Apple Crisp Using Dehydrated Apples

 Apple Crisp Using Dehydrated Apples 

4 C. Dehydrated apples

8 C Hot water

1/2 C Sugar

1/2 C. Brown Sugar

1 tsp. Cinnamon

        In a large sauce pan combine water, apple slices, sugar, and 1 tsp. cinnamon and bring to a boil. Reduce heat and simmer for about 30 minutes. Drain off liquid reserving about 1 cup to add back to the apple mixture.

Ingredients for topping:

3/4 C. oats

2/3 C. Brown sugar, firmly packed

1/2 C. Flour

1 tsp. Cinnamon

dash of salt

1/2 C. Butter

1/2 C. Walnuts, chopped (optional)

Instructions: Pre-heat to 400 degrees F. Butter in 8x11 inch baking dish. Place prepared apple mixture in baking dish. Mix oats, brown sugar, flour, cinnamon, and salt in a large bowl. Add butter and rub into mixture until coarse crumbs form. Mix in walnuts. Spread topping onto apple mixture. Place in oven and bake until topping is golden brown (about 35-40 minutes). 

Opa’s Mincemeat Fruitcake

Charlie's Strawberry Jello Salad

Charlie's Strawberry Jello Salad

This is actually a recipe given to Charlie in his home economics class in high school to make.  He loves making this recipe, and the rest of us join him in the joy of eating it!

 

 

Crust:

8 oz. Pretzels, crushed

3 Tbsp. Sugar

3/4 C. Butter

 

Mix pretzels, sugar, and butter together and press onto bottom of cake pan.  Bake 10 minutes at 350°. 

 

 

Filling:

8 oz. Cream cheese

1 C. Sugar

1/2 carton (9 oz.) cool whip

 

Beat together cream cheese, sugar, and cool whip.

 

 

Topping:

6 oz. pkg strawberry jello

1 pkg frozen strawberries

 

Mix jello and 2 cups boiling water and stir to dissolve.  Add frozen strawberries and stir until mixture is soft-set.  Spread over cream cheese mixture and refrigerate. 

Ribbon Cake

Ribbon Cake (Jackie's recipe)

1 pkg lime jello
1 pkg cherry jello
15 oz. applesauce
24 graham crackers
1 envelope Dream Whip
3 Tbsp. powdered sugar

Place jello in two separate bowls with 3/4 cup applesauce in each bowl. Stir jello and applesauce well.
Place 3 graham crackers on cake plate and add a layer of jello-applesauce, rotating the color until you use all the graham crackers.
Top with the Dream Whip, omitting the vanilla and adding the powdered sugar to the whipped topping.

Pineapple Casserole

Pineapple Casserole

If you only are serving 4 people, you can half the recipe.

2 (20 oz.) cans crushed pineapple
8-10 slices bread (or 8 whole wheat rolls)
1/2 C. ghee (or butter..maybe need double the butter, though)
1/2 C. honey
Walnuts (optional, but good to add taste and decorate the top)

Bake 350° for 30 minutes. It can be used as a meal if you made more of it; however, this is sweet enough to be a dessert though healthy enough to make it a meal. :)

Pecan Pie

Pecan Pie

From http://simplyrecipes.com/recipes/pecan_pie/

Most pecan pie recipes I've found call for 2 cups of sugar - one cup of corn syrup plus one cup of either granulated or brown sugar - which results in pies so sweet they can give you a sugar headache after a couple of bites. This pecan pie recipe has less sugar than most, but the molasses, butter and vanilla bring out the wonderful flavor of the pecans. As with any nut used in cooking, use only the freshest of pecans.

Ingredients
2 eggs, slightly beaten
1 cup light corn syrup
1/4 cup brown sugar
1 Tbsp molasses
2 Tbsp melted butter
2 Tbsp flour
1/4 teaspoon salt
1 teaspoon vanilla
1 1/4 cups pecans, coarsely chopped

1 9-inch pie shell, chilled for an hour if freshly made, defrosted for 10 minutes if frozen. (See pie crust recipes.)

