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5 Minute Fudge (debp)

  • 1 can sweetened condensed milk
  • 2 bags of chocolate chips

Put milk and chips in saucepan. Heat, stirring constantly for around 3 to 5 minutes. As soon as the chips are melted and it has thickened a little, it is done. With regular chocolate I mix in nuts and marshmallows. With white chocolate, I mix in crushed peppermint candy or dried cranberries. Chill until set.

Alphabet Cookies (Kathy in FL)

  • 1/2 cup margarine or butter, softened
  • 1/2 cup Karo® Light Corn Syrup or Karo® Corn Syrup with Real Brown Sugar
  • 1/2 cup sugar
  • 1/4 cup creamy peanut butter
  • 1 teaspoon vanilla
  • 2–1/2 cups flour

Combine margarine, corn syrup, peanut butter, sugar and vanilla in a large bowl and beat at medium speed until smooth. At low speed, gradually beat in flour until well blended. Preheat oven to 350°F. To form letters, roll dough into 1–1/2-inch balls; on smooth surface, roll dough into 8-inch long ropes. Shape ropes into desired letter directly on ungreased cookie sheet. Bake 12 to 15 minutes or until lightly browned. Remove from cookie sheet; cool on rack. May be stored in tightly covered container up to 3 weeks.

Amazing Corn Cake with Caramel Frosting (Kathy in FL)

Cake:

  • 1 (17-ounce) can cream-style corn
  • 1/2 cup brown sugar
  • 3/4 cup sugar
  • 3 eggs
  • 1 cup oil
  • 2 1/4 cups flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 cup raisins
  • 1/2 cup chopped nuts

Caramel Frosting:

  • 1/4 cup butter or margarine
  • 1/2 cup brown sugar
  • 1/4 cup milk
  • 2 to 3 cups sifted confectioners’ sugar

Preheat oven to 350 degrees. Grease 13 x 9 x 2-inch baking pan. For cake, combine corn and sugars in mixing bowl. Add eggs and oil. Beat until well blended. Combine flour, baking powder, baking soda, salt and cinnamon. Add to wet ingredients. Mix well. Stir in raisins and nuts. Pour batter into prepared pan. Bake for 30 to 35 minutes, or until done. Cool thoroughly. For frosting, bring butter and brown sugar to a boil in saucepan over medium heat. Remove from heat. Stir in milk. Stir in confectioners’ sugar until spreading consistency is reached. Frost cake.

Amish Friendship Fruit Cake (Kathy in FL)

  • 1 (18.25 ounce) box yellow cake mix with pudding in the mix
  • 1/3 cup vegetable oil
  • 4 eggs
  • 1 3/4 cup Amish Friendship Fruit Starter (see Breads for starter)
  • 1 cup chopped pecans
  • Confectioners’ sugar (if desired)
  • Cream cheese frosting (if desired)

Line the bottom of a springform angel food cake pan with wax paper; grease well, then flour. In large mixing bowl of electric mixer, combine dry cake mix and oil. Beat in eggs, one at a time, beating well. Add fruit; mix well. Fold in nuts. Pour batter into prepared pan. Bake in a preheated 350 degree F oven for 40 minutes, then reduce heat to 300 degrees F and bake 35 to 40 minutes more, or until cake tests done. Shake pan to loosen cake from sides and let sit 10 minutes. Lift the center of the pan out and turn cake onto cake plate. Turn cake right-side up before serving. Sprinkle with confectioners’ sugar if desired, or top with cream cheese frosting. This cake tastes better when cold. NOTE: You will use from 1 1/2 to 2 cups drained fruit per cake.

Apple Bean Bake (Kathy in FL)

[Wondering how to make all of those canned beans appetizing and less repetitive? <grin> This is actually a very good recipe. And, you can substitute canned apples for the fresh. This recipe does make a buffet sized batch so you’ll need to adjust if you aren’t feed the neighborhood.]

  • 48 ounce can Great Northern beans, drained
  • 4 T. butter or margarine (or equivalent of choice)
  • 3 cups tart cooking apples peeled, cubed (or use canned apples instead)
  • 1/2 cup chopped onion (or equivalent of dried chopped onion)
  • 3/4 cup light brown sugar
  • 1/2 cup catsup
  • 1 t. cinnamon
  • 1 t. salt or to taste

Melt butter in a large skillet. Add apples and onions. Cook for 10 minutes or until apples are tender, stirring occasionally. Add brown sugar nad stir until dissolved. Blend in catsup, cinnamon and salt. Place beans in 2 quart casserole. Pour apple mixture over beans and mix well. Bake in a preheated 375° oven for 1 hour.

Apple Bread Pudding (Kathy in FL)

  • 5 c. old bread
  • 1 ½ c. apple juice
  • 1/3 c. oil
  • 1/3 c. honey
  • 1/3 c. molasses
  • ½ c. chopped dates
  • 1 t. vanilla
  • 1 T. baking powder
  • 1 t. cinnamon

Soak bread chunks in apple juice. Blend oil, honey, molasses, dates and vanilla. Add honey mixture to the bread and stir well. Mix baking powder and cinnamon together and add to the batter. Mix well; batter should be fairly thick and lumpy. Pour into an oiled 9 x 9 inch pan and bake at 350 F for 30 minutes, until it is firm but moist. Variation: substitute maple syrup for molasses.

Apple Brownies (Kathy in FL)

  • 1 c Butter, softened
  • 1 3/4 c Sugar
  • 2 Eggs, well beaten
  • 1 ts Vanilla
  • 2 c All-purpose flour
  • 1 ts Baking powder
  • 1 ts Baking soda
  • 1 ts Cinnamon
  • 1/2 ts Salt
  • 2 c Baking apples, peeled, chopped
  • 1/2 c Pecans or walnuts

In a large mixing bowl, cream butter, sugar, eggs and vanilla with electric mixer. Combine dry ingredients and add to butter mixture. Mix until flour is moistened. Fold in apples and nuts. Spread in a greased 9 x 9 inch baking pan and bake in 350 degree oven 45 minutes or until done. Serve warm with a drizzle of vanilla glaze using 1/2 cup powdered sugar, 1 tablespoon hot water and 1/4 teaspoon vanilla.

Apple Chips (Kathy in FL)

  • 6 tablespoons confectioners’ sugar
  • 2 Granny Smith apples

Preheat oven to 225 degrees F and line 2 large baking sheets with parchment paper. Sift 3 tablespoons confectioners’ sugar evenly onto lined baking sheets. With a mandoline or other manual slicer cut apples crosswise into paper-thin slices. Arrange apple slices in one layer on sheets and sprinkle evenly with remaining 3 tablespoons confectioners’ sugar. Bake slices in upper and lower thirds of oven, switching position of sheets halfway through baking, 2 1/4 hours total, or until slices are pale golden and starting to crisp. Immediately peel apple chips off parchment and cool on a rack. Apple chips keep in an airtight container at room temperature 2 weeks.

APPLE DESSERT PACKETS (Kathy in FL)

  • 12 large apples
  • 4 tbsp sugar
  • 3/4 cup biscuit mix
  • raisins
  • 3 Tbsp cinnamon (or to taste)

Core and chop 1 apple in fairly large pieces, peeling if desired. Mix 1 tsp. sugar, a few raisins and cinnamon to taste with 1 Tbsp. biscuit mix; stir into chopped apple. Wrap in a piece of greased aluminum foil, leaving sufficient space for steam. Cook in the embers approximately 30 to 45 minutes (the juice of the apple moistens the dough sufficiently). Makes 12 packets.

APPLE CRISP (Kathy in FL)

  • 3/4 cup flour
  • 3/4 cup brown sugar
  • 1/2 tsp cinnamon
  • 1/2 cup margarine or margarine substitute
  • 3/4 cup dehydrated apples *water — as needed (at least 3/4 cup to rehydrate, then add 1/2 to 1 cup more)
  1. Simmer apples in water according to package directions. (or soak dehydrated apples in equal amount of water for 30–40 minutes, then simmer in water.)
  2. When well heated, but not completely cooked, add the sugar/flour mixture and spread in a frying pan. Continue cooking until mixture is bubbly and thickened.
  3. As an alternative this may be baked in a reflector over. Spread the apple mixture in a baking pan and pat out the flour/sugar mixture over them. Bake in front of a good high fire, turning the fan once or twice to assure even baking. Makes about 6 cups.

APPLE FRITTERS (Kathy in FL)

  • 3 C. flour
  • 1/3 C. dried egg powder
  • 1 1/2 C. milk
  • 4 tsp. baking powder
  • 1 1/2 tsp. salt
  • 2 tsp. sugar
  • 2 T. oil
  • 1/4 C. water
  • 1 C. dried apple slices (reconstituted)

Sift together dry ingredients. Combine milk, oil, and water. Add to dry ingredients, mix well until moistened. Chop rehydrated apple slices and add to the batter. Mix. Heat 2″ of oil in a skillet and drop batter by spoonfuls into hot oil. Fry, turning once until brown. Drain on a paper towel.

Apple Kuchen Coffee Cake (Irene)

  • 1/2 cup sugar
  • 1/3 cup butter or margarine, softened
  • 1 egg
  • 2 cups Original Bisquick® mix
  • 1/2 cup vanilla yogurt
  • 1 egg
  • 1 large cooking apple, peeled and thinly sliced (1 1/2 cups)
  • 1/4 cup sugar
  • 1/4 teaspoon ground cinnamon
  1. Heat oven to 350º F. Grease bottom and side of springform pan, 9×2 inches, or round pan, 9×1 1/2 inches, with shortening.
  2. In medium bowl, beat 1/2 cup sugar, the butter and egg with electric mixer on low speed about 30 seconds or until smooth. Beat in Bisquick. Spread over bottom and 1 inch up side of pan.
  3. In small bowl, mix yogurt and egg until smooth. Stir in apple; spoon over batter in pan. Mix 1/4 cup sugar and the cinnamon; sprinkle over apple mixture.
  4. Bake 45 to 50 minutes or until center is set and crust is deep golden brown. Cool 10 minutes; remove side of pan. Serve warm.

Apple Pie-Cake (Kathy in FL)

  • 2 large eggs (or your equivalent of choice)
  • 1/2 teaspoon vanilla extract
  • 1/3 cup sugar
  • 1 1/4 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 1 21-ounce can of apple pie filling
  • 1 1/2 T. sugar for sprinkling on top

Preheat the oven to 350 degrees F. In a medium bowl, beat the eggs, vanilla, and sugar together until smooth and thick—about one minute. In another bowl, mix the dry ingredients. Add them to the egg mixture and stir until well combined. Stir in the pie filling. Pour the mixture into a well-greased, nine-inch deep dish pie pan. Sprinkle the sugar on top and bake for 20 minutes or until browned and a toothpick inserted in the middle comes out clean.

Hey Kathy— This cake is excellent!! Everyone try out Kathy’s apple pie cake. Very moist and will be great with whipped cream or ice cream later tonight! You might have to bake a bit longer than 20 minutes - I let mine go 40. (CCprep)

Apple Sauce Bread Pudding (Kathy in FL)

  • 1 (16-ounce) loaf light white bread, sliced
  • 1 cup raisins
  • 2 teaspoons ground cinnamon
  • 2 cups milk (fresh, canned or powdered)
  • 8 egg whites (fresh or powdered)
  • 1 cup Apple Sauce
  • 1/2 cup firmly packed light brown sugar
  • 1–1/2 teaspoons vanilla extract

Preheat oven to 350°F. Spray 9-inch square baking pan with nonstick cooking spray. Cut bread into 1/2-inch cubes. In large bowl, toss bread with raisins and cinnamon. In medium bowl, stir together milk, egg whites, apple sauce, brown sugar and vanilla. Pour over bread cube mixture; mix well. Let stand 25 minutes. Pour mixture into prepared pan. Bake 35 to 40 minutes or until knife inserted in center comes out clean. Cool 15 to 20 minutes before serving. Refrigerate leftovers.

