Pour:
1 1/2 cups boiling Water over
1 cup Oats and
1 stick of Butter
Blend together in a different mixing bowl:
1 Cup Sugar
1 Cup Brown Sugar
2 Eggs
Mix in another bowl:
1 teaspoon Salt
1/2 teaspoon Nutmeg
1 teaspoon Baking Soda
1 teaspoon Cinnamon
1 1/2 Cups All Purpose Flour
Add the flour mixture to the sugars and egg mixture, then add the oats mixture. Bake at 350 for 35 minutes in a greased and floured 9 by 13 pan. While cake is still hot add the topping. I always double the topping. Topping must cool for 15 minutes before adding to cake so you can make it while cake is baking and have it ready.
Topping: (doubled)
1/2 Cup Sugar (1 cup)
1/4 Cup Butter (1/2 cup)
1/2 Cup Evaporated Milk (1 cup)
1 Egg Yolk (2 yolks)
Cook these until mixture boils. Remove from heat and add:
1 Cup Coconut (2 cups)
1 Cup Chopped Nuts (2 cups...sometimes I don't double this part)
1/2 teaspoon vanilla (1 teaspoon)
Let cool 15 minutes before putting on cake.
From Aunt Con
Wednesday, May 27, 2009
Dump Cake
1 20 Ounce Can Crushed Pineapple in syrup, undrained, about 2 1/2 cups
1 16 Ounce Can Cherry Pie Filling
1 Box Yellow or White Cake Mix
1/2 to 1 Cup Chopped Pecans or Walnuts (optional)
1 Stick (1/2 cup) of Butter or Margarine
Whipped Cream or Ice Cream (optional)
Preheat oven to 350 degrees.
Grease a 9 by 13 cake pan and dump undrained pineapple in the bottom of the pan and spread evenly. Cover with pie filling, then sprinkle the dry cake mix over all evenly. If desired sprinkle nuts on top of the cake mix. Cut butter into small pieces and dot the top. DO NOT MIX. Bake at 350 for 50 to 60 minutes. Serve warm or cold by dipping or dumping out with a spoon. Top with a dollop of whipped cream or a scoop of ice cream for a great dessert.
1 16 Ounce Can Cherry Pie Filling
1 Box Yellow or White Cake Mix
1/2 to 1 Cup Chopped Pecans or Walnuts (optional)
1 Stick (1/2 cup) of Butter or Margarine
Whipped Cream or Ice Cream (optional)
Preheat oven to 350 degrees.
Grease a 9 by 13 cake pan and dump undrained pineapple in the bottom of the pan and spread evenly. Cover with pie filling, then sprinkle the dry cake mix over all evenly. If desired sprinkle nuts on top of the cake mix. Cut butter into small pieces and dot the top. DO NOT MIX. Bake at 350 for 50 to 60 minutes. Serve warm or cold by dipping or dumping out with a spoon. Top with a dollop of whipped cream or a scoop of ice cream for a great dessert.
Broccoli Salad
1 Bunch Broccoli or more(can add Cauliflower) broken into small pieces
2 teaspoons Chopped Onion
1 pound Fried Bacon cut up
1 1/2 Cup Grated Cheddar Cheese
Toss together in bowl.
Dressing:
3/4 Cup Mayonnaise
1/4 Cup Sugar
2 Tablespoons Vinegar
Mix together and pour over salad. Chill. This salad is better the next day so make it at night for the next day. And no matter how much you like it...don't eat too much of it. I say this from personal experience when I did not listen when told. It is sooo good. I usually use double the dressing and more broccoli.
From Joanna Chapmon
2 teaspoons Chopped Onion
1 pound Fried Bacon cut up
1 1/2 Cup Grated Cheddar Cheese
Toss together in bowl.
Dressing:
3/4 Cup Mayonnaise
1/4 Cup Sugar
2 Tablespoons Vinegar
Mix together and pour over salad. Chill. This salad is better the next day so make it at night for the next day. And no matter how much you like it...don't eat too much of it. I say this from personal experience when I did not listen when told. It is sooo good. I usually use double the dressing and more broccoli.
From Joanna Chapmon
Tuesday, May 26, 2009
Pizza Casserole
1 Pound Hamburger
1-2 Jars Pizza Sauce (14 ounce)
Pepperoni
Mozzarella Cheese
Garlic Powder
1 Box Curly Screw Noodles (cooked)
Your Favourite Pizza Toppings
Cook noodles while browning hamburger sprinkled with garlic powder. Drain grease from hamburger. Drain noodles. Add pizza sauce to hamburger. Layer hamburger mix then noodles then hamburger, then pepperoni, cheese, noodles, hamburger, pepperoni cheese. Bake 1/2 hour at 350.
