Friday, October 30, 2009


Dense & Moist Cakes are my favorite cakes…Here are a few recipes for you to make and enjoy!


Carrot Cake never goes out of style. One bite will tell you why. This rich and moist spice cake, full of grated carrot and toasted nuts, has great flavor, especially when covered with a cream cheese

4 eggs
1 1/4 cups vegetable oil
2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 cups grated carrots
1 cup flaked coconut
1 8oz can crushed pineapple
1 cup chopped pecans

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in pineapple, coconut & carrots. Fold in pecans. Pour into prepared pan.
Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool completely in pan. Frost cake.


1/2 cup butter, softened
8 ounces cream cheese, softened
4 cups confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped pecans

In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.


YUMMY!.....OH.MY GOSH…..this is SOOOOOO good!!!

1 1/2 cups boiling water
1 cup rolled oats
1/2 cup butter
1 cup packed brown sugar
1 cup white sugar
2 eggs
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt

Preheat oven to 350 degrees. Grease a 9 x 13 pan.
In a small bowl, pour boiling water over oats. Mix well, and cool.
n a large bowl, combine butter or margarine, 1 cup brown sugar, 1 cup white sugar, eggs, flour, baking soda, spices, and salt. Add cooled oatmeal mixture, and stir to combine. Pour batter into pan.
Bake for 35 minutes.

3 tbsp melted butter
1/3 cup brown sugar
1/2 cup sweetened shredded coconut
1/2 cup chopped nuts
2 tbsp milk
1/2 tsp vanilla

Combine all ingredients and mix thoroughly. Drop mixture by small spoonfuls on top of cake. Spread evenly and carefully.
Broil until coconut is just brown. Watch very closely – it doesn’t take long.


This cake is easy to make, freezes well & serves many.

3 cup All purpose flour
2 cup Sugar
1 teaspoon Cinnamon ground
1 teaspoon Baking soda
1/2 teaspoon Salt
1 can (8 oz) Pineapple crushed, with juice
1 cup Oil
3 large Egg well beaten
3 medium Bananas chopped
1 cup Walnuts or pecans, finely chopped
1/2 teaspoon Vanilla

Preheat oven to 325F
Generously grease a 10" tube or a fluted tube pan.
To make the cake: In a large mixing bowl, stir together the flour, sugar, cinnamon, baking soda, and salt.
Next remove 2 Tablespoons of juice from the can of pineapple. Set this juice aside for the glaze
To the flour mixture, add the can of pineapple, the oil, eggs, banana, nuts, and vanilla. Stir until just blended. Do not beat.
Pour the batter into the prepared pan. Bake in the 325 degree oven for about 1 hour and 10 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in the pan for 15 minutes. Invert the cake onto a wire rack and remove the pan from the cake. Cool completely. Glaze the cake!

1 tablespoon Butter or margarine, melted
1 cup Powdered sugar sifted

To make the glaze: In a small bowl combine the melted butter or margarine with the powdered sugar. Add enough of the reserved pineapple juice to make a glaze of drizzling consistency. Drizzle the glaze over the cooled cake.

Tuesday, October 27, 2009


Sorry about the link to the Ghost Letter, Mason Jars & Errie Lumniaries not working...I have corrected them and the link to Graphic Pretties also...
Thanks for letting me know!

Monday, October 26, 2009


Sara over at Graphic Pretties came up with this idea and I thought you might like to start this as a Halloween tradition in your neighborhood…Sounds like fun to me and then maybe at Christmas time you could do a Secret Santa in the same fashion…

Have you heard of ghosting? We started ghosting in our neighborhood a few years ago and it has been started by someone every year since. If you have several children in your neighborhood they will really enjoy the fun!

Pick two neighbors to some treats and put them in a decorative bag or plastic pumpkin... at night sneak up and place the treats on the porch.. knock or ring the doorbell and RUN. place the ghosting letter and ghost picture along with the treats...this will provide them with the info they need to play along.
Get the ghosting letter and ghost picture *HERE*

Want to make these Mason Jar Lanterns?...Then check out my old post about them *HERE*!

