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.
Recipe Notes

Exported from MasterCook II

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White Texas Sheet Cake

White Texas Sheet Cake
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White Texas Sheet Cake
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Ingredients
Frosting
Instructions
  1. In large saucepan, bring butter and water to a boil.
  2. Remove from heat; stir in flour, sugar, eggs, sour cream, almond extract, salt and baking soda until smooth.
  3. Pour into a greased 15x10x1-inch jelly roll baking pan.
  4. Bake at 375° for 20-22 minutes or until cake tests done. Cool for 20 minutes.
  5. Meanwhile, prepare frosting. Sift confectioners' sugar into a separate bowl.
  6. Combine butter and milk in saucepan. Bring to a boil. Remove from heat; add sugar and extract and mix well. Stir in chopped pecans.
  7. Pour and spread over warm cake.
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Texas Sheet Cake with Frosting

Texas Sheet Cake with Frosting
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Texas Sheet Cake with Frosting
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Ingredients
Frosting
Instructions
  1. Cake: Combine butter, water, and cocoa in saucepan over medium heat; heat until butter melts.
  2. Add sugar, flour, salt, eggs, soda, sour cream, and vanilla; mix well.
  3. Pour into a 15x10x1-inch jelly roll pan. Bake at 350° for 20 minutes.
  4. Spread frosting over hot cake and sprinkle with chopped pecans.
Frosting
  1. Combine butter, cocoa, and milk in a saucepan; bring to a boil.
  2. Add remaining ingredients and mix well with electric mixer.
  3. Spread over the hot sheet cake then sprinkle with chopped pecans.
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Great Cheesecake (no crust)

Great Cheesecake (no crust)
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Great Cheesecake (no crust)
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Ingredients
Instructions
  1. All ingredients must be at room temp. Blend cream cheese, sour cream and butter.
  2. Add cornstarch, sugar, vanilla and lemon juice. Beat until well-blended.
  3. Beat in one egg at a time, continuing to beat until mixture is light and smooth.
  4. Pour into well greased 9” springform pan. (Place the pan on a large square of aluminum foil, and bring the foil up around the sides tightly to prevent water seeping in during baking.) Place the filled pan in a larger pan containing warm water to come halfway up the sides of the springform pan.
  5. Bake at 375° for one hour until the top is golden and center is fairly firm. Turn oven off and let cake cool in it with door open for a least one hour.
  6. Allow to stand at room temp to cool completely about 2 hours. Then cover and refrigerate several hours. About 20 minutes before serving, take out of refrigerator, remove ring and place on cake platter.
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Cheesecake Factory Recipe

Cheesecake Factory Recipe
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Cheesecake Factory Recipe
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Ingredients
Crust
Filling
Instructions
Crust
  1. Mix all nuts and vanilla wafer crumbs with melted butter and press into a 9 inch buttered springform pan, trying to line the sides as much as possible about 1 1/2" up the sides of the pan, set aside.
Cheesecake
  1. All the filling ingredients should be at room temperature.
  2. Beat the cream cheese until light and fluffy with an electric mixer set on low (keep the setting at low during the entire mixing process).
  3. Add the sugar a little at a time and continue beating until creamy.
  4. Add flour, vanilla and lemon juice, mix well.
  5. Add one egg at a time and beat after each egg.
  6. Add the sour cream and beat well.
  7. Pour cream cheese mixture into the springform pan.
  8. Place on the top rack in the middle of a 325 degrees preheated oven for one hour and 15 minutes.
  9. When time is up turn oven off, prop open oven door and leave in oven for one hour.
  10. Remove from oven and let cool then refrigerate for 24 hours.
Recipe Notes

Remember this important tip : A cheesecake should season. The wait is worth it. The flavor ripens and becomes enriched.

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Potatoes Au Gratin

Potatoes Au Gratin
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Potatoes Au Gratin
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Ingredients
Instructions
  1. In small bowl beat Cheeze Whiz and sour cream.
  2. Add onion, parsley, salt.
  3. Add potatoes and sausage.
  4. Bake in 1 ½ qt. casserole at 350° for 40 minutes.
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Perfect Company Casserole

Perfect Company Casserole
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Perfect Company Casserole
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Ingredients
Butter Crumb Dumplings
Instructions
  1. Form hamburger, sour cream, onion soup mix, egg, and breadcrumbs into balls.
  2. Brown slowly in butter.
  3. Simmer mushrooms and their liquid, Chicken soup, and water for 20 minutes.
  4. Place in 3 qt. casserole dish.
  5. Top with dumpling recipe.
  6. Bake uncovered at 400° 20-25 minutes.
To make dumplings
  1. Mix all ingredients and blend in oil and milk.
  2. Stir in melted butter into 2 cup soft breadcrumbs.
  3. Drop dough by tbls into breadcrumbs, roll to coat.
  4. Place on top of casserole.
Recipe Notes

Mom Helling's recipe.

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Beef and Lima Bean Casserole

Beef and Lima Bean Casserole
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A lima bean casserole with ground beef.
Beef and Lima Bean Casserole
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A lima bean casserole with ground beef.
Ingredients
Instructions
  1. Cook lima beans according to package instructions; drain and set aside.
  2. In a large bowl, combine ground beef, salt, pepper, nutmeg, and egg. Form meat mixture into 1 1/2-inch balls.
  3. Brown meat balls in a skillet in vegetable oil.
  4. Add tomato paste to the lima beans, then stir in paprika and sour cream.
  5. Add browned meat balls and stir gently.
  6. Pour mixture into a greased casserole and bake at 350° for 25 minutes.
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Peach Bread

Peach Bread
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Servings
2-3 Loaves
Servings
2-3 Loaves
Peach Bread
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Servings
2-3 Loaves
Servings
2-3 Loaves
Ingredients
Instructions
  1. Mix dry ingredients in order listed. Pour into greased and floured loaf pans 2 regular or 3 small bake 1 hour at 350.
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Cottage (Mormon) Potatoes

Cottage Potatoes
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Cottage Potatoes
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Ingredients
Instructions
  1. Combine all ingredients except potatoes in large bowl fold in potatoes. Spoon mixture into slow cooker or crockpot. Cover and cook on high for 1 1/2 hours turn to low and cook 2 1/2 hours longer.Makes 10 to 12 servings.
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