1 (18.25 ounce) package German chocolate cake mix
2 (8 ounce) packages cream cheese, softened
1 1/2 cups sugar
4 eggs, lightly beaten
FROSTING:
1 cup sugar
1 cup evaporated milk
1/2 cup butter, cubed
3 egg yolks, beaten
1 teaspoon vanilla extract
1 1/2 cups flaked coconut
1 cup chopped pecans
DIRECTIONS
1.Prepare cake batter according to package directions; set aside. In a small mixing bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined.
2.Pour half of the cake batter into a greased 13-in. x 9-in. x 2-in. baking dish. Gently pour cream cheese mixture over batter. Gently spoon remaining batter over top; spread to edge of pan.
3.Bake at 325 degrees F for 70-75 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 1 hour.
4.For frosting, combine sugar, milk, butter and egg yolks in a heavy saucepan. Cool and stir over medium-low heat until thickened and a thermometer reads 160 degrees F. Remove from the heat. Stir in vanilla; fold in coconut and pecans. Cool until frosting reaches spreading consistency. Frost cooled cake. Refrigerate leftovers.
Thursday, September 24, 2009
Guadalupe-River-Bottom Pie - Rachel Wolfert
1st Layer
1 cup flour, 1 cup chopped nuts (walnuts work well), 1/2 cup melted butter
Mix together, put in greased 9x13 pan, bake at 350 degrees for 30 minutes.
2nd Layer
12 oz softened cream cheese
1 1/2 cup powdered sugar
1 1/2 cup cool whip
Mix together and smooth out over 1st layer.
3rd layer
1 large and 1 small box instant chocolate pudding
2 3/4 cup milk
1 tsp vanilla
Mix together, pour over top of second layer.
4th layer
Cool whip
sprinkle chocolate curls on top
Assemble and let chill in the fridge until your ready serve.
1 cup flour, 1 cup chopped nuts (walnuts work well), 1/2 cup melted butter
Mix together, put in greased 9x13 pan, bake at 350 degrees for 30 minutes.
2nd Layer
12 oz softened cream cheese
1 1/2 cup powdered sugar
1 1/2 cup cool whip
Mix together and smooth out over 1st layer.
3rd layer
1 large and 1 small box instant chocolate pudding
2 3/4 cup milk
1 tsp vanilla
Mix together, pour over top of second layer.
4th layer
Cool whip
sprinkle chocolate curls on top
Assemble and let chill in the fridge until your ready serve.
Sunday, September 20, 2009
Judy's Carmel Corn - Jackie Beauchamp
4 quarts (16 C.) Popcorn - popped
1 C. sugar
1/3 C. butter
1/2 tsp. vanilla
1/2 tsp. salt
1/2 C. corn syrup (light or dark)
Mix all but popped corn and boil 5 minutes. Pour over popped corn, carefully stir, spread onto cookie sheet. Place in oven at 250 degrees for 1 hour stirring every 15 mins. Spread out onto wax paper to cool making sure to break apart so that it doesn't stick together to much.
Microwave directions:
Mix all but popped corn in microwave safe bowl. (This will bubble up so allow extra room for expansion.) Microwave on high 3 - 4 minutes, stirring every minute. This will be bubbly and VERY hot. Pour over popped corn, carefully stir, put into a paper sack. (I put the popcorn into the sack after popping it, and pour it over into the sack and stir it there.) Roll down top of bag to fit into microwave. Microwave on high for 1 minute. Shake bag. Microwave another minute. Shake bag again. Repeat one more time or until it is hot through. Be careful not to do it to many times as it will burn. Spread out onto wax paper to let cool, breaking apart so that does not cool into one massive chunk!
1 C. sugar
1/3 C. butter
1/2 tsp. vanilla
1/2 tsp. salt
1/2 C. corn syrup (light or dark)
Mix all but popped corn and boil 5 minutes. Pour over popped corn, carefully stir, spread onto cookie sheet. Place in oven at 250 degrees for 1 hour stirring every 15 mins. Spread out onto wax paper to cool making sure to break apart so that it doesn't stick together to much.
Microwave directions:
Mix all but popped corn in microwave safe bowl. (This will bubble up so allow extra room for expansion.) Microwave on high 3 - 4 minutes, stirring every minute. This will be bubbly and VERY hot. Pour over popped corn, carefully stir, put into a paper sack. (I put the popcorn into the sack after popping it, and pour it over into the sack and stir it there.) Roll down top of bag to fit into microwave. Microwave on high for 1 minute. Shake bag. Microwave another minute. Shake bag again. Repeat one more time or until it is hot through. Be careful not to do it to many times as it will burn. Spread out onto wax paper to let cool, breaking apart so that does not cool into one massive chunk!
Cinnamon Pumkin Pancakes - Jackie Beauchamp
Ingredients:
2 C. whole wheat flour (all-purpose will work)
2 TBS. br. sugar
1 TBS. baking powder
1 tsp. salt
1 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ginger
2 C. milk
1/2 C. pumpkin puree (fresh or canned)
1 lrg. egg
2 TBS. oil
Directions:
Combine dry ingredients. In separate bowl combine wet ingredients. Slowly stir the wet mixture into the dry mixture just until blended, it will be slightly lumpy.
Cook on a griddle until cooked through.
Serve with warm maple syrup.
