IMPOSSIBLE APPLE PIE - Roma26
1 cup milk
2 Tbl soft butter or margarine
1/4 teaspn almond extract
2 eggs
1/2 cup Bisquick
1/4 cup sugar
1 (21 oz.) can Apple OR Cherry pie filling
STREUSEL:
2 Tbl firm butter
1/2 cup Bisquick
1/2 cup brown sugar
1/2 tespn cinnamon
Preheat oven to 400° Grease 10 inch pie plate. Beat all ingreds EXcept pie filling and Struesel in BLENDER for at least 20 seconds. Pour into pie plate. Spoon pie filling evenly over top. Bake 30 minutes. Then, top with Streusel and bake 10 minutes more until browned. Cool, and refridgerate.
EASY PEACH COBBLER ~ Nina/Roma26
1 stick (1/4 pound) of margarine
2 16 oz cans of sliced peaches
1 cup self-rising flour
1/2 cup sugar
1 cup milk
Into a square baking dish, place 1 stick(1/4 pound) of margarine, and melt it in the microwave. Into the melted margarine, put 2 standard size cans of sliced peaches, (with the liquid), and set aside for a minute.
Using a small mixing bowl: 1 cup self-rising flour,
1/2 cup sugar,
1 cup of milk.
Mix/whisk, until well blended. Then slowly dribble the flour mix over the peaches, getting them all covered as well as possible. Bake at 375º till lightly browned, about 20 to 30 minutes. NOTE: dough will sink as it is poured, but rises to the top while baking.
BISQUICK CRANBERRY APPLE COBBLER - Roma
1/3 c Butter
2 1/2 c Bisquick
1 c Sugar
1 1/2 c Milk
1 c Whole berry cranberry sauce
1 c Chunky applesauce
1 Apple; cored & thinly sliced
Heat oven to 350º. Heat butter in 9 x 13 pan in oven until melted. Mix bisquick, sugar and milk with wire whisk until smooth. Pour bisquick batter evenly into pan. Mix cranberry sauce and applesauce. Spoon evenly over bisquick batter. Place apple slices on sauce. Bake 50 to 60 minutes or until golden brown. Serve warm with whipped cream or rum raisin or vanilla ice cream, if desired.
LAZY MANS COBBLER - Roma
1- 29 oz can sliced peaches
5 slices white bread
3/4 c sugar
2 T self-rising flour
1 egg, beaten
1 stick oleo, melted
put peaches in 8x8 pan. cut crust of bread, cut each slice in 5 strips, place over peaches, mix remaining ingredients, pour on top. bake 350º for 35 - 45 min.
STRAWBERRY BREAD - Nina/Roma
3 cups of flour
1 tsp. soda
1 tsp. salt
2 - 8 oz. (or 1- 16 oz) frozen strawberries, thawed
4 eggs
2 cups of sugar
3 tsp. cinnamon
1 1/4 cup Wesson oil
1 1/4 cup chopped pecans
Sift together all dry ingredients. Add oil and eggs, strawberries, then nuts. Bake in 3 loaf pans for 1 to 1 1/2 hours at 350º. Easy enough - and taste so good
NO BAKE XMAS FRUIT CAKE - Roma26/Nina
3/4 cup Milk
1 lb Marshmallows
1 lb Graham Cracker crumbs
1 lb Golden Raisins
1 Pint Candid Cherries
4 cups Whole Brazil nuts ( or pecan halves)
Scald milk in double boiler. Til bubbles on outer rim or 180 degrees. Quarter Marshmallows. ( Or use 10 cups of miniature marshmallows) Add marshmallows to milk in double boiler. Cook. Stirring until smooth. (If all marshmallows do not fit in boiler, add a few at a time, and stir til all in and smooth. Remove from heat. Roll Graham cracker crumbs into fine crumbs. ( or buy a pound of graham cracker crumbs) Mix with Raisins, candid cherries,and nuts. (You can halve or slice Brazil nuts smaller). Add hot Marshmellows and blend. (This will be sticky) Line four 1 pint or two quart loaf pans with WAX paper, add cake mixture, and let age two to three weeks. Note: mini Marshmallows= 10 cups per 1 pound of whole marshmallows.
