Old Fashion Sally Lunn Cake

1 cup scalded milk

1/2 cup sugar
2 tsp salt
1/2 cup melted butter
1/2 cup warm water
1 pkg dry yeast
3 eggs, beaten
5 cups sifted all-purpose flour
1/2 tsp nutmeg
3 pints fresh strawberries
Whipped cream for serving

In a medium bowl combine the milk, 1/4 cup of the sugar, salt, and melted butter and cool to lukewarm.

In a large mixing bowl, combine the warm water and yeast and stir until the yeast is dissolved.  Add the milk mixture and eggs, mixing well.  Beat in the flour gradually until smooth.  Cover and let rise in a warm place for an hour or until doubled in bulk.  Stir down and turn into a greased and sugared 10-inch tube pan.  Cover and let rise for about a half hour until doubled in bulk.  Mix the remaining sugar and the nutmeg, sprinkle over the top of the cake.  Bake in a 400-degree oven for 40 minutes.  Remove from oven and cool for 5 minutes in the pan.  Remove from the pan and mound the strawberries in the center.  Serve with the whipped cream.  8-10 servings.

file photo

EASY CRANBERRY GRANOLA BARS

3 cups granola cereal

2 cups toasted oat cereal
1 cup sweetened dried cranberries
1/4 cup butter
1 bag (10-oz) marshmallows

Butter the bottom and sides of a 9 X 13-inch baking pan or dish; set aside.

In a large heatproof bowl, combine the granola cereal, toasted oat cereal, and the cranberries; set aside.

In a 2-quart saucepan, combine the butter and marshmallows. Cook over low heat while stirring constantly until melted and smooth; remove from the heat.

Pour the marshmallow mixture over the cereal mixture and stir until well blended. Pour into the prepared pan and using buttered hands press down evenly into the pan.

Cut into 32 squares to serve.

Per bar: 90 calories, 16 carbs, 1 protein

Note: I got this recipe years ago from Land O' Lakes butter, if I remember correctly.

file photo for reference only

MILNOT'S MARSHMALLOW FUDGE

 This recipe is from the back of an old Milnot can label. I found it in a box of my late mom's recipes.

1 can (12-oz) MILNOT

4 1/2 cups sugar

8-oz marshmallows or 1 jar (13-oz) marshmallow creme

1/2 cup butter or margarine

3 cups chocolate chips

1 tsp vanilla

2 cups chopped nuts (optional) 

Combine MILNOT and sugar in heavy saucepan (4-qt). Add marshmallows and butter and cook over low heat until melted. (Heat may be turned to medium.) Bring mixture to full boil and stir 4 minutes. Remove from heat; stir in chocolate chips until melted. Blend vanilla and nuts. Pour into lightly buttered pan (9 X 13 X 2-inch).  Allow to cool. Candy may be refrigerated or frozen once it is firm.

Makes 5 lbs.

file photo

BANANA CRUNCH PIE

This is another of my old Mr. Food recipes I pulled from my archives. Had you ever made pie crust from Corn Flakes?

5 1/3 tablespoons (1/3 cup) butter
1/4 cup sugar
1/2 teaspoon ground cinnamon (optional)
1 cup corn flake crumbs
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can sweetened condensed milk
1/3 cup plus 2 tablespoons lemon juice
1 teaspoon vanilla extract
5 medium-sized bananas

In a small saucepan, melt butter over low heat; stir in sugar and cinnamon, if desired, and cook until bubbles form. Remove from heat and stir in the crumbs. Press mixture evenly over bottom and up sides of a 9-inch pie plate; chill. 

Meanwhile, in a large bowl, beat cream cheese until fluffy, blend in sweetened condensed milk. Add 1/3 cup lemon juice and the vanilla (see Note); stir until smooth and thick. 

Cut 3 of the bananas into thin slices then line bottom of chilled crust with banana slices. Turn filling into crust. Refrigerate 2 to 3 hours, or until firm. 

Cut remaining 2 bananas into thin slices; dip slices in remaining 2 tablespoons lemon juice; arrange over top of pie. 

UPSIDE DOWN APPLE DUMPLING PIE

This is a recipe I saw on and saved from RecipeLion five or six years ago.

