2P Logo


ABCDEHLMNPRSTW


Angel Food Deluxe Cake

1 C - Flour
1 ½ C - Powdered Sugar
1 ½ C - Egg Whites (about 12 eggs)
1 ½ tsp - Cream of Tartar
¼ tsp - Salt
1 C - Granulated Sugar
1 ½ tsp - Vanilla
¼ tsp - Almond Flavoring

Heat oven to 375°, have ready an ungreased tube pan
Coconut (optional) - Fold in 1 cup shredded coconut, ½ cup at a time
Chocolate - Put 4 Tbsp Cocoa into a cup and mix in flour to make 1 dup
Measure flour using the "Dip, Level and Pour" method and by sifting
Blend flour and powdered sugar together
Mix egg whites, cream of tartar and salt in a large bowl until foamy
Slowly add granulated sugar, continue beating until meringue holds stiff peaks
Fold in flavoring, sprinkle the flour/powdered sugar mixture over meringue
Gently fold in flour/sugar mixture until it just disappears
Push batter into tube pan
Gently cut through batter with a knife
Bake 30 to 35 minutes or until golden brown
Invert on funnel; let hang until cool


Apple Pie Cupcakes

Apple Filling:

3 Tbsp – Sugar
3 – Medium Apples; cored, peeled, and diced small
1 Tbsp – Fresh Lemon Juice
½ tsp – Ground Cinnamon
¼ tsp – Salt
2 Tbsp – Unsalted Butter
2 tsp – Flour

  1. Mix the apples, sugar, lemon juice, cinnamon, and salt in small bowl
  2. Melt the butter in a medium pan over medium heat
  3. Add the apple mixture and cook, stirring frequently, until apples are tender
  4. Add flour and stir until the liquid thickens
  5. Remove from heat and let the filling cool completely

Cupcake ingredients:

1 ½ C – Flour
1 ½ tsp – Baking Powder
1 tsp – Cinnamon
¼ tsp – Ground Nutmeg
¼ tsp – Salt
¾ C – Sugar
2 – Eggs
1 ½ Sticks – Butter, melted
2 tsp – Vanilla
½ C – Milk

  1. Preheat oven to 350°
  2. Line a 12-cup muffin pan with cupcake liners
  3. Whisk flour, baking powder, cinnamon, nutmeg, and salt in a medium bowl
  4. In a bowl, beat sugar and eggs until light and creamy
  5. In a medium pan, heat and beat butter and add vanilla
  6. Next, add ½ of flour mixture, then milk, and the remaining flour mixture, beat well until mixed
  7. Divide the batter evenly among the cups
  8. Top each cup with a mound of apple
  9. Bake for 20-25 minutes or until and inserted toothpick (around edge) is clean
  10. Let the cupcakes cool in the tin, for a few minutes, then transfer to a rack

Cream Frosting:

¾ C – Heavy Cream
2 Tbsp – Powdered Sugar
1 Tbsp – Sour Cream
Cinnamon for Sprinkling


Banana Cake

Cream together and beat well:

½ C - Crisco
1 ½ C - Sugar
2 - Eggs

Add:

½ C - Butter Milk or milk plus 1 Tbsp of vinegar
1 C - Mashed Bananas

Sift together then add to above mixture slowly:

2 C - Flours
1 tsp - Baking Soda
½ tsp - Salt

Add:

1 tsp - Vanilla

Bake at 350° for 25 minutes, grease a 9"x13" cake pan
Mix everything together and beat well
Pour in mixture


Bar-B-Q Meatloaf

1 ½ Pounds - Ground Beef
1 C - Fresh Bread, torn into small pieces
1 Onion - Finely Chopped
1 Egg - Beaten
1 8oz - Can Tomato Sauce
3 Tbsp - Vinegar
3 Tbsp - Brown Sugar
2 Tbsp - Mustard
2 tsp - Worcestershire Sauce
¼ C - Water
Salt
Pepper

Mix the beef, bread, onion, egg, salt, pepper and ½ can of tomato sauce
Form into a loaf and place into a loaf pan or casserole dish
Combine remaining ingredients
Pour topping over loaf
Bake at 350° for 1 ¼ hours
Yields 4-6 servings


Better than Married Sex Brownies

Combine:

1 - Pillsbury White Pudding Cake Mix
1 - Egg
1 - Stick Softened Butter
Mix together and press into a Greased 9"x13" pan

Beat together:

1 8 ounces - Cream Cheese
1 tsp - Vanilla
3 Eggs

Gradually add 1 pound Powdered Sugar
Beat at high speed to a creamy consistency
Pour over Cake Mixture
Bake at 350° for 30-35 minutes, until "slightly lightly brown" on top


Boston Cream Pie

Coldwater Sponge Cake for the pie

2 C - Sugar
4 Eggs
½ tsp - Salt
2 tsp - Baking Powder
2 C - Flour
1 C - Cold Water
1 tsp - Vanilla

Beat Sugar and Eggs
Mix dry ingredients together
Add dry mixture and water slowly to sugar/eggs mixture
Add vanilla
Pour into lightly Greased 9" round pan
Bake 45 minutes at 350°


Boston Cream Pie Chocolate Topping

3 Tbsp - Butter
1 - Semi-Sweet Chocolate Squares
2 Tbsp - Water
1 ½ Cups - Powdered Sugar

Heat butter, chocolate and water together
Add powdered sugar to mixture slowly
Beat at high speed until well mixed and creamy

Great on Neapolitan Cake, Chris' Brownies and your finger


Boston Cream Pie Filling

2 C - Milk
2 Egg Yolks
2 Tbsp - Corn Starch
1 ½ C - Sugar
1 tsp - Vanilla

Mix sugar, eggs and starch together
Boil milk and add to sugar/egg/starch mixture
Mix in vanilla


