Some of My
Favorite Recipes
Try the Conversion Calculators
If you don't find
something here try SOAR: Searchable Online Archive of Recipes
Recipe Web Rings
Apple Crisp
5 cups sliced,
peeled, apples
2 to 4
tablespoons sugar
2 tablespoons
lemon juice
1/2 teaspoon
ground cinnamon
1/2 cup regular
rolled oats
1/2 cup packed
brown sugar
1/4 cup flour
1/4 teaspoon
cinnamon
1/4 teaspoon
nutmeg
1/4 cup butter
Mix sugar,
lemon juice, and 1/2 teaspoon cinnamon; toss with apples.
Place apple mixture in baking dish coated with cooking
spray, set aside.
Combine
oats, brown sugar, flour, remaining cinnamon, nutmeg, and
butter until resembles coarse crumbs. Sprinkle topping
over apple mixture.
Bake at 375
degrees for 30 to 35 minutes or till apples are tender
and topping is golden. Serve warm with ice cream or whip
cream.
Jack Daniel's
Carrot Cake back to top
2 cups flour
2 teaspoons
baking powder
1/2 teaspoon
baking soda
1 teaspoon salt
2 1/2 teaspoons
cinnamon
2 cups sugar
1 1/2 cup
vegetable oil
4 eggs, beaten
2 cups grated
carrots
2 cups crushed
pineapple, drained
1 cup chopped
pecans
1/4 cup Jack
Daniel's
Sift flour
baking powder, baking soda, salt and cinnamon together.
Add sugar, vegetable oil, and eggs to sifted mixture,
stir. Add carrots, pineapple, pecans, and Jack Daniel's,
stir. Place in prepared 9" x 13" pan and bake
for 35 - 45 minutes at 350o, cool. Prepare
icing (combine 1 stick butter, 8 oz cream cheese, 1
tablespoon Jack Daniel's, and 16 oz powder sugar, mix
well). Ice cake.
Cranberry Vanilla
Cheesecake back to top
Crust:
12 vanilla sandwich cookies,
broken into pieces (such as Vienna Fingers)
5 tablespoons unsalted
butter, cut into pieces, room temperature
1/4 cup sugar
Filling:
2 vanilla beans, split
lengthwise
1/2 cup whipping cream
Cheesecake:
3 (8oz) packages of cream
cheese, room temperature
1 cup sugar
pinch of salt
4 large eggs
Topping:
1 12-oz bag fresh or frozen
cranberries
3/4 cup sugar
1/2 cup frozen cranberry
juice cocktail, thawed
1/4 cup water
- For crust: Position
rack in center of oven and preheat to 350o.
Wrap out-side of 9 inch springform pan with 2 3/4
inch-high sides with foil. Blend cookies, butter and
sugar in processor until crumbs stick together. Press
crumbs on bottom and halfway up sides of prepared pan.
Bake crust 10 minutes. Set aside. Maintain oven
temperature.
- For filling: using
tip of small sharp knife, scrape seeds from vanilla beans
into small saucepan; add beans. Add cream. Bring to
simmer over medium heat. Set aside uncovered, and cool to
room temperature. Discard beans.
- Blend cheese, sugar and salt
in processor until very smooth, stopping often to scrape
down sides of work bowl. Add vanilla cream mixture,
blend. Add eggs; process 5 seconds. Transfer filling to
crust.
- Bake cake until sides puff
slightly and center is just set, about 50 minutes. Place
uncovered hot cheesecake directly into refrigerator and
chill thoroughly, at least 6 hours or overnight.
- For topping: Stir
all ingredient in heavy medium saucepan over medium heat
until sugar dissolves. Increase heat; boil 3 minutes.
Press mixture through sieve set over large bowl, pressing
firmly on solids. Spoon warm topping over cold cake;
spread evenly. Cool until topping is set, at least 2
hours. (Can be made 1 day ahead, cover and keep chilled.)
Snickerdoodles (Cookies) back to top
1 cup shortening
1 1/2 cup sugar
2 eggs
2 2/3 cup flour
2 teaspoons
cream of tartar
1 teaspoon
baking soda
1/2 teaspoon
salt
Mousse Cake back to top
3/4 cup butter
1 cup heavy or
whipping cream
sugar
1 cup unsweetened cocoa
6 large eggs
2 teaspoons vanilla extract
1/4 teaspoon sail
1/2 cup flour
White Chocolate Glaze (below)
Optional Garnish (chocolate
leaves look great!) or chocolate to drizzle
- Preheat oven to 325o.
Grease bottom only of 9 inch springform pan.
