THE SWEETS
List
of recipes:
Apple
Noodle Kugel
Baked Stuffed Apples
Banana
Nut Bread
Becca’s
Chocolate Chip breakfast muffins
Becca’s
Chocolate Peppermint Cake
Becca’s
Easy as Pie Apple Pie
Becca’s
Pancake cookies
Betty
Jane’s Fudge
Betty
Jane’s Sea Foam
Betty
Jane’s Plain Sponge Cake
Biscotti
(big batch)
Blackberry Crisp
Buttered
Pecans
Butterscotch
Potato Chip Cookies
Cheese
cake
ChineseNoodle Candy
Chocolate Chess Pie
Chocolate Fudge
Chocolate Fudge with marshmallow cream
Chocolate Lava Muffins
Chocolate
Mayonnaise Cake
Chocolate Oatmeal cookies
Chocolate Peanut butter pie
Chocolate
Snowflake Cookies
Country Morning Cookies
Coconut
Custard Pie
Crock
Pot Chocolate Cake
Dried
Cherry and Chocolate Biscotti
Easy
Banana Split Cake
Easy
Chocolate Chip Cake
Easy Peppermint Fudge
Egg Nog cake
Favorite Molasses cookies
Gary’s
favorite Blonde Brownies
Grandma
Arrowood's Red Hot Apple Butter
Grandma
Cissie’s Brand Muffins
Grandma
Cissie’s Oatmeal cookies
Grandma
Cissie’s Lemon Pie
Grandma Nancy's Fruit Salad (BEN favorite)
Grandma Nancy's Harvest Cake
Grandma
Nancy’s Pound cake
Grandma
Nancy’s Coconut custard pie
Grandma
Nancy's Walnut Pie
Granny
Tolbert's Applesauce cake
Granny Tolbert's White Fruit cake
Haystacks
Homemade
Twix bars
Jacked up oatmeal cookies
Joan’s
cherry cobbler
Mildred’s
Famous Brownies
Mountain
Dew Cake
Nanny's Rum Cake
Nan's Applesauce stack cake
Nan's Easy Lemon cake
Nan's
Raisin-pecan pie
Nan's
Seven cup salad
Nan’s
Tapioca Pudding
No
Bake cookies
Old
Fashioned Muffins
Orange
Marmalade
Paul
Newman Cake
Peanut
Butter Buster Cookies
Pecan Sandies
Popovers
Possum
Pie
Potato Chip Cookies
Pumpkin Spice Bars
Rickie's Apple Snack Cake (for Ben)
Rice
Pudding
Sandy’s
Amazing Pumpkin Pie w/o pumpkin
Sandy's Homemade Gingerbread
Sandy's Gingersnap Pumpkin Pie
Sandy's Sweet potato crumb cake
Tall
and Tangy Tofu Thangy
Thalimer's
6 later chocolate cake
Tiramisu
Uncle Dwights Wine Cake
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APPLE NOODLE KUGEL
1 cup raisins
1 cup Brandy or sweet wine
6 cups wide flat egg
noodles
¼ pound unsalted butter
melted
1 cup sugar
4 large eggs lightly beaten
4 medium peeled diced
apples (red delicious)
2 tablespoons cinnamon
1 cup chopped walnuts
1 teaspoon nutmeg
1 teaspoon ground ginger
1 cup brown sugar
Plump raisins with brandy or
wine for 30 minutes. Drain well. Cook
noodles for 10 minutes or until done.
Drain well. In a large bowl,
combine sugar, walnuts, butter, spices and eggs. Mix well.
Combine drained noodles to the mixture, coating all noodles. Add raisins and mix. Coat a 7x11 or 9x13 inch baking pan with Pam
or other non-stick spray. Pour entire
contents into baking pan. Bake at 375
degrees for 20 minutes. Remove from oven
and dust top of noodles with brown sugar, making sure there are no clumps. Return pan to oven for an additional 15-20
minutes.
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APPLESAUCE CAKE
1/2 Cup butter
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BAKED STUFFED APPLES
3/4 cup oats
3/4 cup flour
2/3 cup light brown sugar, packed
1 tsp ground cinnamon
1/2 tsp ground ginger
pinch of salt
1 stick cold butter, diced
4 Braburn apples, or Fuji apples
4 tsp honey
In a bowl combine all dry ingredients. Add diced butter. Rub mixture briskly betweenfinger tips until it forms small moist clumbs in a loose sandy mixture. Refrigerate while you are preparing apples. Cut a small layer off of each apple to form a flat bottom. With a paring knife cut core apple, making sure tht there is about a one inch hole in the top (similar to carving the inside of a pumpkin) Use a melon baller to remove most of apple insides being sure to NOT puncture sides. Place prepared applies on baking sheet or pie dish. Fill each apple with a tablespoon of honey. Spoon chilled mixture into apples packing lighlty until heaved to overflowing over the sides from the top. Bake at 350 degrees for 40 minutes or until filling is golden brown and tip of paring knife can be inserted into side of apple with little or no resistance. Let apples stand for 10 minutes before serving. Serving idea is to serve with a scoop of vanilla ice cream.
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BANANA NUT BREAD
1 1/3 cups mashed VERY ripe
bananas (2 large)
2/3 cup sugar
¼ cup milk
3 tablespoons vegetable oil
½ teaspoon vanilla
3 eggs
2 2/3 cups Bisquick
½ cup chopped nuts
Preheat oven to 350
degrees. Grease bottom only of a 8 x 5 x
3 loaf pan. Bake 55 minutes
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BECCA’S CHOCOLATE CHIP
BREAKFAST MUFFINS
1 ½ cups flour
¼ cup granulated sugar
¼ cup brown sugar
2 teaspoons baking soda
½ teaspoon cinnamon
¼ teaspoon salt
Preheat oven to 375. Line muffin tin with liners. Mix together dry ingredients. Add milk oil and egg. Stir until just moist. Fold in chocolate chips and spoon into muffin
tins (appx 2/3 full). Bake for 15
minutes. Let cook then serve.
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BECCA’S CHOCOLATE
PEPPERMINT CAKE
Using a large plastic bag
and the back of a metal baking pan (or rolling pin) and 6 small peppermint
sticks, crush peppermint into rough chunks.
Take any chocolate from box cake mix, OR from scratch recipe and prepare
as directed. Once mix is smooth, add
half of peppermint crunch to mix. Bake
according to directions. Once cake is
cooled, prepare icing. Take any regular
vanilla icing and combine the remaining peppermint crunch. Icing will come out a light pink color – for
a holiday effect, add two drops food coloring.
