Kai's "Old-Fashioned" Recipe Thread

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SWEDE HOLLOW CRANBERRY DATE WALNUT MUFFINS


3 cups flour

1 tablespoon baking powder

1 tablespoon cinnamon

2 teaspoons ground ginger

½ teaspoon baking soda

½ teaspoon salt

1¼ cups whole milk

2 eggs, slightly beaten

1 cup (2 sticks) butter, melted and slightly cooled

1½ cups chopped fresh or frozen cranberries

½ cup dates, chopped

¾ cup walnuts, chopped

¾ cup brown sugar

¾ cup granulated sugar

Preheat oven to 375 degrees. Line two muffin tins with paper liners.

In large bowl, mix flour, baking powder, cinnamon, ginger, baking soda, and salt with wooden spoon. Stir to combine. Add in milk, eggs and melted butter. Quickly stir to combine. Add cranberries, dates, walnuts, brown sugar and granulated sugar, and stir so ingredients are evenly mixed. Do not over-mix.

Fill muffin tins ¾-full with batter. Bake for 20-25 minutes.

:D


CAKE MIX DOUGH CINNAMON ROLLS

Makes 32-36 rolls.

Rolls:

1 18-ounce yellow cake mix

5 cups flour, divided

2½ cups warm water, divided (110-120 degrees)

2 packages yeast

Filling:

¼ cup softened butter

½ cup sugar

2 teaspoons cinnamon

To prepare dough: In a large mixing bowl, combine cake mix and 3 cups of the flour. Pour ½-cup warm water into medium bowl. Sprinkle yeast on top of water, and let sit 5 minutes, or until yeast is dissolved. Add yeast and water to flour mixture and stir in additional 2 cups warm water. Stir with mixer until combined, adding flour if needed to make a workable dough. (Note: If using mixer with dough hook attachment, mix until dough forms ball around hook.)

Leave dough in bowl and set in a warm place. Cover with plastic wrap or damp kitchen towel and let rise 1 hour, or until doubled.

To prepare rolls: Preheat oven to 375 degrees. Butter large cookie sheets. Set aside.

Once dough has doubled in size, punch down and divide in half. With rolling pin, roll first half of dough into a rectangle, about ½-inch thick. Cover with 2 tablespoons softened butter. Stir sugar and cinnamon together in small bowl. Sprinkle half of sugar mixture over dough. Roll into a log, starting on long side. Using a sharp knife, cut off ½-inch thick pieces and place on prepared cookie sheet, placing rolls close enough so that sides touch. Repeat with other half of dough. Cover and let rolls rise until doubled. Bake in oven 10-15 minutes.

Cook's note: Instead of cutting into dough with knife to form individual cinnamon rolls, try using a piece of dental floss. Slide floss under dough log, then bring ends together, pulling tight to cut off pieces of dough. Slice will be clean, and dough doesn't squish down as much as when cut with a knife.

:D

ONE-POT CARIBBEAN CHICKEN, RICE AND BEANS


¼ cup oil

¼ cup butter

3 to 4 pounds chicken, legs and thighs

½ onion, sliced

1 tablespoon garlic, chopped

1 bunch of collard greens, sliced

2 carrots, sliced

½ cup of celery

1 bunch parsley, chopped

Pinch of nutmeg

Pinch of paprika

Pinch of cinnamon

2 ounces of tomato paste

1 can red beans

2 cups of rice (long-grained or basmati)

2 tablespoons salt

Cilantro (optional)

Heat large stockpot. Add oil and butter. Add chicken, onion, garlic, collard greens, carrots, celery, parsley, nutmeg, paprika and cinnamon. Cook for 15 minutes.

Add tomato paste, 5 cups of water, beans and rice. Bring to a boil.

Add salt and reduce to low simmer. Cook for 15 minutes covered with foil. Remove from stove and let stand five minutes more covered. Stir with larger spoon, taste in case additional seasoning is needed. Spoon onto plates and add cilantro as garnish.

:D

:D

Egg Bread



Makes 2 loaves, 15 to 20 slices per loaf.

