tag:blogger.com,1999:blog-76888607395917461162024-02-20T05:44:55.434-08:00Pinwheel's Favorite FoodsUnknownnoreply@blogger.comBlogger35125tag:blogger.com,1999:blog-7688860739591746116.post-19185127399084529302017-12-14T17:40:00.000-08:002017-12-14T17:46:41.698-08:00<b><u>Caramel Corn</u></b><br />
<br />
Put 5 quarts of popcorn in a large bowl.<br />
<br />
In a heavy sauce pan, combine:<br />
1 cup butter<br />
1 pound brown sugar<br />
1/2 cup corn syrup<br />
1/2 tsp salt<br />
<br />
Stirring constantly, bring to boil over medium-heat.<br />
<br />
Once mixture comes to a boil, stop stirring and let boil 4 minutes.<br />
<br />
Stir in 1/2 tsp baking soda **This will make it foam up to double or triple the volume. Make sure your pot is big enough!**<br />
<br />
Then stir in 1 tsp vanilla.<br />
<br />
Pour caramel over the popcorn and gently fold until popcorn is evenly covered. Spread mixture out in a large, greased, oven safe pan (or two 9x13 pans).<br />
<br />
Bake at 250 degrees for 1 hour. Stir every 15 minutes.<br />
<br />
Let cool.<br />
<br />
Try not to eat it all in one sitting!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7688860739591746116.post-72091012371890743772016-09-07T08:28:00.001-07:002016-09-07T08:28:55.227-07:00Strawberry SoupIn a blender, puree till well mixed:<br />
<br />
2 pints fresh or frozen strawberries<br />
2 cups vanilla yogurt<br />
1/2 cup orange juice<br />
1/2 cup sugar<br />
1/2 tsp almond extract<br />
<br />
<br />
***For Peach soup, use 2 baseball sized fresh peaches or 2-3 cups frozen peaches instead of strawberries and omit the almond extract.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7688860739591746116.post-88646027244186995992016-07-07T13:15:00.000-07:002016-07-07T13:15:04.139-07:00Jam BarsMix together:<br />
3 cups quick cooking oats<br />
3 cups flour<br />
2 cups brown sugar<br />
2 teaspoons baking powder<br />
<br />
Cut in:<br />
3 sticks of butter<br />
<br />
Press 6 cups oat mixture into the bottom of a greased 9x13 pan.<br />
<br />
Spread 2 cups of homemade freezer jam or pie filling over crust.<br />
<br />
Mix 2 cups chopped Walnuts with remaining crumb mixture and sprinkle over jam.<br />
<br />
Bake at 350 degrees for30-45 minutes or until top is lightly browned.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7688860739591746116.post-36936063564824085752014-12-15T18:10:00.001-08:002015-02-25T14:59:54.297-08:00Almond CookiesCream together:<br />
1 cup butter<br />
1 cup sugar<br />
<br />
Add:<br />
1 egg<br />
1 tablespoon almond extract<br />
<br />
In a separate bowl, mix together:<br />
2 1/4 cup flour<br />
1 teaspoon baking soda<br />
<br />
Add the wet mixture to the dry mixture & stir until combined.<br />
<br />
Drop by the tablespoonful onto a baking sheet.<br />
<br />
Bake at 350 degrees until the edges begin to turn golden.<br />
<br />
<br />
In a small bowl, combine powdered sugar & milk till it reaches a consistency similar to maple syrup. add 1/2 teaspoon of almond extract. Beat well. Brush over cookies while they are still warm. Garnish with a sliced almond.<br />
<br />
Let icing set up before packaging.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7688860739591746116.post-16181407378173040342014-12-15T18:09:00.000-08:002014-12-15T18:09:31.741-08:00Chocolate Peppermint ButtonsCream together:<br />
1/2 cup butter<br />
1 1/2 cup sugar<br />
2/3 cup cocoa<br />
<br />
Add:<br />
8oz Apple sauce<br />
2 teaspoons vanilla<br />
<br />
In a separate bowl, mix together:<br />
3 cups flour<br />
2 teaspoons baking powder<br />
1/2 teaspoons salt<br />
<br />
Add the dry mixture to the wet mixture & stir until combined.<br />
