RECIPES
Whenever we get together, someone brings a dish that is followed by the question, "How do you make this?" Do you have one of those recipes that you would like to share? If you do, please email me the recipe and it will be added to our recipe page.
Whenever we get together, someone brings a dish that is followed by the question, "How do you make this?" Do you have one of those recipes that you would like to share? If you do, please email me the recipe and it will be added to our recipe page.
CARROT CAKE - from Cindy Painter
4 eggs
2 cups sugar
3 cups finely shredded carrots
1 8 oz. package cream cheese, softened
1 1/2 cups vegetable oil
2 cups all purpose flour
2 teaspoons baking soda
1 1/2 teaspoon cinnamon
1 teaspoon salt
1 8 oz. can crushed pineapple, drained
1 cup chopped walnuts
Beat eggs & sugar. Add carrots, cream cheese, & oil. Beat until smooth. Add dry ingredients, mix well. Stir in pineapple & nuts. Pour into a greased 13" x 9" x 2" baking pan. Bake at 350 degrees for 55-60 minutes or until cake tests done.
CREAM CHEESE FROSTING
2 3 oz. packages of cream cheese, softened
3 cups confectioners sugar
6 Tablespoons butter, softened
1 teaspoon vanilla
Combine ingredients in a small bowl. Mix until well blended. Store in refrigerator.
4 eggs
2 cups sugar
3 cups finely shredded carrots
1 8 oz. package cream cheese, softened
1 1/2 cups vegetable oil
2 cups all purpose flour
2 teaspoons baking soda
1 1/2 teaspoon cinnamon
1 teaspoon salt
1 8 oz. can crushed pineapple, drained
1 cup chopped walnuts
Beat eggs & sugar. Add carrots, cream cheese, & oil. Beat until smooth. Add dry ingredients, mix well. Stir in pineapple & nuts. Pour into a greased 13" x 9" x 2" baking pan. Bake at 350 degrees for 55-60 minutes or until cake tests done.
CREAM CHEESE FROSTING
2 3 oz. packages of cream cheese, softened
3 cups confectioners sugar
6 Tablespoons butter, softened
1 teaspoon vanilla
Combine ingredients in a small bowl. Mix until well blended. Store in refrigerator.
Rachel Ray's Five Minute Fudge - But this is Ramona's version and it is wonderful!
Stir the chips and milk until they melt together, about 3 minutes. Have a GH (Grown-up Helper) move the pan off the stove if its too heavy. Place the pan on a pot holder so it does not burn the kitchen counter. Stir in the nuts and craisins. Scoop the fudge into the cake pan. Let it be all bumpy and funky on top. Decorate the fudge with walnuts if desired.
Put the fudge in the fridge and chill until firm. Loosen the sides and bottom of the fudge with a spatula. Cut the fudge into thin slices to serve." - From Ramona Ndlovu
- Unsalted butter, softened, to coat the pan
- One 12 ounce package semisweet chocolate chips
- 1/2 cup butterscotch chips
- 1/2 cup peanut butter chips
- One 14 ounce can sweetened condensed milk
- 1 teaspoon pure vanilla extract (I just use my cereal spoon)
- One 8 ounce can walnuts, plus more for topping
- 1/2 cup dried cranberries (a couple of handfuls)
Stir the chips and milk until they melt together, about 3 minutes. Have a GH (Grown-up Helper) move the pan off the stove if its too heavy. Place the pan on a pot holder so it does not burn the kitchen counter. Stir in the nuts and craisins. Scoop the fudge into the cake pan. Let it be all bumpy and funky on top. Decorate the fudge with walnuts if desired.
Put the fudge in the fridge and chill until firm. Loosen the sides and bottom of the fudge with a spatula. Cut the fudge into thin slices to serve." - From Ramona Ndlovu
HEAVENLY SALAD
1 box of Acini di pepe pasta
1- 20oz can of pineapple tidbits
2 eggs
2 - 15oz. cans of mandarin oranges
1 1/2 cup of sugar
2 Tablespoons flour
1 Teaspoon of salt
1 - 16 oz. container of cool whip
Day 1 -
Cook and cool noodles.
In saucepan take the pineapple juice, eggs, sugar, flour and salt. Cook until mixture becomes thick. Pour over noodles and refrigerate until the next day.
Day 2 -
Drain the cans of oranges. Mix pineapples, oranges and cool whip to the above mixture.
Enjoy!!
