~~~~~~~~~~~~~
~~~~~~~~~~~~~

(EDITED TO CLARIFY)

*Please note that the rice is to be cooked before combining with other ingredients.

Cream Puffs
 

Cream Puffs

1/4 cup butter or vegetable shortening
1/2 cup boiling water
1/2 cup sifted all-purpose flour
1/4 tsp salt
2 eggs, unbeaten


Add butter to boiling water. Heat until butter melts. Add flour & salt, all at once, stirring vigorously. Cook, stirring until mixture leaves sides of pan.

Remove: cool 1 minute. Add eggs, unbeaten, ONE at a time, beating with a spoon after each addition until smooth. Drop by heaping tablespoonfuls (it helps to have the spoon wet), 2" apart on greased baking sheets, shaping with a wet spoon into round which point up in the center.

Bake in hot oven of 450 degrees for 10 minutes, then at 400 degrees for 25 minutes. The cream puffs should be puffed high & golden brown.

Cool, cut a slit in one side of each puff & fill with cream puff filling, or a whipped cream or pastry cream. Serve dusted with confectioner's sugar. Or a frosted chocolate frosting.
Also good filled with ice cream.

I prefer them filled with Pastry Cream:

Pastry Cream

1 cup milk
7 Tbs. sugar
1 Tbs all-purpose flour
2 Tsp corn starch
1 egg
3 Tbs. butter
1/4 tsp. pure vanilla extract

Put the milk in a saucepan & bring to a simmer. Meanwhile, combine the sugar, flour & cornstarch in a mixing bowl & blend with your fingers to break up any lumps. Put the egg in a second mixing bowl & beat, gradually adding the cornstarch mixture, until smooth. Add about a quarter cup of the hot milk to the egg mixture, stirring rapidly with a wire whisk. Pour the warmed egg mixture back into the remaining milk that is still simmering, stirring constantly & rapidly with the whisk. Scrape the bottom & sides until it reaches the bubbling stage. Immediately turn off the heat. Stir in the butter & vanilla. There should be about one & a third cups. Pour & scrape the pastry cream into a bowl to chill.

About 1 & 1/3 cups

Banana Split Cake
 

I start with a yellow cake mix baked per the directions. Put a square in a bowl, top with crush pineapples, banana slices, sliced straberries, a drizzle od chocolate sauce, a scoop of frozen whipped cream, nuts and a cherry.

Toasted pound cake and yogurt
 

I place a slice of pound cake on the griddle and toast in in butter on both sides. Add any fruit flavored yogurt that you like. It delicious.

Simple Coconut Carmel sauce
 

Mountain Mick's simple Coconut Carmel sauce
for pancakes stack desert:clap:
Firstly make a stack of sweet pancakes 20 or 30 big ones:goodjob:

250gm dark brown sugar
200ml coconut cream/milk
150gm butter

put sugar and butter in lager pan or fry pan stir until sugar and butter melts together now add the coconut cream and stir in simmer for five minutes and pour over Pancake stack and serve with fresh homemade Vanilla Ice-cream.
also try it with Bananas :banana02:
Enjoy:rock:

Ricotta Cake
 

Chewy granola bars
 

These are addictive!

Cinnimon raison chewy granola bars;

Mix dry in one bowl, wet in another then combine.
2 c rolled oats
1 c ww flour
1/2 c wheat germ
3/4 c brown sugar
1/2 tsp salt
1/2 tsp cinnamon
3/4 c raisins
1/2 c walnuts

1 egg
1/2 c canola oil
1/2 c honey
2 tsp vanilla extract

Combine all together, press into a parchment lined(if you don't use the parchment you won't get them out!) 9x13 pan.(I use glass) Bake at 350 for 18 to 20 min. Until edges are starting to brown. Let cool in pan. Cut into bars.

I use some cookie icing to make squiggles on the bars. I also switch out the raisins and walnuts for pecans and choclate chips sometimes.

