Preheat oven to 350
- 2 slightly beaten eggs
- 2 1/4 cups milk
- 1 tsp vanilla
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 2 cups day old bread, cubed in 1 inch pieces
- 1/2 cup brown sugar
- 1/2 cup raisins
Dissolve baking soda in milk; set aside. In large bowl add pumpkin, sugar, oil, and egg; stir. Add in flour, baking powder, cinnamon, salt and baking soda mixture. Mix well. Stir in chocolate chips and vanilla. Spoon onto cookie sheet. Bake for 10 to 12 minutes or until done.
In a large skillet, heat all ingredients except pecans. Allow to boil rapidly until mixture turns to the color of a paper bag (stirring constantly). On a large cookie sheet, evenly spread out the pecans (have them touching and covering approximately 1/3 of cookie sheet). Pour cooked mixture over the pecans, then allow to cool. Cover with melted chocolate if desired. Cool. Break into pieces.
Melt butter in saucepan and dissolve in sugar on medium heat, then add cocoa. Add the rest of the ingredients then bring to a boil on medium heat, stirring constantly. Let it boil for 2 minutes, continuing to stir, then remove from heat and let stand for a few minutes.
Cook either on the stove in a pot or in an electric frying pan. Stir. Bring to a boil and keep boiling to a hard ball stage. Color should change to a caramelized color. Once done pour onto a buttered cookie sheet. You can pour melted chocolate over the top if desired.
In a medium saucepan heat cocnut and corn syrup until bubbly around edges, NOT brown. Cool and then shape into oblong spheres. Place an almond on top of spheres. Make sure coconut is shaped tightly around the almond before dipping in melted milk chocolate. Place on wax paper and allow to cool.
Cream butter and sugar. Add vanilla and eggs. Sift in a separate bowl flour, salt and baking soda then add to creamed mixture. Add in oats then chocolate chips, nuts etc. Bake 10-15 minutes.
Beat sugar until smooth. Add butter and cream well. Add eggs and vanilla, and mix. Mix dry ingredients together in a separate bowl and then add to creamed mixture. Bake 8-10 minutes.
In a small heavy-bottomed saucepan, combine cream, lemon zest, and thyme sprigs, and bring to a simmer over low heat. Remove saucepan from heat, and allow the flavors to infuse the cream, 15-20 minutes. Pour cream through a sieve, and reserve. In a large bowl, whisk together egg whites and sugar until well combined. Whisk in flour and salt. Add melted butter, cream mixture, and lemon extract, and whisk until well combined, about 30 seconds. Pour batter into a medium pastry bag fitted with a # 11 round tip. Pipe silver dollar size (about 1 inch across) circles onto prepared baking sheet, leaving 2 inches between each cookie. Sprinkle each cookie with the picked thyme leaves, and bake for 15 minutes, or until edges turn brown. Transfer cookies to a wire rack to cool.
Beat eggs for 5 minutes with an electric beater. Slowly add in sugar while still beating. Fold in pumpkin and lemon juice. Mix the rest of the ingredients together in a separate bowl and fold into egg and pumpkin mixture. Pour the batter into a greased and floured jelly roll pan, lined with wax paper (grease the pan, line with wax paper, then grease and flour the wax paper, leaving tabs of wax paper coming out of either side to lift the cake when it's finished). Spread the batter evenly in the pan, as it will not even out itself while it's baking. Sprinkle batter with nuts if desired. Bake for 15 minutes. Immediately, turn cake out of pan onto a tea towel dusted with powdered sugar. Remove the wax paper and roll it up. When it's completely cool, unroll it and top with frosting.
Beat ingredients together. Spread on cake. Roll up again, without tea towel. Chill. Cut into slices with thread or dental floss and enjoy.
Cream butter and sugar. Beat in eggs, bananas, and vanilla. Combine flour, baking soda and salt in a separate bowl; add to creamed mixture and mix well. Pour into greased 15x10x1 baking pan. Bake for 20 minutes. Cool and frost.
Cream butter and cream cheese in a bowl. Add powdered sugar and vanilla. Beat well and spread over cooled bars.
Microwave popcorn, remove extra kernals and put popcorn into large bowl. Bring butter, corn syrup, sugar and vanilla to a boil the boil for 1 1/2 minutes. Pour over popcorn slowly while mixing. Let cool on a cookie sheet covered with wax paper
Microwave popcorn and sift out kernels. Melt chocolate in 25 second intervals stirring in between. Pour melted chocolate over popcorn and cool completely. May also mix in mini marshmallows, m&m minis or other treats in popcorn while chocolate still hot. Pour onto wax paper on cookie sheet and let cool completely.
Mix all ingredients together except chocolate chips. Put in large jelly roll pan (cookie sheet) or two 9x13 pans. Sprinkle chocolate chips on top. Bake in oven for 2-3 minutes. Take out and swirl with knife then add more chocolate chips on top. Bake for 18-22 minutes.
Put an equal amount of potatoes and onions in frying pan with hot oil. Make sure oil covers them. Fry until cooked thoroughly. Take out onions/potatoes and drain. Mix with whisked eggs and fry in pan. Serve very hot and fresh. Good with ketchup.
