1 1/4 cups boiling water
1 cup quick-cooking oats
1/2 cup butter
1 cup white sugar
1 cup packed brown sugar
1 teaspoon ground cinnamon
1 teaspoon baking soda
1 1/2 teaspoons salt
1 1/3 cups all-purpose flour
1/2 cup butter
1 cup packed brown sugar
4 tablespoons evaporated milk
1 cup flaked coconut
1 cup chopped walnuts
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
Pour boiling water over oats. Set aside.
Sift together flour, salt, soda and cinnamon. Set aside.
Cream 1/2 cup butter, sugar, 1 cup brown sugar and eggs until fluffy. Add flour mixture and mix in. Add softened oats. Pour batter into a 9x13 inch pan.
Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes. Remove cake from oven. Set oven temperature to broil.
In a saucepan, combine milk, 1/2 cup butter and 1 cup brown sugar.
Heat until melted, then add coconut and chopped nuts. Spread on warm cake.
Place cake under broiler for 2 to 3 minutes.
it had oatmeal, cinnimon, walnuts, and a light tan cake
there was a coccnut topping and some kind of glaze
it taisted divine
may of come from irland
for that is where my greate grand mother was born
if you can help please do
Thank you :)
Относно: here is a lil something thats good but way less calories
Chocolate-Peanut Butter Bread Pudding
Source of Recipe
JoAnna M. Lund
Instead of succumbing to high-calorie peanut butter cups, try this scrumptious way of getting your chocolate-peanut butter fix! I bet you'll be surprised and delighted by how rich this recipe tastes.
12 slices reduced-calorie white bread, torn into pieces
3 tablespoons mini chocolate chips
Preheat oven to 350 degrees. Spray an 8-by-8-inch baking dish with butter-flavored cooking spray. In a large saucepan, combine dry pudding mix and milk. Cook over medium heat until mixture starts to thicken and begins to boil, stirring often. Remove from heat. Stir in peanut butter, Splenda, and vanilla extract. Add bread pieces. Mix gently to combine. Spread mixture evenly into prepared baking dish. Evenly sprinkle chocolate chips over top. Bake for 30 minutes. Place baking dish on a wire rack and let set for 5 mintues. Divide into 6 servings.
harley: really. i would like to see the link for it. is it a free download? i go to one site that has cookbooks but it costs and i just get the free recipes was called north carolina cooking.com but a guy named willie now owns all of it plus his Home of the Soul Food Cookbook...
Scarlet mentioned jars last year, putting in packets of the right ingredients and put the instructions on the outside. I really liked the idea, especially for kids, or adults who don't normally do a lot of baking. It takes out the hard work of them looking up a recipe, buying ingredients, weighing out etc... this will give them an interest in cooking, and they have a recipe they can keep and use over and over.
This e-book I got has hundreds of ideas for recipies that don't have too many ingredients so it all fits nicely in a jar. You could even print out the instructions to put on the jar!
harley: good i liked the ideas of the 'jars' of homemade things especially now with the cost in gas,elect. and in the stores but it means more to me to recieve 'homemade' and maybe others will like it too.
Whoops, there are 475 ideas for gift baskets! I don't think I should post all those! If anyone wants all 475, or more Christmas recipies, christmas colouring sheets, gift jars or holiday candy I'll be happy to send it if you message me with your email address.
For now, heres 2 of the gist baskets ideas...
BARBEQUE LOVER’S GIFT BASKET
use an apron with pockets for a "basket". Fill the apron pockets with: marinade recipes ~BBQ sauce ~BBQ tools ~ packages of meat tenderizer ~ skewers ~ gift certificate for the local butcher
Beginner Cook Gift Basket
Use a Dish Drainer for the "Basket" and fill with your choice of the following items: Wire Whisk Rubber Spatula Set Wooden Spoon Set Ladle Slotted Spoon Long Fork Tongs Paring Knife Slicing Knife Vegetable Peeler Package of Dishcloths Two Dish Towels Two Potholders Two Oven Mitts Placemats Can Opener Kitchen Scissors Corkscrew Small cutting board Large Mixing Bowl Medium Mixing Bowl Cheese Grater Measuring Cups Measuring spoons Small Kitchen Scales Scrubbing Pads Glass Mop Rubber Gloves Salt & Pepper Set Canister Set Wrap all items and tie with ribbons. Place smaller items in the "silverware compartment" of the dish drainer. Wrap the whole thing up in a tablecloth and gather at the top and tie with a big bow. You may choose to wrap it in cellophane instead if unsure of color preferences.
amandalove: me too, I'm always on the lookout for more Christmas recipies and ideas. These I downloaded from a christmas e-book. Theres quite a few more but I didn't want to post too many in one go! Its just a shame theres no credits to whoever invented these.
