I'll share my recipe, if you'll share yours, November 30, 2011

12 years ago

Slow Cooked Apple Brown Betty

Allrecipes.com

"Apples, spices and bread cubes come together in this quick dessert that you can make in the slow cooker."

Prep Time: 20 Min

Cook Time: 3 Hrs

Ready In: 3 Hrs 20 Min

Original Recipe Yield 6 servings

Ingredients

3 cups apples - peeled, cored and diced

10 slices bread, cubed

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/8 teaspoon salt

3/4 cup brown sugar

1/2 cup butter, melted

Directions

1. Place apples into the crock of a slow cooker. In a medium bowl, toss together the bread cubes, cinnamon, nutmeg, salt and brown sugar. Place on top of the apples and drizzle with melted butter. Cover and cook on Low for 3 hours, or until apples are tender.

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Comments (6)

Jasdip
12 years ago
Toffee Crunch Cheesecake Squares (Milk Calendar)

2 1/4 cups graham wafer crumbs
1/3 cup butter, melted
1/4 cup corn syrup
2 8-oz pkg regular or light cream cheese, softened
3/4 cup packed brown sugar
1/3 cup cornstarch
2 eggs
1 cup milk
2 tsp vanilla
3/4 cup toffee bits, divided

Preheat oven to 325. Line a 13x9 metal baking dish with foil, leaving 2 inches overhang at each end.

In a bowl, combine crumbs, butter and corn syrup until blended; press into prepared pan. Bake for about 10 minutes or until puffed. Set aside.

Meanwhile, in a large bowl, using and electric mixer, beat cream cheese and sugar until smooth; beat in cornstarch until blended.
Beat in eggs, one at a time. Beat in milk, then vanilla until blended. Fold in 1/2 cup of the toffee bits.

Pour evenly over baked crust. Bake for about 30 minutes or until edges are puffed and center is slightly jiggly. Immediately sprinkle with remaining toffee bits.

Let cool completely in pan on rack. Cover and refrigerate for at least 2 hours, until chilled, or up to 2 days. Remove from pan using foil overhang as handles. Cut into squares.
Marilyn Sue McClintock
12 years ago
My 58 Year Old Refrigerator Rolls Recipe

1 quart milk
1 cup vegetable shortening
1 cup white sugar
1 package of yeast
1/4 cup warm water
8 - 9 cups flour
2 Tablespoons salt
1 Teaspoon baking soda
2 Teaspoons baking powder

Heat the milk and add the sugar and shortening, stir until well dissolved. Let cool until you can add the yeast that has been dissolved in the warm water. Do not add while the milk mixture is too hot. You can do all of this in a large stock pot with lid if you wish.

Then add around 6 cups of the flour, stir well, put the lid on and set in a nice warm place and let rise until double in bulk. Then stir down and add the salt, baking soda, and baking powder plus additional flour to make a little firmer dough. This should be a soft dough that will stiffen up in the refrigerator. It must be refrigerated many hours or over night. I put my dough in a big tall Tupperware container, like a two gallon one, with a tight fitting lid. Be sure and check on it as it may over flow into your refrigerator. After refrigeration, take out amounts as needed. This will keep a good week in the refrigerator. Do not knead this dough, kneading it will make the dough too stiff and you will end up with harder rolls. Just use enough flour to handle. I like to just roll the dough out like for jelly rolls and spread with melted butter or margarine, roll up and cut in pieces to fit your muffin pans. Be sure and grease your pans with shortening or the pan coating using the flour, veg. shortening and oil. Butter the tops of rolls, put in a warm place cover and let rise. Do not let them over rise, when ready bake in a preheated oven at 425 degrees, for 12 to 14 minutes. Ovens vary so use your own judgment.

I received a cookbook from a furniture store just after we were married and this was in it. It is the best yeast roll dough and everyone seems to enjoy them. It probably makes 24 to 30 rolls.

I will be making a double batch of these today to bake later this week to take to our church dinner this coming Sunday.

Just remember, not too much flour and do not knead and these should be great for you. They are also very good made into cinnamon rolls.

