Apple Cream Lasagne ... I got
this from the internet and I owe someone an appology because I forgot to
note down where it came from but my family devoured it! 9 lasagna noodles -- no boil type
1/4 C. margarine
6 Granny Smith apples - peeled and sliced
1/3 C. packed brown sugar
1/2 C. chopped pecans - toasted
2 t. ground cinnamon
1-8 oz. pkg. cream cheese - softened
1 egg
1 t. vanilla
1 C. whipping cream -- whipped
2 T. butter
1/2 C. fresh breadcrumbs
1/4 C. granulated sugar
Place noodles in a 11"x 7" baking dish, cover with warm water and soak
20 minutes. Drain and set aside. Meanwhile, in saucepan, melt 1/4 cup butter
over medium heat. Add apples, cover and cook 10 minutes, or until tender,
stirring occasionally. Remove from heat and stir in 3 T. brown sugar, pecans
and cinnamon; set aside. Place cream cheese and remaining brown sugar in
large bowl. Beat 3 minutes or until light and fluffy. Beat in egg and vanilla.
Fold whipped cream into cream cheese mixture in thirds and set aside. Melt
remaining butter. In small bowl, combine breadcrumbs, sugar and melted
butter. Spread half of the apple mixture in bottom of same baking dish.
Layer with 3 noodles. Spread with half of cream cheese mixture, and layer
with 3 more noodles. Spread with remaining apple mixture and layer with
last three noodles. Top with remaining cream mixture and sprinkle with
breadcrumb mixture. Bake at 350* for 30 minutes. Let stand 20 minutes before
serving.
Apple Crumble ... Betty Crocker Picture Cook
Book, p. 215 4 C. sliced apples
1 t. cinnamon
1 t. salt
1/4 C. water
3/4 C. flour
1 C. sugar
1/3 C. butter
Place sliced apples in a buttered 10"x6"x 2" baking dish. Sprinkle
with cinnamon, salt and 1/4 cup water. Topping: Rub together flour, sugar
and 1/3 cup butter. Drop mixture over apples. Bake at 350* for 40 minutes.
Serve warm with cream. Serves 6.
Apricot Muffins ... The kids don't like
these as much as I do! 1 C. dries apricots, cut up
1 C. boiling water
1/2 C. butter
1 C. sugar
3/4 C. sour cream
2 C. flour
1 t. baking soda
1/2 t. salt
1 T. grated orange peel
1/2 C. chopped nuts
Topping:
1/4 C. sugar
1/4 C. orange juice
In small bowl, combine apricots and water. Let stand 5 minutes. Drain
well and set aside. In a large bowl, cream butter and sugar until fluffy.
Add sour cream and mix well. Combine dry ingredients and add to butter
mixture. Mix on low only until combined. Fold in orange peel, nuts and
apricots. Batter will be stiff. Spoon into well greased muffin cups, filling
each cup almost to the top. Bake at 400* for 18 -20 minutes or until done.
Combine sugar and orange juice; dip tops of warm muffins in mixture. Make
about a dozen.
Aunt Lillian's Peach Cobbler ... Per the "Family
Favorites Cookbook" - Nanna Clopper said Aunt Lillian (Nanna's sister)
would use this recipe because it was easy and quick to feed a "mob". 2 C. peaches
1/2 C. butter
Batter:
1 egg
1 C. sugar
1 C. flour
1 t. salt
2 t. baking powder
1 C. milk
Combine all batter ingredients. Melt butter in pan. Pour batter into
pan. Put peaches (fresh or canned) over the batter. Bake at 375* for 45
minutes.
Bailey's Irish Cream
Bars ... SOAR 1 package yellow cake mix -- Moist Deluxe
3 eggs
2/3 C. Bailey's Irish Cream
1/3 C. oil
Swirl:
1 can cream cheese frosting -- Vanilla Creamy
1 pkg. white chocolate chips
1/4 C. Bailey's Irish Cream
Preheat oven to 350*. Prepare a 15'x10'x1' jelly roll pan. Mix cake
mix with eggs, Irish Cream and oil. Set aside 1/2 cup of prepared
cake batter for swirl. Pour cake batter into prepared pan. In a small bowl,
blend all swirl ingredients. Drop large spoonfuls of this mixture over
the cake batter. Swirl with a fork to make a marble effect. Bake
25 - 30 minutes. Cool and cut into squares.Serving Size: 32
Banana Oatmeal Muffins ... Heart Smart Cookbook.
