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Today's Recipes
Ingredients
Directions
Prepare cake mix according to directions. Pour into greased 9x13 inch pan. Scatter chips over top. In small pan, blend honey and water. Bring to a boil. Pour over batter. Do not mix. Bake at 350 degrees F for 45-50 minutes. Serve with whipped cream or ice cream.
By Robin from Washington, IA
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Light and Fluffy Cinnamon Rolls
Ingredients
Directions
In a jar, combine yeast, 2 tsp. sugar and warm water. Cover and shake until bubbly. Scald milk and set aside to cool to lukewarm. Combine egg yolks, 2/3 cup sugar, oil, lemon juice, and salt, mixing well. In a large bowl, combine yeast and yolk mixture with milk. Add flour, one cup at a time, mixing well after each addition. Let rise until doubled in bulk. On a floured surface with floured rolling pin, roll dough to 1/2 inch thickness. Spread lightly with softened butter. Sprinkle with cinnamon sugar. Roll up dough, jellyroll fashion, encasing cinnamon-sugar. Cut into 1 inch slices. Arrange in a greased 9x13 pan. Let rise until doubled in bulk and bake at 350 degrees F for 30 minutes. Frost as desired.
By Robin from Washington, IA
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Ingredients
Directions
Beat egg and stir in remaining ingredients, mixing just to moisten. Pour into 12 greased muffin cups until 3/4 full. Bake at 400 degrees F for 15-20 minutes. Serve cool and piping hot with butter. The chunks of apple in these muffins make them very moist. They have a rich spicy flavor that is enjoyable.
By Robin from Washington, IA
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Ingredients
Directions
Mix 1 cup of the flour and salt, and cut candy and dates into it. Add nuts and coconut and mix. Cream margarine and sugar together. Add eggs and mix well. Add buttermilk mixture and remaining flour alternately. Combine with candy mixture. Grease and flour Bundt pan or two loaf pans. Bake at 250 degrees F for 1 1/2 -1 3/4 hours. Place pan of water until oven rack to keep cake moist.
For frosting, mix together orange juice and powdered sugar. With a fork, prick holes in cake as it comes out from the oven, then pour orange juice mixture over cake. Leave in pan overnight. Unmold and drizzle with powdered sugar icing, if desired.
By Robin from Washington, IA
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Ingredients
Directions
Mix flour, cinnamon and sugar. Stir in enough of the water to make a fairly thin mixture. Cook raisins in the remaining water about 5 minutes. Stir in the flour mixture quickly to prevent lumping. Bring to a full boil, stirring constantly. Stir in vanilla and vinegar. Pour hot filling into prepared bottom crust. Top with remaining crust, sealing edges and making decorative cuts in top crust. Bake in preheated 450 degrees F oven 10 minutes. Reduce oven temperature to 375 and continue baking another 20-30 minutes or until nicely browned.
By Robin from Washington, IA
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Ingredients
Directions
Mix sour cream, cream cheese and taco mix. Spread in 9x13 inch pan. Top with salsa, tomatoes, onions, green peppers, black olives, lettuce and cheese (in any order you want).
Hint: be sure to drain your lettuce and tomatoes so there is no juice or water - dip will be runny if you don't.
By Trudy from Illinois
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Spice Nut Cake with Orange Butter Frosting
Ingredients
Directions
Grease and lightly flour two 9 inch round pans. In a mixer bowl, combine the flour, sugar, salt, baking powder, baking soda, ground cloves, and ground cinnamon. Add shortening, brown sugar and buttermilk or sour milk. Mix until all the flour is moistened. Beat 2 minutes. Add eggs. Beat 2 minutes more. Stir in nuts. Turn into pans. Bake in a 350 degrees F oven for 30-35 minutes. Cool 10 minutes on wire racks. Remove from pans. Cool. Stack and frost.
Orange Butter Frosting
Ingredients
Directions
In a small mixer bowl, beat butter until light and fluffy. Gradually add about half of the powdered sugar, beating well. Beat in the orange juice, vanilla and orange peel. Gradually beat in remaining powdered sugar, then additional orange juice, if necessary, and frost tops and sides of cake layers.
By Robin from Washington, IA
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Ingredients
Directions
1. Cook rice according to directions on the package.
2. Combine the cooked rice, scallions, and bouillon granules and mix well.
3. Measure 1 cup portions and serve.
Makes 5 servings--Serving size: 1 cup
Calories 185
Fat 1 g
Saturated fat 0 g
Cholesterol: 0 mg
Sodium: 3 mg
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