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I've long wanted a good recipe to use up all my fennel seed on. This just may be my favorite.
3 cs flour
1 tbsp baking powder
1 tsp baking soda
1/2 tsp salt
3/4 cp white sugar
1 tablespoon fennel seed
2 eggs, beaten
1 3/4 cs buttermilk
2 tsp melted butter
Preheat the oven to 350 degrees
Grease bunt pan
In a large bowl, stir together the flour, baking powder, baking soda, salt, sugar, and fennel seed.
In small bowl, stir together the eggs, buttermilk, and melted butter.
Stir wet ingrediants into dry, until blended.
Spoon into pan.
Bake for about 55 to 65 minutes in the preheated oven, puffed and golden.
Chocolate Fudge Balls
1 jar marshmallow creme
1 tsp vanilla
1 1/2 sticks butter
2/3 c evaporated milk
3 1/4 cs sugar
1 1/2 bags chocolate chips
1 c powdered sugar
Directions:
Bring butter, sugar, and milk to a rapid boil, stir continuously for four to five mins (on heat). Remove from heat, add in vanilla, marshmallow creme and chocolate chips, stirring until melted. Pour into foil lined cake pan, and allow to cool two hours.
Remove fudge from pan, and cut into one inch squares.
Sprinkle powdered sugar on wax paper. Shape fudge into balls, roll in powdered sugar.
*For those who insist on adding extra stuff, try rolling fudge into crushed nuts- walnuts, peanuts, etc. Some even like to roll balls into grated coconut... but not me.
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1 tsp vanilla
1 1/2 sticks butter
2/3 c evaporated milk
3 1/4 cs sugar
1 1/2 bags chocolate chips
1 c powdered sugar
Directions:
Bring butter, sugar, and milk to a rapid boil, stir continuously for four to five mins (on heat). Remove from heat, add in vanilla, marshmallow creme and chocolate chips, stirring until melted. Pour into foil lined cake pan, and allow to cool two hours.
Remove fudge from pan, and cut into one inch squares.
Sprinkle powdered sugar on wax paper. Shape fudge into balls, roll in powdered sugar.
*For those who insist on adding extra stuff, try rolling fudge into crushed nuts- walnuts, peanuts, etc. Some even like to roll balls into grated coconut... but not me.
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Chili Cheese Dip
1 8oz package of Cream Cheese (room temp)
2 cs chili (you can use a can of chili if there's no chili around)
1 c shredded cheddar cheese
Directions:
So easy.
Spread cream cheese in bottom of 9x9 cake pan. Top with chili, sprinkle cheddar cheese on top. Bake in oven at 350 degrees 20 minutes.
2 cs chili (you can use a can of chili if there's no chili around)
1 c shredded cheddar cheese
Directions:
So easy.
Spread cream cheese in bottom of 9x9 cake pan. Top with chili, sprinkle cheddar cheese on top. Bake in oven at 350 degrees 20 minutes.
Pumpkin Roll
Cake:
1/4 c powdered sugar (to sprinkle on towel)
3/4 c all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
3/4 tsp ground cinnamon
1/4 tsp salt
3 large eggs
1 c granulated sugar
2/3 c LIBBY'S® 100% Pure Pumpkin
Icing/Filling:
1 pkg. (8 oz.) cream cheese, at room temperature
1 c powdered sugar, sifted
6 tbsps butter or margarine, softened
1 tsp vanilla extract
1/2 tsp ground cinnamon
Powdered sugar
FOR CAKE:
Heat oven to 375° F.
Grease cookie sheet; line with wax paper.
Grease and flour wax paper.
It's hard to see, but thickly cover a thin cotton kitchen towel with powdered sugar. This is extremely important to prevent the cake from sticking, and honestly you can NEVER use too much, so coat the entire towel with a very thick layer.
To sort of give you an idea of how much, I've skipped ahead for a second and included a peek at the cake where you can see the powdered sugar still on it.
Add flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl.
Beat eggs then mix in granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture.
Spread evenly into prepared pan.
Bake for 13 to 15 minutes. Immediately loosen and turn cake onto prepared towel.
Carefully peel off paper.
Roll up cake and towel together, starting with narrow end.
Cool on wire rack.
FOR FILLING:
Mix cream cheese, 1 cup powdered sugar, butter, cinnamon and vanilla extract in small mixer bowl until smooth. Carefully unroll cake.
Spread cream cheese mixture over cake.
Reroll cake. Wrap in plastic wrap and refrigerate at least one hour.