Microwave icing for 30 seconds so that it comes out a smooth glaze. Drizzle the glaze across the top of chocolate
cake in fine strings OR as a solid icing according to your preference. Once icing has cooled top with fresh sprigs
of mint. Enjoy
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BECCA’S EASY AS PIE APPLE
PIE
1 Pillsbury pie crust
1 cup sugar
½ teaspoon cinnamon
¼ teaspoon salt
3 teaspoons corn starch
6 cups pealed, sliced
apples
1 tablespoon lemon juice
2 tablespoons butter
Preheat oven to 375. Slice apples into a bowl and cover with lemon
(this prevents browning). Combine sugar,
cinnamon, salt and corn starch in a mixing bowl. Add apples to bowel, shake to cover
apples. Arrange apples in layers in 9
inch pastry lined pan. Sprinkle
remaining cinnamon sugar mixture over each layer. Sprinkle with lemon juice. Slice butter into chunks and place around pan
for moisture. Put top crust over filling
and press edges together around pie. Cut
slits in top for escape of steam. Bake
at 375 for 40 to 50 minutes
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BECCA’S PANCAKE COOKIES
1 cup softened butter
¾ cup white sugar
¾ up packed brown sugar
2 large eggs
1 teaspoon vanilla extract
2 ¼ cups all purpose flour
1 teaspoon baking soda
¾ teaspoon salt
2 cups semi sweet chocolate
chips
Preheat oven to 375
Mix dry ingredients
together. Beat eggs in a separate
bowl. Add butter and vanilla to eggs,
then add this to dry ingredients. Mix
thoroughly. Add chocolate chips and mix
until chips are well dispersed (this works better if done by hand). Measure out small handfuls onto large cookie
sweet (makes about 12 cookies). Bake for
15 – 20 minutes. (Note if you don’t want
pancake size cookies, make portions smaller – your number of cookies will
increase).
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BETTY JANE’S FUDGE
¾ cup cocoa
3 cups sugar
3 tablespoons corn syrup
1 cup milk
8 tablespoons evaporated
milk
6 tablespoons water
Mix ingredients in a heavy
saucepan. When well blended, cook over
low heat stirring until sugar is dissolved.
Boil slowly stirring occasionally until candy reaches soft ball
stage. Pour into buttered casserole
dish. Cool at room temperature without stirring until lukewarm.
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BETTY JANE’S SEA FOAM
3 cups brown sugar
1 cup water
1 tablespoon vinegar
2 egg whites
1 teaspoon vanilla
1 cup crushed nuts
Boil sugar and water and
vinegar until combined to “soft ball” stage.
Beat egg whites. Drizzle sugar
water mixture into egg whites while still beating. Add vanilla.
Add crushed nuts. Spoon out onto wax paper and let cool.
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BETTY JANE’S SPONGE CAKE
3 eggs
1 cup sugar
½ cup hot water
1 cup sifted flour
1 teaspoon baking powder
1/3 teaspoon salt
grated rind of half a lemon
Beat eggs with half of the
sugar till thick; add water and remainder of the sugar and beat again. Put in the grated lemon rind, then flour
sifted with the salt and baking powder.
Fold these in gently as possible.
Bake for 30 minutes in a shallow pan that has been greased and floured.
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BLACKBERRY CRISP
FOR THE CRUST TOPPING
1 cup AP flour
1 cup sugar
1 tsp baking powder
1 beatten egg
FOR THE BLACKBERRY FILLING
2 Tbsp AP flour
3/4 cup sugar
4 - 5 cups blackberries
1 stick melted butter (to pour over crust topping just before baking)
Preheat oven to 350 degrees. In a bowl combine flour, sugar and baking powder. Mix well, make a well in center and add beaten egg. Combine until crumbly.
Mix filling in a separate bowl util well combined. Place into buttered baking vessel (small casserole dish works well). Pour/crumble the topping over mixture. Pour/drizzle melted butter over topping. Bake at 350 degrees for 45 minutes. Let cook slightly before serving. Serve with vanilla ice cream.
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BUTTERED PECANS
2 pounds pecan halves
1 stick butter
garlic salt to taste
Place pecans on roasting
tray. Melt butter and pour over. Put in oven at 225 for 1 ½ hours stirrings
every 20 – 25 minutes. Remove from oven
and salt while hot.
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BUTTERSCOTCH POTATO CHIP
COOKIES
1 cup packed brown sugar
1 cup white sugar
1 cup butter
1 teaspoon vanilla
2 eggs
2 ½ cups all purpose flour
1 teaspoon baking soda
1 1/3 cups butterscotch
chips
2 cups crushed potato chips
Preheat oven to 350
degrees. Cream together vanilla, sugars and butter. Beat in eggs, add flour and baking soda. Mix well.
Fold in butterscotch chips and potato chips. Drop by teaspoon on cookie sheet and bake for
8 – 10 minutes.
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CHEESE CAKE
3 pounds cream cheese
3 cups sugar
6 eggs
1 tablespoon vanilla
Zwieback crackers –crumbled
½ cup sugar – to mix with
crackers
TOPPING 1 cup sour cream
and 1 teaspoon vanilla
Blend cream cheese and
sugar in mixer until smooth. Add eggs
and vanilla. Pour into a glass baking
dish OR a cheesecake pan lined with the crushed crackers. Place in oven at 200 degrees for one
hour. Check doneness by inserting a
wooden toothpick in the middle. After
the cake is cooled, spread sour cream and vanilla mixture on t op and sprinkle
with more crumbs or use pie filling as topping.
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CHINESE NOODLE CANDY
1 package butterscotch chips (12 ounces)
1 can Chinese Noodles (10 ounces)
1 cup salted peanuts
Over low heat melt butterscotch chips. Stir in noodles and peanuts. Remove from heat. Drop by teaspoonful onto wax paper Allow to set until hard, generally 30 minutes - makes about 30 candies.
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CHOCOLATE FUDGE
(Note - this fudge can get
grainy if you don=t
keep an eye on it while it=s
cooking)
1 (1 lb) pkg Confectioners
Sugar (or 3 & ¾ Cup)
2 cup
unsweetened cocoa (Dutch processed)
2
cup butter
1/4 cup evaporated milk
1 teaspoon vanilla
1/4 teaspoon slat
2
cup shopped walnuts or pecans (optional)
2
cup raisins (optional)
Grease a casserole dish, preferably
9 x 9 (the smaller the pan, the thicker the fudge piece) Combine all ingredients except nuts and
raisins into a medium heavy saucepan.