Method
1 Preheat oven to 375°F. Spread pecans along the bottom of the pie shell. Mix the remaining ingredients and pour over pecans. The pecans will rise to the surface of the pie.

2 Bake at 375°F for 45-50 minutes until the filling has set. About 20 minutes into the cooking you may want to use a pie crust protector, or tent the edges of the pie crust with aluminum foil to prevent the pie crust edges from burning.

3 Remove from oven and let cool completely.

Serves 8.

Impossible Pumpkin Pie

3/4 C. Sugar (or honey)
1/2 C. Bisquick
2 Tbsp. butter
12 oz. evaporated milk
2 eggs
16 oz. pumpkin
2 1/2 tsp. pumpkin pie spice (ratio: 1 tsp. cinnamon, 1/2 tsp. ginger, 1/4 tsp. cloves)
2 tsp. vanilla

Grease pie plate. Beat all ingredients until smooth. Pour into pan. Bake until knife comes out clean. Cool. Garnish with whipped cream.

Bake 376ºF 45-50 minutes in oven.

As an alternative, it could be baked in the microwave. Cook 7 minutes, stir, cook 7 more minutes. (more than that if cooled some and still too wet) I didn't stir because it messes up the smooth look of the pie... but I did have to go another 7 minutes and then let it cool. It was perfect (minus a few cracks)! :)

Strawberry Banana Crepes

Strawberry Banana Crepes

From: Quick Cooking

1 C. All-purpose flour

1 Tbsp. sugar

½ tsp. ground cinnamon

1½ C. Milk

2 eggs

1 to 2 Tbsp. butter or margarine

FILLING:

1 pkg. (8 oz.) cream cheese, softened

1 carton (8 oz.) frozen whipped topping, thawed

½ C. confectioners’ sugar

TOPPING:

2 C. sliced fresh strawberries

2 medium firm bananas, sliced

¼ C. sugar, optional

In a mixing bowl, combine the flour, sugar, cinnamon, milk, and eggs; mix well. Cover and refrigerate for 1 hour.

In an 8-in. nonstick skillet, melt 1 tsp. butter. Stir batter; pour about 2 Tbsp. into the center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, adding butter to skillet as needed. When cool, stack crepes with waxed paper or paper towels in between.

In a mixing bowl, combine the filling ingredients. Spread 2 rounded tablespoonfuls on each crepe; roll up. Combine topping ingredients; spoon over crepes.

Yield: 18 crepes

Real Whipped Topping

Real Whipped Topping

1 C. Whipping Cream

1 tsp. vanilla

1/4 C. powdered sugar

Whip with beater until the right consistency.

Pantry Secrets Bread Recipes

Pantry Secrets Bread Recipe from pantrysecrets.net

Four Loaves	Two Loaves
10 ½ Cups white unbleached bread flour (can use All-Purpose or whole wheat also) ½ Cup Sugar or sweetener or choice 1 Tablespoon Salt 3 rounded Tablespoons instant yeast (saf) 3 Tablespoons liquid lecithin* 4 Cups Hot Tap Water	5 ¼ Cup Flour ¼ Cup Sweetener 1 ½ teaspoon salt 1 ½ rounded Tablespoon salt 1 ½ Tablespoon liquid lecithin* 2 Cups hot tap water

Mix dry ingredients. Add lecithin and water. Mix for 1 minute and check consistency. If dough is too dry, add more water. If dough is too moist, add more flour. Mix for 5 minutes. (Do not add water or flour to the dough after it has finished mixing.)

Spray counter and pans with cooking spray. Shape loaves and cover with dish towel to keep moist while rising for 25 minutes. Bake at 350 degrees for 25 minutes.

*squeeze or pour approximately 3 Tablespoons of lecithin directly into the bowl. Do not measure.

