Spring Blossoms

Wednesday, September 30, 2009

There is a food site that I  have always liked.  Tona Haggermaker.  I have posted some of her recipes below. Hope you will enjoy them and visit her site.

Crock Pot Chili Dip

Posted by: "TonaH" haggermaker4@yahoo.com haggermaker4

1 lb. ground beef
1 16 oz. jar mild picante sauce
2 cans refried beans
8 oz. sour cream
1/2 t. chili powder
1/2 C. chopped onion
8 oz. cheddar cheese shredded
Jalapenos or mild chilies to taste

Brown ground beef and onion in a pan. Drain and add to crockpot. Add beans, picante sauce, jalapenos (if using) and chili powder. Turn on low and cook for 2 - 3 hours. Add cheese and sour cream last 1/2 hour. Serve with tortilla chips.

 Apple Chip Cake
Posted by: "TonaH" haggermaker4@yahoo.com haggermaker4

Blend in mixer:

1-1/2 cups salad oil

2 cups sugar

2 eggs.
Add in this order, and mix by hand as this will become very thick and heavy:

5 cups apples, cored, pared and in chunks.

1 cup chopped walnuts (opt)

1/2 tsp salt

1 tsp baking soda

1 tsp cinnamon

1 tsp vanilla

3 cups flour (Mixing as you add)

Bake in 350 degree oven in 13 x 9 pan. Do not grease. for 1 hour or until done.

Posted by: "TonaH" haggermaker4@yahoo.com haggermaker4

Farm Journal's Complete Home Baking Book

This heirloom cookie was originally made with homemade sour cream stored in a crock in the basement.

The dough for drop cookies is soft enough to drop from a spoon. Use an ordinary teaspoon rather than a measuring spoon. Use slightly rounded spoonfuls rather than level ones. Push the dough off the spoon with a rubber spatula or another spoon. Make the drops all the same size so they will bake evenly. Bake them just until done. Remove immediately from baking sheet. If cookies are left for only a few minutes on a hot sheet, they will continue to bake and will be overdone and dry.

2-3/4 cup sifted flour

1-1/2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1/4 tsp. ground nutmeg

1 cup butter or regular margarine

1-1/2 cups sugar

2 eggs

1/2 cup dairy sour cream

1/2 tsp. lemon extract


Sift together flour, baking powder, baking soda, salt and nutmeg; set aside.

Cream together butter and 1 1/2 cups sugar in bowl until light and fluffy, using electric mixer at medium speed. Add eggs, one at a time, beating well after each addition. Blend in sour cream and lemon extract.

Gradually stir dry ingredients into creamed mixture, blending well. Drop mixture by rounded teaspoonfuls, about 3 inches apart, on greased baking sheets. Sprinkle each with sugar.

Bake in 375 degree oven 8 minutes, or until golden brown around the edges. Remove from baking sheets; cool on racks. Makes 5 1/2 dozen.

 Crab Salad (TNT)
*Posted by: "TonaH" haggermaker4@yahoo.com haggermaker4

2 - 8 oz pkg of imitation crab

1/4 cup chopped onion

1/4 cup chopped celery

Mix together and set aside

In small bowl mix:

1/2 cup Mayonnaise (not salad dressing)

2 Tbsp Catsup

1/4 tsp celery salt

1/4 tsp Dill Weed

1 tsp Horseradish

1/2 tsp Everglades Seasoning
mix and pour over crab. Mix well and serve with crackers or with bread of your choice.

 Crockpot Rice Pudding
Posted by: "TonaH" haggermaker4@yahoo.com haggermaker4

1-1/2 cup cooked rice

16 oz half and half or light cream

3/4 cup raisins

3 eggs

1/2 tsp nutmeg

2/3 cup sugar

2 tsp vanilla

Grease stoneware of crock-pot with butter. Beat half and half, eggs, sugar & vanilla with electric mixer. Stir in rice and raisins. Pour in crock-pot. Sprinkle nutmeg on top. Cover, cook on high for 30 minutes. Stir well. Cook on low, 2-3 hours. Makes about 8 cups.

 Amish Sugar Cookies
*Posted by: "TonaH" haggermaker4@yahoo.com haggermaker4

(Orlena from Illinois)

This is a light fluffy sugar cookie. This one I have had for years, everyone wants the recipe. It is good with or without icings. It makes a large batch. Kids love them. I think I have sent this recipe in before. If you try them, it will be a keeper.

1 c. granulated sugar

1 c. powdered sugar

1 c. margarine

1 c. cooking oil

2 eggs

4 1/2 c. flour

1 tsp. baking soda

1 tsp. cream of tarter

1 tsp. vanilla

Combine first 4 ingredients, beating well, add eggs, beat again. Add remaining ingredients and mix well. Drop small balls of dough on cookie sheet and flatten with bottom of glass which has been dipped in sugar. Or you can use a fork. Bake at 375 for 10-12 minutes.

These are very good cookies. and yes the ingredients are correct on the oil and margarine.

 Jezebel Sauce
Posted by: "TonaH" haggermaker4@yahoo.com haggermaker4

1 cup (small jar) pineapple preserves

1 cup (small jar) apple jelly

1/4 cup dry mustard

1/3 cup horseradish (prepared)

1 tsp. black pepper

Mix until blended. Can be refrigerated for up to 2 weeks. Serve this over a block of cream cheese with crackers.

