3 c. flour
½ c. cocoa
½ t. salt
2/3 c. oil
2 c. sugar
1 ½ t. baking soda
2 t. vinegar
2 c. water
Mix dry ingredients and then add the rest of ingredients.
Beating as they are added.
Mix 2 more minutes.
Bake at 350 in an ungreased 9 x 13 pan.
Tuesday, May 4, 2010
Cobbler...Wiski-Style
Can of Comstock Pie Filling - Any fruit flavor
1/2 package of Duncan Hines Butter Cake mix
1/2 cube butter
This is super simple…and with ice cream, its super yummy!
Take the pie filling and spread it on the bottom of a 9 x 9 baking dish.
Take half the package of cake mix and evenly spread it out on top of the pie filling.
Melt butter and drizzle it over the top.
Then bake at 450 degrees for 15-20 minutes, until the top is as brown as you like it.
1/2 package of Duncan Hines Butter Cake mix
1/2 cube butter
This is super simple…and with ice cream, its super yummy!
Take the pie filling and spread it on the bottom of a 9 x 9 baking dish.
Take half the package of cake mix and evenly spread it out on top of the pie filling.
Melt butter and drizzle it over the top.
Then bake at 450 degrees for 15-20 minutes, until the top is as brown as you like it.
Easy Sweet Carmel Pecan Pie
1 baked pie shell – you can use the premade kind
1 can eagle brand sweetened condensed milk (I also tried it with different brands and it worked the same)
½ cup pecans
1 container Cool Whip (light is fine)
Remove wrapper from the condensed milk, put whole can in pot of water and boil for 2 hours.
Remember to check often and make sure the can is completely submerged in water, if not, the can will explode and you will have a mess on your hands.
After the two hours, remove can and let cool (it will be hot, duh)
Once cooled, pour the milk (now caramel) over pecans in baked pie shell.
Refrigerate for awhile and then top with Cool Whip.
Viola…you’re done! I’ve also used the caramel as a cake topping for a devils food cake and it was way yum!
1 can eagle brand sweetened condensed milk (I also tried it with different brands and it worked the same)
½ cup pecans
1 container Cool Whip (light is fine)
Remove wrapper from the condensed milk, put whole can in pot of water and boil for 2 hours.
Remember to check often and make sure the can is completely submerged in water, if not, the can will explode and you will have a mess on your hands.
After the two hours, remove can and let cool (it will be hot, duh)
Once cooled, pour the milk (now caramel) over pecans in baked pie shell.
Refrigerate for awhile and then top with Cool Whip.
Viola…you’re done! I’ve also used the caramel as a cake topping for a devils food cake and it was way yum!
Banana Banana Bread
2 c. all-purpose flour
1 tsp. baking soda
¼ tsp. salt
½ c. butter
¾ c. brown sugar
2 eggs, beaten
2 1/3 c. mashed overripe bananas
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
2. In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
3. Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.
1 tsp. baking soda
¼ tsp. salt
½ c. butter
¾ c. brown sugar
2 eggs, beaten
2 1/3 c. mashed overripe bananas
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
2. In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
3. Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.
Grandma’s Biscuits
2 c. flour
3 t. baking powder
1 t. salt
¼ c. shortening
¾ c. milk
Mix and roll out.
Cut as desired.
Bake at 450 until golden brown.
3 t. baking powder
1 t. salt
¼ c. shortening
¾ c. milk
Mix and roll out.
Cut as desired.
Bake at 450 until golden brown.
Grandma’s Apple Sauce Raisin Cake
2 c. flour
1 ½ t. baking soda
¾ t. salt
½ t. allspice
1 c. raisins
½ c. shortening
½ t. cinnamon
½ t. nutmeg
1 ½ c. sugar
2 eggs, unbeaten
2 t. cocoa
1 ½ c. applesauce
1 c. nuts
Mix as you would any other cake.
Fold in raisins and chopped nuts.
Bake at 350 for an hour. Test with toothpick.
1 ½ t. baking soda
¾ t. salt
½ t. allspice
1 c. raisins
½ c. shortening
½ t. cinnamon
½ t. nutmeg
1 ½ c. sugar
2 eggs, unbeaten
2 t. cocoa
1 ½ c. applesauce
1 c. nuts
Mix as you would any other cake.
Fold in raisins and chopped nuts.
