Willie Crawford On More Traffic, More Subscribers, More Sales In Your Internet Marketing Business: Dessert Recipes Archives

December 18, 2007

Soft Snickerdoodles

1 cup butter
1 1/2 cups sugar
2 large eggs
2 3/4 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons sugar
3 teaspoons cinnamon

1. Preheat oven to 350°.
2. Mix butter, 1 1/2 cups sugar and eggs thoroughly in a large bowl.
3. Combine flour, cream of tartar, baking soda and salt in a
separate bowl.
4. Blend dry ingredients into butter mixture.
5. Chill dough, and chill an ungreased cookie sheet for about 10-15
minutes in the fridge.
6. Meanwhile, mix 3 tablespoons sugar, and 3 teaspoons cinnamon in a small bowl.
7. Scoop out 1 inch spoonfulls of dough, roll into balls - then drop
the balls into the sugar/ cinnamon mixture.
8. Coat by gently rolling balls of dough in the sugar mixture.
9. Place on chilled ungreased cookie sheet, and bake 10 minutes.
10. Remove from pan immediately.

After I get them cooled on my wire cookie racks, I put
them right into large ziplock plastic bags so that they don't get
hard. These cookies are super to take to your Christmas parties.

Recipe from Michelle.

Posted by Willie Crawford at 04:48 PM | Comments (0)

December 07, 2007

Pumpkin Bars

Pumpkin Bars

Prep Time: 30 Minutes -
Servings: 36 Bars
Difficulty Level: 2

Ingredients:
1/2 cup margarine
1/2 cup fruit sweetener
1/2 cup mashed banana (1 medium banana)
1 egg
1/2 cup canned pumpkin
2 tsp vanilla
1-1/2 cups flour
1 tsp cinnamon
1 tsp each: ginger, allspice, baking soda
1/2 cup raisins
1/2 cup chopped nuts

TOPPING:
3 Tbsp orange juice concentrate
3 Tbsp fruit sweetener
2 tsp orange rind, freshly grated
1 tsp vanilla
Directions:

Combine margarine, fruit sweetener, and mashed banana. Beat in
egg, pumpkin & vanilla. Combine dry ingredients and stir into
pumpkin mixture. Add raisins and nuts. Spread into a 9 x 13-inch
pan which has been sprayed with a non-stick coating. Bake 20-25
minutes at 325*F, or until firm in the center. Combine juice
concentrate, 3 Tbsp fruit sweetener, orange rind and 1 tsp
vanilla. Spread glaze over warm bars.
Calories: 78 Sodium: 54 mg Cholesterol: 8 mg Fat: 4 g
Carbohydrates: 10 g Exchanges: 2/3 Bread, 1 Fat

Posted by Willie Crawford at 06:10 PM | Comments (0)

Mom's Southern Pecan Pie

Prep Time: 25 Minutes
Servings: 10
Difficulty Level: 3

Ingredients
1 unbaked pie shell
1 cup fruit sweetener **
1 envelope plain gelatin
1/3 cup unsweetened apple sauce
3 tbsp water
2 tbsp cornstarch
3 eggs
2 tsp vanilla
2 tbsp very strong coffee or espresso (prepared, not grounds)
24 pecan halves
**To make this fruit sweetener, mix together 1/2 cup frozen
apple juice concentrate (thawed) and 1/2 cup granulated
fructose.

Directions:

Prepare pastry and place in 9-inch pie pan. In large bowl,
combine fruit sweetener, gelatin and apple sauce. Beat with
electric mixer. In small bowl, blend water and cornstarch until
smooth. Add cornstarch to fruit sweetener mixture and blend.
Beat in eggs, one at a time. Stir in vanilla and coffee. Pour
mixture into pie shell. Decorate top with pecan halves. Bake
30-40 minutes (until custard is set) at 375° F. Cool slightly
before cutting.
Calories: 211 Protein: 3 g Sodium: 69 mg Cholesterol: 82
mg Fat: 9 g
Carbohydrates: 28 g Exchanges: 1 Fruit; 1 Bread; 2 Fat

Posted by Willie Crawford at 05:52 PM | Comments (0)

November 17, 2007

Lemon Pudding Cake

Prep Time: 20 Minutes
Servings: 6
Difficulty Level: 2

Ingredients:
3 Large eggs, separated
3/4 Cup sugar, divided
2 Tbsp butter or margarine, at room temperature
1 Tbsp grated lemon peel
1 Cup lowfat buttermilk
1/3 Cup lemon juice (fresh)
1/4 Cup all-purpose flour

Directions:
Preheat oven to 350*F. Set a spray-coated souffle dish or other
straight-sided baking dish in a larger baking pan that is at
least 2-inches deep; set aside. In a deep bowl, beat egg whites
with an electric mixer on high speed until foamy. Gradually beat
in 1/4 cup of the sugar; continue to beat until whites hold
short, distinct peaks. Set aside. In another bowl, combine
butter, remaining 1/2 cup sugar, lemon peel and egg yolks. Beat
on high speed until mixture is thick and lemon-colored. Stir in
buttermilk, lemon juice and flour. Add about 1/4 of the egg
whites to batter; stir to mix well, Gently, but thoroughly, fold
in remaining whites. Pour batter into souffle dish. Set dish (in
baking pan) on middle rack of oven. Pour boiling water into
BAKING PAN up to the level of the batter in the souffle dish.
Bake until top of pudding is a rich brown and center feels firm
when lightly pressed, about 1 hour. Serve pudding hot or cool,
spooning portions up from the bottom of the baking dish to get
the lemon sauce that has formed beneath the pudding.

Calories: 192 Sodium: 100 mg Cholesterol: 72 mg Fat: 6 g
Carbohydrates: 32 g Exchanges: 2 Bread/Starch, 1 Fat

Posted by Willie Crawford at 05:44 PM | Comments (0)

November 05, 2007

Moist And Easy Pineapple Cake

2 eggs
1 (20 ounce) can crushed pineapple, undrained
2 cups of flour
1 cup of sugar
1 cup firmly packed brown sugar
2 teaspoons of baking soda
1 cup of chopped pecans

Preheat oven to 350 degrees. In large bowl, beat eggs until
light and fluffy. Add the pineapple,
flour, sugar, brown sugar and the baking soda. Mix by hand until
well blended. Stir in pecans.

Spread in an un-greased 9" X 13" X 2" baking dish. Bake for 40
to 50 minutes or until a toothpick
inserted in the center comes out clean.

Cut into squares and serve warm with a scoop of
vanilla ice cream on top.

Posted by Willie Crawford at 12:11 AM | Comments (0)

Pecan Cheesecake Pie

Ingredients:
8 oz Cream cheese, softened
1 egg
1/3 cup of sugar
1 teaspoon of vanilla
1 unbaked 9 inch pie shell
1 1/2 cups of pecan halves
2 slightly beaten eggs
1/4 cup of sugar
2/3 cup of light corn syrup
1/2 teaspoon of vanilla

Combine cream cheese, 1 egg, 1/3 cup sugar, and 1 teaspoon
vanilla.

Beat until light and fluffy. Spread over bottom of pie shell.

Arrangepecans on the cream cheese mixture. Mix remaining eggs,
sugar, corn
syrup, and vanilla, stirring well.

Carefully pour over the pecans.

Bake at 375 degrees for 40 to 45 minutes or until done.

Posted by Willie Crawford at 12:07 AM | Comments (0)

November 03, 2007

Peanut Banana Smoothie

This smoothie recipe would probably be
an Elvis favorite.
1 small ripe banana, sliced
2 tablespoons creamy peanut butter
1 tablespoon honey
1 cup cold milk

banana slice and chopped peanuts for garnish, if desired

Set aside a slice of the banana for garnish, and put remaining
banana, peanut butter, and honey in a blender. Blend until
smooth. Add milk and blend until foamy. Garnish with banana
slice rolled in chopped peanuts, if desired. Serve immediately.

Makes about 1 & 1/2 cups, 1 serving.

Posted by Willie Crawford at 09:34 PM | Comments (0)

July 17, 2007

Million Dollar Spoon Cake

1 Deep Dish Lasagna Tin Pan (the disposable kind)
1 Betty Crocker super moist Carrot Cake mix
2 Cans (20 Oz.) of crushed pineapple
1 Apple
1 Carrot
2 tubs of Cool Whip
3 pkg. of Instant Cream Cheese pudding mix
3 ½ C. of milk
3 Lg. eggs
½ C. of Oil
1 C. of pineapple juice

Open cans of pineapple and put them in a strainer over a bowl
and let them drain very well. Set aside and save the juice.
Grate or in a mini chopper the apple and carrot, set aside.
In a bowl put in 3 lg. eggs, then the cake mix, ½ C. of oil, now
add 1 C. pineapple juice (from the pineapples that are
draining), mix all of this until well blended, when done add the
chopped apple and carrot fold this in with a rubber spatula,
then pour into the pan you will have to spread this around with
spatula to get it in the corners and bake for 30 minutes.
When cake is done let it cool completely (I put mine in the
fridge for about 15 minutes)
Now in a bowl (I use the same bowl from the cake mix after it
has been washed out) add the 3 boxes of pudding mix and add the
3 ½ C of milk. Beat with electric mixer on high until thickened
about 10 min. When this is done spread this on the cake.
Now add the very well drained pineapple spread evenly. Then add
cool whip. Decorate the top of the Cool Whip in any way you
like.

Refrigerate over night is best. Do not cut this cake use a big
serving spoon to dish this out. Hence the name Spoon Cake.

Enjoy!!

Posted by Willie Crawford at 06:51 PM | Comments (0)

July 09, 2007

School Cafeteria Butter Cookies

School Cafeteria Butter Cookies recipe

2 sticks (1 cup) softened butter
2/3 cup white sugar
2 cups plus 2 tablespoons all-purpose flour
2 tsp vanilla extract

Heat oven to 350 degrees F.

Cream butter and sugar until fluffy. Add vanilla extract. Mix in
flour in small increments. Roll dough into balls; Flatten on
ungreased cookie sheets. Bake until golden brown.

Makes about 1 1/2 dozen.

Posted by Willie Crawford at 04:24 PM | Comments (0)

June 27, 2007

Old-Fashioned Chocolate Layer Cake

Old-Fashioned Chocolate Layer Cake
by Kayla Marie

A good old-fashioned chocolate layer cake might seem hard to
find but in reality it is as easy to find as that sweet tooth
which follows you everywhere.

There is no question why chocolate cake is one of the most
popular cakes today… it is because it is so devilishly tasty!

Everyone can use a lovely old-fashioned chocolate layer cake to
brighten their day or fill up their stomach and so can you. So
head to the store or even to your well stocked pantry and get
baking today!

INGREDIENTS:

1 1/4 cup unbleached all-purpose flour

12 tablespoons (1 ½ sticks) unsalted butter, softened but still
cool

1 1/4 cups sugar

2 large eggs at room temperature

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup cocoa, sifted

2 teaspoons instant espresso

1 cup and 2 tablespoons milk

2 teaspoons vanilla extract

DIRECTIONS:

1)Adjust your oven rack the middle position and preheat oven to
350*. Grease two 8-inch round cake pans and cover the pan
bottoms with rounds of parchment paper. Grease the parchment
rounds and dust the pans with powdered sugar.

2)Beat the butter in the bowl of a standard mixer at
medium-high speed until smooth- about 30 seconds. Gradually add
in the sugar, beat until the mixture is fluffy and almost white-
3 to 5 minutes. Add the eggs, one at a time, beating one full
minute after each egg is added.

3)In a medium bowl, gently mix the flour, baking soda, salt,
cocoa, and instant espresso powder. In a liquid measuring cup,
combine the milk and vanilla. With the mixer at the lowest
speed, add approximately 1/3 of the dry ingredients to the
batter, followed immediately by about 1/3 of the milk mixture.
Mix until the ingredients are almost completely mixed into the
batter. Repeat two more times. When the batter looks well
blended, stop the mixer and scrape the sides of the bowl with a
rubber spatula. Mix at low speed- about 15 to 20 more seconds.

4)Divide the batter evenly between the prepared pans. With a
rubber spatula, spread the batter to the pan sides and smooth
the tops. Bake the cakes until they feel firm in the center
when lightly pressed and when a toothpick inserted comes out
clear- around 24-30 minutes. Transfer the pans to a wire rack
to cool for 20 minutes. Run a knife around the edge of each pan
and invert the cakes onto a wire rack. Peel off the paper liner.
Cool completely before frosting.

5)Frost the cake using a rubber spatula. When complete, cut the
cake into appropriately sized slices and enjoy your
old-fashioned chocolate layer cake, refrigerating any leftovers
(bringing to room temperature before serving again).

Pretty easy, right? I can promise you this recipe is worth the
time. It is so decadent it melts in your mouth. It is really
moist.

Oh, don't forget to check and make sure that you have a glass
of ice cold milk that you can enjoy right along with a warm
slice of this old-fashioned chocolate layer cake.

About The Author: For more delicious information on cookies,
cakes, and recipes be sure to visit
http://www.cookies-n-cakes.com where you will find advice and
tips on sweet treats and recipes as well as other articles on
cooking, baking, and kitchen products.