- In 2-quart saucepan over low
heat, heat butter, cream, and 3/4 cup sugar until butter
just melts. Remove form heat; stir in cocoa. Freeze
mixture, stirring occasionally, until slightly thickened,
about 15 to 20 minutes.
- In large bowl, with mixer at
low speed, beat eggs, vanilla, and salt just until mixed.
Add flour and 3/4 cup sugar. On high speed, beat until
very light and fluffy, about 5 minutes. Stir about 1/4 of
egg mixture into cooled chocolate mixture then fold all
of chocolate mixture into remaining egg mixture. Pour
batter into pan. Bake 55 to 60 minutes until cake is firm
in center. (Cake will be very moist when done; standard
tests for doneness cannot be used.) Run thin-bladed knife
around edge of cake to loosen from side of pan. Cool cake
completely in pan on wire rack (cake will fall and leave
a deep indentation). Remove side of pan.
- Prepare White Chocolate
Glaze; spread over cake. Refrigerate until glaze is firm.
- Prepare Chocolate Leaves, or melt chocolate to drizzle; use to garnish cake.
- White Chocolate Glaze: In
1-quart saucepan over very low heat, melt 12 ounces white
chocolate, 1/2 cup powder sugar, and 1/4 cup shortening.
Death by
Chocolate back to top
1 brownie mix
1 cup Kahlua
4 boxes instant
chocolate mousse
4 Heath candy
bars (cut up)
2 medium
containers Cool Whip
Bake
brownies as directed in 9" x 13" pan and cool.
Pierce top of cooled brownies with fork. Sprinkle Kahlua
over top of brownies. Cover with plastic wrap and chill
overnight. Next day, prepare mousse as directed. In a
large trifle bowl using 1/2 of the brownies, cut and
arrange in trifle bowl, top with 1/2 of mousse, add 1/2
of cool whip, and 1/2 of Heath candy; repeat with
remaining ingredients.
Peanut Butter
Balls back to top
1/2 cup
peanut butter, 3/4 cup powder sugar, 3/4 crispy rice
cereal, 2 teaspoons butter, melted chocolate for dipping.
Melt butter
in sauce pan over low heat, peanut butter, stir till
melted. Remove from heat, stir in powder sugar and crispy
rice cereal. Wrap mixture in plastic wrap and cool in
refrigerator for 1 hour. Remove and roll mixture into
walnut sized balls for dipping.
Dip balls in
melted chocolate. Top with sprinkles or drizzle
with another color of chocolate if desired.
Chocolate Pizza back to top
Click on image to view larger photo
Melt
chocolate and add crispy rice cereal or marshmallows or
chopped nuts or use plain.
Place melted
chocolate in metal pizza pan.
Top with
items such as marshmallows, nuts, candied cherries, or
other candies before chocolate firms.
Drizzle with
white chocolate to resemble "cheese" topping on
real pizza.
Refrigerate
till firm.
Serve with
pizza cutter.
Nut Crescents back to top
1 cup softened
butter
1/3 cup sugar
1 teaspoon
vanilla
2 cups flour
1/2 cup chopped
pecans
sifted powder
sugar
Pear Crisp with
Cranberries back to top
Topping:
1
cup flour
2/3
cup brown sugar
1/2
cup oatmeal
1/4
teaspoon salt
1/2
cup chilled, unsalted butter, cut into pieces
Filling:
6
pears, peeled, cored and sliced
1
cup frozen cranberry orange sauce (thawed)
1/2
cup sugar
2
tablespoons flour
1/2
teaspoon cinnamon
1/4
teaspoon ginger
Topping: mix flour, brown sugar,
oatmeal and salt in bowl. Cut in butter with pastry
blender or fingertips until mixture resembles coarse
meal.
Filling: Toss pears, flour,
cinnamon, ginger, and cranberry orange sauce. Place in
8x8x2 buttered pan.
Sprinkle topping on pears. Place
pan on baking sheet (it will bubble over). Bake for 60
minutes at 350o. Cool at least 20 minutes before serving.
Serve warm with vanilla ice cream
or cold.
Apple Dumplings back to top
2 1/2 cups flour
1 teaspoon salt
3/4 cup
shortening
1/3 cup brown
sugar
1/4 cup raisins
1/4 cup chopped
walnuts
4 tablespoons
butter, softened
1 teaspoon
cinnamon
6 small apples
(Golden Delicious)
1 egg
1 1/4 cups apple
juice
1/2 cup pancake
syrup (maple flavored)
Make pastry
dough: mix flour and salt with fork, cut shortening into
flour. Sprinkle with 8 to 9 tablespoons cold water, one
tablespoon at a time, mixing with fork after each
addition. Shape dough into ball.