Carol M

Cornmeal Cookies! They are simple and really, really good and great if you are low on flour.
Preheat 350

1 1/4 cp cornmeal
1 1/4 cp flour
1/2 tps baking powder
1/2 tps salt

2 eggs
3/4 cp sugar
8 TBS butter
vanilla to taste

Cream butter and sugar
add eggs one at a time
add vanilla

mix your dry ingredients
add to wet

You can refrigerate and roll or just put it on a cookie sheet.
bake for 15 minutes

Milk Shakes without Ice Cream
 

 1-1/2 to 2 cups ice water
 1-1/2 cups nonfat dry milk powder
 2/3 cup sugar
 1/4 cup unsweetened cocoa
 1 teaspoon vanilla
 1 to 1-1/2 trays of ice cubes, as much as you can spare
 2 tablespoons corn oil plus a 5-second squirt of non-stick spray for emulsification purposes
Place all of the ingredients into the blender, including the oil and the non-stick spray. Use less water for thicker milk shakes and more water for shakes that are easy on your blender motor. The blender should be about 3/4's full. Place the lid on. Process for a full 2 minutes. Pour into cups and serve. Makes 4 - 12oz servings.


To make Vanilla Milk Shakes, omit the cocoa powder, reduce the sugar to 1/2-cup and add 1 tablespoon (yes a full tablespoon) of vanilla flavoring. For a french vanilla milk shake crack in an egg too.

What I had read was to always use the oil and spray.

We found that the oils gave this an after taste. So we tried it without the oil and spray tonight and they turned out just fine. We also try using carmel or strawberrie or any fruit added in makes a good shake also.

Hillbilly recipes
 

Vinegar Pie

1 baked pie shell ----Have ready
3 egg yolks ----beat in top of double boiler until light and lemon color
1 C. sugar
2 T. cornstarch
1/3 t. salt ----sift together and stir into beaten eggs yolks
2 C. boiling water ----Add gradually, stirring in
4 T. vinegar ----Add. Place in double boiler pan over hot water and cook until mixture thickens. Turn into baked pie shell. Top with butter if wanted.




Buttermilk Pie

4 eggs, beaten
2 C. sugar
2 T. flour
2/3 C. buttermilk
1/8 t. salt
1 stick butter, melted
1 t. vanilla
cinnamon

Combine, sprinkle top with cinnamon and turn into unbaked pie shell. Bake 400F, 10 minutes; reduce heat and bake 350F 25-30 minutes, or until pie is set


Custard Pie

3 eggs, beaten
2 C. milk
1/2 C sugar
1/4 t. salt
1 t. vanilla
1/4 t. nutmeg

Combine and blend well together. Turn into unbaked pie shell. Bake 350F for 1 hour or until center is firm.


DEEP DISH BLACKBERRY PIE

4 C. fresh blackberries
1 C. sugar
2 T. flour

Put berries in buttered bake dish or cake pan. Mix flour in sugar and sprinkle over berries. Trim pastry to 1 inch larger than bake dish or pan. Perforate and place over fruit, easing in to secure edges. Bake 450F 15 minutes, then 350F 30-45 minutes or until juice bubbles through slits and crust is golden brown.

HOT WATER PIE CRUST

Easy, easy, easy and bakes up better than cold water pie crust with NO effort.

Enough for a double crust

3/4 cp shortening or butter (I am a butter gal)
1/2 tps salt
1 tps milk
1/4 cp boiling water
2 cp flour

In a bowl combine butter, salt, milk and water. Stir/beat with a fork until creamy with butter incorporated.. I leave a few small bits floating..

Add in flour and quickly work together. I finish with my hands and quickly spread it into a regualr pie pan or a baking dish for deep pies or quiches.
If I am doing a pie.. I refridgerate the crust until it is firm like a cold water crust and then proceed as normal. If I am in a hurry and doing a berry pie in a dish or a quiche I prick the bottom and place in a hot oven to crisp bottom and cook a bit before adding filling.
This crust is just as flaky if not more than regualr crust that takes effort.. enjoy my secret!!!

