Preheat oven to 350.
Ingredients:
3 eggs
2 cups sugar (or 1 cup granulated sugar and 1 cup brown sugar)
1 cup vegetable oil
3 tsp vanilla extract
3 tsp cinnamon
2 cups shredded zucchini
3 cups self-rising flour
1 cup nuts (optional)
1 cup shredded coconut (optional)
In large mixing bowl beat: eggs, sugar, oil, vanilla and cinnamon. Stir in zucchini and gradually stir in flour and nuts and/or coconut (if desired) until well mixed.
Pour in greased loaf pan and bake for 1 hour, or until browned.
Sunday, March 24, 2013
Better Than Sex Cake
This cake is definately at the top of the "best cake ever" list! If you're uncomfortable with the name, it also goes by Better Than Anything Cake. The recipe used to be frequently found on the back of certain german chocolate cake mixes, but I haven't seen it recently and thought I'd post it. If you've never had the pleasure of trying this cake, you must! It's Fantastic to say the least!
I rarely have a preference on brands when in comes to my ingredients, but this is one of those few occasions that it makes a difference in taste. The Hersheys caramel and the Heath Milk Chocolate toffee chips are The best. I've tried others and it's good, but not nearly As good.
Ingredients:
1 box German Chocolate cake mix (any brand)
1 can sweetened condensed milk
1 jar Hershey's Caramel topping
1 bowl cool-whip
1 bag Heath Milk Chocolate toffee chips
Prepare and bake german chocolate cake according to directions for the cake on the package.
Once it is done, use the handle of a wooden spoon to poke 25-30 holes in the cake. Pour the can of sweetened condensed milk over entire cake, then pour the caramel over that. Put in your freezer for 30 minutes. Then spread 1/2 cool whip on top, sprinkle half of the heath chips and repeat with the rest of the cool whip and heath chips. Serve or refrigerate until ready to serve.
Enjoy!
I rarely have a preference on brands when in comes to my ingredients, but this is one of those few occasions that it makes a difference in taste. The Hersheys caramel and the Heath Milk Chocolate toffee chips are The best. I've tried others and it's good, but not nearly As good.
Ingredients:
1 box German Chocolate cake mix (any brand)
1 can sweetened condensed milk
1 jar Hershey's Caramel topping
1 bowl cool-whip
1 bag Heath Milk Chocolate toffee chips
Prepare and bake german chocolate cake according to directions for the cake on the package.
Once it is done, use the handle of a wooden spoon to poke 25-30 holes in the cake. Pour the can of sweetened condensed milk over entire cake, then pour the caramel over that. Put in your freezer for 30 minutes. Then spread 1/2 cool whip on top, sprinkle half of the heath chips and repeat with the rest of the cool whip and heath chips. Serve or refrigerate until ready to serve.
Enjoy!
Dandelion Jelly
Yes, I'm talking about all the little yellow "weeds" everyone tries to keep out of their yards every year. This is a bit of work, but well worth it!
To pick and prepare the dandelion flowers:
The best time to pick is when the sun is bright, day is warm and flowers are dry and fully opened. Try to pick where the plants would be clean....ie no pesticides, fertilizers and animal waste.The side of the road is not a good idea either, all the smog and crud that comes off vehicles you really don't want to eat that.
I wish I could give you an exact amount of how many flower heads you will need, but honestly, I've never measure before cleaning.... all I can really say is this takes lots and lots. Once you think you may have enough go through and remove all the green from them ... you will need 4 cups cleaned.
Ingredients:
4 cups fresh dandelion blossoms without the green
2 tsp lemon juice
1 3/4 oz powdered pectin (sure-jell etc)
1 1/2 quarts water
In large saucepan pour the water over the dandelion blossoms. Bring to a boil, reduce to simmer and simmer 5 minutes. Turn off heat, cover and let sit 10 minutes.
Strain through cheesecloth, squeezing all liquid from blossoms.
In another large saucepan or kettle, measure 3 cups of the strained liquid, add lemon juice and pectin and bring to a boil. Add sugar and stir til dissolved. Bring to a rapid boil while stirring constantly. Reduce to gentle boil and stir for 2 1/2 minutes.
Pour into clean jars, cap and let sit for 24 hrs.
Enjoy! Refrigerate after opening.
To pick and prepare the dandelion flowers:
The best time to pick is when the sun is bright, day is warm and flowers are dry and fully opened. Try to pick where the plants would be clean....ie no pesticides, fertilizers and animal waste.The side of the road is not a good idea either, all the smog and crud that comes off vehicles you really don't want to eat that.
I wish I could give you an exact amount of how many flower heads you will need, but honestly, I've never measure before cleaning.... all I can really say is this takes lots and lots. Once you think you may have enough go through and remove all the green from them ... you will need 4 cups cleaned.
