tag:blogger.com,1999:blog-62721941748643736612024-03-13T22:38:58.776-07:00Hauntingly Good and Vintage Recipes from Long Agodavids ghosthttp://www.blogger.com/profile/05864515288208181960noreply@blogger.comBlogger78125tag:blogger.com,1999:blog-6272194174864373661.post-14386754476227967052023-12-18T11:31:00.000-08:002023-12-18T11:31:39.374-08:00An Old Fashioned Pea Salad Recipe<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHrR1_euHp3TjwTpbdA9YHM-az3CRi7uAqY9e5cbCRJi3MXzd08R_ZSRPvAffX4ncHR9sqn6Jm0bklZn3gZdfqqIWF2bN3RjBJSWmoVXqnM3j_iQawto2bg8T8vbNRK6lfbpBn_XL-Nx_Jy_TYmz6ys32cE7jUpqvonkq7DZrdueTaxqYhVjGLYfRDfIY/s4032/PXL_20231216_221926024.jpg" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" height="320" data-original-height="4032" data-original-width="3024" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHrR1_euHp3TjwTpbdA9YHM-az3CRi7uAqY9e5cbCRJi3MXzd08R_ZSRPvAffX4ncHR9sqn6Jm0bklZn3gZdfqqIWF2bN3RjBJSWmoVXqnM3j_iQawto2bg8T8vbNRK6lfbpBn_XL-Nx_Jy_TYmz6ys32cE7jUpqvonkq7DZrdueTaxqYhVjGLYfRDfIY/s320/PXL_20231216_221926024.jpg"/></a></div>
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Do you remember having Pea Salad growing up. Well, I do too, and I just happen to think about it the other day, and made some.
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I haven't had it since I was young, but it was the same as I remember, and so I decided to share this one with you.Let's get started!
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<b>Pea Salad</b>
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Ingredients:
<br>
Canned peas (also called canned sweet peas), drained
<br>
Hard Boiled Eggs
<br>
1/4 cup Sour Cream (more if for more than 2 people)
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<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHxLHlOfh1kTnBmss4E7QRzej-DJqXx9ryM4_cG4DBpumc3vXd5pBwJtwD3l5Qhtp6fHTpZK344X0A41MHi62uz_pSJiR1kyTUh_GdeHnyRdiEwJSQb4zeOMWkf88iwT73w7OBS-z86aGLz5euogqex0n6a6lUjUf2IFUuXWxHNbwEZ4LLqcPxjulKtuU/s4032/PXL_20231216_220054811.jpg" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" height="320" data-original-height="4032" data-original-width="3024" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHxLHlOfh1kTnBmss4E7QRzej-DJqXx9ryM4_cG4DBpumc3vXd5pBwJtwD3l5Qhtp6fHTpZK344X0A41MHi62uz_pSJiR1kyTUh_GdeHnyRdiEwJSQb4zeOMWkf88iwT73w7OBS-z86aGLz5euogqex0n6a6lUjUf2IFUuXWxHNbwEZ4LLqcPxjulKtuU/s320/PXL_20231216_220054811.jpg"/></a></div>
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1/4 cup Mayonnaise (more if for more than 2 people)
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Cheddar Cheese cut into cubes
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Salt and Pepper to taste
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I used a few different spices of personal preference.
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<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy8wrUZCCRKiX0t2dF_-c97piH3AXH_47KMcWQnk-XlnFBEpI_9tkzUOyAso8R2T6B00uUJBRf4brGEyxirGLNm3cnBsnpuFkfpCrt2PWiM1xm5enToU7xumBAKhSnewqm16g29oWCh819ESVu6Po30eQMgUtDZEsOLrFQ8mSuu7LTKBN3efwmLCmDCcQ/s4032/PXL_20231216_220925177.jpg" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" height="320" data-original-height="4032" data-original-width="3024" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy8wrUZCCRKiX0t2dF_-c97piH3AXH_47KMcWQnk-XlnFBEpI_9tkzUOyAso8R2T6B00uUJBRf4brGEyxirGLNm3cnBsnpuFkfpCrt2PWiM1xm5enToU7xumBAKhSnewqm16g29oWCh819ESVu6Po30eQMgUtDZEsOLrFQ8mSuu7LTKBN3efwmLCmDCcQ/s320/PXL_20231216_220925177.jpg"/></a></div>
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<b>Directions:</b>
<br>
Mix the peas, sour cream, and mayonnaise. Add the cheese cut into cubes, and the eggs cut into small pieces, salt, and pepper.
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That's it, you are done, and ready to eat! Wasn't that simple, and easy!!!
davids ghosthttp://www.blogger.com/profile/05864515288208181960noreply@blogger.com0tag:blogger.com,1999:blog-6272194174864373661.post-78848033587192807012023-12-15T16:23:00.000-08:002023-12-15T16:23:39.435-08:00Cranberry Fluff Salad<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEJZeEhkqD1zfVjwgAije9JejuWD4rAtEz8x8EwW7w0xTDQ3_lcb91DBLFUd0AK4sHUdGVBf39V_OV0amX7bsSNeZ9E5TkUm8BtdzE9_b3lonlHDRV4Qe6GZT7Nt7tQUNR4enTORO9-FvIRwWhBHJOD6Ydq1yI4YX5q7_rGm9V76gVR1eA3vTzmj2WfqY/s2048/PIC_0001.JPG" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" width="320" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEJZeEhkqD1zfVjwgAije9JejuWD4rAtEz8x8EwW7w0xTDQ3_lcb91DBLFUd0AK4sHUdGVBf39V_OV0amX7bsSNeZ9E5TkUm8BtdzE9_b3lonlHDRV4Qe6GZT7Nt7tQUNR4enTORO9-FvIRwWhBHJOD6Ydq1yI4YX5q7_rGm9V76gVR1eA3vTzmj2WfqY/s320/PIC_0001.JPG"/></a></div>
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Who hasen't had this wonderful salad in years? I guarantee this will be as good as you remember it to be, and you will please everyone who hasn't had it before.
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Cranberry Fluff Salad is an absolute Holiday Classic.
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<br>
<b>Cranberry Fluff Salad</b>
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A delicious cranberry salad perfect for Thanksgiving, Christmas, or any wintery time fun.
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Prep Time 20 minutes
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Total Time 20 minutes
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Yield 8 servings
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<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1Ex-9zdfqxKqgTfiTi64z0zClXy_F0bkfJrU-tCAYY7KUKztnjzuw-g4j2_N4WkuKj9Eol1_R_6OYau-sRncniWWdCQHBXJn3X4kutjPRvUN2q-L4TI28IWt-rEUW9hLkWm3CGN0Sd3ICfmRmoIeqPAl11XHQal4b9UYKvvlOOyqismINVlu0shmtns0/s2048/PIC_0007.JPG" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" width="320" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1Ex-9zdfqxKqgTfiTi64z0zClXy_F0bkfJrU-tCAYY7KUKztnjzuw-g4j2_N4WkuKj9Eol1_R_6OYau-sRncniWWdCQHBXJn3X4kutjPRvUN2q-L4TI28IWt-rEUW9hLkWm3CGN0Sd3ICfmRmoIeqPAl11XHQal4b9UYKvvlOOyqismINVlu0shmtns0/s320/PIC_0007.JPG"/></a></div>
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Ingredients:
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12 ounces fresh cranberries, frozen, then thawed cranberries (fresh or frozen also work)
<br>
1/2 cup sugar
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8 ounces crushed pineapple, drained
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2 cups mini-marshmallows
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1 cup heavy cream
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Instructions:
<br>
Chop cranberries in a food processor. Remove to a bowl. Mix in sugar, cover, and refrigerate overnight.
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Add well drained pineapple and marshmallows. Mix to combine.
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Whip heavy cream to stiff peaks. With a rubber spatula, gently fold the cream into the cranberry mixture. Refrigerate until ready to serve.
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Enjoy, Enjoy, Enjoy!!!
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<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5fQrLxr-D5V-bsPIoJVgBAllfkK6cnJnNE2GwywaqPNtre6gHHjpSAJ0s4vEGvSj0HeeS2Vm-8v7psir2LuYhlFZZbtmYa0QVspYI7QTcKh1Uh-yJxYmZOvkws1PYWMwTBWHS4YA0nCxYbQ8hB3bwvBSpOX-CKcGBm4RR-eG1HEUX_eXq8GIt5Kz6dac/s2048/PIC_0005.JPG" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" width="320" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5fQrLxr-D5V-bsPIoJVgBAllfkK6cnJnNE2GwywaqPNtre6gHHjpSAJ0s4vEGvSj0HeeS2Vm-8v7psir2LuYhlFZZbtmYa0QVspYI7QTcKh1Uh-yJxYmZOvkws1PYWMwTBWHS4YA0nCxYbQ8hB3bwvBSpOX-CKcGBm4RR-eG1HEUX_eXq8GIt5Kz6dac/s320/PIC_0005.JPG"/></a></div>davids ghosthttp://www.blogger.com/profile/05864515288208181960noreply@blogger.com0tag:blogger.com,1999:blog-6272194174864373661.post-56538104995584317032023-10-09T15:55:00.001-07:002023-10-09T16:04:22.159-07:00Old Fashioned Salted Nut Candy
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWblS1b0aFNjPRRgtRCVhjMo2En3YiYiE9ZafWDXksX8GUF-ES-5MoONrlqsK_4u3Y1xkjZS2mSs9997DfZEPQnTbxZiH0toyTdVgMJ0MVp0zyRsxXGmVrzDG6_VSVnh6gEt-axNKopBGocEAN0C2XK7yMF_OPkR-FHIiFO55a1-0c5GbFrgbjHsGsF5s/s2048/Salted%20Nut%20Candy%204.jpg" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" height="320" data-original-height="2048" data-original-width="1536" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWblS1b0aFNjPRRgtRCVhjMo2En3YiYiE9ZafWDXksX8GUF-ES-5MoONrlqsK_4u3Y1xkjZS2mSs9997DfZEPQnTbxZiH0toyTdVgMJ0MVp0zyRsxXGmVrzDG6_VSVnh6gEt-axNKopBGocEAN0C2XK7yMF_OPkR-FHIiFO55a1-0c5GbFrgbjHsGsF5s/s320/Salted%20Nut%20Candy%204.jpg"/></a></div><br>
Just in time for Fall, it's the Salted Peanut Candy you remember as a child, and oh so easy to make!
