Recipe for apple dumplings.
2 cans crescent rolls
2 granny smith apples.
1 & 1/2 cups sugar. 1 can mountain*dew.
cinnamon to taste ( about 3-4)
2 sticks butter or margarine ( I use one of each)
Melt butter and mix with sugar & cinnamon.
Peel and core apples, cut into 8 pieces. Open rolls and place apple on wide end of roll. Do each roll the same way. Do like you do crescent rolls, except with an apple in it.place in baking dish or pan. I used a cake pan. Pour sugar and cinnamon -butter mixture over rolls. Pour mountain*dew over all and bake 45 minutes in a 325F oven.
Monday, September 15, 2008
Saturday, July 26, 2008
Homemade Bread
INGREDIENTS
* 1/2 cup warm water
* 3 (.25 ounce) packages active dry yeast
* 1/4 cup bread flour
* 1 tablespoon white sugar
* 2 cups quick cooking oats
* 2 cups whole wheat flour
* 4 1/2 cups warm water
* 1 1/2 tablespoons salt
* 2/3 cup brown sugar
* 2/3 cup vegetable oil
* 10 cups bread flour
DIRECTIONS
1. In the mixing bowl of an electric mixer, stir together 1/2 cup warm water, 1 tablespoon sugar, 1/4 cup bread flour, and yeast. Let grow for about 5 minutes. It will bubble almost immediately.
2. Measure oats, 4 1/2 cups warm water, whole wheat flour, salt, 2/3 cup sugar, and 2/3 cup oil into the mixing bowl. Mix on low speed with a dough hook for 1 to 2 minutes. Increase speed slightly, and begin adding bread flour 1/2 to 1 cup at a time until dough pulls away from sides of bowl. Humidity determines how much flour you need before the bread pulls away from the edge of the bowl. It is normal for the dough to be sticky.
3. Place dough in an oiled bowl, and turn to coat the surface. Cover with a damp cloth. Let rise in a warm spot for 1 hour, or until doubled in size.
4. Divide dough into 6 pieces. Shape loaves, and place in greased 8 x 4 inch pans. Let rise until dough is 1 inch above rim of pans, usually 1 hour.
5. Bake at 350 degrees F ( 175 degrees C) for 35 minutes, or until tops are browned. Let cool in pans for 10 minutes, and then turn out onto wire racks to cool completely.
INGREDIENTS
* 1/2 cup warm water
* 3 (.25 ounce) packages active dry yeast
* 1/4 cup bread flour
* 1 tablespoon white sugar
* 2 cups quick cooking oats
* 2 cups whole wheat flour
* 4 1/2 cups warm water
* 1 1/2 tablespoons salt
* 2/3 cup brown sugar
* 2/3 cup vegetable oil
* 10 cups bread flour
DIRECTIONS
1. In the mixing bowl of an electric mixer, stir together 1/2 cup warm water, 1 tablespoon sugar, 1/4 cup bread flour, and yeast. Let grow for about 5 minutes. It will bubble almost immediately.
2. Measure oats, 4 1/2 cups warm water, whole wheat flour, salt, 2/3 cup sugar, and 2/3 cup oil into the mixing bowl. Mix on low speed with a dough hook for 1 to 2 minutes. Increase speed slightly, and begin adding bread flour 1/2 to 1 cup at a time until dough pulls away from sides of bowl. Humidity determines how much flour you need before the bread pulls away from the edge of the bowl. It is normal for the dough to be sticky.
3. Place dough in an oiled bowl, and turn to coat the surface. Cover with a damp cloth. Let rise in a warm spot for 1 hour, or until doubled in size.
4. Divide dough into 6 pieces. Shape loaves, and place in greased 8 x 4 inch pans. Let rise until dough is 1 inch above rim of pans, usually 1 hour.
5. Bake at 350 degrees F ( 175 degrees C) for 35 minutes, or until tops are browned. Let cool in pans for 10 minutes, and then turn out onto wire racks to cool completely.
FIG NEWTONS
DOUGH:
1/2 c. butter
1/2 c. margarine
1/2 c. sugar
1/2 c. honey
2 large eggs
4 1/2 c. self-rising flour
Cream butter and margarine with sugar a spoonful at a time on medium speed. Beat in honey and eggs. Work in flour. Blend thoroughly. Refrigerate 1 hour.
FILLING:
1 pound can of drained figs cut in small pieces
1/2 c. sugar
1/2 c cold black tea
Put into a double boiler and cook over simmering water stirring often until the sugar dissolves. While stirring after sugar dissolves add:
1/2 c. finely ground pecans
1/4 t. cinnamon
1/ 6 t. ground ginger
Continue stirring and blend well. Let cook about 15 minutes. Take off of heat. Roll out dough on floured surface about 1/4 inch thick and about 5 inches wide. Spread filling down center of dough, leaving a margin on dough. Fold in half from longest side to longest side so that it is about 2 1/2 inches wide. Slice into 3 inch bars. Arrange 1 inch apart on a foil covered cookie sheet (shiny side down). Spray foil with Pam Cooking Spray. Bake at 400° about 8-10 minutes or until golden brown. Cool. Store in airtight containers. NOTE: If you are going to be storing for more than a couple of days, add a fresh apple to container to keep soft and moist.