Wonderful Fair Funnel Cakes
 

Wonderful Fair Funnel Cakes

1 egg
2/3 cup milk
1/4 teaspoon salt
2 tablespoons white sugar
1 1/3 cups sifted all-purpose flour
3/4 teaspoon baking powder
1 quart vegetable oil for frying
1/4 cup confectioners' sugar for dusting

1. Beat egg. Mix in milk. Sift flour, salt, sugar, and baking powder;
beat into egg mixture until smooth.
2. Pour oil into a heavy pan until it is 1 inch deep. Heat to 375 degrees F
(190 degrees C).
3. Pour batter through funnel into oil with a circular motion to form a spiral.
Fry until lightly brown; turn over to brown the other side.
Cook to golden brown, and remove to drain on paper towels.
Sprinkle with confectioner's sugar while still warm.
You can add nice fresh strawberries or other fruit on top of the funnel cake.

1 cup soft butter
3/4 cup brown sugar
3/4 cup white sugar
2 eggs
1 tsp. vanilla
1 tsp. baking soda
3 tbsp. hot water
3 cups flour
1/2 tsp. salt

1. combine soft butter, sugars and eggs. Add vanilla.
2. Dissolve baking soda in hot water. Add baking soda, flour, and salt.Mix well.
3. Drop by teaspoonful onto greased baking sheet at 1 inch apart.
4. Sprinkle brown sugar on each cookie.
5. Bake at 350 for 10-12 minutes.

Emma:)

White Chocolate Cherry Pie
 

Just wanted to share this recipe I made for Father's day dinner here.

It's in the Paula Deen chocolate celebration magazine (well worth buying, there are a gajillion good recipes there!).

White Chocolate Cherry Pie

Graham cracker crust, storebought or homemade

Filling:

6 squares white chocolate (6 oz total)
3 tbsp heavy cream
2 8 oz packages cream cheese
1/2 c powdered sugar
1 can cherry pie filling.

Melt the white chocolate with the cream being careful not to scorch. Let cool and beat with cream cheese till smooth then add sugar and beat till creamy smooth. Spoon into a graham cracker pie crust and chill for 2 hours. Top with cherries and serve. Oh my goodness - it wasn't good, it's sinful.

It was better the next day after chilling overnight. It'd be great with other fruit too, or even on it's own.

Clafouti
 

I just tried this today, served with vanilla ice cream it's pure heaven!

The picture is mine, the recipe is not. :)

http://www.tinkletimes.com/storage/j...8/Claufati.jpg

Julia Child’s Clafouti
serves 6-8

1 1/4 cups milk
1/3 cup sugar
3 eggs
1 Tablespoon vanilla
1/8 teaspoon salt
1/2 cup flour
3 cups cherries, pitted
1/3 cup sugar
powdered sugar

In a blender blend the milk, sugar, eggs, vanilla, salt and flour. Pour a 1/4 inch layer of the batter in a buttered 7 or 8 cup lightly buttered fireproof baking dish. Place in the oven until a film of batter sets in the pan. Remove from the heat and spread the cherries over the batter. Sprinkle on the 1/3 cup of sugar. Pour on the rest of the batter. Bake at 350 degrees for about for about 45 minutes to an hour. The clafouti is done when puffed and brown and a knife plunged in the center comes out clean. Sprinkle with powdered sugar, serve warm.

And DON’T forget the ice cream!

Lemon Cream Cheese Cake

Combine 30 crushed graham

crackers, 1 TBSP sugar and 1

stick of melted margerine( or

1/2 cup butter) and press 3/4
this mixture on the bottom of a

cake pan 9 x 13. Save the rest

for topping on the cake.

Lemon Filling
1 package (3 ounce Lemon gelatin

dissolved in one cup of boiling

water and cooled.)
I put in the the refrigerator

and let it get almost to a soupy

consistency....you want it good

and cold, but not quite set.
1 tall can of evaporated milk..I

usually use Carnation. You want

to put this in the freezer, but

do not freeze it...let it get ice

cold, chill thoroughly.
1 cup sugar
1 teaspoon vanilla
1 package 8 ounce Cream

Cheese..let it set at room temp.

