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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.
Showing posts with label recipes. Show all posts
Showing posts with label recipes. Show all posts
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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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.
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.
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.
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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