 Creamy Sweet Corn
Posted by: "TonaH" haggermaker4@yahoo.com haggermaker4

2 C. fresh or frozen corn

1/4 C. half and half

2 T. butter

1 T. sugar

1/2 tsp. salt

In a saucepan combine all ingredients. Bring to a boil over medium heat. Simmer, uncovered for 6-8 minutes till heated through. Serves 4.

 Black Eyed Pea Cornbread
Posted by: "TonaH" haggermaker4@yahoo.com haggermaker4
1 lb. ground beef

1 cup canned black-eyed peas, drained

1 cup onion, chopped

3/4 cup cream-style corn

1 cup cornmeal

1/2 cup flour

1 cup buttermilk

1/4 cup cooking oil

2 eggs, slightly beaten

1 tsp. Salt

1/2 tsp. Baking soda

2 jalapeno peppers, chopped

1 cup Cheddar cheese, grated

Brown meat and drain well. Break into small pieces. Add other ingredients in order given. Mix well. Place in 9x13 inch pan that has been well greased. Cook at 350 for 45 minutes, or until done.

 Red Hots Jello Apple
Posted by: "TonaH" haggermaker4@yahoo.com haggermaker4

1/3 c. red hots cinnamon

1 c. boiling water

1 large pkg. cherry jello

2 c. applesauce

Melt the red hots in boiling water, then add Jello. Stir until dissolved.. Cool a little, then add applesauce and pour into 9 x 9 inch dish. Refrigerate and let the jello salad get firm. Just before serving turn molded salad on plate.

I Filled the bowl (after the Jell-O salad was turned over on a plate) a simple apple salad.

 Old Fashioned Oatmeal Cookies
Posted by: "TonaH" haggermaker4@yahoo.com haggermaker4

3/4 cup shortening

1 cup packed brown sugar

1/2 cup granulated sugar

1 egg

1/4 cup cold water

1 tsp. vanilla extract

1 cup flour

1 tsp. salt

1/2 tsp, baking soda

1 tsp. cinnamon

1/4 tsp. nutmeg

3 cups of quick-cooking oatmeal

1 cup raisins

Cream all but oats and raisins in large mixer bowl, with electric mixer on low speed. Stir in oats and raisins. Drop by teaspoon onto greased cookie sheets. Bake at 350 for 12 to 15 minutes, until golden brown and feel firm to the touch.

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Tuesday, September 29, 2009


Posted by: "TonaH" haggermaker4@yahoo.com haggermaker4

 box cake mix

2 eggs

1/2 cup vegetable oil

Nuts, chocolate chips, white chips, dried fruit* (optional and you decide what you want to add!)

Mix oil, eggs and cake mix together in a large bowl. Stir in your "add-ins" if desired. Drop tablespoon size mounds onto a greased cookie sheet. You do not have to grease the sheets of they are non- stick. Bake at 350 degrees for ten minutes.

*If you add dried fruit, make sure it's not the REALLY dried fruit but the type that is chewy and still has some moisture in it. Here are some of the variations I have made with great results:

Yellow cake w/chocolate chips or chunks

Chocolate cake w/butterscotch and white choc. chips

Yellow cake w/macadamia nuts and white choc. chips

Choc. cake w/macadamia nuts and white choc. chips

Orange cake w/white frosting (tastes like a creamsicle)

Banana or spice cake w/walnuts and white frosting

German choc. cake w/coconut pecan frosting

Chocolate cake w/toffee bits

Chocolate cake w/chopped cherries

Cinnamon Swirl cake w/white icing (tasted like a cinnamon bun)

I have also made these as a bar cookie when I am really in a hurry. They turned out fine except that next time I would slice them before they cooled completely so they don't crumble quite as much.

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Sunday, September 27, 2009

Pecan Pie Cake by Tona Haggermaker

Pecan Pie Cake

1 yellow cake mix
1 egg
1/2 cup melted butter (I use oleo)
1 1/2 cup light corn syrup
3 eggs
1/2 cup dark brown sugar, packed
1 tsp. vanilla
1 to 2 cups chopped pecans

Mix cake mix,1 egg, and melted butter. Reserve 2/3 cup of this batter. Spread
the rest into a greased and floured 9x13 pan and bake at 325 degrees for 15
minutes, or until lightly browned. Mix reserved 2/3 cup batter, 3 eggs, corn
syrup, brown sugar, vanilla and pecans. Pour this filling on top of crust and
cook about 50 to 60 minutes at 325 degrees.
Tona Haggermaker

Saturday, September 26, 2009

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Pumpkin Spice Kiss Chocolate Brownies

This is a twist on my favorite brownie recipe. I ...

See Pumpkin Spice Kiss Chocolate Brownies on Key Ingredient.

Thursday, September 24, 2009


1 head green cabbage, shredded
1 lg onion, chopped
1 sm green pepper, chopped
3 carrotts, shredded
1/2 c. oil
1/2 c. vinegar
3/4 c. sugar
1/2 tsp. salt
1 tsp. celery seed
1/4 tsp. black pepper

Combine cabbage, onion, green pepper and carrots. Combine oil, vinegar
salt, sugar, celery seed and pepper in a shaker or jar and shake until sugar
dissolves. Add the dressing to the vegetables. Toss and cover tightly.
Referigerate, mixing or shaking occasionally . Let stand for 3 to 24 hrs./i>



2 medium tomatoes, seeded and chopped

1 medium-size red bell pepper, chopped

1 bunch green onions, chopped

1 garlic cloves, minced

1 (15-ounce) can black-eyed peas, rinsed and drained

1 (15-ounce) black beans, rinsed and drained

1 (8-ounce) jar fat free italian dressing

1/2 cup chopped fresh cilantro

1/2 tsp. ground coriander

3 tablespoons lime juice

1/2 teaspoon salt

Mix all ingredients together, except fresh cilantro. Place in a bowl and

chill for 2 hours. Add Cilantro and serve with chips.

