Tuesday, July 30, 2013
1 large can sliced peaches, drained and mashed (or 2 regular cans or fresh peaches)
2 cups all-purpose flour
2 cups sugar
2 teaspoons baking soda
Preheat oven to 350. Drain the peaches and empty into a large bowl. Add flour, sugar and soda and mix well. Spray a 9 x 13 inch cake pan and pour in batter. Bake at 350 for 35 minutes.
3/4 cup sugar
9 oz. evaporated milk (the larger can is 12 oz.)
1 stick butter
1 cup coconut
1 cup pecans
Combine all ingredients except nuts and bring to boil in saucepan until it thickens, remove from heat, stir in nuts and spread on cooled cake.
Thursday, July 25, 2013
**This recipe makes 2 pies
1/2 cup chopped pecans
1 cup flaked coconut
1/4 cup butter (optional)
1 (8 oz.) cream cheese softened
1 (14 oz.) can sweetened condensed milk
1 (16 oz.) frozen whipped topping
1 jar caramel ice cream topping
2 graham cracker pie crusts (preferably homemade)
In a skillet lightly brown the pecans and coconut in the butter.
Or you can toast the pecans and coconut in the oven without using butter.
Set aside to cool.
With an electric mixer blend the cream cheese, sweetened condensed milk and whipped topping.
Layer 1/4 of coconut mixture evenly over each pie. Repeat layer with remaining ingredients. Cover and freeze until firm. Let frozen pie stand at room temperature for 5 minutes before cutting.
I got this recipe from a wonderful friend, Barb Mitchell. RIP Barb. She made this along with other food one time after Blake's surgery and brought it to our home. Miss her and think of her often.
Sunday, July 14, 2013
Filling and Cake:
1/3 c. packed brown sugar
2 t. ground cinnamon
1/2 c. chopped pecans
1 package plain yellow cake mix
1 package (3.4 oz) vanilla instant pudding mix
3/4 c. vegetable oil
3/4 c. water
4 large eggs
1 t. vanilla extract
1 c. powdered sugar, sifted
2 T. milk
1/2 t. vanilla extract
Preheat oven to 350. Mist a Bundt pan with baking spray. Dust with flour; shake out excess flour.
For the filling, place brown sugar and cinnamon in small bowl and mix well. Set aside.
Sprinkle pecans in bottom of pan. Set aside. Place cake mix, pudding mix, oil, water, eggs, and vanilla in large mixing bowl. Blend with mixer on low speed for 1 minute. Scrape down sides of bowl. Increase mixer speed to medium and beat for 2 minutes more. Pour 1/3 of batter into pan; scatter 1/2 of filling over batter. Pour another 1/3 of batter evenly over filling. Scatter remaining filling over batter. Pour remaining batter over top, smoothing it with rubber spatula. Place pan in oven.
Bake until cake is golden and springs back when lightly pressed with finger, 58-60 minutes. Remover pan from oven and place on wire rack to cool for 20 minutes. Run a long, sharp knife around the edge of the cake and invert it onto a rack. Allow it to cool completely, around 30 minutes more.
Prepare the glaze. Place powdered sugar, milk, and vanilla in small bowl and stir until smooth. Place the cooled cake on a serving platter and spoon the glaze over the top so that it drizzles down the sides and into the center of the cake. Slice and serve.
Wednesday, July 10, 2013
2 medium zucchinis, sliced
1/2 -1 white onion, sliced thinly
1 green pepper, sliced thinly
Italian seasoning or oregano, to taste
8 oz. Mozarella cheese
8 oz. tomato sauce
Brown onions and green pepper in olive oil. Season with Italian seasoning or oregano to taste. Add zucchini. Cover and steam for 2-3 minutes. While zucchini is still crisp add tomato sauce. Cover & simmer for about 5-8 minutes until zucchini is tender. Put half of the mixture in 8 X 8 baking dish. Add a layer (1/2) of Mozarella cheese; sprinkle with Parmesan. Repeat.
Bake at 400 or until cheese melts. about 10 minutes.
Tuesday, July 2, 2013
- Olive oil, for brushing baking sheet
- 2 medium zucchini
- Coarse salt and ground pepper
- 2 plum tomatoes, halved, seeded, and diced small or sliced
- 1/4 teaspoon chopped fresh oregano leaves
- 1/4 teaspoon white vinegar
- 5 ounces fresh mozzarella, torn into 1-inch pieces
Preheat oven to 400 degrees. Brush a rimmed baking sheet with olive oil. Halve zucchini lengthwise and scrape out seeds. Place, cut side up, on sheet and season with salt and pepper. In a small bowl, combine tomatoes, oregano, and vinegar; season with salt and pepper. Top zucchini with tomato mixture. Bake until zucchini is tender, about 20 minutes.
Heat broiler, with rack in top position. Top zucchini with mozzarella. Broil until cheese is brown and bubbling, 1 to 2 minutes; serve immediately.