WOW!!! Apple Pancake Crunch for breakfast!!!

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!!!

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.

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.

Hello Dolly's

Melt 2 TBL margarine in 9x9 pan. Then pour over it in layers:

1 1/2 cups graham cracker crumbs
1 cup flaked coconut
1 cup semisweet chocolate chips
1 cup walnuts
1 can sweetened condensed milk

Bake at 350° for 30 minutes. Cool thoroughly, then cut.

Impossible Pie

1 cup Coconut
2 cups Milk
4 Eggs
1/4 cup Margarine
2 tsp Vanilla
3/4 cup Sugar
1/2 cup Flour

Grease pie plate and sprinkle with Coconut. Blender mix the rest of the ingredients until smooth. Pour into pie dish. Bake at 350° for 45 minutes.

Mini Pumpkin Pie

• four crushed graham crackers
• two tablespoons of butter left out at room temperature to soften for the crust
• one 15 oz. can of pumpkin pie filling
• one package of vanilla pudding mix
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• two cups of milk
• whipped cream
• 9 oz. plastic cups to hold the dessert
• two mixing bowls
• two mixing spoons

1. Check with a grown-up before you start this.

2. To make the crust for four Mini Pumpkin Pies, mix four crushed graham crackers and two tablespoons softened butter in a bowl.

3. In a second bowl, mix one can of pumpkin pie filling, one package of vanilla pudding mix, 1/2 teaspoon cinnamon, 1/2 teaspoon nutmeg, and two cups of milk.

4. Then, take a clear plastic cup and press some of the graham cracker mix onto the bottom.

5. Put some of the pumpkin filling on top of that. Fill the cup about 3/4 of the way full.

6. Once you've made all four cups, put them in the refrigerator to get firm.

7. Top them off with some whipped cream and dig in.

Chocolate Cream Pie

(makes 2 pies)
½ c cocoa
1 ¾ c sugar
½ c flour
dash of salt
4 c whole milk
½ cube butter
4 eggs
1 t vanilla

Mix dry ingredients together. Add milk and butter. Cook on medium until comes to rolling boil. Stir once in awhile so pudding won’t scorch. When it thickens, remove from stove. Add vanilla. Beat the eggs slightly. Then add a little bit of the hot pudding to the eggs and whisk. Then add this mixture into the hot pudding and whisk together. Let pudding set until room temperature. Pour into baked pie crusts. Put pies into refrigerator uncovered until cold, then cover. Note of interest: Replace water with orange juice in pie crusts if homemade.

Blueberry Buckle

1/2 cup shortening
3/4 cup sugar
1 egg
2 cups sifted all-purpose flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
2 cups fresh blueberries

Crumb Topping
1/2 cup sugar
1/2 cup sifted all-purpose flour
1/2 teaspoon ground cinnamon
1/4 cup butter or margarine

OVEN 350°

Thoroughly cream shortening and sugar; add egg and beat till light and fluffy. Sift together flour, baking powder, and salt; add to creamed mixture alternately with milk. Spread in greased 11x7x1-inch pan. Top with berries. Mix dry crumb topping ingredients; cut in butter till crumbly; sprinkle over berries. Bake at 350° for 45 minutes. Cut in squares. Serve warm.

Marshmellow Refrigerator Loaf

I must add first that I never recall my mom making this dessert. By the sound of it, I wish she had!! This looks so yummy!

1/2 lb. quartered or tiny marshmellows
1/4 cup water
1/2 cup whipping cream
1/2 cup chopped nuts
1/2 chopped dates
2 1/2 cups graham cracker crumbs

Pour water over marshmellows. Add whipping cream, nuts, dates and blend well. Add graham cracker crumbs and knead well. Form into roll about 6 inches long and 3 inches thick. Place in loaf pan. Let stand over night. Serve in slices topped with whipped cream.

Christmas Pudding

2 Cups:
Flour
Sugar
Raisins
Grated Carrots
Grated Potatoes
Chopped Walnuts
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp Allspice
1/3 cup melted margarine

Sift together dry ingredients. Mix in Raisins, vegetables, nuts and butter. (This is where the directions get weird, so I will do my best to make sense of it.... Mom and her cursive and 'dash of this' method!!)

Pour into #10 can. Place into baking dish and fill dish with water. Cover with foil tent and bake... I don't know, let's just say 350°... for 1 hour.

Apple Crisp

1 cube margarine/butter
1 cup brown sugar
1/2 cup whole wheat flour
2 cups oatmeal
1 tsp. cinnamon
1 cup chopped nuts (optional)
1 qt. applesauce

Cream margarine and sugar. Add flour and other dry ingredients. Mix well. Will be crumbly. Spread applesauce in bottom of baking dish. Spread crumb topping evenly over the applesauce. Bake at 350° until golden brown.

Ice Cream from Mavis Rivera

Dissolve 4 1/2 cups sugar in 8 1/2 cups milk. Combine with 6 TBL lemon juice concentrate. Add 1 1/2 pints whipping cream, 3 tsp vanilla, 1 large can crushed pineapple (with juice) and 3 packages frozen strawberries.

Freeze in electric freezer. Makes 6 qts.

So, obviously this is for a large crowd. But it sure sounds yummy!!!

Carrot Cake

1 cup shortening
4 eggs
2 cups sugar
2 1/2 cups grated carrots
1 cup crushed pineapple and juice
2 1/2 cups sifted flour
1/2 tsp salt
1 tsp baking soda
2 tsp vanilla
2 tsp cinnamon
1 tsp baking powder
1 cup chopped pecans

Combine ingredients. Bake at 350° for 1 hour or more depending on altitude.

Mom's Cinnamon Rolls ~ by Becky Crawford

Yes. Mom's infamous cinnamon rolls are indeed from someone else. And I couldn't do this right without giving credit where credit is due. This recipe has been made for decades in our family. It was in a church cookbook as well by a friend of my mom's, Becky Crawford. All I can say is "Thanks, Becky!!!"

CINNAMON ROLLS

2/3 cup powdered milk
2 cubes margarine
1 cup sugar
2 cups boiling water

Combine above ingredients.

Soften 3 tablespoons yeast in 1cup warm water

Mix:

6 beaten eggs
1Tbsp salt

Add yeast and 10 to 12 cups unsifted flour to make a soft dough. Knead dough enough so it can be handled. (Very soft dough) Cover and let rise until double, about 30 to 40 minutes. Put flour out and roll dough to rectangular shape, about ½ inch thick. Spread top with softened butter.

Mix:

¾ cup sugar
¼ cup cinnamon

Sprinkle on top. Sprinkle raisins and/or chopped walnuts on top if desired. Roll dough up tightly, starting on long end. Pinch ends. Cut cinnamon rolls with sewing thread. Cut 1 inch thick. Place on greased cookie sheet three across and 4 or 5 down. Let rise about 20 minutes. Bake at 350° for 15 to 20 minutes. Frost with butter frosting while warm.