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Mar 20, 2010

Dreamsicle Cake

Dreamsicle Cake 1 orange cake mix 2 1/4 tsp. orange extract, divided 16 oz. sour cream 16 oz. Cool Whip 2 c. confectioner's sugar Preheat oven according to pkg. directions. Prepare 2 9-inch cake pans. Mix cake according to pkg. directions, substituting milk for water. Add 2 tsp. orange extract, beat well. Pour into pans. Bake according to directions. Cool thoroughly. Slice each layer in half, to make 4 layers. Combine Cool Whip, 1/4 tsp. orange extract, sour cream and sugar. Mix well; frost entire cake.

Apple Cake with Hot Caramel Sauce

Apple Cake with Hot Caramel Sauce 1/4 c. butter 1 c. sugar 1 egg 1 c. flour 1/2 c. chopped walnuts 1 tps. cinnamon 1 tsp. nutmeg 1 tsp. baking soda 3 med. cooking apples, peeled and grated hot caramel sauce Preheat oven to 350F. Lightly grease an 8" baking pan. Cream butter and sugar in large bowl, beat in egg. Add next 5 ingredients; mix well. Stir in apples. Spoon mixture into prepared dish. Bake for 35-40 min., or until tester inserted in center comes out clean. Cool completely in dish. Cut into squares. Pour hot sauce over and serve immediately. Hot Caramel Sauce 1/4 c. butter 1/2 c. brown sugar, packed 1/2 c. sugar 1/2 c. whipping cream 1 tsp. vanilla Melt butter in heavy saucepan. Add remaining ingredients. Bring to boil slowly, stirring constantly. Continue stirring until sauce thickens, 5-6 min. Remove from heat several times to check consistency. Makes 1 1/2 c. This sauce also is good poured over vanilla ice cream.

Pumpkin Roll

Pumpkin Roll 3/4 c. flour 1 tsp. baking powder 2 tsp. cinnamon 1 tsp. pumpkin pie spice 1/2 tsp. nutmeg 1/2 tsp. salt 3 beaten eggs 1 c. sugar 2/3 c. pumpkin (not pie mix) 1 c. chopped nuts Preheat oven to 375F. Grease a 15x10" jelly roll pan. Line with waxed paper, grease and flour the paper. Beat eggs and sugar in large bowl until thick and fluffy. Beat in pumpkin. Stir in dry ignredients all at once. Pour into prepared pan; spread evenly with rubber spatula. Sprinkle with huts. Bake 15 minutes, or until center springs back when lightly touched with a fingertip. Loosen cake around edges with a knife. Invert onto a clean, damp towel dusted with powedered sugar. Peel off wax paper. Trim 1/4" from all sides. Roll up cake and towel together from short side. Place seam side down on wire rack, cool completely. Unwrap and spread with filling. Reroll and refrigerate until ready to serve. Cream Cheese Filling Beat together 1 c. sifted confectioner's sugar, 8 oz. pkg. softened cream cheese, 6 T. butter and 1 tsp. vanilla until smooth.

Soft Ginger cookies

Soft Ginger cookies 2 1/2 c. brown sugar, firmly packed 1 c. vegetable oil 1/2 c. applesauce 2 lg. eggs 4 1/2 c. flour 1 T. baking soda 2 1/2 T. ginger 1 1/2 tsp. cinnamon 1 1/2 tsp. nutmeg 1/2 tsp. salt In large bowl, stir together brown sugar, oil, applesauce and eggs until blended. In another bowl, combine dry ingredients. Add to first mixture and blend well. With your hands, roll dough into 2" balls, about 1/4 c. dough each) and place on ungreased baking sheet. Bake at 350F until tops crack and cookies just begin to brown, about 10-12 min. If baking 2 sheets at a time, rotate halfway through baking. Cool on rack. Serve warm or room temperature. Store in airtight container up to 3 days. Freeze for longer storage. Makes about 30 lg. cookies.

Fresh Ginger Cake

Fresh Ginger Cake 3/4 c. sugar 3/4 c. buttermilk 1/2 c. vegetable oil 1 lg. egg 1 T. grated fresh ginger 1 1/2 c. flour 3/4 tsp. baking soda 3/4 tsp. baking powder 1/2 tsp. cinnamon 1/4 tsp. cloves In bowl, mix sugar, buttermilk, oil, egg and ginger. Add dry ingredients; beat to blend well. Pour into a greased 8 c. tube pan or 9" square pan. Bake at 350F until cake begins to pull away from sides, about 35-40 min. Cool 10 min.; invert cake onto a plate. Serve warm or cool. When cool, store in airtight container up to 2 days. Dust with powdered sugar.

