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Recipes
HERSHEY’S DREAM PIE
By stepjo7269
●Refrigerate until ready to serve
- 5 Hershey’s chocolate bars with almond
- 8 oz. tub Cool whip
- Butterfinger bar, crushed
- 1 cookie crumb crust
- ●Melt Hershey bars in microwave or in double boiler. Mix melted Hershey’s bars with cool whip.
- ●Pour into cookie crumb crust. Top with butterfinger bar.
FRESH APPLE CAKE
By stepjo7269
MS Farmer's Market Cookbook p
- Directions:
- 3 apples, peeled, cored and thinly sliced
- 2 c. sugar
- 2 c. flour
- 1 c. oil
- 3 eggs, beaten
- 1 1/2 c. pecan pieces
- 1 t. vanilla
- ●Preheat oven to 350 F.
- ●In a large bowl, combine all ingredients and mix well. Batter will be very thick.
- ●Spoon mixture into a greased and floured Bundt pan.
- ●Bake for 1 hour or until done.
BANANAS FOSTER SUNDAES
By stepjo7269
Taste of Home By; Lisa Varner from Charleston, SC
- Directions:
- 1 tablespoon butter
- 3 tablespoons brown sugar
- 1 tablespoon orange juice
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 3 large firm bananas, sliced
- 2 tablespoons chopped pecans, toasted
- 1/2 teaspoon rum extract
- 3 cups reduced-fat vanilla ice cream
- ●In a large nonstick skillet, melt butter over medium-low heat. Stir in the brown sugar, orange juice, cinnamon and nutmeg until blended.
- ●Add bananas and pecans; cook, stirring gently, for 2-3 minutes or until bananas are glazed and slightly softened.
- ●Remove from the heat; stir in extract. Serve with ice cream.
BEST BLUEBERRY MUFFINS
By stepjo7269
Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 5 minutes before serving
- Lemon-Sugar Topping
- 1/3 1/3 1/3 cup sugar (2 1/3 ounces)
- 1 1/2 1 1/2 1 teaspoons finely grated zest from 1 lemon
- Muffins
- 2 2 10 cups fresh blueberries (about 10 ounces), picked over
- 1 1/8 1 1/8 1 cups sugar (8 ounces) plus 1 teaspoon
- 2 1/2 2 1/2 1/2 cups unbleached all-purpose flour (12 1/2 ounces)
- 2 1/2 2 1/2 1/2 teaspoons baking powder
- 1 1 1 teaspoon table salt
- 2 2 2 large eggs
- 4 4 4 tablespoons (1/2 stick) unsalted butter , melted and cooled slightly
- 1/4 1/4 1/4 cup vegetable oil
- 1 1 1 cup buttermilk
- 1 1/2 1 1/2 1/2 teaspoons vanilla extract
- 1 1. 1. FOR THE TOPPING: Stir together sugar and lemon zest in small bowl until combined; set aside.
- 2 2. to to 425 MUFFINS: Adjust oven rack to upper-middle position and heat oven to 425 degrees. Spray standard muffin tin with nonstick cooking spray.
- 3 3. 11/8 45 flour, baking powder, and salt together in large bowl. Whisk remaining 11/8 cups sugar and eggs together in medium bowl until thick and homogeneous, about 45 seconds. Slowly whisk in butter and oil until combined.
- Whisk in buttermilk and vanilla until combined. Using rubber spatula, fold egg mixture and remaining cup blueberries into flour mixture until just moistened. (Batter will be very lumpy with few spots of dry flour; do not overmix.)
- 5 5. 17 to 19 to tops are golden and just firm, 17 to 19 minutes, rotating muffin tin from front to back halfway through baking time.
PINEAPPLE CAKE AND FROSTING
By stepjo7269
By: Joan Tuller from Blue Springs, Missouri in the Caldwell Banker Cookbook p
- Frosting:
- 2 cups flour
- 2 cups white sugar
- 2 eggs
- 2 teaspoons soda
- 1 (20 ounce) can crushed pineapple with juice
- ½ cup nuts, chopped
- 2 teaspoons vanilla
- ½ cup margarine
- 1 (8 ounce) package cream cheese
- 1 ½ cups confectioners sugar
- ½ cup nuts, chopped
- 1 teaspoon vanilla
- Directions:
- ● Mix all cake ingredients together by hand, do not use mixer.
- ● Pour in a 13 x 9 inch pan, and bake for 40 minutes at 350 degrees.
