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~PECAN PRALINES~
1 Cup Sugar
1 Cup Light Brown Sugar-pack
3 Tbs.Butter
2/3 Cup Sweet Condensed Milk
1-1/2 Tbp Pure Vanilla
1-1/2 Cup Pecan Pieces, suit your taste
1. Combine everything but the vanilla and pecans in a heavy saucepan over medium heat. Stir with a wooden spoon as you cook, being very careful not to splash. The mixture will first turn translucent. Add the vanilla and pecans at that point.
2. Continue to cook and stir. The mixture will begin to brown slowly. The whole trick to making good pralines-and it is tricky-is to get them off the heat at the right point. The reading you should see on the candy thermometer should be the "soft ball" temperature, about 235 degrees. It will take about 15 or 20 minutes.
3. With a large spoon, drop some of the praline mixture onto a cookie sheet, waxed paper, or a marble slab. Making the discs about 2 or 3 inches across. Allow to cool. Remove with a very thin spatula and wrap tighly with wax paper.
I suggest lining the cookie sheet with wax paper.
This should produce 16 to 20 delicious Pecan Pralines, enjoy!
~BANANA SPLIT DESSERT~
8 Tbsp. Butter or Margarine(One Stick)
2 cups Graham Cracker Crumbs
2-1/3 cups Confectioner's Sugar
8 oz. pkg Cream Cheese,softened
15 oz.can Crushed Pineapple
1 cup Prep Whipped Cream
3-6 Bananas, sliced
1 pkg Instant Chocolate Pudding
1 1/2 cup Milk
Additional Whipped Cream for Topping
Maraschino Cherries and Chopped Nuts
To prepare the first layer of your banana split dessert, melt butter in a 9-inch by 13-inch glass baking dish. Stir in graham cracker crumbs and press with a fork to make crust. Bake for about 5 minutes in a pre-heated 200-F degree oven. Set aside to cool.
Prepare the second layer by combining sugar, cream cheese, pineapple, and prepared whipping cream in a large mixing bowl. Beat with a mixer to thoroughly combine all ingredients. Spread the mixture evenly over the top of the graham cracker crust. Slice enough bananas to completely cover the pineapple-cream layer of your dessert. Prepare instant chocolate pudding with milk and pour mixture over the top of the banana slices. Refrigerate to set and store. Just prior to serving, top with additional whipped cream, and sprinkle with nuts and maraschino cherries. Refrigerate to store
Makes 12 Servings.
~APPLESAUCE LOAF~
1 cup shortening
1 1/2 cups brown sugar-pack
4 Eggs
2 1/2 cups all-purpose flour-sift
1 tsp baking powder
1/2 tsp baking soda
1 1/2 tsp salt
2 tsp cinnamon
3/4 tsp cloves
3/4 tsp nutmeg
2 cups canned applesauce-sweetened
1 1/2 cups oats-uncooked-quick or regular
1 cup raisins
1 cup pitted dates-cut in small pieces
1 cup coarsely chopped nuts
Preheat oven to 275 degrees. Beat shortening and sugar together until creamy. Add eggs, one at a time, beating well after each addition. Sift together 2 cups of the flour, baking powder, soda, salt and spices. Add alternately with applesauce to creamed mixture; blend well. Stir in oats. Combine remaining 1/2 cup flour with raisins, dates, and nuts; stir to coat fruits and nuts evenly with flour. Stir into batter. Pour into 2 greased and waxed paper-lined 8-1/2" x 4-1/2" x 2-1/2" loaf pans. Set a pan of hot water in the bottom of oven before adding loaves. Bake loaves for 2 hours. Loosen edges; cool on wire rack about 10 minutes. Remove from pans; cool thoroughly. Wrap cooled bread in plastic and store one day before slicing.
