Contents
Abigail Van Buren's Pecan Pie
almost Sinless Hot Fudge Sauce
almost Sinless Sundae Pie
Angel Candy
Apple Fritters
Bacardi Rum Cake
Baking Powder Biscuits
Banana Bread
Mama P's Banana Bread
Banana Split
Banana-Zucchini Bread
Mama P's Cookie Bars
Beer Bread
Bran Buttermilk Muffins
Bran Muffins
Bread Machine Doughnuts
Bread Machine Pizza Dough
Brownies Supreme
Butter Pecan Turtle
Chocolate Chip Peanut Butter Squares
Chocolate Chip Cookies
Mama P's Chocolate Chip Cookies
Chocolate Covered Pretzels
Mama P's Chocolate Layer Cake
Cinnamon Raisin Bread
Mama P's Cooked Frosting
Mama P's Peanut Butter and M&M Cookies
Mama P's Cookie Goodies
Creamy Rice Pudding
Mama P's Crunchy Peanut Brittle
Deep, Dark Chocolate Cake
Dixie Chocolate Mayonnaise Cake
Dreamsicle Recipe
Easter Bunny Cake
Easy Mix Pie Crust
Egg Bread
Foolproof Milk Chocolate Fudge
Fudgey Brownies
Garlic Parmesan Bread
Gingerbread
Mama P's Gingersnaps
Hershey's Brownies
Hershey's Prize Chocolate Cake
Holiday Party Cookies
Hugs and Chips Cheesecake
Italian Bread
Lemony Cheesecake Bars
Magic Cookie Bars
Marshmallow Cream Fudge
Mississippi Mud Cake
Mama P's Monster Cookies
Mr. Peanut's Caramel Pecan Cheesecake
Mama P's Never Fail Pie Crust
Nut Bread
Oatmeal Bread
Grandma Schaller's Oatmeal Cookies
Peg's Oatmeal-Peanut Butter Trail Bars
Oma's Breadmaker Stollen
Onion And Garlic Bread
Paradise Banana Bread
Paula Deen’s Ribs and Sauerkraut
Paula Deen's Taco Soup
Peanut Butter Banana Muffins
Peanut Butter Chocolate Kisses
Peanut Butter Cookies
Peanut Butter Fudge
Peanut Butter Pie
Philadelphia Brand Cheesecake
Potato Bread
Praline Cheesecake
Pralines
Mama P's Pumpkin Pie
Grandma Schaller's Quick Caramel Frosting
Quick Cinnamon Buns
Quick Sticky Buns
Rachel's Soft Pretzels
Rib Rub
Mama P's Yeast Rolls
Rosette
Snow Ice Cream
Snow Ice Cream
Snow Ice Cream
Snow Ice Cream
Snow Ice Cream:
Sourdough Starter for Bread Machine Bread
Southern Pecan Bars
Mama P's Sugar Cookies
Sugar Cookies
Sweetheart Cinnamon Rolls
Turtle Pecan Cheesecake
Zucchini Bread
Abigail Van Buren's Pecan Pie
Serves/Makes: 12 Difficulty Level: 3 Ready In: 1-2 hrs.
Ingredients:
1 cup white corn syrup
1 cup brown sugar
⅓ teaspoon salt
⅓ cup butter or margarine, melted
1 teaspoon vanilla
3 eggs, slightly beaten
1 pie shell (9 inch size)
1 cup whole pecans, shelled
Preparation:
Combine corn syrup, brown sugar, salt, butter or margarine (melted), and vanilla. Mix well. Add slightly beaten eggs. Pour into unbaked 9-in. pie shell. Sprinkle shelled whole pecans over all. Bake in preheated 350 F oven for approximately 45 minutes.
CATEGORY:
almost Sinless Hot Fudge Sauce
Ingredients:
1 4-serving box JELL-O Chocolate Sugar Free Cook & Serve Pudding
⅔ cup Carnation Nonfat Dry Milk Powder.
1¼ cups water.
1 teaspoon almond extract
2 teaspoons reduced-calorie margarine
½ cup miniature marshmallows
Preparation:
Mix together pudding and dry milk. Add water and mix thoroughly. Cook over medium heat, stirring constantly with a wire whisk, until the mixture thickens and starts to boil. Remove from heat and stir in almond extract, margarine and marshmallows.
Top with chocolate syrup or cherry pie filling.
Makes 6 ¼-cup servings. Any leftovers can be refrigerated and reheated later in the microwave.
CATEGORY:
almost Sinless Sundae Pie
Ingredients:
(1) 9-inch butter flavored pie crust
(1) 4-serving pkg. sugar free chocolate cook-and-serve pudding mix
⅔ cup nonfat dry milk powder
1 cup water
1 teaspoon vanilla extract
1 oz. (½ cup) miniature marshmallows
2 cups fat free vanilla ice cream, slightly softened
½ oz. (2 tbsp.) chopped pecans
½ cup reduced calorie whipped topping
4 maraschino cherries, halved
Preparation:
In medium saucepan combine dry pudding mix and dry milk powder. Add water. Mix well to combine. Cook over medium heat, stirring constantly until mixture thickens and comes to a boil. Remove from heat Stir in vanilla extract and marshmallows. Mix well until mixture is smooth. Cool 10 minutes. Spoon ice cream into pie crust. Drizzle chocolate sauce evenly over ice cream. Sprinkle pecans over top. Evenly drop whipped cream by 1 Tablespoon to form 8 mounds. Place ½ maraschino cherry in center of each mound. Freeze until firm, at least 4 hours. Let set at room temperature at least 15 minutes
CATEGORY:
Angel Candy
Ingredients:
1 cup light or dark Karo Syrup
1 cup sugar
1 T vinegar
1 T baking soda
Preparation:
Bring syrup and sugar to slow boil (300 F., "Hard Crack" on candy thermometer)
Add vinegar and baking soda.
Stir in thoroughly. Quickly pour into 9x9 buttered pan. Cool and crack in pieces. Melt 10 oz. chocolate chip, ½ bar paraffin wax. Drip pieces in mixtures. Melt paraffin then put in chips and melt.
CATEGORY:
Apple Fritters
Ingredients:
1 c. sifted enriched flour
1½ tsp. baking powder
¼ tsp. salt
1 tbs. sugar
½ c. milk
1 tbs. salad oil
1 well beaten egg
Preparation:
Sift together flour, baking powder, salt and sugar. Blend milk, egg and oil; add gradually to dry ingredients. Stir in 2 apples that have been pared, cored and cut into pieces like matchsticks. Drop from tablespoon into deep, hot oil. Fry 2 to 5 minutes. Drain on paper towels. Sprinkle with confectioners' sugar. 4th Grade
CATEGORY:
Bacardi Rum Cake
Ingredients:
1 cup chopped walnut or pecans
1 yellow cake mix
1 pkg. instant Vanilla Pudding
4 eggs
¼ cup cold water
½ cup oil
½ cup dark rum
Preparation:
Preheat oven to 325. Grease and flour 12" Bundt pan. Sprinkle nuts over bottom of pan. Mix all cake ingredients together. Pour batter over nuts. Bake 1 hour. Cool. Invert on serving plate. Prick top. Drizzle and smooth glaze evenly over top and sides. Allow cake to absorb glaze. Repeat till glaze is used up.
Glaze:
Ingredients:
¼ lb. butter
¼ cup water
1 cup sugar
½ cup dark rum
Preparation:
Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in rum.
CATEGORY:
Baking Powder Biscuits
Ingredients:
2 cups flour
4 Tablespoons shortening
1 tsp. salt
¾ cup milk
4 teaspoon baking powder
Preparation:
Mix and sift dry ingredients, work in shortening with finger tips. Gradually add liquid by using knives. Toss on floured board, cut into ⅓ inch thick. Brush milk on top. Bake hot oven for 12 to 15 minutes
CATEGORY:
Banana Bread
Ingredients:
2 cups flour
1 cup sugar
1 tsp. baking powder
½ tsp. baking soda
1 tsp. salt
cup shortening
2 eggs
1 cup mashed bananas
½ cup nuts
Preparation:
Sift dry ingredients together. Cream shortening. Gradually add sugar; cream well. Blend in eggs one at a time; beat well. Add banana; mix well. Blend in dry ingredients. Fold in nuts. Pour into greased 9x5x3 inch pan; push batter up into the-corners of pan. Bake 350 for 70-80 minutes. Cool before slicing.