Note; Wrapping cakes with FOIL after covering with WAX paper helps keep cakes air tight. Leave cakes in bottom of refrigerator to age. Note: These cakes keep very well in refrigerator. You can also freeze them, and they will keep two to three years. No kidding. This is a GOOD fruitcake!
BREAKFAST BRUNCH - Roma26
4 cups firm (stale) white bread (I use day old cheese bread)
2 cups shredded cheddar cheese
10 eggs (or doz), slightly beaten
4 cups of milk
1 teaspoon salt
10 slices bacon (or whole pound), cooed, crumbled
Grease (butter, spray, etc) 9x13 pan.
Arrange bread cubes in pan. Sprinkle with the cheese. Beat the eggs, milk, & salt together in a bowl, pour over cheese & bread mixture. Sprinkle crumbled bacon on top. Cover and chill overnight. Bake at 325° for 1 hour. Tent with foil if top gets too brown.
AUTUMN BRUNCH - Roma26
1 lb. bacon
1-20oz can sliced apples...drained
2 T sugar
1 tsp salt
2 cups shredded cheddar cheese
1 1/2 cups milk
4 eggs
Pre-heat oven to 375°
Grease or spray 9x13 pan
Fry bacon until crisp--drain
Mix apples and sugar
Spread in pan, Sprinkle cheese, and crumbled bacon, over apples. Beat eggs, milk, salt and Bisquick, and pour over cheese and bacon
Bake uncovered for 30 to 35 minutes.
PUMPKIN TRIFFLE ~ Roma/Nina
Ginger Bread Cake or Pumpkin bread mix, I used pumpkin bread.
1 1/4 cup water
1 egg
3 cups cold water
3 pkgs Instant butterscotch pudding
15 oz can pumpkin (for pies)
Cool Whip
1 teaspoon EACH of cinnamon
ginger, nutmeg & pumpkin pie spice
(I went heavy on the pumkin spice & eliminated the nutmeg, your
choice)
Combine cake mix with water and egg, mix well. Cook in ungreased
loaf
pan for 35-40 mintues. Cool compltely.
Break up cake into a large glass dish an add half the pumpkin
mixture,
then repeat another layer. It says to top with Cool Whip, but
it's best
mixed with pudding mixture. Granish with cake crumbs.
Easy & outstanding dessert!
BROCCOLI CASSEROLE - Roma26
2 pounds fresh broccoli, cut into florets
1 can - 10-3/4 oz) condensed cream of mushroom soup, undiluted
1/2 cup mayonnaise
1/2 cup shredded Cheddar cheese
1 T lemon juice
1 cup crushed cheese-flavored snack crackers
Place 1" water and broccoli florets in a saucepan; bring to a boil. Reduce heat; cover and simmer for 5-8 minutes or until crisp-tender. Drain and place in a greased 2-qt. baking dish. In a bowl, combine the soup, mayonnaise, cheese and lemon juice. Pour over broccoli, sprinkle with crushed crackers. Bake, uncovered, at 350º for 25-30 minutes or until heated through. Makes 6-8 servings.
MAKE AHEAD POTATOES - Roma
8 potatoes (or more)
Cook the potatoes and using mixer, mash them and add the following
1 cup sour cream
1 lg pkg cream cheese
2 T butter
3/4 T garlic salt
1 1/2 tsp. salt
1/2 tsp. pepper
Mix well with mixer
I put mine in a 9x13 pyrex, then heat them in the oven when I'm ready to serve them. They need a least an hour to re-heat. They're wonderful. Can also freeze.
DEATH BY CHOCOLATE ~ Roma
4 Eggs
1 c Sour cream
1/2 c Water
1/2 c Oil
1 pkg Chocolate cake mix
1 pkg Chocolate instant pudding
12 oz Semisweet chocolate chips
Confectioner's sugar
Beat eggs, sour cream, water,and oil together in a large bowl until thoroughly mixed. Add cake mix and pudding mix. Beat until smooth. Stir in chocolate chips. Pour into Bundt or tube pan. bake at 350º for 1 hour. When cool, sift powdered sugar on top of cake.
Variation:
Replace 1/4 cup water with Grand Marnier.
Serves 8-10.
