Tuesday, March 31, 2009

Colorado Cake (best ever Coffee Cake)

Here's a recipe from my college days. I had three roommates from southern Colorado and they would make this coffee cake almost every Sunday. It soon became a favorite amongst us roommates and pretty much everyone else who knew us. After a few Sundays this coffee cake became known as the Colorado Cake.

Colorado Cake (Best ever Coffee Cake)
Erica Gilleland

1 1/2 C Sugar
1/2 C butter
2 eggs
1 C buttermilk
3 C flour
2 tsp baking powder
1 tsp salt

1 C chopped nuts
1 C brown sugar
4 TB flour
4 TB melted butter
4 tsp cinnamon
4 tsp water

Combine sugar, butter and eggs and blend well.Add dry ingredients alternately with milk.Spread half of batter in greased cake pan. Put 1/2 topping on top, swirl, repeat with remaining batter and topping.Swirl.Bake 30 minutes at 375. Let cool slightly and pour glaze over.

1/2 C sugar
1/4 C buttermilk
1/4 C butter
1/4 tsp soda
1 tsp vanilla

(substitute for buttermilk: Add 1 TB vinegar to milk and let stand a couple of minutes.)

Thursday, March 26, 2009

Caramel Popcorn

For you Birg :) This stuff is the best!

2 c. brown sugar
1 c. Karo (corn) syrup
1 pinch salt

1 cube butter or marg.
1 tsp. baking soda

1 large bowl of popped corn - usually two full batches in an air popper is plenty.

Instructions: Pop your popcorn, set aside. Bring to boil brown sugar, corn syrup and salt. Boil for approximately 2 -3 minutes, or until color changes to darker brown. remove from heat. Add butter and baking soda. Pour over popcorn and mix well. Spread over wax paper to cool.

This recipe takes only about 20 minutes (if you have all your ducks in a row). Also, I find that it works best with fresh popcorn.


Wednesday, March 25, 2009

I want caramel popcorn!

Heather--will you post your caramel popcorn recipe?? Thanks!

Monday, March 23, 2009

Mini Sour Cream Biscuits

In the spirit of fairness, this isn't my recipe. I'm pretty sure it came from Taste of Home magazine. But it's a gem, double it, I promise, you'll wish you had. I've made these as drop biscuits for lack of mini-muffin tins--it works just fine but they aren't nearly as adorable.

1 cup Bisquick
1/2 cup Sour Cream
1/4 cup melted butter

Combine. Drop into Pam'ed mini muffin pan. Bake at 425. Check at 7 minutes, can go up to 15 minutes. They don't get really brown, just slightly firm---you know, like a....um...what is it?...a...right...a biscuit!

Also: Check out the recipe winners in the recent issue of http://www.scoutermagazine.com/. Muy Bueno! I also put these on http://www.theloneread.com/

Tuesday, March 10, 2009

Marie Calendars Corn Bread Muffins

Whoa! These are fantastic. Very simple and very yummy.

Yellow Cake mix (plus what it calls for)
Jiffy corn bread muffin box (plus what it calls for)

Follow the cake mix instructions and mix. (using the eggs, water and oil it calls for)
Then dump in the jiffy corn bread mix, plus (whatever it calls for 1egg, and 1/3 c. milk)
Blend with the mixer for one minute.

Temp: 355'
Bake for 15 min.
Yields: 40 cupcakes or 24 cupcakes and 4 mini loafs.


Sunday, March 8, 2009

Chicken With Parmesan Crust

This is Kristi's Recipe. She sent it when Danielle asked all os us to email some good recipes. She served it when I was in Kansas. It is yummy and she said it is easy.

4 boneless skinless chicken breasts
1/4 cup Italian Dressing
2 T Olive oil
3 T butter or margarine
1/3 cup breadcrumbs
2 T grated Parmesan cheese

Preheat oven to 375 degrees F. Marinate thawed chicken breasts with Italian dressing for 10 - 15 minutes. Meanwhile, mix melted butter, breadcrumbs, Parmesan cheese in a small bowl, and set aside. Preheat frying pan over medium heat and add olive oil. Lightly coat chicken with flour. Brown chicken on both sides for approximately 2 minutes per side. Place browned chicken breast on foil lined baking sheet. Top chicken with breadcrumb mixture and lightly press for the mix to hold. Bake for 10-12 minutes; until crust is golden brown.

Thursday, March 5, 2009

Chocolate Mouse

I got this recipe from Carolyn Nielson when they lived in Moses Lake.

1 Cup Flour
1/2 cup chopped pecans (can use walnuts)
1/2 cup margarine
1/4 cup sugar

Combine as if for pie crust. Pat into bottom of 9x13 pan. Bake 15 minutes at 350 degrees. Cool.

8 oz cream cheese softened
1 c. powdered sugar
1 (12 oz) Cool Whip
1 large package instant chocolate pudding
2 3/4 cup milk

Mix softened cream cheese, powdered sugar, and 1 cup Cool Whip together. Spread on crust. Mix together pudding and milk following package directions, pour on cream cheese layer. Spread with remainder of Cool Whip.

Tastes good with butter scotch pudding instead of chocolate as well. You can also use lemon pudding and call it lemon luscious. I have heard of people making this ahead, freezing it and thawing it in time to serve. I haven't done it.

Cherry Cheese Pie

This Recipe was given to me by my sister, Gwen, back in the early 70's.
I have loved it! It is supper easy and yummy!

Soften 8 oz package of cream cheese
Add and beat 1 cup powdered sugar and 1 teaspoon vanilla
Gradually add 2 cups whipping cream, beat until stiff (can use 4 cups cool whip)

Pour into 9x11 pan with graham cracker crust. Chill.
Then top with 1 large can or cherry or blue berry pie filling. Chill.

Melt 1/4 cup butter
Add: 1 1/2 cup graham cracker crumbs
3 T. sugar
Mix and press into pan

This recipe can be cut in half and put in a 8x8 inch pan, using a small can of pie filling.

Tuesday, March 3, 2009

Fruit Bars

These are super easy, and with the granola and fruit in them, I just might eat them for breakfast!

1 1/2 C flour
1 tsp baking powder
1/2 tsp salt
1 1/2 C oats
1 C brown sugar
1 3/4 sticks butter (softened at room temp) cut into pieces
1 10-12 oz jar of raspberry preserves (could use apricot, strawberry etc)

Mix all ingredients together except for the preserves. Press 1/2 of the mixture into a buttered 8" baking dish.
Spread the preserves over this layer.
Sprinkle remaining crumb topping over preserves layer-tap lightly in place.

Bake at 350* for 30-40 minutes, or until top is lightly browned and preserves are bubbling.

I serve them hot with vanilla ice cream, but they are delicious cooled!