CATEGORY:
Mama P's Banana Bread
Ingredients:
½ cup butter, creamed
1 tsp. soda
1 cup sugar
½ cup nuts
2 eggs
½ cup chocolate chips
1 cups mashed banana
2 cups flour
Preparation:
Mix in order. Pour into buttered 9x5 inch pan and bake 350 for about 1 hour.
m Pedretti
CATEGORY:
Banana Split
Ingredients:
3 cups graham crackers
6 tbsp. sugar
⅔ cup melted butter
5 bananas
½ gallon ice cream
1 cup chopped nuts
2 cups powdered sugar
1 can evaporated milk
1 cup whipped cream
1 6-oz. package of chocolate chips
½ cup butter
1 tsp. vanilla
1 cup whipped cream
Preparation:
Mix graham crackers, sugar and butter; set aside 1 cup for top. Pat remainder into 13x9 cake pan. Spread sliced bananas sliced over crust. Slice ice cream over banana. Spread nuts over ice cream.
Freeze
Melt chocolate chips and butter over low heat in double boiler. Add powdered sugar and evaporated milk. Cook over low heat till smooth about 8 minutes. Remove from heat add vanilla. Cool and pour over ice cream. Return to freezer. Prior to serving, add whipped cream and sprinkle remaining graham cracker mix on top.
CATEGORY:
Banana-Zucchini Bread
Ingredients:
3 cups flour
1 cup vegetable oil
1 tsp. baking soda
3 eggs
2 cups sugar
1 tsp. cinnamon
1 tbs. vanilla
½ tsp. baking powder
1 tsp. banana extract
2 cups unpeeled shredded zucchini 1 cup chopped nuts
Preparation:
Combine first 5 ingredients in a mixing bowl; set aside. Combine oil, eggs, sugar and flavorings in large bowl; beat well. Stir in bananas & zucchini. Add flour mixture, stirring just until moistened. Stir in nuts. Pour batter into two greased & floured 8 ½ x 4 ½ x 3 inch loaf pans. Bake at 350 for 1 hour or until a wooden toothpick inserted in center comes out clean. Cool in pans for 10 minutes; remove and cool completely on wire rack.
CATEGORY:
Mama P's Cookie Bars
Ingredients:
⅔ cup shortening melted
2½ cup brown sugar
3 eggs
2½ tsp. baking powder
1 tsp. vanilla
1 cup nuts
2¾ cup flour
1 pkg. chocolate chips
½ tsp. salt
Preparation:
Cream together shortening and brown sugar. Add eggs and mix thoroughly. Add remaining ingredients and mix thoroughly. Put into jelly roll pan. Bake at 350 for 20 minutes.
Mom Pedretti
CATEGORY:
Beer Bread
Stand: 12 hours
Prep: 20 min.
Ingredients:
¾ cup beer
4 teaspoons brown sugar
1 teaspoon active dry yeast
1 cup bread flour
⅓ cup milk
1 egg
4 teaspoons olive oil or cooking oil
2 cups bread flour
¾ teaspoon salt
1 teaspoon active dry yeast or bread machine yeast
Preparation:
For the starter: In a medium mixing bowl combine the beer and brown sugar. Sprinkle the 1 teaspoon yeast over beer mixture; stir to dissolve. Stir in the first 1 cup bread flour. Mix well. Cover with plastic wrap; let stand at room temperature (70 degrees F to 80 degrees F) for 12 to 24 hours.
To finish the bread: Add the starter and the remaining ingredients to a 1½-to 2-pound bread machine according to the manufacturer's directions. Select the basic white bread cycle and desired color setting. Makes one 1½-pound loaf (24 servings).
Note: The bread machine pan must have a capacity of 10 cups or more.
CATEGORY:
Bran Buttermilk Muffins
Ingredients:
½ C. sugar
⅓ C. shortening
1 egg
1 Cup sifted flour
2 tsp. baking powder
½ tsp. Soda
¼ tsp. salt
2 Cup bran flake cereal (with raisins)
1 Cup buttermilk
Preparation:
Combine buttermilk and cereal. Cream sugar, shortening and egg until fluffy. Sift together the following: flour, baking powder, soda and salt. Combine these dry ingredients and bran/buttermilk thoroughly. Slowly add the first creamed mixture. Stir until well mixed. Fill paper bake-cups in muffin pans ⅔ full. Bake at 400 degrees for 18-20 minutes or until golden brown. Yields 1 dozen.
CATEGORY:
Bran Muffins
Ingredients:
1 ¼ cups flour
1 cup Toasted Wheat Bran
¼ cup sugar
2 tsp. baking powder
½ tsp. salt
1 cup milk
¼ cup molasses
¼ cup vegetable oil
1 egg
¾ cup raisins
Preparation:
Heat oven to 400. Grease bottoms only of 12 medium muffin cups. Combine dry ingredients. Add combined milk, molasses) oil and-egg, mixing until dry ingredients are moistened, Stir in raisins. Bake 20 to 22 minutes or until golden brown.
CATEGORY:
Bread Machine Doughnuts
Rise: 45 minutes
Cook: 2 minutes
Prep: 20 minutes
Ingredients:
¾ cup milk
2 tablespoons water
1 egg
3 tablespoons margarine or butter, cut up
3 cups bread flour
¼ cup sugar
½ teaspoon salt
Cooking oil or shortening for deep-fat frying
1½ cups sifted powdered sugar
½ teaspoon vanilla
Milk
1½ teaspoons active dry yeast or bread machine yeast
Preparation:
Add first 8 ingredients to a 1½-to 2-pound bread machine according to the manufacturer's directions. Select dough cycle. When the cycle is complete, remove dough from machine. Punch down. Turn dough out onto a floured surface. Divide in half. Cover and let rest for 10 minutes.
Roll each half of dough to ½-inch thickness. Cut with a floured doughnut cutter. Reroll and cut trimmings. Cover and let rise for 45 to 60 minutes or until light. Heat cooking oil to 365 degrees F. Carefully fry doughnuts 2 or 3 at a time, about 2 minutes, turning once. Drain on paper towels.
In a medium bowl combine powdered sugar, vanilla, and enough milk (2 or 3 tablespoons) to make of drizzling consistency. Drizzle over doughnuts.
Makes 16.
CATEGORY:
Bread Machine Pizza Dough
Prep: 20 min.
Ingredients:
1 cup water
4 teaspoons olive oil or cooking oil
3 cups bread flour
¾ teaspoon salt
Cornmeal (optional)
1 teaspoon active dry yeast or bread machine yeast
Preparation:
Add all of the ingredients except cornmeal to a 1½-or 2-pound bread machine according to the manufacturer's directions. Select the dough cycle. When the cycle is complete, remove dough from machine. Punch down. Cover and let rest 10 minutes.
For thin-crust pizza: Divide dough in half. For each pizza, grease an 11-or 12-inch pizza pan or a large baking sheet. If desired, sprinkle pan with cornmeal. On lightly floured surface, roll 1 portion of dough into a 12- or 13-inch circle. Transfer to prepared pan, building up edge slightly. Prick crust with a fork. Do not let dough rise. Bake in a 425 degree F oven 10 to 12 minutes or until lightly browned. Add desired topping. Bake for 10 to 15 minutes more or until edge of crust is golden brown and the topping is bubbly.
For thick-crust pizza: Grease a 13- or 14-inch pizza pan. If desired, sprinkle greased pan with cornmeal. With greased fingers, pat dough into prepared pan, building up the edge. Cover and let rise in a warm place for 30 to 45 minutes or until nearly double. Bake in a 375 degree F oven for 20 to 25 minutes or until lightly browned. Add desired topping. Bake for 15 to 20 minutes more or until the topping is bubbly. Makes 6 servings.
Note: Recipes makes two 11- or 12-inch thin-crust pizzas or one 13- or 14-inch thick-crust pizza.
CATEGORY:
Brownies Supreme
14 oz. light caramel and ⅓ cup evaporated milk. Melt and set aside
Combine 1 pkg. German chocolate cake mix, ¾ cup melted margarine, ⅓ cup evaporated milk, and 1 cup chopped nuts
Press ½ dough into 9x13 grease pans) bake 6 minutes Remove from oven, sprinkle, 1 cup chocolate chips and nuts over crust, spread caramel over chips. Then put dough over this. Bake 15 to 18 minutes at 350. Cool over night or 1 hour refrigerator before cutting.
CATEGORY:
Butter Pecan Turtle
Crust:
Ingredients:
2 cups flour
½ cup softened margarine
1 cup firmly packed brown sugar
1 cup pecan pieces
Preparation:
Mix flour, margarine, and brown sugar with electric mixer until particles are fine. Line 9x13x2 pan with foil then pat crust into pan. Sprinkle pecans over crust.
