Tuesday, March 23, 2010
Tuesday, March 9, 2010
Pour into greased baking sheet.
Friday, March 5, 2010
2 cups flour
1 cup sugar
2 teaspoons of baking soda
1/4 teaspoon salt
6 Tablespoons cocoa powder
1 cup Mayonnaise (note: Miracle Whip is not mayo)
1 cup Dr. Pepper
1 1/2 teaspoons vanilla extract
Mix your flour, sugar, baking soda, salt and cocoa powder until well blended.
Add Dr. Pepper, Vanilla and Mayo and mix for 4 minutes with beaters or kitchen aid.
Pour batter into baking dish and bake for 35-40 degrees, give or take depending up on your altitude and oven.
Let completely cool.
Frost with Cream Cheese Frosting
Keep in Fridge covered in Saran Wrap until it is all eaten. This keeps it moist.
1 stick of salted butter room temperature
3 cups of powdered sugar (give or take more, depending upon how thick you like your frosting)
1 teaspoon vanilla
Add your powdered sugar a half cup at a time until you get the consistancy you like.
Beat until smooth and has a sheen to it..
Store whatever you may not use in tupperware in fridge and use on other goodies like cinnamon rolls, cupcakes, graham crackers..
Monday, March 1, 2010
4 cups sliced peeled tart apples (I like granny smith or pink ladies)
2 cups blueberries (fresh or frozen or even dehydrated)
2 tablespoons sugar
1cup of flour (white lily is my fav!)
3/4 cup brown sugar
· 1/2 teaspoon salt
· 1/2 teaspoon ground cinnamon
· 1/4 teaspoon ground nutmeg
1 cup quick cooking oats
1 stick salted butter, melted
Grease 9x13”baking dish then
Add the apples
Next add the the blueberries.
Mix sugar and 2 tablespoons flour; sprinkle over fruit.
Combine brown sugar, oats, salt, cinnamon, nutmeg and remaining flour.
Stir in melted butter with a fork until mixture is crumbly.
Sprinkle over fruit;
Top with walnuts . Bake at 350° for 55-60 minutes or until apples are tender.
Vanilla Ice Cream is an excellent topping for it!
1 1/2 t. active dry yeast
1/2 cup warm water
5 cups all purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
3 tablespoons sugar
1 cup butter flavor shortening
1 3/4 cups buttermilk
Preheat oven to 400°F.
Sprinkle the yeast over warm water and sugar, and allow to stand 5 minutes. Add buttermilk. In a large bowl, combine dry ingredients thoroughly. Cut in shortening.
Make a well in the center of the dry ingredients and slowly pour in the buttermilk mixture. Pat dough together and knead gently 10 times.
Do not overmix or the biscuits will be tough.
Roll out to 1/2 inch or 3/4 inch thickness. Cut out circles.
Place on greased cookie sheets with biscuits just touching each other, closely spaced.
Brush with melted butter or cream.
Bake at 400°F for 11-12 minutes or until lightly golden