Remove the top layer of waxed paper, and carefully invert the crust on top of the pie filling. Remove the final sheet of waxed paper and toss them into the garbage. Trim the crust so it extends about 1/2 an inch beyond the rim of the pie pan. Cut and paste with any dough scraps if you have thin spots. Fold the edges of the crust under and crimp them with your fingers or a fork to seal the edges. I flute the edges by pinching them with my fingers into a pretty rim, but this is not necessary. It is pretty easy though, with a little practice. Like playing with play-dough almost. Cut slits in the top of the pie for steam to escape. Bake as directed.
For a single crust pie, just cut the recipe in half. Or make the whole recipe and refrigerate or freeze the other half for later. To pre-bake a crust, bake it at 425° until it is golden brown, about 10 or 15 minutes. Poke it all over with a fork before baking to prevent air bubbles from forming.
This is much harder to describe than to actually do. I was very clumsy about learning this skill. My pie crusts are not fancy, they are sturdy. I do not make the most tender flaky crust on the block, but if I can figure out how to do this, then anyone can. This recipe is exceptionally easy to handle, and the waxed paper method really lightens the task. I now consider pies an easy and quick dish. I didn’t always, but practice really makes all the difference. Lard and animal fats make flakier crusts than vegetable shortening. Vegetable shortening still makes a very good pie crust though, and no animals are harmed in the making of it.
I’ve made reusable pastry cloths from hemmed pieces of old pillow cases or sheets. Cut them about 18″ square and hem or zigzag all the edges on the sewing machine. Then use them just like the waxed paper and toss them into the washer when you are done. They actually work better than the waxed paper, and are much cheaper and more ecologically friendly.
All-purpose white flour and unbleached white flour both make very tender pie crusts. Whole wheat pastry flour, made from soft wheat also makes a very tender, flaky crust. Plain whole wheat flour, or whole wheat bread flour makes a sturdier crust. I like sturdy whole wheat crusts on pot pies and quiches, but it takes kids a while to get used to them.
source: http://www.hillbillyhousewife.com/easypiecrust.htm
Just for clarification, this post is copied from Hillbilly Housewife at the link above. I did make my own pastry cloths just like she describes though. I dont want anyone to think I wrote this post.
Sunday, March 18, 2012
Cinnamon Cake
2 Cups Sugar
2 Cups Milk
4 Cups Flour
1/4 Cup butter or margarine (cut into small pieces)
2 teaspoons baking powder
Mix everything and pour in a 9×13 greased and floured baking dish. Sprinkle with cinnamon and sugar. Bake for 50 minutes at 350* or until a toothpick inserted in the center comes out clean.
This is great as a dessert or my family actually loves it for breakfast warm with a little margarine/butter on top. This is referred to as the poor mans cake. Enjoy!
source: http://www.hillbillyhousewife.com/category/recipes/dessert/cake
2 Cups Milk
4 Cups Flour
1/4 Cup butter or margarine (cut into small pieces)
2 teaspoons baking powder
Mix everything and pour in a 9×13 greased and floured baking dish. Sprinkle with cinnamon and sugar. Bake for 50 minutes at 350* or until a toothpick inserted in the center comes out clean.
This is great as a dessert or my family actually loves it for breakfast warm with a little margarine/butter on top. This is referred to as the poor mans cake. Enjoy!
source: http://www.hillbillyhousewife.com/category/recipes/dessert/cake
Spice Cake
2 cups of flour self-rising
2 cups of sugar
Jar of apple blue berry baby food
cup of walnuts (I would probably leave this out because I rarely use nuts in cooking)
3 eggs
cup of oil
2 teaspoons of cinnamon
Mix together and bake at 350 until knife comes out clean.
I thought this recipe was interesting because it uses baby food fruit. I had just seen another recipe for fruit frosting using baby food fruit and powdered sugar so this caught my eye. I bet you could make the frosting with more baby food fruit.
source: http://www.hillbillyhousewife.com/category/recipes/dessert/cake
2 cups of sugar
Jar of apple blue berry baby food
cup of walnuts (I would probably leave this out because I rarely use nuts in cooking)
3 eggs
cup of oil
2 teaspoons of cinnamon
Mix together and bake at 350 until knife comes out clean.
I thought this recipe was interesting because it uses baby food fruit. I had just seen another recipe for fruit frosting using baby food fruit and powdered sugar so this caught my eye. I bet you could make the frosting with more baby food fruit.
source: http://www.hillbillyhousewife.com/category/recipes/dessert/cake
Homemade Chocolate Frosting
■6 tbsp butter (softened)
■1 cup powdered sugar
■4 tbsp cocoa powder
■3 tbsp milk
Sift together powdered sugar and cocoa. In a mixing bowl cream together softened butter and sugar/cocoa. Add milk a little at a time to control the consistency of the frosting. It may take a little more or a little less milk depending on how you like it.
Tip: If you would like a little extra rich chocolate flavor you can melt ½ cup of semi sweet chocolate chips in your microwave and stir into the frosting.You can also fold in your favorite nuts.Just make sure you don’t serve it to someone with a nut allergy.
source: http://www.hillbillyhousewife.com/category/recipes/dessert/cake
■1 cup powdered sugar
■4 tbsp cocoa powder
■3 tbsp milk
Sift together powdered sugar and cocoa. In a mixing bowl cream together softened butter and sugar/cocoa. Add milk a little at a time to control the consistency of the frosting. It may take a little more or a little less milk depending on how you like it.
Tip: If you would like a little extra rich chocolate flavor you can melt ½ cup of semi sweet chocolate chips in your microwave and stir into the frosting.You can also fold in your favorite nuts.Just make sure you don’t serve it to someone with a nut allergy.
source: http://www.hillbillyhousewife.com/category/recipes/dessert/cake
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