You can really layer this however you want and add whatever you want...ham, sausage, onions, green peppers, banana peppers, green or black olives....just whatever you like. We like ours saucy so we add two jars of sauce or I make my own sauce. Freezes well so make two and freeze one. Can use a deep casserole dish or a 9 by 13 pan and that will make a difference how many layers you make. Can't mess it up.
From Dianne Pierce
1-2 Jars Pizza Sauce (14 ounce)
Pepperoni
Mozzarella Cheese
Garlic Powder
1 Box Curly Screw Noodles (cooked)
Your Favourite Pizza Toppings
Cook noodles while browning hamburger sprinkled with garlic powder. Drain grease from hamburger. Drain noodles. Add pizza sauce to hamburger. Layer hamburger mix then noodles then hamburger, then pepperoni, cheese, noodles, hamburger, pepperoni cheese. Bake 1/2 hour at 350.
You can really layer this however you want and add whatever you want...ham, sausage, onions, green peppers, banana peppers, green or black olives....just whatever you like. We like ours saucy so we add two jars of sauce or I make my own sauce. Freezes well so make two and freeze one. Can use a deep casserole dish or a 9 by 13 pan and that will make a difference how many layers you make. Can't mess it up.
From Dianne Pierce
Spanish Rice
1/2 Cup Chopped Onion
1/4 Cup Finely Chopped Green Pepper
2 Tablespoons butter
Water
1 Can (16 oz.) stewed tomatoes, chopped and drained, reserve the liquid
1 Cup Long Grain Rice
1 1/2 teaspoon salt
1/8 teaspoon pepper
In microwave heat onion and green pepper in a 2 quart casserole dish with the butter. Cook on high for 2 1/2 to 3 1/2 minutes stopping to stir once. Add enough water to the reserved liquid to make 2 cups. Add to the casserole dish with all the rest of the ingredients. Heat covered for 10 to 15 minutes or until rice is tender, stirring once. Let stand covered 5 minutes before serving.
From Noelia Blatz
1/4 Cup Finely Chopped Green Pepper
2 Tablespoons butter
Water
1 Can (16 oz.) stewed tomatoes, chopped and drained, reserve the liquid
1 Cup Long Grain Rice
1 1/2 teaspoon salt
1/8 teaspoon pepper
In microwave heat onion and green pepper in a 2 quart casserole dish with the butter. Cook on high for 2 1/2 to 3 1/2 minutes stopping to stir once. Add enough water to the reserved liquid to make 2 cups. Add to the casserole dish with all the rest of the ingredients. Heat covered for 10 to 15 minutes or until rice is tender, stirring once. Let stand covered 5 minutes before serving.
From Noelia Blatz
Lemon Chicken
Chicken breasts....enough for one each person + 2-4 more
(I use about 10-12 breasts...usually I use the skinless, sometimes I use boneless)
Boil chicken over medium heat in enough water to cover by a couple of inches, salted with about 1 Tablespoon salt and some pepper.
(I boil mine in a 6 quart heavy pot and fill it half full of water)
Remove chicken pieces when tender and strain broth back into pot. (I skip the straining)
Add rice to the broth...as much as you want...I usually add a cup or two....depending how much I am making. If you want a thicker soup add even more rice. Cook covered until rice is tender, about 25 minutes. Chicken breasts should be cooling.
In a separate bowl beat the juice of two lemons with 2 eggs. SLOWLY add a little boiling water whisking constantly! The eggs will curdle and partially cook if you add it too fast. This is to thicken the broth. When the eggs and lemon juice have been heated by a cup or so of boiling water, slowly pour into the broth whisking constantly. Turn the heat down to low.
Chop the two to four extra chicken breasts and add to the lemon rice soup.
Brown the remaining chicken breasts in oil and season on both sides with garlic salt (or garlic powder and salt) and Aromat (if you can find it). When the chicken is nicely browned on all sides remove to a platter.
Sizzle the juice of two lemons and a little extra oil if necessary in the pan to get up all the crusty bits. Pour this over the chicken pieces.
Serve with the soup and some nice bread and Greek salad. (It goes well with broccoli, too) Don't forget to sop up all the good stuff with the bread. Adjust this recipe to fit your family's size and taste. I always add more lemon. You can hardly mess it up.
