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RECIPES ~FREE RECIPES ~APRIL'S COOKING KEYS ~SANTA'S SECRET VILLAGE ~AWESOME FUDGE RECIPES ~CANDIES & SNACKS ~EASTER CANDY RECIPES ~COPY CAT RECIPES ~CANDIES AND SNACKS ~MAKE FROM SCRATCH ~MEL'S RECIPES ~JUST CROCKPOT RECIPES ~UNUSUAL CAKES ~RECIPE-LOVERS ~HAUNTED GINGERBREAD HOUSE! ~MEAT RECIPES~SOUTHERN STYLE ~BAD GIRL'S KITCHEN ~WHEN YOU NEED A RECIPE CALL MOM... ~DiIVA'S ITALIAN KITCHEN...††††††††††††††††††††††††††††††††† Blueberry Muffins 1/2    cup butter at room temperature (1 stick) 1      cup sugar 2      eggs 2      cups all purpose flour 1/2    tsp baking powder 1/2    cup milk 1      tsp vanilla 2 1/2  cups blueberries Cream together butter and sugar until fluffy Add eggs one at a time Stir together flour, baking powder and salt Beat together creamy mixture with flour....adding   the flour mixture and milk alternately Add vanilla Gently fold in blueberries Garnish tops with sugar before baking Bake st 375* in greased muffins tins for 30 minutes Cool 5 minutes before removing from tins. ~PECAN KISSES~ 2 egg whites 2 c brown sugar, unpacked 4 c. pecan halves. Beat egg whites with electric mixer until foamy; add brown sugar. Beat mixture until very stiff. Fold in pecans. Drop on greased cookie sheet by teaspoonfuls. Bake in 300 degree preheated oven. Bake until lightly browned. Yield: 25 servings. ~PULL TAFFY 2 c. sugar 1 Tbsp. white vinegar 1 c. water Combine ingredients; stir until sugar is dissolved. Cook to hard crack stage or until it will spin a thread, 375 degrees. Pour out on cold buttered platter. Pull edges to center and centers out. Pull until white; cut into portions. ~MAPLE CREAMS 1 c. maple sugar 1 c. light brown sugar 1/4 c. water 1/2 tsp. almond extract walnuts Cook sugars and water to soft ball stage, 240 degrees. Add almond extract. Cool to luke warm; beat until creamy, yet firm. Knead until smooth; shape into small balls. Press walnut into each ball. ~CARAMEL APPLES 6 med. apples 1 c. sugar 3/4 c. dark corn syrup 1 c. light cream 2 Tbsp. butter 1 tsp. vanilla Chopped nuts (opt.) Stick wooden skewers into stem-end of apples. Combine sugar, corn syrup, cream and butter; cook over low heat until sugar is dissolved. Continue cooking until small amount dropped in cold water forms a hard ball. Remove from heat; add vanilla. Dip apples into syrup quickly; roll in chopped nuts if desired. Place on well buttered cookie sheet to cool. ~PECAN PATTIES 1 pkg. butterscotch pudding 1/2 c. brown sugar (firmly packed) 1 c. sugar 2/3 c. evaporated milk 2 Tbsp. butter 1 1/2 c. pecans Combine pudding, sugars, milk and butter in saucepan. Cook over low heat until sugars dissolve and mixture comes to a boil; stirring constantly. Continue to boil gently, stirring often, until small amount forms soft ball in cold water. Remove from heat; add pecans. Beat just until mixture begins to thicken. Drop by Tbsp. onto wax paper, making each pattie about 2 inches in diameter. Let stand for 1 hour and 30 minutes or until firm. Yield: 18 patties. ~MEXICAN PECAN CANDY 1 slice bacon 2 c. brown sugar 1 c. sugar 1 c. water pinch salt 1 pt. pecans, halved Combine all ingredients except pecans. Cook until it forms a hard ball when dropped in cold water. Remove bacon; stir in pecans quickly. Drop from spoon onto waxed paper. ~Cranberry Apple Upside-Down Cake 1/3 cup butter or margarine 1/2 cup packed brown sugar 2 medium cooking apples, peeled and sliced 1/2 cup whole cranberry sauce 1 1/2 cups all-purpose flour 1 cup granulated sugar 2 teaspoons baking powder 1/2 teaspoon salt 1/3 cup shortening 2/3 cup milk 1 teaspoon vanilla 1 egg whipped cream or vanilla ice cream, if desired Heat oven to 350F. Melt butter in heavy 10-inch ovenproof skillet or square pan, 9x9x2 inches. Sprinkle brown sugar evenly over butter. Arrange apple slices in 3 rows in skillet. Spoon cranberry sauce between rows. Mix flour, granulated