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Swedish Chocolate Balls

Ingrid Blomquist

Swedish Chocolate Balls Ingrid Blomquist 1 stick soft Butter 1/2 cup Sugar 1 T Vanilla 3

1 stick soft Butter

1/2 cup Sugar

1

T Vanilla

3

T Cocoa Powder

2-3 T water

Mix

Gradually add oatmeal and water. Mix until combined. If too sticky add more oatmeal 1 tablespoon at a time. Roll into small balls. Then roll in coconut, sprinkles, or chopped nuts.

sugar and butter until creamy. Add vanilla and cocoa powder - Mix thoroughly.

Store in freezer.

Kim ʼs Fool Proof Pie Crust

Kim Tanner

No matter how much you handle this dough, it will always be flaky, tender and delicious. Scraps can be re-rolled if necessary and crust will never be tough. Dough can be left in the refrigerator up to 3 days or can be frozen until ready to use. Recipe makes 2 double-crust pies.

4 c. flour

1 Tbsp. sugar "

2 tsp. salt

1/2 c. water.

1 c. shortening (not refrigerated; do not

use oil,lard, margarine or butter)

1 Tbsp. white or cider vinegar 1 egg

"

"

"

"

1 Tbsp. white or cider vinegar 1 egg " " " " In large bowl, stir

In large bowl, stir together with fork flour, sugar, and salt; cut in shortening until crumbly. In small bowl; beat together water, vinegar and egg; add to flour mixture and stir until all ingredients are moistened. Divide dough in 4 portions and with hands,

shape each in flat round patty ready for rolling; wrap each patty in plastic or waxed pa-

per and chill at least ½ hour. When you are ready to use the pie crust, lightly flour both

sides of the patty and roll out on lightly floured board or pastry cloth.

Pumpkin Roll

Andrea Gibson

3 eggs

1 cup white sugar

2/3 cup canned pumpkin 3/4 cup all-purpose flour

1/2 teaspoon ground cinnamon

1 teaspoon baking soda

1/2 cup chopped walnuts confectioners' sugar for dusting

Filling

1 cup confectioners' sugar

3/4 teaspoon vanilla extract

2

tablespoons butter, softened

8

ounces cream cheese

tablespoons butter, softened 8 ounces cream cheese Note: One 29 ounce can of pumpkin will make

Note: One 29 ounce can of pumpkin will make 5 pumpkin rolls.

Directions

" Preheat oven to 375 degrees F (190 degrees C). Grease a 15x10x1 inch baking pan and line with parchment paper. Grease and flour the paper.

" In a large bowl, beat eggs on high for five minutes. Gradually add white sugar and pumpkin. Add flour, cinnamon, and baking soda. Spread batter evenly in pan. Sprinkle walnuts evenly on top.

" Bake at 375 degrees F (190 degrees C) for 15 minutes or until cake springs back when lightly touched. Immediately turn out onto a linen towel dusted with confec- tioners sugar. Peel off paper and roll cake up in the towel, starting with the short end. Cool.

" To Make Filling: Mix confectioners sugar, vanilla, butter or margarine, and cream cheese together till smooth.

" Carefully unroll the cake. Spread filling over cake to within 1 inch of edges. Roll up again. Cover and chill until serving. Dust with additional confectioners' sugar, if desired.

1."

2."

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5."

Carrots in Almond Sauce

Holly Schwendiman

1 pound carrots, julienned

1/2 cup thinly sliced green onions 1/4 cup butter or margarine

1 t cornstarch

1/2 cup water 1/2 t chicken bouillon granules 1/2 t dill weed 1/8 t pepper 1/4 c sliced almonds toasted

1/2 t dill weed 1/8 t pepper 1/4 c sliced almonds toasted In a saucepan, cook

In a saucepan, cook carrots in a small amount of water until crisp-tender; drain. Trans- fer to a serving bowl and keep warm. In the same pan, saute onions in butter until ten- der. Combine cornstarch and water until smooth; stir into onions. Add bouillon, dill and pepper. Bring to a boil over medium heat; cook and stir for 1 minute or until thickened and bubbly. Stir in almonds. Pour over carrots; stir to coat. Yield: 6 servings.

Swiss Vegetable Medley

Mary Jo Huntsman

Yield: 6 servings. Swiss Vegetable Medley Mary Jo Huntsman 1 lb. Frozen California Blend Vegetable (can

1 lb. Frozen California Blend Vegetable (can use fresh - just steam first)

1 Can Cream of Mushroom Soup

1 Jar Chopped Pimento, Drained

1 Sm. Can French Fried Onions

1 C. Shredded Swiss Cheese 1/3 C. Sour Cream Dash of Pepper

Combine veggies, soup, half of the cheese, sour cream, pimento and half of the onions. Pour into a 1 quart casserole dish. Bake covered at 350 degrees for 30 – 40 minutes. Top with the remaining cheese and onions. Bake an additional 5 minutes.

Frozen Pumpkin Dessert Squares

Eva Walburger

1 1/2 cup graham cracker crumbs

1/4 cup sugar

1/4 cup melted margarine

1 can pumpkin (16 oz)

1/2 cup brown sugar

1/2 tsp. salt

1 tsp. cinnamon

1/4 tsp. ginger 1/8 tsp. cloves

1 qt. vanilla ice cream (soft)

Whipped cream--toasted coconut

qt. vanilla ice cream (soft) Whipped cream--toasted coconut Mix crumbs with sugar and margarine-press into 9"

Mix crumbs with sugar and margarine-press into 9" square pan.

Combine pumpkin, brown sugar, salt, and spices. Fold in ice cream. Pour into crumb-lined pan. Cover and freeze until firm. Take out of freezer about 20 minutes before serving. Cut into squares and top with cream and toasted coconut if desired.

