I will post these over the next few days so check back often to see the recipe you are looking for!! We had a great time and the food was FABULOUS! Thanks to all the great cooks out there!
Also a HUGE thank you to those who donated misc. items and money for the Operation xmas boxing event I am hosting! Your generosity is appreciated!! My son was surprised to see what I collected today. He thanks you all for thinking of HIS military family still out there!
Saturday, November 7, 2009
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TRINAS Apple Cake:
1 ½ cups sugar
1 cup vegetable oil (I used canola)
3 eggs
2 cups all-purpose flour (I used Pamela’s brand Baking & Pancake mix)
1 ½ teaspoons of ground cinnamon
1 teaspoon baking soda
1 teaspoon vanilla
1/2 teaspoon salt
¼ teaspoon nutmeg (actually forgot this for today’s cake)
3 cups chopped tart apples (about 3 medium; I used what I hand on-hand which was 2 Granny Smith and 1 Fuji or Jazz)
1 cup coarsely chopped nuts (I used walnuts)
Heat oven to 350°. Grease and flour rectangular pan, 13x9x2 inches. (I used a darker-colored non-stick and gave a light coating of Pam spray.) Mix sugar, oil and eggs until blended; beat 1 minute. Stir in remaining ingredients except apples and nuts; beat 1 minute. Stir in apples and nuts. Pour into pan.
Bake until wooden toothpick inserted in center comes out clean; approx. 35 to 45 minutes. Frost with Caramel or Cream Cheese (what I used) frosting if desired. 15 servings; 350 calories per serving.
Carrot Cake: Substitute 3 cups shredded carrots for the apples.
CREAM CHEESE FROSTING
*Normally I make this frosting for either my carrot or apple cake, but if short on time I used Pillsbury Cream Cheese frosting from the can. That is what I used for today’s cake.*
1 package (8 ounces) Philadelphia cream cheese
1 tablespoon milk
1 teaspoon vanilla
4 cups powdered sugar
Beat cream cheese, milk and vanilla in 2 1/2 –quart bowl on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, until smooth and of spreading consistency. Frosts a 13x9-inch cake or fills and frosts two 8- or 9-inch cake layers. Refrigerate any remaining frosted cake. 15 servings; 190 calories per serving.
CARAMEL FROSTING
½ cup margarine or butter
1 cup packed brown sugar
¼ cup milk
2 cups powdered sugar
Heat margarine in 2-quart saucepan until melted. Stir in brown sugar. Heat to boiling, stirring constantly. Boil and stir over low heat 2 minutes; stir in milk. Heat to boiling; remove from heat. Cool to lukewarm. Gradually stir in powdered sugar. Place pan of frosting in bowl of cold water; beat until smooth and of spreading consistency. If frosting becomes too stiff, stir in additional milk, 1 teaspoon at a time. Frosts a 13x9-inch cake or fills and frosts two 8- or 9-inch cake layers. 15 servings; 185 calories per serving.
Laura's Potato Casserole:
1 pt. half & half
1 lb Velveeta cheese
2 c. grated sharp cheddar cheese
1/4 lb margarine
2 pkg (3lb) frozen hash brown potatoes
2 tsp. seasoned salt
Heat Velveeta, 1 cup cheddar, cream and marg, over low heat stirring frequently until melted. Place the hash browns in a 9x13 baking dish and sprinkle with seasoned salt. Pour melted cheese mixture on top. Bake for 45 mins. at 350. Top with remaining shred. cheese. Bake additional 15 min.
Robyn's pumpkin chocolate chip cookies:
3/4 c. canned pumpkin (not the pie mix)
1/4 c. butter, soft, not melted
1 tsp. vanilla
1 egg
1 19oz Betty Crocker Gluten free choc. chip cookie mix
1/4 tsp. ground cinnamon
Heat oven to 350. Line cookie sheets with parchment paper.
In large bowl, stir in pumpkin, butter, vanilla and egg until blended. Stir in cookie mix and cinnamon unit soft dough forms. Drop by rounded Tbl. 2" apart on cookie sheets.
Bake 10-12 minutes until almost no indentation remains when lightly touched in the center and edges are golden brown. Immediately remove from cookie sheets to cooling rack. Cool completely, about 15 mins.
Wendy Made the Frontier soup mix Oregon lakes Wild Rice and Mushroom. They have a huge list of GF soup mixes. ALL of them are good. There is free shippig on $25.00 or more right now. Does not say when that ends.
Susan brought the chocolate cupcakes from Deerfield Bakery
Nancy made the Panini's with Ham, swiss and Schar bread
Mary made the Whipped Sweet potatoes with brown sugar pcan topping:
For sweet potatoes
22 ounces red-skinned sweet potatoes (yams; about 2 large), peeled, cut into 1-inch pieces
6 tablespoons (3/4 stick) unsalted butter, room temperature
1 large egg
6 tablespoons sugar
1 teaspoon pumpkin pie spice
Pinch of salt
For topping
1 1/2 cups cornflakes, crushed
1/2 cup (packed) brown sugar
1/2 cup chopped pecans
6 tablespoons (3/4 stick) unsalted butter, melted
Make sweet potatoes:
Preheat oven to 400°F. Cook sweet potatoes in large pot of boiling water until tender, about 15 minutes. Drain; transfer potatoes to large bowl and add butter. Using electric mixer, beat until smooth. Add egg, sugar, spice and salt; beat to blend. Transfer mixture to 8 x 8-inch baking dish. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before continuing.) Bake potatoes until beginning to brown around edges and slightly puffed, about 25 minutes.
