January 30, 2010

Crispy Pretzel Bars

1 cup sugar
1 cup light corn syrup
1/2 cup peanut butter
5 cups crisp rice cereal
2 cups pretzel sticks, slightly broken up (or other shapes if you have them just break into smaller pieces)
1 cup plain M&Ms

1. In a large microwave-safe bowl, combine the sugar and corn syrup. Microwave on high for 3 minutes or until sugar is dissolved. (Or do it on the stove top).

2. Stir in peanut butter until well blended.

3. Add the cereal and pretzels. Stir until combined.

5. Stir in M&Ms. (You can use them frozen and they won't melt and come apart while stirring)

6. Press into a greased 15-in x 10-in x 1 in pan. When cool. Cut into bars.

January 20, 2010

Chocolate Chip Pan Cookies

2-1/4 cups flour
1 tsp. baking soda
1 tsp. salt
1 cup butter, softened
3/4 cup sugar
3/4 cup packed brown sugar
1 tsp. vanilla
2 eggs
2 cups chocolate chips
1 cup chopped nuts, optional

1. Preheat oven to 375℉. Grease a 9x13 inch pan.

2. Combine flour, baking soda, and salt in small bowl.

3. Beat butter, sugar, brown sugar, and vanilla in a large mixing bowl. Add eggs one at a time, beating well after each addition.

4. Gradually beat in flour mixture. Stir in chocolate chips and nuts (if desired). Spread into prepared pan.

5. Bake for 20 to 25 minutes or until golden brown. Cool in pan on a wire rack.

January 19, 2010

Carrot Cake

from Atha N.

2 cups flour
2 cups sugar (a little less)
2 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
1-1/2 cup canola oil
4 eggs
3 cups finely grated carrots
1 cup chopped nuts, optional

1. In a mixing bowl; mix flour, sugar, baking soda, salt, and cinnamon.

2. Add oil.  Then add eggs one at a time, beating well after each addition. Add carrots and nuts if using. Mix well.

3. Pour into a greased 9x13 inch pan. Bake in preheated 375℉ oven for 40 minutes, or until toothpick inserted near center comes out clean.

4. When cake is cool, frost with cream cheese frosting (recipe follows).

Cream Cheese Frosting

1 (8 oz.) package cream cheese, softened
1 cube butter, softened (1/2 cup)
2 tsp. vanilla
3 cups powdered sugar

1. Mix cream cheese and butter together until smooth. Add powdered sugar and vanilla. Beat until smooth.

2. Spread over cooled cake.

January 13, 2010

Sourdough Pancakes

from Coleen's Recipes

At least twenty four hours before you want to serve these pancakes (you will get even a stronger sourdough taste if you start 48 hours before) mix the following ingredients.

2-½ cups all purpose flour

2 cups water

2 TBS dry yeast (or 2 packets)

1 tsp white sugar

Mix the above ingredients in a 2 quart juice pitcher that has a tight fitting lid on it (crack the lid open just a little bit...not much). You need this big of a container at least. This step is important because about 30-45 minutes after you mix the ABOVE ingredients the batter will REALLY increase in volume. An hour after that, it will decrease in volume as it starts to "sour". If you do not have it in a large enough container for that first increase...you will have a mess. Trust me!!

After 24 (or 48) hours (at room temperature), stir the batter (it is going to be thick), and add:

2 eggs

1 tsp baking soda

1 tsp salt

1 TBS white sugar

2 TBS vegetable oil

Mix well and wait about 10 minutes. During this 10 minutes, the batter will increase in volume again (another reason for that 2 quart juice pitcher). If you are going to add fruit, now is the time to gently stir it into the batter (see note).

Cook pancakes on lightly greased griddle. Serve with butter and maple syrup.

NOTE: If you are using frozen fruit, make sure it is completely thawed before stirring it into the batter because your pancakes will take three times as long to cook if you stir in frozen fruit.

NOTE: Pancakes can be cooked in as little as 12 hours from the time you mix the first part of the batter, however, you will get more sourdough taste if you let it (initially) sit for 24 hours and even better sourdough taste after 48 hours.

NOTE: If you do not have a 2 quart juice pitcher with a lid, you can use a 2 quart bowl and top it with Saran Wrap. Make sure the Saran Wrap is on tight, then poke a tiny vent hole in it.

January 12, 2010

Glazed Poppy Seed Bread

3 eggs
1-1/2 cups vegetable oil
2-1/2 cups sugar
1-1/2 cups milk
3 cups flour
1 tsp. salt
1-1/2 tsp. baking powder
1-1/2 tsp. vanilla
1-1/2 tsp. almond extract
1-1/2 tsp. butter flavoring (I usually don't have this so I use more vanilla and almond extract)
1-1/2 TBS poppy seeds

1. Beat eggs, oil and sugar together.

2. In another bowl put flour, salt, and baking powder together.

3. Add flour mixture alternatively with milk to egg mixture.

4. Add extracts and poppy seeds.

5. Bake at 350℉ in two greased loaf pans for 1 hour or until toothpick inserted in center comes out clean.

6. Spoon glaze (recipe follows) over bread as soon as it comes out of oven. Let cool about 20 minutes until glaze is absorbed then pour out of pans to continue cooling. Store in refrigerator.


1-1/2 cups powdered sugar
1/2 cup orange juice
1/2 tsp. vanilla
1/2 tsp. almond extract
1/2 tsp. butter flavoring (I usually don't have this so I add 3/4 tsp. vanilla and 3/4 tsp. almond)

Stir all together until smooth

January 11, 2010

Seasoned Mushrooms

from Bev

1 pound sliced mushrooms
1/4 cup butter
2 tsp. basil
1/2 tsp. oregano
1/2 tsp. season salt
1/4 tsp. garlic powder
1 tsp. browning sauce (optional) I never have this so I don't use it

1. In frying pan add all ingredients. Stir until well coated.

2. Cook on medium heat until mushrooms are browned and softened.

3. Serve over meat, potatoes, etc.

January 6, 2010

Fruit Dip

from Betty

1-8 oz. package cream cheese, softened
1-7 oz. jar marshmallow creme
2 TBS frozen orange juice concentrate (take it straight from the can)

1. In a medium bowl beat cream cheese until smooth. Add marshmallow creme and and orange juice concentrate and mix until smooth.

2. Serve with your favorite fruits. Store in refrigerator.

January 1, 2010

Smoky Bacon Wraps

From Quick Cooking

1 pound sliced bacon
1 package miniature smoked sausage links (Little Smokies)
1 cup packed brown sugar

1. Cut each bacon strip in half widthwise. Wrap one piece of bacon around each sausage.

2. Place sausages on a foil-lined 15 in. x 10in baking pan. (Don't forget the foil.)
Sprinkle with brown sugar.

3. Bake uncovered, at 400℉ for 30-40 minutes or until bacon is crisp and sausage is heated through.

Makes about 3-1/2 dozen.

It is also a good variation to leave out the bacon and just bake the smokies with brown sugar.