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S: Lewis Family Recipes

FC: Lewis Family Recipes

1: Breakfasts Breads Snacks and Appetizers Soups and Salads Main Dishes Side Dishes and Beans Desserts Beverages Spreads, Spices and Condiments Cleaners and Toys

2: Favorite Pancakes 3c. Flour 4 TBL Sugar 2 TBL + 1 tsp. Baking Powder 1 tsp. Salt 2 Eggs 2 1/2 c. Buttermilk 6 TBL Oil Combine dry ingredients in a mixing bowl. Combine wet ingredients in a liquid measuring cup and then add to dry ingredients. Mix well. Let batter sit for at least 10-15 minutes. Fry in a skillet greased with shortening. Top with syrup: Syrup from The Neeley's via Food Network Magazine 3/4 c. Water 1c. Brown Sugar Pinch of Salt Combine all in a pot and bring to a simmer over medium heat. Stir till sugar is dissolved. Simmer for 25-30 minutes then let stand.

3: Grandma's Crumb Cake from Grandma Hankins 3c. Flour 2c. Sugar 1c. Butter 1 tsp. Cinnamon 1/2 tsp. Salt 1 tsp. Baking Soda 1c. Milk 1 TBL Lemon Juice Preheat oven to 350*. Combine flour, sugar and cinnamon. Cut in butter until crumbly. Set aside 1c. of crumbs. Put lemon juice in measuring cup and add milk to equal 1 cup. Stir baking soda into milk and add to crumbs. Stir until mixed. Spoon batter into 2 square or 1 13" x 9" baking pan. Top with reserved crumbs. Bake 30-35 minutes. If desired, use a sifter to sprinkle the top with a powdered sugar-cinnamon mix.

4: Christmas Eve Shortcut Cinnamon Buns from FlyLady 20 Unbaked Frozen Dinner Rolls 1c. Brown Sugar 1/4 c. Instant Vanilla Pudding Mix 2 tsp. Cinnamon 1/3 c. Butter, melted Lightly grease a 10" Bundt pan. Place frozen rolls in pan and sprinkle with sugar, pudding mix and cinnamon. Pour melted butter over top. Cover with a clean, damp cloth and leave overnight at room temperature to rise. In the morning, preheat oven to 350*. Bake for 25 minutes - till golden-brown. Turn rolls onto serving plate.

6: Mix 'n' Match Bread from Food Network Magazine 1 Prepare 1c. of one of the following fruits of vegetables: Pear, shredded and squeezed dry Apple, shredded and squeezed dry Banana, mashed Carrot, shredded Zucchini, shredded and squeezed dry 2 Choose up to 1 3/4 c. total of the following ingredients, using no more than 3/4 c. nuts: Walnuts, Pecans or Almonds Dried Cherries or Cranberries Raisins Rolled Oats Chocolate Chips Sweetened, Shredded Coconut

7: 3 Preheat oven to 350*. Lightly grease one 9" x 5" loaf pan. 4 Mix 1 3/4 c. Flour, 3/4 c. Sugar, 1 tsp. Baking Powder, 1 tsp. Salt, 1/2 tsp. Baking Soda, 1/2 tsp. Cinnamon and 1/2 tsp. Nutmeg in a large bowl. Add dry mix-ins from step 2. In a medium bowl, whisk 2 Eggs, 1/2 c. Oil, 1/2 c. Yogurt or Sour Cream and 1 tsp. Vanilla. Stir fruit choice from step 1 into wet ingredients. Fold wet ingredients into dry ingredients until just combined. 5 Spread batter into prepared pan. Bake until loaf tests done, about 55 minutes. Cool for 30 minutes in pan on wire rack, then turn out onto rack to cool completely. 6 Prepare a glaze (next page) and pour on cooled bread and let set for 15-20 minutes.

