6 cups flour
1 1/2 tsp salt
3 Tbsp baking powder
2 cups sugar
1/4 butter or margarine
2 cups milk
1 Tbsp vanilla
9 apples, cored and sliced
6 Tbsp margarine
3/4 cup brown sugar
1 Tbsp cinnamon
Combine flour, salt, baking powder and sugar; cut butter into mixture. Mix together eggs, milk and vanilla; combine with flour mixture, stirring until well blended. Pour batter into 2.5" x 12.75" x 23" pan. Arrange apple slices (peel side up) on top of the batter. Combine melted butter, brown sugar and cinnamon; sprinkle over top. Bake 30-35 minutes at 400 degrees.
Thursday, November 28, 2013
Cinnamon Bread
2 Tbsp dry yeast
1/3 cup lukewarm water
1 1/2 cup scalded milk
1/2 cup sugar
1/3 cup shortening
1 Tbsp salt
5 1/1 - 6 cups sifted flour
2 eggs, beaten
1 1/2 cups rolled oats
Brown sugar
Cinnamon
Soften yeast in lukewarm water. Pour scalded milk over sugar, salt, and shortening. Cool to lukewarm. Stir in 2 cups sifted flour and rolled oats. Mix well. Add yeast and eggs and enough flour to make a soft dough. Pour out on board and knead until satiny, about 10 minutes. Place in greased bowl, cover and let rise in a warm place until almost double in size (about 1 hour). Punch dough down, let rest 10 minutes. Divide dough in 2 parts, roll into a rectangle about 8" x 15". Spread generously with softened margarine, sprinkled heavily with brown sugar and sprinkle with cinnamon. Roll to form a loaf. Place in 1 lb loaf pan. Cover and let rise almost double (about 45 minutes). Bake at 400 degrees for 10 minutes Reduce heat to 325 degrees for 35-45 minutes.
1/3 cup lukewarm water
1 1/2 cup scalded milk
1/2 cup sugar
1/3 cup shortening
1 Tbsp salt
5 1/1 - 6 cups sifted flour
2 eggs, beaten
1 1/2 cups rolled oats
Brown sugar
Cinnamon
Soften yeast in lukewarm water. Pour scalded milk over sugar, salt, and shortening. Cool to lukewarm. Stir in 2 cups sifted flour and rolled oats. Mix well. Add yeast and eggs and enough flour to make a soft dough. Pour out on board and knead until satiny, about 10 minutes. Place in greased bowl, cover and let rise in a warm place until almost double in size (about 1 hour). Punch dough down, let rest 10 minutes. Divide dough in 2 parts, roll into a rectangle about 8" x 15". Spread generously with softened margarine, sprinkled heavily with brown sugar and sprinkle with cinnamon. Roll to form a loaf. Place in 1 lb loaf pan. Cover and let rise almost double (about 45 minutes). Bake at 400 degrees for 10 minutes Reduce heat to 325 degrees for 35-45 minutes.
Cinnamon Rolls
2 cup scalded mik
1/2 cup shortening
1 tsp salt
1 cup sugar
1 cup mashed potatoes
2 beaten eggs
1/4 cup warm water
2 yeast cakes
7 cups flour
1 cup raisins
1 cup nuts
Add milk while hot to shortening; then add salt, sugar, potatoes, and eggs. Mix together in electric mixer or by hand. Add yeast which has been softened in water. Add 3 cups of flour and beat gradually, adding the rest of the flour; beat well. Do not knead. Add raisins and nuts. Mix and place dough in bottom of fridge 2-4 hours. When double in size punch down and roll on floured board to 3/4" thick. Spread with cinnamon mixture (below). Roll up jelly-roll fashion and cut slices about 1" thick. Place on greased cookie sheet and let rise 1 hour. Bake at 350 degrees for 15-20 minutes.
Cinnamon Mixture:
1/4 cup margarine
1/3 cup sugar
cinnamon to taste
Mix and cook till sugar dissolves.
