Peanut Orange Cake
Step 1: In large mixing bowl beat together peanut butter, margarine, and sugar till light. Add eggs, one at a time, beating till well combined after each.
Step 2: Combine flour, baking powder and soda; add to peanut butter alternately with milk, beating at low speed just till combined after each addition.
Step 3: Combine orange peel, orange juice and vinegar; gradually beat into batter at low speed just till combined.
Step 4: Turn into greased 13/9/2-inch baking pan, spreading evenly. Sprinkle peanuts atop.
Step 5: Bake in 350¡ oven for 40 to 45 minutes or till toothpick inserted near the center comes out clean. Makes 12 servings. Serve slightly warm.
Chocolate Revel Bars
Step 1:
Combine oats, flour, soda, and 1/2 teaspoon salt.
Step 2:
Beat the 1 cup margarine for 30 seconds; add brown sugar and beat till fluffy. Add eggs and 2 teaspoons of the vanilla; beat well.
Step 3:
Stir dry ingredients gradually into beaten mixture till well combined.
Step 4:
Heat together sweetened condensed milk, chocolate pieces, 2 tablespoons margarine, and 1/4 teaspoon salt ove rlow heat, stirring till smooth. Rove from heat. Stir in walnuts and the remaining 2 teaspoons vanilla.
Step 5:
Pat 2/3 of the oat mixture in the bottom of an ungreased 15x10x1-inch baking pan. Spread chocolate mixture over dough. Dot with remaining oat mixture. Bake in a 350-degree oven for 25 to 30 minutes. Cool on a wire rack. Cut into bars. Makes 72 bars.
Buttermilk Peach Ice Cream
Step 1:
In saucepan, combine sugar and gelatin; gradually stir in buttermilk. Cook and stoir over low heat till gelatin is dissolved.
Step 2:
Stir about 1 cup of the hot mixture into the beaten egg yolks; return to hot mixture in saucepan. Cook and stori for 2 minutes.
Step 3:
Stir in salt, light cream, and vanilla. Chill.
Step 4:
Add peaches. Freeze in 4 or 5-quart ice cream freezer. Makes 2 1/2 quarts, 8 to 10 servings.
Hershey's Brownies
Heat oven to 350x F.
Grease 13x9x2-inch baking pan.
In medium bowl stir together cocoa and baking soda; blend in 1/3 c. melted butter. Add boiling water; stir until mixture thickens. Stir in sugar, eggs and remaining 1/3 c. melted butter, stir until smooth. Add flour, vanilla and salt; blend well. Stir in chocolate chips and nuts, if desired.
Pour into prepared pan. Bake 35 to 40 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan. Cut into squares. Makes about 36 brownies.
Lemonade Pie
Mix milk and thawed lemonade (do not make the lemonade as directed on the can) then refrigerate for 10 minutes. Afterwards, fold in cool whip, then pour into pie crusts. Refrigerate pies for at least two hours or longer. Keep refrigerated after serving. Optional, yellow food color can be added to the mix before pouring into pie crusts. Sent by Roblyn Hymes
Peanut Butter Cookies
Mix flour, salt, and baking soda together. Set aside. Mix butter and peanut butter together. Add both sugars to butter mixture. Mix well. Add eggs to butter mixture and beat well. Stir flour mixture into peanut butter mixture. Drop dough from a teaspoon to an ungreased baking sheet. Flatten with a fork. Bake @ 375 degrees for 10 to 15 minutes or until lightly browned. Yields: 4 to 5 dozen. Enjoy...Roblyn Hymes
Cream Cheese Strawberry Pie
Beat cream cheese until smooth; gradually beat in sugar. Blend in sour cream, lemon juice and vanilla. Fold in whipped topping, blending well. Spoon 1/4 of the mixture into the pie shell. Arrange whole or halved strawberries. Carefully spoon remaining cheese mixture over berries to cover. Chill at least 4 hrs. (**When the pie is assembled, arrange whole strawberries around the entire outer edge and three in the middle to make it look more tempting.
Banana Cake
Cream margarine until light. Gradually beat in sugar. Beat in eggs, one at a time. Mix well. Add bananas, vanilla & sour cream. Sift dry ingredients together & fold into creamed mixture just until blended.
Topping: Combine nuts, sugar & cinnamon
Sprinkle half the topping over bottom of a well greased & floured tube pan. Spoon in half of the batter. Sprinkle with remaining topping & cover with remaining batter.