• 3 pkg. dry yeast

• 1 1/3 c. warm water

• 1 tbsp. sugar

• 1 tbsp. salt

• 3 tbsp. butter, softened (or substitute 3 tbsp. olive or canola oil)

• 4 eggs, divided (or 1 c. egg substitute, such as Egg Beaters)

• 5 to 6 c. flour

• Cornmeal

• Sesame, poppy or sunflower seeds for sprinkling

Mix yeast, water and sugar together in a small bowl, and let set until foamy, approximately 5 minutes. Pour yeast mixture into a large bowl and add salt, butter or oil and 3 eggs, beating well with a wooden spoon.

Gradually add the flour, 1 cup at a time, beating well with the wooden spoon after each addition. As the dough becomes too difficult to stir with the spoon, use your hands to add additional flour. Knead the dough in the bowl or on a floured surface. The dough should remain fairly soft but not stick to your fingers as you knead it. Add more flour to keep the dough from being too sticky. Knead until an indentation made in the dough springs back.

Place the dough in an oiled bowl, and turn it to coat all sides. Cover with plastic wrap and put in a warm place to rise for at least one hour, until the dough at least doubles in size. Press the dough down to expel air. Work the dough as little as possible to keep it from getting tough.

Divide the dough in two equal portions, and shape into loaves or braids. Spray pans with nonstick cooking spray, liberally sprinkle pans with cornmeal, and place the loaves or braids on them. Cover and let rise until about double in size. Gently brush the top of the bread with a beaten egg or egg substitute just before baking and, if desired, sprinkle the top with flour, cornmeal, sesame seeds, poppy seeds, sunflower seeds or whatever you choose.

Bake at 375 degrees for approximately 35 to 45 minutes or until tops are golden brown and crusty. The bread should sound hollow when tapped. Baking times will vary depending on the size and shape of the loaves. Cool the bread before slicing.

:D

Cranberry Cheese Bread

2 cups flour
1 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoons baking soda
1/2 teaspoon salt
2 tablespoons butter
3/4 cup fresh orange juice
2 teaspoons grated orange rind
1 1/2 cups shredded cheddar cheese
1 egg, beaten
1 cup chopped cranberries
1/2 cup chopped walnuts



Sift dry ingredients. Cut in butter until mixture looks like coarse cornmeal. Combine orange juice, rind, and egg and pour into dry ingredients. Mix just to dampen. Fold in cheese, cranberries and nuts. Pour into greased and floured loaf pan. Bake at 350 for 1 hour or until toothpick in center comes out clean. Cool and store overnight before slicing

:D

COFFEE JELLO

1 tablespoon plain gelatin powder
1/4 cup cold water
6 tablespoons sugar
dash salt
1 3/4 cups hot strong coffee

Soak gelatin in cold water for five minutes. Add remaining ingredients and stir. Chill until firm.


:D

Cheese & Potato Wild Rice Soup

1/2 C wild rice, uncooked

1-1/2 C water

1/2 lb. bacon, cut in pieces

1/4 C chopped onion

two 10.75 oz. cans cream of potato soup, diluted with 1 can milk

1 quart milk

2-1/2 C grated American cheese

Combine Rice and water in sauce pan and cook over low heat for 45 minutes. Drain, set aside. Fry bacon & onion until bacon is crisp. Drain bacon & onion on paper towel. Place soup in large saucepan, dilute as directed, stir in the quart of milk, bacon, onion, cheese & cooked rice. Stir until cheese is melted, garnish with carrot curls

:D

Minnesota Wild Rice Soup


1 lb. lean ground beef

1/2 tsp. salt

1 Tbsp. Italian seasoning

1 C. uncooked wild rice

1/2 tsp. fresh ground black pepper

4 stalks celery, sliced

2 large onions, sliced

1 C. water

3 drops Tabasco sauce

2 tsp. instant beef boullion granules

three 10.5 oz. cans cream of mushroom soup (Or cream of chicken)

2 soup cans water

In heavy, 4-quart soup kettle, brown beef with salt and Italian seasoning, crumbling meat as it cooks. Add wild rice and water, Tabasco, boullion granules, pepper, celery, onion, and simmer, covered, 30 minutes. Stir in the souop and water. Cover and simmer another 30 minutes.