Filling:
Ingredients:
⅔ cup butter
½ cup brown sugar
1 (6oz) pkg. chocolate chips
Preparation:
Combine butter and brown sugar in a saucepan and cook, stirring until entire surface boils. Boil ½ to 1 minute until ingredients combine, stir constantly. Pour over crust. Bake at 350 for 18 to 20 minutes. Remove from oven and sprinkle with chocolate chips, spreading slightly by swirling. Cool completely. Cut into bars.
CATEGORY:
Chocolate Chip Peanut Butter Squares
Ingredients:
⅓ cup margarine, melted
1 egg, beaten
½ cup sugar
¾ cup milk
⅓ cup brown sugar
1½ cup flour
½ cup chunky peanut butter
½ tsp. baking soda
½ tsp. vanilla
½ tsp. salt
1 cup chocolate chips
Preparation:
Combine first 7 ingredients; mix well. Combine flour, soda, salt; dry ingredients and chocolate chips to peanut butter mixture, stirring well. Pour batter into 11x7" pan. Bake at 375 for 25 minutes. Cool completely; cut into squares.
CATEGORY:
Chocolate Chip Cookies
Ingredients:
¼ cup margarine
½ cups nuts
¼ cup shortening
½ tsp. vanilla
¼ cup + 2 tbsp. sugar
1 cup flour
1 egg
½ tsp. salt
½ tsp. baking soda
1 cup chocolate chips
¼ cup + 2 tbsp. brown sugar
Preparation:
Beat shortening, sugar, vanilla and egg until light and fluffy. Mix flour with soda and salt. Blend into shortening mixture: Stir in nuts and chips. From teaspoon, drop 2" apart onto greased baking sheet. Bake at 375 for 10 minutes or until golden brown. Makes 50.
CATEGORY:
Mama P's Chocolate Chip Cookies
Ingredients:
1 cup sugar
1 cup brown sugar
1 cup margarine
1 cup oil
1 egg
3½ cup flour
1 cup Oatmeal
1 cup Rice Crispies
1 cup coconut
1 tsp. vanilla
1 tsp. baking soda
1 tsp. cream of tartar
1 tsp. salt
2 cup chocolate chips
½ cup nuts
Preparation:
Cream sugar, margarine, oil and eggs. Add remaining ingredients. Drop by tsp. on greased cookie sheet. Bake at 350 for about 12 minutes. Make 9 dozens. Mom Pedretti
CATEGORY:
Chocolate Covered Pretzels
Ingredients:
1 package (6 oz.) semisweet chocolate pieces
1 Tablespoon vegetable shortening 60 small pretzels
Preparation:
Melt chocolate with shortening in a small bowl over simmering Remove from heat, but keep over water. Drop pretzels, one at a time, into chocolate. Lift out with fork, lightly tapping fork against side of bowl to let excess chocolate drip into bowl. Place pretzels on wire rack over wax paper. Allow dry.
CATEGORY:
Mama P's Chocolate Layer Cake
Ingredients:
1½ cup cake flour
1¼ cup sugar
½ cup Crisco
1 tsp. salt
1 tsp. soda
1 tsp. baking powder
2 square bitter chocolate
½ cup milk Mixed at medium speed for 2 minutes.
1¾ tsp. baking powder
½ cup milk
2 eggs
1 tsp. vanilla
Preparation:
Mixed at 2 more minutes at medium speed. Bake at 350 for 25 to 30 minutes. Mom Pedretti
CATEGORY:
Cinnamon Raisin Bread
Ingredients:
⅔ cup water
1 tablespoon + 1 teaspoon reduced-calorie margarine
2 tablespoons pourable Sugar Twin or Sprinkle Sweet
½ teaspoon salt
1½ cups bread flour
2½ teaspoons dry yeast
½ cup raisins
1½ teaspoons ground cinnamon
Preparation:
In a baking pan container, combine water, margarine, Sugar Twin, salt, flour, and yeast. Follow your bread machine instructions. Add raisins and cinnamon when "add ingredient" signal beeps. Continue following your machines instructions. Remove bread and place on a wire rack to cool. Cut into 8 slices. Will make a 1 lb. sized loaf.
Serves 8
CATEGORY:
Mama P's Cooked Frosting
Ingredients:
½ cup milk
1 tbsp. flour
Cook until very thick. Then cool thoroughly.
½ cup sugar
½ cup butter
Preparation:
Combine these two ingredients and beat hard with electric mixer. Add this to the cooled milk and flour mixture, beat well. Add vanilla. The longer this is beaten the better it gets.
Mom Pedretti
CATEGORY:
Mama P's Peanut Butter and M&M Cookies
Ingredients:
1½ cup peanut butter
3 eggs
½ cup butter
2 tsp. vanilla
1 cup brown sugar
3 tsp. baking soda
1 cup sugar
4½ cup oatmeal
¾ cups chocolate chips
¾ cups M&M candies
Preparation:
Mix together first four ingredients until light and fluffy. Add eggs and vanilla', beat 2 minutes: Blend in baking soda. Stir in oats and reminding ingredients. Dough will be very stiff and crumbly. Drop on ungreased baking sheet. Bake at 350 for 12 to 14 minutes.
Mom Pedretti
CATEGORY:
Mama P's Cookie Goodies
Ingredients:
2 cups sugar
½ cup butter
½ cocoa
½ cup milk
Preparation:
Combine and boil for 4 minutes, Remove from heat add 2 cup oatmeal 1 tsp. vanilla 1 heaping tbsp. peanut butter Drop on wax paper from la teaspoon.
Mom Pedretti
CATEGORY:
Creamy Rice Pudding
Ingredients:
2 cups cooked rice
2 cups milk
¼ cup sugar
2 tsp. margarine
½ tsp. cinnamon
Preparation:
In medium saucepan, mix well all ingredients. Cook over medium heat, stirring often, 5 to 10 minutes or until thickened and desired consistency. Serve hot or cold.
CATEGORY:
Mama P's Crunchy Peanut Brittle
Ingredients:
1 cup sugar
1 cup raw peanuts
½ cup water
½ tsp. salt
¼ cup corn syrup
½ tsp. butter
⅛ tsp. baking soda
Preparation:
Line electric skillet with heavy duty foil. Combine sugar, water and corn syrup in skillet. Set temperature gauge at 375. Cook, stirring occasionally until syrup turn golden brown (238) Stir in peanuts and salt. Continue stirring until mixture turn medium brown (290). Unplug skillet, then vigorously stir in butter and soda. Remove foil and candy from skillet and let cool.
Mom Pedretti
CATEGORY:
Deep, Dark Chocolate Cake
Ingredients:1¾ flour
1 tsp. salt
2 cups sugar
2 eggs
¾ cups Hershey Cocoa
L cup milk
1½ tsp. baking soda
½ cup vegetable oil
1½ tsp. baking powder
2 tsp. vanilla
l cup boiling water
Preparation:
1. Combine dry ingredients in large bowl.
2. Add remaining ingredients, except boiling water; beat at medium speed for 2 minutes.
3. Remove from mixer, stir in boiling water (batter will be thin)
4. Pour into greased and floured 13x9 inch pan. 5. Bake at 350 for 35 to 40 minutes.
6. Cool 10 minutes on rack.
7. Remove from pans and frost.
CATEGORY:
Dixie Chocolate Mayonnaise Cake
Ingredients:
1½ cups all-purpose flour
¾ cup Sugar Twin or Sprinkle Sweet
3 tablespoons unsweetened cocoa
1½ teaspoons baking soda
¾ cup Kraft fat-free mayonnaise
• 1¾ cups water
2 teaspoons vanilla extract
2 tablespoons (½ ounce) chopped pecans
¾ cup apricot spreadable fruit
Preparation:
Preheat oven to 350 degrees. Spray a 9-by-13-inch cake pan with butter-flavored cooking spray. In a large bowl, combine flour, Sugar Twin, cocoa, and baking soda. Add mayonnaise, water, and vanilla extract Mix well to combine. Stir in pecans. Spread batter into prepared cake pan. Bake for 20 to 25 minutes or until a toothpick inserted in center comes out clean. Place cake pan on a wire rack. In a small bowl, stir fruit spread to soften. Spread evenly over warm cake. Continue cooling for at least 15 minutes. Cut into 8 servings.
Serves 8
CATEGORY:
Dreamsicle Recipe
Ingredients:
1 box instant vanilla pudding (sugar free)
1 can Mandarin oranges (drained)
1 container fat free cool whip (8 oz.)