Bake at 350F for 45 minutes. When finished, invert pan & cool. Sprinkle top with powdered sugar, if desired. From The Super Steeler Cookbook
Double Layer Pumpkin Pie
Mix cream cheese, 1 TBLS milk and sugar in large bowl with wire whisk unti smooth. Gently stir in whipped topping. Spread on bottom of crust.
Pour 1 cup milk in bowl. Add pudding mixes. Beat with wire whisk for 1 minute (mixture will be thick). Stir in pumpkin and spices and mix well. Spread over cream cheese layer.
Refrigerate for 4 hours, or until set. Garnish with additional whipped topping (if desired). Refrigerate leftover in refrigerator...from Kraft Foods
Apple Dumpling
Combine sugar, water, and cinnamon in med. saucepan and bring to a boil. Remove from heat. Add margarine and set aside.
Sift together flour, baking powder, salt and then mix with shortening and milk. Roll dough onto floured surface about 1/4 inch thick. Spread apples over surface of dough. Sprinkle with cinnamon and sugar.
Roll up. Slice into 12 1 inch rolls. Put in 9 x 13 baking pan. Pour syrup over. Bake 45 min. at 350F
Impossible Cherry Pie
Heat oven to 400. Grease pie plate, 10 x 1 1/2". Beat all ingredients
except pie filling and Streusel until smooth, 15 sec. in blender on high
or 1 min. with hand beater.
Pour into plate. Spoon pie
filling evenly over top. Bake 25 min. Top with Streusel. Bake until
streusel is brown, about 10 min. longer. Cool; refrig.any remaining pie.
-----STREUSEL-----
Cut margarine into Bisquick, brown sugar and cinnamon until crumbly.
Butterscotch Cake
Heat oven to 350F Grease and flour two 9 inch cake pans.
FOR THE CAKE In small saucepan melt 2/3 cup of the butterscotch chips in 1/4 cup water; cool.
Combine flour and remaining cake ingredients and cooled butterscotch mixture at low speed til moistened. Beat 3 minutes at medium speed. Bake at 350F for 20 to 30 minutes. Cool 10 minutes and remove from pans and cool completely.
FOR THE FILLING In medium saucepan combine 1/2 cup sugar with cornstarch. Stir in half and half, 1/3 cup water, egg and remaining 1/3 cup butterscotch chips. Cook over medium heat until mixture thickens stirring constantly. Remove from heat. Stir in butter, coconut and nuts. Cool.
FOR THE CREAM In small bowl beat cream til soft peaks form. Gradually add brown sugar and vanilla. Beat til stiff peaks form.
TO ASSEMBLE Place cake layer on serving plate. Spread with 1/2 the butterscotch filling. Top with second layer, spread remaining filling on top to within 1/2 inch of edge. Frost sides and edge with cream. Refrigerate at least 1 hour before serving. Store in refrigerator
Apple Fritters
Combine dry ingredients in medium mixing bowl. Combine milk and egg; stir into dry ingredients. Stir in apples. Drop batter by teaspoonful into deep hot oil; fry until brown turning once. Drain on absorbent paper, sprinkle with sugar....by Tina Rogers
ColaCake w/ Peanut Butter Frosting
.......FROSTING
Preheat oven to 350~. Grease a 9x13x2 inch pan. Combine flour and sugar in bowl. Melt butter, add cocoa and Pepsi. Pour over flour and sugar mixture. Stir well. Add buttermilk, eggs, baking soda and vanilla-mix well. Stir in marshmallows and pour into pan. bake 40 minutes. Frost while warm.
FROSTING: Cream butter, sugar and peanut butter. Add milk, stir well. Add nuts. Cool.
Honey Cake
Preheat the oven to 325 F. Set out a baking pan with a 7-cup capacity (7 1/4" x 7 1/4" x 2"). Grease lightly and set aside. Prepare a string cup of coffee with the hot water and instant coffee. Cool.
Separate the eggs. Put the yolks in a big mixing bowl and the whites in a medium one. Beat the yolks with the sugar until creamy. Add the oil and then the honey -- beating after each addition. Beat until the mixture is smooth and creamy.
Sift the flour and measure 3 cups. Combine with salt, baking powder, baking soda and spices.
Add the dry ingredients to the egg-honey mixture alternately with the coffee, stirring with a spatula or wooden spoon. Stir only until all the ingredients are well blended. Do not overmix.
Clean and dry the beaters. Whip the egg whites until stiff and can hold their shape. Add, one-third at a time, to the batter. Fold in gently, until the batter is smooth.