8: Mix 'n' Match Bread Glazes Chocolate Whisk 1c. Powdered Sugar, 2 TBL Cocoa Powder, 2 TBL Milk, 1/4 tsp. Vanilla and a pinch of Salt. Brown Butter Brown 3 TBL Butter over low heat; cool slightly. Whisk with 1/2 c. Powdered Sugar and 1 TBL Milk. Use immediately. Citrus Whisk 1c. Powdered Sugar, 1 TBL Milk, 1 TBL Citrus Juice and 1 tsp. Citrus Zest. Cream Cheese @Whisk 1c. Powdered Sugar, 3 TBL softened Cream Cheese, 2 TBL Milk and 1/4 tsp. Vanilla.

9: Banana Muffins from Moosewood

10: White Bread from The More with Less Cookbook

11: French Bread from The More with Less Cookbook

12: Easy Irish Soda Bread 4c. Flour 4 TBL Sugar 1 tsp. Baking Soda 1 TBL Baking Powder 1/2 tsp. Salt 1/2 c. Butter, softened 1c. Buttermilk 1 Egg 1/4 c. Butter, melted 1/4 c. Buttermilk Heat oven to 375*. Lightly grease a large baking sheet. Mix dry ingredients in large bowl. Add 1/2c. softened butter. Stir in 1c. Buttermilk and egg. Knead dough on lightly floured surface. Form into a round and place on baking sheet. Cut a somewhat deep X through top of dough. Combine 1/4 c. buttermilk and melted butter. Brush over dough. Bake for 30-50 minutes or until center tests done.

13: Pizza Dough

16: Cinnamon & Spice Dip 2c. Non-Dairy Whipped Topping 1/4 c. Brown Sugar 1/8 - 1/4 tsp. Ground Cinnamon Dash of Nutmeg Fresh Fruit Combine whipped topping, sugar and spices. Serve with fresh fruit. Creamy Swiss Spinach Dip 8 oz. Cream Cheese, softened 1 tsp. Garlic Powder 9 oz. package Frozen Creamed Spinach, thawed 2c. Diced Swiss Cheese In microwave-safe bowl, beat cream cheese and garlic powder until smooth. Stir in spinach and Swiss cheese. Cover and microwave on hight 5-8 minutes (until cheese melts), stirring occasionally. Serve with bread cubes.

17: Cheese Ball from Sarah Cochran 16 oz. Block of Cheddar, shredded 8 oz. Cream Cheese, softened 8 oz. container Chive and Onion Cream Cheese 2 tsp. Paprika 1/2 tsp. Ground Red Pepper Combine all and form into a ball. Chill wrapped in plastic wrap until ready to serve with an assortment of crackers. Hot Wing Sauce

20: Cranberry Salad from Deb Justine Add to any Canned Cranberry Sauce and mix: Orange or Apple Juice or Apple Cider, Ground Nutmeg or Cinnamon, Strawberry Jam, Chopped Orange or Apple, Chopped Celery, Walnuts, or Pecans | Party Chicken Salad 2c. Diced, Cooked Chicken 2 TBL Lemon Juice 1/2 tsp. Salt 1c. Sliced Celery 1c. Seedless Grapes, halved 1c. Chopped Onion 1/2 c. Mayonnaise 1/4 c. Slivered Almonds Sprinkle chicken with lemon juice and salt. Chill several hours. Add celery, grapes, onion, mayonnaise and almonds. Toss lightly.

21: Mix 'n' Match Pasta Salad 2 boxes Small Pasta 3c. of any combination of the following: Diced Cucumber, Bell Pepper, Tomato, Onion Frozen Peas, Corn Shredded Carrot Canned Beans or Chick Peas Diced Cooked Chicken, Ham, Pepperoni Mozzerella, Cheddar, Feta 1 1/2 c. Bottled Oil-Vinegar Salad Dressing of Choice 2 TBL Wine Vinegar of Choice 2-4 TBL Dried Herbs of Choice 1/2 - 1 tsp. Salt 2-3 tsp. Dried Pepper Flakes (optional) Cook pasta, drain, spread on jelly roll pan(s) and set in the fridge to cool. Prepare your 3c. of mix-ins and place in fridge. Whisk together the dressing, vinegar, herbs, salt and pepper. Dump cooled pasta and mix-ins into large bowl. Pour dressing over top and toss to mix.