2 refrigerated pie crusts for 9-inch pies (or your favorite homemade pie dough)
FILLING:
6 tablespoons butter, melted, divided
½ cup packed brown sugar
½ cup chopped pecans
8 cups peeled and thinly sliced apples
1 cup sugar
⅓ cup flour
1 teaspoon ground cinnamon
GLAZE:
½ cup powdered sugar
2 to 3 teaspoons milk or water

Line a 9-in. deep-dish pie plate with aluminum foil, leaving the extra foil hanging beyond the edge of the pan. Coat the foil with cooking spray. 

Combine 4 tablespoons melted butter, brown sugar and pecans; spoon into prepared pie plate.

In a large bowl, combine the apples, sugar, flour, cinnamon, and remaining butter. Mix together gently.

Place one pie crust over nut mixture, pressing firmly against mixture and sides of plate. Cut off excess pie dough, but leave about 1 inch of dough beyond plate edge. Fill the pie dough with apple mixture.

Place the remaining pie dough over the filling. Cut off the excess dough to ¼ an inch beyond pan edge. Fold the bottom crust over top crust; seal and flute edges. Cut four 1-in. slits in top crust.

Bake at 375° for 50-55 minutes or until apples are tender and crust is golden brown. If necessary, cover the edges of the pie with aluminum foil for the last 15-20 minutes to prevent them from getting too brown.

Cool the pie for 15 minutes on a wire rack. Invert it onto a serving platter and carefully remove the foil. Combine the powdered sugar and water, then drizzle the glaze over top the pie.

file photo

APPLE SLAB PIE

1 box Pillsbury refrigerated pie crusts, softened

1 cup sugar

3 tbsp flour

1 tsp ground cinnamon

1/2 tsp ground nutmeg

1/4 tsp salt

4 1/2 tsp lemon juice

9 cups thinly sliced and peeled apples (about 9 apples)

1 cup powdered sugar

2 tbsp milk

Preheat oven to 450 degrees.

On a lightly floured board, unroll the crusts and stack one on top of the other. Roll into a 17-in X 12-in rectangle. Fit the crust into an ungreased 15-in X 10-in X 1-in baking pan and press into the corners. Fold excess pastry under even with edges of the pan and seal.

Bake at 450 degrees 33 to 38 minutes or until the crust is a golden brown and the filling is bubbly. Remove from oven and place on a wire rack to cool for 45 minutes.

In a small bowl, mix the powdered sugar and milk, stirring until smooth. Drizzle over the pie. Allow about 30 minutes for the glaze to dry before cutting to serve.

Yield: 24 servings

Recipe and photo from Pillsbury

BLUE RIBBON BLUEBERRY PIE

Going through my archives and found another delicious Mr. Food recipe from several years ago.

4 cups fresh or frozen blueberries (thawed, if frozen)
3 tablespoons instant tapioca
3/4 cup plus 1 tablespoon sugar, divided
1 tablespoon lemon juice
Zest of 1 lemon
1 (15-ounce) box refrigerated pie crusts
1 egg, beaten

Preheat oven to 400 degrees F. 

In a large bowl, combine blueberries, tapioca, 3/4 cup sugar, the lemon juice, and lemon zest; mix well and let stand 15 to 20 minutes.
 
Meanwhile, unroll 1 pie crust and place in a 9-inch pie plate. Pour blueberry mixture into crust. Unroll remaining pie crust and place on top of mixture; seal, and flute edges. Cut several slits in crust, brush with egg, and sprinkle with remaining sugar.
 
Place a pan under pie so it won’t drip in the oven. Bake 50 to 55 minutes, or until top is golden.

COPYCAT RECIPE FOR GIRL SCOUT SAMOAS COOKIES

1 cup Butter, soft

½ cup Sugar
2 cups Flour
¼ tsp Baking Powder
½ tsp Salt
½ tsp Vanilla Extract
Up To 2 Tbsp Milk
Topping
3 cups Shredded Coconut
12-oz Chewy Caramels
¼ tsp Salt
3 Tbsp Milk
8 oz Dark or Semisweet Chocolate or Dark Chocolate Baking Chips

Preheat oven to 350F.
In a large mixing bowl, cream together butter and sugar. Mix in flour, baking powder and salt at a low speed, followed by the vanilla and milk, adding in the milk as needed to make the dough come together without being sticky. The dough should come together into a soft ball. Add in a bit of extra flour if your dough is too sticky.