1 box orange Jell-O (sugar free)
Preparation:
Dissolve Jell-O in 1 cup boiling water. Add 3 ice cubes and cold water to make 1 cup. Stir until dissolved and set aside for 5 minutes. Drain oranges and set aside. With electric mixer, stir in instant pudding (dry) to Jell-O. Beat until well mixed. Let stand for 15 minutes. Fold in thawed cool whip and oranges.
CATEGORY:
Easter Bunny Cake
Make one 9x9x2 square cake. Using your favorite mix and bake as package directs. Cool. Cut 2½ strips as shown below for bunny ears. Large part is for face. Place face and ears on serving plate as shown. Frost with your favorite frosting. Sprinkle one can coconut all over bunny. Tint some coconut for inside the ears. Use jelly beans for features and pink pipe cleaners for whispers. Use licorice stick for tie.
CATEGORY:
Easy Mix Pie Crust
Combine in measuring cup ½ cup oil and 5 tablespoon of ice water. Beat with a fork until creamy. Immediately dump this mixture all at once over 2 cups sifted flour and 1 tsp. salt. Toss and mix with a fork. Form dough into a ball... divide in half... roll each between two 12 inch squares of wax paper (wipe table with damp cloth so paper will not slip. Remove top sheet... place dough in pan. .peel off other sheet. Bake at temperature required for filling used. For single crust, divide recipes in half.
CATEGORY:
Egg Bread
Prep: 10 min.
Ingredients:
¾ cup milk
¼ cup water
1 egg
2 tablespoons margarine or butter, cut up
3 cups bread flour
2 tablespoons sugar
¾ teaspoon salt
1 teaspoon active dry yeast or bread machine yeast
Preparation:
Add the ingredients to a 1½- or 2-pound bread machine according to the manufacturer's directions. Select the basic white bread cycle and desired color setting. Makes one 1½-pound loaf (20 slices).
CATEGORY:
Foolproof Milk Chocolate Fudge
Ingredients:
3 cups semi-sweet chocolate chips
1 can sweetened condensed milk dash of salt
½ to 1 cup chopped nuts
1½ tsp. vanilla extract
Preparation:
Line 8 or 9 inch square pan with foil, set aside. In heavy saucepan, melt chips with eagle Brand and salt. Remove from heat. Stir in nuts if desired and the vanilla. Spread evenly into prepared pan. Chill 2 hours or until firm. Turn fudge onto cutting board; peel off foil and cut into square. Store in refrigerator.
CATEGORY:
Fudgey Brownies
Ingredients:
¾ cup cocoa
2 cups sugar
½ tsp. baking soda
2 eggs
⅔ cup vegetable oil
1⅓ cups flour
½ cup boiling water
1 tsp. vanilla ¼ tsp. salt
Preparation:
1. Stir in cocoa and baking soda in mixing bowl.
2. Blend in ½ cup vegetable oil.
3. Add boiling water; stir until mixture thickens
4. Stir in sugar, eggs and remaining ⅓ cup vegetable oil; stir until smooth.
5. Add flour, vanilla and salt, blend completely.
6. Pour into lightly greased 13x9" pan. Bake at 350 for 35 to 40 minutes.
CATEGORY:
Garlic Parmesan Bread
Ingredients:
1 ⅓ tsp. salt
1 ½ tsp. garlic powder
2 ⅓ Cup bread flour
⅔ Cup grated Parmesan cheese
2 ½ tbs. nonfat dry milk
1 Cup water
2 ½ tbs. butter
2 ⅔ tsp. honey
2 ½ tsp. yeast
Preparation:
Directions for bread machine. Combine salt, garlic powder, bread flour, Parmesan cheese and dry milk in bread pan. Next, pour water, butter and honey on top. Fill yeast dispenser with 2 ½ teaspoons of yeast. Press start pad. Remove bread pan from machine after beeping stops. Turn pan upside down to release bread and place it on a wire rack to cool.
CATEGORY:
Gingerbread
Ingredients:
2 eggs
¾ c. brown sugar
¾ c. molasses
¾ c. melted shortening
2 ½ c. flour
2 tsp. soda
2 tsp. ginger
1 ½ tsp. cinnamon
½ tsp. cloves
½ tsp. nutmeg
½ tsp. baking powder
1 c. boiling water
Preparation:
Cream sugar and melted shortening. Blend in eggs and molasses. Sift flour with spices, soda, and baking powder. Add to creamed mixture. Finally add the boiling water. Beat well. Pour into 9x13 inch greased pan. Bake for 30 minutes at 350 degrees
CATEGORY:
Mama P's Gingersnaps
Ingredients:
1 cup sugar
2 cup flour
¼ cup butter
1½ tsp. baking soda
½ cup shortening
1 tsp. cinnamon
1 egg
¼ cup molasses
½ tsp. each salt, ginger, allspice
Preparation:
Beat together sugar, butter, shortening, egg and molasses. Add shifted dry ingredients all at once, mixing well. Use a teaspoon to form the dough-roll into ball, dip into plate of sugar. Place on ungreased baking sheets. Bake at 350 for about 12 minutes or tops are cracked. Make 6 dozen.
Mom Pedretti
CATEGORY:
Hershey's Brownies
Ingredients:
1 stick butter
1 cup sugar
1 can Hershey syrup (16 oz.)
1 cup flour
1 cup nuts
4 eggs
1 t vanilla
Mix and bake at 350 for 25 minutes.
Frosting:
1⅓ cup sugar
6 T butter
6 t milk
Preparation:
Boil for 3 minutes. Add ½ cup chocolate chip and 1teaspoon vanilla. Cool and spread on brownies.
CATEGORY:
Hershey's Prize Chocolate Cake
Ingredients:
¼ cup butter
¾ cup Hershey Cocoa
¼ cup shortening
1¾ cup flour
2 cup sugar
¾ tsp. baking powder
1 tsp. vanilla
⅛ tsp. salt
¾ tsp. baking soda
1¾ cup milk
Preparation:
Generously grease and flour two 9-inch round cake pans. Cream butter, shortening, sugar and vanilla until light and fluffy; blend in eggs. Combine baking soda, cocoa, flour, baking powder and salt in bowl; add alternately with milk to batter. Blend well. Pour into prepared pans; bake at 350 for 30 to 35 minutes or until cake tester inserted in center comes out clean. Cool 10 minutes; remove from pans.
CATEGORY:
Holiday Party Cookies
Ingredients:
1 cup shortening-
1 tsp. baking soda
2 tsp. vanilla
1 cup brown sugar
½ cup sugar
2 eggs
1 tsp. salt
2¼ cups flour
1½ cups plain M&M candies
Preparation:
Blend shortening and sugars in large bowl; Beat in vanilla and eggs. Sift dry ingredients together; add to mixture, blending well. Stir in l cup of candies. Drop by tsp. on ungreased baking sheet; decorate tops with remaining candy. Bake at 375 for 10 minutes or until golden brown.
CATEGORY:
Hugs and Chips Cheesecake
Ingredients:
2 (3-oz) packages of cream cheese, softened
1 (14 oz.) can Eagle Brand Sweetened Condensed Milk
1 egg
1 tsp. vanilla extract
1 cup mini chocolate chips
1 tsp. flour
1 ( 6 oz.) ready-made chocolate pie crust
Chocolate Glaze
Chocolate curls
Preparation:
Preheat oven to 350. With mixer, beat cheese until fluffy; gradually beat in Eagle Brand until smooth. Add egg and vanilla; mix well. Toss chips with flour; stir into cheese mixture. Pour into crust. Bake 35 minutes or until center springs back when lightly touched Cool and top with Glaze and curls Served chilled. Refrigerate leftovers. Chocolate glaze: Melt ½ cup mini chocolate chips with ¼ cup whipped cream; cook and stir until thickened and smooth. Immediately spread over pie.
CATEGORY:
Italian Bread
Ingredients:
1 ¼ tsp. salt
½ tsp. sugar
3 c. bread flour
1 c. water
2 ½ tsp. yeast
Preparation:
Directions for bread machine. Combine salt, sugar and bread flour in bread pan. Next, pour water on top. Fill yeast dispenser with 2 ½ teaspoons of yeast. Press start pad. Remove bread pan from machine after beeping stops. Turn pan upside down to release bread and allow to cool on a wire rack. Makes 1 large loaf.