1/2 cup shortening
1 tsp salt
1 cup sugar
1 cup mashed potatoes
2 beaten eggs
1/4 cup warm water
2 yeast cakes
7 cups flour
1 cup raisins
1 cup nuts
Add milk while hot to shortening; then add salt, sugar, potatoes, and eggs. Mix together in electric mixer or by hand. Add yeast which has been softened in water. Add 3 cups of flour and beat gradually, adding the rest of the flour; beat well. Do not knead. Add raisins and nuts. Mix and place dough in bottom of fridge 2-4 hours. When double in size punch down and roll on floured board to 3/4" thick. Spread with cinnamon mixture (below). Roll up jelly-roll fashion and cut slices about 1" thick. Place on greased cookie sheet and let rise 1 hour. Bake at 350 degrees for 15-20 minutes.
Cinnamon Mixture:
1/4 cup margarine
1/3 cup sugar
cinnamon to taste
Mix and cook till sugar dissolves.
Brown Nut Bread
2 cups whole wheat flour
1 cup white flour
2 cups sour milk
2 tsp soda
1 tsp salt
1/2 cup molasses
1/4 cup sugar
1/2 cup raisins
1/2 cup nuts
Mix dry ingredients together; cut and flour raisins, add nuts. Add sour milk (or buttermilk) to the molasses and then add the wet materials to the dry. Grease 4 1-lb baking powder cans thoroughly and pour in mixture. Cover and let stand one hour. Then bake 45 minutes in 350 degree oven. Fill cans only 2/3 full for the mixture rises before baking.
1 cup white flour
2 cups sour milk
2 tsp soda
1 tsp salt
1/2 cup molasses
1/4 cup sugar
1/2 cup raisins
1/2 cup nuts
Mix dry ingredients together; cut and flour raisins, add nuts. Add sour milk (or buttermilk) to the molasses and then add the wet materials to the dry. Grease 4 1-lb baking powder cans thoroughly and pour in mixture. Cover and let stand one hour. Then bake 45 minutes in 350 degree oven. Fill cans only 2/3 full for the mixture rises before baking.
Hot Tomato Drink
1/4 cup butter
1/4 cup chopped onions
36 oz tomato juice
2 1/2 to 3 cubes bouillon in 2 cups water
2 bay leaves
Parmesan cheese
Finely chopped celery
Heat first five ingredients to boiling and simmer for 5 minutes. Remove bay leaves and strain. Sprinkle with parmesan cheese and chopped celery. Will keep several days in fridge, if there's any to keep.
1/4 cup chopped onions
36 oz tomato juice
2 1/2 to 3 cubes bouillon in 2 cups water
2 bay leaves
Parmesan cheese
Finely chopped celery
Heat first five ingredients to boiling and simmer for 5 minutes. Remove bay leaves and strain. Sprinkle with parmesan cheese and chopped celery. Will keep several days in fridge, if there's any to keep.
Frozen Slush
2 1/2 cup orange juice
1/2 cup lemon juice
5 bananas
4 cups sugar
6 cups water
4 cups pineapple juice
7-Up
Mix and freeze everything except 7-Up. Add 7-Up to slush when ready to serve.
1/2 cup lemon juice
5 bananas
4 cups sugar
6 cups water
4 cups pineapple juice
7-Up
Mix and freeze everything except 7-Up. Add 7-Up to slush when ready to serve.
Raspberry Slush
2 cups sugar
3 1/2 cups water
Juice of 4 oranges
2 cups crushed pineapple
2 packs frozen rashberries (thawed)
Juice of 1 lemon
7-Up
Boil the sugar and water above. When cool, add the orange juice, crushed pineapple, frozen raspberries, and lemon juice. Freeze. When ready to serve, break into pieces. Put in cups and pour 7-Up over it.
3 1/2 cups water
Juice of 4 oranges
2 cups crushed pineapple
2 packs frozen rashberries (thawed)
Juice of 1 lemon
7-Up
Boil the sugar and water above. When cool, add the orange juice, crushed pineapple, frozen raspberries, and lemon juice. Freeze. When ready to serve, break into pieces. Put in cups and pour 7-Up over it.
