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Oatmeal cake
INGREDIENTS:
1 cup quick-cooking rolled oats
1 1/3 cups boiling water
1/2 cup butter, soft
1/2 cup light brown sugar, firmly packed
1/2 cup granulated sugar
2 eggs, beaten
1 teaspoon vanilla extract
1 1/3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
Coconut Pecan Topping:
1/2 cup evaporated milk
1/4 cup light brown sugar, firmly packed
1/4 cup granulated sugar
1/4 cup butter
1 cup flaked coconut
1/2 cup chopped pecans
Combine oats and boiling water, stirring to blend well. Let stand 20
minutes.
In a mixing bowl, cream butter; add sugars and beat at medium speed of
electric mixer. Add eggs, vanilla, and cooled oatmeal mixture, beating
until well
blended.
Into a separate bowl, sift together flour, baking powder, salt, and
cinnamon.
Add to creamed mixture, stirring until smooth.
Pour batter into a greased and floured 9-inch baking dish. Bake at 325°
for
35 minutes.
While cake is baking, combine topping ingredients in a medium saucepan;
mix
well. Bring to a boil, stirring constantly. Spread over hot cake right
out of
the oven. Turn broiler on; return cake to oven to broil topping for
about 4 to
5 minutes. Cool and serve. Serves 9
Printable Version
All-Beef Italian Sausage
Recipe By :A Guy's Guide to Great Eating by Don Mauer
1 pound 95% lean ground beef
1/4 cup minced onion
2 tablespoons dry red wine -- or beef broth
2 medium garlic cloves -- minced
1 1/4 teaspoons whole fennel seeds
1 teaspoon paprika
3/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes -- optional (or to taste)
1/4 teaspoon fresh-ground black pepper
1/8 teaspoon ground bay leaf -- (available in grocery stores)
1 pinch dried thyme
1. Mix all the ingredients by hand in a large mixing bowl; do not over mix.
2. Lightly spray a large nonstick skillet with vegetable oil. Sauté the
sausage over medium-high heat, breaking it up with a spoon, until lightly
browned; drain the fat and liquid from the pan. The cooked sausage may be
used as pizza topping or added to spaghetti sauce or other dishes.
Nutritional information per ounce (cooked): 45 calories (28.5% from fat),
1.4 g fat (0.5 g saturated fat), 8 g protein, 0.7 g carbohydrate, 15 mg
cholesterol, 158 mg sodium.
Cooking tips: For hot Italian sausage, add 1/2 teaspoon cayenne pepper with
the other herbs and spices.
The sausage may be divided into 2 equal portions. Place each portion in a
re-closeable plastic freezer bag, press out as much air as possible and
freeze until needed; it will keep for 6 months. To defrost, remove from
the freezer and thaw in the refrigerator for 12 hours, or until soft. Cook
as directed.
Makes 18 ounces uncooked sausage.
Printable Version
Peggy's Broccoli and Rice Casserole
***Rice***
1 cup rice
1/8 teaspoon salt
2 1/2 cups water
***Casserole***
1 stick margarine -- melted in skillet
1/2 cup onion -- chopped
1/2 cup celery -- chopped
2 cans mushroom pieces -- 4 oz cans
1/3 large Velveeta -- block
1 box broccoli -- frozen, chopped
Cook rice in salt and water until done. Melt margarine in skillet and
add onion and celery, sauté until tender. Add mushrooms, Velveeta,
broccoli and rice. Mix and pour into a large casserole. Can be frozen
at this point, defrost before cooking. Cover and cook 30 minutes at 350F.
Per Serving (excluding unknown items): 1762 Calories; 98g Fat (48.7%
calories from fat); 38g Protein; 195g Carbohydrate; 24g Dietary Fiber;
12mg Cholesterol; 1820mg Sodium. Exchanges: 9 1/2 Grain (Starch); 1/2
Lean Meat; 8 1/2 Vegetable; 18 1/2 Fat; 0 Other Carbohydrates.
Printable
Version
Cranberry-Almond Cheese Pie
Yield: 6 to 8 servings
Cranberries have much more to offer your menu planning than a once-a-year
relish. This silky dessert is sure to please, and the ingredients are
available year-round.
a.. 1 9-inch unbaked pastry shell
b.. 1 8-ounce package cream cheese, softened
c.. 2-1/2 cups whole-berry cranberry sauce
d.. 2/3 cup brown sugar, divided
e.. 3 tablespoons cornstarch
f.. dash of salt
g.. 1/3 cup all-purpose flour
h.. 2 tablespoons butter, chilled
i.. 1/2 cup slivered almonds, toasted
Blend cream cheese with 1/2 cup of the cranberry sauce. Spread in the pie
shell. Combine 1/3 cup brown sugar, cornstarch, and salt. Blend in
remaining
cranberry sauce. Spread carefully over cheese layer. Bake at 375 degrees F
for 35 minutes.
Combine flour and remaining brown sugar. Cut in butter until mixture forms
coarse crumbs. Stir in almonds. Sprinkle over pie. Bake 10 to 15 minutes
more or until center of pie is firm. Serve warm or chilled.
Printable
Version
Spiced Nuts
Ingredients:
1-1/2 lb. walnut or pecan halves
3/4 c. unsalted butter, melted
3/4 c. powdered sugar
1/2 tsp. ground allspice
1/4 tsp. ground cloves
1 Tbsp. ground cinnamon
1/2 tsp. ground ginger
Instructions:
Preheat Crockpot on high for 15 minutes. You can put the butter in
to melt during this time if desired.
Add nuts and stir to mix well. Add sugar, and stir to coat. Cover,
cook on high for 15 minutes, reduce heat to low and cook for 2
hours. A paper towel can be placed under the Crockpot lid to absorb
moisture.
In a large bowl, sift together spices. Pour in nuts, stir to coat
evenly. Cool.
Anne's Notes: I used a 3.5 qt. CP to
make these
Pecans have a richer taste.
Warning: These are addictive!
Printable Version
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