Tuesday, August 15, 2017


3 cups all-purpose flour
2 cups sugar
1/2 tsp salt
1 tsp baking soda
1 tsp nutmeg
1 tsp cinnamon
1 1/4 cups cooking oil
2 eggs
2 tsp vanilla
1 cup walnuts, coarsely chopped
3 cups fresh apples, peeled and coarsely chopped

Preheat oven to 325 degrees.

In a large mixing bowl combine the flour, sugar, salt, baking soda, nutmeg, and cinnamon together well. Add the oil, eggs, and vanilla, mixing until well blended. Stir in the walnuts and apples. Pour the batter into a greased Bundt pan and bake in a 325 degree oven for 1 hour and 15 minutes.

 Note: File Photo

Monday, August 14, 2017


1 1/4 cups butter
2 cups sugar
2 eggs
2 tsp vanilla
2 cups all-purpose flour
3/4 cup baking cocoa
1 tsp baking soda
1/2 tsp salt
2 cups peanut butter chips

Heat oven to 350 degrees.

In a large mixer bowl cream the butter and sugar until light and fluffy. Add eggs and vanilla; beat well. In a separate bowl, combine the flour, cocoa, baking soda and salt; gradually blend into the creamed mixture. Stir in the peanut butter chips. Drop by teaspoonfuls onto ungreased cookie sheets. Bake 8 to 9 minutes being careful not to overbake. These cookies will be soft and puffy. They will flatten while cooling. Cool slightly on the pan then remove from the cookie sheets and remove to wire racks to cool completely.

Yield: 4 to 5 dozen cookies

Note: File Photo

Saturday, August 12, 2017


6 squares semisweet baking chocolate
6 squares white baking chocolate
1 cup crushed peppermint candies* (about 50 round peppermint candies)

Put semisweet baking chocolate in a microwave proof bowl. Microwave on high for 2 minutes or until almost melted, stirring after a minute. Stir to melt completely.

Repeat the above process with the white baking chocolate.

Stir 1/2 cup of the crushed peppermint candy into each bowl.

Line a cookie sheet that has sides with waxed paper. Alternately spoon the two bowls of chocolates onto the waxed paper. With a butter knife, swirl chocolates together to marbleize. Refrigerate 1 hour or until firm. Break into pieces.

This makes about 1 pound of candy.

*To crush peppermint candies, place candies in a zip-top plastic bag. Crush with a rolling pin or meat mallet. Or you could process in a food processor using pulsing action.

Note: File Photo

Tuesday, August 8, 2017


3 eggs
1 1/2 cups sugar
1/2 cup milk
1 1/2 cups all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
1 cup butter
4 oz semisweet chocolate

Preheat oven to 350 degrees. Grease a 9 x 13 x 2-inch baking pan; set aside.

In a medium bowl, whisk eggs, sugar, and milk together. In a large bowl, mix together the flour, baking powder, and salt. Pour the egg mixture into the flour mixture and mix until well blended.

Melt the butter and chocolate in the top of a double boiler set over gently simmering, not boiling water. Cool slightly. Blend chocolate mixture into the batter. Pour batter into the prepared pan. Bake for 35 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan on a wire rack. After cake is cooled, spread with your favorite frosting.

Note: Photo courtesy of KAF

Monday, August 7, 2017


2 1/2 cups confectioners sugar
2/3 cup milk
1/4 butter
12-oz white chocolate, coarsely chopped
1/2 tsp almond extract
3/4 cup dried apricots
3/4 cup toasted almond slices

Line an 8-inch square pan with foil; grease foil and set aside.

Mix confectioners sugar and milk in a heavy 3-quart saucepan. Over medium heat, add butter and bring to a boil, stirring constantly. Without stirring, boil for 5 minutes.

Bring heat to low and add chocolate and almond extract. Stir then whisk until chocolate melts and mixture is smooth. Stir in the dried apricots and toasted almonds. Pour mixture into prepared pan. Refrigerate for two hours or until firm. Invert pan, remove foil, and cut into 36 squares.

Note: File Photo

Saturday, August 5, 2017


2 cups all-purpose flour
1 cup chopped pecans
2 tsp baking soda
1 can (20-oz) can crushed pineapple
2 cups sugar
2 eggs
1 tsp vanilla extract

Preheat oven to 350 degrees. Spray an 8 x 12-inch glass baking dish with nonstick cooking spray; set aside.

