A Recipes
Apple Coffeecake
6 or 7 apples (peeled and sliced)
1½ tsp. cinnamon
1 T. sugar
Mix and put into an 8” pan.
1 cup flour
1 cup sugar
2 eggs
1½ sticks margarine
¼ tsp. salt
¼ cup nuts (optional)
Mix and pour over apples. Bake at 350 degrees for 45 minutes. Serve warm.
Applesauce (Blender)
2 large apples
1/4 cup water
1 to 3 T. sugar
Core and cut apples into 1-inch cubes. Put 1/4 cup water, sugar, and half the
apple cubes in blender. Cover and run on 2 (low) until pureed; then turn to 7 (high)
and add remaning apples. A tablespoon of red hots or some red jello may be added for "pink" color.
NOTE: 8 to 10 apples serve 15 to 20 children.
Apple Crisp
4 cups sliced peeled apples
½ cup sugar
¾ cup brown sugar
½ tsp. salt
1 cup oats
¼ cup water
1½ tsp. apple pie spice or cinnamon (optional)
1 stick margarine
¾ cup flour
Put apples and water in an 8”x8” pan. Sift flour, sugars, spice, oats, and salt into a bowl. Cut in margarine until mixture resembles coarse crumbs. Sprinkle over apples. Bake in a 350 degrees oven for 40 minutes or until apples test done. (6 servings)
Apple Bars (Denmark)
1 cup shortening
2½ cups flour
1 tsp. salt
1 egg, separated
2/3 cup milk
5 to 6 diced pared apples
1 cup sugar
1 tsp. cinnamon
Mix flour, salt, and shortening. Ad slightly beaten egg yolk and milk. Roll out half the dough for a 15½ “x10” pan. Place the apples on dough. Sprinkle sugar and cinnamon over apples. Roll out the other half of dough to fit. Pinch edges together. Beat egg white till stiff. Brush over top. Bake for 45 minutes at 400 degrees.
Icing: Blend together 1 cup powdered sugar, ½ tsp. vanilla, and 1 T. water. Spread over hot bars.
6 or 7 apples (peeled and sliced)
1½ tsp. cinnamon
1 T. sugar
Mix and put into an 8” pan.
1 cup flour
1 cup sugar
2 eggs
1½ sticks margarine
¼ tsp. salt
¼ cup nuts (optional)
Mix and pour over apples. Bake at 350 degrees for 45 minutes. Serve warm.
Applesauce (Blender)
2 large apples
1/4 cup water
1 to 3 T. sugar
Core and cut apples into 1-inch cubes. Put 1/4 cup water, sugar, and half the
apple cubes in blender. Cover and run on 2 (low) until pureed; then turn to 7 (high)
and add remaning apples. A tablespoon of red hots or some red jello may be added for "pink" color.
NOTE: 8 to 10 apples serve 15 to 20 children.
Apple Crisp
4 cups sliced peeled apples
½ cup sugar
¾ cup brown sugar
½ tsp. salt
1 cup oats
¼ cup water
1½ tsp. apple pie spice or cinnamon (optional)
1 stick margarine
¾ cup flour
Put apples and water in an 8”x8” pan. Sift flour, sugars, spice, oats, and salt into a bowl. Cut in margarine until mixture resembles coarse crumbs. Sprinkle over apples. Bake in a 350 degrees oven for 40 minutes or until apples test done. (6 servings)
Apple Bars (Denmark)
1 cup shortening
2½ cups flour
1 tsp. salt
1 egg, separated
2/3 cup milk
5 to 6 diced pared apples
1 cup sugar
1 tsp. cinnamon
Mix flour, salt, and shortening. Ad slightly beaten egg yolk and milk. Roll out half the dough for a 15½ “x10” pan. Place the apples on dough. Sprinkle sugar and cinnamon over apples. Roll out the other half of dough to fit. Pinch edges together. Beat egg white till stiff. Brush over top. Bake for 45 minutes at 400 degrees.
Icing: Blend together 1 cup powdered sugar, ½ tsp. vanilla, and 1 T. water. Spread over hot bars.
B Recipes
Banana Bread
1 cup sugar
½ cup butter
2 eggs
3 ripe bananas
2 cups flour
½ tsp. soda
½ cup nuts (optional)
Cream sugar and butter as for cake. Separate egg yolks from whites and beat separately. Add yolks and crushed bananas to creamed butter and sugar. Sift flour and soda together. Add to first mixture. Fold in egg whites and nuts. Bake in a loaf pan for 1 hour at 375 degrees.
Bubble Bread
Purchase a bag of frozen dough balls used to make homemade rolls.
Roll each dough ball in melted butter and then in cinnamon sugar. Place in a greased bundt pan in layers. Pecans, thinly sliced apples, raisins, etc. can be sprinkled between the layers.
Let rise for about an hour or in your cold oven overnight.
Bake at 325 degrees until done. (approx. 45 minutes)
Mr. B’s No Knead Bread
Dissolve 2 pkgs. dry yeast in 2 cups of warm water.
And ½ cup sugar, 2 tsps. salt, and 3 cups of flour. Mix well.
Combine 1 egg and ¼ cup vegetable oil. Add to the above mixture. Mix well.
Slowly add 3 to 4 cups of flour to make a stiff dough. Cover the bowl with a damp cloth. Store in the refrigerator. Remove the dough from the refrigerator 2 hours before baking. Shape. Let rise till double.