Breading for Shrimp

2 Eggs - Beaten
1 tsp - Salt
¼ C - Flour
½ C - Crushed Saltine Crackers

Combine eggs and salt
Combine flour and crackers
Dip shrimp into egg mixture then roll in flour


Butter Icing

1 Stick - Butter, room tempurature
1 Pound - Powdered Sugar
½ tsp - Vanilla
1 or 2 Tbsp - Milk

Mix butter, sugar and vanilla together
Add milk 1 tablespoon at a time to gain desired thickness


Cheese Sauce - Quick and Easy

2 inches - Velveta Cheese (from a two pound loaf)
3 Tbsp - Milk
1 Tbsp - Butter or Margarine

Cut Velveta into small cubes
Place cubes in small microwave-safe bowl
Poor in Milk and Butter or Margarine
Heat in microwave for 30 seconds, then stir
Repeat heating process until mixture is smooth
Do not rush the melting process or the mixture will burn
Add Milk to reach the consistency that you want
Great for Spaghetti, dip for vegetables and Chicken, Pasta, Cheese and Peas


Cherry Dump Cake

1 Yellow Cake Mix
2 Can – Cherry Pie Filling, 21 ounces
1 Stick – Unsalted Butter, cubed

Lightly grease your slow cooker with nonstick spray
In a large bowl, mix cubed butter into cake mix, until butter is course and crumbly
Pour both cans of cherry pie filling into slow cooker, and then cover with cake topping
Cook at high heat for about two hours or until cake is golden brown and the cherry pie filling is bubbling


Cherry Pie Bars

1 C – Butter Softened
2 C – Sugar
4 Eggs
1 tsp – Vanilla
¼ tsp – Almond Extract
3 C – Flour
1 tsp – Salt
1 Can – 21 oz cherry pie filling, two can if you really like cherries

Cream together butter and sugar
Add eggs and beat well
Beat in extracts
In a separate bowl, combine the flour and salt
Add flour to the creamed mixture, mix until combined
Grease a 9" by 13" pan
Spread 3 cups of batter into the bottom of the pan
Spread with cherry pie filling
Drop the remaining batter onto the top of the cherry filling
Bake at 350° for 50 minutes or until a toothpick comes clean
Cool on metal rack
After cool, drizzle with glaze

Use Cherry Pie Bar Glaze


Cherry Pie Bar Glaze

1 C – Powdered Sugar
½ tsp – Vanilla Extract
½ tsp – Almond Extract
2 Tbsp – Milk
Combine ingredients until thoroughly mixed

Use with Cherry Pie Bars


Chicken, Pasta, Cheese and Peas

1 Package - Angel Hair Pasta
1 or 2 Cans - white chuck chicken - your preference or boiled chicken breasts
1 or 2 Cans or Frozen Peas - your preference
1 Mixture - "Cheese Sauce - Quick and Easy"

Drain juice from chicken
Place in skillet and slightly brown with margarine and Mrs. Dash Italian herb
Boil pasta per instructions
Drain water from pasta
Add peas to pasta
Add Cheese Sauce
Heat over low heat - stirring constantly
Serve - takes about 15 minutes to make, serves 4 to 6


Chicken Alfredo Shells

16 Ounces – Creamy Alfredo Sauce or Knorr Alfredo
2 C – Frozen Broccoli
2 C – Chicken
1 C – Shredded Cheddar Cheese
¼ C – Parmesan Cheese
21 – Shells

Combine all the ingredients and spoon into shells
Bake at 350° for 35 minutes


Chicken Alouette

(aka Hot Pockets)

Serves 6

1 Package - Pepperidge Farm puff pastry sheets thawed
1 4 Ounce - Package of Garlic and Spice Alouette cheese
6 - Skinned and Boneless Chicken Breast Halves
1 Egg - Beaten
1 Tbsp - Water
Salt and Pepper

Unfold pastry sheets
Roll both sheets out, but not too thin
Cut each sheet into four to six rectangles (depending on size of chicken)
Spread cheese on small rectangles, leaving a ½" cheese-free border
Salt and pepper the chicken and place it on the cheese
Slightly moisten the edges with water and press lengthwise to close each rectangle
Place on lightly greased pastry sheet

Combine egg and tablespoon water and brush all over pastries
Bake at 400° on lower rack for 25 minutes or until golden brown


Chicken Tetrazzini

4 Pounds - Chicken
1 tsp - Salt
½ Pound - Mushrooms, sliced and optional
3 Tbsp - butter
½ Pound - Spaghetti
3 Tbsp - Butter, for sauce
3 Tbsp - Flour
1 C - Cream
Parmesan Cheese

Cook chicken and salt until done
Make 2 cups broth
Sauté mushrooms in butter
Cook spaghetti in boiling salted water
Prepare sauce by blending butter and flour, adding broth and stirring over low heat until smooth and thickened, add cream
Put spaghetti in greased baking dish
Make well in center of spaghetti for chicken; add chicken and sauce
Cover casserole with Parmesan cheese
Bake at 375° until lightly browned and hot


Chocolate Cheesecake

Crust

1 ¼ C - Graham Cracker Crumbs - about 20 squares
½ C - Sugar
¼ C - Baking Cocoa
6 Tbsp - Butter or Margarine, melted

Filling

24 Ounces - Cream Cheese, softened (3 8oz packages)
¾ C - Sugar
3 Large Eggs
1 C - Semi-sweet Chocolate Chips, melted (6oz)
1 tsp - Almond Extract
½ tsp - Vanilla Extract

Topping

¼ C - Semi-Sweet Chocolate Chips (2oz) Not Melted
⅓ C - Whipping Cream
1 Tbsp - Honey

In a bowl, combine cracker crumbs, sugar and cocoa; stir in butter
Press mixture onto the bottom and one inch up the sides of a greased 9" springform pan
Set aside!