Apple Spice Dump Cake (Kathy in FL)

  • 1 (18.25 ounce) box spice cake mix
  • 2 (21 ounce) cans apple pie filling
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground allspice
  • 1 tablespoon granulated sugar
  • 3/4 cup butter
  • 1 cup chopped nuts

Preheat oven to 350 degrees F. Pour the apple pie filling into a 13 x 9-inch baking pan. In a small bowl, mix together cinnamon, nutmeg, allspice and sugar. Sprinkle mixture over pie filling. Pour dry cake mix over apples. Dot with butter and sprinkle nuts on top. Bake at 350 degrees F for 45 minutes to one hour, until cake is brown on top and bubbling on the sides. Serve warm with ice cream or whipped topping.

Apple Treat (Kathy in FL)

  • 4–5 slices of buttered bread
  • 1 can sweetened apple sauce
  • 2 eggs
  • 1 pint milk
  • 1/2 cup granulated sugar
  • 1/2 tsp. salt

Line the bottom of a pudding dish with buttered bread and cover with apple sauce. Repeat until dish is half-full, finishing the layering with the bread on top. Mix eggs, milk, sugar, and salt. Pour this mixture over bread and sauce. Bake until set. Serve cold with cream, sugar, and nutmeg gratings or cinnamon. Oven: 350 F. Time: Approx. 25 minutes

APPLESAUCE WITH GINGERBREAD DUMPLINGS (Kathy in FL)

  • 2 jars of applesauce
  • 1 package of any flavor muffin mix or gingerbread mix

Dump applesauce into pan with lid. I sometimes add some sugar and a little water to the applesauce. Place on grill over fire or on hot coals. Mix up gingerbread mix and drop into applesauce. Cover and let cook for about 25 minutes. Good with ice cream, cool whip or milk poured on it.

Baked Caramel Pudding-Mix (Kathy in FL)

  • 1 1/2 cup Bake it all mix (e.g., Bisquick brand)
  • 1/2 cup Brown sugar — packed
  • 1/2 cup Milk (use powdered or canned)
  • 1 t. Vanilla extract
  • 1/2 c Nuts — coarsely chop

Topping:

  • 3/4 cup Brown sugar — packed
  • 3 T. Butter or margarine
  • 1 t. Vanilla extract
  • 1 cup Water — boiling

Combine pudding ingredients except nuts. Stir to blend. Spread batter in 11 by 7 by 1–1/2-inch pan, bottom rubbed with shortening. Sprinkle nuts over the batter. Combine topping ingredients. Pour over batter and nuts. Bake in a 350 F. oven 30 to 35 minutes. Spoon into dessert dishes. Serve warm with whipped cream. Yield: 6 to 8 servings

Baked Fudge Pudding-Mix (Kathy in FL)

  • 1 1/2 cup bake it all mix
  • 1/2 cup granulated sugar
  • 2 T. cocoa
  • 1/2 cup milk
  • 1 t. vanilla extract

Topping:

  • 1/4 cup cocoa
  • 3/4 cup brown sugar — packed
  • 1 1/2 cup water — boiling

Combine cake ingredients. Stir to blend. Spread batter in 8 by 8 by 2-inch pan, bottom rubbed with shortening. Combine topping ingredients, stirring until cocoa is thoroughly dissolved. Pour over batter. (Don’t be afraid! It is NOT a mistake.) Bake in a 350 F. oven about 40 minutes. Spoon into dessert dishes. Serve warm with topping of your choice including any of the toppings you would use on ice cream, if desired. Yield: 9 servings

Baked Oatmeal with Sautéed Apples (Kathy in FL)

  • 3 cups old fashioned oats
  • 3/4 cup brown sugar, packed
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 cups milk
  • 1 cup butter, melted and slightly cooled
  • 2 eggs, beaten
  • Sauteed Apples (recipe follows)

Preheat oven to 375*F (190*C). Grease a 13 x 9 x 2-inch baking pan; set aside. In a large mixing bowl, combine oats, sugar, baking powder and salt. In another bowl combine milk, melted butter and eggs; mix well. Pour into oat mixture and stir until just mixed. Spread in prepared baking pan. Bake for 25 minutes. Serve topped with Sauteed Apples. Makes 6 servings.

Sauteed Apples

  • 2 to 3 tart green apples, peeled and thinly sliced
  • 2 tablespoons butter
  • 1/4 cup brown sugar, packed
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • Pinch of salt

Saute apples in a heavy skillet in butter. Add brown sugar, nutmeg, cinnamon, cloves and salt. Cover skillet and cook over low heat about 20 minutes or until apples are tender. Makes about 2 cups.

Basic Pastry Recipe (no-butter) (Kathy in FL)

  • 5 cups All-purpose flour
  • 1 tablespoon White vinegar
  • 1 pound cold shortening
  • Ice Water
  • 1 Egg

Measure flour and place in a large bowl. Cut cold shortening into 1″ cubes and add to flour. Using a pastry blender or 2 knives, cut shortening into flour until it is the consistency of coarse meal. Make a well in center. Place egg and vinegar in a measuring cup. Add ice water to bring it up to 1 cup. Whisk to break up egg and blend with water. Add liquid to flour mixture all at once. Then, using a fork, work until all dry ingredients are moist. Using your hands, gather dough into a firm ball. Do not over- mix or knead dough. Cut dough into 4 equal pieces. Wrap each piece of dough individually and refrigerate until well chilled, at least 30 minutes but preferably overnight. Well-wrapped pastry will keep well in the refrigerator for a least a week or in the freezer for several months. Makes 4 crusts.

Best Sugar Cookie Recipe (lohrewok)

  • 1 cup shortening
  • 2 cup sugar
  • 2 eggs
  • 1 t vanilla
  • 1 cup sour cream (or substitute plain yogurt)
  • 5 cup flour

Mix ingredients in order shown. Roll, cut and bake at 350 till lightly browned. I also had a little nutmeg since I like the flavor. They are better after sitting for a day. Freeze well too. Note: Dough does not need to be chilled before baking, and when rolling out you will need lots of extra flour and sugar. I use about half of each when rolling out.

Black Forest Cobbler (Kathy in FL)

  • 1 chocolate cake mix
  • 1 cherry pie filling
  • 1–2 Hershey bars (you can never have too much chocolate.)
  • chopped walnuts if your crew likes ‘um

Put cherry pie filling in dutch oven first then add the cake mix (if your cake mix calls for eggs and or milk by all means add it for a richer texture if you have them, or used powdered variety. It will still work with out it though.) Mix only if you add eggs and milk. Add the walnuts if the crew will let you. Break up the Hershey bar on top so it will melt. Cooking time approx 45 min.

BLENDER EGG CUSTARD (Kathy in FL)

  • 1/3 c. Bisquick
  • 2/3 c. sugar
  • 2 c. milk (fresh, canned, or powdered)
  • 1 tsp. vanilla
  • 1/3 stick margarine, melted
  • 3 eggs (fresh or powdered)
  • nutmeg

Put in blender Bisquick, sugar, milk, vanilla and margarine. Blend for 30 seconds. Add eggs; blend slightly. Add a sprinkle of nutmeg. Pour into agreased 9-inch Pyrex dish and bake at 350 degrees for about 30 minutes or until center is firm.

Blueberry Couscous Cake Recipe (Kathy in FL)

  • 6 cups apple juice
  • 1 Tbsp vanilla
  • 3 cups couscous
  • 1 pint blueberries

Pick over blueberries, wash and set on paper towels to dry. Combine apple juice, vanilla, and couscous in a large saucepan and bring to a boil. Cook, stirring constantly until thickened and all juice absorbed. Remove from heat. Gently fold the blueberries into hot mix. Rinse, but don’t dry, a 9 x 14-inch cake pan and pour the mix into it. Chill until set, about 2 hours. Cut into squares. Variations: Use strawberries in place of blueberries, top with unsweetened fruit jam thinned with a little water, arrange fruit slices on top for decoration.

Brown Rice Apple Crisp (Kathy in FL)

[This can double as a breakfast recipe.]

  • 2 tbsps margarine (or appropriate substitute)
  • 1 cup Long Grain Brown Rice
  • vegetable cooking spray
  • 2 cans (20 oz, each) Pie-Sliced Apples, undrained
  • 1 tbsp lemon juice (from bottle is OK)
  • 1 cup brown sugar, packed (divided)
  • 2 tsp ground cinnamon
  • 1 1/2 cups uncooked rolled oats
  • 1/2 cup raisins
  • 1/2 cup walnuts, chopped

Preheat oven to 350º F. Prepare rice according to package directions. Spray shallow 3 quarts baking dish (13 x 9) with cooking spray; set aside. Combine cooked rice, apples, lemon juice, ½ cup brown sugar and cinnamon in prepared dish. Combine oatmeal and remaining ½ cup brown sugar in medium bowl; cut in margarine until mixture resembles course crumbs. Stir in raisins and nuts. Sprinkle over rice mixture. Bake until heated, about 20 minutes. Serve warm. Serves 8

Brownie Rice Pudding (Kathy in FL)

  • 2 cups freshly cooked, hot rice
  • ½ cup chocolate morsels
  • ½ cup shredded coconut
  • 1 cup miniature marshmallows
  • ½ cup milk, scalded
  • 1 egg, beaten

Mix all ingredients together and put in a 1-quart casserole. Set casserole in pan filled with 1-inch hot water. Bake in preheated 350-degree oven for 45 minutes or until knife inserted in the middle of pudding comes out clean. Serve warm or chilled. Makes 6 servings.

Buttery Pecan Pie (Kathy in FL)

  • 1 1/2 cups instant Rice
  • 1/3 cup pecans chopped
  • 2 tbsp. butter
  • 1 1/2 cups water
  • 1 tsp. lemon juice
  • 1/2 tsp. salt
  • 1/8 tsp. black pepper
  • 1 green onions thinly sliced

Bring water and salt to a boil in saucepan. Stir in rice, butter, lemon juice and pepper. Cover and remove from heat. Let stand 5 minutes, or until all water is absorbed. Stir in green onions and pecans.

CAMP RICE PUDDING (Kathy in FL)

  • 1 C instant rice
  • 1 tsp cinnamon
  • 1/4 C dried fruit
  • 1/4 tsp salt
  • 2 Tbsp sugar

Boil 1 C water and stir in the ingredients. Cover and wait 5 minutes.

CAMPFIRE CINNAMON COFFEECAKE (Kathy in FL)

  • 2 tb butter or margarine
  • 1 c packaged biscuit mix (Bisquick, etc.)
  • 1/3 c evaporated milk, undiluted
  • 1 tb prepared cinnamon-sugar

Make Coffeecake: Cut butter into tiny pieces over biscuit mix in medium bowl. Toss lightly with fork until butter is coated. Make a well in center. Pour in milk and cinnamon-sugar, stirring with fork just until mixture is moistened. Turn dough into a lightly greased and floured 8-inch shiny, heavy skillet. With floured hands, pat down evenly into the skillet. Cook, covered, over very low heat, 12 to 15 minutes, or until a cake tester or wooden pick inserted in center comes out clean. For Topping: Spread the coffeecake with 2 tablespoons butter or margarine. Then sprinkle 1 teaspoon prepared cinnamon-sugar over all of it. Cut into quarters, and serve warm.

Cape Cod Applesauce Cake (Kathy in FL)

  • 1 1/2 cups Bisquick Baking Mix
  • 1/2 cup brown sugar, packed
  • 1 egg (fresh or powdered)
  • 2 tablespoons water
  • 1/2 cup applesauce
  • 2 tablespoons shortening
  • 1 teaspoon vanilla
  • 1/2 teaspoon cinnamon
  • Cinnamon candy frosting, recipe follows

Heat oven to 325 degrees. Blend all ingredients except frosting in large mixer bowl on low speed 1/2 minute, scraping bowl frequently. Beat 4 minutes medium speed. Pour batter into greased and floured square pan, 8 x 8 x 2 inches or round layer pan, 9 x 1 1/2 inches. Bake 30 - 35 minutes or until wooden pick inserted in center comes out clean. Cool. Frost with cinnamon candy frosting. Refrigerate leftovers.

