Approx 50 light caramels
2/3 cup evaporated milk
1 pkg German chocolate cake mix
2 eggs
1/2 cup butter
1 cup nuts
1 cups semi-sweet chocolate chips
In saucepan combine caramels and 1/3 cup evaporated milk. Cook over low hear, stirring constantly, until caramels are melted. Grease and flour a 13x9 cake pan. Combine cake mix, butter, remaining 1/3 cup evaporated milk, nuts and eggs. Mix by hand until dough holds together. Press half of the dough into prepared pan. Bake at 350* F for 6 min. Sprinkle chocolate chips over baked crust and spared the caramel mixture over the chips. Crumble the unused dough over the caramel. Return to the oven and bake for 15-18 min. Refrigerate 30 min to set caramel.
Sunday, December 21, 2008
Ice cream Custard (for Homemade Ice Cream)
2 1/4 cup sugar
1/2 tsp salt
6 Tbsp flour
1 quart cream
6 eggs
3 tsp vanilla
5 cups milk
Heat milk. Mix in sugar flour and salt. Cook over low heat for 10 min, stirring constantly. Pull out small amount of mixture to add to beaten eggs. Add egg mixture and cook for 1 min longer. Chill in refrigerator overnight. When put in ice cream freezer add the cream and vanilla.
1/2 tsp salt
6 Tbsp flour
1 quart cream
6 eggs
3 tsp vanilla
5 cups milk
Heat milk. Mix in sugar flour and salt. Cook over low heat for 10 min, stirring constantly. Pull out small amount of mixture to add to beaten eggs. Add egg mixture and cook for 1 min longer. Chill in refrigerator overnight. When put in ice cream freezer add the cream and vanilla.
Bananna Bread
1 square butter
1 cup sugar
2 mashed bananas
2 cups flour
1 tsp baking soda
1/2 tsp salt
2 eggs
1/2 bag chocolate chips
Cream together butter and sugar and eggs. Mix in all other ingredients. Grease and flour a loaf pan. Bake at 350* F for 1 hr 15 min.
1 cup sugar
2 mashed bananas
2 cups flour
1 tsp baking soda
1/2 tsp salt
2 eggs
1/2 bag chocolate chips
Cream together butter and sugar and eggs. Mix in all other ingredients. Grease and flour a loaf pan. Bake at 350* F for 1 hr 15 min.
Frozen Cream Corn
Blanch corn on the cob
16 cups corn cut off the cob
3 cups cream
1 cup sugar
1 1/2 Tbsp salt
Cook for 20 min form the time you turn on the heat, stirring constantly. Bag in freezer-safe zip lock bags and freeze.
16 cups corn cut off the cob
3 cups cream
1 cup sugar
1 1/2 Tbsp salt
Cook for 20 min form the time you turn on the heat, stirring constantly. Bag in freezer-safe zip lock bags and freeze.
Salsa
1/2 bushel tomatoes (no skins)
5 med onions
5 green peppers
6 small red chili peppers
2 jalapenos
2 Anaheim peppers
4 garlic buttons
4 Tbsp salt
4 Tbsp sugar
1 cup vinegar
2tsp cumin
1 1/2 Tbsp oregano
Puree ingredients. Simmer for 5 hours. Can in pint jars, processing for 25 min at 10 lbs pressure. Makes 18-20 pints.
5 med onions
5 green peppers
6 small red chili peppers
2 jalapenos
2 Anaheim peppers
4 garlic buttons
4 Tbsp salt
4 Tbsp sugar
1 cup vinegar
2tsp cumin
1 1/2 Tbsp oregano
Puree ingredients. Simmer for 5 hours. Can in pint jars, processing for 25 min at 10 lbs pressure. Makes 18-20 pints.
Coconut Candy
1 lb coconut
Bag of almonds
1 can sweetened condensed milk
1 1/2 lb powdered sugar
1 1/2 cups butter
Melt butter and mix all ingredients together except almonds. Spoon onto waxed paper, and press an almond in the center of mound. Refrigerate overnight.
In a double boiler melt 1/2 stick parafin wax and 1 package semi-sweet chocolate chips. Use a toothpick to dip candies. Let dry on waxed paper.
