I didn’t have too many recipes posted on MP, but I want to keep them. Here are my favorites…
Grandma's Fruit Cobbler
Category:
Desserts
Style:
American
Special Consideration:
Quick and Easy
Servings:
about 6
Description:
This is the recipe my Grandmother always used. She had it committed to memory. This cobbler is more cake-like than a cobbler made with pastry. Serve it warm with ice cream or whipped cream, or even with heavy cream poured on in the serving bowls or enjoy it cooled. It is a winner, always. Use your favorite fruit and enjoy.
Ingredients:
1/4 cup butter or shortening
1/2 cup sugar
1 cup flour
2 tsp baking powder
1/4 tsp salt
1/2 cup milk
1 #15 can fruit or about 2 cups fresh fruit
1/4 to 1/2 cup sugar
1 cup fruit juice or water
Directions:
Cream butter and sugar until light. Sift flour, baking powder and salt together. Alternately mix milk and sifted ingredients into butter/sugar mixture and beat until smooth (I have dumped everything into a bowl and mixed it up well when I was in a hurry and it worked out just fine). Pour or spoon dough evenly into a lightly greased 2 quart casserole or a 9x9 baking dish. Spoon fruit evenly over the top of dough, sprinkle 1/4 to 1/2 cup sugar over fruit (adjust sugar to tartness of the fruit you are using). Pour 1 cup of fruit juice or water over all. Bake at 375 until brown and bubbling.
A few notes: For cherry cobbler, add 1/4 tsp of almond flavoring to the dough. This is also good with peach cobbler. Always thaw frozen fruit completely before using. If you use pie filling, or if the canned fruit is packed in heavy syrup and you use the syrup, you may want to fore go sprinkling the fruit with sugar.
Pineapple Jello Salad
Category:
Salads
Style:
American
Description:
This can be dessert, but I think it is a great compliment to any meat. Sweet and tart, the family expects to see this on the table at every big dinner. I have made it for so many years, the original written recipe is long gone, so I don't even know what to call it! My youngest grandkids just call it "That Orange Stuff" and even the fussiest eater loves it. The hardest part about this is finding the apricot Jello. If you want to cut calories, just go sugar free and low fat/ fat free on the ingredients. Its very easy to put together, but make it the day before because it needs to chill for 24 hours to set.
Ingredients:
2 packages Apricot Jello (regular 2 cups size)
1 #15 can Crushed Pineapple in its own juice (not syrup)
1 cup buttermilk
8 ounces Cool Whip
1 cup chopped pecans
Directions:
Heat pineapple with juice and jello in sauce pan to low boil, stirring until jello is completely dissolved. Set off heat allow to cool slightly. Stir in buttermilk and cool whip until mixed. Add pecans and mix through. Pour into 9x9 baking dish or Jello mold. Chill for 24 hours before serving.
Sticky Pie
Category:
Desserts
Style:
American
Description:
This is a recipe I got from my sister. She made these for the family reunion this past weekend and they were a huge hit! The pies aren't baked, but you do have to use the oven to bake the pie shells and the toast the coconut.
Ingredients:
1 stick Butter
7 ounces flaked or shredded coconut
1/2 cup nuts (pecans or walnuts are good)
8 ounces cream cheese
1 can sweetened condensed milk
16 ounces of Cool Whip
2 eight inch pie shells, baked
Directions:
In a large, flat pan, toast coconut and nuts in the butter. Mix cream cheese and condensed milk until smooth. Stir in Cool Whip and 1/2 of toasted mixture. This is enough filling for 2 pies. Pour into baked pie shells. Top pies with remaining toasted mixture. Drizzle with Caramel Ice Cream topping.
Chill at least 12 hours. Keep refrigerated.
Apple Butter
Category:
Other
Style:
American
Description:
It's apple harvest time! Fall is the time to put up good, thick, old-fashioned apple butter.
Ingredients:
6 lbs Granny Smith or other tart apples, cored and sliced but unpeeled
2 1/2 cups Apple cider
2 cups Firmly packed light brown sugar (may substitute honey)
2 strips Lemon zest, each about 2.5 inches long
1 tbls Cinnamon
1 tsp Ground Allspice
1/2 tsp Ground Cloves
1/2 tsp Salt
4 1/2 pint canning jars with lids
Directions:
In a large saucepan, cook the apples in the cider over moderate heat, stirring occasionally, for 30 minutes or until tender. Puree apples into another saucepan and add remaining ingredients.
Cook mixture over very low heat, stirring occasionally, for 2 1/2 to 3 hours or until very thick. Remove and discard the lemon zest and spoon the mixture into sterilized canning jars leaving 1/2 inch head space. Wipe rims of jars clean and seal with canning lids.
Place jars in water bath canner with enough water to cover jars at least 2 inches. Bring to a boil and process, coverered, for 10 minutes. Remove jars from canner with canning tongs and cool on rack. Let apple butter mellow in a cool, dark place for at least a week before opening.
Gooey Candy Bar Cake
Category:
Desserts
Style:
American
Description:
This is an easy to make dessert, but it needs to be chilled so allow plenty of time. It is so sweet and rich that anyone who is diabetic risks a spike in their blood sugar just by reading the recipe! I have also seen this cake called "Better Than Sex Cake"...I will let you judge that for yourself.
Ingredients:
1 pkg chocolate cake mix baked per package directions in 13x9 pan
1 can sweetened condensed milk
1 jar (10-12 ozs) caramel ice cream topping
1 jar (10-12 ozs) hot fudge ice cream topping
2 cups (approximately) whipped cream
1 candy bar, crushed (Butterfinger or Heath Toffee Bar works well)
Directions:
Bake cake according to package directions, remove from oven and allow to cool just slightly. Leave cake in pan and while cake is still warm, poke pencil sized holes through cake about every inch or so. Pour sweetened condensed milk evenly over cake. Heat ice cream toppings so they pour easily. Pour caramel topping over cake first and repeat with fudge topping. Chill cake until just before serving. Use whipped cream to frost chilled cake. Sprinkle top with crushed candy bar.
Notes: This certainly doesn't have to be a cake from a mix. You can use a scratch cake just as well. I like to use a dark chocolate cake mix for this recipe and substitute cold coffee for water when mixing it up. I have also made this using only the caramel topping and left the chocolate topping off. The whipped cream frosting can be as thick as you like and any candy bar that can be crushed will be fine on top. I have considered leaving the candy bar off and using a raspberry drizzle for the top instead. The thing about this recipe is the ease with which you can make it your own.
Baking Powder Biscuits
Category:
Baking
Style:
American
Description:
Big, fluffy, American-style biscuits.
Ingredients:
2 cups flour
1 tbs baking powder
1 tsp salt
1 tbs white sugar(optional)
1/3 cup shortening
1 cup milk
Directions:
Preheat oven to 425 degrees
In a large bowl, sift or whisk together dry ingredients. Cut in the shortening until mixture is like course meal. Add milk and mix until dough pulls away from sides of bowl.
Turn dough onto floured surface, knead 15 to 20 times. Roll or pat out to about 1 inch thick. Cut with large cutter.
Brush off excess flour and place on ungreased pan.
Bake 13-15 minutes or until brown.
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