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Monday, May 23, 2016

Apple Walnut Salad

Ingredients

  • Servings: 8
  • 3/4 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 1 (8 ounce) package cream cheese, softened
  • 1 (6 ounce) container nonfat plain yogurt
  • 1 teaspoon vanilla
  • 6 large apples - peeled, cored and chopped
  • 1 1/2 cups chopped walnuts
  • 1 cup dried cranberries
  • 1/4 cup chopped walnuts

Recipe

    Preparation Time: 20 mins Ready Time: 20 mins

  • combine the brown sugar and cinnamon in a large bowl. whisk in the softened cream cheese, yogurt, and vanilla until smooth.
  • stir the apples, 1 1/2 cups of walnuts, and the dried cranberries into the cream cheese mixture until well coated.
  • spoon salad into a serving bowl and garnish with the remaining 1/4 cup of chopped walnuts. keep chilled until serving.

Apricot Nut Bread

Ingredients

  • Servings: 1
  • 1 (15 ounce) can apricot halves
  • 1/3 cup shortening
  • 1/2 cup white sugar
  • 2 eggs
  • 1 3/4 cups sifted all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup chopped walnuts

Recipe

  • drain apricots, and save syrup. puree apricots in a food processor, adding syrup if necessary to make 1 cup.
  • whisk together the flour, baking powder, soda, and salt.
  • in a large bowl, cream together shortening and sugar. add eggs one at a time, and beat fill fluffy. add flour mixture alternately with apricot puree to the creamed mixture. stir in nuts. spread batter into a greased and floured 9 x 5 loaf pan.
  • bake at 350 degrees f (175 degrees c) for 50 minutes. remove from pan, and cool on a rack.

Thanksgiving Cranberry Mold

Ingredients

  • Servings: 8
  • 1 (3 ounce) package cherry-flavored gelatin mix (such as jell-o®)
  • 1 cup boiling water
  • 3/4 cup pineapple juice (not fresh juice)
  • 1 (8 ounce) can whole cranberry sauce
  • 1 cup diced apple
  • 1/3 cup coarsely chopped walnuts

Recipe

    Preparation Time: 15 mins Ready Time: 4 hrs 15 mins

  • stir gelatin mix and boiling water together in a bowl until dissolved. add pineapple juice and cranberry sauce; stir until incorporated and thickened. fold in apple and walnuts. pour gelatin mixture into a mold and refrigerate until set, at least 4 hours.

caley's classic zucchini bread

Ingredients

  • Servings: 2
  • 3 eggs
  • 2 cups white sugar
  • 1 cup vegetable oil
  • 1 tablespoon vanilla extract
  • 2 cups grated zucchini
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 cup chopped walnuts (optional)

Recipe

    Preparation Time: 15 mins Cook Time: 1 hr

    Ready Time: 1 hr 25 mins

  • preheat an oven to 350 degrees f (175 degrees c). prepare 2 8x4-inch loaf pans with cooking spray.
  • beat the eggs in a mixing bowl with an electric mixer until frothy. slowly add the sugar while continually beating. stir the vegetable oil and vanilla into the egg mixture; continue beating until the mixture is thick. add the zucchini to the mixture and stir.
  • mix the flour, cinnamon, baking soda, baking powder, and salt together in a separate bowl; pour into the wet mixture and stir until just combined. add the chopped walnuts and stir. divide the batter between the two prepared loaf pans.
  • bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. cool in the pans for 10 minutes before loosening the edges with a knife and removing to cool completely on a wire rack.

Rhubarb Bread Ii

Ingredients

  • Servings: 1
  • 1 1/2 cups brown sugar
  • 1/2 cup vegetable oil
  • 1 egg
  • 1 cup buttermilk
  • 1 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups rhubarb, cut into 1/2 inch pieces
  • 1/2 cup chopped walnuts
  • 1/4 cup white sugar
  • 1 teaspoon butter, melted
  • 1 teaspoon ground cinnamon

Recipe

    Preparation Time: 15 mins Cook Time: 1 hr 15 mins

    Ready Time: 1 hr 30 mins

  • preheat oven to 325 degrees f (165 degrees c). lightly grease a 9x5 inch baking pan.
  • in a large mixing bowl, stir together brown sugar, oil, egg, buttermilk, salt and vanilla. gradually stir in flour just until moistened. fold in rhubarb and walnuts. pour batter into prepared pan. combine 1/4 cup sugar, melted butter and cinnamon; sprinkle on top of batter.
  • bake in preheated oven for 60 to 75 minutes, or until a toothpick inserted into center of loaf comes out clean.