There was also a lot of ideas for Chistmas baskets like Scarlets speciality! I don't know if she knows of all the ones in this book, I'll post them and see if they're of use to anyone.
SCENT OF CHRISTMAS
3 tablespoons of ground cinnamon
2 tablespoons of ground cloves
1 tablespoon of anise seed
1 teaspoon of ground nutmeg
1 teaspoon of ground ginger
1 quart of water
Mix together. Add water. Bring to boil, stirring occasionally, then simmer on low. Dry
mix can be used as gift.
A CHRISTMAS SCENT
Peels of 2 oranges
3 cinnamon sticks
12 whole cloves
2 1/2 cups of water
Combine in a saucepan. Simmer, add water as needed.
CHRISTMAS "SMELL GOOD"
1 pkg. of pickling spice
1 pkg. of whole cloves
1 pkg. of stick cinnamon
1 jar of apple juice
Put in crock-pot. Fill to top with water. Bring to boil, put on simmer.
NO BAKE CHRISTMAS WREATH COOKIES
1 stick of margarine
30 lg. marshmallows
Melt above in saucepan over low heat, stirring constantly.
Add to above:
1/2 teaspoon of vanilla
2-3 teaspoons of green food coloring
3 1/2 cups of corn flakes
Drop spoonfuls onto wax paper from greased teaspoon. Shape each into small wreaths
with greased fingers. Decorate with red hot candies and chill to set.
8 eggs, slightly beaten
6 slices of bread, cubed
1 cup of cheddar cheese, grated
1 lb. of sausage, pork, beef or turkey, cooked & drained
2 cups of milk
1 teaspoon of salt
1 teaspoon of dry mustard
Mix all ingredients. Pour in greased 9 x 13 inch baking dish. Refrigerate overnight.
Bake 30 minutes at 350 degrees. Serves 8.
ORANGE SWEET POTATOES
6 medium sweet potatoes; cooked and peeled
1/2 cup of brown sugar
5 teaspoons of butter
2 medium oranges, sliced thin
1/4 cup of honey
1/2 cup of orange juice
1/4 cup of cornflake crumbs
Build up following layers in a medium size, buttered casserole: potatoes, sprinkled with
brown sugar then dotted with butter, and then orange slices. Repeat until potatoes and
oranges are used up. Heat honey (enough to make it liquid) and mix with orange juice.
Pour over casserole. Combine crumbs with whatever butter and sugar are left and spread
over top. Cover and bake 30-40 minutes at 350 degrees for 25 minutes. Remove cover
after 15 minutes.
CHRISTMAS RICE PUDDING
2/3 cup of raw rice
3 cups of milk
2 cups of water
1 teaspoon of salt
3/4 cup of sugar
2 tablespoons of butter
1 teaspoon of vanilla
1/4 teaspoon of nutmeg
Boil rice in 2 cups milk and 2 cups water with salt until thick. Stir occasionally so it
doesn't burn. Beat eggs with the last cup of milk and add to the hot mixture with the
sugar, butter, vanilla and nutmeg. Pour into a buttered 2 quart casserole and sprinkle with
cinnamon. Set in a pan of water to bake for 1 hour at 350 degrees (or until set). Serves
CRANBERRY CHRISTMAS PUNCH
1 - 3 oz. package of cherry flavored gelatin
1 cup of boiling water
1 - 6 oz. can of frozen lemonade or pineapple-orange juice concentrate
3 cups of cold water
1 - 1 quart bottle of cranberry juice cocktail, chilled
1 - 1 pint of ginger ale, chilled
Dissolve cherry flavored gelatin in boiling water. Stir in lemonade or pineapple-orange
juice concentrate. Add the cold water and the cranberry juice cocktail. Place in a large
punch bowl two trays of ice cubes or a molded ice ring. Pour punch over ice. Slowly
pour in chilled ginger ale. Fruit flavored sherbet may be added if desired. Makes about
2 cups of boiling water
3/4 cup of sugar
1/2 teaspoon of ground cinnamon
1 - 46 oz. can of pineapple juice, chilled
1 - 32 oz. bottle of cranberry juice, chilled
1 - 28 oz. bottle of ginger ale, chilled
Combine water, sugar and cinnamon in a saucepan, bring to a boil, and stir until sugar
dissolves and chill. Combine sugar, syrup, fruit juices and ginger ale. Serve over ice.
