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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Lemon Meringue Pie

Lemon Meringue Pie
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Lemon Meringue Pie
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Ingredients
First
Second
Third
Servings:
Units:
Instructions
  1. Mix sugar, corn starch, salt, and water and put in microwave on high until thick (3 min. or more)
  2. Combine Egg Yolks and Butter, and mix a little of the hot mix into the eggs, to keep yolks from curdling. Return to microwave for 1 more minute.
  3. Stir in Lemon Juice and Zest and place in baked pie shell
  4. (For lime pie, reduce corn starch to 1/3 c.)
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Scotchie Pan Cookies

Scotchie Pan Cookies
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Scotchie Pan Cookies
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Ingredients
Instructions
  1. Preheat oven to 375°.
  2. In small bowl combine flour, baking powder, soda, and salt. Set aside.
  3. In large bowl combine butter, brown sugar, eggs and water, beat until creamy.
  4. Gradually add flour mixture.
  5. Stir in oats, butterscotch chips, and orange extract.
  6. Spread in greased 15”x10” jelly roll pan.
  7. Bake for 20-25 minutes. Cool completely and cut into 2” squares. Makes 35.
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Poor Man Cookies

Poor Man Cookies
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Poor Man Cookies
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Ingredients
Stew til 1 cup liquid
Add
Sift and add
Instructions
  1. Bake 18-20 min. at 350° in shallow pan.
Recipe Notes

Mom Helling (Dad’s favorite)

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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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Fig Newtons # 4

Fig Newtons # 4
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Fig Newtons # 4
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Ingredients
Instructions
  1. In a saucepan combine figs, sugar, water and lemon juice. Cook and stir over medium heat until mixture is thick and jam like. Cool.
  2. In a bowl, combine shortening, brown sugar, eggs, and vanilla. Stir in flour, soda and salt.
  3. Turn dough out onto a heavily floured surface and knead a few times to make a smooth ball. With a floured rolling pin roll dough out to a 14 x 12-inch rectangle.
  4. Cut dough with a knife into 4 strips, 3 1/2 inches wide and 12 inches long.
  5. Spoon filling in a mound down the center of each strip. Using a spatula, turn in sides of each strip to enclose the filling. Press edges together and turn strip seam side down.
  6. With a sharp knife cut each strip into 10 pieces. Place on greased baking sheets and bake at 375 degrees for 10 - 12 minutes, or until fig newtons are puffed and firm to the touch.
  7. Cool on a rack and store in an airtight container in a cool dry place. Makes 40.
Recipe Notes

Exported from MasterCook II

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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.
Recipe Notes

Exported from MasterCook II

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Fig Bars # 2

Fig Bars # 2
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Fig Bars # 2
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Ingredients
Instructions
  1. For filling: finely chop figs and mix in saucepan with sugar, water and lemon juice. Place over medium heat; cook, stirring for 10 min. or until thick & jam- like.
  2. Remove from heat; cool. Cover and chill.
  3. With mixer, beat together butter, sugar, eggs & vanilla until well blended.
  4. Mix flour, salt & baking soda. Stir into first mixture; dough will be stiff.
  5. Wrap in plastic wrap and chill 3-4 hours or overnight.
  6. When ready to bake, turn dough out onto lightly floured surface. Roll into a 14x12 rectangle. Cut into 4 strips 3-1/2 x 12 inches long.
  7. Spoon filling evenly down center of strips. With spatula, turn in sides of strips. Press edges together to seal.
  8. Cut each strip into 10 pieces. Arrange seam side down on baking sheets.
  9. Bake at 375 for 10-12 min. or until firm and lightly browned. Cool on racks. Store airtight. Note: chilling dough overnight is best.
Recipe Notes

Exported from MasterCook I

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Endstrom’s Almond Toffee

Endstrom’s Almond Toffee
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Endstrom’s Almond Toffee
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Ingredients
Instructions
  1. Melt chocolate in double boiler.
  2. Lightly butter 2 9”x13” baking pans.
  3. Fill sinks with cold water.
  4. Unwrap butter. Place sugar and water in heavy pan at hottest heat until syrup spins a thread.
  5. Add 1 cube of butter and stir ‘til melted. Add remaining sticks one at a time and melt each completely.
  6. Add whole almonds and continue stirring and cooking until almonds are toasted. Candy will be a dark tan, and will pull away from the sides and bottom of the pan. (If candy starts to smoke, lift pan from burner rather than lowering the heat.)
  7. Pour into the two pans and set in cold water.
  8. Spread ½ of chocolate over each pan and sprinkle with ½ ground almonds.
  9. Using your fingers, quickly flip over the candy (chocolate and almonds will now be on bottom of pan) – spread the remaining chocolate on the top of the candy and sprinkle with rest of ground almonds.
  10. Allow to mellow at room temp (do not refrigerate) for about 2-3 days.
Recipe Notes

This is a famous recipe made in Grand Junction, Colorado. They send millions of pounds around the world. Before the store began, Mr. Endstrom taught a candy making class for the county and gave out this recipe.

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Basic Fondant

Basic Fondant
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Basic Fondant
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Ingredients
Instructions
  1. Put all ingredients in pan over medium heat – wash down sugar crystals and cook to 242° without stirring.
  2. Pour on to cool cookie sheet.
  3. When cool enough to touch cream (a putty knife works well for this) until white and creamy.
  4. Used for centers of candy. Perfect for chocolate cherries. Tint and flavor for mints.
Recipe Notes

Fruita Preschool, 1974

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