- ● Blend ingredients for frosting with a mixer.
- ● Spread on cooled cake.
GERMAN CHOCOLATE CAKE
By stepjo7269
Best of the Best from Bell's Best Cookbooks p
- Directions:
- 1 package German's sweet chocolate
- 1/2 cup boiling water
- 1 cup butter
- 2 cups sugar
- 4 eggs, separated
- 1 tea. vanilla
- 1/2 tea. salt
- 1 tea. baking soda
- 2 1/2 cups sifted cake flour
- 1 cup buttermilk
- Melt chocolate in 1/2 cup boiling water; cool.
- Cream butter and sugar until light and fluffy.
- Add egg yolks, 1 at a time, and beat well after each.
- Add melted chocolate mixture and vanilla. Mix well.
- Sift together salt, soda, and flour, then add alternately with buttermilk to chocolate mixture, beating well. Beat until smooth.
- Beat egg whites until stiff peaks form. Fold into batter.
- Pour into 3 (8 or 9 inch) cake pans, lined on bottom with wax paper.
- Bake in 350 F. oven for 35-40 minutes.
- Cool and frost tops only with Coconut-Pecan Frosting.
- COCONUT-PECAN FROSTING:
- 1 cup evaporated milk
- 1 cup sugar
- 3 egg yolks
- 1/2 pound margarine
- 1 tea. vanilla
- 1 1/3 cups flaked coconut
- 1 cup chopped pecans
- Directions:
- Combine milk, sugar, egg yolks, and margarine in saucepan; add vanilla.
- Cook and stir over medium heat until mixture thickens (takes about 12 minutes).
- Add coconut and pecans. Beat until frosting is cool and thick enough to spread.
HONEY MUSTARD DRESSING
By stepjo7269
Famous Restaurant recipies--Chili's
- 1 cup mayonnaise
- 1 cup Grey Poupon
- 1/2 cup honey
- Instructions
- ● Mix thoroughly.
DONNA’S FRESH FRUIT SALAD
By stepjo7269
Donna Grayson
- Note:
- 1 pt. fresh strawberries
- 3/4 - 1 lb. fresh white grapes
- 1 can mandarin oranges
- 1 can pineapple chunks (in own juice)
- 1 small bag miniature marshmallows
- 1 pt. Real whipping cream
- ●Place fruit in a large bowl. If strawberries are large, cut in half.
- ●Whip cream until it forms peaks and is fluffy. Fold whipping cream into fruit, one T. at a time. Fold in marshmallows.
- 1 . Any fruit can be used to suit your own taste.
- 2 . You may want to adjust the amt. of marshmallows. Donna used 3/4 pkg.
PEANUT BUTTER ICE CREAM PIE
By stepjo7269
Taste of Home's Holiday & Celebrations Cookbook By: Sharon Mensing, Greenfield, Iowa
- Directions:
- 1-1/2 cups chocolate wafer crumbs, divided
- 1/4 cup sugar
- 1/2 cup butter, melted
- 1 quart vanilla ice cream, softened
- 1/2 cup chunky peanut butter
- 1 cup whipped topping
- Peanuts, optional
- ●Set aside 1 tablespoon of wafer crumbs for garnish.
- ●In a bowl, combine the sugar and remaining crumbs. Stir in butter. Press onto the bottom and up the sides of greased 9-in. pie plate. Refrigerate for 1 hour or until set.
- ●In a bowl, combine ice cream and peanut butter. Fold in whipped topping.
- ●Pour into pie shell. Top with reserved crumbs and peanuts if desired.
- ●Cover and freeze for at least 2 hours.
- ●Remove from the freezer 15 minutes before cutting.
SWEDISH CHICKEN BREAST
By stepjo7269
Diane Clements
- 8 halves chicken breast (boned & skinned)
- 8 slices bacon
- 3 oz. jar sliced dried beef
- 1 can cream of mushroom soup
- 1 C. sour cram
- 1 tea. Worcestershire sauce
- 1 tea. seasoned salt
- ½ tea. cracked black pepper
- 1 tea. parsley
- ●Pour boiling water over dried beef and let stand 3 minutes. Drain beef and arrange in bottom of a 12 x 8 x 2 in. baking dish.
- ●Roll chicken into oval shape balls and wrap each one in bacon. Place wrapped chicken breast on top of beef.
- ●Combine soup and remaining ingredients and spoon over chicken.
- ●Bake uncovered @ 300 F for 2 ½ - 3 hrs.