| Ingredients | |||
| 2 | each | cooking apples (yellow delicious or granny smith) | |
| 5 | tablespoon | butter | |
| 1 | cup | flour | |
| 1 | cup | milk | |
| 1 | teaspoon | vanilla extract | |
| 1/2 | teaspoon | salt | |
| 1/4 | teaspoon | nutmeg, grated | |
| 1 | confectioners sugar | ||
Directions: | |||
| Preheat oven to 475. Peel, core and very thinly slice the apples: you should have approximately 1-1/2 cups. Melt 3 tablespoons of the butter over medium low heat in a small fry pan, and saute the apples until they are just tender. Keep apples warm while preparing the batter. Place a 9 or 10 inch cast-iron skillet in the oven to heat for at least 5 minutes - the pan has to be very hot for this to work. When it is well heated, add the remaining 2 tablespoons of butter to melt and put the skillet back in the oven. The butter should be very hot buy not brown when you add the apples and the batter. Place the flour, milk, vanilla, salt and nutmeg in a blender and whirl until smooth. Remove the skillet from the oven, quickly arrange the warm apple slices over the melted butter, and pour the batter evenly over all. Bake for 15 minutes. Reduce heat to 375 and bake 10 minutes longer. The pancake will puff and climb up the sides of the pan. Sprinkle with confectioner's sugar, then cut in wedges and serve with maple syrup. Note: If you do not use apples, add 1/4 cup (1/2 stick) butter to the hot skillet. | |||
Cake: 1 pk Devil's food cake mix With pudding 1 c Sour cream 1/2 c Water 3 Eggs Topping: 1/2 c Coconut 1/2 c Semisweet chocolate chips 1/4 c Sugar 1/2 ts Cinnamon Recipe by: Sue Klapper Heat oven to 350. Grease and flour 9 x 13 pan. In large bowl, combine all cake ingredients at low speed until moistened; beat 2 minutes at high speed. Pour batter into greased and floured pan. In small bowl, combine all topping ingredients; mix well. Sprinkle evenly over batter. Bake at 350 for 30 to 40 minutes or until toothpick inserted in center comes out clean. Cool completely. ----- |
1/2 cup chopped onions 1 clove garlic 4 firm ripe tomatoes -- peeled and seeded -- or 1 can tomatoes -- , (up to 5) 1/2 green bell pepper -- finely chopped 1/2 cup pitted black olives -- chopped 1 can tuna 1 teaspoon capers 2 tablespoons olive oil 2 flat anchovy filets chopped ( optional) 1/2 teaspoon oregano salt and freshly ground pepper to taste 1/4 cup chopped parsley 2 tablespoons breadcrumbs 2 tablespoons parmesan cheese -- grated butter 1. Cook onions in oil until soft. 2. Add crushed garlic and bell pepper. Cook 5 minutes over medium heat, uncovered or until bell pepper is soft. 3.Stir in tomato and anchovies. Cook until tomatoes are almost creamy, stirring occasionally. 4. Add capers, olives, oregano, drained tuna and cook a few minutes. Season. Stir in parsley. 5. Stir together with pasta pour into an oiled baking dish. 6. Sprinkle cheese mixed with crumbs. 7. dot top with pieces of butter 8. Bake in a pre-heated 350 oven for 30 minutes. |
----------------------------------MIX WELL---------------------------------- 2 c Sifted flour 2 c Sugar ---------------------------------THEN MELT--------------------------------- 1 c Margarine/butter, softened 3 tb Cocoa 1 ts Vanilla 1/4 ts Salt 1 c Coca-Cola 1 ts Baking soda 2 Eggs 1 1/2 c Miniature marshmallows ----------------------------------FROSTING---------------------------------- 1/2 c Margarine 9 tb Coca-Cola 2 tb Cocoa 1 ts Vanilla 1 lb Powdered sugar CAKE: Mix well all ingredients except flour and sugar. Add margarine mixture to flour and sugar. Beat well. Pour into greased and floured pan. Bake at 350 degrees for 30 to 35 minutes. FROSTING: Melt the margarine. Add the coke and cocoa. Bring to a boil. Add vanilla and pour over the powdered sugar. Beat well. Add 1 cup chopped nuts. |
1 refrigerated pie crust 1 1/3 rasperry pie filling 8 oz cream cheese -- softened 14 oz sweetened condensed milk 1/2 c lemon juice 1/2 ts almond extract 1 t powdered sugar Allow both crust pouches to stand at room temperature for 15 to 20 minutes. Heat oven to 450 degrees F. Prepare 1 crust according to package directions for ONE-CRUST BAKED SHELL using 9-inch pie pan. Bake at 450 degrees F. for 9 to 11 minutes or until lightly browned; cool. To make snowflake crust, unfold remaining crust onto ungreased cookie sheet; remove plastic sheets. Cut crust into 7 1/2-inch diameter circle; discard scraps. Refold circle into fourths on cookie sheet. With knife, cut designs from folded and curved edges; discard scraps. Unfold. Bake at 450 degrees F. for 6 to 8 minutes or until lightly browned; cool completely. Reserve 1/2 cup raspberry filling; spoon remaining filling into cooled baked shell in pan. In large bowl, beat cream cheese until light and fluffy. Add milk; blend well. Add lemon juice and almond extract; stir until thickened. Spoon over raspberry filling in crust. Refrigerate 1 hour. Spoon reserved raspberry filling around edge of pie; place snowflake crust on top. Refrigerate several hours. Just before serving, sprinkle with powdered sugar. Store in refrigerator. |
-----------------------------------CRUST----------------------------------- 1 1/2 c Tortilla chips, finely Crushed 1/3 c Butter, melted ----------------------------------FILLING---------------------------------- 1 lb Ground beef 16 oz Cream cheese 2 Eggs 2 c Cheddar cheese, shredded 1 cn Refried beans 4 oz Green chilies, chopped 1 tb Chili powder 1 tb Dried onion 1 tb Cilantro, chopped 1/2 ts Oregano 1 ts Garlic, chopped ----------------------------------TOPPING---------------------------------- 1 1/2 c Sour cream Green onions, chopped Tomatoes, chopped Red pepper, chopped Black olives, chopped Jalapeno, chopped, optional Salsa Crust: Heat oven to 325F. Stir 1 1/2 cups finely crushed tortilla chips into 5 tbsp. melted butter. Press into bottom of 9-inch spring form pan and bake for 15 minutes. Filling: Beat with mixer, 2 - 8 oz. pkgs of cream cheese, 2 eggs and seasonings. Add 2 cups of shredded cheddar cheese and 1 - 4 oz. can chopped green chilies, drained. Brown 1 lb. ground beef, drain. Mix with 1 can refried beans. Spread cream cheese mixture over baked crust. Spread ground beef mixture over cream cheese layer. Place pan back in oven for 30 minutes. Topping: Spread sour cream over baked cheesecake and refrigerate 3 hours. Top with chopped green onions, tomoatoes, red or yellow bell peppers, black olives, jalapeno peppers, optional and salsa. Unmold and serve. |