CRANBERRY PUMPKIN BREAD~Mary/marmac34
1 3/4 cups flour
1 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1 cup pumpkin puree
1/2 cup vegetable oil
2 large eggs
1 1/2 cups Fresh or Frozen Cranberries, coarsely chopped
Preheat oven to 350F. Combine dry ingredients in a medium mixing bowl. Combine remaining ingredients, except cranberries, in a separate mixing bowl. Add to dry ingredients, stirring just until dry ingredients are moist. Stir in cranberries. Spread evenly in a loaf pan. Bake 1 1/2 hours or until a toothpick inserted into the center of the
bread comes out clean. Remove from pan. Cool completely on a wire rack. Make 1 loaf. I used the SMALL pans , bake for about 35-40 min.
CRANBERRY CHEESE BALL~Mary/marmac34
2 8-ounce packages cream cheese, softened
4 tablespoons frozen orange juice concentrate or milk
2 tablespoons sugar, optional
Zest 1 orange, optional
1/4 teaspoon cinnamon, optional
1/2 cup dry cranberries, chopped
1/2 cup pecans, chopped, can use walnuts
Cook dry cranberries in 1/2 cup water in the microwave for 1 minute, drain and cool. In mixing bowl, beat cream cheese, orange juice concentrate, sugar, orange peel and cinnamon on medium speed until fluffy. Chop cranberries and pecans and stir into cheese mixture. Chill. Shape into ball. Serve with crackers.
CREAM CHEESE & PEPPER JELLY DIP~Mary/marmac34
Take a brick of cream cheese, let it set out on the counter for a little while to soften. Low fat is ok.
Pour a jar of spicy jelly over it.
Put out some sturdy crackers and some spreading knives.
If the crackers aren't sturdy and the cheese is rock hard, the crackers will break off in the cheese.
VARIATIONS:
CREAMY CREAM CHEESE & PEPPER JELLY DIP
Take a cream cheese brick, whip it up a little (why pay for whipped cream cheese and butter when you can do it yourself), then DUMP the jelly over. No broken crackers.
CHIPOTLE RASPBERRY JAM/JELLY
Chipotle Raspberry Jam (You can get it at Wal-Mart)
Place a block of cream cheese on a glass platter and the Chipotle Rasberry jelly on top.
BEER BREAD~Mary
3 c Self Rising Flour
2 T sugar
1 can Beer (12 oz
grease top of bread real good. Bake 375 1 hr
HEALTH BREAD~Mary
3 c Self Rising Flour
3 T honey
1 12 oz can Beer
mix, pour in pan. Grease BOTTOM only for higher rising bread. Bake 350 50 min
END OF GARDEN PICKLES~Mary
2 c Cucumbers; sliced
2 c Onion; sliced
2 c Red or green peppers;
2 c cauliflower, chopped
2 c Green tomatoes; chopped
2 c String beans, cut in 1 in. pcs
2 c Carrots; sliced
2 c Celery; chopped
4 c Vinegar
4 c Sugar or 2 c honey
2 T Celery seed
4 T Mustard seed
4 T Turmeric
2 c Cabbage; chopped, optional
2 c lima beans, optional
2 c zucchini, optional
Soak cucumbers. Chop cabbage, tomatoes and peppers & onions overnight in salt water, using 1 cup salt to 4 quarts water. Drain vegetables well. Cook string beans, lima beans, cut carrots, zucchini and celery in boiling water til tender. Drain.. Mix all vegs. together with remaining ingred. and boil for 8 min. Pack into jars and seal. Process for 5 min. in boiling water (canner)
GREEN TOMATO JAM~Mary
5 c chopped or ground Green Tomatoes
4 c sugar
Cook together 5-6 min.
Add 1 LARGE or 2 SMALL pkgs of any kind of Jello (any flavor) and cook for 3 min. Pour in jars. Let cool in refrigerator. When set and cold, take out an put wax on top. You can just put a lid on the jar, but it HAS to be kept in frig if you don't put wax on.
