Since so many of my scents smell like food, I thought it would be fun to share some of my family's favorite recipes here.
Hope you enjoy them. =o)
Applesauce Cake:
Cream together at high speed:
1 stick butter with 2 cups sugar
Combine:
1/2 c. boiling water with 1 tsp. baking soda
Let this cool.
Blend into the butter mixture at low speed:
1 1/2 c. thick unsweetened applesauce
Sift together:
2 cups flour
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. allspice
Add flour mixture and soda water alternately to the above.
Add to top of cake:
1/2 c. raisins
Pour batter into a greased and floured pan.
Bake one hour at 350°F degrees.
BLUEBERRY DUMP CAKE:
(They call this a dump cake because you just dump everything in the pan. lol DON'T STIR the ingredients!)
Ingredients:
1 can crushed pineapple, 20 ounces, do not drain
3 cups blueberries, fresh or frozen
3/4 cup sugar
1 package yellow cake mix
1 stick butter, melted
1/4 cup sugar
1 cup pecans, chopped
Preparation:
Butter a 9x13-inch baking dish. Put pineapple, blueberries in pan; sprinkle with 3/4 cup sugar (Don't stir anything, just layer the ingredients). Pour dry cake mix over blueberry mixture then drizzle melted butter over the dry mix. Sprinkle with 1/4 cup sugar and chopped pecans. Do not stir. Bake at 350° about 45 minutes.
BREAD PUDDIN':
7 slices bread
1 cup cream or egg nog
4 eggs, well beaten
1 cup milk
1 cup sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
3 tablespoons butter (top with before baking)
1/4 cup sugar mixed with 1 tsp cinnamon (it's best not to use all the mixture, cover to taste.)
Sauce:
2 tablespoons all-purpose flour
1 large can evaporated milk* **
1/2 stick butter
1 cup sugar 1 teaspoon vanilla extract
*I OR use 1 pint half-and-half.
**for a richer sauce use condensed milk
Pudding:
Break bread in large pieces, place in baking dish. Combine all ingredients and pour over the bread. Sprinkle cinnamon-sugar mixture over top.
Dot with butter and bake at 375° F for one hour or until a knife comes out clean.
This is best served warm.
Sauce:
Combine all ingredients in a saucepan and cook over low heat, stirring until thickened.
CORN PUDDIN':
1 stick margarine melted
1 can cream style corn
1 can corn niblets, drained
1 cup sour cream
1 pkg. Jiffy corn muffin mix
2 eggs
Mix all ingredients together in a bowl. Pour into casserole dish . Bake at 350* for about 40 minutes. Let stand a few minutes before serving.
EASY PEASY PINEAPPLE CAKE:
2 cups sugar
2 cups flour
2 eggs
2 tsp. baking soda
1 20-oz. can crushed pineapple
Mix cake ingredients in large bowl with spoon until well mixed...dump into 9 x 13 ungreased cake pan and bake 30-40 minutes till toothpick comes out clean. Cool.
Mix frosting ingredients and frost.
Voila!
LEMON BARS:
1 pkg. lemon cake mix
1/2 c. softened butter
1 1/2 c. sugar
1 tsp. baking powder
4 eggs
1/2 c. lemon juice
1/4 c. flour
Mix cake mix and butter like pie crust; pat onto a cookie sheet. Bake at 350 degrees for 15 to 20 minutes. While crust is baking, prepare filling. Mix the rest of the ingredients with the mixer and spread over baked crust. Return to oven for 20 to 25 minutes more. Cool, dust with powdered sugar (if desired) and cut into bars.
EASY LEMON POUND CAKE:
1 pkg. Duncan Hines lemon supreme cake mix
1 (4 serving) pkg. lemon instant pudding mix
1/3 c. Crisco oil
1 c. water
4 eggs
Preheat oven to 350 degrees. Generously grease and then flour pan. Blend all ingredients in a large bowl; beat at medium speed for 2 minutes. Bake at 350 degrees. Cake is done when toothpick inserted in center comes out clean. Cool tube cake in pan 25 minutes, then invert onto serving plate.