Almond Punch
1 6-oz can frozen orange juice
1 6-oz can frozen lemonade
12 cups water
3/4 cup sugar
1 tsp vanilla
1 tsp almond extract
Use only 10 cups of water if ice is added
1 6-oz can frozen lemonade
12 cups water
3/4 cup sugar
1 tsp vanilla
1 tsp almond extract
Use only 10 cups of water if ice is added
Strawberry Punch
2 packages strawberry kool-aid
3 or 4 cups sugar
2 6-oz cans lemonade
1 gallon water
1 pint frozen strawberry purree OR 2 10-oz frozen strawberries (blended
Ice
3 or 4 cups sugar
2 6-oz cans lemonade
1 gallon water
1 pint frozen strawberry purree OR 2 10-oz frozen strawberries (blended
Ice
Easy Carmel Corn
1 cup unpopped corn, popped
2 cup brown sugar, packed
1 square butter or margarine
1/2 cup white corn syrup
Pop corn and keep warm in low oven. In heavy saucepan combine brown sugar, butter, and corn syrup. Cook and stir until mixture boils and sugar is thoroughly dissolved. Pour over popped corn. It can then be shaped into balls.
2 cup brown sugar, packed
1 square butter or margarine
1/2 cup white corn syrup
Pop corn and keep warm in low oven. In heavy saucepan combine brown sugar, butter, and corn syrup. Cook and stir until mixture boils and sugar is thoroughly dissolved. Pour over popped corn. It can then be shaped into balls.
Mints
1 1/2 cup sugar
1/2 cup light Karo syrup
1/2 cup water
1/4 tsp cream of tartar
Wintergreen
Cook the sugar, karo syrup and water to a short thread. Add cream of tartar. Beat. Add color and flavoring. Drop onto waxed paper. If needed, add a little water to soften candy.
1/2 cup light Karo syrup
1/2 cup water
1/4 tsp cream of tartar
Wintergreen
Cook the sugar, karo syrup and water to a short thread. Add cream of tartar. Beat. Add color and flavoring. Drop onto waxed paper. If needed, add a little water to soften candy.
Yummy Frozen Chocolate Balls
1 lb milk chocolate chips, dipping chocolate, or Hershey bar
1 8-oz Cool Whip package
1/2 lb vanilla wafer crumbs or sugar cookies, finely crumbled
1/2 cup nuts, finely chopped
Allow Cool Whip to come to room temperature for about 1/2 hour. Meanwhile, melt chocolate over hot but not boiling water. Cool chocolate slightly and combine with Cool Whip. Combine cookie crumbs and nuts in shallow dish. Drop chocolate mixture by spoonfuls into crumbs and roll into small balls. Cover completely and freeze.
(They are easy to make, keep well and usually there aren't enough left to freeze!)
1 8-oz Cool Whip package
1/2 lb vanilla wafer crumbs or sugar cookies, finely crumbled
1/2 cup nuts, finely chopped
Allow Cool Whip to come to room temperature for about 1/2 hour. Meanwhile, melt chocolate over hot but not boiling water. Cool chocolate slightly and combine with Cool Whip. Combine cookie crumbs and nuts in shallow dish. Drop chocolate mixture by spoonfuls into crumbs and roll into small balls. Cover completely and freeze.
(They are easy to make, keep well and usually there aren't enough left to freeze!)
French Fudge
3 6-oz packs semi-sweet chocolate chips
1 can sweetened condensed milk
1 1/2 tsp vanila
pinch of salt
1/2 cup chopped nuts
Melt chocolate in double boiler. Remove from heat and add the rest of the ingredients. Stir until smooth. Put in an 8 inch pan lined with waxed paper. Chill.
1 can sweetened condensed milk
1 1/2 tsp vanila
pinch of salt
1/2 cup chopped nuts
Melt chocolate in double boiler. Remove from heat and add the rest of the ingredients. Stir until smooth. Put in an 8 inch pan lined with waxed paper. Chill.
Frying Pan Cookies
2 eggs
3/4 cup sugar
1/2 cup nuts
1/2 - 1 cup chopped dates
1/2 cup melted butter
1 tsp vanilla
1 1/2 cup Rice Krispies
shredded coconut
Beat together eggs and sugar. Place in pan and add nuts, dates, and melted butter. Cook for 10 minutes, stirring constantly. Cool. Add vanilla; stir in Rice Krispies. Form into balls and roll in coconut. Chill. Place in air-tight container or eat immediately.
