NANCY'S RECIPES 1
PINEAPPLE CREAM CHERRY ICING
1 can (#2-I use 20 oz.) crushed pineapple drained
reserving the juice
1 jar (10oz) maraschino cherries drained & chopped
1 (3oz) package cook & serve vanilla pudding mix
1 pint whipping cream
1 teaspoon vanilla
Cook vanilla pudding using 1 cup of pineapple juice. Cool in refrigerator. Whip cream-sweeten to taste with 1-2 Tablespoon of powdered sugar plus 1 teaspoon vanilla. Fold in drained pineapple, cut up cherries and cooled pudding.
I use this to frost an angel food cake cut in half horizontally. Ice the top of the bottom half. Replace the top half of cake and frost the top and sides of the angel food cake.
FRUIT COCKTAIL DESSERT
1 cup flour
1 cup sugar
1/2 tsp. salt
1 tsp. soda
mix together.
ADD:
1 egg,beaten
1 tsp. vanilla
1 can fruit cocktail (2 cups) undrained
Pour into 9x9 greased pan,
Top with:
1/2 cup brown sugar mixed with 1/2 cup chopped nuts.
Bake 1 hour at 325* one hour.
Top with whip cream or cool whip.
ICE CREAM BREAD
Be sure to use full-fat ice cream for best results.
1 cup butter pecan ice cream, softened
3/4 cup self-rising flour
1 tablespoon sugar
In a small bowl, combine the ice cream, flour and sugar. Transfer to a 5-3/4-in. x 3-in. x 2-in. loaf pan coated with cooking spray. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Yield: 1 loaf (6 slices). Cooking for 2 Magazine
CAKE MIX COOKIES
1 box Pecan Cake Mix (Betty Crocker)
1 cup Bisquick
2 sm boxes Instant vanilla pudding (dry)
2 cups mayonnaise
1 cup chopped nuts
1 bag chocolate chips
Mix cake mix, Bisquick and dry pudding together. Add the 2 cups mayonnaise. It's easier to mix this with clean hands. Then add the nuts and chips. Grease cookie sheets. 350 oven for 11-12 min.
Leave set on cookie sheets 1-2 min.
CREEPING CRUST COBBLER
Preheat oven to 350
While oven is heating, put a stick of
butter in a 9 x 13 baking dish and melt in oven. Can use 1/4 c butter
Heat to a simmer on stove top
4 to 6 cups of fruit, fresh, frozen or
canned, and juice,
about a cup of sugar,to taste. Depends
on how swet the fruit is, or if it is canned in syrup.
I used 4 cups of sliced canned peaches, and a generous cup of
frozen blueberries. The next time I made it I used frozen raspberries,
strawberries blueberries and blackberries and their juice, and had at
least six cups of fruit.
Stir together
1 1/2 cups flour
1 1/4 c sugar,
1 tsp baking
powder,
pinch of salt,
1 tsp. vanilla
1 cup milk
Mix to make a batter.
Spoon batter
over melted butter in pan, and mix a little with a spoon.
Pour the hot
fruit and juice over the batter. Do not stir.
Bake for 30 to 40 mins at
350 or until center is browned and set.
The batter cooks up over the fruit, and thickens the juice. Serve with vanilla ice cream.
RICE IN MICROWAVE
2 qt microwave bowl
1 cup rice
2-1/2 cups water
Cook in microwave 20 min..NO lid !!!
Let stand in micro after cooking 5 more min.
Great rice every time.
NOTE 2 cups rice 4 cups water
BLACKBERRY CAKE~Nancy
Both the Blackberry Cake and Blackberry JAM cake are delicious
1 cup sugar
1/2 butter
3 eggs
2 cups flour
1 tsp. soda
1 cup canned blackberries, drained (save the juice)
1/2 cup buttermilk
1 tsp. allspice
1 tsp. cloves
1 tsp. cinnamon
Cream butter and sugar. Beat in eggs. Sift dry ingredients together. Mix soda and milk. Mix all ingredients together and fold in drained blackberries. Bake at 350 for 20-25 minutes. When cake comes from oven, punch holes all around cake. Pour glaze over cake.
GLAZE
1 cup sugar
2 tsp. flour
1/4 cup butter
1 cup berry juice
Cook in saucepan until thickened and pour over cake.
BLACKBERRY JAM CAKE~Nancy
This is also the recipe Windstone Farm Blackberry Jam put on their label.