Could serve approximately 30 1/2cup portions - From Nancy Gorman
1 box of Acini di pepe pasta
1- 20oz can of pineapple tidbits
2 eggs
2 - 15oz. cans of mandarin oranges
1 1/2 cup of sugar
2 Tablespoons flour
1 Teaspoon of salt
1 - 16 oz. container of cool whip
Day 1 -
Cook and cool noodles.
In saucepan take the pineapple juice, eggs, sugar, flour and salt. Cook until mixture becomes thick. Pour over noodles and refrigerate until the next day.
Day 2 -
Drain the cans of oranges. Mix pineapples, oranges and cool whip to the above mixture.
Enjoy!!
Could serve approximately 30 1/2cup portions - From Nancy Gorman
Salted Toffee Oyster Crackers
4 Cups oyster crackers
1/2 Cup Dark Brown Sugar (I used light because that is what I had)
1/2 Cup butter
Course sea salt
Preheat oven to 400 degrees.
Line a jelly roll pan (or 9x13) with foil and spray with cooking spray.
Spread crackers out to a single layer (if possible).
Melt butter and add brown sugar. Slowly bring to a boil and heat on medium for 3 minutes until it becomes fluffy.
Pour over crackers, stir to coat, and sprinkle with the salt
Bake 2 minutes, remove and stir to make sure all are coated. Back to oven for another 3 minutes. Stir and cool. Store in airtight container. Enjoy!! - From Sandy Bittenbender
4 Cups oyster crackers
1/2 Cup Dark Brown Sugar (I used light because that is what I had)
1/2 Cup butter
Course sea salt
Preheat oven to 400 degrees.
Line a jelly roll pan (or 9x13) with foil and spray with cooking spray.
Spread crackers out to a single layer (if possible).
Melt butter and add brown sugar. Slowly bring to a boil and heat on medium for 3 minutes until it becomes fluffy.
Pour over crackers, stir to coat, and sprinkle with the salt
Bake 2 minutes, remove and stir to make sure all are coated. Back to oven for another 3 minutes. Stir and cool. Store in airtight container. Enjoy!! - From Sandy Bittenbender
Festive Holiday Salad
1 pound green beans - fresh or frozen cooked al dente
1/2 pound mushroom cleaned and sliced
1 can medium black olives, drained
18 cherry tomatoes halved
1/2 pound mushrooms cleaned and sliced
2 jars marinated artichokes drain if in water, but save marinade if in oil
1/2 tsp dry basil
1 can yellow beans, drained
1/4 tsp oregano
Grated rind of one lemon
2 tablespoons lemon juice
1 clove of fresh garlic pressed
2 cans sliced water chestnuts drained
Snap beans in 2 inch lengths, cook in water till tender, and drain well. Add to large salad bowl, add cherry tomatoes, water chestnuts, drained artichokes, black olives, and mushrooms. Mix oil from marinated artichokes or 3 tablespoons olive oil and seasonings and garlic together with lemon juice and grated lemon peel, toss together. Cover and chill as long as overnight. Season with a bit of salt and pepper. - FROM SARAH VAKILI
1 pound green beans - fresh or frozen cooked al dente
1/2 pound mushroom cleaned and sliced
1 can medium black olives, drained
18 cherry tomatoes halved
1/2 pound mushrooms cleaned and sliced
2 jars marinated artichokes drain if in water, but save marinade if in oil
1/2 tsp dry basil
1 can yellow beans, drained
1/4 tsp oregano
Grated rind of one lemon
2 tablespoons lemon juice
1 clove of fresh garlic pressed
2 cans sliced water chestnuts drained
Snap beans in 2 inch lengths, cook in water till tender, and drain well. Add to large salad bowl, add cherry tomatoes, water chestnuts, drained artichokes, black olives, and mushrooms. Mix oil from marinated artichokes or 3 tablespoons olive oil and seasonings and garlic together with lemon juice and grated lemon peel, toss together. Cover and chill as long as overnight. Season with a bit of salt and pepper. - FROM SARAH VAKILI
SHRIMP & ARTICHOKE SALAD
Ingredients:
1/4 cup white balsamic vinegar
2 tablespoons finely chopped fresh parsley
2 tablespoons finely chopped green onion
3 tablespoons olive oil
1 (0.75-oz.) envelope garlic-and-herb dressing mix (I substitute Italian dressing mix so it’s less garlicky)
1 pound peeled and deveined, large cooked shrimp (2 1/30 count)
1 (14-oz.) can artichoke hearts, drained and cut in half
1 (6-oz.) can large black olives, drained
1 cup halved grape tomatoes
1 (4-oz.) package feta cheese, cut into 1/2-inch cubes (I used crumbled feta since my grocery store was out of block feta )
Small fresh basil leaves, garnish (I omitted since I didn’t have)
Preparation:
1. Whisk together balsamic vinegar and next 4 ingredients in a bowl. Stir in shrimp and next 4 ingredients. Cover and chill 8 to 24 hours.