Yield 3 3/4 quarts.
1 gal. of apple cider
1 - 48 oz. jar of cranberry juice
4 sticks of cinnamon
1 small pkg. of red hots candy
Simmer all but red hots for 4 hours. Put candies in glasses, about 1 spoon per glass. Pour
liquid over. Serve hot.
1 can of red Hawaiian punch
1 small can of frozen lemonade
1 bottle of ginger ale
1 quart of cranberry juice
Combine all the ingredients above in punch bowl and serve.
CHRISTMAS FRUIT PUNCH
1 - 6 oz. can of frozen orange juice
2 - 6 oz. cans of frozen limeade
1 - 6 oz. can of frozen lemonade
1 large can of pineapple juice
1 pint of cranberry juice cocktail
8 cups of cold water
2 quarts of chilled ginger ale
1 quart of plain chilled soda water
1 quart of frozen strawberries
Empty frozen juices, pineapple and cranberry juice, and water in a large container. Let
stand until frozen juice is thawed; stir well. Add frozen strawberries. Pour mixture into
punch bowl. Add ice cubes. Just before serving, gently pour in ginger ale and soda water.
Top with fruit ice ring and sprigs of mint. Fruit Ice Ring: Use any combination of lime,
lemon or orange slices. Arrange in pattern in ring mold; add water to cover fruit and
CANDLELIGHT CHRISTMAS PUNCH
1 large jar of Tang (24 oz.)
3/4 cup of instant tea with lemon
1 1/2 cups of sugar
1 1/2 teaspoons of ground cloves
1 1/2 teaspoons of ground cinnamon
To each 1 1/2 cups dry mix add 1 gallon water, 1 gallon apple juice, 1 gallon pineapple
juice. Bring to boil, let simmer 15 minutes before serving. Makes 100 servings.
CHRISTMAS EVE PUNCH
32 oz. of cranberry juice cocktail
46 oz. of unsweetened pineapple juice
2 cups of orange juice
2/3 cup of lemon juice
1/2 cup of sugar
1 teaspoon of almond extract
Mix and freeze; to serve, thaw to slushy consistency and add 1 qt. gingerale.
CHRISTMAS FRUIT TEA
2 quarts of cranberry juice
1 - 46 oz. can of frozen lemonade concentrate, thawed & undiluted
2 cups of apple juice
1 cup of orange juice
1/2 teaspoon of cinnamon
1/2 teaspoon of nutmeg
1/2 teaspoon of ginger
Pour first 5 ingredients into a 30-cup electric percolator. Place cinnamon, nutmeg and
ginger in basket. Perk and let stand 1 hour. Serve hot. Yield: 1 gallon.
WHITE CHRISTMAS PUNCH
2/3 cup of water
2/3 cup of sugar
1 teaspoon of almond extract
1 small can of evaporated milk
1/2 gal. of vanilla ice cream
2 - 2 liter bottles of slice soft drink
Cook water and sugar until sugar has dissolved. Add almond and evaporated milk.
Refrigerate. At serving time mix 1/2 gallon softened ice cream, and slice into sugar
7-UP CHRISTMAS BOWL
2 pkgs. (10 oz. each) frozen red raspberries in syrup, partially thawed
1 can (1 lb. 4 1/2 oz.) chilled crushed pineapple undrained (about 2 1/2 c.)