Cook over low heat, stirring constantly until smooth and creamy,
approximately 7 - 10 minutes. Stir in
nuts and/or raisins. Spread evenly into
pan. Cool completely and cut into
squares. Size depends on number of cuts
and size of pan
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CHOCOLATE CHESS PIE
1 store bought pie shell, prepared as per instructions on package
2 Squares (1 oz each) unsweetened chocolate
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CHOCOLATE FUDGE WITH
MARSHMALLOW CREAM
Because of the marshmallow
cream this fudge never turns out grainy
2 ½ cups sugar
3/4 teaspoon salt
2
stick butter or margarine
1 can evaporated milk (3/4
cup)
1 Jar Marshmallow Fluff (7 2 oz size)
3/4 teaspoon vanilla
1 12 oz package semisweet- chocolate pieces
2
cup chopped walnuts (optional)
2
cup raisins (optional)
Grease a 9x9 inch baking
pan. In a large sauce pan, combine first
5 ingredients. Stir over low heat until blended. Heat to a full rolling boil. Boil slowly, stirring constantly, at least 5
minutes. Remove from heat, stir in
vanilla and chocolate until chocolate is melted. Add nuts and/or raisins. Pour into greased pan and cool
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CHOCOLATE LAVA MUFFINS
8 ounces semi sweet
chocolate
1 stick butter
2
teaspoon vanilla extract
2
cup sugar
3 tablespoons four
1/4 teaspoon salt
4 eggs
Butter, to coat muffin tin
1 tablespoon cocoa powder
1 cup vanilla ice cream
1 teaspoon espresso powder
Directions
Preheat the oven to 375
degrees Place a small metal bowl over a
saucepan with simmering water. Melt the chocolate and butter in the bowl. Stir
in vanilla.
In a large mixing bowl,
combine sugar, flour and salt. Sift these into the chocolate and mix well with
electric hand mixer. Add eggs one at time, fully incorporating each egg before
adding the next. Beat at high until batter is creamy and lightens in color,
approximately 4 minutes. Chill mixture.
Coat the top and each cup
of the muffin tin with butter. Dust with the cocoa powder and shake out excess.
Spoon mixture into pan using a 4-ounce scoop or ladle. Bake for 10 to 11
minutes. Outsides should be cake-like and centers should be gooey.
While muffins are in oven,
melt the ice cream in a small saucepan. Stir in the espresso powder. Serve over
warm muffins
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CHOCOLATE MAYONNAISE CAKE
1 cup sugar
1 cup real mayonnaise
1 teaspoon vanilla extract
2 cups cake flour
½ cup Dutch processed cocoa
½ teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon allspice
1 ½ teaspoons baking soda
¼ teaspoon salt
1 cup buttermilk
Confectioners sugar to
garnish
Whipped cream to garnish
Preheat oven to 350
degrees. Beat Together sugar and
mayonnaise until blended. Add vanilla
and blend. Sift together flour, cocoa,
baking soda and salt and add to the mayonnaise mixture in batches, alternating
with buttermilk. Pour into a greased and
floured Bundt pan. Bake for 45-50
minutes, or until a tooth pick comes out clean.
Let cool, dust with confectioners sugar and garnish with whipped cream.
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CHOCOLATE OATMEAL COOKIES
2 cups butter
4 cups AP flour
2 tsp baking soda
2 cups sugar
5 ups blended oatmeal (blend in processor to fine powder)
24 ounces chocolate chips
2 cups brown sugar
1 tsp salt
1 8 ounce bar of chocolate grated (Hersheys works well, grates better if frozen)
4 eggs
2 tsp baking powder
2 tsp vanilla
3 cup chopped nuts (optional)
Cream butter and both sugars. Add eggs and vanilla. Blend until smooth. Combine dry ingredients. Combine to eggs butter mixture until smooth. Fold in chocolate chips, grated chocolate bar and nuts. Roll mixture into balls and place 2 inches apart on cookie sheet. Bake for 10-12 minutes at 375 degrees.
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CHOCOLATE PEANUT BUTTER PIE
FOR CRUST
25 whole Oreos
4 Tablespoons Butter,
Melted
PEANUT BUTTER FILLING:
1 cup Creamy Peanut Butter
1 package (8 Ounce)
Softened Cream Cheese
1-1/4 cup Powdered Sugar
1 package (8 Ounce) Cool
Whip, Thawed
Directions
Crust:
Crush the Oreos until they=re
fine crumbs. Pour melted butter over the top and stir with a fork to combine.
Press into pie pan and bake at 350 degrees for 5 to 7 minutes, or until set.
Remove from oven and allow
to cool completely.
Filling:
Beat the peanut butter with
the cream cheese until smooth. Add powdered sugar and beat until smooth. Add in
the thawed Cool Whip and beat mixture until smooth, scraping the sides as
needed.
Pour filling into crust,
evening out the top with a knife or spatula. Chill for at least an hour before
serving.
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CHOCOLATE SNOWFLAKE COOKIES
2 cups sugar
½ cup vegetable oil
4 squares unsweetened
chocolate, melted
4 eggs
2 teaspoons vanilla extract
2 cups all purpose flour
2 teaspoons baking powder
½ teaspoon salt
¾ cup sifted powdered sugar
Combine sugar, oil and
melted chocolate in large mixing bowl; beat at medium speed until blended. Add eggs and vanilla, mix well. Combine flour, baking powder and salt in a
medium bowl. Slowly add to the chocolate
mixture, mixing well. Cover and let
chill for 2 hours. Shape into 1 inch
dough balls and roll in powdered sugar.
Place cookies on a lightly greased cookie sheet about 1 inch apart. Bake at 350 for 10 – 12 minutes.
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COCONUT CUSTARD PIE
4 tablespoons butter,
softened
¾ cup granulated sugar
2 eggs
¾ cup milk
¾ cup coconut
1 9 inch unbaked pie shell
Cream butter and
sugar. Add eggs and beat. Add milk and beat. Add coconut and stir to blend. pour into pie shell and bake at 350 degrees
for 20 – 30 minutes or until custard is set.
(Bake just until a knife instered one inch from side of crust comes out
clean).
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COUNTRY MORNING COOKIES
YOU CAN NO LONGER BUY KELLOGS COUNTRY MORNING CEREAL BUT YOU CAN SUBSTITUTE ANY CEREAL WITH OAT NUGGETS, TOASTED RICE AND CHOPPED NUTS
1 1/3 cup sifted AP flour
1 cup softened butter
1 cup firmly packed brown sugar
3 cups cereal
1/2 tsp baking soda
1 egg
1 tsp vanilla
Sift flour and baking soda. Set aside. Cream butter and sugar until light and fluffy. Mix in egg and vanilla. Add flour mixture and cereal in increments until all combined. Scoop onto prepared baking sheet (parchment paper or silpat work well). Bake at 350 for approximately 12 minutes.