GLAZE:
Heat 2/3 cup of your favorite flavor of Duncan Hines frosting in small saucepan over medium heat, stirring constantly, until thin. Pour glaze over pound cake.
PECAN PIE:
1 c. sugar
1 c. Karo
3 eggs
1 c. pecans
2 tbsp. butter
1 tbsp. vanilla
Mix together all ingredients. Bake in unbaked pie shell for 45 to 60 minutes at 350 degrees.
PUMPKIN BREAD:
Ingredients:
2 cups of canned pumpkin
3 cups of sugar
1 cup of water
1 cup of vegetable oil
4 eggs
3 1/3 cups of all-purpose flour
2 teaspoons of baking soda
2 teaspoons of cinnamon
1 teaspoon of salt
1 teaspoon of baking powder
1/2 teaspoon of nutmeg
3/4 teaspoon of ground cloves
DIRECTIONS:
Heat oven to 350 degrees. In a large mixing bowl, combine the pumpkin, sugar, water, vegetable oil, and eggs. Beat until well mixed. Mix the rest of the ingredients into a separate bowl. Stir until combined. Slowly add the dry ingredients into pumpkin mixture, beat until smooth. Grease 2 9x5 inch loaf pans and dust with flour. Evenly divide the batter between the two pans. Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean. Cool for 10-15 minutes. Remove bread from pans by inverting them onto a rack and tapping the bottoms. Enjoy plain, buttered, or with cream cheese.
PUMPKIN CRUNCH CAKE:
1 (16 oz.) can pumpkin
1 1/2 c. sugar
4 tsp. pumpkin spice
1/2 tsp. salt
3 eggs
1 (12 oz.) can evaporated milk
1 Duncan Hines yellow cake mix
Chopped pecans
1 c. butter, melted
Mix first 6 ingredients and pour into prepared 9 x 2 x 13 inch dish. Empty 1 Duncan Hines yellow cake mix evenly on top of pumpkin mixture. Sprinkle with chopped pecans. Drizzle 1 cup butter on top (2 sticks). Bake at 350 degrees for 50-55 minutes until golden.
SNICKERDOODLES:
INGREDIENTS:
1 cup soft margarine
1 1/2 cup granulated sugar
2 eggs
2 3/4 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoons salt
DIRECTIONS:
Combine margarine, sugar and eggs. Sift together and stir in flour, cream of tartar, baking soda and salt. Then chill dough for about 20 minutes. Preheat oven to 400 degrees. Roll dough into balls the size of small walnuts. Roll into mixture of 2 tablespoons of sugar and 2 tablespoons of cinnamon. Place about 2 inches apart on ungreased baking sheet. Place in preheated oven for about 8-10 minutes or until golden brown.
VANILLA COOKIES:
3 c. flour
1/2 tsp. baking powder
2/3 c. sugar
1 tsp. vanilla (use more if you desire) 1/2 tsp. salt
2/3 c. shortening
2 eggs
3 tbsp. milk
Mix ingredients and roll out on a floured board. Use favorite cookie cutter. Bake 7 to 8 minutes in 375 degree oven.
ZUCCHINI BREAD:
INGREDIENTS:
2 cups unsifted flour
1 teaspoon salt
1/2 teaspoon baking powder 2 teaspoons baking soda
3 teaspoons cinnamon
1 cup oil
3 eggs
2 cups white sugar
3 teaspoons vanilla
2 cups grated zucchini
1 cup nuts (optional)
DIRECTIONS:
Measure flour, salt, baking powder, baking soda and cinnamon in one bowl and mix together. In a separate bowl, mix together oil, eggs, sugar and vanilla. Add dry ingredients and mix well. Fold in zucchini and nuts. Pour into 2 well greased and floured loaf pans. Bake at 350 degrees for 1 hour. * Bread is more moist if zucchini is frozen and thawed first.