<br />
A teaspoonful at a time, shape into balls. Arrange on a baking sheet.<br />
<br />
Bake at 350 degrees for about 8 minutes.<br />
<br />
Allow to cool then sprinkle with powdered sugar.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7688860739591746116.post-28494137796831194072014-12-15T18:04:00.000-08:002014-12-15T18:04:02.862-08:00Snicker DoodlesCream together:<br />
1 cup shortening<br />
1 1/2 cup sugar<br />
<br />
Add:<br />
2 eggs<br />
<br />
In a separate bowl, mix together:<br />
<br />2 3/4 cup flour<br />
2 teaspoon cream of tartar<br />
1 teaspoon baking soda<br />
1/4 teaspoon salt<br />
<br />
<br />Add the dry mixture to the wet mixture & stir until combined.<br />
Cinnamon & Sugar<br />
Colored sugar<br />
Sprinkles<br />
<br />
Arrange on baking sheet.<br />
<br />
Bake at 350 for 8-10 minutes or until edges start to turn golden. Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7688860739591746116.post-25879379370253291232014-12-15T17:56:00.001-08:002014-12-15T17:56:45.238-08:00Pinwheel's Chocolate Chip CookiesCream together:<br />
1/4 cup of butter<br />
4 teaspoons canola oil<br />
1 cup brown sugar<br />
<br />
Add:<br />
2 teaspoons vanilla<br />
2 egg whites<br />
<br />
In a separate bowl, mix together:<br />
1 1/2 cup flour<br />
1/4 teaspoon salt<br />
1/2 teaspoon baking soda<br />
<br />
Add the dry mixture to the wet mixture & stir till combined.<br />
<br />
Fold in 6oz milk chocolate chips.<br />
<br />
Drop by the teaspoon full onto a lightly greased baking sheet.<br />
<br />
Bake at 350 degrees for 6-8 minutes or until edges just start to turn golden.<br />
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7688860739591746116.post-70677160490268727292013-05-26T17:28:00.001-07:002013-05-26T17:28:09.227-07:00Snickers Apple SaladChop 12oz - 24oz Snickers bars into bite sized pieces. (I love Snickers so I use closer to 24 oz) Put in freezer to harden.<br />
<br />
Chop 6 Granny Smith Apples into bite sized pieces & coat with a little lemon juice (to prevent browning)<br />
<br />
In a large bowl, mix together:<br />
1 box instant vanilla pudding mix<br />
1 cup of milk<br />
<br />
Fold in:<br />
1 tub of Cool Whip (8oz)<br />
<br />
Then fold in:<br />
Chopped up Snickers (They do not need to be completely frozen, just cold so they do not fall apart while you mix them in)<br />
<br />
Then fold in:<br />
Chopped up Apples.<br />
<br />
Drizzle Mrs. Richardson's Butterscotch Caramel over the top.<br />
<br />
*Look for Mrs.Richardson's Butterscotch Caramel with the ice cream toppings at your grocery store. If you can't find Mrs. Richardson's Butterscotch Caramel find a place to order it online. It is that good. You could try using another brand but you would be missing out.<br />
<br />
Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-7688860739591746116.post-70135930707728455532013-05-26T17:09:00.001-07:002013-05-26T17:09:19.943-07:00Cheesecake Stuffed StrawberriesIngredients:<br />
4-5 pounds of Strawberries<br />
12 oz white chocolate<br />
2 packages of cream cheese (8oz each)<br />
1 tsp vanilla<br />
1/4 - 1/2 cup powdered sugar<br />
1/2 cup Graham Cracker crumbs<br />
<br />
Let cream cheese come to room temperature.<br />
<br />
Rinse the strawberries. Cut off the top of each strawberry & hollow it out slightly with a paring knife.<br />
<br />
Melt white chocolate in a double boiler. Let cool to almost room temperature but do not let it set up or harden. Heat the cream cheese so it is just slightly warmer than the white chocolate [You don't really want them warm but if the cream cheese is even the slightest bit cooler that the white chocolate the white chocolate will harden and not mix in.] <br />
