Tuesday, August 31, 2010

Raspberry Sour Cream Pie

4 cups raspberries (I used about 5)
Unbaked 9 inch pie shell

1 1/2 cups white sugar
1/3 cup white flour
1 cup full fat sour cream

Streusel Topping:
1/2 cup white flour
1/2 cup brown sugar
1/4 cup butter or margarine

Place raspberries in pie shell. Stir sugar and flour together then mix in sour cream. Pour over raspberries.

Mix together topping ingredients till crumbly and sprinkle over pie. Bake on bottom shelf of oven in 425 degree oven for 10 minutes, then reduce heat to 350 and bake about 40 to 50 minutes till rhubarb is cooked and topping is browned.


Sunday, August 29, 2010

Sour Cream Apple Pie

1 cup sour cream
1 egg...fork beaten
3/4 cup white sugar
1/4 cup flour
1 tsp. vanilla
1/4 tsp. salt

4 cups cooking apples, peeled, cored and sliced (I used about 5 cups)

1 unbaked 9 inch pie shell

Streusel Topping:

2/3 cup flour
1/2 cup brown sugar
1/3 cup butter or margarine
1/2 tsp. cinnamon
1/2 cup chopped walnuts if you want...

Mix first 6 ingredients in bowl.

Add apples and stir.

Turn into pie shell.

Streusel topping:

Mix flour, sugar, butter and cinnamon till crumbly...I find a pasty cutter works best. All walnuts if desired...stir and scatter over pie. Bake on bottom shelf of oven at 375 degrees about 50 minutes till brown and apples are tender.

This is really good when it's still a bit warm...we couldn't wait last night till it was cool lol. Keep any leftovers in the fridge... Enjoy!!


Thursday, August 26, 2010

Dads Cookies

Blend together:
2 egg
2 cup margarine
1 cup white sugar
1 cup brown sugar
2 teaspoon vanilla

Add In:
3 cups flour
3 cups oatmeal
2 teaspoon baking soda
2 teaspoon baking powder
1 1/2 cup of coconut

1. Preheat oven to 325 degrees.

2. Roll dough into balls and place onto ungreased cookie sheet. Flatten balls with a fork dipped in either sugar. There will generally be eight to twelve cookies per sheet depending on the size of your cookie.

3. Bake for ten to twelve minutes. Cool cookies slightly before removing from baking pan.

Wednesday, August 25, 2010

Chocolate Peanut Butter Dessert

1 1/4 cups packed dark brown sugar
1 cup heavy whipping cream, divided
3 egg yolks
1 1/4 cups creamy peanut butter
6 tbsp butter, softened

1 1/2 cups heavy whipping cream
2 tbsp butter
4 tsp dark corn syrup
12 squares(1 ounce each) bittersweet chocolate, chopped
1/4 cup coarsely chopped dry roasted peanuts

1. In a small saucepan, combine the brown sugar, 1/2 cup cream and yolks. Cook and stir over medium heat until mixture reaches 160 degrees and is thick enough to coat the back of a metal spoon. Cover and refrigerate for 3 hours or until thickened.
2.Line an 8-in.x4-in.x2-in. loaf pan with plastic wrap;set aside. In a large mixing bowl, cream peanut butter and butter until light and fluffy. Add brown sugar mixture; beat until smooth. In a small mixing bowl, beat remaining cream until stiff peaks form. Fold into peanut butter mixture. Spoon into prepared pan. Cover and refrigerate.
3.For glaze, in a large heavy saucepan, bring the cream, butter and corn syrup to a boil, stirring frequently. Remove from the heat. Add chocolate; whisk until smooth. Set aside 1/3 cup glaze to cool. Place remaining glaze in a microwave-safe bowl. cover and refrigerate overnight. Spread cooled glaze over loaf, cover and freeze overnight.
4.Using plastic wrap, lift loaf out of pan. Place chocolate side down on a wire rack in a 15-in.x 10-in.x1-in. pan. Discard plastic wrap. In microwave, warm remaining refrigerated glaze; stir till smooth. Pour over loaf; spread with a metal spatula to completely cover top and sides. Sprinkle with peanuts. Freeze for 1 hour or until glaze is set. Yield 10-12 servings

Sour Cream Pound Cake

3 c. sugar
1/2 lb. butter (two sticks)
1/2 pint (8 oz.) sour cream
3 c. flour
1/2 t. baking soda
6 eggs
1 t. vanilla

Have all ingredients at room temperature (no substitutions). Preheat oven to 350 degrees F.

