1/2 cup (1 stick) butter, melted
2-quart microwave dish
1 cup self-rising flour
1 cup granulated sugar
1 cup whole milk
4 cups sliced peaches
Vanilla ice cream
Procedures : Melt 1 stick of butter in a 2 quart microwave dish. In a separate dish, combine 1 cup of self-rising flour and 1 cup of sugar and 1 cup of whole milk. Mix these 3 ingredients
thoroughly. Add to the melted butter.
Add 4 cups of sliced peaches (sweetened to taste) and DO NOT STIR.
Bake at 375 degrees F for 40 minutes or until browning is noted.
This is excellent served while warm. For extra flavor, top with vanilla ice cream. Serves 6.
NOTE: Canned or frozen peaches may be substituted for fresh. If plain flour is used, add 2 teaspoons of baking powder
1 package fudge brownie mix
1/2 cup oil
1/3 cup water
2 tbsp Amaretto
1 large egg
3/4 cup almonds, chopped
8 ounces cream cheese, softened
1/4 cup powdered sugar
6 ounces chocolate chips, melted
2 tbsp Amaretto
1/2 cup chocolate chips
1/4 cup whipping cream
1/2 cup sliced almonds, toasted
Procedures : Heat oven to 350?.
Combine brownie ingredient and beat 50 strokes by hand. Spread batter in greased a 13×9 inch pan. Bake for 26 to 33 minutes or until set. Do not overbake. Cool completely.
Beat cream cheese and powdered sugar until smooth. Add melted chocolate chips and amaretto, beat until well blended. Spread filling mixture over top of cooled brownies. Refrigerate at least one hour or until firm.
Melt 1/2 cup chocolate chips with whipping cream over low heat, stirring constantly until smooth. Carefully spread evenly over chilled filling, sprinkle with sliced almonds. Refrigerate at least 1 hour or until set. Cut into bars. Store in refrigerator
1 1/4 cups all-purpose flour
2 1/2 cups sugar
1 1/2 sticks (6 ounces) cold butter, cut into 1 inch cubes
1/2 teaspoon salt
6 cups fresh cranberries (about two 12-ounce bags)
Prebaked Tart Shell
Procedures : Preheat the oven to 375F. In a large bowl, combine the flour and 1 3/4
cups of the sugar. Cut in the butter until the mixture resembles coarse meal. Continue cutting until the mixture forms nickel sized clumps that crumble easily.
In a medium bowl, combine the remaining 1/4 cup sugar with the salt. Add the cranberries and toss to coat well.
Spon the cranberries into the Prebaked Tart Shell, mounding them slightly in the center. Using your fingers, lightly squeeze pieces of the crumb topping and drop them gently over the berries (do not press the topping into the fruit).
Bake until the topping is golden brown and the fruit is bubbling around
the edge, about 40 minutes. Serve at room temperature.
2 lb of strawberries.
10 oz frozen pound cake, thawed and sliced.
1 egg yolk, beaten.
3 cups of milk.
½ cup of granulated sugar.
½ cup of sliced almonds, toasted.
½ cup of seedless raspberry jam.
¼ cup of cornstarch.
3 tablespoons of orange juice.
1 teaspoon of vanilla.
Procedures : Mix together sugar, cornstarch and milk in a saucepan.
Cook over a medium heat for about 10 minutes, stirring, until mixture comes to boil.
Boil for 1 minute; then remove from heat.
Add ½ cup of this mixture to the beaten egg yolk; then return the mixture to saucepan, beating thoroughly.
Cook for 3-4 minutes.
Add the vanilla and set aside to cool.
Place the slices of pound cake along the bottom of a large dish.
Spread slices with the raspberry jam.
Slice the strawberries and place over jam.
Drizzle orange juice over the strawberries.
Spread custard over top; then sprinkle with almonds.
Cover and refrigerate
1 (18.25 ounce) package chocolate cake mix
1 (16 ounce) container prepared chocolate frosting
1 (11.5 ounce) package fudge stripe cookies
1 (6 ounce) bag milk chocolate candy kisses, unwrapped
1 tablespoon red gel icing
Procedures : Prepare the cake mix according to package directions for cupcakes. Cool. Frost cupcakes with chocolate frosting.