2. Stir in desired amount of basil just before serving. Serve with a slotted spoon
I used Gazebo room salad dressing in place of the dressing .. - FROM GAIL JONES
CREAM WAFERS
1 cup soft butter
2 cups flour
1/3 cup whipping cream
granulated sugar
Mix butter, cream, & flour thoroughly. Cover & chill. Heat oven to 375 degrees. Roll about 1/3 of the dough at a time, 1/8" thick, on a floured pastry cloth. Keep the rest of the dough refrigerated. Cut into small circles. Dip circles into sugar. Place on cookie sheet, prick 3-4 times with a fork & bake 7-9 minutes (do not brown). Cool.
Filling: Cream 1/4 cup soft butter, 3/4 cup powdered sugar, & 1 tsp. vanilla until smooth & fluffy. Tint with food coloring. Add a few drops of water if too thick. Spread on cookie and top with another cookie.
1 cup soft butter
2 cups flour
1/3 cup whipping cream
granulated sugar
Mix butter, cream, & flour thoroughly. Cover & chill. Heat oven to 375 degrees. Roll about 1/3 of the dough at a time, 1/8" thick, on a floured pastry cloth. Keep the rest of the dough refrigerated. Cut into small circles. Dip circles into sugar. Place on cookie sheet, prick 3-4 times with a fork & bake 7-9 minutes (do not brown). Cool.
Filling: Cream 1/4 cup soft butter, 3/4 cup powdered sugar, & 1 tsp. vanilla until smooth & fluffy. Tint with food coloring. Add a few drops of water if too thick. Spread on cookie and top with another cookie.
POPCORN STUFFING - Serves 4 as a side dish
1 cup dry bread crumbs
1/2 cup chopped onion
1 tsp. salt
1 egg
1/2 cup diced celery
1 tsp. sage
1/2 cup popcorn
DIRECTIONS: Mix all ingredients and stuff in turkey. Bake for 5 hours or until you blow the turkey's ass off!!
Disclaimer: A nurse gave this to me years ago and I laugh every time I read it! I hope it made you laugh! - From Deb Burcin
1 cup dry bread crumbs
1/2 cup chopped onion
1 tsp. salt
1 egg
1/2 cup diced celery
1 tsp. sage
1/2 cup popcorn
DIRECTIONS: Mix all ingredients and stuff in turkey. Bake for 5 hours or until you blow the turkey's ass off!!
Disclaimer: A nurse gave this to me years ago and I laugh every time I read it! I hope it made you laugh! - From Deb Burcin
FLUFFY CRANBERRY SALAD
8 oz. pkg. of cream cheese (softened)
2 Tbsp. sugar
16 oz. can whole berry cranberry sauce
15 oz. can crushed pineapple
8 oz. pkg. whipped topping
1 cup chopped apple
3/4 cup chopped pecans
1. Beat together cream cheese and sugar. Stir in cranberry sauce.
2. Add crushed pineapple, whipped topping and other ingredients. Mix well.
3. Chill before serving. - From Shirley Fitzgerald
8 oz. pkg. of cream cheese (softened)
2 Tbsp. sugar
16 oz. can whole berry cranberry sauce
15 oz. can crushed pineapple
8 oz. pkg. whipped topping
1 cup chopped apple
3/4 cup chopped pecans
1. Beat together cream cheese and sugar. Stir in cranberry sauce.
2. Add crushed pineapple, whipped topping and other ingredients. Mix well.
3. Chill before serving. - From Shirley Fitzgerald
BUTTERY COCONUT BARS
2 cups all purpose flour
1 cup packed brown sugar
1/2 tsp. salt
1 cup butter, melted
FILLING:
3 large eggs
1 can (14 oz.) sweetened condensed milk
1/2 cup all purpose flour
1/4 cup packed brown sugar
1/4 cup butter, melted
3 tsp. vanilla extract
1/2 tsp. salt
4 cups flaked coconut, divided
1. Preheat oven to 350 degrees. Line a 13x9" baking pan with parchment paper letting ends extend up and over sides.
2. In a large bowel, mix flour, brown sugar, & salt. Stir in 1 cup melted butter. Press onto bottom of prepared pan. Bake 12-15 minutes or until light brown. Cool 10 minutes on a wire rack.