Bag of almonds
1 can sweetened condensed milk
1 1/2 lb powdered sugar
1 1/2 cups butter
Melt butter and mix all ingredients together except almonds. Spoon onto waxed paper, and press an almond in the center of mound. Refrigerate overnight.
In a double boiler melt 1/2 stick parafin wax and 1 package semi-sweet chocolate chips. Use a toothpick to dip candies. Let dry on waxed paper.
Caramel for frogs (otherwise known as Turtles)
2 cups sugar
1 cube butter
3/4 cups light Karo syrup
1 can evaporated milk
Stir sugar, butter and Karo syrup over low heat until sugar is dissolved. Wash down sides of pan with a brush dipped in water. When boiling, add canned milk. Cook to 232* F
1 cube butter
3/4 cups light Karo syrup
1 can evaporated milk
Stir sugar, butter and Karo syrup over low heat until sugar is dissolved. Wash down sides of pan with a brush dipped in water. When boiling, add canned milk. Cook to 232* F
Peanut Butter Balls
1 1/2 cups peanut butter
1 box powdered sugar
1 square butter
Melt peanut butter and butter. Knead all ingredients together until smooth. Form into small balls and dip in chocolate.
1 box powdered sugar
1 square butter
Melt peanut butter and butter. Knead all ingredients together until smooth. Form into small balls and dip in chocolate.
No Flour Monster Cookies
1/2 butter flavored Crisco
1 1/4 cup brown sugar
1 cup sugar
3 eggs
1 1/2 cup crunchy peanut butter
1 Tbsp light corn syrup
2 tsp baking soda
1 tsp vanilla
4 1/2 cups oats
12 oz chocolate chips
Cream shortening and sugar together - Beat in eggs, peanut butter, corn syrup, baking soda and vanilla. Stir in oats and chocolate chips. Drop on an un-greased cookie sheet and bake a 350* F for 8-10 min
1 1/4 cup brown sugar
1 cup sugar
3 eggs
1 1/2 cup crunchy peanut butter
1 Tbsp light corn syrup
2 tsp baking soda
1 tsp vanilla
4 1/2 cups oats
12 oz chocolate chips
Cream shortening and sugar together - Beat in eggs, peanut butter, corn syrup, baking soda and vanilla. Stir in oats and chocolate chips. Drop on an un-greased cookie sheet and bake a 350* F for 8-10 min
English Toffee
1 lb Butter
1 cup water
1 1/4 cup chopped nuts
2 1/2 cup sugar
4 Tbsp light Karo Syrup
Boil, stirring constantly to 280* F
2 cups chopped nuts
1 pkg grated chocolate chips
Use half of the nuts and chocolate chips to layer surface - pour hot candy on top and sprinkle remaining nuts and chocolate chips on top.Let cool, then break into pieces
1 cup water
1 1/4 cup chopped nuts
2 1/2 cup sugar
4 Tbsp light Karo Syrup
Boil, stirring constantly to 280* F
2 cups chopped nuts
1 pkg grated chocolate chips
Use half of the nuts and chocolate chips to layer surface - pour hot candy on top and sprinkle remaining nuts and chocolate chips on top.Let cool, then break into pieces
Butter Brittle
1/2 cup butter
1/2 cup sugar
3 Tbsp brown sugar
1 Tbsp light corn syrup
1 tsp water
1/4 tsp baking soda
1 tsp vanilla
Melt butter, add sugars, corn syrup and water. Bring to a boil, stirring constantly and cook to 270* F. Remove from heat, then stir in baking soda and vanilla.Pour into a buttered 8x8 pan (square, not curved). Allow to set for approx. 3 min, and as cooling, mark with a knife until cool. Break into pieces along score lines. Dip in chocolate.
(all Temps will Vary from where you live due to sea level)
1/2 cup sugar
3 Tbsp brown sugar
1 Tbsp light corn syrup
1 tsp water
1/4 tsp baking soda
1 tsp vanilla
Melt butter, add sugars, corn syrup and water. Bring to a boil, stirring constantly and cook to 270* F. Remove from heat, then stir in baking soda and vanilla.Pour into a buttered 8x8 pan (square, not curved). Allow to set for approx. 3 min, and as cooling, mark with a knife until cool. Break into pieces along score lines. Dip in chocolate.