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CROCK POT CHOCOLATE CAKE
1 pkg chocolate cake mix
1 pkg instant chocolate
pudding
8 oz sour cream
1 cup chocolate morsels
1 cup water
4 eggs
¾ cup oil
Mix all ingredients in a
bowl by hand. Pour into crock pot. Cover and cook on low for 6-8 hours, or high
for 3-4 hours.
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DRIED CHERRY AND CHOCOLATE
BISCOTTI
2 cups flour
¼ cup cocoa powder
2 teaspoons baking powder
Pinch of salt
¼ teaspoon cinnamon
1 cup unblanched whole
almonds
1 cup dried cherries
3 large eggs
¾ cup sugar
1 teaspoon vanilla
8 ounces semisweet
chocolate, melted
Preheat oven to 350
degrees. Sift flour, cocoa powder, baking powder, salt and cinnamon. Add almonds and cherries. In a separate bowl,
whisk eggs, sugar and vanilla until smooth.
Add dry ingredients into egg mixture.
Mix well. Lightly dust work
surface. Turn dough onto the surface and
knead dough a couple of times. Shape
dough into a log, 12 inches long by 4 inches wide. Place dough on a parchment lined baking sheet
and bake for 30 minutes (until golden and firm to touch). Remove from oven, cool completely on a wire
rack. Using a serrated knife, slice
bread diagonally into ¼ inch slices.
Place slices on a parchment lined baking sheet and bake and additional
12 – 14 minutes (until golden and crispy).
Remove from oven and cool. Dip
half of each biscotti in the melted chocolate and place on parchment lined
baking sheet. Refrigerate until
chocolate sets.
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EASY BANANA SPLIT CAKE
6 graham crackers
1 box instant vanilla
pudding (prepared)
1 banana sliced
4 oz cool whip
1 cup sliced strawberries
1 8 oz can crushed
pineapple drained 2 oz coconut
Layer in a 8x10 pan as
listed above. Chill. Serve.
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EASY CHOCOLATE CHIP CAKE
1 box Yellow cake mix
1 box instant vanilla
pudding (small)
4 eggs
1 cup water
2/3 cups oil
6 oz semisweet morsels
1 bar German sweet
chocolate grated
Mix 1st 5
ingredients on medium until well blended.
Fold in chocolate morsels and grated chocolate. Grease Bundt pan. Pour in mixture. Bake at 350 degrees for 30 minutes, reduce
heat to 300 for an additional 30 minutes.
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EGGNOG CAKE
1 Yellow cake mix
1 package vanilla pudding (4 oz)
3/4 cup eggnog
3/4 cup vegetable oil
4 eggs
1/2 tsp nutmeg
Preheat oven to 350. Combine cake mix, pudding, eggnog and oil. Add eggs one at a time. Add nutmeg. Beat thoroughly. Pour into greased bundt pan. Bake 40-45 minutes. Cool in pan. Turn out onto serving platter and sprinkle with sugar.
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EASY PEPPERMINT FUDGE
3 cups semi-sweet chocolate chips
1 can (14 oz) sweetened condensed milk
8 whole peppermint candies, crushed
Line a square 8 x 8 pan with foil and smooth the surface. Spray foil with nonstick spray. Combine chocolate chips and sweetened condensed milk in double boiler over medium heat. Heat until blended, 5-7 minutes. Stir until smooth then pour immediately into foil lined pan. Smooth surface with off set spatula. Sprinkle on crushed peppermints. Refrigerate for 2 hours then cut into small squares.
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FAVORITE MOLASSES COOKIES
3/4 cup butter, softened
1 cup sugar
1/4 cup molasses
1 egg
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
Directions
In a bowl, cream butter and
sugar. Beat in molasses and egg. Combine dry ingredients; gradually add to
creamed mixture. Chill for 1 hour or until firm.
Shape into 1-in. balls;
place on greased baking sheets. Press flat with a glass dipped in sugar. Bake
at 375°
for 8-10 minutes or until lightly browned. Cool on wire racks. Yield: 6 dozen.
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GARY’S FAVORITE BLONDE
BROWNIES
2 cups flour
1 teaspoon baking powder
½ teaspoon salt
1 cup pecan pieces
2/3 cup melted butter
2 cups brown sugar
2 eggs
t teaspoons vanilla
1 package chocolate chips
Preheat oven to 350. Mix all ingredients. Bake in greased shallow pan for 20
minutes. Allow to cool and cut into
squares.
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GRANDMA ARROWOOD'S RED HOT
APPLE BUTTER
8 large apples peeled and quartered
4 cups water
1 tsp lemon juice
about ¼ cup sugar (you may
need to adjust depending on how sweet the apples are)
1 box (6 oz) Red Hot candy
(the little pill kind)
The best apples to use are
the old varieties (Black bens, wine saps, Arkansas blacks). We have used JoanaGolds – and they seem to
work well. Put the peeled and quartered
apples in a large pot with water and lemon juice. Cook them until they fall apart. Add the Red Hots and stir until they
dissolve. Add sugar to taste. Continue to cook and reduce till thick sauce consistency
is achieved. If you want, you can can up
the apple butter, or freeze. Best served
on buttered warm buttermilk biscuits.
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GRANDMA CISSIE’S BRAN
MUFFINS
3 cups Raisin Bran
½ teaspoon cinnamon
¼ cup oil
¾ cup sugar
1 cup buttermilk
1 egg
1 ¼ cup flour
½ teaspoon salt
1 ¼ teaspoon baking soda
(Note – you can add other
spices if you desire)
Preheat oven to 375. Combine ingredients. Fill muffin tins 2/3
full. Bake for 15 – 20 minutes. Makes about 12 muffins.
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GRANDMA CISSIE’S LEMON PIE
1 ½ cups sugar
1/3 cup cornstarch
1 ½ cups water
3 eggs yolks slightly
beaten
3 tablespoons butter
¼ cup lemon juice
1 tablespoon grated lemon
rind
Mix sugar and cornstarch in
sauce pan. Stir in water, cook over
medium heat stirring constantly until thickens.
Boil for 1 minute. Temper the
eggs with some of the liquid then add to
liquid. Boil again for 1 minute stirring
until smooth. Blend in butter and lemon juice and lemon rind.
Pour into baked pie shell. Cover with
meringue and brown in oven for 4-5 minutes.
Meringue – 3 egg whites, 6
tablespoons sugar ½ teaspoon vanilla or lemon.
