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Thank you SusannL, Gena, Robin and Terri for today's recipes! We won't be publishing a newsletter tomorrow but will be back on Monday. Have a great weekend!
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Today's Recipes
I found a terrific and simple recipe for sweet potato cake on the label for Bruce's Sweet Potato Pie Filling. (I think the recipe would work fine with pumpkin pie filling as well). I was a little skeptical because you don't add any cooking oil or butter, but the cake came out moist and delicious.
Ingredients
Directions
Grease a bundt pan, then sprinkle the sugar and nuts around the bottom of the pan. Beat the pie filling, cake mix and eggs together until smooth. Bake at 350 degrees F for 50 minutes. (The recipe said 65 minutes, but mine tested done earlier).
This cake unmolded beautifully from the pan. The pieces also freeze well in ziplock bags. They make great lunch treats.
By SusannL from Florida
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Ingredients
Directions
Combine egg, seasonings, vinegar, lemon juice and 1/4 cup vegetable. oil in a blender. Blend thoroughly. Pour in remaining oil in a slow and steady stream. Add tomato and chives. Blend for several seconds. Makes: 1 pint.
By Terri from NV
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Ingredients
Directions
In a medium size mixing bowl, beat eggs. Mix in all other ingredients, mixing well. Pour into a 1 1/2 Qt. baking dish. Can stir in, if desired, any cheeses, sauteed onions, green pepper, mushrooms, and or bits of cooked meats, to make a supper dish, rather than just a side dish. Bake at 350 degrees F for 45 minutes or till mixture is set.
By Terri from NV
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Ingredients
Frosting:
In a pan, put sugar, flour and soda. Then melt margarine, water and cocoa; stir until this comes to a boil. Stir this into flour and sugar. Beat eggs and add buttermilk; stir that into cocoa mix. Bake on big cookie sheet in 350 degree F oven for 20 to 30 minutes.
For Frosting:
Melt margarine, buttermilk and vanilla; just let come to boiling point and then add powdered sugar, nuts, vanilla and put on cake while hot.
By Robin from Washington, IA
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Ingredients
Directions
Rub inside salad bowl with garlic. In a large bowl, mix salt, mustard, and paprika. Add pepper and blend. Mix in salad oil with a fork or whisk. Add greens, toss till leaves glisten. Sprinkle vinegar and lemon juice. Toss again. Serves: 6
By Terri from NV
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Ingredients
Slaw:
Directions
Shred veggies together; add salt and let stand 1 hr.
Dressing:
Directions
Put dressing ingredients in a medium saucepan, boil for 1 minute. Set aside to cool to lukewarm while cabbage mixture sets. After allowing cabbage to set for 1 hr. squeeze out all liquid that's formed and pour lukewarm dressing over veggies.
Mix well and put in freezer in covered container for 2 hours. Remove from freezer and keep in refrigerator, covered. This will keep for over 6 weeks, if it lasts that long! (great to take for potlucks).
By Terri from NV
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Ingredients
Pastry for single-crust pie:
Directions
Prepare pastry for single pie crust. On a lightly floured surface rollout dough to a 12 inch circle. Transfer pastry into plate, being careful not to stretch it. Trim pastry edge and crimp. For filling, in a mixing bowl, combine eggs, pumpkin, sugar, corn syrup, vanilla and the 3/4 tsp. cinnamon; mix well. Place the pastry-lined pie plate on the oven rack. Carefully pour filling into pastry shell. Sprinkle with pecans.
Bake in 350 degrees F oven for 50-55 minutes or until knife inserted near center of pie comes out clean. Cool on a wire rack. Serve with whipped cream sprinkled with cinnamon. Makes 8 servings.
For Pastry for Single-Crust Pie:
In a bowl stir together flour and salt. Using a pastry blender, cut in shortening until pieces are pea-size. Using 4-5 Tbsp. cold water total, sprinkle water, 1 Tbsp. at a time, over flour and toss with a fork until all the dough is moistened. Shape dough into a ball.
By Robin from Washington, IA
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Pumpkin Ice Cream Pie with Caramel Pecan Sauce
Ingredients
Crust:
Filling:
Sauce:
Directions
In a small bowl, combine crust ingredients; blend well. Press firmly in bottom and up sides of 9 inch pie pan. Refrigerate 10 to 15 minutes. Meanwhile, in a large bowl, stir 1/2 tsp. cinnamon into ice cream. Spoon into crust.
