Posted by admin on 27th August 2009
Punch Bowl Trifle
2 (20 ounce) cans crushed pineapple
1 (18 1/4 ounce) box yellow cake mix
1 (5.1 ounce) box instant vanilla pudding mix
2 (21 ounce) cans cherry pie filling
4 medium ripe bananas, sliced
2 (15 1/4 ounce) cans fruit cocktail, drained
2 (11 ounce) cans mandarin oranges, drained
1 (16 ounce) container frozen whipped
topping, thawed
1 (7 ounce) package flaked coconut, toasted
Drain pineapple, reserving juice; set the pineapple aside.
Prepare cake batter according to package directions, substituting pineapple juice for the water (add water if necessary for the required measurement). Bake as directed in a greased 13 x 9-inch pan. Cool.
Meanwhile, prepare pudding according to package directions. Cut the cake into 1-inch cubes; place half in a 6-quart punch bowl. Top with half of the pudding, pie filling, pineapple, bananas, fruit cocktail, oranges, whipped topping andcoconut. Repeat layers. Cover and chill for 6 hours or overnight.
Yields 55 (1/2-cup) servings.
In all affairs its a healthy thing now and then to hang a question mark on the things you have long taken for granted. — Bertrand Russell
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Posted by admin on 24th August 2009
Peach Dessert
1 bag frozen peaches (2 cups sliced peaches)
1 tablespoon cornstarch
1/2 teaspoon vanilla extract
1/4 cup brown sugar
1/4 to 1/2 teaspoon cinnamon
1 Jiffy white cake mix (or 1/2 package 2-layer size cake mix)
4 tablespoons melted butter
Lightly grease the crockpot; place peaches in the bottom. Sprinkle with cornstarch; toss. Drizzle with vanilla extract and sprinkle brown sugar over all. Sprinkle with cinnamon then cake mix. Drizzle melted butter evenly over cake mix. Cover and cook on HIGH for 3 to 3 1/2 hours.
Men are not prisoners of fate, but only prisoners of their own mind. — Franklin Delano Roosevelt
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Posted by admin on 14th August 2009
Apple Breakfast Cake
Serves 100.
8 pounds golden delicious apples
1 cup lemon juice
7 pounds oat bran muffin mix
16 large eggs
1 quart cold water
1 1/4 cups brown sugar
1 1/4 quarts all-purpose flour
3 tablespoons cinnamon
1 tablespoon vanilla extract
1 teaspoon salt
2 1/4 cups butter or margarine
1 1/2 cups walnuts
1 cup butter or margarine, melted
Peel and core apples. Finely chop and slice 2 quarts. Place in separate containers and sprinkle with lemon juice.
Place muffin mix in mixer. Combine eggs and water. Gradually add to dry ingredients while mixing on low. Mix until dry ingredients are moistened. Add chopped apples.
For topping, combine and mix together brown sugar, flour, cinnamon, vanilla, salt, 2 1/4 cups butter and walnuts until crumbly. Portion one half of batter (3 quarts) into each of two 18 x 26 x 1 inch sheet pans. Evenly sprinkle batter with 2 1/2 cups topping, top with 1 quart sliced apples, 1/2 cup melted butter, and 1 1/2 cups topping. Bake at 375 degrees F for 30 minutes or until lightly browned.
Cut each pan into 50 portions.
The history of the human race, viewed as a whole may be regarded as the realization of a hidden plan of nature to bring about a political constitution, internally, and for this purpose, also externally perfect, as the only state in which all the capacities implanted by her in mankind can be fully developed. — Immanuel Kant
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Posted by admin on 9th August 2009
Coffee-Walnut Microwave Fudge
3 cups granulated sugar
1 cup half-and-half
3 tablespoons light corn syrup
1/4 teaspoon salt
1 tablespoon instant coffee powder
2 teaspoons hot water
4 tablespoons butter
1/4 teaspoon vanilla extract
1 cup walnuts, coarsely chopped
In 5-quart glass or ceramic microwave-safe bowl, combine sugar, half-and-half, syrup and salt. Cook on HIGH for 5 to 7 minutes until mixture comes to a full boil, stirring occasionally.
Set microwave-safe candy thermometer in place. Continue to cook on HIGH for 7 to 10 minutes or until temperature reaches 240 degrees F or soft ball stage (when a small amount of mixture dropped into a bowl of cold water forms a soft ball that flattens on removal from water).
Dissolve coffee in hot water; add coffee mixture, butter and vanilla extract to hot candy mixture, but do not stir. Cool without stirring to 110 degrees F or until outside of bowl feels lukewarm.
Meanwhile, lightly butter an 8-inch square baking pan. When mixture is cool, beat with a wooden spoon until fudge becomes thick and begins to lose its gloss. Stir in nuts. Pour fudge into prepared pan (do not scrape bowl as the mixture on the side may be sugary). Chill.
When firm, cut into squares.
Makes about 2 pounds.
If you work on a lobster boat, sneaking up behind someone and pinching him is probably a joke that gets old real fast. — Jack Handey Deep Thoughts
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Posted by admin on 17th July 2009
Gingerbread
1/2 cup shortening
1/2 cup granulated sugar
1 egg
2 1/2 cups flour
1 1/2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon cloves
1/2 teaspoon salt
1 cup molasses
1 cup hot water
Melt shortening. Let cool. Add sugar and egg. Beat well.