3 eggs
2 cups self-rising flour
2 cups sugar
1 cup buttermilk
1/2 cup oil
1 cup chopped pecans
1 1/2 cups Blackberry Jam (can use seedless)
1/2 tsp. nutmeg
3 tsps. cinnamon
3 tlbs. cocoa
3 tbsp. condensed milk (not evaporated)
Preheat oven at 350 degrees. Grease tube pan and line bottom with wax paper.
Cream oil and sugar. Add eggs one at a time and beat well. Add buttermilk and mix well. Mix flour, spices, cocoa and nuts in a separate container. Add to egg mixture and mix well. Add jam and mix thoroughly. Stir in condensed milk.
Pour into greased tube pan and bake for 1 hour or until toothpick comes out clean.
You can also make in small loaf pans, you will have to adjust the cooking time.
Top with Caramel Icing.
CARAMEL ICING
1 1/2 cups brown sugar
3/4 stick butter
1/3 cup milk
1 1/2 cup confectioner's sugar
Pour confectioner's sugar into metal or heat proof mixing bowl and set aside. Mix brown sugar, butter and milk in saucepan. Bring to a boil and boil for 1 1/2 minutes. While still hot, pour this over
the confectioner's sugar and beat with mixer until smooth and thick enough to spread over cake. You can decorate the top with whole
pecans if you wish. You can also make a brown sugar glaze to drizzle over the top instead of icing the whole cake.
My favorite way of eating this cake is without icing, cut a slice, warm it in the microwave, spread with a little butter and have it with my coffee.
BLACKBERRY PIE~Nancy
1 cup sugar
1/4 cup butter
4 eggs, separated
1 cup blackberry jam
Cream butter and sugar. Add well beaten egg yolks and jelly. Fold in well beaten egg whites. Pour mixture into an unbaked pie shell. Bake at 375 to 400 until done.
BANANA SPLIT SALAD~Nancy
1 (14-oz) can sweetened condensed milk
1 (21-oz) can cherry pie filling
1 (8-oz) can crushed pineapple
1/2-cup chocolate chips
1(12-oz) carton Cool Whip
3 firm bananas, cut into chunks
1/2-cup chopped nuts of your choice
In a large bowl, combine the milk and Cool Whip until well blended. Fold in pie filling, bananas, pineapple, nuts and chocolate chips. Chill for at least one hour before serving.
FROZEN WALDORF SALAD~Nancy
2 eggs
1/2 cup sugar
1/2 cup pineapple juice
1/4 cup lemon juice
1/2 cup diced celery
1/2 cup crushed pineapple, drained (save juice)
2 apples, diced
1/2 cup walnuts, chopped
1 cup whipped cream ( I use Cool Whip)
Beat eggs with sugar; add juices. Cook over low heat until thick, stirring constantly. Cool. Add celery, pineapple, apples and nuts. Fold in whipped cream. Spoon into an 8" square dish. Freeze. ( I usually put this in cup cake papers placed in a muffin pan. After frozen put salads in a zip lock bag, and you can remove from the freezer the number of servings you want.)
CRANBERRY CAKE~Nancy
If you are dieting, please disregard this recipe, it is not for those counting calories. This is absolutely delicious if you like cranberries. Very rich and the sauce is a real compliment to the cake. I used frozen cranberries and they worked fine. I had to bake about 5 to 10 minutes longer.
3 tablespoons butter (no substitutes), softened
1 cup sugar
1 egg
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground nutmeg
1 cup milk
2 cups cranberries
2 tablespoons grated orange or lemon peel
CREAM SAUCE
1 1/3 cups sugar
1 cup whipping cream
2/3 cup butter
In a mixing bowl, cream butter and sugar. Beat in egg. Combine the flour, baking powder and nutmeg; add to the creamed mixture alternately with milk.
Stir in cranberries and orange peel. Pour into a greased 11x7x2-inch baking dish. Bake at 350° for 35 to 40 minutes or until a toothpick inserted near the center comes out clean. Meanwhile, in a saucepan, combine sauce ingredients. Cook and stir over medium heat until heated through. Cut warm cake into squares; serve with cream sauce.
GRAPE JELLY CHOCOLATE CAKE~Nancy
1 c. sugar
2 c. flour
4 tbsp. cocoa
2 tsp. baking soda
Pinch salt
1 c. cold water
1 tsp. vanilla
1 c. mayonnaise
2 tbsp. grape jelly
Mix and bake at 350 degrees for 25 to 30 minutes.
CHATROOM/WEB FRIENDS
HOME
HOME
Email: marmac34@yahoo.com
