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Candice's Bridal Recipe Book 2

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S: Candice's Bridal Recipes

FC: Family recipes for a happy marriage | Candice's Bridal Recipe Book

1: Table of Contents | Brown Sugar Bacon Breakfast Egg Strata Monkey Bread German Apple Pancake Overnight French Toast Kurtzs' German Pancakes Antipasto Bread Maryland Crab Cakes Tomato Bacon Dip Taco Dip Deer Jerky Cucumber Salsa & Pita Chips Chicken Tortilla Soup Minestrone Soup Macaroni & Cheese Rich & Creamy Potatoes Au Gratin Stuffed Bell Peppers Grandma's Hot Dog Creole Grandma's Paprika Chicken Low Country Boil Double Chocolate Chip Cookies Nana's Pound Cake Chocolate Easter Eggs Peanut Butter Tandy Cakes Chocolate Crinkle Cookies Applesauce Cake Grandma's Banana Cake Pumpkin Chocolate Chip Cookies Texas Sheet Cake

2: Brown Sugar Bacon Kelley Goldsmith | Ingredients 1/4 cup firmly packed brown sugar 2 teaspoons chili powder 8 slices thick cut bacon | Directions Preheat oven to 400 degrees F. Line a rimmed backing sheet with aluminum foil. Set a cooling rack inside the prepared pan and set aside. In a shallow dish, combine the brown sugar and chili powder. Dredge the bacon slices in the brown sugar mixture and arrange the bacon on the rack. Bake in the preheated oven until crisp, about 20 minutes. Transfer to a serving plate and serve. | Breakfast

3: Breakfast Egg Strata Becky Bullard | Ingredients 1 lb of bacon, sausage, or ham 8-10 eggs 3 cups of milk 8-10 slices of bread- cubed without the crust 1 tsp dry mustard 1 tsp salt 1/2 lb grated sharp cheese | Directions Brown and drain meat. Beat eggs and milk together; mix in all remaining ingredients. Pour into a 9x13 pan and set in the refrigerator overnight. Cover and bake at 350 for 45 minutes. Uncover and continue baking for 15 minutes. | Gotta love the Erik Estrata!

4: Ingredients 1/2 cup sugar 1 tsp cinnamon 2 can refrigerated buttermilk biscuits 1/2 cup chopped walnuts (if desired) 1/2 cup raisins (if desired) 1 cup firmly packed brown sugar 1/4 cup butter or margarine, melted | Directions 1. Heat oven to 350. Lightly grease 12 cup fluted tube pan. 2. In large plastic food-storage bag, mix sugar and cinnamon. Separate dough into 16 biscuits; cut each into quarters. Shake in bag to coat. Arrange in pan, adding walnuts and raisins among the biscuit pieces. 3. Mix brown sugar and butter; pour over biscuit pieces. 4. Bake 28-32 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Turn upside down onto serving plate; pull apart to serve. Serve warm. | Monkey Bread Jeanne Bullard

5: German Apple Pancake Viki Woolwine | Pancake 3 large eggs 3/4 C milk 3/4 C white flour 1/2 tsp salt 1 1/2 Tbsp butter Preheat the oven to 450 F. Beat together the eggs, milk, flour, and salt until very smooth. Melt the butter in a hot cast iron 12 inch skillet. Pour in the batter and put the skillet in the oven. After 15 minutes, lower the oven temperature to 350 F, and bake for 5-10 minutes more (don’t burn). The pancake will puff up the sides and be light brown. While the pancake is baking, make the filling. | Filling 2-3 tart apples 1/4 C melted butter 1/4 C brown sugar cinnamon and nutmeg Peel and thinly slice apples. Melt the butter in a saucepan, add apples and sugar, cook for 5-10 min over medium heat until tender. Season with cinnamon and nutmeg. When the pancake is ready, slide it out onto a platter, pour in the filling over one side, and fold the other side over top. Dust with powdered sugar. Serve at once, slicing into wedges. | When I went to college, I had very little cooking experience. I usually lived in a house shared by many people, and learned a lot from them. We were all vegetarians; this recipe is from a cookbook called “The Vegetarian Epicure”; it is the only recipe I ever make from this book. As you can guess, the book is only worn in one place, and opens automatically to this page. I have made this hundreds of times, and it is special and delicious each time. I hope you enjoy it as much, and share it with your friends and family, and perhaps it will also become your children's favorite “special” breakfast. Love, Aunt Viki | This is a pancake-just one- you bake, and it’s ready all at once. Otto and Alex always ask for it; it is their favorite breakfast. It is more like a giant popover than a pancake.

