Mock "Icecream"

Mock “Icecream”

½ banana
1 T peanut butter
¼ cup milk
1 T milk chocolate chips

Freeze banana. Thaw just a little to allow for easier blending. Blend with peanut butter and milk. Stir in chocolate chips. Freeze in a dish until it’s the consistency of a soft ice cream.

This makes one serving, but you can easily make multiple servings

Lemon Cup Custard

1 cup sugar
4 T flour
1/8 tsp salt
2 T melted butter
5 T lemon juice
Grated rind of one lemon
3 well beaten egg yolks
1 ½ cups milk
3 stiff beaten egg whites (use hand mixer)

Add flour, sugar, and salt to butter. Add juice and rind. Blend well

Add to yolks and milk. Stir. Fold in whites.

Pour into greased custard cups and place in pan of hot water. Bake at 350 for 45 minutes.

Mom Kopp’s variation: Pour in cake pan and set cake pan in larger pan of water

Peanut Butter Cake Mix Cookies

1 pkg yellow cake mix
2 T water
2 eggs
1 tsp vanilla
1 cup peanut butter
½ cup shortening

Blend ingredients and bake 10-12 minutes at 350.

Sweet Cherry Chocolate Dessert

2 cans cherry pie filling
1 chocolate cake mix
1 cup butter

1. Grease 13x9 pan
2. Pour in pie filling
3. Sprinkle cake mix on top
4. pour over butter
5. Bake 20 minutes at 350
6. Cool and serve

Peanut Brittle

1 cup white sugar
½ cup light corn syrup
¼ tsp salt
¼ cup water
1 cup peanuts
2 T butter, softened
1 tsp baking soda

1. Grease large cookie sheet
2. In 2 qt pan, over medium heat, bring to boil: sugar, corn syrup, salt, and water. Stir until sugar dissolves. Stir frequently until temp reaches 300 degrees or small amount dropped in very cold water separates into hard, brittle threads
3. Remove from heat, stir in butter and baking soda and pour on cookie sheet. With two forks, lift and pull into rectangle, about 14 by 2. (Or, just shake it like you would brownies to form a thin sheet.) Cool and snap into pieces

Anzac Biscuits (cookies)

(Australia)

1 stick butter
1 tsp molasses
1 tsp baking soda
1 cup oatmeal
¾ cup sugar
2 T boiling water
¾ cup flaked coconut
¾ cup flour


1. In saucepan, combine butter, molasses, baking soda and sugar. Mix in boiling water
2. Bring to a boil and remove from heat.
3. Add remaining ingredients
4. Place by large spoonfuls on baking sheet and bake at 275 for 25 minutes

Apple Crisp

4-6 sliced apples
1/3 cup flour
½ cup brown sugar
¼ cup butter
1 cup rolled oats
¼ tsp nutmeg
1 tsp cinnamon

1.Place fruit in shallow, buttered baking dish.
2.Mix other ingredients until crumbly and spread over fruit
3. Bake at 350 for 40-45 minutes

Baked Apples with Maple Cream

2 large apples, halved lengthwise, and cored
4 tsp butter or margarine cut into small pieces
½ cup orange juice
1 T apple cider vinegar
¼ cup evaporated milk
2 T pure maple syrup

1. Chill small mixing bowl. Place apples flesh side up in slow cooker and dot with butter. Pour orange juice and vinegar over top
2. Cook on low 2-3 hours or until apples are soft but still hold their shape. Remove apples to plate and pour juice from slow cooker into small saucepan. Bring to a boil and reduce 3-4 minutes, until liquid is thick and syrupy. Set aside
3. Whip milk and maple syrup in chilled bowl with electric mixer at high speed for 3-5 minutes, until mixture thickens. Top each apple half with 1 ½ T maple cream and drizzle with 1 T reserved fruit syrup

Meghan’s Oatmeal Chocolate Chip Cookies

Meghan’s Oatmeal Chocolate Chip Cookies

1 cup butter, softened
1 cup light brown sugar
½ cup white sugar
2 eggs
2 tsp vanilla
½ tsp baking soda
1 ¼ cups all purpose flour
1 tsp salt
3 cups quick cooking oats
1 bag chocolate chips (or about 1 ½ cups raisins)
2 tablespoons cinnamon (optional… unless you use raisins, then its necessary)

1. Preheat oven to 325
2. Cream butter and sugars. Beat in eggs 1 at a time. Stir in vanilla.
3. Combine flour, baking soda, and salt. (and cinnamon, if using) Stir into creamed mixture until blended
4. Mix in quick oats and chips (or raisins)
5. Bake for 10-15 minutes (or until slightly soft, but starting to brown)

TIP: Only let them cool on the pan until you can slide them off without them falling apart. Transfer them to a plate, and cover with plastic wrap or tinfoil (or put in Ziploc bags) as soon as they are cool enough. This will prevent them from getting crunchy.. they will stay soft and chewy for a couple days….

White Chocolate Chip Macademia Nut Cookies

White Chocolate Chip Macadamia Nut Cookies

Ingredients
2-1/2 cups flour
1 Tablespoon baking soda
1/2 Tablespoon salt
1 cup butter, softened
1-1/4 cup brown sugar
2 eggs
2 Tablespoons vanilla
12 ounces white chocolate chips
1 cup macadamia nuts
Combine flour, baking soda, and salt; mix together. In separate bowl, cream together softened butter, brown sugar, eggs, and vanilla. Mix wet ingredients and dry ingredients. Drop spoonfuls of mixture onto ungreased baking sheet and bake at 375 degrees for 9 to 11 minutes. Enjoy!
· You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

Grandma Anne's Famous Banana Bread

Grandma Anne’s Banana Bread!!

1. Cream ¾ cup sugar, ¼ cup real butter, and one egg
2. Add two very ripe, mashed bananas (three if you want)
3. Add 1/3 cup buttermilk and ½ tsp vanilla
4. In separate bowl, sift together ¼ tsp salt, 1 tsp baking soda, and 1 ½ cups of flower (add cinnamon if you want… Meghan’s addition!)
5. Mix dry mix into banana mixture
6. Pour into a well greased loaf pan and bake for 45-60 minutes in a preheated 350 degree oven.

Yields one loaf