Thursday, September 17, 2009



1 c. water

1 stick margarine

1 c. flour

4 eggs

Pinch of salt

Filling for Cream Puffs:

1 c. sugar

3 egg yolks

4 Tbsp. flour

2 c. milk

1 Tbsp. butter

1/8 tsp. salt

1/2 tsp. vanilla

Boil water and margarine (or butter) for 1 min., then add flour

Take of heat and stir thoroughly. Add eggs, one at a time, stirring

well after each. Spoon onto ungrease cookie sheet with teaspoon.

Bake at 400° for 15 mins, until puffed and golden brown. Slit on side

and pipe in the filling.

Tuesday, September 15, 2009

Blueberry Pie

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4 cups blueberries, rinse and drain

3/4 cup sugar

Juice of 1 lemon

1-2/3 cup flour

2 tsp sugar

Dash salt

1 cup vegetable shortening

4 Tbsp ice water
Sprinkle blueberries with sugar; squeeze lemon juice over top. Set aside.

Sift flour, sugar and salt into mixing bowl. Cut shortening into flour. Gradually, add ice water, mixing with pastry blender. Chill dough. Divide dough into 2 parts. Roll half on floured board until thin enough to cover sides and bottom of 9" pie plate. Prick bottom with fork and bake bottom crust 10 minutes @ 400 degrees. This prevents berry juice from soaking through crust. Cool bottom crust about 10 minutes while rolling out remaining dough and cutting into strips.

Fill bottom shell with sweetened blueberries and place strips of dough across top for lattice effect. Use 1 or 2 long strips around edge of plate to seal crusts and bake no longer than 20 minutes @ 400 degrees. If desired, top crust may be rolled in 1 piece and used to make 2 crust pie. Yield: 6 to 8 servings

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1 pound Ground beef
1 small Package cream cheese
1 Can mushroom soup
1 cup Canned corn with pimento
1 package Refrigerated bisquits

Brown ground beef in skillet; drain. Mix all but biscuits. Pour in 2 quart casserole. Top with bisquits. Bake at 350 for about 20 minutes.

Sunday, September 13, 2009



2 Medium Granny Smith Apples
1 (8 count) package crescent roll dough
1/8 tsp cinnamon
1/2 cup butter
1 cup sugar ( I use 1/2 cup)
1 cup orange juice
1 tsp. vanilla
1/2 cup chopped pecans

Preheat oven to 350. Grease 8" square baking dish. Peel and core
apples. Cut each into fourths. Unroll and separate crescent roll dough.
Wrap each apple section in a crescent roll. Place in pan. Sprinkle with
cinnamon. Combine butter, sugar and orange juice in saucepan. Bring
to a boil. Remove from heat. Stir in vanilla. Pour over dumplings.
Sprinkle pecans on top . Bake 30 mins. To serve, spoon syrup over

Friday, September 11, 2009


1/2 cup butter (I use butter Crisco)
1 cup sugar
2 eggs
1 teaspoon vanilla or maple extract
1/3 cup milk
1 cup coarsely grated apple (packed)
2 cups flour
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon soda
1/2 teaspoon Salt
1/2 cup chopped pecans or walnuts

Combine butter, sugar and 1 egg in bowl. Beat until smooth. Add second egg and beat well. Stir in milk and vanilla. Add grated apples and then sift into batter the dry ingredients. Stir to mix and then scrape into a greased 9 X 5 X 3 inch loaf pan. Bake in a 350 ┬║ oven for an hour to 70 minutes. Let stand for 10 minutes before removing from loaf pan. Place on rack to cool. Slice and enjoy. I sometimes make a vanilla glaze and pour it over the top and sprinkle with a few chopped nuts.


1-1/2 pounds Ground beef
1 each Onion;large, finely chopped
2 tablespoons Olive oil or butter
2 each Garlic;cloves, minced
1 can Mushrooms;sliced;drained, 4oz
2 teaspoons Salt
1/2 teaspoon Nutmeg
1/2 teaspoon Oregano, leaf
1/2 package Spinach;chopped, frozen*
3 tablespoons Flour
6 each Eggs, beaten
1/4 cup Milk, scalded
1/2 cup Cheddar cheese;sharp, grated

*thawed;drained In skillet, lightly brown ground beef and onion in olive oil; drain well. Place in well-greased crock-pot. Stir in remaining ingredients except eggs, milk and cheese until well blended. Beat eggs and milk together. Pour over other ingredients; stir well. Dust with additional nutmeg. Cover and cook on LOW setting for 7 to 10 hours or until firm. Just before serving, sprinkle with grated cheese. 6 to 8 servings (About 2-1/2 quarts)

Wednesday, September 9, 2009

Cracked Pepper Crackers

1 Tablespoon Crushed peppercorns
1 Tablespoon Salt
1/4 Cup Vegetable oil
2 Tablespoon Horseradish
2 Teaspoon Tabasco sauce
2 Cup Tomato juice
7 Cup Bread flour

Mix the peppercorns and salt in large bowl, then add the rest of the ingredients except for the flour. Mix until they are thoroughly distributed. Work in the flour 1 cup at a time (If you are mixing by hand, you may not be able to work in all the flour.). Wrap the dough in plastic and chill for at least 60 minutes. Preheat oven to 350'F, roll the dough as thin as it will go, place on parchment-lined baking sheets, and cut into squares. Bake approximately 8-10 minutes. The tomato color will yellow a bit and the crackers will be quite crisp when they are done.