~FRENCH COOKIE~
40 graham crackers-3 1/2 cups crushed
12 oz chocolate chips
1/4 pd butter
1/2 pt cream
1 cup brown sugar
2 cups chopped nuts
1 jar maraschino cherries-halved
3 bars Hershey milk chocolate
tiny waxed cups, candy papers
Preheat oven to 375 degrees. Cream the brown sugar and butter. Add cream, graham crackers, nuts, and chocolate chips. Mix well and fill the tiny waxed cups (candy papers) 2/3 full. Bake on cookie sheet for 10 minutes or until set. While the cookies are still hot, place 1/2 square of Hershey milk chocolate on top of each cookie. After the cookies have cooled, place half of a cherry on top of the cookie. Makes"50 cookies"
~LEMON POPPY SEED MUFFINS~
2 Cups Flour
3/4 Cups Sugar
1/4 Cups Poppy Seeds
2 tsp Baking Powder
1 tsp Baking Soda
1/2 tsp Salt
2 Eggs
1 Cup Lemon Flavored Yogurt
1/4 Cup Vegetable Oil
1 Tbsp Grated Lemon Zest
1/3 Cup Lemon Juice
3 Tbsp Sugar
Preheat oven to 400*. Grease a muffin pan, use non stick muffin pan or line with paper muffin liners.
Combine the flour, 3/4 cup sugar, poppy seeds, baking powder, baking soda and salt. In a separate bowl mix the eggs, yogurt, vegetable oil and lemon zest. Blend well and pour over the flour mixture. Mix until just combined. Do no over mix! Spoon batter evenly between the prepared muffin cups.
Bake at 400* for 20 minutes.
Combine the lemon juice with the remaining 3 tablespoons sugar. Stir until sugar dissolves.
Once the muffins are baked pierce the tops several times with a toothpick. Slowly pour about 1 tablespoon of the lemon juice and sugar mixture over the tops of each muffin. Let muffins cool in pans for 10 minutes before removing them from the tin.
~"LOADED" COOKIES~
1 1/2 cups all-purpose flour
1 tsp baking soda
1/4 tsp salt
1/3 cup butter
1 cup dark brown sugar
1 cup granulated sugar
1/2 cup cooking oil
2 eggs
1 tsp vanilla
1 1/2 cup rolled oats
1 cup coconut
1 cup raisins
1 cup semisweet chocoloate chips
1/2 cup chopped walnuts
In a bowl, stir together flour, baking soda and salt, set aside. In a very large mixing bowl, beat butter with electric mixer 30 seconds. Beat in sugars, oil, eggs and vanilla. Add flour mixture, beat till well combined. Stir in rolled oats, coconut, raisins, chocolate pieces and walnuts. Drop by rounded teaspoons 2 inches apart on an ungreased cookie sheet. Bake in a 325 degree oven for 10 to 12 minutes or till edges are lightly browned. Cool 1 minute on cookie sheet and transfer to wire racks to set. Makes 48 cookies
~FIDDLE FADDLE~
3/4 Cup Granulated sugar
1/4 Cup Brown sugar
1/2 Cup Butter
1/2 Cup Corn syrup
1/2 Cup Water
1/2 tsp Salt
1/2 tsp Real Vanilla
1-1/3 bags Plain microwave popcorn
1/2 Cup Roasted Almonds
Combine sugar, butter, corn syrup, water and salt in a large saucepan over medium heat. You're going to bring the candy to 265-275 degrees, or what is known as the hard ball stage. For this it's best to use a candy thermometer. If you don't have one, don't worry. Drip the candy into a small glass of cold water. If the candy forms a very hard, yet slightly pliable ball, bingo, you're there. Watch your mixture closely so that it doesn't boil over.
While candy cooks, pop both bags of popcorn and spread about 2 quarts or 1 1/3 bags of popcorn on one large or two small cookie sheets. Put the popcorn in your oven set on its lowest temperature. This will keep the popcorn hot so that the candy will coat better. When your candy has reached the hard ball stage, add the vanilla. Pull the popcorn from the oven and, working quickly, pour the candy over the popcorn in thin streams. Mix the popcorn so that each kernel is coated with candy, put the popcorn back into the oven for five more minutes, then stir once again. This will help to coat each kernel. You can repeat this step once more if necessary to get all of the popcorn coated. Pour popcorn onto a large sheet of wax paper to cool. Spread the popcorn out, but be careful...it's hot.
When popcorn is cool, break it up and immediately put it into a tightly sealed container, such as Tupperware. This will ensure that it stays fresh. This stuff gets stale very quickly in moist climates if left out.
~CHERRY PIE~
2 cans Tart Cherries-unsweetened, or
4 cups frozen cherries
1 Cup Sugar
3 Tbsp Quick-Cooking Tapioca
1/2 tsp Almond Extract
2 Pastry for crust, 9 inch pie
2 Tbsp Butter or Margarine
If using canned cherries, drain them well. Discard the juice or save for another use. If using frozen cherries, it is not necessary to thaw them. Combine well drained canned cherries, or frozen, sugar, tapioca and almond extract in a large mixing bowl; mix well. Let stand 15 minutes.