Posted by Willie Crawford at 11:41 PM | Comments (0)

June 24, 2007

Sweet Cream Pound Cake

Ingredients:

2 sticks butter
3 cups sugar, divided
6 eggs, separated
1 tsp vanilla extract
1 cup whipping cream (please do not whip it)
3 cups cake flour

Preparation:

Please have all ingredients at room temperature. Grease and
flour a deep 10 inch tube pan. Cream butter well; and 2 cups
sugar and cream until light and fluffy. Add beaten egg yolks
and mix well. Sift cake flour 3 times and then measure.
Alternate, adding cake flour and whipping cream, starting and
ending with flour. Beat well after each addition. Add vanilla
extract and mix well. Beat eggs whites until soft peaks form.
Gradually add remaining 1 cup sugar to egg whites to make a
stiff meringue. Fold egg whites mixture into batter. Pour
batter into greased and floured tube pan. Put pan in a cold
oven and set temperature at 325 degrees. Bake 1 1/2 hours or
until cake is golden brown and test done. Let cake stand in pan
for 16 minutes. Loosen sides with a knife and invert pan over
cake rack. Allow to cool thoroughly before slicing.. Ummmm-Good

Posted by Willie Crawford at 03:01 PM | Comments (0)

June 16, 2007

Banana Bread Pudding, Banana Bread Pudding With Banana Rum Sauce

Banana Bread Pudding

2 cups milk
2 cups bread crumbs
2 cups mashed bananas
1 cup honey
2 eggs, beaten
2 teaspoons cinnamon
3 tablespoons butter or margarine
1 teaspoon banana flavoring

Instructions: Scald the milk. Remove from heat. Add the bread
crumbs. Add each ingredient one by one. Stir well. Please in
a greased pan and bake for 1 hour at 325 degrees. Let cool hours
before serving.

Notes:

You may also use egg whites only.
Banana flavoring can be substituted with vanilla flavoring.

BANANA BREAD PUDDING WITH BANANA RUM SAUCE

Chef Frank Brigtsen of Brigtsen's Restaurant in Uptown New
Orleans is a fantastic cross between the classic bread pudding
and Bananas Foster, the great flaming bananas and ice cream
dessert.

6 cups bite-sized pieces of day-old French bread
3 cups milk
3 large eggs
2/3 cup plus 1 tablespoon sugar
2 large very ripe bananas
3/4 tablespoon vanilla extract
1 tablespoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup seedless raisins
1/2 cup roasted pecans
3 tablespoons unsalted butter
3/4 cup heavy whipping cream
Preheat the oven to 300F. Put the French bread pieces into a
9x12x2 inch baking pan. In a blender or food processor, blend
the eggs, milk, 2/3 cup of sugar, bananas, cinnamon, nutmeg and
1/2 teaspoon of the vanilla until smooth. Pour this mixture over
the French bread pieces. Fold in the raisins and the pecans and
let the mixture set for 20 minutes. Top with small pieces of the
butter.
Cover the pudding with aluminum foil and place the pan into a
larger pan. Add warm water to a depth of 1 inch in the larger
pan. Bake for 1 hour. Remove the foil and bake uncovered for 15
minutes until set.
In a deep, medium bowl, whisk the cream just until it begins to
thicken. Add the remaining 1 tablespoon of sugar and 1/4
teaspoon vanilla. Continue whisking unti soft peaks form. Cover
and chill.

Banana Rum Sauce

2/3 cup unsalted butter, room temperature
1/2 cup packed light brown sugar
6 large ripe bananas, quartered
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3 tablespoons dark rum
2 tablespoons banana liqueur
1/2 teaspoon pure vanilla extract
Heat a large saute pan or skillet over low heat. Add the butter,
sugar, bananas, cinnamon and nutmeg. Moving the skillet back and
forth, cook until the butter and sugar become creamy and the
bananas begin to soften, about one minute. Remove the skillet
from heat and add the rum and the liqueur. Return the pan to the
heat. Tilt the pan, avert your face and and light the liquid
with a long match. Shake the skillet until the flames subside.
Add the vanilla, remove from heat and keep warm.
To serve, place a large scoop of bread pudding in the middle of
each serving plate or bowl. Place 2 slices of banana on each
plate and top with about 3 tablespoons of sauce. Spoon the
whipped cream over the bread pudding and serve immediately.
Serves 12

Posted by Willie Crawford at 10:43 PM | Comments (0)

June 14, 2007

Southern Pecan Pie

SOUTHERN PECAN PIE

3 eggs
1 cup white sugar
1 cup corn syrup
2 tablespoons butter, melted
1 teaspoon vanilla extract
1/4 teaspoon salt
1 1/2 cups pecan halves
1 recipe pastry for a 9-inch single crust pie

Preheat oven to 400 degrees F (205 degrees C).
Beat eggs slightly in medium bowl. Beat in sugar, and then blend
in syrup, butter or margarine, vanilla, salt and pecans. Pour
filling into unbaked pie shell.

Bake in preheated oven for 15 minutes. Reduce heat to 350
degrees F (175 degrees C), and continue baking 35-40 minutes;
the pie will be brown and slightly puffed.

Posted by Willie Crawford at 03:21 PM | Comments (0)

June 09, 2007

EggNog Pound Cake

Servings: 10
Prep Time: 10 minutes

1 ( 18 1/4 ounce ) package yellow cake mix
1 (4-serving size) package instant vanilla flavor pudding
and pie filling mix
3/4 cup Bordens EggNog
3/4 cup vegetable oil
4 eggs
1/2 teaspoon ground nutmeg
Confections' sugar

Preheat oven 350 degrees. In large bowl, combine cake mix,
pudding mix, Borden Eggnog and oil; beat on medium high speed
4 minutes.
Pour into greased and floured 10 inch fluted or tube pan.
Bake 40 to 45 minutes or until tookpick inserted near center
come out clean.

Posted by Willie Crawford at 11:53 PM | Comments (0)

May 06, 2007

Peanut Butter Cookies

From the Cookbook,

Cajun Clark's One Inch From The Top"

1 cup butter
1 cup brown sugar, packed
3/4 cup white sugar
2 1/2 cups flour
2 teaspoons baking soda
2 eggs
1 cup oatmeal, dry
1 cup creamy peanut butter
1/2 teaspoon salt
1/2 cups cold water

Cream butter and both sugars slowly. Add
eggs one at a time, blend well. Add baking
soda and salt. Add flour and oatmeal a little
at a time. Then alternate water and peanut
butter. Drop on ungreased cookie sheets.

Bake in 350ºF oven for about 8 to 10 minutes.

Posted by Willie Crawford at 10:11 PM | Comments (0)

Sugar Cookies

From the Cookbook,

Cajun Clark's One Inch From The Top"

Sugar Cookies
3 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 sticks butter
1 cup sugar
2 whole eggs

Beat butter, eggs and sugar together until
smooth. Add flour 1 cup at a time. Add baking
powder and baking soda. Last roll to 1/2-inch
thick. Cut with metal cutters.

Bake 8 to 10 minutes at 350ºF. Cool. Can be
stored to decorate later.

Posted by Willie Crawford at 10:06 PM | Comments (0)

Vinegar Pie

1 cup of water
2 eggs
2 tablespoons of vinegar
1 cup of sugar
2 tablespoons of flour
1 tablespoons of butter
1/2 teaspoon of lemon extract
1 9-inch baked piecrust

Mix together the sugar, water, eggs,
vinegar, and the flour in the top of
a double boiler. Cook, stirring
constantly until the mixture is smooth
and thick.

Remove the mixture from the heat and
stir in the lemon extract and the butter.

Pour into the baked piecrust and let cool.
Top with whipped cream if you like.

From the cookbook "Cat Head Biscuits And
Garlic Fried Chicken" - click here to check
it out!

Posted by Willie Crawford at 05:26 PM | Comments (0)

Buttermilk Pie

Buttermilk Pie

1 tablespoon of flour
1 cup of sugar
3 well beaten egg yolks
3 egg whites
2 teaspoons of ground nutmeg
2 tablespoons of melted butter
1/2 cup of buttermilk with 1/4 teaspoon of baking soda added
In a bowl, mix the flour, sugar, and the nutmeg together and then add the egg yolks, melted butter.
Add the buttermilk and mix well. Pour into an unbaked piecrust and bake at 325 degrees
until set. Beat the egg whites with 6 tablespoons of sugar to form a meringue. Spread the meringue
on the cooled pie and brown slightly in the oven.

From the cookbook "Cat Head Biscuits And
Garlic Fried Chicken" Click here to get that cookbook.

Posted by Willie Crawford at 04:06 PM | Comments (0)

Fried Apple Pies

Fried Apple Pies

2 tablespoons of butter
2 pounds of apples, cored and diced
1/2 teaspoon of cinnamon
A pinch nutmeg
1/4 cup of sugar
1/4 cup of brown sugar
1 1/2 cup of water
The juice of 1/2 of a lemon
1 teaspoon of vanilla
1 tablespoon of cornstarch
For the crust:
3 cups of flour
2 teaspoons of sugar
1 1/2 teaspoons of salt
1/4 teaspoon of baking powder
6 tablespoons of shortening
1 egg
3/4 cup of milk
Powdered sugar

Preheat oil in a skillet for frying.

In a saucepan, melt the butter and add
the apples and cook for 2 minutes. Stir
in the cinnamon, nutmeg, 1/4 cup of sugar,
and 1/4 cup of brown sugar. Continue
cooking for 1 minute, stirring constantly
to dissolve the sugar. Add the water and
lemon juice.

Bring the liquid to a boil and add the
cornstarch dissolved in 1 tablespoon of
water.

Whisk the vanilla and the cornstarch
mixture into the liquid. Reduce the heat
to a simmer and cook for 15 - 20 minutes,
or until the apples are soft.

Remove from heat and allow to cool completely.

Mix together the shortening, egg, and 3/4 cup
of milk. In a mixing bowl, sift the flour,
sugar, salt and baking powder together.
Gradually add the egg mixture to the flour
mixture, working it to make a thick dough.

Divide the dough into 12 equal portions. On
a lightly floured surface, roll the dough
pieces into thin rounds, about 5 inches in
diameter. Put 1/4 cup of the apple mixture
in the center of each round, fold the dough
over and crimp the edges with a fork.

Fry the pies, two to three at a time, in the
hot oil, until golden brown.

Remove from the oil and drain on paper
towels. Powder the pies with the powdered
sugar.

From the cookbook "Cat Head Biscuits And
Garlic Fried Chicken"

Click here for this excellent cookbook.

Posted by Willie Crawford at 02:53 PM | Comments (0)

Chess Pie

1/4 pound of butter
1/2 cup of brown sugar
1 cup of white sugar
3 eggs
1 tablespoon of vinegar
1/2 tablespoon of vanilla
1 tablespoon of cornmeal

Melt the butter, brown and white sugars.
Add the eggs, vinegar, vanilla, and the
cornmeal and stir until mixed but do not
beat. Pour into an unbaked piecrust and
bake for 1 hour at 350 degrees.

From the cookbook "Cat Head Biscuits And
Garlic Fried Chicken"

Click here to get the cookbook.

Posted by Willie Crawford at 02:35 PM | Comments (0)

May 05, 2007

Snickerdoodles Cookie Recipe

Snickerdoodles

From Cajun Clark's cookbook
"One Inch From The Top"
MIX together thoroughly:
1 cup shortening
1 1/2 cups sugar
2 eggs
SIFT together and STIR in:
2 3/4 cups flour
2 teaspoons cream tartar
1 teaspoon baking soda
1/2 teaspoon salt
CHILL dough; ROLL into balls the size of small walnuts. ROLL IN mixture of 2 teaspoons sugar and 2 teaspoons cinnamon. PLACE 2 inches apart on ungreased cookie sheet. BAKE 8 to 10 minutes at 400°F. As a VARIATION, omit the cinnamon; roll in sugar only. ADD 1/2 teaspoon lemon extract to dough before chilling.

Posted by Willie Crawford at 12:02 PM | Comments (0)

May 01, 2007

Yeast Doughnuts

From the Cookbook, Cajun Clark's One Inch From The Top"

1/2 cup milk
1/4 cup shortening
1 teaspoon salt
1/3 cup sugar
1 package yeast
1 egg
2 1/2 cups flour
SCALD milk. ADD shortening, salt, sugar. STIR 'til dissolved. COOL to lukewarm. ADD yeast--dissolve. ADD beaten egg. ADD flour. MIX and KNEAD to smooth dough. PUT in greased bowl and turn. LET rise to double. ROLL 1/2-inch thick; CUT with cutter. PLACE on greased pan 1-inch apart. COVER, let rise 'til double. FRY in deep fat. DRAIN on paper. SHAKE in powdered sugar.