From Helen Niavradakis
(I use about 10-12 breasts...usually I use the skinless, sometimes I use boneless)
Boil chicken over medium heat in enough water to cover by a couple of inches, salted with about 1 Tablespoon salt and some pepper.
(I boil mine in a 6 quart heavy pot and fill it half full of water)
Remove chicken pieces when tender and strain broth back into pot. (I skip the straining)
Add rice to the broth...as much as you want...I usually add a cup or two....depending how much I am making. If you want a thicker soup add even more rice. Cook covered until rice is tender, about 25 minutes. Chicken breasts should be cooling.
In a separate bowl beat the juice of two lemons with 2 eggs. SLOWLY add a little boiling water whisking constantly! The eggs will curdle and partially cook if you add it too fast. This is to thicken the broth. When the eggs and lemon juice have been heated by a cup or so of boiling water, slowly pour into the broth whisking constantly. Turn the heat down to low.
Chop the two to four extra chicken breasts and add to the lemon rice soup.
Brown the remaining chicken breasts in oil and season on both sides with garlic salt (or garlic powder and salt) and Aromat (if you can find it). When the chicken is nicely browned on all sides remove to a platter.
Sizzle the juice of two lemons and a little extra oil if necessary in the pan to get up all the crusty bits. Pour this over the chicken pieces.
Serve with the soup and some nice bread and Greek salad. (It goes well with broccoli, too) Don't forget to sop up all the good stuff with the bread. Adjust this recipe to fit your family's size and taste. I always add more lemon. You can hardly mess it up.
From Helen Niavradakis
Lasagna
1 1/2 Pound Ground Beef
1 teaspoon Garlic Powder
1 1/2 teaspoons Salt
1 Tablespoon Parsley
1 Tablespoon Basil
1 Can Tomato Sauce (15/16 oz.)
1 Can Tomato Paste (6 oz)
6 Lasagna Noodles (cooked)
24 Ounce Carton Small Curd Cottage Cheese
2 Beaten Eggs
1/2 teaspoon Black Pepper
2 Tablespoons Oregano
1/2 Cup Parmesan Cheese
1 Pound Mozzarella Cheese, grated (divided in half)
Start frying the ground beef and put the water on for the lasagna noodles. Cook the noodles as the package directs with a bit of oil in the water. When the ground beef is browned, add the garlic powder, salt, parsley, basil, tomato sauce and paste. Mix well. Simmer. While the meat sauce is simmering put the cottage cheese into a medium size bowl. Add the eggs, pepper, oregano, and parmesan cheese. Mix well.
First layer:
Spread HALF the meat sauce into a 9 by 13 baking dish....then lay three of the noodles on top of the sauce, trying to cover the pan. Noodles will be hot, use tongs. Spread HALF of the cottage cheese mixture on top of the noodles. Sprinkle HALF the mozzarella cheese on top of the cottage cheese.
Second layer:
Begin this time with the NOODLES, placing them on top of the mozzarella cheese. Then spread the remaining cottage cheese mixture on top of the noodles. Sprinkle the rest of the mozzarella cheese on top of the cottage cheese mix and end with the other half of the meat sauce.
Bake at 375 degrees for 30 minutes. Let set 15 minutes before cutting so it won't be runny. This recipe freezes nicely, so why not make two and freeze one. Freeze in greased 9 by 13 pan and pop out to wrap in foil. Then you can take it out of the foil and put it right back in the same pan. Or line your pan with foil before you start, though I don't recommend this as the foil will stick to the lasagna and it will be hard to get out without getting foil in your food.
From Joyce Hampton
1 teaspoon Garlic Powder
1 1/2 teaspoons Salt
1 Tablespoon Parsley
1 Tablespoon Basil
1 Can Tomato Sauce (15/16 oz.)
1 Can Tomato Paste (6 oz)
6 Lasagna Noodles (cooked)
24 Ounce Carton Small Curd Cottage Cheese
2 Beaten Eggs
1/2 teaspoon Black Pepper
2 Tablespoons Oregano
1/2 Cup Parmesan Cheese
1 Pound Mozzarella Cheese, grated (divided in half)
Start frying the ground beef and put the water on for the lasagna noodles. Cook the noodles as the package directs with a bit of oil in the water. When the ground beef is browned, add the garlic powder, salt, parsley, basil, tomato sauce and paste. Mix well. Simmer. While the meat sauce is simmering put the cottage cheese into a medium size bowl. Add the eggs, pepper, oregano, and parmesan cheese. Mix well.