Line a 9 inch pie plate with pastry. Fill with cherry mixture and dot with butter. Adjust top crust, cutting slits for steam to escape, OR cut top crust into strips and make a lattice-top pie.
Bake in a preheated 400* oven for 50 to 55 minutes, or until crust is golden brown and filling is bubbly.
Note: the pie may bubble over so using a cookie sheet under the pie will help prevent oven messes.
Makes 8 servings
~YUMMY CAKE~
1 pkg yellow cake mix with pudding
1 can crushed pineapple-large
1 pkg vanilla pudding mix-large
3 or 4 bananas
1 cool whip-large
chopped pecans
Bake cake as directed. Punch holes in cake. Mix pudding as directed. Pour over cake. Spread pineapple. Cover with sliced bananas. Cover with cool whip. Chop nuts on top. This is a very rich cake.........Enjoy
~BANANA CAKE~
1/2 cup margarine
1 cup sugar
1/2 cup Egg Beaters® 99% egg substitute
1 cup mashed bananas
1/2 tsp vanilla
1/2 cup sour cream
2 cups flour (sifted)
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
Topping
1/2 cup nuts (finely chopped)
1/4 cup sugar
1/2 tsp cinnamon
Cream margarine until light. Gradually beat in sugar. Beat in eggs, one at a time. Mix well. Add bananas, vanilla & sour cream. Sift dry ingredients together & fold into creamed mixture just until blended.
Topping:
Combine nuts, sugar & cinnamon
Sprinkle half the topping over bottom of a well greased & floured tube pan. Spoon in half of the batter. Sprinkle with remaining topping & cover with remaining batter. Bake at 350F for 45 minutes. When finished, invert pan & cool. Sprinkle top with powdered sugar, if desired.
~TURTLE BROWNIES~
4 sq Unsweetened Baking Chocolate
3/4 cup Butter or margarine
2 cups sugar
4 eggs
1 cup flour
1 pkg. 14 oz-caramels-unwrap
1/3 cup heavy cream
2 cups pecans or walnut halves
1 pkg. 12 oz-Semi-sweet Chocolate Chips
Heat oven to 350 degrees. Grease foil-lined 13x9-inch baking pan. Microwave chocolate squares and butter in microwavable bowl on HIGH 2 minutes or until butter is melted. Stir until chocolate is completely melted. Stir sugar into chocolate until well blended. Mix in eggs. Stir in flour. Spread 1/2 of batter in prepared pan. Bake 25 minutes, or until batter is firm to the touch. Meanwhile, microwave caramels and cream in microwavable bowl on HIGH 3 minutes or until caramels begin to melt. Whisk until smooth. Stir in 1 cup of nuts. Gently spread caramel mixture over brownie batter in pan. Sprinkle with chocolate chips, if desired. Pour remaining unbaked brownie batter evenly over caramel mixture, sprinkle with remaining nuts. Bake an additional 30 minutes. Cool in pan. Run knife around the edge of pan to loosen brownies from sides. Lift from pan using foil as handles. Cut into 24 fudgy brownies or add frosting below.
CARAMEL FROSTING:
1/2 cup margarine or butter
1 cup packed brown sugar
1/4 cup milk
2 cups powered sugar
Heat margarine in 2-quart saucepan until melted. Stir in brown sugar. Heat to boiling, stirring constantly. Boil and stir over low heat 2 minutes; stir in milk. Heat to boiling; remove from heat. Cool to lukewarm. Gradually stir in powdered sugar. Place pan of frosting in bowl of cold water; beat until smooth and spreading consistency. If frosting becomes too stiff, stir in additional milk, 1 teaspoon at a time. Frosts a 13x9-inch cake or fills and frosts two 8- or 9- inch cake layers.