Monday, September 7, 2009

Almond Coconut Bars / Taste Of Home
1 1/2 cups graham cracker crumbs
1/2 cup butter, melted
1 can (14 ounces) sweetened condensed
1 pkg (7 ounces) flaked coconut
2 cups (12 ounces) semisweet chocolate
1/2 cup peanut butter
24 blanched almonds

In a small bowl, combine the graham cracker crumbs and butter. Press into an ungreased 13 x 9 inch baking dish. Combine the milk and the coconut. Carefully spread over the crust. Bake at 350 F for 18 to 20 minutes or until lightly browned. In a microwave-safe bowl, combine the chocolate chips and the peanut butter. Microwave on high for 1 minute, then stir. Microwave for 30-60 seconds longer or until the chips are melted. Stir until smooth. Spread over the warm bars. Garnish with the almonds. Refrigerate for 1 hour before cutting the bars. Makes 2 dozen

Recipe Source: Taste Of Home - Dolores Skrout

Oreo brownies / Nashville Budget Meals Examiner Elizabeth Jones
1 cup butter
2 1/4 cup white sugar
1 1/4 cups Hershey cocoa
1/2 teaspoon salt
1 teaspoon baking powder
1 tablespoon good vanilla extract
4 large eggs
1 1/2 Cups all purpose flour
15 double stuff Oreo cookies (crushed)
2 cups milk chocolate chips

Preheat oven to 350 degrees Lightly grease pan

In sauce pan melt butter, add sugar, stir almost constantly, add cocoa and allow to combine about 1 minute (do not boil). Add salt, baking powder, and vanilla. Combine thoroughly. Transfer to mixing bowl and add eggs one at a time mixing well. Add flour, do not over mix. Fold in crushed Oreo cookies. Turn out into a 9x13 inch pan, greased or sprayed with Pam. Bake 25 to 28 minutes. Do not over bake. Brownies will be done when cake tester inserted into the center comes out dry. Immediately after taking out of oven spread milk chocolate chips over top and allow to melt. When chocolate chips are melted spread with a knife over brownies to create a frosting.
Apple Cranberry Streusel Custard Pie
1 (9 inch) unbaked pie crust
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
1 teaspoon ground cinnamon
2 large eggs, beaten
1/2 cup hot water
1 1/2 cups fresh or dry-pack frozen cranberries
2 medium all-purpose apples, peeled and sliced
1/2 cup firmly packed brown sugar
1/2 cup Pillsbury BEST® All Purpose Flour
1/4 cup butter or margarine, softened
1/2 cup chopped nuts

Place rack in lower third of oven; preheat oven to 425 degrees F. In large bowl, combine sweetened condensed milk and cinnamon. Add eggs, water and fruits; mix well. Pour into pie crust.
In medium bowl, combine sugar and flour; cut in butter until crumbly. Add nuts. Sprinkle over pie. Bake 10 minutes.
Reduce oven temperature to 375 degrees F; continue baking 30 to 40 minutes or until golden brown. Cool. Store leftovers covered in refrigerator.


Frosted Peanut Butter Bars / Taste Of Home
1/3 cup shortening
1/2 cup peanut butter
1 1/2 cups packed brown sugar
2 eggs
1 tsp vanilla
1 1/2 cups flour
1 1/2 tsp baking powder
1/2 tsp salt
1/4 cup milk

2/3 cup creamy peanut butter
1/2 cup shortening
4 cups confectioners sugar
1/3 to 1/2 cup milk

1/4 cup semisweet chocolate chips
1 tsp shortening

In a large mixing bowl, cream the shortening, peanut butter, and brown sugar until light and fluffy. Beat in the eggs and vanilla. Combine the flour, baking powder, and salt. Gradually add to the creamed mixture alternately with the milk. Transfer to a greased 15 x 10 inch baking pan. Bake at 350 F for 16 to 20 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. For the frosting, in a small mixing bowl, cream the peanut butter, shortening, and confectioners sugar until light and fluffy. Gradually beat in enough milk to achieve spreading consistency. Frost the bars. In a microwave, melt the chocolate chips and shortening. Stir until smooth. Drizzle over the frosting. Cut into the bars. Makes about 5 dozen bars

Recipe Source: Taste Of Home - Sharon Smith
Chunky Pecan Bars / Taste Of Home
1 1/2 cups flour
1/2 cup brown sugar
1/2 cup cold butter, cubed

3 eggs
3/4 cup sugar
3/4 cup dark corn syrup
2 tbsp butter, melted
1 tsp vanilla
1 3/4 cups semisweet chocolate
1 1/2 cups coarsely chopped pecans