<br />
Beat with an electric mixer until creamy. <br />
<br />
Add vanilla and powdered sugar & beat till smooth. <br />
<br />
Put mixture in a zip lock bag & snip a tiny bit of the bottom corner off. (Make shift piping bag!)<br />
<br />
Use the zip lock bag to squeeze the filling into each strawberry. After the strawberry is full, dip the exposed cheesecake mixture in graham cracker crumbs.<br />
<br />
Try not to eat the whole batch in one sitting.<br />
<br />
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7688860739591746116.post-17212157342865745052012-12-10T18:23:00.000-08:002012-12-10T18:30:40.056-08:00Peanut Butter Kiss Cookies*You will need approximatley1 bag of Hershey Kisses per batch.<br />
<br />
Mix together:<br />
1/2 cup shortening<br />
3/4 cup peanut butter<br />
1 1/4 cup brown sugar<br />
1 tablespoon vanilla<br />
3 tablespoons milk<br />
<br />
Add 1 egg<br />
<br />
In a separate bowl mix together:<br />
1 3/4 cup flour<br />
3/4 teaspoon salt<br />
3/4 baking soda<br />
<br />
Add the dry mixture to the wet mixture & mix well. <br />
Shape into balls & roll in white sugar. <br />
Arrange on cookie sheet.<br />
Bake at 350 for 7-10 minutes.<br />
Remove from oven & cool on cookie sheet 1 minute.<br />
Gently press a Hershey Kiss into each cookie.<br />
Let sit 1 minute then giggle each kiss just a little. (This helps smush the melted chocolate into the cookie a little so when the Kisses harden up they don't fall off the cookies as easily.)<br />
Remove from cookie sheet & cool on the counter until Kisses are firm.<br />
Store in air tight container.<br />
<br />
Makes about 5 dozen.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7688860739591746116.post-84792819007447334582012-12-05T13:41:00.000-08:002012-12-05T13:41:17.740-08:00Easy FudgeIn a 4 quart sauce pan mix together:<br />
3 1/2 cups sugar<br />
12 oz Evaporated milk<br />
4 tablespoons butter<br />
Dash of salt<br />
<br />
Stirring constantly, bring to a full boil over medium heat. Boil for 5 minutes. Remove from heat. <br />
<br />
Quickly add:<br />
3 cups milk chocolate chips<br />
<br />
Once the chocolate is melted add:<br />
44-48 large marshmallows<br />
<br />
Stir until melted 7 smooth.<br />
<br />
Add 1 teaspoon of vanilla.<br />
<br />
Stir until combined.<br />
<br />
Spread into buttered 9x13 pan.<br />
<br />
Refrigerate to cool.<br />
<br />
Store in air tight container in the fridge.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7688860739591746116.post-1088575452706553652012-12-03T18:23:00.001-08:002012-12-03T18:23:57.977-08:00English ToffeeIn a heavy 2 quart sauce pan mix together:<br />
1 cup sugar<br />
1 cup butter<br />
1/4 cup water<br />
<br />
Stir constantly until mixture reaches 300 degrees on a candy thermometer.<br />
<br />
Pour on to parchment (Make sure it is on a heat resistant surface -I use a cookie sheet on top of a wire cooling rack). Spread out to 1/4 inch thickness -work quickly because the mixture hardens fast!<br />
<br />
Let mixture cool 3-4 minutes. <br />
<br />
Sprinkle with 6 oz milk chocolate chips. Let the chocolate melt & then spread evenly over toffee.<br />
<br />
Optional: Sprinkle with crushed pecans<br />
<br />
Let cool completely (It usually takes about an hour in the refrigerator).<br />
<br />
Break into bite size pieces. <br />
<br />
Store in air tight container at room temperature.Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-7688860739591746116.post-79664814670588346062012-12-03T18:15:00.000-08:002014-12-14T20:11:43.983-08:00Eggnog CookiesIn a large bowl beat until light & fluffy:<br />
3/4 cup sugar<br />