If you like nuts, try adding to this recipe either in it, or on top with your syrup! I have used tried walnuts and pecans, both were very good.
2 C. whole wheat flour (all-purpose will work)
2 TBS. br. sugar
1 TBS. baking powder
1 tsp. salt
1 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ginger
2 C. milk
1/2 C. pumpkin puree (fresh or canned)
1 lrg. egg
2 TBS. oil
Directions:
Combine dry ingredients. In separate bowl combine wet ingredients. Slowly stir the wet mixture into the dry mixture just until blended, it will be slightly lumpy.
Cook on a griddle until cooked through.
Serve with warm maple syrup.
If you like nuts, try adding to this recipe either in it, or on top with your syrup! I have used tried walnuts and pecans, both were very good.
Baked Kale Chips - Jackie Beauchamp
I know this sounds funny, but even Braeden loves these!
Baked Kale Chips
* 1 bunch kale
* 1 tablespoon olive oil
* 1 teaspoon seasoned salt
DIRECTIONS
1. Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.
2. With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.
3. Bake until the edges brown but are not burnt, 10 to 15 minutes.
Baked Kale Chips
* 1 bunch kale
* 1 tablespoon olive oil
* 1 teaspoon seasoned salt
DIRECTIONS
1. Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.
2. With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.
3. Bake until the edges brown but are not burnt, 10 to 15 minutes.
Wednesday, September 16, 2009
Mile High Strawberry Pie - Kristin Price
1 10 oz package of frozen strawberries
1 cup sugar
2 egg whites
salt
1 Tbs lemon juice
1/2 pint whipping cream
1 tsp vanilla
graham cracker crust
Place defrosted berries in a bowl with sugar and egg whites, lemon juice and salt. Beat 15 minutes. Whip cream, add vanilla, fold in strawberry mixture. Pour into graham cracker crust shell. Freeze three hours or overnight.
1 cup sugar
2 egg whites
salt
1 Tbs lemon juice
1/2 pint whipping cream
1 tsp vanilla
graham cracker crust
Place defrosted berries in a bowl with sugar and egg whites, lemon juice and salt. Beat 15 minutes. Whip cream, add vanilla, fold in strawberry mixture. Pour into graham cracker crust shell. Freeze three hours or overnight.
Tuesday, September 15, 2009
Basic Crepe Recipe - Erin Dangerfield
2 Tbsp. butter, melted
1/2 cup of milk
1/2 cup of water
2 eggs
1 cup flour
1 pinch of salt
Mix butter, milk, water, and eggs in bowl. Add flour and salt. Mix well. Heat a medium, nonstick skillet over medium-high heat. Blace a ladleful of crepe batter into center of pan, tilting to coat the bottom. cook until golden brown on one side, turning once, 2 to 5 minutes. Continue with remaining batter.
Fruit Fillings for Crepes:
Mix equal amounts of both vanilla yogurt and cool whip (depending on how many crepes you are making) together in a bowl. Place mixture in crepe, add cut up strawberries or any other fruit, and roll up the crepe. Sprinkle crepe with powdered sugar.
In a small saucepan over low heat, melt 1/2 cup chocolate chips, stirring constantly. Remove from heat. To assemble, spread some melted chocolate on one side of the crepe. Place a line of overlapping strawberries down the center of the crepe and roll it up. Top with whipped topping and drizzle with a bit more chocolate. Repeat with remaining crepes.
Meat Filling for Crepes:
Saute chicken (chopped), let cool some and add 4 oz cream cheese. Add mushroom and green onions, garlic salt and a dash of pepper. Mix well and spoon into crepes, place in a 9x13 pan and bake at 350 for 10-15 minutes until warm. IN a saucepan over medium heat, mix 1 can of cream of chicken soup, 4 oz cream cheese, and 1 soup can of milk. Heat until warm and drizzle over crepes before serving. Serve with wild rice on the side.
1/2 cup of milk
1/2 cup of water
2 eggs
1 cup flour
1 pinch of salt
Mix butter, milk, water, and eggs in bowl. Add flour and salt. Mix well. Heat a medium, nonstick skillet over medium-high heat. Blace a ladleful of crepe batter into center of pan, tilting to coat the bottom. cook until golden brown on one side, turning once, 2 to 5 minutes. Continue with remaining batter.
Fruit Fillings for Crepes:
Mix equal amounts of both vanilla yogurt and cool whip (depending on how many crepes you are making) together in a bowl. Place mixture in crepe, add cut up strawberries or any other fruit, and roll up the crepe. Sprinkle crepe with powdered sugar.
In a small saucepan over low heat, melt 1/2 cup chocolate chips, stirring constantly. Remove from heat. To assemble, spread some melted chocolate on one side of the crepe. Place a line of overlapping strawberries down the center of the crepe and roll it up. Top with whipped topping and drizzle with a bit more chocolate. Repeat with remaining crepes.
Meat Filling for Crepes:
Saute chicken (chopped), let cool some and add 4 oz cream cheese. Add mushroom and green onions, garlic salt and a dash of pepper. Mix well and spoon into crepes, place in a 9x13 pan and bake at 350 for 10-15 minutes until warm. IN a saucepan over medium heat, mix 1 can of cream of chicken soup, 4 oz cream cheese, and 1 soup can of milk. Heat until warm and drizzle over crepes before serving. Serve with wild rice on the side.
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