Lemon Jello Cake

Lemon Jello Cake

1 box yellow cake mix

1 small box of lemon Jell-o

1 cup boiling water

3/4 cup vegetable oil

4 eggs

Icing:

2 cups powdered sugar

3 TB melted butter

4 TB lemon juice (or enough to make it runny)

Mix Jell-o with water and set aside to cool.  Mix the cake mix, the oil and 1 egg; beat well, then add the remaining eggs one at a time, beating well each time.  Add Jell-o and gently mix.  Pour into a well greased and  floured 9 x 13 inch  pan. Bake at 350 degrees 25 to 30 minutes.

Using a fork, poke holes all over the hot cake and spread runny icing all over.   Wait until cool to cut and serve.

Pecan Chewy Cake

Cream:

1 stick of butter

2 cups packed brown ugar

Add: 3 eggs one at a time, beating well

Add:

2 cups flour

1 tsp soda

1 tsp vanilla

1 to 2 cups chopped pecans

Place mixture in a greased 12 x 18 inch baking dish or 2 smaller pans.  Spread evenly  and bake.  Cool and cut into bars.

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Cranberry Pudding

3 TB butter

1 cup sugar

1 1/3 cup flour 

2 tsp baking powder

1/2 tsp salt

1 cup canned evaporated milk

2 cups raw cranberries, whole

Sauce :

1/4 cup butter

3/4 cup sugar

1/2 cup heavy cream

1 tsp vanilla

Mix together butter, sugar, flour, baking powder, salt, evaporated milk and cranberries.  Bake 350 degrees for 25 minutes in and 8 x 8 inch pan.  When serving, scoop out and top with the warm sauce. 

Sauce :  Boil 10 minutes on low heat and add vanilla (don't stir while boiling, it may get grainy.

German Chocolate Cake Frosting

German Chocolate Cake Frosting

1 - 12 oz can of evaporated milk (not condensed milk)

1 1/3 sugar

1 cube butter

2 egg yolks

2 tsp vanilla

coconut and chopped pecans

Heat all the ingredients except the coconut and pecans, in a saucepan on the stove until thick, stirring constantly.  After removing from heat add the coconut and pecans.  Use to frost a German Chocolate cake mix.

 

Brownies

Frosted Brownies (Texas Sheet Cake)

In a mixing bowl combine:
2 cups flour
2 cups sugar

In a saucepan heat to boiling the following ingredients:
1/2 cup butter
1/2 cup shortening or oil
1 cup water
 4 TB cocoa powder

Pour hot mixture over dry ingredients. Mix and add the following:

1/2 cup buttermilk
2 beaten eggs
1 tsp. vanilla

Bake in greased jelly roll pan (extra large cookie sheet with sides) at 400 degrees for 20 minutes.  Frost while hot.

Frosting:
In a saucepan bring to boil:
1 cube butter
1/3 cup milk
4 TB cocoa powder
Add to hot mixture:
4 cups powdered sugar
1 tsp vanilla
Beat until smooth. Frost while cake and frosting are both hot.

Buttermilk Pancakes

Buttermilk Pancakes

2 cups flour

2 tsp baking powder

1 tsp baking soda

1 tsp salt

3 TB sugar

2 eggs

2 TB oil

2 1/2 cups buttermilk

Mix together flour, baking powder, baking soda, alt and sugar in a bowl.  Beat eggs and add to dry ingredients, along with oil and buttermilk.  Spoon 1/3 cup batter for each pancake on to lightly greased griddle. Set over medium heat. Cook pancakes 3 to 4 minutes per side until light brown.

Pumpkin Carrot Cake

1 1/2 cups oil

2 cups sugar

4 eggs

2 cups grated carrot

1 cup canned pumpkin

2 cups flour

2 tsp cinnamon

2 tsp soda

1 tsp salt.

Bake at 350 degrees until done (30 - 40 minutes) When cool, frost with cream cheese frosting and keep refrigerated,

Cream Cheese Frosting

1 cube of softened butter (1/2 cup)

3 oz cream cheese

2 tsp vanill

4 cups powdered sugar

Apple Bread or Muffins

Cream: 

2 cups sugar

1 1/4 cups oil

3 eggs

2 tsp vanilla

Mix in: 

3 cups flour

1 1/2 tsp baking soda

1 tsp salt

2 tsp cinnamon

Stir in : 

3 cups apples - sliced thin with skins removed (like for apple pie).  

Bake in greased pans at 325 degrees/

Bread - 1 hour 15 minutes

Muffins - 25 - 35

Buttermilk Syrup

1 cube butter

1 cup sugar (white or brown--both are good

in this recipe)

1/2 cup buttermilk

1 tsp soda

1 tsp vanilla

Bring first three ingredients to a boil and boil 1 minute.  Turn your stove off and add baking soda. The syrup will foam up so make sure you use a big enough pan to cook it in or it will be a real mess.  Add the vanilla last.  You will not care much about maple syrup after you try this!

