Baked onion dip (jed)

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Waffles by Joyce Miskin

1 1/3 cup flour

1 Tbsp sugar

½ tsp salt

2 tsp baking powder

2 eggs—separated, beat egg whites

1 cup milk

1 Tbsp oil (optional—or sub. applesauce)
Combine dry ingredients. Add oil and egg yolks to milk. Beat w/ fork. Add to dry ingredients. Fold in beaten egg whites. Cook in greased, heated waffle iron.


1 cup gold medal flower

2 tsp baking powder

1 tsp sugar

1/4 tsp salt

1 cup milk

1/4 cup margarine

1 egg, separated
Makes about three 8 inch waffles.

Mix flour, baking powder and salt. Stir in margarine, milk and egg. Beat egg whites in separate bowl. Fold into flour mixture. Pour 2/3 cup batter onto hot, greased waffle iron. Bake until steaming stops and is a light golden brown.

OH BOY” WAFFLES by Peni Floyd
2½ cup flour

4 tsp baking powder

¾ tsp salt

1½ Tbsp sugar

2 eggs

2¼ cup milk

¾ cup oil


Show affection to each other. Don’t let the following be true: “Do you know what it means to come home at night to a woman who’ll give you a little love, a little affection, a little tenderness? It means you’re in the wrong house, that’s what it means.” George Burns.

Men who have pierced ears are better prepared for marriage. They’ve experienced pain and bought jewelry.

Love is patient, Love is kind. It does not envy, it does not boast, it is not proud. It is not rude, it is not self-seeking, it is not easily angered, it keeps no records of wrongs. Love does not delight in evil but rejoices with the truth. It always protects, always trusts, always hopes, always perseveres. 1 Corinthians 13:4-7

Trust your spouse. They promised to love you and honor you. Respect them as your spouse and as a person.

Apple Surprise Cake

1 cup Bean Puree made with pinto beans

½ cup shortening or applesauce

1 cup sugar

1 egg

½ cup apple butter

1½ cups flour

2 tsp. baking powder

½ tsp. salt

1 tsp. ground cinnamon

½ tsp. ground cloves

½ tsp. ground allspice

1 cup diced, peeled apple

Prepare bean puree. Grease 9x13 inch pan. Preheat oven to 350º F. In medium bowl, cream shortening and sugar until light and fluffy. Add egg; continue beating until light. Stir in Bean Puree and apple butter. Sift together flour, baking powder, salt, cinnamon, cloves, and allspice into medium bowl. Stir flour mixture into bean mixture until blended. Mix in diced apple. Pour into greased pan. Bake 40 to 50 minutes. Cool cake in pan. Cover top of cooled cake with icing.

Chocolate Zucchini Cake

2 cups flour

1 cup whole wheat flour

½ tsp. salt

2 tsp. soda

½ tsp. cinnamon

½ tsp. allspice

4 Tbsp. cocoa

1 cup brown sugar

½ cup white sugar

½ cup butter or margarine

½ cup oil

3 eggs

1 tsp. vanilla

½ cup buttermilk

2 cups grated zucchini

1 cup chocolate chips

Sift together white and wheat flour, salt, soda, spices, and cocoa. Set aside. In a large mixing

bowl, cream together sugars, butter or margarine, and oil. Beat in eggs, vanilla and buttermilk.

Add sifted dry ingredients. Add 2 cups of grated zucchini and 1 cup chocolate chips. Bake in

greased and floured 9x13 pan for 45 minutes in a preheated oven at 350º F.

Apple Crisp by LaNae Morgan

5-7 apples sliced thin

3/4 - 1 c. sugar
2 Tbsp flour
1 tsp cinnamon

1/4 tsp nutmeg

dash salt

Topping:  1 c. flour (finely grind your wheat)

              1 c. sugar
              1 stick cold butter
Combine topping ingredients in a bowl with a pastry cutter.
Add 1 slightly beaten egg to topping mixture

Pour apple mixture in an 8 x 8 baking pan; then crumble the topping on apple mixture.

Bake at 450 for 10 minutes and then bake at 250 for 35 minutes.

