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“This is often done occasionally, so refreshing and impressive. Try it!”
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INGREDIENTS
3/4 pound fresh asparagus, trimmed and cut into 1 1/2 inch pieces
3 plum tomatoes, halved and sliced
3/4 cup chopped red onion
1/2 cup balsamic vinaigrette |
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DIRECTIONS
- Place asparagus in a steamer basket; place in a saucepan over 1 in. of water. Bring to a boil; cover and steam for 5-7 minutes or until crisp-tender. Drain and immediately place asparagus in ice water. Drain and pat dry.
- Combine the asparagus, tomatoes and onion in a large bowl. Drizzle with vinaigrette and gently toss to coat. Serve with a slotted spoon.
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“It has different mixture which is unusual but has tasteful flavor.”
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INGREDIENTS
2 cups all-purpose flour
2 cups packed brown sugar
1/2 cup butter or margarine, softened
1 cup chopped nuts
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
1 teaspoon vanilla extract
1 egg, beaten
2 cups chopped, peeled apples
Whipped cream |
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DIRECTIONS
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Combine flour, brown sugar and butter in a mixing bowl; blend at low speed until crumbly. Stir in nuts. Press about 2-3/4 cups into the bottom of an un-greased 13-in. x 9-in. x 2-in. baking pan. To the remaining crumb mixture, add cinnamon, baking soda, salt, sour cream, vanilla and egg. Beat until thoroughly combined. Stir in apples. Spoon this evenly over bottom layer. Bake at 3507 degrees F for 35-40 minutes or until cake tests done. Cool on a wire rack. Cut into squares. Garnish with whipped cream if desired.
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“It has delectable smell, taste so good and perfect!”
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INGREDIENTS
1/4 cup butter or margarine, softened
1 cup packed brown sugar
1 egg
1/2 cup quick-cooking oats
1/2 cup apple butter
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons milk
1/2 cup chopped nuts
1/2 cup raisins |
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DIRECTIONS
- Cream butter and sugar in a small mixing bowl. Beat in egg, oats and apple butter. Combine dry ingredients; gradually add to creamed mixture along with the milk; beat until blended. Stir in nuts and raisins. Cover and refrigerate until easy to handle.
- Drop by teaspoonfuls onto lightly greased baking sheets. Bake at 350 degrees F for 15 minutes or until set. Remove to wire racks.
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“It’s been for so many years that this mixture serves on parties. It’s really great!”
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INGREDIENTS
1 1/2 cups packed brown sugar
1 1/2 cups rolled oats
3 cups all-purpose flour
3/4 teaspoon baking soda
1 1/4 cups butter, divided
5 cups thinly sliced pared apples
1 cup sugar
3 tablespoons cornstarch
1 cup boiling water
1 teaspoon vanilla extract |
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DIRECTIONS
- Combine brown sugar, oats, flour, baking soda and 1 cup plus 2 tablespoons butter in a bowl. Reserve 2 cups for topping; lightly pat remaining crumbs into a greased 13-in. x 9-in. x 2-in. baking pan. Arrange apples on top of crumbs; set aside.
- In a saucepan, combine sugar, cornstarch, water, vanilla and remaining butter. Bring to a boil and cook until thick; spread on apples. Sprinkle reserved crumbs on top.
- Bake at 350 degrees F for 35-45 minutes or until top is lightly browned.
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“It has soft mixture which is a little bit crunchy, somewhat spicy flavors. Try it!”
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INGREDIENTS
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 cup softened butter
1 1/2 cups packed brown sugar
1 egg, beaten
1 cup chopped walnuts
1 cup chopped apples
1 cup raisins
2/3 cup confectioners’ sugar
1 tablespoon milk |
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DIRECTIONS
- Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper.
- Sift the flour together with baking soda, cinnamon, cloves, nutmeg, and salt in a medium bowl. In a large mixing bowl, cream butter until light and fluffy. Mix in sugar and egg. Stir in flour mixture, and mix thoroughly. Fold in nuts, apples, and raisins.
- Drop by rounded teaspoon onto prepared cookie sheets about 1 1/2 inches apart. Bake for 12 to 14 minutes. Cool on wire rack.
- Mix confectioners’ sugar with milk to make a thin glaze in a small bowl. Drizzle over cooled cookies.
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“It is differently prepared. It has a bitable shape that has great taste.”
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INGREDIENTS
2 1/2 cups all-purpose flour
1 teaspoon salt
1 cup butter
1 egg yolk
2/3 cup cold water
1 cup cornflakes cereal
10 apples – peeled, cored and sliced
3/4 cup white sugar
2 teaspoons ground cinnamon
1/2 cup confectioners’ sugar
1 tablespoon milk
1/2 teaspoon almond extract |
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DIRECTIONS
- Preheat the oven to 375 degrees F (190 degrees C).
