Simmer the following for 30 minutes:
1 1/2 c catsup
4 T Worcestershire sauce
2 T mustard
1 1/2 T brown sugar
1 T liquid smoke
1 c. Dr. Pepper
Pour over large pork loin in crock pot and cook over night. Shred.
Friday, April 29, 2011
Hot Fudge Cake
2 c flour
1 1/2 c sugar
12 T cocoa, divided
4 t baking powder
1/2 t salt
1 c milk
4 T oil
2 t vanilla
2 c brown sugar
2-3 c hot water
Combine flour, sugar, 4 T cocoa, baking powder, and salt. Stir in the milk, oil and vanilla till smooth. Spread in ungreased 9 x 13 pan. Combine brown sugar and remaining cocoa; sprinkle over batter. Do not stir. Pour hot water over all. Again, do not stir. Bake at 350 for 35-40 minutes. Serve warm with ice cream.
1 1/2 c sugar
12 T cocoa, divided
4 t baking powder
1/2 t salt
1 c milk
4 T oil
2 t vanilla
2 c brown sugar
2-3 c hot water
Combine flour, sugar, 4 T cocoa, baking powder, and salt. Stir in the milk, oil and vanilla till smooth. Spread in ungreased 9 x 13 pan. Combine brown sugar and remaining cocoa; sprinkle over batter. Do not stir. Pour hot water over all. Again, do not stir. Bake at 350 for 35-40 minutes. Serve warm with ice cream.
Wednesday, April 27, 2011
Sugar Cookies
1 1/4 c sugar
1 cup crisco
2 eggs
1/4 c light corn syrup or regular pancake syrup
1 T vanilla
3 c flour
3/4 t baking powder
1/2 t baking soda
1/2 t salt
Chill dough for 1 hour before rolling out.
Bake at 375 for 5-9 minutes depending on cookie size. DO NOT OVER BAKE. Cool 2 minutes on sheet before removing to foil to cool completely before decorating.
1 cup crisco
2 eggs
1/4 c light corn syrup or regular pancake syrup
1 T vanilla
3 c flour
3/4 t baking powder
1/2 t baking soda
1/2 t salt
Chill dough for 1 hour before rolling out.
Bake at 375 for 5-9 minutes depending on cookie size. DO NOT OVER BAKE. Cool 2 minutes on sheet before removing to foil to cool completely before decorating.
Oatmeal Cookies
Cream:
1 c shortening
1 c brown sugar
1 c sugar
Add:
2 eggs
2 t vanilla
2 T milk
Sift and add:
2 c flour
1 t baking soda
1 t baking powder
1 t salt
some cinnamon
Add 2 c oatmeal and 3/4 c chips
Bake 10 minutes at 350
1 c shortening
1 c brown sugar
1 c sugar
Add:
2 eggs
2 t vanilla
2 T milk
Sift and add:
2 c flour
1 t baking soda
1 t baking powder
1 t salt
some cinnamon
Add 2 c oatmeal and 3/4 c chips
Bake 10 minutes at 350
Gingersnaps
1 c sugar
1 egg
1/4 c molasses
3/4 c butter crisco
4 1/2 t water
2 c flour
2 t baking soda
1 t cinnamon
1/2 t ground cloves
1/2 t ginger
1/2 t salt
Form dough into small balls, press with sugared glass. Bake at 350 for 8-10 minutes. Cookies will appear moist and slightly rounded when done. Be careful not to overbake. Cool for 2 minutes on cookie sheet before removing.
*if you don't have butter crisco, you may substitute margarine and omit water, but crisco will give the best texture.
1 egg
1/4 c molasses
3/4 c butter crisco
4 1/2 t water
2 c flour
2 t baking soda
1 t cinnamon
1/2 t ground cloves
1/2 t ginger
1/2 t salt
Form dough into small balls, press with sugared glass. Bake at 350 for 8-10 minutes. Cookies will appear moist and slightly rounded when done. Be careful not to overbake. Cool for 2 minutes on cookie sheet before removing.
