Apple Nut Bars

Apple Nut Bars

1 cup flour
1 cup sugar
1/2 teaspoon salt
1/4 teaspoon baking powder~
2 eggs, well beaten
1/4 cup melted margarine
1/3 cup raisins
1 cup pecans, chopped
1 cup finely chopped apples
1/2 teaspoon vanilla
1/4 teaspoon cinnamon

Preheat the oven to 350. In a large bowl, mix together the flour, sugar, salt, and baking powder. Add the remaining ingredients and mix well. Place the batter in a greased
9" x 13" baking pan. Bake for 40 to 50 minutes or until the edges are golden. Remove from oven and cut into bars while still warm, not hot. 

Note: Before serving, you might want to roll the bars in confectioner' s sugar or spread
with a cream cheese frosting. Maybe serve them with whipped topping as a dip or serve plain as a great snack cookie.

　

Recipe Source: A Baker’s Delight yahoo group, submitted by Sandy.

Easy Fruit Salad

Easy Fruit Salad

1 (28 oz) can strawberry pie filling

1 (15oz) can fruit cocktail, drained

2 bananas, sliced

1 apple, sliced

2 C miniature marshmallows

In a large bowl, combine all ingredients; cover and refrigerate.

Beer-Marinated Peppered T-Bones

Beer-Marinated Peppered T-Bones

Ingredients:
1 cup chopped onion
1/2 of a 12-ounce can (3/4 cup) beer
3/4 cup chili sauce
1/4 cup parsley
3 Tablespoons Dijon-style mustard
1 Tablespoon Worcestershire sauce
2 teaspoons brown sugar
1/2 teaspoon paprika
1/2 teaspoon ground black pepper
3 beef T-bone steaks, cut 1 inch thick (about 1 pound each
1 to 1-1/2 teaspoons cracked black pepper

Directions:
In a large glass baking dish combine onion, beer, chili sauce, parsley, mustard,
Worcestershire sauce, brown sugar, paprika, and the 1/2 teaspoon pepper. Place
steaks in marinade. Cover and refrigerate 4 to 6 hours or overnight, turning
steaks over occasionally.
Remove steaks from marinade; discard marinade. Sprinkle both sides of steaks
with the cracked black pepper.
Grill steaks on an uncovered grill directly over medium-hot coals for 5 minutes.
Turn and grill to desired doneness, allowing 7 to 10 minutes more for medium
(160 degrees F) doneness.

Stars and Stripes Cupcakes

Stars and Stripes Cupcakes

Cupcakes

• 1 box Betty Crocker® SuperMoist® white cake mix
• 1 cup sour cream
• 1/2 cup vegetable oil
• 1/2 teaspoon almond extract
• 3 eggs
• 1 jar (10 oz) maraschino cherries (about 38 cherries), drained, finely chopped and patted dry

Glaze

• 3 cups powdered sugar
• 3 tablespoons water
• 2 tablespoons light corn syrup
• 1/2 teaspoon almond extract

Decoration

• 24 blue candy stars
• Betty Crocker® red decorating icing (from 4.25-oz tube)

1.  Heat oven to 375°F. Place paper baking cup in each of 24 regular-size muffin cups.

2.  In large bowl, beat cake mix, sour cream, oil, 1/2 teaspoon almond extract and the eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in cherries. Divide batter evenly among muffin cups, filling each about 2/3 full.
 

3.  Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Remove from pan to cooling racks. Cool completely, about 30 minutes.
 

4.  Meanwhile, in medium bowl, beat powdered sugar, water, corn syrup and 1/2 teaspoon almond extract with electric mixer on medium speed until smooth. Spoon over cupcakes, using back of spoon to spread. Let stand 10 minutes.
 

5.  Place 1 candy star on each cupcake as shown. Using writing tip, pipe icing in wavy stripes on each cupcake to resemble flag.

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Tiny Tim Tomatoes

Tiny Tim Tomatoes

24 (1 pint) small cherry tomatoes
3 oz. cream cheese, softened
1 Tbs. lemon juice
1 tsp. dried dill weed
Fresh parsley sprigs

Remove tomato stems. Cut thin slice from rounded end of each tomato. Scoop out pulp and seeds with melon baller or small spoon. Let tomatoes drain, cut side down, on paper towels. 

In small bowl, combine cream cheese, lemon juice and dill weed; blend well. 

Fill tomatoes using small spoon or decorating bag fitted with star tip. Garnish each tomato with small parsley sprig.



Store in refrigerator. 24 appetizers.

Homemade Strawberry Ice Cream

Homemade Strawberry Ice Cream

This easy recipe for strawberry ice cream requires no beating at all and may be made in your refrigerator freezer. We made this frozen dessert often when I was growing up. 

  1 quart strawberries,
 3/4 cup sugar,
 1 teaspoon vanilla,
 pinch of salt,
 1 cup evaporated milk,
 1/2 cup condensed milk or 2 cups whipping cream.

Wash and stem the berries. Add sugar and heat to boiling.

Remove from fire and run through a sieve. Add salt and allow this berry mixture to cool. Add the condensed milk. Add vanilla.

Pour into freezing tray and allow to freeze without agitating.

If fresh cream is used, fold in two cups of whipped cream to the above berry mixture. More sugar can be added if necessary.

Add vanilla, and pour into freezing tray, stirring with a spoon from front to back of tray once during the freezing process.

Makes eight servings.

