Patchwork-Magic Bars for Drew
Mix together and press in bottom of 9 x 13 pan
2 cups graham cracker crumbs and 1/2 cup melted butter or margarine.
Spread on top
1 can condensed sweetened milk
Sprinkle
1 cup chocolate chips
1 cup nuts
1 cup shredded coconut
Bake 350 degrees for 1/2 hour
Tuesday, September 8, 2009
Patchwork-Moist Chocolate Cake (Aunt Sue)
Patchwork- Moist Chocolate Cake
2 cups sugar
1 3/4 cups all-purpose flour
3/4 cup baking cocoa
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup strong brewed coffee
1 cup buttermilk
1/2 cup vegetable oil
1 teaspoon vanilla extract
1 tablespoon confectioners' sugar
In a large mixing bowl, combine the first six ingredients. Add eggs, coffee, buttermilk, oil and vanilla; beat on medium speed for 2 minutes (batter will be thin.) Pour into a greased and floured 10 inch fluted tube.
Bake at 350 degrees for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar. Yield 12 servings.
2 cups sugar
1 3/4 cups all-purpose flour
3/4 cup baking cocoa
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup strong brewed coffee
1 cup buttermilk
1/2 cup vegetable oil
1 teaspoon vanilla extract
1 tablespoon confectioners' sugar
In a large mixing bowl, combine the first six ingredients. Add eggs, coffee, buttermilk, oil and vanilla; beat on medium speed for 2 minutes (batter will be thin.) Pour into a greased and floured 10 inch fluted tube.
Bake at 350 degrees for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar. Yield 12 servings.
Patchwork- Mrs. Field's Famous Chocolate Chip Cookies (Mary)
Patchwork- Mrs. Field's Famous Chocolate Chip Cookies
Cream together:
1 lb. softened REAL butter
2 cups dark brown sugar
1/12 cups sugar
Beat in 2 Tablespoons vanilla.
Add in 3 eggs and beat 3-4 minutes
Mix Together
6 cups flour
1/1/2 tsp. salt
1 1/2 tsp. baking soda.
Stir together and add to the creamed mixture. Mixture is now sticky and dry.
Stir in:
4 cups chocolate chips (2 bags)
1 cup chopped nuts-optional
Drop by small scoops onto parchment paper.
Bake at 350 degrees for 10 minutes. Allow to cool 5 minutes on cookie sheet before removing.
(I think mine usually take 12 or so minutes).
This is a HUGE recipe, so you will probably want to half it. Since it calls for an odd number of eggs, I usually use 1 whole egg and the yolk of a second egg.
Cream together:
1 lb. softened REAL butter
2 cups dark brown sugar
1/12 cups sugar
Beat in 2 Tablespoons vanilla.
Add in 3 eggs and beat 3-4 minutes
Mix Together
6 cups flour
1/1/2 tsp. salt
1 1/2 tsp. baking soda.
Stir together and add to the creamed mixture. Mixture is now sticky and dry.
Stir in:
4 cups chocolate chips (2 bags)
1 cup chopped nuts-optional
Drop by small scoops onto parchment paper.
Bake at 350 degrees for 10 minutes. Allow to cool 5 minutes on cookie sheet before removing.
(I think mine usually take 12 or so minutes).
This is a HUGE recipe, so you will probably want to half it. Since it calls for an odd number of eggs, I usually use 1 whole egg and the yolk of a second egg.
Patchwork-Lost Buttermilk Biscuit Recipe (Rebecca)
Patchwork-Lost Buttermilk Biscuit Recipe
2 cup flour
4 tsp. baking powder
3/4 tsp. salt
1/2 tsp. cream of tarter
2 tsp. sugar
1/2 cup Crisco
1 cup buttermilk
Preheat oven to 450 degrees.
Sift together flour, baking powder, salt, cream of tarter and sugar.
Cut shortening into flour mixture with pastry blender or knife or fork, until resembles coarse crumbs.
Add buttermilk all at once. Stir only until dough follows fork around bowl.
Turn out dough onto lightly floured surface and knead 1/2 minute.
Pat or roll kneaded dough about 1/2 inch thick. Cut with biscuit cutter or jelly glass.
Place on ungreased cookie sheet. Bake 450 degrees for 12-15 minutes.
Makes 10-15 biscuits.
2 cup flour
4 tsp. baking powder
3/4 tsp. salt
1/2 tsp. cream of tarter
2 tsp. sugar
1/2 cup Crisco
1 cup buttermilk
Preheat oven to 450 degrees.
Sift together flour, baking powder, salt, cream of tarter and sugar.
Cut shortening into flour mixture with pastry blender or knife or fork, until resembles coarse crumbs.
Add buttermilk all at once. Stir only until dough follows fork around bowl.
Turn out dough onto lightly floured surface and knead 1/2 minute.
Pat or roll kneaded dough about 1/2 inch thick. Cut with biscuit cutter or jelly glass.
Place on ungreased cookie sheet. Bake 450 degrees for 12-15 minutes.
Makes 10-15 biscuits.
Patchwork-Pasta Salad (Tim & Mary)
Patchwork-Pasta Salad
Boil and chill 12 oz. spiral pasta
Mix diced: red bell pepper, olives, salami, green onion, parsley, artichoke hearts.
Stir together with Bernstein's Garlic Cheese Italian dressing.
Add freshly grated Parmesan Cheese to top.
Add an avocado right before serving.
Boil and chill 12 oz. spiral pasta
Mix diced: red bell pepper, olives, salami, green onion, parsley, artichoke hearts.
Stir together with Bernstein's Garlic Cheese Italian dressing.
Add freshly grated Parmesan Cheese to top.
Add an avocado right before serving.
Patchwork-Apple Dip with Crisps (Carol)
Apple Dip with Crisps-Patchwork
Pastry for double-crust pie (9inches)
2 Tablespoons plus 3/4 cup sugar, divided
1 1/2 teaspoons ground cinnamon, divided
6 medium tart apples, peeled and coarsely chopped
1/4 cup butter
1/4 cup all-purpose flour
1 cup cold water
For crisps, on a lightly floured surface, roll pastry to 1/8 inch thickness. Combine 2 tablespoons sugar and 1/2 teaspoon cinnamon; sprinkle over pastry. Cut with cookie cutters. Place 1 inch apart on ungreased baking sheet. Bake at 425 degrees for 4-6 minutes or until lightly browned. Remove to wire racks to cool.
Meanwhile, in a large skillet, saute apples and remaining butter until apples are tender. Combine flour and cold water until smooth and stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Spoon into serving dish. Serve warm with crisps.
Pastry for double-crust pie (9inches)
2 Tablespoons plus 3/4 cup sugar, divided
1 1/2 teaspoons ground cinnamon, divided
6 medium tart apples, peeled and coarsely chopped
1/4 cup butter
1/4 cup all-purpose flour
1 cup cold water
For crisps, on a lightly floured surface, roll pastry to 1/8 inch thickness. Combine 2 tablespoons sugar and 1/2 teaspoon cinnamon; sprinkle over pastry. Cut with cookie cutters. Place 1 inch apart on ungreased baking sheet. Bake at 425 degrees for 4-6 minutes or until lightly browned. Remove to wire racks to cool.
Meanwhile, in a large skillet, saute apples and remaining butter until apples are tender. Combine flour and cold water until smooth and stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Spoon into serving dish. Serve warm with crisps.
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