Wednesday, March 27, 2013

Mincemeat Roll

1 1/2 cup flour
2 tsp baking powder
3 tbsp (rounded) shortening (or butter)
1/2 cups crushed pineapple
2 cups mincemeat
2 cups packed light brown sugar
2 cups water

Mix the flour and baking powder in a bowl and cut in shortening. Stir in enough milk for stiff dough. Roll out 1/3 inch thick in oblong shape. Mix pineapple with mincemeat and spread on dough. Roll as for jelly roll and place in a baking pan. Mix the brown sugar and water in a saucepan and bring to a boil. Pour over the roll. Bake in 350-degree oven for 45 minutes. 8 servings.

Honey-Nut Bread

2 cups flour
3 tsp baking powder
1/2 tsp salt
1/2 cup coarsely chopped nuts
1 egg, beaten
1/2 cup honey
1/2 cup milk
2 tbsp melted butter

Sift the dry ingredients together into a bowl and stir in nuts. Combine the egg, honey, milk and butter. Add to the flour mixture and stir until dry ingredients are just moistened. Pour into a greased loaf pan. Bake at 350 degrees for 45-50 minutes.

Lemon Bread

1/2 cup shortening (or substitute 1 cup butter OR 1 cup margarine minus 1/2 teaspoon salt from recipe)
1 1/2 cup sugar
2 eggs, slightly beaten
1 2/3 cup sifted flour
1/2 tbsp salt
1 tbsp baking powder
1 cup milk
1 cup chopped nuts
Grated rind of 1 lemon
Juice of 1 lemon

Cream the shortening with 1 cup sugar in a large bowl, then add eggs. Sift flour with salt and baking powder and ad to the creamed mixture alternately with milk. Mix in nuts and lemon rind and place in greased 5 x 9-inch pan. Bake at 350 degrees for 1 hour. Combine remaining sugar with lemon juice and pour over hot bread. Cool then wrap in foil.

Rhubarb Crisp

4 cups chopped rhubarb
1 tsp cinnamon
1/2 tsp salt
3/4 cup flour
1 1/2 cup sugar
1/3 cup butter

Place the rhubarb in 6 x 10-inch baking dish and sprinkle with cinnamon and salt. Mix the flour, sugar and butter and sprinkle over rhubarb. Bake at 350 degrees for about 40 minutes. Serve warm with whipped cream or cream. 6-8 servings.

Raspberry Trifle

2 cups raspberries
1/2 cup sugar
1 cup flour
1 1/4 tsp baking powder
Pinch of salt
1/2 cup milk
1 egg beaten
2 tbsp melted butter

Place the raspberries in a greased baking dish and sprinkle with sugar. Sift the flour with baking powder and salt into a mixing bowl. Add the milk, egg and butter and mix well. Pour over raspberries. Bake at 350 degrees for 30 minutes.

Sunshine Dream Bars

1 cup sifted all-purpose flour
2/3 cup sugar
1 tbsp grated lemon rind
1/4 cup butter
1 8 oz package cream cheese
2 eggs 2 tbsp lemon juice

Sift the flour with 1/3 cup sugar into a bowl and stir in 2 teaspoons lemon rind. Cut in the butter and 1/4 cup cream cheese until particles are fine. Press into well-greased 9 x 13-inch shallow baking pan. Bake at 350 degrees for 12 to 15 minutes or until golden brown. Cream remaining cream cheese with remaining sugar in a bowl until smooth. Blend in eggs, one at a time. Blend in remaining lemon ring and lemon juice and spread over baked mixture.

Note, this is the original recipe which specifies raw egg. Wonder what could be done instead?

Friday, March 22, 2013

Cream Cheese-Peach Pie

1 3 oz-package cream cheese
1 baked pastry shell
7 peaches, sliced
1 cup sugar
1/4 cup water
2 tbsp cornstarch
1 tsp almond flavoring
Whipped cream

Soften the cream cheese and spread over pastry shell. Place 5 sliced peaches over pastry shell. Combine the sugar, water, cornstarch and remaining peaches in a saucepan and cook, stirring, until thickened. Cool and add almond flavoring. Pour over peaches in the pastry shell and chill. Top with whipped cream and serve.