Roll the dough out between pieces of wax paper to about 1/4-inch thickness and use a 1 1/2-inch cookie cutter to make rounds. Place on a parchment lined baking sheet and use a knife, or the end of a wide straw, to cut a smaller center hole. Repeat with remaining dough. Alternatively, use scant tablespoons of dough and press into an even layer in a mini donut pan to form the rounds.
Bake cookies for 10-12 minutes, until bottoms are lightly browned and cookies are set. If using a mini donut pan, bake for only about 10 minutes, until edges are light gold.

Cool for a few minutes on the baking sheet then transfer to a wire rack to cool completely. Preheat oven to 300. Spread coconut evenly on a parchment-lined baking sheet and toast 20 minutes, stirring every 5 minutes, until coconut is golden. Cool on baking sheet, stirring occasionally. Set aside.
Unwrap the caramels and place in a large microwave-safe bowl with milk and salt. Cook on high for 3-4 minutes, stopping to stir a few times to help the caramel melt. When smooth, fold in toasted coconut with a spatula.
Using the spatula or a small offset spatula, spread topping on cooled cookies, using about 2-3 tsp per cookie. Reheat caramel for a few seconds in the microwave if it gets too firm to work with.

While topping sets up, melt chocolate in a small bowl. Heat on high in the microwave in 45 second intervals, stirring thoroughly to prevent scorching. Dip the base of each cookie into the chocolate and place on a clean piece of parchment paper. Transfer all remaining chocolate (or melt a bit of additional chocolate, if necessary) into a piping bag or a ziplock bag with the corner snipped off and drizzle finished cookies with chocolate.

Let chocolate set completely before storing in an airtight container. There are two ways to get the shape for these cookies. The first is to roll the dough out between pieces of wax paper and use a cookie cutter to make rounds, cutting the smaller center hole later. This technique works great and doesn’t take too long, especially as the dough can be rerolled a couple of times. The second technique calls for a special pan: a mini donut pan. If you have a pan like this, simply press some cookie dough into the tube and bake. The dough doesn’t rise much, giving you a nice flat side and a perfectly rounded one. Take your pick and go with what is convenient for you.

file photo

Pineapple Bars

 

Pineapple Bars - only a few ingredients and super easy to make. I topped with optional Coconut Drizzle...they are good with or without!

Author: Kathi @ laughingspatula

Recipe type: Dessert

Ingredients

• Crust and Topping
• 1½ cups all purpose flour
• ½ cup sugar
• pinch salt
• 1½ sticks cold butter (cubed)
• Filling
• 2 eggs
• 1 cup sugar
• ⅓ cup all purpose flour
• ½ cup sour cream
• pinch salt
• 1 16 oz can crushed pineapple - drained
• Coconut Drizzle
• 1 cup confectioners sugar
• 2 tablespoons half and half
• 1 teaspoon coconut extract

Instructions

1. Spray 9×13 glass baking dish with non stick spray.
2. Preheat oven to 350 degrees.
3. Add flour, sugar, salt and cubed butter to mixing bowl, beat until combined and crumbly.
4. Take 1 cup of the topping mixture and set aside.
5. Take remaining mixture and firmly press into your baking dish, covering the bottom. Bake 15 minutes.
6. While crust is baking- whisk eggs in a large bowl.
7. Add sugar, sour cream, flour and salt.
8. Gently fold in pineapple
9. When crust is ready – remove from oven and add filling. Gently spooning over the top of the crust.
10. Sprinkle with remaining crust mixture you had set aside.
11. Bake 1 hour or until top is lightly browned.
12. Cool for 15 minutes.
13. Using a fork - drizzle glaze mixture over bars.

file photo

AMISH EASY PIE CRUST

1 1/2 cups flour

1/2 tsp salt

 2 tbsp sugar

2 tbsp milk

1/4 tsp baking powder

Mix all together with a fork. Press into the bottom and up sides of a pie plate. If baking with filling, bake at 400 degrees for 10 minutes, then at 350 degrees for 25 minutes. Without filling, bake empty crust at 400 degrees for 10 to 15 minutes.