so it will be nice and soft to use.
Beat the cold canned milk at high

speed in a large bowl until it is

thick and looks like whipped

cream.
Beat the cooled Lemon gelatin

until it is foamy, add to the

whipped milk, beating

constantly,. Add sugar, vanilla

and cream cheese in small

portions, continue to whip in

mixer.
When well blended, whip about

three minutes more, and pour on

top of the crumb mixture in the

pan. Sprinkle with remaining

crumbs, and refrigerate at least

four hours or overnight.
This is so lucious and creamy...a

wonderful dessert

Angel-Strawberry Torte
 

Angel-Strawberry Torte

1 loaf angel food cake or 2/3 tube cake
1 bag frozen or 2 pints fresh strawberries
1 box vanilla instant pudding (bi box)
3 cups milk
Whipped topping
strawberries for garnish

Break cake into bite size pieces to cover 9x13 pan. prepare pudding using milk. Pour prepared puddin over cake and top with cut strawberries. Cover with whipped topping. Garnish with halved strawberries. Serves 12.

This recipe was found in "Loaves and Fishes II Recipes from the Eastern Shore of Mobile Bay"

I tried this recipe, its in the oven as we speak. However I made the airhead mistake of forgetting to move my oven rack, so the bottoms burned. Just thought someone else might want to learn from my mistake LOL :bash:

sweet ricotta pudding
 

butter
plain fine dry bread crumbs
1 2/3 cups ricotta (15 ounces)
2 large eggs
1/4 teaspoon cinnamon
1/8 teaspoon salt
4 tablespoons honey

Preheat oven to 375°F with rack in middle.

Butter a 9-inch glass or ceramic pie plate with some of butter, then spread bread crumbs in plate to coat.

Blend ricotta, eggs, cinnamon, salt, and honey until very smooth. Pour batter into pie plate. Bake in middle of oven until puffed, golden, and just set, about 25 minutes. Cool pudding on a rack. Top with fruit/nuts and a little drizzle of honey.

There are no exact amounts on this - a favorite treat.

Milchrice

Drain & rinse cooked rice (I use leftover cold rice)
Return rice to pot, cover with milk. Simmer on low heat stirring frequently, adding more milk as necessary. (This will thicken up as it absorbs the milk)

Serve with cinnamon, sugar and butter to taste.

Blueberry Surprise French Toast Pudding
 

Blueberry Surprise French Toast Pudding
Adapted by Kathy Jorgensen from Taste of the Midwest by Midwest Living

Ingredients:
12 slices Dry White Bread, cut into ½ cubes (8 cups)
1 8-ounce Package Cream Cheese, cut into ½ inch cubes
2 cups Fresh or Frozen Blueberries
12 Eggs
2 cups Milk
½ cup Maple Syrup


Directions:
1. Place half of the bread cubes over the bottom of a well-buttered 13x9x2-inch baking dish.
2. Sprinkle cream cheese and blueberries over bread cubes.
3. Arrange remaining bread cubes over blueberries.
4. In a large bowl, beat eggs. Add the milk and syrup. Beat. Pour over bread mixture. Cover and chill for 2 to 24 hours.
5. Bake, covered, at 375 degrees for 25 minutes. Uncover and bake about 25 minutes more or until a knife inserted comes out clean and topping is puffed and golden brown. Let stand 10 minutes before serving.
6. Serve warm with additional maple syrup or blueberry-flavored syrup.

Homemade Pudding Mixes
 

Vanilla Pudding Mix
3 c. nonfat dry milk
4 c. sugar
1/2 tsp. nutmeg
1 tsp. salt
3 c. cornstarch
1/2 tsp. vanilla extract
Mix all except the vanilla, and store in an airtight container. To prepare, mix 1/2 c. of mix to 2 c. milk. Heat and stir constantly while boiling. Cool, then add 1/2 tsp. vanilla extract.

Chocolate Pudding Mix
2 1/2 c. nonfat dry milk
5 c. sugar
3 c. cornstarch
1 tsp. salt
2 1/2 c. unsweetened cocoa
Mix and store in airtight container. To prepare, add 2/3 c. mix to 2 c. milk. Heat and stir constantly while boiling. Cool, then serve.

