| 1 head 3 T 1 T 1 T 1 T 1 t 1 large clove 1/2 t 1 pinch |
cauliflower (4 lbs.) low-fat margarine (room temp.) fresh lemon juice chopped fresh dill (or 1 t dried) chopped fresh parsley grated lemon zest garlic, minced ground cumin cayenne pepper |
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| Preheat oven to 350°F. Trim and discard all leaves off the cauliflower. Cut stem flush with the bottom of the head to allow it to sit steadily. In a small bowl, cream together remaining ingredients. Spread mixture evenly over the top and sides of the cauliflower. Place in a large casserole and cover tightly with aluminum foil.Roast about 1 1/4 hrs, or until fork-tender. Spoon any pan juices over the top and serve at once. Makes 12 servings. | ||
Chocolate Zucchini Bread
| 3 c 1/4 c 1 T 1 t 1/2 t 1 t 2 c 3 1 c 2 t 2 c 1 c |
all-purpose flour unsweetened cocoa powder ground cinnamon baking soda baking powder salt sugar eggs vegetable oil vanilla extract shredded zucchini chopped walnuts |
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| Preheat oven to 350 F. Lightly grease two 9×5 inch loaf pans. Mix well flour, cocoa, cinnamon, baking soda, baking powder and salt in a large bowl. Beat sugar and eggs in a separate bowl until blended, then add oil and vanilla, beat until combined, then stir in zucchini. Add flour mixture, and stir until just moistened. Stir in nuts. Spoon evenly into loaf pans.Bake for 55-60 minutes or until toothpick comes out clean. Cool in pans for 10 minutes before removing. Makes 20 servings.Adapted from Allrecipes.com | ||
Date-sugar Gingerbread
| 1 1/2 c 1 c 4 T 2 t 1 t 1/2 t 2 c 1 t 1 t 1 large |
water date sugar softened margarine ground ginger ground cinnamon ground cloves unbleached flour baking powder baking soda egg, beaten |
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| Preheat the oven to 350F. Lightly coat a 9-inch square baking pan with cooking spray. In a heavy saucepan, simmer the water and date sugar for 5 minutes. Cool. In a bowl, combine margarine, spices, and cooled date sugar mixture. Add the flour, baking powder, baking soda, and egg. Mix until just blended.Pour batter into prepared pan. Bake for 25-35 minutes or until gingerbread pulls away and springs back when touched. Cool in pan for 5 minutes. Transfer cake to wire rack to continue cooling.Adapted from http://www.diabetic-lifestyle.com/diabeticrecipes.htm | ||
Gingerbread
| 1/2 c 1/2 c 1 1/2 c 1 1/2 c 3/4 t 3/4 t 1/2 t 1/2 t 1/2 c |
sugar shortening egg light molasses sifted all-purpose flour salt soda ground ginger ground cinnamon boiling water |
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| Cream sugar and shortening until light. Thoroughly beat in egg and molasses. Sift dry ingredients together. Add water and sifted dry ingredients to creamed mixture in an alternating manner, beating after each addition.Bake in greased, lightly floured, 8x8x2 inch pan at 350 degrees for 35-40 minutes. Serve warm. | ||
Stan’s Rich Cornbread
| 2 c 2 c 1/4 c 2 T 1 t 2 c 2/3 c 3 |
yellow corn meal flour sugar baking powder salt milk vegatable oil eggs |
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| Preheat oven to 400. Combine cornmeal, flour, sugar, baking powder, and salt in medium bowl. Combine milk, oil, and eggs in small bowl. Mix each well. Empty small bowl into medium bowl and stir just until blended.Grease a 9×13 inch glass with 1/4 cup oil, leaving the extra oil in the bottom of the pan. Pour batter into the center of the pan. Bake for 20-25 minutes or until toothpick inserted in center comes out clean. Makes 24 servings.
Adapted from Albers yellow corn meal package. |
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Easiest Orange Marmalade
| 12-15 6 c 6 c |
medium or small oranges water sugar |
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| Cut oranges in quarters. Remove seeds. Blend with water in a blender. Combine with sugar in a pan. Simmer for 1 to 4 hrs until starts to thicken and darken. Larger chunks of peel (if any) can be removed by skimming the heated mixture with a cheese grater.Makes about 2 quarts.