*if you don't have butter crisco, you may substitute margarine and omit water, but crisco will give the best texture.
Pizza Dough (or bread or rolls)
3 c warm water
1 1/2 T dry yeast
1 heaping T salt
4 T sugar
1/3 c oil
5-7 c flour (more for pizza, less for bread/rolls)
Dissolve yeast in warm water, then add remaining ingredients. Let rise 1 hour, beat down shape. Bake pizza or let rolls/bread rise again then bake.
This makes 3 pizza crusts, 3 loaves of bread or 1 BIG cookie sheet of cinnamon rolls.
Pizza bake at 425 until light brown
Cinnamon rolls 2nd rise only for 20-30 minutes. Bake at 350 for 20-30 min or until just browned.
1 1/2 T dry yeast
1 heaping T salt
4 T sugar
1/3 c oil
5-7 c flour (more for pizza, less for bread/rolls)
Dissolve yeast in warm water, then add remaining ingredients. Let rise 1 hour, beat down shape. Bake pizza or let rolls/bread rise again then bake.
This makes 3 pizza crusts, 3 loaves of bread or 1 BIG cookie sheet of cinnamon rolls.
Pizza bake at 425 until light brown
Cinnamon rolls 2nd rise only for 20-30 minutes. Bake at 350 for 20-30 min or until just browned.
Tuesday, April 26, 2011
Yeast Pancakes
1 ½ c water
2 1/2 t yeast
3 c freshly ground whole wheat flour
1/2 t salt
3 eggs
1/3 c sugar
4 T melted butter
2 t vanilla
1 1/4 c milk (more)
Mix all ingredients together. Let sit 30-6- minutes (if you have time. If not, they'll still be good.) Cook on a medium/hot griddle.
2 1/2 t yeast
3 c freshly ground whole wheat flour
1/2 t salt
3 eggs
1/3 c sugar
4 T melted butter
2 t vanilla
1 1/4 c milk (more)
Mix all ingredients together. Let sit 30-6- minutes (if you have time. If not, they'll still be good.) Cook on a medium/hot griddle.
Whole Wheat Chocolate Chip Cookies
1 stick butter
½ c brown sugar
½ cup white sugar
1 egg
½ tsp of the following: vanilla, salt. baking powder, baking soda.
2 c whole wheat flour
Chocolate Chips
Bake at 350 for 10-12 minutes
French Bread
2 1/2 c warm water
2 T yeast
1 T salt
1 T butter, melted
6-8 c flour (half whole and half white)
Add ingredients to mixer bowl in order lister. Add flour until dough cleans side of bowl. Let knead 3-4 minutes. Let rise in bowl unti doubled in size. Form into 2 long skinny loaves and place on a cookie sheet. Cover and let rise until doubled. With sharp knife, make 4 diagonal cuts on top of each loaf. Bake @ 425 degrees for 25 minutes. Remove from baking sheets immediately and cool on wire racks.
2 T yeast
1 T salt
1 T butter, melted
6-8 c flour (half whole and half white)
Add ingredients to mixer bowl in order lister. Add flour until dough cleans side of bowl. Let knead 3-4 minutes. Let rise in bowl unti doubled in size. Form into 2 long skinny loaves and place on a cookie sheet. Cover and let rise until doubled. With sharp knife, make 4 diagonal cuts on top of each loaf. Bake @ 425 degrees for 25 minutes. Remove from baking sheets immediately and cool on wire racks.
Whole Wheat Belgian Waffles
1 ½ C warm water
1 T yeast
3 eggs, separated + 1 egg white
1 1/2 c milk
8 T butter melter
2 t oil
2 t vanilla
3 c whole wheat flour (freshly ground is best)
1/3 c sugar
1/4 t salt
Dissolve yeast in warm water with a pinch of sugar. Once yeast begins to foam, add the egg yolks, one of the egg whites and remaining ingredients. Stir to blend. Meanwhile, beat egg whites until stiff peaks form. Fold the egg whites into the batter. Let the batter stand for 1 hour (or more) stirring every 15 minutes. Waffles may be kept warm in a 200 degree oven, arranged on a cookie sheet. Serve with fresh fruit and whipped cream, if desired.