Cinnamon Candy Frosting (Kathy in FL)

  • 3 tablespoon red cinnamon candies
  • 1 tablespoon light corn syrup
  • 1 tablespoon water
  • 1 egg white (fresh or powdered)

Heat candies, syrup and water in small saucepan over medium heat just to boiling, stirring constantly. Remove from heat, candies will not be sompletely dissolved. In small mixer bowl, beat egg white on high speed until stiff. Continue beating, pouring hot syrup very slowly in a thin stream into beaten egg white. Beat on high speed until soft peaks form.

Caramel Apple Dessert Squares (Irene)

  • 1 1/2 cups Original Bisquick® mix
  • 2/3 cup granulated sugar
  • 1/2 cup milk
  • 2 medium cooking apples, peeled and sliced (2 cups)
  • 1 tablespoon lemon juice
  • 3/4 cup packed brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1 cup boiling water
  • Sweetened whipped cream or ice cream, if desired
  1. Heat oven to 350º F. Mix Bisquick and granulated sugar in medium bowl. Stir in milk until blended.
  2. Pour into ungreased square pan, 9×9x2 inches. Top with apples; sprinkle with lemon juice. Mix brown sugar and cinnamon; sprinkle over apples. Pour boiling water over apples.
  3. Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Serve warm with whipped cream.

Caramel Rice Pudding (Kathy in FL)

  • 3 cups cooked white rice
  • 1/2 cup raisins
  • 1 teaspoon vanilla
  • 1 can (14 ounces) sweetened condensed milk
  • 1 can (12 ounces) evaporated milk
  • 1 tablespoon sugar
  • 1 teaspoon ground cinnamon

Spray inside of 2- to 3 1/2-quart slow cooker with cooking spray. Mix all ingredients except sugar and cinnamon in cooker. Cover and cook on low heat setting 3 to 4 hours or until liquid is absorbed. Stir pudding. Sprinkle pudding with sugar and cinnamon. Serve warm.

Carrot Cake (Kathy in FL)

  • 2 cups flour
  • 1 cup sugar
  • 1 1/4 tsp. baking soda
  • 1/2 tsp. salt
  • 1 tsp. cinnamon
  • 1 tsp. nutmeg
  • 1 tsp. allspice
  • 5 slices candied ginger, chopped
  • 4 tsp. Just Whites
  • 1 cup raisins
  • 1 can sliced carrots
  • 1/2 cup oil

Put the carrots in a bowl and mash a bit with a fork. Leave them looking like shredded carrots. Add the dry ingredients and the raisins. Mix well. The carrot liquid should be enough, but if batter is too dry, add a little water. Grease your cast iron skillet and put the batter in it. Cover and cook at low heat for about 30–40 minutes.

Variations (kristikaylene): I tried this carrot cake recipe, with just a few alterations and it was fabulous! I didn’t have candied ginger, so I used 2 tsp. ground ginger. I also added one snack cup of diced pears (I meant to add pineapple, but grabbed the wrong thing…) and about 1/4 cup chopped walnuts. I used an egg…just because I could…you can also use 1 heaping teaspoon of soy flour and 1 teaspoon of water to replace the egg. I think the soy flour is generally less expensive than the All Whites. I cooked it in a cast iron skillet. It was super moist, very spicy and gobbled up quickly. Definitely the best use I have ever seen for canned carrots!

Cherry or Cranberry Rice Pudding (Kathy in FL)

  • 1–1/2 cups milk
  • 1 cup hot cooked rice
  • 3 eggs, beaten
  • 1/2 cup sugar
  • 1/4 cup dried cherries or cranberries
  • 1/2 teaspoon almond extract
  • 1/4 teaspoon salt

Combine all ingredients in large bowl. Pour mixture into greased 1–1/2-quart casserole. Cover with foil. Add rack to 5-quart slow cooker and pour in 1 cup water. Place casserole on rack. Cover; cook on LOW 4 to 5 hours. Remove casserole from slow cooker. Let stand 15 minutes before serving.

Chocolate Chip Bubble Biscuits (Kathy in FL)

BISCUITS:

  • 2 1/2 cups Hungry Jack® Complete Pancake & Waffle Mix (Just Add Water)
  • 1/3 cup sugar
  • 1/2 cup miniature semisweet chocolate chips
  • 1/2 cup water
  • 1/2 cup sour cream (made from evaporated milk)
  • 1/2 teaspoon vanilla

TOPPING:

  • 1/4 cup sugar
  • 1/4 cup finely chopped walnuts
  • 1/2 teaspoon cinnamon
  1. Heat oven to 375°F. Grease 8 or 9-inch square pan. In large bowl, combine pancake mix, 1/3 cup sugar and chocolate chips; stir until just mixed. Add water, sour cream and vanilla; blend well. On well-floured surface, shape dough into 16 balls (about 2 inches in diameter). Place balls in 4 rows of 4 each in greased pan.
  2. In small bowl, combine all topping ingredients; mix well. Sprinkle evenly over balls of dough.
  3. Bake at 375°F. for 25 to 30 minutes or until golden brown. Cool 10 minutes before serving. Serve warm.

Serving size: 16 biscuits. High Altitude: Add 1/4 cup flour to dry pancake mix. Bake as directed above.

Chocolate Graham Crackers (Kathy in FL)

  • 1 1/2 cups all purpose flour
  • 1 cups graham flour
  • 1/2 teaspoons salt
  • 1/2 teaspoons baking soda
  • 1/4 cups cocoa
  • 3/4 cups butter
  • 1/3 cups granulated sugar
  • 1/3 cups brown sugar
  • 3 tablespoons honey
  • 1 teaspoon vanilla extract
  • 1 large egg

For the sugar topping:

  • 2 tablespoons butter, melted
  • 1/4 cup granulated sugar
  1. Mix the dry ingredients together in a medium bowl.
  2. With the paddle attachment of your electric mixer, beat the cold butter until it is soft. Add the sugars and continue beating. Then add the honey, extract and egg and beat until combined.
  3. Add the dry ingredients to the mixer bowl and beat until a fairly firm dough is made. Wrap the dough in plastic and place it in the refrigerator to chill.
  4. When the dough is firm enough to roll, lightly dust a countertop and a rolling pin and roll the dough to a scant 1/4-inch thick. Preheat the oven to 350 degrees.
  5. Use a ruler to mark 3-inch squares. Cut into squares with a sharp knife using the ruler as a straightedge. Use a thin metal spatula to scrape the crackers from the counter. Place them on a well-greased baking sheet with a margin of space to allow for spreading. Use a fork to pierce the crackers as shown.
  6. For the topping, brush the tops of the crackers with melted butter. Sprinkle the sugar over the buttered tops.
  7. Bake the crackers for ten minutes or until the edges just start to brown. Remove them to a wire rack to cool.

Chocolate Macaroon Rice Pudding (Kathy in FL)

  • 3 cups cooked medium grain rice
  • 1 (14-ounce) can unsweetened coconut milk
  • 1 cup sweetened condensed milk
  • 1 cup milk
  • 8 ounces semi-sweet chocolate, chopped
  • 2 cups flaked coconut

Combine rice, coconut milk, condensed milk and milk in a 2-quart saucepan. Cook over medium heat until thick and creamy (20 to 25 minutes), stirring frequently. Remove from heat. Add chocolate and coconut, stirring until chocolate is melted. Garnish with toasted coconut and shaved chocolate, if desired. Makes 8 serving(s).

Cinnamon Graham Crackers (Kathy in FL)

  • 1 1/2 cups all purpose flour
  • 1 1/4 cups graham flour
  • 1/2 teaspoons salt
  • 1/2 teaspoons baking soda
  • 1 teaspoons cinnamon
  • 3/4 cups butter
  • 1/3 cups granulated sugar
  • 1/4 cups brown sugar
  • 1/4 cups honey
  • 1 teaspoon vanilla extract
  • 1 large egg

For the sugar and cinnamon topping:

  • 2 tablespoons butter, melted
  • 3 tablespoons granulated sugar
  • 2 teaspoons cinnamon
  1. Mix the dry ingredients together in a medium bowl.
  2. With the paddle attachment of your electric mixer, beat the cold butter until it is soft. Add the sugars and continue beating. Then add the honey, extract and egg and beat until combined.
  3. Add the dry ingredients to the mixer bowl and beat until a fairly firm dough is made. Wrap the dough in plastic and place it in the refrigerator to chill.
  4. When the dough is firm enough to roll, lightly dust a countertop and a rolling pin and roll the dough to a scant 1/4-inch thick. Preheat the oven to 350 degrees.
  5. Use a ruler to mark 3-inch squares. Cut into squares with a sharp knife using the ruler as a straightedge. Use a thin metal spatula to scrape the crackers from the counter. Place them on a well-greased baking sheet with a margin of space to allow for spreading. Use a fork to pierce the crackers as shown.
  6. For the topping, mix the cinnamon and sugar together in a bowl. Brush the tops of the crackers with melted butter. Sprinkle the cinnamon-sugar mixture over the buttered tops.
  7. Bake the crackers for ten minutes or until the edges just start to brown. Remove them to a wire rack to cool.

Cinnamon Rice Pudding Mix (Kathy in FL)

  • 4 cups uncooked medium grain rice, divided
  • 2 cups sugar, divided
  • 8 cinnamon sticks
  • 2 teaspoons salt, divided
  • 1 teaspoon ground vanilla, divided

Place 1 cup rice in each of 4 zip-top plastic bags. Combine ½ cup sugar, 2 cinnamon sticks, ½ teaspoon salt, and ¼ teaspoon ground vanilla in each of 4 separate zip-top plastic bags. Makes 4 rice pudding mixes. Preparation instructions: Combine 1 cup rice, 1 ¾ cups water, and 1 tablespoon butter or margarine (optional) in 2- to 3- quart saucepan. Bring to a boil; stir once or twice. Reduce heat; cover, and simmer for 15 minutes, or until rice is tender and liquid is absorbed. Add 3 cups milk, ¼ cup butter and 1 sugar-spice mix. Cook over medium heat until thick and creamy (20 to 25 minutes), stirring frequently. Remove from heat; remove cinnamon sticks. Serve warm or chilled. Sprinkle with ground cinnamon and top with whipped cream, if desired. Makes 6 servings.

Cocoa Rice Pudding (Kathy in FL)

  • 1 1/2 c cooked rice
  • 1/4 c cocoa
  • 3 tb granulated sugar replacement (or the equivalent in regular sugar)
  • 1 ts vanilla extract
  • 2 eggs, separated (or use powdered eggs, whole and white)
  • 1/8 ts salt
  • 1/4 ts cream of tartar

Combine cooked rice, cocoa, sugar replacement, vanilla and egg yolks in mixing bowl. Stir to blend completely. Beat egg whites with salt and cream of tartar into stiff peaks. Gently fold eggs whites into cocoa mixture. Pour into a greased 1-qt. baking dish. Bake at 350 degrees F for 15 or 20 minutes or until pudding is set.

Corn Candy (TT in Ada OK)

If water is not a problem: washed whole field corn (off the cob or bought from the feed store) in the jar to about 1/3 of the jar size—I use quarts. Add water to half full. Rinse 2 - 3 times a day. Save water you pour off and use in cooking same day or freeze. Add water to corn as it swells. Keep it about 1/2 inch above corn. Be sure to slosh it around when you rinse and pour off water before adding fresh, so this won’t mildew. When corn sprouts, rinse and spread out on a cookie sheet and dry in oven at about 120 - 130 degrees F. Stir at least every hour for first four hours. When dry, add salt to taste. You have just made corn candy. Can be used with milk and sugar for breakfast, desert, or snack. Some like syrupy crackerjack taste, or add to soups. This is very nutritious, and will take the place of the unhealthy and expensive chips, etc., that many will crave after a couple of weeks of prep food.

