Tuesday, October 5, 2010

Pecan Pie

I love this pecan pie. It is one of the best that I have ever eaten, even if I do say so myself.LOL


1 Cup Sugar
2/3 Cup White Corn Syrup
3 Eggs
1/4 Tsp salt
1/2 stick butter
1 Tsp. vanilla
1 Cup Pecans
1 Tbs. Flour
1 Unbaked pie shell

Combine sugar, butter & syrup in mixer until smooth. In a seperate bowl combine flour, salt and eggs together. Mix gently with a whisk. Add egg mixture to sugar mixture and gently whip with whisk until blended. Add vanilla and pecans and mix gently with whisk. Bake in unbaked pie shell in a preheated oven at 350 degrees for 1 hour.

Pumpkin Loaf

This recipe is soooo yummy. I don't even like pumpkin but I love this pumpkin loaf.LOL


3 Cups Sugar
2 Cups Pumpkin
1 Cup Oil
4 Eggs
1 Tsp. Cinnammon ( I use 2 tsp. because I love cinnammon)
1 Tsp Nutmeg (Optional)
3 1/2 Cups Plain Flour
2Tsp. Soda
2Tsp. Salt
1 Cup Water
1 Cup Pitted Prunes ( I like the bite size)
3 loaf pans greased and floured

Mix all ingredients. Pour into 2 small and 1 large loaf pan. Bake at 350 degrees for 45 min. to 1 Hour or until done.

Sunday, March 14, 2010

Butter Pound Cake

This recipe is sooo good for a pound cake. It turns out so moist. And if you love lemons (like me) or strawberries (which I can't have), you will love the variations
Butter Pound Cake
2 sticks margarine
1/2 cup Crisco lard
3 cups sugar
1 cup milk
2 tsp. vanilla
3cups plain flour
5 eggs

Mix together margarine, crisco, sugar & eggs until smooth. Add flour and milk alternately until blended. Add flavoring. Pour in greased & floured tube pan. Plce in COLD oven & bake at 325 degrees for 1 hour: then 350 degrees for 30 min or until done. I stick a knife in and if it comes out clean, it's done.

Blend 1 cup of powdered sugar and enough milk to make it smooth. Pour over cake while warm.

Lemon variation
Substitute 2 tsp. lemon flavoring for vanilla flavoring in cake. Substitute lemon juice for milk in glaze. This is soooo lemony and delicious. My family favorite.

Strawberry variation
Don't glaze the cake. Cut some strawberries in half, add sugar and set in covered bowl in fridge overnight before baking cake. Serve spooned over warm cake, with whipped topping. (This was my favorite before I became so allergic to strawberries.) I hope you enjoy. Until next time...

Monday, February 15, 2010

Peanut Butter Cookies

I got this recipe out of a cook book in junior high while taking home economics. This is the best peanut butter cookie recipe that I have ever eaten and easy to make. If you are allergic to peanuts you can still make these cookies using Soy Bean Peanut Butter. It is sold at Wal-Mart and my family thinks it taste almost as good as real peanut butter.

Peanut Butter Cookies

1 1/4 cup all-purpose flour
3/4 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/2 cup butter or margarine
1/2 cup sugar
1/2 cup peanut butter
1/2 cup brown sugar (packed)
1 egg

Sift together flour, baking powder, baking soda, and salt. Cream butter and add sugar, peanut butter and brown sugar gradually, until light and fluffy. Add egg and mix thoroughly. Add flour mixture gradually, beating after each addition until smooth. Drop mixture, 1 tsp. at a time about 2 inches apart onto ungreased baking sheet. Press with a fork that has been dipped in flour making crisscross marks. Bake at 350 degrees for 8 to 10 min. or until done. Let cool for about 2 min. and then remove with spatula. This makes about 24 cookies.
We love to put a little butter on them while warm. And for those of you that are allergic to peanuts, substitute the peanut butter with soy butter. (Wal Mart is the only place that I have found the soy butter. It is in the peanut butter section.) Hope you enjoy.
As always, if you have any questions, feel free to email me at valerie999@comcast.net Until next time...

Hot Cocoa Mix

I would like to share this recipe to everyone. It is the best cocoa mix I have ever tasted and is great for these cold nights. My grandkids love drinking this after playing in the snow.

Hot Cocoa Mix

2 cups non-fat dry milk powder (2packs)
3/4 cup sugar
1/2 cup Hershey's Cocoa
1/2 cup powdered non-dairy creamer
Dash salt

Mix all the ingreadients and store in a sealed air tight container. When you want a cup, just put 1/4 cup of the cocoa mix in a cup and add your hot water. Top with marshmallows if you like. This will save for several months as long as you keep it covered in an air tight container. Hope you enjoy. Until next time...