Light the path to your haunted mansion with these clever milk jug luminarias
Click *HERE* for the instructions & patterns!!

Sunday, October 25, 2009



I have used these 2 recipes many times and I have always been happy with the outcome!

1 1/4 pound boneless skinlesschicken thighs
2 cans (15.5 ounce size) pinto beans - rinsed and drained
2 cans (4.5 ounce size) chopped green chiles
2 chipotle chiles - seeded and chopped
1 envelope (0.87 ounce size) chicken gravy mix
1 package (6.8 ounce size) spanish rice mix
2 cups water
2 tablespoons olive oil or butter
1 medium tomato - seeded and chopped
3/4 cup chopped fresh cilantro - if desired

Place chicken, pinto beans, green chiles, chipotle chiles and gravy mix (dry) in order listed in 3- to 3 1/2-quart slow cooker.
Cover and cook on low heat setting 8 to 10 hours.
About 30 minutes before serving, make Spanish rice mix as directed on package, using water and oil.
Meanwhile, gently stir tomato into chicken mixture.
To serve, spoon about 1 1/4 cups chicken mixture over 1/2 cup rice. Sprinkle with cilantro


4 pounds bone-in beef short ribs
2 dried bay leaves
1 can (10-3/4 ounces) condensed golden mushroom soup, undiluted
1/2 cup dry red wine or water
1 envelope brown gravy mix
2 teaspoons Worcestershire sauce
Hot mashed potatoes

Place ribs in 3-1/2 to 4 quart slow cooker. Top with bay leaves, Worcestershire sauce, gravy mix (dry), wine & soup.
Cover & cook on low heat setting 8 to 10 hours.
Spoon excess fat from top of sauce if desired.
Remove bay leaves.
Serve with mashed potatoes, spooning sauce over all.
Recipes from Betty Crocker Slow Cooker Meals.

Saturday, October 24, 2009



What a nice take on the usual tater tot dishes. It is a favorite of my family!

32 oz bag Tater Tots thawed & cut in half
1 can Cream of Chicken soup
1 stick melted real butter (no margarine)
8 ox sour cream
1 cup shredded cheddar cheese
4 chopped green onions
1 small can French fried onions

Preheat oven to 350%
Grease a 9”x13” pan
Mix all ingredients, EXCEPT for the French fried onions
Spread in pan: sprinkle with the French fried onions
Bake for 45 minutes.


Simply awesome and it was a nice change on mashed potatoes…The kids loved it & never knew they were eating cottage cheese!

6 russet potatoes, peeled and sliced
salt & pepper
2 Tablespoons butter
1 cup cottage cheese
½ large onion chopped fine
½ cup cheddar cheese
1 Tablespoon butter

Preheat oven 350%
Cover potatoes with water add a pinch of salt
Cook until tender, drain well.
Add salt & pepper to your liking; add 2 Tablespoons butter
Mash with potato masher
Place cottage cheese & onions into the pan with mashed potatoes & mix well
Place into casserole; sprinkle with paprika and dot with the 1 Tablespoon butter & cheddar cheese
Bake in 350% oven for 35 minutes or until bubbly


This is a potato cake that is alluringly crisp on the outside and meltingly tender on the inside. When I make this for the family I have to make more than just one…

1 teaspoon salt
1/2 teaspoon black pepper
4-6 tablespoons unsalted butter
3 pounds peeled baking potatoes, cut into 1/8-inch-thick slices
1 tablespoon unsalted butter, melted and divided

Preheat oven to 450°.
Combine salt and pepper in a small bowl.
With a sharp knife or box grater, slice the potatoes as thinly as possible. Pat the potato slices dry on a kitchen towel.
Melt 2 1/2 tablespoons butter in a 10-inch cast-iron or ovenproof heavy skillet over medium heat. Arrange a single layer of potato slices, slightly overlapping, in a circular pattern in pan; sprinkle with 1/4 teaspoon salt mixture. Drizzle 1/2 teaspoon melted butter over potatoes. Repeat the layers 5 times, ending with butter. Press firmly with buttered foil to pack. Cover and bake at 450° for 20 minutes.
Uncover and bake an additional 25 minutes or until potatoes are golden. Loosen edges of potatoes with a spatula. Place a plate upside down on top of pan; invert potatoes onto plate and cut into wedges.