Ina small bowl, combine the flour and brown sugar. Cut in the butter until crumbly. Press into a greased 13 x 9 inch baking pan. Bake at 350 F for 10-15 minutes or until golden brown. Meanwhile, in a large bowl, whisk the eggs, sugar, corn syrup, butter, and vanilla until blended. Stir in the chocolate chunks and pecans. Pour over the crust. Bake for 20-25 minutes or until set. Cool completely on a wire rack. Cut into bars.
Makes about 6 dozen

Recipe Source: Taste Of Home - Hazel Balder
Lemon or Key Lime Pie / NANCY'S KITCHEN

1/2 cup key lime or lemon juice
1 8-oz. package cream cheese (room temperature)
1 can sweetened condensed milk
1/2 tsp. vanilla extract

Cut cream cheese into 8ths and place in a food processor w/ remaining ingredients. Pour into a baked crust and chill for at least 3 hours before serving. Top with real whipped cream. Yummo!!!
Woolworth's Cheesecake / NANCY'S KITCHEN

1 (3 ounce) package lemon Jell-O
1 cup boiling water
8 ounces cream cheese
1 cup granulated sugar
5 tablespoons lemon juice
1 can Carnation milk, well chilled
Graham crackers, crushed

Dissolve Jell-O in boiling water. Cool until slightly thickened.

Beat cream cheese, sugar and lemon juice with mixer until smooth. Add thickened Jell-O and beat well.

In a separate bowl, beat the Carnation milk until fluffy. Add cream, cheese/Jell-O mixture and beat well with mixer. Line bottom of 9 x 13-pan with crushed Graham crackers. Spread filling over and top with more crushed Graham crackers. Chill.

Oreo brownies

Oreo brownies / Nashville Budget Meals Examiner Elizabeth Jones
1 cup butter
2 1/4 cup white sugar
1 1/4 cups Hershey cocoa
1/2 teaspoon salt
1 teaspoon baking powder
1 tablespoon good vanilla extract
4 large eggs
1 1/2 Cups all purpose flour
15 double stuff Oreo cookies (crushed)
2 cups milk chocolate chips

Preheat oven to 350 degrees Lightly grease pan

In sauce pan melt butter, add sugar, stir almost constantly, add cocoa and allow to combine about 1 minute (do not boil). Add salt, baking powder, and vanilla. Combine thoroughly. Transfer to mixing bowl and add eggs one at a time mixing well. Add flour, do not over mix. Fold in crushed Oreo cookies. Turn out into a 9x13 inch pan, greased or sprayed with Pam. Bake 25 to 28 minutes. Do not over bake. Brownies will be done when cake tester inserted into the center comes out dry. Immediately after taking out of oven spread milk chocolate chips over top and allow to melt. When chocolate chips are melted spread with a knife over brownies to create a frosting

Orange Blossom Cupcakes

Orange Blossom Cupcakes / Nashville Budget Meals Examiner Elizabeth Jones

3 eggs
1 ½ cups sugar
1 teaspoon vanilla
1 ½ cups sifted all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
4 tablespoons butter, melted and cooled slightly
½ cup cold water

Preheat the oven to 400 degrees. Grease muffin tins that are 1 ½ inches in diameter. Beat the eggs until very light. Add the sugar gradually, beating until the mixture is well blended. Add ½ cup of cold water and the vanilla. Fold in the sifted dry ingredients. Fold in the melted butter. Fill the muffin tins ¾ full. Bake at 400 degrees for 12 minutes. Immediately remove the Orange Blossoms from the muffin tins and dip them in the Orange Syrup. Drain on a rack.

Orange Syrup

2 ½ white sugar
1 cup orange juice
6 tablespoons lemon juice

Combine the ingredients and bring to a boil. Cool and refrigerate 24 hours before using

Sunday, September 6, 2009


(Cooking with Lisa )

1 c. vegetable oil
2 eggs
1-2/3 c. sugar
1 (8-oz.) can crushed pineapple, do not drain
1-1/2 T. vanilla
2 c. flour
1 tsp. salt
1 tsp. baking soda
1 tsp. cinnamon
2 c. peeled and chopped apples

In a large bowl, combine the oil, eggs, sugar and pineapple. Stir in the remaining ingredients. Pour the batter into greased tube or bundt pan. Bake at 325° for 50-60 minutes or until the cake tests done with a knife inserted in the center.

Apple Spice Cake

Apple Spice Cake
Peanut Butter and Julie Blog
Serves 10-12


3 cups flour

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground cardamom

1/2 teaspoon ground nutmeg

1/4 teaspoon ground allspice

2 pounds tart apples, cored and grated

12 ounces unsalted butter, softened

1 cup golden brown sugar, packed

1 cup sugar

Zest of one orange

3 large eggs

1 teaspoon vanilla extract

For the maple glaze

4 tablespoons unsalted butter

1/2 cup golden brown sugar, packed

1/4 cup cream

1/2 teaspoon lemon juice

1/2 teaspoon maple extract

1/4 teaspoon ground cinnamon

1/4 teaspoon salt

Prepare the cake: Preheat the oven to 325F degrees. Spray a non-stick 12-cup Bundt pan with nonstick baking spray.

Sift together the flour, baking soda, salt, and all of the spices into a medium bowl. Squeeze the excess juice from the grated apples.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, brown sugar, sugar and orange zest at medium speed until the mixture is light and fluffy, about 4 minutes. Beat in the eggs, 1 at a time, beating well after each addition and stopping to scrape down the sides of the bowl as necessary. Mix in the vanilla.