1 cup butter -softened<br />
2 teaspoon vanilla<br />
2 teaspoon rum extract<br />
1 egg<br />
<br />
In a separate bowl mix:<br />
3 cups flour<br />
1 teaspoon nutmeg<br />
<br />
Add the dry ingredients to the wet & mix well.<br />
<br />
Scoop dough into balls and place on baking sheet. Make a slight indent on each cookie with the back of a spoon.<br />
<br />
Bake at 350 for 12-15 minutes. <br />
<br />
Cool Completely.<br />
<br />
In a small bowl combine:<br />
3 cup powdered sugar<br />
5 tablespoons butter<br />
1 teaspoon rum extract<br />
1/2 teaspoon vanilla<br />
3-4 tablespoon milk<br />
<br />
Blend until smooth. Spread on top of cookies & sprinkle with nutmeg.<br />
Store in tightly covered container.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7688860739591746116.post-84341301178046693522012-12-03T18:00:00.000-08:002012-12-03T18:00:17.912-08:00Soft Ginger CookiesCream Together:<br />
1 cup sugar<br />
3/4 cup butter<br />
1 egg<br />
<br />
Add:<br />
1/4 cup molasses<br />
<br />
In a separate bowl, mix together:<br />
2 cups flour<br />
2 teaspoons baking soda<br />
1 teaspoon ginger<br />
1 teaspoon cinnamon<br />
1 teaspoon clove<br />
1/2 teaspoon salt<br />
<br />
Add the dry ingredients to the wet & mix just till combined.<br />
<br />
Roll into balls & then in sugar. Place on cookie sheet. Bake at 325 for 10 minutes.<br />
<br />
DO NOT OVER BAKE!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7688860739591746116.post-11909990424756725172012-12-03T17:54:00.002-08:002012-12-03T17:54:28.543-08:00Chocolate Cherry Amaretto BarsMix well:<br />
1 box devils food cake mix<br />
1 can cherry pie filling<br />
2 eggs -well beaten<br />
1 teaspoon almond extract (or 1 tablespoon Amaretto)<br />
<br />
Pour into greased 9x13 cake pan (or scoop into paper lined muffin pan)<br />
Bake at 350 for 35-40 minutes for cake, 18 minutes for full size cupcakes, 13 minutes for mini cupcakes -Or until toothpick comes out clean.<br />
<br />
Frosting:<br />
Mix together:<br />
5 tablespoon butter<br />
1/3 cup milk<br />
1 cup sugar<br />
<br />
Cook frosting over medium heat. Stir constantly until it boils. Boil for 1 minute. Remove from heat. <br />
<br />
Stir in:<br />
6 oz milk chocolate chips until melted. <br />
<br />
Add:<br />
1 teaspoon of almond extract (or 1 tablespoon Amaretto)<br />
<br />
Frost while both cake & frosting are still warm (But not hot).<br />
<br />
Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-7688860739591746116.post-67863316543720737622012-09-18T12:48:00.002-07:002012-09-18T12:48:17.950-07:00Jambalaya2 boneless skinless chicken breasts cut into bite size pieces<br />
8-12 oz Andouille Sausage, cooked & sliced<br />
1 pound cooked, shelled, deveined shrimp without tails (I prefer smaller shrimp)<br />
1 diced onion<br />
1/2 medium green pepper, diced<br />
1/2 medium red bell pepper, diced<br />
3 stalks celery, diced<br />
3 cloves garlic, peeled and diced<br />
1/2 teaspoon salt<br />
1/8 teaspoon ground black pepper<br />
1 can diced tomatoes undrained<br />
1 tablespoon Worcestershire sauce<br />
2 cups uncooked rice (I like Jasmine rice)<br />
4 cups chicken broth<br />
<br />
Spray a large frying pan with nonstick spray. Add the chicken and cook over medium-high heat until it is cooked through. Reduce heat to medium.<br />
<br />
Stir in onion, celery, bell peppers, and garlic. Stir in salt & pepper. When veggies start to soften add the Andouille Sausage. Cook for 2-3 minutes.<br />
<br />
Stir in the Worcestershire sauce, rice, shrimp & the can of tomatoes (do not drain the tomatoes -dump in the liquid too!)<br />
<br />
