Paula Deen’s Peach Cobbler

Paula Deen's Peach Cobbler
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Paula Deen's Peach Cobbler
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Ingredients
Instructions
  1. Preheat oven to 350 degrees F.
  2. Combine the peaches, 1 cup sugar, and water in a saucepan and mix well.
  3. Bring to a boil and simmer for 10 minutes.
  4. Remove from the heat.
  5. Put the butter in a 3-quart baking dish and place in oven to melt.
  6. Mix flour, baking power, and salt thoroughly in bowl.
  7. Add remaining 1 cup sugar and milk slowly to prevent clumping.
  8. Pour mixture over melted butter. Do not stir.
  9. Spoon fruit on top, gently pouring in syrup.
  10. Sprinkle top with ground cinnamon, if using.
  11. Batter will rise to top during baking.
  12. Bake for 30 to 45 minutes.
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Pumpkin Pie

Pumpkin Pie
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Pumpkin Pie
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Ingredients
Instructions
  1. Measure out 2 cups pumpkin for pie, put into bowl.
  2. Add in bowl sugar, salt, spices, eggs. Mix then carefully add milk and stir.
  3. Pour into pie shell, foil edges, and place on foiled, cookie sheet and bake 350°F for 50-60 minutes. Give knife clean test. If not clean, bake longer.
  4. Leftover pumpkin pie mix I place into a greased 1 qt. ovenproof dish and bake in a water bath like, custard.
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Big Soft Ginger Cookies

Big Soft Ginger Cookies
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Big Soft Ginger Cookies
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Ingredients
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
  3. In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy.
  4. Beat in the egg, then stir in the water and molasses.
  5. Gradually stir the sifted ingredients into the molasses mixture.
  6. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar.
  7. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
  8. Bake for 8 to 10 minutes in the preheated oven.
  9. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.
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Brian’s Apple Brownies

Brian's Apple Brownies
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Brian's Apple Brownies
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Ingredients
Instructions
  1. Heat oven to 350. Grease a 15 1/2x10 1/2x 1 inch jelly-roll pan.
  2. Mix flour, baking soda, salt and cinnamon in a large bowl.
  3. Whisk oil and eggs in another large bowl until blended and smooth.
  4. Stir in sugar and vanilla.
  5. Stir in flour mixture until blended.
  6. Stir in apples, nuts and raisins, if using. Mixture will be very stiff.
  7. Spread evenly in prepared pan. Bake 40 to 45 minutes until top is golden and toothpick comes out clean. Let cool completely on wire rack. Cut into 40 squares.
Recipe Notes

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Apple Crumb Squares

Apple Crumb Squares
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Apple Crumb Squares
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Ingredients
Instructions
  1. Preheat oven to 375 F.
  2. Combine all ingredients, except applesauce and nuts, in a bowl. Mix until crumbly.
  3. Reserve 1 cup mixture. Press remaining mixture onto bottom of greased 13 x 9 inch baking pan.
  4. Bake 13-15 minutes. Cool.
  5. Spread applesauce over partially baked base and sprinkle with nuts. Sprinkle reserved 1 cup oatmeal mixture over filling.
  6. Bake 13-15 minutes or until golden brown. Cool and cut into 2 inch squares. This recipe serves 20.
Recipe Notes

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Fig Newtons # 2

Fig Newtons # 2
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Fig Newtons # 2
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Ingredients
Dough
Filling
Instructions
  1. In a large bowl, beat butter and sour cream until light. Gradually add brown. sugar, beating until mixture is very light & thick.
  2. Add eggs one at a time; beat in vanilla.
  3. Sift together, flour, baking powder, soda, cinnamon and salt. Add to creamed mixture, beating on low speed or by hand.
  4. Mix well and turn out on sheet of floured plastic wrap, then refrigerate for at least 2 hrs.
  5. Cut heavy stems off figs. Combine figs and water in heavy saucepan and simmer, covered, for 30 min., or until fruit is soft.
  6. Add sugar, lemon rind, and salt and simmer, covered, for 15 min. longer.
  7. Press mixture thru food mill and cool.
  8. Preheat oven to 350 F. Cover large baking sheet with parchment or spray with food release.
  9. Divide the chilled dough into thirds and refrigerate 2 parts.
  10. Roll remaining piece on well floured surface to form rectangle about 5 x 11".
  11. Spread 1 third of fig filling slightly to one side of center, along the length of the dough, leaving 1/2" margin around edges. Mound filling slightly in center along whole length.
  12. Moisten edges with water. VERY GENTLY, lift uncovered pastry with spatula and fold over filling. Press 2 halves together to seal. Trim edges and shape roll into a neat, half-cylinder form about 11" long and 2-2 1/2" wide.
  13. Place on prepared baking sheet. Repeat until all filling & dough is used, then bake for 25 min, or until they are slightly browned.
  14. Cool rolls somewhat on rack, then trim off the ends and, with a sharp serrated knife, cut each one into slices about 1 1/2" wide. Replace slices on rack. When bars are completely cool, store airtight.
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Cranberry-Pineapple Bars

Cranberry-Pineapple Bars
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Cranberry-Pineapple Bars
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Ingredients
Instructions
  1. Preheat oven to 350 F. Spray an 8 inch square baking pan with cooking spray.
  2. Combine cranberries and next 3 ingredients in a saucepan over medium heat. Bring to a boil, stirring frequently, and cook 1 minute.
  3. Cover, reduce heat to low, and simmer about 12 minutes, stirring occasionally, until cranberries pop and mixture thickens. Set aside.
  4. Combine flour and next 4 ingredients in a bowl. Cut in chilled butter with a pastry blender until mixture resembles coarse meal.
  5. Reserve 1/2 cup oat mixture. Combine remaining oat mixture and egg white in a bowl and stir well. Press oat mixture into the bottom of baking pan.
  6. Bake 10 minutes.
  7. Spread cranberry mixture over prepared crust.
  8. Combine reserved oat mixture and pecans in a bowl. Sprinkle over cranberry mixture.
  9. Bake 25-30 minutes or until lightly browned.
  10. Cool completely in pan on a wire rack. This recipe serves 8.
Recipe Notes

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Grandma Hiers’ Carrot Cake

Grandma Hiers' Carrot Cake
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Recipe courtesy Paula Deen
Grandma Hiers' Carrot Cake
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Recipe courtesy Paula Deen
Ingredients
Frosting
Instructions
  1. Preheat oven to 350 degrees F. Grease and flour 3 (9-inch) round pans; Line bottom of the pans with parchment paper.
  2. In a large bowl, combine flour, sugar, baking soda, cinnamon, and salt. Add eggs and vegetable oil. Using a hand mixer, blend until combined. Add carrots and pecans, if using.
  3. Pour into pans. Bake for approximately 40 minutes. Remove from oven and cool for 5 minutes.
  4. Remove from pans, place on waxed paper and allow to cool completely before frosting.
For the fosting
  1. Add all ingredients, except nuts, into a medium bowl and beat until fluffy using a hand mixer. Stir in the nuts.
  2. Spread frosting on top of each cake layer. Stack the cakes on a serving plate and serve.
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