Fudge Cake

2c. sugar 2 eggs

1/2 c. shorting 1 tsp. vanilla

1/2 c. hot water 1 1/2 tsp. baking soda

1/3 c. cocoa 1c. buttermilk

2c. + 2 Tbsp. flour

1/2 tsp. salt

Mix together water sugar, and shorting until creamy.  Add flour, cocoa, and salt; mix then add 2 eggs and vanilla.  Dissolve soda in buttermilk and add together.  Beat for 3 min.  Bake at 350 degrees for 25 to 30 min.  Best the next day!

High Altitude Add:

1/4 c. hot water

2 Tsp. flour

Bake @ 375 for 20 to 35 min.  I have always use the high altitude version

Waldorf Salad

Shredded Cabbage
Chopped Red Apple
Red Grapes sliced in half
Sliced Banana

Dressing:
Mayo, Cider Vinegar, and Sugar All To taste               
 

This salad was always at our holiday meals.  I was not very fond of it though.  :)

One Minute Penuche Icing

1 1/2 C brown sugar                     3/8 C milk
3/8 C margerine                           1 tsp vanilla
Combine in saucepan. Bring to boil and boil 1 minute.
Remove pan from heat and cool. Beat and spread.     Hazel Dean
 
We always had this on the applesauce cake.

Apple Sauce Cake

2 C Granulated Sugar                       

2 eggs (not beaton)
1 C Margarine or shortening                

2 C Seedless Raisins
4 C Flour (sifted)                         3 tsp soda (disolve in applesauce)
2 tsp cloves                                 1 tsp salt
2 tsp cinnamon                           1 tsp nutmeg
3 C applesauce                           1 C nuts (pecans or english walnuts)
Beat sugar and butter together, add eggs and beat until creamy.  Sift flour, measure and sift with the cloves, cinnamon, nutmeg, and salt.  Set aside.
Disolve soda in applesauce, add to the creamed mixture all at once along with all the flour,
only mix until all the flour is worked in, then add raisins and nuts.
Bake slow in 325-350 oven for 1 1/2 hours until done.
P.S- Put about 2 Tbsp flour on raisins and nuts and coat them, 
this will keep them from settling to the bottom.    Gladys Dean (step mother)  His mother had a recipe too though I have always made this one.

Emerald Salad

1 box Lime Geletin                1 C Pinapple juice                
12 Marshmellows                1/2 Pt. Heavy Whipped Cream   1 Pt Cottage Cheese            
1 C drained Crushed Pineapple 1/2 C Chopped Pecans or English Walnuts                           
Serve on Lettuce (or alone)                                                   
Whip Cream. Add marshmellows and pineapple juice to geletin and put on range. Heat until marshmellows are melted. 
Chill, remove from refrigerator and break up gelitin. Add pineapple, nuts, cottage cheese, folding, fold in whipped cream. 
Chill thoroughly.   

My family as a kid always had this.  Dougs family other than his dad is not fond of this.  

Pesto Chicken and Pasta

Okay I got this from a friend and I am in love with it!   Thanks Kim!!  It is just so stinkin easy.  

I grill chicken breasts often.  I slice them up or dice them and use them in different dishes.  So here is one more  :)

1 pkg of bowtie pasta

1/2 a container of Buitoni pesto w/ basil or to your liking

diced chicken

I also sprinkled on some parmesan cheese and served it with salad and garlic bread.  Nice summer meal. :D

Biscuits

My first attempt at biscuits after I was married was hockey pucks.  :)  I was on the phone in no time asking my mom what I had done wrong.  So, here is my mothers recipe for biscuits.

2c. flour

1/4c. shortening

1 tsp. salt

1 tblsp. baking powder

3/4c.-1c.  milk or water

Mix flour, salt, baking powder, and shortening; and mix ingredients till crumbly with pastry blender.  Then add milk.  Will be sticky.  Knead a few times adding flour if needed.  Pat out to the thickness of your cutter.  Fit tightly (without squishing) into pan.

Bake at 450 for 12 to 15 minutes.

I have made up a triple batch and made these into cinnamon rolls for breakfast.  Much quicker and my hubby prefers them to regular bread dough cinnamon rolls.  Yes I know he's weird.  :)  But they are pretty good.

