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Maple Walnut Pie
2-1/2 c. hot water
1/4 c. flaxseed
3 Tbs. cornstarch
1 c. pitted dates
1/2 tsp salt
1 tsp. vanilla
2 tsp. maple
2 TBS. oil
1/3 c. honey
1-1/2 c. coarsely chopped toasted walnuts
Blend on high: 1/2 c. water, flaxseed and cornstarch. As mixture begins to thicken, add another cup of water, continuing to blend until it thickens again. Pour into bowl. Blend remaining cup of water and rest of ingredients, except walnuts, on high until smooth. Empty into bowl and add toasted walnuts. Mix together. Pour into unbaked pie shell. Bake at 350o for 50-60 minutes. Pie will rise during baking and fall as it cools.
Yield: 1 – 10″ pie
Variation: May use pecans
1 package Cresent rolls
1 Large Marshmallows
Preheat oven to 350 degrees
Give each child a triangle of cresent rolls.
The cresent roll represents the the cloth that Jesus was wrapped in.
Give each child a marshmallow. This represents Jesus. (white)
Have the child dip the marshmallow in melted butter. This represents the oils of embalming.
Then dip the buttered marshmallow in the cinnamon and sugar. This represents the spices used to annoint the body.
Then wrap up the coated marshmallow tightly in the cresent roll (not like a typical cresent roll up…but bring the sides up and seal the marshmallow inside) This represents the wrapping of Jesus’ body after death.
Place in a 350 degree oven for 10 – 12 minutes. The oven represents the tomb–pretend like it was three days!
When the rolls have cooled slightly, the children can open their rolls (cloth) and discover that Jesus is no longer there, HE IS RISEN!
The marshmallow melts and the cresent roll is puffed up, but empty.
Easter Story Cookies
1 c. pecans
1 tsp vinegar
3 egg whites
1 c. sugar
Preheat oven to 300 degrees.
Place pecans in zipper baggie and let children beat them with wooden spoon to break into small pieces. Explain that after Jesus was arrested, He was beaten by the Roman soldiers. Read John 19:1-3.
Let each child smell the vinegar. Put 1 tsp vinegar into mixing bowl. Explain that when Jesus was thirsty on the cross, He was given vinegar to drink. Read John 19:28-30.
Add egg whites to vinegar. Eggs represent life. Explain that Jesus gave His life to give us life. Read John 10:10-11.
Sprinkle a little salt into each child’s hand. Let them taste it and brush the rest into the bowl. Explain that this represents the salty tears shed by Jesus’ followers, and the bitterness of our own sin. Read Luke 23:27.
So far the ingredients are not very appetizing. Add 1 c. sugar. Explain that the sweetest part of the story is that Jesus died because He loves us. He wants us to know and belong to Him. Read Ps. 34:8 and John 3:16.
Beat with mixer on high for 12 to 15 min. until stiff peaks are formed. Explain that the color white represents the purity in God’s eyes of those whose sins have been cleansed by Jesus. Read Is. 1:18 and John 3:1-3.
Fold in broken nuts. Drop by teaspoons onto waxpaper-covered cookie sheet. Explain that each mound represents the rocky tomb where Jesus’ body was laid. Read Matt. 27:57-60.
Put cookie sheet in oven, close door and turn oven off. Give each child a piece of tape and seal the oven door. Explain that Jesus’ tomb was sealed. Read Matt. 27:65-66.
Go to bed! Explain that they may feel sad to leave the cookies in the oven overnight. Jesus’ followers were in despair when the tomb was sealed. Read John 16:20, 22.
On Easter morning, open the oven and give everyone a cookie. Notice the cracked surface and take a bite. The cookies are hollow! On the first Easter Jesus’ followers were amazed to find the tomb open and empty! Read Matt. 28:1-9.
1 stick (1/2 c) of melted butter
1 cup creamy peanut butter
12 oz pkg of chocolate chips
Melt together in a large pot (I use a 6 qt size), add a 12 oz box of crispix cereal and stir well, make sure all cereal is covered. Put 1 pound of powdered sugar in a paper bag, add cereal mixture, and shake well until the cereal is coated. Give it a couple minutes to cool and then enjoy.
1 1/2 c oil
2 c sugar 2 1/2 c flour
2 t baking soda
1 c chopped nuts-optional
2 t cinnamon
3 4oz jars of baby carrot food
1 t salt
Combine everything together, mix well, pour into 2 greased cookie sheets or a 10 x 13 baking pan and bake at 350 for 20-25 minutes for cookie sheets and 35 min. for baking pan. Cool.