Spray a bundt pan with Baker's Joy or equivalent. Cream butter, sugar, and sour cream together. Add flour sifted with soda alternately with eggs. Add vanilla. Turn into bundt pan and bake for 1 1/2 hours. Cool and invert on cake plate. Enjoy

Friday, August 20, 2010

Chicken Enchiladas

Cooked chicken, shredded - I buy boneless chicken breasts, cut them into chunks and boil them in my home made stock.
Save the stock, freeze it and use it again and again.
Onion, chopped into small pieces
Mexican 4 cheese mix, grated
Chopped green Chile - not tomatillas
Corn tortillas
Pan of hot oil; quickly, using tongs, put a tortilla into the oil and flip it over quickly, drain on kitchen towel. Repeat with all tortillas.
Now, you can either layer the ingredients in baking dish like lasagna, or put a little of each ingredient on an individual tortilla and roll the tortilla up and then place it in the baking dish "loose" edge down. If you use this last method, you'll need to pack them together closely to help stop them unrolling.
Sprinkle any left over ingredients on top.
Finish of by pouring enchilada sauce over the top - we like to use 1 can of green and 1 of red. Smother with grated cheese and bake at 350 for about 50 minutes.
Serve with with a dollop of crema Mexicana or sour cream on each portion.

by: Erica en Nuevo Mexico

Tuesday, August 17, 2010

Apple Sauce Cake

1/2 cup Crisco shortening
1 cup sugar
1 egg
2 cups sweetened applesauce(thick)
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon allspice
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon vanilla
1 cup seedless raisins(opt.)
1 cup chopped nuts(opt.)
2 tablespoons hot water
Cream shortening and sugar. Add egg. Beat well. Add raisins,(after you wash them in hot water,applesauce,vanilla,and nuts.Mix well. Add dry ingredients which has been sifted together.Last add soda dissolved in hot water.Pour in 9x12 cake pan,bake at 350* for 25-30 minutes.You can also make these into cup cakes. Frost with cream cheese frosting.This cake is very moist. I have been making this for 30 years. Its great!

by: sandymn

Sunday, August 15, 2010

Rum and Cranberry Bundt Cake

For those who don't have rum, I would think a tablespoon or two of rum
extract would work.

2 1/4 cups all purpose flour
1 tsp baking soda
1/2 tsp salt
1 1/2 tsp ground cinnamon
1/4 tsp ground allspice
1/2 cup butter, softened
1/4 cup white sugar
3/4 cup packed brown sugar
2 eggs
1/3 cup dark rum or 2 tablespoons of rum extract and enough water to
make 1/3 cup
1 tsp vanilla
1 1/4 unsweetened applesauce
1 cup dried cranberries
3 tbls butter, melted
1/4 cup packed brown sugar
1 cup powdered sugar
2 tbls dark rum or extract

Preheat oven to 350 degrees. Spray bundt pan with Pam. In a medium bowl,
combine flour, baking soda, salt cinnamon and allspice. In a large
mixing bowl, cream 1/2 cup butter, white sugar and 3/4 brown sugar.

Mix in eggs, 1/3 cup rum and vanilla. Mix in flour mixture in three
additions alternately with applesauce, ending with flour. Stir in dried

Spoon batter into prepared pan. Bake in preheated oven for 45 - 55
minutes or until inserted toothpick comes out clean. Cool cake in pan
for 15 mins and remove from pan. Cool on wire rack.

