So, I was in the mood to experiment! And I am so glad I was!!! This has flavors in spurts! It is amazing.... even if I do say so myself!
Apple Pancake Crunch Preheat oven to 375°
Layer 1:
5-6 medium apples, diced
Lemon Juice or 5-6 True Lemon packets
Mix apple pieces and lemon ingredient in bowl let sit.
Layer 2:
1/2 cup cornmeal
1 1/2 cups wheat flour
1/2 tsp salt
1 1/2 TBS baking powder
1/2 cup brown sugar
2/3 cup unsweetened applesauce
2 eggs
1/2 - 1 cup milk
Mix dry ingredients. Add eggs and applesauce. Combine. Add enough milk to make smooth batter, but don't mix too much as you will deactivate the baking powder.
Pour Layer 2 in lightly greased 9x13 pan. Pour Layer 1of apples on top. Set aside. Batter will rise during this time.
Layer 3:
3 1/2 cups oats
1/2 tsp salt
1 TBS cinnamon
1 cup brown sugar
3/4 cup softened butter
Combine dry ingredients. Cut in butter and combine until it forms a course crumb.
Add Layer 3 to top of dish. Spread evenly, but don't press into other layers.
Bake for 30 minutes at 375°, or until edges are bubbly and top is firm. YUMMMM!!!
Saturday, October 29, 2011
Wednesday, January 12, 2011
Cinnamon Potato Bread
1 medium potato cooked in 1 cup water. When done, remove potato and pour potato water in 1 cup measuring cup and add enough water to make a full cup. Add 2 pkg yeast and 2 TBL sugar. Stir until dissolved. Put in large mixing bowl and add:
1 medium mashed potato
2 TBL soft margarine
1 tsp salt
1 cup warm milk
1 egg slightly beaten
Mix and add 6 1/2-7 1/2 cups flour to make bread dough. Knead 10 minutes. Put dough in greased bowl and turn over so top is greased. Cover and let rise for 35 minutes until double in bulk. Punch down gently and put on slightly floured surface. Divide dough in 2 and roll out like cinnamon rolls. Spread with soft margarine and sprinkle with a sugar and cinnamon mixture. Roll up jellyroll style and put into loaf pans. Put soft margarine on top. Let rise about 50 minutes. Bake at 350° for 35-40 minutes.
1 medium mashed potato
2 TBL soft margarine
1 tsp salt
1 cup warm milk
1 egg slightly beaten
Mix and add 6 1/2-7 1/2 cups flour to make bread dough. Knead 10 minutes. Put dough in greased bowl and turn over so top is greased. Cover and let rise for 35 minutes until double in bulk. Punch down gently and put on slightly floured surface. Divide dough in 2 and roll out like cinnamon rolls. Spread with soft margarine and sprinkle with a sugar and cinnamon mixture. Roll up jellyroll style and put into loaf pans. Put soft margarine on top. Let rise about 50 minutes. Bake at 350° for 35-40 minutes.
Divinity
2 cups sugar
dash of salt
1/2 cup corn syrup
1/2 cup water
Cook above ingredients until it thickens, at 260°. Beat 2 egg whites until stiff. Pour hot mixture in thin ribbon into egg whites while beating with mixer. When both are combined beat until mixture turns from shiny to dull. Drop by spoonful onto wax paper or foil.
dash of salt
1/2 cup corn syrup
1/2 cup water
Cook above ingredients until it thickens, at 260°. Beat 2 egg whites until stiff. Pour hot mixture in thin ribbon into egg whites while beating with mixer. When both are combined beat until mixture turns from shiny to dull. Drop by spoonful onto wax paper or foil.
Dreamy Creamy Hot Chocolate
1 (14 oz) can sweetened condensed milk
1/2 cup unsweetened cocoa
1 1/2 tsp tsp vanilla
1/8 tsp salt
6 1/2 cups water
mini marshmallows (optional)
In a large saucepan, combine sweetened condensed milk, cocoa, vanilla and salt; mix well. Over medium heat, slowly stir in water; heat through, stirring occasionally. DO NOT BOIL. Top with marshmallows, if desired.
TIP: Chocolate can be stored in the refrigerator up to 5 days. Mix well and reheat before serving.
1/2 cup unsweetened cocoa
1 1/2 tsp tsp vanilla
1/8 tsp salt
6 1/2 cups water
mini marshmallows (optional)
In a large saucepan, combine sweetened condensed milk, cocoa, vanilla and salt; mix well. Over medium heat, slowly stir in water; heat through, stirring occasionally. DO NOT BOIL. Top with marshmallows, if desired.
TIP: Chocolate can be stored in the refrigerator up to 5 days. Mix well and reheat before serving.
Famous Pumpkin Pie
3/4 cup sugar 1 can (15 oz) Libby's Pure Pumpkin
1/2 tsp salt 1 can evaporated milk
1 tsp ground cinnamon 1 unbaked 9-inch deep dish pie shell
1/2 tsp ground ginger 2 large eggs
1/4 tsp ground cloves
Mix sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs in large bowl. Stir pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell. Bake at 425° oven for 15 minutes. Reduce temp to 350° and bake 40-50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate.
1/2 tsp salt 1 can evaporated milk
1 tsp ground cinnamon 1 unbaked 9-inch deep dish pie shell
1/2 tsp ground ginger 2 large eggs
1/4 tsp ground cloves
Mix sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs in large bowl. Stir pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell. Bake at 425° oven for 15 minutes. Reduce temp to 350° and bake 40-50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate.
Fondant
4 lbs. powdered sugar
1 cup light Karo
4 cubes margarine
Mix together with your choice of flavoring and coloring. Shape into balls for candy or put into egg mold for Easter eggs.
1 cup light Karo
4 cubes margarine
Mix together with your choice of flavoring and coloring. Shape into balls for candy or put into egg mold for Easter eggs.
Cherry Date Fruitcake
1 1/2 cups flour
1 tsp baking soda
1 1/2 cups sugar
1 tsp salt
5 1/2 cups pecan halves
2 jars (16 oz. ea) maraschino cherries, drained and halved
1 lb diced candied pineapple
2 packages (8 oz ea) chopped pitted dates
6 eggs
1/2 cup apple juice
1/4 cup light corn syrup
In a large bowl, combine the first 4 ingredients. Add pecans, cherries, pineapple and dates; toss to coat. Beat eggs and apple juice; add fruit mixture and mix well. Grease 2 foil-lined 9x5x3 loaf pans. Press half of the mixture into each pan. Bake at 300° for 1 1/2 - 2 hours or until a wooden pick inserted near center comes out clean. Cool in pans or on wire rack for 10 minutes. Remove from pans and remove foil. Brush each loaf with corn syrup. Cool completely.
1 tsp baking soda
1 1/2 cups sugar
1 tsp salt
5 1/2 cups pecan halves
2 jars (16 oz. ea) maraschino cherries, drained and halved
1 lb diced candied pineapple
2 packages (8 oz ea) chopped pitted dates
6 eggs
1/2 cup apple juice
1/4 cup light corn syrup
In a large bowl, combine the first 4 ingredients. Add pecans, cherries, pineapple and dates; toss to coat. Beat eggs and apple juice; add fruit mixture and mix well. Grease 2 foil-lined 9x5x3 loaf pans. Press half of the mixture into each pan. Bake at 300° for 1 1/2 - 2 hours or until a wooden pick inserted near center comes out clean. Cool in pans or on wire rack for 10 minutes. Remove from pans and remove foil. Brush each loaf with corn syrup. Cool completely.
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