Meanwhile, prepare topping:
Mix together all ingredients in medium bowl.
Spoon topping evenly over potatoes. Bake until golden brown and crisp, about 10 minutes longer.
Jasenia made the Pamela's Choc. Cake:
1 Bag Pamela's Mix; 3 Eggs, large; 1/2 cup oil; 1-1/4 Cup water. Put all ingredients in bowl and mix by hand to incorporate. Do not overmix. Pour into two lightly greased 8 inch round pans. Bake in preheated 350 degrees F oven for 25 to 30 minutes, or remove when top of cake springs firmly back to the touch. If making one layer, use 8 inch square pan and bake for 38 to 42 minutes. Frost with your favorite frosting, whipped cream, powdered sugar, cover with berries, or nothing at all!
Trina's SOUL DOG GLUTEN-FREE CHOCOLATE CHIP COOKIES:
1 cup canola oil
¾ cup sugar
¾ cup brown sugar
2 eggs
1 teaspoon vanilla
1 ½ cups Gluten-Free Baking Mix (recipe below; I use Pamela’s Baking & Pancake Mix)
2 tablespoons flax seed (I add to anything I bake to increase fiber)
1 teaspoon baking soda
1 teaspoon salt
2 cups chocolate chips (for potluck, I used what I had on-hand which was a 12 oz bag of Nestle’s mini chocolate chips)
1. Preheat oven to 350°. Grease a baking sheet or line with parchment paper.
2. Combine oil and sugar in a large bowl and beat with a mixer on medium-high speed. Add eggs, one at a time, mixing until creamy. Add vanilla.
3. Reduce speed to low and gradually add baking mix, baking soda and salt. Stir in chocolate chips.
4. Drop by level tablespoons or small ice cream scoop 2 inches apart onto baking sheet. Flatten slightly.
5. Bake 10 to 12 minutes. Remove cookies from pan; cool on wire racks. Makes about 2 dozen.
Per cookie; 250 calories, 15 g fat, 20 mg chol., 3g prot., 29g carbs, 2g fiber, 250 mg sodium.
GLUTEN-FREE BAKING MIX
Soul Dog Restaurant in Poughkeepsie, NY substitutes this mix, cup for cup, for wheat flour, except in bread recipes. I used Pamela’s Baking & Pancake Mix. Xanthan Gum is found next to specialty flours. Bob’s Red Mill is a good brand to buy.
2 ½ cups chickpea flour
2/3 cup cornstarch
¼ cup sugar
3 ½ teaspoons xanthan gum
1 ½ teaspoons salt
1 teaspoon cream of tartar
1. Combine all ingredients. Store in an airtight container.
Pat's Praline Pumpkin dessert:
1 (15oz) can pumpkin (not pie mix)
1 (12oz) evaporated milk
3 eggs
1 c. sugar
4 tsp. pumpkin pie spice
1 box Betty Crocker GF yellow cake mix
1 and 1/2 c. chopped pecans or walnuts
3/4 c. butter or marg. melted
Whipped cream if desired
Additional pumpkin spice if desired.
Heat oven to 350 (325 for dark or non-stick pans) Grease or spray 9x13 pan. In medium bowl beat pumpkin, milk, eggs, sugar and 4 tsps. Pumpkin spice with wire whisk until smooth. Pour into pan.
Sprinkle dry cake mix all over pumpkin mixture. Sprinkle with nuts. Pour melted butter evenly over top.
Bake 50-60 minutes or until knife inserted in center comes out clean. Cool 30 minutes.
To serve, cut into 4 rows by 3 rows. Serve warm or chilled with dollop of whipped cream sprinkled with pumpkin spice. Store covered in refrigerator.
Tracy's Shan Butter Chicken mix:
1 diced chicken
14oz-ish diced tomatoes, drained and warmed in microwave and pureed in food processor.
3-4 Tb. lemon juice
1/2 C. milk
1/2 C. cream
1/2 C. butter
1/4 C. oil or butter
Shan butter chicken mix
Rinse chicken in 2 Tb. vinegar and water. Drain
Mix Shan mix in lemon juice, 1/2 C. water and apply to meat. Let sit 30 minutes
Tomatoes--see ingredients
Heat oil or butter and add marinated meat. Stir fry for 5 minutes
Add tomato puree and milk. Cover and cook on low heat for 15 minutes.
Stir in fresh cream. Add the melted butter, remove from heat and serve.
Thanks so much Wendy!!! for posting all the yummy recipes for us!!!!
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