Milky Way Cake

8 Milky Way candy bars
2 sticks butter
4 1/2 cups sugar
4 eggs, beaten
 2 1/2 cups flour
1/2 tsp soda
1 1/4 cup buttermilk
1 cup chopped pecans
1 small can evaporated milk
1 6 oz package chocolate chips
1 cup marshmallow creme

Combine candy bars and 1 stick butter in a saucepan. Cook over low heat, stirring constantly, until melted. Set aside. Cream 1 cups sugar and 1 sick butter in a bowl, then beat in eggs. Sift the flour with soda and add to the creamed mixture alternately with buttermilk. Stir in candy mixture. Add pecans and mix well. Pour into a greased and floured oblong baking pan. Bake at 325 degrees for 1 hour and 10 minutes. Combine remaining sugar, milk and remaining butter in a saucepan and cook to soft-ball stage, stirring frequently. Remove from heat and add chocolate chips and marshmallow creme. Cool slightly. Beat until thick and spread over cake.

German Apple Cake

1/2 cup shortening
1/2 cup butter
2 cups sugar
4 eggs 3 1/2 cups flour
1 tsp cinnamon
1 tsp nutmeg
1 tsp allspice
1 tsp baking powder
1/4 tsp salt
1 tsp soda
1 cup cold water
2 1/2 cups chopped apples
1 pkg chopped dates
1 1/2 cup chopped walnuts

Cream the shortening, butter and sugar in a mixing bowl. Add the eggs, one at a time, beating well after each addition. Sift the flour with spices, baking powder, salt and soda and add to the creamed mixture alternately with water. Stir in the apples, dates and walnuts and mix thoroughly. Pour into a well-greased 9 inch tube pan. Bake at 350 degrees for 1 hour and 15 minutes.

Fresh Apple Cake

2 cups sugar
1 1/2 cup salad oil
2 eggs
3 cups flour
1 1/2 tsp soda
1 tsp salt
3 cups grated apples
2 cups chopped nuts
1 8-oz package cream cheese
1/2 stick margarine
1 tsp vanilla
1 1-lb box powdered sugar
2-4 tbsp milk

Combine the sugar, oil and eggs in a bowl and mix well. Sift the flour with soda and salt and stir into the sugar mixture. Add the apples and 1 cup nuts and beat well. Pour into 2 greased and floured 9-inch cake pans. Bake at 350 degrees for 30-40 minutes. Col. Soften cream cheese in a bowl. Add the margarine and cream well. Add the vanilla. Add powdered sugar alternatively with milk and stir in remaining nuts. Spread between layers and over top and sides of cake.

Wednesday, March 20, 2013

Easy Peanut Butter Fudge

2 cups sugar,
1/2 cup milk,
1 tsp. vanilla,
3/4 cup peanut butter.

Bring sugar and milk to a boil. Boil two and a half minutes. Remove from heat and stir in PB and vanilla. That’s it.

Thursday, March 7, 2013

Baked Kale Chips

1 bunch kale
1 tablespoon olive oil
1 teaspoon seasoned salt


1. Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.

2. With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.

3. Bake until the edges brown but are not burnt, 10 to 15 minutes.

Sauteed Rice with Kale

1 cup chopped kale
3 tablespoons olive oil
1 tablespoon butter
1 small onion, diced
1 stalk celery, diced
1/2 cup sliced fresh mushrooms
1/2 green bell pepper, diced
2 cloves garlic, minced
2 cups cooked white rice
1 teaspoon dry mustard
2 pinches cayenne pepper
salt and ground black pepper to taste


1. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring the water to a boil. Add the kale, cover, and steam until just tender, 7 to 10 minutes.
Heat olive oil and butter in a large skillet over medium heat; cook and stir onion, celery, mushrooms, green bell pepper, and garlic in the oil and butter mixture until the onion is tender, about 5 minutes.
2. Stir kale and rice into the mixture, breaking the rice into grains with your spoon as you stir; season with dry mustard, cayenne pepper, salt, and black pepper. Cook and stir until the rice is hot, about 5 minutes.

Creamy Kale Salad

4 cups chopped kale (ribs removed)
1/4 cup chopped red onion
3 tablespoons raisins
1/2 cup plain Greek-style yogurt
1/4 cup mayonnaise
2 teaspoons sugar
1 lemon, zested and juiced
3 tablespoons sunflower seeds


Mix kale, red onion, and raisins in a large bowl.
Whisk yogurt, mayonnaise, sugar, lemon zest, and lemon juice together in a bowl; pour over the kale mixture and toss to coat. Refrigerate 2 hours to overnight. Sprinkle sunflower seeds over the salad and toss to serve.