Bake at 350 for an hour. Test with toothpick.
Grandma’s Baked Beans
Large can pork & beans (1lb. 14 oz. can)
1 c. brown sugar
½ onion chopped
½ bell paper, diced
2 t. vinegar (grandma doesn’t add)
½ bottle (14 oz.) ketchup
salt & pepper
Mix and pour in baking dish.
Top with bacon if desired.
Bake 1 hour at 350 degrees.
1 c. brown sugar
½ onion chopped
½ bell paper, diced
2 t. vinegar (grandma doesn’t add)
½ bottle (14 oz.) ketchup
salt & pepper
Mix and pour in baking dish.
Top with bacon if desired.
Bake 1 hour at 350 degrees.
World’s Best Carrot Cake
4 eggs
½ cups vegetable oil and 3/4 cup applesauce
1 cup white sugar
1 cup brown sugar
3 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
3 teaspoons ground cinnamon
¼ teaspoon nutmeg
1 8oz can crushed pineapple DRAINED WELL!!!
3 cups grated carrots (Use the large side of the grater…like what you would use to grate cheese)
1 cup chopped pecans or walnuts (optional)
1/2 cup raisins (optional)
Frosting
1/2 cup butter, softened
8 ounces cream cheese, softened
3-3.5 cups powdered sugar
1. Preheat oven to 350 degrees. Grease and flour a 9x13 inch pan (or 2 9 inch rounds).
2. In a large bowl, beat together eggs, oil (and applesauce), sugar and 3 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon and nutmeg). Stir in carrots and pineapple. Fold in nuts and raisins. Pour into prepared pan.
3. Bake in the preheated oven for 40 to 50 minutes (35-45 minutes for rounds), or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
4. To Make Frosting: In a medium bowl, combine butter, cream cheese, powdered sugar. Beat until the mixture is smooth and creamy. Frost the cooled cake. Refridgerate (I like it cold)
½ cups vegetable oil and 3/4 cup applesauce
1 cup white sugar
1 cup brown sugar
3 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
3 teaspoons ground cinnamon
¼ teaspoon nutmeg
1 8oz can crushed pineapple DRAINED WELL!!!
3 cups grated carrots (Use the large side of the grater…like what you would use to grate cheese)
1 cup chopped pecans or walnuts (optional)
1/2 cup raisins (optional)
Frosting
1/2 cup butter, softened
8 ounces cream cheese, softened
3-3.5 cups powdered sugar
1. Preheat oven to 350 degrees. Grease and flour a 9x13 inch pan (or 2 9 inch rounds).
2. In a large bowl, beat together eggs, oil (and applesauce), sugar and 3 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon and nutmeg). Stir in carrots and pineapple. Fold in nuts and raisins. Pour into prepared pan.
3. Bake in the preheated oven for 40 to 50 minutes (35-45 minutes for rounds), or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
4. To Make Frosting: In a medium bowl, combine butter, cream cheese, powdered sugar. Beat until the mixture is smooth and creamy. Frost the cooled cake. Refridgerate (I like it cold)
Saturday, May 1, 2010
Peppermint Schnapps
1/3 cup granulated sugar
1 16−oz. bottle light corn syrup
2 cups 80−proof vodka
2 teaspoons peppermint extract
Combine sugar and corn syrup in a 2 quart pan over medium heat.
Heat until sugar dissolves, stirring regularly (about 5 minutes).
When sugar has dissolved, add vodka and stir well.
Remove mixture from heat and cover tightly with lid.
Let cool.
Add peppermint extract to mixture and pour into a sealable bottle.
1 16−oz. bottle light corn syrup
2 cups 80−proof vodka
2 teaspoons peppermint extract
Combine sugar and corn syrup in a 2 quart pan over medium heat.
Heat until sugar dissolves, stirring regularly (about 5 minutes).
When sugar has dissolved, add vodka and stir well.
Remove mixture from heat and cover tightly with lid.
Let cool.
Add peppermint extract to mixture and pour into a sealable bottle.
Marcie's Caramel Corn
My friend Marcie used to make this in college for Sigma!