6: Overnight French Toast Becky Bullard | Ingredients 1 loaf cinnamon bread (use Pepperidge Farm Cinnamon Swirl) 1 stick butter 1 cup packed brown sugar 2T dark Karo | Directions In a 9 x 13 baking dish melt butter, sugar and Karo in microwave (about 1 to 2 min.) Mix to blend syrup. Top with bread in stacks of 3 slices. Beat eggs and add remaining ingredients. Pour over bread, Bake covered at 350F for 20-25 min., then remove cover and bake for 20 minutes. To serve, cut each stack in half, and turn over on dish, syrup side up. Should make about 12 servings.

7: Kurtzs' German Pancakes Joy Kurtz | Ingredients 3-4 Eggs 2 cups of Milk 500ml Seltzer water Dash of Salt White Flour (wheat dries out too much) Fruit (optional but recommended): medium-sour apples work well (Granny Smith is a little too sour), raspberries, red currents Ground Cinnamon Sugar / sugar substitute Whipped cream (low fat/no fat works well) | Directions Serves 4 (1-2 pancakes each). You can easily halve the recipe to serve 2 but don't use less than two eggs. Turn on your oven to a low setting. This will serve to keep your first pancakes warm while you make more. Mix eggs, milk, seltzer water, and salt. A handheld mixer does the job nicely. Add flour until the mixture thickens a little. You want it to pour easily but not be runny. You'll get the hang of this after making it a couple of times. Add fruit. Heat a pan on medium-high heat. If you have a non-stick pan, use just a little bit of oil in the pan. If not, use a little more oil to prevent the pancake from sticking. Pour one ladle of the mixture into the pan. Spread your fruit out a bit. After the pancake thickens a little, use a spatula to ensure it's not sticking to the bottom. Once it's firm enough and doesn't have much, if any, liquid dough on the top, flip it. Only keep it in the pan for a short amount of time after you flip it, as it won't take long to firm up the rest. Transfer the pancake from the pan to a baking sheet, then to the oven. You can turn off your oven now as the excess heat will still keep the pancakes warm. Start with the next pancake but don't use any more oil unless you need to. Mix sugar (works best) or the substitute with a little bit of ground cinnamon. You should be able taste the cinnamon but it should not be overwhelming. A light-brown mixture is always what we went with. Top your pancake with whipped cream and sprinkle with sugar.

8: Ingredients 1 jar (6 ounces) marinated artichoke hearts, drained 1/3 cup sliced deli hard salami, chopped 1/3 cup red bell pepper, chopped 1/2 cup pitted black olives, sliced 2 garlic cloves, pressed 1/4 cup butter or margarine, melted 4 ounces fresh Parmesan cheese, grated (about 1 cup) 2 packages (11.3 ounces each) refrigerated dinner rolls | Directions Preheat oven to 375 degrees. Spray Fluted Pan (Bundt pan) with nonstick cooking spray. Place artichokes on paper towels, pat dry. Chop artichokes, salami and bell pepper using food chopper. Place in bowl. Add olives and garlic. Mix lightly. Melt butter in another bowl, set aside, place cheese in another bowl. Separate dinner rolls and cut into quarters. Dip 16 dough pieces in butter and then roll in cheese. Arrange evenly in pan, sprinkle with cup of artichoke mixtures. Repeat twice. Dip remaining 16 dough pieces in melted butter, roll into cheese and arrange over last layer of artichoke mixture. Sprinkle with any remaining cheese. Bake 27 – 30 minutes or until golden brown. Cool 5 minutes, loosen edges of bread and invert onto plate. | Antipasto Bread Lindsey Eick

