I created this recipe blog in May 2011 and I am collecting recipes from quilters around the world (recipes that you make for your friends and family)
so if you have a recipe you would like for me to add to my recipe blog, please post it here so I can copy and paste it to the blog (also now I have figured out how to put the pdf printable on each recipe, so easy to print out the recipes)
I will give you credit for your recipe with your quilting board name on the recipes
SIX-FLAVOR POUND CAKE
2 sticks margarine or butter
½ cup shortening
3 cups sugar
3 cups flour
½ teaspoon baking powder
1 cup milk
1 teaspoon of the following extracts/flavorings: vanilla, almond, butter, lemon, rum, coconut
Preheat oven to 325 deg. Grease & flour Bundt pan. Cream together butter and shortening. Add sugar gradually, beating well. Add eggs one at a time, beating after each addition. Add flavorings and mix. Add baking powder to flour and then add flour mixture and milk alternately, beating well. Bake at 325 deg. for 1-1/2 hours.
After removing from oven, let cool in pan while preparing the following glaze:
Combine 1 cup sugar, ½ cup water, 1 teaspoon each of the flavorings used in the cake and a pinch of cream of tartar. Bring to a boil, reduce heat and cook for 5 minutes.
Remove cake from pan and punch little holes over top and sides with a toothpick. While cake and glaze are still hot, spoon glaze over top and sides.
This is not a “pretty” cake but it is the most requested at our home. Can be served with strawberries, whipped cream, etc., but it’s very good plain.
1 pound pecans (or walnuts)
1 egg white w/1 Tbl. water
.......Beat until stiff but not dry
1 cup sugar
1 tea. cinnamon
1 tea. salt
.......Mix all together
Add the nuts to the beaten egg whites until all is coated.
Then add the sugar mixture and mix until all the nuts are coated
with sugar & cinnamon.
Grease cookie sheet with Crisco (do not use butter).
Bake at 250 degrees for 45 minutes. Stir nuts every ten minutes.
Nice to put in little decorative jars for gifts and are wonderful added to a nice summer salad.
BEWARE....... very hard to eat only a few !!!!!
Old Fashioned Oatmeal Cake with Broiled Topping
1 ½ cups quick cooking rolled oats
1 ¼ cups boiling water
1 cup sugar
1 cup firmly packed brown sugar
½ cup margarine or butter softened
1 tsp vanilla
1 ½ cups all purpose unbleached flour
1 tsp baking soda
½ tsp baking powder
½ tsp salt
1 ½ tsp cinnamon
½ tsp nut-meg
2/3 cups firmly packed brown sugar
¼ cup margarine or butter softened
3 tbls milk or half & half ( I use milk )
1 cup coconut
½ cup chopped walnuts
Heat oven to 350, Grease and flour 9X13 pan in small bowl combine rolled oats and boiling water let sit 20 minutes. In large bowl beat sugar, brown sugar, and margarine until well combined Add vanilla and eggs blend well. Lightly spoon flour into measuring cup and level off, Add oatmeal, flour, baking soda, baking powder, salt, cinnamon and nut-meg mix well. Pour batter into prepared pan, bake at 350 for 35 to 45 min or until toothpick inserted in center comes out clean.
Topping – In small bowl combine brown sugar, margarine & butter softened, beat at high speed until smooth. Stir in coconut and nuts and spread to cover cake right out of oven, return under broiler about 5 inches from heat for 1 to 2 minutes or until bubbly and brown – cool
Here is one that made a big hit....
Cookies & Cream Freeze
14 OREO Cookies, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup sugar
1/2 tsp. vanilla
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
4 squares BAKER'S Semi-Sweet Chocolate,
LINE 8x4-inch loaf pan with foil, with ends of foil extending over sides. Cover bottom of pan with 8 cookies. Crumble remaining cookies.
BEAT cream cheese, sugar and vanilla in medium bowl with mixer until well blended. Stir in COOL WHIP. Spoon 1-1/2 cups cream cheese mixture into medium bowl; stir in melted chocolate.
SPREAD remaining cream cheese mixture over cookies in pan. Sprinkle with crumbled cookies; press gently into cream cheese mixture with back of spoon. Top with chocolate mixture. Freeze 3 hours or until firm.
REMOVE dessert from freezer 15 min. before serving; invert onto plate. Discard foil. Let dessert stand at room temperature to soften slightly before cutting to serve.
Sweet Potato Ambrosia
3 or 4 Medium size Sweet Potatoes
1 can Crushed Pineapple (well drained)
1 can Mandarin Oranges (drained)
Splenda or Sugar
1 teaspoon Cinnamon
Cook the Sweet Potatoes then peel and mash them. Add either Splenda or Sugar to sweeten to your taste. Add Cinnamon. Stir well, then add the crushed Pineapple. Make sure the Pineapple is very well drained. I squeeze the pineapple to drain as much of the juice as I can. Stir again and then add the Mandarin Oranges. Stir only enough to break the oranges into small pieces. Spread the mixture into a 9x13 glass dish. Decorate with Pecan halves and Marchino Cherries. Enjoy the potatoes hot or cold! Either way they are delicious!
Thanks everyone I have posted all of the recipes to this thread so far to my blog.
Please keep posting your recipes for all of us to enjoy.
Quick Chocolate Cherry Cake
1 Box Fudge Cake Mix
1 Can Cherry Pie Filling
1 Cup Chocolate Chips
2 Eggs beaten w/1 Tbsp Cream or Milk
Nuts if desired
Mix all the ingredients gently and pour into a 9 x 13" greased pan. Bake at 350 for 40-42 minutes. Top with ice cream or whipped topping.
Pineapple Dream Cake
one store bought angel food cake and one can of crushed pineapple, mix together but do not add any other ingredients as per the box, it will foam up. Bake per the boxed directions and it is a dream.
TUNA MACARONI SALAD
1 cup macaroni - 2 hard boiled eggs - 2 cups shredded cabbage
1 7oz can Tuna - 1/4 cup chopped black olives
Mix together: 3/4 cup mayo - 2 tsp prepared mustard
1/2 tsp Italian seasoning - 2 tsp vinegar - 1/4 tsp salt
Cook and drain macaroni. Chop or grate the eggs. combine all ingredients and chill.
I usually add WAY MORE Italian seasoning.