Stir in the chicken broth. Bring mixture to a boil. Reduce heat to low & cover the pan. Let simmer 20-30 minutes or until rice is tender.<br />
<br />
**Add hot sauce with the Worcestershire sauce if desired.<br />
<br />
Makes 6-8 servings.<br />
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7688860739591746116.post-54642844407148976202012-02-09T09:40:00.000-08:002012-02-09T09:52:15.354-08:00English ToffeeIn a heavy 2 quart sauce pan over medium-high heat, mix:<br /><br />1 cup sugar<br />1 cup butter<br />1/4 cup water<br /><br />Stir constantly and cook till mixture reaches 300 degrees on a candy thermometer.<br /><br />Immediately pour toffee onto parchment on a heat resistant surface. (I line a cookie sheet with parchment and set it on a wire cooling rack.)<br /><br />Spread toffee to about 1/4 thickness. Work FAST! The toffee cools quickly and becomes <span class="blsp-spelling-error" id="SPELLING_ERROR_0">unspreadable</span> pretty quick.<br /><br />Let toffee cool 1-2 minutes then sprinkle with:<br /><br />1/2cup -1 cup of chocolate chips. <br /><br />The heat of the toffee will melt the chocolate chips in a a few minutes. Once chocolate it melted, spread it evenly across the top of the toffee. <br /><br />Sprinkle with chopped pecans if desired.<br /><br />Let cool completely (until chocolate is hardened) -stick it in the fridge to speed things up if you want. <br /><br />Break into bite size pieces.<br /><br />Try not to eat he entire batch immediately. ;-)Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-7688860739591746116.post-30853150134460172222011-01-05T20:54:00.000-08:002011-01-05T21:03:57.569-08:00Cream Cheese Squares2 packages crescent rolls<br />2 -8oz packages cream cheese<br />1 cup sugar<br />1 teaspoon vanilla<br />1/4 cup melted butter<br />1/2 cup sugar<br />cinnamon (enough to sprinkle -maybe a teaspoon or so?)<br /><br />Unroll 1 package of crescent rolls into a greased 9x13 pan. Press together the seams and press dough slightly up the sides.<br /><br />Mix together cream cheese, 1 cup sugar, and vanilla until smooth. Spread on top of rolls.<br /><br />Unroll other package of crescent tolls on top. Lightly press seams together.<br /><br />Pour melted butter on top of rolls. Use a pastry brush to make sure the entire top has a coat of butter on it.<br /><br />Sprinkle with 1/2 cup of sugar. Then sprinkle with cinnamon.<br /><br />Bake at 350 degrees for 30-35 minutes.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7688860739591746116.post-33537181252036722322010-08-05T16:11:00.000-07:002010-08-05T16:30:38.330-07:00White Chocolate Raspberry Cheesecake<strong>To Make Crust:</strong><br /><br />In a small bowl mix together:<br />2 cups <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">Graham</span> cracker crumbs<br />1/2 cup sugar<br />7 tablespoons melted butter<br /><br />Press mixture onto bottom and half way up sides of a 9 inch <span class="blsp-spelling-error" id="SPELLING_ERROR_1">springform</span> pan.<br /><br /><strong>To Make Filling:</strong><br /><br />Mix together <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">until</span> creamy:<br />4 -8oz packages cream cheese<br />1 cup sugar<br />1 teaspoon vanilla<br /><br />Add 4 eggs & mix until blended.<br /><br />Stir in 6oz melted white baking chocolate<br /><br />Pour into <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">Graham</span> cracker crust.<br /><br />Warm 1/2 cup seedless red raspberry preserves in microwave -you just need them to melt a little. You do not want them to get hot -just warm enough to be a thick liquid. Dot the top of the cheesecake with spoonfuls of preserves. Cut through top of cheesecake to marbleize.