Swedish Nuts

Ingredients:

• 3 1/2 c. pecan halves
• 2 egg whites
• 1 cup sugar
• Pinch salt
• 1/2 cup butter

Preparation:

Preheat oven to 325 degrees. Beat egg whites until frothy. Add salt, then sugar, one tablespoon at a time, beating until stiff peaks form. Fold nuts into meringue. Melt butter in 15x10 inch jellyroll pan. Spread coated nuts over butter.

Bake 30 minutes, stirring every 10 minutes, until nuts are covered in a light brown coating and  no butter is left in the pan. Cool and store in airtight container.

Makes about 4 cups
Photo by Brent BaSaw

Recipe from Sue Pence

Instant Russian Tea

Combine:
1 pkg. lemonade mix
2 1/2 c. Tang
1 c. sugar
1 c. instant tea
1 1/2 c. cloves
1 1/2 cinnamonn

Mix ingredients together. Store in a tightly covered container. Use 3 t. per cup of boiling water. Delicious served with a cinnamon stick as a stirrer.

Pumpkin-Spice Bars with Cream Cheese Frosting

Bars

4 eggs

2 cups granulated sugar

1 cup vegetable oil

1 can (15 oz) pumpkin (not pumpkin pie mix)

2 cups Gold Medal® all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

2 teaspoons ground cinnamon

1/2teaspoon ground ginger

1/4 teaspoon ground cloves

1 cup raisins, if desired

Cream Cheese Frosting

1 package (8 oz) cream cheese, softened

1/4 cup butter or margarine, softened

2 to 3 teaspoons milk

1 teaspoon vanilla

4 cups powdered sugar

1/2 cup chopped walnuts, if desired

Apple Upside-Down Cake

Caramel Syrup
1/2 c. butter melted
1 1/2 c. brown sugar
 T. water

1 cup coconut
1 cup chopped pecans

Cake
1/2 c. softened butter
1/2 c. brown sugar
1 t. vanilla
2 large eggs, room temperature
1 1/2 c. flour
1 1/2 t. baking powder
1/4 t. salt
1/2 c. milk

1. Melt the butter in a cast iron skillet, or cake pan. Add the brown sugar and cook while stirring, until the sugar is melted and begins to bubble. Remove from heat and let cool.

2. Once cool, sprinkle 1 cup coconut and pecans over caramel syrup.

3. To make the cake, preheat the oven to 350F.
4. Beat the butter and sugar until fluffy. Add the vanilla, then the eggs, one at a time, until smooth.
5. Whisk or sift together the flour, baking powder, and salt.
6. Stir in half of the flour mixture, then the milk, then the remaining dry ingredients. Do not overmix: stir just until the flour is barely incorporated into the batter.
7. Spread the batter over the fruit, then bake for 45 minutes to one hour (depending on the size of the pan, and the thickness of the batter.) The cake is ready when it begins to pull away from the sides of the pan and the center feels just set.
8. Remove from oven, let cool about 20 minutes, then place a cake plate on top, and wearing oven mitts, flip the cake out on to the plate, taking care, as there may be some hot caramel that might escape.

Serving: Upside Down Cake is best served warm, perhaps with whipped cream or vanilla ice cream. It can be made in advance, left in the pan, and rewarmed in the cake pan or skillet right before serving. It’s also very good rewarmed in a microwave, and served immediately. 

from  Mom's Recipe Box with revision

photo credit: www.kingarthurflour.com  Apple Upside-Down Cake

5 Cup Salad

1 c. sour cream
1 c. mandarin oranges drained
1 c. mini marshmallows
1 c. pineapple chunks drained
1 c. coconut

Mix together and chill.

Chocolate Mayonnaise Cake

• 2 cups flour
• 1/4 cup cocoa
• 1 1/2 teaspoons baking powder
• 1 t. soda
• pinch salt
• 1 cup sugar
• 1 cup mayonnaise
• 1 cup cold water
• 2 teaspoon vanilla

Preparation:

Sift together the dry ingredients. Cream together the sugar, mayonnaise, water and vanilla. Add dry ingredients to the creamed mixture; stir until well blended. Pour batter into greased and floured sheet cake pan. Bake at 350°F. for about 25-30 minutes.