(all Temps will Vary from where you live due to sea level)
Kyle Chicken Parmesan
8 Boneless Chicken Breasts
1 container bread crumbs
1 Can of Hunts Spaghetti sauce
1/4 cup milk
2 eggs
1 1/2 cups shredded Mozzarella Cheese
Combine eggs and Milk; add Chicken. Allow to stand. Meanwhile, heat 1/2 inch oil in frying pan. When ready coat each side of chick with crumbs and fry until lightly browned on both sides . Pour a small amount of spaghetti sauce in bottom of 13X9 pan. Arrange chicken on top. Sprinkle with cheese, Then pour remaining sauce on top. Cover and bake 35-45 minutes at 350.
1 container bread crumbs
1 Can of Hunts Spaghetti sauce
1/4 cup milk
2 eggs
1 1/2 cups shredded Mozzarella Cheese
Combine eggs and Milk; add Chicken. Allow to stand. Meanwhile, heat 1/2 inch oil in frying pan. When ready coat each side of chick with crumbs and fry until lightly browned on both sides . Pour a small amount of spaghetti sauce in bottom of 13X9 pan. Arrange chicken on top. Sprinkle with cheese, Then pour remaining sauce on top. Cover and bake 35-45 minutes at 350.
Friendship Bread Starter
This Bread is for reals so yummy... It just sucks waiting for it...
The Starter!
1 pkg. active dry yeast
1/4 c. warm water
1 c. flour
1 c. sugar
1 c. warm milk (110 degrees)
Making the starter:
Day 1:
Soften active dry yeast with 1/4 cup warm water for 10 minutes.
Stir with a wooden spoon. In a non-metal bowl, combine 1 cup flour and 1 cup sugar. Mix, slowly adding 1 cup warm milk and the softened yeast. Cover loosely with clean cloth and leave at room temperature until bubbly. When mixture has lots of bubbles, cover with plastic wrap and refrigerate.
Days 2, 3, and 4:
Stir with a wooden or plastic spoon (don't use a metal spoon) until mixture is smooth. Do this once each day.
Day 5:
At this time, 2 cups of starter can be removed from the batch to bake Freindship bread
Replenish starter by stirring in 1 cup flour, 1 cup sugar, and 1 cup milk; stir; allow to sit at room temperature for 1 hour, then refrigerate.
Days 6, 7, 8, 9:
Stir with wooden or plastic spoon until smooth. Do this once each day.
Day 10:
Repeat.
1 cup Friendship Bread starter
2/3 cup oil
3 eggs
2 cup flour
2 teaspoons baking powder
1/2 teaspoons baking soda
1/2 teaspoons salt
2 teaspoons vanilla
1 1/2 teaspoons cinnamon
1 cup sugar
Preheat oven to 350°F.
In mixing bowl, combine all ingredients.
Grease and flour well 2 9″x5″ bread pans. Bake for 40 to 45 minutes.
Variations: Add 1/2 cup of one or more of the following - raisins, chopped apples, crushed pineapple, candied fruit, coconut, chopped dates, nuts or chocolate chips. Add to batter just before baking
The Starter!
1 pkg. active dry yeast
1/4 c. warm water
1 c. flour
1 c. sugar
1 c. warm milk (110 degrees)
Making the starter:
Day 1:
Soften active dry yeast with 1/4 cup warm water for 10 minutes.
Stir with a wooden spoon. In a non-metal bowl, combine 1 cup flour and 1 cup sugar. Mix, slowly adding 1 cup warm milk and the softened yeast. Cover loosely with clean cloth and leave at room temperature until bubbly. When mixture has lots of bubbles, cover with plastic wrap and refrigerate.
Days 2, 3, and 4:
Stir with a wooden or plastic spoon (don't use a metal spoon) until mixture is smooth. Do this once each day.
Day 5:
At this time, 2 cups of starter can be removed from the batch to bake Freindship bread
Replenish starter by stirring in 1 cup flour, 1 cup sugar, and 1 cup milk; stir; allow to sit at room temperature for 1 hour, then refrigerate.
Days 6, 7, 8, 9:
Stir with wooden or plastic spoon until smooth. Do this once each day.
Day 10:
Repeat.
1 cup Friendship Bread starter
2/3 cup oil
3 eggs
2 cup flour
2 teaspoons baking powder
1/2 teaspoons baking soda
1/2 teaspoons salt
2 teaspoons vanilla
1 1/2 teaspoons cinnamon
1 cup sugar
Preheat oven to 350°F.