CATEGORY:
Lemony Cheesecake Bars
Ingredients:
1½ cups graham cracker crumbs
⅓ cup finely chopped pecans
⅓ cup sugar
⅓ cup melted butter or margarine
2 pkg. cream cheese, softened
1 can sweetened condensed milk
2 eggs
½ cup lemon juice
Preparation:
Preheat oven to 325. Combine graham cracker crumbs, pecans, sugar and melted butter in a mixing bowl. Reserve ⅓ cup; press remaining mixture into a 13x9x2 inch baking pan. Bake 6 minute. Remove and cool on rack. Beat cream cheese in a large mixing bowl until fluffy. Gradually beat in eagle brand milk. Add eggs; beat until just combined. Stir in Real lemon. Carefully spoon mixture atop crust in pan. Spoon reserved crumb mixture to make diagonal stripes on top of cheese mixture or sprinkle to cover. Bake about 30 minutes or until knife inserted near center comes out clean. Cool on wire rack 1 hour. Store in refrigerator. Cut into bars.
CATEGORY:
Magic Cookie Bars
Ingredients:
½ cup margarine
1½ cups graham crackers crumbs
1 (14oz) Sweetened Condensed Milk
1 cup chocolate chips
1 cup flaked coconut
1 cup chopped nuts
Preparation:
Preheat oven to 350. In 13x9" baking pan, melt butter. Sprinkle crumbs over butter; Top evenly with remaining ingredients; press down gently. Bake 25 minutes or until lightly brown. Cool before cutting. Store cover loosely at room temperature.
CATEGORY:
Marshmallow Cream Fudge
Ingredients:
1 Jar (7oz ) marshmallow cream
1½ cup sugar
⅔ cup evaporated milk
¼ cup butter
¼ tsp. salt
2 cups chocolate chips
½ cups nuts
1 tsp. vanilla
Preparation:
In medium saucepan, combine marshmallow cream, sugar, evaporated milk, butter and salt; bring to full boil, stirring constantly over moderate heat. Boil 5 minutes. Remove from heat. Add chips; stir until chips are melted and mixture is smooth. Stir in nuts and vanilla. Pour into foil lines 11x7 pan. Chill in refrigerator until firm.
CATEGORY:
Mississippi Mud Cake
Ingredients:
1 pkg. Pillsbury Devil’s food Cake Mix
1¼ cup water
⅓ cup oil
⅓ cup chunky peanut butter
3 eggs
½ cup cocktail peanuts
1 cup small marshmallows
1 can Pillsbury Frosting mix
Preparation:
Heat oven to 350. Grease and flour 13x9 pan. In large mixing bowl 1, combine cake mix, water, oil, peanut butter and eggs. Blend at low speed until moistened; beat 2 minutes at highest speed. Pour into prepared pan. Sprinkle peanuts over batter. Bake at 350 for 30 to 40 minutes. Remove from oven and sprinkle with marshmallows. Return to oven 1 to 2 minutes or until marshmallows start to melt. Cook cake 15 minutes and frost cake.
Mom Pedretti
CATEGORY:
Mama P's Monster Cookies
Ingredients:
12 eggs
2 lb. brown sugar
4 cups sugar
1 tbsp. vanilla
1 tbsp. corn syrup
3 lb. Peanut Butter
8 tsp. baking soda
1 lb. butter
18 cups oatmeal
1 lb. chocolate chips
1 lb. M&M candies
Preparation:
In large bowl, beat eggs. Add remaining ingredients in order. Mix thoroughly. Use ice cream scoop to put dough on ungreased cookies sheet. Bake 350 for 12 to 15 minutes.
CATEGORY:
Mr. Peanut's Caramel Pecan Cheesecake
Ingredients:
18 squares Honey Maid graham crackers, finely crushed
¼ cup granulated sugar
⅓ cup margarine, melted
1 cup pecan halves
2 (8 oz. package cream cheese, softened
½ cup packed light brown sugar
2 tsp. vanilla
2 eggs
¼ cup prepared caramel topping
Preparation:
Mix graham crumbs, granulated sugar and margarine, press on bottom and side of 9 inch pie plate. Finely chop and toast ½ cup pecans, sprinkle evenly on the bottom of pie crust and set aside. Blend cream cheese, brown sugar and vanilla with mixer until creamy. Blend in eggs until smooth, pour into prepared crust. Place remaining pecan halves in circle around edge. Bake at 325 for 40 to 45 minutes. Cool on wire rack. Chill at least four hours. Carefully drizzle caramel topping over cheesecake before serving.
CATEGORY:
Mama P's Never Fail Pie Crust
Ingredients:
1½ cup shortening
1 egg
3 cups flour
4 tsp. water
¼ tsp. salt
1 tsp. vinegar
Preparation:
Cut shortening into flour and salt. Beat egg add water and vinegar. Stir into flour mixture. Knead lightly. Roll out and cut to fit pie pan. Pastry for 2 pies. Mom Pedretti
CATEGORY:
Nut Bread
Ingredients:
2 cup flour
2 eggs
3 tsp. baking powder
¾ cup milk
¾ tsp. salt
¾ cup nuts
¼ cup shortening
¾ cup sugar
Preparation:
Sift together flour, baking powder and salt. Cream together sugar and shortening. Beat eggs and add to sugar mixture. Add milk to cream the mixture alternately with sifted dry ingredients. Add nuts. Bake 350 for l hour.
CATEGORY:
Oatmeal Bread
Prep: 25 min.
Ingredients:
1 cup quick-cooking rolled oats
⅔ cup milk
⅓ cup water
¾ teaspoon salt
2½ cups bread flour
3 tablespoons brown sugar
1 tablespoon margarine or butter,
1 teaspoon active dry yeast or bread
cut up, or shortening
machine yeast
Preparation:
Spread the oats in a shallow baking pan. Bake in a 350 degree F oven for 15 to 20 minutes or until lightly browned, stirring occasionally. Cool.
Add the ingredients to a 1½-2-pound bread machine according to the manufacturer's directions, adding the oats with the flour. If available, select the whole grain cycle, or select the basic white bread cycle, and desired color setting. Makes one 1½-pound loaf (16 servings).
CATEGORY:
Grandma Schaller's Oatmeal Cookies
Ingredients:
1 Cup sugar
¾ cup shortening
2 eggs well beaten
½ tsp. vanilla
1 tsp. salt
½ cup hot water (in which has been dissolved ½ tsp. baking soda.
2 cups flour
2 cups oatmeal
½ 1b raisins
½ cup nuts.
Preparation:
Cream together sugar and shortening. Add well-beaten eggs. Add remaining ingredients and mix thoroughly. Bake-at 375 until golden brown.
Grandma Schaller
CATEGORY:
Peg's Oatmeal-Peanut Butter Trail Bars
Preparation time: 25 minutes
Baking time: 20 to 25 minutes
Makes 24 bars
Ingredients:
½ cup whole wheat flour
1 teaspoon cinnamon2 scoops protein powder
Scant ¼ cup water
⅓ cup honey
½ cup natural-style peanut butter (crunchy or smooth)
½ teaspoon baking soda
⅛ teaspoon salt
1 tablespoon firmly packed brown sugar
1 large egg
2 large egg whites
2 tablespoons canola oil
2 teaspoons vanilla extract
2 cups old-fashioned rolled oats
¼ cup (2 ounces/60 grams) coarsely chopped walnuts or almonds
¼ cup bittersweet or semisweet chocolate chips
1 cup dried cranberries or raisins (optional)
2 tablespoons flax seed
½ cup coconut, unsweetened
2-4 tablespoon sunflower seeds
Preparation:
1. Preheat the oven to 350°F. Coat a 9 x 13-inch baking pan with nonstick spray.
2. Whisk the flour, cinnamon, baking soda, and salt in a medium bowl. Beat the water, peanut butter, sugar, and honey in a large mixing bowl with an electric mixer until blended. Blend egg and egg whites with a fork in a small bowl. Add to the peanut butter mixture, along with oil and vanilla. Beat until smooth. Add reserved flour mixture and mix with a rubber spatula. Mix in oats, dried fruit, nuts, seeds, and chocolate chips. Scrape batter into the prepared baking dish. Use a piece of plastic wrap to spread batter into an even layer.
3. Bake the bars until lightly browned and firm to the touch, 20 to 25 minutes. Let cool completely in the pan on a rack before cutting into 24 bars.
Ingredient Note: Nuts can be replaced with unsalted roasted pepitas (pumpkin seeds) and/or sunflower seeds.