You can also make a rice cereal to use as above by adding lots of water and boiling rice until it explodes, then drying in the oven the same way. It won’t be sweet tasting like the sprouted corn, but with a little salt or substitute seasoning, you can snack on it to quell the munchies.

COTTAGE CHEESE COOKIES (Kathy in FL)

[An example of using alternative ingredients to create traditional items.]

  • 1/2 c Butter or butter substitute
  • 1 1/2 c all-purpose Flour
  • 2 tsp Baking powder
  • 1/2 c Cottage cheese (fresh or made from canned milk)
  • 1/2 c Sugar
  • 1/2 tsp Salt

Cream butter and cheese until thoroughly blended. Sift flour, measure, and sift with sugar, baking powder, and salt. Add gradually to first mixture. Form into a loaf. Chill overnight. Slice thin. Place on slightly oiled baking sheet. Bake in moderate oven (400 F) 10 minutes, or until delicate brown. 40 servings.

Cream Soda Cake (Kathy in FL)

  • 1 box yellow cake mix
  • 1 cup boiling water
  • 1 small package strawberry Jell-O
  • 1 can cream soda

Bake cake mix according to package instructions. After cake is done, use cup of boiling water with Jell-O and cream soda, then punch holes in cake with a fork. Pour mixture over cake. Icing: Mix one cup of milk, small instant vanilla pudding, and small tub of Cool Whip. Blend well, spread on cake. You may use any flavor of cola that you wish. One of the best I’ve tasted (other than this one) was made with Sprite and lemon Jell-O.

Creamsicle Cake (Kathy in FL)

  • 1 (18.25 ounce) box orange flavored cake mix
  • 1 small box orange gelatin
  • 1 cup hot water
  • 1/2 cup cold water
  • 1 (8 ounce) container nondairy whipped topping (or use the equivalent in Dream Whip)
  • 1 small box instant vanilla pudding
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon orange extract

Mix cake mix and bake in a 13 x 9-inch baking pan according to package directions. Let cake cool, the poke holes in cake 1 inch apart with a fork. Mix the gelatin with the hot water, then add the cold water. Pour evenly over the cooled cake. Combine the whipped topping, instant vanilla pudding, milk and vanilla and orange extracts. Beat until thoroughly mixed and thickened. Spread evenly over the cake. Refrigerate cake for at least 1 hour before serving, if possible.

Creamy Fruit Tarts (Irene)

  • 1 cup Original Bisquick® mix
  • 2 tablespoons sugar
  • 1 tablespoon butter or margarine, softened
  • 2 packages (3 ounces each) cream cheese, softened
  • 1/4 cup sugar
  • 1/4 cup sour cream
  • 1 1/2 cups assorted sliced fresh fruit or berries
  • 1/3 cup apple jelly, melted
  1. Heat oven to 375º F. Mix Bisquick, 2 tablespoons sugar, the butter and 1 package cream cheese in small bowl until dough forms a ball.
  2. Divide dough into 6 parts. Press each part dough on bottom and 3/4 inch up side in each of 6 tart pans, 4 1/4 x 1 inch, or 10-ounce custard cups. Place on cookie sheet.
  3. Bake 10 to 12 minutes or until light brown. Cool in pans on wire rack, about 30 minutes. Remove tart shells from pans.
  4. Beat remaining package cream cheese, 1/4 cup sugar and the sour cream until smooth. Spoon into tart shells, spreading over bottoms. Top each with about 1/4 cup fruit. Brush with jelly.

Deep Fried Snickers Bar (Kathy in FL)

  • 1 Snickers® bar (or substitute Milky Way® or Mars® bar)
  • 1 cup all purpose flour
  • 1/2 cup cornstarch
  • 1 pinch baking soda
  • milk or beer
  • oil (for deep frying)

Chill the chocolate bar by keeping it in the fridge (or at least as much as possible), but don’t freeze it. Mix the flour, cornstarch, and baking soda together. Add milk (traditional) or beer (which gives a lighter result) until you get a batter with the consistency of thin cream. Heat the oil until a small piece of bread will brown in a few seconds, but don’t allow it to smoke. If the oil smokes, your temp is too high and can flash ignite. Remove wrapper from chilled chocolate bar. Coat completely in batter. Carefully lower into hot oil and fry until golden brown.

Dude Ranch Pudding (Kathy in FL)

  • 1 cup brown sugar, packed’
  • 2 cups water
  • 2 tablespoons butter or margarine
  • 3/4 cup brown sugar, packed
  • 1 1/4 cups Bisquick Baking Mix
  • 1/3 cup water or milk
  • 1 cup raisins or cut up dates
  • 1/2 cup chopped nuts
  • 1 teaspoon vanilla

Heat oven to 350 degrees. Combine 1 cup sugar, 2 cups water and the butter in saucepan. Heat to boiling; boil 5 minutes. Pour into ungreased square pan, 8 x 8 x 2 inches. Stir remaining ingredients to a soft dough. Drop dough by spoonfuls into mixture in pan. Dough will spread as it bakes. Bake 40 - 45 minutes. Serve warm and if you like, with whipped cream. Makes 9 servings.

Easy Drop Danish (cottontop)

  1. Heat oven to 450. Lightly grease cookie sheet. Stir Bisquick, margarine, and sugar in medium bowl until crumbly. Stir in milk until dough forms; beat 15 strokes.
  2. Drop dough by rounded tablespoons about 2 inches apart onto cookies sheet. make a shallow well in center of each with back of spoon; fill with 1 teaspoon preserves (blueberry or other).
  3. Bake 10–15 minutes or until golden brown. Drizzle Vanilla glaze over warm danish.

VANILLA GLAZE

  • 3/4/ cup powdered sugar
  • 1 tablespoon warm water
  • 1/4 teaspoon vanilla

Mix all ingredients until smooth and thin enough to drizzle.

Instead of using preserves, you could melt chocolate and fill the center, and use mint flavoring instead of vanilla for the drizzle.

(Assume use the proportions of Bisquick, margarine, and sugar specified for shortcakes on the box unless we hear otherwise from cottontop.)

Easy Toffee Candy (Kathy in FL)

[Possible idea for a special treat during SIP]

  • 1 1/4 cups (2 1/2 sticks) butter, divided
  • 35 to 40 soda crackers
  • 1 cup packed dark brown sugar
  • 1 can (14 ounces) Sweetened Condensed Milk
  • 1 1/2 cups (9 ounces) Semi-Sweet Chocolate Morsels
  • 3/4 cup finely chopped walnuts

PREHEAT oven to 425° F. Line 15 x 10-inch jelly-roll pan with heavy-duty foil. MELT 1/4 cup (1/2 stick) butter in medium saucepan. Pour into prepared jelly-roll pan. Arrange crackers over butter, breaking crackers to fit empty spaces. MELT remaining butter in same saucepan; add sugar. Bring to a boil over medium heat. Reduce heat to low; cook, stirring occasionally, for 2 minutes. Remove from heat; stir in sweetened condensed milk. Pour over crackers. BAKE for 10 to 12 minutes or until mixture is bubbly and slightly darkened. Remove from oven; cool for 1 minute. SPRINKLE with morsels. Let stand for 5 minutes or until morsels are shiny; spread evenly. Sprinkle with nuts; press into chocolate. Cool in pan on wire rack for 30 minutes. Refrigerate for about 30 minutes or until chocolate is set. Remove foil; cut into pieces.

Egg-Less Chocolate Cake (Kathy in FL)

  • 1 3/4 cup sifted cake flour
  • 1 cup sugar
  • 1/4 cup cocoa
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/3 cup shortening
  • 1 1/2 teaspoons vanilla extract
  • 1 tablespoon vinegar
  • 1 cup cold water

Sift dry ingredients together into a mixing bowl. Add remaining ingredients and beat until almost smooth. Pour into a greased and floured 9-inch square baking pan. Bake at 350 degrees F for about 30 minutes, or until a wooden pick or cake tester inserted in center comes out clean.

Eggnog Rice Pudding (Kathy in FL)

  • 2 T. Cornstarch
  • 2 c. Cooked Rice
  • 1 quart Eggnog
  • 1 dash Nutmeg

In a medium saucepan, stir together corn starch and 1/4 cup of eggnog. Stir until smooth. Add remaining eggnog and rice. Cook on medium heat, stirring constantly, until thickened and beginning to boil over, about 10 minutes. Pour into serving dishes. Garnish with nutmeg.

Fruit and Nut Bars (clv)

  • 3/4 C ea honey and brown sugar
  • 1 C peanut butter
  • 1/2 C ea chopped dates and figs, coconut, sunflower seeds, chopped almonds and cashews, dry milk powder, wheat germ, oatmeal
  • 2 C Rice Krispies

Heat honey, brown sugar, and peanut butter until melted, then pour over dry stuff, mix, press into greased 9×13 pan and let set up and cut into bars.

Fruit and Nut Couscous (Kathy in FL)

  • 1 cup couscous, dried
  • 1/2 cup dried fruit, chopped if necessary (raisins, apricots, or currants recommended)
  • 1/4 cup nuts, chopped (cashews, pistachios, or almonds recommended)
  • 1 1/3 cups water
  • 1 Tbsp oil
  • Small pinch ground garlic
  • 1/4 tsp ground cinnamon
  • 1/4 tsp curry powder

Combine couscous, dried fruit, and nuts. Combine water, oil, and spices and bring to a boil. Add couscous mixture and take off heat. Cover and let sit for 5 minutes. Makes 2–3 servings.

Fruit and Oat Squares (Kathy in FL)

  • 1 cup all-purpose flour
  • 1 cup uncooked quick oats
  • 3/4 cup packed light brown sugar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/3 cup butter or margarine, melted
  • 3/4 cup apricot, cherry or other fruit flavor preserves

Preheat oven to 350°F. Spray 9-inch square baking pan with nonstick cooking spray; set aside. Combine flour, oats, brown sugar, baking soda, salt and cinnamon in medium bowl; mix well. Add butter; stir with fork until mixture is crumbly. Reserve 3/4 cup crumb mixture for topping. Press remaining crumb mixture evenly onto bottom of prepared pan. Bake 5 to 7 minutes or until lightly browned. Spread preserves over crust; sprinkle with reserved crumb mixture. Bake 20 to 25 minutes or until golden brown. Cool completely in pan on wire rack. Cut into 16 squares.

Hint: Store individually wrapped Fruit and Oat Squares at room temperature up to 3 days, or freeze up to 1 month.

Fruit Bits Cobbler (Kathy in FL)

  • 1 pkg. Jiffy cake mix
  • 1/2 package Sunkist Fruit Bites
  • 1/2 cup sugar
  • 1 tsp. cinnamon

Mix the fruit bites, sugar and cinnamon with 2 cups water and stir. Heat to boil and reduce on simmer for 5 minutes. Mix the cake mix (small box) with 5–7 tbs. water to make thick batter. Spoon onto fruit and cook about 10 more minutes on simmer. Serves 3.

FRUIT COBBLER (Suzyinaz; printed from COOKS.COM)

  • 1 stick butter
  • 1 cup Bisquick
  • 1 cup Milk
  • 1 can of favorite fruit pie filling (or make your own using fresh fruit, sugar, cornstarch)

Melt 1 stick of butter in Pyrex dish or other container to bake cobbler. Mix 1 cup Bisquick, 1 cup sugar and 1 cup milk in bowl. Pour over butter. Do not stir. Drop fruit filling by spoonfuls on top of mixture. Do not stir. Bake at 350 degrees for 45 minutes. Take out of oven and sprinkle with sugar and, or cinnamon if desired and bake another 15 minutes or until golden brown.

Fruit Turnovers (Kathy in FL)

Just use any pie crust recipe and then fill with your choice of pie filling. We call them “fried pies.” I even have cream pie fillings that I can use … lemon, key lime, banana cream, chocolate cream, etc. Just be sure and crimp the edges tightly closed and watch them well when you flip them on the skillet. They aren’t like pies that go in the oven so you shouldn’t need to create a “vent” which would let the steam (and filling) escape.

