WEB FRIEND'S 3
CABBAGE CASSEROLE - mare336.
It tastes like stuffed cabbage, only without the work.
8 T. minute rice,
1 10 oz. can tomato soup
1 10 oz can of water
3 cups coarsley uncooked cabbage
1 lb. ground beef
1 T salt
1 onion chopped.
Brown beef in oil, add salt, onions & rice (uncooked), mix well. add soup & water cook 3 min. Place uncooked cabbage in greased baking dish. Pour beef mixture over cabbage - do NOT mix. cover with foil, bake at 325º 1 1/2 hrs
NO EGG RICE PUDDING - Ann7939
4 C milk
4 T sugar
4 T long grain rice - raw
1 tsp vanilla
mix together in deep casserole, sprinkle top with nutmeg, BAKE 400º 1 hr 15 min
CANDY - ST PATTY'S SPECIAL - Ann7939
Irish Potato
about 2 c confectionery sugar
boil 1 potato, drain well, then mash, add confectionery sugar, mix well, form in nickle size balls, roll in cinnamon. I made these for my grandkids last year for school for St Patty's Day, everyone loved them
CHOCOLATE CHERRY CAKE - Ann7939
1 chocolate cake mix
3 eggs beaten
1 jar Cherry pie filling
mix together, put in greased 9x13 pan.
bake 350º 35 - 45 min. top with favorite topping
SELF FILLED CUPCAKES - Liz379
1 pkg chocolate cake mix
1 8 oz pkg cream cheese
1/3 c sugar
1 egg
dash salt
1 6 oz pkg semi sweet chocolate chips
mix cake according to box, fill cup cake papers 2/3 full, cream sugar, cheese, and egg, add salt and chocolate chips. mix well, put 1 tsp of mix in center of each cupcake, bake 350º 20-25 min
SOFT CHOCOLATE CHIP COOKIES - MooBooPoo
4 1/2 c. flour
2 tsp. baking soda
1/2 tsp. salt
2 c. butter (softened)
1/2 c. sugar
1 1/2 c. brown sugar
2 sm. pkgs. instant vanilla pudding
4 eggs
2 tsp. vanilla
1- 12 oz bag Choc. Cips
2 c. walnuts (optional)
3 c. coconut (optional)
1- 6oz. bag of butterscotch chips (optional)
*NOTE ~ If you decide to omit any of the optional ingredients, you might want to add more chocolate chips or an alternative ingredient, ( such as raisins or whatever comes to mind ), to make up the difference.
Combine flour, soda, salt in medium bowl and set aside. In large bowl combine - butter, white and brown sugar & pudding. Beat until smooth and creamy. Beat in eggs & vanilla. Gradually add flour mixture. Stir in chips, nuts & coconut. Drop by tablespoon on cookie sheet.
I bake them at 375° for 14-18 minutes. Makes about 65-75 cookies. For best results, use "Airbake" cookie sheets!
ITALIAN CHEESE CAKE - phatnfla, recipe by her husband - POP-IN-FLA
This won him a prize at an Annual Picnic....
3 lbs Riccotta Cheese
1 dozen eggs
1 1/2 cups sugar
1 12 oz can evaporated milk
1 tsp vanilla
Using 6 whole eggs and 6 yolks only, combine all the ingredients and put in a spring pan. put spring pan in roasting pan 1/2 filled with water. Bake in a 350º oven for 1 hour, or until entire top of cake golden brown. Turn off oven and leave cake in for 3/4 to 1 hr and remove. Let sit till cool and place in refrigerator.
