Molli's Mullberry Pie Recipe

mix 3 to 3 1/2 cups of mulberries with 1 1/2 cups sugar and 1/4 cup flour. place mixture in unbaked pie crust. dot the top of the mulberry mix with a total of 2 tbsp of butter. place top crust on the pie and cut slits in it. let the pie rise in the ... refrigerator for 30 mins. then bake at 400 degrees for 15mins. turn the heat down to 350 and continue to bake for 30mins. let the pie cool and your done! i left the little stems on them.

Healthy Grain Free Brownies

Healthy Grain Free Brownies

2 cups black beans
3 eggs, lightly beaten
1/3 cup melted coconut oil or butter
1/4 cup cocoa powder
1/8 tsp salt
2 tsp vanilla extract
1/2 cup honey or sugar
1/2 cup chopped bittersweet chocolate (or what ever chocolate you prefer)
1/3 cup chopped nuts (opt)

Preheat oven to 350. Grease an 8x8 baking dish. Toss all but final two ingredients into a blender or food processor; blend until smooth. Stir in chocolate and nuts. Spread into pan. Bake 30 minutes or until done.

Midnight Brownies

From Dr. Oz show 1-6-10


Brownies

Ingredients

1, 15 oz can black beans, drained and rinsed

½ cup agave syrup

½ cup self-rising flour

½ cup egg whites

¼ cup unsweetened cocoa

2 tsp vanilla

1 tsp baking powder

6 tbsp mini semisweet chocolate chips

Directions

In a food processor, mix all brownie ingredients (except chips) together. Chop on high, until smooth. Clean off sides and blend for another 20 seconds. Add the chips in and stir well. Spread into the 8x8 baking dish. Cook for 20 minutes, until toothpick comes out clean. Cool for about 1 hour in dish at room temperature.

Frosting

Ingredients

6 oz fat-free cream cheese

¼ cup agave syrup

2 tbsp vanilla extract

2 tbsp semisweet mini chocolate chips, melted.



Directions

Preheat oven to 350º. Lightly spray a 8x8 baking dish with nonstick cooking spray. With a whisk attachment on an electric beater and blend all ingredients until light and fluffy. Spread evenly over the top of the cooled brownies. In a microwave safe bowl, melt the 2 tbsp of chips with a 2 second spray of nonstick cooking oil. Using a spoon, swirl the chocolate on top. Allow it to set in the refrigerator for 20 minutes. Serve and enjoy. Don't forget to have seconds!

Condensed Milk Caramel

From:recipelink.com

Posted by: marilyn on Thursday October 8th 1998 01:30:53 PM

Betsy, I found the following in a small cookbook SIMPLY DELICIOUS DESSERTS WITH EAGLE BRAND SWEETENED CONDENSED MILK I ordered it from them in 1990 it looks like. I think this should solve the problem for everyone.

To Caramelize sweetened condensed milk:

Oven method; Pour 1 can sweetened condensed milk into 9 inch pie plate. Cover with foil; place in larger shallow pan. Fill larger pan with hot water. Bake at 425 degrees for 1 1/2 hours or until thick and caramel colored. Beat until smooth.

Stovetop Method: Pour 1 can condensed milk into top of double boiler; place over boiling water. Over low heat, simmer 1 to 1 1/2 hours or until thick and caramel colored. Beat until smooth.

Microwave Method: Pour 1 can condensed milk into 2 quart glass measure. cook on 50 % power (medium) for 4 minutes, stirring briskly every 2 minutes until smooth. cook on 30% power (medium-low) 12-18 minutes ot until very thick and caramel colored, stirring briskly every 2 minutes until smooth.

CAUTION; NEVER HEAT UNOPENED CAN

No-Bake Pumpkin Pie

No-Bake Pumpkin Pie
Recipe from Mary Dicke

"This is soooo easy! 1 can pumpkin; 1 small box of butterscotch pudding; 1 small box vanilla pudding...(also read you could use chocolate instead of the butterscotch); 1 cup milk; 1 tsp cinnamon; 1/2 tsp ground ginger; 1/4 tsp cloves. May use either graham crax pie crust or regular pie crust. Mix the milk with the pudding....add pumpkin and all the spices. Pour into crust. Refrigerate. Serve with whipped cream."