In a medium mixing bowl, mix together the flour, pecans, baking soda, and sugar; stir to mix well. Add the crushed pineapple, eggs, and vanilla to the dry mixture. Mix until the ingredients are well blended. Pour into the prepared baking dish and bake at 350 degrees for 35 to 45 minutes.

Cream cheese frosting is recommended for this cake.

Note: File Photo

Friday, August 4, 2017


3 cups water
1 1/2 cups sugar
1 pkg (3-oz) peach-flavored gelatin
1 can (29-oz) peach slices in light syrup
4 cans (11.3-oz each) peach nectar
1/2 cup lemon juice
8 bottles (10-oz each) ginger ale

In a large saucepan, combine the water, sugar, and peach gelatin. Bring to a boil while stirring to dissolve the sugar and gelatin.

Place the peach slices with syrup in blender container. Cover and blend until smooth. In an extra-large bowl, combine the hot mixture with the pureed peaches, peach nectar and lemon juice. Divide the mixture into four 1-quart freezeable containers and freeze overnight. (May be frozen for up to 3 months.)

At serving time, place one or more of the frozen containers at room temperature for 1 hour. (Each container makes six servings.) Break mixture into chunks with a large fork. Place in a punch bowl and stir in two bottles of ginger ale per container of peach mixture.

 Note: A Betty Crocker photo

Thursday, August 3, 2017


1 3/4 cups sifted flour
1/2 tsp salt
1/2 cup shortening
1 egg
1/4 cup milk
1/2 tsp baking powder
1/2 cup cocoa
1 cup sugar
1 tsp vanilla
18 marshmallows

In a large mixing bowl, beat the shortening and sugar together until creamy. Add the egg and milk. Combine the flour, salt, baking powder, and cocoa together and add to the mixture. Mix well to blend and stir in the vanilla. Drop by teaspoonfuls onto lightly greased cookie sheets. Bake at 350 degrees about 10 minutes until partially done. Remove from oven and add 1/2 of a marshmallow, cut side down, to the top of each cookie. Return to the oven and bake another 8 minutes or so until the marshmallows are soft. Sprinkle with chocolate shavings, if desired.

Note: File Photo

Tuesday, August 1, 2017


 2 cups all-purpose flour

1 1/2 cups quick oats (uncooked)
1 cup sugar
1/2 cup chopped nuts
1 tbsp baking powder
1 tsp salt
1/2 tsp baking soda
1 cup milk
3 eggs
3/4 cup finely chopped peeled apple
3/4 cup butter, melted
1 tbsp grated orange peel
1 1/2 cups chopped cranberries
1 cup powdered sugar
4 1/2 tsp orange juice

Preheat oven to 325 degrees. Generously grease a 12-cup Bundt baking pan; set aside.

In a large bowl combine the flour, oats, sugar, nuts, baking powder, salt, and baking soda; blend together well. Add the milk, eggs, apple, butter, and orange peel; mix until well blended. Fold in the cranberries. Pour batter into the prepared Bundt pan. Bake in 325 degree oven for 55 to 60 minutes or until golden brown. Cool cake in the pan for 15 minutes before removing to cool completely on a wire rack. After cake has cooled, mix the powdered sugar with the orange juice and drizzle over the top of the cake. Garnish with additional walnuts, if desired.

Yield: 12 servings

Note: File Photo

Saturday, July 29, 2017


1 cup butter flavored shortening
1 cup packed brown sugar
1/2 cup granulated sugar
2 eggs
2 tsp vanilla extract
2 1/4 cups all-purpose flour
1 tsp salt
1 tsp baking soda
1 1/2 cups M&M plain chocolate candies

Preheat oven to 375 degrees.

Beat sugars and shortening in a large bowl until light and fluffy. Blend in eggs and vanilla extract. Combine the flour, salt, and soda; combine with the sugar mixture. Mix together well. Stir in 1/2 cup of the candies. Drop the dough by rounded teaspoonfuls onto ungreased cookie sheets. Press the remaining candies onto the tops of the cookies. Bake 10 to 12 minutes.

Yield: 6 dozen cookies