Break the cookies in half, and press two halves into the top of each cupcake for wings, stripes facing the frosting. Place a chocolate kiss in front of the cookies with the point facing forward for the body. Make two beady little eyes with the red gel icing towards the point of the kiss. Let the fun begin
8 ounces cream cheese, softened
1/2 cup confectioners’ sugar
1/4 teaspoon vanilla extract
1 cup heavy cream
1 can cherry pie filling
Chopped nuts (optional)
Procedures : Mix cream cheese, sugar and vanilla extract at medium speed on electric mixer. Gradually add heavy cream; mix well. Whip until thickened. Using the back of a spoon. shape into 10 (3 1/2-inch) shells. Place on wax paper-lined cookie sheet. Freeze two hours or overnight.
When ready to serve, fill depressions with cherry pie filling. Sprinkle chopped nuts on top if desired
3 egg yolks
2/3 cup granulated sugar
2/3 cup all-purpose flour
1/4 cup potato flour
2 teaspoons baking powder
3 egg whites
Procedures : Preheat oven to 375 degrees F. Butter and flour a deep round 8- or 9-inch springform pan.
In a small mixer bowl, mix 3 egg yolks with 1 whole egg. Add the 2/3 cup sugar. Beat at high speed of electric mixer until white and fluffy, scraping sides of bowl often.
Sift together flour, 1/4 cup potato flour and baking powder. Stir into creamed mixture. Mix well. Wash beaters.
In another bowl, beat egg whites at high speed until stiff peaks form. Carefully fold into flour mixture. Pour batter into pan. Bake at 375 degrees F for 30 minutes or until top springs back when touched lightly near center. Cool on rack. Remove cake from pan when it has cooled 10 minutes. Continue to cool on rack.
1 1/2 teaspoons unflavored gelatine
2 tablespoon cold water
1 tablespoon granulated sugar
2 teaspoons potato flour
1 cup heavy cream
2 slightly beaten egg yolks
1/2 teaspoon vanilla extract
1/2 cup whipping cream, whipped
Soften gelatine in cold water. Mix 1 tablespoon sugar and 2 teaspoons potato flour in top of double boiler. Stir in a little heavy cream until sugar and flour dissolve. Stir in 2 egg yolks, then remaining cream, until blended. Cook over simmering water until smooth and thick, stirring constantly.
Remove from heat. stir in gelatine and vanilla extract until gelatine dissolves. Stir occasionally until completely cool, but not set, about one hour at room temperature. Fold into whipped cream.
1 (9 ounce) roll almond paste (marzipan)
Few drops green food coloring
Place almond paste in a food processor with a steel knife. Add enough green food coloring to tint paste pale green. Process until a smooth ball forms. Roll out between two sheets of wax paper into a circle large enough to cover the top and sides of cake.
To assemble cake
Divide cake into 2 layers. Spread filling between layers and on top of cake. Roll almond paste topping loosely onto rolling pin, then drape over cake. Smooth down over sides and trim around base of cake. Use scraps of paste to re-roll and cut out small decorative shapes such as hearts and leaves. If desired, use small amounts of additional almond paste tinted pink for special cut-out shapes. Sprinkle cake lightly with confectioners’ sugar. Refrigerate until serving time.
1 (10 to 12 pound) turkey
1/4 cup vegetable oil
1/2 cup seasoned salt
1/4 teaspoon garlic powder
4 tablespoons Liquid Smoke
1/4 cup fresh ground black pepper
Procedures : Grease a large brown paper grocery bag with vegetable oil and set aside. Preheat oven to 350 degrees F.
Wash the turkey and pat dry with a paper towel. Combine 1/4 cup of vegetable oil, seasoned salt, garlic powder, Liquid Smoke and black pepper and mix together to make a paste. Rub the turkey well with the paste, inside and out. Place the turkey in the greased bag and tie the bag closed with a piece of string. Place on a baking sheet and roast 3 1/2 hours. Remove from the oven and let stand at room temperature for at least 30 minutes before untying the bag and removing the turkey.
Serves 10 to 12
Mom’s – very moist.
1 cup cocoa
1 cup shortening
1 teaspoon baking soda
1 teaspoon cinnamon
Over the above pour 1 cup boiling water and stir until smooth. Add:
1 cup milk
2 teaspoons vanilla extract
1 teaspoon salt
1 teaspoon baking powder
2 1/4 cups granulated sugar
3 1/4 cusp flour
Procedures : Beat until smooth and pour into a greased and floured pan. I use an angel food cake pan. Bake at 350 degrees F for 40 minutes or until knife inserted into center comes out clean. Bake for 20 minutes in 2 round pans or makes 2 dozen cupcakes for 15 minutes