tag:blogger.com,1999:blog-23423853743018926022024-03-19T01:48:33.659-07:00SWEET TREATSTHE RECIPE SPOT FOR YUMMY SWEET TREATS DEVELOPED BY OR COLLECTED AND USED BY GRANDMA LINDA AND HER "LADYBUG".Linda C Wilsonhttp://www.blogger.com/profile/11818798884209100988noreply@blogger.comBlogger2121125tag:blogger.com,1999:blog-2342385374301892602.post-49719774491524468992024-03-18T06:21:00.000-07:002024-03-18T06:21:59.361-07:00DARK CHOCOLATE BROWNIES<p><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #222222; font-size: 13.2px;">This is a Nestle recipe, so I am listing their brands. Feel free to use your favorites.</span></p><div class="post-body entry-content" id="post-body-1313964806011548422" itemprop="description articleBody" style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px; height: auto; line-height: 1.4; position: relative; width: 570px;"><span class="recipe-ingred_txt added" data-id="27785" data-nameid="27785" itemprop="ingredients">1 2/3 cups NESTLE® TOLL HOUSE® Dark Chocolate Morsels, divided</span><br /><span class="recipe-ingred_txt added" data-id="27785" data-nameid="27785" itemprop="ingredients"></span><span class="recipe-ingred_txt added" data-id="1526" data-nameid="1526" itemprop="ingredients">1 cup granulated sugar</span><br /><span class="recipe-ingred_txt added" data-id="1526" data-nameid="1526" itemprop="ingredients">1/3 cup butter, cut into pieces</span><br /><span class="recipe-ingred_txt added" data-id="1526" data-nameid="1526" itemprop="ingredients">2 tbsp water</span><br /><span class="recipe-ingred_txt added" data-id="1526" data-nameid="1526" itemprop="ingredients">2 large eggs</span><br /><span class="recipe-ingred_txt added" data-id="1526" data-nameid="1526" itemprop="ingredients">1 teaspoon vanilla extract</span><br /><span class="recipe-ingred_txt added" data-id="1526" data-nameid="1526" itemprop="ingredients">3/4 cup all-purpose flour</span><br /><span class="recipe-ingred_txt added" data-id="1526" data-nameid="1526" itemprop="ingredients">1/4 teaspoon salt</span><br /><span class="recipe-ingred_txt added" data-id="1526" data-nameid="1526" itemprop="ingredients">1/2 cup chopped walnuts or pecans (optional)</span><br /><br /><span class="recipe-ingred_txt added" data-id="1526" data-nameid="1526" itemprop="ingredients">Preheat oven to 325 degrees F. Grease 8-inch-square baking pan. Set aside 1/3 cup morsels.</span><br /><br /><span class="recipe-ingred_txt added" data-id="1526" data-nameid="1526" itemprop="ingredients">Heat 1 1/3 cups morsels, sugar, butter and water in small saucepan over low heat, stirring constantly, until chocolate and butter are melted. Pour into medium bowl. Stir in eggs, one at a time, with wire whisk until blended. Stir in vanilla extract. Add flour and salt; stir well. Stir in remaining 1/3 cup morsels and nuts. Pour into prepared baking pan.</span></div><div class="post-body entry-content" id="post-body-1313964806011548422" itemprop="description articleBody" style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px; height: auto; line-height: 1.4; position: relative; width: 570px;"><span class="recipe-ingred_txt added" data-id="1526" data-nameid="1526" itemprop="ingredients"><br /></span></div><div class="post-body entry-content" id="post-body-1313964806011548422" itemprop="description articleBody" style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px; height: auto; line-height: 1.4; position: relative; width: 570px;"><span class="recipe-ingred_txt added" data-id="1526" data-nameid="1526" itemprop="ingredients"><span class="recipe-ingred_txt added" data-id="1526" data-nameid="1526" itemprop="ingredients"><span class="recipe-ingred_txt added" data-id="16157" data-nameid="16157" itemprop="ingredients"><span class="recipe-ingred_txt added" data-id="16317" data-nameid="16317" itemprop="ingredients"><span class="recipe-ingred_txt added" data-id="16424" data-nameid="16424" itemprop="ingredients"><span class="recipe-ingred_txt added" data-id="1684" data-nameid="1684" itemprop="ingredients"><span class="recipe-ingred_txt added" data-id="16421" data-nameid="16421" itemprop="ingredients"><span class="recipe-ingred_txt added" data-id="3819" data-nameid="3819" itemprop="ingredients"><span class="recipe-directions__list--item"><span class="recipe-directions__list--item"><span class="recipe-directions__list--item">Bake for 38 to 40 minutes or until wooden pick inserted in center comes out slightly sticky. Cool in pan on wire rack. Cut into bars.</span></span></span></span></span></span></span></span></span></span><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKBAf8uBUIIjrd2OZW9H_Ydl0zTJ7Xv8Korc_2IZVCzgwCRXRJOmIRjIczJiQ_W1xZTuLr2RWowF0j23coi1PR7K6TzdQuzThzZV0ocVqr2n3WEDOGa166Wbs8sxO3zYyXgF0YFxvhLTQ/s1600/dark+brownies.jpg" imageanchor="1" style="color: #2288bb; margin-left: 1em; margin-right: 1em; text-decoration-line: none;"><img border="0" data-original-height="250" data-original-width="250" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKBAf8uBUIIjrd2OZW9H_Ydl0zTJ7Xv8Korc_2IZVCzgwCRXRJOmIRjIczJiQ_W1xZTuLr2RWowF0j23coi1PR7K6TzdQuzThzZV0ocVqr2n3WEDOGa166Wbs8sxO3zYyXgF0YFxvhLTQ/w320-h320/dark+brownies.jpg" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: 1px solid rgb(238, 238, 238); box-shadow: rgba(0, 0, 0, 0.1) 1px 1px 5px; padding: 5px; position: relative;" width="320" /></a></div><div style="text-align: center;"><span class="recipe-ingred_txt added" data-id="1526" data-nameid="1526" itemprop="ingredients"><span class="recipe-ingred_txt added" data-id="16157" data-nameid="16157" itemprop="ingredients"><span class="recipe-ingred_txt added" data-id="16317" data-nameid="16317" itemprop="ingredients"><span class="recipe-ingred_txt added" data-id="16424" data-nameid="16424" itemprop="ingredients"><span class="recipe-ingred_txt added" data-id="1684" data-nameid="1684" itemprop="ingredients"><span class="recipe-ingred_txt added" data-id="16421" data-nameid="16421" itemprop="ingredients"><span class="recipe-ingred_txt added" data-id="3819" data-nameid="3819" itemprop="ingredients"><span class="recipe-directions__list--item"><span class="recipe-directions__list--item"><span class="recipe-directions__list--item"> </span> </span> </span> </span> </span> </span> </span></span></span>Nestle's Photo</span></div></span></div><div class="post-body entry-content" id="post-body-1313964806011548422" itemprop="description articleBody" style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px; height: auto; line-height: 1.4; position: relative; width: 570px;"><span class="recipe-ingred_txt added" data-id="1526" data-nameid="1526" itemprop="ingredients"><br /></span></div><div class="post-body entry-content" id="post-body-1313964806011548422" itemprop="description articleBody" style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px; height: auto; line-height: 1.4; position: relative; width: 570px;"><span class="recipe-ingred_txt added" data-id="1526" data-nameid="1526" itemprop="ingredients"><br /></span></div>Linda C Wilsonhttp://www.blogger.com/profile/11818798884209100988noreply@blogger.com0tag:blogger.com,1999:blog-2342385374301892602.post-3500640944442835092024-03-17T18:06:00.000-07:002024-03-17T18:06:28.529-07:00PENNSYLVANIA COUNTRY DUTCH APPLE CAKE<p> </p><h3 class="post-title entry-title" itemprop="name" style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size: 22px; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; font-weight: normal; line-height: normal; margin: 0.75em 0px 0px; position: relative;"><span style="font-size: 13.2px;">1/3 cup warm milk</span></h3><div class="post-body entry-content" id="post-body-1169662321210704622" itemprop="description articleBody" style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px; height: auto; line-height: 1.4; position: relative; width: 570px;">1/4 cup granulated sugar<br />1/4 tsp salt<br />1/4 cup butter, slightly softened<br />1/4 cup warm (not hot) water<br />1 pkg dry yeast<br />1 egg, beaten well<br />1 1/3 cups all-purpose flour<br />1 1/2 cup, cooked until slightly tender, apple slices; drained<br />2 tbsp brown sugar<br />1/4 tsp cinnamon<br />1/4 tsp nutmeg<br />powdered sugar for garnish, optional<br /><br />Combine the warm milk with the granulated sugar, salt, and half of the butter; allow to cool to lukewarm.<br /><br />Dissolve the yeast in the warm water. Stir the milk mixture, beaten egg and flour into the yeast mixture. Beat the batter until smooth. Spread the dough evenly into a greased 9-inch baking pan. Arrange the apple slices over the top. In a small bowl combine the brown sugar, cinnamon, and nutmeg, sprinkle over the apple slices. Dot the mixture with the remaining butter. Cover and allow to rise for 40 minutes in a warm spot. Bake at 400 degrees for 25 minutes.</div><div class="post-body entry-content" id="post-body-1169662321210704622" itemprop="description articleBody" style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px; height: auto; line-height: 1.4; position: relative; width: 570px;"><br /></div><div class="post-body entry-content" id="post-body-1169662321210704622" itemprop="description articleBody" style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px; height: auto; line-height: 1.4; position: relative; width: 570px;">Remove from oven and sprinkle with powdered sugar, if using.</div><div class="post-body entry-content" id="post-body-1169662321210704622" itemprop="description articleBody" style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px; height: auto; line-height: 1.4; position: relative; width: 570px;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0IZT_OdqIHqS1NzNA8Ogpy38R64PNrIsxUlysH8URRYX-nykoD4sMd4teuiK92iBi1Xx3vajnWyvnsgeCEb3zn1_US89Ul95joVwIR2TssBUZ73FslmX0rf6pAT0gS-wwXNiDxklulIcCDcnncmoBkwkvVJ13ri5ScWDhrRUK9m3HkWetyrujAaukKoA/s200/apple%20cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="133" data-original-width="200" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0IZT_OdqIHqS1NzNA8Ogpy38R64PNrIsxUlysH8URRYX-nykoD4sMd4teuiK92iBi1Xx3vajnWyvnsgeCEb3zn1_US89Ul95joVwIR2TssBUZ73FslmX0rf6pAT0gS-wwXNiDxklulIcCDcnncmoBkwkvVJ13ri5ScWDhrRUK9m3HkWetyrujAaukKoA/w400-h266/apple%20cake.