Mix brown
sugar, raisins, walnuts, butter, and cinnamon with fork
in small bowl.
Peel and
core apples (do not go all the way through apples).
Preheat oven
to 400o. Remove 1/3 cup pastry. Roll out dough
to make six 7-inch squares of pastry to cover apples.
Beat egg with 1 teaspoon water in small cup.
Center apple
on square of dough, divide the brown sugar mixture into
six equal parts, spoon brown sugar mixture in center of
each apple and mound on top. Brush the edges of each
pastry with the egg mixture. Bring points of pastry up
over apple. Pinch edges to seal. Use more egg mixture if
needed to seal. Repeat with rest of apples. Place in
greased 13 x 9 inch baking dish.
Roll out
remaining dough and cut out 12 leaves. Mark each leaf
with knife to resemble veins in leaf. Brush dumplings
with egg mixture and press 2 leaves on top of each
dumpling, brush with egg mixture. Press stems from apples
or cloves into top. Bake for 30 minutes.
Mix apple
juice and syrup. Pour over dumplings in baking dish. Bake
15 minutes longer, basting occasionally with syrup
mixture. Done when pastry golden and apples tender when
pierced with skewer.
Serve warm
on plate with syrup mixture.
Mini Cinnamon
Rolls back to top
1 (8-oz) can
refrigerated crescent rolls
1 1/2 teaspoons
sugar
1/2 teaspoon
cinnamon
1/3 cup powder
sugar
1 teaspoon milk
1 drop vanilla
Unroll
crescent roll dough and separate into 4 rectangles; pinch
seams to seal each of the four rectangles.
Mix sugar
and cinnamon; sprinkle evenly over dough.
Roll up,
jellyroll style, starting with a long side; press edges
to seal. Cut each into 5 slices, and place in lightly
greased 8-inch round cakepan.
Bake at 375o
for 12 minutes.
Combine
powder sugar, milk, and vanilla, stirring until smooth;
drizzle over warm cinnamon rolls.
Spritz Cookies back to top
1 cup butter
3/4 cup sugar
1 egg 1 tsp vanilla
2 1/2 cups flour
1/2 tsp baking powder
1 dash salt
- Cream butter and sugar; beat
in egg and vanilla. Sift dry ingredients together; add to
egg mix. Bake at 400o for 10 - 12 minutes. Use
cookie press to make designs. For Christmas color some
dough green and use tree press, top with sprinkles, red
sugar, or red hots before baking. A wreath shape with 1/2
candied cherry in the center is good for the holidays
also.
Chocolate Bars back to top
3/4 cup shortening
1 cup sugar
1 egg
1/4 tsp salt
2 squares melted unsweetened
chocolate
2 tbl milk
1/2 tsp vanilla
2 cups flour
- Cream sugar and shortening;
add egg, salt, melted chocolate, milk, and vanilla; beat
well. Gradually mix in flour. Use cookie press and make
long strips on baking sheet. Bake at 375o for
8 - 10 minutes. Break into chunks.
Oatmeal Cookies back to top
3/4 cup shortening
1 cup brown sugar
1/2 cup sugar
1 egg
1/4 cup water
1 tsp vanilla
3 cups uncooked oatmeal
1 cup flour
1 tsp salt
1/2 tsp baking soda
- Cream sugars and shortening;
beat in egg, water and vanilla until creamy. Add reaming
ingredients; mix well. Drop by rounded teaspoonfuls onto
greased cookie sheet. Bake at 350o for 12 - 15
minutes. (For variety add chopped nuts, raisins,
chocolate chips or coconut.)
Applesauce Cake (texture of fruit bread) back to top
2 cups sugar
2 tsp cinnamon
1 tsp cloves
1/2 tsp nutmeg
1 cup shortening
2 cups applesauce
2 eggs
2 tsp vanilla
1 tsp salt
2 tsp baking soda
2 tsp baking powder
2 cups chopped pecans
1 1/2 cups raisins
4 cups flour
- Cream shortening and sugar;
add eggs and applesauce; add cinnamon, cloves, nutmeg and
vanilla. Shift flour salt, soda, and baking powder; add
to batter. Mix in nuts and raisins. Pour batter into
greased and floured loaf pan. Bake at 350o for
1 hour. For holiday gifts, you can bake these in mini
loaf pans and wrap with colored plastic wrap and tie with
ribbons.
Recipe Ring
Apple Crisp
Chicken Alouette in Pastry