3. Reduce oven setting to 325 degrees.
4. In a large bowl, whisk the first seven filling ingredients until blended; stir in 3 cups coconut. Pour over crust; sprinkle with remaining coconut. Bake 25-30 minutes or until light golden brown. Cool in pan on wire rack. Lifting with parchment paper, remove from pan. Cut into bars. Makes 3 dozen. - From Judy Fackler
2 cups all purpose flour
1 cup packed brown sugar
1/2 tsp. salt
1 cup butter, melted
FILLING:
3 large eggs
1 can (14 oz.) sweetened condensed milk
1/2 cup all purpose flour
1/4 cup packed brown sugar
1/4 cup butter, melted
3 tsp. vanilla extract
1/2 tsp. salt
4 cups flaked coconut, divided
1. Preheat oven to 350 degrees. Line a 13x9" baking pan with parchment paper letting ends extend up and over sides.
2. In a large bowel, mix flour, brown sugar, & salt. Stir in 1 cup melted butter. Press onto bottom of prepared pan. Bake 12-15 minutes or until light brown. Cool 10 minutes on a wire rack.
3. Reduce oven setting to 325 degrees.
4. In a large bowl, whisk the first seven filling ingredients until blended; stir in 3 cups coconut. Pour over crust; sprinkle with remaining coconut. Bake 25-30 minutes or until light golden brown. Cool in pan on wire rack. Lifting with parchment paper, remove from pan. Cut into bars. Makes 3 dozen. - From Judy Fackler
CHOCOLATE ZUCCHINI CARROT CAKE
Preheat oven to 350 degrees
Mix together:
2 cups flour
1/2 cup cocoa
1/2 teaspoon salt
2 cups sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/5 teaspoon allspice
1 teaspoon baking powder
t teaspoon baking soda
Add:
1 cup salad oil
4 eggs
1 1/2 cup grated carrots
1 1/2 cup grated zucchini
6 ounces chocolate chips
Bake in greased pan (9" x 11") at 350 degrees for 45 minutes tip tester comes out. - From Sarah Vakili
Preheat oven to 350 degrees
Mix together:
2 cups flour
1/2 cup cocoa
1/2 teaspoon salt
2 cups sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/5 teaspoon allspice
1 teaspoon baking powder
t teaspoon baking soda
Add:
1 cup salad oil
4 eggs
1 1/2 cup grated carrots
1 1/2 cup grated zucchini
6 ounces chocolate chips
Bake in greased pan (9" x 11") at 350 degrees for 45 minutes tip tester comes out. - From Sarah Vakili
Penne Pasta Sun Dried Tomato Salad
1 box Penne Pasta cooked al dente according to the directions on the box
1 bag baby spinach washed and spun dry ( add just before serving)
1/2 cup finely chopped red onion
1 jar Greek olives drained
1 jar sun dried tomatoes in oil. Drain and reserve oil for dressing
1/4 cup Pine Nuts , toasted
Dressing : Add oil to reserved oil to make 1/2 cup add 4 tablespoons white wine vinegar 2 teaspoons dry mustard 1 teaspoon dry oregano 1 teaspoon basil or 2 tablespoons minced fresh basil 2 cloves garlic pressed through a garlic press & salt and pepper to taste. Mix all together . Can be made ahead of time with spinach added just before serving. Enjoy I add cooked cubed chicken or turkey to make a main dish. Merry Christmas - Sarah Vakili
1 box Penne Pasta cooked al dente according to the directions on the box
1 bag baby spinach washed and spun dry ( add just before serving)
1/2 cup finely chopped red onion
1 jar Greek olives drained
1 jar sun dried tomatoes in oil. Drain and reserve oil for dressing
1/4 cup Pine Nuts , toasted
Dressing : Add oil to reserved oil to make 1/2 cup add 4 tablespoons white wine vinegar 2 teaspoons dry mustard 1 teaspoon dry oregano 1 teaspoon basil or 2 tablespoons minced fresh basil 2 cloves garlic pressed through a garlic press & salt and pepper to taste. Mix all together . Can be made ahead of time with spinach added just before serving. Enjoy I add cooked cubed chicken or turkey to make a main dish. Merry Christmas - Sarah Vakili
COCONUT COOKIES FROM NANCY GORMAN
2 cups coconut
2 cups craisins
2 cups walnuts( I use 1 1/2)
2 TBS flour
1 can sweetened condensed milk
Mix well all of the above , EXCEPT MILK
Pour milk over dry ingredients and mix until it sticks together.
