House Rules: If you sleep on it…make it up. If you wear it…hang it up. If you drop it…pick it up. If you eat out of it…wash it up. If you open it…close it. If you empty it…fill it up. If you spill it…wipe it up. If you turn it on…turn it off. If it rings…answer it. If it whines…let it out. If it howls…feed it. If it cries…love it.
Microwave Peanut Brittle Recipe
ReplyDeleteIngredients
1 cup sugar
1/2 cup light corn syrup
1 3/4 cup Spanish peanuts
1 teaspoon butter
1 teaspoon vanilla extract
1 teaspoon baking soda
Directions
In a 4 cup glass measuring cup (or microwave safe bowl), combine sugar and corn syrup. Cook on high 4 minutes. Add peanuts and cook 4 minutes. Add butter and vanilla; cook 1 minute. Quickly fold in baking soda. Quickly spread on a greased cookie sheet to cool. Break into pieces.
Copy Cat Recipe Cracker Barrel – Hash Brown Casserole
ReplyDeleteTaste just like Cracker Barrel’s Hash Brown Casserole
1 stick of butter
2 pounds of hash browns ( defrosted it frozen)
1 small onion chopped
salt and pepper
1 tablespoon of Olive Oil
2 cups of cheddar cheese ( You can also you 1 cup of cheese and use
one cup of Velveeta)
1 can of cream of chicken soup ( 10 3/4 ounces)
Preheat oven to 350 – oil or butter a 9×13 pan and chop onions
Melt butter in hot skillet then add onions. Once the onions are browning add the defrosted hash browns and add oil.
Cook until the hash is browning and tender.
Next take a large bowl and mix cheese and soup together.
Place the hash browns in the large bowl with the cheese and mix.
Place mixture into 9×13 pan .
Pop the pan in the oven for 30 minutes or until golden brown.
Enjoy
MomMom's Jello Divinity
ReplyDeleteList of Ingredients
3 c. sugar
3/4 c. white Karo
1/2 tsp. vanilla extract
3/4 c. water
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2 egg whites
1 (3oz) package fruit flavored Jello
1 c. chopped pecans
Instructions
In a medium saucepan over a low burner, combine sugar, Karo, vanilla and water. Bring to a boil, stirring to dissolve sugar. Heat to 250-265° or to a hard ball stage.
Meanwhile, beat egg whites until stiff; slowly add gelatin while beating until stiff peaks form. Continue beating and slowly pour syrup mixture in a thin stream over the egg mixture. Beat until mixture thickens and loses its gloss. Stir in pecans.
Drop by teaspoons onto wax paper. After cooling, place in an airtight container.
Final Comments
You might want to try other nuts for a distinctive flavor. Makes about 6 dozen servings!!
How to Substitute Applesauce for Oil
ReplyDeleteHow to Substitute Applesauce for Oil
Health-conscious bakers can easily substitute applesauce for vegetable oil, trimming the fat and calories in some recipes. Applesauce as a substitute for oil in baking creates a healthier food without losing all of the taste.
Things You'll Need
applesauce
various supplies per the recipe you are baking
1
Replace the vegetable oil with applesauce in baking recipes. Generally, the applesauce-for-oil substitution works in bread, muffin and cake recipes. By replacing the oil, you are removing unhealthy fats. Use natural applesauce to eliminate added sugar, as well.
2
Substitute applesauce for vegetable oil, on a one-forone basis. For example, if the recipe calls for 1/2 cup of oil, substitute 1/2 cup of applesauce in its place.
3
Add 2 tbsp. oil to the recipe, if desired. While you can substitute applesauce for oil, adding a small amount of oil back in to the recipe will improve the texture of the final product.
Read more: How to Substitute Applesauce for Oil | eHow.com http://www.ehow.com/how_4535777_substitute-applesauce-oil.html#ixzz1nibN6t3v
No Egg, Milk, Or Butter Cake
ReplyDeleteIngredients
1 -1/4 cups brown sugar
1-1/4 cups vegetable oil OR 1 cup applesauce + 1/4 cups vegetable oil
1/4 teaspoon salt
1-1/2 cups dark seedless raisins (optional)
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon cloves
1 cup hot water
1/2 teaspoon baking soda
3 cups all-purpose flour
Directions
Combine first 8 ingredients; reserve 1 teaspoon hot water.
Cook over medium heat to boiling point, stirring constantly.
Remove from heat; cool completely.
Dissolve soda in remaining teaspoon hot water.
Add to mixture with flour; stir until well blended; turn into loaf pan.
Bake 325 degrees for 45 minutes.
Turn out of baking pan; cool on rack; slice thinly.
BISCUIT MIX
ReplyDelete9 cups flour
1 1/2 cups non-fat dry milk
1/2 cup granulated sugar
3 tsp. baking powder
1 tsp. baking soda
3 tsp. salt
2 1/4 cups vegetable shortening (Crisco)
Mix this biscuit mix up in advance and keep in an airtight container on the pantry shelf. No need to refrigerate.
Use in any recipe that calls for store-bought biscuit mix.
Keeps for up to 3 months.
Preparation:
It's important that the ingredients be very well mixed.
In a very large bowl, stir together all ingredients except Crisco until very well combined.
Cut in the Crisco using a pastry blender or two knives until mixture resembles coarse crumbs. Store in airtight container. If a leaner mixture is desired, or you prefer to add some butter when making the biscuits up, the shortening may be reduced by 1 to 3 tablespoons.
Cooks Tip: Leave a 1 cup plastic measure in the container for easy measuring.
Biscuits:
2 1/4 cups biscuit mix
2/3 cup milk
Preheat oven to 450°F.
Combine ingredients and mix for 30 seconds or just until mixture comes together. Turn out onto a lightly floured board; knead 10 times and cut into rounds using a floured biscuit cutter. Arrange biscuits on a lightly greased or parchment-lined baking sheet and bake for about 7-10 minutes or until lightly golden brown (depends upon size of biscuits).
Pancakes:
2 cups biscuit mix
2 eggs
1 cup milk or buttermilk
1/2 tsp. vanilla
Combine ingredients mixing together with a fork or whisk. Pour a small circle of batter onto a hot griddle or skillet brushed with butter or oil; flip pancakes when tiny bubbles begin to form around edges and bake second side until cooked through. Serve with melted butter and syrup.
Yield: 10-15 pancakes (depends upon size).
Waffles:
2 cups biscuit mix
1 1/4 cups milk or buttermilk
1 tsp. vanilla
1 egg, lightly beaten
1/4 cup melted butter
Preheat waffle maker according to manufacturer's instructions; spray waffle maker with non-stick spray before heating.
Combine all ingredients, mixing well. Pour onto hot waffle maker and close cover (fill only the center - the mixture will expand). Bake until mixture stops steaming or until desired doneness. Remove from waffle maker and serve with melted butter, syrup or jam, or sprinkle with cinnamon sugar.
Note: If batter is too thin, add another tbsp. biscuit mix; if batter is too thick, add another tbsp. milk or water.