:D

Cowboy Bread



2 1/2 C flour

1/2 tsp salt

2 C brown sugar

2/3 C shortening

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp cinnamon

1/2 tsp nutmeg

1 C sour milk (or add 1 tbls vinegar or lemon juice to 1 C milk to make it sour)

2 beaten eggs

Combine flour, salt, sugars and shortening. Mix well until crumbly. Reserve 1/2 C of this for topping. To remaining mixture, add baking powder, soda and spices. Mix thoroughly. Add milk and eggs. Mix well. Pour into 2 8" pans or a 9 X 13" pan, and sprinkle with reserved mixture. Bake 25-30 minutes @ 375 degrees. Let cool and cut.


:D

Todays Recipies


Deep-Dish Berry Pie

Butter, for baking dish

4 cups fresh berries (blackberries, boysenberries or raspberries)

1/2 cup sugar, divided

1/4 cup all-purpose flour, plus flour for dusting

Juice and finely grated zest from one lemon

1 1/2 cups pastry flour

1/2 cup whole wheat flour

1/4 tsp salt

1 tbsp baking powder

6 tbsp cold unsalted butter

2/3 cup plain yogurt

1 tbsp milk

Preheat oven to 350 degrees. Lightly butter a 2-quart baking dish or 4 smaller dishes. Wash berries; drain in colander. Place in 2-quart mixing bowl and add 1/4 cup of the sugar and the all-purpose flour. Add juice and zest. Gently mix and place in prepared baking dish.

In 3-quart mixing bowl, stir together pastry flour and wheat flour, all but 1 teaspoon of the remaining sugar, the salt and baking powder. Cut unsalted butter into small pieces and work into flour mixture, using finger tips or pastry blender, until dough resembles coarse crumbs. Stir in yogurt, using a few swift strokes, to make a light, tender dough.

Dust work surface with flour, place dough on work surface, and carefully pat dough into shape to fit top of baking dish. Gently fold dough into quarters and lift onto fruit mixture in baking dish. Brush top of dough with milk, sprinkle with the remaining teaspoon of sugar, and place into oven. Bake until filling is bubbly and crust is golden brown, about 55 to 60 minutes.

Bake it in a large, deep dish or four smaller ones.

:D

Sarma


1 large head cabbage

1 lb. ground beef

1/2 lb. ground pork

1/2 lb. ground ham

1 cup cooked rice (lightly to remove starch)

2 eggs

1 cup chopped onion

1 tsp salt

1/4 tsp pepper

1/4 tsp garlic salt

Water to cover

2 lb. bag or large jar sauerkraut, with juice

Freeze cabbage for two days. Defrost by placing cabbage in warm water. Cut core out of cabbage and remove leaves from cabbage head. (If you don't have time, core cabbage head and steam for about 20 minutes).

Preheat oven to 350 degrees.

To make filling, in a large bowl, mix together the beef, pork, ham, rice, eggs, onion, salt, pepper and garlic salt; combine well. Place about 1/3 cup of filling on each leaf; fold in sides of leaf and roll into small log.

Place sauerkraut in bottom of 9-by 13-inch pan. Place cabbage rolls on top. Fill pan with water until it covers the cabbage rolls about halfway, , cover with foil and cook for 1 1/2 to two hours, adding water as needed (don't let it go dry).

(You can also put Polish sausage, ribs or pork roast in the middle of all this and cook it, too.)

:D

Sauteed Oranges with Candied Ginger

1 tbsp. butter

1/2 cup brown sugar

1/2 cup apple juice

2 tbsp minced candied ginger

4 large navel oranges, peeled, pith removed, cut into rounds


In 10-inch nonstick skillet over medium-high heat, melt butter. Add brown sugar, apple juice and ginger. Heat 1 minute, stirring. Add oranges and cook, turning gently until oranges are lightly browned and liquid is thick. Serve warm.