Chocolate Turtle Waffle Cookies

 A friend fixed these and I had to share this recipe.  Thanks Laura!  They turned out great.  I have a Belgian waffle maker and they turned out like brownies.   Would be great for dessert with vanilla ice cream on top.  :)

  

1 ½ cups sugar

1 cup butter, softened

4 eggs

2 tsp Vanilla

2 cups flour

½ cup cocoa powder

¼ tsp salt

  

Turn waffle maker on and allow to “preheat”. Cream sugar and butter together. Beat eggs into creamed mixture, adding vanilla. Sift flour cocoa and salt together and mix into the creamed mixture. Spoon mixture into greased and hot waffle iron and cook 1-2 minutes.

 

Cookies from a Cake Mix

1 cake mix

1/2 c. oil

2 eggs

Optional 1 to 1 1/2 c. chips, nuts & candies

Place cake nix, oil and eggs in a Lg mixing bowl.  Mix until blended.  Add any optional ingredients and mix in.  Drop by rounded teaspoons 2" apart on cookie sheet.  Bake at 350 for 8 to 10 minutes.  Cool on wire rack.  

We just tried a butter pecan cake mix with chopped pecans.  Really good.  :)

Chocolate cake mix w/ peanut butter chips is good too.

I always buy a few cake mixes when they go on sale for quick last minute cookies.  Great for school parties.

KitchenAid Honey Oatmeal Bread Recipe #86974

Posted per request. Comes straight from my KitchenAid Owners Manual.  SL had picture of this bread on her blog.  Looked really good so asked for her recipe.  :)  I will have to get another bread pan.

by Kzim4

2¼ hours | 1½ hours prep | SERVES 32 , 2 loaves

1 1/2 c. water 1/2 c. honey 1/3 c. butter 5 1/2 to 6 1/2 c. flour 1c. quick oats 2tsp. salt 2pkgs. active dry yeast  (or 2 TBsp. from bulk) 2 eggs 1 egg white 1 TBsp. water oatmeal (for the top)

Place water, honey, and margarine in small saucepan.  Heat over low heat until mixture is very warm (120-130 degrees Farenheit).  Place 5 cups flour, oats, salt and yeast in mixer bowl.  Mix with dough hook on speed 2 (low) about 15 seconds.  Continue mixing, gradually adding warm water mixture and mix for 1 minute.  Add eggs and mix 1 minute longer.  Still on speed 2, add remaining flour, 1/2 cup at a time, and mix about 2 minutes, or until dough clings to hook and cleans side of bowl.  Knead on speed 2 about 2 minutes longer.  Place dough in greased bowl, turning to grease top.  Cover.  Let rise in warm place, free from draft, about 1 hour, or until doubled.  Punch dough down and divide in half.  Shape each half into a loaf.  Place in greased 8 1/2 x 4 1/2 x 2 1/2 inch baking pan.  Beat egg white and water together with a fork.  Brush top of loaves with mixture.  Sprinkle with oatmeal.  Bake at 375 degree farenheit for 40 minutes.  Remove from pans immediately and cool on wire racks.

No Crust Quiche

Mix in Blender

6 eggs

2c. milk

1c. Bisquick  (I use Pioneer Brand)

Spray a 13x9 pan with Pam.  Put your ingredients in pan then pour egg mixture over.  Bake at 350 F for 50-55 minutes.  When done baking let stand 5 minutes before serving.  This is a quiche which forms its own crust.  You may add any combination of ingredients you would like.  No measuring needed.

The other day my add ins were sautéed garlic, onion, and ham cubes in butter.  Added grated cheddar cheese to it and baked.  I also might have thrown in diced tomatoes. 

Lemonade

This is the best fresh lemonade I've had.  A girlfriend from high school gave me this recipe.

Blend in blender then strain.

2 c. water

1 c. sugar

2 cut up lemons seeded

Blend in blender then add to lemon juice mixture.

2 c. water

2 c. ice

Yam Bread

Tabor City Yam Bread  is from the kitchen of Four Rooster Inn Tabor City, North Carolina.  A gal brought it for our last Cooking club.  It was Great!