1 T yeast
3 eggs, separated + 1 egg white
1 1/2 c milk
8 T butter melter
2 t oil
2 t vanilla
3 c whole wheat flour (freshly ground is best)
1/3 c sugar
1/4 t salt
Dissolve yeast in warm water with a pinch of sugar. Once yeast begins to foam, add the egg yolks, one of the egg whites and remaining ingredients. Stir to blend. Meanwhile, beat egg whites until stiff peaks form. Fold the egg whites into the batter. Let the batter stand for 1 hour (or more) stirring every 15 minutes. Waffles may be kept warm in a 200 degree oven, arranged on a cookie sheet. Serve with fresh fruit and whipped cream, if desired.
Whole Wheat Blender Pancakes
In blender, mix 1 c whole wheat berries,
1 c milk on high for 2 minutes
Add 1/2 c milk and mix on high 2 minutes more.
Add 2 eggs
1/3 c oil
1 t salt
1 T honey
Mix.
Add 1 T baking powder
Mix, cook on hot pan or griddle.
1 c milk on high for 2 minutes
Add 1/2 c milk and mix on high 2 minutes more.
Add 2 eggs
1/3 c oil
1 t salt
1 T honey
Mix.
Add 1 T baking powder
Mix, cook on hot pan or griddle.
Yummy Wheat Pancakes
1 egg
1 c buttermilk
2 T oil
1 c wheat flour
1 T sugar
1 t baking powder
1/2 t soda
1/2 t salt
Cook on hot griddle
Chocolate Igloo Cake
1 pkg Devil's Food Cake mix
1 T gelatin
1/4 c cold water
1/3 c sugar
1/4 t salt
1 3/4 c milk
1 pkg Baker Sweet German Chocolate
3 eggs, separated
1 t vanilla
Soften gelatin in 1/4 c cold water, set aside. Combine sugar, salt, and milk in saucepan. Add 1 pkg chocolate. Cook over medium heat, stirring constantly until chocolate is completely melted. Blend mixture well with egg beater. Add small amount of hot liquid to 3 slightly beaten egg yolks, whisking vigorously. Gradually add remaining hot mixture. Return to saucepan and cook over low lear until mixture is slightly thickened, about 5 minutes. Remove from heat and add gelatin/water, stir well. Pour into large bowl and chill until partially thickened. Stir in 1 t vanilla. In separate bowl, beat 3 egg whites till foamy. Gradually add sugar, then beat until very stiff. Fold into chocolate mixture. Chill overnight. (Chill in a large round bowl to make the igloo dome. Line the bowl with plastic wrap to facilitate removal.)
Prepare cake mix in 2 round pans. When completely cooled, place igloo on top of cake, frost with cool whip, garnish with chocolate curls.
1 T gelatin
1/4 c cold water
1/3 c sugar
1/4 t salt
1 3/4 c milk
1 pkg Baker Sweet German Chocolate
3 eggs, separated
1 t vanilla
Soften gelatin in 1/4 c cold water, set aside. Combine sugar, salt, and milk in saucepan. Add 1 pkg chocolate. Cook over medium heat, stirring constantly until chocolate is completely melted. Blend mixture well with egg beater. Add small amount of hot liquid to 3 slightly beaten egg yolks, whisking vigorously. Gradually add remaining hot mixture. Return to saucepan and cook over low lear until mixture is slightly thickened, about 5 minutes. Remove from heat and add gelatin/water, stir well. Pour into large bowl and chill until partially thickened. Stir in 1 t vanilla. In separate bowl, beat 3 egg whites till foamy. Gradually add sugar, then beat until very stiff. Fold into chocolate mixture. Chill overnight. (Chill in a large round bowl to make the igloo dome. Line the bowl with plastic wrap to facilitate removal.)