Eggless Date Cake

Ingredients

  • Servings: 1
  • 3/4 cup milk
  • 18 dates, pitted and left whole
  • 1/2 cup brown sugar
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract (optional)
  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon (optional)
  • 1/4 cup chopped walnuts (optional)

Recipe

  • heat milk in a saucepan until almost boiling and stir in dates; let soak for several hours, refrigerated. for best flavor, refrigerate dates and milk overnight.
  • preheat oven to 350 degrees f (175 degrees c). grease a medium loaf pan.
  • transfer milk and dates to food processor, add brown sugar, and process into a smooth paste. mix in vegetable oil and vanilla extract with a few pulses.
  • whisk flour, baking soda, and cinnamon in a bowl until thoroughly combined. pulse flour mixture, about 1/4 cup at a time, into the date paste until batter is smooth; do not overmix. stir walnuts into batter with a fork and transfer to the prepared loaf pan.
  • bake in the preheated oven until a toothpick inserted into the middle of the cake comes out clean, about 40 minutes.

Sunday, May 22, 2016

caley's classic zucchini bread

Ingredients

  • Servings: 2
  • 3 eggs
  • 2 cups white sugar
  • 1 cup vegetable oil
  • 1 tablespoon vanilla extract
  • 2 cups grated zucchini
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 cup chopped walnuts (optional)

Recipe

    Preparation Time: 15 mins Cook Time: 1 hr

    Ready Time: 1 hr 25 mins

  • preheat an oven to 350 degrees f (175 degrees c). prepare 2 8x4-inch loaf pans with cooking spray.
  • beat the eggs in a mixing bowl with an electric mixer until frothy. slowly add the sugar while continually beating. stir the vegetable oil and vanilla into the egg mixture; continue beating until the mixture is thick. add the zucchini to the mixture and stir.
  • mix the flour, cinnamon, baking soda, baking powder, and salt together in a separate bowl; pour into the wet mixture and stir until just combined. add the chopped walnuts and stir. divide the batter between the two prepared loaf pans.
  • bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. cool in the pans for 10 minutes before loosening the edges with a knife and removing to cool completely on a wire rack.

Saturday, May 21, 2016

Chocolate Applesauce Cake Iii

Ingredients

  • Servings: 1
  • 2 cups unbleached all-purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1/2 cup butter
  • 1 1/2 cups white sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 2 cups unsweetened applesauce
  • 1 cup semisweet chocolate chips
  • 1/2 cup chopped walnuts

Recipe

    Preparation Time: 20 mins Cook Time: 35 mins Ready Time: 55 mins

  • preheat oven to 350 degrees f (175 degrees c). grease and flour a 9x13 inch pan. sift together the flour, cocoa, baking soda and salt in a bowl. set aside.
  • in a large bowl, cream the butter and sugar together until light and fluffy, using an electric mixer set on medium speed. beat in the eggs one at a time. blend in the vanilla extract. beat in the flour mixture alternately with the applesauce.
  • pour the batter into a 9x13 inch baking pan. sprinkle with the chocolate chips and chopped walnuts. bake at 350 degrees f (175 degrees c) for 35 minutes or until a toothpick inserted into the center of the cake comes out clean. cool in the pan on a wire rack.

caley's classic zucchini bread

Ingredients

  • Servings: 2
  • 3 eggs
  • 2 cups white sugar
  • 1 cup vegetable oil
  • 1 tablespoon vanilla extract
  • 2 cups grated zucchini
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 cup chopped walnuts (optional)

