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No Fail Pie Crust

No Fail Pie Crust

  • 2 1/2 c Sifted Flour
  • 1 c Butter
  • 1/4 c cold water
  • 1 Tbsp vinegar
  • 1 tsp salt
  • 1 lg beaten egg

Combine
salt and flour.  Cut in butter until it resembles small peas.  Mix in water,
vinegar, and beaten egg.  Knead and roll out to 1/4” thick.  Makes 1 2-crust pie
or 2 1-crust pies.

 
 

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Grandma Dodds’ Vanilla Ice

Blend in Blender:

  • 1can sweetened condensed milk
  • 2 Tbsp. vanilla
  • 1 tsp lemon extract/juice
  • 5 eggs
  • Dash salt

Add and stir:

  • 2 1/2 c sugar

Fill to line with half and half or milk as desired (2-3 qts)

 
 

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Chocolate Crinkles

 

  • 1/4 c butter
  • 2 sq. melted choc.
  • 1 c. Sugar
  • 2 eggs
  • 1 tsp Vanilla
  • 1 c flour
  • 1/4 tsp salt
  • 1 t. baking powder
  • 1/4 c powdered sugar.

Mix
all ingredients except powdered sugar.  Chill.  Roll into small balls and roll
those balls in the powdered sugar Bake at 350 degrees on greased cookie sheet for 10-12
min.

 
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Posted by on August 1, 2011 in Dessert

 

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Jolee Bars

  • 2-1/3 cups all-purpose flour
  • 2/3 cup packed light brown sugar
  • 3/4 cup (1-1/2 sticks) butter or margarine
  • 1 egg, slightly beaten
  • 2 cups (12-oz. pkg.) milk Chocolate Chips
  • 1 cup coarsely chopped nuts
  • 1 can (14 oz.) sweetened condensed milk
  • 1-1/3 cups (8 oz. pkg.) HEATH BITS ‘O BRICKLE or 5 Heath bars, crushed

Directions
1 Heat oven to 350°F. Grease 9×13 baking pan. Combine flour and brown sugar in large
bowl. Cut in butter until mixture resembles coarse crumbs. Add egg; mix well.
Stir in 1-1/2 cups chocolate chips and nuts; set aside 1-1/2 cups mixture. Press
remaining crumb mixture onto bottom of prepared pan. Bake 10 minutes. Pour
sweetened condensed milk evenly over hot crust; set aside 1/4 cup toffee bits.
Sprinkle remaining toffee bits over sweetened condensed milk. Sprinkle reserved
crumb mixture and remaining 1/2 cup chips over top. Bake 25 to 30 minutes or
until golden brown. Top with reserved toffee bits. Cool completely in pan on
wire rack. Cut into bars. About 48 bars

I alter this recipe by adding 1 cup graham cracker crumbs in place of 1 cup of flour.

 
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Posted by on August 1, 2011 in Dessert

 

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Monkey Bread

  • 1 c lukewarm water
  • 1/4 c sugar
  • 1 T yeast
  • 1 egg
  • 1 1/2 c Flour
  • 2 T oil
  • 1/2 t Salt
  • 1 cube butter

Stir together water and sugar and add one package yeast (1 Tbsp)  Mix and set aside.
Beat 1 egg and add to mixture.  Beat in 1 1/2 cups flour.  Beat several
minutes with normal beater (not dough hook).  Add oil and salt.  Slowly add 2
more cups flour.  Knead or use dough hook.  Refrigerate, covered with wet towel,
if desired.  Cover and let rise one hour or until dough doubled in size.  Melt
butter in the bundt pan.  Roll out dough to 1/4″ thick and Cut circles with
glass or round 3″ cookie cutter.  Dip each circle in pan butter, to cover both
sides.  Overlap circles in bottom of pan.  Let rise 2 hours until dough reaches
top of pan.  Bake at 400 F for 20 min.

 
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Posted by on August 1, 2011 in Breads

 

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Fruit Quesidillas

1 Serving

2 Whole Wheat Tortillas                                              1/3 cup unsweetened applesauce

Peanut Butter or Almond Butter                                  1 T. Blackstrap Molasses

Cinnamon                                                                    1/2 Banana or 4 Strawberries

Spread nut butter on one side of each tortilla.  Cut up fruit and spread on one tortilla.  Sprinkle with cinnamon.  Place the other tortilla on top with nut butter side down.  Place on heated, oiled frying pan and brown.  Flip and brown on other side.  Cut pizza-style.

Mix applesauce with molasses and a sprinkle of cinnamon.  Use for dipping sauce. (Agave nectar or pure maple syrup may be added of sweeter sauce is desired.)

Blackstrap molasses has B vitamins and iron

 
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Posted by on July 22, 2011 in Breakfast, Vegan

 

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Suzie’s Roll Ups

This is a great finger food.  A favorite at large gatherings.

Filling

1 pkg (8 oz.) cream cheese, softened

1/3 cup parmesan cheese

1 T. milk

1/4 cup red onion, chopped finely

8 slices bacon, cooked and crumbled

Mix together and store in refrigerator.

Dough

Place Rhodes bread dough on greased cookie sheet covered in greased saran wrap and thaw overnight. In the morning, roll out into a 10 inch circle.  Cut with pizza cutter into 16 wedges (pie style cuts).  Place a rounded tablespoonful of filling on the wide end of each slice and roll croissant.  Place on greased cookie sheet.  Brush with egg wash (recipe below) and sprinkle with poppy seeds.  Bake on 375 degrees for 12-15 minutes until golden brown.  Some filling will ooze out of sides.

Egg Wash

1 whole egg

1 tsp cold water

Whisk together.

 
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Posted by on May 31, 2011 in Finger Food

 

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