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;">file photo</div><br /></div><div class="post-body entry-content" id="post-body-1169662321210704622" itemprop="description articleBody" style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px; height: auto; line-height: 1.4; position: relative; width: 570px;"><br /></div><div class="post-body entry-content" id="post-body-1169662321210704622" itemprop="description articleBody" style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px; height: auto; line-height: 1.4; position: relative; width: 570px;"><br /></div><div class="post-body entry-content" id="post-body-1169662321210704622" itemprop="description articleBody" style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px; height: auto; line-height: 1.4; position: relative; width: 570px;"><br /></div><div class="post-body entry-content" id="post-body-1169662321210704622" itemprop="description articleBody" style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px; height: auto; line-height: 1.4; position: relative; width: 570px;"><br /></div>Linda C Wilsonhttp://www.blogger.com/profile/11818798884209100988noreply@blogger.com0tag:blogger.com,1999:blog-2342385374301892602.post-70039529366036326782024-03-16T08:24:00.000-07:002024-03-16T08:24:50.280-07:00DROP DOUGHNUT PUFFS<p> </p><h3 class="post-title entry-title" itemprop="name" style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size: 22px; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; font-weight: normal; line-height: normal; margin: 0.75em 0px 0px; position: relative;"><span style="font-size: 13.2px;">1 1/2 cup sifted all-purpose flour</span></h3><div class="post-body entry-content" id="post-body-1531929176807632082" itemprop="description articleBody" style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px; line-height: 1.4; position: relative; width: 570px;">2 tsp baking powder<br />1/3 cup sugar<br />1/2 tsp salt<br />1 tbsp instant coffee granules<br />1 egg<br />1/2 cup milk<br />2 tbsp vegetable oil<br />Oil for deep-frying<br />powdered sugar for dusting, if desired<br /><br />In a mixing bowl combine the flour, baking powder, sugar, salt, and coffee granules; blend well. Add the egg, milk, and the 2 tablespoons of vegetable oil; mix together thoroughly. Heat the oil in a deep-fryer until hot or at the temperature your appliance suggests. Drop the batter into the hot oil one teaspoonful at a time. Fry until puffy and browned. Drain on paper towels to absorb excess oil. Sprinkle with powdered sugar, if desired.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkpe52D-VHl3xi5xo4B_GlGkwr0WW2WutY51EA_NVd_nrRvCTWlQlaRrc1pdGd7R9Y03jnK83cY84xIItb7WCzdrP0kEwPcGSYRCmaEdgcvlQOWDg_GTzrGNDa-57HrPDEEF2KxA2qOb4/s1600/puffs.jpg" imageanchor="1" style="color: #2288bb; margin-left: 1em; margin-right: 1em; text-decoration-line: none;"><img border="0" data-original-height="162" data-original-width="216" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkpe52D-VHl3xi5xo4B_GlGkwr0WW2WutY51EA_NVd_nrRvCTWlQlaRrc1pdGd7R9Y03jnK83cY84xIItb7WCzdrP0kEwPcGSYRCmaEdgcvlQOWDg_GTzrGNDa-57HrPDEEF2KxA2qOb4/w320-h240/puffs.jpg" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: 1px solid rgb(238, 238, 238); box-shadow: rgba(0, 0, 0, 0.1) 1px 1px 5px; padding: 5px; position: relative;" width="320" /></a></div><div style="text-align: center;"> Note: File Photo</div></div>Linda C Wilsonhttp://www.blogger.com/profile/11818798884209100988noreply@blogger.com0tag:blogger.com,1999:blog-2342385374301892602.post-67819313900812773782024-03-15T08:55:00.000-07:002024-03-15T08:55:48.927-07:00 HAWAIIAN FRUIT CAKE<p><span style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px;">2 cups all-purpose flour</span></p><div class="post-body entry-content" id="post-body-6893240264354538265" itemprop="description articleBody" style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px; line-height: 1.4; position: relative; width: 570px;">2 cups granulated sugar<br />2 tsp baking soda<br />1/2 tsp salt<br />2 eggs, well beaten<br />1 can (20-oz) crushed pineapple in juice<br />2 tbsp butter, softened<br />1 cup chopped macadamia (or other) nuts<br /><br />Preheat oven to 350 degrees. Grease and flour a 9 x 13-inch baking pan; set aside.<br /><br />In a large mixing bowl mix the flour, sugar, baking soda, and salt together; add the butter and mix well. Mix the pineapple and egg together and add to the flour mixture along with the chopped nuts. Pour batter into the prepared pan and bake at 350 degrees for 45 minutes.<br /><br />TOPPING:<br /><br />1 pkg (8-oz) cream cheese<br />1/4 lb butter, softened at room temperature<br />1 tsp vanilla<br />1/4 tsp lemon extract<br />2 cups powdered sugar<br /><br />In a large mixing bowl combine the cream cheese, butter, vanilla, and lemon extract. Gradually add the powdered sugar. Spread the frosting over the cake while the cake is still warm.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBpmUToBmH-jYQDwDzubxFeg6G2olDT3nb7-30WUHPH_2v-lBufjD9PRTgIoogrU_wxaTfT3Sut6rplwpJyAL5-0G-kymCCphqFgI_ioQdXSDWVPOjxA6e6_i-PmyZnPNDk3KaRtgT6-o/s1600/pineapple.jpg" imageanchor="1" style="color: #2288bb; margin-left: 1em; margin-right: 1em; text-decoration-line: none;"><img border="0" data-original-height="177" data-original-width="177" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBpmUToBmH-jYQDwDzubxFeg6G2olDT3nb7-30WUHPH_2v-lBufjD9PRTgIoogrU_wxaTfT3Sut6rplwpJyAL5-0G-kymCCphqFgI_ioQdXSDWVPOjxA6e6_i-PmyZnPNDk3KaRtgT6-o/w320-h320/pineapple.jpg" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: 1px solid rgb(238, 238, 238); box-shadow: rgba(0, 0, 0, 0.1) 1px 1px 5px; padding: 5px; position: relative;" width="320" /></a></div><div style="text-align: center;">This picture is of a similar recipe. This is not this exact recipe.</div></div>Linda C Wilsonhttp://www.blogger.com/profile/11818798884209100988noreply@blogger.com0tag:blogger.com,1999:blog-2342385374301892602.post-23386684996676142762024-03-14T07:54:00.000-07:002024-03-14T07:54:29.660-07:00THUMBELINA COOKIES WITH FROSTING CENTERS<p> </p><h3 class="post-title entry-title" itemprop="name" style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; font-weight: normal; line-height: normal; margin: 0.75em 0px 0px; position: relative;"><span style="font-size: small;">1/4 cup sugar</span></h3><div class="post-body entry-content" id="post-body-1299736899187072095" itemprop="description articleBody" style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 1.4; position: relative; width: 570px;"><h3 class="post-title entry-title" itemprop="name" style="font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; font-weight: normal; line-height: normal; margin: 0.75em 0px 0px; position: relative;"><span style="font-size: small;">1 egg yolk, beaten well (save white)<br />1 tsp vanilla extract<br />1 cup all-purpose flour<br />1/2 tsp salt<br />1 egg white, unbeaten<br />1 cup chopped pecans<br /><br />Preheat oven to 350 degrees.<br /><br />In a medium mixing bowl, cream the butter and sugar together until creamy. Beat in the egg yolk and the vanilla extract. Combine the flour and salt in a sifter and sift into the butter mixture; mix well. Shape the dough into 1-inch balls. Dip each ball into the egg white and then roll into the chopped pecans. Place the balls on an ungreased cookie sheet and using your thumb make an indent in the center of each ball. Bake at 350 degrees for 5 minutes. Remove from oven and dent each cookie again. Return to the oven and bake another 12 to 15 minutes or until golden. Cool on a wire rack. When cool, fill the centers with the following butter frosting.<br /><br />BUTTER CREAM FROSTING FOR CENTERS<br /><br />2 cups sifted powdered sugar<br />6 tbsp melted butter<br />1 tbsp cream or milk<br />1/2 tsp vanilla extract<br /><br />Combine all ingredients and mix together well. Add food coloring if desired. Fill the centers of the above cookies. </span></h3><h3 class="post-title entry-title" itemprop="name" style="font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; font-weight: normal; line-height: normal; margin: 0.75em 0px 0px; position: relative;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3F1NlaZLWqfTKgG_R2Cew9cma-c5isci_TvqWTzW_ITCeCDiGelHMmQcOolH7M5sEmzkV8gfYlIkciahs13ve0QFHOuHk-x14NPvLz3_U-RiX5SSll2iXCOL7egB8ZRiDQWfzCBGmRmx70Q7CddGu5EE4zMON5pWFv1CHmlfBHp8akvqseWLIwBO-soA/s474/cookies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="474" data-original-width="474" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3F1NlaZLWqfTKgG_R2Cew9cma-c5isci_TvqWTzW_ITCeCDiGelHMmQcOolH7M5sEmzkV8gfYlIkciahs13ve0QFHOuHk-x14NPvLz3_U-RiX5SSll2iXCOL7egB8ZRiDQWfzCBGmRmx70Q7CddGu5EE4zMON5pWFv1CHmlfBHp8akvqseWLIwBO-soA/s320/cookies.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: xx-small;">file photo</span></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div></h3></div>Linda C Wilsonhttp://www.blogger.com/profile/11818798884209100988noreply@blogger.com0tag:blogger.com,1999:blog-2342385374301892602.post-33918030050451587042024-03-13T08:57:00.000-07:002024-03-13T08:57:54.541-07:00APPLE FRITTERS FROM OLD GRANDMA RECIPES<p>I got this picture and recipe from a post by Old Grandma Recipes. I thought it should be shared with you.</p><div class="xdj266r x11i5rnm xat24cr x1mh8g0r x1vvkbs" style="background-color: #f0f2f5; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; margin: 0px; overflow-wrap: break-word;"><div dir="auto" style="font-family: inherit;">2 large apples, peeled, cored, and diced</div></div><div class="x11i5rnm xat24cr x1mh8g0r x1vvkbs xtlvy1s" style="background-color: #f0f2f5; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; margin: 0.5em 0px 0px; overflow-wrap: break-word;"><div dir="auto" style="font-family: inherit;">1 1/2 cups all-purpose flour</div></div><div class="x11i5rnm xat24cr x1mh8g0r x1vvkbs xtlvy1s" style="background-color: #f0f2f5; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; margin: 0.5em 0px 0px; overflow-wrap: break-word;"><div dir="auto" style="font-family: inherit;"><a style="color: #385898; cursor: pointer; font-family: inherit;" tabindex="-1"></a>1/4 cup granulated sugar</div></div><div class="x11i5rnm xat24cr x1mh8g0r x1vvkbs xtlvy1s" style="background-color: #f0f2f5; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; margin: 0.5em 0px 0px; overflow-wrap: break-word;"><div dir="auto" style="font-family: inherit;">1/4 cup brown sugar</div></div><div class="x11i5rnm xat24cr x1mh8g0r x1vvkbs xtlvy1s" style="background-color: #f0f2f5; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; margin: 0.5em 0px 0px; overflow-wrap: break-word;"><div dir="auto" style="font-family: inherit;">2 teaspoons baking powder</div></div><div class="x11i5rnm xat24cr x1mh8g0r x1vvkbs xtlvy1s" style="background-color: #f0f2f5; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; margin: 0.5em 0px 0px; overflow-wrap: break-word;"><div dir="auto" style="font-family: inherit;">1 1/2 teaspoons ground cinnamon</div></div><div class="x11i5rnm xat24cr x1mh8g0r x1vvkbs xtlvy1s" style="background-color: #f0f2f5; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; margin: 0.5em 0px 0px; overflow-wrap: break-word;"><div dir="auto" style="font-family: inherit;">1/2 teaspoon salt</div></div><div class="x11i5rnm xat24cr x1mh8g0r x1vvkbs xtlvy1s" style="background-color: #f0f2f5; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; margin: 0.5em 0px 0px; overflow-wrap: break-word;"><div dir="auto" style="font-family: inherit;">2/3 cup milk</div></div><div class="x11i5rnm xat24cr x1mh8g0r x1vvkbs xtlvy1s" style="background-color: #f0f2f5; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; margin: 0.5em 0px 0px; overflow-wrap: break-word;"><div dir="auto" style="font-family: inherit;">2 eggs, lightly beaten</div></div><div class="x11i5rnm xat24cr x1mh8g0r x1vvkbs xtlvy1s" style="background-color: #f0f2f5; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; margin: 0.5em 0px 0px; overflow-wrap: break-word;"><div dir="auto" style="font-family: inherit;">2 tablespoons unsalted butter, melted</div></div><div class="x11i5rnm xat24cr x1mh8g0r x1vvkbs xtlvy1s" style="background-color: #f0f2f5; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; margin: 0.5em 0px 0px; overflow-wrap: break-word;"><div dir="auto" style="font-family: inherit;">1 teaspoon vanilla extract</div></div><div class="x11i5rnm xat24cr x1mh8g0r x1vvkbs xtlvy1s" style="background-color: #f0f2f5; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; margin: 0.5em 0px 0px; overflow-wrap: break-word;"><div dir="auto" style="font-family: inherit;">Powdered sugar for dusting (optional)</div></div><div class="x11i5rnm xat24cr x1mh8g0r x1vvkbs xtlvy1s" style="background-color: #f0f2f5; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; margin: 0.5em 0px 0px; overflow-wrap: break-word;"><div dir="auto" style="font-family: inherit;">Directions:</div></div><div class="x11i5rnm xat24cr x1mh8g0r x1vvkbs xtlvy1s" style="background-color: #f0f2f5; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; margin: 0.5em 0px 0px; overflow-wrap: break-word;"><div dir="auto" style="font-family: inherit;">Preheat your oven to 350°F (175°C) and lightly grease a baking sheet.</div></div><div class="x11i5rnm xat24cr x1mh8g0r x1vvkbs xtlvy1s" style="background-color: #f0f2f5; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; margin: 0.5em 0px 0px; overflow-wrap: break-word;"><div dir="auto" style="font-family: inherit;">Mix flour, granulated and brown sugars, baking powder, cinnamon, and salt in a large bowl.</div></div><div class="x11i5rnm xat24cr x1mh8g0r x1vvkbs xtlvy1s" style="background-color: #f0f2f5; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; margin: 0.5em 0px 0px; overflow-wrap: break-word;"><div dir="auto" style="font-family: inherit;">In another bowl, whisk together milk, eggs, melted butter, and vanilla.</div></div><div class="x11i5rnm xat24cr x1mh8g0r x1vvkbs xtlvy1s" style="background-color: #f0f2f5; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; margin: 0.5em 0px 0px; overflow-wrap: break-word;"><div dir="auto" style="font-family: inherit;">Fold wet ingredients into dry, mixing until just combined. Stir in diced apples.</div></div><div class="x11i5rnm xat24cr x1mh8g0r x1vvkbs xtlvy1s" style="background-color: #f0f2f5; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; margin: 0.5em 0px 0px; overflow-wrap: break-word;"><div dir="auto" style="font-family: inherit;">Drop batter by 1/4 cupfuls onto the prepared baking sheet, spacing them out.</div></div><div class="x11i5rnm xat24cr x1mh8g0r x1vvkbs xtlvy1s" style="background-color: #f0f2f5; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; margin: 0.5em 0px 0px; overflow-wrap: break-word;"><div dir="auto" style="font-family: inherit;">Bake for 15-20 minutes, until golden and set. Cool in the pan for 5 minutes, then transfer to a wire rack.</div></div><div class="x11i5rnm xat24cr x1mh8g0r x1vvkbs xtlvy1s" style="background-color: #f0f2f5; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; margin: 0.5em 0px 0px; overflow-wrap: break-word;"><div dir="auto" style="font-family: inherit;">Dust with powdered sugar before serving, if desired.</div></div><div class="x11i5rnm xat24cr x1mh8g0r x1vvkbs xtlvy1s" style="background-color: #f0f2f5; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; margin: 0.5em 0px 0px; overflow-wrap: break-word;"><div dir="auto" style="font-family: inherit;">Variations & Tips:</div></div><div class="x11i5rnm xat24cr x1mh8g0r x1vvkbs xtlvy1s" style="background-color: #f0f2f5; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; margin: 0.5em 0px 0px; overflow-wrap: break-word;"><div dir="auto" style="font-family: inherit;">Cater to picky eaters by using their favorite apple variety.</div></div><div class="x11i5rnm xat24cr x1mh8g0r x1vvkbs xtlvy1s" style="background-color: #f0f2f5; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; margin: 0.5em 0px 0px; overflow-wrap: break-word;"><div dir="auto" style="font-family: inherit;">Add nuts for crunch, or use almond or oat milk for a dairy-free version.</div></div><div class="x11i5rnm xat24cr x1mh8g0r x1vvkbs xtlvy1s" style="background-color: #f0f2f5; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; margin: 0.5em 0px 0px; overflow-wrap: break-word;"><div dir="auto" style="font-family: inherit;">Spice up the batter with nutmeg or allspice for extra warmth.</div></div><div class="x11i5rnm xat24cr x1mh8g0r x1vvkbs xtlvy1s" style="background-color: #f0f2f5; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; margin: 0.5em 0px 0px; overflow-wrap: break-word;"><div dir="auto" style="font-family: inherit;">These fritters can be frozen for up to 3 months and reheated for a quick treat.</div></div><div class="x11i5rnm xat24cr x1mh8g0r x1vvkbs xtlvy1s" style="background-color: #f0f2f5; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; margin: 0.5em 0px 0px; overflow-wrap: break-word;"><div dir="auto" style="font-family: inherit;">For an extra special touch, glaze the fritters with a mix of powdered sugar and milk.</div></div><div class="x11i5rnm xat24cr x1mh8g0r x1vvkbs xtlvy1s" style="background-color: #f0f2f5; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; margin: 0.5em 0px 0px; overflow-wrap: break-word;"><div dir="auto" style="font-family: inherit; font-size: 15px;">Gather your loved ones and share the warmth and delight of these Baked Apple Fritters. They're a testament to the power of simple pleasures, combining love, comfort, and scrumptiousness into every bite. Enjoy!</div><div dir="auto" style="font-family: inherit; font-size: 15px;"><br /></div><div class="separator" style="clear: both; font-size: 15px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjng2AIkvX5bZ2sM-bleyjErzY1ebw1u_drULPJMmiWEMG-Duey3QoqdmuyDoOvjx3AmA09R16v1AHXCeZMyrS6P4OtaxlBpEypkTQnsOvlgNlxjFwxDKiNvxXRiGlArQz54iNArzsyMLdv7RJJhxWClACzbpwlLW6bAvX_NKEtAj_AZcttea4hCUcpjZs/s635/Apple%20Fritters.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="635" data-original-width="577" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjng2AIkvX5bZ2sM-bleyjErzY1ebw1u_drULPJMmiWEMG-Duey3QoqdmuyDoOvjx3AmA09R16v1AHXCeZMyrS6P4OtaxlBpEypkTQnsOvlgNlxjFwxDKiNvxXRiGlArQz54iNArzsyMLdv7RJJhxWClACzbpwlLW6bAvX_NKEtAj_AZcttea4hCUcpjZs/s320/Apple%20Fritters.jpg" width="291" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: xx-small;">Old Grandma Recipes Photo and recipe</span></div><br /><div dir="auto" style="font-family: inherit; font-size: 15px;"><br /></div></div>Linda C Wilsonhttp://www.blogger.com/profile/11818798884209100988noreply@blogger.com0tag:blogger.com,1999:blog-2342385374301892602.post-74805979626839048292024-03-13T08:34:00.000-07:002024-03-13T08:34:48.146-07:00DING DONG CAKE<p> </p><h3 class="post-title entry-title" itemprop="name" style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size: 22px; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; font-weight: normal; line-height: normal; margin: 0.75em 0px 0px; position: relative;"><span style="font-size: 13.2px;">1 box (2-layer size) chocolate cake mix</span></h3><div class="post-body entry-content" id="post-body-2127353901958121198" itemprop="description articleBody" style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 1.4; position: relative; width: 570px;"><span style="font-size: 13.2px;">1 brick (8-oz) cream cheese, softened</span><br /><span style="font-size: 13.2px;">3 cups powdered sugar</span><br /><span style="font-size: 13.2px;">1 stick butter, softened</span><br /><span style="font-size: 13.2px;">1 carton frozen whipped topping, thawed</span><br /><span style="font-size: 13.2px;">1 can chocolate frosting</span><br /><span style="font-size: 13.2px;">2 tbsp milk</span><br /><br /><span style="font-size: 13.2px;">Prepare and bake cake mix according to the package directions. Remove from oven and let stand for 10 minutes. Turn cake out onto a wire rack.</span><br /><br /><span style="font-size: 13.2px;">When cake is cooled, cut in half lengthwise; return bottom half to the pan.</span><br /><br /><span style="font-size: 13.2px;">To make the filling, combine the cream cheese, powdered sugar, and butter using an electric mixer until blended and smooth. Fold in the whipped topping. Spread the mixture over the bottom layer in the pan; top with the top half of the cake.</span><br /><br /><span style="font-size: 13.2px;">Stir the milk into the chocolate frosting for easier spreading. Spread over the top of the cake.</span><br /><br /><span style="font-size: 13.2px;">Keep cake in the refrigerator.