Icing:

1 c. sugar
1/4 c. cocoa
1/4 c. milk
1/4 c. butter

Boil 1 min. on clear day; longer in damp weather. Stir until partly cool and add 1 t. vanilla and beat until thick. Spread on cake.

from Mom's Recipe Box

Easy Poppy Seed Bread

1 pkg. Betty Crocker butter pecan cake mix
1 pkg. coconut instant pudding mix
1/2 c. oil
4 eggs
1/4 c. poppy seeds

Put all in mixer. Add 1 cup hot water. Beat well.
Bake in 3 small loaf pans, greased. 325 degrees for 1 hour. Cool in pan. Freezes well.

Lemon Poppy Seed Bread

 

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

1 tablespoon grated lemon zest (outer yellow skin of one lemon)

2 1/2 tablespoons poppy seeds

3/4 cup unsalted butter, room temperature

3/4 cup (150 grams) granulated white sugar

3 large eggs

1 teaspoon pure vanilla extract

1/4 cup milk

Lemon Glaze:

3 tablespoons freshly squeezed lemon juice

1/4 cup granulated white sugar

http://www.joyofbaking.com

Lemon Poppy Seed Bread: Preheat oven to 350 degrees F (180 degrees C) and place the oven rack in the center of the oven. Butter and flour, or spray with a non stick vegetable/flour spray, the bottom and sides of a loaf pan (8 x 4 x 2 1/2 inch) (20 x 10 x 7 cm). Line the bottom of the pan with a piece of parchment or wax paper.

In a separate bowl, whisk together the flour, baking powder, salt, lemon zest, and poppy seeds .

In the bowl of your electric mixer, or with a hand mixer, beat the butter until softened (about 1-2 minutes). Add the sugar and continue to beat until light and fluffy (2-3 minutes). Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Beat in the vanilla extract. With the mixer on low, add the flour mixture (in three additions) and milk (in two additions) alternately, starting and ending with the flour. Mix only until combined. 

Scrape the batter into the prepared pan, smoothing the top with the back of a spoon or an offset spatula. Bake for about 50 to 60 minutes, or until the bread is golden brown and a toothpick inserted in the center comes out clean.

Lemon Glaze: Meanwhile, in a small microwaveable bowl, stir the sugar with the lemon juice. Place in the microwave for about 20-30 seconds or just until sugar has dissolved. (Alternately, you can heat the ingredients together in a small saucepan on the stove.)

When the bread is done, remove from oven and place on a wire rack. Immediately brush the top of the bread with the hot lemon glaze. Cool the loaf in the pan for about 20-30 minutes then remove from pan and let cool completely on a wire rack. This bread is best when stored overnight to allow the glaze to be absorbed into the bread and to allow the flavors to mingle.

Makes 1 loaf.

Coffee Pound Cake

1 pkg. yellow cake mix
1 pkg. vanilla instant pudding mix
4 eggs
3/4 c. oil
3/4 c. water
1 t. butter flavoring
1/4 c. sugar
1/4 c. coconut
1/4 c. chopped nuts
1/2 t. cinnamon

Mix cake and pudding mix, eggs, oil, water and butter flavoring in mixing bowl. Beat 6-8 minutes.

Mix sugar, coconut, nuts, and cinnamon together for filling.

Put 1/2 of cake batter in tube pan and sprinkle in 1/2 of filling on top. Put the remaining batter and the rest of filling-swirl lightly with knife.

Bake 325 degrees for 45 minutes.

Glaze for Coffee Pound Cake

1 c. confectioner sugar
1 t. butter flavoring
2 T. milk
1 t. vanilla

Mix well spread on cake.

Coffee Icing

1 lb. powdered sugar
1/4 c. coffee (cool) or 1/2 t. dry coffee
2 T. cocoa
1 t. vanilla
1 stick butter

Herb Rice

1 c. uncooked rice
2 c. water
2 c. chicken bouillon cubes
1 T. butter
1 t. salt
1/2 t. Rosemary
1/2 t. marjoram
1/2 t. thyme

Combine all ingredients in a saucepan. Bring to a boil; stir well. Cover and cook over low heat for 14 minutes or until rice is tender.

Lynn Barrow

Glaze for Coffee Pound Cake

1 c. confectioner sugar
1 t. butter flavoring
2 T. milk
1 t. vanilla

Mix well spread on cake.

Coffee Icing

1 lb. powdered sugar
1/4 c. coffee (cool) or 1/2 t. dry coffee
2 T. cocoa
1 t. vanilla
1 stick butter