Search Results for '("C'

[S_Wirth]

German Honey Bars

2 3/4 cups all purpose flour
2 tsp. ground cinnamon
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground cardamom
1/2 tsp. ground ginger
1/2 cup honey
1/2 cup dark molasses
3/4 cup firmly packed brown sugar
3 Tbsp. butter, melted
1 large egg
1/2 cup chopped toasted almonds, optional

Glaze (recipe follows)

Preheat oven to 350F degrees. Grease 15 x 10 inch jelly roll pan; set aside. Combine flour, cinnamon, baking powder, baking soda, salt, cardamom, and ginger in medium bowl.

Combine honey and molasses in medium saucepan; bring to boil over medium heat. Remove from heat; cool 10 minutes. Stir brown sugar, butter and egg into honey mixture. Place brown sugar mixture in large bowl.

Gradually add flour mixture. Beat at low speed with electric mixer until dough forms. Stir in almonds with spoon, if desired. (Dough will be slightly sticky). Spread dough evenly into prepared pan. Bake 20-22 minutes or until golden brown and set. Remove pan to wire rack; cool completely. Prepare glaze.

Spread over cooled cookie base. Let stand until set, about 30 minutes.

Cut into 2 x 1-inch bars. Store tightly covered at room temperature or freeze up to 3 months. Makes about 6 dozen bars.

Glaze

1 1/4 cups sifted powdered sugar
3 Tbsp. fresh lemon juice
1 tsp. grated lemon peel

Place all ingredients in medium bowl; stir with spoon until smooth.

[S_Wirth]

German Chocolate Pie

2 cups sugar
1 stick butter
Dash of salt
1 1/2 Tbsp. flour
1 cup pecans, crushed
2 deep dish pie shells
1/2 cup cocoa
1 (12 oz) can evaporated milk (Milnot or Carnation)
3 eggs
2 Tbsp. vanilla
1 cup coconut

Cream eggs and sugar. Add melted butter & mix well. Add rest of ingredients. Pour mixture into the 2 unbaked pie shells & bake at 300 degrees for 40-50 minutes. Cool before serving. Can be frozen and heated before serving with vanilla ice cream on top. Yield: 2 pies.

[S_Wirth]

Garden Pasta Salad

1 pkg. (20 oz.) refrigerated cheese tortellini
1 cup Italian salad dressing
2 med. ripe tomatoes, chopped
2 cups broccoli florets
1 large green bell pepper, chopped
3/4 cup shredded Parmesan & Romano cheeses or Italian blend
1/2 cup sliced black olives

Prepare the tortellini according to pkg. directions; drain, rinse, and drain again. Place in large bowl & chill for at least 4 hrs.

Add remaining ingredients; toss until well coated. Serve immediately, or cover and chill until ready to serve.

[S_Wirth]

Funny Cake

This is a great little recipe found in one of my very first 4-H books way back in the late 50's. For absolutely wonderful chocolate cupcakes, I always double the recipe and make 24 cupcakes. I have made these cupcakes for 40 years for my husband's school kids and they inhale them and even eat the 'cupcake papers' they are so good!

Funny Cake

1 1/2 cups flour
1 cup sugar
1/4-1/3 cup cocoa
1 tsp. baking soda
1/2 tsp. salt
1 tsp. vinegar (I use 2-3 tsps. vinegar)
1 tsp. vanilla
1/3 cup oil
1 cup cold water

Sift flour, sugar, cocoa and salt into the pan (7 x 11), make 3 holes in dry ingredients for vanilla, vinegar and soda and add these items in the 'holes.' Add oil and cold water and stir up well right in the pan. Bake at 350 degrees for 35 min. Oven should be pre-heated before mixing up cake.

I always make 24 cupcakes from double the recipe and bake for 22 min. at 350 degrees. These are so moist and good...everyone raves about them being the best chocolate cake they ever ate.

Then, I make home-made cream cheese frosting to top them off. I use butter/vanilla flavoring in the frosting.

They require no eggs which is good for kids working with them as salmonella is not an issue and the bowl can be licked without worries!! Also good for egg allergy problems.

I mix the batter up in a bowl rather than the pan as the recipe states to do.

Kids, young and old alike, will love these as cake or cupcakes!

[S_Wirth]

Fruit Salad

2-3 bananas, diced
4-5 oranges, peeld & diced
1 apple diced (leave peeling on)
1 large can crushed pineapple, NOT drained
1/2 cup coconut
1/2 cup chopped pecans
1 cup or more diced peaches
1 cup red grapes, sliced in half
1 cup sugar

Stir all together well, add sugar, and refrigerate...can add 1-2 Tbsp. lemon juice to keep bananas/apple from turning dark if not eaten right away.

