Recipes

Almond Rhubarb Coffee Cake

Almond Rhubarb Coffee Cake

Ingredients:

1 cup packed brown sugar
2/3 cup canola oil
1 egg
1 tsp. vanilla
2 1/2 cups flour
1 tsp. salt
1 tsp. soda
1 cup milk
3 cups chopped rhubarb

1/3 cup sugar
1 Tbsp. melted butter
1/2 cup sliced almonds

Directions:

Beat together brown sugar, canola oil, egg, and vanilla until smooth. Then combine flour, salt, and soda and set aside. Add milk to brown sugar mixture alternating mixing in with flour mixture. Stir in rhubarb. Pour into 2 greased 9 inch round pans. Combine sugar, melted butter, and almonds and sprinkle evenly over batter. Bake at 350° for 30-35 minutes, or until tests done.

Apricot-Peach Thumbprint Cookies

Apricot-Peach Thumbprint Cookies

Ingredients:

3/4 cup Butter, softened
3/4 cup white Sugar
4 oz. Cream Cheese, softened
1 Egg
1 Tbsp. Lemon Juice
3/4 tsp. Lemon Zest
2-1/4 cups Flour
3/4 tsp Baking powder
1/4 tsp Salt

1/2 cup Mrs. Miller’s Apricot-Peach Jam

Directions:

Beat together butter, white sugar, and cream cheese until smooth. Add egg, lemon juice, and lemon zest and beat well. Combine flour, baking powder, and salt and stir into cream cheese mixture until just combined. Cover and chill until firm; about 2 hours. Roll Tablespoons full of dough into balls and place 2 inches apart on ungreased baking sheets. Using your thumb, make an indentation in center of each ball and fill with about 1/2 tsp of Apricot-Peach Jam.

Bake at 350° for 15 minutes or until edges are golden. Allow to cool 2 minutes on baking sheets before removing to wire racks to cool completely. Sprinkle with powdered sugar if desired.

Black Magic Cake

Black Magic Cake

Ingredients:

1 3/4 cups flour
1 cup white sugar
3/4 cup cocoa
2 tsp. soda
1 tsp. baking powder
1 tsp. salt

2 eggs
1 cup strong brewed coffee, cooled
1/2 cup vegetable oil
1 tsp. vanilla extract

Directions:

Combine flour, white sugar, cocoa, baking powder, and salt in a large bowl. Make a well in the center. Add remaining ingredients and beat for 2 minutes on medium speed. Batter will be thin. Pour into a greased 13x9 baking pan. Bake at 350° for 30-40 minutes or until toothpick inserted in center comes out clean. Frost with Satiny Chocolate Glaze, in the "Desserts" section.

Note: I sometimes bake this in a Bundt pan at 335° degrees. Also, you can use 2 - 9 inch round pans. Adjust baking time accordingly.

Chocolate Cupcakes with Filling

Chocolate Cupcakes with Filling

Ingredients:

2 cups cold Water
1 Tbsp. Vanilla Extract
2 Tbsp. Vinegar
¾ cup and 2 Tbsp. Vegetable Oil
2 tsp. Baking Soda
1 tsp. Salt
2 cups White Sugar
5 Tbsp. Cocoa
3 cups Flour

8 oz. Cream Cheese, softened
6 oz. Chocolate Chips
½ cup White Sugar
¼ tsp. Salt
1 Egg, beaten

Directions:

Mix water, vanilla extract, vinegar, vegetable oil, baking soda, salt, white sugar, cocoa, and flour and fill greased or paper lined muffin tins about 2/3 full. Mix together cream cheese and chips. Stir in sugar, salt and egg. Drop by teaspoonful onto each cupcake. Bake at 350° until done.

Chocolate Peanut Butter Cake Mix Cookies

Chocolate Peanut Butter Cake Mix Cookies

Ingredients:

2 eggs
1/3 cup water
1/4 cup margarine
1 cup peanut butter
1 (18.25 oz.) yellow cake mix
1 1/2 cups chocolate chips

Directions:

Cream eggs, water, margarine, and peanut butter in a large bowl. Add cake mix and stir in. Blend well. Fold in chocolate chips. Drop by rounded spoonful onto greased cookie sheets. Bake at 350° for about 10 minutes or until they test done. Cool.

Note: These do not taste like a cake mix. They are quick and easy and a family favorite!