First layer:
Spread HALF the meat sauce into a 9 by 13 baking dish....then lay three of the noodles on top of the sauce, trying to cover the pan. Noodles will be hot, use tongs. Spread HALF of the cottage cheese mixture on top of the noodles. Sprinkle HALF the mozzarella cheese on top of the cottage cheese.
Second layer:
Begin this time with the NOODLES, placing them on top of the mozzarella cheese. Then spread the remaining cottage cheese mixture on top of the noodles. Sprinkle the rest of the mozzarella cheese on top of the cottage cheese mix and end with the other half of the meat sauce.
Bake at 375 degrees for 30 minutes. Let set 15 minutes before cutting so it won't be runny. This recipe freezes nicely, so why not make two and freeze one. Freeze in greased 9 by 13 pan and pop out to wrap in foil. Then you can take it out of the foil and put it right back in the same pan. Or line your pan with foil before you start, though I don't recommend this as the foil will stick to the lasagna and it will be hard to get out without getting foil in your food.
From Joyce Hampton
Chocolate Pudding--Mega Batch
1 1/2 Cups Sugar
1 Cup Cocoa
9 Tablespoons cornstarch (1/2 c. + 1T)
3/4 Salt
7 1/2 Cups Milk
4 1/2 teaspoons Vanilla
Mix together dry ingredients. Add enough of the milk to make a smooth paste, then whisk in the rest. Cook over medium heat until mixture thickens and comes to a boil. Stir constantly. Lower heat and cook 3 minutes longer boiling slightly and continuing to stir. Remove from heat and add vanilla. Stir and serve or pour into serving dishes, cover with wax paper to avoid a skin forming. Can be refrigerated and served with a dollop of whipped cream. We also like it hot with a bit of butter added if desired and bits of bread dropped in. Can also be made in the microwave stopping to stir every couple of minutes until thickened. Cook 3 more minutes stirring every minute. This is the recipe I use to make my chocolate pies. If I remember correctly this recipe will make 2 or 3 pies with a bit left over...depending on how full you make the pies.
1 Cup Cocoa
9 Tablespoons cornstarch (1/2 c. + 1T)
3/4 Salt
7 1/2 Cups Milk
4 1/2 teaspoons Vanilla
Mix together dry ingredients. Add enough of the milk to make a smooth paste, then whisk in the rest. Cook over medium heat until mixture thickens and comes to a boil. Stir constantly. Lower heat and cook 3 minutes longer boiling slightly and continuing to stir. Remove from heat and add vanilla. Stir and serve or pour into serving dishes, cover with wax paper to avoid a skin forming. Can be refrigerated and served with a dollop of whipped cream. We also like it hot with a bit of butter added if desired and bits of bread dropped in. Can also be made in the microwave stopping to stir every couple of minutes until thickened. Cook 3 more minutes stirring every minute. This is the recipe I use to make my chocolate pies. If I remember correctly this recipe will make 2 or 3 pies with a bit left over...depending on how full you make the pies.
Russian Teacakes--Mega Batch
Prepare a bowl of confectioner's sugar to roll cookies in when baked, and waxed paper to cool them on.
4 Cups Butter or Margarine (Softened not melted)
2 Cups Confectioner's Sugar
4 teaspoons vanilla
Cream together.
In another bowl mix together:
9 Cups all Purpose Flour
1 teaspoon Salt
3 Cups Finely Chopped Nuts
Work in the flour/salt/nuts. Mixture may be hard to mix...if you don't have a heavy duty mixer you should do this by hand.
Shape into balls. Bake on ungreased baking sheet at 400 for 10 to 12 minutes. Cookies will not look brown so watch your time carefully. As soon as you can handle the hot cookies, roll in a bowl of confectioner's sugar. Cookies will be very fragile so be careful. Set the rolled cookies on waxed paper to cool. When cool roll again in confectioner's sugar. Unbaked dough can be frozen in zip loc bags and thawed in refrigerator. Thaw and then continue to roll balls in confectioner's sugar and bake as above.
4 Cups Butter or Margarine (Softened not melted)
2 Cups Confectioner's Sugar
4 teaspoons vanilla
Cream together.
In another bowl mix together:
9 Cups all Purpose Flour
1 teaspoon Salt
3 Cups Finely Chopped Nuts
Work in the flour/salt/nuts. Mixture may be hard to mix...if you don't have a heavy duty mixer you should do this by hand.