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GRANDMA CISSIE’S OATMEAL
COOKIES
3 cup oatmeal
1 cup butter (2 sticks)
1 cup brown sugar
2 cup white sugar
2 eggs
1 ¾ cup flour
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon vanilla
OPTIONAL – add butterscotch
chips
Preheat oven to 350. Combine ingredients. Spoon onto cookie sheets, bake 10-15 minutes
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GRANDMA NANCY’S COCONUT
CUSTARD PIE
2 baked pie shells
mix together:
2 cups coconut
1 ½ cups sugar
2 tablespoons flour
beat together
2 eggs
½ stick butter
2 cups milk
Add wet ingredients to dry
ingredients. Pour into pie shells. Bake
at 350 for 40 to 50 minutes or until set.
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GRANDMA NANCY'S FRUIT SALAD (Ben favorite)
5 FRUIT SALAD
1 large can of peaches in light syrup
2 cups black berries or cherries (fresh or frozen will work)
2 cups pineapple (canned will work)
2 cups strawberries
2 cups blueberries
1 cup apple juice
1 package of instant lemon pudding
Cool whip
Combine ingredients, serve chilled
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GRANDMA NANCY'S HARVEST CAKE
4 cups chopped apples
2 cups white sugar
Pour sugar over chopped apples and let stand 1 hour
3 cups flour
1 cup oil
2 eggs
1/2 tsp salt
2 tsp baking soda
1 tsp vanilla
1 cup pecans or walnuts chopped
Mix all ingredients together. Add apple mixture. Combine well and bake in bundt pan for 1 hour at 325 degrees or until can springs back from side of pan. Let stand in pan for 20 minutes before turning out.
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GRANDMA NANCY’S POUND CAKE
3 sticks butter softened
3 cups sugar
5 eggs
3 cups flour
¼ teaspoons baking soda
pinch salt
lemon flavoring to taste
1 cup buttermilk
Preheat oven 325. Cream butter, sugar, eggs (add one at a
time). Set aside. Combine flour, baking
soda and salt. Add to wet ingredients by
altering with buttermilk. Add lemon
flavoring to taste. Bake for one hour at
325.
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GRANDMA NANCY'S WALNUT PIE
2 sticks real butter
2 cups brown sugar
1 teaspoon vanilla
2 piecrusts
2 cup walnuts
Melted chocolate morsels to
swirl on top
Melt butter, stir in sugar,
vanilla and walnuts. Mix well. Pour into pie crust. Top with 2nd piecrust Bake 350
degrees till brown.
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GRANNY TOLBERT'S APPLESAUCE
CAKE
2 cups flour
½ teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon clove
½ teaspoon nutmeg ½ cup
shortening
1 cup sugar
2 eggs
1 cup cold applesauce
¾ cup raisins
½ cup nuts
Sift flour, salt and spices together. Set aside.
Cream shortening and sugar together.
Add the eggs one at a time. Blend
well. Add applesauce, raisins and
nuts. Blend into flour mixture. Pour batter into a tube pan and bake at 350
degrees (preheated oven) for about 40 minutes.
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GRANNY TOLBERT'S WHITE FRUIT CAKE
1 lb butter
1 lb sugar (2 cups)
1 dozen eggs (beaten well with 1/2 tsp salt added)
1 lb flour (4 cups)
1 lb Candided cherries
1 lb white raisins
1 lb English walnuts
1/2 lb Brazil nuts
1 box coconut
2 tsp vanilla
Cut fruit into smaller pieces. Mix with half flour to coat. Cream butter and sugar. Add beaten eggs and other half of flour. Add fruit, nuts, coconut and cherries into mixture. Pour into bundt or tube pan (greased). Bake in oven at 275 degrees for 3 1/2 to 4 hours over a steam bath (use a cookie sheet with water in it). Remove water. Cook an additional hour to dry out. Decorate with sliced cherries if desired once done.
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HAYSTACKS
2 cups semi sweet chocolate
chips
2 cups butterscotch chips
12 oz peanuts
5 oz can chow mein noodles
Melt chips on low heat,
stir in nuts and noodles. Drop by
teaspoons onto wax paper. Cool, and
store in fridge.
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HOMEMADE TWIX BARS
Ingredients:
1 bag of Pretzel squares
(look like windows)
1 bag of caramels
1 – 2 bags of chocolate for
melting (can be milk or semi-sweet either way)
OPTIONAL: Peanut butter
with brown sugar mixed in to taste (generally takes about a cup)
Items needed:
Wax paper
kitchen tweezers
Either in a double boiler
or melting pot, melt the chocolate. Remove the wrappers from the caramels and
flatten them with a rolling pin (they have to be wide enough to wrap around the
pretzel. Wrap the caramel around the
pretzel. In the pocket that forms put a
small amount of the peanut butter mixture then close the caramel around it. Use kitchen tweezers and dip the caramel
covered pretzel into the melted chocolate.
Place chocolate covered square on wax paper to harden. After hardened eat and enjoy
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JACKED UP OATMEAL COOKIES
1/3 cup softened butter (5 1/3 tbsp)
1 egg
1/2 tsp vanilla
1/3 cup sugar
1/3 cup packed brown sugar
1/2 cup flour
1 cup quick cooking oats
1/2 cup dried sweetened cranberries
1 cup coarsely chopped walnuts
1/2 cup chopped dates OR 1/2 cup raisins
Cream together butter, eggs and vanilla. Add dry ingredients until thoroughly blended. Roll heaping teaspoons of dough into balls and place 3 inches apart on parchment or silpat lined cookie sheet. Bake at 350 degrees until lightly brown OR 12 - 14 minutes
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JOAN’S CHERRY COBBLER
1 cup self rising flour
1 cup milk
¾ cup sugar
½ stick melted butter
1 teaspoon vanilla
1 can cherry pie filling or
sliced peaches (juice and all)
Preheat oven to 350. Mix all ingredients except pie filling. Batter will be thin. Pour into ungreased dish. Pour cherry pie filling over batter. Bake at 350 until cake is done.
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MILDRED’S FAMOUS BROWNIES
2 eggs
1 cup sugar
1 teaspoon vanilla
1 stick butter
¼ cup cocoa
¾ cup flour
½ teaspoon baking powder
½ teaspoon salt
Mix eggs, sugar and vanilla
well, set aside. Melt butter and add
cocoa. Add to egg mixture. Combine flour baking power and salt. Add to other ingredients. Pour into pre greased pan Bake at 350 degrees
for 20-30 minutes
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MOUNTAIN DEW CAKE
CAKE
1 box Duncan Hines Butter
cake mix
1 small box instant vanilla
pudding
4 eggs
½ cup cold water
½ cup oil
½ cup Mountain Dew
½ cup nuts
SAUCE:
1 stick butter
½ cup Mountain Dew
1 cup sugar
DIRECTIONS
Mix ingredients together
and pour into a Bundt pan. Bake 50-55
minutes at 350 degrees. Bring sauce
ingredients to a boil and pour over cake while it is still hot.
