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APPLE DUMP CAKE

APPLE DUMP CAKE

By

Thrifty Nickel Paper

  • 1 C. crushed pineapple, undrained
  • 2 C. apple pie filling
  • 2/3 box white cake mix
  • 1 stick butter
  • ●Pour pineapple and apple pie filling into a baking dish.
  • ●Sprinkle cake mix on top of apples.
  • ●Melt butter and drizzle on top of dry cake mix.
0/5 (0 Votes)

BANANA-WALNUT SPRING ROLLS WITH CARAMEL-RUM SAUCE

BANANA-WALNUT SPRING ROLLS WITH CARAMEL-RUM SAUCE

By

Bon Appetit, September 1997

  • For sauce:
  • 1 C. sugar
  • ½ C. water
  • 3/4 C. whipping cream
  • 1 ½ T. dark rum
  • For Rolls:
  • 12 spring roll wrappers
  • 3 small bananas, peeled, quartered
  • lengthwise, trimmed to 4 in.
  • 1/4 C. toffee bits (such as Skor)
  • 1/4 C. finely chopped toasted walnuts
  • Vegetable oil (for deep-frying)
  • Powdered sugar
  • Chinese five-spice powder
  • Make Sauce:
  • ●Stir sugar and ½ cup water in heavy medium saucepan over medium-low heat until sugar dissolves. Increase heat and boil until syrup turns deep amber, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 12 minutes.
  • ●Reduce heat to low. Add cream (mixture will bubble vigorously) and stir until caramel bits dissolve.
  • ●Remove from heat.
  • ●Mix in rum.
  • ●(This can be made 1 day ahead. Chill. Before serving re-warm over low heat, stirring occasionally.)
  • Make Rolls:
  • ●Arrange 4 spring roll wrappers on work surface (keep remainder covered).
  • ●Place 1 banana piece diagonally across 1 corner of each wrapper. Brush opposite corner with water.
  • ●Drizzle each banana with 1 teaspoon caramel sauce, 1 teaspoon toffee bits and 1 teaspoon walnuts.
  • ●Fold in wrapper corner closest to banana. Roll wrapper over banana once, then fold in sides and roll up as for egg roll, pressing ends to seal.
  • ●Repeat filling and rolling remaining wrappers.
  • (Can be made 2 hours ahead. Cover and chill.)
  • ●Pour enough oil into heavy large saucepan to reach depth of 3 inches. Heat oil to 375 degrees.
  • ●Working in batches, fry rolls in oil until deep golden brown, turning frequently, about 3 minutes per batch.
  • ●Using slotted spoon, transfer rolls to paper towels and drain.
  • ●Arrange 2 rolls on each plate and sift powdered sugar over them. Sprinkle with five-spice powder. Drizzle caramel sauce around rolls and serve.
0/5 (0 Votes)

HONEY GLAZED PORK TENDERLOIN

HONEY GLAZED PORK TENDERLOIN

By

Allrecipes By: Sahamcook

  • Directions:
  • 1/3 cup honey
  • 2 tablespoons soy sauce
  • 1 tablespoon brown sugar
  • 2 tablespoons sesame oil
  • 2 tablespoons balsamic vinegar
  • 2 (3/4 pound) pork tenderloins
  • ●Preheat oven to 450 degrees F.
  • ●In a bowl, mix the honey, soy sauce, brown sugar, sesame oil, and balsamic vinegar.
  • ●Place the pork tenderloins in a roasting pan, and roast 15 minutes in the preheated oven.
  • ●Remove pork from oven, and baste with the honey sauce. Reduce oven temperature to 350 degrees F, and continue roasting pork 45 minutes, basting occasionally with the honey sauce, to an internal temperature of 160 degrees F.
0/5 (0 Votes)

BUTTERFINGER CAKE II

BUTTERFINGER CAKE II

By

MS Farmer's Market Cookbook p

  • Directions:
  • 1 devil's food cake mix
  • 1 can sweetened condensed milk
  • 1 12 oz carton Cool Whip
  • 10 bite-sized Butterfinger bars (or 3 regular sized bars)
  • ●Bake cake according to package instructions; remove from oven.
  • ●Poke holes over cake and pour sweetened condensed milk over top of cake, allowing milk to drizzle into holes.
  • ●Refrigerate cake for several hours. Break up cold candy bars; set aside.
  • ●Spread Cool Whip on cake and top with Butterfinger pieces.
0/5 (0 Votes)