This is really good over French or New York Vanilla Ice Cream :D


:D

Pineapple Upside-down Sundaes

1/2 all-butter pound cake (10 3/4 oz.),
(I used the smallest Sara Lee frozen pound cake, which is 10 3/4 ounces. If you wrap the unused half in plastic wrap and then in foil, it should keep frozen for another month.)

1 (15 1/4 oz.) can pineapple tidbits packed in juice

1 tbsp butter

1/2 cup light brown sugar, packed

1/4 cup brandy, (Cognac or Armanac are recommended)for non-alcoholic see note

2 tbsp orange juice

6 scoops premium vanilla ice cream


Remove the still-frozen pound cake from the foil pan. Using a sharp knife, cut the cake in half. (Reserve the unused half for a future use.) Cut the cake half into 6 slices. Place a slice of cake on each of 6 dessert plates. Set aside to defrost.

Meanwhile, drain the pineapple, reserving the juice for another use (see Note). Set aside.

Melt the butter over medium-low heat in a small saucepan. Add the brown sugar, brandy and orange juice. Stir constantly for about 2 minutes, until the brown sugar melts. Add the reserved pineapple tidbits. Raise the heat to medium-high and bring the sauce to a boil. Boil 2 minutes, stirring occasionally, to slightly thicken the sauce.

To serve, place a scoop of ice cream over each slice of cake and spoon the sauce evenly on top. Serve at once.

Note- For an alcohol-free sauce, substitute 1/4 cup of the pineapple juice drained from the fruit instead of the brandy

:D

LOUISIANA CRABCAKES

1 egg
1 cup mayonnaise
½ tsp. powdered crab boil
1 tsp. Worcestershire Sauce
½ tsp. minced parsley
½ lb. back fin crabmeat
up to 1 cup bread crumbs

Mix first five ingredients well. Gently fold in crabmeat. Add breadcrumbs until desired consistency is reached. Form into cakes and fry.



TROUT VERMILLION

2 - 6 to 8 oz. speckled trout fillets
3 eggs
2 cups water
1 cup pecans, processed
2 cups seasoned self-rising flour
butter chips
lemon wedges

Make basic egg wash by combining 3 eggs and 2 cups water. Mix pecans and seasoned flour. We fillets in egg wash and roll in pecan batter. Dust off excess and sauté until done. Remove from pan. Melt 4 butter chips, add lemon juice and drizzle sauce over fish.



PORTABELLA MUSHROOM ON FOCACCIA BREAD SANDWICH

1 - 5" portabella mushroom
olive oil
minced garlic
salt/pepper
ripe roma tomato - room temperature, sliced
purple onion
mayonnaise
dijon mustard

Sprinkle mushroom with olive oil, minced garlic, salt and pepper. Roast until center is soft. Toast focaccia bread; dress with onions, tomatoes and fresh ground black pepepr. Add mushroom and serve open-faced.



COOL PASTA SALAD

1 qt. Rotini pasta, cooked
1 cup trimmed artichoke hearts
¾ cup small diced celery
½ cup good olives, sliced
½ tsp. minced fresh basil
½ tsp. garlic powder
½ tsp. Italian seasoning
½ tsp. black pepper
½ tsp. salt

Toss all ingredients well.


BLEU CHEESE DRESSING

¼ lb. blue cheese
1 cup mayonnaise
1 cup sour cream
1 tsp. fresh black pepper
¼ cup olive oil
splash butter milk

Mix well.



ROASTED GARLIC POTATOES

2 lb. small red potatoes - quartered and cooked
butter chips
¼ cup green onions
1 tsp. garlic powder, granulated
2 tsp. seasoned salt
2 pinches minced parsley

Melt butter and mix all ingredients well. Place in roasting pan in 350 degree oven. Bake 20 minutes or until potatoes develop a golden brown crust. Serve immediately.