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Let's get busy so we can enjoy it tonight!!! There is very little to do, so you don't need a lot of time for this great, out of the past, treat.
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First off we need the instructions, and ingredients:
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<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWvhyphenhyphenPP4QM0tvzavwpfHJZrlfN9oxzDdZGsq_efbjh14cQDv6dM84JEoCg4tTJkcISACpZbW72BBQ2oi1p3xPymLBJUTk44HFFOYuqjjabgmr2BJQLNQWkL_jA2Mrx6nP9wXdPM3COALVpvz_Q16OvktY-Izvq7hiqh-kJMrxuupz-qY3-CJJYchyphenhyphenUIZc/s631/Salted%20Nut%20Candy.jpg" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" height="320" data-original-height="631" data-original-width="543" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWvhyphenhyphenPP4QM0tvzavwpfHJZrlfN9oxzDdZGsq_efbjh14cQDv6dM84JEoCg4tTJkcISACpZbW72BBQ2oi1p3xPymLBJUTk44HFFOYuqjjabgmr2BJQLNQWkL_jA2Mrx6nP9wXdPM3COALVpvz_Q16OvktY-Izvq7hiqh-kJMrxuupz-qY3-CJJYchyphenhyphenUIZc/s320/Salted%20Nut%20Candy.jpg"/></a></div>
Next you will see the steps I took in the process. At the end you will see that I put it in the oven (at 400) just to get those marshmallows on top toasted, just a few minutes. That is not part of the recipe though. I just liked the look.
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1: Half of the peanuts in the bottom of the pan.
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<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-7m9LP8sU_r7UdwRUUEuv8jdgrchuaK_XCjLkqXpKiIxla0QF7g_RjQoodxuhnfE15ZVbsFsp-QtPe4t9kTHrQyPlDYHlyVaIZSYkYTRscMToO_EiiPt7sS8Huc_97uabootwzp5CTrAD2uMLIQyVbhD-DHOhpEiEWVQ-JmCU06L8lTFKRRvpuxwjj5g/s2048/Salted%20Nut%20Candy%201.jpg" style="display: block; padding: 1em 0; text-align: center; clear: left; float: left;"><img alt="" border="0" height="320" data-original-height="2048" data-original-width="1536" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-7m9LP8sU_r7UdwRUUEuv8jdgrchuaK_XCjLkqXpKiIxla0QF7g_RjQoodxuhnfE15ZVbsFsp-QtPe4t9kTHrQyPlDYHlyVaIZSYkYTRscMToO_EiiPt7sS8Huc_97uabootwzp5CTrAD2uMLIQyVbhD-DHOhpEiEWVQ-JmCU06L8lTFKRRvpuxwjj5g/s320/Salted%20Nut%20Candy%201.jpg"/></a></div>
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<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiflsB2H_xPJhNPhWABvG0IPgacf_DEWXgpkJhBVxCY-igGHKD1y2tss69C4uVJsx90W3f4kqt3pU_uhgd-hFJ0hjCmgFieNyLzyCk9X3Q1MtdtKFmfHMrIQZQhxKz71Bu0EhsBwzvsOS1iXbdEQhyvoR2piTltXY8hvtYj90r2lDNd6gvpvy1KJcx4GiY/s2048/Salted%20Nut%20Candy%202.jpg" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" height="320" data-original-height="2048" data-original-width="1536" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiflsB2H_xPJhNPhWABvG0IPgacf_DEWXgpkJhBVxCY-igGHKD1y2tss69C4uVJsx90W3f4kqt3pU_uhgd-hFJ0hjCmgFieNyLzyCk9X3Q1MtdtKFmfHMrIQZQhxKz71Bu0EhsBwzvsOS1iXbdEQhyvoR2piTltXY8hvtYj90r2lDNd6gvpvy1KJcx4GiY/s320/Salted%20Nut%20Candy%202.jpg"/></a></div>
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2: Melt the butter, and evaporated milk, add the chips and marshmallows, and stir.
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3: Pour into pan, and add the other half of the peanuts to the top, and pat down.
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4: Chill for 2 hours. All Done, Enjoy!
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<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjolZlYMAPR_RQZjzNLpJEjsQPYOaOBiElWQ9s80BtqePgpPmaKIoK_SJBnDYpex3qXul_JK4lYPZ31wW947B-ba_MV4CfRzDCD8UQu0ln2lsGAqMt1gcWI7CrZ6CusPObqOoxxMAdox86Sh09Tskr_Yw_nOs51O8qbVzkJrpLdBG0ZUQXUiRZoEKnAItU/s2048/Salted%20Nut%20Candy%203.jpg" style="display: block; padding: 1em 0; text-align: center; clear: right; float: right;"><img alt="" border="0" height="320" data-original-height="2048" data-original-width="1536" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjolZlYMAPR_RQZjzNLpJEjsQPYOaOBiElWQ9s80BtqePgpPmaKIoK_SJBnDYpex3qXul_JK4lYPZ31wW947B-ba_MV4CfRzDCD8UQu0ln2lsGAqMt1gcWI7CrZ6CusPObqOoxxMAdox86Sh09Tskr_Yw_nOs51O8qbVzkJrpLdBG0ZUQXUiRZoEKnAItU/s320/Salted%20Nut%20Candy%203.jpg"/></a></div>
<br> Cdavids ghosthttp://www.blogger.com/profile/05864515288208181960noreply@blogger.com0tag:blogger.com,1999:blog-6272194174864373661.post-15791890702775175282023-08-29T16:11:00.003-07:002023-08-29T16:11:29.145-07:00Very Easy S’mores Dump Cake This Is A Very Easy S’mores Dump Cake
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Just in time for the Fall Season, and so good you'll want it anytime! A Dump Cake just like S'mores, and just as easy to make.
<br> Who doesn't crave S'mores in the Fall, but you don't always have to go outside to have that S'mores adventure. You can just as easily bake it in your home!
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<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0RHnm3obvsmKKUSer4DhJGGJCEjhbyvB8qYIUysOkwL8lVxRSTC8DswJvWojruv_moqR-OgYadc_WBuLMGl276WuRkiwrPjOmGDHIVt1em9V5VSP6u3U3INoTEkP0HuwKH-B3GJihnjg_VlORzNrSYvn2UZWd9_bqlE4HVlCH1vBaLkoJqNEJSPdxUMs/s2048/Smores%20Dump%20Cake%205.jpg" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" height="320" data-original-height="2048" data-original-width="1536" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0RHnm3obvsmKKUSer4DhJGGJCEjhbyvB8qYIUysOkwL8lVxRSTC8DswJvWojruv_moqR-OgYadc_WBuLMGl276WuRkiwrPjOmGDHIVt1em9V5VSP6u3U3INoTEkP0HuwKH-B3GJihnjg_VlORzNrSYvn2UZWd9_bqlE4HVlCH1vBaLkoJqNEJSPdxUMs/s320/Smores%20Dump%20Cake%205.jpg"/></a></div>
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Let's get started!
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Ingredients:
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• 5 oz box JELL-O chocolate cook and serve pudding
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• 3 cups whole milk
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• 12 graham cracker squares
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• 1 (15 oz) box chocolate devil’s food cake mix
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• 1 1/2 cups semi sweet chocolate chips, divided (I used chocolate chunks)
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• 1 stick (1/2 cup) butter – sliced into thin pieces
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• 3 cups large marshmallows (I used marshmallow fluff)
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• Whipped cream, chocolate chips and/or graham cracker crumbs, for garnish.
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Directions:
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1. Pour the pudding mix into a saucepan. Add the milk and whisk until combined.
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2. Bring to a boil on medium heat, stirring constantly until thickened. Remove from heat and cool 15 minutes.
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<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik3Th3QySeNf3fc3gf_rddJ7tVAjd54_1UPm8ynNUTtjMujA3CYSmmkhspmmj92QL7y4Hy-w5MnMh_doddaTV0NU1Lq6_p1ea9ERkUeomUDt6yVFxpX6BwfFYxTJqzx-WKQ_m0oJt3HtFvQLxnGod3r7R0wP-RTRlzMoFaJpWh2wAhibySVyfr9S7ljMw/s960/Smores%20Dump%20Cake.jpg" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" height="320" data-original-height="960" data-original-width="720" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik3Th3QySeNf3fc3gf_rddJ7tVAjd54_1UPm8ynNUTtjMujA3CYSmmkhspmmj92QL7y4Hy-w5MnMh_doddaTV0NU1Lq6_p1ea9ERkUeomUDt6yVFxpX6BwfFYxTJqzx-WKQ_m0oJt3HtFvQLxnGod3r7R0wP-RTRlzMoFaJpWh2wAhibySVyfr9S7ljMw/s320/Smores%20Dump%20Cake.jpg"/></a></div>
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3. Transfer the cooled pudding to the bottom of your 9 x 13 pan.
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5. Place a layer of 12 graham crackers, side by side, on top of the pudding (I used Graham Cracker crumbs).