[S_Wirth]

This is a recipe from Mr. Food back in 1998...it is a real treat!

Fruitcake Cookies

Yields about 4 dozen.

1 pound candied mixed fruit, diced (see note below)
2 cups chopped pecans
2 cups all-purpose flour, divided
1/4 cup (1/2 stick) butter, softened
1 cup firmly packed light brown sugar
2 eggs
1/4 cup milk
1 tablespoon baking powder
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg

Preheat the oven to 325F degrees. Coat cookie sheets with non- stick cooking spray. In a large bowl, combine the candied fruit, pecans, and 1/2 cup flour, toss until evenly coated, then set aside. In another large bowl, cream the butter and brown sugar until fluffy. Beat in the eggs and milk. Add the remaining 1 1/2 cups flour, the baking powder, cinnamon, and nutmeg and beat until well blended. Stir in the fruit mixture; mix well and drop by rounded teaspoonfuls 1 inch apart onto the cookie sheets. Bake for 15-18 minutes, or until golden. Remove to a wire rack to cool completely.

Note: Candied mixed fruit can include a combination of pineapple, red and green cherries, and citron, or, if you prefer, use just one of your favorite fruits.

[S_Wirth]

Fresh Apple Cake with Caramel Glaze

Serves: 16
Preparation time: 20 minutes
Baking time: 75 to 80 minutes

CAKE:

Vegetable oil spray for misting the pan
Flour for dusting the pan

1 1/2 cups granulated sugar
1/2 cup packed light brown sugar
1 1/2 cups vegetable oil
3 large eggs
3 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
3 1/2 cups chopped raw peeled apples, cut into 1-inch chunks, from 3 large apples
1 cup chopped walnuts or pecans, optional
2 teaspoons pure vanilla extract

GLAZE:

3 tablespoons butter
3 tablespoons light brown sugar
3 tablespoons granulated sugar
3 tablespoons heavy (whipping) cream
1/2 teaspoon pure vanilla extract

1. Place a rack in the center of the oven, and preheat the oven to 325 degrees. Lightly mist a 12-cup Bundt or 10-inch tube pan with vegetable oil spray, and dust the pan with flour. Shake out the excess flour and set the pan aside.

2. Place the granulated sugar, brown sugar, and oil in a large mixing bowl. Blend with an electric mixer on medium-low until the mixture lightens, 2 minutes. Add the eggs, one at a time, beating well after each addition. Sift together the flour, cinnamon, soda, nutmeg, and salt. Add the dry ingredients to the batter and stir to combine using a wooden spoon. Fold in the apples, walnuts if desired, and vanilla.

3. Transfer the batter to the pan and place the pan in the oven. Bake until the cake springs back when lightly pressed with your finger and it begins to pull away from the sides of the pan, about 75 to 80 minutes. Remove the pan from the oven and let the cake cool in the pan for 25 minutes, then invert onto one wire rack (for the Bundt pan), or then again onto another wire rack (for the tube pan), so that it is right-side up. Meanwhile, prepare the glaze.

4. Place the butter, sugars, cream, and vanilla in a small saucepan and bring to a boil over medium-high heat. Let the glaze boil for 1 minute, stirring, then remove the pan from the heat.

5. Poke a few holes in the top of the cake with a bamboo skewer or fork, and spoon the glaze over the warm cake. Let the cake cool completely before slicing.

You'll Love Apple Cake Loaves:

Pour the batter into two 9- by 5-inch loaf pans and bake at 325 degrees for 55 to 60 minutes. After cooling, remove the loaves from the pan and glaze.

[S_Wirth]

Fannie May Fudge

1 cup milk
4 cups sugar
2 sticks butter

Melt the above. When sugar is dissolved, add 25 large marshmallows and stir constantly. Boil for 5 min., stirring constantly & remove from heat and add:

1 (12 oz.) bag semi-sweet chocolate chips
2 oz. unsweetened chocolate squares
9 Hershey bars, full size

Stir until chocolate melts & add nuts if desired & pour into greased 9 x 12 pan and refrigerate

[S_Wirth]

Wedding Mints

1 (3 oz.) pkg. cream cheese
1 (1#) box powdered sugar

Mix until smooth. Take 1 drop spearmint or butternut oil (or flavoring of your choice) and preferred coloring, then work with hands and knead. Use candy molds or may roll and slice off. Can roll in granulated sugar to make glitter. Makes about 110 pieces.

Flavoring oils will give better results.