Sprinkle with powdered sugar before serving, if desired.
1/4 c powdered sugar (to sprinkle on towel)
3/4 c all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
3/4 tsp ground cinnamon
1/4 tsp salt
3 large eggs
1 c granulated sugar
2/3 c LIBBY'S® 100% Pure Pumpkin
Icing/Filling:
1 pkg. (8 oz.) cream cheese, at room temperature
1 c powdered sugar, sifted
6 tbsps butter or margarine, softened
1 tsp vanilla extract
1/2 tsp ground cinnamon
Powdered sugar
FOR CAKE:
Heat oven to 375° F.Grease cookie sheet; line with wax paper.
Grease and flour wax paper.
It's hard to see, but thickly cover a thin cotton kitchen towel with powdered sugar. This is extremely important to prevent the cake from sticking, and honestly you can NEVER use too much, so coat the entire towel with a very thick layer.To sort of give you an idea of how much, I've skipped ahead for a second and included a peek at the cake where you can see the powdered sugar still on it.
Add flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl.Beat eggs then mix in granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture.Spread evenly into prepared pan.
Bake for 13 to 15 minutes. Immediately loosen and turn cake onto prepared towel.Carefully peel off paper.
Roll up cake and towel together, starting with narrow end.Cool on wire rack.
FOR FILLING:
Mix cream cheese, 1 cup powdered sugar, butter, cinnamon and vanilla extract in small mixer bowl until smooth. Carefully unroll cake.
Spread cream cheese mixture over cake.
Reroll cake. Wrap in plastic wrap and refrigerate at least one hour.Sprinkle with powdered sugar before serving, if desired.
Buttermilk
A friend mentioned a powdered buttermilk available at the store, and that they were pleased with the results. I've not tried it myself, but it prompted me to remember:
For one c of buttermilk, 1 tbsp of lemon juice topped off with enough milk to make 1 cup. Allow to sit for a few minutes.
For one c of buttermilk, 1 tbsp of lemon juice topped off with enough milk to make 1 cup. Allow to sit for a few minutes.
Buckeye Cake
I don't know anyone who doesn't love the chocolate/peanut butter buckeyes. This is just as sweet, but easier to share.
Nestle recipe for Buckeye Cake. I've tried it, and love it. I would make the suggestion that I like it better with my previous chocolate cake recipe (halved) used rather than the one offered though.
Nestle recipe for Buckeye Cake. I've tried it, and love it. I would make the suggestion that I like it better with my previous chocolate cake recipe (halved) used rather than the one offered though.
Ingredients:
CAKE
•2 large eggs
•1 1/4 cups granulated sugar
•3/4 cup all-purpose flour
•6 tablespoons unsalted butter, melted
•3 packets (1 oz. each) NESTLÉ® TOLL HOUSE® CHOCO BAKE® Pre-Melted Unsweetened Chocolate Flavor
•1/2 teaspoon vanilla extract
•1/8 teaspoon salt
PEANUT BUTTER LAYER
•3/4 cup creamy peanut butter
•1/4 cup unsalted butter, softened
•1/4 teaspoon vanilla extract
•3/4 cup powdered sugar
GANACHE
•1 cup heavy whipping cream
•2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
•1/3 cup NESTLÉ® TOLL HOUSE® Peanut Butter & Milk Chocolate Morsels
Directions:
PREHEAT oven to 350º F. Grease 9-inch-round cake pan. Line bottom of pan with parchment paper; grease.
FOR THEIR CAKE:
COMBINE eggs and sugar in large bowl. Stir in flour, melted butter, Choco Bake, vanilla extract and salt until smooth. Pour into prepared pan.
BAKE for 25 minutes or until a wooden pick inserted in the middle comes out clean. Cool on wire rack for 5 minutes. Run knife around edge of cake; cool for an additional 10 minutes. Invert cake onto serving platter. Remove pan and parchment; cool completely.
FOR PEANUT BUTTER LAYER:
BEAT peanut butter, butter and vanilla extract in medium mixer bowl until combined. Gradually beat in powdered sugar. Spread mixture on cake. Refrigerate for 30 minutes.
FOR GANACHE:
HEAT cream in small saucepan to boiling; remove from heat. Add semi-sweet morsels; let stand 5 minutes. Stir; refrigerate for 30 minutes or until mixture is spreadable. Spread chocolate on top and sides of cake.
MELT peanut butter & milk chocolate morsels in resealable plastic bag on MEDIUM-HIGH (70%) power for 30 seconds. Knead bag to mix. If necessary, microwave at additional 10- to 15-second intervals until melted. Cut a small hole from corner of bag; squeeze to drizzle over cake. Store in refrigerator. Let stand for 30 minutes before serving.