Shape into balls. Bake on ungreased baking sheet at 400 for 10 to 12 minutes. Cookies will not look brown so watch your time carefully. As soon as you can handle the hot cookies, roll in a bowl of confectioner's sugar. Cookies will be very fragile so be careful. Set the rolled cookies on waxed paper to cool. When cool roll again in confectioner's sugar. Unbaked dough can be frozen in zip loc bags and thawed in refrigerator. Thaw and then continue to roll balls in confectioner's sugar and bake as above.
Granny's Refrigerator Crisps--Mega Batch
4 Cups Crisco
2 Cups Sugar
2 Cups Brown Sugar
4 Eggs
Cream together sugars and shortening. Add eggs and beat well.
In a separate bowl whisk together:
9 Cups Flour
2 teaspoons Soda
2 teaspoons Salt
8 teaspoons Cinnamon
2 teaspoons Nutmeg (freshly ground is great)
1 teaspoon Cloves
Stir into creamed mixture a little at a time.
Add:
2 Cups nuts, finely chopped (pecans)
Shape into 2 and 1/2 inch diameter rolls on wax paper. Freeze or refrigerate after wrapping logs in heavy duty freezer foil. Slice roll as thick or thin as you like...try both ways, one is crisper, the other chewier. Place 1 inch apart on lightly greased cookie sheet. Bake at 375 for 5 to 7 minutes. Reminds me of being home for the holidays...My mom has made these since I was a child.
2 Cups Sugar
2 Cups Brown Sugar
4 Eggs
Cream together sugars and shortening. Add eggs and beat well.
In a separate bowl whisk together:
9 Cups Flour
2 teaspoons Soda
2 teaspoons Salt
8 teaspoons Cinnamon
2 teaspoons Nutmeg (freshly ground is great)
1 teaspoon Cloves
Stir into creamed mixture a little at a time.
Add:
2 Cups nuts, finely chopped (pecans)
Shape into 2 and 1/2 inch diameter rolls on wax paper. Freeze or refrigerate after wrapping logs in heavy duty freezer foil. Slice roll as thick or thin as you like...try both ways, one is crisper, the other chewier. Place 1 inch apart on lightly greased cookie sheet. Bake at 375 for 5 to 7 minutes. Reminds me of being home for the holidays...My mom has made these since I was a child.
Chocolate Chip Cookies, Mega Batch
Mix together and set aside:
9 Cups All purpose Flour
4 teaspoons baking soda
1 teaspoon salt
In another bowl mix together:
4 Cups Crisco or Butter (softened, not melted)
3 Cups Sugar
3 Cups Brown Sugar
4 teaspoons vanilla
8 Eggs
Blend til smooth, then add flour mixture slowly...a cup or two at a time. It's really nice to have a good mixer for this.
Add:
48 ounces Chocolate Chips (8 Cups)
Stir together. I usually reserve about a half cup of chocolate chips to add after I've used most of the dough up as the last bit may not have as many chips as the first. Spoon out onto UNgreased cookie sheets. Bake at 375 degrees for 9 to 11 minutes.
TO FREEZE dough spoon out into a quart size ziploc freezer bag. Make sure dough gets into both corners well. Fill the bag carefully avoiding air pockets. Don't put a lot of dough into each bag...you want it to be about an inch thick. Seal the bag, leaving no air at the top. Bags will stack in the freezer and you will have a small batch of cookies ready anytime. You can score lightly with a dull object (I use my knuckle)so that cookies will break off in a neat row and you can bake two or three cookies or the whole bag. It makes getting them out easier, too. Hope you enjoy this trick as much as I have. Nice to have a quick snack or dessert when friends come by. Nothing smells as nice as cookies baking. Also another tip...these frozen cookies are great to give to a new mother. She can bake them when she wants to with very little trouble. I know you can now buy cookie dough, but this just tastes so much better.
9 Cups All purpose Flour
4 teaspoons baking soda
1 teaspoon salt
In another bowl mix together:
4 Cups Crisco or Butter (softened, not melted)
3 Cups Sugar
3 Cups Brown Sugar
4 teaspoons vanilla
8 Eggs
Blend til smooth, then add flour mixture slowly...a cup or two at a time. It's really nice to have a good mixer for this.
Add:
48 ounces Chocolate Chips (8 Cups)
Stir together. I usually reserve about a half cup of chocolate chips to add after I've used most of the dough up as the last bit may not have as many chips as the first. Spoon out onto UNgreased cookie sheets. Bake at 375 degrees for 9 to 11 minutes.