Beat in the flour mixture on low speed until well incorporated. Measure out 2 1/2 cups of the grated apples and mix them into the batter. Spoon the batter into the prepared pan, smoothing the top with an offset spatula.

Bake the cake for 1 hour, or until a cake tester inserted into the center emerges clean. Cool in the pan for 10 minutes and then invert onto a rack set over foil.

Prepare the glaze while the cake bakes: Combine all of the glaze ingredients in a small saucepan. Cook the mixture over medium-high heat, stirring until the sugar dissolves and the mixture comes to a boil. Reduce the heat to medium and stir constantly for 1 minute. Remove the glaze from the heat.

Using a toothpick or a small skewer, pierce holes all over the top of the warm cake. Pour the glaze over the top, allowing it to be absorbed into the holes for 30 minutes. Serve the cake warm or at room temperature

Pumpkin Nut Cake Roll

Pumpkin Nut Cake Roll

Small amount of vegetable shortening and flour plus parchment paper for preparing pans

¼ cup confectioner's (powdered) sugar for sprinkling on towel


¾ cup all-purpose flour

½ teaspoon baking powder

½ teaspoon baking soda

½ teaspoon ground cinnamon

½ teaspoon ground cloves

¼ teaspoon salt

3 large eggs

1 cup granulated sugar

2/3 cup canned pumpkin

1 cup walnuts, coarsely chopped (optional)


8 ounces cream cheese, room temperature

6 tablespoons unsalted butter, room temperature

1 teaspoon pure vanilla extract

1 cup confectioner's (powdered) sugar


2 tablespoons confectioners (powdered) sugar


1.Preheat oven to 375 degrees F. Prepare one 10½ x15½ x1 inch Jelly Roll pan; lightly grease the pan, line with parchment paper, and then lightly grease the top of the parchment paper and dust with flour.

2.Sprinkle a clean towel with ¼ cup confectioner's (powdered) sugar. Set aside to use after the cake is baked. Tip: A small kitchen towel that is a little larger than the pan works well.

Batter: 3.In a medium bowl, combine flour, baking powder, baking soda, cinnamon, cloves, and salt; whisk together to mix. Set aside.

4.In a large mixing bowl, add the eggs and beat 3 to 5 minutes on medium-high speed until the egg foam becomes thick and lemon colored. With the mixer on medium speed, slowly add the sugar to the eggs, either one tablespoon at a time, or in a very slow steady stream, taking from 2 to 3 minutes to add all of the sugar, and beating until the eggs and sugar are fully incorporated. With mixer on medium low speed, stir in the pumpkin until thoroughly combined.
5.With the mixer on low speed, gradually add about ½ of the flour mixture, mix just until blended, and then add the remaining half, mix just until blended, scraping down the side of the bowl as needed.

6.Spoon the batter into the prepared pan and smooth the surface with the back of a large spoon. Sprinkle walnuts evenly over the top of the batter.

Bake: 7.Bake for 13 to 15 minutes or until the top of the cake springs back when lightly touched. Remove from oven, immediately loosen edges of cake from pan and turn the cake over onto the prepared towel. Carefully peel off the parchment paper, and then roll the cake and towel together tightly, starting with the narrow end. Place seam side down on a wire rack to cool completely.

Filling: 8.In a medium bowl, combine cream cheese, butter, and vanilla; beat together until mixture is smooth. Add powdered sugar; beat until filling is smooth and creamy.

9.Carefully unroll cooled cake but don’t try to make the cake lie completely flat, the edge should remain curled so that the cake doesn’t split.

10.Spread the cream cheese filling over the cake, spreading the filling evenly under the curled edge and leaving a 1½ inch border on the far side. Gently re-roll the cake without the towel, starting with the curled end. Place seam side down on a serving plate. Cover and refrigerate at least one hour before serving.

11.Before serving, use a fine-mesh sieve to dust top of cake with confectioner’s sugar. Refrigerate leftovers.


Maple Pecan Pumpkin Pie

Maple Pecan Pumpkin Pie
Pie Pastry for one 9 inch pie

2 large eggs

2 cups (15 ounce can) pumpkin

1 cup whipping (heavy) cream

¼ cup maple syrup

1 tablespoon rum (or bourbon or brandy) or 2 teaspoons pure vanilla extract

¼ cup granulated sugar

1 teaspoon ground cinnamon

½ teaspoon ground ginger

¼ teaspoon ground cloves

¼ teaspoon ground nutmeg

¼ teaspoon ground allspice

½ teaspoon salt

1 tablespoon unsalted butter, melted

3 tablespoons firmly packed light brown sugar

3 tablespoons maple syrup

¼ teaspoon ground cinnamon

1 cup pecan halves


1.Preheat oven to 425 degrees F. Prepare Classic Pie Pastry for one 9 inch single-crust pie. Line a 9 inch pie pan with the pastry.

Filling: 2.In a large bowl, beat the eggs until frothy. Add pumpkin, whipping cream, maple syrup, rum or vanilla, sugar, cinnamon, ginger, cloves, nutmeg, allspice, and salt, beat well to mix. Pour mixture in the pastry-lined pie pan.

3.Partially bake for 40 minutes.