</span><br /><br /><div class="separator" style="clear: both; font-size: 13.2px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPDGnd-8URGuILqPOI6oIZPZImyQeEOCZ_fifHQ-ylxxDVsF7ZwwUG7dknXvFHM6En9ojWymcmreXnSwLvf7stBA4RYikdrz28fzEfT11XLsRi2F3enTXmlCpX19E6Mg80QnWsjGEM-uk/s1600/ding+dong.jpg" imageanchor="1" style="color: #2288bb; margin-left: 1em; margin-right: 1em; text-decoration-line: none;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPDGnd-8URGuILqPOI6oIZPZImyQeEOCZ_fifHQ-ylxxDVsF7ZwwUG7dknXvFHM6En9ojWymcmreXnSwLvf7stBA4RYikdrz28fzEfT11XLsRi2F3enTXmlCpX19E6Mg80QnWsjGEM-uk/s1600/ding+dong.jpg" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: 1px solid rgb(238, 238, 238); box-shadow: rgba(0, 0, 0, 0.1) 1px 1px 5px; padding: 5px; position: relative;" width="238" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: xx-small;">file photo</span></div></div>Linda C Wilsonhttp://www.blogger.com/profile/11818798884209100988noreply@blogger.com0tag:blogger.com,1999:blog-2342385374301892602.post-20736882619240468662024-03-12T08:46:00.000-07:002024-03-12T08:46:32.714-07:00 WHOLE WHEAT CHOCOLATE CHIP COOKIES<p><br /></p><div class="post-header" style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 10.8px; line-height: 1.6; margin: 0px 0px 1.5em;"><div class="post-header-line-1"></div></div><div class="post-body entry-content" id="post-body-7432185080296610545" itemprop="description articleBody" style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 1.4; position: relative; width: 570px;"><h3 class="post-title entry-title" itemprop="name" style="font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size: 22px; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; font-weight: normal; line-height: normal; margin: 0.75em 0px 0px; position: relative;"></h3><div class="post-header" style="font-size: 11.88px; line-height: 1.6; margin: 0px 0px 1.5em;"></div><span style="font-size: 13.2px;">3/4 cup packed brown sugar</span><br /><span style="font-size: 13.2px;">3/4 cup granulated sugar</span><br /><span style="font-size: 13.2px;">1 cup butter, softened</span><br /><span style="font-size: 13.2px;">1 tsp vanilla extract</span><br /><span style="font-size: 13.2px;">1 egg</span><br /><span style="font-size: 13.2px;">2 cups whole wheat flour*</span><br /><span style="font-size: 13.2px;">1 tsp baking soda</span><br /><span style="font-size: 13.2px;">1/2 tsp salt</span><br /><span style="font-size: 13.2px;">1 pkg (12-oz) chocolate chip cookies</span><br /><span style="font-size: 13.2px;">1 cup chopped pecans, optional</span><br /><br /><span style="font-size: 13.2px;">Preheat oven to 375 degrees.</span><br /><br /><span style="font-size: 13.2px;">In a large bowl stir together the brown sugar, granulated sugar, butter, vanilla extract, and egg until well blended. Stir in the flour, baking soda, and salt. This will produce a stiff dough! Stir in the chocolate chips and the pecans, if using. Drop by rounded tablespoonfuls, about 2-inches apart, on ungreased cookie sheets.</span><br /><br /><span style="font-size: 13.2px;">Bake at 375 degrees 8 to 10 minutes or until light brown with the centers still soft. Cool slightly before attempting to remove from the cookie sheets. Cool completely on wire racks.</span><br /><br /><span style="font-size: 13.2px;">Yield: Approximately 3 dozen cookies.</span><br /><br /><span style="font-size: 13.2px;">*Personal note: I prefer using white whole-wheat flour. In fact I use it in all my baking.</span><br /><br /><div class="separator" style="clear: both; font-size: 13.2px; text-align: center;"></div><br /><div class="separator" style="clear: both; font-size: 13.2px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKeRCCq1KFCxR_KIxN4bJ-hsMKM33qKA9eqc3D-PR2Q5cvIFFEwuJF3HeZQQ-UWiZa7j8e5n8AvkKfPUgjMmFQ4868681L0XSFfQ0s4dL5ei7MSyCqev7ZVyJjdwDlx-7TQZ1SbXodrmA/s1600/cc.jpg" imageanchor="1" style="color: #2288bb; margin-left: 1em; margin-right: 1em; text-decoration-line: none;"><img border="0" data-original-height="84" data-original-width="128" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKeRCCq1KFCxR_KIxN4bJ-hsMKM33qKA9eqc3D-PR2Q5cvIFFEwuJF3HeZQQ-UWiZa7j8e5n8AvkKfPUgjMmFQ4868681L0XSFfQ0s4dL5ei7MSyCqev7ZVyJjdwDlx-7TQZ1SbXodrmA/w400-h263/cc.jpg" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: 1px solid rgb(238, 238, 238); box-shadow: rgba(0, 0, 0, 0.1) 1px 1px 5px; padding: 5px; position: relative;" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: xx-small;">file photo</span></div></div>Linda C Wilsonhttp://www.blogger.com/profile/11818798884209100988noreply@blogger.com0tag:blogger.com,1999:blog-2342385374301892602.post-29040200016683870292024-03-11T06:44:00.000-07:002024-03-11T06:44:10.884-07:00 MINT-FILLED CHOCOLATE WHOOPIE PIES<p><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #222222; font-size: 13.2px;">1/2 cup granulated sugar</span></p><div class="post-body entry-content" id="post-body-503376879282027011" itemprop="description articleBody" style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px; height: auto; line-height: 1.4; position: relative; width: 570px;">3 tbsp canola oil<br />1 egg<br />1 cup all-purpose flour<br />1/4 cup baking cocoa<br />1/2 tsp baking soda<br />1/4 tsp salt<br />4 tbsp milk, divided<br />2 tbsp butter, softened<br />1 1/3 cups powdered sugar<br />1/8 tsp mint extract<br />4 drops green food coloring<br /><br />Preheat oven to 425 degrees. Spray baking sheets with nonstick cooking spray.<br /><br />In a mixing bowl, beat the granulated sugar and oil until crumbly. Add the egg and beat for one minute. In a small bowl combine the flour, baking cocoa, baking soda, and salt until well blended. Gradually add the flour mixture into the sugar mixture. Add half of the milk and mix well. Lightly flour your hands and roll the dough into 36 even balls.</div><div class="post-body entry-content" id="post-body-503376879282027011" itemprop="description articleBody" style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px; height: auto; line-height: 1.4; position: relative; width: 570px;"><br /></div><div class="post-body entry-content" id="post-body-503376879282027011" itemprop="description articleBody" style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; height: auto; line-height: 1.4; position: relative; width: 570px;"><span style="font-size: 13.2px;">Place the dough balls 2-inches apart on the prepared baking sheets; flatten slightly with the bottom of a glass that has been coated with nonstick cooking spray. Bake in the 425 degree oven for 5 to 6 minutes or until the edges are set and the tops are cracked. Cool for 2 minutes before removing to wire racks to cool completely.</span><br /><br /><span style="font-size: 13.2px;">In a mixing bowl, combine the butter and powdered sugar until crumbly. Beat in extract, food coloring and the last half of the milk. Spread on the bottom half of half of the cookies. Top with the remaining half of the cookies.</span><br /><br /><span style="font-size: 13.2px;">Yield: 1 1/2 dozen cookies</span><br /><br /><div class="separator" style="clear: both; font-size: 13.2px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRtDZFh0HB1papDhUJwBzjaDN42TbwTqFN82me6re41jH1ZrM8z1YOtcOEqyKDxErTQ_uQSNwe6ZwrCt_AswbIPoQldNkgjV-Lvq3y69BT3U9syRJcCHh7snzGrIJg7Exw4dkm2XBsLwE/s1600/pies.jpg" imageanchor="1" style="color: #2288bb; margin-left: 1em; margin-right: 1em; text-decoration-line: none;"><img border="0" data-original-height="109" data-original-width="144" height="242" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRtDZFh0HB1papDhUJwBzjaDN42TbwTqFN82me6re41jH1ZrM8z1YOtcOEqyKDxErTQ_uQSNwe6ZwrCt_AswbIPoQldNkgjV-Lvq3y69BT3U9syRJcCHh7snzGrIJg7Exw4dkm2XBsLwE/w320-h242/pies.jpg" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: 1px solid rgb(238, 238, 238); box-shadow: rgba(0, 0, 0, 0.1) 1px 1px 5px; padding: 5px; position: relative;" width="320" /></a></div><div style="text-align: center;"><span style="font-size: xx-small;">Photo TOH 2004</span></div></div><div class="post-body entry-content" id="post-body-503376879282027011" itemprop="description articleBody" style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px; height: auto; line-height: 1.4; position: relative; width: 570px;"><br /></div><div class="post-body entry-content" id="post-body-503376879282027011" itemprop="description articleBody" style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px; height: auto; line-height: 1.4; position: relative; width: 570px;"><br /></div><div class="post-body entry-content" id="post-body-503376879282027011" itemprop="description articleBody" style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px; height: auto; line-height: 1.4; position: relative; width: 570px;"><br /></div>Linda C Wilsonhttp://www.blogger.com/profile/11818798884209100988noreply@blogger.com0tag:blogger.com,1999:blog-2342385374301892602.post-28537501563871098612024-03-10T17:07:00.000-07:002024-03-10T17:07:22.054-07:00HOOSIER PEANUT BUTTER BROWNIES<p> </p><h3 class="post-title entry-title" itemprop="name" style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size: 22px; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; font-weight: normal; line-height: normal; margin: 0.75em 0px 0px; position: relative;"><span style="font-size: 13.2px;">1/2 cup peanut butter</span></h3><div class="post-body entry-content" id="post-body-2030400809853763767" itemprop="description articleBody" style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px; line-height: 1.4; position: relative; width: 570px;">1/3 cup butter<br />1 cup sugar<br />1/4 cup brown sugar<br />2 eggs<br />1 cup all-purpose flour<br />1 tsp baking powder<br />1/4 tsp salt<br />1 pkg (6-oz) chocolate chips<br />1/2 tsp vanilla extract<br />1/2 cup chopped peanuts, optional<br /><br />Preheat oven to 350 degrees. Spray a 9-inch square baking pan with nonstick cooking spray; set aside.<br /><br />In a medium mixing bowl beat the peanut butter and butter until blended. Gradually add the sugar and brown sugar beating until fluffy. Add the eggs, one at a time, beating after each addition. Add the flour, baking powder, and salt; mix well. Stir in the chocolate chips and the vanilla, mixing in well. Mix in the peanuts, if desired or sprinkle on the top of the batter. Pour into the prepared baking pan and bake at 350 degrees for 30 to 40 minutes or until a wooden toothpick inserted in center comes out clean. Cool before cutting.