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Nancy's Recipes Box

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Pineapple Upside Down Cake
A super easy dessert that makes a big impression!
1- Drain 1 can of pineapple slices - keep the juice.
2- Put pineapple, 1 cup brown sugar and 4tbs butter in a frying pan on medium heat.
3- Let this melt and bubble until it's caramelized - you will know when you see it!
4- Wile that's cooking, make your Lemon Cake by following directions on the box.
5- Use the pineapple juice you drained instead of water in your cake!
6- If you don't have enough pineapple juice you can top it up with water.
7- Pour your caramel/pineapple mix in the bottom of a cake pan.
8- Add 1 maraschino cherrie in each pineapple, and a few where you have empty spots.
9- Pour your cake mix on top.
10- Cook by following directions on box!


Stressed spelled backwards is desserts. Coincidence? I think not! ~Author Unknown

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Super Healthy & Chewy Oatmeal Raisin Cookies
Full of fiber, low in sugar and fat! And so yummy!
Ingredients
1 cup whole weat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons unsalted butter, at room temperature
1/3 cup granulated sugar
1/2 cup (packed) light brown sugar
1 large egg
1/4 cup unsweetened applesauce
1 teaspoon vanilla extract
1 1/2 cups rolled oats (not instant)
3/4 cup dark raisins
2 baking sheets lined with FOIL! ~works awesome!~ (or parchment paper or silicone mats)

Directions:
1. Preheat oven to 375 degrees.
2. In a small bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large mixing bowl, beat the butter and granulated sugar until smooth.
4. Mix in the brown sugar, then the egg, applesauce, and vanilla.
5. Stir in the dry ingredients, then the oats and raisins.
6. Drop the batter by rounded TEASPOONS 2-inches apart on the baking sheets
7. Use a fork to gently flatten the dough (they'll be about 1 inch appart)
8. They don't spead much so don't worry about them sticking to each other
9. Bake the cookies for 10 to 12 minutes (dull on the surface but moist and soft inside)
10. Optional: rotate baking sheets during baking for even heating
MAKES: around 40 small cookies.

Ideas & Tips:
* Make your cookies bigger if you want. Use a TABLESPOON and space them the same.
* The recipe would make around 24 big cookies.
* Once cool, store the cookies in an airtight container at room temperature.
* They also freeze well. So make 2 batches at a time!
* You could add dried cranberries instead of the raisins - great for Christmas time.
* You could also add 1/2 cup of semi-sweet chocolate chips
* You can also add spices, like cinnamon. 1 teaspoon should do the trick.[/color][/b]

A balanced diet is a cookie in each hand ~Author Unknown

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Blueberry & Cream Cheese Bread Pudding
This is great for a brunch! Or breakfast! Or a snack!
Ingredients:
1/2 loaf of egg bread
1 small pack fresh flueberries
1 pack (250g) cream cheese (light or regular)
1/2 cups of sugar
2 eggs
1 stp. vanilla (optional)
1 1/4 cups of milk


Directions:
1. Preheat oven to 350 degrees.
2. Cut the bread into cubes.
3. Place them evenly in the bottom of your baking pan.
4. Place the rest of the bread hap-hasardly on top.
5. Sprinkle the blueberries on top and in the holes.
6. Beat the cream cheese, sugar, eggs & vanila (electric mixer works best)
7. Gradually add milk & mix until well blended.
8. You may still have some small lumps of cream cheese.
9. Pour evenly over the bread & blueberries.
10. Let stand for 20 minutes (optional).
11. Bake at 350 degrees for 20-25 minutes.
12. It will be set in center and golden on top. Serve warm!
Makes 10 servings - or in my house : 4 to 6 max !

Ideas & Tips:
You can sprinkle it with icing sugar if you wish.


Cookies are made of butter and love. ~Norwegian Proverb

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Snow Balls
A Christmas tradition in my family!
Ingredients:
2 tablespoons butter
1 cup packed light brown sugar
1 cup finely chopped pitted dates (don't use already chopped dates)
2 large eggs, lightly beaten
1 teaspoon vanilla extract
4 cups Rice Krispies cereal
1 cup sweetened coconut flakes or shredded
1/2 cup of chopped walnuts (optional)
NOTE: If you don't use the walnuts, you should add a little more rice krispies - about 1/2 cup.


Directions:
1. Line a cookie sheet with wax paper.
2. In a large cold skillet, melt the butter over low heat.
3. Remove pan from the heat and stir in the brown sugar, dates, and eggs.
4. Return to heat and cook over low heat.
5. Stir constantly for about 10 minutes (until sugar is dissolved and mixture becomes a thick paste)
6. Remove the pan from the heat
7. Stir in the vanilla and cereal until well combined
8. Let cool slightly, then when cool enough to handle, squeeze and roll the mixture into 1-inch balls
9. Roll them in the coconut
10. Place on a lined baking sheet and refrigerate until chilled.
11. Chill at least 1 hour before serving.
12. Store in an airtight container in the refrigerator.
Makes about 3 dozen Coconut Date Balls - depending on the size.