6 quarts popped corn
2 cups light brown sugar
1/2 cup white corn syrup
1/2 lb butter
pinch of cream of tartar
Keep popcorn in warm oven on low
Boil rest of ingredients for 5 mins
Pour over warm popcorn in large pans
Place in oven at 150 degrees for 1 hr
Stir every 15 mins
Cool and store in airtight containers or ziplock
6 quarts popped corn
2 cups light brown sugar
1/2 cup white corn syrup
1/2 lb butter
pinch of cream of tartar
Keep popcorn in warm oven on low
Boil rest of ingredients for 5 mins
Pour over warm popcorn in large pans
Place in oven at 150 degrees for 1 hr
Stir every 15 mins
Cool and store in airtight containers or ziplock
Cake Box Cookies
Mix 1 box any flavor of cake mix with 2 eggs and 1/3 cup of oil. Roll in balls, flatten and place on cookie sheets about 1 inch apart. Bake at 350 for about 6 - 8 minutes. Cool and frost.
Blueberry French Toast
I have fond memories of this recipe. My Aunt Sheri made this for Easter and Christmas for my Grandma. Its yummy. When I make it...I'll think of Grams and smile.
12 slices day-old bread, crust removed
2 packages (8 ounces each) cream cheese
1 cup fresh or frozen blueberries
12 eggs
2 cups milk
1/3 cup maple syrup or honey
Cut bread into 1-in. cubes; place half in a greased 13-in.x 9-in. baking dish.
Cut cream cheese into 1-in. cubes; place over bread.
Top with blueberries and remaining bread.
In a large bowl, beat eggs.
Add milk and syrup; mix well.
Pour over bread mixture.
Cover and chill 8 hours or overnight.
Remove from refrigerator 30 minutes before baking.
Cover and bake at 350 for 30 minutes.
Uncover; bake 25-30 minutes more or until golden brown and the center is set.
Sauce:
1 cup sugar
2 tablespoons cornstarch
1 cup water
1 cup fresh or frozen blueberries
1 tablespoon butter
In a saucepan, combine sugar and cornstarch; add water.
Bring to a boil over medium heat; boil for 3 minutes, stirring constantly.
Stir in blueberries; reduce heat.
Simmer for 8-10 minutes or until berries have burst.
Stir in butter until melted.
Serve over French toast.
12 slices day-old bread, crust removed
2 packages (8 ounces each) cream cheese
1 cup fresh or frozen blueberries
12 eggs
2 cups milk
1/3 cup maple syrup or honey
Cut bread into 1-in. cubes; place half in a greased 13-in.x 9-in. baking dish.
Cut cream cheese into 1-in. cubes; place over bread.
Top with blueberries and remaining bread.
In a large bowl, beat eggs.
Add milk and syrup; mix well.
Pour over bread mixture.
Cover and chill 8 hours or overnight.
Remove from refrigerator 30 minutes before baking.
Cover and bake at 350 for 30 minutes.
Uncover; bake 25-30 minutes more or until golden brown and the center is set.
Sauce:
1 cup sugar
2 tablespoons cornstarch
1 cup water
1 cup fresh or frozen blueberries
1 tablespoon butter
In a saucepan, combine sugar and cornstarch; add water.
Bring to a boil over medium heat; boil for 3 minutes, stirring constantly.
Stir in blueberries; reduce heat.
Simmer for 8-10 minutes or until berries have burst.
Stir in butter until melted.
Serve over French toast.
Jez's Famous Green Chile Chicken Enchiladas
This recipe comes from my friend Jez. Its AWESOME.
3 cans cream of chicken soup
1 can evaporated milk
1 big ass bag of cheese
1 bag of corn tortillas
1 1/2 cups green chile - Hatch Chiles are recommended
3 - 4 chicken pieces, depending on how much you want or how big the chicken pieces are (You can also use canned chicken)
Cook chicken, cut into pieces
Mix the cream of chicken soup, cooked chicken, chile, and evaporated milk in a large bowl
layer in a casserole pan
thin layer of sauce (so tortillas dont stick)
tortillas
sauce
cheese
tortillas
sauce
cheese
till the pan is full, stopping with the cheese layer
Bake at 350 for an hour or so, until the sides are bubbling and the cheese looks yummy crispy
THANK YOU JEZ!
