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These recipes are submitted by members of
Grace.
1 pound hamburger 1/3 jar Picante sauce
1 cup cheddar cheese Fry the hamburger and have an adult take off the grease. Add the Picante sauce and mix it all up. Then mix in the cheese until it all melts. Eat with Tostido chips. Submitted by: Richard Markham (age 8) Thank you, Richard, for thinking of us and sending in this recipe! -Donna 2 c.
All Bran Cereal
2 eggs 1 c.
crushed shredded wheat
2 c. buttermilk 1 c.
boiling water
½ c. veg. oil 2 ½
c. all purpose flour
1 c. chopped dates 2 c.
sugar (or splenda)
1 c. raisins 2 ½
t. baking soda
1 c. chopped walnuts ½ t.
salt
In bowl, combine cereals & boiling water; let stand 5 min. In a
large bowl combine the flour, sugar, b. soda and salt. In another bowl
combine eggs, buttermilk, and oil. Stir the cereal and buttermilk
mixtures into dry ingredients until blended. Fold in dates, raisins, and
walnuts.
Fill paper-lined muffin cups 2/3 (or a little more) full. Bake at
375 for 15-20 min. or until a toothpick inserted comes out clean. Cool
for 5 min. before removing from pans to wire rack. Serve warm if
possible.
Marcele Sorenson & Donna
Kirk
Prep: 10 min., Bake: 350 degrees for 20-23 minutes till brown
4 cups all purpose flour 1 cup sugar 1/2 teaspoons Salt 4 teaspoons baking powder 1 1/2 c. raisins 2 sticks (1 cup) butter (or margarine) 2 eggs
1 cup milk
Whisk flour, sugar, salt & baking powder together. Gradually
mix in raisins. Add butter (or margarine) in small cubes with
pastry blender.
Whisk together eggs & milk in small bowl. Gradually stir in
flour until dough forms. Work dough with hands if necessary. Do
not overwork.
Drop scant 1/2 cup amounts of dough onto ungreased baking sheet or stone.
In two bathes, bake scones in 350 degree oven for 20-23
minutes or until golden brown. ~~ Karen Betler 1 1/4 cups milk 1/4 cup butter or margarine 3 1/4 cup all purpose flour 1/4 cup sugar 1 teaspoon salt 2 packages of active dry yeast
1 egg Topping: 1 cup firmly packed brown sugar 1 teaspoon cinnamon 3/4 cup butter or margarine 2 tablespoons corn syrup
3/4 cup chopped nuts
In small saucepan, heat milk and butter until very
warm. (Butter does not need to melt.)
Baked Dried Beef & Cream
Cheese Spread 1—8 oz. pkg. cream cheese, softened 2 Tblsp. milk 1/2 jar or pkg. chipped beef, chopped fine 1/4 tsp. salt 1/2 tsp. garlic powder 2 Tblsp. onion flakes or finely chopped onion 1/4 tsp. pepper 1/2 cup sour cream
1/4 cup green pepper,
chopped Mix together all ingredients and top with 1/2 cup chopped nuts, toasted in 2 Tblsp. butter. Bake, uncovered, at 350 degrees for 20 minutes. Excellent served with toast pints or crackers. Yield: 2 cups.
From HEIDEL FAMILY RECIPES, sent in by Liz Butterbrodt
Return to top
Part of the
batter is reserved for the crumb topping in this quick to make morning
special. 1 1/2 c. flour 1 1/2 t. unsweetened cocoa 1/2 c. sugar 1/2 t. nutmeg 1/2 c. butter or marg. Dash of cloves 1/2 t. soda 1/2 c. chopped nuts 1/4 t. baking powder 1/2 c. raisins 1/4 t. salt 1 c. buttermilk (or sour milk)
1 1/2-2 t. cinnamon
Heat oven to
350 deg. F. Grease (not oil) and flour 9-inch square pan. In large bowl,
combine flour and sugar. Using pastry blender, cut in butter until
particles are size of small peas. Reserve 1 c. crumb mixture; set aside.
To remaining crumb mixture, add remaining ingredients except milk; blend
well. Make a well in dry ingredients; add milk. By hand, stir just until
dry ingredients are moistened.
For a larger
cake, double the recipe; bake in greased and floured 13x9” pan 55 to 60
minutes. Submitted by Donna Kirk 1 tablespoon butter ½ cup sugar 1 egg 2 cups flour 1 cup pumpkin, cooked (cold, mashed) ½ teaspoon salt Grease a baking sheet. Mix the butter and sugar until light and fluffy. Add the egg and beat well. Add pumpkin, flour and salt and fold by hand. Knead lightly and cut into 1 inch squares. Place close together on the baking sheet and Bake at 425 degrees until well risen and golden on top. (about 15 minutes) Serve hot, with butter. Serves 4-6 people
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1 c.
brown sugar ½ c.
butter ¼ c.
honey (or corn syrup) ½ t.
salt
Combine the above in a pot and cook on medium heat, stirring
constantly until bubbling around the edge. Cook 2 minutes longer,
stirring occasionally.
Add ½ t. baking soda and stir well.