3/4 cup sugar
1/2 cup nuts
1/2 - 1 cup chopped dates
1/2 cup melted butter
1 tsp vanilla
1 1/2 cup Rice Krispies
shredded coconut
Beat together eggs and sugar. Place in pan and add nuts, dates, and melted butter. Cook for 10 minutes, stirring constantly. Cool. Add vanilla; stir in Rice Krispies. Form into balls and roll in coconut. Chill. Place in air-tight container or eat immediately.
Toffee
1 cup sugar
2 Tbsp water
2 cup butter
1-2 cups split almonds
Chocolate chips
Cook over medium heat, stirring constantly until carmelized and golden brown. Cover bottom of cookie sheet with nuts. Pour candy over nuts. Spread with chocolate chips.
2 Tbsp water
2 cup butter
1-2 cups split almonds
Chocolate chips
Cook over medium heat, stirring constantly until carmelized and golden brown. Cover bottom of cookie sheet with nuts. Pour candy over nuts. Spread with chocolate chips.
Friday, November 8, 2013
Rice Casserole
3 cups rice
3 cups celery
1 onion-diced/3
1 can sliced water chestnuts/3, save juice
3 cans Cream of Something Soup
3 cups Turkey or Chicken cooked/diced, save juice if canned
1 can mushrooms sliced/3, save juice
12 shakes soy sauce in each casserole dish/3
3 cans of water, broth, juices (Soup Cans)
Use (3) 1 1/2 or 2 Qt Pyrex covered casseroles. Dump even amounts in each. Stir with whisk. Cover, put in cold oven, set for 275*F for 3+ hours. Great to cook while at church.
3 cups celery
1 onion-diced/3
1 can sliced water chestnuts/3, save juice
3 cans Cream of Something Soup
3 cups Turkey or Chicken cooked/diced, save juice if canned
1 can mushrooms sliced/3, save juice
12 shakes soy sauce in each casserole dish/3
3 cans of water, broth, juices (Soup Cans)
Use (3) 1 1/2 or 2 Qt Pyrex covered casseroles. Dump even amounts in each. Stir with whisk. Cover, put in cold oven, set for 275*F for 3+ hours. Great to cook while at church.
Pecos Pasta
2 cans Chili
1 can corn, drained
1 can tomatoes, diced
1 yellow onion, diced
1 green bell pepper, diced
12-16 oz pasta. (Elbow, Tortalenni. Different shapes create different flavors.)
2-3 cups shredded Cheese
Open all the cans, drain the corn, dump in a big pot. Add the onion and pepper, let this cook while another pot of water is boiling. When noodles are ready to eat, and chili mix is cooked, turn off heat, drain pasta, and add to chili mix. Stir well. Cover with cheese. Cover with lid and let sit 5 min. Serve.
1 can corn, drained
1 can tomatoes, diced
1 yellow onion, diced
1 green bell pepper, diced
12-16 oz pasta. (Elbow, Tortalenni. Different shapes create different flavors.)
2-3 cups shredded Cheese
Open all the cans, drain the corn, dump in a big pot. Add the onion and pepper, let this cook while another pot of water is boiling. When noodles are ready to eat, and chili mix is cooked, turn off heat, drain pasta, and add to chili mix. Stir well. Cover with cheese. Cover with lid and let sit 5 min. Serve.
Quinoa Black Bean Salad
Ingredients:
1 c. quinoa
2 1/2 c. water
½-1 c. Raspberry Vinaigrette Dressing
1/2 tsp. cumin
1/4 tsp. freshly ground black pepper
1 can Niblets or corn, rinsed & drained
1 (15-oz.) can black beans, well rinsed & drained
4 oz. baby carrots, thinly sliced on the diagonal
3 ribs celery, thinly sliced on the diagonal
1 lg. red bell pepper, cored & chopped
1/2 medium red onion, chopped
2 cloves garlic, finely minced or to taste
1 Tb. canned chili peppers, rinsed & well drained (or to taste)
Directions:
Place quinoa in a fine-mesh strainer and rinse under cold running water; drain. Bring the water to a boil in a medium saucepan, add quinoa. Return to a boil, reduce heat, cover and simmer for 10 minutes. Drain quinoa in strainer, rinse under cold running water and drain very well. Place in a large serving bowl and set aside. In a small bowl, stir together the Vinaigrette, cumin, and black pepper; set aside. To the quinoa, add the corn, black beans, carrots, celery, bell pepper, onion, garlic and chili peppers. Pour in dressing and stir gently until well blended. Add more seasoning, if needed. Cover and refrigerate 4 hours or overnight for the flavors to blend. Before serving, add more dressing, if salad has become too dry.
