Search Results for "chocolate"
Recipe Results 176 of 232 pages
Whole Wheat Nut Bread
Whole Wheat Nut Bread Originally published in Farm and Dairy on: December 8, 1954 Submitted by: Mrs. Erma Wilson of Columbiana, Ohio Yield: 1 loaf Prep time: 10 minutes Cooking time: 60 minutes Total time:1 hour and 10 minutes This recipe does not use shortening and eggs, and by adding the fruit, it can almost
Caramel Peach Pie Bars
Ingredients: 1/2 cup (1 stick) butter, softened 1 cup sugar 2 large eggs 1 1/2 teaspoons vanilla 2 cups flour 1/2 teaspoon salt 1 can peach pie filling 1/3 cup prepared caramel sauce 1/4 cup finely chopped pecans Directions: Preheat oven to 350℉ and lightly butter a 9×9 inch pan. In large bowl, cream together
Ruth Frick’s Fruitcake (from Chandlersville, Ohio)
Submitted by: her son-in-law, Stephen Carpenter of Somerset, PA Ingredients: 1 1/2 sticks butter 1 cup sugar 3 eggs 1 tsp. vanilla extract 2 cups flour 1 Tbsp. baking soda 1/2 tsp. salt 1 apple, cored and chopped 2 cups pecans, toasted and chopped 1 cup chopped dates 1 cup chopped blueberries 1 cup chopped
Christmas Eve Cookies
Ingredients: 2 cups flour 1 tsp. baking soda 1 tsp. cream of tartar 1/4 tsp. salt 1/2 cup butter 1/2 cup shortening 1/2 cup creamy peanut butter 1-1/2 cups powdered sugar 1 egg, beaten 1 tsp. vanilla sugar for topping Directions: Sift together the flour, baking soda, cream of tartar and salt and set aside.
Tomato and Garlic Omelet
Ingredients: 1/2 slice bread (whole wheat) 1/2 teaspoon olive oil 1 garlic clove (finely chopped) 1 cooking spray (as needed, nonstick) 3/4 cup egg substitute 2 tablespoons mozzarella cheese (part skim, grated) 1 tomato (large, chopped) 1 teaspoon basil (dried) Directions: Preheat oven to 300°F. Cut the bread into cubes; toss with oil and garlic
Peach Pie Filling for Freezing
Ingredients 6 pounds peaches 2 1/4 cups sugar 1/4 cup Therm Flo* 1 teaspoon cinnamon 1/2 teaspoon nutmeg 2 teaspoons lemon peel 1/4 cup lemon juice Directions Wash peaches, drain. Peel, pit and slice peaches. Treat to prevent darkening. Combine sugar, ThermFlo® and spices. Rinse and drain peaches. Stir into sugar mixture. Let stand until
Sweet and Silky Strawberry Sorbet
Ingredients 1 lb. ripe strawberries, hulled and chopped 1/2 cup white sugar 1 pinch salt 1 1/2 teaspoon cornstarch 1 1/2 teaspoon cold water 3 tablespoons lemon juice Directions Place berries in work bowl of a food processor and puree until smooth. Combine berry puree, sugar, and salt in a large saucepan. Heat until melted
Dilly Pickled Asparagus
Ingredients 6 lbs. fresh asparagus 3 large garlic cloves, halved 6 teaspoons dill seed 6 teaspoons mustard seed 36 whole peppercorns 2 quarts water 2 1/2 s white vinegar 1/2 sugar 3 tablespoons canning salt Directions Wash, drain and trim asparagus; cut into 4 1/2-inch spears. Discard ends or save for another use. Place asparagus
Tomato Preserves
Ingredients 1 tablespoon mixed pickling spices 1 piece ginger root 4 cups sugar 2 lemons, thinly sliced 3/4 water 1 1/2 quarts small, firm, yellow, green or red peeled tomatoes (about 2 lbs.) Directions Do not core tomatoes. Tie spices in cheesecloth bag; add to sugar, lemon and water. Simmer 15 minutes. Add tomatoes; cook
Cappuchino Biscotti
Ingredients 2 cups flour 2 envelopes cappuccino mix 1 1/2 teaspoons baking powder 1/2 butter or margarine, softened 1/4 teaspoon salt 3/4 sugar 2 eggs 1 teaspoon vanilla 1 cup chopped nuts Directions Heat oven to 325°. Mix flour, cappuccino, baking powder and salt. Beat butter, sugar, eggs and vanilla in large bowl with electric