Cream Puffs
1 c water
1 c flour
1/4 tsp salt
1/2 c margarine or butter, cut up
4 eggs
Directions:
Heat oven to 450 degrees.
Melt butter in boiling water, quickly stir in salt and flour. Continue cooking and stirring until ball forms. Remove from heat, and cool slightly. Beat in eggs one at a time until smooth.
Drop dough by spoonfuls onto baking sheet.
Bake for 15 minutes at 450, reduce heat to 325 and continue baking another 25 minutes. Remove pufs and split. Turn off oven and place puffs back in oven until dry (20-35 minutes).
Just before serving, fill puff centers with cream, and replace top.
**Sometimes the center isn't as open as I'd like for it to be, so I scoop out any extra dough that may be in the way. I've used French vanilla pudding, chocolate pudding, strawberries in glaze- just about anything to fill the centers, and then top with a sprinkle of powdered sugar.
1 c flour
1/4 tsp salt
1/2 c margarine or butter, cut up
4 eggs
Directions:
Heat oven to 450 degrees.
Melt butter in boiling water, quickly stir in salt and flour. Continue cooking and stirring until ball forms. Remove from heat, and cool slightly. Beat in eggs one at a time until smooth.
Drop dough by spoonfuls onto baking sheet.
Bake for 15 minutes at 450, reduce heat to 325 and continue baking another 25 minutes. Remove pufs and split. Turn off oven and place puffs back in oven until dry (20-35 minutes).
Just before serving, fill puff centers with cream, and replace top.
**Sometimes the center isn't as open as I'd like for it to be, so I scoop out any extra dough that may be in the way. I've used French vanilla pudding, chocolate pudding, strawberries in glaze- just about anything to fill the centers, and then top with a sprinkle of powdered sugar.
Chocolate Cake
2 cs sugar
1 1/4 cs all-purpose flour
1 c Cocoa
1 1/2 tsps baking powder
1 1/2 tsps baking soda
1 tsp salt
2 eggs
1 c milk
1/2 c vegetable oil
2 tsps vanilla extract
3/4 c boiling water
Directions:
1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
1 1/4 cs all-purpose flour
1 c Cocoa
1 1/2 tsps baking powder
1 1/2 tsps baking soda
1 tsp salt
2 eggs
1 c milk
1/2 c vegetable oil
2 tsps vanilla extract
3/4 c boiling water
Directions:
1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
You use what??
All recipes are not the same, and neither are all ingredients. I've given more recipes away than I can count, and often hear the same response that it didn't take quite the same. I pretend it's because I'm just a better cook- but between us, it's what goes into the recipe as much as it is the recipe itself.
Sugar= Domino is always best.
Flour= Pillsbury makes it perfect.
Peanut Butter= Jif
Eggs= I'll be honest, fresh is always best. But if you don't have a friend with chickens- brown store bought ones work too. Yes, brown eggs for baking.
Salt= Morton Salt is preferred. Actually, it's all I buy.
Milk= I always use 2%.
Spices= Please, never buy the cheapest off brand kind you can find. McCormicks is a great starter for most spices.
Slowly I'll be going through the kitchen and adding to the list.
Sugar= Domino is always best.
Flour= Pillsbury makes it perfect.
Peanut Butter= Jif
Eggs= I'll be honest, fresh is always best. But if you don't have a friend with chickens- brown store bought ones work too. Yes, brown eggs for baking.
Salt= Morton Salt is preferred. Actually, it's all I buy.
Milk= I always use 2%.
Spices= Please, never buy the cheapest off brand kind you can find. McCormicks is a great starter for most spices.
Slowly I'll be going through the kitchen and adding to the list.
Snickerdoodles
2 1/4 c.s all purpose flour
2 tsps cream of tartar
1 tsp baking soda
1/2 tsp salt
8 oz butter, softened (1 c. = 2 sticks)
1 1/2 c.s white sugar
2 large eggs
1/2 c. white sugar
2 tsps ground cinnamon (give or take a little to taste)
Directions:
Heat oven to 350 degrees F.
Prepare baking sheets by lining with parchment paper or spraying with vegetable shortening.
Mix flour, cream of tartar, baking soda and salt.Set aside.
Using a stand mixer, beat butter until creamy.
Add sugar and continue beating until fluffy. Scrape bowl.
Add eggs one at a time and mix well.
