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| Take a minute and try out these delicious recipes we have gathered from some of our users! |
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- 1 cup butter or margarine
- 1 cup sifted confectioners sugar
- 1 egg
- 1 1/2 teaspoon almond flavoring
- 1 teaspoon vanilla extract
- 2 1/2 cups all purpose flour
- 1 teaspoon salt
- 1/2 cup crushed peppermint candy
- 1/2 cup white sugar
Preheat oven to 375F. Mix butter sugar, egg, and flavorings thoroughly. Add flour and salt, Mix well. Roll into 4 inch strips; place on baking sheet. Curve top down to form handle or cane. Bake 9 minutes. While still warm, remove from pan and sprinkle with candy and sugar mixture. Dough may be divided in half and colored with 1/2 teaspoon red food coloring if desired. Roll each color into strips, place side by side, press together lightly and twist like a rope.
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- 1/2 cup powdered sugar
- 1/4 teaspoon salt
- 1 cup butter, softened
- 1 teaspoon vanilla extract
- 2 1/4 cups flour
- 1/2 cup chopped pecans
- additional powdered sugar
Cream butter, sugar and vanilla until fully mixed. Add flour with salt to creamed mixture, blend throughly. Add nuts and mix well. Chill dough for 1 hour. Preheat oven to 400F. Shape into 1-inch balls and bake 8-10 minutes. Do not brown. Cool, then roll in powdered sugar.
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- 2 pounds of pitted dates, cut up
- 1 pound of Brazil nuts, whole
- 1 pound of walnuts, whole or half
- 2 small jars green & red Maraschino cherries
- 1 1/2 cups of flour
- 1 1/2 cups of sugar
- 1/2 teaspoon of salt
- 6 eggs
- 1 teaspoon of baking powder
- 2 teaspoons of vanilla
Put nuts, dates and drained cherries in a bowl. Mix sugar, flour, baking powder and salt. Add flour mixture to fruit and nuts, then add beaten eggs. Mix all together real well. Grease and flour the pans. Bake 1 1/2 to 2 hours at 300ºF. You may put a small pan of water in the oven while baking to keep the cake more moist.
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Cinnamon French Toast Soufflé
- Serves 8-12
- 1 large loaf cinnamon raisin bread (chopped to fill an 13x 9 pan)
- 12 oz cream cheese, softened
- 6 oz butter, softened
- ¾ c Maple Syrup (divided)
- 10 eggs
- 3 c Half & Half
- Cinnamon Sugar
- Butter Maple Syrup (50:50 mix of butter and syrup)
Place chopped cinnamon bread in a well-buttered 13x9 glass plan. Mix cream cheese, butter and ¼ c maple syrup until smooth. Spread on top of bread, leaving some opening through which to pour egg mixture. Beat eggs, half & half, and ½ c. maple syrup.
Pour over bread and sprinkle with cinnamon sugar. Cover and refrigerate overnight. Uncover and bake 50 to 55 minutes at 350.
Cut into squares and sprinkle with powdered sugar. Serve with buttered syrup.
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- ½ lb (2 sticks) butter
- 1 c light brown sugar
- 1 egg yolk
- 2 c all-purpose flour
- 1 tsp vanilla extract
- 12 oz semisweet chocolate chips
- 1 c chopped pecans
Preheat oven to 350. Grease a 9 x 12 baking pan. Cream butter and sugar. Add egg yolk; beat well. Sift in flour, mixing well, and then stir in vanilla. Spread batter in the prepared pan. Bake for 25 minutes. Cover cake layer with chocolate chips and return to oven for 3 to 4 minutes. Remove pan from oven and spread melted chocolate evenly. Sprinkle with nuts. Cool completely in pan before cutting.
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- Serves 10
- 1 pkg (4-serving size) Jello Vanilla Flavor Instant Pudding and Pie Filling
- 1 can (20 oz) crushed pineapple in juice –undrained
- 1 c thawed cool whip
- 1 pkg (10 oz) prepared round angel food cake
- 10 small strawberries
Mix dry pudding mix and pineapple with juice in medium bowl. Gently stir in whipped topping. Cut cake horizontally into 3 layers. Place bottom cake layer, cut sit up, on serving plate. Spread 1 1/3c of mixture onto cake layer; cover with middle layer and top with remaining layer. Spread with remaining mixture. Refrigerate 1 hour or until ready to serve. Store in refrigerator.
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Chocolate Toffee Biscuits
- Serves 1 dozen
- 2 c all-purpose flour
- ¼ c sugar
- 3 tsp. baking powder
- ¼ tsp baking soda
- ½ c butter
- ¾ c milk
- ¼ c semisweet chocolate chips
- ¼ c English Toffee bits
- Topping: 1 tsp butter(melted), 1 tsp sugar
In large bowl, combine flour, sugar, baking powder and baking soda. Cut in butter until mixture resembles coarse crumbs. Stir in milk just until moistened. Fold in chips and toffee bits. Drop 2 T two inches apart onto ungreased baking sheets. Brush with melted butter, sprinkle with sugar. Bake at 425 for 13-15 minutes. Serve warm.
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Baked Spaghetti Casserole
- Serves 6 to 8
- 1 lb ground beef
- 1 (30 oz) jar spaghetti sauce with mushrooms
- 1 (8 oz) pkg cream cheese, softened
- 1 c cottage cheese
- ½ c sour cream
- 2 T green pepper, finely chopped
- 1 (12 oz) pkg. spaghetti
- ¼ c butter, melted (optional)
Brown beef and drain off fat. Add spaghetti sauce and simmer briefly. In separate bowl combine cream cheese, cottage cheese, sour cream and green pepper. Cook spaghetti according to package directions and drain. In greased 3 or 4 quart casserole place half of spaghetti and cover with cheese mixture. Drizzle on butter, if desired. Add remaining spaghetti and cover with meat and spaghetti sauce. Cover and bake at 350 for 1 hour.
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