24: Mulligatawny Soup 9c. Chicken Broth 2-3 c. Chopped, Cooked Chicken 1 small Onion, chopped 2 TBL Flour 1/2 - 1 tsp. Curry Powder 1-2 Whole Cloves Salt and Pepper, to taste 1/4 - 1/2 c. Uncooked Rice Sour Cream Combine broth, onion and rice in pot. Bring to boil. Reduce heat and simmer for 15 minutes. Combine flour with 2 TBL of the broth to make a paste. Slowly stir into soup with a whisk. Add chicken, curry and cloves. Add salt and pepper to taste. Let sit on low heat, stirring occasionally, until chicken is heated through. Serve with individual bowls topped with a dollop of sour cream.

25: Lemon Chicken and Rice Soup 9c. Chicken Broth 2-3 c. Chopped, Cooked Chicken 1-2 Stalks Celery, chopped 1 small Onion, chopped 1/4 c. Uncooked Rice 1/8 - 1/4 c. Lemon Juice 1/8 tsp. Salt Several dashes Pepper Combine broth, celery, onion and rice in a pot. Bring to a boil. Reduce heat and simmer, covered, for 15 minutes. Chop chicken and add to broth, simmering until chicken is heated through. Add lemon juice, salt and pepper and let simmer a minute or two before serving. Pirate Stew 1 small Onion, diced 1 lb. Ground Meat 3c. Diced Potatoes 1 can Kidney Beans, drained 1 can Corn, drained 1 tsp. Salt 1/8 tsp. Pepper 1/4 tsp. Worchestershire Sauce 1 can Tomato Sauce 1/2 c. Water Brown meat and onion in pot. Add rest of ingredients and bring to a boil. Cover and simmer on low until potatoes are tender.

26: Potato Leek Soup 3 large Leeks 2 TBL Butter 2c. Water 2c. Chicken Broth 2 lb. Potatoes, peeled and diced into 1/2" pieces Salt and Pepper Dash Marjoram Tabasco Sauce Cut leeks lengthwise, separate and clean. Using only the white and pale green parts, chop. Cook leeks in butter with salt and pepper in saucepan. Cover pan, cook on low for 10 minutes, checking often. Do not brown leeks! Add water, broth and potatoes. Cook for 20 minutes. Scoop half of the soup into a blender, puree and return to pan. Add a dash of marjoram and Tabasco to taste (about 1/4 tsp.).

27: Harvest Stew 1 1/2 lb. Boneless Pork, cut into 1" cubes 1 medium Onion, chopped 2 Garlic Cloves, minced 2 TBL Butter or Margarine 3c. Chicken Broth 3/4 tsp. Salt 1/4 tsp. Dried Rosemary, crushed 1/4 tsp. Rubbed Sage 1 Bay Leaf 1 medium Butternut Squash, peeled and cubed (3c.) 2 medium Apples, peeled and cubed In a large saucepan, cook the pork, onion and garlic in the butter until meat is no longer pink. Drain. Add the broth, salt, rosemary, sage and bay leaf. Cover and simmer for 20 minutes. Add the squash and apples. Simmer, uncovered, for 20 minutes or until the squash and apples are tender. Discard bay leaf before serving.

28: Chicken Picante 1 Chicken (or equivalent), cooked 4 Onions, chopped 3 Tomatoes, chopped 6-8 Hot Peppers (or equivalent), diced 1/2 tsp. Cumin 1/8 tsp. Pepper 1 tsp. Oregano 2-3 TBL Oil 2c. (or more) Chicken Broth Salt, to taste Place onion, tomato and salt in 1c. broth. Boil for 10 minutes. Add peppers and oil. Cook for 20 minutes. Cut up chicken. Add chicken, cumin, pepper, oregano, salt and second cup of broth. Simmer till chicken is heated through. Serve with diced and boiled potatoes.