On low-medium speed, mix in dry ingredients two c.s at a time. Beat well and scrape sides of bowl, making sure to get down to the bottom.
In another bowl, mix 1/2 c. sugar and cinnamon together.
Using a cookie scoop or tbsp, measure out dough, roll into balls and coat completely in cinnamon sugar.
Place on prepared baking sheets, leaving room for the cookies to spread.
Bake at 350 degrees F for 13-16 minutes or until the outside of cookies feel slightly firm to the touch.
Allow to cool before serving.
2 tsps cream of tartar
1 tsp baking soda
1/2 tsp salt
8 oz butter, softened (1 c. = 2 sticks)
1 1/2 c.s white sugar
2 large eggs
1/2 c. white sugar
2 tsps ground cinnamon (give or take a little to taste)
Directions:
Heat oven to 350 degrees F.
Prepare baking sheets by lining with parchment paper or spraying with vegetable shortening.
Mix flour, cream of tartar, baking soda and salt.Set aside.
Using a stand mixer, beat butter until creamy.
Add sugar and continue beating until fluffy. Scrape bowl.
Add eggs one at a time and mix well.
On low-medium speed, mix in dry ingredients two c.s at a time. Beat well and scrape sides of bowl, making sure to get down to the bottom.
In another bowl, mix 1/2 c. sugar and cinnamon together.
Using a cookie scoop or tbsp, measure out dough, roll into balls and coat completely in cinnamon sugar.
Place on prepared baking sheets, leaving room for the cookies to spread.
Bake at 350 degrees F for 13-16 minutes or until the outside of cookies feel slightly firm to the touch.
Allow to cool before serving.
Sweet Chocolate Pie
1-1/4 pkg. Semi-Sweet Chocolate
1/2 c. whipping cream
4 eggs
1/2 c. sugar
1/4 c. flour
1 c. thawed COOL WHIP
Heat oven to 325°F.
Melt chocolate and stir in whip cream until melted. Allow to cool before whisking in eggs, sugar and flour. Pour into greased 9-inch pie plate.
Bake 35 min. or until edge of pie is puffed but center is slightly soft; cool.
Top with whipped cream.
1/2 c. whipping cream
4 eggs
1/2 c. sugar
1/4 c. flour
1 c. thawed COOL WHIP
Heat oven to 325°F.
Melt chocolate and stir in whip cream until melted. Allow to cool before whisking in eggs, sugar and flour. Pour into greased 9-inch pie plate.
Bake 35 min. or until edge of pie is puffed but center is slightly soft; cool.
Top with whipped cream.
Cheesecake
1-1/2 c Graham Crackers, finely crushed
3 Tbsp. sugar
1/3 c. butter melted
4 8oz pkg. Cream Cheese, softened
1 c. sugar
1 tsp vanilla
4 eggs
Directions:
Heat oven to 325°F. Mix crumbs, 3 Tbsp. sugar and butter; press firmly onto bottom of 9in pie pan.
Beat cream cheese, 1 c. sugar and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour into crust.
Bake 55 minutes/ until almost set in center. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.
Top with cherries, strawberries etc.
3 Tbsp. sugar
1/3 c. butter melted
4 8oz pkg. Cream Cheese, softened
1 c. sugar
1 tsp vanilla
4 eggs
Directions:
Heat oven to 325°F. Mix crumbs, 3 Tbsp. sugar and butter; press firmly onto bottom of 9in pie pan.
Beat cream cheese, 1 c. sugar and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour into crust.
Bake 55 minutes/ until almost set in center. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.
Top with cherries, strawberries etc.
Ohio Buckeyes
1 c. creamy peanut butter
4 oz plus 3 tbsps softened butter
1 tsp vanilla extract
3 1/2 to 4 c.s confectioners sugar, about 1 pound
3 c.s semisweet chocolate chips
Directions:
Beat peanut butter, butter and vanilla until smooth. Slowly stir or beat in confectioners' sugar . Shape mixture into 1-inch balls; place on wax paper lined cookie sheet and chill in freezer or until firm.
Melt chocolate
Spear a peanut butter ball with toothpick or dipping fork and dip ball into the chocolate to cover most of it. Place chocolate side down on cookie sheet. If desired, leave the top uncovered to resemble the Ohio buckeye nuts. If desired, drizzle more butter over the balls to fill in gaps made by toothpick or dipping fork. Refrigerate buckeyes for about 2 hours or longer, or until the chocolate is set. Store buckeyes tightly covered in refrigerator or freezer.