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<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnrJz5CrwBFmacBimpih9ozqzduFPrJYvJGX0vEOIuBbOD9TxA64V62LnKKSi_FmOHuFK-ecTxUa-aSeDS0_XU4JIwls_8FFDHF2wQzTXSAjTG28ZPO9wwhybxjT68a3R2AwTcbUabpelirOLhTX4DCtatOz-z1WYFc0-PLDwF8QdzMCXxFSl-X7BNirY/s2048/Smores%20Dump%20Cake%202.jpg" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" height="320" data-original-height="2048" data-original-width="1536" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnrJz5CrwBFmacBimpih9ozqzduFPrJYvJGX0vEOIuBbOD9TxA64V62LnKKSi_FmOHuFK-ecTxUa-aSeDS0_XU4JIwls_8FFDHF2wQzTXSAjTG28ZPO9wwhybxjT68a3R2AwTcbUabpelirOLhTX4DCtatOz-z1WYFc0-PLDwF8QdzMCXxFSl-X7BNirY/s320/Smores%20Dump%20Cake%202.jpg"/></a></div>
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6. Add 1 cup semi sweet chocolate chips on top of the graham crackers.
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7. Sprinkle the dry cake mix on top of the graham crackers and chocolate chips.
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8. Place butter slices on top of the cake mix (about 22) and bake for 25 minutes at 350 degrees.
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9. Remove from oven and stir where there may be dry spots from the cake mix. Place marshmallows on top. Sprinkle with remaining chocolate chips.
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10. Bake for an additional 5-6 minutes or until the marshmallows expand and puff up.
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<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnFRlh8vYq5A3jcQ5n2mf87ekmOi7xNggnBglzUYHgfC7mY_5BWGPZRTeVFoj9Y2Tb35kuENUFx7KG02bCi5sgRcNXlYcbyVqqjrlRpRU0BLoq_19-UhHmEDmVbfFZn9hLaBGdPpJwJcZkiVGw8eJry4yo0Wnj9lFkjPaSM2WBx-9hVrO7d7-inslfifA/s2048/Smores%20Dump%20Cake%204.jpg" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" height="320" data-original-height="2048" data-original-width="1536" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnFRlh8vYq5A3jcQ5n2mf87ekmOi7xNggnBglzUYHgfC7mY_5BWGPZRTeVFoj9Y2Tb35kuENUFx7KG02bCi5sgRcNXlYcbyVqqjrlRpRU0BLoq_19-UhHmEDmVbfFZn9hLaBGdPpJwJcZkiVGw8eJry4yo0Wnj9lFkjPaSM2WBx-9hVrO7d7-inslfifA/s320/Smores%20Dump%20Cake%204.jpg"/></a></div>
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11. Cool for 15-20 minutes before serving. Enjoy!!!
<br>davids ghosthttp://www.blogger.com/profile/05864515288208181960noreply@blogger.com0tag:blogger.com,1999:blog-6272194174864373661.post-59451996198922879172022-09-11T15:03:00.001-07:002022-09-11T15:03:26.836-07:00A Simple Custard RecipeWhen I started off, I wanted to make Custard Ice Cream, but the weather changed today, and a regular custard seemed more appropriate.
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Here is my first ever simple Custard, and I will say, not having had it before, I like it! It was very easy to make, and turned out well.
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Go ahead, as we step into Fall, try this recipe out on your family. I think they will enjoy it as well.
<br> Hint, if you like it a little sweeter you can add an additional 2 tablespoons of sugar, but I didn't think it needed it.
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I topped it off with a sprinkle of cinnamon, too!
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Simple Custard
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Recipe yields 8 servings.
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Ingredients:
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4 cups whole milk
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1 tablespoon vanilla extract
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1 teaspoon butter
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4 eggs
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½ cup white sugar
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3 tablespoons cornstarch
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Sprinkle of Cinnamon for topping (optional)
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<br>
Directions:
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Step 1: Cook and stir milk, vanilla extract, and butter in a saucepan over medium heat until simmering. Remove mixture from heat before it comes to a boil.
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Step 2: Whisk eggs, sugar, and cornstarch together in a bowl until sugar dissolves.
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Step 3: Set saucepan back over low heat. Pour in egg mixture slowly, whisking constantly, until custard thickens enough to coat the bottom of a spoon, 5 to 10 minutes. Let cool, but warm is very good as well.
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Spoon into serving bowls, ans sprinkle with cinnamon, if desired. Enjoy, and let me know in the comments if you tried this recipe, and how you liked it!!!
davids ghosthttp://www.blogger.com/profile/05864515288208181960noreply@blogger.com0tag:blogger.com,1999:blog-6272194174864373661.post-74203145362599343122022-08-30T10:24:00.002-07:002022-08-30T10:24:45.502-07:003 Great Vintage Fall Recipes3 Great Vintage Fall Recipes. I tried them, and you will too!
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Bake and Be Happy! First off we have an all time favorite...
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<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMW-LAL--71kXcMTaQdFn7IJw_5js5HbP0TQVG52reDuWZQT8lDJhWofltLeoqxwCBOqHZtJjCbY6J1whUpHmpEuRuvkDpgz99EBAcGV7_9HyXo3Z0L68SQLDSDXLBZFmquoUXM0LpPw8kxAw1vhH9dzvTWsLHAjMQCmpGqC51o4-fNhJyHODz86PI/s921/Hersheys-Cocoa-Fudge.jpg" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" width="320" data-original-height="751" data-original-width="921" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMW-LAL--71kXcMTaQdFn7IJw_5js5HbP0TQVG52reDuWZQT8lDJhWofltLeoqxwCBOqHZtJjCbY6J1whUpHmpEuRuvkDpgz99EBAcGV7_9HyXo3Z0L68SQLDSDXLBZFmquoUXM0LpPw8kxAw1vhH9dzvTWsLHAjMQCmpGqC51o4-fNhJyHODz86PI/s320/Hersheys-Cocoa-Fudge.jpg"/></a></div>
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1: Hershey’s Cocoa Fudge
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A vintate newspaper recipe for the classic Hershey's Cocoa Fudge. This classic fudge is made with cocoa, sugar, salt, milk, butter or margarine, and vanilla. It's a favorite of everyone, especially kids!
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<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsqz8B7HXtx9PmiRWM5juCcHKdKvC0W_ReujJu8sQj_Wj1PhFonKUOw-jhn9cGfkLCZef5SzIHR-OrU-xLpPjOSKhdYU9CoFSDvO5SvAuNsgX3zjyMiL-2eiFkttbY6y7aunovVKAP9DsWMKeFfVuLJbg6QWR4U_q1exUEWy5mpbLCqat9zZ9LBZnI/s500/impossible-pumpkin-pie.jpg" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" height="320" data-original-height="500" data-original-width="374" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsqz8B7HXtx9PmiRWM5juCcHKdKvC0W_ReujJu8sQj_Wj1PhFonKUOw-jhn9cGfkLCZef5SzIHR-OrU-xLpPjOSKhdYU9CoFSDvO5SvAuNsgX3zjyMiL-2eiFkttbY6y7aunovVKAP9DsWMKeFfVuLJbg6QWR4U_q1exUEWy5mpbLCqat9zZ9LBZnI/s320/impossible-pumpkin-pie.jpg"/></a></div>
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2: Bisquick Impossible Pumpkin Pie
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This impossibly easy pumpkin pie is prepped in just 10 short minutes thanks to Bisquick™. It will become an easy family favorite too!
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Ingredients
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1 (16 ounce) can pumpkin
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1 (13 ounce) can evaporated milk
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2 tablespoons margarine or 2 tablespoons butter, softened
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2 eggs
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3⁄4 cup sugar
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1⁄2 cup Bisquick baking mix
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2 1⁄2 teaspoons pumpkin pie spice
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2 teaspoons vanilla
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Directions
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Heat oven to 350°F Grease pie plate, 9 inch or 10 inch. Beat all ingredients 1 minute in blender on high or 2 minutes with hand beater. Pour into pie plate. Bake until knife inserted in center comes out clean, 50 to 55 minutes; cool.
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High Altitude Directions (3500 to 6500 feet): Heat oven to 375°F Decrease bake time to 45 to 50 minutes.
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The Best of Bisquick From Betty Crocker.
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3: Pumpkin Waffles
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This recipe for Pumpkin waffles comes from the 1919 Sunday, Oct 5 – Page 80 of the New-York Tribune (New York, New York)
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Ingredients
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1 scant cupful cooked and sifted [pureed] pumpkin
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1 tsp molasses
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½ tsp salt
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½ tsp ground cinnamon
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½ tsp ground ginger
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2 egg yolks, lightly beaten
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1 large cupful flour
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2 tsp baking powder
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1 Tbsp sugar
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1 cupful milk
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2 Tbsp melted shortening
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2 egg whites, stiffly whipped
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Directions
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Mix the molasses, salt, cinnamon, ginger, and lightly beaten egg yolks into the pumpkin.
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Sift together the flour, baking powder, and sugar.
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Gradually combine the mixtures, beating in the milk and melted shortening.
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Fold in the stiffly whipped egg whites last of all.
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Cook in hot, well-greased waffle irons.
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davids ghosthttp://www.blogger.com/profile/05864515288208181960noreply@blogger.com0tag:blogger.com,1999:blog-6272194174864373661.post-6314614598743805382022-02-18T10:47:00.005-08:002022-02-18T10:47:45.535-08:00An Easy Quiche Recipe, and the Homemade Crust to go with it.<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjJewcatdJdJGOaWEzk4FGWij26SsFeiopcn7auAFB7h849zTXjUFi1HoXB0W_F2Qejey4rMcoy-7ycjJCX60AbZfFuvA58hMJXwsdEGAkuwnrsfvuHK6AJVzkoKZR8POCMHX-qDKqv6aEENclsCcfgZVXXw_39ltsye1g7eySItTvpgU67H7KCzi_0=s4032" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" height="320" data-original-height="4032" data-original-width="3024" src="https://blogger.googleusercontent.com/img/a/AVvXsEjJewcatdJdJGOaWEzk4FGWij26SsFeiopcn7auAFB7h849zTXjUFi1HoXB0W_F2Qejey4rMcoy-7ycjJCX60AbZfFuvA58hMJXwsdEGAkuwnrsfvuHK6AJVzkoKZR8POCMHX-qDKqv6aEENclsCcfgZVXXw_39ltsye1g7eySItTvpgU67H7KCzi_0=s320"/></a></div>
<br>The other day I wanted a Quiche, so here is what I decided on, and it turned out well. You may want to try it too!
