MARY'S RECIPES 10
BEST BOXED CAKE MIXES~MARY
1 cake mix of your choice
Prepare as directed on the box, except you add these ingredients with it
before putting it in the pan to bake.
ADD:
3/4 cup of flour
1 tsp. baking powder
1/2 cup sugar
1 egg
1 Tbsp. vegetable oil
1/4 cup of water
Bake as directed on the box after adding these ingredients. The
difference in the quality of the cake, is astounding. And it's so
simple.
SUGAR~FREE FROSTING~Mary
It will frost one 9x13 or one 2 layer cake. Use any flavor of pudding mix.
1 (1.4 ounce) package sugar-free instant pudding mix
1 3/4 cups milk
1 (8 ounce) package cream cheese
1 (8 ounce) container lite frozen whipped topping, thawed (Cool Whip)
In a medium bowl, combine pudding mix and milk. Mix well and let stand until thickened.
In a large bowl, beat cream cheese until smooth. Add pudding and mix well. Finally, fold in whipped topping.
TOMATO PIE~Mary
1 (9") deep dish pie shell, frozen
4-5 lg. tomatoes, thickly cut
Freshly cracked black pepper
a gentle sprinkling of fine sugar
1 c. good quality mayonnaise (Hellmans)
1 c. shredded sharp cheddar cheese
1/2 cup cooked real bacon, chopped fairly small
Keep the deep dish pie crust ready to go and sitting in the freezer till ready to use; it cooks up better that way.
Preheat the oven to 400 degrees, 350 for convection.
Slice the tomatoes in rather thick slices and place them on paper towels to absorb some of the excess moisture.
Get out pie crust from freezer, place sliced tomatoes over crust; do a double layer of sliced tomatoes. Sprinkle with an ever-so-light sprinkling of white sugar, then some freshly cracker black pepper.
In a bowl combine mayonnaise with shredded cheddar cheese, and the chopped up bacon. Spoon over tomatoes; try to get it spread evenly over the tomatoes, but don’t push down.
Bake for about 25-30 minutes, best to keep an eye on it at the 20 minutes.
Let pie cool down about an hour before slicing into it. Taste best when it’s refrigerated and served cold. Serve with a nice glass of white wine.
Note:
If you don't like the crust nice and dark brown, then cook it less. This is a really rich pie, so cut the slices smaller than you would an apple or other fruit pie.
FROZEN CRANBERRY BANANA SALAD~Mary
1 can (20 ounces) pineapple tidbits
5 medium firm bananas, halved lengthwise and sliced
1 can (16 ounces) whole-berry cranberry sauce
1/2 cup Domino® or C&H® Granulated Pure Cane Sugar
1 carton (12 ounces) frozen whipped topping, thawed
1/2 cup chopped walnuts
Drain pineapple juice into a medium bowl; set pineapple aside. Add bananas to the juice.
In a large bowl, combine cranberry sauce and sugar.
Remove bananas, discarding juice, and add to cranberry mixture.
Stir in pineapple, whipped topping and nuts.
Pour into a 13-in. x 9-in. dish. Freeze until solid.
Remove from the freezer 15 minutes before cutting. Yield: 12-16 servings.
FROSTED STRAWBERRY SALAD~Mary
For the base layer:
1 8-ounce can crushed pineapple
2 cups apple juice
3 cups sliced fresh strawberries (about 1 1/2 pounds before trimming and slicing)
1 banana, sliced
3/4 cup pecan pieces
2 3-ounce packages strawberry flavored gelatin
1 8-ounce package cream cheese
2 tablespoons light mayonnaise
2 cups whipped topping such as Dream Whip (can use Cool Whip
Drain the pineapple and reserve the juice. Set the drained pineapple aside.
In a saucepan, bring the apple juice mixture to a boil. Pour the hot juice into a bowl and add the gelatin. Stir to dissolve. Refrigerate until partially set.
Beat the cream cheese and mayonnaise together until light and fluffy. Fold in the gelatin mixture. Fold in the whipped topping.
Fold the pineapple, strawberries, sliced banana, and pecans into the remaining cream cheese mixture. Pour into an 8 x 13 pan. Chill until the top sets, about 20 minutes.
For the top layer:
reserved pineapple juice plus water to make one cup
1 packet unflavored gelatin
1 cup miniature marshmallows
1 cup whipped topping such as Dream Whip
Bring the juice and water mixture to a boil. Dissolve the unflavored gelatin in the boiling water. Turn the heat down, add the marshmallows and stir until the marshmallows are dissolved. Set aside to cool until tepid but not set.
Fold in the whipped topping. Spread the topping mixture over the fruit mixture. Chill for several hours before serving.