Recipe

    Preparation Time: 15 mins Cook Time: 1 hr

    Ready Time: 1 hr 25 mins

  • preheat an oven to 350 degrees f (175 degrees c). prepare 2 8x4-inch loaf pans with cooking spray.
  • beat the eggs in a mixing bowl with an electric mixer until frothy. slowly add the sugar while continually beating. stir the vegetable oil and vanilla into the egg mixture; continue beating until the mixture is thick. add the zucchini to the mixture and stir.
  • mix the flour, cinnamon, baking soda, baking powder, and salt together in a separate bowl; pour into the wet mixture and stir until just combined. add the chopped walnuts and stir. divide the batter between the two prepared loaf pans.
  • bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. cool in the pans for 10 minutes before loosening the edges with a knife and removing to cool completely on a wire rack.

mom's fruitcake

Ingredients

  • Servings: 3
  • 1 cup dried currants
  • 2 cups raisins
  • 3 cups boiling water to cover
  • 1 cup candied cherries
  • 1 (16 ounce) package gum drops, no licorice ones
  • 2 cups pitted dates, cut in half
  • 1 1/4 cups walnuts
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cloves
  • 2 teaspoons ground allspice
  • 1/4 cup
  • 1 cup apple jelly
  • 1 1/4 cups butter
  • 3 cups white sugar
  • 7 eggs
  • 1 teaspoon vanilla extract
  • 5 cups all-purpose flour
  • 1 teaspoon baking soda

Recipe

    Preparation Time: 30 mins Cook Time: 2 hrs

    Ready Time: 4 hrs

  • pour boiling water over raisins and currants to cover. let steep for 5 minutes, then drain. in a very large bowl combine currants, raisins, gum drops, candied cherries, pitted dates, walnuts, spices, and jelly. stir to blend. cover and let stand overnight.
  • preheat oven to 275 degrees f (135 degrees c). grease three 8x4 inch loaf pans.
  • cream the butter and the sugar together until light and creamy. add the eggs one at a time, mixing well after each one. stir in the vanilla. sift the flour and baking soda together. blend in the flour mixture alternately with the fruit mixture. pour evenly into three loaf pans.
  • bake at 275 degrees f (135 degrees c) for 2-1/4 to 3 hours or until a toothpick inserted in the center of the loaves comes out clean.

Old-fashioned Spice Cake

Ingredients

  • Servings: 2
  • 1 cup raisins
  • 1 cup water
  • 1/2 cup shortening
  • 1 egg
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground allspice
  • 1/2 cup chopped walnuts
  • 3/4 cup white sugar
  • 1/2 teaspoon baking soda

Recipe

    Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 1 hr

  • preheat oven to 350 degrees f (175 degrees c). grease and flour two 8 inch pans. in a saucepan, simmer the raisins in the water on medium low heat.
  • in a large bowl, cream together the sugar and shortening until light and fluffy. beat in the egg. sift together flour, baking soda, cinnamon, nutmeg and allspice. blend these dry ingredients into the sugar mixture. mix thoroughly.
  • strain the raisins. discard the raisin pulp. add water to the raisin juice to make 3/4 cup liquid, and add to the batter. add the chopped nuts. spread the batter evenly into the prepared pan.
  • bake for 30 minutes in the preheated oven, or until the top springs back when lightly touched. cool the cake on a wire rack, and frost.

Butternut Spice Cake

Ingredients

  • Servings: 1
  • 1/2 cup finely chopped butternuts
  • 2 cups cake flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 2/3 cup butter
  • 1 1/3 cups packed brown sugar
  • 2 eggs
  • 1 cup buttermilk

Recipe

  • preheat oven to 350 degrees f (175 degrees c). grease a 9 inch tube pan. sprinkle the bottom and halfway up the sides of the pan evenly with finely chopped butternuts (pecans or walnuts).
  • sift together cake flour, baking soda, cinnamon, allspice, nutmeg, and salt. cream the butter. blend in lightly packed brown sugar and beat until light and fluffy. beat in eggs. stir dry ingredients into creamed mixture alternately with buttermilk. blend in the finely chopped butternuts or pecans or walnuts.
  • put gently into baking pan. bake for 45 to 50 minutes, or until cake springs back when you touch it lightly. cool in pan for about 10 minutes. put on cake rack to cool completely. leave upside down and sprinkle with confectioners' sugar over cake before serving.