9: Maryland Crabcakes Joy Kurtz | Ingredients 1/4 cup minced onion 2 tbsp. minced green bell pepper 1/4 cup butter, melted 1 lb. fresh lump crabmeat, drained 1 1/4 cups soft breadcrumbs (preferably homemade), toasted and divided 1 tbsp. fresh parsley, chopped 1 tbsp. mayonnaise 1 tsp. Old Bay (I usually add more) 1 tsp. dry mustard 1 tsp. Worcestershire sauce pinch of red pepper flakes 1 large egg, lightly beaten vegetable oil lemon wedges (for garnish) | Directions Makes 8 cakes. Cook onion and bell pepper in butter in a large skillet over medium-high heat, stirring constantly, until tender. Remove from heat. Stir in crabmeat, 3/4 cup breadcrumbs, parsley, Old Bay, dry mustard, Worcestershite sauce, red pepper flakes, egg, and mayo. Don't overstir the mixture, or else the patties may not shape well. Shape mixture into 8 patties; dredge patties in remaining breadcrumbs. Pour oil to depth of 1/4 inch into a large, heavy skillet. Fry patties in hot oil over medium-high heat 3 minutes on each side (or until patties are golden-brown). Drain on paper towels. Garnish with lemon. Serve warm with cocktail sauce and tartar sauce if you'd like.

10: Ingredients 1 cup sour cream 1/2 cup mayonnaise 4 ounces cream cheese, room temperature 1/2 cup shredded Cheddar cheese 1/4 cup chopped onions 1 tomato, seeded and diced 6 slices bacon - cooked, drained, and chopped | Directions 1. Stir together sour cream, mayonnaise, cream cheese, Cheddar cheese, chopped onion, tomato and bacon in a bowl until well mixed. Chill for two hours before serving (even better overnight). 2. Serve with it a variety of Triscuit crackers, cut up celery, carrot sticks, and/or chips. | Tomato Bacon Dip Kate Howell

11: Taco Dip Denise Campana | Ingredients 1 packet taco seasoning mix Small curd cottage cheese (16 oz) 2 cups lettuce, shredded 2 tomatoes, seeded and chopped 1 cup cheddar cheese, shredded 2 green bell peppers, chopped 1 2.5-ounce can chopped olives, drained – optional | Directions In a small bowl, combine taco mix and cottage cheese. Spread mixture on the bottom of a large, shallow container. Top with remaining ingredients. Serve with your favorite tortilla chips. | Picnic Favorite!

12: Ingredients Slice meat from hams and shoulders in 3/8 “ thick; slice with the grain. For 3# venison: 1/2 C soy sauce 1/3 C Worcestershire sauce 2 t seasoned salt (Lawry’s) 1 tsp garlic powder 2 tsp onion powder 1 tsp black pepper 1/4-1/2 tsp cayenne pepper (optional) | Directions Dip a few strips at a time, layer in baking dish. Cover and marinate overnight in refrigerator Put in single layers on trays for food dehydrator, dry on low. If drying in oven, put in single layers on foil-covered cookie sheet, dry in oven at 150 F for a while, then transfer to wire cooling racks and finish drying in the oven at 150 F. Store in ziplock bags; for longer storage, can freeze in vacuum bag. | Deer Jerky Viki Woolwine | If you need some venison, you are welcome to try your luck hunting on our farm. Otto is a great guide!

