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.

Enjoy!

by: Dorothy

Whisky Glass Cookies

3 cups Fleishmanns margarine
1/2 pint whipping cream
6 cups flour

Mix margarine and cream with mixer. Cut in flour as for pie crust. (I use a stand mixer). Chill one hour or overnight. Roll thin (the ones in the pic were too thick) and cut out round shapes with a whisky/shot glass or other small round shape. Sprinkle with sugar and poke with fork three times (or they will puff up). Bake on greased cookie sheet 6-8 minutes.

I usually use flour and granulated sugar mixed to roll these out. Seems to work well.

Butter cream frosting

3 cups powdered sugar
1/3 cup butter, softened
1-1/2 t vanilla
about 2 T milk

mix powdered sugar and butter. Stir in vanilla and milk, beat until smooth. Add food coloring.

Frost one cookie and top with another to make a sandwich.

My Ex-husband's mother gave me this recipe. She got from a friend who insisted you must use Fleishmanns margarine. I'm sure it would work well with another brand but I've never taken that chance. LOL

by:Kathy

Soda Cracker Dessert

2 pkgs (4serving size) instant vanilla pudding powder
4 cups milk
84 (approx) UNSALTED soda crackers
2 tubs frozen Cool whip topping thawed

Beat pudding powder and milk together in bowl until smooth.
Spread a thin film of the pudding mix in a 9x13 pan so crackers will not shift around. Add a layer of crackers over this. Spread about 1/3 of the pudding mix over these crackers. Spread 1/3 of the Cool whip over the pudding. Repeat the layers twice more. Cover with saran wrap and refrigerate for at least 24 hrs to allow crackers time to absorb moisture from pudding and Cool whip. Longer is better! After crackers softened, drained crushed pineapple, sliced bananas or any other fruit sauce can be put on top or it can just be left plain. The crackers soften and taste just like the vanilla slices pastry from the bakery! Hope you enjoy this recipe.

by: sunflower50

Drunken Cinnamon Buns

2 Packages of frozen dinner rolls (1pack is 450-500g & contains 12rolls)

Cinnamon Glaze

1 cup Brown Sugar
¼ cup Vanilla Pudding mix powder (Instant)
2 tbsp Cinnamon, ground
½ cup Butter, melted


1) Place FROZEN buns into an oven safe dish/pan or casserole dish. (Buns should be crowded & can be 2 layers deep if desired. Make sure to allow for enough height for buns to expand in oven without overflowing the dish.)

2) Combine all Cinnamon glaze ingredients together and pour into the baking dish with frozen buns. Mix well so that all frozen buns are well coated.

3) Cover container with a cloth and allow to sit out unrefrigerated overnight (or 8-12hours) at room temp. (Do not skip this step!)

4) Put uncovered buns into the oven at 350°F for approximately 25mins (check at about 20mins)
N.B. If your oven tends to burn/brown things especially quickly, cover loosely with foil for the first 10mins or so

5) Remove from oven, let cool until you won’t burn completely your mouth.

6) Enjoy!



The recipe can be split into two containers and one set aside to bake for later. While I haven't tried freezing it prebaked (yet),it seems that would work espeically well ... then just set out overnight to defrost and bake as usual.

It's also easy to half the glaze recipe and bake with 1 package of buns (instead of two).

These are great because they're so simply to make and taste amazing!! They're also a great thing to send over to a family going through an illness, death in the family, or birth of a child ... either:
pre-baked, still frozen
pre-baked,defrosted (if defrosted keep in fridge up to 1day)
or
fresh from the oven, ready to eat (they reheat very very well.

Hope people like this !!

by: Kim

Coconut Cream Pie

4 eggs, well beaten
1 1/2 c. sugar
1/2c flour
2c milk
1-7oz. pkg. coconut
1 stick (1/2c.) melted butter.

Mix all together and pour into greased 9" pie plate. Bake 45 min. @ 350º. Id using a glass dish bake 40 min. or till center is set.

This is so could I couldn't believe it.

by: Lois

Buttermilk Scones

2 c. flour
1/3 c. sugar
1 1/2 tsp.baking powder
1/2 tsp. baking soda
1/4 tsp. salt
6 Tb. unsalted butter, chilled
1/2 c. buttermilk
1 large egg
1 1/2 tsp. vanilla extract (substitute lemon if you want)
2/3 c. currants or raisins (optional, or 1 cup or so fresh or frozen blueberries)
Preheat oven to 400
In a large bowl, stir dry ingredients together.
Cut butter into small cubes and distribute them over the dry ingredients. Cut in the butter until mixture resembles coarse crumbs. In a small bowl, mix wet ingredients together and blend into flour mixture. Try not to stir too much. With lightly floured hands, pat into an 8 inch circle on an ungreased pan. With a serrated knife cut into 8 wedges (you don't have to separate them). Bake 18-20 minutes until toothpick comes out clean. Let cool 5 minutes then transfer scones to a wire rack.
In order to get more than eight servings and to make them a little more diet-friendly, I pat out the dough and cut them with a biscuit cutter. I get about 12 that way.
by: Deb