29: Christmas Dinner Norwegian Pork Patties 1 2/3 lb. Ground Pork 8 oz. Ground Beef 1 TBL Corn or Potato Starch 2 tsp. Salt 1 tsp. Pepper 1 tsp. Ground Ginger 3/4 c. Whole Milk Butter Mix pork and beef with dry ingredients. Add milk. Shape into patties and fry in buttered hot pan. Cuban Black Beans and Rice 2 cans Black Beans 1 tsp. Garlic 1 tsp. Cumin 1/4 c. Chopped Onion 1 tsp. Olive Oil 1 can Rotel Tomatoes 1 Bay Leaf Yellow Saffron Rice Saute onion in oil until clear. Combine rest of ingredients. Simmer 30-60 minutes. Prepare rice according to package directions. Serve beans over rice.

30: Chicken & Broccoli Casserole 1-2 c. Frozen Chopped Broccoli 4 Boneless Chicken Breasts (or equivalent) 1 can Cream of Chicken Soup 1/3 c. Sour Cream 1/2 tsp. Lemon Juice 1c. Grated Cheddar 1/2 tsp. Curry Powder 1-2 c. Torn Bread 1/2 - 1 stick Butter, melted Preheat oven to 350* Boil, drain and cube chicken. Grease baking dish or casserole. Line bottom with broccoli. Mix cream of chicken soup, sour cream, lemon juice and curry powder in bowl. Add chicken. Pour over broccoli. Sprinkle cheese over chicken mixture. Melt butter. Sprinkle on bread cubes with herbs and seasonings of choice. Toss. Spread bread mixture on top of casserole. Bake for 30 minutes or until bread cubes are browned.

31: Chicken Enchilada Casserole from Faye Holsten Flour Tortillas 1 lb. Bone-In Chicken (or equivalent) 1 can Cream of Chicken Soup 1 can (or equivalent) Chicken Broth 8 oz. Sour Cream 1 small can Diced Chilies Shredded Cheddar Cheese Heat oven to 350*. Boil chicken and shred. Mix together chicken, soup, broth, sour cream, chilies. Prepare baking pan. Layer, at least twice, tortillas, chicken mixture, cheese. Bake till crispy on top.

32: Chicken Casserole from Brooke Wright 4 Boneless Chicken Breasts (or equivalent), cooked 2 boxes Chicken Flavored Rice Mix 1 can Cream of Chicken Soup 1 can (or equivalent) Chicken Broth 8 oz. Sour Cream 1 small can Diced Chilies Shredded Cheddar Heat oven to 350*. Cook rice mix according to package directions. Shred chicken and add to rice along with soup, broth, sour cream, chilies and cheese. Heat in microwave until cheese is melted through. Top, in baking dish, with cheese and bake till cheese on top is melted and browned.

33: Baked Spaghetti from Sue Daniel 6c. Spaghetti Sauce with Veggies 1 lb. (or less) Ground Meat 12 oz. Spaghetti 2c. Shredded Cheddar Cheese 1 can Cream of Mushroom Soup 1/4 c. Water 1/4 c. Parmesan Cheese Brown Meat and add to sauce. Grease a 13"x9" Baking pan. Layer 1/2 of the spaghetti, then 1/2 of the meat sauce. Sprinkle with 1c. cheddar cheese. Repeat layers. Mix soup and water until smooth and pour over casserole. Sprinkle with parmesan. Bake at 350* for 30-45 minutes or until heated through.

34: Ground Beef Stroganoff from Peggy Russell 2 TBL Butter 1 lb. Ground Meat 1/2 c. Chopped Onion 1 clove Garlic, minced 1 TBL Flour 1 can Cream of Mushroom Soup 1 can Mushrooms (or equivalent) 1/2 - 1 tsp. Salt 1/4 tsp. Pepper 1c. Sour Cream Buttered Egg Noodles In a large skillet, melt butter. Add meat, onion and garlic and cook until meat is browned. Stir in flour. Then add soup, mushrooms, salt and pepper. Simmer for 10-15 minutes on low. Stir in sour cream and heat to serving temperature. Serve over buttered noodles.