CATEGORY:
Oma's Breadmaker Stollen
Ingredients:
2 ½ tsp. dry yeast
2 c. plus 1 tbs. bread flour
¾ tsp. salt
5 tbs. sugar
3 tbs. dry skim milk (Carnation)
¾ c. plus 1 tbs. lukewarm water
5 tbs. sweet butter
1 med. egg
¾ tsp., vanilla extract
¾ tsp. mace
1 tbs. grated lemon peel
½ c. golden raisins soaked in rum or warm water (drained)
3 tbs. mixed candied fruit
2 ½ oz. pkg. sliced almonds
Preparation:
Well Built machine calls for dry yeast in inner pot on side. Add all dry ingredients in order on top. Then add lukewarm water. Add egg, butter, vanilla extract. Press select button for sweet bread (if unit has one). Press start button. When electronic beeper sounds 10 times at second kneading stage, add raisins and nuts. (This machine takes 4 hours. Adjust your recipe accordingly.)
CATEGORY:
Onion And Garlic Bread
Ingredients:
½ Cup grated or finely sliced fresh onion
2 cloves garlic, finely chopped
1 tbs. sugar
1 tsp. salt
½ Cup whole wheat flour
2 ½ c. bread flour
1 ½ tbs. nonfat dry milk
1 ½ tsp. yeast
¾ c. water
1 ½ tbs. butter
Preparation:
Directions for bread machine. Combine sugar, salt, whole wheat flour, bread flour and dry milk in bread pan. Next, add sliced onion and garlic. Pour in water and butter. Fill yeast dispenser with 1 ½ teaspoons of yeast. Press start pad. Remove bread pan from machine after beeping starts. Turn pan upside down to release bread and allow to cool on a wire rack. Makes 1 large loaf.
CATEGORY:
Paradise Banana Bread
Ingredients:
1 cup + 2 tablespoons Bisquick Reduced Fat Baking Mix
6 tablespoons purchased graham cracker crumbs or 6 (2 1/2-inch) graham crackers, made into crumbs
1/2 cup pourable Sugar Twin or Sprinkle Sweet
1/4 cup (1 ounce) chopped macadamias or walnuts
2/3 cup (2 ripe medium) mashed bananas
1 cup (one 8-ounce can) crushed pineapple, packed in fruit juice, drained
2 tablespoons Land O Lakes no-fat sour cream
1 teaspoon rum extract
Preparation:
Preheat oven to 350 degrees. Spray a 9-by-5-inch loaf pan with butter-flavored cooking spray. In a large bowl, combine baking mix, graham cracker crumbs, and Sugar Twin. Stir in macadamia nuts. In a small bowl, combine mashed bananas, pineapple, sour cream, and rum extract. Add banana mixture to baking mix mixture. Mix gently just to combine.
Spread batter evenly into prepared loaf pan. Bake for 55 to 65 minutes or until a toothpick inserted in center comes out clean. Place loaf pan on a wire rack and let set for 5 minutes. Remove bread from pan and continue cooling on wire rack. Cut into 8 thick or 16 thin slices.
CATEGORY:
Paula Deen’s Ribs and Sauerkraut
Level: Easy
Yield: 6 servings
Times Prep: 10 min; Cook: 2 hr. 45 min; Total: 2 hr. 55 min
Ingredients:
2 tablespoons vegetable oil or olive oil
1 rack pork baby back ribs, cut into individual ribs
Salt and pepper
1 medium onion, chopped
6 medium, white new potatoes, quartered
1 pound bag sauerkraut
½ cup white wine (optional, may substitute water or stock)
Parsley sprigs, for garnish
Preparation:
Set Dutch oven over medium-high and heat the vegetable oil. (You can also cook this dish in the oven at 325 to 350 degrees F for the same time).
Season the ribs with salt and pepper. Lay ribs in the oven, meat side down and sear them in a single layer. Transfer them to a platter. Add the onions and sauté until softened, scraping up any browned bits from the ribs. Add potatoes. Add ribs back in and cover with sauerkraut. Poor wine over top. Cover the Dutch oven and lower the heat. Simmer the pot on the stove for 2 to 3 hours until the ribs are tender.
If the dish gets too dry at any point stir in a little chicken broth or water to keep it moist.
Serve garnished with parsley sprigs
CATEGORY:
Paula Deen's Taco Soup
Cook Time: 6 hrs.
Level: Easy
Ingredients:
2 pounds ground beef
2 cups diced onions
2 (15 ½-ounce) cans pinto beans
1 (15 ½-ounce) can pink kidney beans
1 (15 ½ -ounce) can whole kernel corn, drained
1 (14 ½-ounce) can Mexican-style stewed
1 (14 ½-ounce) can diced tomatoes
tomatoes
1 (14 ½-ounce) can tomatoes with chilies
1 (4.6-ounce) can black olives, drained and sliced,
2 (4 ½-ounce) cans diced green chills
(optional)
1 (1 ¼ -ounce) package taco seasoning mix
½ cup green olives, sliced, optional
1 (1-ounce) package ranch salad dressing mix
Corn chips, for serving
Sour cream, for garnish
Grated cheese, for garnish
Chopped green onions, for garnish
Pickled jalapenos, for garnish
Directions
Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large slow cooker or a stockpot. Add the beans, corn, tomatoes, green chilies, black olives, green olives, taco seasoning, and ranch dressing mix, and cook in a slow cooker on low for 6 to 8 hours or simmer over low heat for about 1 hour in a pot on the stove. To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, cheese, green onions and jalapenos.
CATEGORY:
Peanut Butter Banana Muffins
Ingredients:
1 cup + 2 tablespoons all-purpose flour
¾ cup (2¼ ounces) quick oats
1 tablespoon baking powder
¼ cup Brown Sugar Twin
1 cup (3 ripe medium) mashed banana
1 cup skim milk
½ cup Peter Pan reduced-fat peanut butter
1 egg or equivalent in egg substitute
1 teaspoon vanilla extract
Preparation:
Preheat oven to 375 degrees. Spray wells of a 12-hole muffin pan with butter-flavored cooking spray or line with paper liners. In a large bowl, combine flour, oats, baking powder, and Brown Sugar Twin. In a small bowl, combine banana, skim milk, peanut butter, egg, and vanilla extract. Mix well using a wire whisk.-Add banana mixture to flour mixture. Mix gently just to combine. Evenly divide batter between prepared muffin wells. Bake for •16 to 18 minutes or until a toothpick inserted in center comes out clean. Place muffin pan on a wire rack and let set for 5 minutes. Remove muffins from pan and continue cooling on wire rack.
Serves 12
CATEGORY:
Peanut Butter Chocolate Kisses
Ingredients:
½ cup sugar
1½ cup flour
½ cup packed brown sugar
¾ tsp. baking soda
½ cup creamy peanut butter
½ tsp. baking powder
¼ cup margarine, softened
3 dozen candy kisses
¼ cup shortening
1 egg
Preparation:
Heat oven to 375. Mix ½ cup sugar, brown sugar, peanut butter, margarine, shortening and egg thoroughly. Stir in flour, baking soda and baking powder. Shape dough into 1 inch balls; roll in sugar. Place about 2 inches apart on ungreased cookie' sheet. Bake until edges are light brown, 8 to 10 minutes. Immediately press candy kiss firmly in each cookies cool. 3 dozen cookies.
CATEGORY:
Peanut Butter Cookies
Ingredients:
½ cup shortening (half oleo)
½ cup peanut butter
1 egg
½ cup sugar
½ cup brown sugar
1¼ cup flour
½ tsp. baking powder
¾ tsp. soda
¼ tsp. salt
Preparation:
Mix shortening, peanut butter, sugars and egg thoroughly. Measure flour. Blend all dry ingredients. Stir into shortening mixture: Bake at 375. Roll dough in 1¼ inch ball. Place 3 inches apart on lightly greased cookie, sheet'. Flatten crisscross style with fork dipped in flour. Bake 10 to 12 minutes.
CATEGORY:
Peanut Butter Fudge
Ingredients:
2 cups sugar
2 tbsp. butter
½ cup milk
1 cup peanut butter
⅓ cup white corn syrup
1 tsp. almond flavoring
Preparation:
Bring the sugar, milk and syrup to a full boil; cook 4 minutes. Remove from heat; add peanut butter, butter and flavoring. Beat until creamy (about 4 minutes). Pour into 8x8 inch square pan.