TO FREEZE dough spoon out into a quart size ziploc freezer bag. Make sure dough gets into both corners well. Fill the bag carefully avoiding air pockets. Don't put a lot of dough into each bag...you want it to be about an inch thick. Seal the bag, leaving no air at the top. Bags will stack in the freezer and you will have a small batch of cookies ready anytime. You can score lightly with a dull object (I use my knuckle)so that cookies will break off in a neat row and you can bake two or three cookies or the whole bag. It makes getting them out easier, too. Hope you enjoy this trick as much as I have. Nice to have a quick snack or dessert when friends come by. Nothing smells as nice as cookies baking. Also another tip...these frozen cookies are great to give to a new mother. She can bake them when she wants to with very little trouble. I know you can now buy cookie dough, but this just tastes so much better.
Chocolate Chip Cookies
Mix together:
2-1/4 Cups All purpose Flour
1 teaspoon baking soda
1 teaspoon salt
In another bowl mix together:
1 Cup Crisco or Butter (softened, not melted)
3/4 Cup Sugar
3/4 Cup Brown Sugar
1 teaspoons vanilla
2 Eggs
Blend til smooth, then add flour mixture slowly...a cup or two at a time.
Add:
12 ounces Chocolate Chips (2 Cups)
Stir together. I usually reserve a half cup of chocolate chips to add after I've used most of the dough up as the last bit may not have as many chips as the first. Drop onto UNgreased cookie sheet. Bake at 375 degrees for 9 to 11 minutes.
2-1/4 Cups All purpose Flour
1 teaspoon baking soda
1 teaspoon salt
In another bowl mix together:
1 Cup Crisco or Butter (softened, not melted)
3/4 Cup Sugar
3/4 Cup Brown Sugar
1 teaspoons vanilla
2 Eggs
Blend til smooth, then add flour mixture slowly...a cup or two at a time.
Add:
12 ounces Chocolate Chips (2 Cups)
Stir together. I usually reserve a half cup of chocolate chips to add after I've used most of the dough up as the last bit may not have as many chips as the first. Drop onto UNgreased cookie sheet. Bake at 375 degrees for 9 to 11 minutes.
Peanut Butter Cookies
1 Cups Shortening
1 Cups Sugar
1 Cups Brown Sugar
2 Eggs
1 teaspoons vanilla
Cream together.
In a separate bowl mix together:
3 Cups Flour
2 teaspoons Baking Soda
1/2 teaspoon Salt
Slowly add to previous mixture, mixing well.
Stir in:
1 Cup Peanut Butter
Make small balls and roll in granulated sugar. Flatten with a fork on ungreased cookie sheet.
Bake at 350 for 10 minutes.
1 Cups Sugar
1 Cups Brown Sugar
2 Eggs
1 teaspoons vanilla
Cream together.
In a separate bowl mix together:
3 Cups Flour
2 teaspoons Baking Soda
1/2 teaspoon Salt
Slowly add to previous mixture, mixing well.
Stir in:
1 Cup Peanut Butter
Make small balls and roll in granulated sugar. Flatten with a fork on ungreased cookie sheet.
Bake at 350 for 10 minutes.
Peanut Butter Cookies--Mega Batch
3 Cups Shortening
3 Cups Sugar
3 Cups Brown Sugar
6 Eggs
3 teaspoons vanilla
Cream together.
In a separate bowl mix together:
9 Cups Flour
6 teaspoons Baking Soda
1 1/2 teaspoons Salt
Slowly add to previous mixture.
Stir in:
3 Cups Peanut Butter
Make small balls and roll in granulated sugar. Flatten with a fork on ungreased cookie sheet.
Bake at 350 for 10 minutes. Dough can be frozen in logs or just in zip loc bags. Defrost in refrigerator and make small balls and continue as above, or cut the logs and roll in sugar.
3 Cups Sugar
3 Cups Brown Sugar
6 Eggs
3 teaspoons vanilla
Cream together.
In a separate bowl mix together:
9 Cups Flour
6 teaspoons Baking Soda
1 1/2 teaspoons Salt
Slowly add to previous mixture.
Stir in:
3 Cups Peanut Butter
Make small balls and roll in granulated sugar. Flatten with a fork on ungreased cookie sheet.
Bake at 350 for 10 minutes. Dough can be frozen in logs or just in zip loc bags. Defrost in refrigerator and make small balls and continue as above, or cut the logs and roll in sugar.