Willie

Posted by Willie Crawford at 09:05 PM | Comments (0)

April 26, 2007

Mississippi Mud Pie

From "Soul Food Recipes Learned On A North Carolina
Tobacco Farm" by Willie Crawford

Crust:
2 cups graham cracker crumbs
1/4 cup sugar
1/2 cup butter or margarine--softened

Filling:
12 ounces Cool Whip
3/4 cup sugar
8 ounces cream cheese--softened
1 small package instant pudding--chocolate
1 small package instant pudding--butterscotch
3 cups milk

Thoroughly blend crust ingredients.
Press firmly in bottom of pan. Blend together half of the cool whip, sugar, and cream cheese. Spread mixture on top of crust. Whip together the puddings
and milk and spread on top of cream cheese mixture. Top with remaining cool whip.

Posted by Willie Crawford at 07:18 PM | Comments (0)

White Potato Pie

WHITE POTATO PIE

From "Soul Food Recipes Learned On A North Carolina
Tobacco Farm" by Willie Crawford

If your kids have a sweet tooth like mine do, here is a way to spice up the venerable white potato. This dish taste best served cold. Cold white potatoes.... sure.

Ingredients:
3 large potatoes
1 cup butter (2 sticks) (melted)
1 1/2 cup white sugar
3/4 teaspoon baking powder 1/4 teaspoon salt
1 1/2 cup heavy whipping cream
2 tablespoons lemon juice
2 teaspoon vanilla extract
6 eggs (lightly beaten)
1/4 teaspoon ground nutmeg
2 (9-inch) pie shells

Preparation:
1. Boil potatoes until completely done. Allow to cool, then peel and mash using potato masher. You can also "mash" them using a blender or food processor. Just do a little at a time if you don't have heavy-duty appliances. Otherwise, you're likely to burn out a motor. You want the potatoes well done because this allows you to mash them easier, and you don't end up with lots of lumps in your mixture.
2. In another mixing bowl, combine sugar, salt, and baking powder.
3. Slowly stir in mashed potatoes.
4. Stir in butter.
5. Add whipping cream, lemon juice, vanilla flavoring, and nutmeg, one at a time... mixing thoroughly after adding each ingredient
6. Stir in eggs.
7. Pour 1/2 of mixture into each pie shell
8. Bake in oven preheated to 350 degrees for 1 hour.
Test for doneness with toothpick. Toothpick inserted in center of pie should come out clean.

Posted by Willie Crawford at 07:00 PM | Comments (0)

April 22, 2007

Apple Cobbler

"From Soul Food Recipes Learned On a North Carolina
Tobacco Farm"

We made apple pies and cobblers frorm apples we picked
from neighbors farms (with permission of course). The
best tasting applescame from this one particular farm
that had about 10 large trees. The ripened apples were
red with large white marks and were very sweet. I don't
know what kind they were. We were free to pick these
apples but the still came at a price. This farm was filled
with sand spurs. They clung to all of your clothes and
stuck to your fingers when you pulled them off. A small
price ot pay for great apples though.

Ingredients:

1/2 cups self-rising flour
2 cups peeled and sliced apples
1/3 cup milk
1/2 cup butterr
1/2 cup sugar
1/2 cup water
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 cup crisco shortening

Preparation:

1. Place the flour into a bowl and stir the shortening
into it.
2. Add milk to form into a dough. Set aside.
3. Soften butter adn put into a bowl.
4. Stir in sugar.
5. Add all remaining ingredients except apples. Mix
thoroughly. Add in apples and stir lightly.
6. Turn dough out onto lightly battered surface. Roll flat.
7. Cut dough inot 1-inch wide strips.
8. Lightly grease a baking dish.
9. Place 3-4 strips across bottom of dish. Don't try to
cover whole dish.
10. Spoon apple mixture onto dough stips.
11. Place remaining dough strips across top of apple
mixture.
12. Bake in 375 degree over for 55 minutes to 1 hour.

Willie

Posted by Willie Crawford at 02:49 PM | Comments (0)

December 10, 2006

Fruit Cocktail Cake

FRUIT COCKTAIL CAKE

For the cake:
2 c. all-purpose flour
1 1/2 c. granulated sugar
2 eggs
1 tsp. salt
2 tsp. baking soda
1 can fruit cocktail, undrained
1/2 c. packed brown sugar
1/2 c. chopped nuts

For topping:
1 c. granulated sugar
1 stick butter
1 can evaporated milk
2 tsp. vanilla extract

For cake, beat together the flour, sugar,eggs, salt, baking soda
and fruit cocktail. Pour into a 9" X 13" pan that has been
sprayed with Pam. Sprinkle with the brown sugar and nuts. Bake
for 40 minutes at 350. While cake bakes, combine topping
ingredients in a saucepan and boil for 8 minutes, stirring
constantly. When cake is done, remove from oven and immediately
pour warm topping over it. Let cool.

Shared with our recipe list by Sharon.

Cute Clothing For Your Dog, Just In Time For Christmas

Simple Ways To Get Lots More Traffic To Your Website

Discover The Internet Marketing Inner Circle

The International Association Of Joint Venture Brokers

Posted by Willie Crawford at 11:15 AM | Comments (0)

December 09, 2006

Pineapple Cream Cheese Pie

PINEAPPLE CREAM CHEESE PIE

1- 9" pie shell, deep-dish, unbaked
1/2 cup sugar
1 9oz. can crushed pineapple
1 tablsp. cornstarch
1 8oz. pkg. cream cheese
1/2 cup sugar
1/2 tsp. salt
1/2 cup milk
1/2 tsp. vanilla
2 eggs
1/2 cup chopped pecans

Preheat oven to 400. Cook sugar, pineapple and cornstarch until
thick and clear. Cool.

Beat cream cheese, sugar, salt, milk, and vanilla until smooth.
Add eggs one at a time. Beat well.

Pour pineapple mixture into unbaked pie shell. Pour cream cheese
mixture on top. Sprinkle with nuts. Bake for 10 mts. Reduce heat
to 325 and bake additional 50 mts.

Shared with our recipe list by Vicki

Posted by Willie Crawford at 11:36 PM | Comments (0)

Tiramisu Cheesecake Recipe

Serves 12

Stories are told about how Tiramisu was the favorite of Venice's
courtesans, who needed a "pick me up" (the literal translation
of "tirami-su") to fortify themselves between their amorous
encounters. True? Probably not. But it makes for a colorful
history.
Its American popularity arose in San Francisco, and today,
Tiramisu is one of the most asked for desserts in restaurants.

Butter for greasing pan
1 (20-ounce) pound cake (store bought or homemade)
1 tablespoon brandy
1 teaspoon vanilla
2 tablespoons sugar
1/4 cup strong coffee, preferably espresso
3 (8-ounce) packages cream cheese, room temperature
1 cup sugar
3 large eggs
2 ounces sweet chocolate, such as a plain milk chocolate candy
bar, minced 1 teaspoon Dutch-processed cocoa powder

1. Grease a 9-inch springform pan. Preheat oven to 325 degrees.

2. Cut half of the pound cake into 1/2-inch slices. Place them
in a single layer in the bottom of a prepared springform pan. Fit
them in patchwork style, pushing pieces together to form a
complete layer of cake at the bottom of the pan.

3. In a medium bowl, combine brandy, vanilla, sugar and coffee;
stir to dissolve sugar. Cut remaining pound cake into 1/2-inch
cubes. Add to bowl and gently toss to coat cake cubes with syrup.
Set aside.

4. In a large bowl of an electric mixer, mix cream cheese on low
speed until softened, about 1 minute. Add sugar and mix on low
until blended, scraping down sides of bowl a couple of times. Add
eggs, one at a time, mixing after each addition. Mix only until
well-blended.

5. Place half of the cream cheese mixture in prepared pan.
Sprinkle with cubed pound cake. Press down gently so that part
of the cubes sink down into the cream cheese mixture. Sprinkle
with minced chocolate. Add remaining cream cheese mixture.
Smooth top with a rubber spatula.

6. Place cocoa powder in a fine sieve and sprinkle on top of
cheesecake. Wrap heavy-duty aluminum foil around the outside of
the springform pan. Place pan in a large roasting or baking pan.
Place baking pan containing springform pan in oven and fill
outside pan with enough water to come 1 inch up the side of the
springform pan.

7. Bake 55 minutes or until lightly colored and cheesecake looks
set (it can still jiggle slightly in the center).
Remove cheesecake from hot water. Place on wire rack and cover
loosely with paper towel.
Allow to cool completely. Cover with plastic wrap and chill
thoroughly.

Posted by Willie Crawford at 10:41 PM | Comments (0)

November 07, 2006

Sweet Potato Cake

SWEET POTATO CAKE

11/2 c vegetable oil
2 c sugar
4 eggs,separated
2 1/2 c self rising flour
1 c chopped pecans
2 t. cinnamon
1 t. nutmeg
1 1/2 c sweet potatoes,raw,grated
1 t. vanilla
4 . hot water

Mix oil and sugar.Beat until smooth.Add egg yolks beat
until smooth.Add hot water,then add dry ingredients
which have been sifted together.Stir in potatoes,nuts
and vanilla.Beat well.Beat egg whites until stiff and
fold into mixture.Bake in 2 9 inch cake pans 350 deg.
35-40 mins.

FROSTING
1 large can evaporated milk
1 c sugar
1 stick margarine or butter
2 egg yolks
1 t. vanilla
1 1/2 c coconut
Combine sugar,milk,egg yolks,margarine in sauce
pan.Cook over med.heat 12 mins stirring constantly
until mixture thickens.Remove from heat add vanilla
and coconut.Let cool .Frost cake

The Most Trusted Guy On The Internet
Earning $1 Million In 90 Days

Posted by Willie Crawford at 12:45 AM | Comments (1)

October 31, 2006

Old Fashion Strawberry Cobbler

OLD FASHION STRAWBERRY COBBLER

3 c All purpose Flour
1/2 t. Salt
1 c Shortening
5-7 T Cold Water
1 quart Strawberries,cut in half
2 c Water
1 1/2 c Sugar
1/2 c Butter
1/2 t. Vanilla
1/8 t. Salt
Mix flour and salt,cut in shortening until mixture
resembles coarse crumbs.Sprinkle water over mixture,1
T. at a time mixing with a fork.Shape in a ball.On
lightly floured board roll out one third of the
dough.Fit into a greased 9 inch square pan.Roll out
another third of the dough cut into 2-3 inch
strips.Set aside.
In a saucepan,combine
strawberries,water,sugar,butter,vanilla and salt,bring
to a boil,add dough strips,Stirring constantly cook 5
mins.Pour strawberry mixture into dough lined pan.Roll
last third of the dough into a 9 inch square.Place
over strawberries forming a top crust,cut a few
slashes to vent,flute edges.Bake 400 deg 35-40 min
until crust is golden brown.

One Million Dollars In 90 Days!

The Most Trusted Guy On The Internet

Posted by Willie Crawford at 08:08 PM | Comments (0)

October 30, 2006

Pumpkin Rolls

Pumpkin Roll

3 eggs
1 cup sugar
1/2 can pumpkin ( regular size can)
3/4 cup self rising flour
2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
1 teaspoon lemon juice
1 cup chopped pecans or walnuts----Spread the pecans on top of
batter before baking

Filling----
1 cup powdered sugar
1- 8 oz. pk cream cheese
4 Tablespoons butter
1 teaspoon vanilla

First --Beat eggs on high for 5 minutes--then gradually add 1
cup sugar. Then stir in the pumpkin and add lemon juice.
Mix well and gradually add 3/4 cup flour slowing beater to
normal speed. Then add spices.

Pour onto wax paper in a 15x1x10 pan . You may spray wax paper
with Pam.
then top with the chopped nuts and bake at 375 degrees for 15
minutes.
After done--- dump cake onto a towel ( hand towel will work)
thats been dusted with powdered sugar.
Remove the wax paper and roll or fold cake 3 times in the towel
and
refridgerate until cold.

Then mix filling together and spread on unrolled cake and reroll
it.
Very good, very pretty.

This is very easy to do just looks hard.
Might as well make two since you will still have 1/2 can of
pumpkin left.
Freezes well also.

Shared with out recipe list by Elizabeth.

$1,000,000 In 90 Days!

Posted by Willie Crawford at 07:42 AM | Comments (0)

October 02, 2006

Sweet Potato Gratin

Sweet Potato Gratin

Yields 8 servings.

7 tablespoons butter, chilled and cut into small cubes
1 cup freshly-squeezed orange juice
1/2 cup brown sugar
1 teaspoon ground ginger (or 1 tablespoon fresh ginger)
1 pinch freshly-grated nutmeg
Salt, to taste
Freshly-ground white pepper, to taste
1 can crushed pineapple with juice (12 oz)
4 pounds sweet potatoes, peeled and sliced into 1/8" pieces

Preheat oven to 350 degrees.

Use one tablespoon of the butter to grease a 9- by 13-inch
baking or gratin dish.

Mix together orange juice, brown sugar, and spices, then add
pineapple.

Layer slices of sweet potatoes in the dish, then dot with
butter. Top with pineapple mixture. Season each layer with salt
and pepper. Repeat this process until all sweet potatoes are
used up, ending with pineapple mixture.

Bake in oven for 40 to 45 minutes until sweet potatoes are
tender when a pairing knife is inserted. Baste gratin with
excess juices every 10 minutes. The top should be bubbly and
brown. If the top gets too brown or starts to burn, cover with
aluminum foil and continue cooking until sweet potatoes are
done.