In a small mixing bowl, beat cream cheese and sugar until smooth
Add eggs; beat on low until combined
Stir in melted chocolate and extracts just until blended
Pour into crust

Bake at 350° for 45-50 minutes or until center is almost set
Cool on rack for 10 minutes
Carefully run a knife around the edge of the pan to loosen
Cool one hour longer; then refrigerate until completely cooled

In a saucepan over low heat, melt chocolate chips, cream and honey
Stir until smooth
Remove from the heat and cool for 5 minutes
Remove sides from springform pan
Pour topping over cheese cake
Chill for about 4 hours or until topping is set - Refrigerate leftovers


Jumbo Chocolate Chip Cookies

4 C - All-Purpose Flour
1 Tsp - Baking Powder
1 Tsp - Baking Soda
¾ Tsp - Salt
1 ½ C - Butter, softened
1 C - Sugar
1 ½ C - Light Brown Sugar, firmly packed
2 Eggs - room tempurature
1 Tbsp - Vanilla
2 C - Chocolate Chips (1 cup chips and 1 cup chunks)

Preheat oven to 375°
Line a cookie sheet with parchment paper or silicon mat
In a medium bowl, combine flour, baking powder, baking soda, and salt; set aside
In a large mixing bowl, combine butter, sugar, and brown sugar; beat well until creamed together
Add eggs and vanilla; mix until combined
Gradually add the flour mixture and mix until combined
Stir in the chocolate chips and chunks
Use a ¼ cup measuring cup to spoon dough onto tray, about 2 inches apart
Bake 12-15 minutes until light golden brown
Let stand on sheet for one minute, then transfer to wire rack, to cool completely


Chocolate Cream Pie

6 C - Milk
2 C - Sugar
4 Tbsp - Corn Starch
4 Tbsp - Flour
6 Tbsp - Cocoa
6 Eggs
1 Large Lump of Butter, room tempurature

Heat at low to medium heat together until smooth and creamy
Pour into baked pie shell
Top with "Meringue" recipe
Bake at 350° until meringue is golden brown


Chocolate Crinkles

½ C - Oil
4 Squares - Unsweetened Chocolate
2 C - Sugar
4 Eggs 2 Tsp - Vanilla
2 C - Flour
2 Tsp - Baking Powder
½ Tsp - Salt
1 C - Powdered Sugar

Mix oil, chocolate and sugar, blend in one egg at a time until well mixed
Add vanilla. Measure flour, baking powder and salt into oil mixture
Chill several hours or overnight
Heat oven to 350 degrees, drop teaspoon of dough into powdered sugar
Roll in sugar, shape into balls, place about 2" apart on greased baking sheets
Bake 10 to 12 minutes
Do not over bake, makes 6 dozen


Chocolate Mousse - Three Ingredient

1 C - Heavy Whipping Cream
30 Marshmallows
8 Ounces - Semi-Sweet Chocolate mix chocolates for variety

Break apart or chop the chocolate
In a large "Microwave-safe" bowl, add ½ cup cream, marshmallows, and chocolate
Place into microwave oven and heat on high for two minutes
Remove from micirwave and hand-beat with a whisk, until thoroughly mixed
If all the ingredients are not melted, heat agian for 30 seconds
Once the ingredients are melted and mixed, allow to cool
Beat the other ½ cup cream beat with whisk until fluffy
Fold fluff and mixture together, do not over mix
Poor into several small cups
Place into refrigerator to cool and serve


Chocolate Sponge Pie

1 Raw Pie Shell
1 Tbsp - Butter, softened
1 C - Sugar
¼ tsp - Salt
2 Tbsp - Flour
2 Tbsp - Cocoa
2 Eggs - Separated
1 C - Milk
1 tsp - Vanilla

Stiffen egg whites set aside
Cream butter and sugar
Add salt, flour, cocoa and egg yolk
Blend milk, vanilla and stiffened egg whites
Bake at 425° for 10 minutes
Then at 350° for 35 to 40 minutes

Additional: 10" Deep Dish – 1½ batches, 425° for 10 minutes, and 350° for 50 minutes


Cinnamon Buns

2 Loaves Frozen Bread Dough - Thawed
6 Tbsp - Milk
1 5.9 ounce box - Vanilla Pudding, NOT Instant
½ C - Melted Margarine
1 C - Brown Sugar, packed
Cinnamon, Used to Sprinkle

Grease 9" by 13" pan, use margarine to grease
Cut one loaf into 15 sections
Roll the cut bread sections into 15 balls
Place balls into pan
Sprinkle ½ of the Vanilla Pudding, ½ of the brown sugar, ½ of the melted margarine, and sprinkle the cinnamon over the balls of dough
Cut the second loaf into 15 balls
Use the 15 ball to fill in the spaces of the pan
The sprinkle the remaining ½ of the Vanilla Pudding, ½ of the brown sugar, ½ of the melted margarine, pour the milk over the dough, and sprinkle the cinnamon over the balls of dough
Let the bread rise
Bake at 350° for 20 minutes
Remove from oven and flip pan onto a cookie sheet covered with aluminum foil


Cinnamon Rolls

Using "White Bread" recipe
Melted Margarine
Cinnamon and Sugar Mixture

Roll dough into balls
Dip balls into melted margarine
Roll ball in cinnamon and sugar mixture
Fill pan only ½ full
Bake at 350° for 35 minutes

Use White Bread recipe


Coconut Crème Cake

Cake
1 White Cake Mix
3 Large Egg Whites, room temperature
1 ¼ Cup - Water
⅓ Cup - Sweetened Shredded Coconut
1 14 Ounce Can - Fat-free Sweetened Condensed Milk
1 tsp - Coconut Extract

Topping
1 ½ C - Reduced-fat Whipped Topping
⅓ C - Sweetened Shredded Coconut, toasted (optional toasted)

