2 1/2 c. flour
1 tsp. soda
1 tsp. allspice
1/2 tsp. salt
1/2 c. butter or margarine
1 c. sugar
1/4 c. molasses
2 eggs
1 c. applesauce
1/2 c. chopped pecans or walnuts
1/2 c. butterscotch chips
confectioners sugar (optional)
Sift together the flour, soda, allspice and salt. Cream the butter and sugar
until light and fluffy. Beat in molasses until well blended. Add eggs and
beat well. Add flour mixture and applesauce alternately to creamed mixture,
beating until just blended after each addition. Stir in nuts and
butterscotch chips. Pour in greased and lightly floured 13 x 9-inch pan.
Bake at 350° for 25 to 30 minutes or until firm to touch; cool on rack.
Sprinkle with confectioners sugar, if desired.
Wednesday, June 29, 2011
Butterscotch Picnic Bars
2/3 c. butter
2 1/4 c. packed brown sugar
3 eggs
2 2/3 c. sifted flour
2 1/2 tsp. baking powder
1 tsp. salt
1 (6 oz.) pkg. (1 c.) butterscotch flavored morsels
1 c. chopped nuts
Melt butter in saucepan. Stir in brown sugar, remove from heat and cool 10
minutes. Add eggs, beat until smooth. Sift together flour, baking powder and
salt. Stir into butter mixture. Add butterscotch morsels and nuts. Mix well.
Spread evenly in greased 15 x 10 x 1-inch pan. Bake in 350° oven about 25
minutes. Cool. Makes 50 bars.
2 1/4 c. packed brown sugar
3 eggs
2 2/3 c. sifted flour
2 1/2 tsp. baking powder
1 tsp. salt
1 (6 oz.) pkg. (1 c.) butterscotch flavored morsels
1 c. chopped nuts
Melt butter in saucepan. Stir in brown sugar, remove from heat and cool 10
minutes. Add eggs, beat until smooth. Sift together flour, baking powder and
salt. Stir into butter mixture. Add butterscotch morsels and nuts. Mix well.
Spread evenly in greased 15 x 10 x 1-inch pan. Bake in 350° oven about 25
minutes. Cool. Makes 50 bars.
CP Pineapple Baked Beans
2 cans pinto beans
1 can pineapple chunks -- (8 ounce) drained
1 onion -- diced
2 cloves garlic -- minced
1/2 cup barbecue sauce
2 tablespoons maple syrup
1 tablespoon soy sauce
salt and pepper to taste
Mix together all ingredients in a crock pot or slow cooker. Cover and cook on low for 6 to 8 hours.
Serves 4
1 can pineapple chunks -- (8 ounce) drained
1 onion -- diced
2 cloves garlic -- minced
1/2 cup barbecue sauce
2 tablespoons maple syrup
1 tablespoon soy sauce
salt and pepper to taste
Mix together all ingredients in a crock pot or slow cooker. Cover and cook on low for 6 to 8 hours.
Serves 4
Garlic Brown Sugar Chicken
1 broiler/ fryer chicken, cut up (3-1/2 - 4 lbs) or about 6 boneless skinless
breasts
1 cup packed brown sugar
2/3 cup vinegar
1/4 cup lemon-lime soda (diet is fine)
2-3 tablespoons minced garlic
2 to 3 tablespoons soy sauce
1 teaspoon pepper
Place chicken in a large ziploc bag. Combine remaining ingredients, pour into
bag and seal. Shake several times to coat the chicken. Refrigerate 2-4 hours.
Transfer chicken and marinade to a large skillet, bring to a boil. Reduce heat
and simmer 45 minutes or until juices run clear.
makes 4 servings
breasts
1 cup packed brown sugar
2/3 cup vinegar
1/4 cup lemon-lime soda (diet is fine)
2-3 tablespoons minced garlic
2 to 3 tablespoons soy sauce
1 teaspoon pepper
Place chicken in a large ziploc bag. Combine remaining ingredients, pour into
bag and seal. Shake several times to coat the chicken. Refrigerate 2-4 hours.
Transfer chicken and marinade to a large skillet, bring to a boil. Reduce heat
and simmer 45 minutes or until juices run clear.
makes 4 servings
Pork Chops With Rice
6 to 8 pork chops
1 package dry onion soup mix
1 cup uncooked rice
3 cups water
In a 13 x 9 x 2-inch baking dish, combine the soup mix, rice and water.