The kids love this one. 1 C. rolled oats, uncooked
1/3 C. brown sugar, firmly packed
1/3 C. vegetable oil
1 t. vanilla
2 bananas, mashed
1 C. skim milk
3 egg whites
1 1/2 C. flour
2 t. baking powder
1/8 t. salt
1 t. cinnamon
1/4 t. allspice
Preheat oven to 400*. Combine oats, brown sugar, oil, vanilla, bananas
and milk in bowl. Mix well and set aside. In separate bowl, whip egg whites
until fluffy; fold into oat mixture. In a separate bowl, combine flour,
baking powder, salt, cinnamon and allspice; gradually add dry ingredients
to batter. Line muffin pans with paper cups and fill cups 2/3 way with
batter. Bake 18 - 20 minutes or until golden brown.
Diabetic Exchange: 1 starch, 1/2 fruit, 1/2 fat
Fat 5g, Saturated fat 1g, cholesterol trace, sodium 76 mg, carbohydrates
20g, protein 3g
Blueberry Cream Muffins ... Need I say
more!?! 4 eggs
2 C. sugar
1 C. vegetable oil
1 t. vanilla extract
4 C. flour
1 t. salt
1 t. baking soda
2 t. baking powder
2 C. (16 oz. ) sour cream
2 C. fresh blueberries
In a large bowl, beat eggs. Gradually add sugar. While beating, slowly
pour in oil; add vanilla. Combine dry ingredients; add alternately with
the sour cream and egg mixture. Gently fold in blueberries. Spoon into
greased muffin tins. Bake at 400* for 20 minutes. Yield: 24 muffins.
Brownie Ice Cream Cone ... Marlene Rhodes,
Panama City, Florida. This was found in Country Woman Magazine. This is
great for kids and it isn't so much ice cream that it melts!!!! Mommy likes
that! 1 pkg. (4 oz.) German sweet chocolate
1/4 C. butter or sugar
3/4 C. sugar
2 eggs
1/2 C. all-purpose flour
1/2 C. chopped walnuts, optional
1 t. vanilla extract
24 cake ice cream cones (about 3" tall)
24 scoops ice cream
Colored or chocolate sprinkles
In a saucepan over low heat, melt the chocolate and butter, stirring
frequently. Cool slightly; pour into a bowl. Add sugar and eggs; mix well.
Stir in flour, walnuts if desired and vanilla. Place the ice cream cones
in a muffin cup; fill half full with batter. Bake at 350* for 20 - 22 minutes
or until brownies are set on top and a toothpick inserted near the center
comes out with moist crumbs (do not overcook). Cool completely. Just before
serving, top each with a scoop of ice cream and garnish with sprinkles.
Yield: 2 dozen.
Buttermilk Cranberry Muffins ... The
red cranberries peeping out of the golden muffins are absolutely country! 1 heaping cup cranberries, coarsely chopped
3/4 C. sugar, divided
3 C. flour
3 1/2 t. baking powder
1/4 t. salt
1/2 C. butter
1 egg
1 1/2 C. buttermilk, room temperature
2 T. frozen orange juice concentrate, thawed
Combine cranberries and 1/4 cup sugar; set aside. Sift together flour,
remaining sugar, baking powder, soda and salt. Cut in butter until mixture
resembles coarse meal. Lightly beat together egg, buttermilk and orange
juice. Add the liquid and sweetened cranberries to dry ingredients, stirring
only until well combined. Spoon batter into greased muffin cups, filling
them 2/3 full. Bake at 375* for 25 minutes. Serve with Cranberry
Butter.
Cinnamon Apples ...Cracker
Barrel Old Country Store, Old Timey Recipes & Proverbs To Live By Volume
1. These are a pleasant side dish! 8 winesap apples
3 C. water
1-1/2 C. sugar
3/4 C. red hot cinnamon candies
Peel apples. Heat water, sugar and cinnamon candies to boiling. Add
apples and boil until done, turning once.