Sue
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Saturday's paper included this year's Milk calendar, so I'll post a recipe periodically from it. Gooey Chocolate Cranberry Squares (Milk calendar) Crust 1 1/2 cups flour 1/2 cup sugar 1/2 tsp salt 1/2 cup butter, softened 1/4 cup milk Topping 1 2/3 cups sugar 1/2 cup unsweetened cocoa powder 2 tbsp flour 1 cup milk 3 eggs 1/3 cup butter, melted 2 tsp vanilla 1 cup dried cranberries Preheat oven to 350. Line a 13x9 metal baking pan with foil, leaving 2" overhang at each end; lightly butter foil. In a large bowl combine flour, sugar, salt and butter; using your fingers or pastry blender, work butter into flour until butter is well blended and mixture starts to clump. Add mik and stir with a fork until a soft dough forms. Gather handfuls of dough and drop over bottom of prepared pan. With floured fingers, press dough evenly into bottom of pan and 1/4" up sides. Bake 15 minutes or until edges are golden and top is firm. In another bowl, whisk sugar, cocoa and flour; gradually whisk in milk. Whisk in eggs, butter and vanilla until blended; stir in dried cranberries. Pour over hot crust, spreading evenly. Bake for about 30 minutes until topping is evenly puffed and center jiggles just slightly when pan is moved. Let cool completely in pan on a rack. Remove cake from pan and cut into squares or bars.
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I'll share my recipe, if you'll share yours, November 3, 2011
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Braised Short-Ribs in the Slow Cooker (from our local paper) The sauce that these ribs make is truly exceptional, and doesn't even need thickening. But because the ribs are fatty and tender, you might need a gravy separator. It's a handy tool that allows you to pour off the delicious broth, separate from the fat that collects on top of the juices. I served this delicious main course with steamed green beans and soft fresh bread to mop up the gravy. It would be lovely with mashed potatoes or noodles, too. Bring on winter! Braised Short Ribs with Orange and Hoisin 1 kg (2 lb) beef short ribs, trimmed of excess fat 2 cloves garlic, chopped finely or sliced thinly 125 ml (1/2 cup) orange juice 15 ml (1 tablespoon) ketchup 5 ml (1 teaspoon) soy sauce 30 to 45 ml (2 to 3 tablespoons) hoisin sauce 15 ml (1 tablespoon) fresh ginger, grated 5 ml (1 teaspoon) sesame oil 8 to 10 pearl onions 1. In a large skillet on high heat, quickly brown the meat on both sides. You can use a little oil if you need to, but this shouldn't be necessary, as the meat is quite fatty. Place the meat in the slow cooker, trying to keep it to one layer at the bottom. 2. Fry the garlic in the pan for a moment or two until it turns pale gold. Combine the orange juice, ketchup, soy sauce and hoisin sauce in a bowl and whisk together. Pour this into the skillet with the garlic and stir until all the browned bits are loosened in the pan. Pour the mixture over the meat in the slow-cooker. Sprinkle sesame oil on top. 3. Peel the pearl onions. This can be tricky, so I trim the pointed top and the root end with a sharp knife, then plunge them into boiling water for one minute. The skins will then slip right off. Scatter the pearl onions over the meat. Cover the slow-cooker and leave on High for four to five hours, or Low for eight to 10 hours. 4. Remove meat and onions from slow cooker and place into individual plates or a serving dish. It should be dark and very tender, with the bones falling off. Pour the juices into a bowl or gravy separator and skim off the fat. Pour degreased juices over the meat and serve with steamed vegetables or a salad, and bread, noodles or mashed potatoes. Makes 2 large or 3 medium servings.
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I'll share my recipe, if you'll share yours, November 14, 2011
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Ohhhh that sounds sooooo good! Thank you! Peanut Butter Oatmeal Sandwich Cookie a clone of Nutter Butters or Girl Scout Do-Si-Dos. Even if you don't make them into a sandwich cookie, they are to die for, or as the someone else stated... LETHAL!!! 3/4 cup all-purpose flour 1/2 teaspoon baking soda 1/4 teaspoon baking powder 1/2 teaspoon salt 1/2 cup butter, softened 1/2 cup peanut butter 1/2 cup white sugar 1/2 cup packed light brown sugar 1 egg 1 teaspoon vanilla extract 1 cup quick cooking oats In a large bowl, cream together butter or margarine, peanut butter, white sugar, brown sugar, and vanilla. Add egg and beat well. In another bowl, combine the flour, baking soda, baking powder, and salt. Add these dry ingredients to the creamed mixture. Stir. Add oatmeal and stir. Drop by teaspoons onto greased baking sheet, and press each mound down with a fork to form 1/4 inch thick cookies. Bake at 350* for 10 minutes, or until cookies are a light brown. Filling 3 tablespoons butter, softened 1 cup confectioners' sugar 1/2 cup smooth peanut butter 2 1/2 tablespoons heavy whipping cream Cream butter or margarine with the confectioners' sugar, peanut butter, and the cream. Spread filling onto half of the cooled cookies, then top with the other half to form sandwiches. Note: Since I seldom have cream on hand, I make the old fashioned Gravy Frosting, and substitute peanut butter for part of the butter in it. 2 Tablespoons flour 1/4 cup milk Whisk together and cook over medium heat, stirring constantly, until a thick blob. LOL Set aside to cool 2 Tablespoons butter or butter Crisco 4 Tablespoons creamy peanut butter 6 Tablespoons sugar Beat these together until light and fluffy and sugar is dissolved. Beat in the cooked mixture. Place in a baggie, snip off the corner and squeeze onto a cookie, top with another cookie.
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patti43
12 years ago
I'll have to try your rolls, Sue. I like that they don't need to be kneaded.