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NANNNY'S RUM CAKE
CAKE
1 cup chopped pecans or walnuts
1 box yellow cake mix
1 3 3/4 ounce Vanilla Instant pudding box
4 eggs
1/2 cup cold water
1/2 cup vegetable oil
1/2 cup dark rum (80 proof or better)
GLAZE
1/4 lb butter (1 stick)
1/4 cup water
1 cup granulated sugar
1/2 cup dark rum (80 proof or better)
Preheat oven to 325 degrees. Grease and flour bundt pan (OR aluminum cake pans to gift). Sprinkle nuts over bottom of pan. Mix all cake ingredients together. Pour into pan over nuts. Bake for 1 hour or until done. Cool. Invert onto serving platter. Prick top. While cake is cooling make glaze. Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes or until sugar is smooth and not grainy, stirring constantly. Remove from heat. Stir in Rum. Drizzle and smooth glaze evenly over top and sides. Allow cake to absorb glaze. Repeat until glaze is used up.
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NAN'S APPLESAUCE STACK CAKE
2 cups sugar
1 tsp baking soda
6 cups flour
1 tbsp vanilla
½ cup buttermilk
2 eggs
½ cup molasses
3 tsp baking powder
1 tsp salt
1 cup shortening
1 tsp cinnamon
½ tsp allspice
Applesauce for between
layers (or apple butter)
DIRECTIONS
Combine milk, molasses,
eggs, vanilla and sugar. Beat well and
set aside. Sift flour, baking soda,
baking powder, spices and salt in a large bowl.
Cut in shortening like making biscuits.
Word liquid into flour like biscuit dough. Place dough on a floured board and knead into
a ball. Separated into 6 to 7 equal
parts. Pat each into a greased pan and
bake 10-12 minutes at 375. While still
warm, but not hot layer with applesauce in between each layer.
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NAN'S EASY LEMON CAKE
CAKE
1 box Lemon cake mix
1 box Lemon pudding
3/4 cup vegetable oil
3/4 cup water
4 eggs beaten
GLAZE
2 cups powdered sugar
2 tbsp butter
2 tbsp water
1/3 cup lemon juice
Make cake according to directions on box, either in a sheet pan or bundt pan. Combine glaze ingredients in sauce pan and heat until smooth. Let cake slightly cool, drizzle glaze over top. Cool completely.
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NAN'S RAISIN-PECAN PIE
2 tbsp cornstarch
¾ cup sugar
¼ tsp salt
1 tsp cinnamon
½ tsp nutmeg
¼ tsp cloves
2 eggs separated
1 cup sour cream
1 cup raisins
¾ cup chopped pecans
2 tsp lemon juice
1 baked 8" pie shell
DIRECTIONS
Combine cornstarch, sugar,
salt, cinnamon, nutmeg and cloves in a heavy 3 quart sauce pan. Mix well.
Add egg yolk, sour cream and lemon juice. Mix well.
Stir in raisins. cook on low to
medium heat until thickens – stirring constantly. Partially cool and stir in nuts. Pour into pie shell. Top with meringue from the egg whites.
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NAN'S SEVEN CUP SALAD
1 cup coconut
1 cup sour cream
1 cup cottage cheese
1 cup crushed pineapple
1 cup miniature marshmallows
1 cup fruit cocktail
1 cup nuts
Mix together all seven
ingredients and refrigerate.
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NAN’S TAPIOCA PUDDING
1 Large can pineapple juice
(64 oz)
¾ cup tapioca
1 cup sugar
1 quart fruit cocktail
1 cup of nuts
DIRECTIONS
Combine pineapple juice,
tapioca and sugar in a large sauce pan.
Let soak for 10 minutes. Put on
stove top and boil until thick. Cool
slightly. Add 1 quart of fruit cocktail
and 1 cup of nuts. Serve with whipped
cream
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NO BAKE COOKIES
3 tablespoons unsweetened
cocoa powder
2 cups white sugar
2
cup milk
2
cup butter
3 cups quick cooking oats
2
cup crunchy peanut butter
1 tablespoon vanilla
extract
Directions
Heat cocoa, sugar, milk and
butter over medium heat. Boil these very slowly (they will turn out better)
when they reach the boiling point boil them for no longer than 90-120 seconds.
Stir together oats, peanut
butter and vanilla with a big wooden spoon or Kitchen Aid. Pour the hot mix
over the oatmeal mix and drop on wax paper.
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OLD
FASHIONED MUFFINS
1
yeast cake
2
cups lukewarm water
6
teaspoons sugar
½
cup vegetable shortening
2
eggs
4
cups flour
whole
milk as needed
Greas
2 - 12 cup muffin tins and set
aside. Dissolve the yeast cake in the
luke warm water. Add sugar and salt. Beat together shortening and eggs, add yeast
mixture. Gradually add flour. Add milk until it comes together to a dough
consistency. Form dough into biscuit
size disks and place in tins. Let rise
until they have doubled in size (about 2 hours). Bake at 375 until golden brown
on top (about 15 – 20 minutes).
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ORANGE MARMALADE
1 ¾ pounds oranges (4-5
medium)
1 lemon, zest finely grated and juiced
6 cups water
3 pounds plus 12 ounces
sugar
8 ounce canning jars
Wash oranges and
lemon. Cut oranges into 1/8 inch slices
using a mandolin, removing the seeds. Stack
the orange slices and cut them into quarters.
Place oranges into 8 quart stainless steel pot. Add lemon zest and juice and water. Set over high head and bring to a boil. Once boiling reduce heat and maintain a rapid
simmer and cook, stirring frequently for about 40 minutes or until fruit is
very soft. While fruit is cooking,
sterilize the jars and lids that you are going to use for the marmalade. After about 40 minutes, increase the heat
under the orange mixture until the mixture reaches 22 – 223 degrees on a candy
or deep fry thermometer. Test the
readiness of the mixture by placing a teaspoon of the mixture onto a chilled
plate and allowing it to sit for 30 seconds.
Tilt the plate – if the mixture is a soft gel and moves slightly it is
ready. The oranges should have darkened
in color. Once the mixture is ready,
pour it into the sterilized jars and top with sterilized lids.