4 oz plus 3 tbsps softened butter
1 tsp vanilla extract
3 1/2 to 4 c.s confectioners sugar, about 1 pound
3 c.s semisweet chocolate chips
Directions:
Beat peanut butter, butter and vanilla until smooth. Slowly stir or beat in confectioners' sugar . Shape mixture into 1-inch balls; place on wax paper lined cookie sheet and chill in freezer or until firm.
Melt chocolate
Spear a peanut butter ball with toothpick or dipping fork and dip ball into the chocolate to cover most of it. Place chocolate side down on cookie sheet. If desired, leave the top uncovered to resemble the Ohio buckeye nuts. If desired, drizzle more butter over the balls to fill in gaps made by toothpick or dipping fork. Refrigerate buckeyes for about 2 hours or longer, or until the chocolate is set. Store buckeyes tightly covered in refrigerator or freezer.
Peanut Butter Cookies
1/2 c granulated sugar
1/2 c packed brown sugar
1/2 c peanut butter
1/4 c shortening
1/4 c butter or margarine, softened
1 egg
1 1/4 c all-purpose flour
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
Mix sugars, peanut butter, shortening, butter and egg in large bowl. Stir in remaining ingredients. Cover and refrigerate about 2 hours or until firm.
Heat oven to 375ºF.
Shape dough into 1 1/4-inch balls. Place about 3 inches apart on ungreased cookie sheet. Flatten in crisscross pattern with fork dipped into sugar.
Bake 9 to 10 minutes or until light golden brown. Cool 5 minutes; remove from cookie sheet. Cool on wire rack.
1/2 c packed brown sugar
1/2 c peanut butter
1/4 c shortening
1/4 c butter or margarine, softened
1 egg
1 1/4 c all-purpose flour
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
Mix sugars, peanut butter, shortening, butter and egg in large bowl. Stir in remaining ingredients. Cover and refrigerate about 2 hours or until firm.
Heat oven to 375ºF.
Shape dough into 1 1/4-inch balls. Place about 3 inches apart on ungreased cookie sheet. Flatten in crisscross pattern with fork dipped into sugar.
Bake 9 to 10 minutes or until light golden brown. Cool 5 minutes; remove from cookie sheet. Cool on wire rack.
Pepper Steak
1 lb sirloin tips, cut in serving-size pieces
1/4 c chopped onion
1 teaspoon salt
dash pepper
1 c beef broth
1 large green bell pepper, sliced in rings
1/4 c cold water
2 tbsp soy sauce
Directions:
Heat oil in a skillet over medium low heat. Brown meat for about 15 minutes; add onion. Season with salt and pepper. Add beef broth to the meat. Cover and simmer over low heat until meat is tender, about 25 minutes. Add green pepper; cook 10 minutes longer. Combine remaining ingredients; stir into the meat mixture. Bring to a boil; cook, stirring constantly, 5 minutes longer.
**I skip the oil and use soy source from the start. Likely going to commit suicide by sodium one day.
Best served with rice. Even better when rice is prepared using 1/2 water, 1/2 beef broth.
1/4 c chopped onion
1 teaspoon salt
dash pepper
1 c beef broth
1 large green bell pepper, sliced in rings
1/4 c cold water
2 tbsp soy sauce
Directions:
Heat oil in a skillet over medium low heat. Brown meat for about 15 minutes; add onion. Season with salt and pepper. Add beef broth to the meat. Cover and simmer over low heat until meat is tender, about 25 minutes. Add green pepper; cook 10 minutes longer. Combine remaining ingredients; stir into the meat mixture. Bring to a boil; cook, stirring constantly, 5 minutes longer.
**I skip the oil and use soy source from the start. Likely going to commit suicide by sodium one day.
Best served with rice. Even better when rice is prepared using 1/2 water, 1/2 beef broth.
Heavy Cream
Seriously, you're out of heavy whippin cream.
Substitute 1/3 cup melted butter and 2/3 cup whole milk for 1 cup whipping cream.
Oddly enough, this can not be whipped.
Substitute 1/3 cup melted butter and 2/3 cup whole milk for 1 cup whipping cream.
Oddly enough, this can not be whipped.
Pumpkin Pie Spice
Substitute 1/2 teaspoon ground cinnamon plus 1/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg and 1/8 teaspoon ground cloves for 1 teaspoon pumpkin pie spice.