Pour into the greased pan and bake in the preheated oven for about 80 to 90 minutes. The cake is done when a toothpick comes out dry and clean.
This cake keeps well. In fact, it improves with a little aging, so bake several days ahead. This will allow the cake to acquire full flavor and typical texture ... By Teresa Carr
Applesauce Muffins
By Teresa CarrPreheat oven to 375F (190C). Grease 12 muffin cups or coat with cooking spray. In a medium-sized mixing bowl, beat egg lightly, then stir in applesauce and oil. Measure flour, baking powder, baking soda and spices into a large mixing bowl. Stir with a fork until well mixed. Then, make a well in centre. Pour in applesauce mixture, stirring just until combined. Stir in raisins until evenly mixed.
Immediately spoon batter into muffin cups. Bake in center of 375F oven until golden and a cake tester inserted into center of a muffin comes out clean, about 20 to 25 minutes. Remove from oven and let stand for 5 minutes. Then turn out onto a cooling rack. Serve warm. Store muffins in a sealed bag at room temperature for up to 2 days. For longer storage, refrigerate muffins or preferably freeze.
Hummingbird Cake
.............Frosting:
1. To prepare cake, combine all dry ingredients in a large bowl. Add eggs and oil and stir until moist. Do not beat. Stir in vanilla, pineapple, walnuts and bananas. Spoon into greased 9 x 13" pan. 2. Bake at 350 degrees for 25-30 minutes. Cool. 3. To prepare frosting, cream together cream cheese, powdered sugar and vanilla. Fold in walnuts. 4. When cake has cooled, frost and serve.
Almond Praline Cookies
Grind almonds in food processor until fine. In a medium skillet melt butter over low heat. Stir in sugar and flour. Add almonds and milk. Cook and stir over low heat until bubbly. Remove from heat. Drop batter by slightly rounded tsp 4 inches apart onto ungreased baking sheet. Bake in 350 oven 6-7 minutes or until edges are golden brown. Remove from oven.
Let stand on cookie sheet 1 minute. Carefully loosen and remove cookies with a wide metal spatula. Cool completely. Store in an airtight container.
Banana Bars
Preheat oven to 400. Prepare a 9 x 9 x 2" pan with cooking spray; set aside. In a mixing bowl, combine crispy rice cereal, flour, brown sugar, baking powder, pumpkin pie spice, and baking soda.
In another mixing bowl, combine egg whites, bananas, and oil. Mix dry ingredients with wet ingredients just until moistened. Spread mixture into prepared pan. Bake for 20 minutes or until lightly browned.
Pineapple Sherbet
In a bowl, combine all ingredients; mix well. Cover and freeze for 1 hour. Stir; return to freezer for at least 2 hours before serving. 6-8 servings.
Peanut Butter Candy
Mix syrup and sugar in pan over medium high heat until all sugar is disolved. Add peanut butter, mix till smooth, add the corn flakes. Mix well. Drop by spoonfuls onto wax paper until cool.
... By Christine Overstreet (my Mother) from Kosciusko, MS
My Mother's Sweet Potato Pie
Combine sweet potatoes, sugar and butter and stir well. Stir in milk, egg yolks, vanilla, and nutmeg (set aside), Beat egg whites (at room temperature) at high speed until stiff peaks form. Fold egg whites into sweet potato mixture. Pour into unbaked pie shell and bake at 375 degrees for 10 minutes. Reduce heat to 350 degrees and bake 45 minutes or until set.
Crumb Cake
Grease an 8-inch square pan. Preheat oven to 350. In a large bowl, beat butter and sugar until creamy. Stir in egg and lemon peel. Sift flour, baking powder and salt together. Quickly add to butter mixture and mix with fingertips into crumbs. Press half the crumbs in the bottom of the pan. Spread with jam. Mix remaining crumbs with almonds and scatter over jam. Bake 45 minutes or until top is browned.
Baked Custard
Preheat oven to 325. Mix condensed milk and water. Pour gradually over eggs, stirring constantly. Add salt and vanilla. Pour into greased baking dish or custard cups. Sprinkle with nutmeg. Place in pan filled with hot water to depth of 1 inch. Bake for about one hour or until custard is set.
Coconut Cream Pie
Mix together the sugar, flour, salt, and eggs. Slowly stir in the scalded milk. You may use light cream in place of the milk or part cream and part milk; or, for a rich flavor, use part milk and part evaporated milk. Return the mixture to low heat, and stir constantly until it begins to boil.
Reduce the heat to simmer and continue to stir and cook 2 to 3 minutes. Remove from the heat and add the vanilla. Cool to room temperature.
