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Pumpkin Roll
Ingredients
CAKE; 3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup LIBBY'S 100%pure pumpkin
FILLING; 1 package (8 ounce) cream cheese softened
1 cup sifted powdered sugar
6 tablespoons butter, softened
1 teaspoon vanilla extract
Directions
PREHEAT oven to 375 degrees F. Grease 15x10inch jelly roll pan: line with wax paper. Grease and flour paper. Sprinkle towel with powered suger. COMBINE flour, baking powder, baking soda, cinnamon, cloves, and salt in small bowl. Beat eggs and sugar in large mixing bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into pan. BAKE for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack. BEAT cream cheese, powered sugar, butter, and vanilla in a small mixer bowl until smooth. Carefully unroll cake; remove towel. SPREAD cream cheese mix over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powered sugar before serving.
Caramel Pecan Rolls
Ingredients
Pillsbury Buttermilk Biscuits
pecans (pieces or halves)
1to 2 cups brown sugar
1 stick butter
1 to 2 teaspoons vanilla
Directions
Place pecan pieces in bottom of muffin tins. Make caramel as follows: Melt butter in large skillet. Add brown sugar and vanilla. Stir constantly until sugar is melted and smooth. Pour caramel over pecan pieces. Top with uncooked biscuits. Bake in oven until biscuits are golden brown per directions on can. Do not cool!!! Spoon out each biscuit and caramel topping (like an upside down cake) and serve warm
Flower Garden Cake
Ingredients
3/4 cup sugar
6 egg yolks, 6 egg whites separated
3/4 cup lemon juice
grated rind of 2 lemons
2 envelopes of plain gelatin
1/2 cup cold water
3/4 cup sugar
Angel food cake
whipped cream
Directions
4 Layer Dessert
Ingredients
1 stick oleo
1 cup flour
1\2 cup chopped nuts
1 8 ounce package of cream cheese
3 cups milk
1 cup powdered sugar
1 12 ounce tub cool whip
2 small packages of instant pudding
Directions
Beat together oleo, flour, and nuts. Press into a 9 by 12inch cake pan. Bake at 350 degrees about 20 minutes. Cool. Mix together cream cheese, powdered sugar and 1 cup of cool whip, spread on crust. Fix pudding according to directions, pour on cheese layer. Spread rest of cool whip over pudding, and sprinkle with nuts. Chill before serving.
Cheesecake Brownies
Ingredients
1 package (20 1/2 ounces) brownie mix-do not use syrup pouch
1 package (8 ounces) cream cheese, softened
1/3 cup sugar
1 egg
1/2 teaspoon vanilla
Directions
Prepare brownie mix as directed on package; spread in greased 13x9 inch baking pan. Beat cream cheese with electric mixer on medium until smooth. Add sugar, egg and vanilla and mix ONLY until blended. Pour cream cheese mixture over brownie mixture. Cut through several times with knife for marble effect. Bake at 350 degrees for 35-40 minutes or until cream cheese mixture is lightly browned. Cool and cut into squares.
Quick and Easy Cobbler
Oven Baked Spareribs Ingredients 2 pounds pork spareribs Directions In large pot of water, boil ribs until tender. In separate saucepan, add soy sauce, 3 cups of water, ketchup, brown sugar - bring to boil, turn down and add cornstarch to thicken. In a roaster pan, place drained ribs (slabs) and sauce, then add peppers, onions, spices. Bake (covered)at 425 degrees until tender. Remove lid towards end of baking. Continually check so ribs don't burn or sauce dries up. "Night Before Christmas" Coffee Cake Ingredients: 1/2 cup sugar Directions: Cream together sugar and butter. Then add eggs, milk, 1 package of yeast (2 tablespoons bulk yeast) dissolved in 3 tablespoons of warm water, flour, salt and vanilla. Beat all of these ingredients together. Then set dough aside and let it rise, until double in size. When your coffee cake dough has risen to double the size (this may take about 2 hours) put it in a 9x13" greased pan and spread with topping; Combine sugar, cinnamon, melted butter and nuts (you can use maraschino cherries or candied red and green cherries if you don't like nuts) Now place in a cold oven and leave it in there overnight to rise. The next morning turn oven to 350 degrees and bake for 1/2 hour. Take out and serve warm. This makes a large coffee cake or you can put the dough in two round pans instead. 