*APPLE POCKETS

*APPLE POCKETS

By

Taste of Home Light & Tasty By: Sharon Martin of Terre Hill, Pennsylvania

  • FILLING:
  • 2-1/4 cups all-purpose flour, divided
  • 1 package (1/4 ounce) quick-rise yeast
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 2/3 cup water
  • 1/4 cup butter
  • 4 cups thinly sliced peeled tart apples (about 2-3 medium)
  • 1/3 cup sugar
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • TOPPING:
  • 1/4 cup milk
  • 4 teaspoons sugar
  • Directions:
  • ●In a large bowl, combine 1 cup flour, yeast, sugar and salt.
  • ●In a saucepan, heat the water and butter to 120 degrees-130 degrees. Add to the dry ingredients; beat just until moistened. Stir in enough remaining flour to form a soft dough.
  • ●Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Cover and let rest for 10 minutes.
  • ●Divide dough into four portions. Roll each portion into an 8-in. square. Cut into four 4-in. squares.
  • ●Toss apple slices with sugar, flour and cinnamon. Place 1/4 cup filling on each square; bring up the corners up over the filling and pinch to seal. ●Secure with a toothpick if needed.
  • ●Place 3 in. apart on baking sheets coated with cooking spray.
  • ●Cover and let rise in a warm place for 30 minutes. Brush with milk; sprinkle with sugar.
  • ●Bake at 375 degrees for 12-14 minutes or until golden brown. Remove to wire racks. Discard toothpicks.
0/5 (0 Votes)

CHOCOLATE CHIP CHEESECAKE BARS

CHOCOLATE CHIP CHEESECAKE BARS

By

Taste of Home's Gifts from the Country Kitchen Cookbook p

  • FILLING:
  • 3/4 cup shortening
  • 3/4 cup sugar
  • 1/3 cup packed brown sugar
  • 1 egg
  • 1-1/2 teaspoons vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 3/4 teaspoon baking soda
  • 1-1/2 cups miniature chocolate chips
  • 3/4 cup chopped pecans
  • 2 packages (8 ounces each) cream cheese, softened
  • 3/4 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • Directions
  • ●In a large bowl, cream shortening and sugars until light and fluffy. Beat in egg and vanilla.
  • ●Combine the flour, salt and baking soda; gradually add to the creamed mixture until blended. Fold in the chocolate chips and pecans.
  • ●Set aside a third of the dough for topping. Press remaining dough into a greased 13-in. x 9-in. baking pan. Bake at 350 degrees for 8 minutes.
  • ●Meanwhile, in a small bowl, beat cream cheese and sugar until smooth. Beat in eggs and vanilla. Spoon over crust.
  • ●Drop teaspoonfuls of reserved dough over filling. Bake at 350° for 35-40 minutes or until golden brown. Cool on a wire rack. Cover and store in the refrigerator.
4/5 (1 Votes)

