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Soulful Banana Cinnamon Roll

 

BananaCinnamonRoll5

BananaCinnamonRoll1   BananaCinnamonRoll4BananaCinnamonRoll2

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Recipe Bank - Old Fashioned Tea Cake


1 1/2 c. plain flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1/2 c. sugar
1/4 c. butter
1 egg
3 tbsp. milk
1/2 tsp. vanilla flavoring

Cream butter; add sugar and well beaten egg. Add salt and
flavoring. Sift flour and baking powder. Add slowly to mixture,
alternating with milk until mixed. Roll 1/8 inch thick and cut
with biscuit cutter. Bake at 350 degrees for 10 to 15 minutes.

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Recipe Bank - Lemon Pie

Servings: Makes one 8- or 9-inch pie

Prep Time: 20 minutes
Cook Time: 12 minutes

Ingredients
1 (8 or 9-inch) crumb or baked pastry shell
1 (14-ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT
evaporated milk)
1/2 cup lemon juice
1 teaspoon grated lemon rind or 1/4 teaspoon lemon extract
2 eggs, separated
1/4 teaspoon cream of tartar, if desired
4 tablespoons sugar

Instructions
Preheat oven to 325°.
In mixing bowl, combine EAGLE BRAND®, lemon juice, lemon rind
or extract and egg yolks; stir until mixture thickens.
Pour into chilled crumb crust or cooled pastry shell.
In small mixing bowl add cream of tartar to egg whites; beat
until almost stiff enough to hold a peak. Add sugar gradually,
beating until stiff and glossy but not dry. Pile lightly on pie
filling.
Bake 12 to 15 minutes or until golden brown. Cool.



Pineapple Lemonade Pie

1 can sweetened condensed milk
1-8 0z. carton Cool Whip
1-6 oz. can frozen lemonade
1-16 oz. can crushed pineapple, well drained

Mix all ingredients

Pour into 2 graham cracker pie crusts. Serve chilled

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Recipe Bank - Frozen Chocolate Sandwiches

3/4 cup whole milk
24 marshmallows
12 ounces semisweet chocolate, grated or chopped
1 1/2 cups heavy cream
18 graham crackers

Line a 9-by-13-inch baking dish with foil, allowing the foil to
hang over the sides.
Heat the milk and marshmallows in a large saucepan over low
heat, stirring often, until smooth.
Remove from heat.
Add the chocolate and stir until melted and smooth.
Refrigerate for 20 minutes.

In a large bowl, with an electric mixer on medium-high, beat the
cream until stiff peaks form.
Working quickly, fold the whipped cream into the chilled
chocolate mixture, mixing until no traces of white remain.
Spoon into the prepared dish.
Tap the dish on the counter to remove air bubbles.
Freeze, covered, until set, at least 3 hours.

Holding both sides of the foil, transfer the frozen block to a
cutting board.
Cut into 24 squares.

Break the graham crackers in half.
Layer the chocolate squares between the crackers to make 12
double-decker sandwiches.
Place the sandwiches on a plate, cover, and return to freezer
until ready to serve.

Yield: Makes 12 sandwiches

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Recipe Bank - Potato Soup

POTATOES (ABOUT 8 TO 10) CUBED
1 LARGE ONION CHOPPED (CAN USE MORE ONION IF YOU LIKE)
¾ CUPS CHOPPED CELERY (MORE IF YOU LIKE)
CELERY FLAKES
½ STICK OF MARGARINE (MORE IF YOU LIKE)
CHICKEN BOULION CUBES (3 OR SO)
SALT AND PEPPER TO TASTE

COOK THE ABOVE IN ENOUGH WATER TO COVER ABOUT AN INCH ABOVE
POTATOES UNTIL POTATOES ARE FORK TENDER, ABOUT 15 TO 20 MINUTES
WHEN DONE MASH SOME OF THE POTATOES AND ADD THE FOLLOWING
AFTER MIXING:

1 CUP SOUR CREAM
5 ½ TABLESPOONS FLOUR
2 CUPS SWEET MILK
MIX THESE 3 INGREDIENTS WELL AND ADD TO POTATO MIXTURE AND COOK
SLOWLY UNTIL THICKENED.. IF NOT THICK ENOUGH YOU CAN ADD A FEW
INSTANT POTATO FLAKES OR IF TO THICK AD MORE MILK

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Recipe Bank - Cream Cheese Pumpkin Pie

1 small can (15 oz.) pumkin pie filling
1 pkg. (8 oz.) cream cheesse, soft
1 (8 oz.) cool whip
1 t. pumkin pie spice
cinnamon to sprinkle on top
ready whip for serving
2 deep 9 inch graham cracker pie crusts

Combine pumkin, cream cheese and spice in mixer until well
blended. Fold into cool whip gently, so that it stays fluffy.
Spoon into pie shells.Crust should be well filled. Cover and
refrigerate 1 hour.
To serve, top with ready whip and a light sprinkling of cinnamon
for thr perfect finish.

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Recipe Bank - Sweet Potato Pie

Ingredients:
2 small Sweet potatoes
1 medium Russet potatoes -- baking type
1/2 cup Butter
1 cup Brown sugar -- packed
1/2 teaspoon Nutmeg; fresh -- grated
3 large Eggs -- beaten
1 1/4 cup Evaporated milk
1/2 teaspoon Vanilla extract
1 (9") Pie crust -- unbaked

Directions:
Place all of the well-scrubbed potatoes in a 3-quart saucepan.
Cover with cold water and bring to a boil over high heat. Reduce
heat to a simmer and cook until potatoes are very soft, about
20-30 minutes. Drain and when cool enough to handle, peel. In
medium bowl, combine potatoes, butter, brown sugar and nutmeg.
Using a potato masher, cream the potatotes until very smooth. In
small bowl, beat eggs, 1 cup evaporated milk and vanilla
together.
Beat this mixture into the potatoes. Mix thoroughly. Pour into
piecrust and drizzle the remaining 1/4 cup of milk on top. Bake
15 minutes in a preheated 450F oven then turn heat to 325F and
continue baking for 30 minutes or more until the filling is
set. READY BETWWE 1--2 HRS SERVES 6

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Recipe Bank - Bread Pudding

BREAD  PUDDING

Pudding:
5 eggs, beaten
2 cups sugar
2 cups milk
2 tsp. Vanilla
5 pieces Texas Toast (cubed)
(Let bread set out for a while to become stale.)

Whisk together eggs, sugar, milk and vanilla in large bowl.
Add Texas Toast and stir to coat. Pour into greased (can use
cooking spray) 13 X 9 baking dish.

Topping:
½ cup brown sugar, packed
½ stick butter, softened
1 cup pecans, chopped

Mix together and sprinkle over pudding. Cook for 35-40 minutes
at 350 degrees.

Sauce:
1 stick butter, melted
1 cup sugar
1 egg, beaten
1 tsp. Vanilla
2 tsp. Rum or brandy extract

Melt butter in sauce pan. Add sugar and egg and let set over
heat stirring to let sugar dissolve. Remove from heat. Stir
in vanilla and rum extract. Pour over cooked pudding.
Serve warm with butter pecan ice cream

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