Contributed to our recipe list by Steve.

Send REAL Greeting Cards Over The Internet

One Million Dollars In 90 Days

Brad And Andy - Going Natural

Charles F. Hannel's The Master Key System

The Internet Marketing Secret Weapon

The Most Trusted Guy On The Internet

Posted by Willie Crawford at 03:31 PM | Comments (0)

September 26, 2006

Sour Cream Pumpkin Pound Cake

SOUR CREAM PUMPKIN POUND CAKE

Ingredients:

STREUSEL, recipe follows
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
2 teaspoons butter or margarine
CAKE, recipe follows
3 cups all-purpose flour
1 tablespoon ground cinnamon
2 teaspoons baking soda
1 teaspoon salt
2 cups granulated sugar
1 cup (2 sticks) butter or margarine, softened
4 large eggs
1 cup LIBBY'S® 100% Pure Pumpkin
1 container (8 oz.) sour cream
2 teaspoons vanilla extract
1 glaze, recipe follows

Directions:
PREHEAT oven to 350° F. Grease and flour 12-cup Bundt pan.

FOR STREUSEL:
COMBINE brown sugar, cinnamon and allspice in small bowl. Cut in
butter with pastry blender or two knives until mixture is
crumbly.

FOR BATTER:
COMBINE flour, cinnamon, baking soda and salt in medium bowl.
Beat granulated sugar and butter in large mixer bowl until light
and fluffy. Add eggs one at a time, beating well after each
addition. Add pumpkin, sour cream and vanilla extract; mix well.
Gradually beat in flour mixture.

TO ASSEMBLE:
SPOON half of batter into prepared pan. Sprinkle Streusel over
batter, not allowing Streusel to touch sides of pan. Top with
remaining batter. Make sure batter layer touches edges of pan.

BAKE for 55 to 60 minutes or until wooden pick inserted in cake
comes out clean. Cool for 30 minutes in pan on wire rack. Invert
onto wire rack to cool completely. Drizzle with Glaze.

FOR GLAZE:
COMBINE 1 1/2 cups sifted powdered sugar and 2 to 3 tablespoons
orange juice or milk in small bowl; stir until smooth.

Charles F. Hannel's The Master Key System

The Most Trusted Guy On The Internet

Earn An Instant $300 Per Sale

Earn 16% - 50% Investing In Tax Liens

The Truth About Network Marketing

Audio Reveals How To REALLY Increase Clickbank Sales

Free Proven Advertising Resources

How To Plan And Host A Wedding

Karate Tournament Listing

Posted by Willie Crawford at 12:55 AM | Comments (0)

September 24, 2006

Million Dollar Pie

MILLION DOLLAR PIE

2 graham cracker crusts
1 (20 oz.) can crushed pineapple
1 can Eagle Brand sweetened condensed milk
1/2 c. lemon juice
1 c. pecans
1 c. coconut
1 (9 oz.) carton whipped topping

Mix pineapple, condensed milk, lemon juice, pecans, coconut, and
whipped topping thoroughly. Pour into 2 crusts; chill.

Posted by Willie Crawford at 07:24 PM | Comments (0)

September 20, 2006

Recipes: Banana Bread Pudding With Banana Rum Sauce, Banana Bread Pudding, Bread Pudding

BANANA BREAD PUDDING WITH BANANA RUM SAUCE

Chef Frank Brigtsen of Brigtsen's Restaurant in Uptown New
Orleans is a fantastic cross between the classic bread pudding
and Bananas Foster, the great flaming bananas and ice cream
dessert.

6 cups bite-sized pieces of day-old French bread
3 cups milk
3 large eggs
2/3 cup plus 1 tablespoon sugar
2 large very ripe bananas
3/4 tablespoon vanilla extract
1 tablespoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup seedless raisins
1/2 cup roasted pecans
3 tablespoons unsalted butter
3/4 cup heavy whipping cream
Preheat the oven to 300F. Put the French bread pieces into a
9x12x2 inch baking pan. In a blender or food processor, blend
the eggs, milk, 2/3 cup of sugar, bananas, cinnamon, nutmeg and
1/2 teaspoon of the vanilla until smooth. Pour this mixture over
the French bread pieces. Fold in the raisins and the pecans and
let the mixture set for 20 minutes. Top with small pieces of the
butter.
Cover the pudding with aluminum foil and place the pan into a
larger pan. Add warm water to a depth of 1 inch in the larger
pan. Bake for 1 hour. Remove the foil and bake uncovered for 15
minutes until set.
In a deep, medium bowl, whisk the cream just until it begins to
thicken. Add the remaining 1 tablespoon of sugar and 1/4
teaspoon vanilla. Continue whisking unti soft peaks form. Cover
and chill.

Banana Rum Sauce

2/3 cup unsalted butter, room temperature
1/2 cup packed light brown sugar
6 large ripe bananas, quartered
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3 tablespoons dark rum
2 tablespoons banana liqueur
1/2 teaspoon pure vanilla extract
Heat a large saute pan or skillet over low heat. Add the butter,
sugar, bananas, cinnamon and nutmeg. Moving the skillet back and
forth, cook until the butter and sugar become creamy and the
bananas begin to soften, about one minute. Remove the skillet
from heat and add the rum and the liqueur. Return the pan to the
heat. Tilt the pan, avert your face and and light the liquid
with a long match. Shake the skillet until the flames subside.
Add the vanilla, remove from heat and keep warm.
To serve, place a large scoop of bread pudding in the middle of
each serving plate or bowl. Place 2 slices of banana on each
plate and top with about 3 tablespoons of sauce. Spoon the
whipped cream over the bread pudding and serve immediately.
Serves 12

Banana Bread Pudding

Ingredients:
4 cups of Italian bread cut into 1" cubes
1/4 cup melted margarine
3 eggs
1 cup milk
1 cup half and half
1/2 cup sugar
2 tsps vanilla
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp salt
1 cup sliced bananas
Sauce:
3 Tbsps margarine
2 Tbsps sugar
1 Tbsp cornstarch
3/4 cup milk
1/4 cup maple syrup
1 tsp vanilla
Lay bread cubes on clean work surface for one hour allowing
bread to dry out slightly. Place the bread cubes in greased
casserole. Melt margarine. Drizzle over, cubes and toss. In a
bowl beat eggs, milk sugar, vanilla, cinnamon, nutmeg and salt.
Stir in bananas. Mix with bread cubes. Bake, uncovered, at 375
for 45-50 minutes or until a knife inserted comes out clean.
Prepare sauce by melting margarine. Combine sugar and
cornstarch. Add to butter. Stir in milk and syrup. Cook over
medium heat stirring often, until it comes to a full boil. Boil
for one minute. Remove from heat. Stir in vanilla. Serve warm
sauce over pudding. Yield: 6-8 servings.

BREAD PUDDING

3 - ripe bananas
1 tablespoon butter or margarine
1 cup light brown sugar
1 1/2 cup skim milk
1 can (12 ounces) evaporated skim milk
1 1/2 cup fat-free egg substitute
3 tablespoon rum or 2 t (10 mL) rum extract
1 tablespoon vanilla
6 cup French or Italian bread
hot water
CARAMEL SAUCE
1/2 cup fat-free caramel topping
1 teaspoon lemon juice
1/2 teaspoon ground cinnamon

Instructions:1

To Make the Bread Pudding: Preheat the oven to 350°F (180°C).
Coat a 9 x 9-inch (2.5-L) baking dish with cooking spray.

Gently combine the bananas, butter or margarine, and 1/4 cup (50
mL) of the brown sugar. Spread in the baking dish.

Whisk the skim milk, evaporated milk, egg substitute, rum or rum
extract, vanilla, and the remaining 3/4 cup (150 mL) brown sugar
until smooth. Mix in the bread. Let stand for 10 minutes.

Pour over the bananas and spread evenly. Cover the dish and
place in a larger baking dish; add 1 inch (2.5 cm) of hot water
to the outer dish. Bake for 30 minutes. Uncover and bake for 30
to 40 minutes or until golden brown.

To Make the Caramel Sauce: Microwave topping on HIGH (in a
microwave-safe dish) for 30 seconds, or until melted and just
starting to bubble. Stir in the lemon juice and cinnamon.

Serve immediately over warm bread pudding.

Contributed to our recipe list by Henrie.

Posted by Willie Crawford at 07:36 PM | Comments (0)

September 19, 2006

Hawaiian Punch Cake

Hawaiian Punch Cake

1 cup water
1/4 cup vegetable oil
4 eggs
1 cup coconut
1 pkg. white cake mix (not pudding type)
1 small pkg instant French Vanilla pudding mix
1/2 cup Hawaiian Punch liquid concentrate, undiluted

Frosting:
3 oz cream cheese, softened
2 1/2 cups sifted confectioner's sugar
2 T crushed pineapple, well drained

Combine cake mix, pudding mix, water, Hawaiian Punch, eggs and
oil in a large mixing bowl. Blend; beat at medium speed with
mixer for 4 minutes. Stir in coconut. Pour into greased and
floured 10" tube pan; bake at 325F. for 1 hr. Cool completely
before frosting.

Frosting: Combine cream cheese with confectioner's sugar and
pineapple. Blend well until smooth and creamy. Spread over top
and sides of cake.

Shared with our recipe list by Anita.

Posted by Willie Crawford at 05:39 PM | Comments (0)

September 08, 2006

Baptist Pie

Baptist Pie

2 Graham cracker crusts
1 can (15 oz) mandarin oragnes, drained
1 can (15 oz) crushed pineapple, drained
1 can (14 oz) Eagle Brand sweet condensed milk
1/4 cup lemon juice
1 container (8 oz) Cool Whip
Coconut and chopped pecans

Mix oranges, pineapple, milk, and lemon juice and
spoon into crusts. Cover with Cool Whip. Sprinkle
coconut and chopped pecans. Refrigerate.
Makes 2 pies.

Contributed in our recipe list by Phyllis.

Hurricane Ernesto Updates

The Most Trusted Guy On The Internet

Earn An Instant $300 Per Sale

Earn 16% - 50% Investing In Tax Liens
The Truth About Network Marketing

Posted by Willie Crawford at 05:20 PM | Comments (0)

September 06, 2006

Coconut Pineapple Cake

1pkg.yellow cake mix with pudding
2tsp.vanilla
2[6oz]pkg. frozen coconut
2c.milk
1/2 c.sugar
1tsp.vanilla
1pkg.cool whip
1pkg.instant vanilla pudding
1 can drained crushed pineapple
Make cake according to directions.Add vanilla and coconut.Bake
in greased and floured 9x13-inch pan according to directions.
Meanwhile, heat together,but do not boil milk ,sugarand
vanilla.Pour over cake when you remove from oven.Prick holes in
cake with wooden pick.Cool completely.
Mix cool whip,vanilla pudding and pineapple.Ice cake and
sprinkle 6 ounces of coconut on top .Refrigerate

Contributed to our recipes list by Betty.

The Most Trusted Guy On The Internet

Earn An Instant $300 Per Sale

Earn 16% - 50% Investing In Tax Liens
The Truth About Network Marketing

Posted by Willie Crawford at 01:31 PM | Comments (0)

September 04, 2006

Pumpkin Pecan Layer Cake

PUMPKIN PECAN LAYER CAKE

Yield: 16 servings

2 cups crushed vanilla wafers
1 cup chopped pecans
1/2 cup butter, melted
1 (18.25-ounce) package carrot cake mix
1 cup cooked pumpkin
1/4 cup butter, melted
3 eggs
2 tablespoons water

FILLING:
3 cups powdered sugar
2/3 butter, softened
4 ounces cream cheese, softened
2 teaspoons vanilla
1/4 cup caramel ice cream topping

Garnish Ingredients:
1 cup pecan halves

Heat oven to 350°F. Combine crushed wafers, chopped pecans and
1/2 cup melted butter in large bowl until mixture resembles
coarse crumbs. Press mixture evenly and firmly on bottom of 3
greased and floured 8 or 9-inch round cake pans.
Combine cake mix, pumpkin, 1/4 cup melted butter, eggs and water
in same bowl. Beat at medium speed, scraping bowl often, until
well mixed. Spread about 1 1/2 cups batter over crumbs in each
pan. Bake for 25 to 30 minutes or until toothpick inserted in
center comes out clean. Cool 5 minutes; remove from pans. Cool
completely.
Combine powdered sugar, 2/3 cup butter, cream cheese and vanilla
in small bowl. Beat at medium speed, scraping bowl often, until
smooth.
Layer 3 cake layers on serving plate, nut-side down, with 1/2
cup filling spread between each layer. With remaining filling,
frost sides only of cake. Spread caramel topping over top of
cake, drizzling some over frosted sides. Arrange pecan halves in
rings on top of cake. Store refrigerated.

TIP: To remove cake easily from pan, place wire cooling rack on
top of cake and invert; repeat with remaining layers.