Directions
Preheat oven to 350°
Coat a 9x13 inch pan with cooking spray
Beat cake mix, egg whites, water, and coconut on low speed 30 seconds
Beat on medium for two minutes
Transfer into the prepared pan
Bake until tooth pick is clean, 20-25 minutes
Cool on a wire rack for 10 minutes
Mix condensed milk and coconut extract
Using a paring knife, poke and slightly twist, numerous holes in the cake
Gently spread half of the milk mixture over the cake
Let stand for three minutes
Gently spread the remaining milk mixture over the cake
Cool one hour
Spread with whipped topping and sprinkle with toasted or regular coconut
Cover and refrigerate for about four hours


Country Fried Chicken

½ C – Buttermilk
3 to 3.5 Pounds - Chicken Breast, cut and skinned
1 C – Progresso Plain Panko Crispy Bread Crumbs
1 tsp – Paprika
½ tsp – Pepper
¼ tsp – Poultry Seasoning
2 Tbsp – Melted Butter or Margarine

Heat oven to 400°
Spray broiler pan with cooking spray
Poor buttermilk in a shallow pan
Mix bread crumbs, paprika, pepper, and poultry seasoning in a shallow pan
Dip chicken pieces in buttermilk
Coat with crump mixture
Place on broiler pan
Drizzle chicken with butter
Bake at 400° for 45-55 minutes


Cream Puffs

by Darleen Love

1 C - Boiling Water
¼ tsp - Salt
½ C - Butter
1 C - Sifted Flour
4 Eggs

Bring water, salt, and butter to the boiling point
Add cup of flour all at the same time and cook, stirring constantly until mixture leaves side of sauce pan clean
Cool and add eggs one at a time beating each one throughly, before add the next one
Drop by the tablespoon, onto a greased baking sheet leaving space around each one
Bake at 450° for 15 minutes, then reduce heat to 350° and bake for an additional 20-25 minutes
Once cool, slice the side and scoop out the center
Fill center with pudding filling

Use medium scoop and bake at 445° for 12 minutes, then 345° for 15 minutes


Croquettes

Mix together
1 C - White Sauce (use "White Sauce" recipe)
2 C - Shredded Meat (your choice of meat)
½ tsp - Lemon
1 tsp - Onion Powder
1 tsp - Parsley
Dash of Salt
Dash of Pepper

Combine Separately
1 Egg
1 Tbsp - Water
Crackers Crumbs, enough to cover all croquettes

Mix the first three ingredients over low heat
Heat until ingredients thicken
Allow to cool for ½ hour (in refrigerator - You really should)
Make into patties
Dip in egg mixture
Coat with crackers
Brown in ¼" of oil in a heated fry pan


Crouquette White Sauce

2 Tbsp - Butter
2 Tbsp - Flour
½ tsp - Salt
Dash of Paprika
Dash of Pepper
1 C - Milk
½ C - Broth

Mix ingredients over a low heat
Keep stirring until mixture thickens
Remove from heat


Dirt

20 Ounce - Package of Oreos
2 - 8 Ounce - Packages of Philadelphia Cream Cheese
½ Stick - Butter, softened
¾ C - Sugar
Small Box - Instant Chocolate Pudding
Small Box - Instant Vanilla Pudding
2 ¾ C - Milk
1 tsp - Vanilla
12 Ounce - Cool Whip

Crush Oreos in a blender or food processor - set aside
Blend cream cheese, butter and sugar in small bowl - set aside
Blend puddings with milk and vanilla in large bowl until thickens
Mix pudding and cream cheese mixture at high speed until mixed and fluffy
Add tub of Cool Whip to mixture - Whip at high speed until creamy
Layer Oreos and pudding in a bowl


Eggs Benedict

8 slices – Canadian bacon
4 English Muffins
8 Eggs
2 tsp – White Vinegar

Brown the bacon in a medium skillet
Toast muffins “cut side” up on a baking sheet, under the broiler, or toast in toaster
Fill a 10” skillet half full of water and the vinegar
Bring to a slow boil
Gently break the eggs into the boiling water
Reduce the heat to a simmer
Cook the eggs for 3 ½ minutes, until egg whites are set and the yolks remain soft
Remove eggs with a slotted spoon, allowing the egg to drain
Lay a slice of Canadian bacon on top of the muffin, followed by the egg, and then topped with Hollandaise Sauce

Use Hollandaise Sauce


Hollandaise Sauce

4 Egg Yolks
1 Tbsp – Lemon juice
1 stick – Unsalted Butter, melted
Salt
Pepper
Whisk egg yolks and lemon juice together in a stainless steel bowl, until thickened and twice the original volume
Place bowl over saucepan or in a double boiler containing barely simmering water
The water should not touch the bottom of the bowl
Continue to whisk rapidly
Slowly drizzle in the melted butter
The sauce should thicken and double in volume, again

Use with Eggs Benedict


Heavy Cream Recipe - One Cup

⅔ C - Whole Milk
⅓ C - Melted Unsalted Butter


Hot Fudge Sauce

1 ½ Squares Chocolate
¼ C - water
2 Tbsp - Margarine
1 C - Sugar
¼ tsp - Salt
⅔ C - Evaporated Milk
2 tsp - Vanilla

In medium heavy sauce pan combine chocolate, butter and water
Stir constantly over low heat to melt chocolate
Add sugar, salt and milk
Cook over medium heat, stirring constantly until sauce is thickened and smooth
About 5 minutes, remove from heat and stir in vanilla
Makes 1 ¾ cups

Poor over ice cream while hot!


