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gorp

Saturday, August 25th, 2007

1 cup raisins
1 cup peanuts

Store in airtight container or bag.

GORP is an acronym for good old raisins and peanuts. The original recipe calls for equal parts raisins and peanuts. Of course, you can add just about anything you like such as Cheerios (or your favorite dry cereal) M&M’s (or chocolate chips, peanut butter chips, butterscotch chips), sunflower seeds, granola, dried fruits, dried coconut, pretzels, other nuts…whatever you have in your pantry.

chocolate chip bar mix

Wednesday, August 15th, 2007

1 teaspoon of baking powder
1 teaspoon of baking soda
1/2 teaspoon of salt
3/4 cup of all-purpose flour
1/4 cup of sugar
1/4 cup of brown sugar
1 cup of chocolate chips
1/2 cup of brown sugar
1/4 cup of sugar
1 c. all-purpose flour

Layer the ingredients in the order given into a wide-mouth 1-quart canning jar. Pack each layer in place before adding the next ingredient.

Attach a gift tag with the mixing and baking directions.

Chocolate Chip Bars
Makes 24 bars

1 jar chocolate chip bar mix
3/4 cup of butter or margarine, softened
2 eggs, slightly beaten
1/2 teaspoon of vanilla

Preheat the oven to 375° F. In a large bowl, cream the butter, eggs and vanilla. Add the Chocolate Chip Bar Mix and stir until the mixture is well blended. Spread batter into a lightly greased or sprayed 9 x 12 inch pan. Bake for 20 to 25 minutes. Cool in pan. Cut into 2-inch squares.

oatmeal raisin bar mix

Wednesday, August 15th, 2007

3/4 cup of brown sugar
1/2 cup of sugar
3/4 cup of raisins
2 cups of old-fashioned oats
1 cup of all-purpose flour
3/4 teaspoon of ground nutmeg
3/4 teaspoon baking soda
1/2 teaspoon of salt

Layer the ingredients in the order given into a wide-mouth 1-quart canning jar. Pack each layer in place before adding the next ingredient.

Attach a gift tag with the mixing and baking directions.

Oatmeal Raisin Bars
Makes 24 bars

1 jar Oatmeal Raisin Bar Mix
3/4 cup of butter or margarine, softened
1 egg, slightly beaten
1 teaspoon of vanilla

Preheat the oven to 350° F. In a large bowl, cream the butter, eggs and vanilla. Add the Oatmeal Raisin Bar Mix and stir until the mixture is well blended. Spread batter into a lightly greased or sprayed 9 x 12 inch pan. Bake for 25 to 30 minutes. Cool in pan. Cut into 2-inch squares.

oatmeal chocolate chip bar mix

Wednesday, August 15th, 2007

1 cup all-purpose flour
3/4 teaspoon of baking powder
3/4 teaspoon of baking soda
1 1/4 cup of old-fashioned oats
1/2 cup of sugar
1/2 cup of brown sugar
1/2 cup of chopped nuts
1/2 cup of chocolate chips

Layer the ingredients in the order given into a wide-mouth 1-quart canning jar. Pack each layer in place before adding the next ingredient.

Attach a gift tag with the mixing and baking directions.

Oatmeal Chocolate Chip Bars
Makes 24 bars

1 jar Oatmeal Chocolate Chip Bar Mix
3/4 cup of butter or margarine, softened
4 eggs, slightly beaten

Preheat the oven to 375° F. In a large bowl, cream the butter and eggs. Add the Oatmeal Chocolate Chip Bar Mix and stir until the mixture is well blended. Spread batter into a lightly greased or sprayed 9 x 12 inch pan. Bake for 20 to 25 minutes. Cool in pan. Cut into 2-inch squares.

chocolate chip cookies

Wednesday, August 15th, 2007

1 cup of sugar
1 cup of firmly packed brown sugar
1 cup of butter, softened
2 eggs
1 1/2 teaspoons of vanilla
1 teaspoon of baking soda
1 teaspoon of salt
3 cups of all-purpose flour
12 ounces of semi-sweet chocolate chips

Place sugar, brown sugar, margarine, eggs and vanilla in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 2 and mix about 30 seconds. Stop and scrape bowl. Turn to speed 4 and beat about 30 seconds. Stop and scrape bowl.

