By Amanda Campbell
This is I think from Grandma Burtlow. It is really good and love it.
For the Bottom
1 cup Flour
1/2 cup butter melted
1/2 cup Ground nuts small
Mix and put in a 9x13 cake pan and bake at 350 degrees 15 min let cool.
MIX
1 cup Powdered Sugar
8 oz. Cream Cheese
1 1/2 cup cool whip
1 tsp Vanilla
Then MIX
2 small pkg sugar free instant pudding
3 cups milk.
Layer crust, then Cream cheese mixture then pudding mixture. Put Cool whip as the top layer. Then put nuts on top.
Chill and eat!! You can make most of this sugar free as well.
Monday, November 30, 2009
Grandma Davenport's Lemon Cake
By Amanda Campbell
This is the best cake and I have fond memories of eating this for events and because I asked Grandma to make it for me.
Make a Lemon cake from a box. When still hot poke holes all over the cake with a fork.
In a small pan melt 1/2 cup butter and 4-5 tablespoons lemon juice and about 1 cup of powdered sugar until it has a good taste and it's thin. While cake is still hot pour over cake and eat!!!!
This is the best cake and I have fond memories of eating this for events and because I asked Grandma to make it for me.
Make a Lemon cake from a box. When still hot poke holes all over the cake with a fork.
In a small pan melt 1/2 cup butter and 4-5 tablespoons lemon juice and about 1 cup of powdered sugar until it has a good taste and it's thin. While cake is still hot pour over cake and eat!!!!
Kentucky Biscuit Mix
By Amanda Campbell
This is the mix my mom made so that you can make them in volume.
9 cups Flour
6 Tbl Sugar
6 Tbl Baking Powder
6 tsp salt
3 cups Shorting
Mix with pastry blender until fine and crumbly.
To make mix 2 cups mix with 1/2 cup milk. 450 degrees for 10-12 min.
This is the mix my mom made so that you can make them in volume.
9 cups Flour
6 Tbl Sugar
6 Tbl Baking Powder
6 tsp salt
3 cups Shorting
Mix with pastry blender until fine and crumbly.
To make mix 2 cups mix with 1/2 cup milk. 450 degrees for 10-12 min.
Stone Cake
By Amanda Campbell
4 cups Flour
2 cups Sugar
1 tsp salt
3 tsp cinnamon
1 tsp cloves
1 tsp allspice
Mix these ingredients.
Blend 1 cup resins with 4 tsp soda in blender add to mixture.
add 1 cup of oil and nuts.
Bake 350 degrees for 1 hour.
4 cups Flour
2 cups Sugar
1 tsp salt
3 tsp cinnamon
1 tsp cloves
1 tsp allspice
Mix these ingredients.
Blend 1 cup resins with 4 tsp soda in blender add to mixture.
add 1 cup of oil and nuts.
Bake 350 degrees for 1 hour.
Shelly and Teresa's Sugar Cookies
By Amanda Campbell
I had to have this on here!!! They have perfected this recipe to a T!!!! We make them every year!!! This is the only sugar cookie recipe you should ever use.
3/4 cup butter
1 cup sugar
2 eggs
1 tsp vanilla
2 1/2 cups Flour
1 tsp Baking Powder
pinch Salt
Mix and chill for 1 hour bake 400 degrees 6-8 min.
I had to have this on here!!! They have perfected this recipe to a T!!!! We make them every year!!! This is the only sugar cookie recipe you should ever use.
3/4 cup butter
1 cup sugar
2 eggs
1 tsp vanilla
2 1/2 cups Flour
1 tsp Baking Powder
pinch Salt
Mix and chill for 1 hour bake 400 degrees 6-8 min.
Apple Cider Cheesecake
By Amanda Campbell
We had this for Thanksgiving. You can make this sugar free if you want I did. You either love this or hate it. Most loved it.
Apple Cider Cheesecake
1 (10 oz.) canned apple pie filling
1 (10 oz.) cream cheese
1 (9 in.) crumb crust
4 tbsp. sour cream
4 pkgs. instant spiced cider beverage mix
4 oz.. Light whipped topping, thawed
Spread pie filling on bottom of pie crust. In a large bowl, beat cream cheese, sour cream, and spiced cider mix until fluffy. Beat in thawed whipped topping. Pour over apple pie filling and refrigerate. It is best made and let sit overnight.
We had this for Thanksgiving. You can make this sugar free if you want I did. You either love this or hate it. Most loved it.
Apple Cider Cheesecake
1 (10 oz.) canned apple pie filling
1 (10 oz.) cream cheese
1 (9 in.) crumb crust
4 tbsp. sour cream
4 pkgs. instant spiced cider beverage mix
4 oz.. Light whipped topping, thawed
Spread pie filling on bottom of pie crust. In a large bowl, beat cream cheese, sour cream, and spiced cider mix until fluffy. Beat in thawed whipped topping. Pour over apple pie filling and refrigerate. It is best made and let sit overnight.
