Saturday, May 14, 2016
1/2 cup instant coffee
2/3 cup sugar
2/3 cup non-fat milk powder
1/2 teaspoon cinnamon
Stir ingredients together. If possible put in small food processor until powdered
or sift several times to reduce the size of milk powder. Yield: 1 cup dry mix, enough
to make 20 cups at 35 calories per cup.
To make one serving: place 2 rounded teaspoons in a cup and add 6 to 8 ounces of boiling water.
Friday, January 16, 2015
1 package of instant cheesecake mix
1 bar cream cheese (8 ounce) room temperature
Prepare graham cracker crust according to package directions. Set aside.
Beat room temperature cream cheese thoroughly until light and fluffy. Put into a small bowl.
Prepare cheesecake filling according to package directions, add whipped cream cheese to cheesecake filling. Beat well and turn into crust.
Sunday, December 14, 2014
2 large eggs
1 1/2 cups sugar
1/2 teaspoon salt
2 quarts milk
2 teaspoons pure vanilla
2 cups heavy cream
In heavy quart saucepan, with wire whisk, beat eggs, sugar, and salt until blended.Gradually stir in 1 quart of the milk and cook until mixture coats the back f the spoon (keep from boiling). Temperature about 170F, again, do not boil or it will curdle. Pour this custard in a large bowl.stir in vanilla, 1 teaspoon ground nutmeg, and remaining milk. Cover and refrigerate until cold, about 3 hours.
To serve: In small bowl with mixer on medium speed beat heavy cream until soft peaks form.With wire whisk gently fold whipped cream into the custard mixture. Pour into chilled bowl. Sprinkle nutmeg on top.
Friday, December 12, 2014
2 packages (1/4 ounce each) active dry yeast
1-1/2 cups warm water (110° to 115°
1/3 cup sugar
2/3 cup shortening
1 cup mashed sweet potatoes
1-1/2 teaspoons salt
7 cups all-purpose flour
In a small bowl, dissolve yeast in warm water. In a large bowl, cream sugar and shortening until light and fluffy. Add the eggs, potatoes, salt,sugar, yeast mixture, remaining water and 2 cups flour. Beat until smooth. Add enough remaining flour to form a soft dough.
Shape into a ball; do not knead. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Cover and let rise until doubled, about 30 minutes. Punch down. Shape into balls and place on greased baking sheet. Let rise.
Bake at 375° for 20-25 minutes or until golden brown. Remove from pans to cool on wire racks. Yield: 45 servings.
Monday, September 29, 2014
1 stick margarine} cream together
1 1/2 cups sugar
2 tsp. vanilla} mix well
(in a different bowl)
3 cups flour
4 tsp. baking powder
1 tsp. nutmeg
1/2 tsp. salt
Add: 1 1/3 cups milk
and the dry mixture to the creamed mixture
mixing well after each addition,
spread into a 9X11 pan
1 cup chopped apple
2/3 cup sugar
2 tsp. cinnamon} mix and spread over the top
Bake 30 minutes @ 350 degrees or until a tooth pick
inserted comes out clean
Thursday, February 9, 2012
2 cup flour
1 tbsp. baking powder
1 tsp. salt
4 tbsp. cocoa
1/2 cup butter, softened
1 1/4 cup sugar
3/4 cup milk
1 tsp. vanilla
Beat together butter and sugar until light and fluffy.
Sift together the flour, baking powder and salt.
To mix the cake add the flour mixture slowly to butter
mixture in a large bowl, beating well.
Add half of the flour mixture, then half of the milk
and the vanilla. Mix well. Add the eggs, beating well
after each addition.
RESERVE 3/4 cup batter, add cocoa to it and 1 tsp.vegetable oil.mix well.
Fill a greased, floured baking pan or 2 layer pans no than half full.
Spoon circles of chocolate batter in about 6 equal parts. Swirl into
interesting pattern without scraping the bottom of pan.
Bake at 375 degrees (moderate oven) 25 to 35 minutes until cake springs
back when lightly touched near center.
Confectioner's sugar icing:
1/3 cup butter
1/4 cup milk
1/4 tsp. salt
1 tsp vanilla
About 2 1/2 cups confectioners sugar
1 tsp. (level) instant coffee
5 tbsp. cocoa (a little more if you like).
Mix all ingredients except sugar and instant coffee). Mix in 1 cup of the sugar. Beat well. Mix in rest
of sugar as needed to make icing that will spread well and stay on cake. Put on cooled cake.
Makes about 1 1/2 cups icing.
I've been told that of all the homemade
cakes I bake this recipe is "to die for".
It's easy and very moist, and never lasts
very long in our house.
2 cups all-purpose flour
2 cups sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
3 cups finely grated carrots (I use a food processor)
1 cup vegetable oil
1/2 cup chopped raisins
1/4 cup finely chopped walnuts (I use a food processor)
Combine flour, sugar, baking powder, baking soda.
and cinnamon. Add grated carrot, oil, and eggs.
Beat well, pour into greased and floured 9x13 inch pan.
Bake in a 350 degree oven for 40 to 45 minutes,
or until a toothpick inserted in center comes out clean.
Cool, frost with cream cheese icing (recipe below).
Cream cheese icing
1 stick butter or margarine
8 oz. package cream cheese, softened
4 cups confectioner's sugar (powdered)
1 tablespoon milk
Cream butter, (if you use margarine the icing
will be softer) and cream cheese. Add sugar and
milk, Beat on high speed until smooth and creamy.
Thin a little to base ice cake, use full strength
to do decorative borders.