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<b>Ingredients for Crust:</b>
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¾ cup all-purpose flour
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6 tablespoons cold butter, cut into small pieces
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¼ tsp salt
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¼ tsp pepper
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5 teaspoons cold water or so...
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<br>
Step 1. Place flour, salt, and pepper in a large bowl. Sprinkle in the chopped butter; rub butter into the flour until it resembles bread crumbs. Sprinkle water over the flour mixture, a teaspoon at a time, stirring lightly with a fork. Add just enough water to allow the dough form a ball and cleanly leave the sides of the bowl. Wrap the dough in plastic wrap, and refrigerate for at least 30 minutes.
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Step 2. Preheat an oven to 375 degrees F (190 degrees C). Roll out dough, and place in a 9 inch pie/quiche pan. Use a fork to prick holes over the bottom of the pastry.
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Step 3. Bake crust in preheated oven for 30 minutes before filling with quiche custard of your choice.
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<b>For The Quiche.</b>
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<b>Ingredients:</b>
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3 large eggs
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2 cups milk or Half and Half cream
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¾ teaspoon salt
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¼ teaspoon black pepper
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1 cup cooked ham chopped
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1 ½ cups shredded cheese divided
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Instructions:
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Preheat oven to 375°F.
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Press pie crust into a 9" pie plate, crimping the top edges if desired.
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In a large bowl, whisk together eggs, milk/cream, salt and pepper.
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Sprinkle ham, 1 cup of cheese into the pie crust and pour the egg mixture over top. Sprinkle remaining ½ cup cheese on top of egg mixture.
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Bake for 35-40 minutes until the center is completely set.
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Let cool for 5-10 minutes before slicing and serving. Enjoy!
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davids ghosthttp://www.blogger.com/profile/05864515288208181960noreply@blogger.com0tag:blogger.com,1999:blog-6272194174864373661.post-33320198317450931212022-01-04T10:02:00.007-08:002022-01-04T10:02:50.053-08:00The 1964 Cream Cheese Brownie Recipe<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhohlP_fj5rvNAfGEq4ZQVUKsoXqA8Hx780f1pjKSylGY8eA7KJVzVOWe7_R2prmmmqHU9FwbBZRIsk1tb3PyAdBdircEJu9GkFpo4T6euj0_TeAm0k6OZ-e-3qk3o748ucSUWsxSNwn8pMmqyCSGKFXhTMvuF3jrMNcrm_Ssk2-KZww9JUM8uAXYnY=s1013" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" height="320" data-original-height="1013" data-original-width="770" src="https://blogger.googleusercontent.com/img/a/AVvXsEhohlP_fj5rvNAfGEq4ZQVUKsoXqA8Hx780f1pjKSylGY8eA7KJVzVOWe7_R2prmmmqHU9FwbBZRIsk1tb3PyAdBdircEJu9GkFpo4T6euj0_TeAm0k6OZ-e-3qk3o748ucSUWsxSNwn8pMmqyCSGKFXhTMvuF3jrMNcrm_Ssk2-KZww9JUM8uAXYnY=s320"/></a></div>
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I can remember having this Cream Cheese Brownie only once, when I was a Cub Scout, and the Den Mother made them. I remembered them as being very good, and I have thought of making them many times since then, and now I have. Not only I, but everyone else who tried them liked them very much. They were just as I remembered, and now you can also try them, and see!
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<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjy1krkcJ0Yxy6vnhVZBst2fZhRSktPDHYANi9PCqyTUoGnRlySX-Ji6uteHAzi0F9tGgdu8fvTidfksQX2Zwa4b41UWfaDa5MfKoDLsk0BRFAnWzPJorhOMJpErTmwlRKxvtqOinvf60-dVXwBgJLpOwXPNuXEVL2GNZ5WRmY_lT-IofF9OP0QKals=s750" style="display: block; padding: 1em 0; text-align: center; clear: left; float: left;"><img alt="" border="0" width="320" data-original-height="498" data-original-width="750" src="https://blogger.googleusercontent.com/img/a/AVvXsEjy1krkcJ0Yxy6vnhVZBst2fZhRSktPDHYANi9PCqyTUoGnRlySX-Ji6uteHAzi0F9tGgdu8fvTidfksQX2Zwa4b41UWfaDa5MfKoDLsk0BRFAnWzPJorhOMJpErTmwlRKxvtqOinvf60-dVXwBgJLpOwXPNuXEVL2GNZ5WRmY_lT-IofF9OP0QKals=s320"/></a></div>
<br>
Ingredients"
<br>
1 pkg (4 ounces) Baker’s German’s Sweet Chocolate (I used Nestle Cocao)
<br>
5 tablespoons butter
<br>
1 package (3 ounces) cream cheese
<br>
1 cup sugar
<br>
3 eggs
<br>
1 tablespoon plus 1/2 cup unsifted flour
<br>
1 1/2 teaspoons vanilla
<br>
1/2 teaspoon Calumet Baking Powder
<br>
1/4 teaspoon salt
<br>
1/2 cup chopped nuts
<br>
1/2 teaspoon almond extract
<br>
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<br>
Instructions:
<br>
Melt chocolate and 3 tablespoons butter over very low heat. Stir. Cool. Cream 2 tablespoons butter with cheese. Gradually add 1/4 cup sugar, creaming until fluffy. Blend in 1 egg, 1 tablespoon flour, and 1/2 teaspoon vanilla. Set aside.
<br>
Beat 2 eggs until light-colored. Slowly beat in remaining 3/4 cup sugar until mixture thickens. Add baking powder, salt and 1/2 cup flour. Blend in chocolate mixture, 1 teaspoon vanilla, nuts and almond extract.
<br>
Spread half of the chocolate batter in greased 8 or 9-inch square pan. Top with remaining cream cheese mixture. Spoon remaining chocolate batter over top. Then zigzag knife through batter to obtain marble effect.
Bake in moderate oven (350F) about 35 to 40 minutes. Let cool. Cut into 24 squares. Enjoy!
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davids ghosthttp://www.blogger.com/profile/05864515288208181960noreply@blogger.com0tag:blogger.com,1999:blog-6272194174864373661.post-13192170057006027332022-01-03T09:57:00.003-08:002022-01-03T10:08:56.454-08:00Potatoes and Penne Noodles in White Gravy, Excellent!<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEi08SNPxUNgTUx4PvUGK29wqDKgtpMa-58ANNv0xudFiZbTJgnWjlj3aVOCdtZqsCeKK3jEECTM0d5wjafRVk6X0cuQMwEDxI67PEaCgytnJJmzTKlqEDKDkBbcdPFqFKZsFP_auKs_OYXvdcxNAeQm0urIeDX6tdPdEZgqJC_20uGZbgVoav0p2oxx=s2048" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" width="320" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/a/AVvXsEi08SNPxUNgTUx4PvUGK29wqDKgtpMa-58ANNv0xudFiZbTJgnWjlj3aVOCdtZqsCeKK3jEECTM0d5wjafRVk6X0cuQMwEDxI67PEaCgytnJJmzTKlqEDKDkBbcdPFqFKZsFP_auKs_OYXvdcxNAeQm0urIeDX6tdPdEZgqJC_20uGZbgVoav0p2oxx=s320"/></a></div>
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I was wondering the other day what to make for dinner, and this is what came of that. I have since looked through the internet for another recipe, and found none. So...did I come up with not only something new, but delicious as well? You be the judge.
<br>
<br>
Ingredients:
<br>
Two large potatoes
<br>
Roughly 3 cups of Penne noodles
<br>
White gravy (instructions below)
<br>
<br>
Directions:
<br>
Cut potatoes into small chuncks, and boil as normal. Before they are quite done, add Penne noodles, and continue to boil until noodles are soft. The potatoes should also be finished at this point. Remove from stove, and begin the gravy.
<br>
White gravy recipe:
<br>
Ingredients:
<br>
1/4 cup butter
<br>
1/4 cup flour
<br>
2–2 1/2 cups whole or 2% milk
<br>
1 tsp. cayenne pepper
<br>
Salt and pepper to taste
<br>
Directions:
<br>
Melt the butter in a large pot over medium low heat.
<br>
Add the flour whisking continuously for about 3 minutes or until lightly browned.
<br>
Slowly whisk in the milk until smooth and creamy.
<br>
Whisk in the cayenne pepper, salt, and black pepper.
<br>
Continue cooking while whisking frequently until gravy has thickened to your desired consistency.
<br>
Pour over the potatoes, and noodles, and mix. That's it, you're done, Enjoy!
<br>
Let me know what you think!!!
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<br><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgZ8nVFTGqc5Pdu-T25OxD1Bi6aH8w57PmME_AHr1NmknmqDDJVaymGplMNd6gNBvRfPzkFKGhbr9WakcRhRoqosStOSyNypha-v1h8HXFE0EMLNGKEOqwKUww9pyWcS5QS482K7AYoW27jvC7VN4Ds-XCLBMyVYMy5IAILU53Erw6wMm7o-H1_SJ7d=s2048" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" width="320" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/a/AVvXsEgZ8nVFTGqc5Pdu-T25OxD1Bi6aH8w57PmME_AHr1NmknmqDDJVaymGplMNd6gNBvRfPzkFKGhbr9WakcRhRoqosStOSyNypha-v1h8HXFE0EMLNGKEOqwKUww9pyWcS5QS482K7AYoW27jvC7VN4Ds-XCLBMyVYMy5IAILU53Erw6wMm7o-H1_SJ7d=s320"/></a></div>
davids ghosthttp://www.blogger.com/profile/05864515288208181960noreply@blogger.com0tag:blogger.com,1999:blog-6272194174864373661.post-85399000863188434112021-06-20T10:27:00.009-07:002021-12-31T11:44:25.324-08:00Chocolate Chip Ice Cream PieI was thinking about Chocolate Chip Ice Cream Pie the other day, and though I hadn't had it for years, so...I thought I would make one.