13: Cucumber Salsa 1 large cucumber seeded 1/2 large red onion, diced 8oz crumble feta cheese 2 Tbs lemon juice 2 Tbs chopped fresh mint Combine ingredients and let sit for 30 minutes. Serve with pita chips. | Pita Chips 1 package fat free pitas cooking spray sea salt Cut pitas into eighths and split. Coat with cooking spray and sprinkle with ground sea salt. Bake 10 minutes at 425F. Serve with cucumber salsa. | Cucumber Salsa & Pita Chips Kristi Phipps

14: Ingredients 4 cups chicken stock juice of 1 lime, or about 1 1/2- 2 tablespoons 1 can (14.5 oz) diced tomatoes with juice 1/2 can Jalapeño peppers, finely chopped 1 (4oz) can mild green chilies, undrained 2 tablespoons chopped cilantro leaves 2 green onions, chopped 1 medium carrot, diced 3/4 cup corn kernels 1 cup cooked chopped chicken 1/2 cup shredded Monterey jack cheese or Mexican blend 1/2 tsp. ground black pepper salt to taste tortilla chips | Directions Simmer chicken stock and tomatoes, lime juice, jalapeño, green chilies, cilantro, green onions, carrots, and corn for 45 minutes. Add chicken about 5 minutes before done. Add shredded cheese and crushed tortilla chips to each bowl before serving. | Chicken Tortilla Soup Kelley Goldsmith | Soups

15: Minestrone Soup Elizabeth Campana | Ingredients 2 Tbs extra-virgin olive oil 2 med onions, finely chopped 2 cloves garlic, minced 2 med carrots, peeled and sliced 2 med celery stalks, diced handful celery leaves, chopped 2 med potatoes, peeled and diced 28 oz can diced tomatoes (not drained) 1 cup tomato sauce 1/4 cup red wine (optional) 2 bay leaves 1 tsp Italian seasoning 1 cup canned chickpeas or cannelloni beans (you can also use great northern beans) 1 cup frozen peas, thawed 2 Tbs minced fresh parsley salt & pepper to taste | Directions (Start to finish 1 hr.) In a large pot, heat the oil over a med-low heat. Add the onions and sauté until translucent, about 5 min. Add the garlic and continue to sauté until both are golden. Add the carrots, celery, leaves & potatoes. Add just enough water to cover the ingredients. Stir in the tomatoes, tomato sauce, wine, bay leaves & Italian seasoning. Bring to rapid simmer, then cover, lower heat to simmer & cook 20 - 25 min, or until vegetables are just tender. Add chickpeas, peas & parsley. Add water if soup has become too thick. Season with salt & pepper. Simmer another 20-30 min, or until vegetables are completely tender. Discard bay leaves and serve. Makes 8 servings.

16: Step 1 2 cups macaroni (about 8 ounces) 2 cups hot water 1/3 cup butter 1/4 cup chopped onion 1/4 tsp. salt 3/4 tsp. pepper 1/4 tsp. dry mustard Mix above ingredients in a 2 qt. casserole. Cover tightly, microwave on high for 5 minutes, stir. Cover tightly and microwave on medium to boiling, 4-6 minutes. | Step 2 1 cups milk 8 ounces American Cheese, cubed 1/3 cup flour Stir in remaining ingredients. Cover tightly and microwave on high, stirring every 4 minutes, until mixture is bubbly and macaroni is tender, 10-12 minutes. | Macaroni & Cheese Susan Shelley

17: Rich and Creamy Potatoes Au Gratin Kristi Phipps | Ingredients 3 pounds Yukon gold potatoes, peeled and very thinly sliced 3 cloves garlic, minced 3/4 tsp salt 1 cup heavy cream, divided fresh ground black pepper to taste freshly grated nutmeg to taste 2 cups freshly grated Gruyèere cheese | Directions 1. Preheat the oven to 350F. 2. Place potatoes, garlic, and salt into a large pot, fill with enough water to cover, and bring to a boil. Reduce heat to medium and simmer the potatoes until tender but not mushy, 8 to 10 minutes. With a slotted spoon, transfer half the potatoes to a 9x13-inch baking dish. 3. Pour half of the cream over the potatoes, season with black pepper and nutmeg, and sprinkle with half of the Gruyèere cheese onto the mixture. Top with the remaining potatoes; sprinkle again with black pepper and nutmeg. Pour on the remaining cream, and sprinkle with remaining Gruyere cheese. 4. Bake in the preheated oven until the cheese is crisp and brown on top.

