Friday, February 29, 2008
1/2 cup sugar
1/2 cup shortening
1 egg (beaten)
1 cup molasses
2 1/2 cup flour
1 1/2 teaspoon baking soda
1 teaspoon Watkins cinnamon
1 teaspoon Watkins ginger
1/2 teaspoon ground cloves
1/8 teaspoon salt
1 cup hot water
Preheat the oven to 350º. Cream together sugar and shortening. Add egg and molasses, mix well. Sift in dry ingredients, add hot water. Blend well. Pour into two buttered 9-inch cake pans or a Bundt cake pan . Bake for 30-40 minutes, or until a toothpick comes out clean.
Thursday, February 28, 2008
Crock-Pot Baked Potatoes
use 6-12 of them
Prick each potato with fork. Wrap them in foil. Fill Crock-Pot with 6 to 12 potatoes. Cover. Go away. Cook on Low 8 to 10 hours (High: 2 1/2 to 4 hours). Come back. DO NOT ADD WATER!
Garnish with whatever you please...sour cream, cheese, chives, bacon bits..etc
This is part of Slow cooker Thursday! at Sandra's blog..
and Check out my Watkins Easter Gift Basket Giveaway!
Monday, February 18, 2008
2 cups shelled parched peanuts (peanuts roasted in the shell)
1 tsp vanilla
1/4 cup melted butter or margarine
In a sauce pan, boil the syrup until it forms hard drops when dropped into cold water. Remove the syrup from the heat, and stir in the other ingredients. Pour the mixture into buttered pans to a depth of 1/2; to ¾ inches. When it is cooled, cut it into serving sized pieces.
Saturday, February 9, 2008
Friday, February 8, 2008
1 pkg. active dry yeast
1/2 c. warm water
1 1/2 c. lukewarm water
2 c. sifted flour
1 tsp. salt
Dissolve yeast in 1/2 cup warm water. Stir in 1 1/2 cups water, flour, salt, and sugar. Beat until smooth. Let stand uncovered at room temperature three to five days stirring 2 or 3 times a day. Use a wooden spoon. Cover at night. When the mixture is ready it should have a yeasty smell. Then pour out one cup of this to use in the friendship mixture. The rest should stand one day and then be refrigerated covered. Use within 10 days. Now, with the 1 cup you took out, add 1/2 cup water, 1/2 cup flour and 1 teaspoon sugar. Consider this day one and follow Amish Bread Recipe. Do not use metal spoon. Do not refrigerate. The day you receive the started mixture - do nothing. Days 2, 3, and 4 stir with a wooden spoon. Day five add 1 cup flour, 1 cup sugar and 1 cup milk. STIR. Days 6, 7, 8, and 9 only stir the mixture. Day 10 add 1 cup flour, 1 cup sugar, one cup milk and stir. Pour 1 cup mixture into each of the three separate containers and give to three friends. The remaining mixture add 2/3 cup oil, 3 eggs, 2 cups flour, 1 cup sugar, 1 teaspoon cinnamon, 1 1/2 teaspoon baking powder, 1/2 teaspoon baking soda and 1/2 teaspoon salt. Add fruits, nuts, raisins or chopped apple. Before baking, pour into 2 well greased and sugared loaf pans. Bake 45 to 50 minutes at 350 degrees. Cool 10 minutes.
I haev never made this personally, but Momma made it a few times while I was at home..
Enjoy the fun!
Tuesday, February 5, 2008
Use fresh or canned peaches for this tasty dessert treat.
1/2 tsp cinnamon, ground
1 Tbsp vanilla extract
2 Tbsp cornstarch
1/4 cup peach juice (from canned peaches)
2 16-oz cans peaches, sliced, packed in juice,
1 Tbsp margarine (tub), melted
nonstick cooking oil spray
1 cup pancake mix or bisquik
2/3 cup all-purpose flour
1/2 cup sugar
2/3 cup evaporated skim milk
1/2 tsp nutmeg
1 Tbsp brown sugar
Combine cinnamon, vanilla, cornstarch, peach juice in a saucepan over medium heat. Stir constantly until mixture thickens and bubbles.
Add sliced peaches to mixture.
Reduce heat and simmer for 5-10 minutes.
Lightly spray an 8-inch square glass dish with cooking oil spray. Pour hot peach mixture into the dish.
In another bowl, combine pancake mix, flour, sugar, and melted margarine. Stir in milk.
Quickly spoon this mixture over the peach mixture.
Combine nutmeg and brown sugar. Sprinkle on top of batter.
Bake at 400 degrees F for 15-20 minutes or until golden brown.
Cool and cut into 8 squares.