Sunday, May 24, 2009
Splenda Peanut Butter Cookies
1 cup peanut butter
½ cup splenda
1 egg
Mix together and drop by small spoonfuls onto ungreased cookie sheet. Bake at 350 for 10 to 12 minutes
Another similar recipe:
1 cup peanut butter
1 cup splenda
1 egg
1 teaspoon vanilla
Mix, roll into small balls, flatten with a fork and place on ungreased cookie sheet. Bake 325 12 minutes. Sometimes I roll the balls in extra splenda.
½ cup splenda
1 egg
Mix together and drop by small spoonfuls onto ungreased cookie sheet. Bake at 350 for 10 to 12 minutes
Another similar recipe:
1 cup peanut butter
1 cup splenda
1 egg
1 teaspoon vanilla
Mix, roll into small balls, flatten with a fork and place on ungreased cookie sheet. Bake 325 12 minutes. Sometimes I roll the balls in extra splenda.
Family Recipe (No bake cookies)
½ cup milk
1 stick butter
2 cups sugar
1/3 Cup Cocoa
Prepare either wax paper or buttered platter to put the cookies on. I like to use wax paper myself but could use parchment paper. Mix together and bring to boil....boil one minute. I might let this boil 3 minutes, especially if I have doubled or tripled the recipe.
Remove from heat and Add:
3 Tablespoons peanut butter
1 teaspoon vanilla
3 cups oatmeal
Stir quickly and drop by spoonfuls onto wax paper. Should harden in an hour. If it hardens too quickly in the pan you can add up to half cup milk and stir together over low heat and try to spoon out again. Add the milk slowly and add just enough to liquefy the mixture. Careful not to burn. Drop as above.
1 stick butter
2 cups sugar
1/3 Cup Cocoa
Prepare either wax paper or buttered platter to put the cookies on. I like to use wax paper myself but could use parchment paper. Mix together and bring to boil....boil one minute. I might let this boil 3 minutes, especially if I have doubled or tripled the recipe.
Remove from heat and Add:
3 Tablespoons peanut butter
1 teaspoon vanilla
3 cups oatmeal
Stir quickly and drop by spoonfuls onto wax paper. Should harden in an hour. If it hardens too quickly in the pan you can add up to half cup milk and stir together over low heat and try to spoon out again. Add the milk slowly and add just enough to liquefy the mixture. Careful not to burn. Drop as above.
Cheesy Egg Casserole
Serves 8...or 4 Smiths’
½ cup flour
½ teaspoon salt
½ cup butter/marg. (melted)
8 eggs
2 cups cottage cheese
1 8 oz can green chilies (optional)
4 cups (16 oz) shredded cheese
Combine flour, salt, and butter in large bowl. Add next four ingredients and mix well. Pour into lightly greased baking dish. Bake uncovered at 375 degrees for 30 minutes.
Can add bacon, sausage, ham as desired. Also very good with bits of bell peppers, mushrooms, tomatoes, or any other veggie that you desire. When low carbing can skip the flour....just put a couple of tablespoons of butter in the baking dish and melt...mix rest of ingredients together and add. This recipe is very easy and quick and can easily adapt to your favourite additions.
From Sheila Moeller
½ cup flour
½ teaspoon salt
½ cup butter/marg. (melted)
8 eggs
2 cups cottage cheese
1 8 oz can green chilies (optional)
4 cups (16 oz) shredded cheese
Combine flour, salt, and butter in large bowl. Add next four ingredients and mix well. Pour into lightly greased baking dish. Bake uncovered at 375 degrees for 30 minutes.
Can add bacon, sausage, ham as desired. Also very good with bits of bell peppers, mushrooms, tomatoes, or any other veggie that you desire. When low carbing can skip the flour....just put a couple of tablespoons of butter in the baking dish and melt...mix rest of ingredients together and add. This recipe is very easy and quick and can easily adapt to your favourite additions.
From Sheila Moeller
Bran Muffins
Bran Muffins
Pour 2 cups of boiling water over 2 ½ cups 100% Bran Cereal (Kellogg's brand, the one with little sticks ;-D). Let set.
In a bowl mix:
¾ cup shortening (Crisco)
2 ¼ cups sugar
4 jumbo eggs (6 med or large)
Slowly add 1 quart buttermilk.
Add bran mixture slowly and blend.
In another bowl mix together:
5 cups all purpose flour (or 3 wholewheat, 2 all purpose)
5 teaspoons soda
1 teaspoon salt
5 teaspoons cinnamon
1 teaspoon cloves (optional)
Stir these dry ingredients together and add to the previous mixture slowly. Add :
4 more cups of bran (rest of the box)
Stir together.