Pumpkin Roll
By Amanda Campbell
Shelly made this for Thanksgiving this year and wow, was it great. Paul and Alexander love anything pumpkin and Alexander asked for it. Try it!!
Ingredients
3/4 cup all-purpose flour 1 cup white sugar 1 teaspoon baking soda 2 teaspoons pumpkin pie spice 1 cup pumpkin puree 3 eggs 1 teaspoon lemon juice 2 tablespoons confectioners' sugar 1 (8 ounce) package cream cheese, softened 1/4 cup butter 1 teaspoon vanilla extract 1 cup confectioners' sugar
Directions
Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13 inch jelly roll pan or cookie sheet.
In a large bowl, mix together flour, sugar, baking soda, and pumpkin pie spice. Stir in pumpkin puree, eggs, and lemon juice. Pour mixture into prepared pan. Spread the mixture evenly.
Bake at 375 degrees F (190 degrees C) for 15 minutes.
Lay a damp linen towel on the counter, sprinkle it with confectioner's sugar, and turn the cake onto the towel. Carefully roll the towel up (lengthwise) with the cake in it. Place the cake-in-towel on a cooling rack and let it cool for 20 minutes.
Make the icing: In a medium bowl, blend cream cheese, butter, vanilla, and sugar with a wooden spoon or electric mixer.
When the cake has cooled 20 minutes, unroll it and spread icing onto it. Immediately re-roll (not in the towel this time), and wrap it with plastic wrap. Keep the cake refrigerated or freeze it for up to 2 weeks in aluminum foil. Cut the cake in slices just before serving.
Shelly made this for Thanksgiving this year and wow, was it great. Paul and Alexander love anything pumpkin and Alexander asked for it. Try it!!
Ingredients
3/4 cup all-purpose flour 1 cup white sugar 1 teaspoon baking soda 2 teaspoons pumpkin pie spice 1 cup pumpkin puree 3 eggs 1 teaspoon lemon juice 2 tablespoons confectioners' sugar 1 (8 ounce) package cream cheese, softened 1/4 cup butter 1 teaspoon vanilla extract 1 cup confectioners' sugar
Directions
Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13 inch jelly roll pan or cookie sheet.
In a large bowl, mix together flour, sugar, baking soda, and pumpkin pie spice. Stir in pumpkin puree, eggs, and lemon juice. Pour mixture into prepared pan. Spread the mixture evenly.
Bake at 375 degrees F (190 degrees C) for 15 minutes.
Lay a damp linen towel on the counter, sprinkle it with confectioner's sugar, and turn the cake onto the towel. Carefully roll the towel up (lengthwise) with the cake in it. Place the cake-in-towel on a cooling rack and let it cool for 20 minutes.
Make the icing: In a medium bowl, blend cream cheese, butter, vanilla, and sugar with a wooden spoon or electric mixer.
When the cake has cooled 20 minutes, unroll it and spread icing onto it. Immediately re-roll (not in the towel this time), and wrap it with plastic wrap. Keep the cake refrigerated or freeze it for up to 2 weeks in aluminum foil. Cut the cake in slices just before serving.
Wednesday, November 4, 2009
Chocolate Sheet Cake
This cake was originally made by my grandma. I think the only difference in this recipe is that there is buttermilk in it. My friend Chris gave me this recipe after her mother made it for her baby shower several years ago. There is something rich and wonderful about the buttermilk in this recipe. It is the best.
2 sticks butter
4Tbsp cocoa powder
1 cup water
2 cups sugar
2 cups flour
1/2 cup buttermilk
2 eggs
1 tsp vanilla
1 tsp baking soda
Melt the butter with cocoa. Add water and boil. Sift flour, sugar and soda together. Pour boiling mixture into flour and blend. Add buttermilk, eggs and vanilla. Bake at 350 degrees for 15-30 minutes depending on what pan. I use a large cookie sheet pan for about 15 minutes.
Icing
1 stick butter
4 Tbsp. cocoa
6 Tbsp. buttermilk
1 lb. powdered sugar
1 cup chopped nuts
Heat butter, cocoa and buttermilk to boiling. Mix in nuts and powdered sugar. Pour over cake while cake is still hot.
2 sticks butter
4Tbsp cocoa powder
1 cup water
2 cups sugar
2 cups flour
1/2 cup buttermilk
2 eggs
1 tsp vanilla
1 tsp baking soda
Melt the butter with cocoa. Add water and boil. Sift flour, sugar and soda together. Pour boiling mixture into flour and blend. Add buttermilk, eggs and vanilla. Bake at 350 degrees for 15-30 minutes depending on what pan. I use a large cookie sheet pan for about 15 minutes.
Icing
1 stick butter
4 Tbsp. cocoa
6 Tbsp. buttermilk
1 lb. powdered sugar
1 cup chopped nuts
Heat butter, cocoa and buttermilk to boiling. Mix in nuts and powdered sugar. Pour over cake while cake is still hot.