From our daily recipe list.
Hurricane Ernesto Updates
The Most Trusted Guy On The Internet
Earn An Instant $300 Per Sale
Earn 16% - 50% Investing In Tax Liens
The Truth About Network Marketing

Posted by Willie Crawford at 11:37 PM | Comments (0)

September 01, 2006

Applesauce Cake

1/3 cup butter of shortening
1 cup sugar
1 1/2 cups thick sweetened applesauce
2 cups flour
1 teaspoon soda
Pinch of salt
Spices to taste
1 cup raisins

Cream butter or shortening and sugar together, then add the
applesauce. Mix and sift flour, soda, and spices, then the
raisins. Mix well. Bake in well-greased loaf pan at 375 F. for
about forty-five minutes.

From our daily recipe email lists.

Hurricane Ernesto Updates

The Most Trusted Guy On The Internet

Posted by Willie Crawford at 07:43 AM | Comments (0)

August 30, 2006

Bread Pudding

BREAD PUDDING

3 c. milk
6 eggs, lightly beaten
1 stick butter
1 c. sugar
1 1/2 T. nutmeg
1/8 tsp. salt
1/4 c. raisins (optional)
12 slices day old bread (I use glazed doughnuts or doughnut
holes)

CINNAMON SAUCE:
1 1/2 c. water
1/2 c. brown sugar
1/2 c. sugar
1 1/2 T. cornstarch
2 T. cinnamon
2 T. butter
1 1/2 tsp. vanilla extract

Preheat oven to 325 degrees. Spray a 9"x13" pan or a 2 quart
casserole dish with cooking spray or grease lightly with
butter. Cube the bread and place in the bottom of the baking
pan/dish. Sprinkle with raisins (optional). In a large mixing
bowl, combine eggs, milk, sugar and nutmeg. Pour over bread
mixture. Dot with butter. Bake in the center of your oven for
75 minutes or until a knife inserted in center comes out clean.
Serve warm with cinnamon sauce. CINNAMON SAUCE: Combine sugar,
cinnamon and cornstarch in a small pan. Add water and bring to
a boil, slowly, stirring constantly. Boil one minute longer.
Remove from heat and add butter and vanilla extract. Pour over
baked pudding.

NOTE: If you use doughnut holes, cut them in half and then
place them in the dish/pan. When using doughnuts or doughnut
holes, make sure you allow the egg mixture to soak into the
doughnuts for about an hour before baking.

Shared with our daily recipe list by Sharon.

Hurricane Ernesto Updates

The Most Trusted Guy On The Internet

Posted by Willie Crawford at 01:26 PM | Comments (0)

Recipe: Peach Custard Cake

Peach Custard Cake
Yield: 6 servings

1 1/2 C. flour
1/2 t. salt
1/2 C. (1 stick) butter
1 lb. 4 oz. (20 oz.) can sliced peaches
1/2 t. cinnamon
1/2 C. sugar
1/2 C. peach syrup
1 egg
1 C. heavy cream

Preheat oven to 375*. Mix flour and salt in a small bowl. Cut in
butter until mixture resembles coarse meal. Pat onto bottom and
halfway up the sides of a buttered 8" square baking pan. Arrange
peaches on crust. Sprinkle with cinnamon and sugar. Bake for 20
minutes. Mix peach syrup, egg, and cream and pour over peaches
Return to oven and bake 30 minutes or until firm. Cool before
serving.

From our daily recipe list.

Hurricane Ernesto Updates

The Most Trusted Guy On The Internet

Posted by Willie Crawford at 01:19 PM | Comments (0)

Recipe: Peach Custard Cake

Peach Custard Cake
Yield: 6 servings

1 1/2 C. flour
1/2 t. salt
1/2 C. (1 stick) butter
1 lb. 4 oz. (20 oz.) can sliced peaches
1/2 t. cinnamon
1/2 C. sugar
1/2 C. peach syrup
1 egg
1 C. heavy cream

From our daily recipe list.

Hurricane Ernesto Updates

The Most Trusted Guy On The Internet

Posted by Willie Crawford at 01:19 PM | Comments (0)

August 29, 2006

Corn Meal Cookies

Corn Meal Cookies

(This recipe was found in a book dating back to 1820's)

Cream together:
3/4 cup margarine
3/4 cup sugar
Add the following ingredients until smooth:
1 egg
1 tsp. vanilla
Add and mix well:
1 1/2 cup flour
1/2 cup cornmeal
1 tsp. baking powered
1/4 tsp. salt
Optional:
1/2 cup raisins

Drop dough from tablespoon on a greased cookie sheet. Bake at
350 degrees about 15 minutes until lightly browned. Makes about
1 1/2 dozen.

From our recipe list.

The Most Trusted Guy On The Internet

Hurricane Ernesto Updates

Posted by Willie Crawford at 02:27 PM | Comments (0)

August 28, 2006

Carrot and Spice Bars

Carrot & Spice Bars

1 cup low-fat (1%) milk
1/4 cup margarine or butter
1 cup bran flakes cereal
2 eggs
1 jar (2-1/2 ounces) puréed baby food carrots
3/4 cup grated carrot
1/3 cup golden raisins, coarsely chopped
1 teaspoon grated orange peel
1 teaspoon vanilla
2 cups all-purpose flour
3/4 cup sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 cup orange juice
1/4 cup toasted pecans, chopped

Preheat oven to 350°F. Lightly coat 13×9-inch baking pan with
nonstick cooking spray; set aside. Combine milk and margarine in
large microwavable bowl. Microwave on HIGH 1 minute or until
margarine is melted; add cereal. Let stand 5 minutes. Add eggs;
whisk to blend. Add puréed carrots, grated carrot, raisins,
orange peel and vanilla. Combine flour, sugar, baking soda and
cinnamon in medium bowl. Add to carrot mixture, stirring until
thoroughly blended. Spread into prepared pan. Bake 25 minutes
or until toothpick inserted in center comes out clean. Insert
tines of fork into cake at 1-inch intervals. Spoon orange juice
over cake. Sprinkle with pecans; press into ca

Posted by Willie Crawford at 10:51 PM | Comments (0)

August 24, 2006

Indescribably Delicious Banana Bread

1 cup butter
1-1/2 cups sugar
2 large eggs
4 very ripe bananas, mashed*
1 teaspoon pure vanilla extract
4 tablespoons buttermilk
1-1/2 teaspoons baking soda
2 cups all purpose flour
1 teaspoon salt

Preheat oven to 350 degrees. Cream butter and sugar. Mash
bananas, beat the eggs and add to the bananas with the vanilla
and buttermilk. Mix well. Add to creamed butter and sugar
mixture. Sift together flour, soda and salt. Add to banana
mixture, beat well. Pour into 2 greased and floured 9"x 5"x 3"
loaf pans. Bake 45 to 50 minutes or until bread pulls away from
sides of pan. Cool

Topping:
6 tablespoons butter
10 tablespoons dark brown sugar
5 tablespoons milk
1 cup or more, chopped pecans

Melt butter in saucepan. Add sugar and milk. Cook until very
syrupy. Remove from heat and add chopped pecans. Pour over
bread, spreading to all the corners and place under broiler
until bubbly and brown. WATCH CLOSELY so topping does not burn.

Note: Use the softest mushy bananas that you can. I leave them
on the counter until they are almost black.

Shared with our recipe list by Bev.

Posted by Willie Crawford at 06:49 PM | Comments (0)

Easy Coffee Cake

Easy Coffee Cake

1/2 cup chopped pecans 1/4 cup sugar
1 tablespoon ground cinnamon
1 tablespoon butter, softened
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup sugar
1 teaspoon ground cinnamon
1/2 cup butter
1 large egg, lightly beaten
1 cup milk
1 teaspoon vanilla extract

Preheat oven to 350°f. Grease and flour a 9-inch square pan; set
aside.

Combine first 4 ingredients in a small bowl, stirring with a
fork until crumbly. Set aside.

Combine flour and next 4 ingredients in a large bowl; cut in 1/2
cup butter with a pastry blender until mixture resembles coarse
meal. Combine egg, milk, and vanilla; add egg mixture to flour
mixture, stirring just until dry ingredients are moistened.

Pour batter into prepared pan; sprinkle evenly with pecan
mixture. Bake coffee cake for 30 to 35 minutes or until a wooden
pick inserted in center comes out clean. Cool in pan on a wire
rack 10 minutes. Cut into squares to serve. Serve warm.

Yield: one 9-Inch coffee cake.

Contributed to our recipe list by Steve.

http://TheMostTrustedGuyOnTheInternet.com

http://TheBestCatHouseEver.com

Posted by Willie Crawford at 02:02 PM | Comments (0)

August 23, 2006

Donut

DONUTS

4 c. sugar
4 tbsp. shortening
4 eggs
2 tsp. salt
1 tsp. nutmeg
2 c. potatoes, mashed
2 c. milk
12 tsp. baking powder
8 c. flour

Cream sugar and shortening, add eggs, salt, baking powder and nutmeg. Add
mashed potatoes and milk. Stir in flour. Refrigerate
overnight. Roll out;
cut with donut cutter. Deep fry one minute with the lid off.
Turn donut
over, cook one minute with lid off. Drain on brown paper bag.
Sprinkle
with sugar and cinnamon.

Shared with our recipe list by Lucky.

Posted by Willie Crawford - The Most Trusted Guy On The Internet.

Posted by Willie Crawford at 04:08 PM | Comments (0)

July 10, 2006

Banana Pudding Pie

Banana Pudding Pie

3 bananas, peeled and cut into 1/2" slices

CRUST
4 cups crushed vanilla wafers
1/2 to 3/4 cup butter, melted

VANILLA PUDDING
6 egg yolks
2/3 cup sugar
1/4 cup cornstarch
1 vanilla bean
1 cup milk
1 cup heavy cream
2 tablespoons vanilla extract

MERINGUE
6 egg whites
1 pinch cream of tartar
3 tablespoons granulated sugar

Mix together the two crust ingredients in a bowl, then press the mixture into a 9-inch pie tin. Refrigerate 10 to 15 minutes, place into 350 degree oven, and bake 10 minutes or until golden.

Vanilla Pudding: In a medium bowl, combine yolks, sugar and cornstarch. With the tip of a paring knife split the vanilla bean and scrape the inside and whisk into egg mixture. Add the cream and milk. Place the bowl over a pot of boiling water (a double boiler) and stir the mixture occasionally until it thickens, about 10 minutes. Remove bowl from heat and stir in vanilla extract. Set aside.

Meringue: In a bowl, beat egg whites until foamy. Add cream of tartar and continue to beat until soft peaks form. Add the granulated sugar and whip on high speed until the whites become stiff and glossy.

To assemble: Arrange banana slices in an even layer on the bottom of the pie shell. Pour 1/2 of the vanilla pudding over the bananas. Arrange approximately 1 cup whole vanilla wafers over the bananas and then top with remaining pudding. Chill in the refrigerator for 10 to 15 minutes.

Remove pie from refrigerator, and with a spoon, dollop the meringue on top to form peaks over the entire pie, covering all of the pudding. Bake pie at 400 degrees for 8 to 10 minutes or until peaks are golden.

Shared with our recipe list by Steve.

Posted by Willie Crawford at 03:21 PM | Comments (0)

July 04, 2006

Snicker Cheesecake Pie

4 Snickers candy bars
1 (10 inch) pie crust, baked
12 ounces cream cheese, softened
1/2 cup sugar
2 eggs
1/3 cup sour cream
1/3 cup peanut butter
2/3 cup semi-sweet chocolate chips
2 tablespoons milk

Cut candy bars into small pieces and place in bottom of pie
crust. In a mixing bowl, beat cream cheese and sugar together.
Add eggs, sour cream and peanut butter, beating at low speed
until combined. Pour over candy pieces. Bake at 325 degrees for
35-40 minutes. Cool. Melt chocolate chips with milk. Stir until
smooth. Spread over filling. Refrigerate for 2 hours.

Shared with our recipe list by Steven.

Posted by Willie Crawford at 10:06 AM | Comments (0)

Snicker Cheesecake Pie

4 Snickers candy bars
1 (10 inch) pie crust, baked
12 ounces cream cheese, softened
1/2 cup sugar
2 eggs
1/3 cup sour cream
1/3 cup peanut butter
2/3 cup semi-sweet chocolate chips
2 tablespoons milk

Shared with our recipe list by Steven.

Posted by Willie Crawford at 10:06 AM | Comments (0)

June 19, 2006

Cream Cheese Brownies

4 ounces Baker's German Sweet Chocolate
5 tablespoons Butter
3 ounces Cream cheese (1 pkg)
1 cup Sugar
3 Eggs
1 tablespoon Flour
1/2 cup Flour
1/4 teaspoon Salt
1/2 teaspoon Baking powder
1 1/2 teaspoons Vanilla extract
1/4 teaspoon Almond extract
1/2 cup Walnuts, chopped

Melt chocolate and 3 tablespoons of butter over low heat, stirring constantly. Cool. Cream remaining 2 tablespoons butter with cream cheese. Gradually add 1/4 cup sugar, and cream until fluffy. Blend in 1 egg, 1 tablespoon flour, and 1/2 teaspoon vanilla. Set aside. Beat 2 eggs until light. Gradually add remaining 3/4 cup sugar and beat until thickened. Add 1/2 cup flour, salt, and baking powder. Stir in the cooled chocolate, 1 teaspoon vanilla, almond extract, and nuts. Spread half the chocolate batter in greased 8-inch or 9-inch-square pan. Top with cheese mixture. Drop spoonfuls of remaining chocolate batter over top. Zigzag a knife through batter to marbleize. Bake at 350 degrees for 35 to 40 minutes. Cool completely before cutting into squares.

