submitted by Lorraine Branham
2 Cups sugar
3/4 cup shortening
3 eggs
2 cups flour
1 teaspoon baking powder
1/2 teaspoon soda
1/8 teaspoon salt
1 cup buttermilk
1 Tablespoon Almond flavoring
1 teaspoon vanilla
Cream sugar and shortening together. Beat in eggs one at a time. Sift dry ingredients and add alternately with buttermilk.
Bake in greased Bundt pan at 350 for 45-50 minutes.
Wednesday, May 6, 2009
5 MINUTE CHOCOLATE MUG CAKE
submitted by Sandy May
4 tablespoons flour
4 tablespoons sugar
2 tablespoons cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional)
A small splash of vanilla extract
1 large coffee mug (MicroSafe)
Add dry ingredients to mug, and mix well.
Add the egg and mix thoroughly.
Pour in the milk and oil and mix well..
Add the chocolate chips (if using) and vanilla extract, and mix again.
Put your mug in the microwave and cook for 3 minutes at 1000 watts.
The cake will rise over the top of the mug, but don't be alarmed!
Allow to cool a little, and tip out onto a plate if desired.
Then EAT! (This can serve 2 if you want to feel slightly more
virtuous).
4 tablespoons flour
4 tablespoons sugar
2 tablespoons cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional)
A small splash of vanilla extract
1 large coffee mug (MicroSafe)
Add dry ingredients to mug, and mix well.
Add the egg and mix thoroughly.
Pour in the milk and oil and mix well..
Add the chocolate chips (if using) and vanilla extract, and mix again.
Put your mug in the microwave and cook for 3 minutes at 1000 watts.
The cake will rise over the top of the mug, but don't be alarmed!
Allow to cool a little, and tip out onto a plate if desired.
Then EAT! (This can serve 2 if you want to feel slightly more
virtuous).
Monday, February 23, 2009
Butterfinger Cake
submitted by Dara's Aunt Lorna Gundaker of Arkansas
One Box Devils Food Cake Mix
One can of Caramel topping
One can of condensed milk
One large tub of cool whip
One large Butterfinger candy bar
Prepare cake according to pkg directions. Immediately after removing cake from the oven poke several wholes into the top of the cake with a fork. Mix sweetened condensed milk and caramel together. Pour over the hot cake and spread as evenly as possible. Chill well. After cake has cooled completely spread cool whip over the top. Place Butterfinger in a large plastic zip lock bag and break into crumbs. Spread the Butterfinger bar all over the top!
Tuesday, February 3, 2009
Banana Chip Oatmeal Muffins
submitted by Kim Rojak - Missionary to Vanuatu
1 c. quick oatmeal
3/4 c. flour
3/4 c. whole wheat flour
2 t. b. powder
1/2 t. b. soda
1/8 t. salt
2 T. softened butter
1/2 c. brown sugar, Packed
3 med ripe bananas, mashed, I usually put in at least 4
1 egg
2 T. unsweeteded applesauce
1 t. vanilla
3/4 c minature choc chips (I just use normal size ones)
Mix all dry ingredients together then add butter, bananas, egg, applesauce and vanilla. Add choc chips mix well and fill greased muffin tin 3/4 full and bake at 350 for 15-20 min.
1 c. quick oatmeal
3/4 c. flour
3/4 c. whole wheat flour
2 t. b. powder
1/2 t. b. soda
1/8 t. salt
2 T. softened butter
1/2 c. brown sugar, Packed
3 med ripe bananas, mashed, I usually put in at least 4
1 egg
2 T. unsweeteded applesauce
1 t. vanilla
3/4 c minature choc chips (I just use normal size ones)
Mix all dry ingredients together then add butter, bananas, egg, applesauce and vanilla. Add choc chips mix well and fill greased muffin tin 3/4 full and bake at 350 for 15-20 min.
Chocolate Lowfat Muffins
Submitted by Kim Rojak - Missionary to Vanuatu
3/4 c. sugar
1/2 c. cocoa
2 t. b.powder
1 t. soda
1/2 t salt
2/3 c. lowfat vanilla yogurt
2/3 c. skim milk
1/2 t. vanilla
1/4 c. chocolate chips
sift dry ingredients together then add yogurt and milk. mix well and add choc. chips and vanilla
Fill greased muffin tins and bake at 375 til toothpick inserted comes out clean.
Yum!
