| Women for the Lord www.WomenfortheLord.com "Who can find a virtuous woman? for her price is far above rubies." Proverbs 31:10 |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| Milk & Honey Balls 1 & 1/4 cup honey 3 cups powered skim milk 1 & 1/2 cups peanut butter Mix honey and peanut butter until smooth. Gradually add powered milk, blending well. With greased hands, form mixture into small balls. Roll balls in additional powered milk. Place in refrigerator until firm. Serve. Funnel Cake Mix together in small bowl; 3 eggs 1 cup milk 1 teaspoon vanilla In another bowl mix; 2 & 1/2 cups all-purpose flour 1/2-teaspoon salt 2 teaspoons baking powder 1/2 cup sugar 1) Combine the dry and wet ingredients and mix well. You can add more milk to thin, more flour to thicken. Finished mixture should be something like pancake batter. 2) Heat oil in a frying pan. Place a metal ring in the oil, you can use a tinfoil plate that has had the center cut out of it. Take a small kitchen funnel and place your thumb over the bottom of the hole. Fill the funnel with some of the mix, and swirl into the hot oil, making small circles looping over each other until you have a big circle inside the metal or tinfoil ring. After a minute flip the funnel cake over so the other side can brown. Both sides should be lightly brown. 3) Remove funnel cake from the grease and place on paper towels to dry. Serve warm. Can sprinkle with powered sugar or even with whipped topping or fruit pie filling. Pistachio Salad 1 box pistachio instant pudding 1 #2 can crush pineapple 1 large bowl of whipped cream Drain pineapples. Use the juice to mix with the pudding mix. Stir in pineapples and whipped cream. Coconut Pie 1 bowl of whipped cream topping 1 teaspoon vanilla 3 ounces cream cheese 1 & 1/3 cups shredded coconut 1 tablespoon sugar 1/2 cup milk Mix softened cream cheese with sugar, then vanilla and milk. Stir in coconut; fold in whipped topping. Mix. Pour into ready to use graham cracker crust. Let set in refrigerator for a couple of hours before severing. Banana Split Cake Graham cracker crust 2 cups crushed graham crackers 1/2 cup melted butter 1 tablespoon spoon sugar Mix together and spread into bottom of pan. First layer 8 ounces cream cheese 1 box powdered sugar 1 large bowl of whipped cream topping Mix softened cream cheese, whipped cream topping, and powdered sugar until blended well. Spread evenly over the graham cracker crust. Middle Several sliced bananas 1 large can of crushed pineapples Place sliced bananas over top of cream cheese mixture. Drain pineapples well, and sprinkle over the bananas. Topping 1 large bowl of whipped cream topping 8 ounces cream cheese Chopped pecans and candied cherries Mix softened cream cheese and bowl of whipped cream topping together. Spread over the pineapples. Lastly sprinkle top with chopped pecans and chopped red candied cherries. Please in refrigerator for at least a couple of hours before severing. Mom's 7-up Pound Cake 2 sticks of butter ½ cup vegetable oil 3 cups sugar 5 eggs 1 ts lemon extract 3 cups all purpose flour 7 oz bottle of 7-up Cream butter, shoring and sugar. Add eggs one at a time, beating after each egg. Then add flour, extract, and finally 7-up. Beat at high speed until mixed well. Pour into greased/floured tube pan. Bake 1 ½ hours at 300. Easy Texas Millionaires 1 package milk chocolate chips (11 & 1/2 oz) 1 can condensed milk (4 ounces) 1 teaspoon vanilla 3 cups pecans halves Microwave chocolate chips until melted. Add milk and vanilla and cook on medium setting in the microwave for another minute. Add pecans and stir well. Drop mixture by tablespoon onto wax paper to cool. Christmas Sweet Potato Pie 2 cups cooked and mashed sweet potatoes 1 stick butter, melted 2 large eggs 1 teaspoon pure vanilla 1 small can evaporated milk 3 tablespoons flour 2 cups sugar 1 heaping cup of pecan pieces 1 deep dish unbaked pie shell, or 2 shallow ones In large bowl mix butter, eggs, evaporated milk, and vanilla together. Stir in sugar and then the mashed sweet potatoes. (Canned sweet potatoes are fine.) Next mix in the flour and pecans. Pour mixture into unbaked pie shell and bake at 375 degrees for about 35 minutes. Might take a few minutes less or more depending on your oven and whether you are making deep-dish pies or the normal shallow type. Refrigerate after cool. Serve as is, or with a scoop of vanilla ice cream or whipped cream on top. Watergate Salad 3 ounces cream cheese 1 large bowl of whipped cream topping 1 package of instant Pistachio pudding