NANCY'S RECIPES 3
PINEAPPLE WHIPPED CREAM CAKE~Nancy
1 yellow cake mix as directed on box. I use Duncan Hines.
While still hot pour 1 can crushed pineapple over cake; juice and all.
Cool completely.
Mix 1 box of French vanilla instant pudding in mixing bowl with 1/2 of an 8 ounce cream cheese that's at room temperature.
Add just enough milk to be of spreading consistency(about 1/3 cup).
Spread this on cooled cake.
Add sliced bananas on top of this.
Then top with cool whip & make peaks to make it look nice.
I usually double this recipe using 2 cake mixes because it does not last. I have a large pan that I use for when I make lasagna & when I use 2 cake mixes that's what I have to use.
CHOCOLATE ZUCCHINI CAKE~Nancy
3 cups all-purpose flour
2-1/2 cups sugar (Splenda works fine)
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1-1/2 teaspoon baking powder
1 teaspoon salt
1-1/2 teaspoons ground cinnamon
4 eggs, beat till light yellow
1-1/3 cups vegetable oil
3 cups fine grated zucchini (or carrots)
1 cup chopped walnuts (optional)
1 cup raisins (optional)
Preheat oven to 350 degrees F. Grease and flour a tube pan. Do not fill over 3/4 full.
Bake at 350 degrees 1-1/2 hours - done when toothpick in center comes out clean. (10x13 pan = 45 min.)
In a medium bowl, stir together the flour, sugar, cocoa, baking soda, baking powder, salt and cinnamon. Add eggs and oil, Mix well. Fold in the zucchini, (nuts and raisins) until evenly distributed. Pour into the prepared pan.
Cool cake completely before frosting with Cream Cheese frosting or Chocolate Buttercream
CREAM CHEESE FROSTING
1-8 oz brick cream cheese softened.
Pinch of salt.
5 cups powdered sugar,
2 tsp. Vanilla.
Cream all together. Only need half for a 10x13" pan.
CHOCOLATE BUTTERCREAM FROSTING
6 T butter, softened
1/2 Cup Cocoa
2-2/3 Cup powdered sugar
1/3 cup canned evaporated milk
1 tsp. vanilla
Cream butter in small bowl. Add cocoa and sugar alternately with milk. Beat to spreading consistency. Blend in Vanilla. (additional milk may be necessary).
LEMON ZUCCHINI COOKIES~Nancy
2 c. flour
1 tsp. baking powder
1/2 tsp. salt
3/4 c. sugar
1 tsp. grated lemon rind
1 tsp. lemon flavoring
1 c. chopped walnuts
3/4 c. butter
1 egg
1 c. shredded zucchini
Blend dry ingredients. Add remaining ingredients. Grease cookie sheet. Bake at 375 degrees for 12 to 15 minutes. Frost while warm.
LEMON FROSTING:
1 c. powdered sugar
1 tsp. melted butter
1 tbsp. lemon flavoring or lemon juice
YOGURT MARMALADE CAKE~Nancy
1 1/2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1 heaping cup of plain, lowfat yogurt
1 cup sugar
3 eggs
1 teaspoon vanilla
Zest of 1 lemon
1/2 cup Canola oil
1/2 cup prepared orange marmalade
1/4 cup yogurt
Preheat oven to 350 degrees. Spray loaf pan with nonstick baking spray (or grease and flour it if it makes your skirt fly up.) Sift together flour, baking powder, and salt. Set aside. In a separate bowl, mix together yogurt, sugar, eggs, vanilla, lemon zest, and canola oil until just combined. Pour over dry ingredients and mix until just combined; do not overbeat. Pour into loaf pan and bake for 45 minutes. Remove and allow to cool slightly. Remove from pan. While cake is cooling, pour marmalade into pan. Heat until melted, stirring occasionally. Add yogurt to pan and turn off heat. Stir to combine, then pour slowly over the top of the cake, allowing icing to pool around the sides.
CHEESE BREAD~AUSTRALIA
2 cups self raising flour
1 tsp salt
1 1/2 cup of grated cheddar cheese
1/4 grated parmesan cheese
2 eggs -lightly beaten
2 oz butter - melted
Extra 2 tabsps grated parmesan cheese
Place flour and cheeses in a large bowl and stir to combine. Add eggs, butter and milk.
Mix with a wooden spoon until combined. Spoon into a large loaf pan and smooth top. Sprinkle with extra grated parmesan cheese. Bake at 350 f about 40 mins or until cooked when tested.
Stand for 5 mins before turning on a wire rack. Yummy served with cream cheese, tomato slices and sprinkled with pepper.
ORANGE SLICE COOKIES~Nancy
1 large egg
3 Tbsp vegetable oil (cooking oil)
1 cup pecans, chopped
10 orange slice candies (cut into small pieces) *
1 box yellow cake mix (any brand)
* I use kitchen scissors sprayed with non-stick cooking spray to cut the
candies.