Enjoy with a cup of tea or cold milk
3/4 c. sugar
1/2 c. cocoa
2 t. b.powder
1 t. soda
1/2 t salt
2/3 c. lowfat vanilla yogurt
2/3 c. skim milk
1/2 t. vanilla
1/4 c. chocolate chips
sift dry ingredients together then add yogurt and milk. mix well and add choc. chips and vanilla
Fill greased muffin tins and bake at 375 til toothpick inserted comes out clean.
Yum!
Enjoy with a cup of tea or cold milk
Sunday, February 1, 2009
WHITE BEAN AND KALE SOUP
submitted by Stephanie Doll
1 Tbs olive oil
1 small onion, halved and thinly sliced
3 cups chopped kale
1 small garnet yam, peeled and diced
1 Tbs smoked sweet paprika
1 Tbs curry powder
1 bay leaf
4 cups low sodium vegetable broth
2 15 oz. cans great northern beans, drained and rinsed, divided
2 Tbs red wine vinegar
1. heat oil in saucepan over medium heat. Add onion and cook 8 minutes or until lightly caramelized, stirring often
2. add kale, and cook 4 to 5 minutes or until wilted. Stir in yam, paprika, curry powder, and by leaf; cook 1 minute more or until fragrant.
3. Add broth and bring to a simmer. Reduce heat to medium-low and cook 30 minutes or until kale and yam are tender. Puree 1 cup beans with 3/4 cup water in a blender or food processor. Add puree and remaining beans to soup. Simmer 10 minutes, then stir in vinegar. Season with salt and pepper.
serves 6
1 Tbs olive oil
1 small onion, halved and thinly sliced
3 cups chopped kale
1 small garnet yam, peeled and diced
1 Tbs smoked sweet paprika
1 Tbs curry powder
1 bay leaf
4 cups low sodium vegetable broth
2 15 oz. cans great northern beans, drained and rinsed, divided
2 Tbs red wine vinegar
1. heat oil in saucepan over medium heat. Add onion and cook 8 minutes or until lightly caramelized, stirring often
2. add kale, and cook 4 to 5 minutes or until wilted. Stir in yam, paprika, curry powder, and by leaf; cook 1 minute more or until fragrant.
3. Add broth and bring to a simmer. Reduce heat to medium-low and cook 30 minutes or until kale and yam are tender. Puree 1 cup beans with 3/4 cup water in a blender or food processor. Add puree and remaining beans to soup. Simmer 10 minutes, then stir in vinegar. Season with salt and pepper.
serves 6
GRILLED SESAME-TOFU SKEWERS WITH GINGER PEANUT SAUCE
submitted by Stephanie Doll
1/2 cup fresh orange juice
4 Tbs low-sodium soy sauce, divided
1 Tbs toasted sesame oil
2 cloves garlic, minced, divided
1/2 tsp red pepper flakes
1 12 oz. pkg. extra firm smoked tofu cut into 16 cubes
1/4 cup natural creamy peanut butter
3 Tbs minced fresh ginger
2 Tbs light brown sugar
1. combine orange juice, 2 Tbs soy sauce, sesame oil, 1 tsp garlic, and red pepper flakes. Let stand 15 minutes at room temperature. Fold in tofu, cover, and marinate 1 hour or overnight stirring occasionally
2. soak 16 wood skewers in cold water 1/2 hour. Preheat grill. Drain tofu, and thread on skewers. Grill 5-7 minutes or until lightly browned on all sides, turning occasionally.
3. whisk together peanut butter, remaining 1 tsp.garlic, ginger, brown sugar, remaining soy sauce, and 1/3 cup warm water to make thick sauce. Serve skewers with dipping sauce
Serves 8
1/2 cup fresh orange juice
4 Tbs low-sodium soy sauce, divided
1 Tbs toasted sesame oil
2 cloves garlic, minced, divided
1/2 tsp red pepper flakes
1 12 oz. pkg. extra firm smoked tofu cut into 16 cubes
1/4 cup natural creamy peanut butter
3 Tbs minced fresh ginger
2 Tbs light brown sugar
1. combine orange juice, 2 Tbs soy sauce, sesame oil, 1 tsp garlic, and red pepper flakes. Let stand 15 minutes at room temperature. Fold in tofu, cover, and marinate 1 hour or overnight stirring occasionally
2. soak 16 wood skewers in cold water 1/2 hour. Preheat grill. Drain tofu, and thread on skewers. Grill 5-7 minutes or until lightly browned on all sides, turning occasionally.
3. whisk together peanut butter, remaining 1 tsp.garlic, ginger, brown sugar, remaining soy sauce, and 1/3 cup warm water to make thick sauce. Serve skewers with dipping sauce
Serves 8
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