Fluffy Waffles

Fluffy Waffles

2 1/4 cups all purpose flour
3/4 cups cornstarch
1 1/2 tsp salt
3/4 tsp baking soda
2 tsp baking powder
2 1/4  cups buttermilk
1 1/8 cups vegetable oil
3/4 cup milk
3 large eggs, separated
3 TB sugar
1 1/2 tsp vanilla

Whisk together 5 dry ingredients in a large bowl.  Add buttermilk, oil, milk, egg yolks and whisk just until smooth and creamy.  In a separate bowl, beat egg whites until soft peaks form.  Add sugar and vanilla and beat until smooth and glossy.  Gently fold in egg whites just until incorporated.  Cook in lightly greased waffle iron  Serve with buttermilk syrup.

Poppy Seed Bread or Muffins

2 1/4 cups of sugar

1 1/8 cups of oil

3 eggs 

1 1/2 cups milk

1 1/2 tsp almond flavoring

1 1/2 tsp vanilla

1 1/2 tsp butter flavoring

3 cups flour

1 1/2 tsp baking powder

1 1/2 tsp salt

1 1/2 TB poppy seeds

Mix all ingredients and beat on medium speed for 2 minutes.  Make 8 small loaves in 5 x 7 foil pans.  Bake 350 degrees approximately 30 minutes or use any other kind of pan and use discretion in amount of time you need to bake. 

Pumpkin Bread

1 can (29 oz) pumpkin

1 cup oil

2 1/2 cups sugar

5 eggs

2/3 cup water

add dry ingredients

2 tsp soda

1 tsp salt

1 TB baking powder

3 cups flour

1 TB cinnamon

Bake at 350 degrees in greased loaf pans for 30 to 40 minutes.

Orange Pull Apart Bread

2 cans refrigerator biscuits

6 TB butter

1/2 cup sugar

1 TB grated orange rind

2 TB frozen orange juice concentrate

With kitchen scissors, cut each biscuit into quarters.  Comine all other ingredients in auce pan. Heat just until butter melts and sugar dissolves.  Remove from heat.  Add biscuits, stir gently to coat.  Grease a 9" round cake pan; pour biscuit and sauce into pan.  Bake at 350 for 25 -30 minutes.  Immediately invert onto a serving plate.  Let cool slightly before serving.  

Ann's Banana Bread or Muffins

Mix:  

2 cups mashed over ripe bananas

2 cups sugar

1/2 cup oil

2 eggs

Add:

3 cups flour

1 tsp baking soda

1 tsp salt

1/2 cup buttermilk

For bread:  Pour batter into greased loaf pans. Bake in 350 degree oven for 30 to 40 minutes,

depending on how well done you like it.  You should be able to touch it in the middle and not have it sink.  For muffins Grease muffin tins or use muffin wrappers and fill about 1/2 way.  Bake about 25 minutes.

 Cinnamon Rolls

Scald  1 and 1/2  cups milk ( to scald means to heat to almost boiling but not quite-- there will be little bubbles all around the edges of the pan.)

Add: 

 2 cubes butter (1 cup)

 1 cup sugar

1 1/2 TB salt

Mix and cool. 

Add 6 eggs

In a large bowl

Mix : 

3 cups warm water 

2 TB Yeast

1 TB  Sugar

When it foams,  add 3 cups flour and mix.  Add cooled milk/egg/sugar mixture.  Mix and add 11-12 

cups of flour one at a time.  Knead for 10 minutes.  Cover and let rise 1 hour. 

Preheat oven to warm or 180 degrees.  Punch down and divide into 3 balls.  Take one ball and roll it out into a rectangle.  It should be about 1 1/2 -2" thick and about the size of a legal size piece of paper.  Brush melted butter over it.  Sprinkle with cinnamon and sugar.  Get clear to each edge.  I am very generous with the cinnamon.  Roll into a log shape and cut the log about 2 -2 inches apart.  Place on greased baking dish or cookie sheet. 

 Place in warm oven for 25 minutes. Without opening door of oven, raise temperature to 350 degrees and bake about 25 minutes.  

Freeze the other two balls of dough or make into dinner rolls or more cinnamon rolls to give away.  When you defrost the frozen dough it takes about 8 hours.  I will put frozen dough out in the morning to bake later in the day or leave on the counter overnight to bake in the morning.

Frost the cinnamon rolls when hot. 

Frosting:  

1 lb. (4 cups) powdered sugar

1 cube butter

2 tsp. vanilla

1/3  cup milk (Try canned evaporated milk in this recipe sometime)

Beat with electric mixer and frost cinnamon rolls

Baking Powder Biscuits

Preheat oven to 425 degrees

Mix with pastry cutter:

10 TB Shortening (the Crisco cubes are easiest to measure)

2 cups flour

1 TB  baking powder

1/4 baking soda

1/2 tsp salt

Add 1  cup buttermilk

 Don't over mix.  Roll onto lightly floured cutting board.  Cut circles out of dough and place on greased cookie sheet.  Bake in 425 degree pre-heated oven for 15 to 20 minutes.  Serve hot with butter, honey and jam.