Quote:

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Originally posted by Jolie Rouge
ROASTED GARLIC POTATOES

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*purrrr, now dem der's a keeper if I do say so, :)
'ka now what are butter chips??

Root Beer Float Cake

1 pkg yellow cake mix
1 (12 oz.) can root beer
1/4 c vegetable oil
3 eggs

Glaze
1/2 c powdered sugar
3 T root beer

Preheat oven to 350. Grease and flour a 10" bundt pan.

In a medium bowl, combine cake mix, can of root beer, oil and eggs until smooth. Pour into prepared pan.

Bake for 35-40 minutes. Test for doneness. Cool for 15 minutes, then turn out onto rack to cool completely.

Meanwhile prepare the glaze. Mix the powdered sugar with the 3T of root beer until smooth.

Poke holes with a skewer at 2" intervals and pour glaze over cake.

Serve with vanilla ice cream on top of slices.

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Banana Split Brownie Pizza

1 pkg. brownie mix
2 8oz. cream cheese, softened
2/3 cup sugar
1 8oz. can crushed pineapple
banana slices strawberry slices
1/2 cup chopped nuts
1 oz. semi-sweet chocolate
1 Tblsp. butter


Preheat oven 375*. Mix brownie mix as directed. Pour into greased pizza pan.bake 15-20 minutes. Cool. Mix cream cheese and sugar until smooth, spread over brownie. Top with fruit and nuts. Melt choc. chips and butter. stir until smooth. Drizzle over pizza. Chill. Serves 12-26.

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BLUEBERRY CRISP

4 cups blueberries
1 Tbsp. + 1 tsp. lemon juice
1/2 cup all purpose flour
1 1/4 cups old-fashioned oats
2/3 cup light brown sugar
1 1/4 tsp cinnamon
1/2 tsp. salt
1/4 tsp. nutmeg
1/8 tsp. ginger
1 stick butter

Place blueberries in greased 8" square dish.
Toss with lemon juice.
Combine dry ingredients.
Add melted butter and mix well.
Pat mixture on top of blueberries.
Bake at 375* for 30 minutes.
Serve warm with vanilla ice cream.

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BLUEBERRY BUCKLE

3/4 cup sugar
1/4 cup shortening
1 egg. lightly beaten
1/2 cup milk
2 cups all-purpose flour
2 tsps. baking powder
1/2 tsp. salt
1 cup blueberries, well drained

Grease 9-inch square cake pan; dust lightly with flour. Mix together thoroughly sugar, shortening, and egg; stir in milk. Sift together flour, baking powder, and salt; stir into sugar mixture. carefully blend in berries. Pour into pan. Prepare crumb mixture; sprinkle over batter. Bake at 375* 45-50 minutes. Top with lemon sauce.

Crumb Mixture
1/2 cup sugar
1/3 cup all-purpose flour
1/2 tsp. cinnamon
1/4 cup margarine, melted
Mix together and sprinkle on top of batter.

Lemon Sauce
1/2 cup margarine or butter
1 cup sugar
1/4 cup water
1 egg, well beaten
3 TBLSP. lemon juice grated rind of 1 lemon
Combine all ingredients in saucepan. Cook over med. heat, stirring constantly until mixture comes to a boil. Serve warm over Blueberry Buckle

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Blueberry Delight

CRUST:
1 cup flour
1/4 cup brown sugar
3/4 cup chopped nuts
1 stick butter, softened

Cream butter then mix in other ingredients. Press into a 13" x 9" pan. Bake 15 minutes in 325º oven. Cool completely.

FILLING:
1 (8 oz.) cream cheese, softened
3/4 cup sugar
1 tsp. vanilla
1/2 pint whipping cream (whip)

Using mixer cream together cream cheese and sugar; gradually adding the sugar; add vanilla.

Whip 1/2 pint whipping cream and fold into cream cheese mixture. Spread onto Cooled crust.

TOPPING:
1 can blueberries, drained; reserving juice
1 Tbsp. corn starch
2 Tbsp. sugar
juice of 1 lemon
1 tsp. butter

Pour reserved blueberry juice into saucepan. Add cornstarch and sugar; stir to blend. Add lemon juice and butter. Heat until thickened.