When making the miniature loaves of bread, bake at 400 degrees for 10 to 12 minutes or till brown. For a regular-sized loaf of bread, bake for 30 to 35 minutes.
This is a good sweet dough for coffeecakes or rolls. However, it is too sweet for pizza crust.
Hint: If the water is too hot, it will kill the yeast. If it is too cold, it will not activate the yeast.
NOTE: Even though this is a no-kneed dough, I like to knead it smooth on a floured surface before using it or refrigerating it. It can be used immediately and does not require refrigeration first.
1 cup sugar
½ cup butter
2 eggs
3 ripe bananas
2 cups flour
½ tsp. soda
½ cup nuts (optional)
Cream sugar and butter as for cake. Separate egg yolks from whites and beat separately. Add yolks and crushed bananas to creamed butter and sugar. Sift flour and soda together. Add to first mixture. Fold in egg whites and nuts. Bake in a loaf pan for 1 hour at 375 degrees.
Bubble Bread
Purchase a bag of frozen dough balls used to make homemade rolls.
Roll each dough ball in melted butter and then in cinnamon sugar. Place in a greased bundt pan in layers. Pecans, thinly sliced apples, raisins, etc. can be sprinkled between the layers.
Let rise for about an hour or in your cold oven overnight.
Bake at 325 degrees until done. (approx. 45 minutes)
Mr. B’s No Knead Bread
Dissolve 2 pkgs. dry yeast in 2 cups of warm water.
And ½ cup sugar, 2 tsps. salt, and 3 cups of flour. Mix well.
Combine 1 egg and ¼ cup vegetable oil. Add to the above mixture. Mix well.
Slowly add 3 to 4 cups of flour to make a stiff dough. Cover the bowl with a damp cloth. Store in the refrigerator. Remove the dough from the refrigerator 2 hours before baking. Shape. Let rise till double.
When making the miniature loaves of bread, bake at 400 degrees for 10 to 12 minutes or till brown. For a regular-sized loaf of bread, bake for 30 to 35 minutes.
This is a good sweet dough for coffeecakes or rolls. However, it is too sweet for pizza crust.
Hint: If the water is too hot, it will kill the yeast. If it is too cold, it will not activate the yeast.
NOTE: Even though this is a no-kneed dough, I like to knead it smooth on a floured surface before using it or refrigerating it. It can be used immediately and does not require refrigeration first.
C Recipes
Cupcakes (A Dream)
Mix a box of chocolate cake mix, following the directions for cupcakes.
8 ounces cream cheese
½ cup sugar
1 egg
12 ounces of chocolate chips
Soften cream cheese. Mix with sugar and egg. Add chocolate chips. Drop by teaspoonfuls in the middle of fatter filled cupcake cup. Bake at 350 degrees for 25 to 30 minutes. Can be frosted with a favorite frosting
Carrot Cake
2 cups flour
2 tsp. baking powder
1 tsp. salt
2 cups sugar
2 to 3 cups grated carrot
2 tsp. baking soda
2 tsp. allspice or cinnamon
1 1/3 cups oil
4 eggs, beaten
2 cups chopped nuts (optional)
Mix dry ingredients together first; then add the remaining ingredients. Pour into a greased and floured 9”x13” pan. Bake at 350 degrees for 35 minutes.
Icing:
½ lb. Powdered sugar
8 ounces cream cheese, softened
milk
Cream together sugar and softened cream cheese. Add enough milk to make a creamy consistency. Frost cake when cool.
Cream Cheese Mints
3 ounces cream cheese, softened
2½ cups powdered sugar, sifted
flavoring and coloring to taste
Cream cheese and sugar together, adding sugar little by little. Knead as for pie dough, adding more sugar if needed.
Roll in ball and roll in granulated sugar. Flatten with fork. Let dry on waxed paper.
Store in closed container.
Note: May also be pressed into mint molds and released for various designs.
Mix a box of chocolate cake mix, following the directions for cupcakes.
8 ounces cream cheese
½ cup sugar
1 egg
12 ounces of chocolate chips
Soften cream cheese. Mix with sugar and egg. Add chocolate chips. Drop by teaspoonfuls in the middle of fatter filled cupcake cup. Bake at 350 degrees for 25 to 30 minutes. Can be frosted with a favorite frosting
Carrot Cake
2 cups flour
2 tsp. baking powder
1 tsp. salt
2 cups sugar
2 to 3 cups grated carrot
2 tsp. baking soda
2 tsp. allspice or cinnamon
1 1/3 cups oil
4 eggs, beaten
2 cups chopped nuts (optional)
Mix dry ingredients together first; then add the remaining ingredients. Pour into a greased and floured 9”x13” pan. Bake at 350 degrees for 35 minutes.
Icing:
½ lb. Powdered sugar
8 ounces cream cheese, softened
milk
Cream together sugar and softened cream cheese. Add enough milk to make a creamy consistency. Frost cake when cool.
Cream Cheese Mints
3 ounces cream cheese, softened
2½ cups powdered sugar, sifted
flavoring and coloring to taste
Cream cheese and sugar together, adding sugar little by little. Knead as for pie dough, adding more sugar if needed.
Roll in ball and roll in granulated sugar. Flatten with fork. Let dry on waxed paper.
Store in closed container.
Note: May also be pressed into mint molds and released for various designs.