Chocolate Cookie Bars
1 c Light Corn Syrup
1 c sugar
1 c creamy peanut butter
6 c crispy rice cereal
1 c semi-sweet chocolate chips
1 c butterscotch chips
Directions:
Cook corn syrup and sugar together in a large pan over medium heat, stirring to dissolve sugar. Bring mixture to a boil. Remove from heat. Stir in peanut butter; mix well. Add cereal; stir until evenly coated.
Pour in large pan.
Melt chocolate and butterscotch chips over low heat, stirring constantly. Spread over cereal.
Cool at least 45 minutes, or until firm. Cut into bars.
1 c sugar
1 c creamy peanut butter
6 c crispy rice cereal
1 c semi-sweet chocolate chips
1 c butterscotch chips
Directions:
Cook corn syrup and sugar together in a large pan over medium heat, stirring to dissolve sugar. Bring mixture to a boil. Remove from heat. Stir in peanut butter; mix well. Add cereal; stir until evenly coated.
Pour in large pan.
Melt chocolate and butterscotch chips over low heat, stirring constantly. Spread over cereal.
Cool at least 45 minutes, or until firm. Cut into bars.
Honey Do, or actually honey don't...
Don't have honey?
1 1/4 c brown sugar plus 1/2 tsp cream of tartar, then increase additional liquid in recipe by 1/4 c.
1 1/4 c brown sugar plus 1/2 tsp cream of tartar, then increase additional liquid in recipe by 1/4 c.
Cream of what?
You have a recipe, it calls for...Cream of tarter. "What on earth?", you think to yourself. I know, I used to think that too.
1/2 teaspoon white vinegar or lemon can be used in time of need to substitute 1/2 teaspoon cream of tarter.
1/2 teaspoon white vinegar or lemon can be used in time of need to substitute 1/2 teaspoon cream of tarter.
Measurements...
tsp. = teaspoon
tbsp. = tablespoon
pt. = pint
qt. = quart
oz. = ounce or ounces
lb. = pound or pounds
doz. = dozen
c. = cup
Dash is just a little less than 1/8 tble.
Handful is just that, a handful.
Pinch is really less than dash.
tbsp. = tablespoon
pt. = pint
qt. = quart
oz. = ounce or ounces
lb. = pound or pounds
doz. = dozen
c. = cup
Dash is just a little less than 1/8 tble.
Handful is just that, a handful.
Pinch is really less than dash.
For the love of Chocolate
Recipe calls for chocolate?
Substitute 1 oz unsweetened baking chocolate: 3 tablespoons cocoa powder with 1 tablespoon of butter, margarine or vegetable oil.
Substitute 6 oz semisweet chocolate: 9 tablespoons cocoa, 7 tablespoons sugar, 3 tablespoons shortening.
Substitute 4oz sweet baking chocolate: 4 tablespoons + 2 teaspoons sugar, 4 tablespoons cocoa, 2 tablespoons + 2 teaspoons vegetable shortening.
**These only work for when chocolate will be melted, not for use in recipes calling for hard unmelted chips like chocolate chip cookies.
Substitute 1 oz unsweetened baking chocolate: 3 tablespoons cocoa powder with 1 tablespoon of butter, margarine or vegetable oil.
Substitute 6 oz semisweet chocolate: 9 tablespoons cocoa, 7 tablespoons sugar, 3 tablespoons shortening.
Substitute 4oz sweet baking chocolate: 4 tablespoons + 2 teaspoons sugar, 4 tablespoons cocoa, 2 tablespoons + 2 teaspoons vegetable shortening.
**These only work for when chocolate will be melted, not for use in recipes calling for hard unmelted chips like chocolate chip cookies.
Evaporated Milk
Doing the math, the little 8 oz cans at the store will cost you around a buck. A gallon of milk is less than 4 dollars. Spend a little time, make your own evaporated milk.
Evaporated milk in the can is milk, with 40% to 60% less water.
In small pan, pour twice as much milk as needed. Simmer over low heat, DO NOT BOIL, until half is left.
Can be stored for a few days in frig, in a sealed container.
Evaporated milk in the can is milk, with 40% to 60% less water.
In small pan, pour twice as much milk as needed. Simmer over low heat, DO NOT BOIL, until half is left.
Can be stored for a few days in frig, in a sealed container.
Best Apple Crisp
2 cups apples (peeled and sliced)
1/2 cups flour
4/3 cup sugar
1/2 cup oats
3/4 tbsp mustard
1/4 cup butter
2/4 tsp cinnamon
In large bowl mix all ingredients but the apples. Line bottom of cake pan with apples, pour mixture on top. Bake 30 minutes at 375 degrees. Allow to cool before serving.