Preheat oven to 350 degrees.  Butter 8x8 loaf pan or 12 muffin cups

Blend together until creamy

6 Tbsp. butter

1 c. sugar

Beat in thoroughly:

2 eggs  

Add to this:

1 c. cooked and mashed sweet potatoes  

Sift together:

1/4 tsp. cloves

1/2 tsp. salt

1/4 tsp. soda

1/2 tsp. nutmeg

2 c. flour

2 tsp. baking powder

1/4 tsp. cinnamon 

To wet mixture, add dry ingredients alternately with:

1/3 - 1/2 c. milk

1/2 c. nuts

Pour into loaf pan and bake for 50-55 minutes.  Top with caramel icing if desired.  Freezes well.  Microwave to reheat.  May also be baked in lined muffin tins at 400 degrees for 15-20 minutes or, in madeline pan at 400 degrees for 10 minutes.

I just made this today.  It turned out great.  :)

Peanutbutter Popcorn

2qt. popped popcorn

1/2 c. sugar

1/2 c.  light corn syrup

1/2 c. peanut butter

1/2 tsp. vanilla extract

Bring sugar and corn syrup to rolling boil, stirring constantly.  Remove from heat.  Stir in peanut butter and vanilla extract.  Pour over popcorn and stir quickly to coat.

Douglas found this recipe on line some where.  We sure enjoy it.  :)

Cool Rise One Bowl Dinner Rolls

I like that I can make these up a day ahead.  Recipe is from Katie Hale Barnes posted in the Blue River's Best Cookin' book.

Can make 24 hours ahead of time.

2 3/4 to 3 1/4 cup unsifted flour

1/4 c. sugar

1/2 tsp. salt

1 pkg. active dry yeast

5 T. softened margarine

2/3 c. very hot tap water

Melted margarine

In a large bowl thoroughly mix 3/4 cup flour, sugar, salt and undissolved active dry yeast.  Add softened margarine.  Gradually add very hot tap water to dry ingredients and beat 2 minutes at medium speed with electric mixer, scraping bowl occasionally.  Stir in enough flour to make a soft dough.  Turn out onto a lightly floured board.  Knead until smooth and elastic, about 8 to 10 minutes.  Cover with plastic wrap, then a towel.  Let rest 20 minutes.  Punch dough down.  Turn out onto a lightly floured board.  Proceed with forming desired shapes.  Cover loosely with plastic.  Refrigerate 2 to 24 hours.  When ready to bake, remove from refrigerator.  Uncover dough carefully.  Let stand, uncovered, 10 minutes at room temperature.  Puncture any gas bubbles with a greased toothpick.  Carefully brush rolls with butter.  Bake in hot oven at 400 degrees about 10 to 15 minutes

Grandma's Rolls (not mine)

Made these for my wards Enrichment night dinner Nov. 08.  All but about 7 disappeared.    

This is from a cookbook (Blue River's Best Cookin') I got as a wedding gift.  Almost 16yrs ago. :)  Recipe was submitted by Margie Joy.  I make these when I have alot of time.  For a quick batch of rolls I use Cool Rise One Bowl Dinner Rolls.

4c. milk

1c. sugar

4c. flour

1/2 tsp. baking soda

5c. flour

1/2 c. butter

1pkg yeast

1 T. salt

1tsp. baking powder

Place in a heavy kettle and bring just to boil: milk, butter, and sugar.  Cool to lukewarm, then add 4 cups flour and yeast; mix, cover and set aside for 1 hour.  Stir down and add salt, soda, baking powder and remaining flour.  Mix well, cover and let rise.  Make into loaves or rolls and place in greased pans; let rise to almost double.  Bake in 375 degree oven for 30 minutes.  Grease tops with butter after removing from oven.  

You want to set these side by side in pan to rise.  I use a cookie sheet or jelly roll pan.  To get the rounded tops; say like at Texas Road House push dough through rounded thumb and forefinger and twist off.  Clear as mud?   I'll post photo later.  :)  

This dough also makes great cinnamon rolls.  To do this: Roll dough out to approximately 1/2 inch thick.  Top with lots of melted butter, about as much as you can get to stay on the dough.  Add a bunch of brown sugar, to suit your own desire for rich/sweetness; sprinkle with lots of cinnamon and some nutmeg; add raisins and/or chopped nuts, ( I like pecans), all to your own preferences.  Roll in to a fairly tight roll, jellyroll-style.  Grease bottom and sides of large baking dishes.  Slice with a serrated knife or with string into 1 inch thick slices and place together in prepared pans.  Let rise to almost double.  Bake at 375 degrees for 25-30 minutes.  Remove and while still hot frost.