Topping: 4.In a small bowl, combine melted butter, brown sugar, maple syrup, and cinnamon; stir to mix. Add pecan halves, stir to mix. Gently arrange pecan topping over the top of the pie.
Hint: Cover the edge of the crust with a 2 inch strip of aluminum foil to prevent the crust from over-browning.

5.Return to oven and bake 20 to 25 minutes longer until the topping is lightly browned and a knife inserted near the center comes out clean. Remove from oven. Cool on a wire rack before cutting and serving. Cover and refrigerate within 2 hours.

Serving suggestion: Serve pie either when cooled to room temperature or still slightly warm. Serve plain or spoon a dollop of whipped cream on top.


Yellow Cake with Chocolate Buttercream Icing

Yellow Cake with Chocolate Buttercream Icing

3 1/2 c. flour
2 1/2 c. sugar
1 3/4 c. shortening
1 1/4 c. milk
3 tsp. baking powder
1 1/2 tsp. salt
1 1/2 tsp. vanilla
5 eggs

Heat oven to 350. Grease and flour 3 round 9 inch pans, 9x11/2 inches. Mix all ingredients in very large bowl with electric mixer on low speed 30 seconds, scraping bowl occasionally. Beat on medium speed 2 min. scraping bowl occasionally. Pour into pans evenly. Bake 30-35 min. or until golden brown and toothpick comes out clean. Cool 10 min. remove from pans. Prepare Chocolate Buttercream(recipe below) and fill layers and frost top and side of cake.

Chocolate Buttercream Frosting
5 1/3 c. powdered sugar
1 c. baking cocoa
3/4 c. butter softened
2/3 c. milk
2 tsp. vanilla

Beat all ingredients until smooth and spreadable.
Recipe by The DeL Sisters

Peanut Butter and Milk Chocolate Chip Brownie Bars

Peanut Butter and Milk Chocolate Chip Brownie Bars

6 tablespoons butter or margarine, melted
1 1/4 cups sugar
2 teaspoons vanilla extract, divided
3 eggs
1 cup plus 2 tablespoons all-purpose flour
1/3 cup Hershey's Cocoa
1/2 teaspoon baking powder
1/2 teaspoon salt
1 can (14 ounces) sweetened condensed milk
1/2 cup Reese's Peanut Butter (I used Jif-it's what was on hand)
1 cup Hershey's Milk Chocolate Chips, divided
1 cup Reese's Peanut Butter Chips, divided
3/4 teaspoon shortening (do not use butter, margarine, spread or oil)

1. Heat oven to 350 degrees. Grease 13x9x2-inch pan.

2. Stir together butter, sugar and 1 teaspoon vanilla in large bowl. Add 2 eggs; stir until blended. Stir together flour, cocoa, baking powder and salt; add to egg mixture, stirring until well blended. Spread evenly in prepared pan. Bake 20 minutes.

3. Meanwhile, stir together sweetened condensed milk, peanut butter, remaining egg and remaining 1 teaspoon vanilla. Pour evenly over baked layer. Set aside 1 tablespoon each milk chocolate chips and peanut butter chips; sprinkle remaining chips over peanut butter mixture. Return to oven; continue baking 20 to 25 minutes or until peanut butter layer is set and edges begin to brown. Cool completely in pan on wire rack.

4. Stir together remaining milk chocolate chips, remaining peanut butter chips and shortening in small microwave-safe bowl. Microwave at HIGH (100%) 30 seconds; stir. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred. Drizzle over top of bars. When drizzle is firm, cut into bars. (I didn't wait that long!) Store loosely covered at room temperature.

Source: Hershey's Classic Recipes

Crockpot Chicken and Dumplings

4 chicken breasts, no skin, no bone,
2 cans cream of chicken soup, condensed -- (10.75 ounce) (I used 98% fat free)
1 onion -- finely diced
1 package refrigerated biscuits -- (10 ounce) torn into pieces

Place the chicken, soup, and onion in a crockpot, fill with enough water to cover. Cover the crockpot, and cook for 4 to 5 hours on High. Cut each biscuit into 8 pieces. About 30 minutes before serving, place the biscuit dough in the crockpot. Cook until the dough is no longer raw in the center.

Pumpkin Banana Bread

Pumpkin Banana Bread

Beat together:
1 mashed ripe banana
1 cup pumpkin puree
2 tbs canola oil
2 eggs

Stir together:
2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2/3 cup sugar
1/2 tsp nutmeg
1/2 tsp ginger
1 tsp cinnamon

Add flour mixture to banana and pumpkin mixture and beat until just moist. Pour batter into greased loaf pan and bake 350 oven for 1 hour or until toothpick placed in center comes out clean.

Nancy's Kitchen.Com

Microwave Peach Crisp

1 large or 2 smaller ripe peaches*
1/3 cup quick cooking oats
2 tablespoons dark brown sugar
2 tablespoons butter
dash of nutmeg

Peel and slice the peaches into two custard cups (or one small microwave-safe casserole) until cups are almost full. Mix the rest of the ingredients in a glass measuring cup. Microwave** on high, uncovered, until the butter melts and the oats soften (60-70 seconds). Stir the topping and spoon over the peaches. Microwave uncovered for about two minutes (rotating the cups after one minute), until the peaches are soft. Serve warm or at room temperature, topped with vanilla ice cream or frozen yogurt.