You can also use preserves and jams … probably chutney as well … for a filling if you don’t have any canned pie filling. Just make the “pies” smaller. I wouldn’t suggest using jelly though because it would melt too much as you were cooking the crust.

You can also make these with meat filling and left over veggies. They are called other things in other places … pasties, empanadas, etc. A real easy veggie pastie can be made with left over mashed potatoes mixed with some diced leftover mixed veggies (whatever you have on hand) … you use this as the filling instead of meat or fruit.

Gingerbread Doughnuts (Kathy in FL)

  • 1/2 cup firmly packed dark brown sugar
  • 1 egg, beaten (or equivalent of your choice)
  • 1/2 cup molasses
  • 1/2 teaspoon baking soda
  • 2 teaspoons baking powder
  • 3 teaspoons ginger
  • 1/2 teaspoon salt
  • 2 1/2 to 3 cups sifted flour
  • 1/2 cup dairy sour cream (from fresh, canned, or made from canned evaporated milk)

Lemon Glaze:

  • 1 cup sifted confectioners’ sugar
  • 1 tablespoon light cream (or substitute such as canned table cream or evaporated milk)
  • 1 teaspoon lemon juice
  • 1/2 teaspoon grated lemon peel

Combine brown sugar and well beaten egg. Stir in remaining ingredients, except flour and glaze. Work as quickly as possible adding just enough flour to make a soft dough. Flour your hands and pull off 4 pieces of dough, each the size of a plum. Roll each piece quickly between the hands to make a strip, then form a ring, pinching ends together. Drop at once into hot fat (360 degrees F). Cook 4 doughnuts at a time. Keep turning them until they’re brown on each side. Drain. Dip tops of warm doughnuts in Lemon Glaze.

GRILLED POUND CAKE S’MORES (Kathy in FL)

  • 1 (10.75 oz) frozen pound cake — thawed or you could use one of those snack type pound cakes that are individually wrapped in plastic (single serving type thing)
  • 1 cup marshmallow cream
  • 1 cup (6 oz) semisweet chocolate morsels

Slice cake horizontally into 3 layers. Place bottom layer on a large sheet of heavy-duty foil; spread with 1/2 cup marshmallow cream, and sprinkle with 1/2 the morsels. Repeat procedure, ending with third cake layer. Fold edges of foil to seal securely. Grill, without grill lid, over low heat (under 300 degrees F) 7–20 minutes or until warm. Slice and serve immediately.

Grog Cakes (Kathy in FL)

  • 1/2 cup dry milk
  • 2 cup oatmeal (not instant)
  • 1/4 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 2 tbsp. brown sugar
  • 1 tsp. baking powder
  • 1 egg (optional)
  • 2 tbsp. oil (plus some to grease the pan)
  • 1 1/4 cup water

Combine all the dry ingredients in a plastic baggie. Some folks blend the oatmeal until it is the consistency of flour (I like it whole). Put the oil in a small plastic bottle. Beat egg, oil, water and dry ingredients together. Let stand 10 minutes (don’t skip this part). Cook in a greased pan, until lightly browned. Serve with honey, butter, jam or syrup. These can also be cooked in a pie iron.

HALVAH CANDY (Kathy in FL)

  • 2 1/2 cups of raw sesame seeds
  • 1/3 cup of honey
  • 1 cup of tahini (ground up sesame seeds made into a paste like peanut butter)

Note: If you don’t want to make the tahini, just buy it at the health food store.

Lightly grind up 3/4 of the sesame seeds until fine but not like peanut butter. Combine all of the ingredients and press into a lightly greased pan. Cover, and cool well for a few hours in the refrigerator helping to solidify the sweet. Cut into small squares. Tastes great served with herb or regular tea.

HERMAN APPLESAUCE SPICE CAKE (Kathy in FL) (from RecipeGoldMine)

  • 1 cup Herman starter (see Breads for starter)
  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 cup oil
  • 2 tablespoons butter (from powder or canned or other butter alternative)
  • 1 large egg (or powdered or other egg alternative)
  • 1/2 cup applesauce
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon mace
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon allspice

Exactly as listed, beat all ingredients, adding each ingredient 1 at a time and beating 30 seconds after each addition. Beat 4 minutes after last addition. Pour into greased 9-inch square baking dish. Let batter “rest” 15 minutes uncovered then bake at 350 degrees F for 35–40 minutes or till wooden pick tests done. Cool 30 minutes and frost with Thin Vanilla Glaze.

Thin Vanilla Glaze

  • 1/2 cup powdered sugar
  • 1 tablespoon buttermilk
  • 2 teaspoons melted butter
  • Few drops vanilla extract
  • Dash of salt

Date Nut Cake: Use Applesauce Spice Batter above but stir into batter, 1 cup well chopped dates, moistened first and lightly floured, along with 1 cup chopped walnuts or pecans. Bake as otherwise directed in that recipe.

HERMAN COFFEECAKE (Kathy in FL) (from RecipeGoldMine)

  • 2 cups Herman starter (See Breads for starter)
  • 2 eggs
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 2 teaspoon baking powder
  • 1 1/2 teaspoons cinnamon
  • 1 cup granulated sugar
  • 2/3 cup vegetable oil
  • 1/2 teaspoon salt
  • 1 to 2 cups any dried, canned, frozen or fresh fruit
  • Cinnamon Topping
  • Brown Sugar Glaze

Stir together Herman starter, eggs, flour, soda, baking powder, cinnamon, sugar, oil, salt and fruit. Spread batter in a greased 9 x 13-inch pan. Sprinkle cinnamon topping over the batter in the pan. Bake at 350 degrees F for 45 minutes. While cake is baking, prepare brown sugar glaze. Pour glaze over coffeecake as soon as it is removed from the oven. Allow to cool and serve. Makes 12 to 15 servings. NOTE: For a less sweet coffeecake, omit the Cinnamon Topping or the Brown Sugar Glaze.

Cinnamon Topping

  • 1 cup firmly packed brown sugar
  • 1 tablespoon flour
  • 1/2 teaspoon cinnamon
  • 1/4 cup butter or margarine

Cream together brown sugar, flour, cinnamon and margarine or butter.

Brown Sugar Glaze

  • 3 tablespoons butter or margarine
  • 1 cup firmly packed brown sugar
  • 1/4 cup milk

Boil butter or margarine, brown sugar and milk together 5 minutes.

Homemade Marshmallows (Kathy in FL)

  • 1/4 cup cornstarch
  • 1/3 cup powdered sugar
  • 1 envelope unflavored gelatin
  • 1/3 cup water
  • 2/3 cup granulated sugar
  • 1/2 cup light corn syrup
  • 1 pinch salt
  • 1 teaspoon vanilla extract

Sift together the cornstarch and powdered sugar. Grease a baking pan. Sprinkle 1 tablespoon of the sugar mixture into the pan, tilting to evenly coat the bottom and sides. Do not shake out excess. Soften the gelatin by combining with the water in a saucepan. Let sit for 5–7 minutes. Stir in the sugar and heat over low heat, stirring, until all is dissolved. Combine the gelatin mixture, corn syrup, salt and vanilla with an electric mixer. Beat on high for 15 minutes until peaks form. Spread mixture into the baking pan. Let sit until set, about 2–3 hours. Slice the mixture into desired sizes. Roll each piece in the cornstarch mixture. Place on paper towelling and let stand until dry. Store in airtight container.

Homemade Pop Tarts (Kathy in FL)

  • 1/2 cup granulated sugar
  • 1/2 cup vegetable shortening
  • 2 eggs (use some time of egg substitute, examples given in a previous post)
  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking powder

Filling

  • Any flavor jam, preserves, or fruit butter
  • 1 egg white beaten with 1 tablespoon milk (use powdered egg whites which are fairly easy to find in the baking section of your grocery store)
  • Sugar for sprinkling on top

Cream together sugar and Crisco, beating until light. Beat in eggs until creamy, then stir in flour and baking powder to make soft dough. Divide dough evenly into 16 parts. Roll each part into a flattened ball and set aside on a plate. Wrap plate in plastic wrap and refrigerate two hours. Grease cookie sheet and set aside. Roll 1 ball dough into a rectangle about 1/16-inch thick. Spread 1 heaping teaspoon of filling evenly over dough leaving a generous margin. Roll out another ball into similar shape and lay it neatly over the first.

Using sharp knife, trim the tart to approximately 3 1/2 x 5 inches and crimp edge with fingertips or tines of fork. Place tart on cookie sheet and prick top with fork. Optional: Lightly beat egg white with milk. Brush tops of tarts and sprinkle with sugar, if desired.

Bake at 350 degrees F for 25 minutes, just until edges are browned. Prick again during first 10 minutes of baking to help keep them flat. Cool, wrap and store at room temperature or refrigerator. Tarts may also be iced.

Honey and Nut Rice (Kathy in FL)

  • 2 tb butter or margarine (or equivalent substitute)
  • 2 md celery stalks; sliced (leave out if you don’t have)
  • 1 md onion; chopped (or equivalent dried chopped onion)
  • 3 1/2 c cooked long-grain rice
  • 1 c coarsely chopped walnuts, toasted
  • 2/3 c raisins
  • 3 tb honey
  • 3 tb lime juice
  • 1 tb olive oil
  • 1/4 ts salt
  • 1/4 ts ground cinnamon
  • 1/4 ts pepper

Melt butter in a Dutch oven; add celery and onion, and saute until tender. Remove from heat. Stir in rice, walnuts, and raisins. Combine honey and next 5 ingredients; toss with rice mixture. Makes 8 to 10 servings

Honey Graham Crackers (Kathy in FL)

  • 1 1/2 cups all-purpose flour
  • 1 1/4 cups graham flour
  • 1/2 teaspoons salt
  • 1/2 teaspoons baking soda
  • 1/2 teaspoons cinnamon
  • 3/4 cups butter
  • 1/3 cups granulated sugar
  • 1/4 cups brown sugar
  • 1/4 cups honey
  • 1 teaspoon vanilla extract
  • 1 large egg
  • Sugar and butter for optional topping
  1. Mix the dry ingredients together in a medium bowl.
  2. With the paddle attachment of your electric mixer, beat the cold butter until it is soft. Add the sugars and continue beating. Then add the honey, extract and egg and beat until combined.
  3. Add the dry ingredients to the mixer bowl and beat until a fairly firm dough is made. Wrap the dough in plastic and place it in the refrigerator to chill.
  4. When the dough is firm enough to roll, lightly dust a countertop and a rolling pin and roll the dough to a scant 1/4-inch thick. Preheat the oven to 350 degrees.
  5. Use a ruler to mark 3-inch squares. Cut into squares with a sharp knife using the ruler as a straightedge. Use a thin metal spatula to scrape the crackers from the counter. Place them on a well-greased baking sheet with a margin of space to allow for spreading. Use a fork to pierce the crackers as shown.
  6. Bake the crackers for ten minutes or until the edges just start to brown. Remove them to a wire rack to cool.

These crackers are only lightly sweet. For a sweeter version, just before baking the crackers, brush the tops with melted butter. Sprinkle granulated sugar over the buttered tops. Note: Graham flour is a whole wheat flour with lots of fiber from the wheat hull left in. You can substitute your favorite whole wheat flour if you prefer. Different wheat flours will lend a little different texture to the crackers.

Honey Taffy (Kathy in FL)

  • 1 c. honey
  • 1 c. sugar
  • 1 T. butter
  • few grains of salt

Boil honey, salt, and sugar to hard ball stage (265 - 270 degrees F). Add butter. Pour into well buttered pan. Cool. Pull until white and porous. Cut into one-inch pieces.

Honey Wafers (Kathy in FL)

  • 1 c. butter
  • 1 c. sugar
  • 4 c. flour
  • 2 c. honey
  • 2 t. lemon extract
  • 1 t. salt

Mix well and spread on greased cookie sheet about 1/8 inch deep. Bake at 350 degree F. When done cut into squares and roll on handle of a wooden spoon while still warm. Dust with powdered sugar and store to ripen.