1 8 oz cream cheese
1 t vanilla
1/2 c softened butter.
Blend well and add 1 lb of powdered sugar. Beat and frost.
This cake is sooooo moist.
One box of raisins 15 oz (?)
1/2 cup white sugar
1/4 brown sugar
1/2 tsp. salt
1 tsp. vanilla
2 cups water
2 tablespoons butter or margarine
1/8 cup maple syrup (otional)
3 TBLS all purpose flour.
Pour everything into a pot and bring to a boil till the raisins are plump and juicy and the sugar mixure is thick like gravy.
Then pour it into a pie crust and seal with top crust. Sprinkle with sugar and poke a couple holes in it. Bake at 350 degrees until top is golden brown. Makes two pies.
– Everyone has always said use egg wash to make the crust look shiny…but the truth is that a little milk brushed on top looks a whole lot prettier.
– Always poke a hole in the top of two layer pies so the steam can escape and it does not leak all over the oven.
– Pies should NEVER be on the bottom rack…put it toward the top, but not so close that the heat from the roof of the over scalds the top of the pie.
– Here is a hint to help you to keep your bake goods from burning on the bottom. Always put a cookie sheet under the pie, cake or
cookies…yes….even cookies. Double the baking sheet…it keeps the bottoms from getting black.
– If the filling in your pies is already cooked, or you use canned apples ect. Then turn the heat down and let it cook evenly on
top….looks nicer and the edges don’t burn (this is why you cook a pumpkin pie on a higher temp…then turn it down).
If the pumpkin pie is cracked
than the temp. was too high.
moving custard pies to the oven? Pull out the shelf half
way, put in the cookie sheet with your empty pie
shells on it…then use a ladle to dip the filling into
Micki (who loves
Mexican Orange Candy
(try at your own risk! – mine NEVER turns out smooth like it should, mine ALWAYS crystalizes and becomes REAL sugary) LOL
1 c Sugar; carmelized
1/4 c Boiling water
2 c Sugar
1 c Heavy cream
1/8 ts Salt
1 tb Orange rind
1 c Walnuts; chopped
Mexican Fiesta Recipes Carmelize sugar in hot frying pan. Keep shaking the pan to prevent burning. Add the boiling water to carmelize sugar and boil until dissolved. Add remaining 2 cups sugar, salt and
Boil to the soft ball stage. Just before the candy’s done add orange rind.
Remove from fire and cool by beating. Add the nuts. Drop by the teaspoonful onto waxed paper. After the candy has completely set wrap in small individual pieces of aluminum foil. This keeps it fresh indefinitely.
1 can (14 oz.) Sweetened Condensed Milk (not evaporated)
1 package (12 oz.) chocolate chips
Put together and melt. Pour into a foil lined 8 inch dish or loaf pan. Let it set for an hour.
Ok here are a few variations:
I like to use about 1 more cup of choc. chips (3 cups total) It is a little firmer that way
Nuts are always good! Add about 1/3 cup, just after chocolate is melted.
Kids like it with about a cup of mini marshmallows added. If you do this, throw in 2 Tablespoons of butter and melt that in. Add marshmallows just before pouring.
You can use different kinds of “chips” for different kinds of fudge ie. peanut butter chips=peanut butter fudge, or butterscotch chips, or white chocolate chips, you get the idea.
1 cup boiling water
1 package (4-serving size) JELL-O Brand Gelatin Dessert, any flavor
1/2 cup sugar
2 cups cold water
7 (5-ounce) paper cups
Stir boiling water into gelatin and sugar in medium bowl at least 2 minutes until completely dissolved. Stir in cold water. Pour into cups. freeze about 2 hours or until almost firm. Insert wooden pop stick into each for handle. Freeze 5 hours or overnight until firm. To remove pop from cup, place bottom of cup under warm running water for 15 seconds. Press firmly on bottom of cup to release pop. (Do not twist or pull pop
Makes 7 pops.
Iced Tea Pops: Use 1 cup boilding water, JELL-O Lemon Flavor Gelatin, 1/4 cup sugar and 2 cups pre-sweetened iced tea.
Strawberry Pops: Use 1 cup boiling water, JELL-O Strawberry Flavor Gelatin, 1/2 cup sugar, 1 cup cold water and 1 cup pureed strawberries.
