Peel, core, and slice enough apples to fill a 9×13 pan, about 8-10 medium apples.
Mix 3/4 C. brown sugar, 1 tsp. cinnamon, and a pinch of salt, cover apples. Adjust cinnamon to taste.
Mix together 2 C. Flour, 2 C. Sugar (White), 1/2 tsp baking powder, & 2 eggs. Put mixture over apples.
Melt 1 stick of butter and pour over the top.
Bake 45 minutes to an hour at 350 (time based on high altitude baking)
French Onion Soup (4 servings)
• 1 stick butter
• 2 large onions, thinly sliced, cut in half lengthwise, then slice
• 1 teaspoon white sugar
• 1 tablespoon all-purpose flour
• 8 splashes Worcestershire sauce
• 2 (14.5 ounce) cans Swanson’s beef broth
• 4 slices thick bread like French bread
• 8 slices Swiss cheese (I used Baby Swiss)
1. Melt butter in saucepan. Stir in sugar. Cook onions over medium heat for 10 minutes, or until golden brown.
2. Add a tiny bit of broth and the Worcestershire sauce, Stir in flour until well blended with the onions and pan juices. Add remainder of beef broth; heat to boiling, reduce heat, and simmer for 10 minutes.
3. Cut four thick slices of bread, broil the bread slices (both sides) just until crisp but not too brown. Hamburger bun bottoms work pretty well for this too.
4. Divide soup into four oven-safe bowls. Place 1 slice toasted bread on top of the soup in each bowl. Top with Swiss cheese slices Place soup bowls on a cookie sheet in oven.
5. Broil or bake at a high temp just until cheese is melted.
Cream together in large mixing bowl:
3/4 Cup Butter
1/4 Cup Molasses
1 Cup Sugar
In a separate bowl combine:
2 Cups Flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground ginger
1 teaspoon cinnamon
2/3 teaspoon nutmeg
1/4 teaspoon ground cloves
1/6 teaspoon allspice
mix dry ingredients well then add to creamed sugar/molasses mixture beat until smooth. Shape into 1 inch balls and roll in sugar. Bake 9 minutes at 375 degrees. Remove from pan quickly to cool. To keep your cookies chewy, bag tightly in small batches while cookies are still warm.
Favorite Bread Dough
Dissolve 1 package yeast (about 2 tsps) in 1/2 cup warm water, 1/2 cup warm milk and 1/3 cup sugar (I often add a bit more sugar than this).
Once the yeast has had a bit of time to activate add it to a mixture of 4 cups flour, 1 tsp salt, about 1/3 of a cup of butter and 1 egg.
I set my bread machine on the dough cycle and let it do it’s thing. Once the dough is ready punch it down and shape it rolls or cinnamon rolls or cinnamon swirl bread, let dough raise again and then bake at 350 til golden – I bake in my regular oven rather than the bread machine but you could use the machine.
1/2 head of large cabbage sliced thin and chopped to bite size pieces
1 cup Miracle Whip
1/2 cup sugar
1 tablespoon white vinegar
dash of celery seed
pour dressing over bowl of sliced cabbage, chill one hour – yum!
Cream together -
1 stick of butter
1 1/2 c sugar (I use a even mix of white & brown sugar)
2 eggs (add one at a time and beat)
3/4 c sour milk (I use a little vinegar & milk)
1 cup or 3 mashed bananas
Mix together and stir in -
2 1/3 c flour
1 tsp salt
1 tsp baking soda
1/2 tsp baking powder
Grease and flour pans, (two loaf, 1 bundt, or 9×13) bake 35-40 minutes at 350.
8oz shrimp (I buy the frozen uncooked cleaned jumbo shrimp from Sam’s Club)
Rinse shrimp in colander to slightly thaw
½ teaspoon salt
½ teaspoon pepper
1 teaspoon cumin
1 teaspoon paprika
Pat shrimp dry and coat in mixed spices above. Heat 2 Tablespoons olive oil and cook shrimp, when they start to turn pink toss in some minced fresh garlic, green or red pepper and onion. Cook 1-2 minutes longer (we often omit the garlic, pepper, and onion).
3 egg whites
2/3 vegetable oil
2 tsp vanilla
1.5 tsp lemon rind
3/4 cup sugar
2+ cup flour
2 tsp baking powder
1/2 tsp salt
Beat egg whites with fork, stir in oil, vanilla, and rind (I used the dried type from the spice section). Blend in sugar. Stir together flour, powder, and salt and blend into sugar/oil mixture, should be about the consistency of play-dough. May be made as drop cookies flatten with glass that has been buttered on the bottom and dipped in sugar, or press into a 7×11 pan and sprinkle liberally with sugar. Bake in 325 degree oven til edges are slightly golden and center isn’t raw. (this works in high altitude – some adjustment may be necessary for lower)
½ cup softened butter
¼ cup brown sugar firmly packed
2 cups flour
½ tsp ground nutmeg
pinch of salt
Cream butter and sugar, combine remaining dry ingredients and add to butter mixture. On lightly floured surface roll dough to ½ thickness, cut into wedges, pierce with fork. Bake on un-greased cooking sheet at 300f until light gold on edges, about 20 minutes
3 ¼ cup flour
½ cup sugar
1T + 1t baking powder
¼ t salt
1 cup semi sweet choc chips
½ cup toffee bits (optional)
2 cups chilled whipping cream
2 T unsalted butter melted
additional sugar for sprinkling
375f oven, lightly spritz baking sheets with cooking spray.
Combine flour, ½ c sugar, baking powder, and salt in large bowl, stir in chocolate chips and toffee bits. In separate bowl, beat whipping cream until stiff peaks form. Fold whipped cream into dry ingredients. Turn dough onto lightly floured surface and knead gently until soft dough forms – about 2 minutes. Pat dough into large circle approx 1 ¼ inch think. Cut into pie shaped wedges. Transfer to prepared baking sheets spacing well apart. Brush with melted butter and sprinkle with additional sugar. Bake until edges are a light golden brown – about 20 minutes. Best served warm.
3 cups flour
1 cup Crisco (vegetable shortening)
½ cup boiling water
Mix flour, salt, & Crisco well. Mix in boiling water. Let stand 10 minutes.