Garlic Bread

Slice a loaf of French bread and spread each slice using a pastry brush, with the following topping:

1 cup softened butter
4 crushed garlic cloves (or garlic powder 1 TB)
1/2 cup Parmesan cheese
1 TB dried parsley

Wrap tightly in aluminum foil and bake at 350 degrees for 30 to 40 minutes.
If I want to save calories, I just replace the butter with "I Can't  Believe It's Not Butter" spray.

French Bread

6 cups warm water

1/4 cup sugar

2 TB yeast

1/4 cup butter or oil

2 TB salt

15 - 16 cups white bread flour

1 egg

Sesame Seeds

Add together water and yeat with a pinch of sugar.  When it starts to foam, add butter, sugar and salt.  Mix together and add flour to make a stiff dough.  Let rise, punch down.  Form into loaves.  Place on  greased cookie sheets sprinkled with cornmeal (you can skip the cornmeal step.) Mix egg and 1/2 cup water and brush on loaves.  Sprinkle with sesame seeds.  With a long, serrated knife, make about 5 or 6 deep slashes across each loaf.  Brush with a beaten egg and sprinkle with sesame seeds.  Let rise until loaves are double in size.  I usually put one pan in a warm (180 degree) oven and let it rise about 25 minutes.  I then turn the oven up to 350 or 375 degrees and bake for 30 to 40 minutes.  By that time, the other loaves have risen enough and can go in the oven. 

Delicious White Bread

6 cups warm water

1 cup powdered milk

1 cup sugar

3 TB yeast

Stir this mixture together in a large bowl and let it get a little foamy.

Add 12 -13 cups of flour

2 TB salt

3/4 cup oil

Knead for 10 minutes

Put the bowl of dough in the microwave on low (defrost) for 2 minutes

Rise 1/2 hour- punch it down

Rise 1/2 hour - punch it down again and form the dough into loaves. 

Bake at 350 degrees for 30 - 35 minutes.  Remove bread from pans immediately onto wire rack.

 

Appetizers and Drinks

Hot Artichoke Dip Recipe #1

1 can artichokes drained and chopped
1/2 cup grated Parmesan cheese
1/2 cup Best Foods mayonnaise
2 - 3 TB diced green chilies

Bake at 350 degrees until bubbly. 

Hot Artichoke Dip Recipe #2

1 jar artichoke hears drained and chopped
1 cup sour cream 
1 cup mayonnaise
1 cup grated Parmesan cheese
Garlic salt
Lemon Pepper

Bake at 350 degrees until it bubbles.
Serve with crackers or veggies.

Christmas Tree Appetizer

8 oz. Cream Cheese
cinnamon stick

1/2 jar of green jalapeno jelly

red pepper

sour cream

Pepperidge Farm Quartet Crackers

Take the cream cheese rectangle out of the package and cut diagonally creating two triangles.  Put the halves together on the uncut long edge, creating a bigger triangle,  Cover with jelly.  Stick cinnamon stick in the bottom for a trunk.  Decorate tree with sour cream piped to look like garland.  Make a small star out of the red pepper  to go on top of the tree.   Serve with the Quartet Crackers.

Stuffed Mushrooms Recipe #1

1 lb. mushrooms

3 oz of cream cheese

4 TB butter

1/2 lb. of bacon

1 tsp parsley

Wash and remove stems of mushrooms. Saute mushroom caps  in  2 TB butter.  Whip together cream cheese, bacon, Parmesan cheese, parsley, 2 TB melted butter. Fill mushrooms and bake at 350 degrees for 20 to 25 minutes.

Stuffed Mushrooms Recipe #2

1 8 oz pkg. bulk sausage

1 8 oz. pkg. cream cheese

1 lb. mushrooms

2 TB Butter

Wash and remove stems of mushrooms.  Saute mushrooms in butter.  Cook sausage and drain.  Mix sausage and cream cheese while still warm.  Fill each mushroom with sausage mixture.  Sprinkle with Parmesan cheese.  Bake at 350 degrees for 20 to 25 minutes.

Mormon Tea or Mormon Slush

10 cups of water

2 cups sugar

1 can frozen orange juice

1 can frozen lemon juice

1 1/2 tsp vanilla

1 1/2 tsp almond flavoring

If making the slush, 

2 bottles of lemon lime soda (like Sprite)

Bring water and sugar to a boil, stirring frequently until the sugar is dissolved.  Add the juices, vanilla and almond flavoring. Mix well and pour into empty and clean plastic milk or juice bottles.  Freeze at least for overnight.  When ready to serve, carefully cut the plastic container off the frozen mixture and put in punch bowl.  Pour soda over  the slush mixture.  Let it sit a few minutes and start breaking it up into the soda, until it becomes slush.  

* For Mormon Tea, serve above ingredients hot, without the lemon lime soda. 

Frozen Hot Chocolate

Put three cups of ice cubes in a blender jar.  Cover with non fat milk.  Add 1/2 cup powdered milk, 3 TB Hershey's cocoa powder, 2/3 cup of Splenda or sugar, 2 tsp. vanilla.  Pulse in blender on ice crusher  for about 30 seconds.  Serve immediately.