Lemonade Pops: Use 1 cup boiling water, JELL-O Lemon Flavor Gelatin, 1/2 cup sugar, 1 3/4 cups cold water and 1/4 cup fresh lemon juice.
Orange Pops: use 1 cup boiling water, JELL-O Orange Flavor Gelatin, 1/2 cup sugar and 2 cups orange juice.
Watermelon Pops: use 1 cup boiling water, JELL-O Watermelon Flavor Gelatin, 1/2 cup sugar and 1 cup cold water and 1 cup pureed watermelon with all seeds removed.
1 pkg. instant choclate pudding
1/4 c. sugar
2 1/2 c. milk
Mix pudding, sugar and milk. Pour into ice cups and freeze.
(These are worth making even if there are no kids in the house. It’s a good way to get milk into a kid without them knowing it.)
1 3-oz pkg chocolate pudding mix, prepared as directed on package
1 C. canned condensed milk (not sweetened condensed milk)
After the pudding has been prepared, stir in the canned milk until well blended. Pour into ice-cube trays, paper cups or popsickle forms. Freeze.
1 pkg. Kool-Aid
1 pkg. jello
3/4 c. sugar
2 c. hot water
2 c. cold water
Mix Kool-Aid, jello, sugar and hot water. Add cold water and pout into individual popsicle containers. Freeze. Makes 20.
Sugar-Free Cutout Cookies
(made with stevia)
1 cup butter
1/4 tsp white stevia powder
2 tsp almond extract or vanilla extract
2 & 1/2 cups sifted whole wheat pastry flour
In a large bowl, beat butter with stevia and extract until light and fluffy. With spoon, stir in flour until smooth and well-combined. Divide dough into 2 parts. Cover, and refrigerate for 2 hours. Preheat oven to 300 F.
Roll out dough, one part at a time, about 1/2″ thick. Cut out cookies. Place 1″ apart, on greased cookie sheet. Bake 20 – 30 minutes, or until light golden brown around the edges. Cool completely on wire rack.
Sugar Free Cookies
1/2 cup butter
3 Tbs sugar substitute (or 1/4 tsp white Stevia powder)
1 egg substitute (Ener-G)
2 & 1/2 cups cake flour
1/2 tsp salt
2 tsp baking powder
1/2 cup soymilk
2 Tbs water
1 tsp vanilla extract (or other flavoring)
Cream butter. Add sugar replacement and egg sub, and beat well. In a separate bowl, combine dry ingredients. Add the soymilk, vanilla, and water. Put mixtures together, and stir well. Chill dough 2 – 4 hours. Preheat oven to 325 F. Roll out 1/8″ thick and cut out cookies. Bake 8 – 10 minutes. Cool.
Keep in an airtight container.
Homemade Chocolate Pudding
3/4 cup powdered milk
7/8 cup cornstarch
1 cup minus 2 Tbsp
1 1/2 cups sugar
3/4 cup cocoa powder
1/4 teaspoon salt, rounded
Combine all the dry ingredients and store in an airtight container. The mix fits in a quart jar.
Add 2/3 cup mix to a saucepan.
Add 2 cups milk and stir until blended.
Bring to a boil, reduce heat and simmer while stirring constantly until thickened.
Cool and serve
Freeze to make fudgsicles!
1 box of carrot or spice cake mix
1 15oz can of pumpkin
Mix together and drop by spoonfull onto a cookie sheet. Bake at 350 degrees for about 10-15 minutes.
2 dozen graham crackers-crushed fine
l 1/2 cups sugar
1/2 cup margarine or butter
8 ounces cream cheese
1/2 teaspoon salt
2 teaspoons cinnamon
1 envelope plain gelatin
1/4 cup cold water
2 cups fresh pumpkin
Mix graham cracker crumbs, margarine and 1/3 cup sugar together and press into a 9×13 pan. Combine 2 eggs, 2/3 cup sugar and cream cheese. Beat until light and fluffy. Pour mixture over graham crackers and bake for 20 minutes at 350 degrees. Cool.
Separate 3 eggs, combine the yolks, pumpkin, 1/2 cup sugar, salt and cinnamon in the top of a double boiler. Cook over boiling water for 5 minutes, stirring often. Remove from heat. Sprinkle gelatin over the water in a small pan, stirring over low heat until dissolved. Add to mixture in double boiler-mix and let cool. Beat egg whites until stiff. Fold into the gelatin mixture and pour over baked layers.
Refrigerate to chill. Serve with whipped cream.