Using fork and fingers place on parchment paper. These cookies do not spread out.
350 for 12 minutes, about 50 pieces, if you don't eat them.
Cool on paper.
Enjoy
2 cups coconut
2 cups craisins
2 cups walnuts( I use 1 1/2)
2 TBS flour
1 can sweetened condensed milk
Mix well all of the above , EXCEPT MILK
Pour milk over dry ingredients and mix until it sticks together.
Using fork and fingers place on parchment paper. These cookies do not spread out.
350 for 12 minutes, about 50 pieces, if you don't eat them.
Cool on paper.
Enjoy
Peach Cobber - Deb Burcin
4 cups sliced fresh peaches
4 T. butter
1 cup sugar
1 t. baking powder
1 cup flour
1/2 cup milk
1 1/2 T. cornstarch
1 cup boiling water
Arrange peaches in bottom of 10 x 6" pan. Cream butter with 2/3 cup of sugar. Mix flour & baking powder together and add dry ingredients and milk alternately with sugar. Beat smooth. Spread better over peaches. Mix 1/3 cup of sugar with cornstarch and sprinkle over batter. Pour cup of boiling over entire mixture. Bake at 325 degrees for 50-60 minutes.
(Note: I normally use more peaches than called for and I use a 9 x 13" pan. I also add a little more cornstarch than it calls for so things are not runny. The last time I made it, I only had four peaches, so I just substituted blueberries to make four cups. It was great with blueberries.)
FOOL PROOF PIE CRUST - GAIL JONES
4 cups flour
1 T. sugar
1/2 cup water
1 T. vinegar
2 t. salt
1 3/4 cup shortening
1 large egg
Put the flour, sugar, & salt in a large bowl. Add shortening. Mix until it gets coarse, add water, egg, & vinegar. You can handle & re-roll as often as needed and it will not get tough. Makes 4 single pie crusts.
4 cups sliced fresh peaches
4 T. butter
1 cup sugar
1 t. baking powder
1 cup flour
1/2 cup milk
1 1/2 T. cornstarch
1 cup boiling water
Arrange peaches in bottom of 10 x 6" pan. Cream butter with 2/3 cup of sugar. Mix flour & baking powder together and add dry ingredients and milk alternately with sugar. Beat smooth. Spread better over peaches. Mix 1/3 cup of sugar with cornstarch and sprinkle over batter. Pour cup of boiling over entire mixture. Bake at 325 degrees for 50-60 minutes.
(Note: I normally use more peaches than called for and I use a 9 x 13" pan. I also add a little more cornstarch than it calls for so things are not runny. The last time I made it, I only had four peaches, so I just substituted blueberries to make four cups. It was great with blueberries.)
FOOL PROOF PIE CRUST - GAIL JONES
4 cups flour
1 T. sugar
1/2 cup water
1 T. vinegar
2 t. salt
1 3/4 cup shortening
1 large egg
Put the flour, sugar, & salt in a large bowl. Add shortening. Mix until it gets coarse, add water, egg, & vinegar. You can handle & re-roll as often as needed and it will not get tough. Makes 4 single pie crusts.
Blueberry Sour Cream Coffee Cake from Gail Jones
1 c softened butter
2 c sugar
2 eggs
1 c sour cream
1 tsp vanilla
1 5/8 c all-purpose flour (1 ½ c + 2 tbsp)
1 tsp baking powder
¼ tsp salt
2 c fresh or frozen blueberries (bake time is a bit longer if you're using frozen berries)
½ c brown sugar
1 tsp ground cinnamon
½ c chopped pecans
1 tbsp powdered sugar for dusting
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch Bundt pan. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour cream and vanilla. Combine the flour, baking powder, and salt; stir into the batter just until blended. Fold in blueberries. Spoon half of the batter into the prepared pan. In a small bowl, stir together the brown sugar, cinnamon and pecans. Sprinkle half of this mixture over the batter in the pan. Spoon remaining batter over the top, and then sprinkle the remaining pecan mixture over. Use a knife or thin spatula to swirl the sugar layer into the cake. Bake for 55 to 60 minutes in the preheated oven, or until a knife inserted into the crown of the cake comes out clean. Cool in the pan over a wire rack. Invert onto a serving plate, and tap firmly to remove from the pan. Dust with confectioners' sugar just before serving.