mix (3 oz) 1 large can crushed pineapples 1 small bottle of candied cherries 1 cup pecans 1 & 1/2 cup miniature marshmallows Cream together softened cream cheese and whipped cream topping. Chop candied cherries and pecans; add. Drain pineapples; add. Then add all other ingredients one at a time and mix by hand. Place in refrigerator for at least a couple of hours before offering to family or guests. Pineapple Upside-Down Cake Topping 1/4 cup shortening 2 cups brown sugar 1 can sliced pineapples Cake Batter 4 eggs 1 cups sugar 1 cup shifted flour 1 teaspoon baking powder Melt shortening in an iron skillet. Spread evenly with brown sugar. Place half the slices of pineapples on top of the sugar in a pattern. Pour batter over fruit and bake at 350 degrees until done. Turn upside down before cooling. No Bake Cheesecake 8 ounces of cream cheese 1/2 pint sour cream 2 teaspoons vanilla 1 bowl of whipped cream topping (8 ounces) 1/2 cup sugar 1 ready to use graham cracker crust Beat softened cream cheese in a large bowl until smooth, gradually add in sugar. Blend in sour cream and vanilla. Next fold in the whipped cream topping completely. Spoon mixture into graham cracker crust. Place in refrigerator for several hours, or even over night before severing. The pie can be topped with cherry or blueberry pie filling. Peanut Butter Fudge 3 cups sugar 1 small can evaporated milk 4 tbs molasses Dash of salt 1 ts vanilla 1 medium jar marshmallow cream ¾ of a medium jar creamy peanut butter Boil sugar, mild, butter, molasses, and salt for 3 to 4 minutes. Add vanilla, marshmallow cream, and peanut butter. Stir until peanut butter and marshmallow cream are melted. Remove from heat and whip until thickened. Pour into 9 X 9 X 2 pan. Cool before cutting. Pecan Praline Sweet Potato Glaze 1 pound butter, cubed 1/2 pound light brown sugar 1/2 pound dark brown sugar 1 cup heavy cream 1 Tbl vanilla extract 1 cup pecan pieces In a heavy sauce pan, warm the cream slowly until it simmers. Add in the butter and stir until melted. Next add sugars. Turn heat up a little and cook until all sugar is incorporated. Remove from heat and stir in vanilla and pecans. Spread warm glaze over hot baked sweet potatoes that have been pealed, sliced in half, or even mashed. You can also put the potato back in a hot over and cook until the glaze caramelizes some. Mom's Peanut Butter Candy 3 cups sugar 1 ts vanilla 1 cup milk ½ cup peanut butter, creamy or crunchy Mix all ingredients together in pot. Cook until it forms soft ball in cold water. Remove from heat. Let cool some and then beat until creamy. Pour into greased pan. Let set until completely cool, then cut into squares. Japanese Fruit Cake Cream together: 1 block of butter 2 cups of sugar Add in: 4 whole eggs 1 tbs vanilla Sift in: 4 cups plain flour 4 ts baking powder 1 ts salt ½ ts cinnamon ½ ts nutmeg ½ ts ginger 1 tbs cocoa Mix in: 1 cup raisins 1 cup chopped pecans ½ cup cherries A little of the cherry juice Line three 9-inch cake pans with waxed paper. Pour batter into pans, spreading with wet hands if needed. Bake in moderate oven, 350, until done. Filling: 1 ½ cups sugar ¾ cups hot water 3 tbs plain flour 2/3 stick butter Dash of salt Combine in pot and boil until very thick. Remove from heat and allow to cool. Stir in: One grated orange 2 egg yolks 1 cup of coconut When well blended with the rest of the filling, spread on cake layers. Mississippi Mud 1 cup all purpose flour 1 cup pecans 2 tbs butter Mix together and press into bottom of oblong pan. Bake at 350 until lightly brown. 1 package cream cheese, softened 1 cup powdered sugar ½ container of whipped cream Mix together and spread over crust. 2 small boxes instant chocolate pudding mix 3 cups milk Mix and spread over cream cheese mixture. ½ container of whipped cream Spread this last half over the top of pudding mixture. 1 cup of chopped pecans 1 cup chopped cherries Sprinkle pecans and cherries over whipped cream topping. Refrigerate for at least three hours before serving. Peanut Butter Divinity 2/3 cups milk 2 cups sugar 1 pt. marshmallow cream 1 cup peanut butter Combine milk and sugar. Cook until soft ball stage. Remove from heat, add peanut butter and marshmallow cream, and blend until both are melted. Pour into buttered dish, cool completely before cutting into squares. Persimmon or Pumpkin Cake 2 cups sugar 3 cups plain flour 1 ts salt 1 ts cinnamon 1 ts soda 1 cup vegetable oil 3 beaten eggs 1 cup chopped nuts 1 ½ cups persimmon or pumpkin pulp Combine and mix all ingredients together