1/2 cups flour
4/3 cup sugar
1/2 cup oats
3/4 tbsp mustard
1/4 cup butter
2/4 tsp cinnamon
In large bowl mix all ingredients but the apples. Line bottom of cake pan with apples, pour mixture on top. Bake 30 minutes at 375 degrees. Allow to cool before serving.
Mash Potatoe Candy
1 tbsp mashed potatoes
1 cup confectionery sugar
peanut butter
Mix together confectionery sugar and potatoes, until soft but doughy. If needed, slightly add more sugar until it shapes into ball. Roll out on wax paper, sprinkle with confectionery sugar. Spread peanut butter on top, then slowly roll into 'log' shape. Freeze until hard. Slice in 1/2 bites.
*I've never used this recipe with box potatoes, rather when making real mash potatoes, I 'borrow' a spoonful after mashing but before adding seasonings.
1 cup confectionery sugar
peanut butter
Mix together confectionery sugar and potatoes, until soft but doughy. If needed, slightly add more sugar until it shapes into ball. Roll out on wax paper, sprinkle with confectionery sugar. Spread peanut butter on top, then slowly roll into 'log' shape. Freeze until hard. Slice in 1/2 bites.
*I've never used this recipe with box potatoes, rather when making real mash potatoes, I 'borrow' a spoonful after mashing but before adding seasonings.
Perfect Pie Crust
2 cups flour
1 cup shortening
1/2 cup water
1/4 tbsp salt
Mix flour, salt and shortening with fork until crumbly. Add water and mix until well blended. Make into a ball, sprinkle with flour. Divide ball in two parts, roll out.
*Makes double crust for 9 inch pan.
1 cup shortening
1/2 cup water
1/4 tbsp salt
Mix flour, salt and shortening with fork until crumbly. Add water and mix until well blended. Make into a ball, sprinkle with flour. Divide ball in two parts, roll out.
*Makes double crust for 9 inch pan.
Grape Delight
3 lbs green grapes
8 oz cream cheese
8 oz sour cream
1/2 cup sugar
1 tsp vanilla
4 tbsp poppy seeds
Cream together sour cream and cream cheese. Mix in sugar, vanilla and poppy seeds. Lightly toss in grapes.
Serve Chilled.
8 oz cream cheese
8 oz sour cream
1/2 cup sugar
1 tsp vanilla
4 tbsp poppy seeds
Cream together sour cream and cream cheese. Mix in sugar, vanilla and poppy seeds. Lightly toss in grapes.
Serve Chilled.
Strawberry Pie
6 cups fresh quartered strawberries
2 cups sugar
1 tsp vanilla
Double pie crust.
Directions:
Rinse strawberries in large bowl, drain well.
Combine one cup strawberries crushed, vanilla and sugar in small pan, simmer on low heat while stirring well until almost smooth. Bring to slow boil until glaze forms. (For sweeter pie, add more sugar, tart pie add less). Combine in bowl with remaining strawberries lightly mixing.
Fork bottom of pie crust, sprinkle with a few pinches of sugar. Spoon in strawberry mixture. Top with a little sugar. Cover with crust, bake 45 minutes at 375 degrees.
2 cups sugar
1 tsp vanilla
Double pie crust.
Directions:
Rinse strawberries in large bowl, drain well.
Combine one cup strawberries crushed, vanilla and sugar in small pan, simmer on low heat while stirring well until almost smooth. Bring to slow boil until glaze forms. (For sweeter pie, add more sugar, tart pie add less). Combine in bowl with remaining strawberries lightly mixing.
Fork bottom of pie crust, sprinkle with a few pinches of sugar. Spoon in strawberry mixture. Top with a little sugar. Cover with crust, bake 45 minutes at 375 degrees.
Cherry Pie
6 cups fresh pitted Cherries
2 cups sugar
1 tsp vanilla
2 tsp flour
Double pie crust.
Directions:
Rinse cherries in large bowl, drain well. Combine flour, vanilla and sugar. (For sweeter pie, add more sugar, tart pie add less). Lightly toss and allow mixture to sit for 15 minutes in refrigerate.
Fork bottom of pie crust, sprinkle with a few pinches of sugar. Spoon in cherry mixture, careful to exclude as much liquid as possible. Top with a little sugar. Cover with crust, bake 45 minutes at 375 degrees.
2 cups sugar
1 tsp vanilla
2 tsp flour
Double pie crust.
Directions:
Rinse cherries in large bowl, drain well. Combine flour, vanilla and sugar. (For sweeter pie, add more sugar, tart pie add less). Lightly toss and allow mixture to sit for 15 minutes in refrigerate.
