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A B C D E F G H I J K L M N O P Q R S T U V W X Y Z
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Apple Walnut Cake
Yvonne Robinett |
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3 cups flour |
2 1/4 cups sugar |
| 1 tsp baking soda |
2 tsp vanilla |
| 1/2 tsp salt |
2 cups chopped walnuts |
| 1 cup vegetable oil |
3 cups peeled, chopped apples (about 4) |
| 3 eggs |
1/2 cup flaked coconut |
Sift together flour, soda, salt, & set aside. Combine oil, eggs, sugar, & vanilla. Beat at medium speed with mixer 2 minutes. Add flour mixture and beat at low speed just until blended. Fold in walnuts, apples, and coconut. (Batter will be very stiff.) Spoon batter into a greased and floured 10-inch tube pan. Bake at 350 degrees for 1 hour and 25-30 minutes or until a toothpick inserted in center comes out clean. Cook in pan 10 minutes. Remove from pan and place on a serving plate. Immediately drizzle Brown Sugar Glaze over cake while both are still warm.
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Brown Sugar Glaze |
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1/2 cup firmly packed light brown sugar |
1/4 cup milk |
| 1/2 cup butter |
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Combine all ingredients in a heavy saucepan. Bring to a full boil. Cook for 2 minutes, stirring constantly. Let cool to lukewarm.
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Baked Chicken with Artichoke Hearts
Kim Clarke |
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6 Boneless, skinless chicken breasts
2 Tbs cooking oil
1/2 lb sliced mushrooms
1 can artichoke hearts, drained and sliced
2 cloves garlic, minced |
1 1/2 tsp salt
1/2 tsp pepper
1/2 tsp oregano
16 oz. can diced tomatoes
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Heat oil in large skillet. Dredge chicken breats in seasoned flour mixture. Brown over low heat in skillet. Drain chicken breasts on paper towels. Place chicken breasts in 13 x 9 inch casserole dish.Arrange mushrooms and artichoke hearts between chicken breasts. Combine garlic, saslt, pepper, oregano, and diced tomatoes. Pour mixture over chicken breasts. Cover and bake at 350 degrees approximately 45 minutes or until chicken is no longer pink. Serves 6.
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Blueberry Buckle*
Nan Dean |
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1/2 cup (1 stick) unsalted butter, room temp
Butter for pan
2 cups all-purpose flour, plus more for pan
1 1/2 tsp baking powder
1/2 tsp salt
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3/4 cup sugar
1 large egg
1 tsp pure vanilla extract
1/2 cup milk
5 cups wild or cultivated blueberries |
Heat oven to 350 degrees. Butter a springform baking pan and dust with flour, tapping our excess. Set aside. In a medium bowl, sift together the flour, baking powder, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until light and fluffy, about 3 minutes. Reduce mixer speed to low, and add egg and vanilla, beating until fully combined. Add reserved flour mixture, alternating with the milk, a little of each at a time, starting and ending with the flour mixture. Remove from mixer. Gently fold in blueberries. Pour batter into prepared pan; sprinkle streusel topping over cake. (Streusel topping is added before cake is baked.) Bake until cake tester comes our better-free, about 60-70 minutes. Transfer to a wire rack to cool for 10 minutes. Remove from pan. Cool for 15 minutes before serving. *This is a Martha Stewart recipe and is great for this time of year! When it says to use fresh blueberries, she means it. It doesn't work with frozen-too much moisture. |
Streusel Topping |
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1 cup all-purpose flour
1/4 cup packed light-brown sugar
1 tsp ground cinnamon |
1/4 tsp salt
6 Tbsp unsalted butter, room temp
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In medium bowl, combine flour, sugar, cinnamon, and salt. Using a pastry blender or fork, cut in the butter until fine crumbs form. Using hands, squeeze together most of the mixture to form large clumps. The topping can be frozen in an airtight container for up to 6 months.
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Chicken Logs
Cheryl Isom |
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2 (8 oz) cans refrigerated crescent dinner rolls
1 (8 oz) and 1 (3 oz) cream cheese, softened
1 can white chicken meat drained and chopped
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1 small can chopped mushrooms
1 egg beaten
1 to 2 Tbsp poppy seed |
Separate crescent dinner rolls into 8 rectangles and press perforations to seal. Combine cream cheese, chicken, mushrooms and salt (to taste), mixing well. Spread chicken mixture in equal portions over each rectangle of dough. Starting at long sides; roll up each rectangle jellyroll fashion; pinch seams to seal. Slice logs into 1-inch pieces. Place seam down on a non-greased baking sheet. Brush each log with beaten egg and sprinkle with poppy seeds. Bake at 375 degrees for 10 to 12 minutes. Makes 4 dozen.