sugar, baking powder and salt in large bowl. Add shortening, milk and vanilla. Beat with electric mixer on medium speed 2 minutes, scraping bowl frequently. Pour over fruit. Bake about 50 minutes or until toothpick inserted in center of cake comes out clean. Immediately place heatproof serving plate upside down onto skillet; turn plate and skillet over. Leave skillet over cake a few minutes so brown sugar mixture runs down over cake. Serve warm with whipped cream or vanilla ice cream. Makes 9 servings. ~CANDY CANE STIRRERS 6 oz. pkg. semisweet chocolate chips, divided 50 mini peppermint candy canes In a small microwave safe bowl, heat 3/4 cup chocolate chips in a microwave on low power for 1 &1/2 minutes. Stir chocolate until smooth; heat for 20 more seconds, if necessary. Add remaining chocolate and stir until smooth. Set bowl in a pan of hot water to keep chocolate soft, making sure water does not mix with chocolate. Dip straight end of candy cane into chocolate to coat. Lay on wax paper to cool. Wrap each candy cane in clear plastic wrap. Makes 50. These handy stirrers will hang right on the edge of a cocoa mug! ~1-2-3 FUDGE SAUCE Ingredients: 1 (12 oz. can) evaporated milk 2 c. sugar 3 squares baker's chocolate Vanilla Directions: Place all ingredients in at least a two-quart, microwaveable container. Cook on high until chocolate is melted (about 2 minutes). Stir occasionally to make sure chocolate is melting. Return to microwave oven and cook for two more minutes or until sauce begins to thicken. Remove from oven, cool and add vanilla to taste. Beat until sauce is smooth. Refrigerate. Serve over ice cream. Will keep a long time. ******************** ~CAJUN SPICED WALNUTS Ingredients: 1 egg white 1/2 t. ground cayenne pepper 1 1/2 t. Herbs de Provence OR 1/2 t. each thyme, marjoram, basil & dill weed 1 t. garlic powder 1 t. paprika 2 c. walnuts, halves and/or pieces Directions: Preheat oven to 350 degrees. Coat baking sheet with non-stick vegetable spray. In bowl, combine with whisk egg white, herbs, garlic powder and paprika. Mix well. Add walnuts and stir until evenly coated with mixture. Place in oven. Bake about 15 minutes. Turn nuts after 8 minutes. DO NOT OVER-COOK. Remove from oven, cool & store. ******************** ~EASY MICROWAVE PEANUT BUTTER FUDGE Ingredients: 1 (12 oz. bag) semi-sweet chocolate chips 1 (12 oz. jar) OR 1 1/4 c. smooth or crunchy peanut butter 1 (14 oz. can) sweetened condensed milk Directions: In a 1 1/2 quart microwave-proof bowl, melt chocolate and peanut butter on high for 3 minutes. Remove from microwave. Stir well. Add milk, stirring until blended. Pour mixture into 8x8" pan lined with waxed paper. Refrigerate to chill. After hard, remove from refrigerator. Leave at room temperature 30 minutes to an hour to soften before cutting into squares. Store in an air-tight container. ******************** ~INDIAN-SPICED WALNUTS (makes 4 cups) Ingredients: 2 egg whites, lightly beaten 1 1/2 t. curry powder 1 T. ground cumin 1/2 t. salt 1/2 t. sugar 4 c. walnut halves and/or pieces Directions: Coat baking sheet with non-stick vegetable spray. Mix egg whites with spices, salt and sugar. Stir in walnuts and coat thoroughly. Spread on prepared pan. Bake at 350 degrees for 15-18 minutes or until dry and crisp. Cool before serving or store. ******************** ~CHRISTMAS SPIRITS (makes 40-50 balls) Ingredients: 32 chocolate cream sandwich cookies 1 c. powdered sugar 1 1/4 c. walnuts 2 T. instant coffee powder 2 T. light corn syrup 3/4 c. coffee liqueur OR rum (or less) Directions: Break up cookies and crush into fine crumbs in food processor or blender. Add 1/2 c. of the powdered sugar, walnuts and 1 1/2 T. of the coffee powder. Process thoroughly. Add corn syrup and mix well. Gradually add liqueur until a thick paste has formed. Combine remaining powdered sugar and coffee powder on a sheet of waxed paper. Form paste