- 1 pound white confectioners’ coating
- 1 pound jellybeans
Line a jelly roll pan with waxed paper and set aside. Melt the white confectioners’ coating in the top of a double boiler over just-barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Spread the melted white confectioners’ coating onto the prepared pan. Sprinkle the jellybeans over the top. Refrigerate at least 1 hour or until firm. Break into pieces to serve.
- 1 (10 ounce) package saltine crackers
- 1 cup butter
- 1 cup light brown sugar
- 1 (12 ounce) package semisweet chocolate chips
- 1 cup slivered almonds
Preheat oven to 325 degrees F (165 degrees C). Grease a baking sheet. Line baking sheet with saltine crackers, edges touching. In a medium saucepan, combine butter and brown sugar and cook until mixture reaches 235 degrees F (112 degrees C) or a small amount of mixture dropped into cold water forms a small ball that flattens when placed on a flat surface. Pour mixture over crackers and spread evenly. Bake in preheated oven 15 minutes. Sprinkle chocolate chips over hot toffee. When chips turn glossy, spread evenly with spatula. Sprinkle with almonds. Freeze 20 minutes before serving.
- · 1 1/2 pounds extra lean ground beef
- · 1/2 onion, diced
- · 2 cloves garlic, minced
- · 1 green pepper, diced
- · 2 cups water
- · 3/4 cup ketchup
- · 1 dash Worcestershire sauce
- · 2 tablespoons brown sugar
- · 1 teaspoon Dijon mustard
- · 1 1/2 teaspoons salt, or to taste
- · 1/2 teaspoon ground black pepper
- · cayenne pepper to taste (optional)
Place ground beef and onion in a large skillet. Turn heat to medium and cook and stir the mixture constantly until the beef is browned and forms small crumbles, about 10 minutes. Stir in garlic and green bell pepper; cook and stir until softened, 2 to 3 minutes. Add 1 cup water and stir, scraping the pan to dissolve any brown flavor bits from the bottom of the skillet. Mix in ketchup, Worcestershire sauce, brown sugar, Dijon mustard, salt, and black pepper. Add 1 more cup water and return mixture to a simmer. Reduce heat to low and simmer, stirring occasionally, until the liquid has evaporated and the mixture is thick, about 40 minutes. Season with salt , black pepper, and cayenne pepper to taste.
- 2 cups milk
- 3 Tablespoons butter
- 1 Tablespoon active dry yeast
- 1/2 cup warm water
- 1/2 cup sugar, divided
- 1/2 cup honey
- 7 1/2 cups flour (up to 1/2 cup more or less)
- 2 eggs
- 2 tsp salt
Bring milk to a boil over medium heat and remove from heat. Allow to cool slightly. Melt 3 Tbsp of butter in the microwave. Set aside. Combine yeast, warm water and 1 Tablespoon sugar in a mixing bowl. Allow yeast to bubble. Add sugar, honey, milk, and 3 1/2 cups of flour to the yeast mixture. Add melted butter, eggs and salt; mix well. Add additional flour 1/2 cup at a time until dough begins to separate from the sides. Let rest.
Knead dough for about 5 minutes. Dough should be moist. Remove dough from the bowl and grease the bowl. Return dough to the bowl and turn it over so all sides are covered in grease. Loosely cover bowl with tea towel. Allow to rise until doubled in size, about 45 minutes. Once the dough has doubled, punch it down to release the air. Place dough on a lightly floured work surface. Using a rolling pin, roll the dough out until it is about 1/2-inch thick. Fold the dough in half, and roll over the dough a little bit to seal the two halves together. Cut the dough into 2-inch squares.
Place dough squares into greased muffin tin and cover loosely with tea towel again. Allow to double in size, about 1 hour. Bake at 350*F for about 15-20 minutes.
- 1 stick unsalted butter, room temperature
- 1/4 cup powdered sugar
- 1 1/2 Tbsp honey
- 1/2 to 1 tsp cinnamon
- 1/8 tsp salt
Beat together all ingredients with whisk until combined.
- 2 sticks margarine, melted
- 1 c. peanut butter, smooth or chunky
- 1-1/2 c. powdered sugar
- 1-1/2 c. fine graham cracker crumbs
- 1 – 12 ozs. pkg. milk chocolate chips
In large bowl, mix together margarine and peanut butter until smooth. Stir in powdered sugar, then cracker crumbs. Blend well. Pat into a 9″ x 13″ x 2″ pan sprayed with cooking spray. Refrigerate for 1/2 hour. Melt chocolate chips and spread over top.
- 1 cup brown sugar, firmly packed
- 2 cups cold water
- 1/3 cup vegetable oil
- 2 cups raisins
- 2 teaspoons cinnamon
- 1/2 teaspoon ground cloves
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons water
- 2 cups flour
- 1 teaspoon baking powder
Preheat oven to 325 degrees F. Combine sugar, water, vegetable oil, raisins, and spices in a saucepan, and bring to a boil. Boil for 3 minutes, stirring frequently. Take pan off heat and let cool for 10 minutes. Dissolve baking soda and salt in 2 teaspoons of water and add to raisin mixture (it will foam). Blend in the flour and baking powder. Mix well. Pour the batter into a greased 9 inch square pan and bake for 55 minutes, or until a toothpick unserted in the center comes out clean. Let cake cool for about 10 minutes before serving.
- 2 15-ounce cans peach chunks in light syrup
- 1 box French Vanilla cake mix
- 1/2 cup unsalted butter
- 1 teaspoon cinnamon sugar (1/4 teaspoon cinnamon + 3/4 teaspoon sugar)
1. Preheat oven to 375 F.
2. Drain one of the cans of peaches, reserving the syrup. Empty the peaches into a 13×9 baking pan. Empty the entire contents of the other can of peaches (with syrup) into the 13×9 pan. Spread the peaches out evenly. Sprinkle cinnamon sugar across the top of the peaches.
3. Sprinkle the cake mix on top of the peaches and press down with your hands. 4. Cut butter into 16 pieces and distribute across the top of the cake mix. Pour reserved syrup over the cake mix and run a knife through the mix and the syrup to spread it around a bit. 5. Bake in preheated oven for 45 minutes. Serve warm with ice cream, fresh cream or milk.