I saw this on foodgawker yesterday and want to make them for the holidays.

PEPPERMINT OREO TRUFFLES (Kraft Food)

1 (16.6oz) package regular Oreo cookies (not double-stuffed)
6 regular-sized candy canes, unwrapped and finely crushed
1 (8oz) package cream cheese, room temperature
2 cups chocolate chips
1 tablespoon vegetable oil

Place all the Oreo cookies in the bowl of your food processor and pulse until they are finely ground.

Set aside a few tablespoons of the crushed candy canes and then dump the rest and the block of cream cheese into the food processor. Continue to pulse until the mixture is well combined and smooth.

(You can do this in a mixer or by hand, of course... I just find that the food processor makes the quickest work of it! If you're not using a food processor, crush up the Oreos in a ziploc bag before mixing!)

Place the mixture into the fridge to firm up a little for about 30 minutes to an hour.

Line a cookie sheet with parchment or waxed paper. Take the truffle mixture out of the fridge and scoop and roll equal sized balls, placing them onto the tray as you go.

Once your tray is full, place the truffles in the freezer to chill for at least an hour or up to a day.

When you're ready to coat, carefully melt the chocolate chips and vegetable oil in the microwave, stirring well every 30 seconds, until smooth. Drop each truffle into the melted chocolate and coat evenly with a fork, gently tapping off the excess chocolate. Place the now-dipped chocolate truffle back on the tray and immediately sprinkle with a pinch of crushed candy canes. Repeat until all the truffles are dipped & sprinkled!

Store the truffles in the fridge, in an airtight container. The peppermint flavor comes out even more after several hours of being in the fridge!
glenda_al
12 years ago
Peanut Butter Fudge

1/2 cup butter
2 cups brown sugar
1/2 cup evaporated milk
1 cup peanut butter
1 teaspoon vanilla extract
3 cups confectioners' sugar

Melt butter in a medium saucepan over medium heat. Stir in brown sugar and milk. Bring to a boil and boil until your thermometer reaches 234 degrees Fahrenheit (approximately 4 minutes), stirring constantly. Remove from heat. Stir in peanut butter and vanilla. Pour over confectioners' sugar in a large mixing bowl. Beat until smooth; pour into an 8x8 inch dish. Chill until firm and cut into squares.
kayjones
12 years ago
That does sound good, Glender, but I sure like my version of peanut butter fudge: one 10 ounce pkg. of peanut butter chips, one can of sweetened, condensed milk and 1/2 tsp. vanilla - heat all ingredients in a DOUBLE BOILER, until the chips are melted and creamy, stirring the whole time - it does scorch easily.

Pour into a parchment paper-lined 9"x11" pan and cool completely. Use a pizza wheel to cut it into squares. Oh, SO GOOD!
nodakgal
12 years ago
I haven't made these, but think they sound good!!

Candy Cane Blossoms
recipe from Hershey's

1 bag Hershey;s Kisses brand Candy Cane Kisses
1/2 cup butter, softened
1 cup granulated sugar
1 1/2 teaspoons vanilla extract
1 egg
2 cups all purpose flour
1/4 teaspoon salt
1/4 teaspoon baking soda
2 tablespoons milk
Red and Green colored sugar

Preheat over to 350 degrees Fahrenheit. Remove wrappers from candies (approx. 35)

Beat butter, sugar, vanilla, and egg in large bowl until well blended. Stir together flour, baking soda and salt; add alternatively with milk to butter mixture, beating until well blended.

Shape dough into 1 inch balls. Roll in red and/or green colored sugar. Place on ungreased cookie sheet.

Bake 8 - 1o minutes or until edges are lightly browned and cookies is set. Remove from oven; cool 2 to 3 minutes. Press candy piece into center of each cookie. Remove from cookie sheet to wire rack. Cool completely. Yields approximately 35 cookies.

Here is a link that might be useful: Candy Cane Blossoms

I'll share my recipe, if you'll share yours, November 30, 2011

Comments (6)

Jasdip

Marilyn Sue McClintock

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patti43

glenda_al

kayjones

nodakgal

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