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Cinnamon Rolls
Kirk Kirkpatrick |
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Frozen bread dough (3 loaves in package)
Raisins, brown sugar, cinnamon |
Butter or oleo (melted)
Pecans |
Put out bread dough to rise. After dough as risen, roll out to approximately 1/4 inch thickness. Smear on melted butter, sprinkle brown sugar to cover, then add cinnamon, raisins, and nuts. Roll up into long roll. Slice in 1/2 inch slices and place in greased pan, cut side up. Let rise again. Cook in greased pan in 350 degree oven until light brown. Ice with icing made of confectioner's sugar and milk, made to desired consistency. That's it!
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Date Pinwheels
Margaret Jones |
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Dough:
1 cup butter
1 cup brown sugar
1 cup white sugar
2 eggs, beaten well
4 cups flour
1 tsp baking soda
1/4 tsp salt |
Filling:
1 lb dates, chopped fine
1/2 cup sugar
2/3 cup water
dash of salt
1/2 cup chopped pecans
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To make filling, combine dates, sugar, and water in a pan and cook over medium heat for 5 minutes. Remove from heat and add salt and pecans. Allow to cool slightly. To make dough, combine butter, sugars, eggs, flour, baking soda and salt in a large bowl. Mix well. Chill dough 30 minutes, then divide into four balls. Roll our a ball of dough between 2 pieces of wax paper into a sort of rectangle. Spread 1/4 of the filling on dough evenly. Roll up long side, like a jellyroll. Wrap in was paper. Repeat with all dough and filling. Refrigerate rolls, wrapped in wax paper overnight. At baking time, slice rolls into 1/4-inch thick slices and place on cookie sheet lightly coated with baking spray. Bake for 8-10 minutes at 350 degrees or until lightly browned. Cool on rack. Make 5-6 dozen.
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Elegant Strawberry Meringue Cake
Susan Keen |
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1 two-layer yellow cake mix
1/3 cup water
1 tsp grated orange peel
1/4 cup sugar
1 cup sugar
2 cups whipping cream |
1 cup orange juice
4 egg yolks
4 qt egg whites
1/4 tsp cream of tartar
1 qt fresh strawberries
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Combine cake mix, orange juice, water, egg yolks, and orange peel. Beat 4 minutes on medium speed of electric mixer. Pour into 2 greased and wax paper-lined 9-inch round cake pans. Beat egg whites with cream of tartar until soft peaks form. Gradually add 1 cup sugar, beating until stiff peaks form. Gently spread meringue evenly over batter. Bake at 350 degrees for 25-40 minutes. Let cake sit about 15 minutes and carefully remove layers from pans, keeping meringue side up. Whip cream with 1/4 cup sugar. Spread 3/4 of whipped cream over bottom cake layer. Arrange sliced strawberries on whipped cream. Add top layer meringue side up. Garnish with remaining whipped cream and whole strawberries. You may serve extra sweetened strawberries and sweetened whipping cream if you like.
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Jo Ellen's Jambalaya
Jo Ellen Lee |
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1 large container of sausage (Owens, 2 lb)
3 Tbsp of thyme, chopped (not powdered)
1 large slice of cooked ham (cut into small squares)
4 bay leaves
2 Tbsp parsley
2 Tbsp caraway seeds
2 ribs of celery (chopped)
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1 bell pepper (chopped)
5 green onions (chopped, stems and all)
1 medium onion (chopped)
1 can of diced tomatoes
1/2 can Rotel (tomatoes and green chilies)
2 cups white rice
4 cups water
1 lb cooked shrimp (peeled and de-veined) |
Brown all sausage and chop into very small pieces in a large soup pot. Add spices, chopped vegetables, tomatoes, Rotel, ham, rice, and water. Cook on medium heat in pot until water is cooked out. Pour into 9 x 13 casserole dish and warm at 350 degrees. Add the cooked shrimp about five minutes before serving. Best if made a day ahead.