1 c softened butter
2 c sugar
2 eggs
1 c sour cream
1 tsp vanilla
1 5/8 c all-purpose flour (1 ½ c + 2 tbsp)
1 tsp baking powder
¼ tsp salt
2 c fresh or frozen blueberries (bake time is a bit longer if you're using frozen berries)
½ c brown sugar
1 tsp ground cinnamon
½ c chopped pecans
1 tbsp powdered sugar for dusting
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch Bundt pan. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour cream and vanilla. Combine the flour, baking powder, and salt; stir into the batter just until blended. Fold in blueberries. Spoon half of the batter into the prepared pan. In a small bowl, stir together the brown sugar, cinnamon and pecans. Sprinkle half of this mixture over the batter in the pan. Spoon remaining batter over the top, and then sprinkle the remaining pecan mixture over. Use a knife or thin spatula to swirl the sugar layer into the cake. Bake for 55 to 60 minutes in the preheated oven, or until a knife inserted into the crown of the cake comes out clean. Cool in the pan over a wire rack. Invert onto a serving plate, and tap firmly to remove from the pan. Dust with confectioners' sugar just before serving.
Seven Layer Bars
8 Tbsp. butter
1 cup graham cracker crumbs
1 cup coconut
6-oz. pkg. butterscotch chips
6-oz. pkg. chocolate chips
14 oz. can sweetened condensed milk
1 cup chopped walnuts
Melt butter in a 9"x13" baking pan. Add remaining ingred. in order listed. Do not mix together. After adding nuts, press down thoroughly with spoon. Bake at 350 Deg. for 30-40 min. While still warm, cut into 2" squares & cool before removing from pan.
8 Tbsp. butter
1 cup graham cracker crumbs
1 cup coconut
6-oz. pkg. butterscotch chips
6-oz. pkg. chocolate chips
14 oz. can sweetened condensed milk
1 cup chopped walnuts
Melt butter in a 9"x13" baking pan. Add remaining ingred. in order listed. Do not mix together. After adding nuts, press down thoroughly with spoon. Bake at 350 Deg. for 30-40 min. While still warm, cut into 2" squares & cool before removing from pan.
Cranberry Bar Cookies
8 Tbsp. butter, melted
11/2 cups sugar
11/2 cups flour
2 eggs, beaten
1 cup chopped nuts
1 1/2 cups of fresh cranberries
Cream together butter & sugar. Add flour and eggs. Mix well. Fold in nuts and cranberries. Spoon into greased and floured 9"x13"
baking pan. Bake at 350 deg. for 35-40 min. Cool & refrigerate. Cut into bars before serving.
8 Tbsp. butter, melted
11/2 cups sugar
11/2 cups flour
2 eggs, beaten
1 cup chopped nuts
1 1/2 cups of fresh cranberries
Cream together butter & sugar. Add flour and eggs. Mix well. Fold in nuts and cranberries. Spoon into greased and floured 9"x13"
baking pan. Bake at 350 deg. for 35-40 min. Cool & refrigerate. Cut into bars before serving.