35: Wide Noodles with Creamy Chicken Sauce from Martha Stewart's Everyday Food 1 TBL Olive Oil 7 Boneless, Skinless Chicken Thighs (or equivalent), cut into 1" pieces (2lb. total) Salt and Pepper 1 medium Onion, diced medium 2 Garlic Cloves, minced 2c. Heavy Cream 1lb. Wide Pasta In a large, heavy pot, heat oil over medium-high heat. Season chicken with salt and pepper and cook until it releases its juices and is almost cooked through, about 7 minutes. Add onion and cook until translucent, stirring occasionally, about 6 minutes. Add garlic and cook until fragrant, about 30 seconds. Add cream and bring to a boil. Reduce heat to a rapid simmer and cook, stirring occasionally, until sauce is thick enough to coat the back of a spoon, about 15 minutes. Season to taste with salt and pepper. Meanwhile, in a large pot of boiling salted water, cook pasta until al dente. Reserve 1c. pasta water; drain pasta and add to sauce, tossing to combine and adding enough pasta water to create a sauce that coats the pasta. Serve immediately.

36: Mix 'n' Match Baked Pasta from Food Network Magazine 1 Preheat oven to 450*. Bring a large pot of salted water to a boil; cook 1 lb. of Small Pasta until very al dente, 2-3 minutes less than the label directs; drain. 2 Prepare 4c. of Tomato Pasta Sauce. 3 Prepare 3c. of a combination of any of the following meats and vegetables: Italian Sausage, crumbled and cooked Meatballs, cooked and quartered Pepperoni, chopped Rotisserie Chicken, shredded Roasted Red Peppers, sliced Zucchini, sliced and sauteed Mushrooms, sliced and sauteed Spinach, chopped and sauteed

37: 4 Stir 1c. Ricotta Cheese into the sauce, then add the meat and vegetable combo. 5 Prepare 3c. shredded or cubed Mozzerella and 1c. Grated Parmesan. 6 Toss the cooked pasta with the sauce and half of each cheese. Spread in an oiled 3-4 qt. baking dish. Sprinkle the remaining cheese over the pasta. Bake, uncovered, until browned, about 15 minutes. Let rest 15 minutes before serving.

38: Tetrazzini 1 lb. Spaghetti or Angel Hair Pasta 1 large Onion, chopped 2 TBL Butter 1 large Bell Pepper, chopped 2-3 c. Cooked, Diced Chicken or Turkey 1lb. (4c.) or more grated Cheese (Monterey Jack or blend) 2 cans Cream of Mushroom Soup 1 can of Milk Salt and Pepper Break noodles in half, cook as directed until al dente, drain. Saute onions in butter. Thoroughly mix onions and remaining ingredients with spaghetti. Place in 13" x 9" baking pan. Bake at 350* for 30-40 minutes.

39: Classic American Meatloaf from Farmhouse Cooking 1 1/2 lb. Ground Meat 1c. Uncooked Oatmeal 2 tsp. Salt 1/4 tsp. Pepper 1 tsp. Mustard 1 Onion, finely chopped 1/2 c. Milk 1/4 c. Ketchup 1/4 c. Water Heat oven to 350*. Mix all ingredients together with hands. Pack into loaf pan, mounding the top into a loaf shape. Bake, uncovered, for 1 hour. Let stand 10 minutes. Drain off any drippings before turning onto platter to slice. Veggie Curry from Family Fun 1 TBL Oil 1 clove Garlic, minced 1 TBL Curry Powder 1/2 tsp. Salt 3-4 c. Mixed Frozen or Fresh Veggies 1 can Chick Peas Heat oil in saucepan. Add garlic, curry powder and salt and brown lightly. Add vegetables and beans and 1/2 c. water. Stir, cover, reduce heat and simmer about 15 minutes.