<br>It's very easy, just pre cut cookie dough, and ice cream (your choice).
<br>
<div class="separator" style="clear: both;"><a href="https://1.bp.blogspot.com/-rquToG0pwxc/YM-_dENtWoI/AAAAAAAAS7s/uYnuumXyp9o8BeGXWu4Ys1YRXqAbsY9XQCLcBGAsYHQ/s2048/IMG_0546.jpg" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" height="320" data-original-height="2048" data-original-width="1536" src="https://1.bp.blogspot.com/-rquToG0pwxc/YM-_dENtWoI/AAAAAAAAS7s/uYnuumXyp9o8BeGXWu4Ys1YRXqAbsY9XQCLcBGAsYHQ/s320/IMG_0546.jpg"/></a></div>
<br>
<b>Ingredients</b>
<br>
1 package of refrigerated precut chocolate chip cookie dough.
1 quart (or so) chocolate chip ice cream, or your favorite flavor.
<br>
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<br>
<br>
<br>
<b>Directions</b>
<br>
Press dough onto the bottom and up the sides of an ungreased 9-in. deep-dish pie plate. Bake at 350° for 12-16 minutes or until lightly browned. Personally, I took the pan out after 15 minutes, and pressed the cookies down into pie crust shape, as they had risen too high. Cool on a wire rack.
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<div class="separator" style="clear: both;"><a href="https://1.bp.blogspot.com/-PqtQluNr5vw/YM95WkU_IsI/AAAAAAAAS7k/Vv2qnz7ZiDsVItiE8dnw0HbTx7Hk9S8QgCLcBGAsYHQ/s275/cookie2.jpg" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" height="320" data-original-height="275" data-original-width="183" src="https://1.bp.blogspot.com/-PqtQluNr5vw/YM95WkU_IsI/AAAAAAAAS7k/Vv2qnz7ZiDsVItiE8dnw0HbTx7Hk9S8QgCLcBGAsYHQ/s320/cookie2.jpg"/></a></div>
<br>
Spoon the ice cream into crust. Cover and freezer for 1 hour. Drizzle with chocolate cup syrup, if desired. Enjoy!
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<div class="separator" style="clear: both;"><a href="https://1.bp.blogspot.com/-WEsIosIe4pg/YM-_06JPSDI/AAAAAAAAS70/7VYh2bK3TnQrUcMQ4HL_bzFUhXae3BQtACLcBGAsYHQ/s2048/IMG_0547.jpg" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" height="320" data-original-height="2048" data-original-width="1536" src="https://1.bp.blogspot.com/-WEsIosIe4pg/YM-_06JPSDI/AAAAAAAAS70/7VYh2bK3TnQrUcMQ4HL_bzFUhXae3BQtACLcBGAsYHQ/s320/IMG_0547.jpg"/></a></div>
davids ghosthttp://www.blogger.com/profile/05864515288208181960noreply@blogger.com0tag:blogger.com,1999:blog-6272194174864373661.post-55688011077182804032021-01-28T08:06:00.000-08:002021-01-28T08:06:15.804-08:00Amazing Apple Butter Biscuits!Not only do these Apple Butter Biscuits taste great, they also smell wonderful while baking! The recipe is very easy, and quick to make...another plus.
<br>You really should try these ASAP...really!
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<div class="separator" style="clear: both;"><a href="https://1.bp.blogspot.com/-r3zAyyv5EwQ/YBLd6S6_IxI/AAAAAAAAS1E/GnrGzzs5DuUg1eOCcKxcg7DWTTfaoAobgCLcBGAsYHQ/s2048/PIC_0009.JPG" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" width="320" data-original-height="1536" data-original-width="2048" src="https://1.bp.blogspot.com/-r3zAyyv5EwQ/YBLd6S6_IxI/AAAAAAAAS1E/GnrGzzs5DuUg1eOCcKxcg7DWTTfaoAobgCLcBGAsYHQ/s320/PIC_0009.JPG"/></a></div>
<br>
Without further adieu...here is the recipe.
APPLE BUTTER BISCUITS
<br>
<b>Ingredients:</b>
<br>
2 cups all-purpose flour
<br>
1 tablespoon baking powder
<br>
4 teaspoons sugar
<br>
1/2 teaspoon salt
<br>
1/3 cup cold butter
<br>
3/4 cup apple butter
<br>
1 tablespoon of water
<br>
<b>Directions:</b>
<br>
In a bowl, combine the flour, baking powder, sugar and salt. Cut in butter until mixture resembles coarse crumbs. Stir in Apple Butter just until moistened. Add water slowly, until you get a dough consistency.
<br>Turn onto a lightly floured surface and knead 8-10 times.
<br>
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<br>
Roll out to 1/2-in. thickness; cut with a biscuit cutter, or a appropriate size glass, which is what I used. Place on ungreased baking sheets.
<br>
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<br>
Bake at 425° for 12-14 minutes or until golden brown. If desired, serve with honey, or butter, though I used apple butter, and it was amazing!
<br>
<div class="separator" style="clear: both;"><a href="https://1.bp.blogspot.com/-6uTAcKdO-y4/YBLgirAd1gI/AAAAAAAAS1g/X65BLGrXeLgcbrhWc_DK0m9bXP0yU3K-wCLcBGAsYHQ/s2048/PIC_0007.JPG" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" width="320" data-original-height="1536" data-original-width="2048" src="https://1.bp.blogspot.com/-6uTAcKdO-y4/YBLgirAd1gI/AAAAAAAAS1g/X65BLGrXeLgcbrhWc_DK0m9bXP0yU3K-wCLcBGAsYHQ/s320/PIC_0007.JPG"/></a></div>
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See how easy that was?davids ghosthttp://www.blogger.com/profile/05864515288208181960noreply@blogger.com0tag:blogger.com,1999:blog-6272194174864373661.post-45579777501124465572020-09-22T16:20:00.006-07:002020-09-22T16:36:58.948-07:00First Day of Fall Soup<p> 🍂🍂🍂🍂🍂🍂🍂🍂🍂🍂🍂🍂🍂🍂🍂🍂🍂🍂 <br /></p><p>Looking for a way to celebrate the First day of Fall, and feed your family too? </p><p>Try this amazing soup. It's very easy, and quick to make. </p><div><div class="separator" style="clear: both; text-align: center;"><a href="https://lh3.googleusercontent.com/-k4NCbBZn14w/X2qJgt7_GjI/AAAAAAAASqE/UOYfMFOBtnE84ygQWQIB2WmLhMrBHb1ywCLcBGAsYHQ/soup.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="597" data-original-width="597" height="240" src="https://lh3.googleusercontent.com/-k4NCbBZn14w/X2qJgt7_GjI/AAAAAAAASqE/UOYfMFOBtnE84ygQWQIB2WmLhMrBHb1ywCLcBGAsYHQ/soup.jpg" width="240" /></a></div><br /><br /></div><div><b>Ingredients:</b> <div>1: Six
small potatoes, cooked, and cut into pieces.</div><div>2: Twelve cherry tomatoes, sliced (long ways). </div><div>3: One stalk of celery, chopped. </div><div>4: One can of V8 juice. </div><div> </div><div><b>Directions:</b> </div><div>Once
potatoes are cooked, and cut, place all ingredients into a 1 1/2 quart pot, add
the V8 juice, and top off with water. salt and pepper to taste. </div><div>Cook on medium
heat until celery is tender, about 20 minutes. Enjoy 🍁
</div></div>davids ghosthttp://www.blogger.com/profile/05864515288208181960noreply@blogger.com0tag:blogger.com,1999:blog-6272194174864373661.post-70866149744936105822020-01-13T16:15:00.002-08:002020-01-13T16:15:51.871-08:00Snowball Cookies. Oldfashioned, and Delicious!Snowball Cookies, just like your grandmother use to make, and they are surprisingly easy and quick to make, and sure to bring big smiles to many faces!
<div class="separator" style="clear: both; text-align: center;"><a href="https://3.bp.blogspot.com/-zMrH5j6zS1E/Xh0CxdIS-qI/AAAAAAAAR-I/tadusBD7MpwYWMbpLPOGpkT9VnM4OzHsACLcBGAsYHQ/s1600/PIC_0138.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://3.bp.blogspot.com/-zMrH5j6zS1E/Xh0CxdIS-qI/AAAAAAAAR-I/tadusBD7MpwYWMbpLPOGpkT9VnM4OzHsACLcBGAsYHQ/s320/PIC_0138.JPG" width="320" height="240" data-original-width="1600" data-original-height="1200" /></a></div>
<br>
<b>Ingredients:</b>
<br>
1 cup Butter,softened
<br>
1/2 cup powdered sugar
<br>
1 teaspoon vanilla extract
<br>
2 cups all-purpose flour
<br>
2 cups finely chopped pecans
<br>
Powdered sugar for rolling.
<br>
<div class="separator" style="clear: both; text-align: center;"><a href="https://2.bp.blogspot.com/-8MHmQDEzS0A/Xh0Ftn08YaI/AAAAAAAAR-0/kEWTnHTzrYoGh5metT8RPGzqy00vpPAqgCLcBGAsYHQ/s1600/PIC_0141.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://2.bp.blogspot.com/-8MHmQDEzS0A/Xh0Ftn08YaI/AAAAAAAAR-0/kEWTnHTzrYoGh5metT8RPGzqy00vpPAqgCLcBGAsYHQ/s320/PIC_0141.JPG" width="320" height="240" data-original-width="1600" data-original-height="1200" /></a></div>
<br>
<b>Directions:</b>
<br>
Cream butter and sugar in medium bowl until creamy. Add vanilla; beat until well mixed.
<br>
Add flour and pecans; beat at low speed, scraping bowl occasionally, until well mixed.
