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03 Jan

Mai Tai Cake

INGREDIENTS:
3 eggs

1 cup oil

1 3/4 cup sugar

2t vanilla

1 large caned crushed pineapple

1 1/2 T gr. orange peel

1/4 cup dark rum

1/4 cup pecan  pieces

3 cups flour

1t baking soda

2t baking powder

1t salt

 
INSTRUCTIONS:
beat eggs lightly. Add oil, sugar, and vanilla. Beat until thick and foamy. drain pineapple and reserve juice for glaze. stir in pineapple, orange peal and rum. blend flour, baking powder, baking soda , salt, and nuts. stir into pineapple mix just untill all ingredients are mixed. pore into 2 greased 8×4 inch loaf pans. bake 350degrees F. 50 to 60 minuts. remove from pan and cool on rack. spoon glaze over top garnish with more nuts.
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03 Jan

Linda’s Quick Cobbler

INGREDIENTS:
One can of fruit pie filling (apple, peach, blueberry, etc.)
One box of Jiffy yellow cake mix
One stick of butter/margarine, melted
1 teas. cinnamon
1 teas. sugar
INSTRUCTIONS:
Pour pie filling in round, microwave-proof pie pan.
Sprinkle cake mix over pie filling.
Pour melted butter/margarine over cake mix.
Mix cinnamon and sugar together and sprinkle over melted butter/margarine.
Microwave on high (depending on your microwave) five (5) minutes until bubbly. If your microwave is a more powerful one, you may have to cut down the cooking time.
This is excellent served warm with vanilla ice cream.
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03 Jan

Lemonade Cake

INGREDIENTS:
1 pkg. lemon cake mix
1/2 cup  water
1 cup sour cream
4 eggs
1/2 cup oil
Grated peel from 2 medium lemons, divided
2 Tbsp. water
1 cup powdered sugar
INSTRUCTIONS:
-Preheat oven to 350°F. Place cake mix, 1/2 cup water, the sour cream, eggs, oil and half of the lemon peel in large bowl. Beat with electric mixer on low speed 1 min. Beat on medium speed 4 min. Pour into greased 12-cup fluted tube pan.
-Bake 50 min. or until toothpick inserted near center comes out clean. Cool in pan on wire rack 5 min.; invert cake onto rack. Cool completely.
-Place cake on serving plate. Sift top of cake with powdered sugar.   Decorate with remaining lemon peel.
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03 Jan

Lemon Mousse

INGREDIENTS:
1/3 cup of lemon juice

1 package knox gelatin

1 cup milk

1 teaspoon lemon peel

Mix together with:

3 eggs beaten

1/4 teaspoon cream of tartar

1/2 cup sugar
INSTRUCTIONS:
Fold in whipped cream, put in mold, refrigerate
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03 Jan

Ice Cream Sandwiches

INGREDIENTS:
Take two of your favorite cookies (any kind will do) either store-bought or homemade, and put a scoop of your favorite flavor of ice cream in between. Press together and smooth the edges. Wrap in waxed paper and keep in the freezer until youâ??re ready to eat them! Try these combinations:
Chocolate chip cookies with cookie dough ice cream.
Peanut butter cookies with vanilla ice cream.
Chocolate brownie cookies with chocolate ice cream.
Snickerdoodles with apple pie ice cream.
INSTRUCTIONS:
Take two of your favorite cookies (any kind will do) either store-bought or homemade, and put a scoop of your favorite flavor of ice cream in between. Press together and smooth the edges. Wrap in waxed paper and keep in the freezer until youâ??re ready to eat them! Try these combinations:
Chocolate chip cookies with cookie dough ice cream.
Peanut butter cookies with vanilla ice cream.
Chocolate brownie cookies with chocolate ice cream.
Snickerdoodles with apple pie ice cream.
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03 Jan

Heath Bar Cake

INGREDIENTS:
1 German chocolate cake mix
1 can sweetened and condensed milk
1 jar caramel ice cream topping
1 8 ounce container of Cool Whip
6 ounces crushed Heath bar
6 ounces crushed plain Hershey bar
INSTRUCTIONS:
Bake cake as directed in 9×13 pan. Take the handle of a
wooden spoon and poke holes all over the cake while it’s
still warm. Pour can of condensed milk over warm cake, then
repeat with caramel topping. Refrigerate for 6 hours or overnight. Frost
cake with Cool Whip topping and sprinkle with crushed
Heath & Hershey bar. Serve immediately.
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03 Jan

Granola Cookies

INGREDIENTS:
Beat:
2 eggs
3/4 cup brown sugar
3/4 cup white sugar
1 cup butter or margarine
1 teaspoon vanilla

Then add in 2 cups flour
1 teaspoon baking soda
and blend well

Fold in 2 cups of your favorite granola (I like the kind with dried blueberries in it!)
INSTRUCTIONS:
Drop by teaspoonfuls onto an ungreased cookie sheet.  Bake at 375 degrees for 10 minutes or until golden brown.
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03 Jan

Gluten-Free Vegan Brownies

INGREDIENTS:
 

  • 1 15-oz can of black beans, drained and well rinsed
  • 2 heaping tablespoons cocoa powder
  • 1/2 cup quick oats
  • 1/4 tsp salt
  • 1/2 cup pure maple syrup or agave
  • 1/4 cup safflower oil
  • 2 tsp pure vanilla extract
  • 1/2 tsp baking powder
  • 2/3 cup dark chocolate chips (check the label if you’re strict vegan)
INSTRUCTIONS:
Preheat oven to 350 F.

Combine all ingredients except chips in a food processor, and blend until completely smooth.

Stir in the chips, then pour into a greased 8×8 pan.

Bake 15-18 minutes, then let cool at least 10 minutes before cutting into squares.
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03 Jan

Fruit Kabobs and Fruit Pizza!

INGREDIENTS:
Take a selection of melon balls, berries, pineapple chunks, cubed peaches, pears and apples for a colorful fruit salad. Assemble onto hibachi skewers for fanciful fruit kebobs. Or let kids strike out on their own by dipping the fruit into a variety of sauces:

applesauce

vanilla yogurt

caramel ice cream topping
INSTRUCTIONS:
Using pre-made sugar cookie dough, make the pizza crust by baking one large cookie on a pizza pan.

When the cookie cools, top with vanilla pudding for the “sauce”

Top with an array of sliced fresh strawberries, bananas, peaches, blueberries, or whatever you can find in season.
Slice into triangles, like a pizza, and enjoy!
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03 Jan

Freezer Jam

INGREDIENTS:
2 cups crushed berries (any kind or your favorite combination)
4 cups sugar
1 package Sure Jell (pectin)
3/4 cup water
INSTRUCTIONS:
-Stir sugar into fruit and mix well. Let stand at least 10 minutes, stirring
occasionally, until sugar dissolves.
-Stir 1 package Sure-Jell (pectin) into 3/4 cup water in small saucepan. Bring to boil on high heat, stirring constantly, for 1 minute.
-Remove from heat.
-Stir pectin mixture into fruit mixture. Stir constantly until sugar is
COMPLETELY dissolved and no longer grainy, about 3 minutes.
-Pour into prepared containers leaving 1/2 inch space for expansion during freezing.
-Cover.
-Let stand at room temperature for 24 hours or until set.
-Store extra jars of jam in freezer to use year-round.

Important: DO NOT VARY AMOUNTS OF SUGAR, WATER, ETC. MEASURE EXACTLY.
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