Creamy Apple Squares ... Rayetta Guynes.
North Hagerstown Hub Band Cookbook. 1 pkg. yellow cake mix
1/2 C. butter or margarine, softened
1/4 C. firmly packed brown sugar
1/2 t. cinnamon
2 apples, thinly slices
1 C. sour cream
1 egg
Preheat oven to 350*. Combine first 2 ingredients; mix until crumbly.
Reserve 2/3 for topping. Add brown sugar and cinnamon to reserved topping
mix; blend well and set aside. Press remaining mixture onto bottom of ungreased
13" x 9" pan. Arrange apple slices over base. Blend sour cream and egg;
spread evenly over apples. Sprinkle reserved topping mix over all. Bake
at 350* for 25 - 30 minutes. Serve warm. Refrigerate leftovers. 12 - 15
squares.
Chocolate
Bread Pudding ... From Annette
Graham This is a recipe her grandmother used to make quite a bit. 3 C. bread crumbs
3 C. milk
2 squares chocolate
3/4 C. sugar
2 eggs
1 t. vanilla
1/4 t. salt
Soak bread in milk. Add 1/2 C. sugar, yolks, salt and vanilla. Melt
chocolate over hot water. Add remaining sugar and enough milk taken from
bread to make consistency to pour. Add to bread and milk. Add stiffly
beaten egg whites. Pour in buttered baking dish and bake at 350* until
it pulls away from the sides of the pan.
Soft Custard (to put on top)
2 C. milk
5 T. sugar
1 T cornstarch
2 eggs
1/4 t. flavoring
sprinkle of salt
Scald milk in double boiler, beat egg yolks and add sugar and salt.
Pour the hot milk into the egg mixture, stirring as you pour. Return to
double boiler and cook until thick and creamy, stirring constantly. Add
flavoring.
Chocolate Chip Oatmeal Muffins
... I received an e-mail from a wonderful American lady who is currently
residing in France. She is lonely from some American muffin recipes. Can't
get more American than quick & easy chocolate chip!!!! 1/2 C. butter or margarine
3/4 C. packed brown sugar
1 egg
1 C. flour
1 t. baking powder
1/4 t. baking soda
1/4 t. salt
3/4 C. applesauce
1 C. rolled oats
1 C. (6 oz.) semisweet chocolate chips (I like the milk chocolate!)
In a large bowl, cream butter and sugar. Beat in egg. Combine next
4 ingredients; add alternately with applesauce to cream mixture. Stir in
oats and chips. Fill greased or paper lined muffin tins 3/4 full. Bake
at 350* for 25 minutes. Makes about 12 muffins. If you have kids in the
house ... DOUBLE THE BATCH!!!!!
Easy Ambrosia ... Kids love this
anytime, anywhere!!! To tell you the truth, me too!!! 1-20 oz. can pineapple chunks, drained
1-11 oz. can mandarin oranges, drained
1 1/2 C. seedless green grapes
1 C. flaked coconut
1 C. miniature marshmallows
1/2 C. chopped pecans
1 T. sugar
3/4 C. fat free vanilla yogurt
Combine all ingredients in a large bowl; serve immediately or chill
several hours. Serves 8.
Edible Fishbowl ... It's really more of
a procedure than a recipe but here goes! This is from Disney's Family Cookbook. 6- 3 oz. pkg. blueberry Jell-O
1 C. blueberries or grapes
Prepare Jell-O in mixing bowl according to directions and pour into
a new or well cleaned goldfish bowl. Drop in blueberries or grapes when
in the Jell-O so they go to the bottom like gravel. When the whole thing
starts to jell, use a wooden skewer to push gummy fish into different parts
of the bowl. If you're going to be able to supervise the serving, you could
even add a plastic diver man, or whatever else your imagination says. Hope
this makes sense without the picture!
Fried Ice Cream 1 qt. Vanilla Ice Cream
1 C. Corn Flake Crumbs
1/2 C. Sugar
1/2 tsp. Cinnamon
Honey or Chocolate Syrup
Whipped Cream
Maraschino Cherries
Oil
5 hours in advance:
Combine crumbs, sugar, and cinnamon in a shallow pan. Let ice cream
soften slightly for 5 minutes. Make 6 balls of ice cream, roll in crumb
mixture until well coasted, pressing coating into ice cream. Wrap in aluminum
foil and freeze for 5 hours.
