March 20th, 2007 by alice
Tags: Cooked, Potatoes, Scalloped, Slow
INGREDIENTS
- 6mediumpotatoes, cut into 1/8 inch slices(2 lb.)
- 1 (10 3/4 ounce)can condensedcream of onion soup
- 1 (5 ounce)canevaporated milk(2/3 cup)
- 1 (2 ounce)jardiced pimentos, undrained
- 1/2teaspoonsalt
- 1/4teaspoonpepper
DIRECTIONS
- Spray inside of 3 1/2 to 6 quart slow cooker with Pam.
- Mix all ingredients; pour into cooker.
- Cover and cook on LOW 10-12 hrs.
- or until potatoes are tender.
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March 20th, 2007 by alice
Tags: Cheese, Cream, Danish, Individual
INGREDIENTS
- 2 (10 ounce)canscrescent roll dough
- 1 (8 ounce)packagecream cheese, diced
- 1/2cupwhite sugar
- 1teaspoonlemon juice
- 3/4teaspoonvanilla extract
- 1teaspoonsour cream
- 1cupconfectioners’ sugar
- 1tablespoonmilk
- 1tablespoonbutter, softened
DIRECTIONS
- Preheat oven to 350 degrees F (175 degrees C).
- Slice (unrolled) crescent roll dough into 1/4 inch slices (as if making slice-and-bake cookie dough).
- Place slices of dough on cookie sheet and make slight indention in the middle.
- In a large bowl, mix together cream cheese, white sugar, lemon juice, vanilla extract and sour cream.
- Add a tablespoon of filling to each roll.
- Bake in preheated oven for 15 to 20 minutes.
- In a small bowl, stir together confectioners’ sugar, milk and butter.
- After Danish has cooled, drizzle with icing.
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March 20th, 2007 by alice
Tags: Cake, Picnic
INGREDIENTS
-
Cake
- 1/2cupbutteror margarine
- 1 1/4cupssugar
- 1/4cupsmooth peanut butter
- 1teaspoonvanilla
- 2eggs
- 2cupsall-purpose flour
- 1tablespoonbaking powder
- 1/2teaspoonsalt
- 1cupmilk
-
Peanut Butter Frosting
- 1/4cupbutteror margarine
- 1/4cupsmooth peanut butter
- 1teaspoonvanilla
- 2 1/2cupsicing sugar
- 1/4cupmilk
DIRECTIONS
- To make cake: Cream butter and sugar.
- Add peanut butter, vanilla and eggs; beat well.
- Blend together flour, baking powder and salt.
- Add to creamed mixture alternately with milk, mixing well after each addition.
- Pour batter into a greased 13″ x 9″ baking pan.
- Bake at 350 degrees F for 30 to 35 minutes.
- Cool; leave cake in pan.
- When cold, spread with Peanut Butter Frosting and if desired, drizzle raspberry jam over the top.
- To make the frosting: Cream butter, peanut butter and vanilla.
- Add sugar alternately with milk, beating until light and fluffy.
- Use additional milk if needed.
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March 20th, 2007 by alice
Tags: Golden, Punch
INGREDIENTS
- 3 1/4cupswater
- 4 ripebananas
- 1/2cupsugar(or more to taste)
- 6ouncesfrozen lemonade concentrate
- 1envelopeKool-Aid
- 6ouncesfrozen orange juice concentrate
- 1 (48 ounce)canpineapple juice
- maraschino cherries, drained(reserve for last step)
DIRECTIONS
- Blend the bananas with part of the water until smooth.
- Combine remaining water with remaining ingredients (reserve cherries).
- Add banana puree and mix well.
- Freeze for 24-48 hours.
- About 2-3 hours before serving, remove from freezer.
- Crush or mash frozen mixture GENTLY.
- Pour over 2-3 Litres of gingerale.
- Add cherries for color.
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March 20th, 2007 by alice
Tags: Butter, Cake, Fudge, Peanut
INGREDIENTS
-
Cake
- 1/2cupbutteror margarine
- 1/2cuppeanut butter
- 1 1/2cupssugar
- 3eggs
- 3unsweetened chocolate squares, melted
- 1 1/2teaspoonsvanilla extract
- 2cupsall-purpose flour
- 1 1/2teaspoonsbaking soda
- 3/4teaspoonsalt
- 1 1/2cupscold water
-
Peanut Butter Glaze
- 1/4cupbutteror margarine
- 1/4cuppeanut butter
- 1teaspoonvanilla extract
- 1/2teaspoonsalt
- 2 1/2cupsicing sugar
- 5-6tablespoonsmilk
DIRECTIONS
- To make cake: Generously grease and flour a 12-cup bundt pan.
- Cream the margarine with the peanut butter and sugar until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition.
- Stir in the chocolate and vanilla.
- Sift together the flour, soda and salt; add to the creamed mixture alternately with the water, mixing well after each addition.
- Pour into the prepared pan.
- Bake at 350°F for 1 hour and 10 minutes.
- Cool 5 minutes.
- Remove from the pan.
- Cool thoroughly.
- Top with Peanut Butter Glaze.
- Garnish with chopped nuts if desired.
- To make peanut butter glaze: Cream the butter with the peanut butter, vanilla and salt.
- Add the sugar alternately with the milk, beating until light and creamy.
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