Friday, October 23, 2009



This cake is very gooey & rich… In general, it is served as a coffee cake and not as a dessert cake.
My family didn’t care how it was served!

1 yellow cake mix
1 stick of butter melted
1 egg
Beat this till mixed and moist. Grease hands and pat this crust into a greased 9”x13” cake pan.
1 (8OZ) package cream cheese softened
1 pound powdered sugar (3-3/4 cups)
1 stick soft butter
1 teaspoon vanilla
1 can pumpkin
1 teaspoon cinnamon
½ teaspoon nutmeg
Cream cheese, sugar & butter together.
Add eggs one (1) at a time: mix well
Add vanilla, pumpkin. cinnamon & nutmeg.
Mix well and pour over crust Bake in 350% oven for 45 to 50 minutes.
Don't be afraid to make a judgment call on the cooking time, because oven temperatures can vary. You want the center to be a little gooey, so don't bake it past that point!

Remove from oven and then you can sprinkle powdered sugar on top if you wish. Allow to cool slightly. Cut into squares and serve with whipped cream.


I made this cake when we were having company over to play cards.
It will taste like turtle candy if set up properly!

1 German chocolate cake mix
Mix as directed. Pour half (1/2) of batter in a greased & floured 9”x13” pan and bake 20-22 minutes…Take out of oven and pour the following on top;

Melt together in sauce-pan.
1 14-oz bag of caramels
½ cup evaporated milk
¾ cup butter
Pour caramel mixture over warm cake in pan
Sprinkle on top of caramel mixture 1 cup chocolate chips and 1 cup chopped pecans
Spread the last half (1/2) of batter on top and bake another 20-25 minutes or until cake springs back when lightly touched. Run knife around sides of pan to loosen cake. Cool at least 30 minutes. Store loosely covered at room temperature.
Serve with Ice cream or Whipped cream, if desired
Caramel and chocolate topping, if desired
Chopped pecans, if desired


My mother made this every year the Saturday after Thanksgiving and when I got married I started making it. My daughters and daughters-in-law would help and we would make 8-10 cakes. They were so much nicer for gift giving than the usual fruit cake and people liked this cake.
We made this cake so far ahead to allow the flavors to blend!

1 pound unsalted real butter
1 pound brown sugar
6 egg yolks
3 cups flour
1 teaspoon baking powder
1 & 1/2 ounces lemon extract
1-1/2 pounds candied pineapple
1-1/2 pounds candied red & green cherries
2 cups golden raisins
6 egg whites

Cream butter, sugar & egg yolks well
Chop fruit and dredge with 2 cups of the flour
Mix all ingredients together thoroughly then fold in egg whites that have been beaten (not as stiff as for angel food cake).
Cover and let sit overnight.
Preheat oven to 300%
Grease & flour tube pan before putting cake batter in.
Bake at 300% for 1-1/2 hours with pan of water on rack below the cake.
Cool in pan for 15 minutes and remove from the pan.
If making ahead cut an apple into 8 pieces put on top of fruit cake, pore on a table spoon of brandy and wrap in cheese cloth, put back in pan and wrap with foil.
Remove the old apples every week, put on fresh ones and another tablespoon of brandy and rewrap the cakes….This really makes a fantastic cake, but it doesn’t have to be done.

Thursday, October 22, 2009



It is a tradition in the family to get together the second Thursday in December to make our Christmas Candy for ourselves and gift giving…Each one has a candy recipe to bring already made and then we make up a few while we are all together…It is a fun time for all.
My son Pat has to bring Nut Goodie Bars.


