1/4 cup plus 2 tablespoons butter (divided)
1 1/2 cups brown sugar
1 1/2 cups boiling water
1 1/2 cups flour
1/4 teaspoon salt
1 1/2 teaspoons baking powder
1/2 cup granulated sugar
2/3 cup milk
1/2 teaspoon vanilla extract
Whipped cream or ice cream (optional)
Procedures : Combine 2 tablespoons butter, brown sugar and boiling water and let come to a boil.
Sift dry ingredients and cut in remaining 1/4 cup butter; add milk and vanilla extract. Mix quickly. Drop by teaspoons into boiling caramel sauce. Cover and simmer slowly for 20 minutes. Don’t lift lid during cooking. Remove dumplings from sauce with a slotted spoon. Serve hot with sauce. Top with whipped cream or ice cream, if desired.
Makes 4 to 6 servings
2 1/2 C +2TB whole wheat pastry flour
1 1/2 tsp baking soda
1 1/2 tsp cream of tartar
1 1/2 tsp cinnamon
1/4 tsp ground nutmeg
1 1/2 C honey (I think this could be cut in half)
1/3 C frozen pineapple juice concentrate, defrosted
2 tsp vanilla
2 egg whites, unbeaten (or egg replacer to equal)
1 1/2 C grated, peeled carrots
2 4 oz. jars carrot baby food puree
1 C raisins
2 egg whites, lightly beaten (or egg replacer to equal)
Procedures : Preheat oven to 325 degrees. In large mixing bowl, combine flour, baking
soda, cream of tartar, cinnamon and nutmeg. Set aside.
In medium bowl, mix honey, juice concentrate, vanilla, unbeaten egg white
mixture and carrots. Stir into flour mixture and mix until just blended.
Stir in raisins. Gently stir in lightly beaten egg white mixture. Do not
Spoon batter into two 9″ round nonstick baking pans. Bake at 325 degrees
for 40-45 mins or until toothpick comes out clean. Cool on wire racks for
20-30 mins and remove from pans.
1/2 cup vegetable oil
1/2 cup (1 stick) butter
1 pound large marshmallows
1 (12 ounce) can mixed nuts
5 quarts popped corn
1 small package spiced gumdrops
Procedures : Melt marshmallows in butter and oil slowly. Add remaining ingredients and mix well. Pack firmly into a buttered stem or Bundt pan. Let cool and remove.
This is a wonderful cake for children’s birthday parties
1 3/4 cups egg whites (about 12 eggs)
1 1/2 teaspoons cream of tartar
1/4 teaspoon salt
1 1/2 cups granulated sugar
1 1/4 cups sifted cake flour
2 teaspoons vanilla extract
3/4 teaspoon almond extract
3/4 teaspoon fresh lemon juice
Procedures : Combine egg whites, cream of tartar and salt. Beat to very soft peaks.
Turn mixer to lowest speed and gradually add sugar 1 tsp. at a time.
Then add flour, 1 tsp. at a time. Do no overmix.
Fold in vanilla, almond extract and lemon juice. Transfer ot nonstick
angel food cake pan. Bake on bottom rack of 350 deg. oven 45-50 minutes
or until cake is golden and cracks on top feel dry.
Invert pan and let cool. Remove onto serving platter.
TO MAKE CHOCOLATE ANGEL FOOD CAKE:
LEAVE OUT THE LEMON, ADD 1/2 CUPS UNSWEETENED COCOA POWDER.
Cocoa Fudge Cake
1 2/3 cup all purpose flour
1 1/2 cup sugar
2/3 cup cocoa powder
1/2 cup applesauce (this works out to 1/3 a can; I freeze the rest in
half-cup portions for later use)
1 1/2 cup skim milk yogurt
1 1/2 tsp. baking soda
1 tsp salt (I use a bit less)
1 tsp vanilla
4 egg whites
Procedures : Heat oven to 350.
Mix wet and dry separately, then combine, beating at low speed, scraping
bowl occasionally for 30 seconds. Beat on high speed, scraping
occasionally, 3 minutes.
Bake 35-40 minutes, until wooden pick comes out clean
Great without frosting, but frost if you prefer
Makes one 13x9x2 pan or about 15 cupcakes.