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgttuIoWHNlfDST3Y170-K336129NgmUozqHVwSu6GXr3cByvMJ5n8ChC5sBK-mvlROmX7xKRHreYEIYPtfpOLcQzpQ94lT9c2Xrs9AwchJBSeFepB6iwDOeLTTe_p5lCMF5dTFCpCLwuI/s1600/pb.jpg" imageanchor="1" style="color: #2288bb; margin-left: 1em; margin-right: 1em; text-decoration-line: none;"><img border="0" data-original-height="145" data-original-width="149" height="311" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgttuIoWHNlfDST3Y170-K336129NgmUozqHVwSu6GXr3cByvMJ5n8ChC5sBK-mvlROmX7xKRHreYEIYPtfpOLcQzpQ94lT9c2Xrs9AwchJBSeFepB6iwDOeLTTe_p5lCMF5dTFCpCLwuI/w320-h311/pb.jpg" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: 1px solid rgb(238, 238, 238); box-shadow: rgba(0, 0, 0, 0.1) 1px 1px 5px; padding: 5px; position: relative;" width="320" /></a></div><div style="text-align: center;">File Photo</div></div>Linda C Wilsonhttp://www.blogger.com/profile/11818798884209100988noreply@blogger.com0tag:blogger.com,1999:blog-2342385374301892602.post-23220266145274994782024-03-09T14:51:00.001-08:002024-03-09T14:51:46.879-08:00S'MORE JUMBO MUFFINS<p>1 1/2 cups all-purpose flour</p><p>1/2 cup graham cracker crumbs (about 9 squares)</p><p>1/4 cup packed brown sugar</p><p>1 tsp baking soda</p><p>1/2 tsp salt</p><p>1 egg</p><p>1 1/2 cups buttermilk</p><p>1/4 cup vegetable oil</p><p>3/4 cup semisweet chocolate chips</p><p>1 1/4 cups miniature marshmallows, divided</p><p>In a large bowl, combine the dry ingredients. Combine egg, buttermilk and oil; mix well. Stir into dry ingredients just until moistened. Fold in chocolate chips and 1 cup marshmallows.</p><p>Fill 6 greased jumbo muffin cups three-fourths full. Sprinkle with the remaining marshmallows. Bake at 375-degrees 18 to 20 minutes before removing from pan to a wire rack. Serve warm.</p><p>Yield: 6 muffins</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSTqAWKZJ_Ur-7srpXMDgOzcuBRCAc9ZFdyFWFpGLVAMNOmKTJS-TqDrpu6tzsELfB7rZOjlMjRbo0x_jg_Z6KYZw6SpXx3Sez14S3Mou1-rWQMq1VQBUWPeXN5vbRwBacXx2_xiDN1bJkb_HkGuy9vgU3bg9NLl4zAlxViGL4s1uaiw4L-F0h3ASsW4Y/s300/jumbp.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="300" data-original-width="300" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSTqAWKZJ_Ur-7srpXMDgOzcuBRCAc9ZFdyFWFpGLVAMNOmKTJS-TqDrpu6tzsELfB7rZOjlMjRbo0x_jg_Z6KYZw6SpXx3Sez14S3Mou1-rWQMq1VQBUWPeXN5vbRwBacXx2_xiDN1bJkb_HkGuy9vgU3bg9NLl4zAlxViGL4s1uaiw4L-F0h3ASsW4Y/s1600/jumbp.jpg" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: xx-small;">Recipe and photo from TOH over 20-years-ago</span></div><br /><p><br /></p><p><br /></p>Linda C Wilsonhttp://www.blogger.com/profile/11818798884209100988noreply@blogger.com0tag:blogger.com,1999:blog-2342385374301892602.post-64180915228104523482024-03-09T14:51:00.000-08:002024-03-09T14:51:10.522-08:00BUTTERMILK CHOCOLATE BREAD WITH CHOCOLATE HONEY BUTTER<p>1/2 cup butter or margarine, softened</p><p>1 cup sugar</p><p>2 eggs</p><p>1 1/2 cups all-purpose flour</p><p>1/2 cup baking cocoa</p><p>1/2 tsp salt</p><p>1/2 tsp baking powder</p><p>1/2 tsp baking soda</p><p>1 cup buttermilk</p><p>1/3 cup chopped pecans</p><p>Chocolate Honey Butter:</p><p>1/2 cup butter (no substitutions), softened</p><p>2 tbsp honey</p><p>2 tbsp chocolate syrup</p><p>In a mixing bowl, cream the butter and sugar. Add eggs, one at a time, beating well after each addition;. Combine the flour, cocoa, salt, baking powder and baking soda; add to creamed mixture alternately with buttermilk. Fold in pecans.</p><p>Pour into a greased 9-inch loaf pan. Bake at 350-degrees for 55 to 60 minutes, or until a toothpick inserted in the center comes out clean. Cool in pan on wire rack for 10 minutes before removing to a wire rack to cool completely.</p><p>To make the butter: In a small bowl, beat butter until fluffy. Add honey and chocolate syrup; mix well, Serve with the bread.</p><p>Yield: 1 loaf bread and 1/2 cup butter</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBM5EokWPZT9ZooBDbbIyj6ZaIn-Xr56vl0iilyX2zMu-tzX8Mwsqird-b27786q0gLaMSred_KdfA-M2d9RUHQorp5tJaKDkxXfbeqVEkUZ91PUBajjKPmdmAgIDFh9IKlar4-2XEsvLEDesJOP3p8bdqFRK504NaOf3IJ6s6Pn1pTs6D0Ps5eXZI3AM/s228/chocolate%20bread.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="228" data-original-width="217" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBM5EokWPZT9ZooBDbbIyj6ZaIn-Xr56vl0iilyX2zMu-tzX8Mwsqird-b27786q0gLaMSred_KdfA-M2d9RUHQorp5tJaKDkxXfbeqVEkUZ91PUBajjKPmdmAgIDFh9IKlar4-2XEsvLEDesJOP3p8bdqFRK504NaOf3IJ6s6Pn1pTs6D0Ps5eXZI3AM/w305-h320/chocolate%20bread.jpg" width="305" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: xx-small;">file photo</span></div><br /><p><br /></p>Linda C Wilsonhttp://www.blogger.com/profile/11818798884209100988noreply@blogger.com0tag:blogger.com,1999:blog-2342385374301892602.post-50417800303819277252024-03-09T07:58:00.000-08:002024-03-09T07:58:47.675-08:00 GRANDMA'S CHOCOLATE CHIP ICE CREAM PIE<p><span style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px;">Note: This pie needs to freeze approximately one hour before serving!</span></p><div class="post-body entry-content" id="post-body-3242663969535420413" itemprop="description articleBody" style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px; line-height: 1.4; position: relative; width: 570px;">1/2 cup chocolate syrup<br />1/3 cup semisweet chocolate morsels<br />2 cups crispy rice cereal<br />1/4 cup sour cream<br />1 quart chocolate chip ice cream, softened<br /><br />Lightly spray the bottom of sides of a 9-inch pie plate with butter-flavored nonstick cooking spray; set aside.<br /><br />In a small microwave-safe bowl combine the chocolate syrup with the chocolate chips. Microwave on high about 45 seconds or until hot. Stir until all the chips have melted and the mixture is smooth. Reserve 1/4 cup of the mixture.<br /><br />In a medium bowl combine the remaining chocolate mixture with the crispy rice cereal and mix well to coat all the cereal with chocolate. Press the mixture onto the bottom and sides of the pie plate to form a crust. Put in the freezer until the crust is firm. This should take about 15 minutes. Allow ice cream to soften during this time.<br /><br />In a small bowl combine the reserved chocolate mixture and the sour cream; mix well.<br />Spread half of the ice cream in the prepared pie shell. Drizzle half the sour cream mixture over the ice cream in the crust. Top with the remaining half of the ice cream and drizzle with the remaining sour cream mixture. Cover and freeze for about an hour or until firm.<h3 class="post-title entry-title" itemprop="name" style="font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size: 22px; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; font-weight: normal; line-height: normal; margin: 0.75em 0px 0px; position: relative;"></h3><div class="post-header" style="font-size: 11.88px; line-height: 1.6; margin: 0px 0px 1.5em;"></div><div style="text-align: center;"></div><div style="text-align: center;">Note: This picture is a similar recipe used for reference only.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjlaSrBruX_Ooymb7PXr3tUMIzt5w2SqzRtuVkl2gk2NnTsEYtHIQkdlgo0J0yBrRywnBIIkA-GQoPIIdVZomCbQdyL_Ljwp3el56ZuT0uUX18dT5AAnegg9HiF0-AGK8K6x1wZVCVGaA/s1600/pie.jpg" imageanchor="1" style="color: #2288bb; margin-left: 1em; margin-right: 1em; text-decoration-line: none;"><img border="0" data-original-height="113" data-original-width="150" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjlaSrBruX_Ooymb7PXr3tUMIzt5w2SqzRtuVkl2gk2NnTsEYtHIQkdlgo0J0yBrRywnBIIkA-GQoPIIdVZomCbQdyL_Ljwp3el56ZuT0uUX18dT5AAnegg9HiF0-AGK8K6x1wZVCVGaA/w320-h239/pie.jpg" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: 1px solid rgb(238, 238, 238); box-shadow: rgba(0, 0, 0, 0.1) 1px 1px 5px; padding: 5px; position: relative;" width="320" /></a></div></div>Linda C Wilsonhttp://www.blogger.com/profile/11818798884209100988noreply@blogger.com0tag:blogger.com,1999:blog-2342385374301892602.post-48924993533769471322024-03-08T05:18:00.000-08:002024-03-08T05:18:25.345-08:00LIGHTLY SWEET TASTING SUGAR COOKIES<p> </p><h3 class="post-title entry-title" itemprop="name" style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size: 22px; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; font-weight: normal; line-height: normal; margin: 0.75em 0px 0px; position: relative;"><span style="font-size: 13.2px;">6 tbsp butter, softened</span></h3><div class="post-body entry-content" id="post-body-5244300115294180129" itemprop="description articleBody" style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px; height: auto; line-height: 1.4; position: relative; width: 570px;">1/2 cup sugar<br />1/2 cup packed brown sugar<br />1 egg or 1/4 cup egg substitute<br />1 tsp vanilla<br />2 tbsp canola oil<br />1 tbsp white corn syrup<br />1 1/2 cups all-purpose flour<br />1/4 cup cornmeal (not cornbread mix)<br />1/2 tsp baking powder<br />1/2 tsp salt<br />1 1/4 cups colored sugar (use all one color or a variety; 1 1/4 cups total)<br /><br />In a mixing bowl, beat butter, sugar, and the brown sugar together for two minutes. Add egg or egg substitute and vanilla, mix in well. Gradually beat in the canola oil then gradually the corn syrup.<br /><br />In a separate bowl, combine the flour, cornmeal, baking powder, and salt; add to the butter mixture just until blended. Divide the dough in half and wrap each half separately in plastic wrap. Refrigerate for at least two hours.</div><div class="post-body entry-content" id="post-body-5244300115294180129" itemprop="description articleBody" style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px; height: auto; line-height: 1.4; position: relative; width: 570px;"><br /></div><div class="post-body entry-content" id="post-body-5244300115294180129" itemprop="description articleBody" style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px; height: auto; line-height: 1.4; position: relative; width: 570px;">Preheat oven to 350 degrees. Spray cookie sheets lightly with cooking spray.<br /><br />On a lightly floured surface, roll out the dough (working with only half of the dough at a time) to a 1/4" thickness. Using your favorite cookie cutters that are lightly floured, cut the dough into shapes. Place about 2-inches apart on the prepared cookie sheets. Sprinkle each cookie with approximately two teaspoons of the colored sugar. Bake at 350 degrees for 7 to 9 minutes or until the cookies are set and bottoms are lightly browned.<br /><br />Yield: 2 1/2 dozen.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiiWw9FqGxNTyUFRBc2LhsKdYvwwiDI8QTwFBv6obeWc8YWqm6qFY3w0fehj0wu6QkeJiVFRQQRRU6xTR-MONqz7Wx3VYnBYiJnxOclkbPp63YfuIP6IW8_IkOTYAkTbK-GKi7rK9QsHc/s1600/sugar.jpg" imageanchor="1" style="color: #2288bb; margin-left: 1em; margin-right: 1em; text-decoration-line: none;"><img border="0" data-original-height="175" data-original-width="233" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiiWw9FqGxNTyUFRBc2LhsKdYvwwiDI8QTwFBv6obeWc8YWqm6qFY3w0fehj0wu6QkeJiVFRQQRRU6xTR-MONqz7Wx3VYnBYiJnxOclkbPp63YfuIP6IW8_IkOTYAkTbK-GKi7rK9QsHc/w320-h240/sugar.jpg" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: 1px solid rgb(238, 238, 238); box-shadow: rgba(0, 0, 0, 0.1) 1px 1px 5px; padding: 5px; position: relative;" width="320" /></a></div><div style="text-align: center;">Examples of colored sugar.