Pumpkin Cream Cheese Roll
1 cup sugar
2/3 cup canned pumpkin
3/4 cup flour
1 tsp. baking powder
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. salt
8 ounces soft cream cheese
4 Tbsp. butter or margarine.
1 cup powdered sugar
1 tsp. vanilla extract.
For filling: Blend together all ingredients until smooth and set aside. In a large bowl, combine eggs and sugar, beating well. Add pumpkin, mixing until blended In a separate bowl, combine flour, baking powder, spices and salt. Add to egg mixture, mixing well. Spread batter into a greased and waxed-paper lined 10×15 inch jelly-roll pan. Bake at 375 degrees for 15 minutes. Remove from pan. Cool for 15 minutes. Place cake on clean
kitchen or tea towel. Cool 10 minutes longer. From one short side, roll cake up in towel. Unroll cake and carefully place on plastic wrap. Evenly spread filling over cake and roll back up. Cover with the plastic wrap. Place cake on a platter or plate seam-side down and chill for at least 2 hours.
When serving, cut cake in even slices. Garnish with herb leaves if desired.
Date Pumpkin Squares
2 1/2 cups all-purpose flour
1 1/2 teaspoons double-acting baking powder
3/4 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon salt
1 cup plus 2 tablespoons butter, softened
2 cups firmly packed light brown sugar
2 large eggs
1 cup solid-pack (canned) pumpkin
1 teaspoon vanilla
1 pound pitted dried dates, cut into thirds (about 2 cups)
1 1/2 cups chopped pecans
Sift together the flour, the baking powder, the cinnamon, nutmeg, cloves, and the salt. In another bowl with an electric mixer cream the butter and the sugar, add the eggs, 1 at a time, beating after each addition. Add the pumpkin, the vanilla, and 1/4 cup water. In a small bowl toss the dates with 1/4 cup of the flour mixture until they are coated well. Gradually add the remaining flour blend to the pumpkin mixture, beating slowly. Stir in the dates and the pecans, stirring until combined well. Pour the batter into a greased 13×9 baking pan. Bake on the middle rack of a preheated 350Â°F oven for 1 hour, or until a tester comes out clean. Let the cake cool on a rack, and cut into 12 squares. May be served with vanilla ice cream or whipped cream.
1 c. Almonds, Blanched
3/4 c Sugar
1/4 lb./1 stick butter
1/2 c. Molasses, dark
1/2 c. Crystallized/Candied Ginger, chopped
3 c. Flour
1/2 Tbsp Baking Powder
1 Tbsp Cinnamon
1 tsp Nutmeg
1/2 tsp Cloves
1/2 tsp Allspice
(another option is to replace those last three with 2 tsp pre-mixed pumpkin pie spice if you have it on hand)
1 tsp Powdered Ginger
1/2 tsp Salt
Place almonds in a 8 to 9 inch square pan. Bake in a 350* oven until golden, 10-15 minutes. (I always check them several times after catching coconut on fire one time trying to toast it LOL) Let cool, coarsely chop and set aside.
Beat sugar, butter, molasses and ginger until smooth. Add eggs 1 at a time, beating after each addition.
In a bowl stir flour, baking powder, cinnamon, nutmeg, cloves, allspice and almonds. Add to egg mixture, stir to blend. On two greaseed 12×15 inch baking sheets, use well-floured hands and pat dough into 4 flat loaves spacing them evenly on sheets. Each loaf should be about 1/2 inch thick, 2 inches wide and the length of the baking sheet. Bake in a 350* oven until browned at edges and springy to the touch, about 25 minutes. Switch position of the pans halfway through the baking.
Let loaves stand on baking sheets until cool to touch then cut into long, 1/2 inch thick, diagonal slices. On baking sheets arrange slices close together with cut side down. Return to oven and bake at 350* until cookies are brown, 15-18 minutes longer, switch positions of pans halfway through baking.
Transfer biscotti to racks and let cool completely. Serve or store airtight up to 1 month freeze for longer storage. =)
It is also really really delicious to melt a bowl of vanilla chips and dip one side of the finished and only slightly warm biscotti into it, then set on waxed paper or clean plastic grocery sacks (recycling lol) until
3/4 c flour
1 c sugar
1/2 t cinnamon
2/3 c solid pack pumpkin
Preheat oven to 375. Mix the wet ingredients together first. Then add dry ingredients and mix well.
Take wax paper and line inside of cookie sheet pan, not over 10x13x1 and spray with cooking spray.