Yield: A doubling of this recipe with fill three 9-inch pans.

file photo

CHERRY CHIP CAKE

1 box (2-layer size) white cake mix

1/2 cup applesauce

3 egg whites

1 tsp almond extract

1 jar maraschino cherries, drained and chopped

Preheat oven to 350 degrees.

Grease and flour two 9-inch round cake pans; set aside.

Combine cake mix, applesauce, egg whites and almond extract in a large mixing bowl, beat for two minutes. Stir in the chopped cherries. Divide the batter evenly between the two prepared pans.

Bake at 350 degrees for 30 minutes or until done (toothpick test).

Fill and frost with your favorite frosting Garnish with additional cherries, if desired.

file photo for reference only

COCONUT CREAM PIE DESSERT

For the Crust:

1 cup flour
1/2 cup butter, melted
2 Tbs sugar
1/2 cup chopped pecans - optional

Mix and pat in an 8x8 inch pan, bake at 350 degrees for 15-20 minutes, until just beginning to turn golden. Do not over bake.

Layer two:

8 ounces cream cheese, room temperature
1 cup powdered sugar
1 cup whipped topping

Beat together sugar and cream cheese. Fold in whipped topping. Spread on cooled crust.

Layer three:

1 small package coconut cream instant pudding
1 1/2 cups whole milk (any milk will do, but whole milk makes pudding so much tastier)

Mix until thickened. Spread over cream cheese mixture.
Top with remaining tub of whipped topping.
Toast 1 cup coconut. Sprinkle evenly on dessert. Refrigerate.

file photo

 

CARAMEL MIX

I love the simplicity of Amish recipes. This is one I saw in an Amish cookbook from a couple of years ago.

1 cup butter

2 cups brown sugar

1/2 cup corn syrup

1 large box Chex cereal

1 large pkg corn chips

1 can mixed nuts

In a saucepan, combine the butter, brown sugar, and corn syrup, boil for 1 1/2 minutes. In a large roaster pan, mix the cereal, corn chips, and nuts. Pour the hot caramel syrup over the mixture and stir until well coated. Place in a 350-degree oven for 8 minutes. Stir and bake another 8 minutes. Stir again and then allow to cool.

clipart

MERINGUE VINEGAR PIE

This is a very old-fashion recipe that my late mother had for years.

1 egg yolk
2 tbs. flour
1 cup boiling water
lemon flavoring
small lump butter
1 cup granulated sugar
2 tbs. strong vinegar

Beat together well the egg yolk, butter, flour, and sugar.  Add the boiling water and the vinegar stirring constantly.  Cook over low heat until thickened, add 1 tsp. lemon flavoring.  Place in a baked pie shell, cover with your favorite meringue and brown in the oven.

This is a file photo for reference only.

WHITE FRUITCAKE FUDGE

This recipe was a $500 prize winner in a Better Homes and Gardens contest a several years ago.

3/4 cup chopped walnuts, toasted
3/4 cup finely chopped dried apricots
1/2 cup finely chopped golden raisins or raisins
2 cups sugar
3/4 cup sour cream
1/2 cup butter
12-oz white baking chocolate, coarsely chopped
1 jar (7-oz) marshmallow creme

In a bowl combine the walnuts, apricots, and raisins; reserve 1/4 cup.

Line a 13 X 9 X 2-inch baking pan with foil, extending foil over edges of the pan; butter the foil.

Butter sides of a heavy 3-quart saucepan. In this pan, combine sugar, sour cream, and butter. Cook and stir over medium heat until mixture boils. Clip a candy thermometer to the side of the pan. Reduce heat to medium-low; continue boiling at a moderate, steady rate, stirring occasionally, until thermometer registers 236 degrees (18 to 20 minutes). Adjust heat as necessary to maintain a steady boil.

