Mix up a chocolate cake batter. Put 1/2 of the batter in a 9x13" pan. Bake at 350 degrees for 15 minutes.
Melt 1 pkg carmels; stir in 1/2 cup evaporated milk, and 3/4 cup butter. When smooth, pour onto the partially baked cake. Add a layer of chocolate chips (1 to 2 cups), and 1 cup chopped nuts (pecans are recommended).
Top with the rest of the cake batter and bake 20-25 minutes more, until done. Sometimes hard to tell when it is done, but be careful not to burn the bottom layer.
(Can be made without the nuts but some of us like the nuts! Or make half with nuts and half without.)
Thursday, July 19, 2012
Coconut Cookies
1/2 cup softened butter
1/2 cup brown sugar
1/3 cup sugar
1 egg
1/4 cup water
1/2 t almond flavoring
1/2 t salt
1 2/3 cup flour
1/2 t baking soda
2 cups coconut
(optional) 1/2 to 1 cup mini chocolate chips or other small candy pieces
Cream butter and sugars; add egg, water & almond flavoring and beat well. Add flour, soda & salt; beat. Stir in coconut and optional candy.
Drop by teaspoon on ungreased cookie sheet. Bake at 375 degrees for 10-12 minutes.
1/2 cup brown sugar
1/3 cup sugar
1 egg
1/4 cup water
1/2 t almond flavoring
1/2 t salt
1 2/3 cup flour
1/2 t baking soda
2 cups coconut
(optional) 1/2 to 1 cup mini chocolate chips or other small candy pieces
Cream butter and sugars; add egg, water & almond flavoring and beat well. Add flour, soda & salt; beat. Stir in coconut and optional candy.
Drop by teaspoon on ungreased cookie sheet. Bake at 375 degrees for 10-12 minutes.
Mom's Turkey Meat Loaf
1 1/2 lb ground turkey
1 lb turkey sausage
1 cup chopped onions
1/2 cup milk
12-15 soda cracker squares, crushed (about 3/4 cup)
1 egg
salt & pepper
Mix thoroughly and bake at 350 degrees for one hour.
1 lb turkey sausage
1 cup chopped onions
1/2 cup milk
12-15 soda cracker squares, crushed (about 3/4 cup)
1 egg
salt & pepper
Mix thoroughly and bake at 350 degrees for one hour.
Waldorf Astoria Stew
2 lb beef stew meat
2 cups chunked potatoes
2 cups chunked carrots
2 cups chunked celery
4 medium onions, cut into chunks
salt & pepper
16 oz can tomatoes or 1 can tomato soup
2 T tapioca
1 T sugar
1 slice white bread, broken in pieces
Place all ingredients in a baking dish and mix well. Cover and bake in a 250 degree oven for 5 hours. Do not stir during baking time. Serves 6-8 people.
2 cups chunked potatoes
2 cups chunked carrots
2 cups chunked celery
4 medium onions, cut into chunks
salt & pepper
16 oz can tomatoes or 1 can tomato soup
2 T tapioca
1 T sugar
1 slice white bread, broken in pieces
Place all ingredients in a baking dish and mix well. Cover and bake in a 250 degree oven for 5 hours. Do not stir during baking time. Serves 6-8 people.
Wednesday, July 11, 2012
Almond-Orange Biscotti
2 1/4 cups flour
1 1/4 cups sugar
1/4 t baking powder
pinch of salt
3 eggs, lightly beaten
1 T oil
1/4 t almond extract
zest of 1 orange, finely grated
1/2 cup almonds, coarsely chopped
Preheat oven to 350 degrees. Grease and flour baking sheet. In large bowl, sift flour, sugar, baking powder, and salt together. Make a well in the center of the mixture and put the remaining ingredients in it. With your hands, work dry mixture with liquids until a dough has been formed. Divide dough in half.
On a lightly floured surface, shape dough into two flat-bottomed cylinders, 1" high, 2 1/2" wide and 8" long. Remove each to the baking sheet. Bake for 30-35 minutes, until lightly colored on top. Remove from oven and cool slightly. Holding a long sharp knife by the handle and tip, cut cylinders diagonally into 3/4" slices.
Carefully place slices back on the baking sheet, cut sides down; return to the oven for 10-15 minutes more, baking until sides are golden and biscotti have dried a bit. (Bake less time for softer results.) Remove from oven and cool on wire racks. The biscotti should be somewhat hard and crunchy.
Variation #1: Substitute 1/4 t. vanilla and 1 1/2 T anise seed for almond extract, orange zest, and almonds.