My Thought

I have been a bit behind in my recipes.  :)  I had a goal to post at least once a week and boy have I fallen short.  :)   The idea for me is to print these out for my own personal cookbook.  And I could share in the meantime.

Elephant Ears :}

3 eggs 

1 c. milk

1 1/2 tsp. melted shortening

3/4 c. flour

1/2. tsp. salt

1 1/2 tsp. sugar

Beat eggs.  Add milk and shortening.  Beat again.  Add remaining ingredients and mix well.  Pour on hot, oiled skillet in 4-5 inch round circles.  Cook and spread applesauce and sprinkle w/ cinnamon.  Roll up crepe style and sprinkle w/ powdered sugar.  Serve warm

My kids LOVE these.  They devour these faster that I can pull them off the skillet.  :)

Brown Sugar and Cinnamon Oatmeal Mix

1c. brown sugar

2tsp. salt

2Tbsp. cinnamon

2tsp. nutmeg

8c. old fashioned rolled oats

1c. dried fruit any kind ya like (I used Sunmaid fruit bits 7oz)

Could also add walnuts or pecans.

Stir everything together, but oats and fruit, then add them in.  

To Make:  Heat 1 cup of oat mixture and 1/2 cup of water in microwave for 1 minute.

Stir and add milk.  Enjoy

This is my variation of the recipe I got from my SinL KeliAnn.

Spiced vanilla granola

4 c. old-fashioned rolled oats

1 c. chopped pecans

1/2 c. packed brown sugar

1/4 tsp. salt

1/2 tsp. cinnamon

1/4 tsp. ground nutmeg

1/3 c. vegetable or nut oil

1/4 c. pure 100% maple syrup

2 Tbsp. sugar

1 Tbsp. vanilla ( mexican is best)

preheat oven to 300F 

grease a large cookie sheet/baking pan with sides

In a large bowl mix the oats, pecans, brown sugar, salt, cinnamon and nutmeg.  Place on greased cookie sheet and in the oven to warm.

Combine oil, maple syrup, and sugar in a sauce pan and bring to a simmer over medium heat.   Remove from heat and stir in vanilla.  Pour over hot oat mixture, stir well use your hands to thoroughly combine.  Spread in prepared baking pan, bake stirring occasionally for 30 minutes or until golden brown.  Cool completely.  ( I do not stir)  Store in an airtight container at room temperature for up to two weeks.

I recived this recipe at our ward cooking class.  This disappears pretty fast around here.

Applesauce Muffins

1 3/4 c. flour

1 tsp. cinnamon and baking soda

1/2 tsp. salt and cloves

1 egg

1 c. applesauce

1/2 c. shortening

3/4 c. sugar

Mix well.  If desired fold in 1 cup of diced apples.  Turn into greased muffin pan or paper cups.  Bake @ 400 for 18 to 20 minutes

We all enjoy these quite a bit.

Crock Pot Roast

I got this ages ago off of FlyLady.  This is a neat site that I should really do more with.  :)  I am sure my house would be cleaner.  This is my favorite beef roast.  Always Great!!   I also use about a 4 lb roast.  :)

Serves 4

2lb beef pot roast - whole

4 cloves garlic

salt

Black pepper

GRAVY

Juices from roast

1 tbsp. cornstarch

4 tbsp. milk OR water

salt

black pepper

Wash pot roast and lay in crock pot, fat side down.  Slice garlic into thin slices and lay over the top, sprinkle lightly with salt and pepper.  Set dial on low and let cook, covered, for about 5 hours.  Some times, relative to shape of the roast, it will be done in 4 hours.

GRAVY:  Dissolve cornstarch in milk or water and put into stovetop pan with crockpot juices.  Cook over medium heat until thickened.

Serve with mashed potatoes and gravy made from the juices in the pot, some veggies and you've got dinner.

Stove Top Mac-n-Cheese

Got this recipe fro Alton Brown.  I tweaked it a bit though.  :)  I believe I leave out or half the salt.  This will feed my whole clan.  :)

3c. dry elbow macaroni

6 Tbsp. butter

2 eggs

8 oz. evaporated milk

1/2 tsp. Cholula hot sauce

1 tsp. salt

3/4 tsp dry mustard

12 oz sharp cheddar, shredded

In a large pot of boiling, salted water cook the pasta to al dente and drain.  Return to the pot, melt in the butter.   Toss to coat.