In small pan, melt butter. Stir in brown sugar and powdered sugar and 2
tbs rum. Heat until smooth. If mixture is too thick thin with water or
rum. Drizzle over cake.

by Sandrajean

Spanish Bar Cake

2 cups flour
1 1/2 cups sugar
1 1/2 teaspoons baking soda
1 tablespoon cocoa
1 1/4 teaspoon cinnamon
1 1/4teaspoon salt
1 1/4teaspoon nutmeg
1 1/4teaspoon allspice

1/2 cup oil
2 cups applesauce
2 eggs
1 cup raisins

For Frosting
8 ounces cream cheese, softened
4 tablespoons butter
2 teaspoons vanilla extract
2 1/2 cups confectioners' sugar
2 tablespoons milk
1 tablespoon fresh lemon juice
For cake
1. Mix first 8 ingredients together in an electric mixer; mix well.
2. Add next 3 ingredients.
3. Raisins should be added last.
4. Bake at 350 degrees F in 9x13 inch pan for 30-35 minutes or a tube
pan 40-45 minutes.
5. Cool Thoroughly and frost if desired.

For Frosting:
Combine frosting ingredients in bowl and beat well, adding more milk or
confectioners' sugar to make it smooth and easy to spread

by: Sandrajean

Saturday, August 14, 2010

Amazin Raisin Cake

3 cups flour
2 cups sugar
1 cup mayonnaise
1/3 cup milk
2 eggs
2 teaspoons baking soda
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
1/4 teaspoon clove
3 cups apples, peeled and chopped
1 cup raisins
1/2 cup walnuts

1 Grease & flour 2 (9") round pans.
2 In a large bowl with mixer at low speed, beat first 10 ingredients for 2 minutes.
3 Stir in apples, raisins& nuts by hand.
4 It will be very stiff.
5 Pour into pans.
6 Bake at 350 for 45 minutes.
7 Let cool
8 Frost with cream cheese frosting.

by: sandrajean

Thursday, August 12, 2010

Pumpkin Bars

* Cake
* 4 eggs
* 1 c. vegetable oil
* 2 c. sugar
* 1 tsp. vanilla
* 2 c. pumpkin
* 2 c. flour
* 1 tsp. baking soda
* 1 tsp. salt
* 1 tsp. cinnamon

Mix dry ingredients together, then add the other ingredients and mix well. Pour into an 11" x 17" pan. Bake at 350° for 20 - 25 minutes.

* Frosting
* One-half cup margarine
* 3 oz. cream cheese
* 2 c. powdered sugar
* 1 tsp. vanilla or almond flavoring

Mix together until creamy. Frost bars and sprinkle with nuts if desired.

Monday, August 2, 2010

Cantaloupe Nut Bread

1/3 cup shortening
2/3 cup sugar
1 egg
1-3/4 cups all purpose flour
2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1 cup mashed ripe cantaloupe, drained
1/2 chopped nuts
Small box raisins (optional)

In a mixing bowl, cream shortening & sugar. Beat in egg. Combine the flour, baking powder, baking soda & salt; add to creamed mixture alternately with cantaloupe until blended ( mixture will appear curdled). Fold in nuts. Transfer to a greased 8 x 4 x 2 loaf pan. Bake at 350 deg. for 55-60 min. or until toothpick inserted near the center comes out clean. Cool for 10 min. before removing from pan to wire rack.

by: bonnie

Chocolate Chip Banana Bread

2 cups sifted all-purpose flour
1 cup sugar
1 teaspoon baking powder
1 teaspoon salt
½ teaspoon baking soda
1 cup mashed ripe bananas (about 3 small)
½ cup shortening
2 eggs
1 cup semi-sweet mini chocolate chips (I used regular size milk chocolate chips. I’m a chocoholic)
½ cup chopped walnuts

Grease a 9x5x3-inch loaf pan; set aside. Sift together flour, baking powder, salt, and baking soda; set aside. Cream shortening and sugar. Add eggs and mashed bananas and mix well. Add the flour, baking powder, salt, and baking soda which had been sifted together and set aside. Mix well on medium speed. Stir in chocolate chips and walnuts.

Pour into prepared pan. Bake at 350 degrees F for 60 to 70 minutes or until cake taster comes out clean. Cool 10 minutes; remove from pan. Cool completely on wire rack.


by: Dorothy