Hot Fudge Sauce (RipleyRules)

  • 1 can (14oz) sweetened condensed milk
  • 4 squares (1 oz each) semisweet chocolate
  • 2 tbs butter (NOT margarine)
  • 1 tsp vanilla extract

In heavy saucepan, combine milk, chocolate, and butter. Cook and stir over medium-low heat until chocolate is melted; remove from heat. Stir in vanilla. Makes about 1 1/2 c. (from Taste of Home 2003)

How Now Brown Cow (Chocolate Rice Pudding) (Kathy in FL)

  • 2–1/2 cups milk (from canned or powdered)
  • 2 cups cooked rice
  • 1/2 cup sugar
  • 1/4 cup semi-sweet chocolate morsels
  • 1 teaspoon vanilla extract

Combine milk, rice, sugar and chocolate morsels in 2- to 3-quart saucepan. Place saucepan on burner and turn burner on to medium heat. Cook, stirring often, until pudding is thick and creamy, about 20 minutes. Turn burner off. Remove saucepan from heat and place on hot pad. Stir in vanilla. Spoon into serving dishes; cool 10 minutes. Serve warm or cold. Makes 6 servings.

IMPOSSIBLE BUTTERMILK PIE (Kathy in FL)

  • 1 1/2 c. sugar
  • 1 c. buttermilk
  • 1/2 c. Bisquick baking mix
  • 1/3 c. margarine or butter, melted
  • 1 tsp. vanilla
  • 3 eggs

Heat oven to 350 degrees. Grease pie plate, 9 x 1 1/4 inches. Beat all ingredients until smooth, 30 seconds in blender on high or 1 minute with hand beater. Pour into plate. Bake until knife inserted in center comes out clean, about 30 minutes. Cool 5 minutes. Serve with mixed fresh fruit if desired.

High altitude: (3500 to 6500 feet): Bake 30 to 35 minutes.

Impossible Caramel-Custard Pie (Kathy in FL)

  • 2 c milk
  • 1/4 c melted butter
  • 4 eggs
  • 1 t vanilla extract
  • 1 c brown sugar, firmly packed
  • 1/2 c Bisquick

Preheat oven to 350 degrees F. Combine all ingredients in a blender and blend at high speed smooth. Pour into a greased 10-inch pie plate. Bake for 40 to 45 minutes or until toothpick inserted in center comes out clean.

IMPOSSIBLE CHERRY PIE (Kathy in FL)

  • 1 c. milk
  • 2 tbsp. softened margarine
  • 1/2 tsp. almond extract
  • 2 eggs
  • 1/2 c. Bisquick baking mix
  • 1/4 c. sugar
  • 1 (21 oz.) can cherry pie filling
  • 2 Tbsp. cold butter
  • 1/2 cup Bisquick baking mix
  • 1/2 cup brown sugar
  • 1/2 tsp. cinnamon

Preheat oven to 400 degrees. Grease a 10″ pie plate and set aside. In medium bowl combine milk, 2 Tbsp. softened butter, extract, eggs, 1/2 cup baking mix and 1/4 cup sugar and mix well with wire whisk until smooth. Pour into prepared pie plate. Spoon pie filling evenly over top. Bake at 400 degrees for 25 minutes. Meanwhile, prepare streusel.

STREUSEL: Cut 2 tablespoons firm margarine or butter into 1/2 cup Bisquick baking mix, 1/2 cup packed brown sugar and 1/2 teaspoon ground cinnamon until crumbly.

Heat oven to 400 degrees F. Grease pie plate, 10 x 1 1/2 inches. Beat all ingredients except pie filling and Streusel until smooth, 15 seconds in blender on high or 1 minute with hand beater. Pour into plate. Spoon pie filling evenly over top. Top with Streusel. Bake until Streusel is brown, about 10 minutes longer. Cool refrigerate any remaining pie.

Impossible Pineapple Pie (Kathy in FL)

  • 1 (14 ounce) can sweetened condensed milk
  • 1 (16 ounce) can crushed pineapple in natural juice, drained, with juice reserved
  • 2 tablespoons butter, softened
  • 3 eggs (fresh or powdered)
  • 1/2 cup biscuit baking mix
  • 1/2 teaspoon almond extract
  • 1 teaspoon vanilla extract

Preheat oven to 350 degrees F. Grease a 10-inch pie plate. With electric mixer blend sweetened condensed milk, pineapple juice, eggs, biscuit mix and extracts. Arrange pineapple on bottom of pie plate. Cover with sweetened condensed milk mixture. Bake for 35 to 40 minutes or until custard is firm. Allow to stand 5 minutes before serving or let it chill.

Impossibly Easy Apricot Pie (Kathy in FL)

  • 1/2 cup Bisquick® mix
  • 1 cup evaporated milk
  • 1/2 cup sugar
  • 2 tablespoons butter or margarine
  • 1 teaspoon vanilla
  • 2 eggs
  • 1 can (8 1/4 ounces) apricot halves, drained and mashed
  • 1/4 cup apricot preserves
  • Sweetened whipped cream, if desired

Heat oven to 350º F. Grease 9-inch pie plate. Stir together all ingredients except preserves and whipped cream until blended. Pour into pie plate. Bake 35 to 40 minutes or until knife inserted in center comes out clean. Cool completely, about 1 hour. Heat preserves over low heat until melted; spread over pie. Cool. Garnish with whipped cream. Cover and refrigerate any remaining pie.

Impossibly Easy French Apple Pie (Irene)

  • 3 cups sliced peeled all-purpose apples (3 large)
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup Original Bisquick® mix
  • 1/2 cup sugar
  • 1/2 cup milk
  • 1 tablespoon butter or margarine, softened
  • 2 eggs
  • Streusel (See Below)
  1. Heat oven to 325º F. Grease 9-inch pie plate.
  2. Stir together apples, cinnamon and nutmeg; turn into pie plate. Stir remaining ingredients except Streusel until blended. Pour into pie plate. Sprinkle with Streusel.
  3. Bake 40 to 45 minutes or until knife inserted in center comes out clean. Cool 5 minutes. Cover and refrigerate any remaining pie.

Streusel:

  • 1/2 cup Original Bisquick® mix
  • 1/4 cup chopped nuts
  • 1/4 cup packed brown sugar
  • 2 tablespoons butter or margarine (firm)

Stir together all ingredients until crumbly.

Little Nothings (Kathy in FL)

[These things are “sinful.” I save the crusts to crumble up for crumbs or for making croutons.]

  • jelly of your choice
  • white bread (2 to 3 slices per person)
  • 1 pkg of pancake mix and needed ingredients
  • cooking oil
  • powdered sugar

Cut the crusts off of the bread slices. Spread with jelly and roll up. When ready to cook, heat oil in a pan, Dutch oven, etc. Prepare pancake mix according to package directions. Dip each Little Nothing in pancake mix and deep fry in oil until golden brown. Put powdered sugar in a paper bag, and after each Little Nothing is cooked, put in paper bag and shake.

“Magic” Lemon Pudding (Kathy in FL)

  • 1 can sweetened condensed milk (not evaporated)
  • 1 c. graham cracker crumbs or ginger snap crumbs
  • Juice of 1 lemon (can use bottled)

Mix sweetened condensed milk with the lemon juice. [The juice conjeals the milk.] After the lemon juice has done its work, add the crumbs.

Mandarin Rice Pudding (Kathy in FL)

  • 2 1/2 c cooked rice
  • 1 c undiluted evaporated milk
  • 1/2 c mandarin orange liquid (can)
  • 1/2 c light brown sugar
  • 3 tb butter, melted
  • 1 ts vanilla
  • 3 eggs, beaten
  • 1/2 c raisins
  • 1 c drained mandarin orange sections

Combine rice with all ingredients except orange sections. Mix well. Lightly butter slow cooker. Pour in rice mixture. Cover and cook on LOW for 4 to 6 hours or on HIGH for 2 to 3 hours. Stir during first 30 minutes. During last half-hour, stir in orange sections. Note: I liked this recipe because it has a specific use for the liquid leftover from the can of mandarin oranges.

Mexican Chocolate Rice Cream (Kathy in FL)

  • 1 cup CONVERTED® Rice cooked
  • 2 1/2 tsp. cornstarch
  • 1 cup(s) skim milk
  • cinnamon ground, as desired
  • 1 1/2 Tbsp. cocoa powder unsweetened
  • 3/4 tsp. vanilla
  • 3 Tbsp. sugar

Combine first 3 ingredients in small saucepan. Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil 1 minute, stirring constantly. Remove from heat. Stir in rice and vanilla. Spoon into serving dishes. Serve warm or chilled, sprinkled with cinnamon. Yields approx 2 servings.

Mock Coconut Angel Cake (Kathy in FL)

  • 6 thick (3/4- to 1-inch) slices bread
  • 1 cup shredded coconut
  • 14 ounces sweetened condensed milk (make your own with equal portions milk, powdered milk, and powdered sugar)

Cut bread slices into fourths. Dip the squares in the milk, then roll in the shredded coconut. Pierce the prepared square with a two- pronged fork and toast over the fire coals until lightly browned. Reverse position of the bread to brown both sides. Be careful, as this burns easily.

Molasses Crisps (Kathy in FL)

  • 1 1/4 c. flour
  • 3/4 t. baking soda
  • 1/2 t. ginger
  • 1/2 c. molasses
  • 1/4 c. shortening

Sift the dry ingredients. In a sauce pan bring molasses and shortening to a boil. Cool slightly. Add flour mixture. Mix well. Chill thoroughly as possible. Cut in desire shapes after rolling out thin. Arrange on greased cookie sheet. Bake at 375 degree F until done (about 8 to 10 minutes). Yield, depending on size of shape, equals about 2 dozen.

Molasses Candy (Kathy in FL)

  • 2 cups molasses
  • 1 cup sugar
  • 1 T. vinegar
  • Butter, about the size of a walnut

Boil briskly and constantly for about 20 minutes, stirring all the time to keep it from sticking. When cool enough, pull it quickly (as in taffy) until it is whitish in color.

No Bake Chocolate Oatmeal Cookies (I’m-workin’-on-it)

[I DID add peanut butter as given, but will leave it out this next time, it really doesn’t make any difference. With it, they’re perfect, without it they’re perfect!]

  • 2 cups of sugar
  • 1/2 cup of milk (regular or evaporated)
  • 1/4 lb margarine (1 stick) (melt in the microwave if you want to)
  • 4 Tblsp. cocoa
  • 2–1/2 cups oatmeal (honestly any kind will do)
  • 1/4 to 1 full cup chopped nuts (as much or as little as you want)
  • 2 teasp. vanilla
  • 1/2 cup peanut butter

Cook sugar, milk, butter, and cocoa until it boils, stirring constantly. Let boil 1–1/2 minutes. Take off stove and immediately add remaining ingredients and stir completely. Drop cookie mixture by teaspoon onto wax paper & let cool & set. EAT!

NO BAKE OAT DROPS (Kathy in FL)

  • 1 pkg. “JIFFY” Fudge Frosting Mix
  • 2 cups sugar
  • 5 Tbsp. butter or margarine (or appropriate substitute)
  • pinch of salt
  • 1/2 cup milk (from canned or powdered)
  • 2 tsp. vanilla
  • 2–2/3 cups quick oats
  • 1/2 cup smooth or crunchy peanut butter
  • 1/2 cup coconut or nuts (optional)

Blend frosting mix, butter, salt, sugar and milk in large sauce pan. Heat over medium heat until mixture comes to a boil. Boil for 2 minutes. Remove from heat and stir in vanilla, oats, peanut butter and optional ingredients. Mix well. Drop quickly by rounded tablespoons onto wax paper, chill. Yield: 24 to 30.