Sift flour and other dry ingredients.
Combine molasses and water. Add alternately with flour to first mixture. Pour into a greased and floured 9-inch square pan. Bake at 350 degrees F for 50 to 60 minutes.
Cool 10 minutes.
Remove and frost with white frosting and sprinkle with coconut, if desired, or serve with Lemon Sauce.
Lemon Sauce
1/2 cup butter or margarine
1 cup granulated sugar
1/4 cup water
1 egg, beaten
Juice and rind of 1 lemon
Melt butter in a saucepan; add remaining ingredients, stirring constantly. Cook over medium heat until mixture reaches 160 degrees F.
Yields 2 cups
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Posted by admin on 14th July 2009
Spiced Peaches
6 pounds fresh peaches
2 ounces broken stick cinnamon
1 ounce whole cloves
3 pounds granulated sugar
1 pint vinegar
1 cup water
Dip peaches in hot water and peel. Tie spices in a muslin bag. Combine sugar, vinegar, water and spices. Boil until clear, about 15 minutes.
Stick a clove in each peach. Add peaches to jar, enough to fill one jar at a time and cook until tender (8 to 10 peaches). Put a stick of cinnamon in each jar. Fill each jar to overflowing with hot syrup.
Never seem more learned than the people you are with. Wear your learning like a pocket watch and keep it hidden. Do not pull it out to count the hours, but give the time when you are asked. — Lord Chesterfield
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Posted by admin on 30th June 2009
Banana Pudding
2 large tart apples, grated unpeeled
2 tablespoons lemon juice
1/2 cup granulated sugar
3 egg yolks
1/2 cup matzo meal
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
2 large bananas (for topping)
3 egg whites
1/8 teaspoon salt
2 tablespoons granulated sugar
Dash of grated lemon rind
Combine grated apple and lemon juice. Beat sugar and egg yolks until creamy and add by stirring in quickly and alternately with matzo meal to which spices have been added.
Grease a pudding dish and turn in this mixture. Bake at 325 degrees F approximately 35 minutes, or until set.
Turn out on serving plate and top with sliced bananas. Beat egg whites with salt and sugar until thick and spread on top just before serving.
This may be eaten cold without topping of bananas and beaten egg white meringue. A dusting of sugar and cinnamon may substitute for egg topping.
Serves 6.
A man of good will with a little effort and belief in his own powers can enjoy a deep, tranquil, rich life — provided he go his own way. He need not and should not think of making a good living, but rather of creating a good life for himself. To live ones own life is still the best way of life, always was, and always will be. — Henry Miller
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Posted by admin on 28th June 2009
Apple-Pecan Cobbler
Posted by Marla at recipegoldmine.com 11/10/2001 9:32 pm
21 ounces apple pie filling, canned
1/4 cup chopped pecans
1/2 cup biscuit mix
1 tablespoon brown sugar
3 tablespoons buttermilk
1 tablespoon granulated sugar
1/4 teaspoon ground cinnamon
1 dash nutmeg
Combine pie filling and pecans in 1 1/2-quart casserole. Microwave at HIGH for 4 to 5 minutes, stirring after 2 minutes, until hot and bubbly.
Combine biscuit mix and brown sugar in a bowl. Stir in buttermilk, mixing well. Drop biscuit dough in 6 spoonfuls into hot pie filling. Combine sugar, cinnamon, and nutmeg; sprinkle over dough. Microwave, uncovered, at HIGH for 3 to 4 1/2 minutes, giving dish one-half turn after 1 1/2 minutes.
Yield: 4 servings.
Wouldn it be weird if the only way people could die was that their heads suddenly exploded without warning If there was simply no other cause of death One day youd be sitting there having a hot chocolate, and suddenly your head would explode. — George
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Posted by admin on 22nd June 2009
Blueberry Cake
3/4 cup granulated sugar
1/4 cup vegetable oil
1 egg
1/2 cup milk
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 cups blueberries, well drained
Preheat oven to 375 degrees F.
Cream together sugar, oil and egg until lemon colored. Stir in milk.
Sift together flour, baking powder and salt and stir into creamed mixture. Gently fold in blueberries. Spread batter into greased and floured 9-inch square pan. Sprinkle with Topping. Bake for 45 to 50 minutes.
Topping
1/4 cup butter
1/2 cup granulated sugar
1/3 cup flour
1/2 teaspoon cinnamon
Combine with fork or pastry cutter. Crumble over cake batter.
Originality is nothing by judicious imitation. The most original writers borrowed one from another. — Francois Marie Arouet Voltaire
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Posted by admin on 22nd June 2009
Boston Cream Pie
4 (18.25 ounce) boxes yellow cake mix
11 cups cold milk
4 (5.1 ounce) boxes instant vanilla pudding mix
64 ounces hot fudge topping, warmed
96 maraschino cherries (optional)
Prepare cake mixes according to package directions. Bake in four greased 13 x 9 x 2 inch baking pans; cool.
In a mixing bowl, beat milk and pudding mixes at low speed for 2-3 minutes. Cover and chill for at least 30 minutes.
Cut each cake into 24 pieces; split each piece horizontally. Place about 1 heaping tablespoon of pudding between layers. Top with 1 tablespoon fudge topping. Garnish with a cherry if desired.
Serves 96.
Any fool can tell the truth, but it requires a man of some sense to know how to lie well. — Samuel Butler
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