</div></div><div class="post-body entry-content" id="post-body-5244300115294180129" itemprop="description articleBody" style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px; height: auto; line-height: 1.4; position: relative; width: 570px;"><br /></div><div class="post-body entry-content" id="post-body-5244300115294180129" itemprop="description articleBody" style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px; height: auto; line-height: 1.4; position: relative; width: 570px;"><br /></div>Linda C Wilsonhttp://www.blogger.com/profile/11818798884209100988noreply@blogger.com0tag:blogger.com,1999:blog-2342385374301892602.post-1080346349744164552024-03-07T18:30:00.000-08:002024-03-07T18:30:55.988-08:00STRAWBERRIES WITH FLUFFY CITRUS CREAM CHEESE DIP<p> </p><h3 class="post-title entry-title" itemprop="name" style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size: 22px; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; font-weight: normal; line-height: normal; margin: 0.75em 0px 0px; position: relative;"><span style="font-size: 13.2px;">1 pkg (8-oz) cream cheese, softened</span></h3><div class="post-body entry-content" id="post-body-2465449095591214712" itemprop="description articleBody" style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px; line-height: 1.4; position: relative; width: 570px;">2 cups powdered sugar<br />2 tsp vanilla extract<br />1 tbsp grated lemon rind*<br />1 cup whipped cream<br />fresh whole strawberries<br /><br />Using an electric mixer at medium speed, beat the cream cheese, powdered sugar, vanilla extract, and lemon rind together until fluffy. Fold in the whipped cream.<br />Serve with the fresh berries for dipping.<br /><br />Variation: Use lime or orange zest if desired.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLzOcaZ5-SPVh3O3Pe4LpFsj2Qm7c0Y28YFRRLMFZScUWyY8epZxhg12_3lH1AZwSQWMR0eeRViqQwR62ptNYMkfD_36mbt8aKiqbA87fS3OICos3SGVH6ROUsXTtejUcAcubxFBYakM0/s1600/dip.jpg" imageanchor="1" style="color: #2288bb; margin-left: 1em; margin-right: 1em; text-decoration-line: none;"><img border="0" data-original-height="164" data-original-width="204" height="256" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLzOcaZ5-SPVh3O3Pe4LpFsj2Qm7c0Y28YFRRLMFZScUWyY8epZxhg12_3lH1AZwSQWMR0eeRViqQwR62ptNYMkfD_36mbt8aKiqbA87fS3OICos3SGVH6ROUsXTtejUcAcubxFBYakM0/w320-h256/dip.jpg" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: 1px solid rgb(238, 238, 238); box-shadow: rgba(0, 0, 0, 0.1) 1px 1px 5px; padding: 5px; position: relative;" width="320" /></a></div><div style="text-align: center;">File Photo</div></div>Linda C Wilsonhttp://www.blogger.com/profile/11818798884209100988noreply@blogger.com0tag:blogger.com,1999:blog-2342385374301892602.post-77072488214209636112024-03-05T08:39:00.000-08:002024-03-05T08:39:07.120-08:00 APRICOT BARS<p><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #222222; font-size: 13.2px;">1 cup + 2 tbsp whole-wheat flour</span></p><div class="post-body entry-content" id="post-body-7830157467955911438" itemprop="description articleBody" style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px; height: auto; line-height: 1.4; position: relative; width: 570px;">1/2 cup all-purpose flour<br />1/2 tsp baking powder<br />1/2 tsp baking soda<br />1/4 tsp salt<br />1 egg<br />3/4 cup packed brown sugar<br />2 tbsp canola oil<br />2 tbsp frozen orange juice concentrate<br />1 tsp vanilla<br />2 tsp butter<br /><br />Filling:<br /><br />1 3/4 cups chopped dried apricots<br />3/4 cup orange juice<br />3/4 cup water<br /><br />Cook and stir the apricots, orange juice, and water together in a 1-quart saucepan. Over medium heat, heat just to boiling. Reduce the heat to low, cover and simmer for about 30 minutes, stirring occasionally, or until the apricots are tender and the mixture has thickened. Set aside to cool.<br /><br />Meanwhile, heat the oven to 350 degrees. Spray a 9-inch square pan with nonstick cooking oil spray; set aside.</div><div class="post-body entry-content" id="post-body-7830157467955911438" itemprop="description articleBody" style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px; height: auto; line-height: 1.4; position: relative; width: 570px;"><br /></div><div class="post-body entry-content" id="post-body-7830157467955911438" itemprop="description articleBody" style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px; height: auto; line-height: 1.4; position: relative; width: 570px;">In a medium bowl, stir together 1 cup of the whole-wheat flour, the all-purpose flour, baking powder, baking soda, and salt.<br /><br />In a large mixing bowl, beat the egg, brown sugar, oil, orange juice concentrate, and the vanilla at medium speed until smooth. Stir in the flour mixture just until blended. Reserve 1/2 cup of this dough mixture for the topping. Pat the remaining dough into the prepared pan. Spead the apricot filling over the dough.<br /><br />To the reserved dough add the remaining 2 tablespoons whole wheat flour and the butter; blend with a pastry blender or a fork until crumbly. Sprinkle over the apricot filling.<br /><br />Bake at 350 degrees for 25 to 30 minutes or until the top is a golden brown and firm. Cool completely before cutting into 16 bars.<br /><br />Note: The orange juice replaces some of the fat in this recipe plus the majority of the flour is whole-wheat, thus making this recipe healthier than most bars.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUJC_LfQLYixbck0F5yAhyOWB9-7KnWMdr9OxsMB89fLztBZ_JaDSZIqNAI8iUD9RhxRZpp4gmn9cty22i4VFlGLilUaQ5uZhUR7XGlE-EiTfiHdwWLO5qQ_7NhX4cf3BgdxuZ6dMuyCU/s1600/apricot.jpg" imageanchor="1" style="color: #2288bb; margin-left: 1em; margin-right: 1em; text-decoration-line: none;"><img border="0" data-original-height="131" data-original-width="151" height="278" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUJC_LfQLYixbck0F5yAhyOWB9-7KnWMdr9OxsMB89fLztBZ_JaDSZIqNAI8iUD9RhxRZpp4gmn9cty22i4VFlGLilUaQ5uZhUR7XGlE-EiTfiHdwWLO5qQ_7NhX4cf3BgdxuZ6dMuyCU/w320-h278/apricot.jpg" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: 1px solid rgb(238, 238, 238); box-shadow: rgba(0, 0, 0, 0.1) 1px 1px 5px; padding: 5px; position: relative;" width="320" /></a></div><div style="text-align: center;">File Photo</div></div>Linda C Wilsonhttp://www.blogger.com/profile/11818798884209100988noreply@blogger.com0tag:blogger.com,1999:blog-2342385374301892602.post-22607030180658103222024-03-04T08:57:00.000-08:002024-03-04T08:57:57.873-08:00KENTUCKY APPLE CAKE<h3 class="post-title entry-title" itemprop="name" style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size: 22px; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; font-weight: normal; line-height: normal; margin: 0.75em 0px 0px; position: relative;"><span style="font-size: 13.2px;">1 cup vegetable oil</span></h3><div class="post-body entry-content" id="post-body-6042169549578429147" itemprop="description articleBody" style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; height: auto; line-height: 1.4; position: relative; width: 570px;"><span style="font-size: 13.2px;">2 cups sugar</span><br /><span style="font-size: 13.2px;">2 eggs</span><br /><span style="font-size: 13.2px;">2 1/2 cups flour</span><br /><span style="font-size: 13.2px;">2 tsp baking powder</span><br /><span style="font-size: 13.2px;">1 tsp salt</span><br /><span style="font-size: 13.2px;">1 tsp baking soda</span><br /><span style="font-size: 13.2px;">1 tsp vanilla</span><br /><span style="font-size: 13.2px;">3 large apples, sliced thick</span><br /><span style="font-size: 13.2px;">1 cup chopped nuts</span><br /><br /><span style="font-size: 13.2px;">Mix the oil, sugar, and eggs together. Sift the flour, baking powder, salt, and baking soda together into the sugar mixture. Mix the two mixtures together well. Stir in the vanilla, apples, and nuts. Pour the mixture into a greased 9 x 13 x 2-inch baking pan. Bake at 350 degrees for 50 to 55 minutes. This cake does not need frosting.</span><br /><br /><div class="separator" style="clear: both; font-size: 13.2px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyxWDAb1bqrC1bQ-s64CpDAjb8PdHz2cuJZ_HS5uYnCFD6lrlKwJywGmKcCnkdBWVtPUM80PLoj0iwYolvbSDk6jyo5nyz42RD89TKuicQ2Ln398-fPphbopEurKZOAk20hmGzaM2ejmg/s1600/apple+cake.jpg" style="color: #2288bb; margin-left: 1em; margin-right: 1em; text-decoration-line: none;"><img border="0" data-original-height="176" data-original-width="305" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyxWDAb1bqrC1bQ-s64CpDAjb8PdHz2cuJZ_HS5uYnCFD6lrlKwJywGmKcCnkdBWVtPUM80PLoj0iwYolvbSDk6jyo5nyz42RD89TKuicQ2Ln398-fPphbopEurKZOAk20hmGzaM2ejmg/s1600/apple+cake.jpg" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: 1px solid rgb(238, 238, 238); box-shadow: rgba(0, 0, 0, 0.1) 1px 1px 5px; padding: 5px; position: relative;" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: xx-small;">file photo</span></div></div>Linda C Wilsonhttp://www.blogger.com/profile/11818798884209100988noreply@blogger.com0tag:blogger.com,1999:blog-2342385374301892602.post-77648939751924708382024-03-03T18:36:00.000-08:002024-03-03T18:36:56.749-08:00EASY AS PIE<p><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #222222; font-size: 13.2px;">1 9-inch baked pie shell</span></p><div class="post-body entry-content" id="post-body-1593109397747192088" itemprop="description articleBody" style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px; line-height: 1.4; position: relative; width: 570px;">1 cup lemon curd<br />1 tbsp grated lime zest<br />1 tbsp lime juice<br />7 drops yellow food coloring<br />5 drops green food coloring<br />16-oz carton frozen whipped topping, thawed.<br />thin lime slices for garnish, if desired<br /><br />Combine the lemon curd, lime zest, lime juice, green and yellow food colorings together. Fold 3 cups of the whipped topping into the mixture; blend in well. Spread the mixture into the baked pie crust. Top with the remaining whipped topping. Garnish with thin lime slices, if desired.</div><div class="post-body entry-content" id="post-body-1593109397747192088" itemprop="description articleBody" style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px; line-height: 1.4; position: relative; width: 570px;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMWqjFVWMsm6skNxVbKUkLghh9DS6LhpzOT8cETt_kmJTMjvyjiWQDOM5fXsuOUIYRb1FF8fGqEJWvZqtP4qa8v0MlH9hGBjXXpKsM8x-t2i9hftQuxnvU8egmkxOZOxhbfZL_8qamiM6HQuA_5vniedDhfzHHOVpyxUGyPBdXa2Xge7MUJZOmTkp5gW0/s129/lime.