Ingredients:
4 cups fresh dandelion blossoms without the green
2 tsp lemon juice
1 3/4 oz powdered pectin (sure-jell etc)
1 1/2 quarts water
In large saucepan pour the water over the dandelion blossoms. Bring to a boil, reduce to simmer and simmer 5 minutes. Turn off heat, cover and let sit 10 minutes.
Strain through cheesecloth, squeezing all liquid from blossoms.
In another large saucepan or kettle, measure 3 cups of the strained liquid, add lemon juice and pectin and bring to a boil. Add sugar and stir til dissolved. Bring to a rapid boil while stirring constantly. Reduce to gentle boil and stir for 2 1/2 minutes.
Pour into clean jars, cap and let sit for 24 hrs.
Enjoy! Refrigerate after opening.
Dandelion Cookies
Yes, you read that right, and yes I'm talking about the little yellow flowers that everyone tries to eradicate from their yard every year. Even if you don't go the herbal route, you should really give these a try. What's to lose? They are packed full of vitamins and minerals that are very good for you. These were the thoughts that led me to trying this recipe the first time. I'm so glad I did, and so is everyone who has ever tried them when I've made them. Even the youngest members of my family, you know the ones who are so picky and want nothing that's good for them, volunteer every year to help pick and prepare them just to get some cookies. At the first sight of that bright little yellow flower, everyone starts immediately "Yay! It's about time for Dandelion cookies!" I'm serious, every year this happens.
So, do yourself a favor and try these. All you have to lose if you don't like them is a little time and a few ingredients. But, if your family is like mine, it becomes family time to pick and prepare and we look forward to that as much (More actually) than we do the cookies.
To pick and prepare the dandelion flowers:
The best time to pick is when the sun is bright, day is warm and flowers are dry and fully opened. Try to pick where the plants would be clean....ie no pesticides, fertilizers and animal waste.The side of the road is not a good idea either, all the smog and crud that comes off vehicles you really don't want to eat that.
When you have Alot of flower heads, go through and remove all the green from them ... until you have 1/2 cup.
Preheat oven to 375.
Ingredients:
1/2 cup vegetable oil
1/2 cup honey
2 eggs
1 tsp vanilla extract
1 cup self-rising flour
1 cup dry oatmeal Quick oats
1/2 cup dandelion flowers cleaned
1/2 cup sugar (optional for those who don't eat sugar. I've tried them both ways and they're both great)
In large mixing bowl mix: oil and honey, beat in eggs and vanilla, stir in flour, oatmeal and dandelion flowers, until everything is well mixed.
Drop by spoonfuls onto greased cookie sheet.
Bake 10 to 15 minutes, until browned
So, do yourself a favor and try these. All you have to lose if you don't like them is a little time and a few ingredients. But, if your family is like mine, it becomes family time to pick and prepare and we look forward to that as much (More actually) than we do the cookies.
To pick and prepare the dandelion flowers:
The best time to pick is when the sun is bright, day is warm and flowers are dry and fully opened. Try to pick where the plants would be clean....ie no pesticides, fertilizers and animal waste.The side of the road is not a good idea either, all the smog and crud that comes off vehicles you really don't want to eat that.
When you have Alot of flower heads, go through and remove all the green from them ... until you have 1/2 cup.
Preheat oven to 375.
Ingredients:
1/2 cup vegetable oil
1/2 cup honey
2 eggs
1 tsp vanilla extract
1 cup self-rising flour
1 cup dry oatmeal Quick oats
1/2 cup dandelion flowers cleaned
1/2 cup sugar (optional for those who don't eat sugar. I've tried them both ways and they're both great)
In large mixing bowl mix: oil and honey, beat in eggs and vanilla, stir in flour, oatmeal and dandelion flowers, until everything is well mixed.
Drop by spoonfuls onto greased cookie sheet.
Bake 10 to 15 minutes, until browned
Chocolate Pie
This is one of the very few recipes that I can say I had a hand in creating. It is the result of several attempts at different recipes that just did not taste the way I wanted. Nothing was wrong with the other recipes, they were actually good, just not what I was looking for. So, I started experimenting and this is what I came up with. Hope you enjoy this pie as much as we do.
Ingredients:
3/4 cup sugar
1/2 tsp salt
3 1/2 Tbsp baking cocoa
2 1/2 cups milk
1/2 cup flou1 tsp vanilla extract
4 eggs beaten egg yolks - Save your whites if you want meringue on top
9 inch baked pie shell - deep dish is recommended
1/2 stick butter or margarine
In large saucepan combine sugar, salt, cocoa, milk, vanilla and egg yolks. Cook on med high to high heat (depending on how hot your stove "eyes" usually get) while stirring Constantly until thickened. Pour into baked pie shell.
If you do not wish for meringue: let pie cool and serve.
For meringue: Preheat oven to 350. Beat 4 egg whites with 1/4 cup sugar on high speed until it forms small stiff peaks.
Spread on pie and place in oven until browned.