Coconut Cream Pudding Mix
3 c. nonfat dry milk
4 c. sugar
1 tsp. salt
3 c. cornstarch
1 1/2 c. shredded unsweetened coconut
1 tsp. coconut extract
Mix the extract and the shredded coconut in a small bowl until the extract is absorbed. Add the coconut to the other ingredients and store in airtight container. To prepare, add 2/3 c. mix to 2 c. milk. Heat and stir constantly while boiling. Cool, then serve.

Butterscotch Pudding Mix
2 c. nonfat dry milk
5 c. brown sugar, packed
1 tsp. salt
3 c. cornstarch
Mix and store in airtight container. To prepare, add 1/2 c. mix to 2 c. milk. Heat and stir constantly while boiling. Cool, then serve.

REALLY yummy apple cake with butter sauce
 

1/4 C butter, softened 1 t cinnamon
1 C sugar 1/4 t salt
1 egg 1/4 t nutmeg
1 t vanilla 2 tart apples, cored, peeled and grated
1 C all purpose flour
1 t baking soda


Ceam butter and sugar together. Beat in egg and vanilla, set aside. Combine flour, baking soda, cinnamon, salt and nutmeg; gradually add to ceamed mixture. (mine was very dry). Fold in apples. Pour into a greased 8x8 baking pan. Bake at 350 for 40 to 45 minutes. Serve Wam with butter sauce. Makes 12 servings.

BUTTER SAUCE

1/2 C butter 1/2 C packed brown sugar
1/2 C sugar 1/2 C half and half

Melt butte in sauce pan; stir in sugar, brown sugar and half and half. Bring to a boil over medium heat, stirring constantly. Reduce heat; simmer uncovered for 15 minutes, stirring occasionally.

Taste of Autumn Gooseberry Patch cookbook.

Recipes Wanted
 

I am seeking two recipes. One is for a pizza crust that you make in a jar and shake. You pour it out on a baking pan and bake for twelve minutes and then pull it out and put toppings on it. It is pretty thin.

The other is a recipe for breads that you make in opened cans like coffee or bean cans. You take the batter which is like banana nut bread batter and pour it into the greased cans up to 1/3 from the top, then you place the cans in a casserole with water in it and bake them. They rise just up to the top and then you can put a plastic lid on them after they cool and wrap them like a gift.

I had these recipes in an old cookbook that has come up missing.

Thanks for your help.

Caramel Graham Crackers
 

24 2-1/2" cinnamon graham crackers
1/2 cup maragarine
1/2 cup butter
1 cup brown sugar
1 cup pecans, chopped

Line 10.5"x15.5" baking sheet with foil
cover with single layer of crackers
Mix margarine, butter, and brown sugar in saucepan, bring to a boil
Cook for 2 minutes
Pour mixture over crackers; sprinkle nuts on top

Bake in preheated overn (350) for 12 minutes
Cut into triangles while warm (pizza cutter works good)

Pumpkin Squares

4 Eggs 1 tsp Baking Powder
1 c Oil 1 tsp Baking Soda
2 c Sugar 2 tsp Cinnamon
1 - 1/2 c Pumpkin 2 c All-Purpose Flour
1/2 tsp Salt

Mix all ingredients together; pour into a greased jelly-roll pan. Bake at 350 degrees for 25 minutes. Cool and frost. Makes 3-1/2 to 4 dozen.


Frosting

8 ox pkg Cream Cheese, 1-1/2 c Powdered Sugar
softened 2 tsp Vanilla Extract
1/2 . plus 2 T margarine 2 tsp Milk

Blend all ingredients together with an electric mixer on medium speed until smooth.

Sopaipillas -
http://homesteadingrecipes.blogspot....paipillas.html

Sweet Potato Pudding -
http://homesteadingrecipes.blogspot....o-pudding.html

Five Ingredient Ice Cream -
http://homesteadingrecipes.blogspot....ice-cream.html

Baked Doughnuts -
http://homesteadingrecipes.blogspot....doughnuts.html

Rainbow Jello
 

Need to make this a day ahead.

Arrange 6-8 boxes of jello in nice color arangement.