BLT Bow Tie Pasta Salad
I made this one time when a bunch of family came to dinner and it was a huge hit. Now it is requested often. I have also made it without the romaine, which can get soggy in the leftovers. Yummy!!
2 1/2 cups uncooked bow tie pasta
6 cups torn romaine
1 1/2 cups cubed cooked chicken breast
1 medium tomato diced
4 bacon strips, cooked and crumbled
1 cup diced mozzarella cheese
1/3 cup mayo
1/4 cup water( I don't always use it)
3-6 TBSP bbq sauce or to taste
1 1/2 tsp white vinegar
salt and pepper to taste
Cook pasta according to package directions. Drain and rinse under cold water. In a large serving bowl, combine the pasta, romaine, chicken, tomato and bacon. In a small bowl, whisk together the mayo, water bbq sauce, vinegar, and salt and pepper. Pour over pasta mixture and toss to coat evenly. Serve immediately. Serves 10.
2 1/2 cups uncooked bow tie pasta
6 cups torn romaine
1 1/2 cups cubed cooked chicken breast
1 medium tomato diced
4 bacon strips, cooked and crumbled
1 cup diced mozzarella cheese
1/3 cup mayo
1/4 cup water( I don't always use it)
3-6 TBSP bbq sauce or to taste
1 1/2 tsp white vinegar
salt and pepper to taste
Cook pasta according to package directions. Drain and rinse under cold water. In a large serving bowl, combine the pasta, romaine, chicken, tomato and bacon. In a small bowl, whisk together the mayo, water bbq sauce, vinegar, and salt and pepper. Pour over pasta mixture and toss to coat evenly. Serve immediately. Serves 10.
Peanut Butter Balls
I really love these peanut butter balls and they are healthy for kids too! I have a hard time not eating too many of them.
1 cup peanut butter
1 cup dry milk powder
1/2 to 3/4 cup honey
1 tsp vanilla
Combine all ingredients, if mixture is too dry, you can add 1-2 TBSP of water. Roll into balls about 1 rounded TBSP each. Place on cookie sheet, cover with plastic wrap and chill in the refrigerator. May roll balls in coconut, wheat germ, sesame seeds or chopped nuts.
1 cup peanut butter
1 cup dry milk powder
1/2 to 3/4 cup honey
1 tsp vanilla
Combine all ingredients, if mixture is too dry, you can add 1-2 TBSP of water. Roll into balls about 1 rounded TBSP each. Place on cookie sheet, cover with plastic wrap and chill in the refrigerator. May roll balls in coconut, wheat germ, sesame seeds or chopped nuts.
Tuesday, November 3, 2009
Classic Gougeres
By Amanda Campbell
Shelly and I went to a free cooking class at Williams-Sonoma and we loved these little cheese like, egg like, biscuits. We love them sooo much you have to try them. Tonight we had them with Soup but you could you this for a bread course any time.
1 cup Water
6 TBS. or 3/4 stick butter
1 tsp salt
1/8 tsp Cayenne Pepper
1/4 tsp Paprika
1 cup flour
5 eggs
1 1/2 grated Parmigiano-Reggiano
1 tsp Milk
Position racks in the upper and lower thirds of an oven and preheat to 425 degrees. Line two baking sheets with parchment.
In a heavy saucepan over medium heat, combine the water, butter, salt, cayenne, and paprika. Bring to a boil and cook until the butter melts. Remove from the heat and quickly add the flour all at once, beating vigorously with a wooden spoon until completely blended. Place pan over med high heat until bottom of pan is coated or until it looks combined and cooked and forms a ball. Take off heat and add one egg at a time only 4 eggs. Add cheese. Do not over heat.
Spoon mixture in large tablespoons on both sheets. Mix last egg and milk together and put on top of them if you want add more cheese on top.
Bake for 20 min or doubled in size. Serve warm. YUM. Makes about 36
Shelly and I went to a free cooking class at Williams-Sonoma and we loved these little cheese like, egg like, biscuits. We love them sooo much you have to try them. Tonight we had them with Soup but you could you this for a bread course any time.
1 cup Water
6 TBS. or 3/4 stick butter
1 tsp salt
1/8 tsp Cayenne Pepper
1/4 tsp Paprika
1 cup flour
5 eggs
1 1/2 grated Parmigiano-Reggiano
1 tsp Milk
Position racks in the upper and lower thirds of an oven and preheat to 425 degrees. Line two baking sheets with parchment.
In a heavy saucepan over medium heat, combine the water, butter, salt, cayenne, and paprika. Bring to a boil and cook until the butter melts. Remove from the heat and quickly add the flour all at once, beating vigorously with a wooden spoon until completely blended. Place pan over med high heat until bottom of pan is coated or until it looks combined and cooked and forms a ball. Take off heat and add one egg at a time only 4 eggs. Add cheese. Do not over heat.
Spoon mixture in large tablespoons on both sheets. Mix last egg and milk together and put on top of them if you want add more cheese on top.
Bake for 20 min or doubled in size. Serve warm. YUM. Makes about 36
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