1 c. quinoa
2 1/2 c. water
½-1 c. Raspberry Vinaigrette Dressing
1/2 tsp. cumin
1/4 tsp. freshly ground black pepper
1 can Niblets or corn, rinsed & drained
1 (15-oz.) can black beans, well rinsed & drained
4 oz. baby carrots, thinly sliced on the diagonal
3 ribs celery, thinly sliced on the diagonal
1 lg. red bell pepper, cored & chopped
1/2 medium red onion, chopped
2 cloves garlic, finely minced or to taste
1 Tb. canned chili peppers, rinsed & well drained (or to taste)
Directions:
Place quinoa in a fine-mesh strainer and rinse under cold running water; drain. Bring the water to a boil in a medium saucepan, add quinoa. Return to a boil, reduce heat, cover and simmer for 10 minutes. Drain quinoa in strainer, rinse under cold running water and drain very well. Place in a large serving bowl and set aside. In a small bowl, stir together the Vinaigrette, cumin, and black pepper; set aside. To the quinoa, add the corn, black beans, carrots, celery, bell pepper, onion, garlic and chili peppers. Pour in dressing and stir gently until well blended. Add more seasoning, if needed. Cover and refrigerate 4 hours or overnight for the flavors to blend. Before serving, add more dressing, if salad has become too dry.
Black Bean Salad/Salsa
2 cans Black Beans
1 can Corn
1 can Garbanzo Beans (Chick Peas)
1 Green Pepper, diced
1/4 c fresh Cilantro, chopped
1 c Tomatoes, diced (canned (drained) or fresh)
1/2 c Sweet Red Onion, diced
Dressing:
3 Tbsp Red Wine Vinegar
2 Tbsp Ex V Olive Oil
1-2 Tbsp Sugar
1/2 tsp Salt
1/2 tsp Red Pepper Flakes
Directions:
Rinse and drain beans and corn. Whisk the dressing, pour over salad, chill and serve. Yum!!
Good with chips for salsa or as a salad.
1 can Corn
1 can Garbanzo Beans (Chick Peas)
1 Green Pepper, diced
1/4 c fresh Cilantro, chopped
1 c Tomatoes, diced (canned (drained) or fresh)
1/2 c Sweet Red Onion, diced
Dressing:
3 Tbsp Red Wine Vinegar
2 Tbsp Ex V Olive Oil
1-2 Tbsp Sugar
1/2 tsp Salt
1/2 tsp Red Pepper Flakes
Directions:
Rinse and drain beans and corn. Whisk the dressing, pour over salad, chill and serve. Yum!!
Good with chips for salsa or as a salad.
Hearty Oatmeal Pancakes
1 c quick oats
1/2 c ww flour
1/2 c flour
1 Tbsp sugar
1 tsp baking powder
1/2 tsp soda
1/4 tsp salt
1 egg lightly beaten
2 cups buttermilk
1-2 Tbsp canola oil
1 tsp vanilla
Mix wet and dry separately. Mix together until just blended. 1/4c per pancake. Non-stick spray on skillet first. Yield 12-15 pancakes.
I mix up several dry mixes in ziplock bags with the wet instructions written on them. These are really yummy and cook quick like regular pancakes.
1/2 c ww flour
1/2 c flour
1 Tbsp sugar
1 tsp baking powder
1/2 tsp soda
1/4 tsp salt
1 egg lightly beaten
2 cups buttermilk
1-2 Tbsp canola oil
1 tsp vanilla
Mix wet and dry separately. Mix together until just blended. 1/4c per pancake. Non-stick spray on skillet first. Yield 12-15 pancakes.