The Original Chex Party Mix

Annette Munns

3

cups Corn Chex cereal

3

cups Rice Chex cereal

3

cups Wheat Chex cereal

1

cup mixed nuts

1

cup bite-size pretzels

6

T. butter or margarine

2

T. Worcestershire sauce

1 1/2 t. seasoned salt 3/4 t. garlic powder 1/2 t. onion powder

t. seasoned salt 3/4 t. garlic powder 1/2 t. onion powder 1. In large microwavable bowl,

1. In large microwavable bowl, mix cereals, nuts, and pretzels; set aside. In small mi-

crowavable bowl, microwave butter uncovered on High about 40 seconds or until

melted. Stir in seasonings. Pour over cereal mixture; stir until evenly coated.

2. Microwave uncovered on High 5 to 6 minutes, thoroughly stirring every 2 minutes.

Spread on paper towels to cool. Store in airtight container.

Pumpkin-Pecan Pie

Paula Ricks

1 recipe Cornmeal Butter Crust (see below) - or any other pie crust recipe will work.

Pumpkin filling:

1 1/4 c. solid pack pumpkin 1/3 c. sugar

1

egg

2

T. half-and-half

2

t. vanilla extract

3/4 t. pumpkin pie spice 1/4 t. salt

Pecan filling:

1/2 c. light corn syrup 2/3 c. sugar

2

eggs

2

t. vanilla extract

1/4 t. salt

1 1/2 c. pecan halves

2 t. vanilla extract 1/4 t. salt 1 1/2 c. pecan halves 1. Preheat oven to

1. Preheat oven to 350 F.

2. To prepare the pumpkin filling, combine all ingredients in a bowl. Stir until well combined.

3. To prepare the pecan filling, combine corn syrup, sugar, eggs, vanilla extract and salt in a bowl; whisk well. Stir in pecans.

4. Pour pumpkin filling into piecrust. Gently spoon pecan filling over pumpkin. Bake on a baking sheet 65 to 70 minutes. Transfer to a wire rack and let cool 1 hour. Chill 3 hours before serving. Serves 10

CORNMEAL BUTTER CRUST

1 c. all-purpose flour

1/2 c. yellow cornmeal

2 T. sugar

1/4 t. salt

7 T. chilled butter (unsalted, if possible), cut into small pieces (margarine would probably work)

3 to 4 T. ice water

1. Mix flour, cornmeal, sugar, and salt in the bowl (of a food processor, if possible). Add

butter and pulse until incorporated. Add water, 1 T. at a time while pulsing, until ball forms. Remove and wrap with plastic wrap. Chill at least 30 min.

2. Roll dough out on a lightly floured surface with a lightly floured rolling pin

inch pie pan, and crimp excess dough around the edges of the pan. Chill at least 15 min.

Fit into a 9-

Apple Cake With Frosting

Kathy Cox

CAKE

1 (16 ounce) can apple pie filling

2 cups sugar 1/2 cup vegetable oil

2

2

cups flour

2

teaspoons cinnamon

2

teaspoons baking soda

1

teaspoon salt

2 teaspoons baking soda 1 teaspoon salt FROSTING 1 cup confectioners' sugar 1 (3 ounce) package

FROSTING

1 (3 ounce) package cream cheese, room temperature 1/4 cup butter, room temperature

1 teaspoon vanilla extract

Directions:

CAKE: Preheat oven to 350 degrees F.

" Butter a 9 x 13-inch baking pan.

" In a small bowl, combine flour, cinnamon, baking soda, and salt.

" In a large bowl, combine apple pie filling, sugar, vegetable oil, and eggs; mix well.

" Add flour mixture; mix well.

" Turn batter into prepared pan.

" Bake for 1 hour.

" Cool. FROSTING: Combine cream cheese and butter; cream well.

" Add powdered sugar and vanilla extract; mix well.

" Frost top of cake.

Freezer Salsa

Kathy Cox

Freezer Salsa Kathy Cox 8 frozen garden tomatoes, can be red, yel- low, and green 3

8 frozen garden tomatoes, can be red, yel- low, and green

3 frozen garden jalepenos

1/2 onion

1/2 bunch cilantro

2 tsp Tony Chacheres Cajun seasoning

1 clove garlic

Chop all and stir. My frozen produce comes from 2 different methods: nature freezing my tomatoes and peppers and my popping them whole into a ziploc bag and throwing in the freezer to finish the job, or just harvest- ing tons of said tomatoes and peppers and and tossing them in the freezer anyway. Haven't produced enough cilantro in my garden to see how it does frozen. We like the fresh salsa better than canned.

it does frozen. We like the fresh salsa better than canned. Cookie Dough Dip (No sugar!)

Cookie Dough Dip

(No sugar!) Linda Hill via www.chocolatecoveredkatie.com

1 1/2 cups chickpeas (1 can, drained) (250g) heaping 1/8 tsp salt tiny bit over 1/8 tsp baking soda

1 T plus 1 tsp pure vanilla extract

1/4 cup nut butter (You can get away with using only 3 T. If you use peanut butter, some people say it has a slight “pb cookie dough” taste, so you can sub oil if you don ʼ t want that.)

1 and 1/4 cup pitted dates (I used SunMaid, from a regular grocery store) 1/3 cup chocolate chips (see link below, for sugar-free option)

2 T oats (You can omit)

nondairy milk as needed (depending on the consistency you want. I used a few T.)

In a bowl, cover the dates with 1/2 cup water. Let this sit for at least 8 hours. Then add all ingredients (including the dates ʼ soaking liquid), except chocolate chips, to a food processor and blend until very smooth. This can be served as a dessert dip, as a spread (maybe in between apple slices or crackers?), eaten with a spoon, mixed into oatmeal, stuffed into cupcakes, or even used to top pancakes!