Heat oil to 450 degrees. Unwrap each ball and fry in hot oil VERY BRIEFLY,
about 2 seconds. place in dessert dish, decorate with toppings, whipped
cream and a cherry. Serve immediately.
Fruit and Nut Muffins ... These are
a sweet treat! 4 C. apples, peeled and diced into 1/4" pieces
1 C. sugar
1 1/2 C. raisins
1 1/2 C. chopped nuts
2 eggs
1/2 C. vegetable oil
2 t. vanilla extract
2 C. all-purpose flour
1 1/2 t. baking soda
2 t. cinnamon
1/8 t. salt
In a large bowl, combine apples, sugar, raisins and nuts; set aside.
In another bowl, beat eggs, oil and vanilla; stir into apple mixture. Combine
dry ingredients; carefully fold into apple mixture. Do not over mix. Fill
muffin cups almost to the top. Bake at 375* for 18 - 20 minutes or until
muffins test done. Makes about 18 muffins.
Fudge Upside-down Pudding ....
Source: The Legendary Illinois Cookbook Yield: 6 servings 1 C. sifted flour
2 t. baking powder
1/2 t. salt
3/4 C. sugar
6 T. cocoa, divided
1/2 C. milk
1 t. vanilla extract
2 T. butter
1 C. chopped pecans or walnuts
1 C. firmly packed brown sugar
1 3/4 C. hot water
Preheat oven to 350*. Sift together flour, baking powder, salt, sugar,
and 2 tablespoons cocoa. Stir in milk, vanilla, and butter. Pour into a
buttered 2 quart glass baking dish. Sprinkle with mixture of nuts, brown
sugar, and remaining cocoa. Pour water over entire batter. Bake 45 minutes.
Let cool 10 minutes before inverting on plate. Serve with whipped cream.
Jell-O Cupcakes 1 Jell-O cupcake (see directions below)
Whipped cream
Candies or sprinkles
To make a dozen Jell-O cupcakes, add 4 (3 oz.) packages of Jell-O to
2 2/3 cups of boiling water. Stir until dissolved. Pour into foil liners
in a cupcake pan. Refrigerate 4 hours or more. Frost the cupcake with the
whipped cream and add the candies or sprinkles for a cool surprise.
Lemon Ginger Muffins ... Another Heart Smart
Cookbook recipe. I just love this one in the summer! 1/3 C. margarine, room temperature
1 C. sugar
4 egg whites
2 t.. ginger
2 T. lemon peel, finely grated
1 t. baking soda
1 C. plain nonfat yogurt
2 C. all-purpose flour
Preheat oven to 375*. Spray muffin pan with vegetable oil.
In a large mixing bowl, beat margarine and sugar until fluffy. Beat
in egg whites, one at a time. Add ginger and lemon peel. In separate bowl,
add baking soda to yogurt and stir; mixture will bubble. Fold flour into
margarine mixture 1/3 at a time, alternating with yogurt. Blend well. Divide
batter evenly in muffin pan or baking cups. Bake 18 -20 minutes, until
golden brown. Makes 12 muffins.
Fat 5g, saturated fat 1g, cholesterol 1 mg, sodium 152 mg, carbohydrate
32g, protein 4g
Orange Pecan Muffins ... This is a nice
twist on breakfast. On of the girls I work with brought this to a breakfast
potluck we were having so I had to get the recipe for our special friend
in France! 1 1/4 C. flour
3/4 C. sugar
1 1/2 t. baking soda
1 t. salt
4 large oranges
water
2 eggs, beaten
1/2 C. vegetable oil
4 1/2 C. Raisin Bran cereal
1 C. pecans, chopped
In a large bowl, combine first four ingredients, set aside. Remove
the peel from two of the oranges. Cut all four of the oranges into eighths
and remove the seeds; puree in a blender or food processor. If necessary,
add enough water to puree to equal 2 cups. Stir oranges, eggs, oil, cereal
and nuts into the ingredients. Blend just until mixed. Fill greased muffin
tins 3/4 full. Bake at 375* for 20 -25 minutes. Yield: 18 muffins
Peppermint Brownie ... "A ridiculously
simple recipe that will delight any chocolate and mint lovers..." as per
Elly's
Slice of Cyberpie. Elly recommends doubling the ingredients for the
last topping and make sure it is refrigerated. This lady has designed on
incredible site. Stop by and check her out, I am sure she would like to
hear from you!!! Purchase a packaged brownie mix (your favorite) and bake as directed
on the box in a 9"x13" pan.