[S_Wirth]

Watermelon Ice

1/2 cup water
3/4 cups sugar
2 Tbsp. honey
2 Tbsp. fresh lemon juice
1/8 tsp. red food color
8 cups chunked seedless watermelon (about a 6# w'melon)

In a medium saucepan, over high heat, bring the water, sugar
& honey to a boil, stirring until the sugar is dissolved. Remove from heat & let cool. Stir in lemon juice & food color. Fill a blender w/one half of the watermelon chunks & half the cooled syrup. Cover & puree until smooth. Pour into a 9 x 13 baking dish, and repeat the process w/remaining watermelon & syrup, adding all the pureed mixture to the baking dish.

Cover & freeze for 3-4 hours, or until frozen 1" around the edges. Stir well to mix up the ice crystals, then cover & freeze for 4-6 more hours or until completely frozen.

Using an ice cream scoop, scrape the ice into mounds & serve.

Mr. Food...air date 7/28/00.

[S_Wirth]

Tuna Twist

1/2 pound rotini or twist pasta
2 cups mayonnaise
1/4 cup apple cider vinegar
1/4 tsp. black pepper
2 6 oz. cans tuna, drained
1 pkg. (10 oz.) frozen peas, thawed
2 ribs celery, thinly sliced
1/2 small red onion, chopped
1/4 cup snipped fresh dill or 1 Tbsp. dried dill weed

Cook pasta according to package directions; drain, rinse, and drain again.

Combine mayonnaise, vinegar, and pepper; mix well.

Add pasta and remaining ingredients.

Toss until well mixed; cover, and chill for at least 2 hrs. before serving

[S_Wirth]

Early American Pear Pie

Delicately spiced and baked to a luscious glaze, Pear Pie vied with apple pie in popularity during the early days of our country.

Make pastry for Two-crust Pie of desired size. Line pie pan.

For 9 inch Pie

Pare and slice firm pears. (1 pear makes about 1 cup sliced)

Mix: 3/4 cup sugar, 1 tsp. cinnamon or nutmeg and 2 Tbsp. flour.

Mix lightly thru 6 cups sliced pears.

Pour into pastry-lined pie pan. Dot with 1 1/2 tbsp. butter.

Cover with top crust which has slits cut in it. Bake until nicely browned. Serve cool. If desired, garnish with cheese, whipped cream or ice cream.

Temperature: 425F degrees (hot oven)

Time: 35-45 minutes.

For 8 inch pie, use 1/2 cup sugar, 3/4 tsp. nutmeg or cinnamon, 1 1/2 tbsp. flour, 4 cups sliced pears and 1 tbsp. butter.

Recipe from 1957 Betty Crocker Pie Parade booklet.

[S_Wirth]

Creamy Potatoes

This super cheesy potato recipe serves 6-8.

3 pounds potatoes, cut into 1/4 inch slices
1 large onion (or more) cut into /4 inch slices
1 2-pound pkg. Velveeta cheese, cut into cubes
1/4 cup milk
1 jar (2 ounces) pimientos, drained
1/4 cup fresh chopped parsley

Place the potatoes and onion in a soup pot and add enough water to cover. Cook for 10-15 min., or until fork-tender; drain potatoes and return to pot.

In a med. saucepan, combine the cheese cubes and milk over low heat until melted and smooth.

Add the cheese mixture, pimientos, and parsley to the drained potato mixture; stir until well combined, then serve immediately.

[S_Wirth]

Cool Turkey Pitas

Try this fun way to serve leftover turkey or chicken in a handy pocket bread.

2 cups coarsely chopped cooked turkey (or chicken)
1/2 cup diced celery
1/2 cup diced red apple
1/3 cup Sun-Maid Raisins or Cape Cod Cranberries
1/3 cup lowfat plain yogurt or reduced-calorie light mayonnaise
6 small lettuce leaves
3 pita breads (6"), halved

In med. bowl, combine turkey, celery, apple, raisins, and yogurt or mayonnaise. Season with salt/pepper to taste. Place 1 lettuce leaf in ea. pita half. Fill breads w/turkey mixture, dividing evenly. Makes 6.

[S_Wirth]

Coconut Candy

1 1/2 pounds powdered sugar
1 pound chopped pecans
1 pound coconut

Mix together in large bowl. In top of double boiler (or microwave), melt 1 1/2 sticks butter or margarine with 1 can (12 oz) Eagle Brand milk. Pour over mixture in bowl and mix well. Pour into 'cold cut keeper' 9 x 13 inch container. Cut before completely set. Keeps in refrigerator for months. May be covered with melted chocolate if desired. Yield: 5 pounds.