Christmas Rice Pudding with a Strawberry Glaze

Christmas Rice Pudding with a Strawberry Glaze

Ingredients:

2 cups milk
1/3 cup white rice
1 tsp. vanilla extract
2/3 cup white sugar
1 ½ tsp. unflavored gelatin
½ cup water
½ cup chopped almonds
1 cup heavy whipping cream

Strawberry Glaze
1 ¼ cups fresh or frozen strawberries
¼ cup white grape juice
¼ cup sugar
Pinch of salt
2 Tbsp. cornstarch
1/8 cup additional white grape juice

Directions:

Bring milk and white rice to a boil; boil for 25 minutes covered. Add vanilla extract and white sugar, stirring until sugar is dissolved. Remove from heat. Cool to room temperature. Mix together unflavored gelatin and water in a small saucepan. Stir over low heat until dissolved. Stir into cooled rice. Add almonds and stir well. Refrigerate until set. Beat whipping cream until peaks form. Fold into chilled rice pudding. 

Bring strawberries, white grape juice, sugar, and salt to a boil over medium/high heat. Mix cornstarch and additional 1/8 cup white grape juice well in a small bowl. Pour into boiling strawberry mixture, stirring constantly until thickened. Remove from heat. Serve pudding in small bowls with Strawberry Glaze.

Cinnamon Pecan Coffee Cake

Cinnamon Pecan Coffee Cake

Ingredients:

1 box yellow cake mix
4 eggs
1 cup sour cream
1/2 cup sugar
3/4 cup oil

1 cup brown sugar
1 cup chopped pecans
4 tsp. cinnamon

2 cups powdered sugar
4-5 Tbsp. milk
1 tsp. vanilla extract

Directions:

Mix well cake mix, eggs, sour cream, sugar and oil. Pour into a greased 9x13 baking pan. Mix together brown sugar, pecans, and cinnamon. Swirl into cake batter. Bake at 350° for 45-50 minutes. Then mix together powdered sugar, milk, and vanilla extract and drizzle over warm cake.

Note: This is my very favorite coffee cake. It is quick and easy and so delicious served warm. Tastes almost like cinnamon rolls! -Maria

Cranberry Orange Gelatin Salad

Cranberry Orange Gelatin Salad

Ingredients:

6 oz. Raspberry Gelatin Mix
2 cups boiling water

16 oz. can cranberry sauce, whole berries
8 oz. can crushed pineapples, not drained
2 cups celery, chopped
1 cup pecans, chopped
1 tsp. orange zest

Directions:

Stir gelatin mix and boiling water well until gelatin dissolves. Add remaining ingredients to gelatin mixture. Stir until evenly blended. Pour into greased mold or serving dish. Chill overnight or 8 hours.

Cranberry Pecan Pie

Cranberry Pecan Pie

Ingredients:

1 unbaked 9 inch pie crust
3 eggs
1 cup corn syrup
2/3 cup sugar
1/4 cup butter, melted
1 tsp. vanilla extract
2 cups fresh cranberries
1 cup chopped pecans

Directions:

Set aside pie crust. Combine eggs, corn syrup, sugar, butter, and vanilla extract in a large bowl. Mix well. Add fresh cranberries and stir well. Pour into crust. Bake at 425° for 10 minutes. Reduce heat to 350° and bake 35-40 minutes longer or until filling is almost set. Cool. Cover and refrigerate overnight before slicing.

Cranberry Pumpkin Cookies

Cranberry Pumpkin Cookies

Ingredients:

1/2 cup butter, softened
1 cup white sugar
1 tsp. vanilla
1 egg
1 cup pumpkin puree
2 1/4 cups flour
2 tsp baking powder
1 tsp. soda
1/2 tsp. salt
1 tsp. cinnamon
1 cup fresh cranberries, cut in half
1 Tbsp. orange zest
1/2 cup chopped pecans, optional

Directions:

Cream butter and white sugar until light and fluffy. Add vanilla, egg, and pumpkin puree and beat well. Combine flour, baking powder, soda, salt, and cinnamon and add to pumpkin mixture. Stir until well blended. Stir cranberries, orange zest, and pecans into batter. Drop onto greased cookie sheets. Bake at 350° for about 15 minutes or until center springs back lightly when touched.

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Cream Puff Dessert

Cream Puff Dessert

Ingredients:

1 cup water
1/2 cup butter
1 cup flour
4 eggs

8 oz. pkg. cream cheese, softened
4 cup milk
3 pkg. (3.5 oz. each) instant vanilla pudding mix
1 container (12 oz.) Cool Whip

Chocolate Frosting
2 (1 oz.) squares semi-sweet chocolate
2 Tbsp. butter
1 cup powdered sugar
1 tsp vanilla extract
3 Tbsp. hot water

Directions:

In a large saucepan, heat water and butter to boiling over medium high heat. Add flour and reduce heat to low. Cook and stir until it forms a ball and pulls away from sides of pan. Remove from heat and transfer to a large bowl. Add one egg at a time, beating well after each addition. Spread on bottom and up sides of a greased 9x13 baking pan. Bake at 400° for 35 minutes. Cool completely.

