These are so simple to make. When we go eat Chinese I love these things.
3 CUPS ANGEL FLAKED COCONUT
1/2 CUP FLOUR
1/4 TEASPOON SALT
1 CAN SWEETENED CONDENSED MILK(300ml)
2 TEASPOONS VANILLA, you can use almond and vanilla flavoring
Preheat the oven to 325. Combine coconut, flour and salt. Stir in milk and vanilla. Drop by the tablespoon onto a parchment lined or wax paper. Bake for 18 minutes or until golden brown. Do not let them over bake.
Wednesday, July 14, 2010
GINGERBREAD CAKE
1/4 CUP BUTTER OR MARG., room temp.
1/4 CUP BROWN SUGAR
1 EGG
1/2 CUP MOLASSES
11/4 CUP FLOUR
1/8 TEASPOON SALT
3/4 TEASPOON BAKING POWDER
1/2 TEASPOON CINNAMON
1/2 TEASPOON GINGER
1/4 TEASPOON GROUND CLOVES
1/2 CUP HOT TAP WATER
Cream butter or marg. Then add sugar, egg and molases. Beat well. Sift together the dry ings. If using self-rising flour do not add the baking power or salt. Add 1/3 of the dry ings. to the creamed mixture a little at a time. Beating well after each addition. Add the hot water and beat until thoroughly combined. Pour into a sprayed 9 x 9 pan. Bake on 350 for 40 to 45 minutes.
Serve with fresh whipped cream or can use cool whip.
1/4 CUP BROWN SUGAR
1 EGG
1/2 CUP MOLASSES
11/4 CUP FLOUR
1/8 TEASPOON SALT
3/4 TEASPOON BAKING POWDER
1/2 TEASPOON CINNAMON
1/2 TEASPOON GINGER
1/4 TEASPOON GROUND CLOVES
1/2 CUP HOT TAP WATER
Cream butter or marg. Then add sugar, egg and molases. Beat well. Sift together the dry ings. If using self-rising flour do not add the baking power or salt. Add 1/3 of the dry ings. to the creamed mixture a little at a time. Beating well after each addition. Add the hot water and beat until thoroughly combined. Pour into a sprayed 9 x 9 pan. Bake on 350 for 40 to 45 minutes.
Serve with fresh whipped cream or can use cool whip.
SUMMER PASTA SALAD
1 BOX WHOLE WHEAT PENNE
1/2 CUCUMBER, diced
1 TOMATO, diced
1/3 CUP BROCCOLI FLORETS, cut int small pieces
1/3 CUP CARROTS, cut into small pieces
1/4 CUP SLICED BLACK OLIVES
1/4 CUP CRUMBLED LIGHT FETA CHEESE
DRESSING:
1/4 CUP VIRGIN OLIVE OIL
1 TABLESPOON RED WINE VINEGAR
1/4 TEASPOON SALT
1/4 TEASPOON PEPPER
1/2 TEASPOON MINCED ONION
1/2 TEASPOON OREGANO
Makes a light coating. But if you like more dressing then double the ings.
Chop and prepare vegs. Cook the pasta and drain. Do not let it cook until mushy. Run cool water over it to stop the cooking. Wisk all of the dressing ings. together in a bowl. Pour over pasta and toss to coat. Add vegs. and cheese. Toss again. Chill in ref. for 30 minutes before eating.
1/2 CUCUMBER, diced
1 TOMATO, diced
1/3 CUP BROCCOLI FLORETS, cut int small pieces
1/3 CUP CARROTS, cut into small pieces
1/4 CUP SLICED BLACK OLIVES
1/4 CUP CRUMBLED LIGHT FETA CHEESE
DRESSING:
1/4 CUP VIRGIN OLIVE OIL
1 TABLESPOON RED WINE VINEGAR
1/4 TEASPOON SALT
1/4 TEASPOON PEPPER
1/2 TEASPOON MINCED ONION
1/2 TEASPOON OREGANO
Makes a light coating. But if you like more dressing then double the ings.