<br>
Shape dough into 1-inch balls. Place 1 inch apart onto ungreased cookie sheets. Bake 16-18 minutes or until very lightly browned. Cool 5 minutes; roll in powdered sugar while still warm and again when cool.
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<br>
Be sure to let me know if you tried these, and how they turned out for you.
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davids ghosthttp://www.blogger.com/profile/05864515288208181960noreply@blogger.com0tag:blogger.com,1999:blog-6272194174864373661.post-89453081021616617412018-10-05T09:32:00.000-07:002018-10-05T09:36:23.124-07:00Grandmothers Cinnamon Streusel Coffee Cake<b><i>Grandmothers Cinnamon Streusel Coffee Cake</i></b>
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Nothing compares to the baking your grandmother did, and this Cinnamon Streusel Cake is no exception. It's a wonderful cake for a small gathering, or double the recipe for a larger one. It will certainly impress all of your guest.
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<b><i>Ingredients:</i></b>
<br>
<b><i>STREUSEL</i></b>
<br>
1/2 cup packed dark brown sugar
<br>
2 tablespoons flour
<br>
2 teaspoons cinnamon
<br>
2 tablespoons butter, melted
<br>
<b><i>CAKE</i></b>
<br>
3/4 cup sugar
<br>
1/4 cup butter
<br>
1 egg
<br>
3/4 cups milk
<br>
1 and 1/2 cups all purpose flour
<br>
2 teaspoons baking powder
<br>
1/2 teaspoon salt
<br>
<b><i>Directions:</i></b>
<br>
Preheat oven to 350 degrees F. Grease and flour 9" square baking pan. Combine streusel ingredients thoroughly in a small bowl, set aside.
<br>
Cream together sugar and butter in a large mixing bowl.
<br>
Beat in egg. Stir in milk. Sift together dry ingredients, add to mixing bowl. Stir until just combined.
<br>
Spread batter in pan, and sprinkle streusel over top.
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Bake at 350 degrees F for 20 to 25 minutes, until batter is golden brown and center springs back when touched. Let cool, and serve to your favorite guest!
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davids ghosthttp://www.blogger.com/profile/05864515288208181960noreply@blogger.com0tag:blogger.com,1999:blog-6272194174864373661.post-27786364385114420352018-08-20T09:19:00.002-07:002018-08-20T09:31:09.815-07:00Pumpkin Coffee Cake<b><i>Pumpkin Coffee Cake</i></b>
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I have to tell you, this was an absolute hit when served. People couldn't get enough of it. It was even appreciated by those who did not necessarily care for pumpkin things.
<b><i>Ingredients:</i></b>
<br>
1 1/2 Sticks Butter
<br>
1 Cup Sugar
<br>
1/2 Cup Brown Sugar
<br>
2 Eggs
2 teaspoons Vanilla
<br>
2 Cups Flour
<br>
1/2 teaspoon Salt
<br>
1 teaspoon Baking Soda
<br>
1 Teaspoon Cinnamon
<br>
3 Tablespoons of Canned Pumpkin
<br>
<b><i>Directions:</i></b>
<br>
Heat oven to 350° F.
Spray or grease bottom only of a 13x9-inch baking pan with cooking spray. In small bowl, combine flour, baking powder, salt, and cinnamon, and set aside.
In large bowl, beat butter until creamy. Beat in sugars, and pumpkin. Gradually beat in eggs and vanilla into sugar mixture until combined. On low speed, beat in dry ingredients until combined, and pour into baking pan.
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<b><i>Topping</i></b>
<br>
<b><i>Ingredients:</i></b>
<br>
1/2 cup all-purpose flour
<br>
1/2 cup sugar
<br>
6 tablespoons salted butter
<br>
1/2 teaspoon cinnamon
<br>
1/4 teaspoon salt
<br>
<b><i>Directions:</i></b>
<br>
Combine the flour, sugar, butter, cinnamon and salt in a medium bowl and mix together until crumbly. Sprinkle over the top of the batter.
<br>
Bake 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean. .davids ghosthttp://www.blogger.com/profile/05864515288208181960noreply@blogger.com0tag:blogger.com,1999:blog-6272194174864373661.post-82096482648503079522018-06-13T08:54:00.001-07:002018-06-13T08:54:32.525-07:00War Time Victory Cakes<b><i>ONE-EGG VICTORY CAKE</i></b>
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From the Royal Baking Powder cookbook:
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During WWII, America resorted to rationing certain goods. Everything from tires to shoes to nylons were rationed, along with many edibles such as sugar, coffee, and cheese. Fuel shortages made it tough to send fresh food across the country, and many processed foods had to be shipped to our soldiers and allies. Could you imagine though, telling your kid that you can’t make their favorite birthday cake because you already used up that month’s ration of butter!
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One example of just deeply the war affected those at home in the U.S. can be found in cookbooks like these, which are featured in the National World War II Museum 'Arsenal of Democracy' exhibition. Written with wartime rationing and scarcity in mind, they advised the American homemaker on ideas about how to feed their families properly without using up too many of their supplies.
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Here is a Recipe for one of those War Time Victory Cakes from the Royal Baking Powder Cookbook.
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<b><i>Ingredients:</i></b>
<br>
1/3 cup shortening
<br>
2/3 cup sugar
<br>
1 egg, well beaten
<br>
1/2 teaspoon vanilla extract
<br>
1/3 cup light corn syrup
<br>
1 cup milk
<br>
2 cups cake flower
<br>
2 1/2 teaspoons Royal Baking Powder
<br>
1/4 teaspoon salt
<br>
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<b><i>Directions:</i></b>
Cream shortening well; add sugar slowly, beating in well. Add beaten egg and vanilla; beat until well blended. Blend syrup and milk. Sift together dry ingredients and add alternately with liquid to first mixture. Bake in greased square pan (8 x 8 x 2 inches) in moderate oven at 350°F. about 1 hour or in 2 greased eight-inch layer cake pans at the same temperature about 30 minutes. Makes 1 eight-inch or 1 two-layer cake.
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Note: Honey may be substituted for light corn syrup.
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<div class="separator" style="clear: both; text-align: center;"><a href="https://2.bp.blogspot.com/-OE4QmzLfO34/WyE9Hb6xtwI/AAAAAAAAOls/elrWE8vjtuwiXzD7dfyVIMSR8KeKQzp0QCLcBGAs/s1600/War%2BCake5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://2.bp.blogspot.com/-OE4QmzLfO34/WyE9Hb6xtwI/AAAAAAAAOls/elrWE8vjtuwiXzD7dfyVIMSR8KeKQzp0QCLcBGAs/s320/War%2BCake5.jpg" width="206" height="320" data-original-width="736" data-original-height="1141" /></a></div>davids ghosthttp://www.blogger.com/profile/05864515288208181960noreply@blogger.com1tag:blogger.com,1999:blog-6272194174864373661.post-20235095047201283792018-06-11T15:38:00.001-07:002018-06-11T15:38:44.493-07:00Chocolate Depression Cake<b><i>Chocolate Depression Cake</b></i>
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Depression cake is a type of cake that was commonly made during the Great Depression. The ingredients include little or no milk, sugar, butter or eggs, because the ingredients were then either expensive or hard to obtain. Similar cakes are known as "War Cake," as they avoided ingredients that were scarce or were being conserved for the use of soldiers. This cake has no eggs in it.
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<b><i>Ingredients:</b></i>
<br>
1 1/2 Cups all-purpose flour
<br>
1 Cup sugar
<br>
1/4 Cup unsweetened cocoa powder
<br>
1/2 teaspoon salt
<br>
1 teaspoon baking soda
<br>
1 teaspoon vanilla extract
<br>
1 teaspoon white vinegar
<br>
1/3 Cup vegetable oil
<br>
1 Cup water
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<b><i>Frosting:</b></i>
<br>
2 Tablespoons butter
<br>
1/4 Cup unsweetened cocoa powder
<br>
1 Cup powdered sugar
<br>
1 Tablespoon milk
<br>
1/4 teaspoon vanilla extract
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<b><i>Directions:</b></i>
<br>
Combine flour, sugar, cocoa powder, salt and baking soda in a large mixing bowl.
<br>
In a separate bowl, combine vanilla, vinegar, oil and water. Add wet ingredients to dry ingredients and mix until completely combined.
<br>
Pour batter into a greased 8x8 square pan.
<br>
Bake in a preheated 350 degree oven for 30-35 minutes, until toothpick inserted in center comes out clean.
<br>
Let cake cool completely before frosting.
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<b><i>For the frosting:</b></i>
<br>
Melt butter in a small saucepan (or in the microwave using a microwave safe dish.) Stir in cocoa powder, mixture will form a thick paste. With mixer on low speed, add in powdered sugar, milk and vanilla.
<br>
Once ingredients are incorporated, turn mixer to medium high speed and beat about 5 minutes, until frosting is smooth and creamy. Spread on top of cooled cake.
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Known as a school cafeteria favorite of days gone by. These bars are dense, use more eggs than most recipes, and have chocolate chips, and oatmeal.
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<b><i>Ingredients:</i></b>
<br>
1 cup white sugar
<br>
1 cup light brown sugar
<br>
3 eggs
<br>
2 cup flour sifted with 1 tsp. soda
<br>
1 tsp. baking powder
<br>
2 cup oats
<br>
1 cup oil
<br>
1 tsp. vanilla
<br>
1 tsp. salt
<br>
1 cup nuts
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<b><i>Directions:</i></b>
<br>
Mix together ingredients, the dough will be very stiff. It has to be pushed or
patted into an ungreased pan.
<br>
Bake 15 to 20 minutes in 350 a degree oven. Do not over bake or it will be hard and dry. TRemove
from oven when it is still puffed in the middle. Cut into bars or
squares while warm, and watch for the look of delight from your unsuspecting guest!