Yield: 24 Servings
~STRAWBERRY SHORTCAKE~
Biscuits (makes 12)
4 cups flour
2 tbsps baking powder
1/2 cup sugar
1 1/2 tsps salt
lemon zest
1/2 tsp nutmeg
8 tbsps butter-COLD-cut into chips
2 cups buttermilk
Filling for 6 people:
3 pints strawberries, hulled and sliced
1/4 cup fine sugar
1 pint heavy cream, whipped
1 day ahead, mix the berries with the sugar and allow to sit overnight to extract fresh strawberry juices. The day of serving prepare the biscuits. Combine all dry ingredients in the bowl of a food processor. Pulse to combine. Add cold butter chips and pulse until the mixture resembles corn meal. Remove to a work bowl and add the buttermilk while mixing with hands until a sticky but firm dough forms. Line a baking sheet with parchment paper and spray with a non-stick spray. Make rough shape balls of dough , 3-4 inches in diameter. Brush with buttermilk and sprinkle with sugar. Bake at 400 for about 20-25 minutes or until done. Split the biscuits and fill with strawberries and their juices and top with other half of biscuit. Top with whipped cream and garnish with whole strawberry.
Yield: 6 Servings
~COCONUT CREAM PIE~
3/4 cup sugar
7 tbsps flour
1/4 tsp salt
2 eggs
3 cups rich milk, scalded
1 tsp vanilla
1 baked 8 or 9 inch pastry shell
1/2 cup heavy cream, whipped
3/4 cup shredded or flaked coconut
Mix together the sugar, flour, salt, and eggs. Slowly stir in the scalded milk. You may use light cream in place of the milk or part cream and part milk; or, for a rich flavor, use part milk and part evaporated milk. Return the mixture to low heat, and stir constantly until it begins to boil.
Reduce the heat to simmer and continue to stir and cook 2 to 3 minutes. Remove from the heat and add the vanilla. Cool to room temperature. Fold the coconut into the cooled cream pie filling, or add layers of coconut as you pour the filling into the shell. Top with whipped cream and sprinkle with coconut, or top with a meringue, sprinkle with coconut, and bake at 350 degrees for 5 minutes.
~COCONUT CAKE~
CAKE
2/3 cup butter or margarine-soft
1-3/4 cups sugar
2 eggs
1-1/2 tsps vanilla
2-3/4 cups all purpose flour
2-1/2 tsps baking powder
1 tsp salt
1-1/4 cups milk
Heat oven to 350*. Grease and flour two 9-inch or three 8-inch round pans. In large mixing bowl , mix butter,sugar,eggs and vanilla until fluffy. Beat 5 minutes on high speed, scraping bowl occasionally. On low speed , mix in four, baking powder, and salt alternately with milk. Pour into pans. Bake 30-35 minutes or until wooden pick inserted in center comes out clean. Cool.
FILLING FOR CAKE
1 cup sugar
3 Tbsps cornstarch
1 tsp vanilla or almond extract
2 cups grated coconut
1 cup milk
3 Tbsps butter
pinch of salt
Mix sugar with cornstarch in saucepan. Add salt and milk and heat to dissolve. Add coconut and cook until thick, stirring. Add butter and vanilla and cool slightly. Spread between each cooled layer. Plenty for a three layer cake.
FLUFFY WHITE FROSTING
3 egg whites unbeaten
2 cups sugar
1/4 tsp cream of tartar
2 tbsps white Karo syrup
1 tsp vanilla
7 Tbsps boiling water
Grated Coconut
Combine first five ingredients in deep pan. Blend on low speed with mixer, then add boiling water and over very low flame, or in double boiler, beat on high speed until frosting stands in peaks. Frosts three 8 or 9 inch layers. Sprinkle grated coconut over entire frosted cake. You may garnish top with 2-4 cherries.
~CHOCOLATE CHIP COOKIES~
2/3 cup shortening
2/3 cup butter or margarine-soft
1 cup sugar
1 cup brown sugar-pack
2 eggs
2 tsps vanilla
3-1/2 cups all purpose flour
1 tsp baking soda
1 tsp salt
1 cup chopped nuts-if desired
2 6-oz pkgs semisweet chocolate chips
Heat oven to 375*. Mix thoroughly shortening, butter, sugars, eggs, and vanilla. Stir in remaining ingredients. Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased baking sheet. Bake 8-10 minutes or until light brown. Cool slightly before removing from baking sheet. Makes about 7 dozen cookies.(I have used this recipe for 30 years.)
~MICROWAVE FUDGE~
3 cups semi-sweet chocolate chips
1 can sweetened condensed milk (14 oz)
1/4 cup butter or margarine
1 cup chopped english walnuts
Place all ingredients except nuts into large microwavable bowl. Microwave until chocolate chips are melted, usually 3 to 5 minutes, stirring once or twice during cooking. Remove from oven and stir in nuts. Pour into well greased baking dish, 8 x 8 or similar size. Smooth out evenly and put into refrigerator until set. Makes about 2 pounds.