2 cans (6 oz. each) frozen lemonade concentrate thawed
42 oz. 7-Up chilled
Place raspberries and pineapple in blender; blend well. Pour into punch bowl, stir in
lemonade concentrate. Slowly add 7 Up. Makes 2 1/2 quarts.
HOT CRANBERRY SPICED TEA
3 quarts of water
Bring to a boil. Add: 3 family size tea bags (or 9 sm.)
1 tablespoon of whole cloves
1 cinnamon stick
Cover and steep 30 minutes.
2 cups of sugar
2 cups of orange juice
3 cups of cranberry juice
3 drops of red food color
Strain spices. Refrigerate leftover tea.
1 (10 1/2 oz.) can of minced clams
6 oz. of cream cheese
2 teaspoons of grated onion
1/4 teaspoon of hot pepper sauce
1/8 teaspoon of Worcestershire sauce
1/4 teaspoon of lemon juice
1/2 teaspoon of clam juice (reserved juice from canned clams)
Drain canned clams and reserve juice. Combine clams with remaining ingredients and
blend thoroughly. Chill. Serve with crackers or bread rounds.
CHRISTMAS TREE SPREAD
8 oz. of extra sharp cheddar cheese, grated
8 oz. of cream cheese, softened
1 tablespoon of chopped green bell pepper
1 teaspoon of grated onion
1 teaspoon of Worcestershire sauce
1/2 teaspoon of lemon juice
2 tablespoons of sliced pimiento, or cherry tomatoes
Combine cheeses, green pepper, onion, and Worcestershire sauce and lemon juice. Chill.
Arrange cheese mixture in Christmas tree shape. Sprinkle with parsley, dot with
pimiento or tomato "ornaments". Cover "trunk" with chopped nuts. Serve with crackers.
chrismtas turkey recipe
1 turkey, approx. 15 lbs.
juice of a lemon
salt and pepper
olive oil or melted butter
1/2 yellow onion, peeled and quartered
the tops and bottoms of a bunch of celery
1 loaf of day old French bread
1 cup chopped walnuts, toasted
2 cups each, chopped onion and celery
1/2 stick of butter
1 chopped green apple
1 cup of currants or raisins
Several chopped green olives (5 to 10)
Stock from the turkey gizzards (1/2 cup to 1 cup)
Sage (to taste)
Poultry seasoning (to taste)
Salt and pepper (to taste)
3 cups of uncoked popcorn
To start, if the turkey has been refrigerated, bring it to room temperature before cooking.
If you get a frozen turkey, you will need to defrost it in the refrigerator for 3 or 4 days first.
Remove the giblets and use for making stuffing.
stuff turkey with stuffing,veggies,baste,put in oven at 375 degrees F.
get the heck out of the kitchen before the popcorn blows the turkey threw the window.
EGGNOG COOKIES WITH RUM GLAZE
These soft, thin cookies are ideal for the holidays because they can be made in advance and frozen. Plus, because the recipe makes 10 dozen, it's a good choice for a cookie exchange. Any leftover eggnog can be frozen.
2 cups sugar
1 cup butter
1 cup purchased eggnog
1 teaspoon baking soda
1/2 teaspoon ground nutmeg*
5 1/2 cups all-purpose flour
4 cups powdered sugar
5 to 6 tablespoons purchased eggnog
4 teaspoons dark rum or 1/4 teaspoon rum extract
1 teaspoon ground nutmeg
1. In large bowl, beat sugar and butter at medium speed until creamy. Beat in 1 cup eggnog, baking soda and nutmeg until blended. Gradually beat in flour until well-blended. Cover and refrigerate 1 hour.
2. Heat oven to 350°F. On lightly floured surface, roll out dough 1/4 inch thick. Cut out with cookie cutters; place cookies on baking sheet. Bake 6 to 8 minutes or until lightly browned on bottom. Cool on wire racks.
3. Meanwhile, in medium bowl, whisk together all glaze ingredients until smooth. Spread glaze over cooled cookies.
TIP *If desired, a combination of ground cinnamon, cloves and nutmeg can be used.
About 10 dozen (2 1/4-inch) cookies
Recipe #3305-- To receive this recipe printed on a recipe card, click here. You will need to know the recipe name and number.