into balls, roll in sugar/coffee mixture. Store in airtight containers. ~PUNCH BOWL CAKE Ingredients: 1 box yellow cake mix 1 box instant vanilla pudding 1 small jar of maraschino cherries 15 1/2 oz. can of crushed pineapple, drained 16 oz. tub Cool Whip 1 c. nuts, chopped Directions: Mix and bake cake as directed on box. Prepare pudding as directed on box also. Crumble one layer of cake in a large bowl and add enough of the other ingredients to make a layer on top of crumbled cake. Do this with both layers of cake. Add red or green (or both!) cherries on top. Can also add sliced bananas to it! ******************** ~BLACK WALNUT ICE BOX COOKIES Ingredients: 2 c. brown sugar 1 c. granulated sugar 1 c. solid shortening or margarine 3 large eggs 4 c. flour 1 t. baking soda 1 t. cinnamon 1 c. black walnuts, chopped 1 t. black-walnut flavoring Directions: Cream shortening and sugars. Add eggs and then add sifted flour, soda, cinnamon, chopped nuts and flavoring. Form into rolls on waxed paper and chill or freeze. Slice when ready to bake at 400 degrees for 10-12 minutes. ******************** ~OATMEAL CORNFLAKE COOKIES Ingredients: 3/4 c. margarine/butter 1 c. brown sugar 1 c. white sugar 1/4 t. salt 1/2 t. almond flavoring 1/2 t. black-walnut flavoring 2 eggs 2 c. flour 1 t. baking powder 1 t. baking soda 1 c. cornflakes, crushed 1 c. quick oats 1 1/2 c. black walnuts Directions: Cream together margarine/butter, sugars, salt, almond and walnut flavorings, ad eggs. Sift together flour, baking powder and baking soda; then add cornflakes, oats and walnuts. Combine wet and dry ingredients and let sit for 1 hour. Drop from spoon onto baking sheet and bake at 375 degrees for 8-10 minutes. ******************* ~CHIMICHANGA Think of a chimichanga as a fried burrito. Serves 4 1 pound Ground chuck 1 1/4 cups Refried beans 1/4 cup Salsa 3/4 cup Monterey jack, grated 4 Flour tortillas Oil for frying Brown the beef. Drain off the fat. Allow to cool slightly. Toss in the beans, salsa and cheese. Place 1/4 of the mixture in the middle of each tortilla. Fold in the sides and then roll to seal. Heat the oil to 350. Add the chimichangas and cook on both sides until browned. Serve warm previous page †††††††††††††††††††††††††††††††††††††††††††††††  CHURCH WINDOW COOKIES Ingredients: 1 stick margarine/butter 1 pkg. chocolate chips 1 c. nuts, chopped 1 pkg. colored miniature marshmallows Directions: Cook margarine and chocolate chips together until chips melt. Remove from heat and add nuts. Allow to cool a little, then add marshmallows so they don't melt. Coat wax paper with confectioners' sugar. Roll mixture onto wax paper forming a roll. Chill and slice when ready to serve. ******************** BESSIE NASH'S PEANUT BUTTER PIE Ingredients: 6 oz. cream cheese 1 c. confectioners' (10x) sugar 1 c. creamy OR crunchy peanut butter 1/2 c. milk 9 oz. Cool Whip 9" graham cracker crust TOPPING: Chocolate shell topping and chopped salted peanuts Directions: Whip cheese until soft and fluffy. Beat in sugar and peanut butter. Slowly add milk, blending thoroughly into mixture. Fold Cool Whip into mixture. Pour into crust and cover. Place in freezer. When ready to serve, remove from freezer about 15 minutes prior to serving; add topping. ------------- ~APPLE DUMPLING CAKE Cake Ingredients: 1 can of apple pie filling 2 eggs 1 cup of oil 2 cups of sugar 1 cup of chopped nuts 2 cups of flour 1 tespoon of baking soda 1 teaspoon of cinnamon 1 teaspoon of salt 1 teaspoon of vanilla Icing Ingredients: 1 stick of butter 1 (3 ounce) package of cream cheese 1/2 box confectioner's sugar 1 teaspoon of vanilla Cake Directions: Preheat oven to 350 degrees Mix thoroughly by hand all ingredients in the order given. The batter will seem runny. Bake in a 9 by 13 inch greased and floured pan for 40-50 minutes. Icing directions: Beat ingredients together until fluffy. Ice cooled cake ~~~~~~~~~~~~~~~~~~~~