Lemon Meringue Cupcakes

Ingredients
1 ½ C - All-Purpose Flour
½ tsp - Baking Powder
¼ tsp - Baking Soda
¼ tsp - Salt
¾ C - Granulated Sugar
¼ C - Butter, softened
1 ½ Tbsp - Finely Grated Lemon Zest
¼ C - Vegetable or Canola Oil
1 Large Egg
2 Large Egg Yolks
½ tsp - Lemon Extract
½tsp - Vanilla
⅓ C - Milk
¼ C - Fresh Lemon Juice
12 Tbsp - Lemon Curd

Meringue Frosting Ingredients
¾ Cup Plus 1 Tbsp - Granulated Suger
⅓ C - Water
1 Tbsp - Light Corn Syrup
3 Large Eggs, at room tempurature

Preheat oven to 350°
In a small mixing bowl, whisk together flour, baking powder, baking soda, and salt, for 30 seconds
In a bowl, of an electric stand mixer, with paddle attachment, whip together sugar, butter, and lemon zest, on medium-high speed, until pale and fluffy, about 4 minutes
Blend in vegetable oil
Add in egg and mix until combined, then add egg yolks, lemon extract, and vanilla, mix until combined
Measure milk and stir in lemon juice
Add flour mixture in three seperate batches alternating with ½ of the milk mixture, until combined between additions
Divide mixture amoung 12 paper-lined cupcake papers, filling each cup about ⅔ full
Bake for 19-21 minutes, until clean toothpick, remove from oven and allow to cool for several minutes before transferring to wire rack
Cool completely, then spread 1 Tbsp lemon curd over the top of each cupcake
Pipe Meringue Frosting over cupcakes and carefully toast edges with a kitchen torch

Meringue Instructions
In a suace pan, whisk together ¾ cup of the granulated sugar, water, and cornsyrup
Bring mixture to a boil over medium heat, stirring constantlyuntil the sugar dissolves
Then continue to boil without stirring and heat to 230°, check with candy thermometer


Lemon Meringue Pie

Lemon Filling
3 Eggs - Yolks Only
¼ C - Lemon Juice (3 to 4 lemons)
4 Tbsp - Corn Starch
1 C - Sugar
2-3 Drops - Yellow Food Coloring (optional)

Mix Until Smooth and Creamy, then add

16 oz - Hot Water
1 Tbsp - Margerine

Cook on Stove until Thick - Stir Constantly
Poor into 1 Baked Pie Shell - allow to cool

Meringue
3 Eggs - Whites Only
Pinch - Salt
¼ tsp - Cream of Tartar
6 Tbsp - Sugar

Mix and Beat

Add sugar, to the eggs whites, a Tbsp at a time
Beat with mixer, until stiff peaks form
Add to the top of the pie shell and filling
Put under oven`s Broiler until browned


Lemon Whoopie Pies

Ingredients
1 ½ C - All Purpose Flour
½ tsp - Baking Powder
¼ tsp - Baking Soda
¼ tsp - Salt
6 Tbsp - Unsalted Butter, at room temputature
1 C - Sugar
1 tsp - Finely Grated Lemon Zest
1 Large Egg
1 Tbsp - Fresh Lemon Juice
1 tsp - Vanilla
½ C - Buttermilk

Lemon Cream Cheese Filling
6 Tbsp - Unsalted Butter
6 Ounces - Cream Cheese, at room tempurature
1 tsp - Vanilla
1 tsp - Finely Grated Lemon Zest
2 Tbsp - Lemon Juice
2 ¾ C - Powdered Sugar

Preheat oven to 350° and line two cookie sheets with parchment paper
In a medium bowl, sift together the flour, baking powder, baking soda, and salt; set aside
In a stand mixer, with paddle attachment, beat the butter, sugar, and lemon zest at medium speed until smooth
Add the egg, lemon juice, and vanilla, mixing until blended
Reduce the mixer to low speed and add half of the flour mixture, mixing until combined
Mix in the buttermilk and add the remaining flour mixture, mix until combined
Using a medium cookie scoop, place dough onto cookie sheets 3 inches apart
Bake for 10-12 minutes, until the top feels firm
Remove from oven and allow to cool 10 minutes before moving to a wire rack to cool completely
In a stand mixer, with paddle attachment, on low speed, beat the butter, cream cheese, vanilla, lemon zest, and lemon juice, until thoroughly blended and smooth
Add the powdered sugar and mix until smooth (if the filling is too soft to hold shape, chill in refrigerator for 30 minutes)
Using a medium cookie scoop, drop the filling on the center of one side of the pie, then add the other side
Refrigerate before serving


Meringue

2 Eggs Whites Stiffly Beaten
½ tsp - Sugar

For chocolate pies use brown sugar
Makes enough for one pie


Nan's Chilly Night Chili

1 Pound - Ground Beef
1 Chopped Onion (very optional)
1 Can Pinto Beans
1 Can Kidney Beans
1 Large Can Tomato Soup
1 tsp - Salt
2 tsp - Chili Powder, your preference

Brown ground beef
Add other ingredients and simmer


Navajo Tacos

Indian Fry Bread

4 C - Flour
1 Tbsp - Baking Powder
1 tsp - Salt
2 Tbsp - Powdered Milk
1 ½ C - Warm Water
"You can use milk in place of the powdered milk and water"

Mix ingredients together into a bread dough
Make into patties, similar to a medium sized hamburger patty
Heat approximately ¼ inch of oil in a fry pan
Brown patties on both sides and serve
Serve with Nan's Chilly Night Chili, condiments, and cheese!
Makes approx 10 tacos


Neapolitan Cake

8 Ounce - Philadelphia Cream Cheese
4 Eggs
1 White Cake Mix
¾ C - Milk
¾ C - Strawberry Drink Mix
¾ C - Chocolate Drink Mix
1 tsp - Vanilla

Blend softened cream cheese, milk, and eggs
Mix in cake mix and beat at high speed for 2 minutes
Separate mixture into thirds
Add vanilla to one third, chocolate into the second third, and strawberry in to the last third
Grease and flour a bundt pan
Pour mixtures into bundt pan
Pour in the chocolate first, the vanilla second, and the strawberry last
Bake at 350° for approximately 35 minutes

If you like strawberry cakes, double the strawberry drink mix, forget the chocolate, mix it all together, and make just one cake!