Long Johns

Long Johns
From Taste of Home's Best of Country Breads
page 96

Recipe By Twilla Eisele

1 pkg active dry yeast (2 1/4 tsp)
1/4 cup warm water (110-115 degrees)
1 cup warm milk (120-130 degrees)
1/4 cup butter,softened
1/4 cup sugar
1/2 tsp salt
1 egg
3 1/4-3 3/4 cups flour
oil for deep fat frying

Glaze:
1 1/4 cup confectioners sugar
1 tablespoon brown sugar
1 tablespoon water
1/2 tsp vanilla extract
1/8 tsp salt

In a mixing bowl,dissolve yeast in warm water. Add the milk,butter,sugar,salt,and egg;mix well. Stir in enough flour to form a soft dough. Do not knead. Place in a greased bowl,turning once to grease top. Cover and let rise in a warm place until doubled,about 1 hour. Punch dough down. Turn onto lightly floured surface; roll into a 12x8 inch rectangle. Cut into 3inch x 1 inch rectangles. Place on greased baking sheets. Cover and let rise in a warm place until doubled,about 30 minutes. In an electric skillet or deep fat fryer,heat oil to 400 degrees. Fry doughnuts,a few at a time,until golden on both sides. Drain on paper towels. Combine glaze ingredients;brush over warm long johns. Yields 2 1/2 dozen.

I used a simple chocolate frosting instead of the glaze. I also rolled the dough a bit larger and used my pizza cutter to cut about 44 rectangles.

Easy Peach Cobbler

Easy Peach Cobbler
1 stick butter 1 tsp. salt
2 cups flour 1 1/2 cup milk
2 cups sugar 4 cups sliced peaches
1 Tbs. baking powder 1 tsp. cinnamon

Melt butter in a 12" Dutch oven using 10-12 briquettes bottom heat.

In a separate bowl combine flour, sugar, baking powder, and salt; stir to mix. Add milk and beat until batter is smooth. Pour batter over melted butter -- do not stir. Carefully add peaches over top of the batter -- do not stir. Sprinkle cinnamon over top.

Cover and bake using 10-12 briquettes bottom and 18-20 briquettes top for 45 to 60 minutes rotating oven and lid 1/4 turn in opposite directions every 10 minutes until crust is golden brown.

Serve topped with whipped cream or with vanilla ice cream.

Serves: 12

Zucchini Brownies

Zucchini Brownies
From heavenlyhomemakers.com

1/2 cup butter,softened
1 1/2 cups sugar
1/3 cup cocoa
1 cup shredded zucchini
1 egg
2 cups whole wheat flour

Mix butter,sugar,and cocoa in a large mixing bowl. Stir in zucchini and egg. Gradually mix in flour till combined. Spread in a 9x13 baking dish. Bake at 350 for 25 minutes or until toothpick comes out clean.

2 Zucchini Recipes

Zucchini Spice Cake

2 cups all-purpose flour*
2 cups finely chopped zucchini (about 3 medium)
1-1/4 cups sugar
1 cup chopped nuts
1/2 cup vegetable oil
1/3 cup water
1-1/4 ts. baking soda
1 ts. salt
1 ts. ground cinnamon
1 ts. ground cloves
1 ts. ground nutmeg
1 ts. vanilla
3 eggs

Heat oven to 350°. Greast and flour rectangular pan, 13x9x2 inches. Beat all ingredients on low speed, scraping bowl constantly, until blended, about 1 minute. Beat on medium speed, scraping bowl occasionally, 2 minutes. Pour into pan.

Bake until wooden pick inserted in center comes out clean, 45 to 50 minutes. Frost with your favorite cream cheese frosting if desired.

*If using self-rising flour, decrease baking soda to 1/2 teaspoon and omit salt.

***********************

This one is in a QC. I need to get some eggs and then we'll try this one.

