1/2 Cup Packed Brown Sugar
1 Stick Unsalted Butter
1 Large Egg, beaten
1/2 Cup Molasses
1/2 Cup Buttermilk
1 Teaspoon Vanilla
1/2 Teaspoon Nutmeg
2 Cups Flour
FILLING:
2 Cups Chopped Apples, finely chopped
1/2 Cup Water
1 Cup Packed Brown Sugar
11/2 Teaspoon Cinnamon
In a medium mixing bowl cream the sugar and the butter until light. Blend in the beaten egg and the molasses. Next add the buttermilk, vanilla and nutmeg. Slowly add the flour to the mixture. Spray 2 round cake pans. Pour batter into pans. Bake on 350 for 20 minutes. Cool and put on cake rack.
Filling: Cook the apples in the water until tender. Add the sugar and bring to a boil until thick and syrupy. Put one of the layers on a cake plate. Spread some of the filling evenly over all the cake. Put the next layer on top and put the remaining filling over it. Store in ref. as apples will sour if cake is left out of ref. for to long.
Sunday, May 16, 2010
RITZ CRACKER CHICKEN
2 Eggs, beaten
1 Cup crushed Ritz Cracker crumbs
1/2 Teaspoon Galic Salt
Pepper to taste
4 Skinless Chicken Breast Halves
1/2 Cup butter, cut in pieces
Preheat the oven to 350. Place the beaten eggs and cracker crumbs in two shallow plates or dishes. Mix cracker crumbs with galic salt and pepper. Dip chicken in the eggs then in the crumb mixture to coat. Arrange coated chicken in a 13 x 9 sprayed baking dish. Place pieces of butter around the chicken. Bake for 40 minutes or until chicken is no longer pink and the juice is clear or until done.
1 Cup crushed Ritz Cracker crumbs
1/2 Teaspoon Galic Salt
Pepper to taste
4 Skinless Chicken Breast Halves
1/2 Cup butter, cut in pieces
Preheat the oven to 350. Place the beaten eggs and cracker crumbs in two shallow plates or dishes. Mix cracker crumbs with galic salt and pepper. Dip chicken in the eggs then in the crumb mixture to coat. Arrange coated chicken in a 13 x 9 sprayed baking dish. Place pieces of butter around the chicken. Bake for 40 minutes or until chicken is no longer pink and the juice is clear or until done.
OLD TIME HOT DOG SAUCE
1Clove Garlic, Crushed
1 1/2 Tablespoons Cumin
1 Tablespoon Paprika
1 (8oz) Tomato Sauce
2 Medium Onions, chopped real fine
Salt to taste
Pepper to taste
1 Tablespoon Prepared Mustard
3/4 Cup Water
5 Hot Dogs, ground up
Potato Flakes or Crushed Crackers for thickening
In a skillet add the hamburger and all other ings. except the ground up hot dogs until brown. Drain off grease. Add the ground up hot dogs and cook for 15 more minutes. You may need to add some more cumin at this time. Cook until thick. If the sauce is to wet can add some finely crushed crackers or potato flakes to make it thick. Keep warm until serving. Put leftovers in the ref. This can be frozen also.
1 1/2 Tablespoons Cumin
1 Tablespoon Paprika
1 (8oz) Tomato Sauce
2 Medium Onions, chopped real fine
Salt to taste
Pepper to taste
1 Tablespoon Prepared Mustard
3/4 Cup Water
5 Hot Dogs, ground up
Potato Flakes or Crushed Crackers for thickening
In a skillet add the hamburger and all other ings. except the ground up hot dogs until brown. Drain off grease. Add the ground up hot dogs and cook for 15 more minutes. You may need to add some more cumin at this time. Cook until thick. If the sauce is to wet can add some finely crushed crackers or potato flakes to make it thick. Keep warm until serving. Put leftovers in the ref. This can be frozen also.
MINI HAM AND SWISS SANDWICHES
After eating these at a baby shower I wanted to put this recipe online as these are so good you cant quit eating them. They are sort of expensive to make. You can find the split dinner rolls at Kroger or Walmart. I think they are made by Wonder or Sara Lee.
1 Pack (10)count Split Dinner Rolls (shaped like footballs)
1/2 Lb. Baby Swiss Cheese
1/2 Lb. or a pack thin cut Ham (three thin slices to each sandwich)
Dijon Mustard
In a 13 x 9 pan put each sandwich in it and bake them for around 10 minutes or until cheese melts. Watch or they will get hard. Cover with alum. foil. If the cheese is the long swiss then cut in half and use the half of piece to each sandwich.
Take the cheese and lay on top of 1/2 of roll. Put the ham over cheese. Put the dijon mustard on the other half of the roll and put in pan. Makes 10 mini sandwiches.
You can use the pack of round ham that is found in the deli. You want this to be thin. If using this put three thin slices to each sandwich.
1 Pack (10)count Split Dinner Rolls (shaped like footballs)
1/2 Lb. Baby Swiss Cheese
1/2 Lb. or a pack thin cut Ham (three thin slices to each sandwich)
Dijon Mustard
In a 13 x 9 pan put each sandwich in it and bake them for around 10 minutes or until cheese melts. Watch or they will get hard. Cover with alum. foil. If the cheese is the long swiss then cut in half and use the half of piece to each sandwich.