Mix 1 box with 1 c boiling water. Divide in 1/2. Into the first 1/2 add 4T ice water. Stir and pour into pan. Because this will be so colorful, I like to use a clear baking dish. Refrigerate until just set. To other 1/2 whisk in 1/4 c sour cream. Pour on top of first layer. Refrigerate until set. Repeat with other jellos. Do not let dry-out in between layers or layers will seperate.

Jello brand now makes grape and berry blue and cranberry is available at holiday time.

Overnight Cherry Salad

Make in the morning for supper or make the day before for an earlier meal.

12 oz Cool Whip
1 can cherry pie filling
1 can Eagle condensed milk
1 can Dole crushed pineapple (drained).
1/2 cup chopped pecans or walnuts (optional)

Mix all ingredients together and place in fridge. Best if made in advance and allowed to sit in fridge for several hours.

Pomegranate Cheesecake
 

Crust:
1 1/2 cups graham cracker crumbs
1/4 cup melted butter

Cheesecake Mixture:
1 cup arils from 1 large Pomegranate
1 1/4-oz. package gelatin
1/2 cup water
3 8-ounce packages cream cheese
3/4 cup sugar
1 teaspoon vanilla
1 cup whipping cream


Directions:
1. Preheat oven to 375 degrees.
2. Mix graham cracker crumbs thoroughly with melted butter.
3. Gently press crumbs into the bottom and up 1" of the sides of a 9" spring-form pan.
4. Bake in preheated oven for 10 minutes. Cool completely.
5. Sprinkle the gelatin over the water in a small saucepan. Let set for 5 minutes, then heat until gelatin has dissolved. Set aside to cool.
6. Mix the cream cheese, sugar and vanilla until fluffy. Mix in gelatin. Set aside.
7. Score 1 fresh pomegranate and place in a bowl of water. Break open the pomegranate underwater to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 1 cup of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.)
8. Whip the cream until stiff. Gently but completely mix cream cheese and 1/2 cup pomegranate arils into the whipped cream.
9. Spoon into prepared, cooled crust. Smooth out the top.
10. Refrigerate for 2 hours or until set. Can be made the day ahead.
11. To remove from pan, gently run a sharp knife around the inside of the pan, then open the pan.
12. Top with remaining pomegranate arils.


If anyone is wondering what arils mean it is the seeds. :sing:

Boston Brown Bread

1 c all purpose flour
1 c cornmeal
1 c whole wheat flour
1 t baking powder
1 t baking soda
1 t salt
2 c sour milk
3/4 c molasses
1 c raisins

Mix all dry ingredients. Add sour milk, molasses & raisins. Mix well. Divide batter among 4 well-greased and floured vegetable or fruit cans (16 oz size). Cover each can tightly with aluminum foil. Place cans on a rack in a deep kettle. Add boiling water to a depth of 1 inch. Cover & steam for 3 hours, adding more boil water when needed.
Remove cans from kettle, remove foil from cans. Cool 10 minutes. Remove bread from cans. Cool & wrap, store in fridge.

This recipe was posted on here from NeHi Mama, it's now one of our favorites all year round.

Pear and Walnut Upside Down Cake

Make a boxed cake mix extraordinary with the addition of caramel and fruit. Be sure to have on hand the ingredients needed to prepare the cake mix according to the package directions.

Ingredients
2 tablespoons heavy cream
1/4 cup brown sugar
1 tablespoon butter
1 pear, cored and cut into ½-inch thick slices
1/4 cup chopped walnuts
1 (17-ounce) box yellow cake mix, plus the ingredients required to make the batter


Preheat oven to 350F. Generously grease a 9-inch round cake pan. Cut a piece of parchment paper to fit the bottom of the pan then use it to line the pan; set aside. In a small bowl, stir together heavy cream and sugar until combined. Spread mixture evenly over bottom of pan; set aside.

Melt butter in a large skillet over medium high heat. Arrange pears in skillet in a single layer and cook, flipping once, until edges are deep golden brown, 2 to 3 minutes per side. Remove from heat and set pears aside to let cool slightly. Arrange pears in the bottom of the pan in a decorative pattern then sprinkle with walnuts.