40: Chipotle Chili

41: Beef Stew from Paula Deen

44: Side Dishes Christmas Dinner German Red Cabbage 1 medium Red Cabbage 1c. Chopped Onion 2 TBL Butter 1/4 c. Sugar 5 TBL Vinegar 1 tsp. Salt Pepper, to taste 3 Apples, peeled and sliced thin 1/2 tsp. Caraway Seed Saute onion in butter. Add cabbage, sugar, vinegar, salt, pepper and apples. Simmer 30 minutes. Add caraway.

45: Crispy Macaroni and Cheese 1 can Cream of Mushroom Soup 1/2 c. Milk 1/2 tsp. Mustard Dash Black Pepper 3c. Hot, Cooked Macaroni 2c. Shredded Cheddar 2.8 oz. can French's Onions Mix soup, milk, mustard, pepper and pasta with 1 1/2 c. cheese. Bake in casserole at 400* for 20 minutes. Sprinkle with rest of cheese and onions and bake until onions are browned. Macaroni and Cheese from Paula Deen

48: Grandma's Cinnamon Buns from Grandma Hankins 3/4 c. Milk, heated 1/4 c. Sugar 1 1/2 tsp. Salt 2 sticks Margarine or Butter 1/2 c. Warm Water 2 packs or TBL Yeast 4 1/2 c. Flour 3 Egg Yolks Cinnamon-Sugar Mixture Mix sugar, salt and margarine or butter into hot milk. Dissolve yeast in warm water. When milk mixture is cool, add yeast mixture and flour and egg yolks. Dough will be sticky. Chill dough in fridge for 4 hours or overnight. Roll 1/4 of the dough into a circle on a floured surface. Sprinkle with cinnamon-sugar mixture. Cut into pie shapes (12-16 pieces) and roll each piece up from wide edge to point. Bake at 400* for about 10 minutes or until lightly browned.

49: Barbara Chupp's Chocolate Bit Cookies from Deb Justine 2c. Shortening 6 Eggs 1 tsp. Vanilla 1c. Sugar 2c. Brown Sugar 7c. Flour 4 tsp. Cream of Tartar 4 tsp. Baking Soda 2 tsp. Salt 1/4 - 1/2 tsp. Ground Nutmeg 2 bags Chocolate Chips (or equivalent in chocolate chunks and chips and candy) Mix together first five ingredients. Add next five ingredients. Stir in chocolate chips, chunks and / or candy. Use hands if needed, which it probably will be. Bake for 10-12 minutes at 375*.

50: Cream Cheese Frosting 1/2 c. Butter, softened 8 oz. Cream Cheese, softened 4c. Powdered Sugar 2 tsp. Vanilla Cream butter and cream cheese in mixing bowl. Gradually add powdered sugar and vanilla, alternating between the two. Beat till nice and creamy. Seven Minute Frosting from The Heritage Cookbook Sweetened Whipped Cream from Anne of Green Gables

51: Carrot Cake 2c. Flour 2c. Sugar 1 tsp. Baking Powder 1 tsp. Baking Soda 1 tsp. Cinnamon 3c. Shredded Carrots 1c. Oil 4 Eggs 8 oz. can Crushed Pineapple, drained 1/2 c. Coconut Grease and lightly flour baking pans. Combine first five ingredients. Add last five ingredients. Beat until combined. Pour into pans. Bake at 350* for 30-35 minutes - till cake tests done. Cool in pans for 10 minutes before removing. Cool completely and frost with Cream Cheese Frosting.

52: Simple Sweet Scones from Grandma Hankins 2 1/2 c. Flour 1 TBL Baking Powder 1/2 tsp. Salt 1 stick Butter or Margarine 1/3 c. Sugar (plus extra) 2/3 c. Milk 3/4 - 1 c. Plumped Raisins or Chocolate Chips Heat oven to 425*. Put flour, baking powder and salt into large bowl. Stir to mix well. Add butter and cut in with pastry blender until mixture looks like fine granules. Add sugar. Toss. Add raisins or chocolate chips. Add Milk and stir with for until a soft dough forms. Knead dough in bowl 12 times. Spoon onto ungreased cookie sheets. Brush lightly with a slightly beaten egg white. Sprinkle with sugar. Bake about 15 minutes or until lightly browned on top. Put on linen or cotton dish towel or wire rack. Cover loosely with a cloth and cool completely. Should make about 16.