Pour into large container and keep in refrigerator. To make muffins: Preheat oven to 400º. Stir mixture, spoon out into greased muffin tins filling ¾ full. Bake for 15 minutes. Remove from oven and run a knife around each muffin turning on side. Serve with butter, jelly, and tea or coffee. Or just eat them plain. Very yummy! Especially with guava jelly. Yum!
Pour 2 cups of boiling water over 2 ½ cups 100% Bran Cereal (Kellogg's brand, the one with little sticks ;-D). Let set.
In a bowl mix:
¾ cup shortening (Crisco)
2 ¼ cups sugar
4 jumbo eggs (6 med or large)
Slowly add 1 quart buttermilk.
Add bran mixture slowly and blend.
In another bowl mix together:
5 cups all purpose flour (or 3 wholewheat, 2 all purpose)
5 teaspoons soda
1 teaspoon salt
5 teaspoons cinnamon
1 teaspoon cloves (optional)
Stir these dry ingredients together and add to the previous mixture slowly. Add :
4 more cups of bran (rest of the box)
Stir together.
Pour into large container and keep in refrigerator. To make muffins: Preheat oven to 400º. Stir mixture, spoon out into greased muffin tins filling ¾ full. Bake for 15 minutes. Remove from oven and run a knife around each muffin turning on side. Serve with butter, jelly, and tea or coffee. Or just eat them plain. Very yummy! Especially with guava jelly. Yum!
Banana Bread
Mammaw Smith’s famous recipe
1 ½ cups mashed bananas (very ripe is best)
2 cups all purpose flour
½ teaspoon salt
1 teaspoon soda
1 cup sugar
½ cup shortening (Crisco solid)
2 eggs
Mash bananas and set aside. Stir/sift together flour, salt, and soda in a separate bowl and set aside. Mix shortening, sugar, and eggs in bowl with a mixer. When well blended add bananas, and flour mixture alternately. Pour into a loaf pan that has been greased and sugared. Bake 350º for one hour.
*********Note***************
If you have only one cup bananas, buttermilk may be added to make 1 ½ cups. Or make sour milk instead of buttermilk. 1 1/2 cups bananas are about 3 medium bananas.
Triple Recipe
4 ½ cups bananas
6 cups flour
1 ½ t. Salt
3 t. Soda
3 cups sugar
1 ½ cups shortening
6 eggs
1 ½ cups mashed bananas (very ripe is best)
2 cups all purpose flour
½ teaspoon salt
1 teaspoon soda
1 cup sugar
½ cup shortening (Crisco solid)
2 eggs
Mash bananas and set aside. Stir/sift together flour, salt, and soda in a separate bowl and set aside. Mix shortening, sugar, and eggs in bowl with a mixer. When well blended add bananas, and flour mixture alternately. Pour into a loaf pan that has been greased and sugared. Bake 350º for one hour.
*********Note***************
If you have only one cup bananas, buttermilk may be added to make 1 ½ cups. Or make sour milk instead of buttermilk. 1 1/2 cups bananas are about 3 medium bananas.
Triple Recipe
4 ½ cups bananas
6 cups flour
1 ½ t. Salt
3 t. Soda
3 cups sugar
1 ½ cups shortening
6 eggs
Disinfectant/All Purpose Cleaner
(for counters and other surfaces)
1 Cup Vinegar
2 teaspoons Borax
1/4 Cup liquid dish soap
Mix all ingredients and pour into spray bottle. Add hot water to the mixture until the bottle is full. From Arlene
1 Cup Vinegar
2 teaspoons Borax
1/4 Cup liquid dish soap
Mix all ingredients and pour into spray bottle. Add hot water to the mixture until the bottle is full. From Arlene
Laundry Soap
1 Bar grated Fels Naptha Soap
1/2 Cup washing soda
1/2 Cup Borax
Mix together. For normal loads use 2 Tablespoons. For heavy duty loads use 3 Tablespoons. This laundry soap does not get sudsy.
From Arlene
1/2 Cup washing soda
1/2 Cup Borax
Mix together. For normal loads use 2 Tablespoons. For heavy duty loads use 3 Tablespoons. This laundry soap does not get sudsy.
From Arlene
Welcome
Welcome to Providentially Fed, a collection of recipes, tried and true, favourites from our kitchens. We acknowledge that though our pantries may be full or empty, our needs are met by our Heavenly Father as we are providentially fed.
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