Our_Recipes

In saucepan combine 1/2 cup sugar, honey and butter. Bring to boil over medium high heat, stirring occasionally. Once boiling do not stir. Boil 5 minutes.

While syrup is cooking, combine remaining sugar and spices. Pour hot syrup over nuts. Stir well. Sprinkle with spice mixture and stir well. Transfer to baking sheet and separate with fork. Cool completely. Store in air tight container. Yield: 6 cups.

In a mixing bowl, measure flour, sugar, 2 tbsp. cocoa (or use up to 4 tbsp.), baking powder and salt. Blend in milk and shortening; stir in nuts.

Pour into an ungreased 9x9x2-inch square baking pan.

Stir together brown sugar and 1/4 cup cocoa; sprinkle over batter. Pour hot water over the batter. Do not stir!

Bake for 30-45 minutes or until a toothpick inserted in center of cake (not the pudding) comes out clean.

While the cake is still very warm from the oven, spoon cake and pudding into dessert cups or serving bowls. Top with Cool Whip, whipped cream flavored with rum or vanilla ice cream, or garnished with chocolate curls, if desired, or serve as-is.

*If using salted butter, decrease salt by half.

Pour over Chex cereal, put into a large plastic bag with powdered sugar and shake well to coat.

Spread mixture evenly on wax paper and allow to cool.

Combine all ingredients and mix well. Shape dough into 1" balls. Place 2" apart on an ungreased cookie sheet. Bake for 10-12 min. until light brown. Cool on cookie sheet for about 1 minute, then move to racks to finish cooling.

Makes about 4-5 dozen.

Bake in a preheated 325°F oven for 10 minutes or just until set (depends upon size of cookies).

Remove to wire rack to cool. Store in refrigerator for best taste.

Makes about 50 cookies.

Grease and lightly dust with flour a 10 inch tube or Bundt pan. To make topping, combine 1/4 cup white granulated sugar with 1/8 cup of cinnamon. Mix well until no streaks remain. Set aside.

Sift together flour, baking powder and salt; set aside.

In a large mixing bowl, cream together butter and 1 2/3 cups sugar on medium-high speed until light and fluffy. Add eggs, one at a time, beating well after each addition until light and fluffy.

Stir vanilla into milk.

Alternately add 1/3 flour mixture, 1/2 the milk mixture, and repeat until all ingredients are in batter. Once the flour is in, do not overmix or the cake will become tough and be muffin-like.

Put a layer of dough (half of the batter) into the cake pan. Sprinkle evenly with half of the cinnamon filling mixture (on top of the batter). Do not stir in. Cover with remaining batter, then sprinkle remaining cinnamon mixture over the second batter layer.

Bake for about 1 hour, or until toothpick inserted in center comes out clean and center is set (springs back when lightly touched).

Transfer to wire rack to cool. Cake must be thoroughly cooled before cutting.

10-12 Servings.

Peel apples and dice them. Mix sugar with apple pieces. Roll half the dough out on a floured surface; place dough in 10 inch springform pan and pull up sides of dough to cover pan. Pour in apple mixture. Roll out remaining dough and place on top. Brush top with beaten egg white and bake 45 to 50 minutes at 400 degrees. Turn oven off and leave in oven another 5 to 10 minutes.

Whisk together flour, baking powder, baking soda and salt.

Whip egg whites, set aside. Beat egg yolks with sugar and stir in milk. Beat in flour mixture. Add melted butter or shortening.

When thoroughly combined, fold in beaten egg whites.

If batter is too thin, add a tablespoon of flour; if batter is too thick, add a tablespoon of extra milk, adjusting the batter until it has the consistency of very heavy cream. The batter may thicken upon standing and may require adjustment again.

Serve dotted with butter, drizzled with maple syrup or topped with a spoonful of marmalade or fruit.

Cook, uncovered, on high for 6 to 7 minutes or until the eggs are cooked throughout but still glossy and moist. After 3 and 5 minutes, lift and fold the partially cooked eggs so the uncooked portion flows underneath. Top with the reserved cheese mixture; cook on high for 30 seconds more or just until the cheese melts.

Whip the first three ingredients and place in refrigerator to chill.