Take the cheese and lay on top of 1/2 of roll. Put the ham over cheese. Put the dijon mustard on the other half of the roll and put in pan. Makes 10 mini sandwiches.
You can use the pack of round ham that is found in the deli. You want this to be thin. If using this put three thin slices to each sandwich.
Thursday, May 13, 2010
ICED MOCHA LATTE
1/3 Cup Instant Coffee
1/2 Cup Boiling Water
1 (14oz.) Fat-free Sweetened Condensed Milk
1/2 Cup Chocolate Syrup
2 Cups Cold Water
4 Cups fat-free Milk
Place the coffee in a bowl and stir in the boiling water until dissolved. Wisk in the sweetened condensed milk, syrup and 2 cups cold water until combined. Pour the milk in a pitcher . Stir in the coffee mixture. Chill in the ref. for a hour. Serve over ice.
1/2 Cup Boiling Water
1 (14oz.) Fat-free Sweetened Condensed Milk
1/2 Cup Chocolate Syrup
2 Cups Cold Water
4 Cups fat-free Milk
Place the coffee in a bowl and stir in the boiling water until dissolved. Wisk in the sweetened condensed milk, syrup and 2 cups cold water until combined. Pour the milk in a pitcher . Stir in the coffee mixture. Chill in the ref. for a hour. Serve over ice.
VANILLA ICED COFFEE
1/3 Cup Instant Coffee
1/3 Cup Sugar
1/2 Cup Boiling Water
1 (14oz.) Can Sweetened Condensed Milk
2 Cups Cold Water
4 Cups Milk low-fat
1 Tablespoon Vanilla
Place the coffee and sugar in a bowl and pour in the boiling water until dissolved. Wisk in the sweetened condensed milk and 2 cups cold water until combined. Pour the milk into a pitcher. Stirr in the coffee mixture and 1 tablespoon vanilla. Chill in ref. for about 1 hour. Serve over ice.
1/3 Cup Sugar
1/2 Cup Boiling Water
1 (14oz.) Can Sweetened Condensed Milk
2 Cups Cold Water
4 Cups Milk low-fat
1 Tablespoon Vanilla
Place the coffee and sugar in a bowl and pour in the boiling water until dissolved. Wisk in the sweetened condensed milk and 2 cups cold water until combined. Pour the milk into a pitcher. Stirr in the coffee mixture and 1 tablespoon vanilla. Chill in ref. for about 1 hour. Serve over ice.
TORTILLA TOFFEE CANDY
Non-stick Cooking Spray
6 Fajita-size Flour Tortillas
1 Cup Butter
11/2 Cups Packed Light Brown Sugar
1 Teaspoon Cinnamon
11/2 Cups Milk Chocolate or Semi-sweet Chips
Line two baking sheets with foil and spray. Lay three of the tortillas flat on each pan and bake for 12-14 minutes or until golden brown and crispy. Do not let scorch. If large air pockets form pierce them with a knife and then get the air out with a spatula.
In a heavy kettle over medium heat the butter, sugar and cinn. until melted. Stir often. Bring to a rolling boil and boil for 3 minutes stirring constantly. It willl be thick. Remove from the heat and quickly spread evenly over each tortilla with the back of a spoon. Some of the mixture will run down into the pan but that is ok. Bake in the oven for 6 minutes until each of the tortilla is bubbly. Some of the mixture will also run into the pan again. Remove from the oven and let stand for 2-3 minutes. Sprinkle each of the tortillas with the chocolate chips divided evenly among them. Let sit until the chips become shiny and melted. Can be put back into the oven for 1-2 minutes until the chocolate melts. Spread the chocolate over them all the way to the edges then sprinkle with chopped peanuts or cashews and press down slightly. Lossen the tortillas away from the toffee that has drained down in the pan with a knife. Place in the freezer until the chocolate hardens and then break in 2 inch jagged pieces like toffee. Break each one in half and then break into another half.
6 Fajita-size Flour Tortillas
1 Cup Butter
11/2 Cups Packed Light Brown Sugar
1 Teaspoon Cinnamon
11/2 Cups Milk Chocolate or Semi-sweet Chips
Line two baking sheets with foil and spray. Lay three of the tortillas flat on each pan and bake for 12-14 minutes or until golden brown and crispy. Do not let scorch. If large air pockets form pierce them with a knife and then get the air out with a spatula.
In a heavy kettle over medium heat the butter, sugar and cinn. until melted. Stir often. Bring to a rolling boil and boil for 3 minutes stirring constantly. It willl be thick. Remove from the heat and quickly spread evenly over each tortilla with the back of a spoon. Some of the mixture will run down into the pan but that is ok. Bake in the oven for 6 minutes until each of the tortilla is bubbly. Some of the mixture will also run into the pan again. Remove from the oven and let stand for 2-3 minutes. Sprinkle each of the tortillas with the chocolate chips divided evenly among them. Let sit until the chips become shiny and melted. Can be put back into the oven for 1-2 minutes until the chocolate melts. Spread the chocolate over them all the way to the edges then sprinkle with chopped peanuts or cashews and press down slightly. Lossen the tortillas away from the toffee that has drained down in the pan with a knife. Place in the freezer until the chocolate hardens and then break in 2 inch jagged pieces like toffee. Break each one in half and then break into another half.
Subscribe to:
Posts (Atom)