2 Cups Hot Water
3 Cups Flour
2 Cups Sugar
2 Teaspoons Baking Soda
1/4 Cup Cocoa
1 Cup Crisco Oil
4 Teaspoon Vinegar
2 Teaspoons Vanilla
1 Teaspoon Salt
Stir together flour, sugar, baking soda, cocoa, oil, vinegar, vanilla, and salt. Add 2 cups hot water and beat. Pour into a 9 x 13 cake pan. Bake at 350 for 30 minutes Let cake cool completely.
Frosting:
2 Tablespoons Margarine
1/4 Cup Brown Sugar
1/4 Cup Milk
Powdered Sugar
In a pan melt margarine, brown sugar, and milk. Mix well. Let cook just a little. Add powdered sugar to desired consistency. Forst cake.
Sunday, February 26, 2012
DORISAL'S PEANUT BUTTER FUDGE
4 Cups Sugar
1 Large Can Evaporated Milk
1 Stick Butter
1 Large Jar Marshmallow Cream
11/2 Cups Peanut Butter
Mix sugar, milk and butter. Cook until soft-ball stage on candy thermometer. Remove from heat. Add peanut butter and marshmallow cream. Beat until thick enough to pour. Pour into a butter 9 x 13 pan. Cool in ref. When chilled cut into squares and serve. You can also use parchment paper and let it hang over the sides if you had rather then using the butter on the bottom of the pan.Also try cutting the cool fudge with a plastic knife you get in the forks and spoons package. It should give a clean cut.
1 Large Can Evaporated Milk
1 Stick Butter
1 Large Jar Marshmallow Cream
11/2 Cups Peanut Butter
Mix sugar, milk and butter. Cook until soft-ball stage on candy thermometer. Remove from heat. Add peanut butter and marshmallow cream. Beat until thick enough to pour. Pour into a butter 9 x 13 pan. Cool in ref. When chilled cut into squares and serve. You can also use parchment paper and let it hang over the sides if you had rather then using the butter on the bottom of the pan.Also try cutting the cool fudge with a plastic knife you get in the forks and spoons package. It should give a clean cut.
GRANDMA DESSERT
2 Packs of Dream Whip Topping Mix
2 Tablespoons Powdered Sugar
1 Cup Milk
15oz. Vanilla Wafers
24 oz. Bottle Chocolate Syrup
In a medium bowl, combine topping mix, powdered sugar and milk. Whip on high speed with hand mixer for 4 minutes or until fluffy. Crush the box of vanilla wafers. In a large glass bowl, layer an 1 inch deep portion of the vanilla wafers, then a inch layer of the whipped topping mixture, then drizzle with the chocolate syrup. Repeat layers ending with chocolate syrup.
2 Tablespoons Powdered Sugar
1 Cup Milk
15oz. Vanilla Wafers
24 oz. Bottle Chocolate Syrup
In a medium bowl, combine topping mix, powdered sugar and milk. Whip on high speed with hand mixer for 4 minutes or until fluffy. Crush the box of vanilla wafers. In a large glass bowl, layer an 1 inch deep portion of the vanilla wafers, then a inch layer of the whipped topping mixture, then drizzle with the chocolate syrup. Repeat layers ending with chocolate syrup.
MORE TENDER ROASTS
Tomatoes are a acid food. So if you are fixing a roast a can of tomatos added to it will make it more tender. It will also give the roast a good flavor if you use the flavored tomatos like with basil or different spices in them. It helps break down the meat as it cooks or bakes.
BETTER TASTING FISH
We all know that lemon will bring out the flavor of fish. But do you know that putting it on the fish before fixing it will make it taste so much better. Just spread it all over the fish but don't use to much as you do not want it to taste sour. It also makes the fish stay white more when fixing it.
Friday, February 24, 2012
CABBABE CASSEROLE
1/2 Cup Butter or Marg.
1 Medium Sized Head Green Cabbage around 2 1/2 lbs. cored and thinly sliced
1 Large Onion, finely chopped
11/2 Cups Milk
4 Eggs, Beaten
15 Salted Crackers, finely crushed (Walmart Brand or Kroger)
1 Teaspoon Salt
1/4 Teaspoon Black Pepper
Heat oven to 325 deg. Spray a 10-cup casserole dish with cooking oil spray. Melt 1/2 cup butter in a large pot. Add the cabbage and onion, cook over medium heat until softened around 20 minutes. Stir in milk and bring to boiling. Lower heat to medium-low and simmer for 5 minutes. Remove the pot from the heat and let cool slightly so the eggs will not cook when adding them. Gently stir in eggs. Add 1/2 cup crushed crackers and the salt and pepper. Pour into a prepared casserole dish. Dust top evenly with remaining crushed crackers. Bake in the oven on 325 for 30 minutes or until heated through and top is golden brown.
1 Medium Sized Head Green Cabbage around 2 1/2 lbs. cored and thinly sliced
1 Large Onion, finely chopped
11/2 Cups Milk
4 Eggs, Beaten
15 Salted Crackers, finely crushed (Walmart Brand or Kroger)
1 Teaspoon Salt
1/4 Teaspoon Black Pepper
Heat oven to 325 deg. Spray a 10-cup casserole dish with cooking oil spray. Melt 1/2 cup butter in a large pot. Add the cabbage and onion, cook over medium heat until softened around 20 minutes. Stir in milk and bring to boiling. Lower heat to medium-low and simmer for 5 minutes. Remove the pot from the heat and let cool slightly so the eggs will not cook when adding them. Gently stir in eggs. Add 1/2 cup crushed crackers and the salt and pepper. Pour into a prepared casserole dish. Dust top evenly with remaining crushed crackers. Bake in the oven on 325 for 30 minutes or until heated through and top is golden brown.
Sunday, February 19, 2012
MARSHMALLOW HOT FUDGE CHOCOLATE CAKE
1 Box of Chocolate Cake Mix, made up
1 Jar Hot Fudge Sauce
2(7)oz. Jars Marshmallow Cream
Preheat your oven to 350 degrees F.
Prepare your chocolate cake using the directions on the back of the box, and pour into a greased and floured 9x13 cake pan. Bake cake according to the directions on the box. When cake is almost done, gently warm up the jar of hot fudge until it is pourable. When cake is done, take it out of the oven, and turn up the temperature of your oven to 400. While the cake is still hot, use the handle of a wooden spoon to poke holes all over the cake, then pour the hot fudge sauce all over the cake letting it soak into the holes. Place dollops of the marshmallow cream evenly over all of the cake then wait a couple of minutes for the cream to melt a little. Spread the marshmallow cream evenly all over the cake and then place the cake back in the oven. Bake until the marshmallow toppping begins to get browned and toasty. Remove from oven and serve.
1 Jar Hot Fudge Sauce
2(7)oz. Jars Marshmallow Cream
Preheat your oven to 350 degrees F.
Prepare your chocolate cake using the directions on the back of the box, and pour into a greased and floured 9x13 cake pan. Bake cake according to the directions on the box. When cake is almost done, gently warm up the jar of hot fudge until it is pourable. When cake is done, take it out of the oven, and turn up the temperature of your oven to 400. While the cake is still hot, use the handle of a wooden spoon to poke holes all over the cake, then pour the hot fudge sauce all over the cake letting it soak into the holes. Place dollops of the marshmallow cream evenly over all of the cake then wait a couple of minutes for the cream to melt a little. Spread the marshmallow cream evenly all over the cake and then place the cake back in the oven. Bake until the marshmallow toppping begins to get browned and toasty. Remove from oven and serve.
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