Peanut Butter Chocolate Chip Cookies

1 Box - Yellow Cake Mix
½ C - Water
2 Eggs
1 C - Creamy or Crunchy Peanut Butter
1 Stick - Butter or Margarine
1 Package - Chocolate Chips

Heat oven to 375°
Beat eggs, water, butter, peanut butter and one half of cake mix until smooth
Stir in remaining cake mix and chocolate chips
Drop by rounded teaspoonfuls about 2 inches apart on ungreased cookie sheet
Bake 10 to 12 minutes


Peanut Butter Chocolate Cake Roll

Preheat oven to 350°
Prepare a 1"x10"x15" baking pan, lined with parchment paper

Cake
1 Chocolate Box Cake Mix
6 Large Eggs
⅔ C - Water
¼ C - Canola Oil

Beat eggs at high speed for three minutes, until frothy and dark yellow
Continue mixing at low speed slowly adding box cake mix

Bake Cake at 350° for approximately 12-15 minutes, until Cake springs back when lightly touched

Peanut Butter Filling
2 ounces - Cream Cheese - Softened
⅓ C - Peanut Butter
1 C - Powdered Sugar
1 tsp - Vanilla
2-4 Tbsp - Heavy Whipping Cream
Reese's Peanut Butter Cups - Chopped to sprinkle on top

Beat Cream Cheese and Peanut Butter, using a hand mixer until smooth
Add Powdered Suger until mixture is crumbly, then add Vanilla and 2 Tbsp of Heavy Whipping Cream
Mix until smooth and creamy, adding up to 2 Tbsp additional Heavy Whipping Cream

Chocolate Ganache Topping
⅔ C - Heavy Whipping Cream
½ C - Semi-Sweet Chocolate Chips

Place the ½ C Chocolate Chips and remaining Heavy Whipping Cream in a microwave safe bowl
Microwave for 30-60 seconds and then whisk until smooth
Chill for about 20 minutes, until the mixture thickens, to a pourable but not watery consistency

Assembly
After baking, using a lint-free towel, Sprinkled with Powdered Sugar, lay cake on it and roll
Lay to side and allow it to cool
After Filling is prepared, unroll Cake, on a flat surface
Apply Filling to Cake, approximately ½" thin over the entire Cake, leaving one inch without Filling on both ends
Carefully roll the Cake and Filling long ways
Lay on serving plate
Pour the chocolate ganache over the prepared roll, using desired amount
Spinkle with chopped Peanut Butter Cups, using desired amount
Refrigerate


Peanut Butter Cookies

½ C - Crisco
1 ½ C - Creamy Peanut Butter
¾ C - Sugar
½ C - Brown Sugar, packed
1 tsp - Vanilla
1 Egg
1 Tbsp - Milk
1 ¼ C - Flour
¾ tsp - Baking Soda
½ tsp - Baking Powder
¼ tsp - Salt
½ Tbsp - Margarine

Cream Crisco, peanut butter, sugar, brown sugar and vanilla in a large bowl at medium speed for 1 minute.
Add egg and milk, beat until well blended
Combine flour, baking soda, baking powder and salt; then add to mixture; Mix well.
Drop rounded tablespoon dough on ungreased baking sheet; flatten in cross pattern with fork dipped in powdered sugar
Bake at 375° for 8 to 10 minutes


Pie Crust

3 C - Flour
1 tsp - Salt
1 C - Shortening
¼ C - Water

Combine ingredients together until well mixed
Roll dough into a thin round shell with rolling pin
Fold shell in half and place in pie pan and then unfold
Mold shell into pan and trim excess with knife
Pinch up edges between two fingers
Makes 3 shells


Pumpkin Dump Cake

29 Ounce Can of Canned Pumpkin
12 Ounce Can of Evaporated Milk
3 Eggs
1 C - Sugar
1 tsp - Cinnamon
1 tsp - Salt

1 Yellow Box Cake Mix
¾ C - Melted Butter
1 C -Chopped Pecans (optional)

Preheat oven to 350° and grease a 9x13" cake pan.
Mix the pumpkin, evaporated milk, eggs, sugar, cinnamon, and the salt until blended.
Pour the batter into the greased cake pan.
Sprinkle the cake mix over the batter.
Pour the melted butter over the cake mix.
Add the optional pecans to the top of the cake.
Bake at 350° for 50 to 60 minutes or until the topping is slightly browned.
Allow to cool and top with whipped cream if desired.


Pumpkin Pie

1 ¾ C - Pumpkin (one can)
2 Eggs
3 ¼ tsp - Sugar
½ tsp - Salt
1 tsp - Cinnamon
1 ¼ C - Pet Milk
2 Raw Pie Shells

Combine ingredients until creamy
Bake at 425° for 15 minutes
Then at 350° for 40 minutes


Pumpkin Roll

3 Eggs
⅔ C – 100% Pure Pumpkin
1 C – Sugar
¾ C – Flour
½ tsp – Cinnamon
1 tsp – Baking Soda
1 tsp - Vanilla

Cover an 10" by 15" cookie sheet with Parchment Paper
Spread mixture evenly on cookie sheet
Bake at 350° for 15 minutes
Sprinkle sugar on to a lint-free towel, covering it, and flip the Pumpkin Roll on the towel
Carefully peel the Parchment Paper off the Pumpkin Roll
Loosely roll the Pumpkin Roll and towel
Cool completely
Once cool, unroll and spread filling evenly across the Pumpkin Roll
After icing the Pumpkin Roll, roll it back into a roll
Sprinkle the rolled Pumpkin roll with granulated sugar
Keep cool

One 29 Ounce Can, of 100% Pure Pumpkin, makes five pumpkin rolls

Use Pumpkin Roll Filling


Pumpkin Roll Filling

8 Ounce Cream Cheese
1 C – Powdered Sugar
1 Tbsp – Softened Butter
¾ tsp – Vanilla

Unroll the cooled Pumpkin Roll and evenly ice the cake
Sprinkle with sugar

Use Pumpkin Roll


Puppy Chow

1 ½ Cups - Creamy Peanut Butter
1 Stick - Butter
12 Ounce Package - Semi-Sweet Chocolate Chips

Melt all ingredients together in the microwave.
Then in a large bowl, stir the chocolate mixture into a 12 ounce box of Crispex cereal
(You may use Chex Cereal if you cannot find Crispex)
In a large plastic bag, put 1-2 cups powered sugar.
Dump one third of the mixture into the bag and shake.
Repeat until all is coated.
Add powdered sugar as needed to keep from getting sticky.


