Recipes!
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One of our favorite things to do ...
besides painting, is to eat! If you have a favorite recipe
please share it with us.
Email: Melinda or Lois |
Pumpkin Dessert
Lois Sanford
Preheat oven to 425 degrees
Spray a 9" x 13" baking pan with aerosol nonstick spray
Mix together: 1 - 29oz. can of pumpkin ( large can)
3 eggs, slightly beaten
1 1/2 C. sugar
1 t. salt
2 t. cinnamon
1 t. ginger
1/2 t. cloves
1 C. evaporated milk
Pour mixture in baking pan.
Sprinkle 1 yellow cake mix over the pumpkin mixture.
Cut 1 1/2 sticks of butter into slices and dot over cake mix.
Bake at 425 degrees for 15 minutes then reduce heat to 325 degrees for @ 30 -
40 minutes.
Note: I didn't have a yellow cake mix so I used a Spice cake mix instead. I also
baked closer to the 40 minutes. You want the top of the cake to be a little browned
on top so that it will be somewhat crunchy. Store uncovered in the refrigerator.
If you cover it, the cake topping will soften.
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Veggie Quiche
Jackie Gibson
1 unbaked pie shell. Bake this at 450 degrees for 8 minutes. Remove
from oven.
Spoon 4 C. veggies of choice ie. broccoli, peppers, onions, zuchinni,
cauliflower, whatever into pie shell.
Sprinkle 1/2 C. toasted slivered almonds on veggies.
Beat together 2 eggs; 1/2 C. milk; 1/2 C. mayonnaise; 1 and 1/4
C. shredded cheddar cheese; 1/8 teas. nutmeg; 1/8 teas. pepper.
Pour over veggies and almonds. Sprinkle top with 1/4 shredded cheese.
Bake at 350 degrees for 35-40 minutes or until a knife inserted
comes out clean. Let stand about 10 minutes before cutting. Makes
1 quiche.
Note: You must use regular mayo. I used 2% milk. Vary cheeses and
veggies to taste.
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Chesscake
Stephanie Woodfin
1 yellow cake mix
1 stick butter, melted
2 eggs
Mix and spread in bottom of a well greased and floured 9 x
13 pan
Mix 2 eggs
1 box powdered sugar
8 oz. cream cheese
Mix well and spread over first mixture
Bake at 325 for 45 minutes. Do not overbake.
Cool and serve.
Delicious!
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Sweet Potato Recipe
Lois Sanford
Preheat oven to 350 degrees. Prepare a 9 " x
13 " casserole dish with butter or non-stick coating.
4 - 5 C. mashed cooked sweet potatoes - not canned (I
put them in the food processor so they are nice and creamy.)
1 C. sugar
2 eggs
1/2 C. half & half
1/4 C. butter, melted
1 t. vanilla
1/2 t. salt
Topping
1/4 C. butter, melted
1 C. brown sugar
1/2 C. flour
1 C. sliced almonds (I always use sliced almonds - not
slivered)
Bake uncovered for 30 minutes to an hour depending on how much you have made. You
want the topping to be golden brown and crunchy.
The original recipe called for 3 C. sweet potatoes, but I think
it is better with more sweet potatoes. It just depends
on how sweet you would like the sweet potatoes to taste. I
also make more topping than the recipe calls for...maybe about 1
1/2 times the amount. Doubling it is a bit too
much. I like the topping to stay on top and get crunchy, not
melt into the sweet potatoes.
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