Friday, May 20, 2016

Carrot Cake Iv

Ingredients

  • Servings: 1
  • 1 (18.5 ounce) package carrot cake mix
  • 1/2 cup water
  • 1/2 cup vegetable oil
  • 3 eggs
  • 1/2 cup finely chopped walnuts
  • 1 (8 ounce) can crushed pineapple with juice

Recipe

  • preheat oven to 350 degrees f (175 degrees c). grease and flour two 8 inch round pans.
  • in large bowl, blend cake mix, oil, water, undrained pineapple, eggs, and nuts. beat for 2 minutes with an electric mixer at medium speed. spread batter into prepared pans.
  • bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. cool. frost with cream cheese frosting.

banana split cake i

Ingredients

  • Servings: 1
  • 2 cups graham cracker crumbs
  • 1/2 cup melted butter
  • 2 cups confectioners' sugar
  • 2 eggs
  • 1 cup butter, softened
  • 6 bananas, peeled and halved lengthwise
  • 1 (20 ounce) can crushed pineapple, drained
  • 1 quart fresh strawberries, halved
  • 1 (16 ounce) package frozen whipped topping, thawed
  • 1 cup chopped walnuts

Recipe

    Preparation Time: 30 mins Ready Time: 3 hrs 40 mins

  • combine cracker crumbs and melted butter or margarine thoroughly and press into bottom of 9x12 inch baking pan. chill in freezer for at least 15 minutes.
  • in the medium bowl of an electric mixer combine confectioners sugar, eggs, and softened butter or margarine; beat at medium speed for 20 minutes. (this step is important, so don't try to save time).
  • spread buttercream mixture evenly over chilled crust. place bananas, cut side down, evenly on top of buttercream and spoon crushed pineapple evenly over top of bananas. distribute strawberries over pineapple and spread the whipped topping evenly all over. sprinkle with walnuts and refrigerate for at least 3 hours or overnight before serving.

swiss cheesecake

Ingredients

  • Servings: 1
  • crust:
  • 1 1/4 cups graham cracker crumbs
  • 1/3 cup white sugar
  • 1/4 cup ground walnuts
  • 1 teaspoon ground cinnamon
  • 6 tablespoons melted butter
  • filling:
  • 2 cups cottage cheese
  • 1 (8 ounce) package cream cheese, softened
  • 8 ounces finely shredded swiss cheese
  • 1 cup white sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1/4 teaspoon salt
  • 6 eggs, separated
  • 1/3 cup all-purpose flour
  • topping:
  • 2 pears - peeled, cored and sliced
  • 3/4 cup currant jelly

Recipe

    Preparation Time: 45 mins Cook Time: 1 hr

    Ready Time: 3 hrs 45 mins

  • for crust, combine graham cracker crumbs, 1/3 cup sugar, ground walnuts, cinnamon, and melted butter. press bottom and part way up the sides of a 9-inch springform pan. chill crust while preparing filling.
  • preheat oven to 350 degrees f (175 degrees c).
  • beat cottage cheese in small mixing bowl with an electric mixer on high speed until almost smooth, about 5 minutes; set aside. beat cream cheese in large mixing bowl until light and fluffy. on medium speed, beat in swiss cheese and cottage cheese until well-blended, about 3 minutes. mix in 1 cup sugar, vanilla, almond extract, and salt. beat in egg yolks, one at a time, beating well after each addition. gradually blend in flour.
  • wash egg beaters well, so no trace of batter remains. in a separate bowl, beat egg whites until medium-stiff peaks form. lift the beater straight up: the tip of the peak formed by the egg whites should curl over slightly. fold 1/3 of the egg white mixture into the cheesecake batter to lighten; fold in remaining egg whites. pour batter into prepared crust.
  • bake in preheated oven until center is set and doesn't jiggle when pan is shaken gently, 60 to 65 minutes.
  • turn oven heat off. open oven door and let cheesecake cool in oven. it is normal for the cake to sink slightly in center. refrigerate several hours or overnight.
  • place cake on serving plate; carefully remove sides of pan.
  • for glaze, place pear slices in a decorative pattern on top of cheesecake. heat currant jelly in small saucepan over low heat, stirring constantly, until melted. spoon small amount over pear slices until all slices are coated; reserve remaining jelly. refrigerate glazed cake at least one hour. to serve, reheat jelly and spoon a small amount over each slice of cheesecake.