<br /><br />Bake at 350 for 40 minutes. Turn the oven off but do not open it. Let cheesecake sit in oven for 30 minutes. Remove from oven and let cool COMPLETELY on counter. Then refrigerate. <br /><br />**No mater what I do this cheesecake ALWAYS cracks where the raspberries are swirled in. The faster it cools the deeper the cracks. That is why I turn off the oven & let it cool in there & then on the counter before it ends up in the fridge.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7688860739591746116.post-67480829578431064972010-06-15T12:41:00.000-07:002010-06-15T12:47:22.218-07:00Lemon BarsMix together:<br />2 cup Flour<br />1 cup Butter<br />1/2 cup Powdered Sugar<br /><br />Press into greased 9x13 pan and bake 20 minutes at 350<br /><br />Beat together:<br />4 Eggs<br />2 cup Sugar<br />1 teaspoon Baking Powder<br />1/2 teaspoon Salt<br />1/4 cup Lemon Juice<br /><br />Pour over hot crust and bake 20-25 minutes more. (It puffs while baking)<br /><br />Sprinkle with powdered sugar when cool.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7688860739591746116.post-34734143934222199212010-06-13T19:19:00.000-07:002010-06-13T19:26:26.702-07:00Pistachio Pudding Bars<strong>Mix and press into a greased 9x13 pan:</strong><br />1 cup flour<br />1/2 cup softened butter<br />2 tablespoons sugar<br /><br />Bake crust at 350 for 10-15 minutes. Let cool <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">completely</span>.<br /><br /><strong>Whip and spread over crust:</strong><br />8 oz soft cream cheese<br />8 oz Cool Whip -thawed<br />1 cup powdered sugar<br /><br /><strong>Beat for 2 minutes (or till thick)</strong><br />2 packages instant pistachio pudding<br />2 1/2 cups milk<br /><br />Then pour pistachio mixture over cream cheese layer.<br /><br /><strong>Spread Cool Whip on top of Pistachio layer.</strong><br /><br />Keep refrigerated.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7688860739591746116.post-19010857374613248902010-06-13T19:03:00.000-07:002010-06-13T19:19:06.225-07:00Waikiki Meatballs<strong>Sauce:</strong><br />3 Tablespoons Cornstarch<br />3/4 Cup Brown Sugar<br />20 oz can Crushed Pineapple (drained but KEEP THE SYRUP!)<br />1/2 Cup Vinegar<br />1 1/2 Tablespoons Soy Sauce<br /><br />Mix the cornstarch and the brown sugar together so there are no lumps of cornstarch. Stir in the juice that was drained off the pineapple, vinegar, and soy sauce. Cook over Medium/high heat stirring constantly until mixture thickens & boils. Boil 1 minute more (Sauce will get darker). Stir in the Pineapple. Then add meatballs and cook till heated through. Serve over rice.<br /><strong></strong><br /><strong>**</strong>I normally use store bought pre-cooked Swedish meatballs to go in the sauce. I either pop the meatballs in the broiler to heat them before I add them to the sauce or let them simmer in the sauce to heat up. If you want to go fully homemade here is the meatball recipe that came with the sauce recipe:<br /><strong></strong><br /><strong>Meatballs</strong><br />1 1/2 pounds Ground Beef<br />2/3 Cup Oat Meal<br />1/3 cup minced onions<br />1 egg<br />1 1/2 teaspoon salt<br />1/4 teaspoon ginger<br />1/4 cup milk<br /><br />Mix oat meal, onions, egg, salt, ginger, and milk well. Add ground beef and mix till thoroughly blended. Shape in to balls. Broil until fully cooked.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7688860739591746116.post-78654855118500510642010-01-27T19:43:00.000-08:002010-01-27T19:59:02.408-08:00Oatmeal Rasin Cookies1 cup raisins<br />1 cup water<br />Simmer raisins and water for 15 minutes (until raisins are plump). Drain & save 1/2 cup of the liquid (add water if necessary).