In a medium bowl, prepare cake mix according to package directions. Pour batter over pears and smooth out with the back of a spoon. Bake until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Transfer pan to rack to let cool then run a knife around edge of cake to release it from pan. Invert cake onto a plate, remove and discard parchment paper, cut cake into slices and serve.

Chocolate Earth Balls

Kids love making and eating these chocolate earth balls, a less fancy version of grown-up truffles. No baking required!

1 cup peanut butter
1/3 cup honey
2 teaspoons carob powder or unsweetened organic cocoa powder
1/2 cup raisins
3/4 cup unsweetened shredded coconut, divided
1/2 cup chocolate chips
1/4 cup sesame seeds
1/4 cup finely chopped nuts (walnuts, pecans, etc.)


Before measuring the peanut butter, stir it up well.
Mix the peanut butter, honey and carob or cocoa powder until well combined. Stir in the raisins and 2 tablespoons of the coconut. Stir in the chocolate chips. Refrigerate for 1 to 2 hours.

Place the remaining coconut, sesame seeds and nuts into 3 separate bowls. Using a spoon, scoop small heaps of the peanut mixture from the bowl; roll into 1 1/4-inch balls. Rolling is easier if you form a rough ball, roll in the coconut, and then continue rolling into a more perfect shape. Roll each finished ball in more coconut, sesame seeds and chopped nuts. Arrange the balls on a plate, cover loosely with plastic wrap and refrigerate for at least 30minutes.

Yummy Chocolate Cake Recipe
 

I goofed and posted a recipe under "cooking" so I'll paste it in here too.

I ran across a chocolate cake recipe that sounded really good and when I read the reviews, I thot - I HAVE to try that one. Well I finally got around to making it yesterday and it was very good.

The frosting recipe called for semisweet chocolate (not chips) - but I went ahead and used chips because I had that on hand - and it turned out just fine.

Here's the recipe and link, should anyone be interested in trying it. Note the recipe says bake the cake "45-40 minutes" (typo I think), but mine was done in a little over 30 minutes. http://www.peterandrewryan.com/bakin...hocolate-cake/

beatty’s chocolate cake
from Barefoot Contessa at Home. sooooo good.

chocolate cake
butter for greasing the pans
1 3/4 cups flour
2 cups sugar
3/4 cup cocoa powder
2 tsp baking soda
1 tsp baking powder
1 tsp salt
1 cup buttermilk
1/2 cup vegetable oil
2 eggs
1 tsp vanilla
1 cup freshly brewed hot coffee

chocolate frosting
6 oz semisweet chocolate (not chips)
1/2 lb (2 sticks) butter (at room temperature)
1 egg yolk
1 tsp vanilla
1 1/4 cups confectioners’ sugar
1 Tbsp instant coffee powder

1. make the cake: sift the flour, sugar, cocoa, baking soda, baking powder and salt into the bowl of an electric mixer on low speed until combined. in another bowl, combine the buttermilk, oil, eggs and vanilla.

2. with the mixer on low speed, slowly add the wet ingredients to the dry. with the mixer still on low, add the coffee and stir just to combine. pour the batter into 2 buttered and floured 9 inch cake pans. bake at 350 for 35-40 minutes. cool in the pans for 30 minutes, then turn out onto a cooling rack and cool completely. at this point, you can frost the cakes as normal, or use a biscuit cutter to cut out smaller cake rounds.

3. make the frosting: chop the chocolate and microwave it for 40-50 seconds, then stir to completely melt. set aside to cool. in the bowl of an electric mixer, beat the butter on medium-high speed until fluffy. add the egg yolk and vanilla and continue beating for about 3 minutes.

4. turn the mixer to low, gradually add the confectioners’ sugar, then beat at medium speed until smooth and creamy. dissolve the coffee powerd in 2 tsp of hot tap water. on low speed, add the chocolate and coffee to the butter mixture and mix until blended. spread immediately on the cooled cake.

Sweet Lemon Tartletts
 

This is a "cheat" recipe....really easy to make and very refreshing in the summer!