Whisk together the eggs, milk, hot sauce, salt, pepper, and mustard.  Stir into the pasta and add the cheese.  Over low heat continue to stir for 3 minutes or until creamy.  

Amish Friendship Bread

For those of you who would like to annoy your friends and family. :) Here's a recipe to share.  My mom brought this during her visit and we had a good time trying different flavors.  Gained about 10 lbs too.  :)

Starter

1 pkg active dry yeast

1 c. milk

1 c. flour

1 c. sugar

Note: Do not use metal bowls or Spoons and do not refrigerate procedure to make the starter

Dissolve yeast in small amount of warm water.  Mix all ingredients together in ample size bowl or jar (it will grow) This is day 1 of the recipe, then the next day go to day 2 and so on.

*DAY 1 Receive fermented starter in ziplock bag.  Do nothing! Put bag on counter.

*DAY 2 Squeeze bag several times.

*DAY 3 Squeeze bag several times.

*DAY 4 Squeeze bag several times.

*DAY 5 Squeeze bag several times.

*DAY 6 Add 1 cup flour, 1 cup sugar, and 1 cup of milk.  Squeeze bag several times.

*DAY 7 Squeeze bag several times.

*DAY 8 Squeeze bag several times.

*DAY 9 Squeeze bag several times.

*DAY 10 In large non-metallic bowl, combine batter with 1 cup milk, 1 cup flour and 1 cup sugar.  Mix with wooden or plastic spoon.  Take four one gallon ziplock bags and pour 1 up of starter in each.  Give these four starters with a copy of instructions to family and friends.

TO THE REMAINING BATTER IN BOWL, ADD:

1 cup vegetable oil                        2 cups flour

1 cup sugar                                   1/2 cup milk

1 tsp. vanilla                                 1/2 tsp. salt

2 lg eggs                                        2 sm. box vanilla pudding

1 1/2 tsp. baking powder              1 1/2 tsp. cinnamon

Grease bunt pan and dust with sugar.  Bake about 1 hr. at 325.

REMEMBER: Do not refrigerate starter! As air builds in the bag, let air out.  It is normal for the batter to thicken, bubble and ferment.

Try different pudding flavors!!  I tried chocolate but added about a bit of cocoa.  I also did Banana but added 1 mashed banana.  Lemon was good too.  Added lemon zest and a lemon glaze to that one.

Great Pizza Crust

This makes pizzas at home just as fast as delivery and the kids always enjoy adding the toppings.  My mom got this recipe from a friend.

1 pkg. yeast or 1 tbsp. yeast

1/4 c. warm water

1 tsp. sugar

1c. warm water 

2 1/2 to 3c. flour

1/2 tsp. salt

Mix first 3 ingredients, then set aside.  Mix together last 3 ingredients, then add yeast mixture. Dough should be a little sticky.  Let it rise for 20 minutes.

Grease a pan well.  Place dough on the pan and sprinkle with flour; pat out.  Bake at 425 for 10 minutes.  Remove add sauce and toppings.  Bake till done, bottom should be golden brown. Another 10 to 15 minutes.  Makes 1 cookie sheet pizza.  

Autumn Surprise

These look a bit lumpy but they are good eats:)  These are also all that are left of the 28 I made of this recipe.  Made 24 more applesauce muffins for a total of 52!!  I knew they would get eaten but that fast!!  aaahhhh  :)

2c. chopped apples (I slice w/ apple slicer/corer, cut each piece in half and cut into bowl.  I don't peel them either)

1c. sugar

1 1/2c. flour

1tsp. soda

1/2tsp. salt

1/2c. oil

1 egg, beaten

1tsp. vanilla

1/2c. nuts (I like walnuts)

1/2c. coconut

Mix apples and sugar.  Let stand until juice forms.  Soft in dry mixture (flour, soda and salt).  Add remaining ingredients.  Bake in a greased and floured 8x8 pan or muffin tins at 350 degrees for 30 mins.  As given by my grandmother (Hazel Dean).  I made these today.  :)  When I doubled the recipe I got 28 muffins.