well. Pour into greased and floured bunt pan. Bake at 325 for one hour or until done. Remove from pan while warm. Creamy Sure Fudge 1 1/3 cups sugar 2/3 cups evaporated milk 1/4 cups butter 1 7 oz jar marshmallow cream 1/4 ts salt 2 cups semi-sweet chocolate chips 1 ts vanilla 1 cup chopped walnuts Combine sugar, milk, butter, marshmallow cream and salt in pot. Cook, stirring constantly until mixture has boiled for exactly five minutes. Remove from heat, add chocolate chips and vanilla. Stir until chocolate is melted. Mix in walnuts. Pour into buttered 8-inch dish. Let stand until cool and firm, then cut into squares. The Famous Neiman-Marcus Chocolate Chip Cookie 1/2 cup unsalted butter, softened 1 cup brown sugar 3 tablespoons granulated sugar 1 egg 2 teaspoons vanilla extract 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 1-3/4 cups flour 1-1/2 teaspoons instant espresso powder, slightly crushed 8 ounces semisweet chocolate chips Cream the butter with the sugars until fluffy. Beat in the egg and the vanilla extract. Combine the dry ingredients and beat into the butter mixture. Stir in the chocolate chips. Drop by large spoonfuls onto a greased cookie sheet. Bake at 375 degrees for 8 to 10 minutes, or 10 to 12 minutes for a crispier cookie. Makes 12 to 15 large cookies. Quick and Easy Fruit Dip 1 (7 ounce) jar marshmallow creme 1 (8 ounce) package cream cheese, softened 2 tbl frozen orange juice concentrate, thawed Mix together all three ingredients and chill before serving with sliced fruit. Alison's No-Bake Cheesecake 8 oz package cream cheese (softened) 14 oz can of condensed milk 1/3 cup lemon juice 1 teaspoon vanilla flavoring 1 graham cracker crust 1 no-name brand cherry or blueberry pie filling Beat soft cream cheese until smooth, add in condensed milk, stir in lemon juice and vanilla. Mix well and then pour info piecrust. Chill for at least three hours before serving. Hint: Most cheaper brand pie fillings aren't as sweet as the name brand ones, so it tops this rich cheesecake better. Of course you could even leave the topping off if you prefer. Blackberry or Blueberry Dumplings 2-1/2 cups fresh-picked blueberries 1/3 cup granulated sugar 1 dash salt 1 cup water 1 Tbsp. fresh-squeezed lemon juice 2 packs frozen dumpling dough You can use fresh blackberries or blueberries for this recipe, even a mix of both if you like. (I've even used frozen.) Place berries, sugar, salt, and water in a medium-size, heavy-bottom saucepan. Stir and cook over high heat until mixture comes to a boil. Immediately reduce hit to a very low simmer. Cook uncovered 5 minutes, stirring as needed. Stir in lemon juice. Since frozen dumplings come rolled and cut, all you need to do is break them into smaller pieces and drop them into the simmering berry mixture. Be careful that you drop them one at a time, or just a few at a time, making sure they don't stick together. Stir gently every so many dumplings. Once all of the dumplings are in the pot, cover and cook over low heat for about 25 minutes or until the dumpling dough is cooked through. Check every five to ten minutes to make sure nothing is sticking to the bottom of the pot. You can serve these in dessert bowls warm topped with ice cream or whipped cream or just fresh cream. Danish Apple Pie Squares 2 1/2 cups flour 1 teaspoon salt 1 cup shortening 1 egg - separated 1 cup cornflakes cereal, crushed 8 cups tart apples, pared and sliced thin 1/2 cup water 1 cup sugar 2 to 3 teaspoons cinnamon Topping: 1 cup confectioners sugar 3 to 4 teaspoons milk Cut shortening into flour and salt. Beat egg yolks with water then stir into flour mixture to make your dough. (This can be done very easy in a food processor.) Divide finished dough in half and roll half of it on floured surface until you get about a 17 x 12 inch rectangle. Fit into a 15 x 10 inch pan. Sprinkle cornflakes over dough. Top with apples. Stir sugar and cinnamon together and then sprinkle on top of apples. Roll remaining dough into a 15 x 10 inch rectangle. Place over apples and seal edges. Cut slits in top for steam to escape. Beat egg whites and use them to brush on crust. Bake at 375 for 50 minutes. Mix the confectioners sugar and milk together, then drizzle it over the top of the warm Danish pie. After it cools enough, cut into squares. Snow Ice Cream 1 huge bowl of fresh snow 1 can condensed milk 1 teaspoon of vanilla flavoring Pour condensed milk over snow, drizzle vanilla on top, mix well and sever. Note: If you don't have snow, you can used finely shaved or crushed ice. |