This recipe yields 9 brownies.

Shared with our recipe list by Steven.

Posted by Willie Crawford at 09:44 PM | Comments (0)

June 14, 2006

Gingerbread Tunnel Cake, Triple Ginger Gingerbread Cake Recipe, Dillard House Gingerbread with Lemon Sauce , Old fashioned gingerbread

Gingerbread Tunnel Cake

Ingredients
   Filling:
1 package (8 ounces) cream cheese
   1 egg
1/4 cup granulated sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
1/4 teaspoon ground ginger
   Cake:
3-1/2 cups all-purpose flour
1 tablespoon ground ginger
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground cloves
3/4 cup (1-1/2 sticks) unsalted butter, at room temperature
1/2 cup packed dark-brown sugar
1/2 cup granulated sugar
3/4 cup mild molasses
3 eggs
1 cup lukewarm milk (100 degrees F to 105 degrees F)
   Glaze:
2 cups confectioners’ sugar
2 tablespoons milk
   Crystallized ginger or sliced almonds, for garnish (optional)

Directions
1. Filling: In medium-size bowl, beat cream cheese on medium speed until
smooth. Beat in egg, sugar, flour, vanilla and ginger until blended.

2. Heat oven to 350 degrees F. Lightly coat 12-cup bundt pan with
nonstick cooking spray.

3. Cake: In medium-size bowl, whisk together flour, ginger, baking soda,
cinnamon, salt and cloves.

4. In large bowl, beat together butter and both sugars until smooth and
creamy, about 2 minutes. Beat in the molasses, scraping down side of
bowl. Add eggs, one at a time, beating well after each addition.

5. On low speed, beat in flour mixture alternately with milk in 3
additions, beginning and ending with flour.

6. Pour half the batter into prepared bundt pan. Transfer filling to
small plastic bag; snip off small piece from corner. Pipe filling in
ring into center of pan, trying to keep filling from touching side of
pan. Top with remaining batter, covering filling completely.

7. Bake in 350 degree F oven 50 to 55 minutes or until toothpick
inserted in center comes out fairly clean. Let cool in pan on wire rack
for 5 minutes. Invert pan onto rack; gently tap sides to release cake.
Remove pan; let cool.

8. Glaze: Sift confectioners’ sugar into medium-size bowl. Stir in
enough milk until smooth and good glazing consistency. Pour over cake.
Garnish with ginger or almonds, if desired. Refrigerate, covered, up to
2 days. Makes 16 servings.
**************************************************************************
Triple Ginger Gingerbread Cake Recipe
Serves/Makes: 12
Ingredients:

2 cups all purpose flour
1/4 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon ground ginger
1 1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/3 cup butter
3/4 cup sugar
1 egg, beaten
1/2 cup molasses
3/4 cup buttermilk
2 teaspoons pickled ginger, finely chopped
1 teaspoon raw fresh ginger, grated
powdered sugar
Directions:

Preheat oven to 350 degrees F. Lightly grease and flour an 8-inch square baking pan, or the equivalent.

Sift together the flour, baking soda, baking powder, ground ginger, cinnamon, cloves and salt. Set aside.

In a large mixing bowl, cream together the butter and sugar until light and fluffy. Blend in the egg and molasses. Beat in the flour and buttermilk, alternating a small amount at a time until well blended.

Fold in the pickled and fresh ginger. Bake for 40 to 45 minutes, until a toothpick inserted in the center comes out clean.

Let the cake sit in the pan, on a rack, for 5 minutes. Then remove the cake from the pan and set it on a rack to cool completely. Before serving, dust the cake with powdered sugar sprinkled through a sieve or doily.

serves/makes 12.
*************************************************************************
Dillard House Gingerbread with Lemon Sauce (Georgia) Recipe
Ingredients:

2 cups molasses
1 cup butter
1 cup granulated sugar
4 cups all purpose flour
1 teaspoon ground cinnamon
3 teaspoons ground ginger
1 teaspoon baking soda
1 cup buttermilk
***Lemon Sauce Icing***

2 tablespoons cornstarch
pinch of salt
1 cup sugar
2 cups boiling water
2 tablespoons grated lemon rind
6 tablespoons fresh lemon juice
2 tablespoons butter
Directions:

Cream together the molasses, butter, and sugar. Sift all dry ingredients together and mix into creamed mixture alternately with milk. Beat well. Bake in a greased and floured 9 x 13 baking pan in preheated 300 degree oven for 1 hour.

Lemon Sauce Icing Mix cornstarch, salt and sugar. Stir in water slowly. Cook about 15 minutes, stirring constantly. Add other ingredients. Stir until well blended. Spread on gingerbread.

This recipe for Dillard House Gingerbread with Lemon Sauce (Georgia) serves/makes 12.
*************************************************************************
Old fashioned gingerbread
Ingredients:

1 cup sugar
1/4 teaspoon salt
1 teaspoon ground ginger
1/2 teaspoon cinnamon
1/2 teaspoon cloves
1 cup vegetable oil
1 cup molasses
2 teaspoons baking soda
1 cup boiling water
2 1/2 cups flour
2 eggs
Directions:

Mix the sugar, salt, ginger, cinnamon and cloves together in a bowl. Add the vegetable oil and the molasses, stirring until well blended. Mix the baking soda into the boiling water and immediately stir into the mixture. Add the flour gradually, mixing well after each addition. Mix in the beaten eggs.

Pour into a greased 9 x 13 baking pan and bake at 350F for 40 minutes or tested done. Let cool completely, Cut and serve. Dust with powder sugar or serve with whipped cream or a lemon sauce.
******GINGERBREAD
(Yield: 12 servings)
2 cups self-rising flour
1-1/4 cups sugar
1 tablespoon ground cinnamon
2 teaspoons ground ginger
1/2 cup butter or margarine
1 egg, lightly beaten
2 tablespoons molasses
1 cup buttermilk
1 cup raisins
1 tablespoon butter or margarine
Preheat oven to 350°F. Spray a 13x9-inch baking pan with non-stick vegetable spray.

In a large mixing bowl, combine flour, sugar, cinnamon, and ginger; cut in butter until mixture resembles coarse crumbs. Measure out and reserve 1/2 cup of the mixture. To remaining flour mixture add egg, molasses, and buttermilk; beat until well blended. Stir in raisins. Pour into prepared baking pan.

Combine reserved flour mixture and butter; sprinkle over the batter.

Bake for 30 minutes or until a tester inserted in the center comes out clean. Cool in pan on a wire rack.

********************************************************************

Contributed to our recipe list by Emma.

The Devotional Chef Cooking Show

Karate Tournaments

The Best Cat House Ever Pet Site

Write A Cookbook

The Best Keyword Research Tool

Del.icio.us

Bird Flu News

The Whole Truth About Network Marketing

Multiple Variable Split Testing Software

The Master Blueprint To Internet Marketing by Willie Crawford
Migraine Headache Relief

Press Release Secrets

Putting A Wedding Together

Cure Nail Fungus
>
Work As A Travel Agent From Home
Brand Or Rebrand Any Link In Your FTP Files

Posted by Willie Crawford at 09:19 AM | Comments (0)

June 13, 2006

Not Yo' Mama's Banana Pudding - Paula Deen's Recipe

Not Yo' Mama's Banana Pudding
Recipe courtesy Paula Deen

Recipe Summary
Difficulty: Easy
Prep Time: 30 minutes
Yield: 12 servings
User Rating:

2 bags Pepperidge Farm Chessmen cookies
6 to 8 bananas, sliced
2 cups milk
1 (5-ounce) box instant French vanilla pudding
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) container frozen whipped topping thawed, or equal amount sweetened whipped cream
Line the bottom of a 13 by 9 by 2-inch dish with 1 bag of cookies and layer bananas on top.
In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve.

Shirlee

Posted by Willie Crawford at 09:29 PM | Comments (0)

7 UP Pound Cake, LEMON-7UP GLAZE

Here is a delicious Cake recipe that my Aunt Edith passed on to me. She made this Cake for all of our Family Holidays. It's the Best Cake Ever.


7 UP Pound Cake

INGREDIENTS:
1 Cup ( 2 sticks) butter,softened
1/2 Cup of Crisco Shortening ( butter flour)
3 Cups Sugar
5 Eggs ( at room temperature)
1 -1/2 teaspoon of lemon Extract Flavoring
1 Cup of 7-Up ( at room temperature)
3 Cups Flour
CAKE:
Preheat oven to 350
1. Cream together butter, shortening and sugar.
2. Add eggs one at a time, beating well after each addition.
3. Alternately add flour and 7-Up (add Lemon extract flavor to the 7-up)
    Mix well.
4. Pour batter into greased Bundt pan. (DO NOT FLOUR CAKE PAN)
5 Bake for 60-90 minutes or until tooth pick inserted in center comes out clean.
DO NOT OPEN OVEN DOOR UNTIL BAKING TIME IS OVER
6. Cool for 10 minutes and remove cake from pan.
7. Cool completely before adding glaze to cake.

                                        LEMON-7UP GLAZE
GLAZE:
Powder Sugar
Lemon Extract Flavoring
7-UP
Combine glaze ingredients together until smooth, ( cool cake for 30 minutes)
drizzle glaze over cake.

Posted by Willie Crawford at 09:23 PM | Comments (0)

Blackberry Dessert

BLACKBERRY DESSERT

CRUST:
2 sticks margarine
1 1/2 cups flour

FILLING;
1 (8 oz) cream cheese, softened
1 cup water
1/4 cup milk

TOPPING:
1 3/4 cups sugar
1/2 cup water
4 cups blackberries
6 T. cornstarch
cool whip

Preheat oven to 350 degrees. Melt margarineand mix well with flour. Press into a 9 x 13 inch pan. Bake for 20 minutes. Cool. Mix together ingredients for filling and pour over cooled crust.For the topping, mix togeether sugar, water, blackberries and cornstarch in a medium saucepan. Bring to a boil and cook 3 minutes. Cool, pour on top of cream cheese layer, and spread evenly. Top with cool whip. Refrigerate. Serves 12 - 16.

Contributed to our recipe list by Velma.

Posted by Willie Crawford at 09:02 PM | Comments (0)

Banana Pudding

BANANA PUDDING

1 (14 oz.) can Eagle Brand sweetened
condensed milk
1 1/2 c. cold water
1 (4 serving size) pkg. instant
vanilla pudding mix
2 c. (1 pt.) Borden whipping cream,
whipped
36 vanilla wafers
3 med. bananas, sliced and dipped in
lemon juice

In large bowl, combine sweetened condensed milk and water. Add pudding
mix; beat well. Chill 5 minutes. Fold in whipped cream. Spoon 1 cup
pudding mixture into 2 1/2 quart glass serving bowl. Top with one-third of
the wafers, bananas and pudding. Repeat layering twice ending with pudding.
Chill.

Contributed to our recipe list by Lucky.

Posted by Willie Crawford at 08:16 PM | Comments (0)

Gingerbread Tunnel Cake

Gingerbread Tunnel Cake

Ingredients
   Filling:
1 package (8 ounces) cream cheese
   1 egg
1/4 cup granulated sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
1/4 teaspoon ground ginger
   Cake:
3-1/2 cups all-purpose flour
1 tablespoon ground ginger
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground cloves
3/4 cup (1-1/2 sticks) unsalted butter, at room temperature
1/2 cup packed dark-brown sugar
1/2 cup granulated sugar
3/4 cup mild molasses
3 eggs
1 cup lukewarm milk (100 degrees F to 105 degrees F)
   Glaze:
2 cups confectioners’ sugar
2 tablespoons milk
   Crystallized ginger or sliced almonds, for garnish (optional)

Directions
1. Filling: In medium-size bowl, beat cream cheese on medium speed until
smooth. Beat in egg, sugar, flour, vanilla and ginger until blended.

2. Heat oven to 350 degrees F. Lightly coat 12-cup bundt pan with
nonstick cooking spray.

3. Cake: In medium-size bowl, whisk together flour, ginger, baking soda,
cinnamon, salt and cloves.

4. In large bowl, beat together butter and both sugars until smooth and
creamy, about 2 minutes. Beat in the molasses, scraping down side of
bowl. Add eggs, one at a time, beating well after each addition.

5. On low speed, beat in flour mixture alternately with milk in 3
additions, beginning and ending with flour.

6. Pour half the batter into prepared bundt pan. Transfer filling to
small plastic bag; snip off small piece from corner. Pipe filling in
ring into center of pan, trying to keep filling from touching side of
pan. Top with remaining batter, covering filling completely.

7. Bake in 350 degree F oven 50 to 55 minutes or until toothpick
inserted in center comes out fairly clean. Let cool in pan on wire rack
for 5 minutes. Invert pan onto rack; gently tap sides to release cake.
Remove pan; let cool.

