My Apology

My apologies to everyone who ever came to this part and looked expecting for me to update it. I haven't cooked anything new or created anything lately. And to be honest, I just forgot to get back over here!

I'll update this page more by the first of September...after the summer and vacations.

Peppermint Cake

PEPPERMINT CAKE
1 box white cake mix 2 1/4 tsp. peppermint extract Red food coloring 1 can white frosting Peppermint candy, crushed Mix the cake mix according to cake directions. Before putting into pan(s) add 2 teaspoons peppermint extract and 4 drops red food coloring. Bake as directed. Cool. Mix white frosting with 1/4 teaspoon peppermint extract. Frost. Then garnish with crushed peppermint candy.

The Chocolate Lovers Dream

Layer:

Hot fudge
Chocolate pudding
Drizzle more of hot fudge


Roll a small scoop of ice cream in Oreo crumbs and place into the center of pudding mixture.

Drizzle more hot fudge....

YUMMY!!

Poppy Seed Pancakes

I came across a recipe for Poppy Seed Pancakes (since I'm always on the hunt for recipes). I'm sending you to an outside link, because I don't want to take away from the person's recipe and you just gotta see the picture!! So click here for the recipe.

On Hold

Recipes have been put on hold until the end of February....please keep checking back for more after March 1st.

Sour Cream Apple Pie

2 eggs

1 cup sour cream

1 cup sugar

6 Tbsp plain flour

1 tsp vanilla

¼ tsp salt

3 cups chopped apples

1 unbaked pie crust

3 Tbsp butter, melted

¼ cup packed brown sugar

In a large bowl, beat eggs. Add sour cream. Stir in sugar, 2 tablespoons flour, vanilla, and salt; mix well. Stir in apples. Pour into pie crust. Bake at 375 degrees for 15 minutes. Meanwhile, combine butter, brown sugar, and remaining flour. Sprinkle over top of pie. Return to oven for 20 to 25 minutes or until filling is set. Cool completely. Serve or cover and refrigerate.

Apple Pie Filling

7 quarts sliced apples

5 ½ cups sugar

1 ½ cup corn starch

3 tsp. Ground cinnamon

3 ½ tsp lemon juice

¼ tsp. Nutmeg or apple pie spice

1 tsp. Salt

In a large bowl blend sugar, cornstarch, cinnamon, nutmeg and salt. Stir in 11 cups water. Cook until thick and bubbly. Add lemon juice. Pack apples in quart jars and pour mixture over apples. Process 20 minutes in hot water bath or 15 minutes at 5 lbs pressure.