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Recipes
RHUBARB CRISP
By Vanetta
Cut Rhubarb into 1/4 - 1/2 inch pieces
- Topping:
- 4-6 Cups Rhubarb cut into 1/4 - 1/2 inch pieces
- 3/4 cup sugar
- 3/4 cup sugar (another)
- 3/4 cup flour
- 3/4 cup flour
- 1 stick butter
- 1 Tablespoon ground cinnamon.
- 3/4 cup oatmeal
- 1/2 cup dark brown sugar
BUTTERMILK BREAD
By Vanetta
Place ingredients in the bread machine pan in the order suggested by the manufacturer
- 1 1/4 cups 1 1/4 cups buttermilk, warmed slightly
- 2 tablespoons 2 tablespoons butter, softened
- 3 cups 3 cups white bread flour
- 3 tablespoons 3 tablespoons granulated sugar
- 1 teaspoon 1 teaspoon salt
- 2 teaspoons 2 teaspoons active dry yeast
TRAIL MIX COOKIE MIX
By Vanetta
Mix together flour, baking powder and baking soda
- 1/2 c. packed brown sugar
- 1/2 c. sugar
- 3/4 c. wheat germ
- 1/3 c. quick cooking oats
- 1 c. raisins
- 1/3 c. packed flaked coconut
- 1/2 c. flour
- 1 tsp. baking powder
Peppermint Fudge
By Vanetta
Creamy peppermint fudge topped with marshmallow, white chocolate and candy canes! Ideal for the Christmas season
- 1 (12-ounce) bag white chocolate morsels
- 1 (12-ounce) bag Andes Peppermint Crunch baking chips
- 1 (7-ounce) jar marshmallow creme
- 1/2 cup unsalted butter
- 3/4 cup heavy cream
- 2 cup granulated sugar
- Pinch of salt
- 1 (16-ounce) package vanilla Candiquik, melted
- 3 cup mini peppermint marshmallows
- 5 peppermint candy canes, broken
Ewwy Gooey Slime Filled Cupcakes
By Vanetta
Chocolate cupcakes are filled with green slime pudding and iced with lime green blob frosting and decorated with sc
- 24 baked chocolate cupcakes
- 2 sticks unsalted butter
- 1 cup shortening
- 1 tablespoons clear vanilla extract
- 1 (2-pound) bag Domino powdered sugar
- 4 tablespoons milk
- 2 boxes white chocolate Jell-O pudding
- 4 cups milk
- Lime green gel coloring (or bright green and yellow)
- Assorted sprinkles
Miracle Whip
By Vanetta
Copycat recipe
- 1 c. water
- 3/4 c. flour
- 1/2 c. white vinegar
- 1 egg
- 3/4 c. vegetable oil
- 1/2 c. sugar
- 2 tsp. salt
- 1/2 tsp. dry mustard
- 1 Tbsp. lemon juice
- 1/4 tsp. paprika
- 1/4 tsp. garlic salt
WILD RICE AND MANGO SUMMER SALAD
By Vanetta
Combine rice, mangoes, pepper and onion in serving bowl
- Dressing:
- 5 cups cooked wild rice, well drained and cooled
- 2 ripe mangoes, cubed
- 1/2 cup diced red pepper
- 1/2 cup finely diced red onion
- 2 tbsp lemon juice
- 1 tbsp honey
- 4 tbsp light sesame oil (not toasted)
- 1 clove garlic, minced
- 1/2 tsp chili flakes
- 1 tsp salt
- 1/2 cup chopped peanuts, lightly toasted
EMERIL’S SOUTHWEST SEASONING
By Vanetta
Combine all ingredients.
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 2 tablespoons paprika
- 1 teaspoon black pepper
- 1 tablespoon ground coriander
- 1 teaspoon cayenne pepper
- 1 teaspoon crushed red pepper
- 1 tablespoon salt
- 1 tablespoon dried oregano
AUTUMN SPICE CAKE
By Vanetta
Heat oven to 350°F. Line two 9-inch cake pans with parchment paper and lightly butter
- 1/2 cup butter (1 stick), softened
- 1 cup shortening
- 1 cup dark brown sugar
- 1 cup granulated sugar
- 4 large eggs
- 1 1/2 cups buttermilk
- 1 teaspoon vanilla extract
- 2 cups flour
- 1 tablespoon Dutch-processed cocoa
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground cloves
CHEESE BREAD
By Vanetta
Place ingredients in the bread machine pan in the order suggested by the manufacturer
- 3/4 cup 3/4 cup water
- 1/3 cup 1/3 cup chopped roasted red bell peppers
- 1 tablespoon 1 tablespoon butter, softened
- 2 cloves 2 cloves garlic, crushed
- 3 1/4 cups 3 1/4 cups white bread flour
- 1/4 cup 1/4 cup freshly grated Parmesan cheese
- 2 tablespoons 2 tablespoons granulated sugar
- 1 1/4 teaspoons 1 1/4 teaspoons salt
- 1 1/2 teaspoons 1 1/2 teaspoons dried basil leaves
- 2 teaspoons 2 teaspoons active dry yeast