Chocolate Chip Shortbread Cookies

Chocolate Chip Shortbread Cookies 1/2 c. margarine 1/2 c. butter flavor Crisco 1/4 c. powdered sugar 1/4 c. light brown sugar 1/4 tsp. salt 2 c. all-purpose flour 1 c. chocolate chips Cream margarine and Crisco until smooth. Gradually blend in both sugars and salt. Work in flour, a little at a time, until thoroughly blended. Batter will be very stiff. Gently blend in chocolate chips. Grease a 15"x10" cookie sheet. With greased hands, spread dough evenly to fill cookie sheet, and work into a uniform thickness. Bake at 350F for 20 to 25 minutes, or until golden brown. Cut with a pizza cutter while still warm.

Grannies Brownies

Grannies Brownies 2 oz. (2 squares) unsweetened chocolate 1/2 c. unsalted butter 1 c. sugar 2 lg. eggs, lightly beaten 1/2 tsp. vanilla extract 1/4 c. flour 1/4 tsp. salt 1 c. coarsely chopped walnuts Preheat the oven to 325F. Butter and flour an 8 inch square baking pan. Melt the chocolate with the butter in a saucepan over low heat. Remove from the heat and stir in the sugar. Stir in the eggs and vanilla and mix until smooth. Add the flour, salt and nuts and stir until smooth. Pour into the prepared pan. Bake until a toothpick inserted in the center of the brownies comes out clean, 40 minutes.

Canned Apple Pie Filling

Canned Apple Pie Filling






4 1/2 cups white sugar

1 cup cornstarch

2 teaspoons ground cinnamon

1/4 teaspoon ground nutmeg

2 teaspoons salt

10 cups water

3 tablespoons lemon juice

2 drops yellow food coloring

6 pounds apples





in a large pan, mix sugar, cornstarch, cinnamon and nutmeg. Add salt and water and mix well. Bring to a boil and cook until thick and bubbly. Remove from heat and add lemon juice and food coloring.

Sterilize canning jars, lids and rings by boiling them in a large pot of water.

Peel, core, and slice apples. Pack the sliced apples into hot canning jars, leaving a 1/2 inch headspace.

Fill jars with hot syrup, and gently remove air bubbles with a knife.

Put lids on and process in a water bath canner for 20 minutes.

Fresh Apple Or Pear Cake

Fresh Apple Or Pear Cake




1 c. shortening

2 c. sugar

2 1/2 c. flour

1/2 tsp. salt

1 tsp. soda

1/2 c. water

4 eggs

1 tsp. cinnamon

1 tsp. allspice

1 tsp. cloves

1 tsp. vanilla

1 c. pecans, chopped

2 c. apples or pears, chopped


Mix all ingredients together.
Grease and flour a Bundt pan.
Bake at 375 degrees for 1 hour.





Cocoa Peanut Butter Cookie Mix

Cocoa Peanut Butter Cookie Mix






1 cup packed brown sugar

1-1/2 cups packed confectioners' sugar

3/4 cup cocoa

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt



In a separate bowl, mix together the flour, baking powder and salt. Layer ingredients in order given in a 1 quart ''wide mouth'' canning jar. Clean the inside of the jar with a dry paper towel after adding the confectioners' sugar and after adding the cocoa powder. Be sure to pack everything down firmly before adding the flour mixture, it will be a tight fit.





Instructions to attach to Jar: Cocoa Peanut Butter Cookies: Empty jar of cookie mix into large mixing bowl. Use your hands to thoroughly blend mix. Add: 1/2 cup butter or margarine, softened at room temperature. DO NOT USE DIET MARGARINE. Add 1/2 cup creamy peanut butter, 1 egg, slightly beaten, and 1 teaspoon of vanilla. Mix until completely blended. You will need to use your hands to finish mixing. Shape into walnut sized balls and place 2 inches apart on a parchment lined baking sheets. DO NOT USE WAXED PAPER. Press balls down with a fork. Bake at 350 degrees F (175 degrees C) for 9 to 11 minutes until edges are browned. Cool 5 minutes on baking sheet then transfer to a cooling rack to finish cooling. Makes 3 dozen cookies.