- Combine flour and salt in a large bowl. Cut in the butter until the mixture resembles coarse crumbs. In a cup, beat egg yolk, stir the cold water into the yolk. Gradually stir the egg mixture into the flour mixture until dough can be packed into a ball. On a clean dry surface, roll out 1/2 of the dough large enough to cover the bottom and sides of a 9×13 inch pan. Lay the dough in the pan.
- Place the cornflakes over the dough in the pan. Arrange apple slices over the top of the corn flake layer. Sprinkle the sugar and cinnamon over the apples. Roll out the second half of the dough to cover the entire pan. Lay over the filling and pinch the edges of the two crusts together. Beat the egg white until foamy, and brush onto the top crust.
- Bake for 45 to 50 minutes in the preheated oven, until golden brown. Drizzle with glaze while still warm.
- To make the glaze: In a small bowl, beat the confectioners’ sugar with the milk and almond extract until smooth.
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“It is a usual, easy to make for a snack. It’s really great, will make you full.”
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INGREDIENTS
1/2 cup butter, softened
1 1/2 cups white sugar
2 eggs
1 cup sour cream
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup mashed ripe bananas
1 (16 ounce) container cream cheese frosting |
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DIRECTIONS
- Preheat oven to 350 degrees F (175 degrees C). Grease a 10×15 inch jellyroll pan.
- Cream together the butter and sugar until smooth in a large bowl. Beat in the eggs, one at a time, then stir in the sour cream and vanilla. Combine the flour, baking soda and salt; stir into the batter. Finally, mix in the mashed banana. Spread evenly into the prepared pan.
- Bake for 20 to 25 minutes in the preheated oven, until a toothpick inserted into the center comes out clean. Allow bars to cool completely before frosting with the cream cheese frosting.
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“It compromised the perfect quality it brings. It’s so delicious!”
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INGREDIENTS
1 cup butter, softened
2 cups packed brown sugar
2 eggs
4 cups unbleached all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
2 (8 ounce) cans crushed pineapple, drained
1 cup butterscotch chips |
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DIRECTIONS
- Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets or line with parchment paper.
- Cream together the butter and brown sugar until smooth in a large bowl. Beat in the eggs one at a time, mixing well after each. Combine the flour, baking powder and salt; stir into the sugar mixture. Mix in pineapple and butterscotch chips. Drop cookies by rounded teaspoonfuls 2 inches apart onto the prepared cookie sheets.
- Bake for 10 to 12 minutes in the preheated oven, or until golden. Allow cookies to cool on the baking sheet for 1 minute before removing to wire racks to cool completely.
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“This has delicious flavor and a bitable cut.”
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INGREDIENTS
1 cup crushed pineapple with juice
1 cup white sugar
2 1/2 tablespoons cornstarch
1 tablespoon butter
1 cup water
3/4 cup shortening
1 cup packed brown sugar
1 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon salt
1 1/2 cups rolled oats |
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DIRECTIONS
- To Make Pineapple Filling: Mix 1 cup crushed pineapple and juice (8 1/4-ounce can), 1 cup sugar, 2 1/2 Tablespoons cornstarch, 1 Tablespoon butter, and 1 cup water in saucepan. Cook until thickened, cool.
- Preheat oven to 400 degrees F (200 degrees C).
- Cream together shortening and sugar thoroughly. Stir in flour, baking soda and salt. Mix in rolled oats. Press and flatten half of the mixture over bottom of a 13 x 9 1/2 x 2 inch greased pan. Spread with cooled filling.
- Top with remaining crumb mixture, patting lightly. Bake 25 to 30 minutes, or until lightly browned. While warm cut into bars and remove from pan.
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“It’s so fantastic and has perfect delight!”
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INGREDIENTS
1/2 cup shortening
1/2 cup white sugar
2 eggs
2 tablespoons milk
1 teaspoon vanilla extract
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1 tablespoon white sugar
1 1/2 teaspoons cornstarch
3/4 cup white sugar
1 cup crushed pineapple
1 tablespoon lemon juice |
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DIRECTIONS
- Cream shortening with sugar and well-beaten eggs. Stir in milk and vanilla. Sift flour with baking powder and mix into egg mixture. Chill dough until firm.
- To Make Filling: Mix cornstarch and 3/4 cup sugar, add pineapple and lemon juice. Bring to a boiling point and boil gently until the consistency of jam, stirring frequently to prevent burning. Cool before using.
- Roll dough out thin and cut with cookie cutter or small glass. Put spoonful of filling on half the rounds, cover with others and seal edges with a fork. Sprinkle with sugar or cinnamon. Bake at 375 degrees F (190 degrees C) for 10 minutes or so.
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