Favorite Recipes

[FarmChick]

Joanne and others-- for the Apple Squares, it's 2 eggs. YUMMY!!!

[auntjana]

any muffins Kathy makes must be great - I love her Snickerdoodle Muffins - I am trying this one just as soon as I see fresh cranberries!

[morgans4]

Mexican Rice Pudding
this is so good and so easy. I always have to double it and it's still gone by the end of the day.

1 c. raw long grain white rice
7 c. water
2 cinnamon sticks

bring to boil then reduce heat and simmer 18-20 minutes.

1 can Eagle Brand Sweetened Condensed Milk
1 large can evaporated milk
2 c. milk
1 c. raisins or more, to taste, optional

After the rice has simmered, pour off excess water. Return to pan and add the milks and raisins. Gently simmer until it is thickened. Serve warm or cold.

[karpet]

These are some low fat pumpkin cookies that even my teen has liked!
I was lazy and did them as bars instead of cookies.

Pumpkin Oatmeal Cookies

Ingredients
2 cups flour
1 1/3 cups rolled oats
1 teaspoon baking soda
3/4 teaspoon salt
1 tsp cinnamon
1/2 teaspoon nutmeg

1 cup brown sugar
1/3 cup canola oil
1/3 cup applesauce
1 cup canned pumpkin, or cooked pureed pumpkin
1 teaspoon vanilla


1 cup walnuts, finely chopped
1/2 cup raisins or 1/2 cup chocolate chips

Directions
Preheat oven to 350. Have ready 2 greased baking sheets.

Mix together flour, oats, baking soda, salt and spices.

In a seperate bowl, mix together sugar, oil, pumpkin and vanilla until very well combined. Add dry ingredients to wet in 3 batches, folding to combine. Fold in walnuts and raisins.

Drop by tablespoons onto greased cookie sheets. They don't spread very much so they can be placed only an inch apart. Flatten the tops of the cookies with a fork or with your fingers, to press into cookie shape. Bake for 16 minutes at 350. If you are using two sheets of cookies on 2 levels of your oven, rotate the sheets halfway through for even baking. You'll have enough batter for 4 trays.

Remove from oven and get cookies onto a wire rack to cool. These taste best when they've had some time to cool and set. They taste even better the next day!

[nur5e]

on the pumpkin oatmeal cookies...how much flax seed? marcia (nur5e)

[karpet]

1 tbsp ground flax seed *for the pumpkin cookies! Sorry! I posted the recipe the way I made it but forgot to adjust the directions!
Karlene

[kenderosa]

Cream Cheese Banana Nut Bread

Makes 2 loaves

3/4 cup butter, room temp
1 ( 8 oz.) package cream cheese, room temp
2 cups sugar
2 large eggs, room temp
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups mashed bananas (about 4 medium)
1 cup chopped pecans, toasted
1/2 teaspoon vanilla extract

Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.
Combine flour and next 3 ingredients, gradually add to butter mixture, beating at low speed just until blended. STIR in bananas, pecans, and vanilla. Spoon batter into 2 greased and floured
8 X 4 inch loaf pans.
Bake at 325° for 1 hour or until a long wooden pick inserted in center comes out clean. Shield with aluminum foil in the last 15 minutes of baking to prevent browning, if necessary. Cool bread in pans on wire racks for 10 minutes. Remove from pans, and cool 30 minutes on wire rack before slicing.

for a twist, try this topping:


Cinnamon Crisp topped bread
Prepare bread batter as directed, and spoon into desired pans. Stir together 1/2 cup firmly packed brown sugar, 1/2 cup chopped pecans, 1 tablespoon all purpose flour, 1 tablespoon melted butter and 1/8 teaspoon ground cinnamon. Sprinkle mixture evenly over batter. Bake and cool as directed.

[karpet]

Aunt Anne's Coffee Cake w/a twist
Cake:
-2 1/4 c flour
-3/4 tsp salt
-4 1/2 tsp bkp
-1 1/4 c sugar
-6 tbsp butter
-1 egg
-3/4 c milk
-1 1/2 tsp vanilla

Mix together. Fold in

-12 oz dark sweet frozen cherries (I put mine in frozen, but it took a lot longer to bake, may go better with thawed cherries)

Pour in greased 9 x 13 pan

Topping:
Mix together
-3/4 c br sugar
-3 tsp cinnamon
-3 tbsp flour
-3 tbsp butter (melted)
-1/2 c oatmeal

spread on top of cake mixture, bake at 375 degrees for 20 min. until top is brown

[joyseesew]

This was a very popular recipe from Bakers Coconut several years ago.
MOIST AND CREAMY COCONUT CAKE
1 box yellow cake mix 2 cups Bakers Shredded Coconut
1 1/2 cups milk 3 1/2 cups Cool Whip topping
1/2 cup sugar
Prepare cake mix as directed on package using a 13 x 9" pan. Remove from oven and let cook for 15 minutes. Combine milk, sugar and 1/2 cup coconut in a saucepan and bring to a boil, reduce heat and simmer 1 minute. Poke holes in cake with utility fork and pour milk mixture over it. Cool completely. Mix 1/2 cup coconut with Cool Whip and spread over cake. Sprinkle with 1/2 cup coconut. Chill overnight. Store in the refrigerator.

[Jules]

these are Earl Grey cupcakes my daughter has made and they are delicious


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Ingredients:
125ml semi-skimmed milk, at room temp
4 Earl Grey teabags
110g unsalted butter, at room temp
225g granulated sugar
1/2 tsp almond extract (optional, we don't add this as my daughter is allergic to almonds and they still taste good)
2 large eggs, free-range or organic
125g self-raising flour, sifted
120g plain flour, sifted

To decorate:
a batch of vanilla buttercream icing coloured lilac
granulated sugar or sugar flowers

To make:
Preheat oven to 180*C/350*F/gas 4 and line a 12 hole muffin tray with appropriate sized cupcake cases.

Heat the milk in a saucepan over a medium heat until it just begins to boil. Remove from the heat and add the teabags. Cover with clingfilm and leave to infuse for about 30 minutes, then discard the teabags.

In a large mixing bowl cream the butter and sugar until the mixture is pale and smooth, which should take 3-5 mins using an electric hand mixer. Add the almond extract, if using, and the eggs, one at a time, mixing for a few minutes after each addition.

Combine the two flours in a seperate bowl. Add one third of the flours to the creamed mixture and beat well. Pour in one third of the infused milk and beat again. Repeat these steps until all the flour and milk have been added.

Carefully spoon the mixture into the cupcake cases, filling them to about two thirds full. bake in the oven for about 20-25 mins until slightly raised and golden brown.

Remove from the oven and leave the cakes in their tins for about 10 minutes before placing on a wire rack to cool. Once they are completely cool you can ice the cakes with lilac coloured buttercream and sprinkle with a little extra granulated sugar and sugar flowers.