Frozen Peach Yogurt

Frozen Peach Yogurt






1 can (14 ounce size) peaches in juice, no sugar added

2 cups plain yogurt

1/2 teaspoon vanilla

2/3 cup sugar substitute





Drain peaches reserving 1/2 cup of juice. Puree peaches in blender. Add yogurt, reserved juice, and sweetener; blend until combined.



Pour into freezer bowl of ice cream machine, turn machine ON and let mix until frozen, about 25-30 minutes.



If desired, pour frozen yogurt into plastic container and place in freezer until firm, about 2 hours.

Chocolate Press Cookies

Chocolate Press Cookies






5/8 cup shortening

1 3/4 cups white sugar

1 beaten egg

1/2 teaspoon vanilla extract

2 teaspoons milk

2 cups all-purpose flour

6 tablespoons unsweetened cocoa powder

1/2 teaspoon salt

1/4 cup multicolored candy sprinkles (optional)





Preheat the oven to 350 degrees F (175 degrees C).

In a medium bowl, cream together the shortening and sugar until smooth. Beat in the egg, and stir in vanilla and milk. Combine the flour, cocoa, and salt; stir into the creamed mixture until just blended. Fill cookie press, and press onto ungreased baking sheets. Decorate with sprinkles if desired.

Bake for 10 minutes in the preheated oven. Remove from baking sheets to cool on wire racks.

Rhubarb Cobbler

Rhubarb Cobbler





6 cup rhubarb, cut in small pieces

2 cups sugar

2 tablespoons butter

2 eggs

2 cups sugar

1 cup shortening

2 cups flour

2 teaspoons baking powder

1 cup milk







Put rhubarb pieces in 13 x 9-inch baking pan. Cover rhubarb with 2 cups sugar and dot with butter. Cream shortening and sugar together; add eggs and beat well. Sift flour and baking powder together. Add flour alternately with the milk to the shortening mixture. Mix well after each addition. Pour batter over rhubarb. Bake in preheated 350 degrees oven for 50 to 60 minutes. Serve warm or cold with Cool Whip or ice cream.

Berry Rhubarb Pie

Berry Rhubarb Pie






1 cup fresh blackberries

1 cup raspberries

2 cups rhubarb, cut into

1/2 inch pieces

3/4 cup white sugar

1/4 cup all-purpose flour

2 cups all-purpose flour

1 teaspoon salt

2/3 cup shortening

2 tablespoons butter

4 tablespoons ice water

1 tablespoon butter, melted

1 teaspoon lemon juice

1 1/2 tablespoons half-and-half cream

2 tablespoons white sugar





To Make Filling: In a medium bowl, combine blackberries, raspberries, and rhubarb. In a separate bowl, mix together 3/4 cup sugar and 1/4 cup flour. Sprinkle over fruit mixture and stir gently. Cover bowl and refrigerate overnight.

To Make Crust: In a large bowl, mix 2 cups flour with salt. Cut in shortening and 2 tablespoons butter until texture is like coarse cornmeal. Place 1/3 of mixture in a separate bowl. To the smaller portion, add water and mix to form a paste. Add this mixture back to the rest of flour mixture and stir just until dough forms a ball. Allow to rest at least 20 minutes before rolling out. Divide dough in half. Roll out bottom crust and place in 9 inch pie pan.

Preheat oven to 400 degrees F (200 degrees C).

Mix 1 tablespoon melted butter and lemon juice into fruit filling, then spoon into pastry-lined pie pan. Roll out top crust and place over filling. Crimp edges and cut steam vents in top. Brush lightly with half and half and sprinkle lightly with sugar.

Bake in preheated oven for 10 minutes. Reduce temperature to 350 degrees F (175 degrees C) and bake an additional 40 to 50 minutes, until crust is golden brown.

Blueberry Sauce

Blueberry Sauce




2 cups fresh or frozen blueberries

1/4 cup water

1 cup orange juice

3/4 cup white sugar

1/4 cup cold water

3 tablespoons cornstarch

1/2 teaspoon almond extract

1/8 teaspoon ground cinnamon





In a saucepan over medium heat, combine the blueberries, 1/4 cup of water, orange juice, and sugar. Stir gently, and bring to a boil.

In a cup or small bowl, mix together the cornstarch and 1/4 cup cold water. Gently stir the cornstarch mixture into the blueberries so as not to mash the berries. Simmer gently until thick enough to coat the back of a metal spoon, 3 to 4 minutes. Remove from heat and stir in the almond extract and cinnamon. Thin sauce with water if it is too thick for your liking.