2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon grated orange zest
1 1/2 cups fresh (or frozen) cranberries
1/2 cup pecans, coarsely chopped
1/4 cup margarine, softened
1 cup white sugar
3/4 cup orange juice
Preheat oven to 350 degrees F. Grease a 9×5 loaf pan.
In medium mixing bowl, combine flour, baking powder, baking soda and salt. Stir in orange zest, cranberries, and pecans. Set aside.
In large mixing bowl, cream together margarine, sugar, and egg until smooth. Stir in orange juice. Beat in flour mixture until just moistened. Pour into prepared pan.
Bake for 1 hour in the preheated oven, or until the bread springs back when lightly touched. Let stand 10 minutes, then turn out onto a wire rack to cool. Wrap in plastic when completely cool.
1 egg, beaten
1 8oz. can crushed pineapple, drained
1/2 cup sugar
2 Tbsp flour
2 Tbsp vinegar
Cook the above ingredients in the microwave on high for 3 minutes. Stir. Cook on high for another 3 minutes. It will be thick. Let this cool.
After that cools, fold in:
8oz. Cool Whip
4 cups chopped apples
1/2 cup salted peanuts
Chill until ready to serve.
This recipe was given to Kim from her pastor’s wife, Lori.
1 bag shredded cabbage
2 pkgs. Oriental Ramen Noodles, crushed (reserve seasoning packets for dressing)
1 bunch green onions, chopped
1 small bag sunflower seeds
1/2 cup sugar
1/2 cup olive oil
1/3 cup cider vinegar
Mix oil, vinegar, and packages of seasoning ahead of time and chill. Just before serving, toss cabbage, noodles, onions and sunflower seeds with the dressing.
3/4 cup sugar
1/3 cup cocoa powder
3 tablespoons cornstarch
1/2 cup water
1/4 light corn syrup
1/4 cup butter
1 tsp. vanilla
Combine sugar, cocoa and cornstarch in small saucepan. Stir in the water and corn syrup and cook over medium heat, stirring constantly until it comes to a boil. Reduce heat to low and boil for 5 more minutes. Remove from heat and add the butter and vanilla. Stir until butter is completely mixed in. This is best when served warm.
Makes about 1 1/2 cups of sauce.
2 cans crescent rolls
3 – 8oz. cream cheese
2 cups sugar
1 stick of real butter
1 1/2 t. vanilla
1 t cinnamon
Spread one can of crescent rolls in bottom of 9×13 inch pan. This will be the bottom crust.
Mix together cream cheese, 1 1/2 cup sugar, and vanilla. Spread this mixture on the crescent roll layer.
Now spread 2nd can of crescent rolls on top – as top crust.
Pour 1 stick of melted butter evenly over the top.
Mix the remaining 1/2 cup sugar and 1 t. cinnamon and sprinkle it evenly over the top.
Bake 350 for 30 minutes. Cut into 2 inch squares.
1 pkg. yellow cake mix
1 c. water
2 lg. ripe bananas, mashed
1 tsp. baking soda
Blend ingredients, then add bananas. Pour into a well greased 9×13 pan. Bake at 350 degrees for 35 minutes or until cake tests done. Cool.
My favorite frosting for this cake is cream cheese icing. But the last time I made this cake, I used pudding and Cool Whip instead.
I spread a layer of vanilla pudding (made according to package directions), then added a layer of bananas and topped that with Cool Whip. I finished it off by sprinkling nuts on the top.
1 1/3 cups all-purpose flour
3/4 cup cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon salt
1 2/3 cups granulated sugar
3/4 cup (1 1/2 sticks) butter or margarine, melted
2 tablespoons water
2 large eggs
2 teaspoons vanilla extract
3/4 cup chopped nuts, (optional)
PREHEAT oven to 350º F. Grease 13 x 9-inch baking pan.
COMBINE flour, cocoa, baking powder and salt in medium bowl. Combine sugar, butter and water in large bowl. Stir in eggs and vanilla extract. Stir in flour mixture and nuts. Spread into prepared baking pan.
BAKE for 22 to 25 minutes or until wooden pick inserted in center comes out slightly sticky. Cool completely in pan on wire rack. Cut into bars.
Notes: For mint brownies – Unwrap one bag of York Peppermint Patties. When brownies are done, take them out of the oven and immediately lay the peppermint patties, spaced evenly in one layer, on top. Put back in the oven for about 5 minutes, or until peppermint patties are melted. Use spreading knife to swirl the melted patties on top like icing. Cool and cut into squares.
3 cups white chocolate baking pieces
14-ounce can sweetened condensed milk (1 1/4 cups)
2 teaspoons finely shredded lime peel
2 tablespoons bottled Key Lime juice or regular lime juice
1 cup chopped macadamia nuts (toasted if desired)
Macadamia nuts, coarsely chopped (optional)
Line an 8-by-8-by-2-inch or 9-by-9-by-2-inch baking pan with foil, extending foil over the edges of pan. Butter foil; set aside.
Stir baking pieces and sweetened condensed milk in a large heavy saucepan over low heat just until pieces are melted and mixture is smooth. Remove from heat. Stir in lime peel and lime juice. Stir in the 1 cup chopped macadamia nuts. Spread mixture evenly into the prepared pan. If desired, sprinkle the coarsely chopped macadamia nuts on top.
Cover and chill for two hours or until firm. Lift the fudge from pan using edges of foil. Peel off foil and use a knife to cut fudge into pieces. Store in an airtight container at room temperature for up to one week or in the freezer for up to 2 months. Makes 2 1/2 pounds or 64 servings.
5 cups shredded cabbage
1/2 cups almonds, toasted
1 1/2 cups dried cranberries
1/2 cup celery, diced
1/4 cup chopped green onions
1/2 cup chopped green bell pepper
1/2 cup mayonnaise
1 tablespoon sweet pickle relish
1 tablespoon prepared mustard
1 1/2 tablespoon honey
Salt and pepper
Combine all dressing ingredients, adding salt and pepper to taste, and refrigerate until ready to serve.
Combine cabbage, almonds, cranberries, celery, green onions, and green pepper in a large bowl.
Pour dressing over slaw just before serving. Stir well.
Notes: You can purchase already shredded cabbage in bags in the produce section at the grocery store. This really cuts down on time and effort, without adding too much extra expense (which is worth it).
About 15 Graham Crackers
1 pkg. (8 oz.) Cream Cheese, softened
3 cups milk
1 pkg. (4-serving size) Vanilla Instant Pudding Mix
1 tub (8 oz.) Whipped Topping, thawed
1/3 cup Flaked Coconut, toasted
Arrange graham crackers in the bottom of a 13×9 inch pan; set aside.
Beat cream cheese until smooth; gradually blend in milk. Add pudding mix and beat 1 minute. Fold in 1/2 of the whipped topping.
Spread pudding mixture over the graham crackers. Chill for about 1/2 hour, then spread remaining whipped topping over the pudding layer. Sprinkle toasted coconut on the top.
Refrigerate at least 2 hours or overnight to set up good. Cut into squares to serve. Serves 15.