Ruby's Pie Crust

4 C - Sifted Flour
1 Tbsp - Sugar
2 tsp - Salt
1 ¾ C - Crisco
1 Tbsp - Dark Vinegar
1 Egg
½ C - Water

Mix Flour, Sugar and Salt in a large bowl with a fork
Mix in the shortening
In a second small bowl, add Water, Egg and Vinegar, then mix well
Combine the two mixtures and mix together with a fork until softened
Mix and refrigerate for use the next day
Makes four 9" crusts or two double crusts

Dough will last for a week or longer in the refrigerator


Snickerdoodles

Mix
1 C - Shortening
1 ½ C - Sugar
2 Eggs

Sift
2 ¾ C - Flour
½ tsp - Salt
2 tsp - Cream of Tartar
1 tsp - Baking Soda

Combine mixture and sifted ingredients
Chill mixture for ½ hour
Make balls and roll in a cinnamon/sugar mix
Place balls on a cookie 2" apart
Bake at 375° until golden brown


Snickerdoodle Whoopie Pies

2 ¼ C – Flour
1 ½ tsp – Baking Powder
½ tsp – Salt
4 Tbsp – Unsalted Butter, softened
4 Tbsp – Vegetable Shortening
½ C – Sugar
½ C – Light Brown Sugar, packed
2 Large Eggs
½ C – Buttermilk
2 Tbsp – Milk
1 tsp – Baking Soda
1 tsp – White Vinegar
1 tsp – Vanilla

Preheat oven to 365°
Line cookie sheets with Parchment Paper
In a medium bowl, whisk the flour, baking powder, and salt together
Sift mixture onto a piece of wax paper
Beat the butter, shortening, and both sugars, until light and creamy, about 3 minutes
Add the eggs and buttermilk, beat until combined
Combine the milk, baking soda, and vinegar, in a small mixing cup
With the mixer on low, add the milk and flour mixtures
Beat until everything is combined
Add vanilla and beat on medium for two minutes, until creamy
Using a small 1 tbsp cookie scoop, drop the dough onto the cookie sheets, about two inches apart
Bake at 365° for 8 minutes

Use the cinnamon and sugar mixture to coat the pies

Use with Snickerdoodle Whoopie Pie Filling


Snickerdoodle Whoopie Pie Filling

2 Sticks – Unsalted Butter, softened
2 C – Confectioners’ Sugar
7 ½ ounces – Marshmallow Fluff
2 tsp – Vanilla

Cream together the butter and sugar until pale and fluffy, about 3 minutes
Add the fluff and the vanilla and continue mixing, until well combined
Using a cookie scoop, place a tbsp. of filling on one side of the pie

Use with Snickerdoodle Whoopie Pies


Snow Tunnel Cake

1 Duncan Hines Angelfood Box Cake Mix
16 Ounce Cool Whip
1 ½ C - Whole Milk
1 4.5oz Instant Chocolate Pudding
1 Hershey chocolate candy bar

Bake the cake as directed
Allow the cake to cool. Slice one inch off of the top of the cake, save for later
Gentle hollow a trench around the top of the cake, about 1.5" wide and 2" deep
Tear the cake, from the trench, into small pieces
Make the chocolate pudding using the milk and box of instant pudding mix
Beat the pudding and milk on low speed while adding 1 ½ cups of Cool Whip
Continue beating on low while adding the pieces of cake removed from the trench
Fill the trench with the mixture
Carefully, replace the top of the cake
Ice the cake with the reamining Cool Whip
Place in the refrigerator, until the pudding and the Cool Whip set
Using a knife, cut shavings from the candy bar, for decorating the cake's top


Soggy Chocolate Cake

2 C - Flour
½ C - Cocoa
½ C - Shortening
1 Pound - Brown Sugar
2 Eggs
1 C - Milk
1 tsp - Baking Soda
½ C - Boiling Water
1 tsp - Vanilla

Mix shortening, brown sugar and eggs together
Sift flour and cocoa together and add slowly to mixture
Combine boiling water and baking soda then add to mixture
Continue mixing, add vanilla and milk
Bake at 350° for 30 minutes


Sour Cake Banana Cake Bars

Ingredients
½ C - Butter, room temperature
1 ½ C - Sugar
Eggs
1 C - Sour Cream
1 tsp - Vanilla
2 C - Flour
1 tsp - Baking Soda
¼ tsp - Salt
1 C - Mashed Bananas
8 Ounce - Cream Cheese, room teperature
½ C - Butter, room temperature
2 tsp - Vanilla
3 ¾ to 4 C - Powdered Sugar

Instructions
Preheat oven to 350°. Grease a 10"x15"x1" jelly roll pan
In a large, mixing bowl, with a hand mixer, cream butter and sugar until until light and fluffy
Add eggs, sour cream, and vanilla
In another mixing bowl, whisk together the flour, baking soda, and salt
Slowly stir the flour mixture into the creamed mixture, add the bananas
Spread into 15"x10" jelly roll pan
Bake at 350° for 20-25 minutes or until you have a clean toothpick
Do not over-bake
Cool completely prior to icing the cake
Frosting
Beat the cream cheese, butter, and vanilla until fluffy
Gradually, beat in enough powdered sugar until the frosting reaches a spreadable consistancy
Spread the frosting over the cake with an offset spatula
Store in the refrigerator