Remove from heat; add blueberries. Cool and spread over filling.

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BLUEBERRY STREUSEL MUFFINS

1 1/2 cups flour
2 tsp. baking powder
4 Tbsp margarine
1/2 cup sugar
1/2 tsp salt
1 egg
1 tsp vanilla
1/2 cup milk
1 to 1 1/2 cups rinsed and drained blueberries

TOPPING

2 Tbsp softened margarine or butter
2 Tbsp brown sugar
2 Tbsp flour
1/4 tsp cinnamon
1/4 cup chopped pecan

Sift flour with baking powder and salt.
With mixer, cream margarine with sugar until fluffy. Beat in egg and vanilla.
Remove beaters, stir in flour mixture, alternately with milk, beginning and ending with dry mixture.
Fold in Blueberries.
Spoon batter into 12 lined muffin tins filling 2/3 full.
Over top of each unbaked muffin, sprinkle topping.

TOPPING

Combine all ingredients with pastry cutter. Sprinkle on unbaked muffins.

Bake 20-25 minutes at 400* or until golden brown.

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BLUEBERRY FRENCH TOAST

12 slices day old white bread, crusts removed
2 8oz packages cream cheese
1 cup fresh or frozen blueberries
12 eggs
2 cups milk
1/3 cup maple syrup or honey

SAUCE

1 cup sugar
2 Tbsp cornstarch
1 cup water
1 cup fresh or frozen blueberries
1 Tbsp butter or margarine

Cut bread into l" cubes; place half in a greased 9x13 pan. Cut cream cheese into l" cubes;place over bread. Top with blueberries and remaining bread. In a large bowl, beat eggs. Add milk and syrup; mix well. Pour over bread mixture. Cover and chill 8 hours or overnight. Cover and bake at 350 degrees for 30 minutes. Uncover, bake 25-30 minutes more or until golden brown and center is set. In a saucepan, combine sugar and cornstarch; add water. Bring to boil over medium heat; boil for 3 minutes, stirring constantly. Stir in blueberries; reduce heat. Simmer for 8-10 minutes or until berries have burst. Stir in butter until melted. Serve over french toast. Yield: 6-8 servings. l 3/4 cups sauce.

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Blueberry Cheesecake

Ingredients

1-1/2 cups finely ground almonds
1/4 cup sugar
3 Tablespoons butter or margarine, softened
1 Tablespoon all-purpose flour
3 (8-ounce) packages cream cheese, softened
1-1/4 cup sugar
3 Tablespoons all-purpose flour
1/2 teaspoon salt
4 large eggs
1 (8-ounce) container sour crream
1 teaspoon vanilla extract
1 Tablespoon grated lemon rind
1-1/2 cups fresh or frozen blueberries
1 cup whipping cream
2 teaspoons sugar
2 tablespoons sour cream

Garnishes: blueberries, lemon rind strips

Directions

Combine first 4 ingredients in a small bowl. Press mixture into bottom and 1-1/2 inches up sides of a lightly greased 9-inch springform pan; set aside.

Beat cream cheese at medium speed with electric mixer until smooth.

Combine 1-1/4 cups sugar, 3 tablespoons flour, and salt. Add to cream cheese, beating until blended.

Add eggs, 1 at a time, beating well after each addition.

Add 8 ounces sour cream, vanilla, and lemon rind, beating just until blended. Gently stir in blueberries. Pour mixture into prepared pan.

Bake at 300 degrees for 1 hour and 10 minutes or until center of cheesecake is firm. Turn off oven and let cheesecake stand in oven, with oven door partially open, for 30 minutes.

Remove cheesecake from oven; cool in a pan on wire rack 30 minutes. Cover and chill 8 hours. Release sides of pan.

Beat whipping cream at high speed until foamy; gradually add 2 teaspoons sugar, beating until stiff peaks form.

Fold in 2 tablespoons sour cream. Spread over cheesecake, and garnish, if desired.