Freeze. in medium bowl, combine brown sugar, ginger, 1/2 tsp. cinnamon, cloves and pumpkin; blend well. Fold in whipped cream. Spoon over ice cream in crust. Freeze 3 hours or until firm.
Let stand at room temperature 15 to 20 minutes before serving. In small saucepan, combine caramel topping and pecans. Cook over medium heat until thoroughly heated, stirring constantly. Serve warm over pie. Makes 8 to 10 servings.
TIP: Cinnamon-flavored ice cream can be substituted for vanilla ice cream and 1/2 tsp. cinnamon.
By Robin from Washington, IA
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Monster Cookies I
Ingredients
Directions
Mix in the order given. Drop by ice cream scoop on greased cookie sheet and flatten with a fork, about 6 to a cookie sheet. Bake for 12 minutes at 350 degrees. Yield 20 dozen.
By Robin from Washington, IA
Editor's Note: This looks like a fun one for a baking party with a bunch of preteens. You could cool and wrap then freeze each cookie for gift giving.
Monster Cookies II
Ingredients
Directions
Mix in the given order. Drop onto cookie sheet. Bake at 350 degrees F for 12 minutes.
By Robin from Washington, IA
Monster Cookies III
Ingredients
Directions
Cream together sugar, margarine, eggs and vanilla. In a separate container, mix the flour, soda and salt. Slowly add the dry ingredients into the creamy mixture, while mixing.
Add you M&M's, nuts, chocolate chips and butterscotch chips. Make spoonful drops on a lightly greased cookie sheet. Bake at 375 degrees F for 10 to 15 minutes.
By Robin from Washington, IA
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Low Fat Gooey Chocolatey Brownies
I haven't met anyone who doesn't like a gooey, chocolatey brownie. For a low-fat, low-cholesterol version (no eggs or oil), do the following:
Ingredients
Directions
Mix one box of instant chocolate pudding according to the package directions.
Add one box of chocolate cake mix and stir until the large lumps disappear.
Pour the mixture into a greased 9x13 inches baking pan.
Sprinkle with your favorite chocolate chips, mint chips, crushed peppermint sticks or nuts.
Bake according to the directions on the cake mix box.
Let cool, then cut into squares and enjoy! It's simple, and you won't feel guilty eating more than one.
Alternate idea: use vanilla pudding and a vanilla cake mix for blonde brownies. Or mix and match pudding and cake mixes to suit your tastes.
By Gena B. from Lakewood, CO
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Mrs. Ruby's Rocky Mountain Chocolate Cake
Ingredients: Cake
Ingredients: Frosting
Directions for Cake
Mix all dry ingredients in mixing bowl. Add melted chocolate, shortening and 2/3 cup milk. Beat for 2 minutes at medium speed. Add the 3 eggs, unbeaten, the additional milk and the vanilla. Beat 2 more minutes or until well blended. Pour into prepared 9x13 glass baking pan and bake at 350 degrees F for 35 to 40 minutes. (If using metal pan, bake at 375 degrees F.)
Directions for Frosting
As soon as chocolate cake comes from oven, cover with large-sized marshmallows. Ass marshmallows melt, sprinkle with chopped nuts. (They should melt without extra heat, but put them in the oven a moment, if necessary.)
Mix together the following and bring to a boil; chocolate squares, sugar, milk, shortening, margarine, corn syrup and salt. Boil this mixture 1 minute on a clear day and 1 1/2 minutes on a rainy day.
Remove from heat; cool and add vanilla. Beat until slightly thickened, then drizzle it back and pour over top of marshmallows and nuts.
By Robin from Washington, IA
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Ingredients
Crumb Crust/Topping:
Filling:
Directions
Preheat oven to 350 degrees F. For crumb Crust/Topping: In a large bowl, mix together the nuts, flour and sugar. Using a pastry blender or 2 knives, cut in the butter into the flour mixture until coarse crumbs form. Using fingers, evenly press 1/2 of the mixture into the bottom and sides of an 8x9 inch tart pan.
For Filling:
In a medium bowl, mix together the sugar and cornstarch. Gently fold in the berries. Spoon the berry mixture into the crust; spread evenly.
Sprinkle the berry mixture evenly with the remaining crumb crust/topping. Bake until topping is golden and filling is bubbly, 30 minutes. Transfer the pan to a wire rack to cool for 10 minutes. Serve warm.
By Robin from Washington, IA
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01/29/2006
I need a low fat recipe on making corn muffins so that they will be moist and not dry.
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