In mixing bowl, combine all ingredients.
Grease and flour well 2 9″x5″ bread pans. Bake for 40 to 45 minutes.
Variations: Add 1/2 cup of one or more of the following - raisins, chopped apples, crushed pineapple, candied fruit, coconut, chopped dates, nuts or chocolate chips. Add to batter just before baking
Pudding
This is by far my favorite one...This pudding is so amazing I love it (this may be cause I love hot vanilla pudding)
The Pudding Mix!
5 1/2 cups sugar
2 3/4 cups all purpose flour
1 teaspoon salt
1 1/2 cups instant nonfat dry milk
Combine all ingredients in a large container store in a large air tight container makes about 9 cups . Use with in 6 to 8 months... Don't forget to label
Vanilla Pudding (pie filling)
1 1/4 cups pudding pie mix (above)
2 3/4 cups Milk (for pie) 3 cups ( for pudding)
2 eggs well beaten
1 tablespoon butter or margarine
Combine Mix and 1 cup milk in a saucepan. Stir until smooth. Gradually add remaining milk. Cook over medium heat for about 5 minutes stirring constantly, until mixture comes to a boil and thickens. Remove from heat, then gradually add half of the hot mixture to the eggs (this prevents you from having scrambled egg in the middle of you pudding) pour the the now hot egg mixture in to the saucepan with the rest of the hot pudding mix cook for another minute til this mixture boils, remove from heat stir in vanilla and butter... pour into pie or dishes what ever it may be and cool
For Banana Cream Pie...
Follow these same instructions except add some sliced up Bananas.. and if you have it Banana flavoring.....
For Coconut cream pie just add about 2 cups coconut flakes and 1 teaspoon coconut extract
Chocolate Pie
1 1/4 cups pudding mix
1/4 cup sugar
1/4 cups cocoa
2 3/4 cups milk (for pie) 3 cups ( for pudding)
2 eggs well beaten
1 teaspoon vanilla
3 tablespoons Butter or Margarine
Combine mix with Sugar and cocoa then:
Combine Mix and 1 cup milk in a saucepan. Stir until smooth. Gradually add remaining milk. Cook over medium heat for about 5 minutes stirring constantly, until mixture comes to a boil and thickens. Remove from heat, then gradually add half of the hot mixture to the eggs (this prevents you from having scrambled egg in the middle of you pudding) pour the the now hot egg mixture in to the saucepan with the rest of the hot pudding mix cook for another minute til this mixture boils, remove from heat stir in vanilla and butter... pour into pie or dishes what ever it may be and cool
The Pudding Mix!
5 1/2 cups sugar
2 3/4 cups all purpose flour
1 teaspoon salt
1 1/2 cups instant nonfat dry milk
Combine all ingredients in a large container store in a large air tight container makes about 9 cups . Use with in 6 to 8 months... Don't forget to label
Vanilla Pudding (pie filling)
1 1/4 cups pudding pie mix (above)
2 3/4 cups Milk (for pie) 3 cups ( for pudding)
2 eggs well beaten
1 tablespoon butter or margarine
Combine Mix and 1 cup milk in a saucepan. Stir until smooth. Gradually add remaining milk. Cook over medium heat for about 5 minutes stirring constantly, until mixture comes to a boil and thickens. Remove from heat, then gradually add half of the hot mixture to the eggs (this prevents you from having scrambled egg in the middle of you pudding) pour the the now hot egg mixture in to the saucepan with the rest of the hot pudding mix cook for another minute til this mixture boils, remove from heat stir in vanilla and butter... pour into pie or dishes what ever it may be and cool
For Banana Cream Pie...
Follow these same instructions except add some sliced up Bananas.. and if you have it Banana flavoring.....
For Coconut cream pie just add about 2 cups coconut flakes and 1 teaspoon coconut extract
Chocolate Pie
1 1/4 cups pudding mix
1/4 cup sugar
1/4 cups cocoa
2 3/4 cups milk (for pie) 3 cups ( for pudding)
2 eggs well beaten
1 teaspoon vanilla
3 tablespoons Butter or Margarine
Combine mix with Sugar and cocoa then:
Combine Mix and 1 cup milk in a saucepan. Stir until smooth. Gradually add remaining milk. Cook over medium heat for about 5 minutes stirring constantly, until mixture comes to a boil and thickens. Remove from heat, then gradually add half of the hot mixture to the eggs (this prevents you from having scrambled egg in the middle of you pudding) pour the the now hot egg mixture in to the saucepan with the rest of the hot pudding mix cook for another minute til this mixture boils, remove from heat stir in vanilla and butter... pour into pie or dishes what ever it may be and cool
Muffins
The mix!