Peanut Butter Drops

INGREDIENTS

* 1 cup shortening
* 1 cup chunky peanut butter
* 1 cup packed brown sugar
* 1/2 cup sugar
* 2 eggs
* 1 teaspoon vanilla extract
* 1 cup shredded peeled zucchini
* 3 cups all-purpose flour
* 1 teaspoon salt
* 1/2 teaspoon baking powder
* 1/2 teaspoon baking soda

DIRECTIONS

1. In a mixing bowl, cream the shortening, peanut butter and sugar. Beat in eggs and vanilla. Stir in zucchini. Combine dry ingredients; add to the zucchini mixture. Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheet. Bake at 350 degrees F for 12-15 minutes or until lightly browned. Cool on wire rack.

Pie Crust

Pie Crust

Makes 2 double crusts and 1 single shell

4 cups flour
1 3/4 cup shortening
1 tbl sugar
2 tsp salt
1 Tbl vinegar
1 egg
1/2 cup water

With fork, mix together first four ingredients. In a separate dish beat remaining. Combine with flour mixture stirring with fork until moistened. Mold into a ball. Chill at least 15 minutes before rolling. Dough can be kept in fridge 3 days. Freezes well.

Zucchini "apple" Pie

Zucchini "apple" Pie

6 cups zucchini
1 1/2 tsp cream of tarter
1/4 tsp salt
3 Tbl flour
1 Tbl lemon juice
1/4 tsp nutmeg
1 1/4 cup sugar
1 1/2 tsp cinnamon
1 tsp butter
Unbaked pie shell

Topping:
1 stick butter,softened (1/2 cup)
1 1/2 cup sugar
1 cup flour

Peel Zucchini;cut lengthwise and scrape out seeds. Slice to resemble apple slices. Cook for 10 minutes;drain. Mix remaining ingredients and add to zucchini. Pour into shell. Mix topping ingredients until crumbly and spread on top of zucchini. Bake at 375 45-60 minutes.

Cherry Cheese Dessert

Cherry Cheese Dessert

Crust:
1 1/2 cups flour
1 1/2 sticks butter
2 Tbl sugar
1/2 tsp salt
1 cup chopped nuts (pecan,walnut,etc)

Press in 9x13 pan;bake 20 minutes at 350. Cool.

Filling:
Cream 2 cups powdered sugar and 8 oz cream cheese. Fold in 9 oz whipped topping;spread over crust. Pour 2 cans cherry pie filling over filling. Cool for 4 hours.

This is sooo good! Best made the day before to give flavors time to meld.

Apple Oatmeal Cake

Apple Oatmeal Cake

1 cup flour
3/4 tsp baking soda
1/2 tsp salt
3/4 tsp cinnamon
1/4 tsp nutmeg
1 cup sugar
1 cup oats
1/2 cup oil
1 egg
1 Tbl vanilla
1 cup apples,peeled and finely diced
extra cinnamon and sugar for topping

Mix dry ingredients together in mixing bowl. Add remaining ingredients. Mixture will be thick. Pour into greased 8 inch baking pan. Smooth with spatula. Sprinkle with cinnamon sugar mixture. Bake at 350 for 30-35 minutes.

Great with vanilla ice cream.

Chewy Chip Bars

Chewy Chip Bars

4 1/2 cup old fashioned oats
1 cup flour
2/3 cup butter,softened
1/2 cup honey
1/3 cup packed brown sugar
1 tsp baking soda
1 tsp vanilla
1 cup chocolate chips

In a mixing bowl,combine the first 7 ingredients,mix well. Stir in chips. Press into a greased 9x13 inch baking pan. Bake at 325 for 18-22 minutes or until golden brown. Cool for 10 minutes,cut into bars. Cool completely in pan.

Pumpkin Crunch Dessert

Pumpkin Crunch Dessert

1 box white cake mix
1 29 oz can pumpkin
2 tsp all spice*
2 tsp cinnamon
1/2 cup brown sugar

Mix all together in a blender. Pour into lightly greased 9x13.