1 12oz package Semi-Sweet Choc chips
1 120z package Butterscotch Chips
2 cup creamy peanut butter
1 cup butter
¼ cup vanilla pudding mix (NOT INSTANT)
1 cup whipping cream
1 teaspoon maple flavoring
2 pounds powdered sugar
1 12oz package Spanish Peanuts
11”x16” buttered jelly roll pan or 2-9”x13” pans

Melt first 3 ingredients in a double boiler
Pour ½ of the mixture in buttered pan & cool until set
Boil butter, pudding mix & whipping cream for one (1) minute
Add maple flavoring and powdered sugar
Spread over chocolate already in the pan
Add peanuts to remaining chocolate mixture and pour over top
Cool till set and cut into small squares.

Cathy Sue brought Mexican Candy…My Aunt Sue use to make it all the time for the holidays!


2-1/2 cups sugar
1 cup milk
½ cup butter
1 cup chopped nuts
1 teaspoon vanilla

In a small heavy duty saucepan combine 2 cups of the sugar, milk & butter.
Over medium heat bring to a boil; remove from heat.
Put remaining ½ cup sugar in a large cast iron skillet and stir with a wooden spoon (make sure to use wooden spoon) over medium heat until sugar is melted and caramelized to a golden brown color.
Slowly add boiled mixture to caramelized sugar stirring constantly.
Cook over low heat stirring until mixture begins to boil.
Cook stirring frequently until it reaches soft ball stage (240%).
Remove from heat; add nuts and vanilla.
Beat until mixture loses it’s gloss and will hold it’s shape when dropped from a spoon.
Drop by teaspoonfuls on wax or parchment paper; let sit till firm.

When we were all together we made the Caramel Krispies…They were messy but are so good and the kids have fun making them.


1 14oz package Kraft Caramels
1 can sweetened condensed milk
1 stick butter
2 packages large marshmallows
Rice Krispies or chopped nuts

Unwrap caramels and put into top of a double boiler.
Melt caramels, condensed milk & butter.
Put Rice Krispies on a cookie sheet
Dip marshmallows into caramel mixture & then roll in Rice Krispies
Place on wax paper lined cookie sheets or cardboard and place in a cool place until set.


This is such a colorful bark and one of the easy ones to make!

2 packages almond bark, melted
2 cups crunchy peanut butter
4 cups Rice Krispies
2 cups miniature marshmallows
1 cup nuts
½ cup candied red cherries, cut up

Mix all ingredients and spread on a parchment/wax paper covered jelly roll pan.
When cool and set brake into bite size pieces.


Chewy coconut is topped with whole toasted almonds and covered in chocolate, just like your favorite candy bar.

½ cup (1 stick) b utter
2 cups powdered sugar
3 cups coconut
2 squares (2oz) unsweetened chocolate, melted
3/4 cup whole toasted almonds

Prepare a cookie sheet by lining it with aluminum foil and spraying the foil with nonstick cooking spray
Melt butter in a sauce pan over low heat.
Remove from heat; add powdered sugar and coconut.
Mix well.
Shape rounded teaspoons of mixture into balls
Make indent in center of each and place on prepared cookie sheet
Put an almond in the center of each one
Place the pan in the refrigerator to set the candy, about 1 hour. Once firm, remove from the refrigerator and Using dipping tools or two forks, immerse the coconut bar completely in the chocolate and then bring it up, dragging it on the lip of the bowl to remove excess chocolate. Place it on the cookie sheet and repeat with the remaining candy.
**Make sure you measure correctly and use fresh bag of coconut**

Wednesday, October 21, 2009



Here are a few more of the recipes I have used over & over again the past 50 + years


A nice change from the standard Sloppy Joe

1 pound ground beef
½ cup chopped onion
1/4 teaspoon salt
1 (16 oz) can Chop Suey vegetables drained
1/3 cup cold water
3 Tablespoons lite soy sauce
2 Tablespoons cornstarch
8 hamburger buns
1 (3 oz) can chow mien noodles

Combine ground beef & onion; cook until meat is browned & onion tender
Add salt & chop suey vegetables.
Stir water, soy sauce & cornstarch together; stir into beef mixture.
Cook 1-2 minutes until thick and bubbly, stirring to coat vegetables & meat.
Split & toast buns, spoon meat mixture on bottom halves; crumble chow mien noodles over top and cover with top half of bun


Make a pound of hamburger stretch. There were many times I had to do just that.

