2 Cups Sugar
2/3 Cup Light Corn Syrup
3/4 Cup Water
1 Teaspoon Cinnamon Oil Flavoring
Red Food Coloring
Powdered Sugar
Mix first three ings. in a large saucepan. Stir over medium heat until sugar dissolves. Boil, without stirring until temp. reaches 310 degrees or until drops of syrup form hard, brittle treads in cold water. Remove from heat. After boiling has ceased, stir in flavoring and coloring. Pour onto lightly greased cookie sheet. Cool and break into pieces. Dust with powdered sugar. Store in a airtight container.
Monday, May 17, 2010
SHERBET ICE-CREAM PIE
1 (8)oz. Pack of Cream Cheese, softened
1 (7)oz. Jar Marshmallow
1 Cup Sherbet Ice Cream, any flavor
2 Cups Cool Whip
1 (9 inch) Prepared Chocolate Crumb Curst
Combine the cream cheese and the marshmallow cream mixing at medium speed with a electric mixer until well blended. Add the shrebrt, mix well. Fold in the whipped topping. Pour into the curst and freeze until firm. Let unthaw a little before serving.
1 (7)oz. Jar Marshmallow
1 Cup Sherbet Ice Cream, any flavor
2 Cups Cool Whip
1 (9 inch) Prepared Chocolate Crumb Curst
Combine the cream cheese and the marshmallow cream mixing at medium speed with a electric mixer until well blended. Add the shrebrt, mix well. Fold in the whipped topping. Pour into the curst and freeze until firm. Let unthaw a little before serving.
MOO-MOO CAKE
1 Box Yellow Cake Mix (Duncan Hines)
1 16oz. Carton Sour Cream
1/2 Cup Oil
1 Small Box Instant Vanilla Pudding
4 Eggs
1 Teaspoon Vanilla
1/3 Can Hershey Chocolate Syrup
1/2 Cup Chocolate Chips
Powdered Sugar
In a medium mixing bowl mix the cake mix, sour cream, oil, pudding, eggs and vanilla. Pour half of the batter into a greased and floured bunt pan. Add the 1/3 of the 16oz. of hershey syrup to the remaining batter and then add the chocolate chips. Mix. Add this to the pan and swirl by taking a spatula and going around once but do not touch the bottom of the pan. Bake at 350 for 45 minutes. Take out of pan when cool and dust with powdered sugar.
1 16oz. Carton Sour Cream
1/2 Cup Oil
1 Small Box Instant Vanilla Pudding
4 Eggs
1 Teaspoon Vanilla
1/3 Can Hershey Chocolate Syrup
1/2 Cup Chocolate Chips
Powdered Sugar
In a medium mixing bowl mix the cake mix, sour cream, oil, pudding, eggs and vanilla. Pour half of the batter into a greased and floured bunt pan. Add the 1/3 of the 16oz. of hershey syrup to the remaining batter and then add the chocolate chips. Mix. Add this to the pan and swirl by taking a spatula and going around once but do not touch the bottom of the pan. Bake at 350 for 45 minutes. Take out of pan when cool and dust with powdered sugar.
EASY STRAWBERRY DELIGHT
1 Lb. Strawberries In Juice, frozen
1 Large Bowl of Cool Whip
1 Store bought Angel Food Cake
1 Can Condensed Milk
Thaw out the strawberries. In a large bowl, stir the condensed milk, half of he cool whip and strawberries together. Pour just enough mixture over the bottom of along glass baking dish. on top of the mixture put bite size pieces of the cake. Pour the rest of the mixture on top. Spread out evenly. On top of that put the rest of the cool whip.
1 Large Bowl of Cool Whip
1 Store bought Angel Food Cake
1 Can Condensed Milk
Thaw out the strawberries. In a large bowl, stir the condensed milk, half of he cool whip and strawberries together. Pour just enough mixture over the bottom of along glass baking dish. on top of the mixture put bite size pieces of the cake. Pour the rest of the mixture on top. Spread out evenly. On top of that put the rest of the cool whip.
ALB. HONEY CAKE
11/4 Cup Honey
1 Cup Oil
2 Teaspons Instant Coffee
1/2 Cup +2 Tablespoons Boiling Water, dissolve the coffee in this
11/4 Cups Dark Brown Sugar
4 Eggs
4 Cups Self-rising Flour
1 Teaspoon Cinnamon
1 Teaspoon Mixed Spice
1 Teaspoon Ginger
1 Teaspoon Soda
Beat together the honey, oil, coffee and sugar. Beat in the eggs and the rest of the ings. Bake in a sprayed, shallow pan 12 x 10 x3 on 325 for 1 hour. Cake is done when toothpick comes out clean.