Remove pan from heat and stir in chocolate and marshmallow creme. Continue stirring until chocolate is melted and mixture is combined. Stir in fruit and nut mixture. Immediately spread fudge evenly in prepared pan. Top with the reserved 1/4 cup fruit and nut mixture. Chill fudge until firm. Use foil to lift fudge out of pan. Cut fudge into squares.

Yield: About 3 pounds

file photo

EASY LEMON CREAM PUFFS

 1 egg

1 tablespoon water

1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed

2 tablespoons sanding sugar

1 cup heavy cream

3 large sprigs fresh thyme leaves

1/2 cup prepared lemon curd

4 squares (1 ounce each) white chocolate, coarsely chopped

Preheat the oven to 400 degrees F.

Beat the egg and water in a small bowl with a fork.

Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 12-inch square. Cut into 36 (2-inch) squares. Brush with the egg mixture. Sprinkle with the sugar. Place the pastry squares onto 2 baking sheets.

Bake for 10 minutes or until the pastries are golden brown. Remove the pastries from the baking sheets and let cool on wire racks.

Heat 1/3 cup heavy cream and the thyme sprigs in a 2-quart saucepan over medium heat to a boil. Reduce the heat to low. Cook for 3 minutes. Remove the saucepan from the heat and let stand for 30 minutes. Pour the cream mixture through a sieve into a medium bowl. Discard the thyme. Refrigerate the thyme cream mixture for 1 hour or until well chilled.

Beat the remaining heavy cream in a large bowl with an electric mixer on high speed until soft peaks form. Add the thyme cream mixture and the lemon curd and beat until stiff peaks form. Spoon the lemon thyme cream mixture into a pastry bag.

Pipe about 1 tablespoon lemon thyme cream mixture into each pastry.

Place the white chocolate into a small microwavable bowl. Microwave on MEDIUM for 30 seconds. Stir the chocolate. Repeat until the chocolate is melted and smooth. Drizzle the chocolate over the filled pastries. Let stand until the chocolate is firm.

Note: I got this recipe years ago from Recipe Lion. I believe it is a recipe from Campbells.

1970s WHITE PIE

Pie Shell:

1 cup Bisquick baking mix
1/4 cup butter, softened
3 tbsp boiling water

Preheat oven to 450 degrees.

Combine the Bisquick and butter in a small bowl; add the water and stir vigorously until the dough forms a ball and pulls away from the bowl.  This makes a puffy and soft dough.

Using floured hands, pat the dough into a 9-inch pie pan covering the bottom and sides.  Flute or trim edges as desired.  Bake at 450 degrees for 8 to 10 minutes.  Allow to cool.

Pie Filling:
1 envelope (approx. 2-oz) dessert topping mix
1 can (3 1/2-oz) flaked coconut
1 can of vanilla pudding
1 tbsp orange juice
1/2 cup raspberry jam

Prepare the topping mix as directed on package.  Gently fold 1 cup of the coconut and the topping into the pudding, spoon into the prepared pie shell.  Sprinkle the remaining coconut over the top.  Chill at least 2 hours or until set. 

file photo

Stir the orange juice into the jam and serve along side the pie or drizzle over each piece of pie, if desired.

ZUCCHINI BROWNIES

1/2 cup canola oil

1 1/2 cups granulated sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 cups shredded zucchini
1/2 cup chopped walnuts

Icing:
6 tablespoons unsweetened cocoa powder
1/4 cup butter
2 cups powdered sugar
1/4 cup milk
1/2 teaspoon vanilla extract

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
2. In a large bowl, mix together the oil, sugar and 2 teaspoons vanilla until well blended. Combine the flour, 1/2 cup cocoa, baking soda and salt; stir into the sugar mixture. Fold in the zucchini and walnuts. Spread evenly into the prepared pan.
3. Bake for 25 to 30 minutes in the preheated oven, until brownies spring back when gently touched. To make the frosting, melt together the 6 tablespoons of cocoa and margarine; set aside to cool. In a medium bowl, blend together the confectioners' sugar, milk and 1/2 teaspoon vanilla. Stir in the cocoa mixture. Spread over cooled brownies before cutting into squares.

file photo