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="86" data-original-width="129" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMWqjFVWMsm6skNxVbKUkLghh9DS6LhpzOT8cETt_kmJTMjvyjiWQDOM5fXsuOUIYRb1FF8fGqEJWvZqtP4qa8v0MlH9hGBjXXpKsM8x-t2i9hftQuxnvU8egmkxOZOxhbfZL_8qamiM6HQuA_5vniedDhfzHHOVpyxUGyPBdXa2Xge7MUJZOmTkp5gW0/w320-h213/lime.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: x-small;">file photo</span></div><br /><div class="post-body entry-content" id="post-body-1593109397747192088" itemprop="description articleBody" style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px; line-height: 1.4; position: relative; width: 570px;"><br /></div><div class="post-body entry-content" id="post-body-1593109397747192088" itemprop="description articleBody" style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px; line-height: 1.4; position: relative; width: 570px;"><br /><br /><div class="separator" style="clear: both; text-align: center;"></div> <br /><div class="separator" style="clear: both; text-align: center;"><br /></div></div>Linda C Wilsonhttp://www.blogger.com/profile/11818798884209100988noreply@blogger.com0tag:blogger.com,1999:blog-2342385374301892602.post-85671940433652321412024-03-02T10:24:00.000-08:002024-03-02T10:24:06.118-08:00 CARAMEL POKE CAKE<p><span style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px;">1¾ cups flour, all-purpose</span></p><div class="post-body entry-content" id="post-body-3593447956858377497" itemprop="description articleBody" style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 1.4; position: relative; width: 570px;"><span style="font-size: 13.2px;">¾ cup unsweetened cocoa powder</span><br /><span style="font-size: 13.2px;">2 cups granulated sugar</span><br /><span style="font-size: 13.2px;">2 eggs</span><br /><span style="font-size: 13.2px;">1 ½ teaspoon baking powder</span><br /><span style="font-size: 13.2px;">1 ½ teaspoon baking soda</span><br /><span style="font-size: 13.2px;">1 teaspoon vanilla extract</span><br /><span style="font-size: 13.2px;">Pinch of salt</span><br /><span style="font-size: 13.2px;">1 cup milk</span><br /><span style="font-size: 13.2px;">1 cup brewed coffee, cooled</span><br /><span style="font-size: 13.2px;">½ cup vegetable oil</span><br /><span style="font-size: 13.2px;">Caramel sauce (12.25 oz jar)</span><br /><span style="font-size: 13.2px;">Small can of sweetened condensed milk (14 oz)</span><br /><span style="font-size: 13.2px;">Chocolate sauce for garnish</span><br /><div class="recipe-ad" style="font-size: 13.2px;"></div><div class="ERSInstructionsHeader ERSHeading" style="font-size: 13.2px;"><br /></div><div class="ERSInstructionsHeader ERSHeading"><ol style="font-size: 13.2px;"><li class="instruction" itemprop="recipeInstructions" style="margin: 0px 0px 0.25em; padding: 0px;">Preheat oven to 350 degrees F. Grease and flour a 9x13 inch baking dish and set aside.</li><li class="instruction" itemprop="recipeInstructions" style="margin: 0px 0px 0.25em; padding: 0px;">In a large bowl combine dry ingredients: flour, sugar, cocoa, baking soda, baking powder and salt</li><li class="instruction" itemprop="recipeInstructions" style="margin: 0px 0px 0.25em; padding: 0px;">Add eggs, milk, vegetable oil and vanilla and beat on medium speed for 2-3 minutes, add coffee and mix to combine (the batter will look runny). Pour it in the baking dish and smooth the top. Bake 35 to 40 minutes, until toothpick inserted into center comes out clean. If the cake rise too much in the center and crack, you can press it gently with your palms, when it’s slightly cooled, just to smooth the top.</li><li class="instruction" itemprop="recipeInstructions" style="margin: 0px 0px 0.25em; padding: 0px;">Remove the cake from oven and cool</li><li class="instruction" itemprop="recipeInstructions" style="margin: 0px 0px 0.25em; padding: 0px;">In a separate bowl, mix the caramel sauce with the condensed milk</li><li class="instruction" itemprop="recipeInstructions" style="margin: 0px 0px 0.25em; padding: 0px;">Poke holes all over the entire cake using the end of a wooden spoon</li><li class="instruction" itemprop="recipeInstructions" style="margin: 0px 0px 0.25em; padding: 0px;">Pour caramel sauce over the cake allowing it to seep into the holes and use a spatula to spread it all over</li><li class="instruction" itemprop="recipeInstructions" style="margin: 0px 0px 0.25em; padding: 0px;">Refrigerate minimum 4 hours</li><li class="instruction" itemprop="recipeInstructions" style="margin: 0px 0px 0.25em; padding: 0px;">Top with chocolate sauce</li></ol><span style="font-size: 13.2px;">Note: I got this recipe last year from Yummiest Food blog. She talks about when she saw this recipe so I have no idea of its origin. The photo is also from her blog. It is a delicious cake but isn't everything that uses sweetened condensed milk?</span><br /><br /><div class="separator" style="clear: both; font-size: 13.2px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjvhGagpT7f38IHsjLke2CWItUhvSDfJ0sOuzBIQBV8zF4MD-XK8pTzC7fs6MZn0SQ8El7KY_gYb7m20Zzc8v_1MgkvCCItC5ZrbH3EZRkmqPi8PA_ZZVxM38R6pH-OA2TzmbZiRJ4kjM/s1600/Caramel-Poke-Cake-04.jpg" imageanchor="1" style="color: #2288bb; margin-left: 1em; margin-right: 1em; text-decoration-line: none;"><img border="0" data-original-height="635" data-original-width="704" height="288" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjvhGagpT7f38IHsjLke2CWItUhvSDfJ0sOuzBIQBV8zF4MD-XK8pTzC7fs6MZn0SQ8El7KY_gYb7m20Zzc8v_1MgkvCCItC5ZrbH3EZRkmqPi8PA_ZZVxM38R6pH-OA2TzmbZiRJ4kjM/w320-h288/Caramel-Poke-Cake-04.jpg" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: 1px solid rgb(238, 238, 238); box-shadow: rgba(0, 0, 0, 0.1) 1px 1px 5px; padding: 5px; position: relative;" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: xx-small;">file photo</span></div></div></div>Linda C Wilsonhttp://www.blogger.com/profile/11818798884209100988noreply@blogger.com0tag:blogger.com,1999:blog-2342385374301892602.post-18883829480331579432024-03-01T16:40:00.000-08:002024-03-01T16:40:53.268-08:00 HEAVENLY CHOCOLATE MOCHA MOUSSE<p><br /></p><div class="post-header" style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 10.8px; line-height: 1.6; margin: 0px 0px 1.5em;"><div class="post-header-line-1"></div></div><div class="post-body entry-content" id="post-body-4350061680739777551" itemprop="description articleBody" style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px; height: auto; line-height: 1.4; position: relative; width: 570px;"><h3 class="post-title entry-title" itemprop="name" style="font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size: 22px; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; font-weight: normal; line-height: normal; margin: 0.75em 0px 0px; position: relative;"></h3><div class="post-header" style="font-size: 11.88px; line-height: 1.6; margin: 0px 0px 1.5em;"></div>1 cup chocolate chips<br />2 egg yolks<br />1 tsp instant coffee granules<br />1/4 cup warm (not hot) water<br />2 cups whipping cream<br />1/4 cup powdered sugar<br />1/2 tsp vanilla<br />Mini pastry tart shells, optional<br /><br />In a heavy saucepan, over hot (not boiling) water, melt the chocolate chips. Add the instant coffee granules to the warm water and stir to dissolve. Beat the egg yolks with the coffee water. Gradually add the chocolate to the egg yolk mixture (do not add all at once as you will cook the yolks). Chill the mixture for 10 minutes just to cool; do not allow to set. Meanwhile, whip the whipping cream with the powdered sugar and vanilla. Gently fold the chocolate mixture and the whipped cream mixture together. Fill dessert dishes or the mini pastry shells, if desired. Chill for 2 hours before serving.<br /><br />Variation: Serve with a dollop of whipped cream sprinkled with chocolate shavings.</div><div class="post-body entry-content" id="post-body-4350061680739777551" itemprop="description articleBody" style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px; height: auto; line-height: 1.4; position: relative; width: 570px;">Variation: Add 1/4 teaspoon cinnamon to the mixture.<br />Variation: Omit the coffee granules for a regular chocolate mousse.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRjY9s6NaKb1fIQ1sJPWwfzlCqz5CmOfSbS7O1DM5IfrrS1fzNM1h6SrU2rxjsruhgd1hqTWmFM8349A9Fng6-aRd0W-I9Aga1DRPA-uT1TwTMdVALsLwFx8Rl9fqxNRpGHllmc4ZWxTA/s1600/tarts.jpg" imageanchor="1" style="color: #2288bb; margin-left: 1em; margin-right: 1em; text-decoration-line: none;"><img border="0" data-original-height="108" data-original-width="194" height="178" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRjY9s6NaKb1fIQ1sJPWwfzlCqz5CmOfSbS7O1DM5IfrrS1fzNM1h6SrU2rxjsruhgd1hqTWmFM8349A9Fng6-aRd0W-I9Aga1DRPA-uT1TwTMdVALsLwFx8Rl9fqxNRpGHllmc4ZWxTA/w320-h178/tarts.jpg" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: 1px solid rgb(238, 238, 238); box-shadow: rgba(0, 0, 0, 0.1) 1px 1px 5px; padding: 5px; position: relative;" width="320" /></a></div><div style="text-align: center;">File Photo</div></div><div class="post-body entry-content" id="post-body-4350061680739777551" itemprop="description articleBody" style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px; height: auto; line-height: 1.4; position: relative; width: 570px;"><br /></div><div class="post-body entry-content" id="post-body-4350061680739777551" itemprop="description articleBody" style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px; height: auto; line-height: 1.4; position: relative; width: 570px;"><br /></div><div class="post-body entry-content" id="post-body-4350061680739777551" itemprop="description articleBody" style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px; height: auto; line-height: 1.4; position: relative; width: 570px;"><br /></div>Linda C Wilsonhttp://www.blogger.com/profile/11818798884209100988noreply@blogger.com0tag:blogger.com,1999:blog-2342385374301892602.post-54606637191846208292024-02-29T13:12:00.000-08:002024-02-29T13:12:34.682-08:00LEMON NUT BARS<p> </p><h3 class="post-title entry-title" itemprop="name" style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size: 22px; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; font-weight: normal; line-height: normal; margin: 0.75em 0px 0px; position: relative;"><span style="font-size: 13.2px;">1 1/3 cups all-purpose flour</span></h3><div class="post-body entry-content" id="post-body-4910122693508949482" itemprop="description articleBody" style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px; line-height: 1.4; position: relative; width: 570px;">1/2 cup packed brown sugar<br />1/4 cup granulated sugar<br />3/4 cup butter<br />1 cup quick oats, uncooked<br />1/2 cup chopped pecans<br />1 pkg (8-oz) cream cheese, softened<br />1 egg<br />3 tbsp lemon juice<br />1 tbsp grated lemon peel<br /><br />Preheat oven to 350 degrees. Grease a 9 x 13-inch baking pan.