53: Great Grandma's Cookies from Great Grandma Swarthouse 2c. Brown Sugar 1c. Oil or Melted Butter or Margarine 2 Eggs 1/4 c. Milk 1c. each Chopped Dates, Raisins and Nuts 1 TBL Vanilla 1 tsp. Baking Soda 1 tsp. Baking Powder Four to make a stiff dough Mix all ingredients to make a very stiff dough. Drop by teaspoon-fulls onto cookie sheet. Bake at 350* for 15-20 minutes. (Test one or two cookies first to make sure there is enough flour to hold shape.)

54: Fudgy Brownie Pudding from Peggy Russell 3/4 c. Flour 3/4 c. Sugar 1 1/2 tsp. Baking Powder 1/2 tsp. Baking Soda 1/4 tsp. Salt 1/3 c. + 1/4 c. Cocoa Powder 1/2 c. Milk 1 TBL Butter, melted 1 tsp. Vanilla 1/3 c. Brown Sugar 1 3/4 c. Boiling Water Heat oven to 350*. Grease a 9" square baking dish. Combine flour, sugar, baking powder, baking soda, salt and 1/3 c. cocoa powder in medium bowl. Combine milk, butter and vanilla in a measuring cup and stir into dry ingredients until just combined. Spoon batter into pan. Combine brown sugar and 1/4 c. cocoa powder in small bowl. Sprinkle evenly over batter. Pour boiling water over all. DO NOT STIR. Bake for 35 minutes, until cake tests done. Serve warm and spoon sauce over. Great with vanilla ice cream!

55: Christmas Ornament Cookies 2 1/4 c. Flour 1/4 tsp. Salt 1c. Sugar 3/4 c. Butter, softened 1 Egg 1 tsp. Vanilla 1 tsp. Almond Extract Place flour and salt in medium bowl and stir to combine. Beat sugar and butter in large bowl with electric mixer at medium speed till light and fluffy. Beat in egg, vanilla and almond extract. Gradually add flour mixture. Beat at low speed until well blended. Divide dough in half; cover and refrigerate for 30 minutes or until firm. Preheat oven to 350*. Working with one portion at a time, roll out dough on lightly floured surface to 1/4" thickness. Cut dough with cookie cutters. Place cutouts on ungreased baking sheets. Bake 10-12 minutes or until edges are golden brown. Let cookies stand on baking sheets for one minute before removing to wire racks; cool completely. Decorate with the following icing: Icing 2c. Powdered Sugar 2 TBL Milk Food Coloring (optional) Place powdered sugar and milk in a bowl and stir till smooth. If icing is too thick, stir in 1 tsp. additional milk.

56: Pumpkin Cookies with Penuche Frosting 1c. Shortening or Butter 1/2 c. Brown Sugar 1/2 c. Sugar 1c. Pumpkin 1 Egg 1 tsp. Vanilla 2c. Flour 1 tsp Baking Soda 1 tsp. Baking Powder 1 tsp. Cinnamon 1/2 tsp. Salt 1c. Chopped Nuts Cream the shortening or butter and sugars. Mix in the pumpkin, egg and vanilla. In a separate bowl, sift together the flour, baking soda, baking powder, cinnamon and salt. Mix into wet ingredients. Add nuts. Drop by heaping teaspoon-fulls onto greased cookie sheets. Bake at 350* for 10-12 minutes. Allow to cool before icing with the following : 3 TBL Butter 1/2 c. Sugar 1/4 c. Milk 2c. Powdered Sugar Combine butter and sugar in pot over medium heat. Bring to boil and cook for 1 minute. Cool slightly. Stir in milk and beat until smooth. Gradually stir in powdered sugar until icing is desired consistency.