I mix up several dry mixes in ziplock bags with the wet instructions written on them. These are really yummy and cook quick like regular pancakes.
Monday, November 4, 2013
Cherry Cheese Cake
Crust:
2 cups vanilla wafer crumbs
1/2 cup melted butter
1/2 cup sugar
Mix well. Press on bottom and sides of a 13x8x2 pan.
Filling:
2 8-oz packages of cream cheese
2 large eggs
1 cup sugar
1 tsp vanilla
Beat until smooth. Pour into crumb crust and bake at 350 for 15 minutes. Do not overbake! Let cool.
Topping:
1 large cane cherry pie filling
1/2 tsp almond extract
Mix and pour over cooled cake. Refrigerate
2 cups vanilla wafer crumbs
1/2 cup melted butter
1/2 cup sugar
Mix well. Press on bottom and sides of a 13x8x2 pan.
Filling:
2 8-oz packages of cream cheese
2 large eggs
1 cup sugar
1 tsp vanilla
Beat until smooth. Pour into crumb crust and bake at 350 for 15 minutes. Do not overbake! Let cool.
Topping:
1 large cane cherry pie filling
1/2 tsp almond extract
Mix and pour over cooled cake. Refrigerate
Scott's Favorite Shrimp Dip
1 can shrimp, drained
1 3-oz package of cream cheese, softened
2 Tbsp mayonnaise
1 Tbsp minced onion
1 tsp lemon juice
1/4 tsp salt
3 dashes taasco sauce
Combine all ingredients and chill for 2 hours
1 3-oz package of cream cheese, softened
2 Tbsp mayonnaise
1 Tbsp minced onion
1 tsp lemon juice
1/4 tsp salt
3 dashes taasco sauce
Combine all ingredients and chill for 2 hours
Cheese-Pineapple Salad
1 package lemon jello
1 cup drained crushed pineapple & 3/4 cup pineapple juice
1 cup boiling water
1 tsp vanilla
1/8 tsp salt
1/2 cup whipped cream or evaporated milk
1 cup grated cheese
Dissolve lemon jello in boiling water. Add pineapple juice, salt, and vanilla. Let the mixture cool until semi-gelled. Whip cream until stiff, fold into jello. Add the grated cheese and drained pineapple, stirring it evenly into the semi-gelled mixture. Cool until complete gelled.
1 cup drained crushed pineapple & 3/4 cup pineapple juice
1 cup boiling water
1 tsp vanilla
1/8 tsp salt
1/2 cup whipped cream or evaporated milk
1 cup grated cheese
Dissolve lemon jello in boiling water. Add pineapple juice, salt, and vanilla. Let the mixture cool until semi-gelled. Whip cream until stiff, fold into jello. Add the grated cheese and drained pineapple, stirring it evenly into the semi-gelled mixture. Cool until complete gelled.
Sweet and Sour Meatballs
2 lbs ground beef
1 cup cracker crumbs
1/2 cup onion
1 egg
1 tsp salt
1/2 tsp ginger
1/3 cup milk
1 Tbsp shortening
Mix thoroughly beef, crumbs, onion, egg, salt, ginger, milk. Shape into balls. Brown in shortening in skillet. Remove meatballs and keep warm. Drain oil
Mix:
2 Tbsp cornstarch
1 can (13 oz) pineapple tidbits drained (save the juice)
1/2 cup water
3/4 cup brown sugar
1/4 - 1/3 cup vinegar
1 1/2 Tbsp soy sauce
1/3 cup chopped green pepper
Mix starch and sugar and stir in reserved pineapple juice, vinegar and soy sauce until smooth. Pour into skillet and cook over medium heat, stirring constantly until mixture thickens and boils. Boil and stir for 1 minute. Add meatballs, pineapple tidbits, and green pepper. Heat through, about 5 minutes.