1 pound ground beef
1 (10-3/4oz) can cream of mushroom soup
½ teaspoon paprika
4 teaspoons dried onion flakes
4 Tablespoons sour cream
10 small hamburger buns

Brown meat in a large skillet; stir in rest of ingredients.
Lower heat and simmer for 5 minutes, stirring occasionally.
Spoon about 1/3 cup meat mixture between a hamburger bun


The place that used to make these closed and since my family loved them so much I came up with this.

1 pound hamburger
1 small onion, chopped
1 can chicken gumbo soup
1 Tablespoon mustard
salt & pepper to taste

Brown the hamburger with the chopped onion.
Drain off the grease; add rest of the ingredients to the meat mixture. Mix well
Put in slow cooker on low and cook for 3 hours or place in a covered baking dish and cook for 2 hours at 300 degrees, stirring every ½ hour


The kids looked forward to this and my Texas supper. I was born & raised in Waco Texas, then married and moved to Minnesota.

1 pound ground beef
¼ cup chopped onion
¾ cup ketchup
½ cup frozen corn
½ cup canned black beans, rinsed & drained
½ cup tomato sauce
1-2 teaspoons chipotle peppers in adobo sauce
½ teaspoon ground cumin
¼ cup chopped fresh cilantro
¼ teaspoon salt
¼ teaspoon pepper


¼ cup plain yogurt
1 tablespoon mayonnaise
2 teaspoons cider vinegar
¼ teaspoon hot pepper sauce
1/8 teaspoon salt
1-1/2 cups packaged coleslaw mix
½ red bell pepper; cut into 1/8-inch strips
¼ teaspoon black pepper

To prepare coleslaw, combine yogurt, mayonnaise, vinegar, pepper sauce and salt in a small bowl.
Add coleslaw mix and bell pepper: toss to coat.
Season with black pepper and refrigerate, covered till ready to serve.
Brown ground beef with onion in large skillet over medium heat till done, about 8 -10 minutes; drain well.
Stir in ketchup, corn, beans, tomato sauce, chipotle peppers and cumin. Bring to boil over medium heat, reduce heat; simmer 5 minutes, stirring often. Stir in cilantro, salt and black pepper.
Spoon meat mixture on bottom half of bun and top with coleslaw before closing bun.

Tuesday, October 20, 2009

A Fat Quarter Bundle of Red Rooster's Pumpkins & Spice Fabrics by Whimsicals GIVEAWAY!

WOW, Brenda from Pumpkin Patch Primivies Quilt Shoppe is having a fantastic giveaway. Stop by and check it out. Just click on the name of the shoppe to go there...The drawing is on Halloween, so don't wait too long....

Monday, October 19, 2009


Here are a few more of the recipes I have used over & over again the past 50 years…My oldest child was 10 when my 8th child was born(no twins). Everyone had to pitch in to get everything done and I needed good, easy & fast meals to make...With a family of 10 to feed, plus relatives & friends it never took long for everything to disappear at my house.


These are the best sugar cookie I have ever made. The first time (many years ago) I tasted one I couldn’t believe it was homemade…I have since that time made many, many batches of these cookies…The nice thing about them is you can make the cookie dough ahead of time and freeze it…Perfect for holiday baking…Just thaw & bake…They will melt in your mouth

1 cup powder sugar
1 cup white sugar
1 cup soft butter (real)
1 cup vegetable oil
2 eggs
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cream of tarter
4 cups flour
¾ teaspoon vanilla extract
¼ teaspoon almond extract

Preheat oven to 350 degrees
Cream sugars & butter
Add eggs & beat thoroughly
Beat in oil, vanilla & almond extract
Sift the dry ingredients together and add to cream mixture.
Chill overnight
Shape into 1” balls…Make sure they are no larger.
Dip top in sugar put on ungreased cookie sheet and press down with the bottom of a glass
Bake at 350 degrees for 12 to 15 minutes


I just know my family smells these when they are baking, because all of sudden here they are…Another one I might as well make more than one batch of, for different family members…As soon as the leaves start turning they are asking for Pumpkin Bars…These are easy to make and soooo good!