18: Stuffed Bell Peppers Denise Campana | Ingredients 6 large bell peppers 1 lb ground beef or turkey 1/2 cup chopped onion 1 16-ounce can tomatoes, chopped 1/2 cup long grain rice 1/2 cup water 1 teaspoon salt 1 teaspoon Worcestershire sauce Dash of black pepper 1 cup American cheese, shredded | Directions Preheat oven to 350F. Cut tops from bell peppers, discard seeds and membranes. Chop enough of the tops to make 1/4 cup; set aside. Cook the whole bell peppers, uncovered, in boiling water for 5 minutes; invert to drain well. Sprinkle insides of peppers lightly with salt. In a skillet, cook ground meat, onion and the 1/4 cup chopped pepper till meat is browned and vegetables are tender. Drain off excess fat. Add un-drained tomatoes, uncooked rice, water, salt, Worcestershire, and dash of black pepper. Bring to boil; reduce heat. Cover and simmer 15 to 18 minutes or till rice is tender. Stir in cheese. Stuff peppers with meat mixture. Place in a 10x6x2-inch baking dish. Bake, covered, in a 350 oven for 30 to 35 minutes. Serves 6.

19: Ingredients 2 Onions 8 Stalks of Celery 3 tablespoons Olive Oil 2 28oz Cans of Whole Tomatoes 1/2 teaspoon of Salt 1/2 teaspoon of pepper 1 teaspoon of Basil 1 pkg hot dogs | Directions 1. Chop the onion and celery into small pieces. 2. Put Olive Oil into Large Pot and heat slightly. 3. Place Onions and Celery in pot with the oil. Cook at low heat for 5 minutes. 4. Drain the tomato juice from the cans of tomato. Save for future use. 5. Cut the tomatoes into small chunks and add slowly to the onion and celery mix. 6. If necessary, add some of the juice, just to cover the tomatoes. 7. Cook at low to medium heat for 45 minutes. 8. Cut the hot dogs into small slices. Add to the tomato, onion, celery mix. If necessary, add some additional juice. Cook for 15 minutes. Serve mixture over cooked rice. | Grandma's Hot Dog Creole Mary Campana

20: Grandma’s Paprika Chicken Denise Campana | Ingredients 6 Pcs Skinned chicken 1/2 cup Chopped onions 1 med Green pepper (chopped) 1/2 lb Mushrooms (optional) 1 cup Catsup 2 Tbl Worcestershire sauce 1 Tbl Brown sugar 1/2 tsp Salt 1/2 tsp Paprika 1/2 cup Water | Directions Brown floured chicken – set aside – saute onions, green peppers & mushrooms (do not burn). Add remaining ingredients. Place chicken in casserole – top with onion mixture, cover & bake 350 – 45 min to 1 hr.

21: Ingredients Old Bay Seasoning TM to taste 5 pounds new potatoes 3 (16 ounce) packages cooked kielbasa sausage, cut into 1 inch pieces 8 ears fresh corn, husks and silks removed 5 pounds whole crab, broken into pieces 4 pounds fresh shrimp, peeled and deveined newspapers beer | Directions 1. Heat a large pot of water over an outdoor cooker, or medium-high heat indoors. Add Old Bay Seasoning to taste, and bring to a boil. Add potatoes, and sausage, and cook for about 10 minutes. Add the corn and crab; cook for another 5 minutes, then add the shrimp when everything else is almost done, and cook for another 3 or 4 minutes. 2. Drain off the water, and pour the contents out onto a picnic table covered with newspaper. Grab a paper plate and a beer and enjoy! | Low Country Boil Bea Hendren