Boil roast juice and water. While continuing to boil, add cornstarch and flour. Simmer 30 minutes.
Sprinkle yeast over warm water and set aside. Combine sugar, butter and hot water in pan and stir until butter is melted. Mix until it cools down a little. Add eggs and 2 cups flour. Mix well. Add dissolved yeast. Add remaining flour and salt and stir until dough comes away from side of mixing bowl. Bake.
Sweet Roll Icing - Mix together 1 1/2 cups very soft, not melted, butter, 16 cups powdered sugar, 2 cups whipping cream, not whipped, 1/2 cup milk and 1 1/2 TBSP vanilla.
Caramel Nut Topping - Melt 1 lb butter in pan. Add 2 1/2 cups brown sugar, 2 TBSP cinnamon and 2 1/2 cups nuts, mixing until nuts have cooked for one minute.
Sprinkle yeast over warm water and set aside. Combine sugar, margarine and salt with hot water and stir until margarine is melted. Add beaten eggs and 1 cup flour, mix well. Stir in dissolved yeast thoroughly. Add remaining flour and stir until well mixed. Cover and refrigerate overnight.
Turn dough onto floured board. Divide into two portions. Roll each portion into rectangle 1/4 inch thick and spread with half of orange filling (see below). Roll up as for jelly roll. Cut into 1 inch slices and place into buttered muffin tins. Allow to rise 3 to 4 hours. Bake at 375 for 10-12 minutes or until done. Remove from oven and while still hot pour orange glaze (see below) over top.
Orange Filling - cream together 1/3 cup sugar, 1/2 cup margarine and grated rind of 1 orange
Orange Glaze - combine juice of f1 orange and 1 lb box powdered sugar and blend together until smooth.
Soften yeast in water for a few minutes. Mix ingredients together. Let rest for 5-10 minutes. Take dough out of bowl and knead once on counter or pastry cloth. Divide in half. Divide again, and then divide each piece into three sections (12 breadsticks). Form into shape, dip in or brush with melted butter. Roll in or shake on parmesan cheese. Place on cookie sheet. Lightly shake salad supreme on top of each breadstick. Let rise for 20 minutes. Bake for 15 minutes.
Mix flour, sugar, corn meal, baking powder and salt together. Add in milk, eggs, butter and oil. Pour into pan and cook 18-20 minutes.
In large bowl combine sour cream, whipped topping, pudding mix and milk. Stir well. In the bottom of a trifle bowl or other glass serving dish, put a layer of cookies, then a layer of pudding mixture, then a layer of bananas. Repeat until all ingredients are used. Refrigerate until serving.
Mix salad together and pour dressing over the top as needed
Salad Dressing Ingredients
Mix and Chill.
In top of double boiler, combine beaten eggs, sugar, cornstarch and limeade. Cook and stir about 15 minutes until thickened. Remove from heat and stir in food coloring. Cool. Fold in whipped cream. Serve with fresh fruit. This dip may be frozen or kept in refrigerator 1-2 weeks.
Combine flour, sugar, baking powder, baking soda and salt. Combine separately buttermilk, egg and oil. Mix wet and dry ingredients together. Add water as needed, up to 1/2 cup. Pour onto griddle to make silver dollar pancakes, sprinkle the middle with chopped pecans.
Mix flour, salt and baking powder. Add lard and cut into dry ingredients. Add 2 cups hot water. Work well and knead until no longer sticky. Let set at least 1/2 hour before rolling out. When cooking, turn only 3 times.
Mix in blender until desired consistency.
Combine room temperature butter and basil. Season generously with salt and pepper. Stir until well combined. Transfer to a piece of parchment or waxed paper. Roll into a cylinder, about 6 inches long and 2 inches in diameter;twist ends to seal. Refrigerate until very firm, about 2 hours. To serve, unwrap and slice crosswise. To store refrigerated, wrap in wax paper up to 1 week. To freeze, transfer cylinder, wrapped in wax paper, to a ziplock bag and freeze up to three months.
Combine corn and cream and bring to a boil, simmer 2-3 minutes until tender. Drain and save cream from corn. Make a paste with butter, flour and about 1/2 cup of the cream. Blend the paste into the remaining cream. Heat and simmer for 5 minutes. Add salt, accent, sugar and corn. Bring to a boil SLOWLY. Remove from heat. Add parmesan cheese right before serving.
Beat eggs until blended, add sugar, salt, vanilla and cinnamon. Mix thoroughly. Add milk gradually stirring constantly. Pour into buttered pyrex/casserole dish and cook 30-40 minutes until inserted knife comes out clean.
Cook ground beef. Add in enough spaghetti sauce to moisten beef then add a few TBSP ketchup to taste. Place tortilla on a plate and spread enchilada sauce on both sides. Then place sour cream followed by ground beef and cheese in the middle. Roll up and place in either two 8x8 pans or one 13x 9 pan. Continue to make enchiladas until all the meet sauce is used up. Then put sour cream and cheese across the top of the rolled up enchiladas in the pans. Cook for 15-25 minutes in the oven on 350.
Heat cream, salt and pepper in pan on medium stirring constantly until mixture thickens and turns off white. Take off burner and add parmesan cheese. Pour above sauce over cooked pasta and add in cooked chicken or ham.