RASPBERRY BUNS

A lady from Canada posted this recipe and pictures to a Christmas page I belong to. I thought you readers would like this.

 

CRANBERRY QUENCHER

1 gallon cranberry-apple juice, chilled
1 can (46-oz) pineapple juice, chilled
3/4 cup lemonade or orange juice concentrate
Pineapple tidbits for garnish, optional
Fresh cranberries for garnish, optional
Fresh mint sprigs for garnish, optional

Combine the cranberry-apple juice and pineapple juice in a large container or punch bowl. Stir in the lemonade (or orange juice) concentrate.

Garnish cups or glasses as desired.

Yield: 6 quarts

Note: Best served chilled without ice.

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OLD FASHIONED APPLE NUT BREAD

1 cup sugar

1/2 cup shortening
2 eggs
1 tsp vanilla
2 cups flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 cups peeled, chopped apples
1/2 cup chopped nuts
1 tbsp sugar
1/4 tsp cinnamon

Preheat oven to 350 degrees.
Grease and lightly flour a 9x5x3-inch baking pan; set aside.

Mix the 1 cup of sugar, shortening, eggs, and vanilla together. Stir in the flour, baking powder, baking soda, and salt until smooth. Stir in apples and nuts. Spread the batter into the prepared pan.

Mix the tablespoon of sugar with th cinnamon and sprinkle over the batter. Bake at 350 degrees for 50 to 60 minutes or until a wooden toothpick inserted in the center comes out clean. Remove from the pan immediately. Cool completely before slicing.

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CREAMY LEMON-COCONUT CAKE

1 box (2-layer size) white cake mix

3 tbsp poppy seeds

1 box cook-and-serve lemon pudding mix

4 1/2 cups freshly whipped cream

12-oz cream cheese, softened

1 1/2 cup sweetened shredded coconut

Preheat oven to 350-degrees.

Prepare 2 9-inch round cake pans; set aside.

Prepare cake mix according to package directions, adding the poppy seeds. Divide batter evenly between the two prepared pans.

Bake at 350-degreess for 30 minutes. Allow to cool then halve each cake horizontally. Prepare the pudding mix according to package directions; let cool and reserve 2/3 cup. 

In a bowl, blend the whipped cream and cream cheese. Place one 1 layer on platter; spread with 1/3 lemon pudding. Repeat layers twice then add the last layer. Frost the cake with the creamy mixture. Pipe a border on top edge. Press the coconut onto the sides of the cake and top cake with the reserved lemon pudding.

Yield: 12 servings

recipe from First for women 2010

BAKED PEANUT BUTTER PIE

2 eggs, beaten
pinch of salt
1/2 cup peanut butter
1 cup white corn syrup
1 cup sugar
1 tsp vanilla
1 9-inch unbaked pie shell

Preheat oven to 350 degrees.

In a medium mixing bowl, combine the eggs, salt, sugar,corn syrup and vanilla. Mix in the peanut butter until well combined. Pour the mixture into the unbaked pie shell and bake at 350 degrees for 45 minutes.

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DROP DOUGHNUTS

1/2 cup mashed potatoes that were made with milk and butter

1/4 cup sugar

1 large egg, lightly beaten

1/2 cup sour cream

1/2 tsp vanilla extract

1 1/2 cups all-purpose flour

1/2 tsp baking soda

1/4 tsp baking powder 

Oil for deep frying

Additional sugar or powdered sugar for rolling, if desired

In a large bowl, combine potatoes, sugar, egg, sour cream and vanilla.

Combine the flour, baking soda and baking powder in a small bowl. Stir mixture into the potato mixture.

Heat oil in an electric skillet or deep fryer to 375-degrees.

Drop the batter by teaspoonfuls, a few at a time, into the hot oil. Fry until golden brown on all sides. Drain on paper towels. Roll in the sugar of your choice while still warm.

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APPLE SNICKERDOODLE DUMP CAKE

6 cups (about 8 med size) sliced, peeled tart apples

1/3 cup packed brown sugar

1/4 cup sugar

1/4 cup orange juice

1 tbsp lemon juice

1 pkg (17.9-oz) snickerdoodle cookie mix

1/2 cup butter, melted

1 cup coarsely chopped walnuts or pecans

Whipped cream, optional

Preheat oven to 350-degrees.

Toss apples with the sugars and fruit juices; spread into a greased 11 X 7-inch baking dish.

Place cookie mix in a bowl and stir in contents of the cinnamon-sugar packet. Sprinkle over the apples. Drizzle with the butter. Top with pecans.

Bake until golden brown and the apples are tender, 35-40 minutes. Serve warm and, if desired, top with whipped cream.

Yield: 10 servings

recipe and photo TOH 2023

HOMEMADE APPLE PIE SPICE MIX

 2 tbsp ground cinnamon

2 tsp ground allspice

1 tsp ground nutmeg

1 tsp ground ginger

1/4 tsp ground cardamom

Combine all ingredients and blend well. 

Store airtight in a small jar or other airtight container. Use in apple (works good in pear pie, too) pie as the pie recipe directs.

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BUTTERSCOTCH NUT ROLLS

 

1 pkg frozen round roll dough

1 box (4-serving size) butterscotch cook and serve pudding mix
1 cup brown sugar
1 tsp ground cinnamon
1 stick butter, melted
coarsely chopped pecans

The night before serving for breakfast: Drop the frozen rolls around the bottom of a Bundt pan (not a tube pan). In a small bowl combine the pudding mix, cinnamon, and brown sugar; sprinkle over the rolls. Pour the melted butter over the rolls and the pudding mixture. Sprinkle with amount of chopped pecans you prefer. Cover the pan with foil and a moist towel. Let set overnight.

Next morning: Bake the rolls at 300 degrees for 20-25 minutes.

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CHOCOLATE FROSTING FROM CHOCOLATE CHIPS

 

1 cup semi-sweet chocolate chips

1 tbsp butter
1 tsp vanilla extract
1/4 tsp salt
3 tbsp milk
1 1/4 cups sifted powdered sugar

Combine the chocolate chips and butter. Melt in the microwave until chips are melted enough to make mixture smooth when stirred. (Or cook over hot water until melted.) Remove from heat or microwave. Mix in the vanilla and add the salt. Beat in the sifted (important to eliminate lumps) powdered sugar alternately with the milk until of a spreading consistency.

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