SMALL CORNBREAD CAKE~Mary's
1/3 cup butter, softened
1/2 to 3/4 cups sugar
2 eggs
3/4 cups milk
1 1/4 cups flour
1/2 cup cornmeal
2 1/4 teaspoons baking powder
1/4 teaspoon salt
In mixing bowl, cream butter and sugar. Combine the eggs and milk. Combine flour, cornmeal, baking powder, and salt; add to creamed mixture alternately with egg mixture. Pour into a greased 8x8 inch baking pan. Bake at 400 degrees for 22-27 minutes or until a toothpick inserted near the center comes out clean. Cut into squares; serve warm.
RHUBARB UP-SIDE DOWN CAKE~Mary
3 tablespoons butter, melted
1/2 cup granulated sugar
red food coloring, optional
1 pound rhubarb, finely chopped (about 3 to 3 1/2 cups)
1 package one-layer white cake mix
Combine melted butter, sugar, and a few drops red food coloring. Gently stir in chopped rhubarb. Spread in a buttered 8-inch square cake pan. Prepare cake mix according to package directions; pour over rhubarb mixture Bake for 30 to 35 minutes, or until cake is done. Remove cake from oven; immediately run spatula around edge of pan and invert onto a serving plate. Before lifting the pan off, let syrup drain onto the cake for a few minutes. Cut while still warm; top each serving with whipped cream, if desired.
WHOLE WHEAT RHUBARB PUDDING CAKE~Mary
5 cups sliced rhubarb
1/4 cup sugar
1 1/4 cups all-purpose flour
1 cup granulated sugar
1/2 cup whole wheat flour
1 cup chopped pecans
1 1/4 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
3/4 cup milk
1/4 cup melted butter
1 1/4 cups sugar
1 tablespoon cornstarch
whipped cream or whipped topping, optional
In a 3 quart shallow baking dish mix rhubarb and 1/4 cup sugar.
Mix flour, the 1 cup sugar, the whole wheat flour, pecans, baking powder, cinnamon, nutmeg and 1/4 teaspoon salt.
Stir in milk and melted margarine.
Spread batter evenly over rhubarb sugar mixture.
Mix 1 1/4 cups sugar and cornstarch.
Add 1-1/4 cups boiling waters; stir till sugar dissolves. Slowly pour over the batter.
Bake in 375° oven for about 45 minutes or until a toothpick comes out clean when stuck in center of top crust. If necessary, cover the last 10 minutes to keep it from browning too much. Serve warm with whipped topping, whipped cream, or ice cream. Serves 8 to 10.
RHUBARB CUSTARD CAKE~Mary
1 package (18-1/4 ounces) yellow cake mix
4 cups chopped fresh or frozen rhubarb
1 cup sugar
1 cup heavy whipping cream
Whipped cream and fresh mint, optional
Prepare cake batter according to package directions. Pour into a greased 13-in. x 9-in. x 2-in. baking dish. Sprinkle with rhubarb and sugar. Slowly pour cream over top. Bake at 350 for 40-45 minutes or until golden brown. Cool for 15 minutes before serving. Garnish with whipped cream and mint if desired. Refrigerate leftovers. Yield: 12-15 servings .
RHUBARB CUSTARD PIE~Mary
2 cups diced rhubarb
1/2 cup sugar
1/4 cup water
1-1/2 cups light cream
4 large eggs
1 teaspoon vanilla extract
1 unbaked piecrust
Combine the first three ingredients in a saucepan and cook for about 10 minutes, to make a puree. Preheat oven to 375 degrees F. Beat cream, eggs, and vanilla together. Pour rhubarb puree into pie crust, then pour the custard mixture over that. Bake for 30 minutes or until set.
RHUBARB PUDDING~Mary
1 quart rhubarb, cut up
1-1/2 cups sugar
1/4 cup butter, melted
1 teaspoon vanilla
2 eggs, well beaten
1 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
Mix rhubarb and 1 cup sugar. Place in a buttered 2-quart baking dish.
Combine melted butter, vanilla, eggs, flour, baking powder, remaining 1/2 cup sugar, and salt, then pour over rhubarb.
Bake at 375 degrees F. for 45 minutes or until done: the pudding will be a bit soft inside. Good served warm with maple syrup.
STRAWBERRY RHUBARB CRISP~Mary
2 cups sliced strawberries
3 cups chopped rhubarb
3/4 cup sugar
1/4 cup flour
1/4 cup butter
1/4 cup brown sugar
1/4 cup flour
1/2 cup quick cooking oats
Preheat oven to 400°. In a large bowl, combine strawberries, rhubarb, sugar and 1/4 cup flour; mix well. Pour into 9x9-inch baking pan. In a separate bowl, cream together butter and brown sugar; cut in flour and oats. Sprinkle evenly over fruit. Bake for 35 to 40 minutes. Let cool slightly before cutting into serving squares.
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