Yield: 12 servings

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Blueberry Pound Cake

2 cups granulated sugar
1/2 cup light butter
1/2 (8-ounce) block 1/3-less-fat cream cheese, softened
3 large eggs
1 large egg white
3 cups all-purpose flour, divided
2 cups fresh or frozen blueberries
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 (8-ounce) carton lemon low-fat yogurt
2 teaspoons vanilla extract
Cooking spray
1/2 cup powdered sugar
4 teaspoons lemon juice


Preheat oven to 350`. Beat first 3 ingredients at medium speed of a mixer until well-blended (about 5 minutes). Add eggs and egg white, 1 at a time, beating well after each addition. Lightly spoon flour into dry measuring cups; level with a knife. Combine 2 tablespoons flour and blueberries in a small bowl, and toss well. Combine remaining flour, baking powder, baking soda, and salt. Add flour mixture to sugar mixture alternately with yogurt, beginning and ending with flour mixture. Fold in blueberry mixture and vanilla; pour cake batter into a 10-inch tube pan coated with cooking spray. Bake at 350` for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean. Cool cake in pan 10 minutes; remove from pan. Combine powdered sugar and lemon juice in a small bowl; drizzle over warm cake. Cut with a serrated knife.
Yield: 16 servings (serving size: 1 slice).

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Upside Down Strawberry Shortcake

1 cup miniature marshmallows
1 pkg. (3oz) strawberry gelatin
1 pkg. (16 oz.) frozen strawberries
1/2 cup shortening
1 1/2 cups sugar
3 eggs
1 tsp. vanilla
2 1/4 cup flour
1/2 tsp. salt
3 tsp. baking powder
1 cup milk

Sprinkle marshmallows evenly into greased 13x9x2 baking dish; set aside.

In a bowl, combine strawberries and gelatin powder; set aside.

In a mixing bowl, cream shortening and sugar. Add eggs on at a time, beating well after each addition. Beat in vanilla.

In a separate bowl, combine flour, salt and baking powder; add to creamed mixture alternately with milk. Pour batter over marshmallows. Spoon strawberry mixture evenly over batter.

Bake at 350 for 45-50 minutes or until a toothpick inserted near center comes out clean. Cool on a wire rack.

Cut into squares and garnish with powder sugar and strawberries.

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3000!!!!

Streusel Strawberry Pizza

1 package (18-1/4 ounces) white cake mix
1-1/4 cups quick-cooking oats
1/3 cup butter or margarine, softened
1 egg
1 can (21 ounces) strawberry pie filling or flavor of your choice
1/2 cup chopped nuts
1/4 cup packed brown sugar
1/8 teaspoon ground cinnamon


In a mixing bowl, combine the dry cake mix, oats and butter until blended; set aside 3/4 cup for topping. Add egg to the remaining crumb mixture and mix well. Press into a greased 12-in. pizza pan. Build up edges and flute if desired. Bake at 350° for 12 minutes. Spread pie filling over crust to within 1 in. of edges. Combine the nuts, brown sugar, cinnamon and reserved crumb mixture; sprinkle over filling. Bake for 15-20 minutes or until lightly browned. Cool on a wire rack. Refrigerate any leftovers. Yield: 8-10 servings.

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EASY CREAM PUFFS

1 cup water
1 stick butter
Bring to a boil until butter is melted, take off stove.
ADD: 1 cup self-rising flour
4eggs, one at atime and beat with mixer. Using a tablespoon, drop on sprayed cookie sheet. bake at 425* for 15 minutes, then turn temperature down to 350* for 20 minutes. Take out, let cool. Cut tops off for filling.

FILLING

1 box french vanilla pudding {instant}
1 cup milk
8 oz. cool whip topping
Mix together and put inside. replace tops and frost with canned chocolate frosting or your favorite homemade frosting.

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YAY!!! 3000 posts!!! :D :D :D

Hey, I have a stupid recipe question. I'd like to make cookies today. But, I don't want to use the oven. Is there any way I can make cookies using the microwave? Anyone know?