4 eggs
1 cup oil
2 cups sugar
1 (15oz) can pumpkin
2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt 2 teaspoons cinnamon
½ teaspoon each ginger, nutmeg & cloves

Preheat oven to 350 degrees
Mix together eggs, oil, sugar & pumpkin.
Sift the dry ingredients together and add to pumpkin mixture
Stir together and pour into a greased & floured 12”x18”x1” jelly roll pan
Bake at 350 degrees for 25-30 minutes; Cool & frost with frosting.

1 6 oz package softened cream cheese
¾ stick of softened butter
1 Tablespoon of cream/milk
1 teaspoon vanilla extract
4 cups powdered sugar

Beat cheese, butter, vanilla & cream together until soft
Slowly add powdered sugar until correct consistency to spread
Cut into 2”x3” bars
Makes 36 bars and freezes well


This is just the perfect fudge for a big family where time is always in short supply. The hardest part was always waiting the 2 hours, for the fudge to set.

2 cups pecans chopped
4-1/2 cups sugar
1 can evaporated milk
2 Tablespoons butter
A pinch of salt
1 jar marshmallow cream
12 oz chocolate chips
1 package German chocolate bars (Bakers)

Bring sugar, milk, butter and salt to a boil and boil 6 minutes.
Butter a 13’X9” pan then layer chopped pecans, marshmallow cream, chocolate chips and German chocolate bars.
Pour boiling mixture over the top.
Let set at least 2 hours


Sunday, October 18, 2009



Here are a few of the recipes I have used over & over again the past 50 years…I use to make 14 pumpkin pies at a time and they were all gone in a day…With a family of 10to feed, plus relatives & friends it never took long for everything to disappear at my house.
These are all very simple to make, with simple ingredients….


This is a very moist meatloaf, because of the way I cook it. I use a big roaster (only kind I have) to cook it in. NO loaf pan! I mix the ingredients right in the roaster, so no bowl to clean up. Then I put my peeled carrots and potatoes in with the meatloaf, salt & pepper them, put 3 strips of bacon on top of the meatloaf and cover the top with ketchup, then I pour in 1-1/2 cups of water, cover and bake at 350 degrees for one (1) hour or till done…

2-pounds ground beef
1-1/2 cups dried bread crumbs
3/4 –cup water
1/3-cup ketchup
1-Tablespoon Worchester sauce
1-envelope onion soup mix

Preheat oven to 350 degrees
Combine all ingredients, shape into a loaf
Put 3 strips of bacon on top & drizzle with ketchup
Peel and cut up as many carrots and potatoes you need or will fit in your roaster.
Bake 1 hour or until done.


This is the recipe that I have always used…My family and friends love it with a dollop of Cool Whip….I only use Festal brand pumpkin…The other brands just don’t seem to be as good. I use to make my own pie crusts, but now I buy the already made ones…Getting lazy in my old age and they are just as good anyway…I do dust the pie crust with a little flour before I put it into the pie tin..

1-can (15oz) pumpkin
1-9” deep dish pie crust
3-eggs slightly beaten
1-cup granulated sugar
½-teaspoon salt
1-teaspoon cinnamon
¼-teaspoon EACH of cloves, nutmeg & ginger
1-cup evaporated milk

Preheat oven to 450 degrees
Prepare 1 pie crust. Combine eggs, sugar, salt and spices and beat well.
Blend in pumpkin, add milk and beat well.
Pour into pastry lined pie tin.
Bake in hot 450 degree oven for 10 minutes. Now make a covering with foil for the edges of the pie (keeps them from getting to brown) and put it around the edge of the pie crust. Turn oven down to 350 degrees and bake for 40-45 minutes…Make sure to start the timing when oven has reached 350 degrees has lost some heat while you put the foil on the edges…Pie is done when a butter knife, inserted in center, comes out clean.