To make frosting, melt chocolate and butter in a medium saucepan over low heat. Add in powdered sugar and vanilla extract and stir well. Add one Tbsp. at a time of hot water until desired consistency is reached. Pour into cooled crust, saving some to drizzle on top of finished cake.

Place cream cheese and 1 cup milk into blender and blend until smooth. Add remaining 3 cups milk and blend till well mixed. Transfer to a large mixing bowl. Add pudding mix and beat well with a mixer until thickened. Pour into cooled shell. Spread cool whip carefully over top of pudding. Drizzle with remaining chocolate frosting.

Servings: 24

Note: This is my favorite dessert!! It's not overly sweet, but very good! You can also use 2 - 8"x8" pans or 2 - 9 inch deep dish pie pans. It is more attractive when serving and less messy in the center. The chocolate frosting is optional as well. You may use Hershey’s chocolate syrup, if desired. In my opinion, it works, but is not as good.

Creamy Rice Pudding

Creamy Rice Pudding

Ingredients:

1/2 gallon milk
1 cup white sugar
1 cup uncooked long grain white rice

3 eggs, lightly beaten
1/4 cup milk
1/4 tsp. salt
1/8 tsp. ground cloves
2 tsp. vanilla

Directions:

Combine milk, white sugar, and rice in a large saucepan. Simmer on medium/low heat, covered for 1 hour stirring frequently. Remove pan from heat and let rest 10 minutes. Combine eggs, milk, salt, cloves, and vanilla, adding about 1/2 cup hot rice pudding. Stir quickly and pour into rice pudding. Return back to heat, stirring constantly for 2 minutes. Serve warm or cold.

Servings: 12

Easy Pie Crust

Easy Pie Crust

Ingredients:

1 1/3 cup flaky crust flour
1 stick cold butter, cubed
1/4 tsp. salt
Pinch of baking powder
3 Tbsp. ice water (no ice)

Directions:

Place flour, butter, salt, and baking powder into food processor. Process until well mixed. Add ice water and continue to process just until dough ball starts to form. Processor will work very hard for a short time.

For cream pies, divide dough in half and roll out on a floured surface. You should have enough for 2 regular pie plates. Flute and then prick entire bottom and sides with a fork. Bake at 425° until lightly browned. Cool.

It should also be enough for 1 regular fruit pie...top and bottom. For a deep dish pie, you will need at least 2 batches.

Favorite Old Fashioned Gingerbread

Favorite Old Fashioned Gingerbread

Ingredients:

½ cup White Sugar
½ cup Butter
1 egg
1 cup Molasses
2 ½ cup All-Purpose Flour
1 ½ tsp. Baking Soda
2 tsp. Cinnamon
2 tsp. Ginger OR ¼ cup fresh Ginger and 1 tsp dry Ginger
1 tsp. Cloves
½ tsp. Salt
1 1/8 cup hot Water

Directions:

Cream white sugar and butter together. Add egg and molasses and beat well. Sift together flour, baking soda, cinnamon, ginger, cloves and salt and blend into the creamed mixture. Stir in gently. Pour into greased 9” square pan or greased muffin tins. Bake at 350° for 1 hour in the 9” pan, ½ hour for muffins, or until a knife inserted in center comes out clean. 

Final Exam Brownies

Final Exam Brownies

Ingredients:

4 oz. unsweetened chocolate, chopped
1 cup butter
1 cup sugar
4 eggs
1 tsp vanilla extract
1 cup flour

2 cups miniature marshmallows
1 cup chopped pecans or walnuts, optional
1 1/2 cup semi-sweet chocolate chips

Directions:

Melt chocolate and butter in microwave. Stir until smooth. Cool. Add sugar, eggs, and vanilla extract to chocolate mixture and beat until smooth. Add flour and mix well. Fold in marshmallows, pecans/walnuts, and ½ cup chocolate chips. Pour into a greased 9x13 baking pan. Sprinkle with remaining 1 cup chocolate chips. Bake at 350° for 40-45 minutes or until top is set.

