3 T. margarine
3 medium potatoes, diced small
1 medium onion, diced small
2 carrots, diced small
1/2 tsp. salt
3 C. milk
8 oz. Velveeta cheese
1 lb. hamburger, browned
Cook vegetables in melted margarine. Add milk and cheese; stir until cheese melts. Add hamburger.
2 loaves French bread, split lengthwise
12 oz. mozzarella cheese
8 to 12 oz. Cheddar cheese, shredded
8 to 12 oz. pkg. Monterey Jack, Swiss or colby cheese, shredded
1/2 C. mayonnaise
1/2 T. garlic powder
Mix the above and spread on bread. Sprinkle the top with paprika. Bake at 350° for 20 minute.
1/4 C. butter
1/4 C. brown sugar
1/4 C. white syrup
Bring the above to a boil. Remove from heat. Pour into 9×13″ pan. Sprinkle with nuts. Layer frozen cinnamon rolls on top. Let raise overnight. Bake 20 minutes at 375°. Turn out upside-down on cookie sheet.
1/2 C. nuts, chopped
24 frozen dinner rolls
1 – 3 3/4 oz. pkg. butterscotch pudding mix
1/2 C. butter
3/4 C. brown sugar
3/4 tsp. cinnamon
Spread nuts in bottom of a greased 9×13″ pan. Arrange rolls, sprinkle dry pudding mix over rolls. Cook butter and remaining ingredients over low heat until sugar dissolves and mixture bubbles. Pour over rolls. Cover tightly with foil and let stand in warm area overnight. Next morning, bake at 350° for 30 minutes. Let stand a few minutes and then invert carefully onto serving dish.
ESPRESSO SPREAD:
4 oz. cream cheese, cubed
1 T. sugar
1/2 tsp. instant coffee granules
1/2 tsp. vanilla extract
1/4 C. miniature semi-sweet chocolate chips
MUFFINS:
2 C. all-purpose flour
3/4 C. sugar
2 1/2 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. salt
1 C. milk
2 T. instant coffee granules
1/2 C. butter or margarine, melted
1 egg, beaten
1 tsp. vanilla extract
3/4 C. miniature semi-sweet chocolate chips
In a food processor or blender, combine the spread ingredients; cover and process until well blended. Cover and refrigerate until serving. In a bowl, combine flour, sugar, baking powder, cinnamon and salt. In another bowl, stir milk and coffee granules until coffee is dissolved. Add butter, egg and vanilla; mix well. Stir into dry ingredients just until moistened. Fold in chocolate chips. Fill greased or paper-lined muffin cups 2/3 full. Bake at 375º for 17 to 20 minutes, or until muffins test done. Cool for 5 minutes before removing from pans to wire racks. Serve with espresso spread.
Yield: About 14 muffins (1 cup spread).
This has a really soft orange color and looks nice with other breads on a plate. And it tastes great.
1 3/4 C. flour
1/4 tsp. salt
1/3 C. shortening
1 large egg
2 tsp. baking powder
1/4 tsp. baking soda
2/3 C. sugar
1 C. cantaloupe pulp
Put cantaloupe in blender on grind. Don’t overdo. Mix dry ingredients and sift 3 times. Cream sugar and shortening until fluffy. Add egg. Add cantaloupe; mix. Add flour mixture, half at a time. Beat until smooth after each addition. Turn into well greased and floured 8×4″ bread pan. Bake at 350º for 50 minutes, or until it tests done. Cool. Can serve plain or with whipped cream
1/2 C. butter or margarine
1 1/2 C. sugar
3 eggs
1 1/2 C. sour cream
2 tsp. baking soda
1 tsp. vanilla
2 1/2 bananas, mashed
1/2 tsp. salt
2 1/2 C. flour
1/2 C. walnuts, chopped
Cream together butter, sugar and eggs. Mix sour cream and baking soda together in separate bowl; let stand until foamy. Add the rest of the ingredients to the above mixture and mix well. Place into 2 greased and floured 9×5″ bread pans and bake 50 minutes at 350º, or until toothpick inserted comes out clean.
When you say banana bread, Elizabeth and I are thinking this recipe. This recipe the center always gets done.
2 C. flour
1 C. sugar
1 T. baking powder
1/2 tsp, salt
1 C. ripe bananas, mashed (about 2 to 4 medium)
1/3 C. milk
1/3 C. peanut butter
3 T. vegetable oil
1 egg
1 C. milk chocolate morsels, divided
1/3 C. peanuts, chopped
Combine flour, sugar, baking powder and salt. Combine bananas, milk, peanut butter, oil and egg in bowl; add to dry ingredients, mixing just until moistened. Stir in 3/4 cup of the chocolate morsels. Spoon batter into pan. Sprinkle peanuts and remaining 1/4 cup chocolate morsels evenly over batter. Bake 60 minutes at 350°, or until center comes out clean. Cool in pan 10 minutes, loosen sides of loaf pan and remove onto cooling rack.
Makes 1 loaf.
NOTE: Depending on your pans, it will make 3 to 4 small loaves. I usually use the small loaves. You might be able to freeze, but I unfortunately eat one loaf in a sitting.
1 loaf Vienna bread
1/2 lb. Swiss cheese, sliced
STIR TOGETHER:
1 to 2 sticks margarine or butter, melted
1/2 tsp. lemon juice
1 to 2 cans mushrooms
2 T. onion, finely chopped
1 T. dry mustard
1 to 2 T. poppy seeds
1 tsp. seasoning salt
Put a big piece of foil on a cookie sheet and place sliced bread on that. Stuff each slice with mushrooms and cheese. Spoon butter mixture into each slice. Pour remaining over top of entire loaf. Wrap foil over top of loaf. Bake at 350º for 30 to 40 minutes. Open foil for last 10 minutes.
This is so good Aunt Leta has the recipe written on the inside of her cupboard door. Turns even an ordinary meal into something special.
1/2 tsp, salt
2 C. flour
4 tsp. baking powder
1/2 tsp. cream of tartar
3 T. sugar
1/2 C. margarine
1 egg
2/3 C. milk
Sift together the first 5 ingredients. Cut in butter. Mix together egg and milk and add to dry ingredients. Knead. Roll out 3/4″. Cut biscuits. Bake at 400º for 15 minutes.