During apple picking time I never seem to be able to make enough Apple Slices. They are a nice break from apple pie and apple cake…When I make these I might as well make 3 extra pans for my granddaughters and youngest daughter…

2-1/2-cups flour
1-cup shortening
1-egg yolk with 2/3-cup milk (save egg white to use for topping)

¼-cup crushed cornflakes
1-cup sugar
1-teaspoon cinnamon

1-cup powdered sugar
1-Tablespoon milk
1-teaspoon vanilla
1-egg white beaten until foamy

Mix together flour and shortening till crumbly. Add egg yolk and milk.
Roll out ½ of dough and place in Jelly Roll Pan.
Sprinkle on cornflakes crumbs. Peel, core & thinly slice apples. Mix apples with the sugar & cinnamon.
Put over cornflake crumbs.
Roll out 2nd half of dough and cover the apples.
Brush top with the egg white.

Bake at 375 degrees for one (1) hour.
Mix together the powdered sugar, milk & vanilla for the topping.
Remove from oven and drizzle the topping over the apple slices.
Cut into bars.


Saturday, October 17, 2009



Each bite is filled with brown sugary crunch, dark, rich and luscious! Think of New Orleans and enjoy the flavor of the South's favorite candy!
This is a delicious alternate to the classic pecan pie. Give it a try and you'll see.

Pie Crust (see recipe below)
8 tablespoons (1 stick or cube) unsalted butter, cut into 1-inch pieces
1/4 cup firmly-packed dark brown sugar
1 teaspoon salt
3 large eggs
1/4 cup dark corn syrup
1 tablespoon pure vanilla extract
2 to 4 tablespoons bourbon (your choice)
2 cups whole pecans, toasted, cooled, and broken into small pieces*
* To toast the pecans, spread them on a baking sheet and bake them until fragrant, approximately 5 to 7 minutes (watch as they can burn easily). When the pecans have cooled, use a rolling pin to gently break the pecans into 1/2-inch pieces.

Prepare and bake Pie Crust and set aside.

Lower oven temperature to 275 degrees F. If the prebaked pie shell is not still warm, place it in the oven while you prepare the filling.

In a medium saucepan over medium heat, cook butter, brown sugar, and salt together until sugar is melted and butter is absorbed, approximately 2 minutes. Remove the butter mixture from the heat source and whisk in the eggs, 1 at a time, until combined. Whisk in the corn syrup, vanilla extract, and bourbon. Return the pan to medium heat and stir constantly until the mixture is glossy and warm to the touch, approximately 4 minutes. NOTE: Do not overheat; remove pan from heat if mixture starts to steam or bubble. Temperature should be about 130 degrees F. Remove pan from heat and stir in toasted pecans.

Pour the cooked pie filling mixture into the warm pie shell. Bake until center feels set yet soft, like gelatin, when gently pressed, approximately 45 to 60 minutes. The center of the pie should be set but still wobbly; residual heat will finish the job. Remove from oven and let pie cool completely on a wire rack at least 4 hours. NOTE: Pie can be refrigerated for up to 1 day.

Serve pie at room temperature, accompanied by whipped cream or vanilla ice cream.

Makes 8 to 10 servings.

Pie Crust:
1 1/4 cup all-purpose flour, plus extra for dusting work surface
2 tablespoons firmly-packed dark brown sugar
1/3 teaspoon salt
8 tablespoons (1 stick or cube) unsalted butter, cut into 1/4-inch pieces and chilled
3 to 4 tablespoons ice water

In the bowl of your food process, pulse flour, brown sugar, and salt until blended. Add the chilled butter pieces and pulse until flour is pale yellow and resembles coarse cornmeal, approximately 10 to 15 (1-second pulses). Place crust mixture into a medium-size bowl.

Using a rubber spatula, fold 3 tablespoons ice water into the flour mixture, then press against side of bowl (if mixture doesn't hold together, add up to 1 more tablespoon ice water). Squeeze dough together and flatten into a disk shape. Dust with flour, wrap in plastic wrap, and refrigerate at least 30 minutes or up to 2 days before rolling.

When ready to bake, remove dough from refrigerator and let stand until dough is malleable enough to roll out, but still cool, approximately 10 to 20 minutes.