CREAM CHEESECAKE - Pop-in-Fla
5 eggs
4 - 8 oz. cream cheese packages
1/4 lb (1 stick) butter
16 oz. sour cream
1 1/2 cups sugar
1 tsp vanilla
1 tsp lemon juice
2 T cornstarch
Blend cheese, sour cream & butter together. Blend eggs, sugar, cornstarch,vanilla, & lemon together. (add the mixture to the cheese, sour cream & butter mixture) Butter & flour a spring pan. Pour mixture into the spring pan. Place the spring pan into roastig pan 1/2 way filled with water. Bake in oven 375-400º for 1 hour Take out of oven & let it settle on table for awhile (about 1/2 hr. to 1 hr) then refrigerate.
BLACKBERRY-LEMON PUDDING CAKE - JennyMae
As this dessert bakes, spongy cake forms over a delicate bottom layer of custard. The water bath cooks the pudding cake with gentle, even heat.
1/4 cup flour
2/3 cup sugar
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
1 cup low-fat buttermilk
1 teaspoon grated lemon rind
1/4 cup fresh lemon juice
2 tablespoons butter or stick margarine, melted
2 large egg yolks
3 large egg whites
1/4 cup sugar
1 1/2 cups blackberries, blueberries, or raspberries
3/4 teaspoon powdered sugar
Preheat oven to 350°
Combine flour, 2/3 cup sugar, salt, and nutmeg in a large bowl; add buttermilk, rind, juice, butter, and egg yolks, stirring until smooth. Beat egg whites at high speed until foamy. Add 1/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently stir one-fourth of egg white mixture into buttermilk mixture; gently fold in remaining egg white mixture. Fold in blackberries. Pour batter into an 8-inch square baking pan coated with cooking spray. Place in a larger baking pan; add hot water to larger pan to depth of 1 inch. Bake at 350° for 35 minutes or until cake springs back when touched lightly in center. Sprinkle cake with powdered sugar. Serve warm. DELICIOUS!!!!
PARTY RICE-PINEAPPLE PIE - JennyMae
1 14 oz can Eagle Brand Milk
1/2 cup lemon juice
rind of 1 lemon grated fine
2 egg yolks
1 cup cooked rice
1/2 cup chushed pineapple
1 graham cracker crust
2 egg whites -- beaten
2 tablespoons sugar
Blend milk, juice, rind and egg yolks. Fold in rice and pineapple. Pour into pie crust of choice. Cover with meringue made by beating egg whites until foamy, then adding sugar gradually. Beat until stiff but not dry. Bake at 350° for 10 mins. or until brown. Chill well before serving.
CRAZY COCONUT CAKE - Betty
1 3/4 cups cake flour
2 1/4 tsp. baking powder
3/4 tsp. salt
1/2 cup butter or margarine
1 cup plus 2 T sugar
2 eggs
2/3 cup milk
1 tsp. vanilla
2/3 cup shredded coconut
Preheat the oven to 350º
Sift together the flour, baking powder and salt. Set aside. Cream the butter. Gradually add the 1 cup of sugar. Cream until light and fluffy. Add eggs, one at a time, beating well after each addition. Alternately add the flour mixture and milk, beating after each addition until smooth. Stir in vanilla and coconut. Pour batter into two greased and floured 8-inch layer pans. Bake for 30-35 minutes. Cool in pans for 10 minutes. Then, remove and finish cooling on racks.
Golden Coconut Frosting:
1/2 cup butter, divided
1 1/3 cups shredded coconut
1 cup firmly packed brown sugar
1/4 cup milk
2 cups confectioners' sugar, sifted
chopped pecans
Melt 2 tbsp. butter in a skillet. Add coconut and stir until golden brown.
Remove about half the coconut and set aside. Melt the remaining butter in skillet with coconut. Add brown sugar. Cook and stir over low heat 2 minutes, or until blended. Then add milk and bring to a boil. Remove from heat. Cool. Gradually add confectioners' sugar until it's the right consistency to spread, beating well after each addition. Spread on cake. Sprinkle with remaining coconut. Sprinkle chopped pecans on top if desired. Makes 2 cups frosting or enough to cover tops and sides of two 8-inch layers, one 9-inch square or 24 cupcakes.
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