Laura’s comments about recipe:

* I have been told that it makes a difference of whether or not you use bread flour. I have not seen a difference so I prefer just to use my all-purpose flour which works just fine for me. I also prefer whole wheat bread for nutritional value although I will probably mix 25% of the flour being white just to keep some fluff. I have not tried this recipe with wheat, though. Someone said that they use applesauce when using whole wheat flour.

* I have been told the yeast must be instant. I haven’t tried it any other way yet.

* You can purchase liquid lecithin from a health food store.

* I have also been told that if you prefer Wheat Germ Oil to liquid lecithin you can use that. The argument is that we already get too much food with soy in it and that liquid lecithin is soy based. Liquid lecithin is also useful, though, in many other things including mixing with oil to make a great non-stick for pans!

You can make about 50 things from this recipe. Some of them include:

Soup bowls – 4 bowls to a loaf. Cut circle our of top to make the bowl.

Dinner Rolls - 16 pieces to a loaf; roll and lay on cookie sheet to touch each other or can keep separate for mini sandwich buns

Parmesan Rolls – Take softened butter and parmesan cheese into separate bowls. Dip rolls into butter and then chese

Cloverleaf Rolls – 3 pieces of dinner roll size in muffin tin next to each other in cup

Butterflake Rolls – Make a rectangle out of dough; brush with softened butter. Cut into 1 inch width pieces with a pizza cutter. Stack pieces on top of each other with at least one edge even. Stack 5 high. Cut approx. 3 inches. Turn to side in muffin tin to show layer.

French bread or Baguette – Shape long like a french bread. Place on cookie sheet. Cut diagonally across the top for french bread look. 20-22 min Bake.

Small loaves – cut ¼ recipe into 8 pieces. Bake 12-15 minutes.

Breadsticks – roll to cookie sheet. Cut in ½ lengthwise. Season with melted butter, parmesan cheese, garlic powder, seasoned salt, etc Don’t let rise if you want it crispy. Bake approx 15 minutes. Can pick up and twist to be fancier.

Hamburger or hot dog buns – cut loaf amount into 8 pieces. Roll to round for hamburger or change shape for hot dog bun. Place on cookie sheet far enough apart.

Hoagie buns – 6 to a loaf or bigger. Roll and cut like french bread.

Kiser buns – Make them 12 inches long. Pull into like a knot: Cross the ends and pull and end up through hole to the top and back down. Do the other end the same to make kind of like a pretzel. Pinch down so it stays.

Boboli Pizza Crust – bake first to save for later. Can freeze if needed. No need to rise if you want it flatter. Unfrozen, bake raw dough rounded for pizza at 400 for 8 minutes. Place toppings and bake another 8 minutes. Or if you are ready to put toppings on it right away you can do that.

Calzone – roll like for pizza on round pan. Put filling for calzone on half of a side. Fold over and seal edges (pinch edges) well to not come undone. Poke holds in top with a fork. For fillings you can to pepperoni, mushrooms, cheese, sausage. Or a spinach, sausage, mozzarella mix. Use imagination.

Stuffed pizza crust – when rolling out dough for pizza, roll over edges to put string cheese on edge. Fold extra dough over the sides and seal well so cheese doesn’t come out. Can brush crust with melted butter, garlic powder, parmesan, etc. Can also do a barbecue chicken pizza (doing half tomato sauce and half barbecue sauce).

Grilled pizza – roll to size of pizza screen. Cook about 8 minutes on the grill. Place toppings on the grilled side (bottom when in grill) of the pizza. Cook again on grill with uncooked side down.

Cinnamon Rolls – a loaf and a half – Roll to rectangle. Brush softened butter. Sprinkle brown or white sugar. Shake cinnamon. Roll up. Can cut each with floss (or knife). Place on cookie sheet. Let rise. Bake. Can dip in cream cheese frosting when baked.

Braid – Cut sides into 1 inch strips. Can use a 4 inch spatula to cut the sides. Place filling inside. Tuck ends underneath when done with braiding.