Variation #2: Subsitute 1/4 t vanilla and 3/4 cup chopped hazelnuts.
Variation #3: Substitute 1/4 t. vanilla and 3/4 cup chopped dates and/or apricots.
1 1/4 cups sugar
1/4 t baking powder
pinch of salt
3 eggs, lightly beaten
1 T oil
1/4 t almond extract
zest of 1 orange, finely grated
1/2 cup almonds, coarsely chopped
Preheat oven to 350 degrees. Grease and flour baking sheet. In large bowl, sift flour, sugar, baking powder, and salt together. Make a well in the center of the mixture and put the remaining ingredients in it. With your hands, work dry mixture with liquids until a dough has been formed. Divide dough in half.
On a lightly floured surface, shape dough into two flat-bottomed cylinders, 1" high, 2 1/2" wide and 8" long. Remove each to the baking sheet. Bake for 30-35 minutes, until lightly colored on top. Remove from oven and cool slightly. Holding a long sharp knife by the handle and tip, cut cylinders diagonally into 3/4" slices.
Carefully place slices back on the baking sheet, cut sides down; return to the oven for 10-15 minutes more, baking until sides are golden and biscotti have dried a bit. (Bake less time for softer results.) Remove from oven and cool on wire racks. The biscotti should be somewhat hard and crunchy.
Variation #1: Substitute 1/4 t. vanilla and 1 1/2 T anise seed for almond extract, orange zest, and almonds.
Variation #2: Subsitute 1/4 t vanilla and 3/4 cup chopped hazelnuts.
Variation #3: Substitute 1/4 t. vanilla and 3/4 cup chopped dates and/or apricots.
Monday, July 9, 2012
Knox Blox
4 envelopes (1 T each) unflavored gelatin
3 pkg (3 oz each) flavored gelatin
4 cups boiling water
Melt gelatins in boiling water; stir until dissolved. Pour into shallow baking pan (13x9) and chill until firm. Cut into squares to serve.
Variation: Substitute 1 cup heavy cream for 1 cup of the water. Add after gelatin is dissolved. Top of the blox will be smooth and creamy.
Variation #2: Pour the dissolved gelatins into a cookie sheet with sides. When firm, cut into shapes with small cookie cutters.
3 pkg (3 oz each) flavored gelatin
4 cups boiling water
Melt gelatins in boiling water; stir until dissolved. Pour into shallow baking pan (13x9) and chill until firm. Cut into squares to serve.
Variation: Substitute 1 cup heavy cream for 1 cup of the water. Add after gelatin is dissolved. Top of the blox will be smooth and creamy.
Variation #2: Pour the dissolved gelatins into a cookie sheet with sides. When firm, cut into shapes with small cookie cutters.
Tuesday, July 3, 2012
Mexican Lasagna
2 lb ground beef
1 pkg taco seasoning
1-2 cups diced tomatoes, canned or fresh
16 oz tomato sauce
4 oz diced green chiles
8 oz cottage cheese (or ricotta, if you prefer)
2 eggs, beaten
4-6 medium flour tortillas
2 cups shredded cheese
1/2 cup sliced olives
Cook beef and drain off any liquid. Add seasoning, tomatoes, tomato sauce, and chiles--mixing well. Bring to a boil and simmer uncovered 5 minutes. Combine cottage cheese and eggs. Spray 13x9" baking dish with oil. Spread 1/2 meat mixture, top with half the tortillas, spread 1/2 of the cottage cheese and egg mixture, and top with half of the shredded cheese. Repeat layers. Garnish with olives.
Bake uncovered in 350 degree oven for 30 minutes. Serve with hot sauce, if desired.
1 pkg taco seasoning
1-2 cups diced tomatoes, canned or fresh
16 oz tomato sauce
4 oz diced green chiles
8 oz cottage cheese (or ricotta, if you prefer)
2 eggs, beaten
4-6 medium flour tortillas
2 cups shredded cheese
1/2 cup sliced olives
Cook beef and drain off any liquid. Add seasoning, tomatoes, tomato sauce, and chiles--mixing well. Bring to a boil and simmer uncovered 5 minutes. Combine cottage cheese and eggs. Spray 13x9" baking dish with oil. Spread 1/2 meat mixture, top with half the tortillas, spread 1/2 of the cottage cheese and egg mixture, and top with half of the shredded cheese. Repeat layers. Garnish with olives.
Bake uncovered in 350 degree oven for 30 minutes. Serve with hot sauce, if desired.
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