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Anytime I have made these, everyone who has tried them has absolutely loved them. I don't remember this treat being made at any school I went to, so those children who did have them were a very lucky bunch.davids ghosthttp://www.blogger.com/profile/05864515288208181960noreply@blogger.com0tag:blogger.com,1999:blog-6272194174864373661.post-72410782965545630882018-03-29T10:37:00.000-07:002018-03-29T14:59:12.325-07:00Prince Harry and Meghan’s Secrete Wedding Cake Recipe Revealed<b><i>Lemon Elderflower Cake with Buttercream Frosting</i></b>
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The fresh flavors of spring can still be with you even if you didn't get a invitation to the Royal Wedding!
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The couple has chosen baker Claire Ptak, of London-based Violet Cakes, whose known for her simple buttercream cakes topped with fresh edible flowers. According to the palace’s announcement, the royal cake will be a “lemon elderflower cake that will incorporate the bright flavours of spring” and will have buttercream and fresh flowers for decoration.
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In this recipe I used an Elderflour Liqueur, Lemon Juice, and Lemon Extract to give it that unique and Royal flavor. I don't think you will be disappointed. Let's get started! FYI: You can adjust the recipe depending on how big of cake you need.
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<b><i>Royal Inspired Wedding Lemon Elderflower Cake</i></b>
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<b><i>Ingredients:</i></b>
<br>
Cooking spray or butter, for greasing pans
<br>
4 cups all-purpose flour
<br>
4 1/2 tsp baking powder
<br>
1 tsp salt
<br>
4 large eggs, room temperature
<br>
2 large egg whites, room temperature
<br>
1 3/4 cups butter, room temperature
<br>
2 2/3 cups granulated sugar
<br>
1 tsp vanilla extract
<br>
1 tsp lemon extract
<br>
3 tbsp plus 1 tsp lemon juice
<br>
2 1/4 cups whole milk, room temperature
<br>
Preheat oven to 350 F. Grease three 9-inch (23-cm) round cake pans with cooking spray.
<br>
In a large bowl, mix together flour, baking powder and salt. In another bowl, whisk together eggs and egg whites.
<br>
In a stand mixer, combine butter and sugar on medium speed until light and fluffy, about 3 to 5 minutes. Add beaten eggs a third at a time, mixing well after each addition and stopping to scrape down sides of bowl with a rubber spatula. Add vanilla, lemon extract and lemon juice. Continue to mix until combined.
<br>
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<br>
Turn mixer to low speed. Alternate adding flour mixture and milk a third at a time. Mix until batter becomes thick and smooth, careful not to over mix.
<br>
Divide batter among cake pans, about 2 1/3 cups in each pan. Use an offset spatula to smooth batter to edges of pan. Gently tap pans on table to get rid of any excess air in batter.
<br>
Bake for 30 to 35 minutes on middle rack or until cake tops begin to develop a golden color and a toothpick inserted in cake centers comes out clean. For even baking, rotate pans at 15-minute mark.
<br>
Remove from heat and let cool for 10 minutes. Use a spatula to gently loosen the edge of cake from pan. Carefully turn cakes out on to a wire rack to cool completely. Remove parchment paper.
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<br>
<b><i>Elderflower Swiss Meringue Buttercream</i></b>
<br>
This recipe will give you enough to make the crumb coat, a thin layer of buttercream to seal in the crumbs before adding a second decorative layer, though it may vary depending on how thick you apply the buttercream.
<br>
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<br>
<b><i>Ingredients:</i></b>
<br>
2/3 cup egg whites, about 5 or 6 large eggs
<br>
1 2/3 cup granulated sugar
<br>
3/4 tsp salt
<br>
1/4 tsp cream of tartar
<br>
2 1/2 cups butter, softened and cut into small cubes (5 sticks)
<br>
1/4 cup (50mL) Elderflower liqueur
<br>
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<br>
Fill a medium-sized pot with at least 2 inches water. On high heat, bring to a boil. Turn down heat to medium and reduce to a simmer. In a large heat-proof bowl, add egg whites, sugar, salt and cream of tartar. Place bowl over pot of simmering water making sure bowl does not touch bottom of pot. Add elderflower concentrate and continue to mix until well-incorporated. Stir constantly with a flexible spatula until sugar has completely dissolved and mixture reaches about 185 F, about 10 to 12 minutes.
<br>
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<br>
Pour mixture into bowl of a stand mixer fitted with whisk attachment. Whisk at high speed for about 10 minutes, or until meringue doubles in volume and develops stiff peaks and a glossy appearance. With mixer still running, add butter a few cubes at a time to achieve a thick and creamy texture. Let cool completely before frosting.
<br>
Add edible flowers if you wish.davids ghosthttp://www.blogger.com/profile/05864515288208181960noreply@blogger.com1tag:blogger.com,1999:blog-6272194174864373661.post-21167366708875669242018-03-17T10:16:00.000-07:002018-03-17T14:22:03.059-07:00Irish Cream Hot Chocolate Bundt Cake<b><i>Baileys® Irish Cream Hot Chocolate Bundt Cake</i></b>
<br>
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This rich, and very moist Baileys® Irish Cream Chocolate Bundt Cake is everything you imagine it to be, and no alcohol!
<br>
Not only will you impress your guest with it, you will have them begging for more. Made with Baileys® Irish Coffee Creamer so there is no need to worry about the alcohol getting in the way of your fun.
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<br>
<b><i>INGREDIENTS:</i></b>
<br>
2 cups all-purpose flour
<br>
1/2 cup Nestle® Cocoa
<br>
3/4 tsp baking soda
<br>
3/4 tsp salt
<br>
1/3 cup Baileys® Irish Coffee Creamer
<br>
1 tbsp. Hershey® Chocolate Syrup
<br>
1 cup butter (2 sticks)
<br>
1 1/2 cup granulated sugar
<br>
3 large eggs
<br>
<b><i>GLAZE TOPPING:</i></b>
<br>
1 tbsp. butter
<br>
1 1/2 cups confectionery sugar
<br>
2 tbsp. milk
<br>
2 tbsp. Baileys® Irish Coffee Creamer
<br>
1 tsp. vanilla
<br>
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<br>
<b><i>INSTRUCTIONS:</i></b>
<br>
Preheat oven to 350F. Grease a 9-cup bundt pan.
<br>
In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
<br>
Place butter and sugar into the bowl of an electric mixer fitted with the paddle attachment. Beat on med-high until light and fluffy (approx. 3mins).
<br>
Add eggs one at a time, fully incorporating after each addition. Add vanilla, and Hershey Chocolate Syrup.
<br>
Reduce speed to low. Alternate adding flour mixture with Baileys® Coffee Creamer. Beat until just combined.
<br>Spray the bundt pan with cooking spray to keep cake from sticking. Spread the batter evenly in the bundt pan.
<br>
Bake for approx. 40 minutes or until a cake tester comes out clean.
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<br>
Cool in bundt pan for 15 minutes. Whack bundt pan on the counter to loosen cake and turn out onto cooling rack to cool completely. While you wait you can mix together the ingredients for your Glaze Topping. Add Glaze Topping when cake has cooled. Sprinkle top with powered sugar.
<br>
This Irish Cream Chocolate Cake is sure to become one of your new favorites.
davids ghosthttp://www.blogger.com/profile/05864515288208181960noreply@blogger.com1tag:blogger.com,1999:blog-6272194174864373661.post-63404316425373492002018-03-16T09:37:00.000-07:002018-03-16T09:37:24.543-07:00Double Fudge Irish Cream Cookies Non-Alcoholic for Saint Patrick's Day!Looking forward to Saint Patrick's Day, but minus the alcohol? Then I have a great recipe for you!
<div class="separator" style="clear: both; text-align: center;"><a href="https://2.bp.blogspot.com/-UdYG0lwlI9U/Wqvvqo4NJfI/AAAAAAAANz8/hagZKYrZEu0uzZm9tbIlEeuQdqrAL-nawCLcBGAs/s1600/Baileys%2BIrish%2BCream%2BDouble%2BChocolate%2BCookies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://2.bp.blogspot.com/-UdYG0lwlI9U/Wqvvqo4NJfI/AAAAAAAANz8/hagZKYrZEu0uzZm9tbIlEeuQdqrAL-nawCLcBGAs/s320/Baileys%2BIrish%2BCream%2BDouble%2BChocolate%2BCookies.jpg" width="320" height="256" data-original-width="770" data-original-height="616" /></a></div>
<b><i>Baileys® Irish Cream Double Fudge Irish Cream Cookies</i></b>
<br>
I happen to be of Irish decent, but unlike the typical stereotype, I do not drink. It's kind of funny about stereotypes, they are never true for everyone involved.
<br>
You want to celebrate your Irish heritage with your sober friends, and leave the hangovers to the wannabe's, here is a delicious way to treat your guest who can manage to socialize without the aid of the Devil's Nectar. No hangover happening here!
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<b><i>Double Fudge Irish Cream Cookies</i></b>
<br>
I have substituted the Baileys® Irish Cream for Baileys® Irish Cream Coffee Creamer. I assure you that your guest will love these. They are soft, and chewy, and wonderful in every way. Let's get started.
<br>
<b><i>Ingredients:</i></b>
<br>
1 cup butter, softened
<br>
1 1/2 cups sugar
<br>
2 eggs
<br>
1 teaspoon vanilla
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2 2/3 cups flour
<br>
1/2 cup cocoa powder
<br>
1 1/4 teaspoon baking soda
<br>
1/4 teaspoon salt
<br>
1 packet instant coffee powder
<br>
8 tablespoons of Baileys® Irish Cream Coffee Creamer
<br>
1 1/2 cups chocolate chips
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<b><i>Directions:</i></b>
<br>
Cream butter, sugar, eggs and vanilla until fluffy. Add in Bailey’s one tablespoon at a time. Add flour, cocoa powder, instant coffee, baking soda and salt and mix until combined.
<br>
Fold in chocolate chips.