22: Double Chocolate Chip Cookies Nicole Disney Shelley | Ingredients 1 cup butter, softened 1 1/2 cups white sugar 2 eggs 2 teaspoons vanilla extract 2 cups all-purpose flour 2/3 cup cocoa powder 3/4 teaspoon baking soda 1/4 teaspoon salt 2 cups semisweet chocolate chips | Directions Preheat oven to 350 degrees F (175 degrees C). In large bowl, beat butter, sugar, eggs, and vanilla until light and fluffy. Combine the flour, cocoa, baking soda, and salt; stir into the butter mixture until well blended. Mix in the chocolate chips. Drop by rounded teaspoonfuls onto un-greased cookie sheets. Bake for 8 to 10 minutes in the preheated oven, or just until set. Cool slightly on the cookie sheets before transferring to wire racks to cool completely. | Desserts

23: Nana's Pound Cake Jeanne Bullard | Ingredients 1 cup shortening, butter or margarine 6 eggs 3 cups sifted flour 2 1/4 cups sugar 3 tsp baking powder 1 tsp mace (optional) 2 tsp vanilla 1/2 tsp salt | Directions All ingredients room temperature. Mix in electric mixer for 20 minutes. Bake at 300 degrees for about one hour. | Nana used 1/2 cup margarine with 1/2 cup shortening. | HELPFUL HINT:

24: Peanut Butter Eggs 1 heaping cup all natural peanut butter 1 teaspoon vanilla 1 box plus 1 cup confectioners' sugar (about 5 cups) 1 tablespoon evaporated milk or enough to make creamy consistency Knead together ingredients using your hands. Shape into eggs. Place on paper towel on cookie sheets and chill overnight. Dip in chocolate; place on wax paper on cookie sheets until hard. | Butter Cream & Coconut 1 stick (4 oz) butter 1 tsp vanilla 2/3 can sweetened condensed milk 6 cups confectioners' sugar 10 oz sweetened coconut flakes (optional) In a large bowl of an electric mixer, cream butter until light and fluffy. Add vanilla and condensed milk and beat until blended. Add 2 cups confectioners' sugar and beat until blended. Add 2 additional cups of sugar and beat with mixer until blended. If your mixer is a heavy-duty one, you may be able to use it to blend in the remaining sugar. Otherwise, remove the bowl from the mixer stand and, using a wooden spoon, beat in the remaining sugar. Remove mixture from bowl to a clean counter surface and knead with your hands if necessary to make a smooth, fondant consistency. Add coconut, if desired. Mixture should be smooth and shiny, not sticky. Shape into balls or egg shape. Place on paper towel to absorb excess moisture; refrigerate overnight. Dip in chocolate; place on wax paper on cookie sheets until hard. | Chocolate Easter Eggs Kristi Phipps

25: Dipping Chocolate 1/2 pound semi-sweet or milk chocolate 1/3 - 1/2 pounds shaved paraffin (use a potato peeler to shave) 1 heaping Tbs shortening Melt chocolate over double boiler. Add paraffin and shortening. Stir until melted and well-blended. Dip chilled egg into chocolate with a two-prong fork and let drip a moment. Place egg on wax-lined baking sheet. If chocolate is too hot, it will melt the fondant. Tool cool, and it will harden. Ideally, it should be of pouring consistency. Let the eggs set in a cool place until set (preferably not the refrigerator). After chocolate has hardened, decorate with royal icing. | Royal Icing 3 egg whites 1 lb confectioners' sugar 1/2 tsp cream of tartar Beat until stiff. Color portions of the icing mixture as desired and use to decorate eggs. | Elsie loves making (and tasting) the peanut butter eggs!

26: Peanut Butter Tandy Cakes Becky Bullard | Ingredients Mix together: 4 eggs 3 tbs melted butter 2 cups sugar Add: 1 tsp baking powder 2 cups flour pinch of salt 1 cup milk | Directions Grease a large lasagna pan with Crisco. Bake at 350 for 20 minutes. After taking from the oven, spread with a layer of peanut butter and cool in the refrigerator. Melt a 7 oz Hershey bar in a small saucepan on the lowest heat. Spread on top and refrigerate again.