Stir the mixture into: 6 c.
cheerios 1 c.
salted Spanish peanuts 1 c.
raisins
Put in jelly roll pan and bake at 240 degrees for 15 minutes. Let
stand for 10 minutes and loosen with a spatula.
Kathy Schumacher
Finally, a coffee cake
that lives up to its name. Along with a warm cup of Equal Exchange
coffee, this Coffee Coffee Cake will wake you up to a lively new day!
Mix together and set aside.
Oil and lightly flour an 8x8 cake pan. Pour cake mixture into cake pan. Top with streusel mixture. Bake at 350 degrees for 35-40 minutes, or until toothpick inserted in center comes out clean. 1
cup butter or margarine, softened 2
cups packed brown sugar, divided 1
egg 1
tsp. vanilla 1
cup milk 2 ½
cups flour 1
tsp. baking soda ¼
tsp. salt
2 ½ cups finely chopped fresh or
frozen rhubarb ½
tsp. cinnamon
Cream butter and1 ½ cups brown sugar. Add egg and vanilla, beating until
light and fluffy. Add milk; beat until smooth. Combine the flour, baking
soda and salt. Add to the creamed mixture and mix well. Fold in rhubarb.
Pour into greased 9x13 baking dish. Combine the cinnamon and remaining ½
cup brown sugar, sprinkle over batter. Bake at 325 for 30-35 minutes or
until a toothpick comes out clean. Cool on wire rack.
1 ½ cups flour ¾ cup
packed brown sugar ½
teaspoon baking soda ½
teaspoon salt 1/3
cup vegetable oil 1
egg, lightly beaten ½ cup
buttermilk 1
teaspoon vanilla 1 cup
diced fresh or frozen rhubarb ½ cup
chopped nuts (walnuts, pecans, or sliced almonds) Topping: ¼ cup
packed brown sugar ¼ cup
chopped nuts ½
teaspoon cinnamon
In a large bowl, combine flour, brown sugar, baking soda, and
salt. Combine egg, oil, buttermilk and vanilla. Stir into dry
ingredients just until moistened. Fold in rhubarb and nuts. Fill muffin
cups 2/3 full and sprinkle on topping. Makes one dozen. Bake at 375 for
18-20 minutes.
From the Synod Women’s Newsletter ½ pkg. (17.3 oz) Pepperidge Farm Puff Pastry Sheet=1
sheet 1 egg 1 tablespoon water ½ cup Muenster or Monterey Jack cheese ¼ cup grated Parmesan cheese 1 green onion 1/8 teaspoon
garlic powder 1 pkg. (10 oz.)
frozen chopped spinach, thawed & well
drained Thaw pastry sheet
at room temp. for 40 min. or until easy to handle. Preheat oven to 400
degrees. Line baking sheets with parchment paper. Stir egg and water in
small bowl. Stir muenster cheese, parmesan cheese, onion, & garlic
powder in medium bowl. Unfold pastry sheet on lightly floured surface.
Brush with egg – top with cheese mixture and spinach. Roll up like a
jelly roll. Cut into 20 (1/2”) slices. Place on baking sheets and brush
with egg mixture. Bake 15 minutes or until golden.
Janice Boutin 2
jars (7 ½ oz. ea) marinated artichoke hearts 1
small onion, finely chopped 1
garlic clove, minced 4
eggs, beaten ¼
cup dry bread crumbs ¼
teaspoon ground mustard
1/8 teaspoon dried oregano
1/8 teaspoon pepper
1/8 teaspoon hot pepper sauce 2
cups (8 oz.) shredded cheddar cheese 2
tablespoons minced fresh parsley
Drain artichokes, reserving half of the marinade. Chop
artichokes, set aside. In a skillet, sauté onion and garlic in reserved
marinade until tender, set aside.
In a large bowl, combine the egg, bread crumbs, mustard, oregano,
pepper and hot pepper sauce. Stir in the cheese, parsley, reserved
artichokes and onion mixture.
Fill miniature muffin cups three-fourths full. Bake at 326
degrees for 15-17 minutes or until set. Cool for 5 minutes before
removing from pan to wire racks. Serve warm. Refrigerate leftovers.
Yield: 4 dozen
Janice Boutin
Carrot Cake
Muffins: (slightly modified recipe from 2# bag of Splenda
sugar blend) 2
cups all purpose flour 1
1/2 tsp baking powder 1
tsp baking soda 1
tsp salt 2
1/2 tsp cinnamon 4
large eggs 1
cup vegetable oil 1/2
cup splenda sugar blend (you can use 1 cup Splenda blend instead of
brown sugar) 1/2
cup brown sugar 2
1/2 cup shredded carrots (just under a pound) 1
8oz can crushed pineapple well drained 1/2
cup chopped walnuts 1
Cup light raisins
preheat oven 325F line
cupcake pans for 24 cupcakes
Combine flour, baking powder, baking soda salt and cinnamon in a small
bowl, set aside.
Beat
eggs, vegetable oil and sugar at med speed with electric mixer until
batter is smooth.
Add flour mix, beating at
low speed until blended.
Fold
in carrots, pineapple, walnuts, and raisins.
Pour
into muffin cups. Bake for 25 min until toothpick inserted in center
comes out clean. Cool
in pans for 10 min. Turn out of pans and cool completely.
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