1 Cup Oil
2 Teaspons Instant Coffee
1/2 Cup +2 Tablespoons Boiling Water, dissolve the coffee in this
11/4 Cups Dark Brown Sugar
4 Eggs
4 Cups Self-rising Flour
1 Teaspoon Cinnamon
1 Teaspoon Mixed Spice
1 Teaspoon Ginger
1 Teaspoon Soda
Beat together the honey, oil, coffee and sugar. Beat in the eggs and the rest of the ings. Bake in a sprayed, shallow pan 12 x 10 x3 on 325 for 1 hour. Cake is done when toothpick comes out clean.
AUNT GEARL'S FRUIT COCKTAIL CAKE
1 Can(17)oz. Fruit Cocktail, undrained
2 Cups Flour
11/2 Cups White Sugar
1/2 Teaspoon Baking Soda
1/2 Cup Walnuts or Pecans, chopped
1 Teaspoon Salt
2 Eggs, beaten
1/3 Cup Packed Brown Sugar
1/3 Cup Flaked Coconut
1/2 Cup Chopped Nuts
1/2 Cup Butter or Marg.
1/2 Cup Evaporated Milk
1 Cup Sugar
1 Cup Raisins can leave these out
In a large mixing bowl mix flour, white sugar, baking soda and salt. Add eggs and fruit cocktail with the juice. Stir well by hand. Pour into a sprayed 13 x 9 pan. Combine brown sugar, coconut and nuts. Sprinkle over the batter and bake on 350 for 40 to 45 minutes or until done. Do not let it get real brown on top. Watch it. As the cake is cooling pepare the topping.
Topping: Slowly heat the evaporated milk, 1 cup of sugar, raisins and rest of the nuts until sugar dissolves and mixture boils. Pierce the cooled cake with a fork and cover the cake with the hot sauce.
2 Cups Flour
11/2 Cups White Sugar
1/2 Teaspoon Baking Soda
1/2 Cup Walnuts or Pecans, chopped
1 Teaspoon Salt
2 Eggs, beaten
1/3 Cup Packed Brown Sugar
1/3 Cup Flaked Coconut
1/2 Cup Chopped Nuts
1/2 Cup Butter or Marg.
1/2 Cup Evaporated Milk
1 Cup Sugar
1 Cup Raisins can leave these out
In a large mixing bowl mix flour, white sugar, baking soda and salt. Add eggs and fruit cocktail with the juice. Stir well by hand. Pour into a sprayed 13 x 9 pan. Combine brown sugar, coconut and nuts. Sprinkle over the batter and bake on 350 for 40 to 45 minutes or until done. Do not let it get real brown on top. Watch it. As the cake is cooling pepare the topping.
Topping: Slowly heat the evaporated milk, 1 cup of sugar, raisins and rest of the nuts until sugar dissolves and mixture boils. Pierce the cooled cake with a fork and cover the cake with the hot sauce.
EN'CLAIR CAKE
2 (3)oz. Boxes Instant Vanilla Pudding
3 Cups Milk
1 (8)oz. Bowl of Cool Whip
5 Tablespoons Butter or Marg.
1 Cup Sugar
1/3 Cup Milk
1 Cup Chocolate Chips
1 Teaspoon Vanilla
Graham Crackers
Line a glass 13 x 9 pan with graham crackers. Mix pudding, milk and cool whip. Use 1/2 the mixture. Pour over the crackers. Next add another layer of cracker and pour the rest of the pudding mixture over them. Mix the butter, milk and sugar. Boil 1 minutes. Remove from heat and add the chocolate chips and vanilla. Let cool and pour over the top of the cake. Spread evenly all over it.
3 Cups Milk
1 (8)oz. Bowl of Cool Whip
5 Tablespoons Butter or Marg.
1 Cup Sugar
1/3 Cup Milk
1 Cup Chocolate Chips
1 Teaspoon Vanilla
Graham Crackers
Line a glass 13 x 9 pan with graham crackers. Mix pudding, milk and cool whip. Use 1/2 the mixture. Pour over the crackers. Next add another layer of cracker and pour the rest of the pudding mixture over them. Mix the butter, milk and sugar. Boil 1 minutes. Remove from heat and add the chocolate chips and vanilla. Let cool and pour over the top of the cake. Spread evenly all over it.
Subscribe to:
Posts (Atom)
-
A fter seeing so many people making tomato gravy, I had to finally had make this. It was absolutely fantastic. It warms up well days later i... -
How lucky can you be to have two of your favorite people having their birthdays on the same day. Paula Deen and my hubby's which was on ...
-
Now just what is a salt pig. Years ago it was a pig that had been killed and salted down and hung up in the smokehouse to dry and to keep fo...