Sift together the flour, baking powder, 1/4 c. sugar, and salt onto a piece of waxed paper.

Beat the egg yolks lightly and add the milk, vanilla and melted butter. Drop in the dry ingredients and stir just enough to combine.

In a separate, clean bowl, beat the egg whites until they are stiff but not dry and fold them into the batter gently.

Bake in a seasoned waffle iron at medium heat until the steam stops escaping.

Dust the baked waffles with confectioner's sugar and top with whipped cream. Sliced strawberries or peaches may be served on top.

Turn it over in large sections with a spatula, so that it browns all over. Pour off any surplus fat.

Add some of the liquid and bubble gently for 5 minutes. Sprinkle on flour or cornstarch, stir again and add the remaining liquid.

Let it bubble to a rich sauce, adding the various flavorings to taste.

Meanwhile scrub, boil and peel the potatoes.

Set aside a couple and slice them thinly. Mash the rest with the milk and butter, seasoning to taste. Put the meat into a shallow dish.

Spread the mashed potato on top and, with the slices, make a ring around the edge. Scatter the cheese over, and brown under the broiler at a moderate heat, or at the top of a hot oven.

Combine veggies, cream of corn/chicken/mushroom, and water in a medium bowl. Pour the mixture over the beef.

Arrange the Tator-tots to cover the mixture.

Bake in a 350°F oven for 20-25 minutes, or until Tator-tots are lightly browned. Sprinkle shredded cheese over the top and bake for 5 more minutes.

Let cool on wire rack for 5 minutes, then serve!

In one tablespoon of olive oil in skillet, brown ground beef (or other ground meat mixture - sausage meat, meatloaf mix, ground pork, etc may be used for variety). Note: be sure to use the optional green pepper when using sausage meat for amazing flavor!

As ground meat begins to brown, add garlic, onion and chopped herbs and seasonings. Stir in marinara sauce, salsa (or even ketchup in a pinch!).

Season to taste with salt, pepper, onion and garlic powder and pepper flakes. Set mixture aside to cool while pizza dough is being rolled out.

Note: 1/2 tablespoon measurement is for fresh herbs (use fresh herbs if you have them) or substitute 1/4 teaspoon each if using dried herbs.

Preheat oven to 450°F.

On a cookie sheet greased with olive oil, roll out pizza or bread dough into a rectangle 1 foot wide and 20 inches long. Brush the top of the dough with more olive oil and sprinkle evenly with a light dusting of salt, garlic and onion powder. Spread mozzarella evenly over the dough, leaving a 1 inch edge (as you would a pizza).

With the long side of the dough facing you, imagine folding the dough as you would a letter, into thirds. Spread 1/2 of the meat mixture into the center third of the dough. Take the left third of the dough and fold it over the meat in the center, just to cover it and pinch tightly in the seam.

Mound the second 1/2 of the meat mixture over the dough (which is now covering the meat in the center). Fold the right third over all and pinch tightly shut. You should now have 2 layers of meat mixture and three layers of dough.

(Note: this method makes an impressive presentation, but if you prefer a simpler way, just spread the mozzarella and meat mixture over the top of the dough and roll it up jelly-roll style).

Make sure all ends/openings are sealed. Spray or brush the top with olive oil and season lightly with salt, garlic and onion powder.

Bake for 10 minutes at 450°F (5 minutes for individual size pockets or appetizers); reduce heat to 350 and continue to bake about 25 minutes or until golden (15-20 minutes for smaller pockets).

Remove from oven and allow to cool 15 minutes on a rack before slicing.

Mexican Style Variation: Substitute mild salsa for marinara sauce; omit basil and Rosemary; use 1/3 teaspoon ground cumin and/or taco seasoning instead.

Party Pockets: Use Pepperidge Farm Puff Pastry Sheets to make individual sized pockets or jelly-roll type appetizers with this meat filling.

Or pizza dough may be rolled into 3 smaller rectangles to make 3 individual pockets instead of one larger one. The smaller pockets will bake about 10-15 minutes sooner, so keep a close watch.

Scoop mixture back into egg white halves. Sprinkle top lightly with paprika and flaked parsley. Refrigerate until serving.

Makes 8 deviled eggs.