Prepare cake mix in 2 round pans. When completely cooled, place igloo on top of cake, frost with cool whip, garnish with chocolate curls.
Princess Pasta
2 T butter
1 T minced onion
4 oz mushrooms, sliced thin
1/8 t salt
4 oz ham cut in thin strips or bacon
1 T fresh minced parsly
1 lb short pasta (like penne or mostaccioli)
1 c cream
1 c Parmesan cheese
Saute onion in butter until soft. Add mushrooms and salt. When mushrooms are done, add ham and parsly. Remove from heat. Cook and drain pasta. Return pasta to its pot and place on med-high heat. Pour in cream. Stir until cream bubbles. Add cheese. Blend well and remove from heat. Stir in ham mixture and serve immediately.
1 T minced onion
4 oz mushrooms, sliced thin
1/8 t salt
4 oz ham cut in thin strips or bacon
1 T fresh minced parsly
1 lb short pasta (like penne or mostaccioli)
1 c cream
1 c Parmesan cheese
Saute onion in butter until soft. Add mushrooms and salt. When mushrooms are done, add ham and parsly. Remove from heat. Cook and drain pasta. Return pasta to its pot and place on med-high heat. Pour in cream. Stir until cream bubbles. Add cheese. Blend well and remove from heat. Stir in ham mixture and serve immediately.
Ultimate Chocolate Chip Cookies
3/4 c crisco
1 1/4 c brown sugar
2 T milk
1 T vanilla
1 egg
1 3/4 c flour
1 t salt
3/4 t baking soda
1 c chips
Heat oven to 375. Bake for 8-10 minutes
1 1/4 c brown sugar
2 T milk
1 T vanilla
1 egg
1 3/4 c flour
1 t salt
3/4 t baking soda
1 c chips
Heat oven to 375. Bake for 8-10 minutes
Frog's Eye Salad
1/2 c sugar
1 T flour
1/4 t salt
1 can (20 oz) pineapple chunks, undrained
1 can (8 oz) crushed pineapple, undrained
1 egg, beaten
2 t lemon juice
1 1/3 c acini di pepe, uncooked
2 cans mandarin oranges, drained
3 c cool whip
3 c mini marshmallows
1/2 c flaked coconut
Maraschino cherries
In saucepan, whisk sugar, flour and salt. Drain pineapple, reserving juice equal to 1 cup. Whisk egg and pineapple juice into sugar mixture. Cook over medium heat, stirring frequently, until it comes to a boil. Remover from heat and stir in lemon juice. Allow to cool to room temp. Meanwhile, cook pasta according to package directions, drain, rinse with cold water to halt cooking. Stir pasta in with cooled pineapple sauce. Cover, refrigerate for several hours. Add pineapple, oranges, marshmallows, coconut, and 2 cups cool whip. Stir well, but gently. Refrigerate until cold, top with remaining cool whip and garnish with cherries.
1 T flour
1/4 t salt
1 can (20 oz) pineapple chunks, undrained
1 can (8 oz) crushed pineapple, undrained
1 egg, beaten
2 t lemon juice
1 1/3 c acini di pepe, uncooked
2 cans mandarin oranges, drained
3 c cool whip
3 c mini marshmallows
1/2 c flaked coconut
Maraschino cherries
In saucepan, whisk sugar, flour and salt. Drain pineapple, reserving juice equal to 1 cup. Whisk egg and pineapple juice into sugar mixture. Cook over medium heat, stirring frequently, until it comes to a boil. Remover from heat and stir in lemon juice. Allow to cool to room temp. Meanwhile, cook pasta according to package directions, drain, rinse with cold water to halt cooking. Stir pasta in with cooled pineapple sauce. Cover, refrigerate for several hours. Add pineapple, oranges, marshmallows, coconut, and 2 cups cool whip. Stir well, but gently. Refrigerate until cold, top with remaining cool whip and garnish with cherries.
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