No-Egg Stir Crazy Cake (Kathy in FL)

  • 2 1/2 cup flour
  • 1 1/2 cup sugar
  • 1/2 cup cocoa
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 2/3 cup oil
  • 2 tbs vinegar
  • 1 tbs vanilla
  • 2 cups cold coffee
  • 1/4 cups sugar
  • 1/2 tsp cinnamon

Put flour, 1 1/2 cup sugar, cocoa, baking soda, and salt in a lined, ungreased Dutch oven. Stir with a fork to mix; form 3 wells in flour mixture. Pour oil into one well, vinegar in one, and vanilla in one. Pour cold coffee over all ingredients and stir with fork until well mixed. Combine remaining sugar and cinnamon; sprinkle over batter. Bake in Dutch oven for 34–45 minutes.

Nothing and Everything Cake (Kathy in FL)

  • 1 cup corn syrup (I used light because that is what I have opened, but you could also use dark corn syrup or the new brown sugar corn syrup I think)
  • 2 cups water
  • 2 cups raisins
  • 2 tablespoons fat (I used lard, but you could go with Crisco or pan drippings of some type)
  • 1 teaspoon salt
  • 2 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • 1–1/2 cups fine cornmeal, 2 cups rye flour; or, 3–1/2 cups whole wheat flour
  • 1–1/2 teaspoons baking powder, or, 1/2 teaspoon soda

Cook corn syrup, water, raisins, fat, salt and spices slowly 15 minutes. When cool, add flour, soda or baking powder, thoroughly blended. Bake in slow oven 1 hour. The longer this cake is kept, the better the texture and flavor. This recipe is sufficient to fill one medium-sized bread pan.

Nuts about Nutella Cookies (Kathy in FL)

  • 1/2 cup (1 stick) butter
  • 2/3 cup creamy peanut butter
  • 1/2 cup granulated sugar
  • 1/2 cup firmly packed browned sugar
  • 1 egg (fresh or powdered)
  • 2 cups Bisquick
  • 1/2 cup toffee chips
  • 1/2 cup Nutella
  • 2 1/2 tablespoons milk (fresh, canned or powdered)
  • 2 tablespoons confectioners’ sugar

Preheat oven to 325 degrees F. In a large mixing bowl using an electric mixer on medium speed, cream together butter, peanut butter, granulated sugar and brown sugar until fluffy. Add egg and mix to combine. Reduce speed and add Bisquick, mixing thoroughly. Stir in toffee chips. Shape into 1-inch balls and bake 10 to 12 minutes. Remove to a wire rack to cool. In a small saucepan over low heat, whisk together Nutella, milk and confectioners’ sugar until smooth. Dip cookies into glaze and remove to wax paper to cool completely. Makes about 4 dozen.

Odds & Ends Cookies (Oremus, from Lee Settersten)

  • 1 cup shortening
  • 1 cup white sugar
  • 1 cup brown sugar
  • 2 eggs
  • 1 tsp. salt
  • 1 tsp. vanilla
  • 2 cups flour
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1 cup oatmeal (quick)
  • 2 cups any dry cereal
  • 1 cup chopped nuts
  • 1 tbsp. water

Cream shortening & sugars. Add eggs, vanilla & mix well. Then add flour, salt, baking soda & baking powder. Last, add oatmeal, dry cereal & nuts. Make into balls the size of walnuts. Lightly spray pans with PAM or similar stuff. Bake 10 min. — leave on pan for 1 more minute, then remove to rack. Makes about 5 1/2 to 6 dozen.

I use 1 cup rice krispies & 1 cup cornflakes, and pecans for the nuts. Use powdered eggs for eggs.

Oil Pie Crust (Kathy in FL)

  • 2 cups flour
  • 1 tsp. salt
  • 1/2 cup plain oil (peanut, safflower, NOT olive)
  • 1/4 cup whole cold milk

Mix flour and salt together. Add the oil and milk all at once and stir lightly until a dough forms. Then form the crust how you would normally form a pie crust. Use in any recipe calling for a two-crust pie.

Pat-in-the-Pan Pie Shell (Kathy in FL)

  • 1 c. Bisquick baking mix (or use whatever brand of baking mix your prefer)
  • ¼ c. margarine or butter
  • 2 T. boiling water

Heat oven to 450 degrees F. Mix baking mix and margarine in small bowl. Add boiling water; stir vigorously until very soft dough forms. Press dough firmly into an ungreased pie plate, bringing dough onto the rim of the plate. Bake until light brown, about 8 to 10 minutes; cool.

Chocolate Pie Shell: Mix in ¼ cup cocoa and 2 T. sugar. Increase boiling water to 3 T. Continue as directed except baking until set, 8 to 10 minutes; cool.

Peach Cobbler (Irene)

  • 1 cup Original Bisquick® mix
  • 1 cup milk
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup butter or margarine, melted
  • 1 cup sugar
  • 1 can (29 ounces) sliced peach, drained

Heat oven to 375º F. Stir together Bisquick mix, milk and nutmeg in ungreased square baking dish, 8×8x2 inches. Stir in butter until blended. Stir together sugar and peaches; spoon over batter. Bake 50 to 60 minutes or until golden.

Peachy Pecan Dumplings (Kathy in FL)

  • 12 ounces sliced peaches with juice
  • 1 cup Bisquick
  • 1/2 cup granulated sugar, divided
  • 1/3 cup chopped pecans
  • 1/3 cup milk (fresh, canned, or powdered)
  • 2 tablespoons margarine, melted
  • 1/2 teaspoon cinnamon

Heat peaches in a 10-inch skillet. Combine Bisquick, 1/4 cup sugar, pecans, milk and margarine. Stir until moist. Drop by teaspoonsful onto hot fruit. Mix remaining sugar and cinnamon; sprinkle over dumplings. Cook 10–15 minutes. Note: can top with Dream Whip.

Peanut Butter Sauce (RipleyRules)

  • 1 c sugar
  • 1 tb white corn syrup
  • 1/4 tsp salt
  • 3/4 c milk
  • 6 tbs peanut butter
  • 1/2 tsp vanilla extract

Mix sugar, syrup, salt, and milk. Cook over low heat, stirring constantly until thickened. Add pb; mix well. Remove from heat; let cool; add vanilla.

Pie Crust (Kathy in FL)

  • 1 cup Bisquick
  • 1/4 cup butter (at room temperature)
  • 3 tablespoons water

Mix all ingredients together right in the pie plate. Press into plate and around edges. Bake at 450 degrees F for 8 to 10 minutes. Cool completely.

PINTO BEAN FUDGE (Kathy in FL)

  • 1 cup cooked soft pinto beans (drained and mashed)
  • ¼ cup milk
  • 1 tbsp. vanilla
  • 6 oz. unsweetened chocolate
  • 6 tbsp. butter or margarine
  • 2 lbs. powdered sugar
  • Nuts (optional)

In large bowl stir beans and milk together, adding enough milk to resemble mashed potatoes; stir in vanilla. Melt chocolate and butter or margarine and stir into bean mixture. Gradually stir in powdered sugar. Knead with hands until well blended. Spread into lightly greased 9-inch baking dish or form into two 1-½ inch rolls. Chill 1–2 hours.

Pudding Cookies (Kathy in FL)

  • 1 cup Bisquick Baking Mix
  • 1 package, about 3 1/2 or 4 1/2 ounces instant pudding
  • 1/4 cup salad oil
  • 1 egg

Mix all ingredients until dough forms a ball. Shape dough by teaspoonfulls into balls. Place on ungreased baking sheet. Dip bottom of glass into sugar; flatten balls. Make about 8 minutes. Makes 2 1/2 - 3 dozen cookies.

Puffy Peach Pancake (Kathy in FL)

  • 2/3 cup water
  • 1/4 cup butter or margarine
  • 1 cup Bisquick
  • 4 eggs
  • 2 cans (21 ounces each) peach pie filling

Heat oven to 400º F. Generously grease rectangular baking dish or pan, 13 x 9 x 2 inches. Heat water and butter to boiling in 2-quart saucepan. Add Bisquick all at once. Stir vigorously over low heat about 1 minute or until mixture forms a ball; remove from heat. Beat in eggs, two at a time, with spoon; beat until smooth and glossy after each addition. Spread in pan (do not spread up sides). Bake 30 to 35 minutes or until puffed and dry in center. Immediately spread pie filling over pancake. Cut into rectangles; serve immediately.

Pumpkin Pie Pudding (Kathy in FL)

  • 1 (15 ounce) can solid pack pumpkin
  • 1 (12 ounce) can evaporated milk
  • 3/4 cup granulated sugar
  • 1/2 cup Bisquick baking mix
  • 2 eggs, beaten
  • 2 tablespoons melted butter
  • 2 1/2 teaspoons pumpkin pie spice

In a large bowl mix together all ingredients. Transfer to crockpot coated with nonstick cooking spray. Cover and cook on LOW for 6 to 7 hours.

Quick Fruit Cobbler (Irene)

  • 1 can (21 ounces) cherry, peach, blueberry or other fruit pie filling
  • 1 cup Original Bisquick® mix
  • 1/4 cup milk
  • 1 tablespoon sugar
  • 1 tablespoon butter or margarine, softened

Spread pie filling in ungreased 1 1/2-quart casserole. Place in cold oven. Heat oven to 400º F; let heat 10 minutes. Remove pan from oven. While pie filling is heating, stir remaining ingredients until soft dough forms. Drop by 6 spoonfuls onto warm pie filling. Sprinkle with additional sugar if desired. Bake 18 to 20 minutes or until topping is light brown.

Quick Peach Cake (Kathy in FL)

  • 1 (18.25 ounce) box yellow cake mix
  • 1 cup (2 sticks) butter or margarine
  • 1 (29 ounce) can sliced peaches (do not drain)

Pour peaches and their juice into greased 9-inch square baking dish (or pan). Carefully pour dry cake mix over peaches and pat down. Cut butter in about 3/8-inch pats and arrange over cake mix, close together. Bake in 350 degree oven about 40 minutes or until cake is golden brown. Can be served hot or cold, plain or with cream or ice cream. Makes 9 servings.

RAISIN WALNUT BAR (Kathy in FL)

[Kind of like a chewy granola bar.]

  • ½ cup butter or margarine
  • ¾ cup packed brown sugar
  • 2 cups quick cooking oats (uncooked)
  • 1 teaspoon vanilla
  • ½ teaspoon baking soda
  • 1 cup chopped walnuts
  • 1 cup raisins

Melt butter with brown sugar in large skillet. Stir till mix is bubbly and blended. Remove from heat. Add remaining ingredients. Mix well. Turn into greased 9 x 13 inch pan. Pat into pan. 350° F 15–20 minutes or until golden brown.

RASPBERRY BARS (Kathy in FL)

Crumb Mixture:

  • 1 pkg. “JIFFY” Raspberry Muffin Mix
  • 5 Tbsp. butter or margarine (softened)
  • 1/4 cup quick-cooking oats
  • 1/4 cup chopped pecans or walnuts

Filling:

  • 1/2 cup raspberry jam or preserves

Preheat oven to 350° F. Grease an 8″ square baking pan. In large mixing bowl, combine all crumb mixture ingredients. Beat at low speed, scraping bowl often until mixture is crumbly. Reserve 1/4 cup crumb mixture. Press remaining crumb mixture on bottom of baking pan. Spread preserves to within 1/2″ from edge of unbaked crumb mixture. Sprinkle remaining crumb mixture over preserves. Bake 24 - 28 minutes or until lightly brown on top. Cool and cut into bars. Yield: 16 Bars.

Really Easy Apple Crisp (Deborah)

  • 23 oz. jar chunky applesauce (regular or cinnamon)
  • 1 single serving size package instant oatmeal (I like the maple brown sugar one)
  • 2 Tbsp. flour
  • 2 Tbsp. butter
  • 1 Tbsp. brown sugar or turbinado sugar

Pour the applesauce into a small baking dish, the oval ones for gratin work well or you can divide into 3–4 individual ramekins. Add a dash of cinnamon to the regular applesauce, no need for any extra if you have cinnamon flavored type. Mix the remaining ingredients together in a small bowl until it is crumbly and well combined. Sprinkle over the applesauce, and bake at 350 F until a light golden brown on top and apples get bubbly. You can also bake it in a dutch oven, but make sure it is in a separate dish as it will burn if just cooked in the pot.