8. Glaze: Sift confectioners’ sugar into medium-size bowl. Stir in
enough milk until smooth and good glazing consistency. Pour over cake.
Garnish with ginger or almonds, if desired. Refrigerate, covered, up to
2 days. Makes 16 servings.

Contributed to our recipe list by Emma.

Posted by Willie Crawford at 06:24 PM | Comments (0)

June 11, 2006

Chimpanzee Cheesecake

Crust:
1 1/2 c. graham cracker crumbs
1/4 c. granulated sugar
6 Tbs. butter, melted

Filling:
1 lb. cream cheese
1/4 c. granulated sugar
2 tsp. lemon juice
4 large eggs
1 c. sour cream
1 c. mashed bananas (approx. 3 bananas)

Make Crust:

Preheat oven to 350° F.

Place the crumbs in a mixing bowl and add the sugar and butter. Blend well. Press the crumb mixture onto the bottom and partly up the sides of a greased 9-inch springform pan. Smooth the crumb mixture along the bottom to an even thickness.

Bake 10 minutes. Cool before filling.

Make Cheesecake:

Preheat oven to 350° F.

In a large mixing bowl, beat the cream cheese, sugar and lemon juice together. Add the eggs, one at a time, beating well after each addition. Stir in the sour cream and the mashed bananas and blend well until very smooth. Pour the mixture into the prepared crust.

Bake for 1 hour.

Cool in the oven, with the door propped open, until the cake is at room
temperature. Chill until serving time.

Yield: 10 servings.

Contributed to our recipe list by Emma.

The Devotional Chef Cooking Show

Karate Tournaments

The Best Cat House Ever Pet Site

Write A Cookbook

The Best Keyword Research Tool

Del.icio.us

Bird Flu News
The Whole Truth About Network Marketing

Multiple Variable Split Testing Software

The Master Blueprint To Internet Marketing by Willie Crawford
Migraine Headache Relief

Press Release Secrets

Putting A Wedding Together

Posted by Willie Crawford at 04:55 PM | Comments (0)

Mom's Sweet Potato Pudding

MOM'S SWEET POTATO PUDDING

4 c. grated sweet potato
2 c. sugar
1/4 c. melted butter
1 1/3 c. milk
4 eggs, beaten
1/3 c. milk
1/2 heaping tsp. allspice
1/2 heaping tsp. cinnamon
1/2 heaping tsp. ginger
Pinch of salt

Combine sugar, butter, milk, eggs and spices; adding sweet potato as it is
grated to keep potatoes from turning dark; mix well. Bake in large black
skillet that has been greased with butter/margarine. Cook for 1 hour,
stirring twice; during this time add more milk if pudding is too thick.
Finish cooking last 15 minutes in well buttered casserole dish.

Contributed to our recipe list by Lucky.

The Devotional Chef Cooking Show

Karate Tournaments

The Best Cat House Ever Pet Site

Write A Cookbook

The Best Keyword Research Tool

Del.icio.us

Bird Flu News
The Whole Truth About Network Marketing

Multiple Variable Split Testing Software

The Master Blueprint To Internet Marketing by Willie Crawford
Migraine Headache Relief

Press Release Secrets

Posted by Willie Crawford at 08:46 AM | Comments (0)

June 10, 2006

Sweet Potato Pudding with Tennessee Whiskey Sauce

Sweet Potato Pudding with Tennessee Whiskey Sauce
Recipe courtesy Jack Daniels, Nashville, TN

Yield: 6 to 8 servings

1/4 cup butter
1/2 cup sugar
1/4 cup firmly packed brown sugar
2 eggs, beaten
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon cloves
Dash salt
2 1/2 cups uncooked sweet potatoes, shredded
1 1/2 cups milk
Tennessee Whiskey Sauce, (recipe follows)
Whipped cream

Preheat the oven to 400 degrees F.
In a large mixing bowl, cream the butter and sugars. Add the eggs into sugar mixture, one at a time, incorporating each egg into the mixture. Add spices and salt. Stir potatoes into sugar mixture; add milk and mix thoroughly. Pour into a greased 2-quart baking dish.
Bake for 50 to 60 minutes.
To serve, spoon Tennessee Whiskey Sauce over and top with whipped cream.

Tennessee Whiskey Sauce

1 1/4 cups water
1/2 cup firmly packed light brown sugar
1/4 teaspoon nutmeg
1/4 cup Jack Daniels whiskey
1 1/2 tablespoons cornstarch
2 tablespoons butter

In a small saucepan combine water, sugar, and nutmeg. Bring to a boil. Combine Jack Daniels Whiskey and cornstarch; stir into sugar mixture. Cook until thickened. Blend in butter until melted.

Yield: 1 3/4 cups

Contributed to our recipe list by Steven.

Keywords:
Soul Food Recipes
Free Recipes
Willie Crawford
recipes
diabetic recipes

Posted by Willie Crawford at 11:45 PM | Comments (0)

Sweet Potato Pone, Old South Sweet Potato Pone

Sweet Potato Pone
SOURCE: Catherine Carr's (of lady's Island) recipe in The Legacy of Ibo Landing: Gullah Roots of African American Culture, edited by Marquetta L. Goodwine (1998).

This is a recipe from the Gullah, who inhabit the islands in the South Carolina Low Country.

INGREDIENTS:
2 large sweet potatoes
1/2 cup sugar
2 tablespoons margarine, melted
1 cup dark cane sugar
2 eggs, beaten
1 teaspoon nutmeg
1/2 teaspoon salt

Peel and grate sweet potatoes. Add other ingredients and mix thoroughly. Pour into greased baking dish and cook in slow oven at 300 degrees F until done, about 1 hour.

Old South Sweet Potato Pone

3 eggs
1 cup sugar
3 cups grated raw sweet potatoes
2 cups scalded milk
1/4 cup butter
Salt and nutmeg, to taste

Beat eggs and add sugar, milk, butter, potatoes and seasoning. Pour into greased dish. Bake 350o for 1 1/4 hours.

Shared with our recipe list by Steve.

Keywords: Soul Food Recipes
Free Recipes
Willie Crawford
food
Soulfood Cookbooks
recipes

Posted by Willie Crawford at 11:39 PM | Comments (0)

Cinnamon Roll Apple Cobbler

Cinnamon Roll Apple Cobbler

8 c apples, peeled - sliced
1 jar caramel ice cream topping (12 oz)
1 T flour
1/2 c pecans - very finely chopped
1/2 c brown sugar
1 pkg refrigerated cinnamon rolls (8 or 10 count)
6 T margarine - melted
vegetable cooking spray

Preheat oven to 375 degrees F. Place apple slices in a large
bowl. Combine caramel topping and flour and pour over the apple
slices. Toss with a fork to mix. Place the apples into a 12 x 8
baking dish that has been sprayed with vegetable cooking spray.
Bake for 25-30 minutes or until the apples are just tender.
Combine the pecans and brown sugar in a small bowl. Separate the
cinnamon rolls and cut into 4 quarters. Dip each piece of the
roll into the melted margarine and then roll in the sugar nut
mixture. Arrange the pieces of roll over the top of the apples
and bake until the rolls are golden brown and the apples are done,
approximately 8 to 10 minutes.

Makes 10 servings

Contributed to our recipe list by Richard.

The Devotional Chef Cooking Show

Karate Tournaments

The Best Cat House Ever Pet Site

Write A Cookbook

The Best Keyword Research Tool

Del.icio.us

Bird Flu News
The Whole Truth About Network Marketing

Multiple Variable Split Testing Software

The Master Blueprint To Internet Marketing by Willie Crawford
Migraine Headache Relief

Press Release Secrets

Posted by Willie Crawford at 07:50 PM | Comments (0)

Sweet Potato Pudding

Auntie Mae Mae SWEET POTATO PUDDING

2 lb Sweet Potato (grated)

¼ lb. Yellow Yam (grated)

½ cup Flour

1 tsp. Baking Powder

¼ cup Raisins

¼ tsp. Nutmeg (grated)

½ lb. Brown Sugar

1 tsp Vanilla Flavoring

4 cups Coconut milk

½ tsp. Salt

1½ oz. Butter

Note: This sweet potato pudding is totally different from sweet potato pie. The kind of sweet potato we use to make this pudding is called Boniato by some people. If you use the orange colored sweet potato, which is called yams, the pudding may not turn out the way it should.

Method:

Mix in flour, baking powder, potato, yam, and raisins together. Now warm the coconut milk, and add the butter, brown sugar, vanilla flavoring, and grated nutmeg to it. Stir the mixture with a wooden spoon until sugar is dissolved. Combine potato and coconut milk mixture, stir until smooth.

Grease baking pan with butter, and pour into pan. Let the mixture sit for about 20 minutes. You need to Pre-heat the oven to 350 degrees Fahrenheight. Bake for about an hour then remove the pudding.

Stick a dining knife in to the middle of the pudding and pull the knife out fast. If the knife has any of the pudding mixture on it, put it back in the oven and let bake for another 40 minutes. Check the pudding again with the knife. If the pudding is not ready, bake for another 10 minutes, it will be ready then.

Let the pudding cool overnight. You can serve it with breakfast, lunch, or as a snack.

You could also spice up this pudding by adding a small amount of wine to the ingredients, if you so desire.

Contributed to our recipe list by Brenda.

The Devotional Chef Cooking Show

Karate Tournaments

The Best Cat House Ever Pet Site

Write A Cookbook

The Best Keyword Research Tool

Del.icio.us

Bird Flu News
The Whole Truth About Network Marketing

Multiple Variable Split Testing Software

The Master Blueprint To Internet Marketing by Willie Crawford
Migraine Headache Relief

Press Release Secrets

Posted by Willie Crawford at 04:27 PM | Comments (0)

Cheese Pie Recipes (4 Variations)

Cherry-O Cheese Pie
Crust:
1 baked 9-inch pastry shell, cooled OR 9-inch crumb crust
Basic filling:
1 (8 ounce) package cream cheese, softend
1 can Eagle Sweetened condensed milk
1/2 cup Realemon lemon juice
1 teaspoon Vanilla Extract
In medium bowl, beat softened cheese until light and fluffy. Gradually add sweetened condensed milk until thoroughly blended. Stir in lemon juice and vanilla. turn into crust, refrigerate 2 to 3 hours.
Garnish top of pie with either cherry pie filling OR cherry glaze (recipe follows)
Cherry Glaze:
1 (1 pound) Can sour pittled cherries
1/4 cup Sugar
1 tablespoon cornstarch
Drain cherries, reserve juice. In small Saucepan, combine sugar and cornstarch: stir in juice. cook over low heat: stir constantly until thick and clear. Add a few drops red food color and cherries. Cool and spread over chilled pie.

Variations:
Fresh Peach:
5 large fresh peaches, peeled
1/2 cup sugar
1 tablespoon cornstarch
1/2 cup water.
Cut 4 peaches into slices, arrange on top of chilled pie. Mash or puree remaining peach. In small saucepan combine sugar, cornstartch, peach and water. cook over medium heat stirring constantly until thick and clear. Strain. ass a few drops yellow food color. Cool and pour over top of chilled pie.

Canned peach
1 (1-lb 14-ounce) can sliced peaches
1 tablespoon cornstarch
Drain peaches, reserving juice. arrange peach slices on top of pie. In small saucepan combine 1 cup juice and cornstarch. cook over medium heat, stir constantly until thick and clear. add a few drops yellow food coloring. cool and pour over chilled pie.

Strawberry:
1 cup sugar
2 tablespoons cornstarch
pinch salt
1/2 cup fresh or frozen strawberries crushed.
1 cup water
1 pint whole strawberries, hulled
In small saucepan combine sugar, cornstarch, crushed berries and water. cook over medium heat until thick and clear. Strain. Add a few drops red food coloring. cool. Arrange whole hulled strawberries on top of chilled pie, pour glaze over top of berries and pie.

Blueberry:
1 cup sugar
2 tablespoons cornstarch
2 cups (1 pint) fresh blueberries, washed, drained and stemmed, crush 1/2 cup of the cleaned berries
1 cup water
In a small saucepan combine sugar, cornstarch 1/2 cup berries, crushed and water. Cook over medium heat until thick and clear, stirring constantly. Cool.
Arrange remaining cup and 1/2 of berries on top of chilled pie, pour glaze over top.
chill and serve.

Recipe from "The Dessert Lovers Hand-book" dated 1973

Shared with our recipe list by JoLynn.

The Devotional Chef Cooking Show

Karate Tournaments

The Best Cat House Ever Pet Site

Internet Marketing Seminars

Write A Cookbook

Willie Crawford's Biography

The Most Trusted Guy On The Internet

The Best Keyword Research Tool

Del.icio.us

Bird Flu News
The Whole Truth About Network Marketing

Keyword Legend - Keyword Tool

Multiple Variable Split Testing Software

The Master Blueprint To Internet Marketing by Willie Crawford

Posted by Willie Crawford at 09:10 AM | Comments (0)

Orange Upside-Down Cheesecake, Orange-Orange Cake, Orange-Pecan Monkey Bread, May Blossom Cake With Sunnyh Orange Filling,

ORANGE UPSIDE-DOWN CHEESECAKE
(orange flavors are so light in summer )

(Yield: 10 servings)

1 envelope unflavored gelatin
1-1/2 cups orange juice
1/4 cup sugar
2 cups orange sections
1 envelope unflavored gelatin
1/2 cup orange juice
3 8-ounce packages cream cheese, softened
1 cup sugar
2 teaspoons grated orange rind
1 cup heavy cream, whipped
1 cup vanilla wafer crumbs
1/2 teaspoon ground cinnamon
3 tablespoons butter or margarine, melted

Lightly grease a 9-inch springform pan with butter.

