Recipe's
*Amish Friendship Bread
*Fudge (Sandy's)
Amish Friendship Bread Use a quart jar or plastic jar. Be sure water is just warm or it will kill the yeast.
Mix 1C. warm potato water with 1C. flour, 1t. sugar and 1 pkg yeast.
Remove 3C. and give 1C. to friend.
From: SANDY
1 8 INCH PAN CORNBREAD [NOT SWEET] MIX ALL TOGETHER AND POUR INTO CROCK POT. PLACE MARGARINE ON TOP. COOK 2 HOURS ON HIGH OR 4 HOURS ON LOW. STIR ABOUT HALFWAY THROUGH COOKING. May add chicken if you want. I leave it out. This is the only way I make dressing anymore.
ShellAngel says: yep, I am
bake a 2-layered chocolate (round) cake
1 one cake mix
Bake cake as directed, poke holes when cool 1" apart. Pour fudge topping over. Spread on cool whip, Crumble mints on top.
This Taco-salad shaped cookie bowl is one of my favorite ideas. It makes a great gift or center-piece.
1....2 normal-sized rolls OR 1 large sized of Pillsbury Chocolate Chip Cookie dough. You must use this brand because no other flavor or brand can hold the shape of the taco salad bowl and not stick to the pan when baked. 2.... 2 taco-salad bowl baking pans (you can find them in most stores like Lechners or Sears). Follow the temperature directions on the cookie dough label.
1.... Using a rolling pin, roll cookie dough flat, but not too thin. About 3/4 inch thick will be ideal. If you roll it too thin, then the cookie will break when it is finished baking. Remember, it has to be strong enough to support the candy or nuts you are going to place in the cookie bowl. 2.... Cut rolled out dough into half. This makes it easier to put the dough into the bowl pan when you do it in 2 sections. 3.... Place both halves of dough in FIRST taco salad bowl. Press the 2 dough halves together at the seams so that the entire bowl is covered. 4.... Place the 2nd taco salad bowl pan on TOP of the cookie dough already in the first taco-salad bowl pan. Press it firmly into the dough, but not so hard that the dough drips out of the sides. This holds the cookie dough in place while baking. 5.... A good idea is to place foil around the exposed edges of the cookie dough so that it doesn't burn. 6.... Place in oven to bake. Follow the temperature listed on the cookie dough label. 7.... When dough is baked well enough that it will hold a bowl-like shape, remove the TOP taco salad bowl pan from the oven. Also, remove the foil from the edges of the dough at this time. Allow the cookie to bake the remainder of the way. As far as the time is concerned, I don't have any specific amount of time. I usually just keep an eye on it. BUT DON'T OVER COOK 8.... When finished baking, remove from the oven to let it cool for at least an hour. 9.... Carefully remove from the taco salad bowl. Finish cooling. 10.... When completely cooled, you can put your favorite candies in the bowl. I love M&M's or Skittles or jelly-beans. Nuts are great too.
If you want to give as a gift, wrap it up (with candy in the bowl) in cellophane colored paper and tie at the top with a bow and ribbon. Also makes a nice center piece for coffee tables and dinner tables. ENJOY! The cookie bowl itself usually gets eaten up before the yummies you put in it do! :)
1 pkg (3oz.) cream cheese,
softened In small mixing bowl, combine cream cheese and extract. Beat in 1-1/2 cups confectioners' sugar until smooth. Shape into 1/2 in. balls. Roll in collored sugar if desifed. Or use a candy mold. Let stand for 1 hour to harden. Place on ungreased baking sheets and flatten with a fork. Or use a cand mold. Let stand for 1 hour to harden. Store in an airtight container in the refrigerator. Makes 6 dozen.
2/3 cup grated Parmesan cheese,
In small bowl, conbine the first seven ingredients. Separate biscuits and place on two ungreased baking sheet. Let stand for 5 min.. Flatten biscuits into 4 in. circles. Spread about 1 TBspn. mayonnaise mixture over each circle to within 1/2 in. of edge. Bake at 400 degrees for 10-13 min. or until golden brown. Serve immediately. Makes 10 servings. Busyfingers says: Got it knitter ! TY
ST. LOUIS TOASTED RAVIOLI Ingredients
1 1-pound package frozen ravioli
1. Thaw ravioli. In mixing bowl, beat together milk and egg. Dip each ravioli into egg mixture; coat with crumbs
2. In a heavy 3 quart saucepan, heat 2 inches of oil to 350. Fry ravioli, a few at a time, in hot oil 1 minute per side or till golden. Drain on paper towels; keep warm in 300 oven while frying the rest.
3. Heat sauce. Sprinkle ravioli with parmesan. Serve with warm sauce for dipping. Makes 12 to 14 appetizers.
FUDGE
I don't eat much chocolate but I do this one
3 TLB. cocoa
Mix together water sugar and cocoa, heat to boiling. Boil 1 minute. Quickly add vanilla and peanut butter, mix fast, and pour into buttered dish. This sets up pretty quick.
Divinity
4 C. sugar
Place sugar, corn syrup and water in sauce pan over low heat. Stir until sugar is dissolved, then cook to 255 degrees. Romove from heat when a little of this mixture can be dropped into cold water forming a hard ball. Pour in a fine stream into stiffly beaten egg whites, continue beating until it holds its shape and loses its gloss, then add vanilla and nuts. Drop by teaspoonfuls on waxed paper.
I use a stand mixer, easier to pour fine stream and easier on arms.
COFFEE BLENDS
Combine all ingredients for each blend in the container of an electric blender; process until smooth; stopping once to scrape down sides, if necessary.
For each serving, spoon 2 Tbsp. of coffee blend into an 8 oz. cup of boiling water.
Vienna Blend:
1/2 c. instant coffee granules
Orange Blend:
1/2 c. instant coffee granules
Mocha Blend:
1/2 c. instant coffee granules
MOCHA HOT COCOA MIX
1 c. powdered non-dairy coffee creamer
Combine all ingredients. Store in an air tight container.
To Serve: Combine 1/4 c. of mix with 3/4 c. hot water. Stir well.
Makes approximately 2-1/4 or 2-3/4 cups of mix.
CINNAMON HOT CHOCOLATE MIX
1-3/4 c. instant non-fat dry milk powder
In a bowl, combine milk powder, sugar, creamer, cocoa, and cinnamon. Add the marshmallows; mix well. Store in an airtight container. in a col dry place for up to 3 months.
Yield: 3-1/2 cups total.
To prepare hot chocolate: Dissolve about 3 Tbsp hot chocolate mix in hot milk.
Nutritional Analysis: One 3/4 cup serving (prepared with skim milk) equals 141 calories, 133 mg. sodium, 5 mg cholesterol, 24 gm carbohydrate, 9 gm protein, 1 gm fat. Diabetic Exchanges: 1 skim milk, 1 friut.
|