Crumb Topping
3/4 cup brown sugar
3/4 cup wheat flour
1/2 cup oats
1 1/2 tsp cinnamon
3 Tbl melted butter

Mix all crumb ingredients with a fork until crumbly. Sprinkle evenly over cake batter. Bake at 350 for 55-60 minutes.

Glaze
1/4 cup powder sugar
2 tsp milk
1/2 tsp vanilla

Drizzle over cake while it is still warm.

Cheap Chocolate Cake

Cheap Chocolate Cake

3 cups flour
2 cups sugar
2 tsp baking soda
7 Tbl cocoa
1 tsp salt
3/4 cup oil
2 Tbl vinegar
1 cup cold water
1 cup cold coffee
2 tsp vanilla

Mix dry ingredients together. Add wet ingredients;stir to combine. Pour into lightly greased 9x13 baking pan. Bake at 350 25-30 minutes.

Great with whipped cream or ice cream.

Light Cinnamon Coffee Cake

Light Cinnamon Coffee Cake

1/2 cup milk

1/4 cup oil

1 egg

1 1/2 cups flour

1/2 cup sugar

2 tsp baking powder

1/2 tsp salt

Topping

1/2 cup brown sugar

1 Tbl flour

1 tsp ground cinnamon

1 tsp butter,melted

In a mixing bowl,beat milk,oil,and egg. Add dry ingredients and mix until smooth. Spoon half into an 8 inch square baking pan,lightly greased. Sprinkle half the topping. Drop remaining batter by spoonfuls over topping,sprinkle remaining topping. Bake at 375 for 25-28 minutes.

My family enjoys this on Sunday mornings with hard boiled eggs and fruit salad.

Cool Whip Clone

Whipped Topping

1 tablespoon unflavored gelatin
1 tablespoon water
1/3 cup boiling water
1 cup water
1 cup instant non-fat dry milk powder
1/3 cup sugar
1/3 cup vegetable oil
1 teaspoon vanilla
2 teaspoons lemon juice

Pour the cup of water into a large metal bowl and put into the freezer. Next place the unflavored gelatin into a small cereal bowl. Add one tablespoon of water and let is soften. Add the boiling water to the gelatin mixture. Stir it with a fork for several minutes, to dissolve the gelatin completely. Let it sit and cool down some. Meanwhile measure the oil, vanilla and lemon juice all into a small container. Set it aside. Also measure the sugar and set aside. When the water in the freezer has ice crystals forming on it, take it out and place it on the counter. Pour in a full cup of dry milk powder. Using electric beaters, whip the mixture at high speed until it forms stiff peaks. This will take a full five minutes. Continue beating, and gradually add the sugar. When it is fully incorporated, gradually add the cooled gelatin mixture. When this is fully incorporated, gradually add the oil, vanilla, lemon juice mixture, in a small stream. The texture of the topping will change a little bit, becoming bright white and creamier. This is normal. Now place the bowl into the freezer again for about 10 or 15 minutes. It will chill and thicken. Stir it with a wire whisk right before serving. You may serve it right away, or keep it in the fridge for a few days. Be sure to stir it before serving, because it tends to thicken up while it sits. Stirring it will make it creamy again. It doesn't taste the same as the non-dairy whipped toppings you find at the supermarket. It actually tastes much better. The dry milk powder gives it a dairy flavor which, is much more satisfying than the chemical fluff available in the freezer at the market. It is economical to make compared to purchasing ready made. Serve it anywhere you would regular whipped topping, and even use it in fancy pudding or gelatin creations. It holds up nicely. Great as a topping for Cream Pies. If you are trying to cut down on cholesterol, this recipe will work as well as real whipping cream on most deserts. Top of Page

Crispry Rice Bars

Crispy Rice Bars

1/4 cup butter
5 1/2 cups mini marshmallows
5 1/2 cups crisp rice cereal

Melt butter in a 3 qt saucepan over low heat. Add marshmallows and cook stirring constantly until marshmallows are melted and mixture is syrupy. Remove from heat immediately add crispy rice and stir to coat evenly. Press warm mixture evenly into buttered 9x13 casserole dish. Cool. Cut into bars. Makes 32 bars (2" x 1 1/2")