(I make several batches of the apple mixture recipe and bottle it--hot water bath for  20 minutes.  Then open a bottle and add the topping.  An easy and quick recipe!)

Carrot Cake by Joyce Miskin

2 cup sifted flour

2 cup sugar

1 tsp. salt

2 tsp. baking powder

1 cup vegetable. oil

1 tsp. cinnamon

3 cup grated carrots

4 eggs

Mix first 5 ingredients mixing. well then add eggs mixing well between each one. Beat in carrots. 350° 35-40 minutes

Carrot Cake

4 eggs or equivalent egg substitute

2 cups sugar

⅔ cup white beans,

pureed until smooth paste

1 tsp. vanilla

1 (8 oz) can crushed pineapple, drained

2 (14.5oz) cans sliced carrots,

drained and mashed

2 cups all purpose flour

2 tsp. baking soda

2 tsp. cinnamon

1 tsp. salt

1 cup walnuts, chopped

(reserve 1-2 Tbsp. to sprinkle on top)

Prepare 9x13 inch pan with cooking spray and dust lightly with flour. Preheat oven to 375° F. Beat eggs thoroughly in large bowl. Add sugar and beat well. Beat in beans and vanilla. Add pineapple and carrots. Combine dry ingredients and stir gently into batter. Fold in walnuts. Pour into prepared pan. Bake 35 – 45 minutes or until sides pull away from pan and toothpick inserted in middle comes out clean. Cool completely before frosting.

Cream Cheese Frosting

1 (8 oz) package cream cheese, softened, (fat free or reduced fat)

1 Tbsp. butter

1 tsp. vanilla

3½ to 3¾ cups powdered sugar

Combine cream cheese and butter until smooth. Add vanilla and enough powdered sugar until mixture is of spreading consistency. Spread on cooled cake and sprinkle a few chopped walnuts on top. Cut into 24 pieces. Yield: 24 servings.


2 cups sugar

1 ½ cups vegetable oil

4 large eggs

2 cups flour

2 tsp baking powder

2 tsp baking soda

1 tsp salt

1 tsp cinnamon

¾ tsp nutmeg

3 cups finely grated, peeled carrots

½ cup chopped pecans

For cake: preheat oven to 325. Grease three 9-inch pans. Line bottoms of pans with wax paper. Beat sugar and oil in bowl. Add eggs one at a time, beating well after each addition. Add remaining ingredients. Pour batter into pans equally. Bake until toothpick inserted in center comes out clean and cake begins to pull away from sides (about 45 minutes). Cool in pans for 15 minutes on racks. Turn out cakes onto racks to finish cooling. Frost the three layer cake.

Frosting (mix until smooth and creamy)

4 cups powdered sugar

16 oz cream cheese (at room temperature)

½ cup butter (room temperature)

4 tsp vanilla
CARROT CAKE by Lee Hurst

1 cup raisins

1 cup pecans

8 oz crushed pineapple with juice

2 cups coconut

2 tsp vanilla

1 ¼ cups oil

3 eggs

2 cups sugar

2 cups carrots, shredded

2 ¼ cups flour

¼ tsp allspice

¼ tsp nutmeg

2 tsp cinnamon

2 tsp baking soda

1 tsp salt

Mix and bake at 350 for 1 hour.


12 oz cream cheese

1 tsp vanilla

¼ cup milk

¾ cup powdered sugar


2 cup sugar

1 cup oil

2 eggs, beaten

2 Tbsp vanilla

1 cup water

½ cup cocoa

2 tsp soda

3 cups sifted flour

½ tsp salt

1 cup buttermilk

Boil water and cocoa, cool. Add soda and stir. Mix sugar, oil, eggs, and vanilla. Add to cocoa mixture. Add flour and salt. Mix alternately with buttermilk. Bake at 375 for 20 minutes. Note, if you use powdered buttermilk, use 6 Tbsp and add with flour mixture, and then add 1 cup water.

4 oz cream cheese

2 tsp cocoa

1 tsp vanilla

¼ cup butter

about 1 ½ cup powdered sugar

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