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PAUL NEWMAN CAKE
1 German chocolate cake mix
1 can Eagle Brand milk
1 pint butterscotch ice
cream topping
1 8 oz Cool Whip
3 Heath candy bars
Bake cake in a 9x13 pan at
350 degrees as directed on the box.
Remove from oven and "poke" holes in the cake with a wooden
spoon. Pour Eagle Brank milk over cake
and holes, then pour butterscotch ice cream topping over milk. Cool.
Frost with cool whip. Crush candy
bars and sprinkle over top. Refrigerate.
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PEANUT BUTTER BUSTER
COOKIES
1 cup (2 sticks) unsalted butter,
room temperature
1 ¼ cups granulated sugar
1 cup packed light brown
sugar
2 large eggs
16 ounces chunky peanut
butter
2 teaspoons baking soda
½ teaspoon salt
3 cups all purpose flour
Preheat oven to 350
degrees. In a large bowl, beat butter,
granulated sugar and brown sugar until light and fluffy. Beat in eggs one at a time. Add peanut butter, baking soda and salt and
beat until blended. Add flour and mix at
low speed until incorporated. Form dough
into 1 inch balls and place 2 inches apart onto ungreased baking sheets. With a fork, press a crisscross pattern into
cookies, flattening until ¼ inch thick.
Bake for 14 minutes, or until golden.
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PECAN SANDIES
2 cups butter, softened
1 cup powdered sugar
2 Tbsp water
4 Tsp vanilla extract
4 cups AP flour
2 cups chopped pecans
Additional powdered sugar to dust when done
In a mixing bowl cream butter and sugar. Add water and vanilla, mix well. Add flour gradually. Fold in pecans. Roll dough into 1 inch balls. Place on parchment lined baking sheet and flatten with fingers. Bake at 300 degrees for 20-25 minutes. Cool on wire rack. Dust with powdered sugar when cool.
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POPOVERS
8 tablespoons vegetable
oil, divided
2 cups all purpose flour
6 eggs
3 cups whole milk, divided
½ teaspoon sugar
2 tablespoons baking powder
Preheat oven to 400
degrees. Pour 1 teaspoon oil in each of
24 muffin cups or popover pans. Place in
oven until oil sizzles. In a bowl mix
together at medium speed flour, eggs 1 ½ cups milk, sugar and baking
powder. Blend for 15 minutes. Add remaining
1 ½ cup milk and beat an additiona 5 minutes. Pour into sizzling muffin cups, filling each
half way. Bak in preheated oven until
golden brown and popped – approximately 20 minutes.
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POSSUM PIE
2 packages cream cheese
softened (3 oz)
¾ cup confectioners sugar
1 graham cracker crust
¼ cup chopped pecans
1/3 cup instant chocolate
pudding mix
¼ cup instant vanilla
pudding mix
1 ¾ cups cold milk
¾ teaspoon vanilla extract
½ cup whipping cream,
whipped
12 – 16 pecan halves
In a mixing bowl, beat
cream cheese and sugar until smooth.
Spread onto bottom of crust.
Sprinkle with chopped pecans. In
another mixing bowl, combine pudding mixes.
Add milk and vanilla; beat on low speed for 2 minutes. Spoon over pecans. Refrigerate for at least 4 hours.
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POTATO CHIP COOKIES
1 lb of butter, softened
1 cup sugar (or 1/2 cup granulated and 1/2 cup brown sugar)
2 tsp vanilla
3 cups flour
1 1/2 cup crushed potatoe chips
Cream butter, sugar and vanilla. Add flour. Stir in potatoe chips until dough is crumbly. Roll dough into balls and place on prepared cookie sheet lined with parchment or silpat. Bake at 350 degrees for 18 - 20 minutes - the bottoms should be golden brown. Remove from sheet pan and cool on cooling rack
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PUMPKIN SPICE BARS
4 Large eggs
2 cups sugar
1 cup vegetable or canola oil
1 can Pumpkin puree (15 oz)
2 cups all purpose flour
2 tsp baking powder
2 tsp ground cinnamon
1 tsp baking soda
1/2 tsp salt
1/2 tsp ground ginger
1/4 tsp ground cloves
1 cup raisins
1/2 cup walnuts
CREAM CHEESE FROSTING
3 ounces of cream cheese, softened
1/3 cup butter
1 tsp vanilla extract
2 cups powdered sugar
Mix cream cheese, butter and vanilla until smooth. Gradually stir in powdered sugar until smooth.
Heat oven to 350 degrees. Grease bottom and sides of jelly roll pan with shortening. Sift dry ingredients.Beat eggs, sugar, oil and pumpkin in alarge bowl til smooth. Stir in dry ingredients. Stir in raisins and walnuts. Spread into pan. Bake 25-30 minutes or until light brown. Cool in pan until cool to touch. Frost with cream cheese frosting. Chill in refrigerator. Cut into serving squares.
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RICKIE'S APPLE SNACK CAKE (Ben Favorite)
3/4 cup vegetable/canola oil
2 eggs
2 cups sugar
2 1/2 cups flour
1 tsp each baking soda, baking powder and salt
1 tsp cinnamon
3 cups chopped peeled apple
1 cup chopped nuts
1 cup butterscotch chips
Combine oil, eggs and sugar in bowl. Beat until well combined. Combine dry ingredients. Add to egg mixture. Stir in apples, nuts and half the butterscotch chips. Spoon into greased and floured 13" x 9" x 2" pan. Sprinkle remaining chips over batter. Bake 350 degrees for 55-60 minutes. If batter seems to thick you can add 1/2 cup of applesauce to thin out. This will make the cake moister as well.
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RICE PUDDING
½ cup uncooked regular rice
3 eggs
1/13 cups milk
½ cup sugar
1/3 cup butter
½ cup raisins
½ teaspoon nutmeg
½ teaspoon cinnamon
1 ½ teaspoons vanilla
Cook rice. Beat the eggs. Combine all ingredients and mix well. Pour into a 9 x 9 inch pan. Bake at 300 degrees for 40 minutes.
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SANDY’S AMAZING PUMPKIN PIE
WITHOUT PUMPKIN
3 ¾ cups Pumpkin filling
(acorn squash)
¾ cup packed light brown
sugar
1/3 cup sugar (depending on
how sweet the squash already is)
2 teaspoons ground ginger
1 ½ teaspoons ground
cinnamon
1 tablespoon pumpkin pie
spice
½ teaspoon salt
2/3 cup milk
2/3 cup evaporated milk
3 large eggs
½ teaspoon pure vanilla
extract
Directions
In a small heavy sauce pan,
stir together the “pumpkin”, brown sugar, sugar, spices, and salt. Over medium heat, bring the mixture to
sputtering simmer, stirring constantly.