Filling for Cream Cheese Braid

4 oz. softened cream cheese

½ cup powdered sugar

½ tsp. vanilla

Filling for Broccoli Braid

2 ½ Cups chicken

¼ cup onion

8 oz. cream cheese

4 Tablespoon butter

½ teaspoon seasoned salt

¼ teaspoon pepper

OR

2 Cups chicken

1 can Cream of Chicken Soup

1 can Steamed Broccoli (or equivalent fresh or frozen)

1 Cup cheddar cheese

½ Cup onion

½ tsp. Seasoned Salt

Banana Salad

Banana Salad

This recipe is a family one, well loved in the extended Cannon family also, and made many times by Mamaw Cannon.  These are estimated measurements.

 

1 - 2 C. sugar

3 eggs

Stir until mixed well

A qt. can of pineapple juice

1/2 - 1/3 C. vinegar, optional

dash salt, optional

perhaps about 3 Tbsp. corn starch to thicken

Peanut Butter

Bring to boil then taste (add sugar if needed). Turn off heat and let sit.

Prepare bananas. Cut bananas in half and cut the halves in half. Spread chunky peanut butter in between banana halves.

Completely cover bananas with cooled dressing. Be sure to cover all part of all bananas. Chill until ready to serve.

 

Cobbler

Cobbler

2 21oz cans sweetened fruit.

2 C. self rising flour (or 1 cup of all purpose flour, 1 ½ tsp baking powder, and ½ tsp salt)

2 C. Sugar

2 C. Milk

1 C. Melted Butter

Put fruit in pan first. Then mix rest of the ingredients before pouring over fruit. Bake at 350 degrees for approximately 35 minutes.

Hummingbird Cake and Cream Cheese Frosting

Hummingbird Cake

Preheat oven:

Bake 300° 50-70 minutes for a bundt cake

Bake 350° 20 minutes for 29 cupcakes

Mix or sift together:

3 C. All Purpose Flour

2 C. Sugar

1 tsp. Baking Soda

1 tsp. Salt

1 tsp. Cinnamon

Dump the following into the dry ingredients and then stir – DO NOT beat!

2 C. Diced Bananas (3 large)

1 ¼ C. Oil

3 eggs

1 ½ tsp. Vanilla

6 Slices (8 oz.) Crushed Pineapple

Grease and flour pan. Pour in evenly. Bake until tester is clean.

Tip: Put sliced pineapple, eggs, and oil in blender to crush pineapple.

Cream Cheese Frosting

8 oz. Cream Cheese

½ C. Butter

½ tsp. Vanilla

1 C. Powdered Sugar

With an electric mixer, blend cheese and butter. It will stick to beaters. Add vanilla and sugar (a little at a time – about 1/3 cup at a time).

Frost cake or cupcakes. Decorate with crushed walnuts.

* Walnuts go very well sprinkled on top.

New York Cheesecake

New York Cheesecake

Crust: 1/2 C. Graham Cracker Crumbs

1 1/2 Tbsp. Sugar

1 1/2 Tbsp. Butter or Margarine (Melted or softened)

Filling: 4 Pkg (8oz each) Cream Cheese, softened, room temperature

1 C. Sugar

3 Tbsp. Flour

1 Tbsp Vanilla

1 Cup Sour Cream

4 Eggs

Crust:

Mix crumbs, sugar, and butter. Press onto the bottom of 9-inche spring-form pan. Freeze while making filling.

Filling:

Mix cream cheese, sugar, flour, and vanilla with an electric mixer on medium speed until well mixed. Avoid mixing more than necessary. Blend sour cream. Add the eggs and mix on low speed just until blended. Pour over crust

Bake @325 degrees for 65-70 minutes, or until the center is almost set, if using the silver spring-form (or at 300 degrees if using the non-stick pan). Run knife or metal Spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight.

Tips:

http://allrecipes.com/HowTo/Baking-Cheesecake-Step-by-Step/Detail.aspx

Baking Cheesecake, Step by Step

By: Allrecipes Staff

The way a cheesecake is baked is the key to its perfection.