DOUGH:
1/2 c. butter
1/2 c. margarine
1/2 c. sugar
1/2 c. honey
2 large eggs
4 1/2 c. self-rising flour
Cream butter and margarine with sugar a spoonful at a time on medium speed. Beat in honey and eggs. Work in flour. Blend thoroughly. Refrigerate 1 hour.
FILLING:
1 pound can of drained figs cut in small pieces
1/2 c. sugar
1/2 c cold black tea
Put into a double boiler and cook over simmering water stirring often until the sugar dissolves. While stirring after sugar dissolves add:
1/2 c. finely ground pecans
1/4 t. cinnamon
1/ 6 t. ground ginger
Continue stirring and blend well. Let cook about 15 minutes. Take off of heat. Roll out dough on floured surface about 1/4 inch thick and about 5 inches wide. Spread filling down center of dough, leaving a margin on dough. Fold in half from longest side to longest side so that it is about 2 1/2 inches wide. Slice into 3 inch bars. Arrange 1 inch apart on a foil covered cookie sheet (shiny side down). Spray foil with Pam Cooking Spray. Bake at 400° about 8-10 minutes or until golden brown. Cool. Store in airtight containers. NOTE: If you are going to be storing for more than a couple of days, add a fresh apple to container to keep soft and moist.
MY BEST GINGERBREAD
1/2 cup butter or shortening
1/2 cup granulated sugar
1 egg
2 1/2 cups sifted flour
1 1/2 teaspoons soda
1 teaspoon each of cinnamon & ginger
1/2 teaspoons each of cloves & salt
1 cup dark Molasses
1 cup hot water
Cream butter & Sugar, add beaten egg. Measure and sift dry ingredients. Mix molasses with hot water. Add dry ingredients, alternately with liquid a little at a time. Beat between each addition. Bake in paper lined pan 9"x9" x2", in moderate oven, 350 degrees for about 45 minutes or till toothpick comes out clean.
1/2 cup butter or shortening
1/2 cup granulated sugar
1 egg
2 1/2 cups sifted flour
1 1/2 teaspoons soda
1 teaspoon each of cinnamon & ginger
1/2 teaspoons each of cloves & salt
1 cup dark Molasses
1 cup hot water
Cream butter & Sugar, add beaten egg. Measure and sift dry ingredients. Mix molasses with hot water. Add dry ingredients, alternately with liquid a little at a time. Beat between each addition. Bake in paper lined pan 9"x9" x2", in moderate oven, 350 degrees for about 45 minutes or till toothpick comes out clean.
Bird food recipe
Submitted by Elmer Petershelm
Ingredients:
* 1 cup crunch peanut butter
* 2 cups quick oats
* 2 cups corn meal
* 1 cup pure lard (no substitutes)
* 1 cup white flour
* 1/2 cup white sugar
Directions:
Melt the peanut butter and lard over medium heat, being careful not to burn the mixture. Remove from heat and stir in remaining ingredients. Sunflower hearts, extra peanuts, or raisins can be added if desired. Pour mixture into containers and chill. Store in a cool place
.Peanut Butter Suet Dough or Bird Pudding
Submitted by Carrie Griffis
Ingredients:
* 1 cup melted lard or beef suet
* 1 cup peanut butter
* 2 cups quick oats
* 2 cups yellow cornmeal
* 1 cup all-purpose flour
* 1/3 cup sugar (optional)
Directions:
Melt lard and peanut butter together on a low burner. Take off heat, and add remaining ingredients. Spread on a cookie sheet, and allow to cool in the refrigerator until the mixture is just hard enough to cut into pieces. Store in freezer bags and use as needed.
Ingredients:
* 1 cup crunch peanut butter
* 2 cups quick oats
* 2 cups corn meal
* 1 cup pure lard (no substitutes)
* 1 cup white flour
* 1/2 cup white sugar
Directions:
Melt the peanut butter and lard over medium heat, being careful not to burn the mixture. Remove from heat and stir in remaining ingredients. Sunflower hearts, extra peanuts, or raisins can be added if desired. Pour mixture into containers and chill. Store in a cool place
.Peanut Butter Suet Dough or Bird Pudding
Submitted by Carrie Griffis
Ingredients:
* 1 cup melted lard or beef suet
* 1 cup peanut butter
* 2 cups quick oats
* 2 cups yellow cornmeal
* 1 cup all-purpose flour
* 1/3 cup sugar (optional)
Directions:
Melt lard and peanut butter together on a low burner. Take off heat, and add remaining ingredients. Spread on a cookie sheet, and allow to cool in the refrigerator until the mixture is just hard enough to cut into pieces. Store in freezer bags and use as needed.
Monday, July 21, 2008
Blueberry cake
July 2008
-->
Wednesday, July 16, 2008
Blueberry Cake recipe.