8 cups of flour
2/3 cup sugar
1/3 cup baking powder
1 tablespoon salt
1 cup shortening
In a large Bowl combine all dry ingredients mix well, then with a pastry blender, cut shortening into dry ingredients until evenly distributed. Put in a large air tight container, Label and store in a cool dry place. Use with in 10 to 12 weeks!
Melt in you mouth Muffins!
2 1/3 cups Muffin mix (Above)
1 egg (beaten)
1 cup milk
Preheat oven to 400 degrees, Grease muffin pans, Put Muffin Mix in a medium bowl. Combine ingredients and mix until just moistened, Batter should be lumpy, Fill muffin tins to 2/3 full bake for 15 to 20 minutes until golden.
For Variations:
Jelly Muffins:
Fill each cup 1/3 full and drop 1 teaspoon of Jelly on top of batter, Fill to 2/3 full.
Pineapple Muffins:
Decrease Milk to 2/3 cup add 1 cup crushed drained pineapple with juice.
Banana Nut Muffins:
Add 1/4 Teaspoon Cinnamon and 1/4 teaspoon nutmeg to muffin mix. mash 1 banana and mix it together with the rest of the mix
Blueberry Muffins:
Add 1 cup well drained blueberries
8 cups of flour
2/3 cup sugar
1/3 cup baking powder
1 tablespoon salt
1 cup shortening
In a large Bowl combine all dry ingredients mix well, then with a pastry blender, cut shortening into dry ingredients until evenly distributed. Put in a large air tight container, Label and store in a cool dry place. Use with in 10 to 12 weeks!
Melt in you mouth Muffins!
2 1/3 cups Muffin mix (Above)
1 egg (beaten)
1 cup milk
Preheat oven to 400 degrees, Grease muffin pans, Put Muffin Mix in a medium bowl. Combine ingredients and mix until just moistened, Batter should be lumpy, Fill muffin tins to 2/3 full bake for 15 to 20 minutes until golden.
For Variations:
Jelly Muffins:
Fill each cup 1/3 full and drop 1 teaspoon of Jelly on top of batter, Fill to 2/3 full.
Pineapple Muffins:
Decrease Milk to 2/3 cup add 1 cup crushed drained pineapple with juice.
Banana Nut Muffins:
Add 1/4 Teaspoon Cinnamon and 1/4 teaspoon nutmeg to muffin mix. mash 1 banana and mix it together with the rest of the mix
Blueberry Muffins:
Add 1 cup well drained blueberries
Mixes
So Kyle's Mom Has this wonderful mix book I love it.... What you do is you make a lot of mixes and they save just like flour and sugar and any dry food... and then when you want them you just mix it with water eggs or what ever it calls for and there you have it! Its cheaper then buying mixes and you always have it I love it!
So I am going to add these mixes on here!
So I am going to add these mixes on here!
Saturday, December 6, 2008
Dream, Pioneer, Funneral, Whatever you want to call them Potatoes
1 bag Frozen Shreeded Hashbrowns
4 Cans Cream Chicken soup
3 cups cheddar cheese (shredded)
3 cups sour cream
1/2 cup chopped green onions
Mix all ingredients in a large bowl, Place in a 9X13 pan let cook at 350 for 20 minutes
(if you like them extra cheesey put more cheese on top and put back in oven for an extra 5 minutes)
4 Cans Cream Chicken soup
3 cups cheddar cheese (shredded)
3 cups sour cream
1/2 cup chopped green onions
Mix all ingredients in a large bowl, Place in a 9X13 pan let cook at 350 for 20 minutes
(if you like them extra cheesey put more cheese on top and put back in oven for an extra 5 minutes)
Texas Sheet Cake!