Cranberry Pork Roast

Love this!  Nice, quick, and very yummy Sunday dinner!  Great with salad, rolls and potatoes.  I found this recipe in Fix-It and Forget-It Feasting with your Slow Cooker submitted by Phyllis attig, Mrs. J.E. Barthold, Kelly Bailey, and Joyce Kaut

2 1/2 - 3lb. boneless pork loin roast

16oz. can jellied cranberry sauce

1/2 cup sugar

1/2 cup cranberry juice

1 tsp. dry mustard

1/4 tsp. ground cloves

Sauce

2 Tbsp. cornstarch

2 Tbsp. cold water

1 tsp. salt

Place roast in slow cooker.  Combine cranberry sauce, sugar, cranberry juice, mustard, and cloves.  Pour over roast.  Cover and cook on Low 6-8 hours, or until meat is tender.  Remove roast and keep warm.  

Sauce:

Skim fat from juices.  Measure 2 cups, adding water if necessary.  Pour into saucepan.  Bring to boil over medium heat.  Combine the cornstarch and cold water to make a paste.  Stir into gravy.  Cook and stir until thickened.  Season with salt.  Serve on sliced pork roast.  

Sticky Pull-Aparts

This recipe I got from my last R.S. President.  It is great for a quick gooey breakfast.  She always served it on the first day of school.  I have made these often for a treat.

Sticky Pull-Aparts

18 or 20 Rhodes rolls (frozen)

1 pkg. jell-o cook 'n serve butterscotch pudding mix

1/2 cup butter

1/2 cup brown sugar

1/2 cup chopped pecans

1 tbsp. cinnamon

Grease bottom and sides of a bundt cake pan and sprinkle layer of pecans along bottom.  Arrange frozen rolls around bottom of pan.  Sprinkle dry pudding mix on top.

Melt butter, cinnamon, and brown sugar in microwave dish.  Mix well.  Pour over top of rolls.   Let rolls rise in cold oven overnight.  In morning, take out of oven and heat oven to 350 degrees.  Bake rolls for 25-30 minutes.  Invert over plate.

Cake mix Cinnamon Rolls

Okay I haven't tried these yet so maybe I shouldn't post; but I plan to  :)

Cinnamon Rolls

2 1/4 cups very warm tap water
2 1/2 teaspoons active dry yeast
1 white or yellow cake mix
5 cups flour

Cream Cheese Frosting

Filling
1/2 cup softened butter
1 cup brown sugar
2 tsp. cinnamon
1/4 cup chopped walnuts, optional
1/4 cup raisins, optional

In a large bowl, mix warm water and yeast together with a whisk. Whisk
the cake mix into the yeast water. With a spatula stir in the flour
one cup at a time. Let the dough stand in the bowl in a draft free
place for 45 minutes. Knead enough to punch down and roll to 18 x 10
inches. Add small amount of flour if needed for kneading.

Mix butter, brown sugar and cinnamon together. Heat in the microwave
for 15 seconds. Spread over rolled out dough. Sprinkle nuts or raisins
over the dough if desired.

Starting with the widest end, roll the dough into a tight log. Cut
into 1/2 to 1 inch slices. Place in a greased 9x13 pan. Allow the
rolls to raise another 25 minutes. Bake at 350 degrees for 19-23
minutes. Warm cream cheese frosting in microwave for 30-40 seconds.
Drizzle glaze over the baked cinnamon rolls.  Makes 15 cinnamon rolls.

Italian Bean and Sausage Soup

Italian Bean and Sausage Soup

12oz. jimmy deans sage sausage
2tsp. olive oil
1c. frozen chopped onions
2tsp. minced garlic (i use from a jar)
1 (28oz.) can of diced tomatoes
3c. of water
2c. med size pasta shells
2 chicken bouillon cubes or 2 tsp. instant granules
1 (19 oz.) can of Great Northern beans

Heat oil in a heavy 4-quart pot.  Add sausage, onion, and garlic.
Cook over high heat, stirring often, until sausage browns.  Add
tomatoes and their juices, the water, pasta, and bouillon to the pot.
Bring to a boil over high heat, stirring once or twice.  Reduce heat,
cover and simmer 7 minutes.  Meanwhile, rinse and drain beans.  Add to
the soup and simmer 4 minutes or until pasta is tender and beans are
heated through.  Serves 6