<br /><br />In a mixing bowl, stir together the flour, brown sugar, and granulated sugar; cut in the margarine until mixture resembles coarse crumbs. Stir in nuts and oats. Reserve 1 cup of the mixture; set aside. Press the remaining crumb mixture into the bottom of the prepared pan. Bake at 350 degrees for 15 minutes.<br /><br />Beat the cream cheese, egg, lemon juice, and lemon peel in a small mixing bowl using medium speed of electric mixer, until well blended. Pour the cream cheese mixture over the baked crust. Sprinkle the reserved crumb mixture over the top of the cream cheese mixture.<br /><br />Bake at 350 degrees for 25 minutes. Cool before cutting into bars.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP1bndH1xPFzxSiil7WokRzpkR-fYL5jaCyBBnBQHVQFRY6y5TCwxTEg0r-sj8PlIIcPEqZ4UNfa5fqGNC8P8iv6R1dTZrq6YG9aGkA0A7lAwO2cdfg45Q4ZXOsFMwb41-Cfeu2A9ZG-I/s1600/bars.jpg" imageanchor="1" style="color: #2288bb; margin-left: 1em; margin-right: 1em; text-decoration-line: none;"><img border="0" data-original-height="145" data-original-width="138" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP1bndH1xPFzxSiil7WokRzpkR-fYL5jaCyBBnBQHVQFRY6y5TCwxTEg0r-sj8PlIIcPEqZ4UNfa5fqGNC8P8iv6R1dTZrq6YG9aGkA0A7lAwO2cdfg45Q4ZXOsFMwb41-Cfeu2A9ZG-I/s1600/bars.jpg" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: 1px solid rgb(238, 238, 238); box-shadow: rgba(0, 0, 0, 0.1) 1px 1px 5px; padding: 5px; position: relative;" /></a></div><div style="text-align: center;">Note: File Photo for reference only.</div></div>Linda C Wilsonhttp://www.blogger.com/profile/11818798884209100988noreply@blogger.com0tag:blogger.com,1999:blog-2342385374301892602.post-11656935838631576192024-02-28T08:00:00.000-08:002024-02-28T08:00:17.068-08:00STRAWBERRY FRUIT DIP<p>1 carton (8-oz) spreadable strawberry cream cheese</p><p>2 tbsp strawberry preserves</p><p>1 carton (8-oz) frozen whipped topping, thawed</p><p>1 jar (7-oz) marshmallow creme</p><p>Assorted fresh fruit for dipping</p><p>In a mixing bowl, beat cream cheese and strawberry preserves until blended. Fold in the thawed whipped topping and marshmallow creme. Cover and refrigerate until serving. Serve with assorted fresh fruit.</p><p>Yield: 4 cups</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTlW0GJjUR0scDCxncS9vS3HQsgiQhAlDcsU3SFPlJBHuBMiFtwDcW3KAx04FDqLioctBkA820BGV7jdlhgZ3lYuMNikI7psXw87-aAsDqY9Y5hwxhWyl5NgnEjrD_Jyw59vH_eLebWCN6lF1jByfoMEJV9dN_h_KodveMEo954oK9gZ5Oa6JTyKXtxhw/s271/dip.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="271" data-original-width="270" height="271" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTlW0GJjUR0scDCxncS9vS3HQsgiQhAlDcsU3SFPlJBHuBMiFtwDcW3KAx04FDqLioctBkA820BGV7jdlhgZ3lYuMNikI7psXw87-aAsDqY9Y5hwxhWyl5NgnEjrD_Jyw59vH_eLebWCN6lF1jByfoMEJV9dN_h_KodveMEo954oK9gZ5Oa6JTyKXtxhw/s1600/dip.jpg" width="270" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: xx-small;">recipe and photo from TOH 2003</span></div><br /><p><br /></p>Linda C Wilsonhttp://www.blogger.com/profile/11818798884209100988noreply@blogger.com0tag:blogger.com,1999:blog-2342385374301892602.post-49707555678535723282024-02-28T07:20:00.000-08:002024-02-28T07:20:52.189-08:00 CHOCOLATE SYRUP BROWNIES<p> <br /></p><div class="post-header" style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 10.8px; line-height: 1.6; margin: 0px 0px 1.5em;"><div class="post-header-line-1"></div></div><div class="post-body entry-content" id="post-body-8537144775924100015" itemprop="description articleBody" style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 1.4; position: relative; width: 570px;"><h3 class="post-title entry-title" itemprop="name" style="font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size: 22px; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; font-weight: normal; line-height: normal; margin: 0.75em 0px 0px; position: relative;"></h3><div class="post-header" style="font-size: 11.88px; line-height: 1.6; margin: 0px 0px 1.5em;"></div><span style="font-size: 13.2px;">1 stick butter</span><br /><span style="font-size: 13.2px;">1 cup granulated sugar</span><br /><span style="font-size: 13.2px;">1 can (16-oz) chocolate syrup</span><br /><span style="font-size: 13.2px;">4 eggs</span><br /><span style="font-size: 13.2px;">1 cup all-purpose flour</span><br /><span style="font-size: 13.2px;">1/4 tsp salt</span><br /><span style="font-size: 13.2px;">1 cup chopped walnuts</span><br /><span style="font-size: 13.2px;">3/4 of a small pkg chocolate chips</span><br /><br /><span style="font-size: 13.2px;">Preheat oven to 350 degrees. Grease a 9 x 13-inch pan; set aside.</span><br /><br /><span style="font-size: 13.2px;">In a large mixing bowl, melt butter in the microwave. Remove from the microwave and add the sugar and chocolate syrup; beat well.</span><br /><br /><span style="font-size: 13.2px;">Beat the eggs using an electric mixer; add to the chocolate mixture.</span><br /><br /><span style="font-size: 13.2px;">Sift the flour and salt together and into the chocolate mixture. Add the walnuts and stir in well. Pour the batter into the prepared baking pan. Bake for 25 minutes at 350 degrees. Remove from the oven and sprinkle the chocolate chips over the top. Cover the pan with foil and let set for 5 minutes. Remove the foil and spread the melted chips over the brownies. Cool before cutting into squares.</span><br /><br /><div class="separator" style="clear: both; font-size: 13.2px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7bFW9ahbtBfqq-W7oPz-iy1WK0bhBbuS08c8Gxz5t7Dg_lOvydBqqlgm7boVQYiRVlYRPQE6N82ARmcJ0HaDXREzzMu86-ZU1nhCioxMLdJPcdFpoFLDGvkVx8VoyaiayAPqRC1Ks_eQ/s1600/brownies.jpg" imageanchor="1" style="color: #2288bb; margin-left: 1em; margin-right: 1em; text-decoration-line: none;"><img border="0" data-original-height="92" data-original-width="152" height="194" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7bFW9ahbtBfqq-W7oPz-iy1WK0bhBbuS08c8Gxz5t7Dg_lOvydBqqlgm7boVQYiRVlYRPQE6N82ARmcJ0HaDXREzzMu86-ZU1nhCioxMLdJPcdFpoFLDGvkVx8VoyaiayAPqRC1Ks_eQ/w320-h194/brownies.jpg" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: 1px solid rgb(238, 238, 238); box-shadow: rgba(0, 0, 0, 0.1) 1px 1px 5px; padding: 5px; position: relative;" width="320" /></a></div><div style="text-align: center;"><span style="font-size: 13.2px;"> </span><span style="font-size: xx-small;">File Photo</span></div></div>Linda C Wilsonhttp://www.blogger.com/profile/11818798884209100988noreply@blogger.com0tag:blogger.com,1999:blog-2342385374301892602.post-81394351854876971882024-02-27T11:16:00.000-08:002024-02-27T11:16:56.344-08:00APPLE-CINNAMON MUFFINS<p>2 cups sifted all-purpose flour</p><p>1 tbsp baking powder</p><p>1 1/2 tsp ground cinnamon</p><p>1 tsp salt</p><p>3 large eggs</p><p>2/3 cup milk</p><p>6 tbsp unsalted butter, melted</p><p>1/2 tsp vanilla extract</p><p>1/2 cup firmly packed light brown sugar</p><p>1 cup peeled, seeded, chopped apple </p><p>Preheat oven to 400 degrees. Grease 12 muffin cups; set aside.</p><p>Sift together the flour, baking powder, cinnamon, and salt. Set aside.</p><p>Combine eggs, milk, butter and vanilla extract in a bowl and mix well. Beat in the brown sugar, then add the flour mixture. Stir in the apple but do not overmix. The batter is supposed to be lumpy. Divide the batter evenly into the 12 prepared muffin cups. Bake at 400 degrees 20-25 minutes or until a wooden toothpick or a cake tester inserted in the center comes out clean.</p><p>Yield: 1 dozen</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFOhvwUs66PBOwvZt3cRzY7aXNfOdUOh4ghzhguhGRFpeTpzU90SchUaGVbQqMBHxI9QHWI-TCQukL-NSDiKuQDva4BGCJVOV40KkE6oTq-wfYX7NcSTFz55pmNpOZSotdI55UJQSeTLGSMkO-hOKe7QaUolNVXVYfSyQ_y5YaEsAaT2kutEwfJL_Vjq0/s396/apple%20cinnamon.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="396" data-original-width="270" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFOhvwUs66PBOwvZt3cRzY7aXNfOdUOh4ghzhguhGRFpeTpzU90SchUaGVbQqMBHxI9QHWI-TCQukL-NSDiKuQDva4BGCJVOV40KkE6oTq-wfYX7NcSTFz55pmNpOZSotdI55UJQSeTLGSMkO-hOKe7QaUolNVXVYfSyQ_y5YaEsAaT2kutEwfJL_Vjq0/s320/apple%20cinnamon.jpg" width="218" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: xx-small;">file photo for reference</span></div><br /><p><br /></p><p><br /></p>Linda C Wilsonhttp://www.blogger.com/profile/11818798884209100988noreply@blogger.com0tag:blogger.com,1999:blog-2342385374301892602.post-81967498333246243042024-02-27T10:42:00.000-08:002024-02-27T10:42:09.570-08:00LEMON CUSTARD ICE CREAM<p>This is an older recipe, probably 1980s.</p><p>2/3 cup sugar</p><p>2 1/2 cups half-and-half cream</p><p>5 large egg yolks, room temperature</p><p>Zest from 1 lemon</p><p>1/2 cup fresh lemon juice</p><p>In a large saucepan, combine the sugar and cream cooking over low heat until the sugar is completely dissolved. Stir mixture constantly while cooking. Set aside to cool down.</p><p>Beat egg yolks until creamy then stir in 1/2 cup of the cream mixture. Return the cream mixture to the heat, add in the yolks and cook on medium-low heat until the mixture coats the back of a spoon. This should take approximately 5 minutes. Remove from the heat.</p><p>Stir the lemon zest and juice into the mixture, mixing well. Allow to cool, then chill. </p><p>Pour the chilled mixture in an ice-cream freezer and follow the manufacturer's directions.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl-SNyKMdvW2wo5ew-f58qRunoSjib4Ds64ZnSgc92GIlLc-jfdsUey_0RgCLiTaCExMKj7ghR7ttxuchwubdsmoH-d46SqvgtgNr4mfeYff7O78viBBLZ9rx_pACOgx5coqxEw6HuxAdVzQtJBGeutRx1iSwO9JYgiTBzFch6z5q-CB-T6O9a4j6Megg/s270/ice%20cream.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="152" data-original-width="270" height="217" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl-SNyKMdvW2wo5ew-f58qRunoSjib4Ds64ZnSgc92GIlLc-jfdsUey_0RgCLiTaCExMKj7ghR7ttxuchwubdsmoH-d46SqvgtgNr4mfeYff7O78viBBLZ9rx_pACOgx5coqxEw6HuxAdVzQtJBGeutRx1iSwO9JYgiTBzFch6z5q-CB-T6O9a4j6Megg/w303-h217/ice%20cream.jpg" width="303" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: xx-small;">file photo</span></div><br /><p><br /></p>Linda C Wilsonhttp://www.blogger.com/profile/11818798884209100988noreply@blogger.com0