Sunshine Cake (Pineapple-Orange)

Cake Ingredients
1 Yellow Box Cake
¼ C - Applesauce
4 Eggs
1 11 Ounce Can of Mandarin Oranges * in light syrup *

Frosting Ingredients
8 Ounce Whipped Topping * thawed *
1 3.4 Ounce Instant Vanilla Pudding
1 15.5 Ounce Can Crushed Pineapple * in juice *

Cake Directions
Preheat oven to 350°
Grease a 13"x9"
In a large mixing bowl, mix together all cake ingredients, beat for at least two minutes
Pour batter into pan
Bake for 30 to 40 minutes or until toothpick pulls clean
Cool quickly

Frosting Directions
In a large mixing bowl, mix together all frosting ingedients, until well blended
Spread over cooled cake
Store in refrigerator


Tandy Kake

4 Large Eggs, room tempurature
2 C -Sugar
1 - C 2% Milk
1 tsp - Vanilla
2 C - All-Purpose Flour
1 tsp - Baking Powder
¼ tsp - Salt
1 ¾ C - Creamy Peanut Butter
5 Milk Chocolate Candy Bars (1.5 ounces each), chopped
2 Tbsp - Butter

Preheat oven to 350°
In a large bowl, beat eggs and sugar until thick and lemon-colored, beat in milk and vanilla
In another bowl, combine flour, baking powder, and salt
Gradually add to the egg mixture and mix well
Spread cake mixture into a greased 10"x15"x1" pan
Bake for 20-25 minutes or until lightly browned
Cool for 15 minutes on a wire rack
Spread peanut butter over top
Cool completely
In a double-boiler melt chocolate and butter, stir until smooth
Gently spread over the peanut butter
Refrigerate for 30 minutes or until firm


Texas Sheet Cake

Step #1
2 C - Sugar
2 C - Flour
½ tsp - Salt

Step #2
1 C - Margarine
1 C - Water
4 Tbsp - Cocoa

Step #3
2 Large Eggs
1 Tbsp - Vinegar
1 tsp - Baking Soda
1 tsp - Vanilla

Mix #1 together in a large mixing bowl
Bring #2 to a boil, in a sauce pan, stirring constantly
Thoroughly mix #3 in a small pan
Add #2 and #3 to #1 and mix well
Bake at 350° for 20-25 minutes in a greased and floured jelly roll pan (sheet cake pan)

Use with Texas Sheet Cake Icing


Texas Sheet Cake Icing

½ C - Margarine
4 Tbsp - Cocoa
6 tsp - Milk
1 Pound - Powdered Sugar

Heat margarin, cocoa and milk in a small sauce pan stirring constantly until mixture boils
Add powdered sugar and mix thoroughly
Apply to cooled cake

Use with Texas Sheet Cake


Too Much Chocolate Cake

1 Devil’s Food Cake Mix
1 5.9 Ounce Chocolate Instant Pudding
1 C – Sour Cream
1 C – Vegetable Oil
4 Eggs, beaten
½ C – Water, warm
2 C – Semi-sweet Chocolate Chips

Preheat oven to 350°
Mix together cake mix and pudding mix
Add sour cream, oil, eggs, and warm water
Stir in chocolate chips
Pour batter into a greased 12-cup Bundt pan
Bake at 50-55 minutes until toothpick comes out clean
Cool for 1 ½ hours before inverting onto plate
Dust or glaze


WASC Cake

1 Box White Cake Mix
1 C – Flour
1 C – Sugar
½ tsp – salt
1 C – Sour Cream, room temperature
1 C – Water
4 Egg Whites
1 tsp – Vanilla Extract, clear
½ tsp – Almond Extract

In a large mixing bowl, mix all dry ingredients by hand with a whisk
Add the rest of the ingredients and mix on medium-low speed for about two minutes
Pour into two 8" greased cake pans
Lightly tap the cake pans on the counter to help remove air bubbles
Bake at 325° for 25-35 minutes
A toothpick should come out "mostly" clean
Do not over back


White Bread

1 Quart - Water
1 ½ Heaping Cup Shortening
¾ C - Sugar
1 Heaping Tbsp Salt
2 Packets Dry Yeast

Mix ingredients together and add flour until stiff
Raise for 1 to 2 hours
Pound down
Raise 10 minutes
Divide and raise 1 hour
Bake at 350° for 35 minutes


Whoopie Pie

1 C - Shortening
2 C - Sugar
2 Eggs
4 C - Flour
½ C - Cocoa
1 ½ C - Milk
2 tsp - Baking Soda
½ tsp - Salt
2 tsp - Vanilla
1 tsp - Espresso Powder (Optional)
1 Tbsp - King Arthur Cake Enhancer per 1 cup flour (Optional)

Sift dry ingredients
In mixing bowl, combine sugar and Crisco and beat until light and fluffy
Add eggs one at a time and beat on low speed just until combined
Add ⅓ of the dry ingredients, then ½ of milk, ⅓ dry ingredients, the rest of the milk and then the rest of the dry mixture
Drop by tablespoon or Pampered Chef medium scoop onto parchment paper covered cookie sheet
Bake at 340° for 13 minutes
Match pairs and ice with "Whoopie Pie Filling" recipe
Wrap in small baggie or Saran Wrap

Use Whoopie Pie Filling
Yields 3.5 dozen


Whoopie Pie Filling

1 C - Crisco
4 Tbsp - Butter
1 Pound - Powdered Sugar
¼ C - Flour
¼ C - Milk
4 tsp - Vanilla
Mix ingredients at high speed until creamy

Use with Whoopie Pie Recipe


Tips



If you have any recipes you would like to share, please email them to us at:

mills_km@yahoo.com or kimber_love6@yahoo.com

Thank you and have a great day!