57: Whoopie Pies 1 3/4 c. Flour 3/4 c. Cocoa Powder 1 1/2 tsp. Baking Soda 1/2 tsp. Salt 1 TBL Butter, softened 1/4 c. Shortening 1/2 c. Sugar 1/2 c. Brown Sugar 1 Egg 1c. Whole Milk 1 tsp. Vanilla Preheat oven to 375*. Sift together flour, cocoa powder, baking soda and salt into medium bowl. Set aside. Place butter, shortening and sugars into electric mixer bowl. Mix on high until smooth, about 3 minutes. Add egg and mix until pale and fluffy, about 2 minutes. Mix half in half of the flour mixture, then the milk and vanilla. Mix in the rest of the flour mixture. Drop about 2 teaspoons of dough onto baking sheets lined with parchment paper, spacing 2" apart. Bake until cookies spring back when lightly touched, 12-14 minutes. Cool for 10 minutes before removing from trays to baking racks. Fill withe the following: 1c. Shortening 1 1/2 c. Powdered Sugar 2c. Marshmallow Fluff 1 1/2 tsp. Vanilla In a medium bowl, beat first three ingredients together. Stir in vanilla.

58: Mexican Wedding Cakes from Betty Crocker 1c. Powdered Sugar 2c. Butter, softened 2 tsp. Vanilla 4 1/2 c. Flour 1c. Finely Chopped Nuts 1/2 tsp. Salt Additional Powdered Sugar Heat oven to 400*. In a large bowl, mix 1c. Powdered sugar, butter and vanilla. Stir in flour, nuts and salt until dough holds together. Shape dough into 1" balls. Place about 1" apart on ungreased cookie sheets. Bake 10-12 or until set but not brown. Roll in additional powdered sugar while warm. Cool completely on wire racks, about 30 minutes. Roll in powdered sugar again.

59: Best Oatmeal Cookies from Quaker Oats 1 1/4 c. Butter, softened 3/4 c. Brown Sugar 1/2 c. Sugar 1 Egg 1 tsp. Vanilla 1 1/2 c. Flour 1 tsp. Baking Soda 1 tsp. Cinnamon 1/2 tsp. Salt 1/4 tsp Ground Nutmeg 3c. Quick or Old-Fashioned Oats 1c. Finely Chopped Nuts Heat oven to 375*. Beat butter and sugar together until creamy. Add egg and vanilla and beat well. In a separate bowl, combine flour, baking soda, cinnamon, salt and nutmeg. Add this mixture to the wet ingredients and mix well. Add oats and nuts and mix well. Drop by rounded tablespoon-fulls on ungreased cookie sheets. Bake 8-9 minutes. Allow to cool for about a minute before removing to wire racks.

60: Vanilla Birthday Cake from King Arthur Flour

61: Blueberry Crisp from King Arthur Flour

62: No-Bake Cookies Peach Cobbler from Paula Deen

63: Sponge Cake from Anne of Green Gables

64: All-Purpose Cleaner Window Cleaner Floor Cleaner Laundry Detergent

66: Taco Seasoning for 4lb. meat 1/4 c. Chili Powder 2 TBL Paprika 1 TBL Beef Bouillon Granules 1 TBL Cumin 1 tsp. Chicken Bouillon Granules 1 tsp. Garlic Powder 1 tsp. Cayenne Pepper 1/2 tsp. Pepper 1/4 tsp. Onion Powder 1/4 tsp. Sugar 1/4 tsp. Salt 1/4 tsp. Garlic Salt

68: How to Hard-Boil an Egg from Food Network Magazine Place your eggs in a pot and cover with cold water by 1 inch. Bring to a simmer over medium-high heat, then cover, remove from the heat and set aside for 8-10 minutes. Drain, cool in ice water and peel. Or skip the cold water and dye when eggs have dried off. Home-Made Egg Dye from Food Network Magazine Boil 2c. water and 1 TBL vinegar. Add your "dye": 1 TBL jello or kool-aid mix, 1/2 c. frozen berries. . . Anything that would stain your clothes. Simmer for 15 minutes

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