2 Minute Microwave Fudge Ingredients: 1 pound of powdered sugar Directions: Mix all dry ingredients together in a 8x8 inch microwave safe pan (important to use this size pan). Add milk and vanilla extract. Place chunk of butter/margarine in center ( leave butter as whole do not chop up). Microwave on high for 2 minutes until bottom of dish feels warm. Stir vigorously and blend in chopped nuts. Put in mold or whatever and chill for 1 hour. * Use real butter for best results. Cape Cod Apple Cranberry Pie Ingredients: 1/ 2 cup sugar Directions: Combine first 7 ingredients. Cook 2 minutes, stirring until sugar dissolves. Add cranberries. Boil 2 minutes. Fold in apple slices and cool. Pour into pastry-lined 9 inch pan. Make lattice strips of pastry dough over filling. Trim edges. Bake at 425 degrees 40-45 minutes. Christmas Morning Casserole Ingredients: 2 pounds hot bulk sausage (mild can be used) Directions: In a large skillet, brown sausage, crumble and drain. Butter a 9x13 inch casserole dish. Place bread (torn into bite-sized pieces) in bottom of dish. Place sausage on top of bread. Sprinkle cheese over top. In a large bowl, mix beaten eggs, milk, salt and dry mustard. Blend well. Pour over other ingredients. Cover and refrigerate overnight. The next morning, bake at 350 degrees for 45 minutes uncovered.. Slice into squares The Best Pumpkin Bread Ingredients: 2 cups of canned pumpkin Directions: Heat oven to 350 degrees. In a large mixing bowl, combine the pumpkin, sugar, water, vegetable oil, and eggs. Beat until well mixed. Mix the rest of the ingredients into a separate bowl. Stir until combined. Slowly add the dry ingredients into pumpkin mixture, beat until smooth. Grease 2 9x5 inch loaf pans and dust with flour. Evenly divide the batter between the two pans. Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean. Cool for 10-15 minutes. Remove bread from pans by inverting them onto a rack and tapping the bottoms. Enjoy plain, buttered, or with cream cheese. Sometimes I like to add raisins to the batter Apple Bread Ingredients 1/2 cup vegetable oil Directions Mix first three ingredients and then add remaining ingredients. Pour into two small loaf pans, 8" x 4" that have been slightly greased and floured. Bake at 350 degrees for 90 minutes. Top with glaze. Boil 1 stick margarine, 1 cup sugar and 1/2 cup evaporated milk. Pour over baked bread. Peppy Pecan Tarts Ingredients 3 ounces cream cheese Directions Cream together cream cheese, margarine and plain flour. Form 24 balls and refrigerate for 30 minutes. Filling: Combine light brown sugar, margarine, egg, vanilla and chopped pecans. Press dough into tart pans and fill 1/2 full with filling. Bake 20 minutes at 300 degrees Twice Baked Potato Casserole Ingredients
1 cup soy sauce
1 cup brown sugar
1/2 cup ketchup
4 green peppers (diced or sliced)
4 red peppers (diced or sliced)
2 orange peppers (diced or sliced)
2 large Spanish onions (sliced)
1/4 cup ground garlic
to taste salt and pepper
3 cups water
as needed cornstarch for thickening
1/4 cup butter
2 beaten eggs
1/2 cup warm milk
1 pkg yeast (2 teaspoons bulk yeast) dissolved in 3 tablespoons warm water
3 cups flour
1 teaspoon salt
1/2 teaspoon vanilla
Topping:
2/3 cup sugar
1 tablespoon cinnamon
4 tablespoons melted butter or margarine
1/2 cup nuts or maraschino cherries, candied red or green cherries
1/2 cup cocoa
1/4 teaspoon salt
1/4 cup milk
1 Tablespoon vanilla extract
1/4 pound butter/margarine
1 cup chopped nuts
2 Tablespoons flour
1/4 teaspoon cinnamon
1 /4 teaspoon salt
1 teaspoon grated orange peel
1/2 cup maple syrup
1 Tablespoon butter
1 1/2 cups cranberries
3 cups sliced peeled McIntosh apples
Pastry for 2 crust 9 inch pie
8 slices bread, crusts removed
3/4 pound grated sharp cheddar cheese
8 large eggs, beaten
3 cups milk
1 1/2 teaspoons salt
1 1/2 teaspoons dry mustard
3 cups of sugar
1 cup of water
1 cup of vegetable oil
4 eggs
3 1/3 cups of all-purpose flour
2 teaspoons of baking soda
2 teaspoons of cinnamon
1 teaspoon of salt
1 teaspoon of baking powder
1/2 teaspoon of nutmeg
3/4 teaspoon of ground cloves
3 eggs
2 cups sugar
3 cups flour
1 cup chopped walnuts
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon vanilla
3 cups of apples (cut coarsely) or applesauce
1 stick margarine
1 cup plain flour
Filling:
3/4 cups light brown sugar
2 tablespoons margarine
1 egg, beaten slightly
1 teaspoon vanilla
1/2 cup chopped pecans
Ingredients
1 stick butter
1 cup sugar
1 cup milk
1 cup self-rising flour
2 small or 1 large can of peaches or mixed fruit.
Directions
Preheat oven to 350 degrees. Melt butter in a 13x9 inch pan. Pour in fruit; set aside. In a mixing bowl, mix flour, sugar and milk until well blended. Pour on to fruit mixture. Stir around to spread mixture just a little. Bake for 1 hour or until brown. Enjoy!