NO-BAKE STRAWBERRY DESSERT~ Mary/marmac34/nynana34
1 loaf loaf (10-1/2 ounces) angel food cake, cut into 1-inch cubes
2 packages (.3 ounce each) sugar-free strawberry gelatin
2 cups boiling water
1 package (20 ounces) frozen unsweetened whole strawberries, thawed
2 cups cold 1% milk
1 package (1 ounce) sugar-free instant vanilla pudding mix
1 carton (8 ounces) frozen reduced-fat Cool Whip® whipped topping, thawed
Arrange cake cubes in a single layer in a 13-in. x 9-in. x 2-in. dish. In a bowl, dissolve gelatin in boiling water; stir in strawberries. Pour over cake and gently press cake down. Refrigerate until set, about 1 hour.
In a bowl, whisk milk and pudding mix for 2 minutes or until slightly thickened. Spoon over gelatin layer. Spread with whipped topping. Refrigerate until serving. Yield: 20 servings.
OPTION:
use fresh strawberries in place of frozen and replaced the vanilla pudding with regular banana pudding
ZUCCHINI PISTACHIO BREAD~ Mary/marmac34/Nynana34
3 eggs, well beaten
1 cup oil
2 cups sugar
2 cups unpeeled grated zucchini
3 teaspoons vanilla extract
1 (3 1/2 ounce) package instant pistachio pudding mix
3 cups flour
1 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon baking powder
1 teaspoon cinnamon
1 cup chopped walnuts
Mix together first 6 ingredients.
Sift all dry ingredients together and add to first mixture.
Fold in nuts.
Bake in 3 loaf bread pans that are greased or sprayed with Pam.
For glass pans, bake at 325° for 55 minutes, for metal bake at 350° for 55 minutes
PEANUT BUTTER ECLAIR CAKE~Mary
1 3/4 cups cold milk
1 - 3.5oz. box Jell-O vanilla INSTANT pudding/pie filling
1/4 cup Jif peanut butter
1 - 8oz. Cool Whip (thawed)
24 Honey-Maid graham crackers
6 squares Baker's semi-sweet baking chocolate
3 TBSP butter
Pour milk into a bowl--add the pudding mix. Beat with a wire whisk until blended.
Add the peanut butter--mix well.
Add the Cool Whip--stir gently.
Cover the bottom of a 9 x 13 cake pan with a single layer of graham crackers (break them where necessary).
Spoon half of the pudding mixture on top of the graham crackers--smooth it out.
Make another layer of graham crackers on top of the pudding layer.
Spoon the remaining pudding mixture on top of the graham cracker layer.
Place a final layer of graham crackers on top of the pudding layer.
Add the butter and chocolate squares to a microwave safe bowl--microwave on high for 1 minute--stir--microwave for another 1 minute--stir until chocolate and butter are melted and blended.
Spread the chocolate on top of the graham cracker layer. Refrigerate overnight
CHOCOLATE ECLAIR CAKE~Mary
4 large eggs
1/2 cup butter
1 cup water
1 cup all-purpose flour
1 (8-ounce) package cream cheese, softened
4 cups milk
3 (3-ounce) packages instant vanilla pudding mix
1 (16-ounce) container whipped topping
Easy Chocolate Icing (recipe follows)
Preheat oven to 400*F (205*C). Grease a 9 x 13 x 2-inch baking pan. Set aside.
Whisk eggs in a small bowl and set aside.
In 2-quart saucepan, melt butter in water. Add flour and cook, stirring constantly, until mixture forms a ball. Remove from heat and beat in eggs all at one time, continue beating until smooth.
Spread in prepared pan and bake for 35 to 40 minutes. Allow to cool.
Combine cream cheese and milk, beating until smooth.
Add pudding, one package at a time.
Spoon over cooled shell.
Spread with whipped topping and drizzle with Easy Chocolate Icing.
Chill at least one hour before serving.
Makes 12 servings.
EASY CHOCOLATE ICING
3 tablespoons baking cocoa
1 cup powdered sugar
1 tablespoon, plus 1 teaspoon butter, melted
About 2 tablespoons water
In small bowl combine cocoa and powdered sugar, mixing well.