Thursday, May 19, 2016

Carrot And Walnut Cake

Ingredients

  • Servings: 1
  • 3 cups all-purpose flour
  • 1 cup vegetable oil
  • 1 1/2 cups confectioners' sugar
  • 1 cup chopped walnuts
  • 1 cup grated carrots
  • 1 cup milk
  • 6 eggs
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 3 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cardamom

Recipe

  • preheat oven to 350 degrees f (175 degrees c). grease and flour one 9 or 10 inch tube pan.
  • sift the flour, baking soda, and baking powder together and set aside.
  • beat the eggs with the ground cinnamon, ground nutmeg, and ground cardamom together for 5 minutes. stir in the confectioner's sugar and mix well. beat in the vegetable oil and continue beating for 5 minutes.
  • alternately add the flour mixture and the milk, 1 tablespoon at a time, to the egg mixture. with a spoon stir in the carrots and the walnuts. pour batter into prepared pan.
  • bake at 350 degrees f (175 degrees c) for 1 hour. enjoy it with a glass of milk or a cup of tea.

Plum Bread

Ingredients

  • Servings: 1
  • 1 cup vegetable oil
  • 3 eggs
  • 2 (6 ounce) jars plum baby food
  • 2 cups white sugar
  • 1 teaspoon red food coloring
  • 2 cups all-purpose flour
  • 1 teaspoon ground cloves
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 cup chopped walnuts
  • 1 cup confectioners' sugar
  • 2 1/2 tablespoons lemon juice

Recipe

  • in a large bowl, mix together vegetable oil, white sugar, eggs, baby food, and food coloring.
  • in separate bowl, mix together flour, cloves, cinnamon, nutmeg, salt, baking soda and nuts.
  • mix wet and dry ingredients together.
  • place in greased and floured bundt pan, (you can also use cooking spray).
  • bake at 350 degrees f (175 degrees c) for 50-60 minutes or until it tests done.
  • remove from oven to cool 10 minutes in pan. remove and place on cooling rack.
  • while cooling, combine confectioners' sugar and lemon juice.
  • brush over top while cake is still hot.

Ms. Noonie's Good Nut Cake

Ingredients

  • Servings: 1
  • 1 cup unsalted butter
  • 4 eggs
  • 2 cups white sugar
  • 1 pinch salt
  • 2 cups cake flour
  • 1 cup self-rising flour
  • 4 cups chopped walnuts

Recipe

  • preheat oven to 325 degrees f (165 degrees c). grease tube pan with butter.
  • in a medium bowl, mix cake flour, self rising flour, salt and nuts. set aside.
  • cream butter and sugar. add eggs and beat until creamy. add flour mixture and beat until smooth.
  • pour into tube pan. bake at 325 degrees f (165 degrees c) for 1 1/2 hours. allow to cool before removing from pan.

orange oatmeal cake

Ingredients

  • Servings: 1
  • 1 cup butter, softened
  • 1/2 cup packed brown sugar
  • 1/2 cup white sugar
  • 1 egg
  • 1/2 cup orange juice
  • 2 teaspoons vanilla extract
  • 1 tablespoon orange zest
  • 1 1/2 cups all-purpose flour
  • 3/4 cup rolled oats
  • 1/4 teaspoon salt
  • 1 teaspoon ground ginger
  • 1 teaspoon baking powder
  • 1/2 cup chopped walnuts

Recipe

  • preheat oven to 350 degrees f (175 degrees c). grease and flour one 9x13 inch baking pan.
  • in a large bowl, cream the butter or margarine with the white sugar and the brown sugar. beat in the egg, then the orange juice, vanilla, and grated orange rind.
  • in another bowl, stir together the flour, oats, salt, ginger, and baking powder. beat into the orange mixture and then stir in the nuts. pour batter into the prepared pan.
  • bake at 350 degrees f (175 degrees c) for 40 minutes, or until cake tests done. transfer to a cooling rack and allow cake to cool. makes 10 to 16 servings.