BANANA BROWNIES~Mary
1 box (19.5 oz) Brownie Mix
1/2 cup Vegetable Oil
1/4 cup water
3 eggs
1 1/2 cups toffee bits, optional
1 cup Nuts, chopped, optional
2 firm ripe medium bananas, cut into 1/4-inch pieces (2 cups)
2-3 thinly sliced bananas
1. Heat oven to 350°F. Generously spray 13x9-inch pan with Cooking Spray.
2. In medium bowl, stir brownie mix, oil, water and eggs 50 strokes with spoon. Add 1 cup of the toffee bits, the nuts and bananas; stir just until well blended. Pour into pan. Sprinkle remaining 1/2 cup toffee bits over top. (I poured 1/2 of mix in pan, then a layer of THINLY sliced bananas on top, then poure rest of mix on top.
3. Bake 38 to 48 minutes or until center is set when lightly touched, top is slightly dry and edges just start to pull away from sides of pan. Cool completely, about 2 hours. For brownies, cut into 6 rows by 4 rows. Cover and refrigerate any remaining brownies.
CRANBERRY BREAD~Mary's
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~Mary's
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~Mary/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.
FROZEN LIMEADE PIE~Mary
2 cups graham cracker crumbs *
1/4 cup sugar
7 tablespoons butter, melted
can use prepared Graham Cracker Crust
Limeade filling:
1 (12-ounce) container whipped topping, thawed
1 (14-ounce) can sweetened condensed milk, chilled
1 (6-ounce) can frozen limeade concentrate, defrosted**
1 tablespoon lime zest
Candied lime peels, for garnish
** Can use Lemonade
Preheat oven to 350 degrees F.
In medium bowl, combine cracker crumbs, sugar, and melted butter. Press firmly on bottom and up sides of a 9-inch pie plate. Bake for 7 minutes and let cool completely.
In a medium bowl, add whipped topping and gently fold in condensed milk. Add limeade and zest and gently fold to combine. Do not let the mixture become soupy. Pour mixture into the pie crust and freeze overnight. Garnish with candied lime peels when ready to serve.
LAZY PIEROGI CASSEROLE~Mary
16-20 frozen potato pierogies (whichever flavor you like, I use potato and cheese)
1 onion, finely chopped
2 garlic cloves, crushed
1 tablespoon margarine
1 lb. Kielbasa, sliced this or chopped
1 green, red, yellow pepper, diced (optional)
1/4 cup milk
10 ounces condensed mushroom soup
1/4 cup low-fat sour cream
1/4 cup aged cheddar cheese, shredded
In a small skillet melt butter or margarine and sauté onion, garlic, and peppers for 5 minutes.
In a medium size casserole dish, combine thawed perogies, onion, kielbasa and peppers.
Combine milk, mushroom soup and sour cream in a bowl.
Pour over perogie mixture.
Top with cheddar cheese.
Bake covered for 35 minutes at (350ºF), then the last 10 minutes, bake uncovered. Or microwave until heated through.
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. 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.
SPOON ROLLS~Mary
I had these atr the Harrow Road Restaurant in Rugby, Tn
4 cups self-rising flour, sifted
1 egg, beaten
1/4 cup sugar
1 Tablespoon dried yeast
2-1/4 cups lukewarm water
2/3 cup melted margarine or butter
2 Tablespoons cornmeal
Add yeast to lukewarm water and stir. Mix together beaten egg, sugar, and melted margarine. Then add self-rising flour and cornmeal and mix by hand with wire whisk until well blended. Spoon into greased muffin tins. Bake at 400 degrees for 10 to 15 minutes. Keep dough covered with foil in refrigerator -- it gets better with age.
Makes: 2 dozen rolls.
BUTTERMILK COCONUT PIE~Mary
From Harrow Road Restaurany in Rugby, Tn
1/4 cup butter or margarine
1 cup sugar
2 Tablespoons all-purpose flour
Dash of salt
4 eggs, beaten lightly
1 cup buttermilk
2 teaspoons vanilla extract
1 cup grated coconut
Melt butter or margarine. Remove from heat and stir in sugar, flour, and salt. Add the beaten eggs, vanilla, and buttermilk and stir till well blended. Stir in coconut. Pour into unbaked pie shell. Bake in 350-degree oven approximately 45 minutes or until set and lightly browned.
Note: Pie will puff up as it bakes, then sink some as it cools. Can be served at room temperature or chilled. Serve topped with dollop of whipped cream and sprinkle of coconut.
CROCKPOT BOSTON BAKED BEANS~Mary
1 lb. navy or northern beans, dried
2 onions chopped
1/2 cup brown sugar
1/4 cup molasses
1/3 cup catsup
1/4 lb. bacon; diced
1/2 tsp. salt
1-1/2 tsp. mustard, dry
1/4 tsp. pepper, black
Soak beans in water overnight. Drain and put all ingredients in cooker. Add 1 cup water and stir to blend. Cover and cook on LOW 10 to 12 hours. You can also spice it up with a few cloves of garlic, 1/2 tsp. powdered ginger, and a good dash of Worcestershire sauce. As an option, stir in 1 cup drained pineapple chunks during the last hour of cooking for a delicious fruity flavor.
BOSTON BAKED BEANS~Mary
To prepare baked beans the Maine way, skip the ketchup and add 1/4 cup more water.
1 lb dried beans (about 2 cups)
1 medium onion, peeled and quartered
1/2 lb bacon or salt pork, diced
1/4 cup brown sugar
1/4 cup molasses
1 tsp dry mustard
1/2 tsp salt, optional
1/2 tsp pepper
1/4 cup ketchup
Soak the beans overnight in cold water and 1/2 tsp baking soda for 8 hours, minimum, to 12 hours maximum. When you are ready to cook, discard the water. OR Place beans and 1 tsp baking soda in large pot. Cover with enough water to allow beans to expand. Soak at least 8 hours, drain, and add fresh water.
OVEN METHOD
Boil the beans in water, until the skins starts to crack. It should take about 45 minutes to 1 hour if using a normal pot. Drain.
Put the onion quarters at the bottom of a bean pot or casserole pan. Add the boiled beans. Put the bacon on top of the beans. Mix molasses, brown sugar, dry mustard, ketchup, salt and pepper with 3/4 cup of water and pour over the beans.
Bake a 300° F for 6 hours. Add more boiling water if necessary.
SLOW COOKER METHOD
Boil the beans in water, until the skins starts to crack. It should take about 45 minutes to 1 hour if using a normal pot. Drain.
Put the onion quarters at the bottom of the slow cooker pot; add beans, then the bacon on top.
Mix molasses, brown sugar, dry mustard, ketchup, salt and pepper with 1 cup of water and pour over the beans.
Cover and cook on low for 10 to 12 hours
SWEDISH MEATBALLS~Mary
2 c soft bread crumbs
3/4 c milk
1 egg, slightly beaten
1 onion, diced fine
1 1/2 lbs hamburg*
1/2 lb. ground pork*
**Can use 2 lbs. hamburg
2 T margarine
2 T flour
1/4 tsp nutmeg
1/4 tsp allspice, optional
Mix all together. Form into balls, place in casserole
then add
1 can Beef Consume
1/2 c milk or light cream
Cover and bake 350 for 1 hr
If needed, add a little water or milk as needed