SAND COOKIES (NJ. Preppie)

  • 3/4 c. melted shortening/butter
  • 1 c. powdered sugar
  • 2 c. flour
  • (chopped nuts nice option)

Mix together, squeeze crumbles into 1 inch balls. Bake for 10 min at 400 degrees F. When cool, roll and coat in powdered sugar. Melts in your mouth, and you can even eat uncooked.

Skillet Cobbler (Kathy in FL)

  • 2 cans pie filling
  • 1 white or yellow cake mix
  • 3 tablespoons butter or butter-flavored Crisco
  • 1 cup 7-Up®

Pour the pie filling into a cast iron skillet. Sprinkle the cake mix over the pie filling. Slice butter over the top, the pour the 7-Up® over everything. Bake at 350 degrees F for about 35 to 45 minutes.

Skillet Peach Cake (Kathy in FL)

  • 3 medium eggs, beaten (fresh or powdered)
  • 1 cup Bisquick®
  • 2 (16 ounce) cans sliced peaches, drained
  • 2 tablespoons margarine
  • 1/8 cup vegetable oil
  • Sugar (for topping)

Mix Bisquick® with beaten eggs. Melt margarine in a large cast iron skillet over medium heat. Add oil. Pour Bisquick® mixture into hot skillet, spoon peaches onto mixture, cover skillet and cook about 7 minutes. Remove from stove. Slide cake onto a large plate. Turn skillet upside down over the plate, grasping opposite sides of both the plate and skillet with hot pads, and turn over quickly so that the cake is inverted in the skillet. Cover and cook the second side about 7 minutes. Return to plate and sprinkle with sugar. Serves 4.

Soda Pop Strawberry Angel Food Cake (Kathy in FL)

Cake:

  • 1 (16 ounce) box angel food cake mix
  • 1 1/4 cup strawberry soda pop
  • 1/4 cup honey

Glaze:

  • 1/4 cup butter, melted
  • 2 cups sifted confectioners’ sugar
  • 4 tablespoons strawberry pop
  • 4 drops red food coloring

Prepare cake mix according to package directions, except substitute 1 1/4 cups soda pop and honey for the water. Bake as directed. Remove from oven and set upside-down until cooled. Meanwhile to prepare glaze, combine melted butter, confectioners’ sugar, remaining soda pop and food coloring in a mixing bowl. Mix until smooth and drizzling consistency. Spread over top of cooled cake.

Sopaipillas (Kathy in FL)

(These things are great with honey!)

  • 2 1/4 cups all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon cream of tartar
  • 1 tablespoon sugar
  • 1/3 cup dry milk
  • 3 tablespoons shortening
  • 3/4 cup cool water

Optional cinnamon-sugar coating:

  • 1/3 cup sugar
  • 1 tablespoon cinnamon
  1. Mix together the dry ingredients. Cut in the shortening. At this point, you have a mix. Store the mix for no longer than thirty days in the pantry, six months in the refrigerator, or two years in the freezer.
  2. To make the mix, place the ingredients in a medium bowl. Form a depression in the middle and pour in the water.
  3. Cut the water into the mix. The dough will be crumbly and dry. Remove to a clean surface and knead for two minutes. You will have a stiff dough.
  4. Form the dough into balls the size of golf balls. Smash the balls flat with the heel of your hand until they are no more than 1/4-inch thick.
  5. Heat cooking oil in a heavy fry pan or Dutch oven. The oil should be 3/8-inch deep and hot enough that there is a slight sizzle when the dough is placed in the oil.

This recipe will make about a dozen three-inch sopaipillas.

Sour Cream Oven Doughnuts (Kathy in FL)

  • 2 cups Bisquick
  • 1/4 cup granulated sugar
  • 1 teaspoon ground nutmeg
  • 1/4 teaspoon cinnamon
  • 1/2 cup sour cream (fresh, powdered, or made from canned milk)
  • 1 egg (fresh or powdered)
  • 1/2 cup granulated sugar
  • 1 teaspoon cinnamon
  • 3 tablespoons butter, melted

Heat oven to 425 degrees F. Mix Bisquick, 1/4 cup sugar, nutmeg, 1/4 teaspoon cinnamon, the sour cream and egg until soft dough forms. Gently smooth dough into ball on floured cloth-covered board. Knead 10 times. Roll dough 1/2-inch thick. Cut with floured 2 1/2-inch doughnut cutter. Lift doughnuts carefully with spatula and place about 2-inches apart on ungreased cookie sheet. Bake until golden brown, 8 to 10 minutes. Mix 1/2 cup sugar and 1 teaspoon cinnamon. Immediately brush entire doughnut with melted butter; dip into sugar mixture, coating all sides. Or, if desired, spread with a confectioners’ sugar and milk glaze. Yield: 10 to 12 doughnuts.

Strawberry Kiwi Tart (Irene)

  • 1 1/4 cups Original Bisquick® mix
  • 1/4 cup sugar
  • 1/4 cup firm butter or margarine, softened
  • 1/4 cup apricot jam
  • 1 pint (2 cups) strawberries, sliced
  • 2 kiwifruit, peeled and sliced or 3/4 cup seedless green grapes, sliced
  • 1/4 cup apple jelly
  • Whipped cream, if desired
  1. Heat oven to 400º F. Mix Bisquick and sugar in medium bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until mixture looks like coarse cornmeal.
  2. Press mixture in bottom of ungreased springform pan, 9×3 inches. Bake 9 to 12 minutes or until light brown. Cool 30 minutes. Remove side of pan.
  3. Heat apricot jam to boiling; immediately pour over crust, spreading evenly. Arrange strawberries and kiwifruit on top.
  4. Heat apple jelly to boiling; brush or spoon carefully over fruit. Refrigerate at least 1 hour. Cut into wedges. Serve with whipped cream.

Strawberry Shortcakes (Irene)

  • 2 1/3 cups Original Bisquick® mix
  • 1/2 cup milk
  • 3 tablespoons sugar
  • 3 tablespoons butter or margarine, melted
  • Sweetened sliced strawberries
  • Whipped topping or whipped cream
  1. Heat oven to 425º F. Stir Bisquick mix, milk, sugar and butter until soft dough forms. Drop by 6 spoonfuls onto ungreased cookie sheet.
  2. Bake 10 to 12 minutes or until golden brown. Split warm shortcakes; fill and top with strawberries and whipped topping. (Sweeten strawberries before making shortcakes so sugar has time to dissolve; for each quart of sliced strawberries, stir in 1/2 cup sugar.)

Sugar Buns Hawaii (Kathy in FL)

  • 1 can, 8 1/2 ounces, crushed pineapple, drained well
  • 1/2 cup soft butter or margarine
  • 1/2 cup brown sugar, packed
  • 1 teaspoon cinnamon, if desired
  • 2 1/3 cups Bisquick Baking Mix
  • 3 tablespoons granulated sugar
  • 3 tablespoons butter or margarine, melted
  • 1/2 cup milk (fresh, canned, or powdered)

Heat oven to 425 degrees. Mix pineapple, 1/2 cup butter, the brown sugar and cinnamon. Divide evenly among 12 greased medium muffin cups. Stir baking mix, granulated sugar, 3 tablespoons butter and the milk to a soft dough. Spoon dough over pineapple mixture in muffin cups. Bake 15 - 20 minutes. Immediately invert onto tray. Serve warm. Makes 1 dozen.

SUNFLOWER SEED CANDY (Kathy in FL)

  • ½ cup peanut butter
  • 1/3 cup honey
  • 1 cup sunflower salted, shelled
  • 1 cup sesame seeds
  • ¼ cup raisins

Mix all of the ingredients together. If not firm enough, add more nuts or if too firm add more honey. Form into 1″ balls. Roll the sweet balls into shredded sweet coconut until all of the stickiness is gone.

Sweet Rice (Dreamweaver)

For those with a sweet craving add half a can of sweet condensed milk to 2 or 3 cups of warmed cooked rice, stir in & serve, sprinkle with cinnamon.

TIN CAN PIES (Kathy in FL)

Using thoroughly cleaned tuna or catfood cans allows everyone to have his/her own dessert!

  • 1 box yellow cake mix (dry)
  • butter or margarine
  • 1 can of pie filling

Spoon pie filling into cans about 3/4 of the way full. Spoon dry cake mix on top (more if you like crunchy pie, less if not). Thinly slice butter and put it on top of cake mix. Bake in a cardboard box oven for 20 minutes with 18 hot coals (you can place 4 soda cans inside the oven to hold up a cookie rack… under the cookie rack goes the charcoal and then you place the pie cans on top of the rack). Bake for 20 minutes or until top is golden.

Vanilla Sauce (RipleyRules)

  • 1/2 c sugar
  • 1 tbs cornstarch
  • 1 c boiling water
  • 2 tbs butter
  • 1 tsp vanilla extract
  • dash salt

In small saucepan, combine sugar and starch. Stir in water. Simmer, stirring constantly, 5 minutes. Stir in remaining ingredients; blend well. Serve warm… over anything… a sweet bread or a canned cake, etc

Wheat-Free, Milk-Free, Egg-Free Animal Cookies (Kathy in FL)

  • 2 tsp arrowroot powder or cornstarch
  • 2 1/4 cups non-wheat flour
  • 1/2 tsp salt
  • 1/4 tsp baking powder
  • 1 cup dairy free/soy free margarine
  • 3/4 cup sugar
  • 1 1/2 Tbsp oil
  • 1 1/2 Tbsp water
  • 1 tsp baking powder, blend with oil and water
  • 1 tsp vanilla extract

Mixing and Baking Instructions Preheat oven to 375 degrees. Blend arrowroot powder, **non-wheat flour, salt and baking powder. Set aside. Cream margarine and sugar. Beat in oil/water/baking powder. Gradually blend in flour mixture. Fill cookie press and form cookies on ungreased cookie sheets. Bake 10–12 minutes. Leave on cookie sheet for a few minutes before transferring to cooling racks. My flour is 1 1/4 cups barley flour and 1 cup oat flour.

Variations: Chocolate Cookies — Add 2 ounces melted baking chocolate, substitute 1/4 tsp baking soda for the powder. (Caution: baking chocolate may not be milk-free.) Caramel Cookies — Substitute 1/2 cup brown sugar for 1/2 cup sugar, substitute baking soda for baking powder. Orange Cookies — Add 1/4 cup flour, 1 Tbsp orange juice and 1 tsp orange peel grated.

WORLDS EASIEST DESSERT (Grandma)

  • 1 can pie filling
  • 1 pkg Jiffy yellow cake mix
  • 1 stick butter or margarine

Empty the pie filling evenly into an 8×8 or 9×9 cake pan. Sprinkle the cake mix dry over the filling. Melt the butter or margarine and pour over cake mix. Bake in 350 degree F oven for 30 to 40 minutes. Can serve hot out of oven or cold out of fridge. When hot add ice cream.

Yogurt Leather (Kathy in FL)

Add jam, fruit sauce or fresh fruit to home made or commercial yogurt, and puree. Follow the drying instructions for fruit leather. Freeze to store. Dropping puree on trays in spoonfuls instead of pouring will yield tasty bite size kisses that make great party treats

Yummy Peach Pudding (Kathy in FL)

  • 1 stick (4 ounces) butter (or the equivalent in your chosen substitute)
  • 1 cup all-purpose flour
  • 1 cup sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 can (5 ounces) evaporated milk
  • 1 can (28 ounces) sliced peaches in syrup
  • Confectioners sugar, if desired

Heat oven to 325 degrees F. Place the butter in a 9-inch square baking pan and place in the heating oven. Meanwhile mix the flour, sugar, baking powder, and salt. Mix in the evaporated milk until smooth. Pour the batter into the melted butter in the dish (don’t stir them together). Pour the peaches and their syrup over the batter. Bake until puffed and browned, about 1 hour or a little more. Cool on a wire rack. Serve warm or at room temperature. If desired, sprinkle with confectioners’ sugar before serving.

Page last modified on October 12, 2009, at 09:47 PM by pogge