Menu Enter a recipe name, ingredient, keyword...

Vanetta's profile page

Recipes

COCONUT CANDY BARS

COCONUT CANDY BARS

By

Preheat oven to 350F. Place graham cracker crumbs, 1/2 cup of the almonds, and the brown sugar in a food processor

  • 2 cups graham cracker crumbs
  • 1-1/2 cup whole almonds, toasted*
  • 1/3 cup packed brown sugar
  • 2/3 cup butter, melted
  • 1 14-ounce package flaked coconut
  • 1 14-ounce can (1 1/4 cups) sweetened condensed milk
  • 18 ounces dark chocolate pieces, melted**
0/5 (0 Votes)

ROASTED TOMATO AND VEGETABLE SOUP

ROASTED TOMATO AND VEGETABLE SOUP

By

In a 4-quart Dutch oven, heat oil over medium heat

  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 1 stalk celery, sliced
  • 1 medium carrot, chopped
  • 1 teaspoon bottled minced garlic (2 cloves)
  • 3 14-ounce cans reduced-sodium chicken broth
  • 2 cups cut-up, peeled, and seeded butternut squash
  • 1 14-1/2-ounce can fire-roasted diced tomatoes or one 14-1/2-ounce can diced tomatoes, undrained
  • 1 15- to 19-ounce can white kidney beans (cannellini beans), rinsed and drained
  • 1 small zucchini, halved lengthwise and sliced
  • 1 cup small broccoli and/or cauliflower florets
  • 1 tablespoon snipped fresh oregano or 2 teaspoons dried oregano, crushed
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • Freshly shredded Parmesan cheese (optional)
0/5 (0 Votes)

LEMON BARS

LEMON BARS

By

Preheat oven to 350 degrees F

  • Crust
  • 1 cup(s) all-purpose flour
  • 1/4 cup(s) confectioners' sugar
  • 6 tablespoon(s) margarine or butter, softened
  • 1/2 package(s) (3-ounce) cream cheese, softened
  • Lemon Filling
  • 2 lemons
  • 1 cup(s) granulated sugar
  • 3 tablespoon(s) all-purpose flour
  • 1/2 teaspoon(s) baking powder
  • 1/4 teaspoon(s) salt
  • 2 large eggs
  • 1 tablespoon(s) confectioners' sugar
0/5 (0 Votes)

FLIP-FLOPS CAKE

FLIP-FLOPS CAKE

By

Heat oven to 350°(325°F for dark or nonstick pan)

  • 1 box Betty Crocker® SuperMoist® yellow cake mix
  • Water, vegetable oil and eggs called for on cake mix box
  • Tray or cardboard, covered with foil
  • 2 containers Betty Crocker® Whipped vanilla frosting
  • Assorted food colors
  • 40 About 40 small round candy-coated fruit-flavored chewy candies
  • Assorted colors Betty Crocker® decorating icing (in 4.25-oz tubes) or Betty Crocker® Easy Flow decorating icing (in 6.4-oz cans)
  • 1 roll Betty Crocker® Fruit by the Foot® Green Apple Wave® chewy fruit snack (from 4.5-oz box) or red LICORICE
  • 2 edible pansy or silk daisy flowers
4.5/5 (2 Votes)

TOMATO FLORENTINE SOUP

TOMATO FLORENTINE SOUP

By

Saute onions and garlic until tender

  • 1 28 oz can chunky crushed tomatoes
  • 1 large onion, chopped
  • 1 large clove garlic, chopped
  • 1 box frozen spinach, defrosted and minced in blender or food processor
  • 1 C diced green bell pepper
  • 2 tsp dried basil
  • 1 tsp dried oregano
0/5 (0 Votes)

APPLESAUCE CAKE II

APPLESAUCE CAKE II

By

Preheat oven to 350°F. Stir together the flour, soda, baking powder, and spices

  • 2 c. all-purpose flour
  • 2 tsp. baking soda
  • 1 tsp. baking powder
  • 1 1/2 teaspoons cinnamon
  • 1 tsp. freshly grated nutmeg
  • 1/4 tsp. ground cloves
  • 1 c. raisins
  • 1 c. chopped walnuts
  • 1 stick butter
  • 1 large egg
  • 1 c. sugar
  • 2 tsp. vanilla
  • 2 c. applesauce
  • 1 tbsp. confectioners' sugar (for topping)
5/5 (2 Votes)

CARROT CAKE CUPCAKES

CARROT CAKE CUPCAKES

By

Preheat oven to 400 degrees

  • For the frosting:
  • 2 cups granulated sugar
  • 1-1/3 cups vegetable oil
  • 3 extra-large eggs, at room temperature
  • 1 tsp. pure vanilla extract
  • 2 cups all-purpose flour plus 1 Tbsp.
  • 2 tsp. ground cinnamon
  • 2 tsp. baking soda
  • 1-1/2 tsp. kosher salt
  • 1 lb. carrots, grated
  • 1 cup raisins
  • 1 cup chopped walnuts
  • 3/4 lb. cream cheese, at room temperature
  • 1/2 lb. unsalted butter, at room temperature
  • 1 tsp. pure vanilla extract
  • 1 lb. confectioner's sugar, sieved
  • For the decoration:
  • 2 Tbsp. unsalted butter
  • 1 cup shaved or grated carrots
  • 3 Tbsp. good maple syrup
4.4/5 (11 Votes)

SNICKERDOODLES

SNICKERDOODLES

By

See above

  • 1 c. soft shortening Cream shortening and sugar; add eggs. Stir in mixture of flour
  • 1-1/2 c. sugar cream of tartar, soda and sale and mix. Roll dough into balls
  • 2 eggs then roll into sugar/cinnamon mixture. Bake at 400 8-10 min.
  • 2-3/4 c. flour
  • 2 tsp. cream of tartar
  • 1 tsp. soda
  • 1/2 tsp. salt
  • Coating: 2 tbsp. sugar, 2 tbsp. cinnamon
0/5 (0 Votes)

BUTTER CAKE

BUTTER CAKE

By

There are thousands of cake recipes in the world but some types of cakes simply have the buoyancy, mass and support...

  • 1 1/2 cups butter, room temperature
  • 2 1/2 cups granulated sugar
  • 5 eggs
  • 1 teaspoon Pure Vanilla Extract
  • 3/4 teaspoon Almond Flavoring (optional)
  • 3 cups all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup milk
5/5 (1 Votes)

TANGERINE CHIFFON CAKE

TANGERINE CHIFFON CAKE

By

Prepare Chiffon Cake: Preheat oven to 325 degrees F

  • Tangerine Glaze:
  • 4 tangerines or 3 navel oranges
  • 2 1/4 cup(s) cake flour
  • 1 tablespoon(s) baking powder
  • 3/4 teaspoon(s) salt
  • 1 1/2 cup(s) granulated sugar
  • 1/2 cup(s) vegetable oil
  • 5 large eggs, separated
  • 2 large egg whites
  • 1/2 teaspoon(s) cream of tartar
  • 2 tangerines or 1 navel orange
  • 1 1/2 cup(s) confectioners’ sugar
  • 1/4 teaspoon(s) vanilla extract
  • Garnish:
  • Candy Daffodils (optional)
4.3/5 (7 Votes)