CATEGORY:
Peanut Butter Pie
Ingredients:
1 (16 oz. jar) Peanut butter
1 (8 oz.) pkg. reduce fat cream cheese softened
¾ cup honey
1 (8 oz.) container thaw whipped topping
1 chocolate pie crust
2 tablespoon semi-sweet chocolate chips
½ tsp. shortening
Preparation:
Beat together cream cheese and honey until well mixed Stir in peanut butter; mix well. Gently fold in whipped topping. Spoon into crust. Heat chocolate chips and shortening over low heat until melted; drizzle over pie. Chill 4 hours or overnight
CATEGORY:
Philadelphia Brand Cheesecake
Ingredients:
1 cup graham cracker crumbs
3 tbsp. melted margarine
2 packages (8-oz.) Cream Cheese, softened
½ cup sugar
1 tbsp. lemon juice
1 tsp. grated lemon-rind
½ tsp. vanilla
2 eggs, separate
Preparation:
Combine crumbs and margarine; press onto bottom of 9 inch springform pan. Bake at 325 for 10 minutes. Combine cream cheese, sugar, juice, rind and vanilla, mixing at medium speed on electric mixer until well blended. Add egg yolks, one at a time, mixing well after each addition. Fold in stiffly beaten egg whites; pour over crust. Bake at 300, 45 minutes. Serve with fresh fruit or cherry pie filling.
CATEGORY:
Potato Bread
Prep: 10 min.
Ingredients:
⅔ cup milk
½ cup water
1 egg
2 tablespoons margarine or butter, cut up, or shortening
3 cups bread flour
½ cup packaged instant mashed potato flakes or buds
1 tablespoon sugar
1 teaspoon active dry yeast or bread machine yeast
¾ teaspoon salt
Preparation:
Add the ingredients to a 1½- or 2-pound bread machine according to the manufacturer's directions. Select the basic white bread cycle and desired color setting. Makes one 1½-pound loaf (16 slices).
CATEGORY:
Praline Cheesecake
Ingredients:
Crust:
1 cup graham cracker crumbs
4 tablespoons sugar
4 to 6 tablespoon unsalted butter, melted
Filling:
3 lbs. cream cheese( 6 eight oz. package)
2 cups dark brown sugar
¼ cup all-purpose flour
6 eggs
4 tsp. vanilla extract
⅔ cups chopped pecans
Preparation:
Preheat oven to 300. Grease a 10' spring form pan and line parchment paper. Place pan on 2 large square of foil and wrap bottom of pan and partway up the sides. For the crust, mix all the ingredients together and press into the bottom of the springform pan. For the filling, mix softened cream cheese with brown sugar and flour until well blended. Add eggs and vanilla and continue to mix until smooth. Pour mixture into prepared pan and sprinkle chopped pecans on top. Place spring-form pan into large baking pan filled with water halfway up the sides of the springform. Bake in a preheated 300 oven for approximately ½ hours, or until slightly firm to touch.
CATEGORY:
Pralines
Ingredients:
4 cups sugar
1 tbsp. butter
1 tsp. vanilla
1 tsp. soda
1½ cup milk
4 cups pecan
Preparation:
Cook all ingredients, except nuts and vanilla until candy forms soft ball in water. Add vanilla and nuts. Beat until cool enough to drop by spoonful on wax paper. Soft Ball test the candy will roll into a soft ball which quickly loses its shape when removed from water 234 to 238 Soft Ball.
CATEGORY:
Mama P's Pumpkin Pie
Ingredients:
1 cup sugar
1 can evaporated milk
1½ tsp. salt
2 eggs
1½ tsp. pumpkin pie spice
½ tsp. ginger
½ cup pumpkin
½ tsp. cinnamon
¼ tsp. nutmeg
⅛ tsp. cloves
Preparation:
Mix together and pour into pie crusts. Bake 425 for 15 minutes and then 350 for 35 minutes.
Mom Pedretti
CATEGORY:
Grandma Schaller's Quick Caramel Frosting
Ingredients:
½ cup butter
1 cup brown sugar-packed
¼ cup milk
1¾ to 2 cups powdered sugar
Preparation:
Melt butter, add brown sugar and cook over low heat for, 2 minutes, stirring constantly. Add milk and continue stirring until mixture comes to a boil. Remove from heat and cool. Add powdered sugar until the right consistency to spread. Grandma Schaller
CATEGORY:
Quick Cinnamon Buns
Ingredients:
1 loaf frozen bread dough
4 tbs. butter or margarine
1 c. brown sugar
4 tbs. cinnamon
Raisins or nuts (optional)
Preparation:
Leave bread dough on counter overnight to thaw. In the morning, preheat oven to 400 degrees. Melt 2 tablespoons butter or margarine in 9 inch round pan. Add ½ cup brown sugar and ¼ cup water to melted butter and sprinkle with 2 tablespoons cinnamon. Spread raisins, if desired. Roll into 12 inch long and slice into 1 inch pieces. Arrange in 9 inch round pan on top of mixture. Bake at 400 degrees for 20 minutes. Invert pan on serving dish immediately and let cool before serving.
CATEGORY:
Quick Sticky Buns
Ingredients:
1 lb. loaf frozen bread dough, thawed
1 c. dark brown sugar, firmly packed
1 tsp. cinnamon
2 tbs. water
1 c. chopped pecans
¼ c. granulated sugar
1 ½ sticks (12 tbs.) margarine or butter, softened
Preparation:
Thaw bread. Combine brown sugar, 8 tablespoons of butter and water to saucepan and bring to boil over low heat. Simmer, stirring occasionally for 10 minutes. Pour mixture into 9 x 13 inch baking dish. Then sprinkle with chopped nuts.
Combine remaining butter with sugar and cinnamon and set aside. Roll thawed dough with a floured rolling pin into a 9 x 13 inch rectangle and spread butter mixture. Roll it tightly lengthwise and slice into 12 oven slices. Arrange slices in pan on top of nut-brown sugar mixture. Cover pan with clean towel. Allow rolls to rise for 40-60 minutes or until doubled in size.
Heat oven to 350 degrees. Bake rolls for 30 minutes or until golden brown. Allow to sit for 5 minutes, then flip over pan onto serving platter, scraping the caramel from pan to top of rolls.
CATEGORY:
Rachel's Soft Pretzels
Ingredients:
1 pkg. yeast
1 tsp. salt
1 tsp. sugar
1 ½ c. water
4 ½ c. flour
Preparation:
Dissolve yeast into warm water. Add salt and sugar. Stir in flour. Put onto floured surface and knead 5 minutes. Divide into 12 equal pieces. Roll each piece into a 15 inch rope and shape into a shape. Moisten with water and sprinkle with salt. Bake on a greased baking sheet for 12-15 minutes at 425 degrees.
CATEGORY:
Rib Rub
Ingredients:
½ cup brown sugar
¼ cup paprika
1 tbsp. pepper
1 tbsp. salt
1 tbsp. chili powder
1 tbsp. onion powder
1 tbsp. garlic powder
⅛ tsp. cayenne
Preparation:
Mix and rub ribs. Foil wrap and let sit for 24 hours. Bake at 300 for 2 hours
CATEGORY:
Mama P's Yeast Rolls
Ingredients:
1 cake yeast
½ cup butter
¼ cup warm water
1 egg
2 ½ cup sifted flour
1f4 cup sugar
1 tsp. salt
1 (12oz) small cottage cheese
Filling:
2 tbsp. butter
¾ cup brown sugar
1 tsp. vanilla & almond
⅔ cup nuts
Preparation:
Mix yeast and warm water as package directs. Combine flour, salt and sugar, cut in butter till texture of cornmeal. To this mixture add cheese, egg & yeast mixture. Mix well. Roll into 4" square, put in all the filling. Roll up like a jelly roll, cut in 18 slices. Put on greased baking sheet. Cover and let rise until double in bulk about 1 ½ hour. bake at 375 for 20 to 25 minutes
Mom Pedretti
CATEGORY:
Rosette
Ingredients:
⅞ cup milk
1 egg
1 level teaspoon salt
1 level cup sifted flour
Preparation:
Beat egg, add milk, then sift in flour and salt and beat until very smooth and light, using a wheel beater.
CATEGORY:
Rosettes
Ingredients:
1 cup flour
½ cup milk
½ cup water
1 teaspoon sugar
½ teaspoon salt
1 egg, unbeaten
Preparation:
Sift flour before measuring. Mix milk, water, sugar, salt and eggs together. Stir slowly into flour, then beat until smooth with rotary beater or electric beater at medium speed.
CATEGORY:
Snow Ice Cream
Ingredients:
1 cup of milk
½ teaspoon vanilla
1l2 cups sugar
CLEAN Snow
Preparation:
Go outside and get 4-5 cups of fresh, clean snow. Don't pack the snow! Bring it in the house and set it in the freezer until you need it. Mix together the milk, vanilla, and the sugar. Stir this mixture until the sugar is dissolved. Slowly add the snow to your mixture, stirring constantly, until it is as thick as ice cream! Eat up!