Ingredients:
3/4 cup sugar
1/2 tsp salt
3 1/2 Tbsp baking cocoa
2 1/2 cups milk
1/2 cup flou1 tsp vanilla extract
4 eggs beaten egg yolks - Save your whites if you want meringue on top
9 inch baked pie shell - deep dish is recommended
1/2 stick butter or margarine
In large saucepan combine sugar, salt, cocoa, milk, vanilla and egg yolks. Cook on med high to high heat (depending on how hot your stove "eyes" usually get) while stirring Constantly until thickened. Pour into baked pie shell.
If you do not wish for meringue: let pie cool and serve.
For meringue: Preheat oven to 350. Beat 4 egg whites with 1/4 cup sugar on high speed until it forms small stiff peaks.
Spread on pie and place in oven until browned.
Pecan Pie
I've had this recipe for so long, I honestly do not remember where or how I got it. It's a fairly simple recipe, with delicious results.
Preheat oven to 350.
Ingredients:
1 cup white corn syrup
1 cup firmly packed dark brown sugar
3 whole eggs - beaten
1 cup pecans
1/3 tsp salt
1 tsp vanilla
1 unbaked pie shell - homemade or store bought, your choice
In large mixing bowl combine brown sugar, syrup, butter, salt and vanilla. Mix well. Gradually mix in beaten eggs, until well blended. Pour into unbaked pie shell. Sprinkle nuts over the top and bake for 45 minutes.
Helpful hint:
For something different, try replacing the pecans with walnuts. I've done this many times and personally, although I love pecans, I prefer this made with the walnuts.
Preheat oven to 350.
Ingredients:
1 cup white corn syrup
1 cup firmly packed dark brown sugar
3 whole eggs - beaten
1 cup pecans
1/3 tsp salt
1 tsp vanilla
1 unbaked pie shell - homemade or store bought, your choice
In large mixing bowl combine brown sugar, syrup, butter, salt and vanilla. Mix well. Gradually mix in beaten eggs, until well blended. Pour into unbaked pie shell. Sprinkle nuts over the top and bake for 45 minutes.
Helpful hint:
For something different, try replacing the pecans with walnuts. I've done this many times and personally, although I love pecans, I prefer this made with the walnuts.
Easter Suprise Cupcakes
Looking for something different to make for your Easter festivities? These cupcakes will be a big hit with children of all ages. I found this recipe in a magazine several years ago, and they are still a favorite.
Preheat oven to 350
Ingredients:
2/3 cup softened margarine
1 cup firmly packed light brown sugar
3/4 cup granulated sugar
2 eggs
1 tsp vanilla
2 3/4 cups all-purpose flour
2 1/2 tsp. baking powder
1 tsp salt
1 1/2 cups milk
1 bag small chocolate Easter eggs - unwrapped
confectioner's sugar - regular or flavored
cupcake baking cups
Line 24 muffin tins with baking cups.
In large mixing bowl, mix: butter, sugars, eggs and vanilla until well blended, then on high speed, occasionally scraping the bowl, for 5 minutes. On loud speed, beat in: flour, baking powder and salt, alternately with milk.
Fill cups 1/3 full, then place one unwrapped chocolate egg in center of each. Finish filling cups to 2/3 full with remaining batter.
Bake 18 to 20 minutes, until top springs back.
Allow to cool and decorate as desired.
Helpful Hints:
1. These can be made any time of year for a special treat, just replace the chocolate eggs with Hershey's kisses, chocolate chips, butterscotch, etc.
2. You can grease the muffin tins if you don't have baking cups on hand, but, I highly recommend using the baking cups for better looking cupcakes because of easier release from the pan and easier cleanup.
Preheat oven to 350
Ingredients:
2/3 cup softened margarine
1 cup firmly packed light brown sugar
3/4 cup granulated sugar
2 eggs
1 tsp vanilla
2 3/4 cups all-purpose flour
2 1/2 tsp. baking powder
1 tsp salt
1 1/2 cups milk
1 bag small chocolate Easter eggs - unwrapped
confectioner's sugar - regular or flavored
cupcake baking cups
Line 24 muffin tins with baking cups.
In large mixing bowl, mix: butter, sugars, eggs and vanilla until well blended, then on high speed, occasionally scraping the bowl, for 5 minutes. On loud speed, beat in: flour, baking powder and salt, alternately with milk.
Fill cups 1/3 full, then place one unwrapped chocolate egg in center of each. Finish filling cups to 2/3 full with remaining batter.
Bake 18 to 20 minutes, until top springs back.
Allow to cool and decorate as desired.
Helpful Hints:
1. These can be made any time of year for a special treat, just replace the chocolate eggs with Hershey's kisses, chocolate chips, butterscotch, etc.
2. You can grease the muffin tins if you don't have baking cups on hand, but, I highly recommend using the baking cups for better looking cupcakes because of easier release from the pan and easier cleanup.
Subscribe to:
Comments (Atom)