Place
pork chops on top of the mixture. Spoon a little mixture on top of each
chop.
Cover tightly and bake in a 350° F. oven for 40 minutes; remove cover and
cook for another 20 minutes.
1 package dry onion soup mix
1 cup uncooked rice
3 cups water
In a 13 x 9 x 2-inch baking dish, combine the soup mix, rice and water.
Place
pork chops on top of the mixture. Spoon a little mixture on top of each
chop.
Cover tightly and bake in a 350° F. oven for 40 minutes; remove cover and
cook for another 20 minutes.
Chocolate Billionaires
1 14 oz. package Caramels
3 T Water
1 1/2 C chopped Pecans
1 C coarsely crushed crisp rice cereal
1 Tbsp. shortening
2 cups semi sweet or milk chocolate chips
In top of double boiler over low heat, melt caramels with water. Remove from heat and stir in pecans and cereal. Drop by rounded teaspoons onto lightly greased waxed paper. Chill until firm. Melt Chocolate chips and shortening in the double boiler or heavy saucepan and dip candies until coated. Place on wax paper and chill until set. Store in airtight container.
Makes about 4 dozen candies.
3 T Water
1 1/2 C chopped Pecans
1 C coarsely crushed crisp rice cereal
1 Tbsp. shortening
2 cups semi sweet or milk chocolate chips
In top of double boiler over low heat, melt caramels with water. Remove from heat and stir in pecans and cereal. Drop by rounded teaspoons onto lightly greased waxed paper. Chill until firm. Melt Chocolate chips and shortening in the double boiler or heavy saucepan and dip candies until coated. Place on wax paper and chill until set. Store in airtight container.
Makes about 4 dozen candies.
Monday, June 20, 2011
Dutch Oven Peach Cobbler
10 servings
2 (16-ounce) cans sliced peaches in heavy or light syrup, or in fruit
juice, your choice
1 pint fresh blueberries, optional
1/2 cup baking mix (recommended: Bisquick)
1/3 cup sugar
Ground cinnamon
Topping:
2 1/4 cups baking mix (recommended: Bisquick)
1/4 cup sugar
1/4 cup (1/2 stick) butter, melted
1/2 cup milk
Cinnamon sugar (1/4 cup sugar combined with 2 teaspoons ground
cinnamon; store in an empty spice shaker jar; shake well before each
use)
Preheat oven to 350 degrees F.
Spray a Dutch oven with vegetable oil cooking spray
Drain 1 can of the peaches. Combine both cans of peaches, including
the juice from the undrained can, the blueberries, if using, the
baking mix, sugar, and a sprinkling of cinnamon. Place this mixture
into the Dutch oven.
To make the topping: Combine the biscuit mix, sugar, butter, and milk
in a resealable plastic bag. Drop bits of dough, using your fingers,
on top of the peaches. Sprinkle with cinnamon sugar.
Place the Dutch oven into the preheated oven and bake for 45 minutes,
until the top is golden brown and crusty.
2 (16-ounce) cans sliced peaches in heavy or light syrup, or in fruit
juice, your choice
1 pint fresh blueberries, optional
1/2 cup baking mix (recommended: Bisquick)
1/3 cup sugar
Ground cinnamon
Topping:
2 1/4 cups baking mix (recommended: Bisquick)
1/4 cup sugar
1/4 cup (1/2 stick) butter, melted
1/2 cup milk
Cinnamon sugar (1/4 cup sugar combined with 2 teaspoons ground
cinnamon; store in an empty spice shaker jar; shake well before each
use)
Preheat oven to 350 degrees F.
Spray a Dutch oven with vegetable oil cooking spray
Drain 1 can of the peaches. Combine both cans of peaches, including
the juice from the undrained can, the blueberries, if using, the
baking mix, sugar, and a sprinkling of cinnamon. Place this mixture
into the Dutch oven.
To make the topping: Combine the biscuit mix, sugar, butter, and milk
in a resealable plastic bag. Drop bits of dough, using your fingers,
on top of the peaches. Sprinkle with cinnamon sugar.
Place the Dutch oven into the preheated oven and bake for 45 minutes,
until the top is golden brown and crusty.
Subscribe to:
Posts (Atom)