BREAD MACHINE BAGELS

BREAD MACHINE BAGELS

By

Allrecipes By: Cristy Chu

  • 1 cup warm water (110 degrees F/45 degrees C)
  • 1 1/2 teaspoons salt
  • 2 tablespoons white sugar
  • 3 cups bread flour
  • 2 1/4 teaspoons active dry yeast
  • 3 quarts boiling water
  • 3 tablespoons white sugar
  • 1 tablespoon cornmeal
  • 1 egg white
  • 3 tablespoons poppy seeds
  • Directions
  • ● Place water, salt, sugar, flour and yeast in the bread machine pan in the order recommended by the manufacturer. Select Dough setting.
  • ● When cycle is complete, let dough rest on a lightly floured surface. Meanwhile, in a large pot bring 3 quarts of water to a boil. Stir in 3 tablespoons of sugar.
  • ● Cut dough into 9 equal pieces, and roll each piece into a small ball. Flatten balls. Poke a hole in the middle of each with your thumb. Twirl the dough on your finger or thumb to enlarge the hole, and to even out the dough around the hole.
  • ● Cover bagels with a clean cloth, and let rest for 10 minutes. ( Some reviewers let rise for a longer period e.g. 30 minutes)
  • ● Sprinkle an ungreased baking sheet with cornmeal. Carefully transfer bagels to boiling water. Boil for 1 minute, turning half way through. Drain briefly on clean towel.
  • ● Arrange boiled bagels on baking sheet. Glaze tops with egg white, and sprinkle with your choice of toppings. ( Some reviewers used olive oil instead of the egg wash.)
  • ● Bake in a preheated 375 degree F oven for 20 to 25 minutes, until well browned.
  • One reviewer made cinnamon raisin bagels by adding ½ cup raisins and 1 tablespoon cinnamon when she removed the dough from the machine.
0/5 (0 Votes)

ESTELL SURLES LEMON COOKIES

ESTELL SURLES LEMON COOKIES

By

Dee Gray

  • Directions:
  • 1 box lemon cake mix with pudding
  • 1 egg
  • 1 c. Rice Krispies
  • 1 stick butter, melted
  • ●Mix all ingredients together. Roll into little balls; flatten and bake at 350 F.
0/5 (0 Votes)

DYEING EASTER EGGS

DYEING EASTER EGGS

By

As above

  • Tips:
  • Dyeing Easter Eggs
  • By: Allrecipes Staff
  • Back in the day, decorating hardboiled eggs with pastel colors was the plan. Now, anything goes.
  • To to cover a table with layers of old newspaper to soak up any spills.
  • to empty egg cartons as drying racks. Keep paper towels handy to blot off any dye that pools underneath the eggs.
  • Homemade Dyes
  • To to your own natural dyes, boil common ingredients in water with a tablespoon of vinegar until desired shade is reached. Strain to remove solids.
  • For Yellow, use: Yellow onion skins, ground turmeric
  • Orange: Same as yellow, with added beet juice
  • Pink: Cranberry juice concentrate
  • Red: Beets, paprika
  • Blue: Canned blueberries, red cabbage, grape juice concentrate
  • Green: Spinach and/or kale
  • Brown: Strong brewed coffee or tea
  • Special Effects
  • to spattered eggs, dip egg in a base color and let dry. Dip a clean toothbrush in a contrasting liquid color and carefully flick bristles with your fingers to make paint splatter onto egg.
  • to secret to beautiful eggs: let eggs dry thoroughly between coats of dye.
0/5 (0 Votes)

CHICKEN FETTUCCINI ALFREDO

CHICKEN FETTUCCINI ALFREDO

By

Allrecipes By: Emily

  • 6 skinless, boneless chicken breast halves - cut into cubes
  • 6 tablespoons butter, divided
  • 4 cloves garlic, minced, divided
  • 1 tablespoon Italian seasoning
  • 1 pound fettuccini pasta
  • 1 onion, diced
  • 1 (8 ounce) package sliced mushrooms
  • 1/3 cup all-purpose flour
  • 1 tablespoon salt
  • 3/4 teaspoon ground white pepper
  • 3 cups milk
  • 1 cup half-and-half
  • 3/4 cup grated Parmesan cheese
  • 8 ounces shredded Colby-Monterey Jack cheese
  • 3 roma (plum) tomatoes, diced
  • 1/2 cup sour cream
  • Directions
  • ●In a large skillet over medium heat combine chicken, 2 tablespoons butter, garlic and Italian seasoning. Cook until chicken is no longer pink inside. Remove from skillet and set aside.
  • ●Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • ●Meanwhile, melt 4 tablespoons butter in the skillet. Saute onion, 2 tablespoons garlic and mushrooms until onions are transparent. Stir in flour, salt and pepper; cook 2 minutes.
  • ●Slowly add milk and half-and-half, stirring until smooth and creamy. Stir in Parmesan and Colby-Monterey Jack cheeses; stir until cheese is melted.
  • ●Stir in chicken mixture, tomatoes and sour cream. Serve over cooked fettuccini.
0/5 (0 Votes)