Add butter and water and beat until smooth, adding a small amount of water, if needed, until the consistency is right to drizzle icing onto cake.
SOUR CREAM CRANBERRY CAKE~Mary's
1 cup butter
1 1/4 cups sugar
2 eggs
1/2 teaspoon pure vanilla extract
1 teaspoon pure almond extract
1 cup sour cream
2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
FILLING
16-ounce can cranberry sauce
1 teaspoon cinnamon
1 cup chopped almonds
1. Preheat the oven to 350 degrees and lightly grease and flour a bundt pan.
2. In a large bowl cream the butter and sugar until light and fluffy. Add eggs, extract and sour cream, beating well after each addition.
3. In another bowl, whisk the flour, baking powder and baking soda. Blend the dry ingredients into the butter mixture.
4. Mix the cranberry sauce, cinnamon and almonds. Spoon half of the batter into the pan. Spread with the cranberry mixture and cover with the rest of batter. Bake for 55 minutes, or until firm to the touch and browned. Let the cake cool totally before removing from the pan.
CRANBERRY BREAD~Marmac34/Nynana34
2 c. sifted all-purpose flour
1 c. white sugar
1 1/2 tsp. baking powder
1/4 tsp. salt
1/2 baking soda
1/4 c. butter
1 egg beaten
1 tsp. orange zest
3/4 c. orange juice
1 1/2 c golden raisins
1 1/2 c. chopped cranberries
Preheat oven to 350 degrees. Spray or grease 9x5 inch loaf pan
Whisk together, the flour, sugar, baking powder, salt and baking soda
Cut in butter until mixture is crumbly. Add egg, orange peel, and orange juice; stir to mix and fold in raisins and cranberries.
Pour into loaf pan and bake for 70 min. or until toothpick inserted comes out clean. Remove from pan; cool on wire rack.
CORNBREAD CAKE~Marmac34/nynana34
This isn't as solid as regular cornbread. It's light and fluffy like a cake. Serve warm out of the oven with butter and syrup.
2/3 cup butter, softened
1 1/4 cups sugar
3 eggs
1 2/3 cups milk
2 1/3 cups flour
1 cup cornmeal
4 1/2 teaspoons baking powder
1/2 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 13x9x2 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.
JAM FILLED SUGAR COOKIES~marmac34/nynana34
3 cups flour
1 1/4 teaspoons baking powder
3/4 teaspoon salt
1 1/2 cups sugar
3/4 cup butter or margarine, softened
2 eggs
1 teaspoon vanilla extract
Raspberry, strawberry or apricot jam or preserves
LINE a cookie sheet with Reynolds Parchment Paper; set aside.
COMBINE flour, baking powder and salt on a sheet of parchment paper; set aside. Beat butter and sugar until fluffy in large bowl, with an electric mixer. Mix in eggs and vanilla until well blended. Gradually beat flour mixture into butter mixture until smooth. Divide dough in half; shape into 2 flat disks. Wrap dough in Reynolds Plastic Wrap; refrigerate 30 minutes to 1 hour or until firm enough to roll.
TO BAKE, preheat oven to 375°F. Roll out dough 1/8 inch thick between 2 lightly floured sheets of parchment paper or on a floured surface. Cut dough with 2 1/2-inch cookie cutter. Cut centers out of half of cookies with a 1-inch diameter cookie cutter. Place cookies 1-inch apart on parchment-lined or non-stick foil-lined cookie sheet.
BAKE 6 to 8 minutes or until cookies are just beginning to brown on edges. Cool. Spread 1/2 to 1 teaspoon of jam over whole cookies. Top with remaining cut-out cookies, sandwich style.
TIP:
Rolling out cookie dough between 2 sheets of parchment prevents sticking and keeps your work surface clean. To hold the parchment in place, fold a few inches of the parchment sheets over the edge of the counter and lean against them while you are rolling the dough. If necessary, turn parchment to roll dough at different angles.