27: Chocolate Crinkle Cookies Jo Goldsmith | Ingredients 1/2 c veg oil 4 sq unsweetened chocolate, melted 1 1/2 c sugar 4 eggs 2 tsp vanilla 2 c flour 2 tsp baking powder 1/2 tsp salt 1 c confectioners sugar | Directions Mix oil, melted chocolate and sugar together. Blend in eggs one at a time until well mixed. Add vanilla. Stir in flour, baking powder and salt into mixture. Chill several hours or overnight. Shape into balls. Roll in confectioner's sugar. Place on cookie sheet and flatten slightly. Bake at 350 for 6-7 mins, Cookies will just be slightly underdone. do not overbake. Let sit for 1 min. remove to rack and cool. | MOM'S FAVORITE!

28: Applesauce Cake Elizabeth Campana | Ingredients 1/2 cup shortening 1 cup sugar 1 egg 1 1/2 cups applesauce 2 cups flour 1 1/2 tsp baking soda 2 tsp cinnamon 1 tsp ground cloves 1 tsp nutmeg 1/4 tsp salt 1 cup raisins | Directions Cream shortening & sugar. Add egg, beat well. Add applesauce. Sift together all dry ingredients and add to first mixture. Beat well, add raisins. Bake in 350 degree oven for 45 minutes in loaf or tube pan. | I try to use unsweetened applesauce if I can get it. Love, G'ma

29: Grandma's Banana Cake Jeanne Bullard | Ingredients 2/3 cup shortening 2 cups sugar 3 cups sifted flour 4 tbsp milk 1 tsp baking soda 2 tsp baking powder 2 cups mashed bananas 2 eggs 1 tsp vanilla | Directions In bowl: Sift flour; add baking powder In another bowl: Cream shortening and sugar; add eggs, beat well. Add milk with baking soda and bananas and vanilla; beat well. Stir in flour and mix well. Bake in two 9” bread pans for 30-35 minutes at 350.

30: Pumpkin Chocolate Chip Cookies Rachel Lichterman High | Ingredients 1 cup canned pumpkin 1 cup white sugar 1/2 cup vegetable oil 1 egg 2 cups all-purpose flour 2 teaspoons baking powder 2 teaspoons ground cinnamon 1 teaspoon pumpkin spice 1/2 teaspoon salt 1 teaspoon baking soda 1 teaspoon milk 1 tablespoon vanilla extract 1 cup semisweet chocolate chips | Directions Yields: Two dozen 1. Combine canned pumpkin, sugar, vegetable oil and egg. In a separate bowl, stir together flour, baking powder, ground cinnamon, pumpkin spice and salt. Dissolve the baking soda with the milk and stir in. Add flour mixture to pumpkin mixture and mix well. 2. Add vanilla extract and chocolate chips 3. Drop by spoonful on greased cookie sheet and bake at 350 degrees F (175 degrees C) for approximately 10 minutes or until lightly brown and firm. Let them cool and enjoy.

31: Texas Sheet Cake Mary Campana | Cake Bring to Boil: 2 sticks Butter/Margarine 1 cup water 4 tablespoons Cocoa Remove from heat. Add to: 2 cups Flour teaspoon Salt 2 cups Sugar 1 teaspoon Baking Soda Beat in: 2 eggs 1/2 cup Sour Cream Pour into large greased and floured jelly roll pan. Bake 20 – 22 minutes in 375 pre-heated oven. | Icing Heat to boiling: 1 stick Butter/Margarine 6 Tablespoons Milk 4 tablespoons Cocoa Remove from heat. Add: 1 box Confectioners Sugar 1 cup Chopped Nuts (Optional) 1 teaspoon Vanilla Spread icing on cake while the icing is hot.

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About This Mixbook

  • Title: Candice's Bridal Recipe Book 2
  • A recipe and photo book for Candice's wedding.
  • Tags: None
  • Started: about 6 years ago
  • Updated: about 6 years ago