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Thread: my recipe thread

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    #1

    my recipe thread

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    APPLESAUCE CAKE


    1/2 Cup butter (softened)
    1-1/2 Cup sugar
    1-1/2 Cup golden raisins
    1-1/2 Cup chopped walnuts
    1 Cup applesauce (I use Mott’s natural)
    2 Eggs
    1-1/2 teaspoon cinnamon
    1/2 teaspoon salt
    1/2 teaspoon baking soda
    2-1/2 Cups flour

    Add ingredients in order, mixing well after each. Bake at 350 degrees in generously greased pans. Makes 1 angel food cake (bake 1 hour) or 2 loaves (bake 40 minutes).

    Take out of pan and immediately and wrap in heavy duty aluminum foil. Can be frozen immediately.

    Serve with butter or cream cheese.

    BUTTER COOKIES



    1 Cup (2 sticks) butter (softened)
    1/2 Cup sugar
    2-1/4 Cups all purpose flour
    1 Teaspoon almond extract or vanilla
    1/2 Teaspoon salt
    1 Egg
    Few drops of color, if desired

    Heat oven to 400 degrees. Mix butter and sugar in medium bowl. Stir in remaining ingredients. Place dough in cookie press. Form desired shapes on ungreased cookie sheet. Bake 6 to 9 minutes or until set but not brown. Remove from cookie sheet. [You can put glitter on cookies as soon as they come out of oven.] Cool on wire rack. About 5 dozen cookies.

    [If dough doesn’t come out of press, refrigerate dough for about 5-10 minutes.]

    CRANBERRY-ORANGE NUT BREAD



    2 Cups all purpose flour
    3/4 Cup sugar
    1-1/2 teaspoons baking powder
    1/4 Teaspoon salt
    1/2 Teaspoon baking soda
    1/4 Cup (1/2 stick) butter, softened
    1 Tablespoon grated orange peel
    3/4 Cup orange juice
    1 egg
    1 Cup fresh (or frozen) cranberries, chopped
    1/2 Cup chopped nuts (I always use a little more)
    1/2 Cup miniature chocolate chips, if desired

    Heat oven to 350 degrees. Grease bottom only of loaf pan, 9 x 5 x 3 inches. Mix flour, sugar, baking powder, salt and baking soda in large bowl. Stir in butter until mixture is crumbly. Stir in orange peel, orange juice and egg just until all flour is moistened. Stir in cranberries, nuts and chocolate chips. Spread in pan.

    Bake 55 to 65 minutes or until toothpick inserted in center comes out clean. Loosen sides of loaf from pan. Remove from pan. Cool completely on wire rack before slicing. Makes 1 loaf.

    Angel Bars
    1 stick butter (melted)
    1 1/4 cup fine graham cracker crumbs
    6 ounces of choco. chips
    6 ounces of butterscotch chips
    1 1/4 cup shredded sweetened coconut
    1 cup chopped walnuts
    1 can sweetened condensed milk

    melt butter in 13 x 9 inch pan. add each ingredient in order from above. drizzle condensed milk over top. bake at 350 for 25-30 min. cool and cut into squares.

    Oatmeal Raisin Cookies

    Ingredients

    * 1 cup (1/2 pound or 2 sticks) unsalted butter, softened, OR 1 cup shortening
    * 1 cup brown sugar, packed
    * 1 cup granulated sugar
    * 1 1/2 cups all-purpose flour
    * 1 teaspoon salt
    * 1 teaspoon baking soda
    * 1/2 teaspoon freshly grated nutmeg
    * 1 teaspoon cinnamon
    * 2 large eggs, well beaten
    * 1 Tbsp vanilla
    * 3 cups rolled oats (We use Quaker Quick or Old Fashioned. Do NOT use instant.)
    * 1 1/2 cups raisins
    * 1/2 cup chopped walnuts (optional)

    Method

    1 Pre-heat oven to 350 degrees. Grease two large cookie sheets or line with Silpat, parchment paper or waxed paper.

    2 In a large mixing bowl, beat butter until creamy. Add sugars; beat until fluffy, about 3 minutes. Beat in eggs. Add vanilla.

    3 Mix flour, salt, baking soda, cinnamon, and nutmeg together in medium bowl. Stir dry ingredients into butter-sugar mixture. Stir in raisins and nuts. Stir in oats.

    4 Spoon out dough by large tablespoonfuls onto prepared cookie sheets, leaving at least 2 inches between each cookie.

    5 Bake until cookie edges turn golden brown, 10-12 minutes. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.

    Makes about 2 dozen cookies.


    Peppermint bark (i change out white chocolate for dark)
    ngredients

    * Crushed candy canes, to yield 1 cup
    * 2 pounds white chocolate
    * Peppermint flavorings, optional

    Directions

    Place candy canes in a plastic bag and hammer into 1/4-inch chunks or smaller. Melt the chocolate in a double boiler. Combine candy cane chunks with chocolate (add peppermint flavoring at this point if desired.) Pour mixture onto a cookie sheet layered with parchment or waxed paper and place in the refrigerator for 45 minutes or until firm. Remove from cookie sheet and break into pieces (like peanut brittle.)
  2. Senior Member
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    #2
    Yum yum yum. Thank you!
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    #3
    YUM, the peppermint bark sounds delish!
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    #4
    they all sounds yummy.
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    #5
    the peppermint bark is a paula dean recipe she uses white chocolate but i'm going with dark chocolate
  6. MilitarySOS Jewel
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    #6
    busy baker!
    Are you scrappy enough for me
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    #7
    yeah i am freezing most of it because i don't like to have to bake last minute for things i enjoy planning it out. all i have left to do is get a bunch of Christmas music cds to play while I cook lol
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    #8

    Enjoy China Tour

    .
    Last edited by HollyJay; 05-19-2009 at 10:17 PM. Reason: Spamming advertisements is not acceptable use of this forum

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