2 Cups Brown Sugar
1/2 Teaspoon Cinnamon
2 Cups Flour
1 Teaspoon Baking Soda
1/2 Cup Salted Butter
1 Cup Plain Yogurt
1 Teaspoon Vanilla
Preheat the oven to 360. Spray a loaf pan or a bunt pan. Combine all the dry ings. with the butter and blend with your fingers or fork until mixture resembles breadcrumbs. Take out 1/2 of the crumbs for cake topping. To remaining mixture, add the yogurt and vanilla. Blend until combined. Pour into pan and sprinkle the crumb mixture on top. Bake for 50 minutes. Do not let scorch. Let cool ten minutes in pan before turning it out.
Tuesday, June 1, 2010
BANANA CREAM TWINKIE CAKE
1 Box Hostess Twinkies
1 (5oz.) Pack Banana Instant Pudding or may need two boxes
11/2 Cups Milk
3-4 Bananas, sliced
1 (2 5/8oz) Box Dream Whip Topping Mix , use both envelopes
Split the twinkies lengthwise and lay in a 9 x 13 pan. Use the whole box.
Prepare instant pudding with 11/2 cups milk. Lay the sliced bananas over the Twinkies and then pour the pudding over the bananas. Prepare the two envelopes of the dream whip and spread over the pudding. Chill until set a hour or longer. Best if made overnight.
1 (5oz.) Pack Banana Instant Pudding or may need two boxes
11/2 Cups Milk
3-4 Bananas, sliced
1 (2 5/8oz) Box Dream Whip Topping Mix , use both envelopes
Split the twinkies lengthwise and lay in a 9 x 13 pan. Use the whole box.
Prepare instant pudding with 11/2 cups milk. Lay the sliced bananas over the Twinkies and then pour the pudding over the bananas. Prepare the two envelopes of the dream whip and spread over the pudding. Chill until set a hour or longer. Best if made overnight.
Sunday, May 30, 2010
COCONUT PECAN PIE
1 Stick (1/2) Butter not marg.
11/2 Cups Sugar
1/2 Cup Buttermilk
1 Teaspoon Vanilla
4 Eggs
1 Cup Sweetened Coconut
1 Cup Pecans, chopped
1 Unbaked Deep Dish Pie Crust
Beat the first 6 ings. together. Add the pecans and pour into the unbaked pie crust. Bake on 375 for 55 minutes. If pie is getting to brown take some aluim. foil and put around the edge of the crust so it will not burn.
11/2 Cups Sugar
1/2 Cup Buttermilk
1 Teaspoon Vanilla
4 Eggs
1 Cup Sweetened Coconut
1 Cup Pecans, chopped
1 Unbaked Deep Dish Pie Crust
Beat the first 6 ings. together. Add the pecans and pour into the unbaked pie crust. Bake on 375 for 55 minutes. If pie is getting to brown take some aluim. foil and put around the edge of the crust so it will not burn.
PIE GUARDS
Have you ever baked a apple or cherry or peach pie and have the crust get to brown before the pie is done. One simple trick is to take a alum. pie plate that you have saved and cut the middle out of it. Turn it upside down over the other pie and it will keep the edge of the crust from getting to brown and with the middle cut out the pie will still bake.
CRAB RANGOON
1 Pack Nasoya Won Ton Wraps
1 (8oz.) Pack Cream Cheese, softened
1 Pack or Can Of Imitation Crab Meat (8ozs.) found in seafood section
Chopped Green Onion (about 2-3 stems)
Garlic Salt to taste
Put all ings. except wraps in a bowl and mix or if using blender, blend until crab is in small pieces. Place one heaping teaspoon in the center of each won ton. If you put to much filling in it will cause them to explode. Dip your finger in water and put around the edges of the won tons. Fold over and seal. Fry in hot oil (375) for 30-60 seconds. The filling is already cooked so you just need to cook the skins. Do not let them scorch.
1 (8oz.) Pack Cream Cheese, softened
1 Pack or Can Of Imitation Crab Meat (8ozs.) found in seafood section
Chopped Green Onion (about 2-3 stems)
Garlic Salt to taste
Put all ings. except wraps in a bowl and mix or if using blender, blend until crab is in small pieces. Place one heaping teaspoon in the center of each won ton. If you put to much filling in it will cause them to explode. Dip your finger in water and put around the edges of the won tons. Fold over and seal. Fry in hot oil (375) for 30-60 seconds. The filling is already cooked so you just need to cook the skins. Do not let them scorch.
PEACH SAUCE
1Large Can Peaches (packed in juice or light syrup)
5 Tablespoons White Vinger
Honey or Sugar (to taste)
Drain peaches and set juice aside. Can save the juice to thin down sauce if it gets to thick. Put the peaches, vineger and honey in a blender and add about 1 Tablespoon of sugar or honey to get the right sweetness and sour taste you like. Blend until mixed. Can be used with rice or crab rangoons. Or can be used over ice cream.
5 Tablespoons White Vinger
Honey or Sugar (to taste)
Drain peaches and set juice aside. Can save the juice to thin down sauce if it gets to thick. Put the peaches, vineger and honey in a blender and add about 1 Tablespoon of sugar or honey to get the right sweetness and sour taste you like. Blend until mixed. Can be used with rice or crab rangoons. Or can be used over ice cream.
Subscribe to:
Posts (Atom)