Note: These are very rich and chocolaty, enjoy! -Maria

Fruit & Yogurt Ice Pops

Fruit & Yogurt Ice Pops

Ingredients:

2 cups fresh or frozen fruit of your choice (strawberries, raspberries, blueberries, bananas, peaches etc.)
2 cups plain or vanilla yogurt
1/4 cup white sugar or honey
8 small wax lined paper cups
8 popsicle sticks

Directions:

Place fruit, yogurt, and sugar into blender. Blend until fruit is chunky or smooth, as desired. Fill paper cups 3/4 full with fruit mixture. Cover the top of each cup with a piece of aluminum foil. Poke a Popsicle stick through the foil in the center of each cup. Freeze for at least 5 hours. To serve, remove foil and peel off the paper cup.

Servings: about 8

Homemade Chocolate Pudding

Homemade Chocolate Pudding

Ingredients:

1 cup sugar
1/2 cup cocoa
1/4 cup cornstarch
1/2 tsp salt
4 cups milk
2 Tbsp. butter
2 tsp. vanilla

Directions:

Combine sugar, cocoa, cornstarch, and salt in a heavy saucepan. Add milk slowly and whisk. Bring to a boil over medium heat, stirring constantly. Boil and stir for 2 minutes or until thickened. Remove from heat. Stir in butter and vanilla. Serve warm or cold.

Homemade Debbie Oatmeal Cream Pies

Homemade Debbie Oatmeal Cream Pies

Cookies
Ingredients:

4- ½ cup Brown Sugar
2 cup Margarine, softened
6 Eggs
1 ½ tsp. Salt
2 ¼ tsp. Baking Soda
3 tsp. Cinnamon
¾ tsp. Nutmeg
1 ½ tsp. Vanilla extract
6 cup Quick Oats
3- ½ cup Flour

Directions:

Cream brown sugar, margarine, and eggs in a large mixing bowl. Add salt, baking soda, cinnamon, nutmeg, and vanilla extract and beat well. Stir in quick oats and flour. Drop onto greased baking sheets. Bake at 350° until light brown or until springs back when lightly touched. Cool.

Cookie Filling
Ingredients:

3 Egg Whites
3 cup Powdered Sugar
1 ½ cup Shortening
½ tsp. Vanilla Extract

Directions:

Beat egg whites until stiff. Add powdered sugar, shortening and vanilla and beat until smooth. Place filling between two cooled cookies to make a sandwich.

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Hot Fruit Salad

Hot Fruit Salad

Ingredients:

2 large Granny Smith apples, diced
3 Tbsp. butter

1 can (21 oz.) cherry pie filling
1 can (15 oz.) sliced peaches, drained
1 can (11 oz.) mandarin oranges, drained
1 can (8 oz.) pineapple chunks, drain and reserve juice
1 cup applesauce
1/2 cup brown sugar
1 tsp. cinnamon

Directions:

Sauté apples and butter in medium saucepan until almost tender. Add remaining ingredients to apples and heat through. Place into crockpot. Cover and cook on low for 90 minutes. Add some reserved pineapple juice if salad gets too thick. Serve alone or with ice cream or on pancakes/waffles. 

Note: If I am in a hurry, I sometimes cook it on low on the stovetop, covered, for about 1/2 hour stirring often.

Maria's Favorite Scones

Maria's Favorite Scones

Ingredients:

1 cup sour cream
1 tsp. soda
4 cups flour
1 cup white sugar
2 tsp. baking powder
1/4 tsp. cream of tarter
1 tsp. salt
1 cup cold butter
1 egg

1 cup dried cranberries
2 tsp grated orange peel

Directions:

Combine sour cream and soda and set aside. Mix flour, white sugar, baking powder, cream of tartar, and salt in a large bowl. Cut butter into flour mixture OR process in food processor in a few batches, if necessary. Add egg along with sour cream mixture and mix just until well moistened. Mix in cranberries and orange peel.

Divide dough in half. Turn each half out onto a lightly floured surface and knead briefly. Roll or pat into a 3/4 inch thick round. Cut each round into 8 wedges. Place 2 inches apart on a greased baking sheet. Brush with cream or milk and sprinkle with raw sugar. Bake at 350° for about 15 minutes or until set and golden brown on bottom.

Servings: 16 small scones

Note: You may freeze them unbaked. Remove from freezer about 15 minutes before baking.

Variations: Instead of using dried cranberries and orange peel, you can use:
1. 1 cup chocolate chips and 1 Tbsp. dry instant coffee
2. 1 cup raisins and 1 tsp cinnamon
3. 1 1/2 cups mini Reese’s Pieces or peanut butter chips