CATEGORY:
Snow Ice Cream
Ingredients:
10 cup clean, Good snow
1 cup cold evaporated milk
¾ cup sugar
2 tsp. vanilla
1 tsp. maple sugar
Preparation:
Mix together. Add flavorings if desired, strawberries, chocolate, pineapple, etc. Freeze.
CATEGORY:
Snow Ice Cream
Ingredients:
1 egg
½ cup brown or granulated sugar
1 tsp. vanilla
½ cup milk or cream
2 qt. clean snow
Preparation:
Mix egg, sugar, vanilla and milk; pour over snow. Stir quickly, before the snow melts. Taste and add more sugar and vanilla, if needed. Chocolate syrup can also be added or top with fruit.
CATEGORY:
Snow Ice Cream
Ingredients:
½ cup milk
14 oz. can sweetened condensed milk
3 lg. eggs
¼ tsp. salt
1 cup sugar
1 tbsp. vanilla
2 gallons (or more) very fresh, light fluffy snow
Preparation:
Put milk, sweetened condensed milk, eggs and salt in saucepan. Mix with a wire whisk until smooth. Cook over medium heat, stirring constantly with the whisk until the mixture just begins to boil. Remove from heat and add sugar and vanilla. Cover and let cool in the refrigerator. When the mixture is about room temperature, pour it into a large mixing bowl. Add 1 quart of snow and mix. Continue adding more snow until the mixture is very thick and looks like ice cream. Be careful not to add to much snow. Serve right away. 10 servings.
CATEGORY:
Snow Ice Cream:
Ingredients:
1 (2 qt.) bowl full of clean snow
½ cup sugar
1 cup whipping cream
1 tsp. vanilla
Preparation:
Beat until well mixed (should be like frozen custard). Eat all. This does not freeze well.
CATEGORY:
Sourdough Starter for Bread Machine Bread
Prep: 10 min.
Ingredients:
3 cups all-purpose flour
1½ teaspoons active dry yeast or bread machine yeast
4 teaspoons granulated sugar or brown sugar
3¾ cups warm water (105 degrees F to 115 degrees F)
Preparation:
To make the starter: Dissolve the yeast in ¾ cup warm water. Add 3 cups warm water; stir in flour and sugar. Beat with an electric mixer on medium speed until smooth.
Cover with 100-percent-cotton cheesecloth. Let stand at room temperature (70 degrees F to 80 degrees F) for 5 to 10 days or until the mixture has a sour, fermented aroma, stirring 2 or 3 times every day. (The fermentation time will depend upon the room temperature. A warmer room speeds the fermentation process.) When the mixture has fermented, transfer to a 2-quart or larger plastic container with a tight-fitting lid. Refrigerate the starter until needed.
To use the starter: Remove starter from the refrigerator and stir thoroughly. Measure the amount needed and bring it to room temperature before using. (The cold starter should be the consistency of buttermilk or thin pancake batter. If necessary, add water to thin the starter after it is stirred and before it is measured.)
For each cup of starter used, replenish the remaining starter by stirring in ¾ cup all-purpose flour, ¾ cup water, and 1 teaspoon granulated or brown sugar. Cover and let mixture stand at room temperature for at least 1 day or until bubbly. Refrigerate starter for later use.
If you have not used the starter within 10 days, stir in 1 teaspoon granulated or brown sugar. Repeat every 10 days unless starter is replenished.
CATEGORY:
Southern Pecan Bars
Ingredients:
1 cup flour
⅓ cup firmly packed brown sugar
¼ cup margarine, softened
¼ cup chopped pecans
¼ tsp. baking powder
Topping:
¼ cup brown sugar
2 Tablespoon flour
½ tsp. salt
¾ cup corn syrup
1 tsp. vanilla
2 eggs
¾ cup chopped pecans
Preparation:
Heat oven to 350. Combine first 5 ingredients in large bowl. Mix at low speed until crumbly. Press crumb mixture into ungreased 13x9 pan. Bake 10-12 minute at 350 until light brown. Remove from oven. In same bowl combine all topping ingredients except pecans at medium speed until well blended. Pour over partially baked crust. Sprinkle with pecans. Bake at 350 for 20-25 minute until golden brown. Cool, cut into bars, Store loosely covered.
CATEGORY:
Mama P's Sugar Cookies
Ingredients:
1 cup powdered sugar
1 tsp. vanilla
1 cup sugar
4 cup flour +4 heaping, tbsp.
1 cup butter
1 cup oil
2 egg
1 tsp. each salt, soda, cream of tartar
Preparation:
Cream sugar, butter and oil until fluffy. Add eggs and vanilla. Add sifted dry ingredients and mix well. Roll into, balls and put on ungreased cookie sheet, press down. Bake at 350 until golden brown.
Mom Pedretti
CATEGORY:
Sugar Cookies
Ingredients:
2 cup powder sugar
2 cup sugar
2 cup butter
4 Eggs
2 tsp. vanilla
1½ tsp. salt
1½ tsp. cream of tartar
1½ tsp. baking soda
6 to 8 cups flour
Preparation:
Cream together sugar, powdered sugar, and butter then add eggs and vanilla Mix well and add remaining ingredients. Make balls. Drop onto greased cookie sheet. Bake 375 to 10 to 12 minutes.
Mom Pedretti
CATEGORY:
Sweetheart Cinnamon Rolls
Makes: 16 servings
Rise: 30 minutes
Prep: 35 minutes
Bake: 20 minutes
Ingredients:
¾ cup milk
1 egg
¼ cup margarine or butter, cut up
3 cups bread flour
¼ cup sugar
¾ teaspoon salt
2 tablespoons margarine or butter, softened
¼ cup sugar
1 teaspoon ground cinnamon
⅔ cup dried tart cherries, snipped
1 cup sifted powdered sugar
¼ teaspoon vanilla
Milk
1¼ teaspoons active dry yeast or bread machine yeast
Preparation:
Add the first 7 ingredients to a 1½- or 2-pound bread machine according to the manufacturer's directions. Select the dough cycle. When cycle is complete, remove dough. Punch down. Cover and let rest for 10 minutes.
On lightly floured surface, roll dough into an 18x12-inch rectangle. Spread with the 2 tablespoons margarine. Mix ¼ cup sugar and cinnamon; sprinkle over dough. Sprinkle with cherries. Starting from a long side, roll into a spiral; seal. Place seam up. Fold half of the roll over the top of other half; seal ends. Place on greased large baking sheet. Starting ¾ inch from sealed end, cut down the center through all dough layers, cutting through the folded end. Turn cut sides out so they face up and touch each other, forming a heart. Cover; let rise in warm place 30 minutes or until nearly double.
Bake in a 350 degree F oven for 20 to 25 minutes or until bread sounds hollow when tapped. Remove from baking sheet; cool slightly on a wire rack.
In a small bowl combine powdered sugar and vanilla. Stir in enough milk (1 to 2 tablespoons) to make an icing of drizzling consistency. Drizzle over bread. Makes 16 servings.
CATEGORY:
Turtle Pecan Cheesecake
Ingredients:
(2) 8-oz. packages Philadelphia fat-free cream cheese
(1) four-serving package JELL-O sugar-free instant vanilla pudding mix
⅔ cup Carnation Nonfat Dry Milk Powder
1 cup water
¼ cup Cool Whip Free
1 teaspoon vanilla extract
(1) 6-oz. Keebler chocolate pie crust
2 tablespoons caramel sauce
2 tablespoons Hershey's Light Chocolate Syrup
¼ cup (1 ounce) chopped pecans
Preparation:
In a large bowl, stir cream cheese with a spoon until soft. Add dry pudding mix, dry milk powder, and water. Mix well using a wire whisk Blend in Cool Whip Free and vanilla extract. Spread mixture into pie crust. Evenly drizzle caramel sauce and chocolate syrup over filling. Sprinkle pecans evenly over top. Refrigerate for at least 1 hour. Cut into 8 servings.
Serves 8
CATEGORY:
Zucchini Bread
Ingredients:
3 eggs
1 tsp. baking soda
2 cups sugar
3 tsp. vanilla
1-cup oil
3 cup flour
2 cup grated raw zucchini
1 tsp. salt
¼ tsp. baking powder
1 cup chopped nuts
Preparation:
Beat eggs until mixture and fluffy. Add sugar, oil, zucchini, vanilla and mix well. Combine flour, salt, soda, baking powder, and nuts. Add to mixture, stir until blended. Grease 2 9x5x3 pans generously. Bake 350 for 1 hr. Cool on racks.
