Recipe comes from Stephanie Phelps.
4 heaping cups grated apple (or summer squash)
2 cups chopped walnuts
2 cups all purpose flour
2 cups sugar
2 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon salt
3/4 cup vegetable oil
Grease and flour 2 9-inch cake rounds and preheat oven to 350 degrees.
Mix shredded apples with sugar and spices.
Add eggs and oil, and stir well.
Mix in flour and nuts; stir until blended, and pour into prepared pans.
Bake at 350 degrees for 1 hour (or until knife inserted in center comes out clean).
Makes about 8 dozen
These cookies are not the plain, boring, flavorless sugar cookie you find in the store; these are soft and delicious, with just a hint of spice. Try them plain, decorate them with frosting, or just top them with a sprinkling of brown sugar before you bake them.
2 1/2 cups granulated sugar
2 cups shortening
2 teaspoons nutmeg
2 teaspoons salt
2 cups sour milk or buttermilk
2 teaspoons baking soda
5 – 7 cups flour
In large bowl, cream together sugar and shortening. Stir in salt and nutmeg and mix well. Then add eggs, milk and baking soda, and slowly add in about 5 cups of flour to thicken.
Roll out dough, cut into shapes, and bake in 400 F oven for 8 – 10 minutes, or until edges are pale golden brown.
1 1/2 cups milk
1 tablespoon unsalted butter
1/3 cup honey
1/4 teaspoon cinnamon
1/2 cup polenta (or cornmeal)
1/4 cup chopped or slivered almonds
Combine milk, butter, honey and cinnamon in a small saucepan and bring to boil over medium heat, stirring constantly.
Turn heat down to simmer, and stir in polenta. Whisk over low heat until smooth and thickened, then stir in almonds.
Pour immediately into ungreased 8 1/2 inch x 4 1/2 inch bread pan. Allow to cool.
Cover with plastic wrap and store in refrigerator. Serve warm or cold.
Makes about 6 – 8 servings.
Servings: Makes about 24 bars
1 cup flour
1/4 cup packed brown sugar
1/2 tsp salt (this can be left out)
1/2 cup (1 stick) butter, cut into small pieces
1 cup lemon curd, chilled
Stir together flour, sugar and salt. Using pastry cutter, cut in butter until mixture resembles coarse crumbs. Knead dough with hands until it comes together.
Press dough into an 8×8 inch baking pan. Bake in a 350 degree oven for about 20 minutes, until lightly brown at the edges.
Let the shortbread cool completely, then spread chilled lemon curd over the top. Place in refrigerator to set (overnight is best, but if you’re pressed for time, an hour or two will do).
Cut into 24 bars, and serve. Store remainder (if there are any) in a covered container in the refrigerator.
Original recipe here
1 2/3 cup flour
1⁄4 teaspoon baking powder
1 teaspoon baking soda
1⁄2 tablespoon cinnamon
1⁄4 teaspoon nutmeg
1/3 cup butter (room temperature)
1 1/3 cup sugar
2 large eggs (or 1/2 cup egg substitute)
1 tablespoon vanilla
1⁄2 cup water
1 cup canned pumpkin (make sure it’s plain pumpkin and not spiced)
1⁄2 cup chocolate chips
Preheat oven to 350º.
Stir together butter, sugar, and vanilla. Add pumpkin, water, vanilla, and all dry ingredients. Add chocolate chips last.
Pour into lightly greased 10×15 jelly roll pan. Bake 25 – 35 minutes.
Let cool, then cut into pieces and serve.
- 1/2 cup lemon juice (fresh squeezed if possible)
- 1/2 cup butter, cut into pieces
- 3/4 cup sugar
- 2 eggs
In large bowl, whisk together eggs and lemon juice until mixed thoroughly.
Pour into a medium saucepan and add butter and sugar.
Cook over low to mediumheat for 15 – 20 minutes, stirring enough to keep it smooth (I just stirred it the entire time). It will begin to thicken as it cooks. Note – watch carefully, as egg may have tendency to cook separately if heat is too high.
Remove from heat. Let cool and store in refrigerator (or pour into sterilized jars and seal and process appropriately).
Makes 6 – 8 servings
1 1/2 cup white flour (divided)
1 cup whole wheat flour
1/2 cup brown sugar, packed
1/4 cup unsalted butter
1/3 cup chopped nuts (optional)
1 cup sugar
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup shortening
1 1/4 cup buttermilk (divided)
1 teaspoon vanilla
6 ounces semisweet chocolate chips
Streusel Topping: Combine 1/2 cup flour and brown sugar; cut in butter. Stir in nuts and set aside.
Combine remaining flour, sugar, soda and salt. Stir in shortening, eggs, 1 cup of buttermilk, and vanilla; beat until smooth.
In microwave, melt chocolate. Stir in 1 cup of batter and remaining 1/4 cup buttermilk.
Alternatively pour batters into greased 13×9 baking pan; cut through with knit to marble. Top with reserved nut mixture.
Bake at 350 degrees for 30 – 35 minutes.
SERVINGS | 64 pieces
1 (14 oz) can sweetened condensed milk
1 (12 oz) package semisweet chocolate chips
1/3 cup peanut butter
1 Tbsp light corn syrup
1 tsp vanilla extract
Combine milk, chocolate, peanut butter and corn syrup in saucepan. Cook over low heat until chocolate is melted, stirring constantly.
Remove from heat; stir in vanilla.
Pour into well-greased 8″x8″ pan. Cover and chill at least 2 hours, until firm
Cut into pieces. Store in refrigerator.
SERVINGS | 6
SOURCE: Recipe from here
1 (small) box fat free, sugar free instant pudding mix
20 oz frozen fruit
1/2 cup powdered sugar
2 cups soy milk
Mix all ingredients together in a blender until smooth. Pour into container and freeze until desired consistancy (20 minutes will produce consistancy of soft serve ice cream).
We’ve made this with vanilla pudding and peaches, and with chocolate pudding and cherries (I could not even taste the cherries). This is so easy, and delicious, and tastes far richer than the ingredients would make you think.
SERVINGS | Depends on how squeamish people are
1 spice cake mix, made according to box directions
1 white cake mix, made according to box directions
1 (small) package vanilla pudding, made according to box directions
1 package vanilla (white) sandwich cookies)
Green food coloring
Small litterbox (or appropriately sized pan)
New litter scoop (or flat metal spatula – the kind with holes)
Make the spice cake, white cake, and pudding all according to box directions.
Crush entire package of vanilla sandwich cookies into small pieces.
Crumble cooled cakes and mix them with the pudding and 3/4 of the crushed cookies.
To the reserved 1/4 crushed cookies, stir in a few drops of green food coloring. It doesn’t take very much. The green is supposed to resemble the chlorophyl bits they used to put in non-scoopable litters, for odor control.
Place cake/cookie/pudding mix in clean litterbox. The lumpier it looks, the better.
Unwrap a few tootsie rolls and put on a plate; microwave for about 5 seconds – just until warm and pliable. Shape appropriately and then have fun. I recommend burying a few in the cake/pudding mix, or artfully gathering a few together in a little clump in one corner. If you are feeling particularly artistic, you could nuke a few for a few more seconds, and then drape them over one side of the box.
Sprinkle the green cookie crumbs over the top of the cake/pudding/tootsie roll concoction. Serve with litter scoop.
Alternate ingredients (depends how ‘realistic’ you want this to be):
- Small glops of chocolate or butterscotch pudding
- Roll the warm tootsie rolls in a few sesame seeds (looks like tapeworms)
- Coil some cooked spaghetti in one corner (roundworms)
- Anything else your imagination can come up with