Chop and prepare vegs. Cook the pasta and drain. Do not let it cook until mushy. Run cool water over it to stop the cooking. Wisk all of the dressing ings. together in a bowl. Pour over pasta and toss to coat. Add vegs. and cheese. Toss again. Chill in ref. for 30 minutes before eating.
SUMMER SQUASH PATTIES
3 CUPS SHREDDED SUMMER SQUASH
1/4 CUP ALL PURPOSE FLOUR
1/2 CUP CORNMEAL
1 EGG, beaten
1/2 TEASPOON PEPPER
1/4 TEASPOON GARLIC POWDER
OLIVE OIL
Combine all ings. in a bowl. Form into patties and put in hot oil. Flatten them but keep them together so they want fall apart. Cook for 3-4 minutes. Flip to other side and brown. Can serve with sour cream and can also add some Parmesan cheese to the mixture.
1/4 CUP ALL PURPOSE FLOUR
1/2 CUP CORNMEAL
1 EGG, beaten
1/2 TEASPOON PEPPER
1/4 TEASPOON GARLIC POWDER
OLIVE OIL
Combine all ings. in a bowl. Form into patties and put in hot oil. Flatten them but keep them together so they want fall apart. Cook for 3-4 minutes. Flip to other side and brown. Can serve with sour cream and can also add some Parmesan cheese to the mixture.
FRIED RICE
2 CUPS BROWN RICE, cooked
2 EGGS
2 STALKS CELERY, chopped
1 MEDIUM CARROT, chopped
3 GREEN ONIONS, chopped
1 CUP FROZEN PEAS
SOY SAUCE, to taste
In a large skillet, begin scrambling eggs. When they are almost cooked, add the celery, carrot, onion and peas. Sautee until they are soft. Add cooked rice and mix together. Fry until heated through. Add soy sauce to your taste.
2 EGGS
2 STALKS CELERY, chopped
1 MEDIUM CARROT, chopped
3 GREEN ONIONS, chopped
1 CUP FROZEN PEAS
SOY SAUCE, to taste
In a large skillet, begin scrambling eggs. When they are almost cooked, add the celery, carrot, onion and peas. Sautee until they are soft. Add cooked rice and mix together. Fry until heated through. Add soy sauce to your taste.
TEX-MEX CORNBREAD
1 BOX JIFFY CORN MUFFIN MIX
1/3 CUP MILK
1 EGG
1/3 CUP SALSA
1/2 CUP SHREDDED CHEESE
Mix all ings. in a large bowl until combined but still lumpy. Let rest for 3-4 minutes. Meanwhile grease an 8 x 8 baking dish. Stir batter once more and pour into dish. Bake at 400 for 18 to 20 minutes.
1/3 CUP MILK
1 EGG
1/3 CUP SALSA
1/2 CUP SHREDDED CHEESE
Mix all ings. in a large bowl until combined but still lumpy. Let rest for 3-4 minutes. Meanwhile grease an 8 x 8 baking dish. Stir batter once more and pour into dish. Bake at 400 for 18 to 20 minutes.
TINGALING COOKIES
1 PKG. BUTTERSCOTH or PEANUT BUTTER CHIPS
1 PKG. CHOCOLATE CHIPS
1 CAN CHOW MEIN NOODLES
1 CUP SALTED PEANUTS
Melt both chips, stirring constantly, then add the noodles and peanuts. Stir to coat. Drop by the spoonful on a cookie sheet lined with wax paper. But in ref. to set them and then serve.
1 PKG. CHOCOLATE CHIPS
1 CAN CHOW MEIN NOODLES
1 CUP SALTED PEANUTS
Melt both chips, stirring constantly, then add the noodles and peanuts. Stir to coat. Drop by the spoonful on a cookie sheet lined with wax paper. But in ref. to set them and then serve.
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