Turn to Stir Speed. Gradually add baking soda, salt and flour to sugar mixture and mix about 2 minutes. Turn to Speed 2 and mix about 30 seconds. Turn to Stir Speed and add chocolate chips, mixing about 15 seconds.

Drop by rounded teaspoonfuls onto greased baking sheets, about 2 inches apart. Bake at 375° F for 10 to 12 minutes. Remove from baking sheets immediately and cool on wire racks.

Recipe courtesy of KitchenAid Stand Mixer Instruction and Recipe Book.

sour cream pound cake

Tuesday, July 10th, 2007

2 sticks butter (1 cup), room temperature
2 cups sugar
1 teaspoon vanilla
1 cup sour cream
1/2 teaspoon baking powder
3 cups all-purpose flour
6 eggs

Cream butter, sugar, and vanilla together; add eggs, one at a time, beating after each. Sift baking powder and flour together, add alternately with sour cream, starting and ending with flour, and beating at low speed just until combined. Spread batter in a 10″ tube pan that is coated with butter and then dusted with flour. Bake at 300° F about 80 minutes, or until cake tests done. Cool 10 minutes; turn out of pan and cool on rack.

cream cheese pound cake

Friday, June 22nd, 2007

1 1/2 cups butter or margarine, softened
1 (8-ounce) package cream cheese, softened
3 cups sugar
6 large eggs
3 cups all-purpose flour
1/8 teaspoon salt
1 tablespoon vanilla extract

Beat butter and cream cheese at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs, 1 at a time, beating until combined.

Combine flour and salt; gradually add to butter mixture, beating at low speed just until blended after each addition. Stir in vanilla. Pour batter into a greased and floured 10-inch Bundt pan.

Bake at 300° F for 1 hour and 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan, and let cool completely on wire rack.

Note: This makes one ten inch cake. I used this recipe and made five mini loaves.

orange jell-o salad

Tuesday, May 8th, 2007

1 small package orange Jell-O
1 (16-ounce) carton cottage cheese
1 (8-ounce) container Cool Whip
1/2 cup chopped walnuts
1 can mandarin oranges, drained

Mix dry Jell-O with cottage cheese until dissolved. Add oranges and fold in Cool Whip. Cover and keep cold.

Recipe courtesy of Laura’s maternal grandmother, Nana.

apple crisp

Saturday, March 17th, 2007

4 medium tart cooking apples, sliced (4 cups)
3/4 cup packed brown sugar
1/2 cup all-purpose flour
1/2 cup quick-cooking or old-fashioned oats
1/3 cup butter or margarine, softened
3/4 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
Ice cream, if desired

Preheat oven to 375° F. Grease bottom and sides of 8-inch square pan.
Spread apples in pan. In medium bowl, stir remaining ingredients except ice cream until well mixed; sprinkle over apples. Bake about 30 minutes or until topping is golden brown and apples are tender. Serve warm with ice cream.

lemon bars

Saturday, March 17th, 2007

1 1/2 cups all-purpose flour
2/3 cup confectioners’ sugar
3/4 cup butter or margarine, softened
3 eggs
1 1/2 cups white sugar
3 tablespoons all-purpose flour
1/4 cup lemon juice
Confectioners’ sugar for decoration

Preheat the oven to 350° F.

Combine flour, sugar and butter; pat into a greased baking pan. Bake at 350° F for 20 minutes.

Meanwhile in a bowl, whisk eggs, sugar, flour and lemon juice until frothy; pour over the hot crust. Bake at 350° F for 20-25 minutes or until light golden brown. Coll on a wire rack. Dust with confectioners’ sugar. Cut into squares.


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