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Recipes
Egg Custard
By sugarbear
Beat egss till frothy. Add milk and sugar to beat till fluffy
- 4 eggs
- 2 cups milk
- 1/2 cup sugar
- nutmeg ( to taste)
Butternut Squash Bread
By sugarbear
1. Heat oven to 350 degrees
- HONEYBUTTER ingredients:
- 1 cup butternut squash puree (PURE SQUASH) see note.
- 2 eggs
- 1/2 cup vegetable oil
- 1/4 cup water
- 1 cup granulated sugar
- 1/2 cup light brown sugar
- 1-3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoonvgorind nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground allspice
- NOTE: Look for a brand of butternut squash puree with no additional
- spices, or roaste your own.
- 1 stick (1/2 cup)lightly salted butter, softened
- 1/4 cup honey
Philly Tandy Takes
By sugarbear
Combine the first six ingredients together and beat with mixer for 2 minutes
- 4 eggs
- 2 cups sugar
- 1 teaspoon vanilla
- 1 cup milk
- 2 cups flour
- 2 teaspoons baking powder
- peanut butter
- 8 ounces sweet baking chocolate, squares
Peanut Butter Tandy Cake
By sugarbear
Beat eggs until nice and yellow
- Cake:
- 4 eggs
- 1 teaspoon vanilla
- 2 cups sugar
- 2 teaspoons melted margarine
- 2 cups flour
- 2 teaspoons baking powder
- 1 cup milk
- 1 cup creamy peanut butter
- Icing:
- 1/4 cup unsweetened cocoa powder
- 1 cup powdered sugar
- 3 tablespoons margarine
- 2 tablespoons milk
- 1/2 teaspoon vanilla
Red Velvet Sheet Cake with Classic Red Velvet Frosting
By sugarbear
Preheat the oven to 350 degrees F
- Sheet Cake:
- Ingredients
- Nonstick baking spray
- 2 1/2 cups cake flour
- 1 teaspoon salt
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 2 whole eggs
- 1 1/2 teaspoons vinegar
- 1 1/2 teaspoons cocoa powder
- 1 1/2 fluid ounces red food coloring
- 1 cup shortening
- 1 3/4 cup granulated sugar
- Classic Red Velvet Frosting recipe to follow
Green Bean Casserole
By sugarbear
1 Stir the soup, milk, soy sauce, black pepper, beans and 1 1/3 cups onions in a 3-quart casserole
- 2 cans (10 3/4 ounces each) Campbell's® Condensed Cream of Mushroom Soup
- (Regular, 98% Fat Free or Healthy Request®)
- 1 cup milk
- 2 teaspoons soy sauce
- 1/4 teaspoon ground black pepper
- 8 cups cooked cut green beans
- 2 2/3 cups French's® French Fried Onions
Peach Cobbler
By sugarbear
Preheat the oven to 400 degrees F
- Fruit:
- Butter, for greasing baking dish
- 3 pounds frozen peaches
- 2 cups sugar
- 1/2 cup all-purpose flour (note: we did not do this in the show, but it is necessary)
- 3 tablespoons lemon juice
- Pinch of salt
- Topping:
- 3 cups all-purpose flour
- 3 heaping tablespoons sugar, plus extra for sprinkling over the top
- 1 1/2 tablespoons baking powder
- Pinch of salt
- 3 tablespoons butter
- 3 tablespoons vegetable shortening or lard
- 3/4 cup whole milk
- 2 whole eggs
French Apple Slab Pie
By sugarbear
Remove the pie dough from refrigerator, and let it come to room temperature
- 2 refrigerated pie crusts
- 8 –10 Granny Smith apples, peeled and sliced
- 1/4 cup lemon juice
- 1 cup craisins
- 1 cup golden raisins
- 2 Tbsp pumpkin pie spice
- 1-1/2 cups brown sugar
- 1/2 cup flour
- 1 egg
- 1 tsp water
- 1 (16-oz) container store-bought vanilla icing
- Sanding sugar (optional
Double Cherry Pie
By sugarbear
1. For the crust, mix flour and salt in a bowl
- CRUST:
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1/2 cups shortening or lard (cold)
- 1/2 cup butter
- 1/2 cup cold water (approximately)
- FILLING:
- 1/2 cup water
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 2 14.5 ounce cans sour or tart cherries
- 1 cup dried cherries
- 1/2 teaspoon almond extract
Louise Crisco’s Chocolate Pound Cake
By sugarbear
1. For the cake, heat oven to 325 degrees
- Frosting:
- 1/2 pound butter, room temperature
- 1/2 cup shortening, room temperature
- 3 cups sugar
- 5 eggs
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 5 tablespoons cocoa
- 1 1/4 cups milk
- 1 tablespoon vanilla extract
- 1/4 cup butter
- 2 (1-ounce) squares chocolate
- 1 (1-pound) box confectioners’ sugar
- 1 teaspoon vanilla extract
- Evaporated milk