Variation: Substitute 1 cup peanut butter chips for 1 cup of chocolate chips.
P.S. I always substitute 2 cups of peanut butter chips for 2 cups of chocolate chips because we love peanut butter fudge so much.This recipe is a favorite no matter where I take it. You will love it! Enjoy !
~RED VELVET CAKE~
2 eggs
1-1/2 cups sugar
2-1/2 cups plain flour
1 cup buttermilk
1 bottle red food coloring
1-1/2 cup cooking oil, Wesson
1 tsp. vinegar
2 tsp. cocoa
1 tsp. baking soda
Preheat oven to 350 degrees. Grease 3 layer pans and line with double thickness of wax paper. Mix dry ingredients together. Add remaining liquid ingredients. Mix until creamy and smooth. Bake for 25 to 30 minutes.
Cream Cheese Frosting:
8 oz. package of cream cheese
1 stick of margarine
1 box confectioner's sugar
1 tsp. vanilla
1 cup chopped nuts
Cream margarine and cream cheese. Add sugar gradually. Add remaining ingredients. Mix until smooth. Ice cake and sprinkle with chopped nuts.
~CHEWY OATMEAL COOKIES~
1/2 cup butter or margarine
1/2 cup granulated sugar
1/2 cup brown sugar, light or dark
1 egg
1 tsp vanilla
1 tsp cinnamon
1/4 tsp salt
1 tsp baking powder
1/2 tsp baking soda
1-1/4 cups All-Purpose Flour
1-1/2 cups old-fashioned rolled oats
1/2 cup dried cranberries
1-1/2 cups chopped dried apples
3/4 cup chopped nuts-walnuts or pecans
In a large mixing bowl, cream together the butter or margarine and the sugars. Add the egg and vanilla, and beat till smooth. Stir in the remaining ingredients, mixing till everything is well combined. Drop the dough by heaping tablespoonfuls onto lightly greased or parchment-lined baking sheets, leaving about 1 1/2 inches between each ball of dough. Bake the cookies in a preheated 350°F oven for 12 to 15 minutes, or until they're golden brown. Remove them from the oven, and cool on a wire rack. Store them in airtight container. Makes three dozen 2 1/2-inch cookies.
~BEST CHOCOLATE CAKE~
2 cups all-purpose flour
2 cups sugar
1 tsp soda
1 tsp salt
1/2 tsp baking powder
3/4 cup water
3/4 cup buttermilk
1/2 cup shortening
2 eggs
1 tsp vanilla
4 oz melted unsweetened chocolate-cool
Heat oven to 350*. Grease and flour two 9-in or three 8-in layer baking pans. Measure all ingredients into large mixing bowl. Blend 1/2 min. on low speed scraping bowl constantly. Beat 3 min. on high speed. Pour evenly into pans. Bake 30-35 min. or until wooden pick inserted in center comes out clean. Cool and frost.
Chocolate Butter Cream Frosting
6 tbsp. butter or margarine, softened
1/2 cup Hershey's cocoa
2 2/3 cup powdered sugar
1/3 cup milk
1 tsp. vanilla
Cream butter in a small mixer bowl. Add cocoa and sugar alternately with milk. Beat to spreading consistency. Blend in vanilla. Makes 2 Cups frosting
~CARROT CAKE~
3 cups self-rising flour
2-1/2 cups sugar
1 tbsp cinnamon
1 tsp salt
4 lg eggs
1-1/2 cups oil
1 tbsp vanilla
2 cups shredded carrots
2 cups chopped walnuts
1 20-oz can crushed pineapple WITH juice
Preheat oven to 350º. Grease and flour 2 round cake pans. In a bowl, mix flour, sugar, cinnamon & salt.
In another bowl, whip 4 eggs lightly, stir in oil & vanilla. Add in carrots, nuts & pineapple WITH juice. Stir into flour mixture. Pour into pans, bake about 40-45 minutes. Of course we have to have cream cheese icing, here is the recipe I use--
1 8-oz pkgs cream cheese, softened
1 stick butter, softened
3-4 cups powdered sugar
milk, a few spoonfuls for the right consistency
Beat cheese & butter together till fluffy, fold in sugar a little at a time, then add milk if needed. Decorate as desired.
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