Reduce heat to low and cook, stirring constantly, for 3 to 5 minutes or
until thick and shiny. Scrape into a
food processor and process for 1 minute (we use our emersion blender – a/k/a
boat motor straight in the cooking pot).
Add milk and evaporated milk and blend until incorporated. Add the eggs one at a time, blending until
incorporated. Add the vanilla. Pour into the prepared pie shell and bake at 375 degrees in the oven for 50 to 60
minutes. (The filling will shake like
jelly). Cool and enjoy.
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SANDY’S HOMEMADE GINGERBREAD
3 Eggs
1 Cup Molasses
2 Tsp Ginger
2 Tsp Cinnamon
1 1/2 tsp cloves
1 cup vegetable/canola oil
2 cups AP Flour - measured first then sifted
2 tsp baking soda
2 tbsp warm water
1 cup boiling water
Preheat oven to 350 degrees. Grease 9 x 13 cake pan or line with parchment paper. Mix eggs, sugar, molasses, spices and oil with a hand mixer until well combined. Sift in flour. Combine baking soda with 2 tablespoons warm water. Add to batter and mix well. Stir in boiling water until fully combined. Pour batter into pan - it will be thin looking because of boiling water. Bake 40-45 minutes or until toothpick comes out clean. Cool completely and serve with powdered sugar sprinkled over OR cool whip OR plan.
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SANDY’S GINGERSNAP PUMPKIN PIE
CRUST
1 3/4 cups gingersnap cookies crushed
2 1/2 tablespoons butter, melted
2 tbsp sugar
PIE FILLING
1 1/2 cups pumpkin puree (NOT PUMPKIN PIE FILLING)
1 can evaporated milk (12 oz)
3/4 cup packed brown sugar
2 large eggs
1 tbsp cornstarch
1 tsp vanilla extract
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp salt
Preheat oven to 325 degrees. Make crust by mixing crushed gingersnaps, melted butter and sugar together in a bowl until combined. Press into 9 inch pie round until its even over bottom and sides. Bake crust in preheated oven for 5 minutes. Remove and set aside to cool. Make filling by combining puree, evaporated milk, brown sugar, eggs, cornstarch, vanilla, cinnamon, nutmeg and salt in mixing bowl. Blend with wire whisk until smooth. Pour into cooled crust. Bake until center wiggles slightly but sides are firm (about 1 hour). Cool completely - at least 2 hours - before slicing.
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SANDY’S SWEET POTATO CRUMB CAKE
BOTTOM LAYER:
1 box of Butter cake mix
1 beaten egg
1 stick of melted buter.
Mix until smooth press into 13x9x2 buttered casserole pan.
MIDDLE:
1 1/2 cup sweet potatoes (cooked and mashed, or us canned)
1/2 cup sugar
1 Tbsp brown sugar
1/4 tsp almond extract (can sub vanilla but almond plays better with sweet potato)
1 Tbsp butter
Mix together and spread evenly over top of bottom layer
TOP:
8 ounces cream cheese
3 eggs
1 box powdered sugar
1 tsp vanilla
1 tsp lemon
Pour over middle layer. Bake at 325 degrees for 40-45 minutes. DO NOT cut until completely cooled. Center will be moist and creamy.
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TALL & TANGY TOFU
THANGY
1 8 ¼ ounce can fruit cocktail
in light syrup, frozen
1 teaspoon instant lemonade
mix
6 ounces cranberry juice
1 block silken tofu
Combine all ingredients in
a blender and blend until smooth.
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THALHIMER'S SIX LAYER
CHOCOLATE CAKE
8 oz Crisco
3 cups sugar
6 eggs
4 cups flour
1 ½ teaspoons baking powder
2 teaspoons salt
2 cups milk
2 teaspoons vanilla
ICING:
1 ½ cups boiling water
8 ½ cups powdered sugar
8 (1 oz) Hershey's
chocolate squares-melted
2 ¼ teaspoons hot water
Preheat oven to 350. Cream together Crisco and sugar with a heavy
duty mixer on a medium setting for 2 minutes.
Add eggs one at a time, beat until yellow disappears. Alternately mix in dry ingrredients and milk,
ending with dry ingredients. Blend in 2
teaspoons vanilla. Pour into 2 jelly
roll pans (17 x 12 x 1 inch deep) filled ¼ inch deep. Bake at 350 degrees for 20-30 minutes. Let cake cool. Cut into 6 rectangular slices
8 inches long by 4 ½ inches wide. Frost
Icing:
Slowly mix hot water into 8
½ cups of powdered sugar. Add in melted
chocolate. Beat by hand until
smooth. Add 2 ¼ teaspoons water. Beat again.
Frost one layer of cake then put another layer and let rest (so frosting
will set). Repeat until all layers are
frosted. Frost tops and sides and ends.
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TIRAMISU
6 egg yolks
1 1/4 cups white sugar
1 1/4 cups mascarpone
cheese
1 3/4 cups heavy whipping
cream
2 (12 ounce) packages
ladyfingers
1/3 cup coffee flavored
liqueur
1 teaspoon unsweetened
cocoa powder, for dusting
1 (1 ounce) square
semisweet chocolate
Directions
Combine egg yolks and sugar
in the top of a double boiler, over boiling water. Reduce heat to low, and cook
for about 10 minutes, stirring constantly. Remove from heat and whip yolks
until thick and lemon colored.
Add mascarpone to whipped
yolks. Beat until combined. In a separate bowl, whip cream to stiff peaks.
Gently fold into yolk mixture and set aside.
Split the lady fingers in
half, and line the bottom and sides of a large glass bowl. Brush with coffee
liqueur. Spoon half of the cream filling over the lady fingers. Repeat
ladyfingers, coffee liqueur and filling layers. Garnish with cocoa and
chocolate curls. Refrigerate several hours or overnight.
To make the chocolate
curls, use a vegetable peeler and run it down the edge of the chocolate bar.
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1 box yellow cake mix
1 box vanilla instant pudding mix
4 eggs
1/2 cup water
1/2 cup vegetable/canola oil
1/2 cup white wine
1/2 cup crushed pecans
Place crushed pecans into bottom of greased bundt pan. Mix all ingredients and pour into pan. Bake at 350 for 40-45 minutes.
GLAZE
1 stick butter
1/4 cup water
1/4 cup sugar
1/4 cup white wine
Boil ingredients for 5 minutes. Pour over cake that has been turned out while still warm.
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