<br>
Drop by teaspoon fulls on to baking sheet.
<br>
Bake at 350 for 8-10 minutes.
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These are proof that you certainly don't need alcohol to have a good time with your friends, and family. They are so good you may even wish to make them on days that it's not Saint Patrick's Day! davids ghosthttp://www.blogger.com/profile/05864515288208181960noreply@blogger.com1tag:blogger.com,1999:blog-6272194174864373661.post-74744101261659121202018-01-22T11:32:00.000-08:002018-01-22T12:16:39.236-08:00Old Fashioned Valentine's Day Brownies you'll LOVE<div class="separator" style="clear: both; text-align: center;"><a href="https://2.bp.blogspot.com/-_jhh_7Ge0bQ/WmY6KZKkJJI/AAAAAAAANY0/rfo-lZ7qG9cWobOOfFJNpgwvgYWPNZ1jwCLcBGAs/s1600/Old%2BFashioned%2BValentine%2527s%2BDay%2BBrownies%2B4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://2.bp.blogspot.com/-_jhh_7Ge0bQ/WmY6KZKkJJI/AAAAAAAANY0/rfo-lZ7qG9cWobOOfFJNpgwvgYWPNZ1jwCLcBGAs/s320/Old%2BFashioned%2BValentine%2527s%2BDay%2BBrownies%2B4.jpg" width="320" height="67" data-original-width="960" data-original-height="202" /></a></div>
<b><i>Old Fashioned Valentine's Day Brownies</i></b>
<br>
These are incredibly good! Rich and chocolatey!!!
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<br>
Ingredients:
<br>
1⁄2 cup butter or 1⁄2 cup margarine
<br>
1⁄4 cup cocoa
<br>
2 eggs
<br>
1 cup granulated sugar
<br>
3⁄4 cup flour
<br>
1⁄2 cup walnuts (optional)
<br>
1/8 teaspoon salt
<br>
1/2 teaspoon vanilla
<br>
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<br>
Directions:
<br>
Preheat oven to 350°F
<br>
Melt butter in microwave.
<br>
Add the cocoa and stir.
<br>
In medium bowl beat eggs until frothy.
<br>
Add sugar, flour, salt, and vanilla (also nuts if you are using them).
<br>
Pour cocoa mixture over egg mixture and stir all together.
<br>
Put into a greased 8 x 8 pan. Preferably a heart shaped one. Bake for 30 minutes.
<br>
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<br>
Old Fashioned Buttercream Frosting
<br>
Ingredients:
<br>
1 cup butter (room temperature
<br>
3 cups sugar (confectioners')
<br>2 teaspoons vanilla extract
<br>
Directions:
<br>
In a mixing bowl with electric mixer, combine the butter with confectioners' sugar. Beat on low speed until sugar is moistened, then beat on medium to high speed for about 2 minutes.
<br>
Add the vanilla and 1 tablespoon of milk or cream and beat until smooth. Beat in more milk or cream, as needed for spreading consistency. Add a few drops of red food coloring as well, to set the mood!
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<br>
<i>
My Own Sweet Valentine
<br>
<br>
Like the sweetly budding rose,
<br>
Freshened by the gentle rain
<br>
Like the Evening Star that glows,
<br>
Brightest of the starry train
<br>
<br>
Like a well arranged Bouquet,
<br>
Where the fairest flowers combine,
<br>
Odours rich and colours gay,
<br>
Is my own Sweet Valentine
</i>davids ghosthttp://www.blogger.com/profile/05864515288208181960noreply@blogger.com0tag:blogger.com,1999:blog-6272194174864373661.post-19298286798330253102017-12-14T09:08:00.000-08:002018-01-22T11:33:38.671-08:00A Fantastic M & M Toffee Bark Recipe<div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-v6wA2XoSoLI/WjKo5FTGsII/AAAAAAAANBo/P9QgC7BQlggptioHYYToTpNhilBLTLEXgCLcBGAs/s1600/images.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://1.bp.blogspot.com/-v6wA2XoSoLI/WjKo5FTGsII/AAAAAAAANBo/P9QgC7BQlggptioHYYToTpNhilBLTLEXgCLcBGAs/s320/images.jpg" width="320" height="161" data-original-width="474" data-original-height="238" /></a></div>
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It's the perfect treat for any holiday, but especially at Christmas time. The bark is graham cracker based mixed with a layer of hard and brittle toffee, a layer of peanut butter, then a layer chocolate and an extra special layer of M&M's® and red and green sprinkles for the topping. You cannot fail with this extra special treat. Your friends and family will eat this up in no time at all. You may have to make more.
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We begin by buttering the pan, or cooking spray if you prefer. Add 1 cup each of butter and brown sugar to a pot, and bring to a boil. Boil for 3 minutes, stirring occasionally.
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Next you layer the bottom of the pan with Graham Crackers, and pour in your boiled butter/brown sugar mixture. Bake for 4 minutes at 400 F.
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Remove from oven and add 3/4 cup of peanut butter. You can spread it with a spatula, but as you can see...I did not. I'll leave that up to you. Place back into the oven for a minute, until the peanut butter is melted (about 1 minute).
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Remove from oven and layer your chocolate on top (2 cups, and I used milk chocolate chips), and place back in oven until melted. This will probably take a minute or two. When the chocolate is melted you can then spread it out with a spatula.
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When you are finished spreading the chocolate, sprinkle the M % M candies over the top, and add red and green sprinkles...just for fun. Cool at room temperature, then transfer to the refrigerator to chill completely. Once it is chilled completely you will be able to break the toffee bark into pieces. Then it's time to enjoy your work!davids ghosthttp://www.blogger.com/profile/05864515288208181960noreply@blogger.com0tag:blogger.com,1999:blog-6272194174864373661.post-36832247660009452072017-10-10T09:11:00.000-07:002018-01-22T11:35:30.185-08:001941 Black "Midnight Cake" Recipe for your Spooky Halloween PartyI think this black “Midnight Cake” could be just the thing for your Halloween Celebration this year.
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It is a strikingly dark and chocolaty, not to mention, very moist, and light cake. This 1941 recipe is great for those who are eager to learn how to make a perfect black Devil's Food Cake, and you can mix it up in no time at all.
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The Snowy White frosting makes for a great contrast.
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<b>Black Midnight Cake Recipe</b>
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<b>Ingredients:</b>
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1/2 cup Shortening
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1 1/4 cups Sugar
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2 Eggs
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1 cup Hot Water
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1/2 Cocoa
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1 1/2 cups Sifted Gold Medal “Kitchen-tested” flour
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1/2 tsp. Salt
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1 tsp. Baking Soda
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1 tsp. Baking Powder
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1 tsp. Vanilla
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<b>Double-boiler icing ingredients:</b>
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1 Egg White
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3/4 cup Sugar
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1/8 tsp. Cream of Tartar
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3 tbsp. Water
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1/2 tsp. Vanilla (or other flavoring)
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<b>Cake Directions:</b>
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Cream shortening, add sugar gradually, and cream until fluffy. Blend in well-beaten eggs. Slowly add hot water to cocoa and mix until smooth. Stir to dissolve completely.
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Sift flour, salt, soda, and baking powder together, and add to creamed mixture alternately with hot water and cocoa mixture. Blend in vanilla.
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Pour into an 8-inch square pan (2-1/2 inches deep) which has been greased and lined with paper. Bake 50 to 55 minutes in a moderate oven (350 F).
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When cool, spread Double-Boiler Icing (see below) over top and sides.
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<b>Icing Directions:</b>
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Combine in top of a double boiler the egg white, sugar, cream of tartar, and water, and beat together just enough to completely blend ingredients. Place over rapidly boiling water, and beat with rotary beater until mixture is white and very light. (Icing is done when it barely holds its shape and is not runny as the beater is pulled out.) This takes 5 to 7 minutes depending on the size of boiler and vigor of beating. Remove from over hot water, and do not beat any more. Fold in the flavoring.
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This makes a generous amount of icing for an 8-inch square cake.
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Note: If icing becomes “grainy,” add a few drops of lemon juice to make it satiny smooth again.
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<b>Fluffy Marshmallow Icing Variation:</b>
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Add 3 marshmallows, cut in quarters, to the icing immediately after removing it from heat. Stir until marshmallows are melted and icing is fluffy.
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After that, maybe you would like to try a little Snow Ghost Pie!davids ghosthttp://www.blogger.com/profile/05864515288208181960noreply@blogger.com0tag:blogger.com,1999:blog-6272194174864373661.post-55386906748026637572017-06-30T15:39:00.000-07:002017-06-30T15:39:53.892-07:00Old Style Texas Tornado Cake<b>Texas Tornado Cake</b>
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It may go by many names, but this wonderful cake with it's coconut and walnut frosting is moist, delicious, and very easy to make!
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Texas tornado cake contains fruit and nuts, with coconut icing. It’s not clear when this cake was invented, or where it’s from. Some insist that “Texas tornado cake” is another name for an “earthquake cake.”
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Ingredients:
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1 1/2 cups sugar
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2 eggs
3 cups fruit cocktail with liquid
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2 teaspoons baking soda
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2 cups all-purpose flour
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1/4 cup brown sugar
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1 cup chopped nuts
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Frosting:
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1 Stick butter
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3/4 cup sugar
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1/2 cup evaporated milk 1 cup flaked coconut
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Directions:
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Cream together sugar, eggs, fruit cocktail, baking soda and flour. Pour into lightly greased and floured 13x9x2-inch cake pan. Mix brown sugar and nuts together and sprinkle onto unbaked batter in the pan. Bake at 325 degrees for 40 minutes or until golden brown on top. While still hot, poke holes into the cake to allow the frosting to seep inside. Ice cake while hot.
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Frosting Directions:
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Boil margarine, sugar and milk 2 minutes. Stir in coconut. Spoon over cake as soon as cake is taken from the oven. I am sure you will be enjoying this delicious cake just as much as I, and others did!
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