Fold the coconut into the cooled cream pie filling, or add layers of coconut as you pour the filling into the shell. Top with whipped cream and sprinkle with coconut, or top with a meringue, sprinkle with coconut, and bake at 350 degrees 15 to 20 minutes.
Basic Pie Crust
Combine flour, salt and Crisco. Crumble with pastry cutter or fork until like course meal. Add a few drops of water until mixture sticks togather. Work lightly until it forms a smooth ball. Roll out and put into a 9 inch pie pan. Stick holes in crust with a fork. Trim and flute edges. Bake at 375 degrees or until golden brown...Other ingredients are sometimes used, but this is a good basic one.
Muscadine Pie
Mash pulp out of each muscadine, one at a time. Cook pulp over low heat until seeds turn loose. Run through strainer to separate seeds. Add back to hulls. Cook 10-15 minutes until hulls are akmost tender. Place in a pie plate. Cover with crackers and brown sugar, then margarine. Bake for 1 hour at 325 degrees.
Buttermilk Pie
Melt margarine. Add sugar and flour and beat. Add eggs one at a time. Add buttermilk and vanilla. Beat and pour into unbaked pie shell. Bake for 45 minutes at 325-350 degrees.
Pound Cake
Preheat oven to 325F. Grease and flour dust a 10-inch tube pan or two 9x5 inch loaf pans and set aside.
Cream the butter and sugar and add the eggs one at a time, beating well after each addition. Beat in the vanilla then the flour.
Spoon batter into the prepared pan(s) and bake for one hour, or until a wooden pick inserted in the center comes out clean. Let cool in the pan for 5 minutes then turn out onto a rack to cool completely.
Rice Puddin'
Combine rice and 1.5 cups milk, sugar and salt in heavy saucepan. Cook over medium heat. Stir occasionally until thick and creamy, 15-20 minutes. Blend remaining 1/2 cup milk and egg. Stir into rice mixture. Add raisins. Cook 2 minutes longer, stirring occasionally. Add butter and vanilla. Spoon this into serving dishes. Sprinkle with nutmeg or cinnamon if desired.
Blackberry Sour Cream Pie
Combine the one cup sugar, sour cream, flour, and salt. Place berries in pie shell. Spread sour cream mixture on top. Combine bread crumbs and remaining sugar and butter. Sprikle on top. Bake 375 degrees for 40-45 minutes or 'til done.
Banana Puddin'
For pudding: Beat egg yolks and set aside. Whisk sugar, flour and milk in heavy saucepan until smooth. Set over medium heat and cook, stirring constantly, just until mixture comes to boil. Remove from heat and whisk a little of hot pudding into beaten yolks. Pour yolk mixture back into pudding, whisking well. Cook 1-2 minutes, stirring until thick. Strain mixture and stir in vanilla and butter. Stir until butter melts. Press plastic wrap directly onto surface of pudding. Refrigerate until chilled, Whip cream until stiff peaks form. Fold into chilled pudding. Line an ovenproof dish with wafers. Top with one third of the pudding, then half the bananas. Place another layer of wafers over bananas. Top with another third of pudding and remaining bananas.Top with layer of pudding.
For meringue: Preheat oven to 350. Beat egg whites, cream of tartar and vanilla until stiff peaks form. Slowly add sugar and beat until stiff and glossy. Spoon circle of meringue around outside edge of dish, sealing to edge. Spoon remaining whites over top of pudding covering it completely. Place in oven and bake until meringue is light golden brown and cooked, about 15 minutes. Cool to room temperature before serving.
Mississippi Mud Pie
POUR half and half into large mixing bowl. Add pie filling mix and instant coffee.
Beat with wire whisk until well blended, 1 minute. Let stand 5 minutes.
FOLD in whipped topping. Spoon into crust.
FREEZE until firm, about 6 hours or overnight. Remove from freezer. Let stand about 10 minutes to soften before serving. Top with fudge sauce just before serving. Makes 8 servings.
Note: Leftovers can be stored in the freezer.
Apple Pie
Heat oven to 425 degrees. Prepare pie Crust. Mix sugar, flour, nutmeg, cinnamon, and salt in large bowl. Stir in apples. Turn into pastry-lined pie plate. Dot with margarine. Cover with top crust that has slits cut in it; seal and flute. cover edge with 3-inch strip of aluminum foil to prevent excessive browning. Remove foil during last 15 minutes of baking.
Bake 40 to 50 minutes or until crust is brown and juice begins to bubble through slits in crust.