Ideas & Tips:
Make a bouble batch and give some as gifts in a pretty tin.
You can roll them in powdered sugar if you don't like coconut.
You can add 1/3 cup of dried cranberries if you want to add an extra festive touch.


Life is uncertain. Eat dessert first. ~Ernestine Ulmer

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Prosciutto & Creem Cheese Filo Tarts
Great when hosting a party, or as a late night snack!
You could also serve them along side a green salad as a light lunch!

Ingredients:
1 tbsp butter
1 medium onion, shopped
100 g prosciutto, finely chopped
pinch of salt & black pepper
200 g Creem Cheese (pref. herbs)
1 egg white
3 sheets of filo pastry, thawed
2 tbsp butter (brushing onto pastry)


Directions:
1-Preheat oven to 350 F
2- Melt 1 tbsp butter in a small skillet, add onion & prosciutto. Season with salt & pepper. Cook until onions are translucent and prosciutto begins to crisp. Remove from heat & let cool for 10 mins.
3- While that cools, place 1 sheet of filo pastry on a clean work surface. Brush with melted butter. Add the 2nd sheet & brush with butter. Add the 3rd sheet & brush with butter. Cut pastry into 24 - 2 inch squares. Lightly spray a mini tart pan with cooking oil. Place squares into a mini tart pan.
4- Mix the cream cheese & egg white into the onion/prosciutto mix.
5- Fill each tart shell with a teaspoonful of the mixture.
6- Bake for 15-20 minutes. Watch carefully as filo pastry browns quickly.
Makes 24!

Ideas & Tips:
Variation: replace the prosciutto with thawed spinach! Or even better: make 12 of each by seperating your mixture in half before adding the prosciutto & the spinach to each half!


The only thing I like better than talking about Food is eating. ~John Walters

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Sweet Pizza Dough Fritters
These are made with the leftover pizza dough from the night before!
Directions:
1-Cut your left over pizza dough into 1 inch pieces - any shape you want
2-Slowly heat 1 cup of oil - be careful!
3-You know the oil is ready when it starts to "move around" slightly
4-Or you can test it by putting one corner of dough in it using tongs.
5-Cook them in the oil, turning them when they are light brown.
6-Place them on a paper towel to drain.
7-Present on a plate with powdered sugar
Tips & Tricks:
You can also accompany it with peanut butter, chocolate spread, or jam to dip them in!)


When baking, follow directions. When cooking, go by your own taste. ~Laiko Bahrs

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Lemon Bunt Cake with Strawberry Coulis
Great to make when you get home from strawberry picking!
Directions:
1-Make a lemon cake by following the directions on the box

2-When there is 20 min left to your cake's baking time take 1 1/1 cups of fresh or un-thawed strawberries (mashed a bit) and their juice and put it in a saucepan with 2 table spoons of sugar on medium heat.

3-When the cake is ready so if your coulis!

Tips & Tricks:
You can also make this with a chocolate or vanilla cake. You can add whipped cream on top too.


As for butter versus margarine, I trust cows more than chemists. ~Joan Gussow

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Super Healthy & Super Yummy Zucchini Bread‏
Ingredients
3 eggs
1 cup of applesauce (use babyfood if you need to!)
1 cup packed brown sugar
2 to 3 cups grated zucchini
2 teaspoons vanilla extract
2 cup whole wheat flour
1/4 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 cup quick cooking rolled oats
1 cup raisins (optional)
1 cup chopped walnuts (optional)


Directions:
1-Pre-hear oven to 350 degrees F (175 degrees C)
2-In large bowl, combine eggs, apple sauce, brown sugar, zucchini, vanilla. 3-Mix until well combined.
4-Add (by siffting) baking powder, soda, salt, cinnamon, nutmeg, ginger.
5-Mix this well into the batter.
6-Add (by siffting) the whole wheat flour.
7-Mix this just to combine.
8-Add in the quick cooking rolled oats and mix in well.
9-Stir in raisins and nuts, if desired.


Baking time:
Loaf/bread: 1 hour
Regular size muffins: 45 mins
Mini muffins: 30 mins
(or until a tester inserted in the center comes out clean)

This recipe does 2 cakes, or 24 regular size muffins, or 48 mini-muffins (or any combination!)

Tips & Tricks:
These freeze well, so you can freeze half for later, or make a double batch.


If hunger makes you irritable, better eat and be pleasant. ~Sefer Hasidim

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