Professional pastry chefs bake cheesecakes in a water bath. This method bakes the cake very gently so that it does not darken, curdle, or crack. A springform pan is the best choice for baking cheesecakes because you can remove the cake from the pan easily, but muffin tins or any other cake pan will work fine. If you use a plain cake pan, grease it well and line the bottom with parchment paper.

Preheat your oven to the temperature recommended by the cheesecake recipe you are following.

1. To prevent water from seeping into the removable bottom of the springform pan, wrap aluminum foil completely around the bottom and halfway up the sides of the pan. Place the cheesecake into a jellyroll pan (or any baking pan with sides) and place the pans into the oven. Use a teakettle to fill the outer pan with hot water. Cheesecakes usually bake for about 1½ hours, so check the bath after the first hour and refill if necessary.

2. Because cheesecake is very soft, it can be difficult to judge when it is done cooking. One way to check for doneness is to take the cake's internal temperature with an instant-read thermometer. The ideal temperature for a cheesecake is around 160 to 165 degrees F (70 to 72 degrees C). You can also insert a small knife into the center of the cake and if it comes out clean, the cake is done. Some bakers turn off the oven and leave the cheesecake in it for an additional hour to ensure that it sets completely.

3. Once the cheesecake has been removed from the oven, it needs to chill thoroughly--preferably overnight. The cake will have pulled away the edges of the pan. Carefully run a small knife around the edge of the pan to loosen any bits that might stick to the pan.

4. Unclip the clasp at the side of the pan, watching for any areas that stick. Carefully lift the outer ring over the top of the cake. If you used a plain cake pan and don't want to serve dessert in the pan, invert a plate covered with a sheet of waxed paper over the pan. Tip the cake pan over the plate, and remove the pan. Invert a serving plate over the bottom of the cheesecake, and flip it over. Remove the top plate and paper, trying not to peel off the “skin” on the surface of the cheesecake. Any imperfections can be covered by chocolate ganache, a fruit sauce, or a layer of lightly sweetened sour cream.

5. For a seamless look, you can smooth the sides of the cheesecake with a hot, wet knife. Any toppings or garnishes can be added at this point.

For tips on slicing and serving, read Slicing Cheesecakes and Layer Cakes.

Mixing Matters

• The cream cheese should be at room temperature before you begin mixing, or you'll end up with lumps in your cheesecake.
• Using cold cream cheese also leads to overbeating--whipping too much air into the batter--which forms unattractive air bubbles on the surface of the cake.
• Unless the recipe instructions specifically note otherwise, you should beat the cream cheese by itself until it's smooth and light, before adding any other ingredients.
• If you end up with lumps in your batter, run the mixture through a sieve or give it a quick spin in the food processor and you'll have silky smooth results.

Clafoutis

Clafoutis (Kla-FOO-tee)

Modified by Laura Cannon from May 2009 Friend

“Here’s a yummy new breakfast to try. In France people eat it for dessert, but it’s also delicious for breakfast. You can make it with your favorite fruit, and it’s good either warn or cold.”

Laura’s note: With the right ingredients, this makes a healthy yet tasty breakfast or dessert. In my opinion, it tastes better chilled for a few hours as it tastes much like a custard. Double the recipe if you are using for breakfast (for 4 people) or if for dessert for more than 4-6 people.

4 eggs

1 ¾ C. milk (to make even creamier, add 1 ½ times the amount of milk powder to make

milk)

1/3 C. Whole Wheat Flour

1/3 C. Honey

¼ teaspoon salt

1 teaspoon almond or vanilla extract

½ C. fresh or frozen fruit of your choice (cherries, blueberries, raspberries, peaches,

strawberries, etc) Slice fruit if necessary

Place all ingredients except fruit into a blender or big bowl with a whisk. If in blender, blend on low speed for about 30 seconds. If whisking, whisk until all ingredients are mixed together. Then pour into a quiche dish or ovenproof glass dish. Put fruit on top (it will float to the top). Cook at 350°F for 45 minutes.