Stan’s recipe. |
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Coconut Butterscotch Cookies
| Coconut Butterscotch Cookies | ||
| 1 package 1/3 c 2 1/2 c 1/2c 1/2 c |
white cake mix oil eggs coconut butterscotch chips vanilla chips |
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| Combine cake mix, oil, and eggs, then gently mix. Add coconut and chips. Bake at 350° for 12 minutes or until golden. Makes 2 1/2 dozen cookies**There are many variations to this recipe, try different cake mixes, nuts, and chips | ||
Ice Cream Bowls
| 1 | small tortilla cinnamon sugar butter |
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| Preheat oven to 350 °. Lightly butter all of one side of the tortilla. Sprinkle cinnamonon on it. Push down into an oven-proof, cereal-size bowl. Bake for 10 min.and immediately turn torilla out of bowl. Let it cool upside down. | ||
Amy’s Hot Fudge
| LITTLE BATCH | ||
| 2 T 6 T 4 T 2 T dash |
cocoa sugar whole milk butter vanilla extract |
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| BIG BATCH | ||
| 1/4 cup 3/4 cup 1/2 cup 1/4 cup 1 tsp. |
cocoa sugar whole milk butter vanilla extract |
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| Blend cocoa and sugar, add milk and butter. Boil until thickened. Remove from heat. Add vanilla. | ||
Amy’s Party Nuts
| 1 1 T 6 c 2 T 1/2 t 1 t 1 1/2 c 2 T 2 t 1 t 1/2 t |
egg white vanilla extract pecan halves melted butter Tabasco sauce (= 15 shakes) salt sugar molasses cinnamon ginger nutmeg |
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| Whisk egg white and vanilla together until frothy. Toss pecans in egg white mixture until coated. In a separate bowl, mix remaining ingredients until well-blended. Add to pecans all at once and stir until uniform.Spread on greased pan and bake at 250 degrees for 45 minutes, returning to bowl, mixing, and respreading onto pan halfway through baking.
Be careful not to eat all in one sitting. |
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Flan
| 1 can 1 can 1 T 3 1/2 – 1 |
evaporated milk condensed milk vanilla eggs sugar |
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| Melt sugar on low heat. Pour into mold or molds and spoon or spread on sides. In blendar, mix other ingredients. Pour into moldPut mold in water bath. Cook at 350 degrees for 1 – 2 hours, or until fork comes out clean | ||
Stan’s and Amy’s Pecan Pie
| 3-4 3/4 c 2 T 3/4 c 1/4 t 3-4 T 1 t 1/2 c 1 c 1 c |
eggs light corn syrup molasses dark brown sugar salt melted butter vanilla extract pecans, finely crushed pecans, quartered pecan halves |
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| Use 2.25 to 2.5 cups nuts. Toast them first for 5-8 minutes in a 350 degree oven. Cool before combining with eggs. Can also put 1/4-1/2 cups broken chocolate or chocolate chips on the bottom of the crust. Spread quartered pecans over bottom of refrigerated pie crust. Mix eggs, corn syrup, molasses, brown sugar, butter, salt and finely crushed pecans, then pour the mixture into the crust. Top with pecan halves. Bake at 350° F 40-45 minutes. Let cool one hour before serving. | ||
No Crust Coconut Pie
| 4 3/4 c 1 3/4 c 1 T 2 c 2 c 3/4 stick |
eggs, beaten all-purpose flour sugar vanilla whole milk shredded coconut margarine, melted |
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| Combine all ingredients in large bowl and stir until well-blended. Pour into 2 greased 9″ pie plates. Bake at 350 F 30-40 minutes or until golden brown.