Cool. Add the following two toppings.
Mix together:
1-1/2 C. powdered sugar
1-1/2 T. milk
3 T. butter or margarine
1 t. peppermint extract
A few drops green food coloring
Spread over brownies and chill.
Melt together:
4 T. unsweetened chocolate
3 t. butter or margarine
Cool and spread over the green layer on brownies. Chill before cutting
and store in refrigerator.
Rainbow Sherbet Cake Roll ... Karen Edland;
McHenry, North Dakota. Found in Country Woman Magazine! This is very low
fat!!!!!! 1 pkg. (14-1/2 oz.) angel food cake mix
1/2 gallon rainbow sherbet
Coat two 15"x10"x1" baking pans with non-stick spray; line pans with
waxed paper and spray the paper. Prepare cake mix according to package
directions; spread batter into prepared pans. Bake at 375* for 18-22 minutes
or until the coke springs back when lightly touched. Cool pans for 10 minutes.
Turn each cake onto a linen towel dusted with confectioners' sugar. Remove
waxed paper; trim off dry edges. Roll up each cake in the towel, starting
at the narrow end. Cool on a wire rack. When cooled, unroll cakes; spread
each with 4 cups sherbet. Roll up carefully; place with seam side down
on aluminum foil. Wrap securely; freeze until firm, about 6 hours. Remove
from freezer 15 minutes before serving. Cut into 1" slices. Yield: 20 servings.
Diabetic Exchanges: One serving equals 2 starch, 1/2 fat, also 183
calories, 187 mg sodium, 4 mg cholesterol, 41 gm carbohydrate, 3 gm protein,
2 gm fat.
Sour Cream & Jell-O Cookies ... the dough
needs to be refrigerated for at least 3 hours... Makes 2 dozen 2 C. all-purpose flour
1/2 t. baking soda
1/4 t. salt
3/4 C. butter, unsalted (softened)
1/2 C. white sugar
1/2 C. sour cream
Cream butter and sugar, then add sour cream. Add the dry ingredients.
Blend well and chill 2 hours or overnight. Divide dough in half and roll
into rectangle. Brush rectangles with water and sprinkle each with 1/2
package Jell-O. Roll up. Chill 1 to 2 hours. Preheat oven to 350*. Cut
dough into 1/4 to 1/2 inch thick slices. Put on greased cookie sheets and
bake for 10-12 minutes.
Spiced Grapes ... I got this one here! Check
it out!!! World Wide Recipes 1 lb. seedless grapes
1 cup sugar
1 cup water
1 cinnamon stick
2 star anise
5 whole cloves
12 black peppercorns
Combine all ingredients except grapes in a small saucepan and boil
for two to three minutes. Pierce each grape two to three times with a sharp
skewer or toothpick. Place grapes in a small bowl and cover with the syrup
mixture. Refrigerate for 24 to 36 hours. Serve with cheese or nuts.
Strudel ... This is also from Pennsylvania
Dutch and you can use either Apples or Peaches. Apples or Peaches, sliced thick
Sugar and cinnamon, mixed
Butter, lumps for dotting
1 C. sugar
1 t. baking powder
1 C. flour
1/2 t. salt
1 egg
Into bottom of a greased baking dish put the thick layers of fruit.
Sprinkle with sugar and cinnamon mixed. Dot with lumps of butter. Into
a mixing bowl sift sugar, baking powder, flour and salt. Into this break
egg. Mix until crumbly. Put over fruit and bake in moderate oven (350*)
'til crust is brown. Serve with milk, whipped cream or ice cream.
Apple
Cream Lasagne