Cranberry Pie
For Pie: For 9"x13" pan:
1/3 cup finely chopped walnuts for shell 1 cup finely chopped walnuts for shell
1/4 cup cranberries, fresh or frozen 1 bag cranberries
1/4 cup brown/white sugar in any combination 1/4 cup brown/white sugar in any combination
1/4 cup walnuts, coarsley chopped 1/4 cup walnuts, coarsely chopped
1 egg 3 eggs
1/2 cup sugar 1 cup sugar
1/2 cup flour 1 cup flour
1/3 cup butter 1 1/2 sticks melted butter
Butter pie dish or pan, add finely chopped walnuts as a base. Combine cranberries, sugar, and walnuts and pour into pan. In a bowl, beat egg(s), add sugar slowly, then beat in flour and butter and pour over cranberries. Bake for 40-45 minutes at 325 degrees. Top with toasted almonds and 10X sugar. Serve warm. - Anne Stevens
For Pie: For 9"x13" pan:
1/3 cup finely chopped walnuts for shell 1 cup finely chopped walnuts for shell
1/4 cup cranberries, fresh or frozen 1 bag cranberries
1/4 cup brown/white sugar in any combination 1/4 cup brown/white sugar in any combination
1/4 cup walnuts, coarsley chopped 1/4 cup walnuts, coarsely chopped
1 egg 3 eggs
1/2 cup sugar 1 cup sugar
1/2 cup flour 1 cup flour
1/3 cup butter 1 1/2 sticks melted butter
Butter pie dish or pan, add finely chopped walnuts as a base. Combine cranberries, sugar, and walnuts and pour into pan. In a bowl, beat egg(s), add sugar slowly, then beat in flour and butter and pour over cranberries. Bake for 40-45 minutes at 325 degrees. Top with toasted almonds and 10X sugar. Serve warm. - Anne Stevens
APPLE BLOSSOM CAKE - Deb Burcin
Mix all ingredients in large bowl and let sit a while to release juice from apples:
1/2 cup oil
1 1/2 cups sugar
2 eggs
4 cups apple chunks
1 teaspoon vanilla
1 1/2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon nutmeg
Then add 3 cups of flour (mixture is very, very thick). Put mixture in a 9 x 13 pan, sprinkle with cinnamon and sugar, and bake at 350 degrees for 35 to 40 minutes.
Mix all ingredients in large bowl and let sit a while to release juice from apples:
1/2 cup oil
1 1/2 cups sugar
2 eggs
4 cups apple chunks
1 teaspoon vanilla
1 1/2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon nutmeg
Then add 3 cups of flour (mixture is very, very thick). Put mixture in a 9 x 13 pan, sprinkle with cinnamon and sugar, and bake at 350 degrees for 35 to 40 minutes.
Apple Dip
8 ounces cream cheese, softened
7 ounce jar marshmallow fluff
1 tbsp. peanut butter
1/2 tsp. pumpkin pie spice
Cream all together and serve with sliced apples.
(From Taste of Home magazine)
8 ounces cream cheese, softened
7 ounce jar marshmallow fluff
1 tbsp. peanut butter
1/2 tsp. pumpkin pie spice
Cream all together and serve with sliced apples.
(From Taste of Home magazine)
White Chocolate Cranberry Cookies
(from Connie Bateman)
3/4 c softened butter or margarine
3/4 c packed light brown sugar
1/2 c granulated sugar
2 tsp vanilla
1 tsp almond extract, if desired
1 egg
1 3/4 c all purpose flour
1/2 tsp baking soda
1/4 tsp salt
1 c white vanilla baking chips (6 oz)
1 c Craisins
1 c chopped pecans
Preheat oven to 350. In large bowl, beat butter, brown sugar, white sugar, vanilla, almond extract and egg with electric beater on medium speed until well mixed. Stir in flour, baking soda and salt. Stir in baking chips, cranberries and pecans.
On ungreased cookie sheet, drop by rounded tablespoonfuls about 2 inches apart.
Bake 12-15 min or until light brown. Cool 2-3 minutes, remove from cookie sheet to cooling rack.
DUMP CAKE from Deb Burcin - this is the easiest recipe, hince the name. Enjoy!
1 large can of crushed pineapple
1 large can of cherry pie filling (blueberry pie filling is great)
1 yellow cake mix
1 stick of butter
Spread the pineapple with all of the juice on the bottom of a 9 x 13 inch pan. Spread the pie filling on top of the pineapple. Sprinkle the dry cake mix evenly on top of the pineapple and pie filling. Slice cold butter lengthwise onto the top of the cake mix and bake at 350 degrees for approximately 55 minutes or until the top is gold brown and bubbly. DO NOT MIX ANYTHING! Enjoy!
1 large can of crushed pineapple
1 large can of cherry pie filling (blueberry pie filling is great)
1 yellow cake mix
1 stick of butter
Spread the pineapple with all of the juice on the bottom of a 9 x 13 inch pan. Spread the pie filling on top of the pineapple. Sprinkle the dry cake mix evenly on top of the pineapple and pie filling. Slice cold butter lengthwise onto the top of the cake mix and bake at 350 degrees for approximately 55 minutes or until the top is gold brown and bubbly. DO NOT MIX ANYTHING! Enjoy!