Adapted from Chef’s Review Snowflake Coconut package. |
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Sour Cream Pie
| Crust 1 package (1/3 of a box) graham crackers,crushed 1/4 cup powdered sugar 6 tablespoons melted butter or margarine |
Fillings Berry Filling – Mix 1/4 cup brown sugar with one 16 oz. bag slightly defrosted frozen unsweetened berries Sour Cream Filling – Mix one beaten egg with one 16 oz. container of sour cream (approx. 2 cups), 3 tablespoons flour, and 1/4 cup brown sugar |
| Preheat your oven to 400 degrees Farenheight.Mix all the crust ingredients in a pie plate, mush into a crust shape, and set aside.Mix Berry Filling ingredients and set aside.Mix Sour Cream Filling ingredients and put half of the mixture into the crust.Pour and spread all of Berry Filling into the pie.Cover with the remaining half of Sour Cream Filling.Bake for 25-30 minutes. Cool for a couple hours before devouring.HINT – The pie should be barely beginning to show brown spots when you take it out of the oven. You may think it doesn’t look done, but it will continue to set as it cools. |
Dream Cheesecake
| CRUST 6 T 1/2 c 1/2 c 1/4 c 1/8 tFILLING 24 oz 1 c 3 2 t 1/4 t 12 oz |
butter finely chopped walnuts flour powdered sugar salt cream cheese at room temp. sugar large eggs pure vanilla extract salt sour cream |
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| Preheat oven to 325 F. Cream the butter, then blend in the walnuts, flour, sugar, and salt. Press the dough into bottom of greased 11x7x1.5 inch glass pan. Bake until edges are golden brown (20-25 min).Prepare water bath in 9×13 glass baking pan with dish cloth in a double layer on bottom of pan. Preheat oven and water bath to 350 F. Blend the cream cheese and sugar well by hand. Be sure to get out all of the lumps. Add the eggs, blending well. Blend in the vanilla, salt and sour cream. Pour over the baked crust. Bake in the water bath until edges start to brown (about 45 min), then (without opening the oven) turn off the oven and leave the cheesecake in for 30-60 min more. Refrigerate overnight. Top with Amy’s Cranberry Sauce. Serves 14.
Adapted from Cookwise, by Shirley Corriher (filling) and Joy of Cooking by Irma Rombauer (crust). |
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Flourless Chocolate Cake
| 1½ c 1½ c 2½ c 1½ c 8 2 t |
butter, cubed semisweet chocolate chips white sugar unsweetened cocoa powder eggs vanilla |
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| Preheat the oven to 350 degrees F (175 degrees C). Butter the bottom and one inch up the sides of a 9×13 inch pan.Melt the butter in a large saucepan over low heat. Stir in chocolate, and continue to stir until almost melted. Remove from heat, and stir until melted and smooth. In a large bowl, stir together the sugar and the cocoa powder. Whisk in the eggs and vanilla until well blended, then whisk in the chocolate and butter. Pour the batter into the prepared pan.Bake for about 45 minutes in the preheated oven. The cake is ready when the edges have nicely puffed and the surface is firm except for a small spot in the center that will jiggle when the pan is gently shaken. Cool cake in the pan over a wire rack. | ||
Greek Lemon Cake
| 10 Tbs. 1 1/2 c. 3 3/4 c. 2 1/4 c. 2 tsp. 1/4 tsp. 2 Tbs.3/4 c. 1 1/2 c. |
unsalted butter sugar eggs warm milk sifted flour baking powder salt grated lemon rindfresh lemon juice sugar |
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| Preheat oven to 350. Cream butter thoroughly. Add sugar gradually. Beat eggs with lemon rind until light and creamy. Fold into butter and sugar. Stir in milk, then slowly the combined flour, baking powder and salt. Pour batter into well-greased and floured 9×13 pan and bake 25-30 minutes. Just before the cake is ready to come out, squeeze lemons for juice. Add to sugar to moisten but not melt. Spoon mixture evenly over hot cake and return to oven to bake 5 minutes or more until the juice penetrates and the cake top is dry. Cut while warm and cool in pan. | ||
The Chocolate Cake
| 1 box 4 oz 5 16 oz 2 sticks 1 t 2 c |
devils food cake mix instant chocolate pudding mix eggs sour cream butter, melted almond extract chocolate chips |
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| Mix together and pour in greased 12 cup bunt pan.Bake at 350 50-55 min. | ||
Brownies With A Crust
| 1 c 1/4 c 1/2 c 1 can 1/4 c 1/4 c 1/2 t 1 1 t 1 |
flour sugar butter sweetened condensed milk cocoa flour baking powder egg vanilla 7 or 8 oz. chocolate bar |
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| Mix 1 c of the flour with the sugar and margarine. Press into 8″ x 8″ pan and bake @ 350 F for 15 minutes. Meanwhile, mix the condensed milk, cocoa, 1/4 c flour, baking powder, egg, and vanilla.Let crust cool in pan for 3-5 minutes while you break or cut the chocolate bar into chunks. Evenly arrange chocolate chunks on crust. Pour milk mixture over them. Return the pan to the oven for 20 min. or until center has set. | ||