Pour batter onto the sheet and spread evenly. Bake 15 minutes or when toothpick comes out clean.
Take the cake out of the pan by lifting wax paper up carefully. Let it cool for about 5 minutes and then peel wax paper off slowly. Put cake on kitchen terry towel coated with sugar to prevent sticking. Then roll up with shortest width facing you. Put in the frig until cool.
8oz cream cheese
2 T soft butter
3/4 t vanilla
1 c powdered sugar
1 c chopped nuts (if desired)
Mix the ingredients together until smooth. Roll out your cooled cake. Spread filling evenly on cake, then roll it up the same way, peeling towel off slowly. I like to put a little of the filling on the top of my cake.
Refrigerate 2 hours before serving.
My entire family loves this so I usually have to double the recipe to make sure there is enough for all. Hope you enjoy this.
Purchase a huge bag of plain, traditional shaped pretzels and a packag of both the white and dark chocolate bark.
Lay a sheet of waxed paper or foil over 2 cookie sheets.
Place about 5 of the dark blocks in one microwavable bowl, and about 5 of the white in another microwavable bowl. Microwave them for about 90 seconds, stir, and repeat until they are both melted.
Using a wide-tined fork, dip the pretzels either in the white or dark, coating well, then tapping so that they shake off the excess candy. Then place them on the cookie sheet. Make one sheet the white and the other the dark. You may need to melt more.
When the cookie sheets are full, take a spoon and dip it in one of the bowls and with a waving motion over the opposite color of pretzel, make lines. (Does this make sense?) This part makes them look real professional.
Let them dry, then pull off and share! ~smile~
These are very addicting!
I’m thinking of trying some red and green sprinkles on the white ones this year. I don’t know if it will work.
Also, I’ve seen where if you do it fast enough (before they get a chance to dry), you can place them together in a fashion that looks like a large snowflake….side to side with the single hole facing the center.
1/2 cup red-hot candies
1/2 cup margarine
2 tablespoons sugar
1.5 cups flour
1 tsp. baking powder
Place red-hot candies into food processor or blender. Process until finely chopped. Remove 3 tablespoons crushed candies; set aside. Add margarine, sugar, egg, flour and baking powder to remaining crushed candies in a large bowl. Mix until well blended with mixer or by hand. Form into a roll about 7 inches long. Wrap in plastic wrap or foil; freeze over night. Preheat oven to 375 degrees. Cut slices from log about 1/4 inch thick. Place 2 inches apart on ungreased cookie sheet. Sprinkle with reserved crushed red-hots. Bake 9 – 11 minutes or until golden brown. Remove from cookie sheet and cool on racks. Makes 26-30 cookies
Crockpot Apple Pie
This is soooo good.. esp. with a scoop of icecream on top!!
8 tart apples, peeled and sliced
1-1/4 tsp Watkins Cinnamon (Art# 1115)
1/4 tsp Watkins Allspice (Art# 1920)
1/4 tsp Watkins Nutmeg (Art# 1937)
3/4 cup milk
2 Tbs butter, softened
3/4 cup sugar
1 tsp Watkins Original Vanilla (Art# 1008)
1/2 cup Bisquick
1 cup Bisquick
1/3 cup brown sugar
3 Tbs cold butter
Toss apples in large bowl with cinnamon, allspice, and nutmeg. Place in lightly greased crockpot. Combine milk, softened butter, sugar, eggs, vanilla, and the 1/2 c Bisquick. Spoon over apples. Combine the 1 cup Bisquick and brown sugar. Cut the cold butter into mixture until crumbly. Sprinkle this mixture over top of apple mixture. Cover and cook on low 6-7 hours or until apples are soft.
Upside Down Chocolate Pudding Cake
This is sooo easy and sooo very good!!
1 cup Bisquick
1/3 c. and 3 tbsp. unsweetened cocoa
1/2 cup milk
1 tsp. vanilla
1-2/3 c. hot tap water
Mix Bisquick, 1/2 cp sugar, 3 tbsp. cocoa, milk and vanilla. Spoon batter evenly into lightly greased crock pot. Mix remaining sugar, cocoa, and hot tap water. Pour over the batter that is already in the Crock pot.
Cook on high 2-1/2 hours or until batter no longer looks shiny on top.
**NOTE: This literally ends up looking like a cake from the top, but surprise! When you slice (scoop) the cake, there is a layer of pudding underneath it. When finished, it looks nothing like what you put in the crockpot in the first place. This is a very rich dessert