12 mini graham cracker crusts
1 can sweetened condensed milk
8oz thawed Cool Whip
1/2 cup lemon juice

Add juice to condensed milk and stir well. Fold in the Cool Whip. Spoon mix into the crusts and freeze for 2 hours or more.

Banana-Walnut Muffins
 

Banana-Walnut Muffins

Yield: 8 Muffins

Homemade muffins provide a smarter portion size than commercial options, but Low-fat versions often yield dry and tasteless results. We used healthier fats in just the right amounts to keep our muffins moist yet light, and filled them with yummy fruit and nuts.


1 ½ cup all-purpose flour
½ cup brown sugar
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup mashed ripe banana (2-3 bananas)
1 large egg
¼ cup 50/50 butter blend spread (we used Smart Balance), melted
¼ cup 1% buttermilk
3 tablespoons canola oil
1 teaspoon vanilla extract
1/3 cup + 2 tablespoons chopped walnuts, divided

1. Heat oven to 350*F. Coat 8 cups of a standard size muffin pan with cooking spray.
2. Whisk flour, sugar, baking powder, baking soda, and salt in bowl.
3. Mix banana, egg, spread, buttermilk, oil, and vanilla extract in large bowl until smooth. Gradually add flour mixture and stir until blended. Add 1/3 cup of the walnuts and mix thoroughly.
4. Fill muffin cups ¾ full. Sprinkle remaining 2 tablespoons walnuts over tops.
5. Bake until a wooden pick inserted into center of muffin comes out clean, 15 to 20 minutes.

Nutritional Info Per Muffin: 317 cal, 5 g pro, 39 g carb, 2 g fiber, 16 g fat, 3.5 g sat fat, 223 mg sodium

These muffins have great flavor! If you compared them in a taste test with a heavier version, I don’t think you’d be able to tell the difference—especially when they’re served warm. I would recommend this recipe to anyone.

Chocolate mousse made with yoghurt
 

Disclaimer: no promises this is healthy- just better and cheaper for me to chow down on than chocolate tapioca pudding.

Combine and then heat on stove or microwave, stirring frequently or constantly on stove top, to boiling for a few minutes- perhaps to soft ball stage but need not be as exact as for fudge- I microwaved on high for 4&1/2 minutes.

1/2 cup yoghurt
1&1/2 ounce unsweetened baking chocolate
3/4 cup sugar

Let cool to touchable and add 1&1/2 to 2 cups more yoghurt. Can be added when hot but this way the yoghurt is still alive. Stir/whip up and then enjoy- refrigerate if desired, garnish with shaved chocolate if desired.

Whipped Topping
 

Whipped Topping

1/2 c ice cold water
1/2 c instant powder milk
2 T lemon juice (seemed a bit too much for me, I'll do 1T next time)
1/3 c sugar (tried powder sugar, next time I use regular)

Place medium bowl and beaters in the freezer for 15 min. In the cold bowl combine water and milk powder. Beat with cold beaters until stiff peaks form. Gradually add lemon juice. Fold in sugar. Use immediately. Makes about 1 1/2 cups.

This is NOT like cool whip, it drips down over what ever you put it on (like old fashioned whipped topping). I used one of those blue freezer things you use in a cooler to sit the bowl on while whipping (took about 5 min) to keep it all cold.


I got this from: Cooking with Stored Food

With Easter coming, here are links to homemade versions, which I have not tried, of two favorite commercial candies. http://www.instructables.com/id/Marshmallow-Peeps/ http://www.instructables.com/id/Home...ry-Creme-Eggs/

Easy Peach Cobbler

1 quart peach slices, lightly drained
5 or 6 slices of bread, crusts removed and cut into strips.
1 large or 2 medium eggs
1 1/2 cups sugar
1 stick butter, melted
2 Tbls. flour


Put peaches in a 9 X 13" baking pan. Lay bread strips over the fruit. Mix together the rest of ingredients and pour over the bread. Bake at 350 for 30 to 40 minutes or until golden brown. Optional: sprinkle a little extra sugar on the top to make crust extra crispy.

I sometimes add extra fruit such as raspberries or more peaches, this is really one of those starting place type of recipes, add what you enjoy.