In a small saucepan, soften gelatin in orange juice. Add sugar; heat until gelatin is dissolved. Chill until slightly thickened.

Arrange orange sections on bottom of prepared springform pan. Pour gelatin mixture over the oranges; chill until thickened.

In a small saucepan, soften gelatin in orange juice; heat until gelatin is dissolved.

In a large mixing bowl, combine cream cheese, sugar, and orange rind; beat until well blended. Gradually beat in gelatin mixture until well blended. Chill until slightly thickened. Fold in whipped cream. Pour over oranges. Chill.

In a medium bowl, combine wafer crumbs, cinnamon, and butter; mix well. Gently press onto top of cheesecake. Chill for at least 4 hours or until firm.

Loosen rim of springform pan; invert cheesecake onto a serving plate. Remove rim of pan.
**************************************************************************
ORANGE-ORANGE CAKE
Citrus Lovers Cook Book

Ingredients:
1/2 cup BUTTER (or oleo)
1 1/2 cups SUGAR
1 tablespoon ORANGE PEEL (grated)
2 1/4 cups FLOUR (sifted)
2 teaspoons BAKING POWDER
1/4 teaspoon SODA
1/2 teaspoon SALT
3/4 cup WATER
1/4 cup fresh ORANGE JUICE
4 egg WHITES (beat stiff)

Beat butter (or oleo) with sugar until fluffy. Add orange peel. Sift flour, baking powder, soda, and salt and add to butter mixture.

Combine water and orange juice and add alternatively with dry ingredients, beating well. Fold in egg whites. Pour into two 8 inch round greased and floured cake pans. Bake in 375 F oven about 30 minutes (or until cake tests done). Cool five minutes and remove from pans. When cool, spread Orange Filling between layers and frost top and sides with Orange Buttercream Frosting.

Orange Filling:

1/2 cup SUGAR
2 tablespoons CORN STARCH
1 1/2 teaspoons ORANGE PEEL (grated)
1/4 teaspoon SALT
3/4 cup ORANGE JUICE
1/4 cup WATER
2 EGG YOLKS
2 tablespoons BUTTER

Combine sugar, cornstarch, orange rind and salt in heavy saucepan.
Gradually blend in orange juice, water and beaten egg yolks. Cook over
medium heat, stirring constantly until mixture thickens. Cook three
minutes. Remove from heat and stir in butter. Cool before spreading
between layers.

Orange Buttercream Frosting:

6 tablespoons BUTTER
4 1/2 cups CONFECTIONERS SUGAR (sifted)
1 tablespoon ORANGE PEEL (grated)
Dash SALT
4 to 6 tablespoons ORANGE JUICE

In small deep bowl, cream butter, confectioners sugar, orange rind, salt and orange juice to spreading consistency. Beat until smooth and creamy.
*****************************************************************************
Orange-Pecan Monkey Bread

3/4 cup orange marmalade
1/2 cup pecans
3/4 cup firmly packed brown sugar
1/2 tsp cinnamon
1 bag (25 oz) frozen yeast rolls
1/3 cup butter, melted

Spread marmalade in the bottom of a lightly greased 10" Bundt pan;
sprinkle with pecans. Combine the brown sugar and cinnamon in a small
bowl. Dip each roll into melted butter, then roll each piece in sugar
mixture. Layer these in the Bundt pan. pour remaining butter over rolls
and top with remaining sugar mixture. Spray a piece of foil with Pam and
place lightly over the top of pan. Let it raise over night (8 hours).
In the morning, bake at 350 for 30 minutes until golden brown. Cool in
pan about 10 minutes and then invert onto plate.
******************************************************************************
MAY BLOSSOM CAKE WITH SUNNY ORANGE FILLING
2 1/2 c. sifted flour
2 1/2 tsp. baking powder
3/4 tsp. salt
1 1/2 tsp. lemon rind
1 tbsp. orange rind
2/3 c. shortening
1 1/2 c. sugar
3 eggs, beaten
2 tbsp. lemon juice
Milk
With butter, margarine or lard - use 2/3 c. with vegetable shortening - use 3/4 c.

Sift flour, baking powder, and salt 3 times. Add rinds to shortening and cream well. Add sugar gradually and cream until light and fluffy. Add eggs, one at a time, beating after each. Add flour alternately with lemon juice then milk. Beat after each. Turn batter into two 9 inch layer pans which have been lined with paper and greased. Bake at 375 degrees for 30 minutes. Cool completely. Spread Sunny Orange Filling between layers and frost with 7 Minute Frosting.

SUNNY ORANGE FILLING:

3/4 c. sugar
4 tbsp. flour
Salt
1 egg yolk
1 c. orange juice
1 tsp. lemon juice
1/4 tsp. grated orange rind
1 tbsp. butter

Combine sugar, flour and salt in top of double boiler. Add egg yolk, orange and lemon juices. Mix thoroughly. Place over boiling water and cook 8 minutes or until thickened and clear, stirring constantly. Add orange rind and butter. Cool.

Shared with our recipe list by Emma.

Posted by Willie Crawford at 08:29 AM | Comments (0)

June 09, 2006

Almond Coconut 3-layer Cake With Coconut Frosting

Be prepared, everyone will be asking you for this recipe after they try it, it is just heavenly! This cake can be made without the almond extract, but I think it is better with it.
8-10 servings 55 minutes 30 mins prep 5 eggs, separated
2 cups white sugar
1/2 cup butter, softened
1/2 cup Crisco shortening (plain)
1-2 teaspoon almond extract
2 1/2 cups all-purpose flour, sifted
1 teaspoon baking soda
1 cup buttermilk
1 cup flaked coconut, packed
1 cup chopped nuts
FROSTING

1 (8 ounce) package cream cheese, softened
1/2 cup butter, softened
3 cups confectioners' sugar
1 cup flaked coconut
1 teaspoon vanilla
half-and-half cream

Set oven to 350 degrees.
Grease and flour three (8-inch) cake pans and line bottoms with parchment paper.
In a medium bowl, beat egg whites until stiff, but not dry; set aside.
In another bowl, cream butter, Crisco and sugar until fluffy (about 4-5 minutes).
Add in yolks (one at a time) beating well after each addition.
In a bowl, sift flour and baking soda together.
Add to the egg yolk mixture alternating with buttermilk.
Add in coconut and nuts; beat well.
Fold in beaten egg whites with a spatula.
Divide the batter evenly between the three cake pans.
Bake for 25 minutes, or until cake tests done.
Place the pans on a wire rack to cool.
Run a dinner knife around the edges of each layer, and invert each onto a rack, then invert them again onto another rack so layers are right side up.
Allow to cool completely before frosting.
For frosting: Cream together the cream cheese and butter until fluffy.
Gradually beat in the powdered sugar (this takes about 5 minutes).
To achieve the spreading consistancy you desire, you may need to add 2-3 tablespoons of half and half cream and 1-1/2 cups of ADDITIONAL powdered sugar.
Stir in 3/4 cup coconut and 3/4 cups pecans.
Frost and fill cake.
Sprinkle the top with reserved coconut.

Contributed to our recipe list by Emma.

Posted by Willie Crawford at 09:20 PM | Comments (0)

Peach Dump Cake

Peach Dump Cake

1 1/2 (1 lb.) cans peach pie filling
1 Large Can Cling Peachs with syrup
1 box cake mix (white or yellow)
1 1/2 sticks butter or margarine
1 c. nuts, chopped (optional)

   In a 9 x 13 inch pan place cans of fruit and sprinkle dry cake mix over top of fruit.

   Slice the butter and place slices over cake mix (spread evenly). Next sprinkle nuts.

   Bake for 50 to 60 minutes.

Shared with our recipe list by Emma.

Posted by Willie Crawford at 09:11 PM | Comments (0)

Fresh Blueberry Pie

Fresh Blueberry Pie

2 9-inch pie shells
4 cups fresh blueberries
1/2 teaspoon almond extract
1 teaspoon fresh lemon juice
3/4 cup sugar
3 tablespoons flour
1 dash salt
1 tablespoon butter
sugar, for dusting baked top crust

1. Line bottom of 9" pie plate with crust.
2. Pour blueberries in mixing bowl and sprinkle with almond extract and lemon juice, mix gently.
3. Add sugar, flour and salt and stir to coat blueberries; pour into pie plate and dot with butter.
4. Place top crust, seal and vent; cover edges with narrow piece of foil.
5. Bake at 425 degrees F for 20 minutes, reduce heat to 350 degrees F and bake another 20-25 minutes until bubbling and browned; remove foil last ten minutes to brown edges if needed.
6. Remove from oven and immediately sprinkle top crust liberally with sugar; allow to cool.

Posted by Willie Crawford at 06:52 PM | Comments (0)

Cookies N Cream Peach Cobbler

Cookies 'n' Cream Peach Cobbler
3/4 cup granulated sugar
3 1/2 tablespoons cornstarch
1/2 teaspoon ground cinnamon
1/4 cup amaretto (optional)
1/4 cup peach preserves
10 large ripe peaches (3 pound), peeled and sliced
1/3 (20 ounce package) refrigerated sliceable sugar cookie dough
1 tablespoon all-purpose flour, divided
1 1/2 tablespoons granulated sugar
1/4 teaspoon ground cinnamon
Vanilla ice cream
Combine first 3 ingredients in a large saucepan; stir well. Stir in
amaretto, if desired, and peach
preserves. Add sliced peaches, and stir gently to coat. Cook over medium
heat, stirring frequently,
until mixture is thickened and bubbly. Spoon peach mixture into a lightly
greased 11 x 7 x 1 1/2-inch
baking dish.
Place cookie dough between 2 sheets of plastic wrap on a cookie sheet; roll
to a 10 x 17-inch rectangle.
Remove top sheet of plastic wrap, and sprinkle dough with 1 1/2 teaspoons of
flour; gently rub flour
into dough. Repeat procedure on other side of dough. Freeze dough 15
minutes.
Cut 6 (10 x 1/2-inch) strips of dough, using a pastry wheel. Cut 8 (6 x
1/2-inch) strips of dough.
Arrange strips in lattice design over peach mixture in dish. Combine 1 1/2
tablespoons sugar and 1/4
teaspoon cinnamon. Sprinkle over cookie dough. Bake at 350 degrees F for 30
to 35 minutes or until
golden brown.
Let cobbler cool 15 minutes on a wire rack. Spoon into individual serving
bowls, and top with ice
cream.
Yields 8 servings.
NOTE: Slice and bake remaining cookie dough according to package directions.
Serve additional
cookies with cobbler and ice cream, if desired.

Contributed to our recipe list by Lucky.

Posted by Willie Crawford at 10:06 AM | Comments (0)

Easy Peach Cobbler

Easy Peach Cobbler
1 can peaches or apricots
1 (18.25 ounce) box white cake mix
3/4 to 1 cup butter or margarine, melted
Cinnamon (optional)
Place butter and dry cake mix in a large bowl and toss it until it's moist
and almost mixed. It's okay to
leave some of the dry lumps in the cake mix as they will get moistened from
the peach syrup.
Pour the peaches or apricots, with their juices, into a glass baking dish.
Top with the batter. Sprinkle
this with cinnamon if desired. Bake at about 375 degrees F until golden
brown and bubbly.

Contributed to our recipe list by Lucky.

Posted by Willie Crawford at 09:44 AM | Comments (0)

June 08, 2006

Summer Fruit Cobbler

Serving Size : 8

1      cup           Sugar
3      tablespoons   Cornstarch
1/2    teaspoon      Ground cinnamon
1/4    teaspoon      Salt
1      cup           Water
4      cups          Sliced fresh peaches
3      cups          Fresh blueberries
2      teaspoons     Lemon juice
1      teaspoon      Vanilla extract
1                    Pastry for 9-inch pie

Combine first 4 ingredients in a large saucepan; gradually stir in water.
Cook over medium heat, stirring constantly, until mixture comes to a boil.
Cook 1 minute, stirring constantly. Remove from heat; stir in peaches, blueberries, lemon juice, and vanilla.
Spoon fruit mixture into a 9-inch square pan. Roll pastry to a 12-inch square on a lightly floured surface.
Place pastry over fruit mixture; seal pastry to sides of pan. Flute edges of pastry, if desired.
Cut several slits in top crust to allow steam to escape. Wrap tightly in heavy-duty aluminum foil.
Freeze.

To serve:

Remove foil. Bake frozen cobbler at 350F for 1 1/2 hours or until bubbly and golden brown.
Serve with vanilla ice cream, if desired.

Shared with our recipe list by Richard.

Posted by Willie Crawford at 09:17 PM | Comments (0)