1/2 cup raisins
1/2 cup bourbon
3 lb cooking apples
3/4 cup sugar
2 tbl all-purpose flour
1 tsp ground cinnamon
1/4 tsp salt
1/8 tsp ground nutmeg
1/2 cup chopped pecnas or walnuts toasted
1 pkt refrigerated piecrusts (15z)
2 tsp apricot preserves melted
1 tbl buttermilk
1 tbl sugar
Procedures : Combine raisins and bourbon, and let soak for at least 2 hours. Peel apples, and cut into 1/2-inch slices; arrange apple slices in a steamer basket over boiling water. Cover and steam 10 minutes or until apple slices are tender. Combine 3/4 cup sugar and next 4 ingredients in a large bowl; add apple slices, raisin mixture, and pecans, stirring to combine. Fit 1 piecrust into a 9-inch pieplate according to package directions; brush preserves over piecrust. Spoon apple mixture into piecrust. Roll remaining piecrust to press out fold lines; cut with a 3-inch leaf-shaped cutter. Mark veins on leaves with a pastry cutter or sharp knife. Arrange pastry leaves over apple mixture; brush leaves with buttermilk, and sprinkle pie with sugar. Bake at 450 degrees F. on lower rack of oven 15 minutes. Shield edges of pie with strips of aluminum foil to prevent excessive browning. Bake at 350 degrees F. for 30 to 35 additional minutes.
Yield: 1 (9-inch) pie.
1 (9-inch) unbaked pie shell
Combine and mix well:
3 eggs, beaten
1 1/2 cups granulated sugar
1/2 cup butter
1 1/2 cups light cream (half-and-half)
1 teaspoon lemon extract
Procedures : Pour into pie shell and bake at 375 degrees F until golden brown. Test as for custard or pumpkin pie, inserting knife in center and if it comes out clean, it is done. (I test by shaking pie slightly and if the center does not move, it is done.
3/4 cup of flour
1 tsp of baking powder
1/2 tsp of salt
1 small box of vanilla pudding, not instant
3 tbsp of soft butter
1/2 cup of milk
One 29 ounce can of sliced peaches, drain and save juice
8 ounces of Cream cheese
1/2 cup of sugar
3 tbsp of reserved juice
1 tbsp of sugar
1/2 tsp of cinnamon
Procedures : Combine flour, baking powder, salt, pudding mix, butter, 1 egg and milk.
Beat at medium speed for 2 minutes and pour into 9 inch prepared pan.
Place well drained fruit over batter.
Combine 1/2 cup sugar, cream cheese and juice.
Beat 2 minutes at medium speed and spoon to within 1 inch of edge of batter.
Combine sugar and cinnamon and sprinkle over cream cheese filling.
Bake at 350 degrees for 30-35 minutes
1 (9-inch) pie shell or No-Fuss Homemade Pastry
3/4 cup granulated sugar
1/3 cup cornstarch
2 1/2 cups milk
5 egg yolks
1 tablespoon unsalted butter
1 tablespoon vanilla extract
3 large ripe bananas
1 1/2 cups heavy cream
Procedures : Line pie shell in pan with foil; fill with dried beans. Bake in 400 degree F oven 15 minutes. Remove foil and weights. Bake 10 to 15 minutes or until golden brown. Cool on rack.
Mix 1/2 cup sugar and cornstarch in heavy-bottomed saucepan. Add milk; cook, stirring, over medium heat to thicken, 5 minutes. Remove from heat. Slowly stir 1 cup hot mixture into yolks in small bowl. Stir yolk mixture back into saucepan. Return to medium heat. Bring to boiling, stirring constantly. Cook, stirring, 3 to 5 minutes, until very thick. Remove from heat. Stir in butter and 2 teaspoons vanilla extract. Place plastic wrap on surface. Cool 15 minutes.
Slice 1 banana; arrange slices in single layer over bottom of crust. Mash second banana in bowl; stir into custard filling. Pour into crust. Place plastic wrap directly over filling. Refrigerate for 4 hours or until firm.
Beat cream, remaining sugar and vanilla extract in bowl until stiff peaks form. Uncover pie. Top with cream. Garnish with third banana, sliced.
No-Fuss Homemade Pastry
1/2 cup shortening
1 1/4 cups flour
1/2 teaspoon salt
3 to 4 tablespoons cold water
Mix shortening, flour and salt with pastry cutter until blended. Slowly pour in cold water, stirring until mixture begins to come together. Shape dough into ball; Press into disk. Wrap in plastic wrap and chill for 30 minutes.
On a floured surface, roll chilled dough into a circle 2 inches larger than bottom of pie plate. To lift pastry onto pie plate, carefully roll halfway around your rolling pin. Gently unroll dough onto pie plate, then press dough into plate without stretching. Flute edges
1 1/2 cups vegetable oil
2 cups granulated sugar
3 cups flour
1 tablespoon baking soda
1 tablespoon salt
2 tablespoons cinnamon
2 tablespoons vanilla extract
1 cup chopped pecans
3 cups chopped and peeled apples
Procedures : Mix together well the oil, sugar and eggs. Add remaining ingredients and mix. Bake 1 1/2 hours in a Bundt pan at 350 degrees F. Cool for 15 minutes. Remove from pan, then spread on Topping.
1/2 cup light brown sugar
2 tablespoons margarine
2 tablespoons milk
Combine all ingredients. Boil for 2 to 3 minutes over medium heat. Spread over warm cake