Blueberry Cake1 cup +1 teaspoon all purpose flour1 teaspoon baking powder1/2 teaspoon kosher salt1 stick unsalted butter1 cup sugar1/4 teaspoon vanilla2 large eggs2 cups blueberries (may use frozen) or mixraspberries and blueberries.1 teaspoon lemon juice (I omitted this)confectioners sugarPreheat oven to 350.You can use a spring form pan or a 9 inch round cake pan greased and floured.I used a bunte pan and bakers secret.Cream butter and sugar and vanilla until fluffy.Add eggs one at a time,beat well.Reduce mixerand slowly add flour and dry ingredients. Batter will be thick!!! Beat untill smooth. With aspoon stir in berries.Gently pour into cake pan.I had to scrape and pack mine into pan LOLBake for 1 hour.This is what the recipe says. I tested mine at 45 minutes and it was done.Cool about 10 minutes in the pan. Then turn onto cake plate and sprinkle with confectionerssugar. I doubled the recipe for this cake. It wasn't big enough for our blueberry eating crowd.
posted by zzop357 9:22 PM 0 Comments
Pumpkin Spice Cake8 jars w/ new lids1 cup raisins2 cups unbleached flour2 teaspoons baking soda1/4 teaspoon baking powder1/2 teaspoon salt2 teaspoons cloves (I don't use cloves I use pumpkin pie spice)2 teaspoons cinnamon1 teaspoon ginger4 eggs whipped2 cups sugar1 cup butter or margarine softened2 cups pumpkinPreheat oven to 325.Place oven rack in middle of the oven.Removetop rack from oven. You need a large baking sheet to place jars on and bake without touching.Wash drain and dry jars.Batter:Combine raisins flour and baking soda,baking powder and all the spices together. Combineeggs sugar and margarine and pumpkin together.Add flour mixture a little at a time till allmixed.Divide mixture between the 8 jars.Should be less than 1/2 full. Carefully wipe top and rims ofjars and place on baking sheet.Place baking sheet in the middle of the oven.Bake about fortyminutes.Place lids and rings in hot water till needed.When cakes are done carefully remove from oven.Place lid and ring on each on and place ontowel to cool.Cakes will seal as they cool.Cakes will keep up to a year.They don't last that long around here.Please be careful putting rings on, these are very hot.
Applesauce Cake1/3 cup shortening2 large eggs1 cup applesauce1 teaspoon baking powder1 teaspoon baking soda1/2 teaspoon cinnamon1/2 teaspoon cloves(pumpkin pie spice)1/3 cup pecans/walnuts optional( I don't use them,they get chewy)Rest is same as above.
July 2008
-->
Wednesday, July 16, 2008
Blueberry Cake recipe.
Blueberry Cake1 cup +1 teaspoon all purpose flour1 teaspoon baking powder1/2 teaspoon kosher salt1 stick unsalted butter1 cup sugar1/4 teaspoon vanilla2 large eggs2 cups blueberries (may use frozen) or mixraspberries and blueberries.1 teaspoon lemon juice (I omitted this)confectioners sugarPreheat oven to 350.You can use a spring form pan or a 9 inch round cake pan greased and floured.I used a bunte pan and bakers secret.Cream butter and sugar and vanilla until fluffy.Add eggs one at a time,beat well.Reduce mixerand slowly add flour and dry ingredients. Batter will be thick!!! Beat untill smooth. With aspoon stir in berries.Gently pour into cake pan.I had to scrape and pack mine into pan LOLBake for 1 hour.This is what the recipe says. I tested mine at 45 minutes and it was done.Cool about 10 minutes in the pan. Then turn onto cake plate and sprinkle with confectionerssugar. I doubled the recipe for this cake. It wasn't big enough for our blueberry eating crowd.
posted by zzop357 9:22 PM 0 Comments
Pumpkin Spice Cake8 jars w/ new lids1 cup raisins2 cups unbleached flour2 teaspoons baking soda1/4 teaspoon baking powder1/2 teaspoon salt2 teaspoons cloves (I don't use cloves I use pumpkin pie spice)2 teaspoons cinnamon1 teaspoon ginger4 eggs whipped2 cups sugar1 cup butter or margarine softened2 cups pumpkinPreheat oven to 325.Place oven rack in middle of the oven.Removetop rack from oven. You need a large baking sheet to place jars on and bake without touching.Wash drain and dry jars.Batter:Combine raisins flour and baking soda,baking powder and all the spices together. Combineeggs sugar and margarine and pumpkin together.Add flour mixture a little at a time till allmixed.Divide mixture between the 8 jars.Should be less than 1/2 full. Carefully wipe top and rims ofjars and place on baking sheet.Place baking sheet in the middle of the oven.Bake about fortyminutes.Place lids and rings in hot water till needed.When cakes are done carefully remove from oven.Place lid and ring on each on and place ontowel to cool.Cakes will seal as they cool.Cakes will keep up to a year.They don't last that long around here.Please be careful putting rings on, these are very hot.
Applesauce Cake1/3 cup shortening2 large eggs1 cup applesauce1 teaspoon baking powder1 teaspoon baking soda1/2 teaspoon cinnamon1/2 teaspoon cloves(pumpkin pie spice)1/3 cup pecans/walnuts optional( I don't use them,they get chewy)Rest is same as above.
Subscribe to:
Posts (Atom)