Sift in to Bowl : 2 cups flour and 2 cups Sugar
Bring to boil 2 sticks butter, 1 cup water, 3 Tbsp Cocoa
Pour over flour and sugar beat well
Add: 2 eggs, 1/2 cup buttermilk, 1tsp baking soda, 1/4 tsp salt and 1tsp vanilla . beat well. Pour in to a greased pan. Bake at 375 for 20 minutes
Frosting: 1 stick butter 2 Tbsp Cocoa. 6 Tbsp milk pour over 4 cups powdered Sugar. Add 1tsp vanilla, and 1/2 cup chopped nuts (optional) beat well and spread over warm cake.
Amy this is doubled :) I saw your note on the page
Bring to boil 2 sticks butter, 1 cup water, 3 Tbsp Cocoa
Pour over flour and sugar beat well
Add: 2 eggs, 1/2 cup buttermilk, 1tsp baking soda, 1/4 tsp salt and 1tsp vanilla . beat well. Pour in to a greased pan. Bake at 375 for 20 minutes
Frosting: 1 stick butter 2 Tbsp Cocoa. 6 Tbsp milk pour over 4 cups powdered Sugar. Add 1tsp vanilla, and 1/2 cup chopped nuts (optional) beat well and spread over warm cake.
Amy this is doubled :) I saw your note on the page
Mom's Tasty Roast
Boneless Chuck Roast
2 cans of Cream of mushroom soup
1 pkg. of onion soup mix
Carrots
Potatoes
The Crockpot Version (wonderful for sundays)
Put Meat and Soup and onion soup mix in the Crockpot with about a 1/2 cup of water.... Let this cook for a few hours on its own..Then Cut into serving sizes so each piece gets nice and tender :) ... Then add in your Carrots and Potatoes and let this cook until the are tender
The Oven Version
Place roast in the middle of roasting pan, pour onion soup mix on top of this as well.... then place carrots and potaotes around the roast pour mushroom soup over everything .... Cover Tightly with Tin foil and bake for about 2 and 1/2 hours...
2 cans of Cream of mushroom soup
1 pkg. of onion soup mix
Carrots
Potatoes
The Crockpot Version (wonderful for sundays)
Put Meat and Soup and onion soup mix in the Crockpot with about a 1/2 cup of water.... Let this cook for a few hours on its own..Then Cut into serving sizes so each piece gets nice and tender :) ... Then add in your Carrots and Potatoes and let this cook until the are tender
The Oven Version
Place roast in the middle of roasting pan, pour onion soup mix on top of this as well.... then place carrots and potaotes around the roast pour mushroom soup over everything .... Cover Tightly with Tin foil and bake for about 2 and 1/2 hours...
Thursday, December 4, 2008
Nana's Fabulous Fudge
1 Pound Butter
5 Cups Sugar
2 Cans Evaporated Milk
2 (12 oz.) Pkg. Chocolate Chips
1 (12 oz) Jar Marshmallow Creme
1 tsp of vanilla
Nuts to Taste (so for Amy no nuts)
Place Chocolate Chips, Marshmallow Creme, and Vanilla in a large mixing bowl (really this only works with a kitchen aid mixer... if you don't use one they kinda turn out grainy) Place Butter sugar and milk in a large saucepan bring to a boil (while stirring constantly) Bring it to a soft ball stage ( on your candy thermometer)........
This mixture will Thicken make sure you are stirring and pulling form the sides to prevent scorching
Once completed pour over the contents in the bowl and beat thoroughly......add nuts..... and pour into a lightly buttered cookie sheet.... allow to cool and set before cutting into squares
5 Cups Sugar
2 Cans Evaporated Milk
2 (12 oz.) Pkg. Chocolate Chips
1 (12 oz) Jar Marshmallow Creme
1 tsp of vanilla
Nuts to Taste (so for Amy no nuts)
Place Chocolate Chips, Marshmallow Creme, and Vanilla in a large mixing bowl (really this only works with a kitchen aid mixer... if you don't use one they kinda turn out grainy) Place Butter sugar and milk in a large saucepan bring to a boil (while stirring constantly) Bring it to a soft ball stage ( on your candy thermometer)........
This mixture will Thicken make sure you are stirring and pulling form the sides to prevent scorching
Once completed pour over the contents in the bowl and beat thoroughly......add nuts..... and pour into a lightly buttered cookie sheet.... allow to cool and set before cutting into squares
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