Place all ingredients in a mixing bowl and mix until thoroughly blended. Drop by teaspoon onto an ungreased cookie sheet and bake in a preheated oven at 350° for 9 to 10 minutes (depending on the accuracy of your oven).
RHUBARB CREAM PIE~Nancy
Don't stir the rhubarb while it cooks and it will have some
chunks in your pie or muffins.
1 8" pie shell, baked
2 cups diced rhubarb
2 Tbsp butter
3/4 cup sugar
1/4 cup sugar
3 Tbsp cornstarch
1/8 tsp salt (optional)
1/4 cup light cream or milk
3 Tbsp cornstarch
2 egg yolks, beaten
1/8 tsp nutmeg
1/2 tsp vanilla
Melt butter in saucepan and add rhubarb and 3/4 cup sugar. Cook slowly until rhubarb is tender, stirring frequently.
Combine 1/4 cup sugar, cornstarch well-beaten egg, cream and salt. Pour into rhubarb mixture and cook until thick, stirring gently. Cool slightly and add vanilla. Pour into pie shell and cool thoroughly.
RHUBARB SAUCE FOR PORK ROAST~Nancy
2 cups fresh or frozen sliced rhubarb
10 oz jar raspberry preserves
2/3 cup honey
2 tbsp apple cider vinegar
1/2 tsp dry mustard
1/4 tsp ground cloves
Combine rhubarb and next 5 ingredients in a saucepan. Bring to a boil over medium heat. Reduce heat and simmer 10 minutes; cool slightly. Blend until smooth. Reserve 2/3 cup. Brush a pork roast with remaining rhubarb mixture. Bake 20 minutes longer or until thermometer registers 160 degrees. Serve with reserved sauce.
RHUBARB CREAM CHEESE PIE
1 unbaked 9" pie shell ( deep dish)
3 cups diced rhubarb
1 cup granulated sugar
3 T cornstarch
1/4 tsp salt
8 oz cream cheese
2 eggs
1/2 cup sugar
Heat oven to 425º. In medium pan, combine rhubarb, 1 cup sugar, cornstarch and salt. Cook over medium heat, stirring constantly until sugar dissolves and mixture boils, them thickens. Pour into unbaked pie shell, and bake for 10 minutes, then remove.
In a small bowl with electric beater at medium speed, beat cream cheese with eggs and 1/2 cup sugar until smooth. Pour this mixture over rhubarb in pie shell. Lower over to 350º. Bake 30 minutes, then cool completely.
RHUBARB SURPRISE CAKE~Nancy
3 cups chopped rhubarb
1 & ½ cups water
3 ounces strawberry Jell-O
1 cup sugar
18.5 oz. white cake mix
2 cups mini marshmallows
2 eggs
Boil rhubarb, water, and sugar; when it comes to a boil, remove from heat. To this mixture add Jell-O; stir to dissolve and set aside. Prepare cake according to the box directions using two whole eggs. Grease 9 x 13” pan and put marshmallows in pan. Pour cake over marshmallows. Pour rhubarb mixture over cake batter. It will sink to the bottom. Bake at 350° for 45-50 minutes. Serve with cool whip or ice cream.
RHUBARB CRISP~Nancy
1 cup flour
3/4 cup oatmeal
1 cup brown sugar
1 teaspoon cinnamon
1/2 cup butter, melted
4 cups diced rhubarb
½ pkg. dry strawberry Jell-O
SAUCE:
3/4 cup white sugar
2 tablespoons cornstarch
1 cup water
vanilla
Preheat oven to 350°F.
To make crust, mix flour, oatmeal, brown sugar, cinnamon, and melted butter until crumbly. Press 1/2 of the mixture into the bottom of a 9x9” pan.
Cover with chopped rhubarb, and then sprinkle with dry Jell-O. In a medium saucepan, combine white sugar, cornstarch and water. Cook until thickened and clear. Add vanilla. Pour over rhubarb, pat remaining crumbs on top.
Bake at 350°F for 1 hour.
RHUBARB BBQ SAUCE
This tangy rhubarb sauce tastes outstanding served over turkey, chicken or pork.
1 cup chopped fresh or frozen rhubarb
2/3 cup water
1 medium onion, finely chopped
1 teaspoon canola oil
1 garlic clove, minced
1 cup ketchup
2/3 cup packed brown sugar
1/2 cup dark corn syrup
2 tablespoons cider vinegar
2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
1-1/2 teaspoons hot pepper sauce
1/4 teaspoon salt
In a small saucepan, bring rhubarb and water to a boil. Reduce heat; simmer, uncovered, for 5-6 minutes or until tender. Remove from the heat; cool slightly.
Place rhubarb in a blender or food processor; cover and process until smooth. Set aside.
In the same saucepan, saute onion in oil until tender. Add garlic; saute 1 minute longer. Add the remaining ingredients.
Whisk in rhubarb puree until blended. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Use as a basting sauce for grilled meats. Store in the refrigerator.
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