Corn Muffins

Corn Muffins

Cream
4 T butter, melted
1 C sugar

add

2 eggs
1 1/2 C corn meal
1 1/2 C white Presto flour
1 1/2 C milk

Oven - 375 - 30 minutes

Lemon Pie

Ingredients:

1 large graham cracker pie crust
1 14-ounce can sweetened condensed milk, chilled
1 6-ounce can of frozen lemonade concentrate, thawed
1 12 ounce container of Cool Whip, thawed


Preparation:

Beat together condensed milk and lemonade; fold in Cool Whip.
Pour into pie crust. Freeze for at least 3-4 hours until firm.
Makes 8 servings

Pumpkin Cake

Serves 18
Ingredients



⅓ cups Water
1 can Pureed Pumpkin (15 Oz)
2 whole Eggs
1 Tablespoon Vanilla Extract
2 teaspoons Pumpkin Pie Spice
1 box Yellow Cake Mix (18 Ounce Box)
1 teaspoon Baking Soda
1 cup Brown Sugar, Divided
½ cups Flour
4 Tablespoons Butter, Melted
¼ cups Granulated Sugar
1 teaspoon Vanilla Extract
¼ cups Heavy Whipping Cream





Preparation Instructions



Preheat the oven to 350F.



In a large bowl mix together the water, pumpkin, eggs, 1 Tablespoon of vanilla, and pumpkin pie spice until well combined. Add the cake mix and baking soda and mix until just combined.



Grease a 9×13 pan with butter and pour batter into pan.



In a small bowl mix together 1/2 cup of brown sugar, 1/2 cup flour and melted butter. Use your fingers to sprinkle over the top of the cake. Bake at 350 for 25-30 minutes, or until a toothpick inserted comes out clean.



For the glaze, combine the other 1/2 cup brown sugar, granulated sugar, 1 teaspoon vanilla, and heavy cream in a saucepan and bring to a simmer. Remove from heat and stir until all sugar is dissolved.



When cake is finished baking, poke holes in the top with a toothpick. Pour glaze over the cake, making sure to cover all surfaces. Serve cake warm or at room temperature.

Cookies

1 lb. unsalted butter, softened

3 cups granulated sugar

1 cup unsulphured molasses

3 large eggs

8 cups all-purpose flour

1 teaspoon salt

1-1/2 Tablespoons baking soda

1-1/2 Tablespoons ground ginger

1 Tablespoon ground cloves

1 Tablespoon ground cinnamon

Sugar to roll cookies in

Preheat oven to 350 F degrees. 

In a very large bowl, cream butter.

Add sugar and beat until light and fluffy.

Beat in molasses.

Add eggs, one at a time, beating well after each one.

Sift dry ingredients together.

Stir dry ingredients into butter mixture and blend well.

Roll into 1-1/2 inch balls and roll in sugar.

Place 2 inches apart on ungreased cookie sheet.

Bake for 13-15 minutes.

Yields: approximately 6 dozen

found at http://sharonsfavorites.blogspot.com/

Red Velvet Cake

Waldorf-Astoria Red Velvet Cake & Icing from pg 229 of 'What's Cooking In Kentucky?'
CREAM: 1/2 cup shortening and 1 1/2 cup of sugar
ADD: 1 t. vanilla and 2 oz. of red food coloring
THEN ADD: 2 eggs  Cream well.
SIFT TOGETHER 3 TIMES: 2 cups of sifted cake flour and 1 T. cocoa
Add to creamed mixture alternately with 1 cup of buttermilk, beginning and ending with the flour mixture.

Dissolve 1 t.  soda and 1 T. vinegar. Fold into batter. Blend well.
Pour into two greased and floured  9-inch cake pans.
Bake for 30 minutes in 350 degree oven.

ICING
COMBINE: 1/4 cup flour and 1 cup of milk in small saucepan. Cook until thickened. Set aside to cool.
CREAM: 1 stick of margarine, 1/2 cup shortening and 1 cup of sugar.  Cream until fluffy.
Add cold pudding.  Beat well...seriously, I have never know anyone to be able to beat this too much!  Spread over cake.

Found at
http://theshadyporch.blogspot.com/2011/12/waldorf-astoria-red-velvet-log-cake.html

 

 

No Bake Cookies

No-Bake Chocolate, Peanut Butter & Oatmeal Cookies

Yield: 2 to 3 dozen cookies

Prep Time: 10 minutes | Cooling Time: 30 minutes

½ cup (1 stick) butter
2 cups granulated sugar
½ cup milk
4 tablespoons cocoa powder
½ cup peanut butter
2 teaspoons vanilla extract
3 cups quick-cooking oats

1. Add the first four ingredients (through the cocoa powder) to a 4-quart saucepan.

2. Bring to a rolling boil and let boil for 1 minute.

3. Remove from heat.

4. Stir in the peanut butter and vanilla until smooth, then stir in the oats.

5. Drop by heaping tablespoons onto wax paper-lined baking sheets.

6. Let cool until set.

Perfect Pie Crust

Ingredients
■1-1/2 cup Crisco (vegetable Shortening)
■3 cups All-purpose Flour
■1 whole Egg
■5 Tablespoons Cold Water
■1 Tablespoon White Vinegar
■1 teaspoon Salt
Preparation Instructions
In a large bowl, with a pastry cutter, gradually work the Crisco into the flour for about 3 or 4 minutes until it resembles a coarse meal. In a small bowl, beat an egg with a fork and then pour it into the flour/shortening mixture. Add 5 tablespoons of cold water, 1 tablespoon of white vinegar and 1 teaspoon of salt. Stir together gently until all of the ingredients are incorporated.

Separate the dough into thirds. Form 3 evenly sized balls of dough and place each dough into a large Ziploc bag. Using a rolling pin, slightly flatten each ball of dough (about ½ inch thick) to make rolling easier later. Seal the bags and place them in the freezer until you need them. (If you will be using it immediately it’s still a good idea to put in the freezer for about 15 to 20 minutes to chill.)

When you are ready to use the dough to make a crust, remove from the freezer and allow to thaw for 15 minutes. On a floured surface roll the dough, starting at the center and working your way out. (Sprinkle some flour over top of the dough if it’s a bit too moist.) If the dough is sticking to the countertop use a metal spatula and carefully scrape it up and flip it over and continue rolling until it’s about ½ inch larger in diameter than your pie pan.

With a spatula, lift the dough carefully from the surface of the counter into the pie pan. Gently press the dough against the corner of the pan. Go around the pie pan pinching and tucking the dough to make a clean edge.

Posted by Ree on June 19 2009