Roll dough on a lightly floured surface into a 12-inch circle. Roll dough over the rolling pin and then unroll it evenly into a 9-inch Pyrex pie plate. Fit dough into the pie plate and flute edges. Refrigerate dough for 40 minutes, then freeze for 20 minutes.

While dough is chilling, adjust oven rack to middle position and heat oven to 375 degrees F.

When ready to bake the pie crust, line the pie shell with two (2) 12-inch pieces of aluminum foil, fitting foil so that it hangs over edges of crust. Distribute 2 cups pie weights (or beans) over the foil. Bake pie crust until the dough under the aluminum dries out, approximately 20 to 25 minutes. Carefully remove the aluminum foil and weights, and then continue to bake the crust until it is firmly set and lightly browned, approximately 10 to 15 minutes. Remove pie crust from oven and set aside.
Recipe from Bridget Lancaster


Want to make some of these adorable
Then go to Our Best Bites for the instructions...Click right here to get the INSTRUCTIONS

Friday, October 16, 2009


Hope you will find a few tips that you didn't already know...So take a peek and if you have a real great tip or trick you would like to share, then comment on it!


Locked in someone’s Frame:
While you are surfing the net you get stuck in someone’s site, just click on "Home" on your browser menu and you are free of the frames.
Closing a Window:
You can close any program or browser window by double clicking on the icon in the top left corner, this is very helpful when you can't click on the X because it's off the screen.
Scroll Wheel Mouse Trick:
If you have a mouse with a scroll wheel, hold down the Ctrl key and at the same time, by scrolling up or down with the little scroll wheel, you can alter the size of the text.
Windows shortcut tip CTRL+F:
A quick way to find what you are looking for on a page that has an enormous amount of text. By holding down the CTRL key and pressing the F a window will appear. Type in the word that you are searching for and it will highlight on the page.
Minimize of Maximize a Window Double click on the top bar of a window and it will minimize or maximize.
Moving a Window:
You can move any program or browser window by holding left mouse on the blue line at the top, you now can move it up or down, left or right.
Opening links in a new browser window:
Sometimes, you want to see what's behind the link, but you don't want to lose your place. That's when you might want to show the link in a new window. Instead of clicking the link, click it with your RIGHT mouse button, and then select Open in New Window. That way, you see what's behind the link but your don't lose your place in your intranet site.
Browser Back Button:
When you are browsing and want to go back to a previous page, right click your mouse on your browser Back button and you will get a dropdown menu of your previously visited pages. Pick one.
Space Savers:
When you crash Windows, your whole Undo log is left in the Windows\Temp folder. If you don't keep a check on this, you can soon end up with a huge amount of stuff clogging up your hard drive and sometimes confusing PSP as well. Go to c:\Windows\Temp and delete all the files starting with Und, and anything else that's left over there from other software crashes.
When you visit a graphic site remember that you can also use the textured tiles, etc. as your desktop wallpaper. Note in the wallpaper section of your desktop properties you can only save one image per browser, such as Netscape and I.E., so each time you select a wallpaper it will override your previous selection. Also, you can change the display to read tile, for coverage of your total screen; or center for a picture effect and have icons around the edges.
Move your mouse to the image you like, right-click on the image, left click "set as wallpaper". Now place your browser in the taskbar area to view your new background. You can also use this technique to see if you want to save it for your web pages.
How to print or save recipes:
Should you wish to print just one recipe, or just keep it in your own recipe folder it is very easy to do in Windows.
To just print a section of a page it may be possible that all you need to do is place your mouse cursor at the beginning of the recipe, holding the left mouse button down drag the cursor over the recipe, right click your mouse, choose PRINT then before you print change the print range of your printer to read selection
Another way to print or copy a recipe is to use the copy/paste method
First place your mouse cursor at the beginning of the recipe, holding the left mouse button down drag the cursor over the recipe, Right click you mouse, select copy.
Now you can paste this recipe into almost any document you choose. For example: open Notepad, located under your Start Button/Program/Accessories. Move your mouse cursor to where you want it pasted, left click. Then right click, select paste.
To print from Notepad, click on File in the Notepad toolbar and select Print; or it can be modified or edited and saved in your recipe folder.
Thanks to Dottys Diner