Chicken Paprika
Ingredients
2 tablespoons vegetable oil
2 1/2 to 3 pounds broiler-fryer chicken, cut up
2 medium onions, chopped
1 clove garlic, chopped
1/2 cup water
2 tablespoons paprika
1 teaspoon salt
1/2 teaspoon instant chicken bouillon
1/4 teaspoon pepper
1 medium tomato, chopped
1 green pepper, cut into 1/2 inch strips
1 cup dairy sour cream
Directions
Heat oil in 12-inch skillet until hot. Cook chicken over medium heat until brown on all sides, about 15 minutes; remove chicken. Cook and stir onions in oil until onions are tender; drain fat from skillet. stir water, paprika, bouillon cube (dry), pepper and tomato into skillet; loosen brown particles from bottom of skillet. Add chicken. Heat to boiling; reduce heat. Cover and simmer for 20 minutes. Add green pepper; cover and cook until thickest pieces of chicken are done, 10 to 15 minutes longer. Remove chicken; keep warm. Skim fat from skillet. Stir sour cream into liquid skillet. Heat just until hot. Serve with chicken. ( 6 servings.) Bread or rolls are the very traditional accompaniment for this dish.
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5 pounds all-purpose potatoes, peeled and quartered Directions |
Pecan Sticky Rolls Ingredients 1/2 cup sugar Directions In small saucepan, combine sugars, butter, lemon juice and cinnamon. Boil for 1 minute. Reserving 1/4 cup. Pour remaining mixture in a 9" round cake pan. Sprinkle with pecans. Separate rolls into 8 rectangles. Roll up beginning with short side. Seal edges. Cut in half. Place rolls cut side down in pan. Pour remaining 1/4 cup mixture over rolls. Bake for 30 minutes. Loosen sides. Do NOT remove pan. After 5 minutes remove pan and serve Apple Cake Ingredients 2 cups flour Directions Mix first 6 ingredients and pour into 9 x 13 greased cake pan. Slice 4 or 5 baking apples and place on top of batter. Combine 1 cup sugar, 2 tablespoons flour and 3 tablespoons butter, mix together and sprinkle this mixture on top of batter. Then sprinkle cinnamon and nutmeg on top and bake in oven at 325 degrees for one hour. Cherry Pineapple Dump Cake Ingredients Directions In a 9x13 inch glass casserole dish mix together cherry pie filling and crushed pineapple. Broken Angel Cake With Chocolate Chips Ingredients 1 angel food cake, prepared Directions Break cake up into uneven pieces and line them on the bottom of a 9x13 pan. Melt chocolate chips with water. Combine beaten egg yolks with sugar and fold into chocolate mixture. Beat egg whites until stiff peaks form and fold into chocolate mixture. Whip cream into soft peaks and fold into above mixture. Pour over pieces of broken angel food cake and refrigerate.
Baby Cheescakes Ingredients 2 (8 ounce) packages of softened cream cheese Directions
Blend cream cheese, sugar, lemon juice, vanilla and eggs with mixer. In muffin pans, place aluminum liners. Add one vanilla wafer round side up into each liner. Add cream cheese filling, about 2 Tablespoon each. Bake at 375 degrees for 15-20 minutes. Test for doneness with a toothpick. Let cool, chill. Add toppings (canned pie filling).
1/2 cup packed brown sugar
1/4 cup butter
1/4 cup lemon juice
1/2 teaspoon ground cinnamon
1/2 cup chopped pecans
2 (8 ounce) cans refrigerated crescent rolls
2 teaspoons baking powder
1/2 cup sugar
2 tablespoons butter or margarine or shortening
2 eggs
1 cup milk
4 or 5 baking apples
Sprinkle nutmeg and cinnamon
1 cup sugar
2 tablespoons flour
3 tablespoons butter
1 can cherry pie filling
1 can crushed pineapple drained
1 box butter flavored yellow cake mix
1 stick butter or margarine
1 cup shredded coconut
1/2 cup chopped pecans
Sprinkle entire box of cake mix over fruit careful not to have any big lumps.
Melt butter/margarine and drizzle over cake mix.
Sprinkle coconut and nuts over entire cake. Bake at 350 degrees for 1 hour.
1 package (12 ounces) chocolate chips
2 tablespoons water
3 egg yolks, beaten
2 tablespoons sugar
3 egg whites, beaten
1/2 pint whipping cream
2/3 cup granulated sugar
1 Tablespoon lemon juice
1 Tablespoon vanilla
2 eggs
1 box vanilla wafers
1 can pie filling (of choice)
Preheat oven to 350 degrees. Lightly coat a shallow 3 quart baking dish with non-stick cooking spray. Cook potatoes in a large pot with water to cover for 20 to 25 minutes, until tender when pierced. Drain well and return to pot. While potatoes are still hot, add butter and mash with a potato masher until smooth. Stir in 1 1/4 cup of cheese, milk, sour cream and eggs until blended. Then add 3/4 cup of scallions, 2 slices of bacon, crumbled; salt and pepper. Spoon into the prepared baking dish. Sprinkle with remaining 1/4 cup cheese and 2 slices of bacon, crumbled. Bake uncovered for 40 minutes or until the top is lightly golden brown. Sprinkle with remaining 1/4 cup scallions.
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