*Variation: This recipe can be made with apples or pears, but add teaspoon cinnamon.

**Microwave ovens vary depending on wattage. The cooking time here is according to my microwave.


1 stick unsalted butter, softened

1 cup packed light brown sugar

1/2 cup creamy peanut butter

1 large egg, at room temperature

1 tablespoon pure vanilla flavoring

1 cup all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

8 ounces white chocolate, chopped divided into two 4 oz. portions

8 ounces semisweet chocolate, chopped divided into two 4 oz. portions

1 cup chopped pecans, toasted and divided into two 1/2-cup portions

Preheat the oven to 325 degrees. Line an 8 x 8 pan with aluminum foil and butter the foil. Put the butter and sugar in a large bowl and blend until smooth using the electric mixer on medium speed. Beat in the peanut butter until smooth. Stir the egg and vanilla together in a bowl and add to the peanut butter mixture until combined. In a small bowl, whisk together the flour, baking soda, and salt. Add to the butter mixture and combine well. Stir in 1 portion each of the white and semisweet chocolates and combine. Add 1 portion of the pecans and mix until combined. Spread the batter evenly in the prepared pan and bake for 25 to 30 minutes, or until the center is soft but no longer runny. Remove the pan from the oven and immediately sprinkle the remaining white and semisweet chocolates over the top. Cover the pan with aluminum foil and set aside to let the chocolates melt. When melted, swirl the chocolates together with the tip of a sharp knife to make a marbleized effect. Sprinkle the remaining pecans over the top. Let the bars cool completely in the pan on a wire rack.


Cheddar Pear Cobbler

2 cans pear halves
2 Teaspoon cornstarch
1/4 Teaspoon ground cinnamon
1 Cup Unbleached flour
1-1/2 Teaspoon baking powder
6 Ounce sharp cheddar cheese
1/4 Cup Milk
1 Teaspoon Sugar
1 Teaspoon Lemon juice

1/3 Cup Sugar
1/2 Teaspoon Salt
1/3 Cup Butter; melted

Heat the oven to 425 Degrees F. Drain the pears, reserving the syrup. Combine the sugar, cornstarch and cinnamon in a saucepan and add the syrup and lemon juice. Heat until the syrup thickens then boil for 1 minute. Remove the pan from the heat and add the pears. Spoon the pears and the syrup into a 9-inch square baking pan. Combine the flour, sugar, baking powder, salt and cheddar, mixing well. Add the butter and milk, mixing until well blended. Spoon the dough over the pears, then bake for 25 to 30 minutes in the preheated oven. Serve hot with Vanilla Ice Cream or Whipped Cream.

Apple Fritter Rings

1 egg
2/3-cup milk
1-tspn vegetable oil
1-cup all-purpose flour
2-tbspn sugar
1-tspn baking powder
dash of salt
5 large tart apples (Cameos or Granny Smith or our personal favs)
1-1/2 cups vegetable oil
1/4-cup sugar
1/2-tspn cinnamon

In a bowl, beat egg, milk and oil. Combine flour, sugar, baking powder and salt; stir into egg mixture until smooth (batter will be thick). Peel, core and cut apples into 1/2-in rings. Dip rings into batter; and deep fry a few at a time, until all are golden. Drain on paper towels. Combine sugar and cinnamon; sprinkle over hot fritter. Serve warm. (2 dozen)

Apple Strudel

1 sheet frozen puff pastry (from a 17.25-ounce package), thawed
1/3 Cup sugar
2 Teaspoons ground cinnamon
1 Can (20 ounces) sliced apples, drained
1/3 Cup raisins
1 egg, beaten

Preheat the oven to 400°F. Place the pastry on a baking sheet and unfold. In a medium bowl, combine the sugar and cinnamon; mix well. Reserve 2 teaspoons of the sugar mixture. Add the apples and raisins to the remaining mixture; mix well. Let sit for about 2 minutes; drain off any excess liquid. Spoon the mixture down the center of the dough. Cut horizontal slits in the dough 1 inch apart down each side of the filling, cutting from the edges of the filling to the outer edges of the dough. Brush each 1-inch dough strip with the beaten egg and fold the dough over the apple filling, alternating sides as if braiding the dough. Tuck the last strips under the strudel. Brush the top of the pastry with the remaining egg, and sprinkle with the reserved sugar mixture. Bake for 20 to 25 minutes, or until golden. Serve warm, or allow to cool before serving.

Friday, September 4, 2009

The weather here in North Carolina is getting crisp and cooler. Fall is just around the corner. I makes me think of all those wonderful fall dishes, sweet potatoes, apples, squash, pies, cakes, steaming mugs of soup. Below are some of my favorite
fall dishes. Hope you enjoy.

Tuesday, September 1, 2009

Rachael Ray Roundup

Rachael Ray Roundup

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Easy Casserole

1 Pound Lean ground beef
2 Medium Potatoes, peeled and diced
2 Tablespoon Onion, chopped
4 Ounce Can sliced mushrooms,drained
10 1/2 Ounce Can cream of mushroom soup
Salt and pepper, to taste
3 Ounce Can french fried onion rings

Place all ingredients except onion rings in a 3 quart casserole. Mix well. Cover. Microwave at high until potatoes are tender. 16 to 18 minutes. stirring twice during cooking time. Sprinkle onion rings on top. Microwave, uncovered at high 1 1/2 to 2 minutes.

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