• 1/4 cup milk
• 1/4 cup vegetable oil
• 1 egg, beaten
• 1 1/2 cups Raisin Bran cereal
• 1 cup flour
• 2/3 cup plus 1 tablespoon sugar, divided
• 2 teaspoons baking powder
• 1/2 teaspoon ground cinnamon, divided
• 1 tablespoon margarine, melted
Preheat oven to 400 degrees. Grease or paper line 12 2 1/2 muffin cups. Combine milk, oil and egg in bowl. Stir in cereal, let stand 10 minutes. Stir to break up cereal. Combine flour, 2/3 cup sugar, baking powder, and 1/4 teaspoon cinnamon in separate bowl. Add cereal mixture all at once to flour mixture, stirring just until moistened. Divide evenly among prepared muffin cups. Bake 20-25 minutes or until tester inserted in center comes out clean. Remove from pan. Combine remaining 1 tablespoon sugar and remaining 1/4 teaspoon cinnamon. Brush muffins with margarine and sprinkle with cinnamon/sugar mixture. Serve warm. Makes 12.
January 15, 2009
Bran Muffins
Egg Noodles
Combine:
• 1 beaten egg
• 2 tablespoons milk
• 1/2 teaspoon salt
Add enough flour to make a stiff dough, about 1 cup. Work just enough to work all flour in and make a smooth dough. Roll out very thin on floured surface. Let stand 20 minutes. Roll up loosely, slace 1/4 “ wide slices. Unroll, spread out and let dry for about 2 hours. If desired can be stored in container until needed.
Drop in boiling water or broth, and cook uncovered aobut 10 minutes or until desired tenderness. Makes about 3 cups cooked noodles.
Gingerbread Houses
• 2 3/4 cups flour
• 1/2 teaspoon salt
• 1 teaspoon ginger
• 3 teaspoons baking powder
• 1 teaspoon cinnamon
• 1/8 teaspoon cloves
• 1/3 cup brown sugar
• 2/3 cup molasses
• 1 egg
• ½ cup oil or melted shortening
Mix all ingredients thoroughly. Chill. Roll out on oiled foil covered baking sheet. Score dough where you plan to cut. Bake 300 degrees for 30-40 minutes. Cut immediately.
House Frosting
Beat 3 egg whites (room temperature) with ½ teaspoon cream of tartar. Beat in 1 pound confectioners (powdered) sugar. Keep covered when not using.
Nacho Casserole
• 1 can cheddar soup
• 1/2 c. milk
• 1 jar (16 oz.) salsa
• 1 bag (7 oz.) tortilla chips
• 1 can (16 oz.) refried beans
• 1 c. shredded cheddar
• 1 or 2 jalapeno chiles, thinly sliced
Preheat oven to 400 degrees. In 13×9″ pan stir undiluted soup with milk, spread evenly. Top with half salsa and half chips. Carefully spread beans over chips. Top with remaining chips and salsa. Sprinkle with chiles and cheddar.
Bake for 20 minutes or until hot.
Flourless Chocolate Decadence Cake Recipe
• 1 pound chocolate
• 1 pound butter
• 1 cup heavy cream
• 1 cup sugar
• 9 eggs
• 4 tsp vanilla
1. In a medium saucepan combine chocolate, butter, sugar and cream over low/medium heat, stirring constantly until melted and remove from heat.
2. In another bowl whisk eggs and vanilla, stir in half the melted chocolate mixture, then return mixture to sauce pan and blend smooth.
3. Pour into a greased springform pan and bake 350 F for about 45 minutes.
4. The batter with puff during baking and fall with cooling.
5. If your oven heats hot, you may find the sides of cake getting over cooked and may require less baking time.
6. Once cool, chill overnight to produce best texture.
7. Serve in small slices as the flourless cake is very rich.
8. I like a dollop of whipped cream and fresh raspberries and a mint leaf for garnish.
New Ranch Dip
• 1/2 cup Sour Cream
• 1/2 cup Ranch Dressing
• 1/4 cup Mayonnaise
• 1/4 cup Grated Parmesan Cheese
• 1/4 cup Bacon Pieces
• 2 Tbsp. sliced green onions
Mix all ingredients. Refrigerate 1 hour or until ready to serve.
Serve with assorted cut-up vegetables, breadsticks or NABISCO Crackers.
Rhonda’s Chip and Vegetable Dip
• 1 cup sour cream
• 2 teaspoons bon appetit (Shilling seasoning)
• 2 teaspoons dehydrated minced onions
• 2 teaspoons dill weed (not seed)
Mix well, chill and serve with crackers, chips or vegetables.
Guacamole
• 3 avocados, coarsely mashed
• 1 plum tomato, diced
• 1/4 cup diced onion
• 1 large jalapeno pepper, seeded, diced
• 1 Tbs. chopped cilantro
• lime juice
• ½ teas. salt
Mix all. Chill.
Chocolate Delight Cheesecake
• 1 1/2 cups chocolate wafer cookie crumbs
• 3 tablespoons plus 1 cup sugar, divided
• 1/4 cup butter, melted
• 1/2 cup heavy whipping cream
• 1/2 cup semisweet chocolate chips
• 3 packages (8 ounces each) cream cheese, softened
• 1/3 cup unsweetened cocoa powder
• 3 large eggs
• 1 teaspoon vanilla extract
Preheat the oven to 350 degrees.
Butter the bottom of an 8-inch or 9-inch springform pan or line it with a parchment paper circle. In a small bowl, mix together the chocolate wafer crumbs, 3 tablespoons sugar and the melted butter. Press the mixture onto the bottom and 1 1/2 inches up the sides of the prepared pan. Bake for 10 minutes. Remove the crust from the oven and let it cool. Reduce the oven temperature to 325 degrees. Meanwhile, prepare the filling. In a small saucepan, heat the whipping cream with the chocolate chips over medium heat, stirring constantly, until the chips are melted. Remove from the heat. In a large mixing bowl, beat the cream cheese and the remaining 1 cup of sugar until the mixture is smooth. Add the cocoa powder and beat well. Add the eggs and beat on low until the mixture is just blended. Stir in the vanilla and the reserved chocolate mixture until they are blended in. Pour the filling over the cooled crust. Bake for 45 to 50 minutes or until the center is almost set (it should still jiggle somewhat). Remove the cheesecake from the oven and let it cool completely. Refrigerate overnight before serving. Makes 12 servings
PHILADELPHIA “Fruit Smoothie” No-Bake Cheesecake
• 1-1/2 cups HONEY MAID Graham Cracker Crumbs
• 1/4 cup (1/2 stick) butter, melted
• 2 Tbsp. sugar
• 4 pkg. (8 oz. each) Cream Cheese, softened
• 1/2 cup sugar
• 1 pkg. (12 oz.) frozen mixed berries, thawed, drained
• 1 tub (8 oz.) COOL WHIP LITE Whipped Topping, thawed, divided
LINE 13×9-inch baking pan with foil, with ends of foil extending over sides of pan. Mix graham crumbs, butter and 2 Tbsp. sugar; press firmly onto bottom of prepared pan. Refrigerate while preparing filling.
BEAT Neufchatel cheese and 1/2 cup sugar in large bowl with electric mixer on medium speed until well blended. Smash drained berries with fork; stir into cheese mixture. Gently stir in 2 cups of the whipped topping. Spoon over crust; cover.
REFRIGERATE 4 hours or until firm. Use foil handles to remove cheesecake from pan before cutting into pieces to serve. Top with the remaining whipped topping. Store any leftover cheesecake in refrigerator.