Fried Green Tomatoes

Fried Green Tomatoes

1 tbsp. Brown sugar
1 c. All-purpose flour
4-6 med. Green tomatoes, sliced 1/2" thick
1 egg, beaten
1/4 c. Milk
1 c. Seasoned dry bread crumbs
3 tbsp. Butter
1 tbsp. Cooking oil

Combine sugar and flour; place on a shallow plate. Dip both sides of each tomato slice into the mixture. Combine egg and milk. Dip each tomato slice; then dip in bread crumbs. In a skillet, heat butter and oil over medium-high. Fry until brown on both sides, but firm enough to hold their shape.

S'mores Cookies

S'mores Cookies

11 Tablespoons unsalted butter, softened
1 cup brown sugar, packed
½ cup granulated sugar
2 large eggs
1 teaspoon vanilla
1 teaspoon baking soda
½ teaspoon sea salt
1 teaspoon cinnamon
2 ½ cups flour
1/2 cup semi-sweet chocolate chips
1 cup mini marshmallows
3 regular sized Hershey’s bars, broken into pieces
1-2 packages graham crackers, broken into squares

Directions:
Preheat the oven to 375 degrees. Line baking pans with parchment paper. I used one 11x17 pan and one 9x13 pan but you can really use any sized pans you want.

Lay out graham crackers side by side on the pans as close as possible (they should be touching). I used 16 graham cracker squares on one pan and 10 squares on another. You may have to add or remove graham crackers according to how much dough you have. If you want your cookies thicker you will use more dough and less graham crackers.

In a medium bowl, whisk together the flour, baking soda, sea salt and cinnamon to combine. Set aside.

In the bowl of an electric mixer, cream butter with white and brown sugar until light and fluffy. Add the eggs and vanilla and mix until combined.

Add the flour mixture to the butter mixer and combine on low speed.

Fold in the chocolate chips and marshmallows. Chill dough in refrigerator for 1 hour to overnight (I did one batch right away and another after chilling overnight and found there was no difference.)

Place tablespoons of dough on graham crackers about 1 – 1 ½ inches apart. I averaged about 1 1/2 tablespoons of dough per graham cracker square as seen in the picture above. Press down slightly with fingertips.

Bake for 5 minutes then remove from oven to press Hershey’s bar pieces on to the top. You can place as many pieces or as little as you want depending how much chocolate flavor you want.

Bake for 5 – 7 more minutes or until dough is beginning to turn golden brown at the edges. Remove to a wire rack to cool. For clean cutting make sure cookies are completely cool and cut with a sharp knife.

Note: I think you could get away with using store bought cookie dough here and fold in some marshmallows and cinnamon that are in the recipe.

Sweet-Sour Barbecued Baby Back Ribs

Sweet-Sour Barbecued Baby Back Ribs
 
Ingredients:
1 1/4 cup ketchup
3/4 cup water
1/4 cup honey
2 Tablespoons Worcestershire sauce
4 teaspoons lemon juice
1 small onion, chopped
1/2 teaspoon salt
1/2 teaspoon pepper
6 lb. baby back ribs
 

Directions:
Mix together the ketchup, water, honey, Worcestershire sauce, lemon juice onion, salt, and pepper.
Cook for about 10 minutes, stirring occasionally.
Prepare a charcoal grill, and cook ribs over medium-hot coals, turning occasionally. Brush ribs with sauce after each turn.
Cook ribs until desired doneness.

Summer's Best Salad

Summer's Best Salad

Ingredients

4 tomatoes, cut into bite-sized pieces
1 large bell pepper, cut into bite-sized pieces
2 tablespoons olive oil
dried oregano to taste
garlic salt to taste
 

Directions 

 

Combine tomatoes and bell pepper in a large bowl. Pour in the olive oil; stir gently to coat the vegetables. Sprinkle with the oregano and garlic salt to taste. Cover, and refrigerate before serving

Rice with Summer Squash

Rice with Summer Squash

Ingredients

1 cup chopped carrots
1/2 cup chopped onion
1 tablespoon butter
1 cup reduced sodium chicken broth or vegetable broth
1/3 cup uncooked long grain rice
1/4 teaspoon salt
1/4 teaspoon pepper
1 medium yellow summer squash, chopped
1 medium zucchini, chopped

Directions

In a saucepan coated with nonstick cooking spray, cook carrots and onion in butter until tender. Stir in the broth, rice, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 13 minutes.
Stir in the yellow squash and zucchini. Cover and simmer 6-10 minutes longer or until rice and vegetables are tender.

The Best Mustard Pickles

The Best Mustard Pickles

4 cups tiny silver onions
24 small cucumbers, 3 to 4 inches long
1 medium cauliflower
1 sweet red pepper
8 cups cold water
1 cup pickling salt
pinch alum
2 1/2 cups sugar
1/2 cup flour
1/2 cup dry mustard
2 tbsps. turmeric
2 tbsps. celery seed
5 cups cider vinegar

Peel onions. Wash cucumbers well and cut into slices about 1/4 inch thick. Separate cauliflower into bite-size pieces. Cut red pepper into short strips. Measure cold water into a large bowl. Add the salt and alum and stir until salt is dissolved. Add vegetables. Let stand overnight. Drain very well. Combine sugar, flour, mustard, turmeric and celery seed in a large kettle. Stir until very well blended. Blend in vinegar gradually, stirring until smooth. Set over moderate heat and cook until boiling, thickened and smooth, stirring constantly. Add vegetables and heat over moderate heat for 15 minutes, stirring occasionally. Ladle into hot sterilized jars. Seal.
Makes about 8 cups.

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