Fork bottom of pie crust, sprinkle with a few pinches of sugar. Spoon in cherry mixture, careful to exclude as much liquid as possible. Top with a little sugar. Cover with crust, bake 45 minutes at 375 degrees.
Brownies
2 teaspoons vanilla extract
8 ounces melted butter
4 large eggs
1 cup sugar
1 cup brown sugar
1 1/4 cups cocoa
1/2 cup flour
1/2 tps salt
Handful of powered sugar
Directions:
Heat oven to 300 degrees. Grease and flour large cake pan.
Beat eggs in a large bowl until fluffy. Mix in sugars, and then remaining ingrediants until well blended.
Pour into pan, bake for 35 minutes. Do not over bake. Allow to cool, lightly dust with powered sugar before cutting.
8 ounces melted butter
4 large eggs
1 cup sugar
1 cup brown sugar
1 1/4 cups cocoa
1/2 cup flour
1/2 tps salt
Handful of powered sugar
Directions:
Heat oven to 300 degrees. Grease and flour large cake pan.
Beat eggs in a large bowl until fluffy. Mix in sugars, and then remaining ingrediants until well blended.
Pour into pan, bake for 35 minutes. Do not over bake. Allow to cool, lightly dust with powered sugar before cutting.
No Bake Oatmeal Cookies
3 tablespoons peanut butter
1/2 cup butter
1/2 cup milk
2 teaspoon vanilla extract
2 cups granulated sugar
1/3 cup unsweetened cocoa powder
Pinch of salt
3 cups quick oats
In large pan combine sugar, butter, milk, cocoa and salt.Boil over medium heat, stirring frequently for 3 minutes.
Remove from heat. Stir in vanilla and peanut butter; mix until peanut butter is melted. Mix in oats, until well combines. Spoon onto wax paper and allow to cool.
1/2 cup butter
1/2 cup milk
2 teaspoon vanilla extract
2 cups granulated sugar
1/3 cup unsweetened cocoa powder
Pinch of salt
3 cups quick oats
In large pan combine sugar, butter, milk, cocoa and salt.Boil over medium heat, stirring frequently for 3 minutes.
Remove from heat. Stir in vanilla and peanut butter; mix until peanut butter is melted. Mix in oats, until well combines. Spoon onto wax paper and allow to cool.
Sugar Cream Pie
1 2/3c sugar
1/2c flour
1/2tsp salt
1tsp vanilla
1c evaporated milk
1c boiling water
Directions:
Lightly mix sugar, flour, salt. Slowly add boiling water until mix dissolves. Mix in remaining ingredients. Pour into pie crust, sprinkle with nutmeg. Bake 60 minutes at 350 degrees.
1/2c flour
1/2tsp salt
1tsp vanilla
1c evaporated milk
1c boiling water
Directions:
Lightly mix sugar, flour, salt. Slowly add boiling water until mix dissolves. Mix in remaining ingredients. Pour into pie crust, sprinkle with nutmeg. Bake 60 minutes at 350 degrees.
Funnel Cakes
Ingredients:
1 egg
1/4 tsp. vanilla
2 tbsp. sugar
1 1/4 cup flour
1/4 tsp. salt
1 tsp. baking powder
1/2 cup to 1 1/2 cup milk
Directions:
1. Combine all ingredients except milk and egg. In small bowl, mix egg and 1/2 cup milk. Add to ingredients mixing well. Mixture will be doughy. Continue to slowly add in milk until pancake like mix forms.
2. Using a funnel, drop into hot oil in a swirly motion. Flip when golden brown and on bottom, and continue to fry around 30 more seconds, remove from oil.
3. Sprinkle with powdered sugar and serve.
(I do this in a fry daddy, and remove excess oil with paper towels before adding sugar)
1 egg
1/4 tsp. vanilla
2 tbsp. sugar
1 1/4 cup flour
1/4 tsp. salt
1 tsp. baking powder
1/2 cup to 1 1/2 cup milk
Directions:
1. Combine all ingredients except milk and egg. In small bowl, mix egg and 1/2 cup milk. Add to ingredients mixing well. Mixture will be doughy. Continue to slowly add in milk until pancake like mix forms.
2. Using a funnel, drop into hot oil in a swirly motion. Flip when golden brown and on bottom, and continue to fry around 30 more seconds, remove from oil.
3. Sprinkle with powdered sugar and serve.
(I do this in a fry daddy, and remove excess oil with paper towels before adding sugar)
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