1 cup cracker crumbs
1/2 cup onion
1 egg
1 tsp salt
1/2 tsp ginger
1/3 cup milk
1 Tbsp shortening
Mix thoroughly beef, crumbs, onion, egg, salt, ginger, milk. Shape into balls. Brown in shortening in skillet. Remove meatballs and keep warm. Drain oil
Mix:
2 Tbsp cornstarch
1 can (13 oz) pineapple tidbits drained (save the juice)
1/2 cup water
3/4 cup brown sugar
1/4 - 1/3 cup vinegar
1 1/2 Tbsp soy sauce
1/3 cup chopped green pepper
Mix starch and sugar and stir in reserved pineapple juice, vinegar and soy sauce until smooth. Pour into skillet and cook over medium heat, stirring constantly until mixture thickens and boils. Boil and stir for 1 minute. Add meatballs, pineapple tidbits, and green pepper. Heat through, about 5 minutes.
Quick Cinnamon Rolls
Rolls:
1/3 cup sugar
3 Tbsp yeast
1 1/2 cups lukewarm water
1/2 cup oil
2 beaten eggs
1 1/2 tsp salt
5 1/4 cups flour, approx.
Spread:
1/4 cup melted butter
1 1/2 Tbsp cinnamon
1/2 cup sugar
Nuts
Raisins
Mix sugar, yeast, and lukewarm water and set aside. Mix oil, eggs, salt, and 2 cups of the flour. Add yeast ixture. Mix well. Slowly add flour till it forms a ball; knead in more flour till it's not sticky (I only use about 4 1/2 cups). Knead 5 minutes; roll out 1/4 inch thick. Spread with: 1/4 cup melted butter, 1 1/2 Tbsp cinnamon, 1/2 cup sugar, nuts, and raisins.
Roll up and cut 1 inch thick slices with a string. Makes about 16 good-sized rolls.d
1/3 cup sugar
3 Tbsp yeast
1 1/2 cups lukewarm water
1/2 cup oil
2 beaten eggs
1 1/2 tsp salt
5 1/4 cups flour, approx.
Spread:
1/4 cup melted butter
1 1/2 Tbsp cinnamon
1/2 cup sugar
Nuts
Raisins
Mix sugar, yeast, and lukewarm water and set aside. Mix oil, eggs, salt, and 2 cups of the flour. Add yeast ixture. Mix well. Slowly add flour till it forms a ball; knead in more flour till it's not sticky (I only use about 4 1/2 cups). Knead 5 minutes; roll out 1/4 inch thick. Spread with: 1/4 cup melted butter, 1 1/2 Tbsp cinnamon, 1/2 cup sugar, nuts, and raisins.
Roll up and cut 1 inch thick slices with a string. Makes about 16 good-sized rolls.d
Robyn's Terrific Toffee
2 c walnuts, chopped fine
Small package chocolate chips (more or less)
1/2 lb butter NO SUBSTITUTES
3 Tbsp water
1 cup sugar
I use two round pie plates (9 inch). Place chocolate chips (enough to melt and spread evenly on the bottom of the pan) and chopped nuts in each plate.
Put remaining ingredients in heavy bottomed saucepan. Cook over medium-high heat, stirring constantly, until light brown (about the color of a paper sack). Pour half of the syrup in each of the pie plates. Sprinkle chocolate chips over the top of the hot syrup. Spread the chocolate around when it melts and then sprinkle with nuts. Cool. Can be refrigerated. Stores for a LONG time.
(This is the best toffee I have ever had and I've tried lots of recipes)
Small package chocolate chips (more or less)
1/2 lb butter NO SUBSTITUTES
3 Tbsp water
1 cup sugar
I use two round pie plates (9 inch). Place chocolate chips (enough to melt and spread evenly on the bottom of the pan) and chopped nuts in each plate.
Put remaining ingredients in heavy bottomed saucepan. Cook over medium-high heat, stirring constantly, until light brown (about the color of a paper sack). Pour half of the syrup in each of the pie plates. Sprinkle chocolate chips over the top of the hot syrup. Spread the chocolate around when it melts and then sprinkle with nuts. Cool. Can be refrigerated. Stores for a LONG time.
(This is the best toffee I have ever had and I've tried lots of recipes)
Sunday, October 27, 2013
Warm Welcome!
Welcome to the Glen and Marjorie Vance family recipe blog, where you can find tried and true recipes made by your aunts/uncles/cousins etc. One thing we know about is good food! Please submit your recipes to Ann Vance by email at vanceann24@gmail.com.
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