Before it gets too late I wanted to send you my favorite Christmas
cookie recipe. With the holidays coming, it always helps to send something
new and creative to try. I'm making them as I write. Good luck and enjoy.
1 cup of water
1 tsp baking soda
1 cup of sugar
1 tsp salt
1 cup of brown sugar
1 cup lemon juice
4 large eggs
1 cup nuts
2 cups of dried fruit
1 bottle Jose Cuervo Tequila
Sample the Cuervo to check quality. Take a large bowl, check the Cuervo
again, to be sure it is of the highest quality, pour one level cup and drink.
Turn on the electric mixer...Beat one cup of butter in a large fluffy bowl.
Add one teaspoon of sugar...Beat again. At this point it's best to make sure the Cuervo is still OK, try another cup ... just in case.
Turn off the mixerer thingy. Break 2 leggs and add to the bowl and chuck in
the cup of dried fruit, Pick the fruit off floor... Mix on the turner. If the fried druit gets stuck in the beaterers just pry it loose with a drewscriver. Sample the Cuervo to check for tonsisticity.
Next, sift two cups of salt, or something white. Who giveshz a sheet. Check
the Jose Cuervo. Now shift the lemon juice and strain nuts. Add one table.
Add a spoon of sugar, or somefink. Whatever you can find.
Greash the oven.
Turn the cake tin 360 degrees and try not to fall over. Don't forget to beat off the turner.
Finally, throw the bowl through the window, finish the Cose Juervo and make sure to put the stove in the dishwasher.
Melt butter. Add spices. Pour over brown sugar, stir and cool. Add eggs and beat 1 hour. Pour into jars and cover. Refrigerate. Keeps for months.TO PREPARE DRINK:
1 heaping tbsp. batter
Boiling water to fill mug
2 jiggers rum
Stir and serve. Makes 1 1/2 quarts
1/4 lb. butter
1 lb. dark brown sugar
1/4 tsp. ground cinnamon
1/4 tsp. nutmeg
1/4 tsp. ground cloves
Cream butter with sugar; add in and mix thoroughly the spices with batter. Store in refrigerator in covered container. NOTE: For hot buttered rum, place one heaping tablespoon of batter in mug. Add 1 1/2 ounces of dark rum; fill with boiling water. Stir and serve, garnish with cinnamon stick and/or lemon slices with cloves.
1 lb. brown sugar
1/4 lb. soft butter
1/4 tsp. ground nutmeg
1/4 tsp. cinnamon
1/4 tsp. cloves
Pinch of salt
Beat sugar and butter together until thoroughly creamed and fluffy. Beat in remaining ingredients. Store in tight container in refrigerator. To make hot buttered rum: 1 teaspoon batter, heaping and 1 1/2 ounce light rum. Combine with hot water in mug, if desired. Decorate with cinnamon stick.
these can also be made at home,they are nice for the holidays.better than store bought and a lot cheaper.
homemade liquors :
applejack with cinnamon & apples.
Homemade Liquors black ussian
also a drink exists:
NATURAL BORN KILLER CRANBERRY
recipes for all these I have somewhere if anyone is really interested,I'l dig 'em up..a search online shoudd find a few homemade drinks recipes for these.
Do you like Irish cream? If you do, you know how expensive it is to buy anymore.
Make your own..MMMmmmmm good
3/4 cup of whiskey
14 ounce can of condensed milk
1 cup of whipping or light cream
2 tbls of chocolate flavored syrup
2 tbls of instant coffee
1 teaspoon vanilla (use pure vanilla)
1/2 teaspoon of almond abstact.
In blender combine all ingredients, blend till smooth. Store tightly covered in refrigerator for up to one month. Stir or shake lightly before serving. Makes about 5 cups.
1 pk of cream cheese
1 can of tomato soup
Heat until cr cheese melts and mx with soup.
2 pks of knox geletin with 1/2 cup of water.
then mix with previous mixture.
add 1cup finely diced celery
1/2 cup finely diced onion
2 cans of baby shrimp (finely diced)
1 cup of mayo.
Place dip in refridge till ready to use with your choice of crackers. MMMMmmmmmm good