3 cans cream of chicken soup
1 can evaporated milk
1 big ass bag of cheese
1 bag of corn tortillas
1 1/2 cups green chile - Hatch Chiles are recommended
3 - 4 chicken pieces, depending on how much you want or how big the chicken pieces are (You can also use canned chicken)
Cook chicken, cut into pieces
Mix the cream of chicken soup, cooked chicken, chile, and evaporated milk in a large bowl
layer in a casserole pan
thin layer of sauce (so tortillas dont stick)
tortillas
sauce
cheese
tortillas
sauce
cheese
till the pan is full, stopping with the cheese layer
Bake at 350 for an hour or so, until the sides are bubbling and the cheese looks yummy crispy
THANK YOU JEZ!
Raspberry Bars
1 stick butter
2 cups white chocolate chips
2 large eggs
½ cup sugar
1 cup flour
½ teaspoon salt
½ teaspoon almond extract
½ cup raspberry jam - I use Knotts Berry Farm Jam
¼ cup sliced almonds (optional)
Preheat oven to 325
Melt butter in microwave for 1 minute. Add 1 cup chips to melted butter. Let it sit.
Beat eggs until foamy. Add sugar beat until the egg mixture has a light lemon color, a few minutes.
Stir in butter mixture. Add flour, salt and almond extract. Mix.
Spread 2/3 mixture into prepared pan.
Bake for 15 to 17 minutes or until light golden brown around edges. Remove from oven.
Spread jam over warm crust. Warm jam a lil if you feel the need.
Stir remaining morsels into remaining batter. Drop spoonfuls of batter over jam. Sprinkle with toasted almonds.
Return to oven and bake for 25 to 30 minutes or until edges are browned.
Cool completely. Cut into bars.
2 cups white chocolate chips
2 large eggs
½ cup sugar
1 cup flour
½ teaspoon salt
½ teaspoon almond extract
½ cup raspberry jam - I use Knotts Berry Farm Jam
¼ cup sliced almonds (optional)
Preheat oven to 325
Melt butter in microwave for 1 minute. Add 1 cup chips to melted butter. Let it sit.
Beat eggs until foamy. Add sugar beat until the egg mixture has a light lemon color, a few minutes.
Stir in butter mixture. Add flour, salt and almond extract. Mix.
Spread 2/3 mixture into prepared pan.
Bake for 15 to 17 minutes or until light golden brown around edges. Remove from oven.
Spread jam over warm crust. Warm jam a lil if you feel the need.
Stir remaining morsels into remaining batter. Drop spoonfuls of batter over jam. Sprinkle with toasted almonds.
Return to oven and bake for 25 to 30 minutes or until edges are browned.
Cool completely. Cut into bars.
Baked Taquitos/Chimichangas
This is more of a method than anything. I tried these thinking there was no way they were going to be that good, I'm glad I was proven wrong! They turned out super good!
The first time I made them I used better (as indicated below). I've since experimented using nonstick spray and I can't tell the difference.
The same technique can also be used on chimichangas.
But yeah, overall, I’ll never fry another taquito!
Recipe/Method
Microwave corn tortillas between damp paper towels until they are very pliable. About a minute and a half to 2 minutes.
Spoon some meat mixture (I used leftover chile verde from the night before) onto each tortilla and roll. Place seam-side down on a cookie sheet sprayed with cooking spray.
While you're working on rolling up each tortilla, keep the already rolled ones covered with a damp paper towel, otherwise they may dry up and start to crack.
Brush the tops of each tortilla with melted butter, then sprinkle with a lil salt.
Bake at 375 until tortillas are golden brown and crispy.
*If you are making chimichangas (with flour tortillas) they are more pliable. I do not warm them in the microwave between damp paper towels and I do not worry about keeping them moist.
The first time I made them I used better (as indicated below). I've since experimented using nonstick spray and I can't tell the difference.
The same technique can also be used on chimichangas.
But yeah, overall, I’ll never fry another taquito!
Recipe/Method
Microwave corn tortillas between damp paper towels until they are very pliable. About a minute and a half to 2 minutes.
Spoon some meat mixture (I used leftover chile verde from the night before) onto each tortilla and roll. Place seam-side down on a cookie sheet sprayed with cooking spray.
While you're working on rolling up each tortilla, keep the already rolled ones covered with a damp paper towel, otherwise they may dry up and start to crack.
Brush the tops of each tortilla with melted butter, then sprinkle with a lil salt.
Bake at 375 until tortillas are golden brown and crispy.
*If you are making chimichangas (with flour tortillas) they are more pliable. I do not warm them in the microwave between damp paper towels and I do not worry about keeping them moist.
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