<br /><br />Cream together:<br />3/4 cup shortening<br />1 1/2 cup sugar<br /><br />Add:<br />1 teaspoon vanilla<br />2 eggs<br />1/2 cup "raisin liquid" (from above)<br /><br />In a <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">separate</span> bowl combine:<br />2 1/2 cups flour<br />1 teaspoon baking soda<br />1 teaspoon salt<br />1 teaspoon cinnamon<br />1/2 teaspoon cloves<br />1/2 teaspoon baking powder<br /><br />Add the dry ingredients to the wet and <span class="blsp-spelling-error" id="SPELLING_ERROR_1">mix</span> well. Then add:<br />raisins (the ones you cooked)<br />2 cups oatmeal<br /><br />Drop by the tablespoonful on cookie sheet.<br />Bake at 350 for 10 minutes. -Do not over bake. They are an extremely soft cookie! You need to let them cool before you take them off the cookie sheet (It is easier to bake them on parchment so you can slide the parchment off the cookie sheet with the cookies on it and let it cool on the counter while you reload the cookie sheet) For storage you need to put wax paper or parchment between the layers of cookies in an airtight container.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7688860739591746116.post-3175215456282977312010-01-20T19:24:00.000-08:002010-01-20T19:35:00.453-08:00Cream Cheese BrowniesMelt together over low heat:<br />2 -4oz packages of Bakers German Sweet Chocolate<br />6 Tablespoons Butter<br /><br />Let cool<br /><br />Bowl 1:<br />Cream together:<br />6 oz cream cheese<br />4 Tablespoons butter<br /><br />Add 1/2 cup sugar and beat until fluffy<br /><br />Blend in :<br />2 Eggs<br />2 Tablespoons Flour<br />1 Teaspoon Vanilla<br /><br />Bowl 2:<br />Beat 4 eggs until they are light colored<br />Slowly add 1 1/2 cup sugar and beat until thickened<br /><br />Add:<br />1 Teaspoon Baking Powder<br />1/2 Teaspoon Salt<br />1 Cup Flour<br />Melted Chocolate mixture (from above)<br />2 Teaspoons Vanilla<br />1/2 Teaspoon Almond Extract<br /><br /><br />Spread 1/2 of the Chocolate batter in greased 9x13 pan. Top with Cream Cheese mixture, Then the rest of the Chocolate batter. Zig Zag through with a knife.<br /><br />Bake at 350 for 35-40 minutes or until a toothpick inserted in the center comes out clean.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7688860739591746116.post-88885073476927379182009-11-29T16:19:00.000-08:002009-11-29T16:38:07.269-08:00Powdered Hot Cocoa Mix1-64 oz box Nonfat Dry Milk (makes 20 quarts)<br />1 -22 oz can powdered coffee creamer<br />1 -2 pound bag powdered sugar<br />70 oz powdered Nesquik (give or take a few oz)<br /><br />Mix all ingredients thoroughly and store in tightly sealed containers.<br /><br />Add 1/3 -1/2 cup cocoa mix to 8oz hot water for Cocoa. <br /><br />**Most mugs hold more than 8oz so measure if you do not want watery hot cocoa! (or just add more mix if your cocoa is not strong enough for you!)<br /><br />**This recipe makes a TON! (a little more than 2 gallons of powdered mix) I know some people that have carefully washed the crisper drawer from their refrigerator to have something large enough to mix it in! The recipe is the size it is because, aside of the Nesquik, you use the entire package of each ingredient. And with the Nesquik, I buy what ever cans I can find that add up to around 70 oz and use the entire cans as well. If you try and make a smaller batch there is a lot of work in weighing out the ingredients!<br /><br />**This also makes a reasonable mess to mix. Think powdered sugar mushroom cloud. It is not a bad idea to mix it outside! :)<br /><br />I know this sounds like a lot of trouble but I promise it makes REALLY yummy hot cocoa! And, when put in fun containers makes nice gifts too!Unknownnoreply@blogger.com0