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Lasagna
Janie Milam
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1 1/2 lbs of lean ground beef
2 Tbsp ground or coarse pepper
1/2 cup sugar
1/2 cup worchester sauce
1 (26 oz) jar of your favorite spaghetti sauce |
1/2 cup fresh parmesan cheese
2 cups mozzarell cheese
1 cup monterrey jack cheese
9 lasagna noodles, cooked and drained
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Preheat oven to 375 degrees. Brown meat and drain well. In medium sauce pan add cooked ground beef, pepper, sugar, worchester sauce, and spaghetti sauce. Let simmer for 30 minutes. In a separate bowl mix the 3 cheeses together. Using a 9 x 13 baking dish, start with a light layer of sauce then add 3 noodles, then cheese. Repeat layers ending with cheese. Bake for 30 minutes or until casserole is bubbling. Remove from oven and let stand 15 minutes before serving.
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Nutty Orange Coffee Cake
Nan Dean |
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1 1/2 cups granulated sugar
1 cup chopped nuts
4 tsp grated orange rind
1/2 (8 oz) package reduced-fat cream cheese |
2 (11 oz) cans refrigerated butternilk biscuits
3/4 cup butter or margarine, melted
1 cup sifted powdered sugar
2 Tbsp fresh orange juice |
Combine first three ingredients in a small bowl and set aside. Place about 1 tsp of cream cheese on half of each biscuit. Fold biscuit over cheese, pressing edges to seal. Dip biscuits in melted butter, and dredge in sugar mixture. Place, curved side down, in a lightly greased 12-cup Bundt pan, spacing evenly. Drizzle any remaining butter over biscuits. Sprinkle with any remaining sugar mixture. Bake at 350 degrees for 40 minutes or until done. Immediately invert onto a serving plate.
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Pralines
Kirk Kirkpatrick |
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3 cups sugar
1 cup buttermilk
1 tsp soda |
1 Tbsp butter
1 cup pecans (may use 2 cups)
1 tsp vanilla |
Combine first four items and slowly bring to a soft boil in large sauce pan. It will turn a nice brownish color. (Use a candy thermometer.) Stir continually. Take from fire when at soft boil and add pecans and vanilla. Return to fire and let rise to soft boil again. Take from fire, beat until thick. Spread onto waxed paper. (Put newspaper under wax paper to keep candy from sticking.)
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Sesame Cookes
Sandra Shoemaker |
1 1/2 sticks of soft butter
2 eggs
1 1/2 cups brown sugar
1 1/4 cups flour
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1 teaspoon vanilla
1 cup toasted sesame seeds
1/4 tsp baking powder |
Place foil on baking sheet and place 1 teaspoon of dough on top of the foil for each cookie. Bake at 325 degrees until brown on the edges. Cook and peel from the foil.
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Sour Cream Pound Cake
Nettie Ramsey |
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6 eggs
Dash of salt
3 cups sugar
2 sticks margarine (softened) |
2 cups flour
2 Tbsp vanilla
1/4 tsp baking soda
1 cup sour cream |
Cream together sugar and softened margarine. Beat in eggs one at a time. Add dry ingredients and mix well. Stir in vanilla and sour cream. Bake in tube pan that has been sprayed well with Baker's Joy. Ovens are different. My original recipe said 2 1/2 hours at 225 degrees. It works. The last one I made cooked at 300 degrees for 1 1/2 hours. It worked also. The aroma will make your home so nice and will be great for drop-in guests as it keeps well. It is delicious with strawberries or peaches.
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Three Cheese Tortellini Salad
Nan Dean |
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1 (7 oz) pkg. cheese tortellini
1 cup sliced celery
1 cup fresh broccoli florets
4 oz (1 cup) cubed cheddar cheese
1 (2 1/4 oz) sliced ripe olives, drained
1 cup celery tomatoes, halved* |
Parmesan Dressing:
1/2 cup mayonnaise or salad dressing
3 Tbsp grated Parmesan cheese
1-2 Tbsp milk
1 Tbsp lemon juice
1 1/2 tsp chopped fresh marjoram or 1/2 tsp dried
marjoram leaves |
Cook tortellini to desired doneness as directed on package. Drain. Rinse with cold water. Cover. Refrigerate for 30 minutes. In large bowl, combine all salad ingredients except tomatoes. Toss gently. In small bowl, combine all dressing ingredients. Blend well. Pour dressing over salad. Toss gently. Cover. Refrigerate for 2 to 3 hours or overnight to blend flavors. Just before serving, add tomatoes. Toss gently. Makes 6, 1 cup servings. *I use grape tomatoes and add with other ingredients.
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